SPINACH STUFFED SHELLS

TOMATO SAUCE:
2 tbsp. olive oil
1 onion, chopped
2 cans (28 oz.) crushed tomatoes
2 cloves garlic, finely chopped
Dash crushed red pepper
Salt & pepper to taste

SHELLS AND STUFFING:
1 pkg. (12 oz.) jumbo rice pasta shells (Tinkyana makes great shells)
1 pkg. 910 oz.) frozen chopped spinach, thawed & cooked
1 lb. soft goat cheese
2 eggs, slightly beaten
Salt & ground black pepper
1 c. grated Sheep Percino Romano cheese (Whole Foods has a great assortment)
Dash of nutmeg (optional)
1 c. shredded soft Goat or Sheep cheese (I like the Greek Haloumi but any softer mozzerella type would do)

For the sauce, using a large saucepan, cook the onion in the oil over low heat until it is soft, but not browned. Add the tomatoes, garlic, crushed pepper and salt and pepper to taste. Bring to a boil, then simmer for 30 minutes.
For the shells, heat the oven to 375 degrees. Rub the bottom of a 9 x 13 inch baking dish with olive oil. Cook the shells in boiling water, being careful not to tear shells while stirring occasionally until tender (about 15 minutes). Drain and transfer to cold water.
In a bowl, combine goat cheese, eggs, salt and pepper, spinach and nutmeg. Spread half of tomato sauce on bottom of baking dish. After filling each shell with filling (use a teaspoon), gently set them in the baking dish, cut sides up. Spread remaining sauce over all and sprinkle shredded cheese and 1/2 cup Romano cheese over top. Cover with foil and bake 40-50 minutes. Spoon 2 shells onto each plate and sprinkle with Parmesan cheese. Serves 8.

Pastitsio

Being Greek, I typically look down on any variation of Greek food...yes, I'm a food snob when it comes to Greek cooking! I have spent the past year trying to perfect a Pastitsio recipe that is "thoulie safe"...I think I finally have a winner! It's obviously not identical to the original, but it sure is good!!

Meat mixture
4 tablespoons Spectrum Shortening (100% Palm)
1/2 onion, chopped
1 clove garlic, minced
1 1/4 lbs ground beef
1 can (14 oz) stewed tomatoes
3/4 cup tomato sauce
1/2 cup water
dash salt
dash pepper
1/2 teaspoon cinnamon
1/8 teaspoon cloves

In a large skillet, melt 2 T of the shortening; saute onion & garlic until aroma is released. Add remaining shortening and ground beef; break up beef with wooden spoon and brown. Add tomatoes, tomato sauce, water, and spices to meat. Simmer 20 minutes or until most of liquid has been absorbed. Mixture should be thick.

Macaroni
3/4 lb rice pasta (preferably ziti or ther thick noodle)
1/4 cup olive oil
3 large eggs
1 cup grated cheese (I use a combination of Kasseri and drunkin Goat or Halloumi and Drunkin Goat)

Cook pasta according to package directions. Drain and add oil, toss. In a large bowl, beat eggs well and add macaroni and cheese.
Grease 13x9 pan and poor pasta mixture. Top with meat mixture.

Sauce
3 tablespoons GF all purpose flour or acceptable flour (I like oat)
2 cups rice milk
1 egg
pinch nutmeg
dash salt

Put flour in microwave safe mixing bowl and add 1/4 cup milk. Whisk until smooth. Slowly whick the remaining milk and egg and spices. Microwave on high power 2 minutes, then whisk until smooth (may look curdled, but keep whisking!). Microwave a total of 3 more minutes, stopping and whisking after every minute until thick and bubbling (may need 1 extra minute, depending on power of your microwave).

Pour sauce over macaroni & meat layers. I like to sprinkle a little bit of Kasseri cheese on the top. Put in a 350 degree oven for about 45 minutes (or until lightly browned and the sauce has thickened slightly).

Linguine with Eggplant & Olives

12 oz rice linguine (we prefer Tinkyada brand brown rice pasta, it's a little tricky to cook so you have to watch it constantly)
1/3 cup olive oil
3 cloves garlic, minced
1 large onion, chopped
1 large eggplant, chopped in 1"cubes
1/2 tsp oregano
1/2 tsp basil
1/2 tsp thyme
3 medium tomatoes, coarsely chopped
1 1/2 cup kalamata olives (check the label, true kalamata olives do not have lactic acid, but generic olives do! Make sure olives do not have lactic acid added)
3/4 cup parsley, chopped

Cook linguine according to package directions, drain

Heat olive oil in a large skillet and saute garlic and onions. Add cubed eggplant and fry for about 10 mn, until eggplant is soft and turns a dark color. Add oregano, basil and thyme and cook one minute more. Add tomatoes and cook 1-2 minutes, stirring occasionally. Add olives and simmer 5-10 minutes, until the tomatoes cook down a bit. The sauce should be thick. Transfer pasta into skillet and toss to soak up all the juices in the skillet.

Place in a warm serving bowl and top with parsley. Serve with grated Kasseri cheese (sheep & goat milk cheese).

Tuna Lasagna

4 Servings

1 Tablespoon oil
1 clove garlic crushed
1 lg onion chopped
1 (415g) can tomatoes (I use whole peeled, you can use whatever you have
1/4 c water
1 Tablespoon tomato puree
1 teaspoon "Better than bouillon" Chicken Base (the only item I found that is gluten free and soy free)
2 cans tuna, drained
1 cup shredded goat or sheep cheese (we found that combining flavors of cheeses help. Kasseri & goat cheddar are a good combo or Drunken Goat with authentic feta)
White Sauce
1 cup rice milk
2 tablespoon corn starch
2 tablespoon Spectrum Shortening (100% palm) or 1 1/2 tablespoon Spectrum Coconut Oil (you should cut the coconut oik because of the strong flavor)
1 teaspoon "Better than Bouillon" chicken base
1/2 teaspoon salt
1/2 teaspoon pepper


Heat oil in a medium sized saucepan.
Add garlic and onion and cook til onion is soft.
Stir in undrained, mashed tomatoes, water, crumbled stock cube and tomato paste.
Simmer uncovered for 15 minutes.
Remove from heat and gently stir in Tuna.

White Sauce:
Wisk together milk & cornstarch in small saucepan
Stir in shortening or coconut oil, bouillon, salt & pepper
Stir constantly, heat until boiling, and simmer until thick


Layer Lasagna noodles, tuna mix and sauce in a casserole dish.
Sprinkle with cheese.
Bake 350 degrees for about 25 minutes.