Thursday, September 13, 2012
Hello my dear friends. Long time no post! Actually it has just been a few days thanks to the great scheduling tool blogger has. This has been 2 of the longest weeks of my life. For those of you that don't follow on facebook, 2 weeks ago my girlfriend came to visit for her birthday week. To make a long story short, I juiced a lot of limes to make cocktails for her birthday, and the next day, my hand was so swollen and sore.
The day after that, huge painful blisters formed. Here it is 2 weeks later, and I am just now able to type. After a trip to the ER and then the dermatologist. I was diagnosed with Phytophotodermatitis. Also knows as margarita dermatitis. What does that mean? Well, it is a chemical reaction which makes skin hypersensitive to ultraviolet light. It is frequently mistaken for hereditary conditions such as atopic dermatitis or chemical burns, but it is caused by citrus in me. Since I made the drinks and then laid out in the sun, it destroyed my hands and I had a long bruise line on my arm with a few blisters. Basically anywhere the juice touched. It doesn't matter that I washed my hands. (I am a freak about washing my hands), with this diagnosis, the deed was done the minute the lime touched me. Can you believe this can happen from juicing limes if you have the condition? I had no idea. This has been so far the most painful thing I have endured. At least with childbirth I had a child to show for it. I am not going to put pictures of my hands on here. If you are curious, you can see them on the facebook page for mom what's for dinner.
I would never have made it without the love and support of my friends and family. One friend in particular took care of me and my family day and night, cooking, cleaning, tending to my hands. I can never thank her enough.
So I am going to try to get back in the kitchen soon enough. Thankfully I had a lot of recipes and dishes I had already made on my memory card of my camera, so I am going to start with those posts. I probably won't be back to cooking for another few days, but I have enough to keep you busy ;)
You will need a pasta roller for this one. Unless you have really good hand rolling skills which I don't, so i use my kitchenaid.
Gluten- Free Cannelloni
3 TBSP water
2 TBSP olive oil
3 1/4 cups Manini's Trovato Pasta Mix
2 lbs italian sausage
1 sweet onion chopped fine.
1 TBSP olive oil
1 tsp italian sausage
1 TBSP fresh chopped basil
1 1/2 cups Parmesan cheese, divided
1 stick of butter
1 cup heavy whipping cream
1 tsp minced fresh garlic
1 jar marinara (or make your own like I do, here is the recipe)
Place eggs, water and olive oil in the bowl of a mixer. Using the dough hook attachment, on low setting. Slowly add the Trovato pasta mix. Mix until combined.
Place the dough on a surface floured with Trovato mix. Form into 4 rolls. Process through your pasta roller until thin long strips are formed.
Cut into 10 rectangles and let sit while you prepare the filing.
To prepare the filling heat a large skillet over medium high heat. Add the italian sausage (casings removed), onion, tbsp olive oil, and italian seasoning. Cook until browned, and then drain off the fat. Set aside to cool before adding the egg and 1/4 cup parmesan..
Bring a large pot of water to a boil. Add some salt and oil to the water to help prevent the pasta sticking to another.
Drop the noodles into the boiling water and cook for 3 minutes, draining immediately.
Going back to your filling, add the egg and 1/4 cup of the parmesan cheese to the meat mixture. Stir until fully blended.
Prepare a large lasagne pan or baking dish by pouring half the marinara in the bottom.
Working carefully, filling each noodle with the filling and rolling into cannelloni rolls and place into the pan.
Preheat oven to 350 degrees.
Prepare the cream sauce by adding butter, 1 tsp minced garlic, 1 cup heavy whipping cream, 1 1/4 cup parmesan cheese and salt and pepper to taste in a saucepan over medium heat. Whipping constantly over high heat until creamy.
Pour the sauce over the noodles.
Top off with basil and the rest of the marinara.
Bake for 30 minutes at 350 and serve.
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