Tag Archives: Parmesan

Spinach Lasagna with a “Secret” Ingredient

It is finally a traditional Meatless Monday! Usually I skip the whole meatless thing and end up making something completely different. If I recall, most of my Monday dishes tend to be shrimp dishes at that. At least they were when I would only cook for myself in Holland.

Well this week we are starting off with a good and healthy meal! Lasagna!

Simple. Easy. Healthy. What more could one ask for?!

All a girl needs is a meal with garlic and she is happy! (Well at least this girl is.)

And making a tomato sauce for your lasagna smells amazing. Chopping your garlic and onions, sautéing them in olive oil in a pan, getting it all aromatic – yummmm. That’s like the natural perfume of the kitchen. Best. Smell. EVER.

Until you burn your garlic. That doesn’t smell too good.

Anyway, I got the recipe from Relish though I did tweak it ever so slightly. The direct link to the recipe can be found here. This recipe made a great dinner and it was quick to make! Probably all due to the no-bake lasagna noodles!



  • 3 Tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 can (400g) diced tomatoes, undrained
  • 1 can (400g) whole tomatoes, undrained
  • 1 Tablespoon tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 Tablespoon dried oregano
  • 1 Tablespoon dried basil
  • ½ teaspoon red pepper flakes
  • ½ teaspoon black pepper
  • 2 ½ cups (625g) ricotta cheese
  • 2 packages (750g each) frozen spinach, thawed, drained, and squeezed dry
  • ½ package (20g) fresh arugula
  • 1 egg (or 2 small eggs)
  • 9 no-cook lasagna noodles
  • 1 pound (453g) mozzarella cheese, thinly sliced
  • 2/3 cup (73g) parmesan cheese, grated


  1. To prepare sauce, heat olive oil in a large saucepan. Add onion and garlic and cook until soft and translucent.

  2. Add tomatoes, tomato paste, sugar, salt, and spices/herbs and stir well. Bring to a boil and allow to simmer uncovered for 30 minutes. If sauce becomes too dry, pour water in one of the cans of tomatoes and mix into tomato mixture until a sufficient amount of liquid has been added. (I only poured half a can of water.)

  3. Preheat oven to 375ᵒF (190ᵒC).

  4. Meanwhile as sauce is simmering away, begin to prepare spinach ricotta mixture. Combine ricotta cheese, spinach, arugula, and an egg in a large bowl; mix well.

  5. Coat the bottom of baking dish with a third of the tomato sauce. Cover with 3 noodles without overlapping (break noodles to fit well in dish), half the ricotta mixture, and half the mozzarella slices. Add half remaining sauce, 3 noodles, remaining ricotta mixture and remaining mozzarella. Top with remaining 3 noodles, remaining sauce, and Parmesan cheese.

  6. Place on baking sheet and bake uncovered for 40 minutes or until bubbly. Let stand for about 15 minutes before cutting into squares.

  7. Serve and enjoy!

Can you guess my secret ingredient? Arugula! Or “rocket” as the Dutch call it! My absolute favourite green leafy vegetable would have to be arugula. It has such a lovely taste that I could add it to any sandwich or wrap.

As for the mozzarella, I ended up using two types of mozza. Now I know all of you have heard of buffalo mozzarella, you know that round moist ball of cheese that is incredibly creamy? Well I also used low-moisture mozzarella, this being a normal square of cheese that just so happens to be mozzarella. I have used this same cheese to make tequeños a few months ago as well. Which reminds me, I need to make those again and show you lot what they are and how to make them.

So, how does one photograph lasagna in the best way? I mean once removing it from the pan you made it in? It comes out so sloppy! Anything within a deep dish comes out in the most unattractive way ever! So how do people photograph lasagna in the best way possible? I could only take a photo from within the dish.

Spinach and Arugula LasagnaHow messy is that! Ugh. Nevertheless the meal was great! And super healthy as there was a minimal amount of salt in it! Low sodium meals is a great way to eventually try and lower your high blood pressure. This being something I had most of my childhood due to my heart issue. Honestly, because of that I cannot handle the taste of super salty dishes anyway. I even buy low sodium soy sauce!

Anyhow, I hope you all enjoy this meal as much as we all have!

Happy eating!


Risotto Made with Pasta?

That’s unheard of, absolutely unheard of! You can’t use pasta to make risotto, can you?

Well it doesn’t make a true risotto per sé, but it does make something similar. Ever heard of orzo? During this year’s spring (Europe and North America’s spring season), I started seeing a bunch of interesting recipes with orzo and went to my favourite health food grocery store AND my normal grocery store to look for it but could never find it. Then last week while walking up and down the aisles at Woolworths I found orzo. Had to get it. Had to experiment like I am known for doing.

So yesterday I made this salad with orzo pasta in it and let’s just say it didn’t turn out as I thought it would. I then thought I’d use it for something else. Something that called for basil. And let me tell you about this basil thing – yesterday mom and I went to our local grocery store Spar to get our groceries and you know what? They didn’t have fresh basil! The thing is, just before the weekend we went to look for basil as well and NADA! So do you know what we did? We went to the garden centre right beside it and bought our own basil plant with a parsley plant.

Basil and Parsley Plants

If you’ve been reading my posts for a while now you’d know I had some herb plants in Holland. Well I missed being able to sit by the basil or chives and just smell their aromatic aromas so we decided to get herbs for here too! Plus with this fresh basil plant I could make the dinner I wanted to make.

This is what I made:

Parmesan Orzo Risotto

It does look quite like risotto, doesn’t it? Shame it isn’t long grain rice but pasta shaped like rice! Sneaky starch!

I got the recipe from here but I did change it up ever so slightly.


  • 4 cups (946ml) chicken stock
  • 2 cups (170g) orzo pasta
  • ½ cup (43g) parmesan cheese
  • ½ cup (45g) fresh basil, chopped
  • 2 Tablespoons dried basil
  • ¼ teaspoon red pepper flakes
  • Salt and pepper to taste


  1. Pour stock into a large pan and bring to boil at medium heat.

  2. Once boiling add dried orzo pasta and cook for approximately nine minutes (or until cooked), remember to stir often as to prevent sticking to pan.

  3. Remove from heat (if water remains do not fret, it will make for creamy dish) and mix in both dried and fresh basil.

  4. Stir in Parmesan cheese and red pepper flakes and finish off with salt and pepper.

  5. Serve immediately and enjoy!

Pretty simple eh? I didn’t even look at the recipe to re-write the directions. My only problem is converting cups into grams or milliliters. My cooking style will ALWAYS be American when it comes to measuring things out. Though I can tell you that working with an oven at Celsius rather than Fahrenheit is much easier. What a contradiction, right?

Well that is how you know that I am an expat.

I measure height of people in feet and inches, small lengths in meters and feet, long lengths in kilometers, weight in kilos, temperature of weather in Celsius, body temperature and fever points in Fahrenheit, and cooking measurements in cups, Tablespoons, and teaspoons. I am a lost cause! Really, I am! I don’t even know how I became like this!

I mean you can tell me you are 1.85 meters in height and all I would know is that is 10 centimeters taller than I am, but I have such poor math skills that I wouldn’t be able to find out that height in feet and inches that I would just nod my head and find that interesting. But google has just informed me that 1.85m is 6’1.

Anyway, enough about how weird I am, back to orzo.

I don’t think I am a fan of it. After cooking it both yesterday and today I’ve decided it is a bit too creamy for my likings. The water makes it as though I’ve put cream into it to make it into cream of chicken soup with rice. Except I just add water and cook. How odd is that?

Parmesan Orzo Risotto

Creamy pasta without the use of cream.

Weird weird weird. 

Well, I won’t be experimenting with orzo for a while. Two dishes in two days is enough to satisfy my experimentation for some time. 

Anyway, I hope you all enjoy this recipe and at least think of it better than we do! 

Eet smakelijk!

Filled Pasta Dish for Summer

I love summer, I truly do. I did however realize that it makes me into one helluva lazy woman. I have put off going to the grocery store for about a week long. When I do go out I end up avoiding the grocery store altogether, but when I stay home I keep getting dressed and ready to leave around twelve, and then I never do because I want to avoid the busyness in the grocery store. How lame am I?!

I’ve even been running out of things to create in my kitchen that I ended up ordering in on what we call Thuisbezorgd (this being an online website to order from). The food wasn’t even all that good! So finally today I went to the grocery store. My body is quite happy having cherry tomatoes, avocado, and bread again.

But for tonight’s dinner I went for something very Summer-festive. I think y’all will like it too!

Parmesan Perline Pasta Dish

I saw a photo online and thought it looked grand so I had to make it myself. There was no recipe so I created one on my own.


  • 1 ½ cup (250g) perline purse pasta filled with Parmesan cheese (you can also use ravioli or another filled pasta)
  • ½ cup (50g) cherry tomatoes, halved
  • 1 ball (125g) mozzarella, chopped
  • 6 leaves basil
  • 2 Tablespoons olive oil
  • 1 ½ Tablespoons vinegar
  • 2 teaspoons dried oregano
  • 1 teaspoon dried parsley
  • Salt and pepper to taste


  1. Fill a pan with water and set to boil, once boiling cook perline pasta as directed on packages

  2. On a chopping board, halve tomatoes, chop mozzarella, and slice 3 leaves of basil.

  3. Once pasta is cooked, drain and replace in pan. Once cool, add tomatoes, mozza, and basil to pasta and mix.

  4. Sprinkle dried parsley and oregano onto pasta mixture and mix with vinegar and olive oil.

  5. Add a pinch of salt and pepper and serve immediately.

  6. Enjoy!

First, I apologize for neither knowing what perline pasta is in English, nor being able to find it online. If you know what it is, please leave a message to let me know!

The amount of color on this dish makes it the perfect summer meal. Although the actual ingredients and taste make it more summer-worthy than the look of the meal itself.

Parmesan Perline Pasta Dish

Be sure that your pasta is cooled or the mozzarella will harden and take on a more solid-like cheese than the soft almost solid that it is.

Besides the fact that my mozzarella is kind of a rock-hard solid, my meal was fantastic! And so easy! I don’t know about y’all, but I love easy meals to go with the summer fun. Or as it seems to me (my summer laziness).

Oh well, I have food again! Hope you all have had a lovely Canada Day and have a fabulous American Independence Day (AKA, 4th of July) tomorrow!

Buen provecho!

Red and Green Shell Pasta Delight

It feels like Christmas on my plate! Tonight’s meal consists of a lot of red and green, making my meal almost festive. Except it lacks a peppermint-like flavouring. Rightfully so though, because peppermint pasta does not sound all that appetizing!

Damn Delicious Pesto Dish
This is not my photo, it is from Damn Delicious

I’ve seen these photos on Pinterest for a very long time and have been keen on making the recipe that was attached, I just never got around to doing so. So finally, I did what I have been meaning to do.

This is definitely one of the easiest meals I’ve come around to making. With a minimal amount of ingredients and a two-step process, you are done in minutes! (Well almost, water does take some time to boil and then cook pasta), but for the rest it is pretty instantaneous!

Pesto Shell Pasta with Asparagus and Sun Dried Tomatoes

I got the recipe from here, but like always I’ve tweaked it a bit here and there.


  • 1 ½ cup (170g) small whole wheat shell pasta
  • ½ lb (200g) asparagus, trimmed
  • 1 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 3 teaspoons basil pesto
  • ¾ cup (180g) sun dried tomatoes, drained
  • 1/3 cup (40g) parmesan cheese


  1. In a large pot, place water to boil. Once boiling add a teaspoon of salt and cook pasta with lid uncovered for 8 minutes (or as package directions state)

  2. In a small frying pan, heat olive oil and cook asparagus. Sprinkle with salt and pepper and cook until slightly wilted, but still crisp. Set aside and let cool.

  3. Once pasta is al dente, drain well and replace in pot. Mix pesto, sun dried tomatoes, and parmesan cheese with pasta. Mix in asparagus and serve immediately.

  4. Sprinkle with additional parmesan cheese if desired. 

Pesto Pasta with Asparagus and Sun Dried Tomatoes


So this was a really easy meal. I made it just before the Uruguay – England football match, which by the way Uruguay won! Guess that is it for England. Sorry to all my English friends, but this World Cup your national team kind of sucked.

Not to worry, you can always cheer on our Dutch team! Or the lovely Argentines!

I feel ever so slightly mean for just dissing the English team, but it is true, they have been nixed since the final score for this game was 2:1 to Uruguay! I can say though, those last 2 minutes of overtime were tense!

I am not a football fan, but watching the Fifa World Cup is so insane. I had to actually stop typing just to watch the final minutes during overtime in case England got another goal making it a draw.

Even if you aren’t a football fan though, this would be an ideal meal for busy weeknights! It is so quick and easy, and not to mention tasty!

So if you plan on making this recipe, I truly hope you enjoy it!

Eet smakelijk!

Healthy and Light Dinner in the Summer Heat

I love the heat. I mean I was raised in it. You can’t live in Latin America and the Caribbean and not find joy while being in high temperatures and sunshine with the possibility to cool down in a pool in your backyard. But lately, the temperatures have been insanely high in the Netherlands and have caused me to want to almost peel my skin off like Robbie Williams in the music video Rock DJ. Although I am not the best dancer… with or without skin.

So for this evening’s meal I had to opt for something pleasant in the heat, while still being light on our stomachs. Mostly because the real meal for the evening will be popcorn as my sister, mom, and I will be headed to the movie theater to watch a comedy. The movie is The Other Woman. I showed mom the trailer before she moved to South Africa and she seemed to like the trailer, so we got lucky that it was playing when she returned to the Netherlands three months later!

Although to watch this movie I will be missing out on my team playing in the FIFA World Cup, but not to worry, I’ll know whether we win or lose by the reaction of everyone else wearing orange downtown. Actually, I am pretty sure the entire nation will be sporting our national color of orange.

 Grilled Chicken with Garlic Mashed Cauliflower and Asparagus

I made this lovely meal. I mostly loved my presentation on the new plates, but luckily it also tasted fantabulous!

The meal is fried chicken breast with garlic mashed cauliflower and asparagus.

I absolutely love cauliflower mash, it makes a great substitute  for potatoes, while giving you so much less guilt with the other additional flavours to make it fluffy. It is my version of perfection, true perfection!

Here is the recipe for the mash:


  • 1 medium head cauliflower
  • 2-3 Tablespoons light cream cheese
  • ¼ cup Parmesan cheese
  • 1 clove garlic, minced
  • 1 teaspoon vegetable bouillon powder
  • 1 pinch ground black pepper
  • 1 teaspoon fresh chives, chopped


  1. Trim cauliflower of leaves and wash. Chop cauliflower into chunks and place a pot on the stove top to boil. Once water boils, add cauliflower chunks to cook for 6 minutes or until cooked thoroughly.

  2. Once cooked, drain all liquid. Replace in pot and add cream cheese to cauliflower. Grab your immersion blender and blend until smooth. 

  3. Add garlic and Parmesan cheese as well as vegetable bouillon powder to mixture and continue to blend. Add black pepper and fresh chives and cover with a pot to allow to keep warm.

  4. When everything is ready sprinkle more chives and pepper on top and enjoy!

I fried my chicken while I boiled my cauliflower and then used the fat in the pan from the chicken to cook the asparagus.

Everything came out truly delicious! Except when I added my garlic to the mash I had a whole garlic and expected it to purée in the pot, or at least blend into a mush. That didn’t quite happen. Luckily I was the one to end up eating the full garlic clove rather than my mom.

I can tell you that it is a relief that I am not in a relationship or my partner would be afraid of me with my breath.

Garlic Mash with Fried Chicken and AsparagusI am in love with how the plate looks. I swear, giving this to my mom for tonight’s dinner made me feel very chef-like with the fabulous presentation.

So, about football? Are you watching the World Cup?

I know I am. I watched the first game of Brasil and Croatia last night and cheered Brasil constantly. Can you believe it was only team Brasil who made goals? Even against their own team?

Well tonight it is the Netherlands against Spain. I am kind of fearful of that turn out, but I am still supporting!

huphollandhupI’ve got my bright orange nail polish on and am sporting some orange earrings. I also bought an orange team Holland T-shirt at our local grocery store too! I am ready to join our country in supporting our national team!

Who are you cheering for?



Refining a Favourite Eggplant Meal

Let’s all just be a little lazy and just have ice cream for dinner? God I wish I could! But my body would hate me. Hate me more than it already does for cooking in this heat.

A little tip for someone house hunting – do NOT rent an apartment on the top floor which is without an air conditioning unit! Also take into consideration of where the sun rises and sets. If there is no air conditioning unit and you are on the side of the building where the sun sets, you will most likely die. Lord knows I have today.

Last night I decided to sleep with the window open, thinking that that would cool my room down. It didn’t. I woke up suffocating in the heat. I had plans to leave the apartment today too, but I couldn’t manage to do so because of the heat.

So I stayed in, dying. I realized though that this heat either makes you not want to eat at all or it makes you want to eat easy things. Like junk food.

Well I made something healthy for dinner, though I regret it now after feeling the temperature from the frying pan.

Anyway, before I gave up meat this was one of my favourites. I remember having lived in the Caribbean and being at a fellow Canadians house and enjoying this meal my mom had made. So I decided to try it myself. But with a twist.

Eggplant Parmesan

Do you know what this is? It is a very neatly plated meal of Eggplant Parmesan.

I don’t think anyone can truly succeed in making it look so attractive unless they work at a Michelin star restaurant.

 Eggplant Parmesan Quinoa Risotto

Well this was my meal. Eggplant Parmesan Quinoa Risotto. I got the recipe from here.


  • 2 Tbsp olive oil
  • 1  eggplant, peeled and chopped into 1/2-inch cubes
  • 2 garlic cloves, minced
  • sprinkle of salt and pepper
  • 1 cup (240ml) dry quinoa, rinsed and drained
  • 2 cups (500ml) vegetable stock
  • 2 Tbsp olive oil
  • 1 yellow onion, diced
  • 1/2 cup dry white wine (sauvignon blanc commonly used)
  • 2 large tomatoes, diced
  • 1/4 cup (57g) grated parmesan cheese + extra for serving
  • 1/2 cup (113g) thinly sliced basil + extra for serving


  1. First, saute the eggplant. Heat the olive oil in a large saute pan over medium-high heat. Once hot, add eggplant and saute, stirring occasionally, until browned all over. Add garlic, along with a sprinkle of salt and pepper, and saute until garlic is fragrant, about 1 more minute. Scoop eggplant into a bowl and set aside.

  2. Meanwhile, cook the quinoa. Bring quinoa and vegetable stock to a boil in a small pot. Simmer until quinoa is tender and chewy, about 20 minutes. 

  3. In the same saute pan you used for the eggplant, heat olive oil over medium heat. Add the onion and saute until soft, about 5 minutes. Add the wine and chopped tomatoes, reserving a handful for garnish. Simmer until the wine is syrupy, about 3 minutes. Stir in cooked quinoa and eggplant.

  4. Remove from heat and stir in the parmesan cheese and basil. Serve immediately, with additional chopped tomatoes, parmesan, basil, and salt and pepper.

Eggplant Parmesan Quinoa RisottoThis was different from my normal favourite. I am not too sure if I liked it or not. Probably not if I am unsure, but I would still love to hear if you all liked it!

Oh and the wine I used was a South African one as my entire immediate family is in SA right now.

Albert Heijn Droog Wijn

I’ve been thinking about something totally unrelated to my meal. Why do women either gain or lose weight when heart broken or breaking up with their partners? I remember how both Arnold Schwarzenegger’s and Tiger Woods’ wives lost an incredible amount of weight upon going through the divorce. While when women break up with their partners they too either lose or gain weight. I know I am gaining now.

I am no longer stressing on what I’ve been trying to fix and not succeeding, but still I am gaining. My internal strength has lessened with the giving up of my one-sided relationship. And I am someone who has always been able to say no to chocolate, yet now all I crave is it. What is going on here!?

I need to get back on my healthy train! And fast! Any advice?

Anyway, happy eating!


Spicy Chicken Soup for a Goodbye Meal

If you were moving, or knew you were not going to be with the people you’ve been with forever, what would your last meal as one be?

I wasn’t sure what ours would be as I tend to prefer vegetarian meals, but I have been craving to make a soup for a while. Especially a chicken tortilla soup. But instead of making a tortilla soup I opted for something a little different.

Chicken Parmesan Soup

Looks a bit like chicken tortilla soup, but this one is Chicken Parmesan soup with wholewheat penne in it! How good does that sound? Or rather how good does that look!?

In my opinion that looks pretty damn good. And it tasted amazing. Perfect amount of kick to open up your airways and keep you wanting more. Yet you can’t handle more as one bowl fills you up completely. Well unless you’re my dad or myself. A half a bowl more was perfect.

I got the recipe from here, but this recipe is made using a slow cooker. If you do not have a slow cooker then following my recipe will work best for you!


  • 3 teaspoons coconut oil
  • 3 garlic cloves, minced
  • 1/3 cup white onion, chopped
  • 1 green bell pepper, chopped
  • 1 can (14.5 ounces) crushed tomatoes
  • 4 cups chicken broth
  • ½ pound (250g) boneless, skinless chicken breasts
  • 1/3 cup shredded Parmesan cheese, plus extra for garnish
  • 2 tablespoons chopped fresh basil 
  • 1 teaspoons dried oregano
  • 1/8 teaspoon red pepper flakes
  • 4 ounces gemelli or penne pasta
  • 1 teaspoon olive oil
  • Chopped fresh basil or parsley, for garnish


  1. Oil a large frying pan and fry chicken breasts covered in chili powder.

  2. While chicken breasts are cooking, place a pot on medium heat and add coconut oil to melt, add chopped onion and garlic and allow to brown and become aromatic. 

  3. Once brown, add chopped bell peppers and allow to become soft. Then add spices to blend through with tomato and onion mixture. 

  4. Add chopped basil and have wilt before adding chicken broth to mixture. Bring to a boil and allow to simmer for fifteen to twenty minutes. 

  5. Meanwhile cook penne as per instructions on package. Once al dente, drain and coat with 1 teaspoon of olive oil. Set aside. 

  6. Once breasts of chicken are cooked thoroughly, allow to cool. When cooled, shred to pieces for soup. 

  7. Next add shredded chicken and Parmesan cheese to soup. 

  8. Before serving, spoon penne pasta into bowl and pour soup over pasta. 

  9. Enjoy!

Chicken Parmesan Soup with PenneEveryone loved this soup a lot. It is the perfect dinner for the last meal in the Netherlands.

If you are wondering – no, I am not moving house. At least not anytime soon. The ones moving are my parents. Oh and dog. Austin is moving with mom and dad to South Africa.

Austin has already departed on his flight this morning (and has arrived safely), while mom and dad will head over to South Africa tomorrow morning. It is slightly sad, but I’ve still got my little sister and my aunt and uncle are always in the country. So I’m hardly alone.

But before my parents go on their trip leaving the country, I’ve gotten some great family portraits.

Austin and I, preparing for our walkDaddy and his DaughtersThe Gang Selfie

Hope you’ve enjoyed the photos and recipe.

Enjoy your meal if you make this recipe!

It’s Pizza Time!

Pizza – who doesn’t like it? It is one of the top favourites to be eaten as children and is often the best food for young adults in college. Or really, for everyone! So I tried to make a gluten free pizza crust for tonight.

Tried. And failed. All in the process of learning!

If I could, I would make a normal pizza crust with whatever Xanthan Gum is. But I haven’t been able to find this weird word which I cannot pronounce in any of the health food stores in the Netherlands, so I will have to opt out from making a real crust. Instead I went for a zucchini crust.

Before going in oven
Before going in oven

I can honestly tell you that zucchini spaghetti is much easier than making a crust.

I found the recipe here.



  • 1 egg
  • 1 zucchini, julienned
  • ¾ cup Parmesan
  • Salt


  • Pizza sauce
  • Spinach
  • Mushrooms
  • Cherry tomatoes
  • Olive oil


  1. Preheat oven to 450ᵒF (220ᵒC)

  2. Julienne zucchini and then chop. Then place in a bowl, sprinkle salt on zucchini and let sit for a few minutes.

  3. Remove water from zucchini – (Place paper towel on a plate and zucchini on plate, then press another paper towel and plate over zucchini to remove water. You could also press zucchini in colander and press a bowl into it)

  4. Mix the egg and Parmesan with dried zucchini.

  5. Spread zucchini mixture on a parchment paper or paper towel covered tray. Make dough batter about ½ inch thick and in a circle.

  6. Put in oven and cook until browned (approx. 15-20 minutes). While crust is cooking chop tomatoes, mushrooms, and whatever other toppings you want to add.

  7. Remove browned crust from the oven and spread pizza sauce over it. Add spinach, mushrooms, and cherry tomatoes. Drizzle with olive oil and return to the oven for further cooking (I cooked it for an additional ten minutes)

  8. Remove and enjoy!

Zucchini Crust PizzaPretty simple. Except like I said above: I failed. You may be wondering how this happened.

Well, how it says above in the instructions that you need to strain the zucchini to remove the water – I did it. I just didn’t seem to do it that well. When I baked my crust it was far filled with liquid that I was unsure if the egg even cooked. I feared eating a semi-raw egg so ate a few bites and then ended up tossing the almost beautiful creation of a crust.

Instead I ate a small pot of cottage cheese. Maybe later I’ll enjoy some cereal as well. I’ve recently fallen in love with All-Bran cereal. When I was in Canada, I would eat it often but I never knew they had it here. Now I know and now I love it all over again.

Anyway, here are some photos from my outing yesterday. Mom, Austin, and I went to the lake to walk Austin. He swam like crazy in the water while I just enjoyed having on rubber boots and being able to walk in the water.

The child in me loves to step in mud and water with rubber boots.

Austin and I in the water!

Austin having trouble finding his stick!
Austin having trouble finding his stick!
Loving standing in the water!
Loving standing in the water!

Tuna Pesto Pasta for an Easy Peasy Dinner

I had a feeling that today would be an easy dinner day. I knew I would be working on touching up an assignment for Accountancy so I planned ahead for an easy dinner. With this constant “plan ahead of time” meal scheduling I am sure I could be a good mom one day. At least in the food part of it. I have issues with my temper. Well it only is problematic when dealing with some peoples children who do not seem to have respect for anyone. My future kids will not be like that, I’ll try and raise them right. I mean my mom did quite superbly with two generations of children. My older sister is thirty-five and raising her own three munchkins and seeming to do it pretty well while my little sister who is eighteen and myself at twenty-one seem decent enough as well. If mom could do us three as well as she did, then maybe there is hope for me in making good children too!

Anyway, lets forget about my possible children and go back to food. For tonights meal I thought of making a simple pasta dish with tuna and pesto. That way I can use more of my giant jar of pesto that I bought. It isn’t all that giant, but when you live on your own then even a small jar of pesto can last forever, right? So my jar is doing just that. I wonder when I will get sick of pesto…

Gluten Free Tuna Pesto Pasta

So this meal was super duper easy. Hardest part (if you can call it that) was chopping the onion and garlic. And I love to cut both onions and garlic. Especially garlic. I love the smell of garlic. So below is the recipe that I followed which I got here.

  • 1 “brick” of mihoen, AKA Rice Noodles
  • 3 Tablespoons of pesto, add more if you like
  • 1 Tablespoon olive oil
  • ½ can of tuna, drained
  • ½ medium white onion, chopped finely
  • 1 cloves garlic, minced
  • ½ Tablespoon of fresh parsley, finely chopped
  • Flaked Parmesan cheese



  1. Cook the rice noodles and drain. Sauté the onions and garlic in olive oil.  Add the tuna and break up the chunks. Cook for 3 minutes.
  2. Stir in the pasta and cook for a minute or two. Add water if you find the noodles too dry (you must likely will need to do this as rice noodles clump up when overheated). 
  3. Stir in the pesto. Mix well until the pasta is coated.
  4. Add the parsley and cook for another minute. 
  5. Serve hot sprinkled with flaked Parmesan cheese.

If I am ever to make a noodle dish, I always prefer making rice noodles. I love that they take like a third of the time that it would normally take to cook every other noodle type. Plus the thought that the pasta is gluten free is a complete edible turn-on. Not to mention my body loves me for eating GF.

Honestly, I should get into the habit of eating gluten free more often to ensure my body is in a happy state. How do you guys feel about gluten free meals?

Close-Up image of Meal

So that’s today’s meal. I should get back to my Accountancy fun. I just need to re-write my description of my asset replacement and asset disposal policies and procedures for my hypothetical business. Once that one is done I’ll keep on proof reading until it is 100% complete. Yay accountancy… I hate mathematics.

If you make this fabulous dish then I hope you enjoy your meal!