posted by on Food & Cooking

For my birthday on Monday I am making myself some tiramisu, as I did last year. Last year I had a lot of fun making the mascarpone and ladyfingers in advance, though this year I am making some changes.  This time the ladyfingers are gluten-free and I am using a mascarpone substitute so that I don’t spend my little energy on making fresh mascarpone.

To make the ladyfingers I used the recipe from Joy Of Baking and replaced the cake flour with Pamela’s Gluten-Free Bread Mix. The bread mix does not fold into the batter as easily as cake flour does so next time I will probably try mixing the flour into the egg yolk mixture first.

{Make sure you eat every last bit of meringue before you wash the bowl!}

{While people are not looking you may want to sneak a couple of the ladyfingers, just leave enough for the tiramisu!}

Ladyfingers are quite fun and easy to make. I plan to try making some flavored ones pretty soon and experiment using them in various trifles.

posted by on Food & Cooking

Due to my illness I have to spend most days at home. Even when I have gone to a movie, a couple times this year, I have had to sleep the rest of the day in a dark room. When I am around people or noise I start feeling worse. It is currently causing me to stay home from church on Sundays.

There is typically a sister or my mom home with me though the day is quiet and I rest a lot. Today Hannah was home with me. I spent the day resting, washing laundry, reading, and I made and froze an eggplant lasagna. I made it to eat on days there is not much food already cooked and I don’t feel up to cooking. I love the way the lasagna came out which means I would like to share photos and the recipe.

It was wonderful to get into the kitchen and cook something, I have been unable to do so in awhile.There is something special about creating my own recipe, adding flavors to simple ingredients, and creating something that I enjoy eating.

Eggplant Lasagna Recipe
Recipe Type: Entree
Author: Rachel Keeth
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 6-5
A vegetarian grain-free lasagna that is quick, easy, and yummy! You may use any sauce you like in this though the homemade sauce gives it a special flavor. You could double the recipe to make a thicker lasagna.
  • 1 medium eggplant
  • 4 minced cloves garlic
  • olive oil
  • For the cheese mixture:
  • 1 cup ricotta
  • 1 cup mozzarella
  • 1 egg
  • 1/2 tsp itallian seasoning
  • 1/4 tsp salt
  • For the sauce:
  • 26 oz. Strained tomatoes/tomato sauce
  • 1/2 Tablespoon honey
  • 1 1/2 tsp Itallian seasoning
  • 3 minced garlic cloves
  • 1/2 a bell pepper, diced
  1. Wash the eggplant and cut the ends off. Cut it in half, place the flat side on a cutting board, run a knife along the bottom to make your “pasta sheets”. You want the sheets of eggplant to be about 1/4 inch thick.
  2. Place the eggplant sheets on a cookie sheet, brush both sides with olive oil, and top with the minced garlic. Bake at 350 for 15 minutes.
  3. While the eggplant cooks make your sauce. Combine all the ingredients for the sauce and allow to simmer for at least 20 minutes over low heat. You could slowly cook the sauce all day over low heat for more flavor if you have the time.
  4. Combine the ricotta, mozzarella, egg, seasoning, and salt. Layer the eggplant, half your cheese mixture, and sauce, then repeat. Lightly sprinkle the top of the lasagna with mozzarella then bake at 400 until the mozzarella is golden brown, about 15-20 minutes.

posted by on Food & Cooking

It’s commonly said that breakfast is the most important meal of the day. Many people skip breakfast due to not enough time, although it really is an important meal.  After not eating all night your body needs fuel to run properly. If you do not eat it can make you feel weak, hungry, and low of energy. Not eating breakfast can also make it harder to lose weight since your body has not eaten since the previous day. It’s recommended to eat a high protein breakfast to restart your metabolism for the day, which in turn will help you lose weight better than if you skipped breakfast.

I would suggest for a high protein breakfast to eat one soft boiled egg, 4 stalks of asparagus, 1/4 cup gluten-free quinoa or brown rice, and a  sugar-free yoghurt or kefir smoothie. This breakfast would be high in protein, vitamins, grains, vegetables, and fruit. The perfect way to start the day which will keep you full until lunch time. This is also perfect for someone who does not have a lot of time to cook. This can be prepared in under 15 minutes.

Tip: I don’t own any egg cups which meant I needed to be creative when serving the soft boiled egg. I found some of our ice cream dishes, flipped it over, and used the base as the stand. It was easy, pretty, and frugal since there was no need to purchase anything.

Soft Boiled Egg And Roasted Asparagus
Recipe Type: Breakfast
Prep time: 2 mins
Cook time: 12 mins
Total time: 14 mins
Serves: 1
Roasted asparagus with a soft boiled egg, perfect for a high protein breakfast when you don’t have much cooking time.
  • 1 egg
  • 4 stalks of asparagus
  • olive oil
  • salt
  • pepper
  1. Preheat oven to 400°F. Wash and dry the asparagus. The end of the asparagus, the tough end, is not any good. If you hold both ends of the asparagus and bend it, the tough part breaks off. Place in a pan and lightly drizzle with olive oil and season with salt and pepper, cook for 12-14 minutes. Boil a small saucepan of water over high-heat, reduce temperature to bring to a simmer over medium-high heat. Add egg(s) to saucepan and simmer for 6 minutes. Drain and rinse in cold water. Serve immediately with asparagus. Cut the top of the egg off with a sharp knife or break off with your fork.