Author: Christine Andrew

  • Roasted Green Beans

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    From Chris Manley

    • Green Beans
    • Olive oil
    • Salt
    • Garlic powder

    Take fresh green beans, wash, trim ends and pat dry.  Place in a bowl with 1 tablespoon of olive oil and some salt, toss to coat.  Place on cookie sheet.  (You can put foil down as the undersides of the beans may brown where it touches the pan) and spread out.  Cook at 450 degrees for 10 minutes on one side.  Turn and roast for another 13 minutes and serve.  Half way through, put some garlic powder sprinkled on it before turning them over.

  • Red Potato Salad

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    From Linda Clark, CNC

    • 4 medium red potatoes
    • 2 green onions
    • 1/3 cup red cabbage, diced
    • 1 tablespoon olive oil
    • 1 teaspoon red wine vinegar
    • lettuce leaves
    • pepper, (and sea salt to taste)

    Cook the washed whole potatoes in a large pot with enough water to cover until fork tender.  Cut the green onions, thinly.  After allowing the potatoes to cool, cut them into 1/2 inch cubes.  In a large bowl, mix the potatoes with green onions and cabbage.  Pour the vinegar into a small bowl, slowly whisk in the olive oil.  Drizzle over the potato mixture and toss to coat.  Eat 1/2 cut on a bed of lettuce.

  • Quinoa Salad, a Gluten-free version of Tabulah

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    • 1/2 bunch parsley, leafy end chopped finely
    • 2 bunches green onions, chopped
    • 10 mint leaves (approx 1 cup) cut up
    • 1 1/2- 2 tomatoes, chopped
    • 2 cloves garlic, minced
    • Salt and pepper to taste
    • 1 1/2 cups Quinoa, cooked and cooled

    Dressing:

    • 3 tablespoons of fresh lemon juice
    • 1/4 cup olive oil

    Cook Quinoa according to directions.  Let it cool completely.  Prepare vegetables, herbs and spices.  Mix into the Quinoa.  Add the dressing.  You may need to add more dressing due to the Quinoa absorbing the juice and oil.   Garnish with the top sprig of peppermint.  Keep refrigerated and serve cold.

  • Mom′s 15-Minute Tomato-Basil Sauce

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    • One 28-ounce can strained tomatoes
    • ½ cup fresh basil leaves, torn
    • ¼ cup unsalted butter, cut into pieces
    • Salt

    In a medium saucepan, heat together the tomatoes, ¼ cup basil and butter over medium heat until the butter is melted; season with salt and simmer, stirring occasionally, for about 15 minutes. In the last 5 minutes of cooking, stir in the remaining ¼ cup basil.

    Makes: About 2 ½ cups

  • Quinoa Pilaf with Mom′s 15-Minute Tomato-Basil Sauce

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    From Silvana’s Kitchen

    Serves: 4

    • 1 ½ cups quinoa
    • ½ teaspoon salt
    • Mom′s 15-Minute Tomato-Basil Sauce (see recipe below)
    • 1 cup fresh spinach leaves
    • Parmesan, for topping
    1. In a medium saucepan, bring quinoa, salt and 2 ¾ cups
      water to a boil over high heat. Lower the heat, cover and simmer until the
      water is absorbed, about 12 minutes. Adjust salt if desired.
    2. Add enough tomato sauce until the quinoa is well coated. Stir in the spinach and cook until just wilted, about 2 minutes. Top with parmesan.

  • Pumpkin Stuffing

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    Adapted from Rachel Ray

    • 1-3/4 cup chicken broth
    • Dash pepper, thyme
    • 1 stalk celery, chopped
    • 1 onion, chopped
    • 1 bay leaf
    • 2 apples (Fuji or Pippin), diced
    • 4 tablespoons butter
    • 1/2 or 3/4 cup  dried cranberries
    • 1 cup pecans, chopped
    • 6 day-old gluten-free pumpkin muffins-made from scratch substituting wheat flour with Brown Rice flour.

    Melt butter in skillet; add onions, celery, and apples.  Cook until slightly tender.  Add bay leaf and crumbled pumpkin muffins.  Mix up.  Add 3/4 cup of broth.  Stir well.  Season with pepper and thyme.  Stir in pecans and dried fruit.  Take out Bay Leaf and transfer stuffing mix to a buttered baking dish.  Bake at 375 degrees until lightly browned on top.  Serve  with turkey.

  • Noodle Fettuccini

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    • Angel hair pasta-wheat or gluten-free
    • 1/3 cup freshly squeezed lemon juice
    • 2 large garlic cloves, minced
    • 1/2 teaspoon sea salt
    • 1 1/2 teaspoon agave nectar or honey
    • 1/2 teaspoon Dijon mustard
    • 1 1/2 tablespoons olive oil
    • 1/4 cup toasted pine nuts
    • 1/4 cup fresh parsley, chopped
    • Parmesan cheese, optional

    In a bowl, whisk together lemon juice, garlic, salt, agave nectar, mustard and oil.

    Empty the cooked noodles into a colander, draining water until water has emptied, or pat dry.  Return to pot.  Toss with lemon dressing, toasted nuts, and parsley.  Season to taste, adding extra olive oil, salt and pepper, if desired, or any other veggies desired.  Grate a small amount of Parmesan cheese on top of the noodles.

  • Lentil Soup

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    • 1 cup lentils
    • 4 cups vegetable stock
    • 2 chopped carrots
    • 1 chopped onion
    • 2 garlic cloves, chopped
    • 2 teaspoons ground cumin
    • 1 cup canned coconut milk
    • 3 tablespoons soy sauce
    • salt and pepper to taste
    • 3 cups baby spinach

    Rinse lentils, put in a large saucepan and add enough cold water just to cover.  Boil for about 10 minutes, then add the remaining ingredients except for the spinach  Reduce heat and simmer for 30 minutes until lentils are tender.  Put a small handful of spinach in the bottom of each bowl and ladel the hot soup on top.  To garnish, put a tablespoon of sour cream on top of soup.  Enjoy!

  • Kale and Carrot Salad

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    • 1 bunch of kale, deveined and chopped fine
    • 2-3 carrots, slivered
    • 3 green onions, chopped
    • 1 each red, yellow bell pepper, chopped
    • 1 cup broccoli, finely chopped
    • 1 cup fresh beets (they can be cooked), finely chopped

    First, it is helpful to knead the kale after removing the spine, in olive oil for at least a minute.  Using a food processor, chop the vegetables and put in a large mixing bowl.  Pour on the dressing and mix well.  Refrigerate a few hours before serving.

    Dressing:

    • 1 cup olive oil
    • 2-4 tablespoons apple cider vinegar
    • 1 clove minced garlic
    • 1 teaspoon oregano
    • 1 tablespoon basil
    • 1 tablespoon sesame seed oil
    • 1-2 tablespoons sesame seeds

  • Green Pea, Carrot & Mozzarella Salad

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    From www.naturalhealthyconcepts.com

    • 1 cup fresh or frozen peas (thawed)
    • 1 medium carrot, chopped
    • 1 stalk celery, chopped
    • 1 ounce mozzarella cheese cubed
    • 1 TBS plain yogurt
    • 2 TBS, 1 tsp buttermilk
    • 1 1/2 tsp mayonnaise
    • 1/2 tsp balsamic vinegar
    • 2 green onions, chopped fine
    • 1/2 tsp dried basil
    • 1/8 teaspoon black pepper
    • 1/4 teaspoon sugar (optional)

    Steam carrots and peas (if fresh) for 3 minutes in a small saucepan with a bit of water and tight-fitting lid.  Place the carrots and peas (drained-if from frozen) in a medium-sized bowl.  Add celery and cheese, toss well.  Combine the remaining ingredients in a small bowl.  Spoon over the salad and toss well.  This will keep well in the refrigerator for several days.

  • Green Bean Casserole- Gluten-Free

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    From Jules Shepard

    • 1 medium onion, sliced into thin rings
    • 1/3 cup all purpose gluten-free flour blend
    • 1/4 teaspoon sea salt
    • Cooking spray
    • 1 pound green beans, trimmed and halved
    • 2 tablespoons unsalted butter
    • 2 large portobello mushrooms, sliced
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon garlic
    • 1/4 teaspoon nutmeg
    • 2 tablespoons gluten-free all purpose flour blend
    • 1/3 cup sour cream
    • 2 cups gluten-free cream of mushroom soup

    To make “fried” onions, preheat oven to 475 degrees.  Lightly grease a baking sheet with cooking spray and set aside.  Combine onion slices, 1/3 cup flour blend and salt in a large bowl, tossing until onions are evenly coated.  Pour out onto prepared baking sheet, separating onion rings.  Bake in preheated oven for 15 to 20 minutes until golden brown, tossing one or two times.  Remove from oven and set aside.

    To make the casserole, turn oven temperature down to 400 degrees.  Boil beans in lightly salted water for 5 minutes.  Rinse with cold water and drain.  In a large saucepan, melt the butter.  Toss in sliced mushrooms and pepper and stir over medium heat for 5 minutes.  Add spices and flour, stirring to coat.  Cook an additional minute and add sour cream and soup. Reduce heat to medium -low and cook while mixture thickens, about 5-8 minutes more.

    Remove from heat and stir in half the “fried” onions and the drained beans.  Pour mixture into a large casserole and cook in preheated oven for 10 minutes or until bubbly.  Sprinkle remaining prepared onions on top and bake for an additional 5 minutes.