Gluten-free Dairy-free Recipes

WILD RICE WITH ROASTED PEPPERS AND TOASTED ALMONDS

Ingredients

2 cups Wild Rice (about 11 oz.), rinsed and drained
0.25 lbs. Shallots (4 medium) thinly sliced crosswise into rounds
4 Garlic Cloves, thinly sliced crosswise
2 Tbsp Olive Oil
3.5 cups low-sodium Vegetable or Chicken Broth
1.5 cups Water
2 Red Bell Peppers
1 Tbsp unsalted Butter or Earth Balance
1 cup sliced Almonds with skins
1 tsp Salt
0.25 tsp Black Pepper
1 Tbsp Sherry Vinegar

Directions

Cook shallots and garlic in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until golden brown, about 10 minutes.
Add rice and cook, stirring, until it releases a nutty aroma, about 3 minutes.
Add broth and water and bring to a boil, stirring occasionally, then reduce heat and simmer, covered, until rice is tender (grains will split open), at least 1 hour.
Meanwhile, preheat broiler.
Halve bell peppers lengthwise, then discard stems and seeds.
Put peppers, cut sides down, in 1 layer in an oiled shallow baking pan.
Broil 2 inches from heat until charred and softened, 15 to 18 minutes.
Transfer to a bowl.
Cover and let steam 15 minutes.
Peel, then cut into half-inch pieces.
Melt butter in a 12-inch heavy skillet over moderate heat, then add almonds and cook, stirring, until golden, 5 to 8 minutes.
Remove rice from heat and drain well, then return to pot.
Stir in salt, pepper, red peppers, almonds, and vinegar.
Transfer to a serving dish.

If you a pressed for time: Rice can be cooked (without draining) and peppers roasted and diced 1 day ahead. Cool rice, uncovered, then chill rice and peppers separately, covered. Reheat rice in pot, covered over low heat, 10-15 min., then drain before adding seasonings, peppers, and almonds.

Pairs Well With:
ROASTED SWEET POTATO SPEARS
BABY BRUSSELS SPROUTS

BABY BRUSSEL SPROUTS WITH BUTTERED PECANS

Ingredients
2 lbs. Baby Brussels sprouts (smaller than normal ones), trimmed
0.5 cup Pecan halves, cut crosswise
3 Tbsp unsalted Butter or Earth Balance
0.75 tsp Salt
0.5 Tbsp minced Garlic
1 tsp fresh Lemon juice, or to taste
0.25 tsp Black Pepper

Directions:
Put oven rack in middle position and preheat oven to 350°F.
Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes.
Add 0.5 Tbsp butter and 0.25 tsp salt to nuts and toss until butter is melted and nuts are coated.
While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking.
Drain sprouts and pat dry.
Melt remaining 2.5 Tbsp butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute.
Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes.
Add lemon juice, pepper, and remaining 0.5 tsp salt, then stir in pecans and serve.

If you a pressed for time: Pecans can be toasted and buttered 1 day ahead and kept at room temperature, covered. Brussels sprouts can be boiled 1 day ahead and kept chilled in a sealed plastic bag with a paper towel to absorb excess moisture.

Pairs well with:
ROASTED SWEET POTATO SPEARS
WILD RICE WITH ROASTED PEPPERS

SWISS CHARD

Ingredients

1 large bunch of fresh Swiss Chard
1 small Garlic Clove, sliced
2 Tbsp Olive Oil
2 Tbsp Water
Pinch of Crushed Red Pepper
2-3 Tbsp Raisins soaked in water
1 tsp Butter or Earth Balance
Sea Salt, to taste

Directions

Rinse out the Swiss chard leaves thoroughly.
Remove the toughest third of the stalk, discard or save for another recipe.
Roughly chop the leaves into inch-wide strips.
Heat a saucepan on medium heat, add olive oil, a few small slices of garlic, and the crushed red pepper.
Saute for about a minute.
Add the chopped Swiss chard leaves.
Cover.
Check after about 5 minutes.
If it looks dry, add a couple of tablespoons of water.
Flip the leaves over in the pan so that what was on the bottom is now on the top.
Dry soaked raisins and add to pan.
Cover again.
Check for doneness after another 3 to 5 minutes.
Add salt to taste, and add butter.
Remove to a serving dish.

Pairs Well With:
ROAST COD WITH POTATOES, ONIONS, AND OLIVES

RED CABBAGE WITH APPLES

Ingredients

1 medium to large head of Red Cabbage, coarsely shredded (about 8 cups)
2 tart Red Apples, sliced
3 Tbsp Butter or Earth Balance
0.25 cup Water
0.25 cup Red Wine Vinegar
2 Tbsp White Sugar
1 tsp Salt
0.25 tsp Black Pepper

Directions

In a Dutch oven cook and stir apples in butter over medium heat for about 5 minutes.
Stir in remaining ingredients.
Heat to boiling; reduce heat.
Cover and simmer until cabbage is tender (about 35-40 minutes).

Pairs Well With:
SAUERBRATEN
GERMAN POTATO PANCAKES

GREEN BEANS WITH CARMELIZED SHALLOTS

Ingredients:

2 pounds Haricots Verts or slender Green Beans, ends trimmed
1 pound medium-sized Shallots
2 Tbsp butter or Earth Balance
2 Tbsp Olive Oil
0.25 tsp dried Thyme
Salt and Pepper, to taste

Directions:

You’ll really want to find fresh thin beans for this recipe.
Cook the haricots verts in boiling salt water until tender, about 4 minutes (or a little longer if the beans are thicker).
Drain and transfer to a bowl of ice water to cool.
Drain well, pat dry, and set aside.
Cut off and discard ends from shallots.
Cut shallots lengthwise in half, then remove peel with paring knife.
Melt the butter with the oil in a large, heavy skillet over medium-high heat.
Add shallots and sauté for 1 minute.
Reduce heat to medium-low.
Sauté until shallots are browned and tender (about 20 minutes).
Sprinkle with thyme.
Season to taste with salt and pepper.

Add haricots verts to shallots in skillet and stir over medium-high heat until heated through (about 6 minutes).
Season to taste with salt and pepper.
Transfer to a bowl and serve.

Pairs Well With:
TENDERLOIN DIANE
BUTTERNUT SQUASH RISOTTO

ROASTED ZUCCHINI AND RADISHES

Ingredients:
2 pounds zucchini
3 bunches of large radishes (2.25 lbs. total w/ greens), greens discarded and thoroughly washed
About 7 Tbsp Extra Virgin Olive Oil
1 tsp Sea Salt
0.5 tsp Black Pepper

Directions:

You would think this might be an unsavory combination, but in fact the two vegetables compliment each other well when roasted in this way.
Put oven racks in upper and lower thirds of oven, then put backing sheets on racks and preheat oven to 450.
Gently peel zucchini, leaving some of the skin on.
Halve zucchini lengthwise, de-seed as much as possible, then cut crosswise into quarter-inch pieces.
Toss with 4 Tbsp oil, 0.5 tsp salt, and 0.25 tsp pepper in large bowl.
Halve radishes lengthwise, then cut crosswise into quarter-inch pieces.
Toss with remaining 3 Tbsp oil, 0.5 tsp salt, and 0.25 tsp pepper in another large bowl.
Working quickly, spread zucchini on baking sheet for lower rack and radishes on baking sheet for upper rack.
Roast vegetables, without stirring, until lightly browned and tender (about 20 minutes), then toss together in a large bowl.