This Catalonian dish can be a delicious vegetarian addition to any meal, or add serrano ham to create adish fit for carnivores. Ingredients: 2 cups water 1/2 teaspoons salt 2 pounds Swiss chard, stems removed and leaves coarsely chopped (Chard can be substituted for spinach.) 1/4 cup olive oil 1/4 cup pine nuts 1/4 cup raisins, soaked in hot water and covered for one hour Over high heat, bring water to a boil. Add salt and Swiss chard. Cover and
Ingredients: 1 spaghetti squash 1/4 cup toasted pine nuts 2 tablespoons fresh sage, chopped 2 teaspoons ghee, melted (or margarine or olive oil) Salt and pepper to taste Preheat oven to 350°F. Cut the spaghetti squash in half, lengthwise, and seed it. Place the squash cut side down in a baking dish. Bake for 50 minutes. Scrape the stringy flesh from the squash rind with a fork. In a medium-size bowl, combine the squash, pine nuts, sage, ghee, salt, and
Ingredients: 2 heads romaine lettuce Extra-virgin olive oil Citrus Caesar Vinaigrette (see below) Sea salt and ground black pepper to taste. Preheat a grill to medium-high. Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. We have also just used the juice of
Ingredients: 20-ounce can crushed pineapple in its own juice 6 cups fresh or frozen cranberries 1 1/4 cups sugar 1 cup chopped walnuts 1 tablespoon fresh lemon juice 1/4 teaspoon ground cloves Directions: Thoroughly drain the pineapple using a strainer (one made from a nonreactive material, such as stainless steel) set over a large measuring cup. Add enough water to the juice to measure 2 cups of liquid. Pour the liquid into a large nonreactive saucepan. Add the cranberries and
Ingredients 18 oz. Fresh cranberries 1 cup cider vinegar 1 cup Water 1 ¼ cup brown sugar 1 cinnamon stick 1 tsp. Ground allspice small piece of peeled ginger Instruction: 1.Place all the ingredients in a saucepan and simmer over low heat for about 20 minutes; 2.remove the cinnamon stick and ginger; 3.pour into a sauce boat or bowl. Variations 1.Some people say that no water should be added and that the cranberries should be served with a minimum of
Ingredients: 2 tablespoons Ghee ( or margarine or oil) 6 small zucchini, sliced 3 tomatoes, chopped 2 tablespoons onion, finely chopped 2 teaspoons honey ¾ teaspoon sea salt ¼ teaspoon pepper 1 slice gfcf bread, torn into small pieces, or 1 cup cooked rice. Melt ghee in frying pan, then add zucchini, tomatoes, onion, honey, salt and pepper. Cover pan and cook until zucchini is tender. Stir in bread or rice. Serves 6.
If you are avoiding seafood because of mercury concerns, try this with cooked chicken cubes. This is one of my family’s favorite meals. Ingredients: 8 oz. dried rice corkscrew noodles (or corn or quinoa) 1 15-19 oz. can of cannellini beans (white kidney) or other white beans like Great northern beans, rinsed and drained 1/2 cup gfcf chicken broth (I use homemade, it tastes better) 4 cloves of garlic, thinly sliced 2 Tbsp. olive oil 2 cups plum tomatoes coarsely
Ingredients: 12 oz. package gfcf pasta, cooked ½ lb. Turkey, cooked and chopped ¼ cup green pepper, chopped ¼ cup red pepper, chopped ¼ cup onion, minced 2 T. fresh chives, chopped 2 T. fresh parsley, chopped 1 ¼ cup mayonnaise (make your own!) 3 T. honey Cantaloupes, optional Rinse pasta with cold water. Drain and set aside. Combine turkey, peppers, onion, chives, and parsley, in a large serving bowl. Gently fold in pasta. Cover and refrigerate until chilled. In
While these are these are not the most hypo-allergenic dish (containing soy and nuts), they are SO good! Before we went soy-free our kids begged for these, and there is something very reaffirming about your cooking when you can make kids beg for tofu! Ingredients: 1 cup brown rice (uncooked) 2 cups water 4 Tbs. soy sauce 1 lb firm tofu 1 cup almonds, ground 1 cup GFCF bread crumbs salt (to taste) oil (to grease cookie sheet) Instructions: 1)
Ingredients: 1 package (16 oz.) GFCF spaghetti (we use tinkyada rice) 2 cups diced GFCF ham (or chicken/turkey, etc.) 1 cup frozen peas 1/2 cup water 4 eggs, beaten Instructions: 1. cook spaghetti until al dente & drain 2. place ham, peas and water in a large skillet and simmer for 3 minuites 3. stir in spaghetti 4. pour eggs over mixture, cook until eggs are done