Tag Archives: cooking

Spaghetti Pie

25 May

Spaghetti Pie FinalThere was one unusual thing that my mom would make us as kids that my friends always loved:  Spaghetti Pie.  It is a very simple recipes that offers a unique experience and, if there are kids around, will have them begging their parents to make it too.  My friend, Jane, came over on my Birthday with breakfast and a little crumb cake with a candle on it.  We decided to have Jane and her son over for Spaghetti Pie.  Not only are the ingredients simple, if you have a gluten-free diet you can use this recipe as well.

Spaghetti Pie

Makes:  3 -4 pies


  • 1 box of spaghetti (You can use gluten-free is needed.)
  • 1 small tub of ricotta cheese
  • 1 lb of shredded mozzarella or Italian cheese mix
  • 1/2 lb of ground meat (We used ground beef but you can use any ground meat or Italian sausage with the casings removed.  My sister once did this step with TVP.)
  • 1 jar of marinara-based sauce or make your own
  • 6 eggs
  • 3 – 4 pie tins


  1. Cook the spaghetti as directed on the packaging.
  2. While the spaghetti is cooking, brown the ground meat.  You can season it if you like with some garlic.
  3. Prepare you pie tins by greasing them with the oil of your choice.
  4. Beat the 6 eggs in a small bowl.
  5. After the spaghetti is cooked, drain thoroughly and divide into the pie tins.  You may need to press down with a spoon to help it fill the tin to look crust-like.
  6. Pour the egg around the edges of the pie tin coating the outer “crust” of your pie.
  7. Pour a good amount of sauce in the center of each pie.
  8. Top the sauce with the ground meat.
  9. Top the meat with the ricotta cheese.
  10. Top the ricotta cheese with a little bit more sauce.
  11. Top the pies with the shredded cheese.  (If you choose to prepare this a day ahead, save this step until halfway through cooking the pie.)
  12. Bake for 35 minutes as 350 degrees.  (If you are putting it in the oven from the refrigerator, bake for 45 minutes at 400 degrees.)

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My ADHD Plate

22 Oct

IMG_4075Note:  I know it has been a while.  I have a slew of blogs to finish and catch up on but we have been moving and life has been busy.

Over the summer I participated in ADDitude magazine’s contest called My ADHD Plate.   Many of the recipes I shared came from these great recipes blogs and sites that are written  for those looking for healthier, gluten-free, dairy-free, sugar-free, paleo, or allergy-free recipes:

Adventures of a Gluten Free Mom GF

Affairs of Living GF

All Day I Dream About Food

All Gluten Free Desserts All The Time GF

Allergy Free Alaska GF AF

Allergy Free Vintage Cookery AF

Book of Yum GF

Cassidy’s Craveable Creations GF DF

Conscious Eatery AF

Cook It Allergy Free AF

Cybele Pascal – The Allergy Friendly Cook AF

Dairy Free Betty DF

Deliciously Ella

Deliciously Organic

Die, Food Dye!

Eagle Loft Kitchen DF EF OF SoF WF

Elana’s Pantry GF

Feed Our Families

Food and Yoga for Life

Girl Meets Nourishment AF

Gluten Free Cat GF

Gluten Free Diva GF

Gluten Free Easily GF

Gluten Free Goddess GF

Green Lite Bites

Homemade Mommy

Jenn Cuisine GF

Lexie’s Kitchen DF EF GF

Livin’ The Crunchy Life

Living Without

Nom Nom Paleo P


Part Time Health Nut

Real Food Allergy Free AF

Real Sustenance GF

Sandi’s Allergy Free Recipes AF

She Let Them Eat Cake GF

Silvana’s Kitchen

Simply Gluten Free GF

Simply Sugar & Gluten Free GF SuF

Slava’s Recipes

Super Healthy Kids

Taste of Home

Tessa the Domestic Diva AF

The Allergy Menu AF

The Gluten Free Homemaker GF

The Healthy Foodie

The Mommy Bowl GF DF

The Paleo Mom P

The Spunky Coconut GF P


The Whole Life Nutrition Kitchen GF

Well Cooked

AF = Allergy Free
DF = Dairy Free
EF = Egg Free
GF = Gluten Free
P = Paleo
SoF = Soy Free
SuF= Sugar Free
WF = Wheat Free

Chicken Soup With Rice & & Vegetables

10 Aug

Chicken Soup with Rice & VegetablesNote:  My motherboard died so I was without a computer for the last month.  I will slowly be catching up on the posts.

This soup recipe takes all day to make so be sure to start early.   This is a definite plan-ahead meal.

Chicken Soup With Rice &  Vegetables
Gluten Free/Dairy Free

Chicken Broth Ingredients:

  • 2-4 carcasses from Chicken (We save these in the freezer until soup day)     Or     2 Roasted Chickens (Roasted chicken gives the broth better flavor)
  • 2-3 Carrots cut to around 4-5 inch pieces
  • 4 Celery stalks cut to around 4-5 inch pieces
  • 3 Onions
  • 1-3 Leek
  • 2 Bay LeavesIMG_0593
  • Salt to taste
  • Pepper to taste
  • Fresh Thyme to taste
  • OLD BAY Seasoning to taste(Super secret ingredient but don’t use too much)


  1. Fill a large stock pot with water.
  2. Add chicken, carrots, celery, onions, leek and bay leaves to the water.
  3. Bring to boil and then set to simmer.IMG_0592
  4. At this time add salt, pepper, thyme, and OLD BAY Seasoning.
  5. Simmer until the liquid is half of what you started with. If you used less chicken than simmer until you have a third of what you started with.
  6. Skim the fat off the top of the broth as it floats to the top to save time at the end.
  7. When your broth is nicely reduced, remove from heat and skim the remaining fat off the top.
  8. Remove the carrots, celery, onions, leek, and bay leaves and discard.
  9. Remove the chicken and when it is cool enough to touch, pull chicken meat from the bones to save for the soups. When you have all the meat, then discard the carcasses.
  10. If you are making soup the same day or the next, then store the broth covered with a lid in the pot.  If you are not, you can put the broth into separate containers to freeze.

Chicken Soup Ingredients:

  • 2 Cups of Rice(We used a brown rice/wild rice mix)IMG_0596
  • 2 Carrots diced
  • 2 Celery stalks diced
  • 2 Parsnips diced
  • 1 small Turnip diced
  • 2 medium sized Sweet Potatoes diced
  • 2 Leeks diced (This time be sure to remove the green when dicing.  This will not make our soup taste good.)

Chicken Soup Instructions:

  1. Prepare the rice in a separate pot according to the instructions.  This should make about 4 cups of cooked rice.
  2. Using the large stock pot, bring your broth to a boil and then set to a medium flame.
  3. Add the diced carrots, celery, Parsnips, Tunip, Sweet Potatoes, and Leek to the broth.
  4. Cook until your vegetables are tender.
  5. Add in the rice.  (You do not have to use all the rice if you feel it is too much.  We serve the extra rice with the soup for those that wish to have more.)
  6. Bring soup back to the boil and then serve.