Penne down with cream of mushroom sauce….

I am excited to share this with everyone because finally we located gluten free pasta and flour here in Kurdistan….

So this was dinner last night .

For teh sauce I used gluten free flour instead of wheat flour and it tasted just as good!

Cream of mushroom sauce

Heat a thick bottomed pan. Melt 1 tablespoon of unsalted butter. To this add one cup of diced mushrooms. Saute mushrooms lightly with a pinch of salt and pepper. Keep it aside when cooked. Melt 2 tablespoons of unsalted butter and add 2 tablespoons of gluten free flour. Saute it for 1 min and add 2 cups of milk. Stir while adding teh milk to avoid forming lumps. Add to this pasta seasoning, crushed garlic, cinnamon powder, salt and 1teaspoon of sugar. Keep stirring , and add now the cooked mushrooms. If teh sauce thickens too much you can add one cup of hot water and adjust the consistency. This turned out delicious !

Cook the pastas per instructions. I normally add to it spiced chicken pieces or sautéed vegetables. Top it up with this delicious cream of mushroom sauce and you will satiate your hunger perfectly!


Breakfast muffins

I have been following keto diet lately and every morning it’s usually a struggle to figure out what to eat for breakfast! After all one does run out of smoothies not to mention the boredom that eventually sets in gulping down the same thing almost every day…

So voila… came up with these breakfast power muffins which are delicious and packed with goodness ! Also good for gluten free dieters …

Recipe: (for 6 cup cakes)

1 1/2 cup paneer (cottage cheese)

3 eggs

1 cup of grated carrot

1/2 cup of frozen peas

1/2 stick of butter ( 1/2 cup of sunflower oil)

Salt to taste

1/2 tsp of pepper powder

1/4th tsp of cinnamon powder

1/4th tsp of baking powder

1/4th tsp of baking soda

1 1/2 tbsp of gluten free flour



  1. Mix the dry ingredients i.e.

The gluten free flour, salt, pepper cinnamon powder, baking powder and baking soda in a bowl.

2. In a large bowl mash teh paneer well.

3. Crack in teh eggs and add teh vegetables .

4. Slowly mix in the dry ingredients and add teh oil/ or butter.

5.Mix teh batter well.

It should look like this:

6. Sprinkle some flour into a muffin tray and fill teh cups with the batter.

7. Bake for 30 min at 200 degrees.

8. Cool on a wire rack for at least an hour.

9. Take them out of teh moulds.

10. Take pictures n devour your delicious and healthy breakfast muffins!! 😉

Previous Older Entries

Post ticker

May 2018
« Nov    
Cooking Up The Pantry

Feeding a hungry family!

Cooking Without Limits

Food Photography & Recipes


The Cricket Pages


The Undercover Chef

a whisk and a spoon

connoisseur of fine cake


Championing a young, diverse, and inclusive America with a unique mix of smart and irreverent original reporting, lifestyle, and comedic content.

Road Essays

Travel writing and long form non-fiction narrative from the road

Go Jules Go

Writer. Blogger. Chipmunk enthusiast.


Feminist reflections on fitness, sport, and health

the migrant chef

Gourmet comfort food at home and away.

The Hungry Artist

A blog about healthy cooking and eating with kids.

Foodfellas 4 You

Awaken the inner cook in you


"It has everything in little as a HAPPY package!!"

Plates of Art

about food and Plates of Art


easy reading is damn hard writing

ice cream magazine

................... for lovers of ice cream. Your free on line magazine for sweet frozen treats. Recipes, inspiration, artisanal ideas for your delectation.