Cooking With Dia

I have been wanting to make Dolma for a while now, it is an Eastern European way of hollowing and stuffing vegetables which have the typical appearance of looking rolled. Most cooks will stuff their chosen vegetable with cheese and meat, or cheese and fish. I decided to stuff mine with Orzo, a rice shaped pasta, sweet peppers, chili peppers, tomatoes, garlic and onions. Why not just use rice instead? Orzo has the most delicious flavor, that even the finest risotto rice cannot duplicate. I use this a lot in my pasta dishes and soups. Be sure to try it some time!

We all love it– the ultimate Italian comfort dessert, but can we all make it? I don’t mean out of a box either…the answer is YES!!

It’s been a while, and again I have to apologize. When I originally started this blog I didn’t foresee all of the negativity coming my way. Life can be hectic sometimes, or all the time.

My mom was telling me yesterday how my dad would make me buttered spaghetti with chickpeas mixed through when I was little, and she told me that I used to love chickpeas. I can’t remember any of this, and I thought I only started eating chickpeas in 2004. That’s what happens when you have brain surgery after brain surgery I guess.

Anyway, I decided to make this dish to see if it would jog any memories–it didn’t, but it tasted great!

Yummy gluten free and vegan cheese recipe to go over the delicious broccoli and cauliflower.