Gluten-free Dairy-free Recipes

ROAST COD WITH POTATOES, ONIONS, AND OLIVES

Ingredients

2.5 lbs of center-cut Cod Fillet
0.75 pound (about 2) Yellow Onions, cut into half-inch thick slices
3 large Garlic Cloves
0.25 cup Olive Oil
0.33 cup Canola Oil
1 pound (about 2-3 large) Yukon Gold or other boiling Potato
0.75 cup pitted Kalamata Olives
0.5 tsp dried Rosemary
0.5 tsp minced fresh Parsley leaves

Directions

Preheat oven to 450.
In a large skillet cook the onions and the garlic in the olive oil over moderate heat, stirring occasionally, until the mixture is pale golden.
While the onion mixture is cooking, in another large skillet heat the vegetable oil over moderately high heat until it is hot but not smoking and in it sauté the potatoes, lightly peeled and cut into 1/4-inch-thick slices, in batches, turning them, for 5 to 8 minutes, or until they are pale golden, transferring them as they are cooked to a bowl.
Add the onion mixture to the potatoes with the olives, the rosemary, the parsley, and salt and pepper to taste and combine the mixture well.
Put the cod in the center of a large shallow baking dish, season it with salt and pepper, and arrange the potato mixture around it. Roast the mixture in the middle of the oven for 20 to 25 minutes, or until the fish just flakes.

Pairs Well With:
SWISS CHARD

AUTUMN PORK ROAST

Ingredients
1 bone-in Pork Loin Roast (3.5 lbs.) or Pork Tenderloin (3 lbs.)
6 medium potatoes, peeled and quartered
8 carrots, halved lengthwise
2 medium Yellow or White Onions, quartered
1 small Butternut Squash, peeled and cut into 1.5-inch chunks
1 cup Water
3 Tbsp Fresh Sage or 1 Tbsp dried Rubbed Sage
0.5 tsp Pepper
2 Tbsp Butter or Earth Balance
4 medium or 3 large Red Baking Apples, cut into eighths

Directions
Preheat oven to 400.
Place the roast in a large baking pan.
Arrange potatoes, carrots, onions, and squash around the roast.
Add water to the pan.
Sprinkle meat and vegetables with sage and pepper.
Dot vegetables with butter.
Bake, uncovered at 400 for 15 minutes.
Reduce heat to 300; bake, uncovered, for 50 minutes.
Place the apples around the roast; cover and bake for about one hour longer, basting every 15 minutes, or until thermometer reads 160.
If desired, thicken pan juices with Gluten Free Flour for gravy.

STIR-FRY TURKEY WITH WALNUTS

Ingredients

1.25 uncooked Turkey Breast or Turkey Breast Tenderloin
1 Green and 1 Red Pepper, cut into 0.75-in. pieces
4 Green Onions, biased sliced in 1-in. lengths
1 cup Walnut halves
At least 2 Tbsp Canola Oil, Peanut Oil, or other vegetable Oil

For Sauce:
3 Tbsp gluten free Soy Sauce or Tamari
2 Tbsp Sherry Wine or Apple Juice
1 tsp Toasted Sesame Oil
1 tsp grated fresh Ginger
2 tsp Corn Starch
1 tsp Sugar
0.5 tsp Salt
0.5 tsp Crushed Red Pepper

Directions:

In a small bowl, blend all sauce ingredients and set aside.
Pre-heat large skillet over high heat; add about 1 Tbsp oil.
Stir-fry peppers and onions in hot oil for about 2 minutes; remove from skillet.
Add walnuts.
Stir-fry 1-2 minutes or until golden brown; remove.
Add remaining 1 Tbsp oil and add at least half of turkey.
Stir-fry until browned on all sides; remove.
Repeat with remaining turkey.
Return all turkey to skillet.
Until just about cooked, stir in sauce.
Stir, cooking until mixture thickens.
Stir in vegetables.
Cover and cook for 1 minute.
Stir in walnuts and serve.
Serve with hot cooked rice (white is best with this dish).

SAUERBRATEN

Ingredients

4 lbs. boned Rump Roast or Chuck Pot Roast
1.5 cup Gluten Free Vinegar
0.5 cup Red Wine
1 cup Water
2 Tbsp White Sugar
1 tsp Whole Black Peppercorns
4 Bay Leaves
4 White or Yellow Onions, sliced
18 Whole Cloves
1.5 tsp Mustard Seeds
3.5 tsp Salt

Before Serving:
2 Tbsp Gluten Free Flour
Speck of Black Pepper
0.25 cup of fat
0.33 cup Gluten Free Gingersnaps (Midel)
0.5 cup Dairy Free Sour Cream (Tofutti)
Salt and Pepper, to taste

Directions

In a large bowl, make marinade: combine vinegar, wine, water, sugar, 0.5 tsp whole peppercorns, bay leaves, 3 onions, 12 cloves, 1 tsp mustard seeds, and 2 tsp salt. Set meat in marinade. Refrigerate, covered, 2 days, turning meat each day (the longer the meat marinades, the more sour it becomes).
On serving day, remove meat, reserving marinade.
Dry meat well on paper towels.
Combine flour, 1.5 tsp salt, speck pepper and use to coat meat on all sides.
In hot fat in Dutch oven, brown meat well on all sides (about 15-20 minutes).
Add 0.75 cup reserved marinade, 1 sliced onion, 0.5 tsp mustard seeds, 6 cloves, 0.5 tsp whole peppers.
Simmer, covered, about 3.5 hours or until meat is fork tender; add 0.25 cup marinade if needed.
Remove meat to hot platter, keeping warm.
Strain drippings from Dutch oven into glass measuring cup; let stand 2 minutes.
Pour off fat, use bottom 0.33 cup drippings, return to Dutch oven.
Stir in gingersnap crumbs; slowly stir in 2 cups reserved marinade (adding water if necessary).
Cook until thickened while stirring.
Stir in sour cream; heat, but do not boil.
Season with salt and pepper.

Pairs Well With:
RED CABBAGE WITH APPLES
GERMAN POTATO PANCAKES

TENDERLOIN DIANE

Ingredients

1.25 lb. beef tenderloin, cut into slices
Salt and Freshly Ground Black Pepper
1 tsp Dry Mustard
2 Tbsp Butter or Earth Balance
2 Tbsp Sliced Green Onion
1 Tbsp Lemon Juice
2 tsp Worcestershire Sauce

Directions

Sprinkle on side of tenderloin slices with salt, pepper and half of the dry mustard.
Pound the seasonings into the meat. Repeat on other side.
In a large skillet, melt butter on medium-high heat; add meat slices in a single layer.
Cook for 2 minutes on each side for medium-rare doneness.
Remove to a heated serving platter.
To pan juices in skillet, add the green onions, lemon juice, and Worcestershire sauce.
Cook and stir for 1 minute.
Spoon sauce over meat.
Garnish with chopped green onions.

Pairs Well With:
BUTTERNUT SQUAH RISOTTO
GREEN BEANS WITH CARMELIZED SHALLOTS