Ingredient: medium onion, chopped

  • Savory Gluten-Free Gravy

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    Savory Gluten-Free Gravy
    From Beth Hillson, Living Without
    1. Collect juices from turkey and roasting pan.
    2. Cool and skim off fat.
    3. In a saucepan, heat olive oil and sauté onion over low heat until soft, about 3 minutes.
    4. Add wine and orange juice.
    5. Simmer until liquids are reduced by half.
    6. Add chicken broth and pan juices and simmer 6 minutes to reduce.
    7. Stir in cornstarch mixture and stir until thickened.
    8. Add ¼ cup heavy cream.
  • Stephen’s Vegetarian Lentils

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    Stephen’s Vegetarian Lentils
    From Silvana’s Kitchen
    1. In a large pot, heat the oil over medium heat. Add the onion, celery and carrot, and cook until softened, about 8 minutes.
    2. Stir in the garlic and cook for 1 minute.
    3. Add the lentils, broth and wine; bring to a boil.
    4. Reduce the heat to low and simmer, covered, until tender and most of the liquid is absorbed, about 30 minutes.
    5. Season with salt.
    1. Vegetarian Lentils and Quinoa with Mushrooms and Spinach
    2. To make this, I just placed a some lentils in a large skillet and stirred them together with cooked quinoa, sliced shiitake mushrooms and frozen spinach (I would have preferred fresh if it had been sitting in my fridge).
    3. To heat it all through without sticking to the skillet, I added enough liquid (in my case, water, but you could also use broth) to loosen it up without making it soupy.