Spinach ricotta lasagna – gluten-free, vegetarian

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Everyone loves a good ol’ lasagna – I mean, how can you go wrong? Although I grew up eating the ground meat lasagna, I still prefer the vegetarian spinach ricotta lasagna any day. My husband is a huge fan of this dish, but I feel it sometimes gets too heavy for me which can result in heart burn. I found that substituting the regular lasagna strips for gluten-free strips has not only tasted better – in my opinion- but it feels much easier on the stomach. For this recipe, we don’t use any flour or create any traditional white sauce layer. You will find that this recipe is a lot easier to make and doesn’t require much care. You can whip this up really quickly if you have the ingredients on hand – especially if using a delicious pre-made pasta sauce. I personally recommend the Classico florentine spinach and cheese sauce you can find at most grocery stores. I prefer this one over others, as it already comes with a generous amount of spinach and cheese blend. Try out this recipe and let me know what you think in the comments. What are some of your favourite sauces?

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Afghani kabuli pulao and chapli kabob

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Most of my childhood was spent eating rice dishes consisting of aromatic Indian spices – particularly biryani. If there is one thing I can’t live without, it’s chicken biryani. If you have ever had it, you know what I mean by full of flavour and spice – like a ka-pow to your taste buds. When I moved to Toronto, my family and friends encouraged me to try the famous Bamiyan Kabob restaurant, which focused on Afghani foods. This was my first time trying Afghan food, but I became instantly hooked. Although the rice is flavourful, it does not contain the same spice level as the biryani I am used to. My favourite combination is their chapli kabobs with the rice and salata (salad) they serve on the side. Perhaps what I loved most about the Afghani chapli was it’s similarity in taste to the Pakistani chapli kabobs I grew up eating. After eating at this restaurant for a number of years, I decided to give this recipe a try at home. The resulting recipe is something I developed as a quick fix to fulfill that Bamiyan craving. Try it out and let me know what you think!

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