BIZZY BAKES

This year, I have decided to serve manicotti and stuffed shells, at the Chanukah party. Actually, I decided to make the shells but I saw a box of manicotti and wanted to play with it, too.  I made one tray gluten-free for hubby, one tray regular stuffed shells and one of manicotti.   I used a spinach cheese mixture for one tray of manicotti and one tray of shells.  I made this vegetable -pasta dish as the second shell dish.  This is the new recipe for me and it is intriguing.  I added the mushrooms because I could, as my husband would say.  I also used diced tomatoes which was not in the original recipe. I have to plan the rest of the menu.  I am thinking garlic bread and spinach salad with a simple dessert.  Sorbet and cookies sounds good to me. Stuffed Shells With Vegetable Bolognese Sauce (adapted from   Ragú ) Ingredients : 1 can diced tomatoes (about 16 ounces) (serves 8) 1 container (15 oz.) ricotta cheese 1 cup shr...

Lentils and Red Stuff Before I discovered that canned lentils had gluten in them, I made this dish which was yummy.  Now, I use fresh lentils to avoid the health issue.  Let me add, I am not sure that all cans of lentils have gluten.  I used Eden, my favorite brand for anything they make except lentils. Eden is low salt or no salt which we are relatively careful about.  The difference between their canned beans and other brands is huge in salt content.    This makes a different kind of salad or it can be blended together to make a dip, adding a little liquid from the tomatoes or roast peppers. Ingredients: 1 can lentils 1 can diced tomatoes with one tablespoon of liquid 2 bottled roast peppers, sliced 1/2 teaspoon sugar or honey  seasoning of choice (garlic, basic, oregano) Mix  all of the ingredients together.   Add the spice of choice.  I use what we are growing, at the time. Let stand for a...