Two Kitchens, One Passion

For tonight's dinner I decided to try a healthy, and gluten free, spin on a comfort food favorite, macaroni and cheese. I used gluten free rice shells for the pasta and created a lower fat and calorie cheese sauce utilizing cottage cheese as the base. For added flavor and color I included fresh vegetables in the mix. The result was a delicious yet light dish that I will definitely make again!

After a lot of searching for Paleo pizza recipes, I finally found a combination of crust/sauce/toppings that I wanted to try out.  I saw various recipes that used a Meatza crust, but I decided to go with a cauliflower and almond meal based crust.  The flavor turned out really nice with some nuttiness from the almond.  However, I do want to purchase a pizza stone for the next time I make this  crust.  The cookie sheet gave the crust perfectly crisp edges, but the middle was a little too soft to pick up a whole slice with your hands (or maybe this was because of all the toppings we added!).  Despite having to eat it with a fork and knife, the toppings all added great flavor to the pizza..The homemade sauce was nice and fresh, the ground beef was a good choice for meat, and the pesto I made may actually be my new favorite pesto recipe.  I also had a leftover leak and some olives to use up which ended up adding some great flavor as well, plus additional co...

Welcome to our cooking blog!  I am going to start off with a post on one of my first complete Paleo meals that I cooked earlier this week.  Both recipes turned out delicious and the flavors in both complemented each other well. Peeling the zucchini for the pasta was an interesting task.  The only kitchen tool I had that was even close to being able to produce a "noodle-like" form was a vegetable peeler.  It took a couple tries, but once I got the hang of it it wasn't too bad.  Just peel long enough strips to give it a thick fettuccine-like shape.  However, I do think that I will soon be purchasing a mandolin to make this task faster and easier. This was also my first time cooking with coconut oil.  I was surprised at how much coconut oil was left at the bottom of the pan after the zucchini had finished cooking.  I decided to drain the extra oil as the sauce already had enough oil mixed in to make it the appropriate texture. Feel free to add ...