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Category Archives: No Tree Nuts

Dairy free Gluten free White Sauce

June 24, 2013 admin Leave a comment

Ingredients: 2 Tablespoons Ghee or oil or margarine 2 Tablespoons Tapioca flour ¼ teaspoon salt 1/8 teaspoon pepper 1 cup milk substitute of your choice. I use rice milk Heat ghee in 1 ½ quart saucepan over medium heat until melted. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Mustard sauce: Stir in ¼

Quick spaghetti sauce

June 24, 2013 admin Leave a comment

Ingredients: 8 oz. dry rice pasta (or corn or quinoa, whatever you can tolerate) 1 can whole tomatoes (we use Muir Glen) 3 Tbsp fresh basil, chopped 3 cloves garlic, minced 3 Tbsp. olive oil 1/4 tsp. salt 1/4 ground black pepper Cook the pasta, rinse, drain. Meanwhile, puree the canned tomatoes, undrained, in a food processor. Add the basil. In a skillet cook the garlic in the olive oil until it is just lightly browned. Add salt, pepper, and tomatoes.

Dill Dip

June 24, 2013 admin Leave a comment

Ingredients: 2 cups allergen-free mayo 2 Tbs. dill (or more to taste) salt to taste Mix mayo, dill and salt. (That’s it!)

Clam Sauce

June 24, 2013 admin Leave a comment

Ingredients: 2 large yellow onions chopped 1/4 – 1/3 cup extra virgin olive oil oregano approx 1 TBSP or more 2 cloves garlic either finely minced or use the garlic press ½ cup white grape juice 3 cans minced clams handful of dried parsley cayenne pepper optional 2 TBSP Ghee Directions: Put the onions and the olive oil in a frying pan. cook onions until soft but not browned. Add oregano and stir for approx 30 seconds. add the

Read more Corn Free, Dairy Free, Egg Free, Gluten Free, No Tree Nuts, Peanut Free, Sauces, Soy Free

Turkey pasta salad

June 19, 2013 admin Leave a comment

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

Tabouli

June 19, 2013 admin Leave a comment

Ingredients: 1 cup pre-cooked quinoa 1 good-sized bunch flat-leaf parsley 1 cup fresh mint leaves (or 1/4 cup dried crushed mint leaves) 4 medium tomatoes, peeled, cored, seeded, and chopped 10 thin scallions, white bulb cut into thin rounds 1/4 cup freshly squeezed lemon juice (juice of 1 lemon) 1 clove garlic, crushed 1/4 cup extra-virgin olive oil salt and freshly ground pepper, to taste In a food processor, chop the parsley and mint. Transfer to a small bowl. Add

Spinach, Romaine, and Strawberry salad

June 19, 2013 admin Leave a comment

Ingredients: 1 head romaine lettuce leaves, torn into bite sized pieces 6 oz. fresh spinach, torn into bite sized pieces 2 cups fresh organic strawberries, hulled and quartered 1/4 cup loosely packed, coarsely chopped flat leaf parsely 1 Tbsp balsamic vinegar, or to taste (or substitute with a different vinegar, like rice- even though balsamic is usually gluten free, not everybody can tolerate it.) 2 Tbsp extra-virgin olive oil Salt and pepper to taste Combine ingredients, toss gently. Eat it!

Red Slaw

June 19, 2013 admin Leave a comment

Ingredients: 6 cups fresh red cabbage, thinly shredded 1 cup fresh red onion, thinly sliced ½ cup dried tart-red cherries Dressing: ½ cup Annie’s gluten-free Raspberry Vinaigrette (or alternative) 1 Tbsp natural raspberry preserves Combine all ingredients, mix well. Put in serving dish, if desired. Cover and chill 2 hours. Re toss before serving.

Cannelinni Salad

June 19, 2013 admin Leave a comment

Ingredients: 1 can cannellini beans 1/4 cup fresh dill, chopped 1 green onion, sliced 2 tablespoons olive oil 1 tablespoon fresh lemon juice 1 teaspoon lemon zest 1 garlic clove, pressed 1/4 teaspoon crushed red pepper flakes Salt and pepper to taste Drain and rinse the beans. In a medium-sized bowl, combine all ingredients. Add salt and pepper to taste.

Fresh Pasta Salad

June 19, 2013 admin Leave a comment

Ingredients: 16 oz. Cooked gfcf noodles (corkscrew or shells are good) 8 oz can tomato sauce 1 cup gfcf Italian salad dressing (Make your own) 1 cup sliced mushrooms 5 roma tomatoes, chopped 1 cucumber, chopped 1 sweet onion, chopped 2 ¼ oz. Can sliced gfcf olives, drained. Rinse pasta with cold water. Pour into serving bowl and set aside. Combine remaining ingredients. Mix gently. Pour over pasta. Toss to coat. Cover and refrigerate until serving. Makes 8 servings. We

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