Gail Mercedes asked:


Well Thanksgiving is over and there is another holiday coming up. There is one dilemma. What do you do with the  leftover turkey. In the winter months turkey chili is always a favorite recipe.  Try the Turkey Chili. The dilemma is over.

 Colorful Turkey Chili

Dairy Free Leftover Turkey Recipe

Serves 8 Ingredients

1 tablespoon expeller pressed canola oil

1 pound lean ground all-natural turkey ****** or thigh

1 medium red onion, chopped

1 medium green pepper, chopped

1 (28-ounce)can diced tomatoes

1 cup (8 ounces) jarred mushroom tomato sauce or mushroom marinara sauce

2 teaspoons chili powder, or to taste

1 to 2 teaspoons sea salt, or to taste

1/8 teaspoon cayenne red pepper, or to taste

1/8 teaspoon paprika

Hot sauce, to taste (optional)

1 (15-ounce)can white kidney beans, drained and rinsed

1 (15-ounce) can red kidney beans, drained and rinsed

Method

In a large saucepan, heat canola oil over medium-high heat. Add ground turkey, onion and pepper, stirring often until meat is browned and onion is tender, 7 to 10 minutes.

Stir in whole can of diced tomatoes. Add mushroom tomato or marinara sauce, chili powder, salt, cayenne, paprika and hot sauce. Bring to a simmer. Cover and cook for 30 minutes to 1 hour, stirring occasionally. Stir in the beans and cook another five minutes to heat thoroughly.

Nutrition

Per serving (15 oz/422g-wt.): 370 calories (90 from fat), 12g total fat, 2g saturated fat, 26g protein, 46g total carbohydrate (8g dietary fiber, 7g sugar), 60mg cholesterol, 820mg sodium. Provided by Whole Foods

Cranberry Relish

 

Ingredients

Makes 2 cups

2 cups fresh or defrosted frozen cranberries

1/4 cup diced red onion

1 large jalapeno pepper, seeded and finely chopped

2 tablespoons fresh lime juice

2 blood oranges, or navel oranges, peeled, sectioned, and cut into 1/4-inch pieces, juices reserved

2 teaspoons freshly grated ginger

1/2 cup sugar

2 stalks celery, peeled to remove strings, cut in 1/4-inch dice

1/4 cup fresh mint leaves, coarsely chopped

1/4 cup pecans, toasted, broken in pieces

Directions

Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl.

Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans, and toss to combine.

From Martha Stewart Living, November 1995

You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.

 

HONEST INGREDIENTS: The Paleo Gluten Free Cookbooks combines 310 recipes. All are Gluten-Free, Dairy-Free and Preservative-free recipes. A healthy low fat diet consisting  of lean meat, fish, poultry, raw fruits and vegetables and nuts. Order: Paleo Gluten Free Recipe Cookbook http://www.favoriterecipes.biz/lactose-free.html  For a selection for Favorite Secret Recipes Order: Favorite Recipe Secrets http://www.favoriterecipes.biz

Gail Mercedes asked:


One of the main concerns with a gluten free diet is cross-contamination. Gluten meals have to be prepared with no cross contamination from gluten products in your kitchen and in restaurants. Cross-contamination happens if gluten containing foods come in contact with gluten free foods. An example is commercial oaks. Oaks are gluten free but can be processed in the same environment as wheat there for can become cross contaminated. For those that require a gluten-free diet oaks should not be consumed. Likewise, preparation of gluten free foods requires rules to eliminate cross-contamination with gluten produces in your home and in restaurant.

Here are a few kitchen tips:

1.Use two different sifter for gluten foods and gluten free foods. Label the two sifters one for gluten and the other for gluten-free.

2. Do not prepare gluten foods on same surface with gluten free foods. If the same surface is used it must be cleaned thoroughly before gluten free food preparation.

3. Use different utensils for gluten free foods and foods containing gluten. If the same utensils are used the utensils have to be cleaned thoroughly for gluten free products.

4. The same toaster cannot be used for gluten containing foods and gluten free foods. A separate toaster is needed for gluten free products.

5. Gluten free foods cannot be fried in the same oil used to fry gluten breaded items. One simple rule that can be easily overlooked.

6. Cross contamination can occur with jams, jelly, mustard, mayonnaise and butter. Watch out for gluten crumbs that can be shared. Have separate items for celiac persons.

Gluten Free Tips at Restaurants:

1. Check with waiter or owner of the restaurant to verify that fried foods are not cooked in same oil as gluten products.

2. In restaurant the grill has to be cleaned before preparing gluten free foods.

3. Verify that salad dressings, sauces, gravies and fried foods are gluten free.

Many everyday products contain GlutenGluten Free Safe Foods:

-Fish and meats (cannot be marinated, breaded or basted coated)

-Most dairy products

-Fresh fruit

-Fresh vegetables

-Rice

-Potatoes

-Gluten free flours (rice, soy, corn, potato)

-Wine and distilled liquors, ciders and spirits

Note: “Wheat-Free” does not mean gluten free. These products may still contain gluten.

-Fresh poultry

-Food additives, malt flavoring, modified food starch and etc.

-Many vitamins and medications use gluten as a binding agent

-Lipstick and lip balms

-Toothpaste

-Postage stamps (only used the self adhesive)

-Play dough

 

HONEST INGREDIENTS: The Paleo Dairy Free and Gluten Free Cookbooks combines 310 recipes. All which are gluten-free, dairy-free and preservative-free recipes. A healthy low fat diet consisting of lean meat, fish, poultry, raw fruits and vegetables and nuts. Delicious healthy dairy free recipes that anyone can enjoy. Order: Paleo Gluten Free Recipe Cookbookhttp://www.favoriterecipes.biz/paleo.html For a selection for Favorite Secret Recipes Order: Favorite Recipe Secrets. http://www.favoriterecipes.biz

Pamela J. Compart, M.d. And Dana Laake, R.d.h., M.s., L.d.n. asked:


Lunch #1: BBQ Chicken for Champions



One chicken breast, cut in half and pan fried in olive oil for 6 minutes a side.

Add salt and pepper. Cut into strips. Serve cold dipped in dipping sauce.

BBQ dipping sauce — ¼ C (put in BPA-Free container)

Veggies: steam broccoli for 7 minutes, run cold water over it (or defrost frozen broccoli)

Place in BPA-Free container

Veggie dipping sauce in BPA-free container





 

 

Use: BBQ sauce or honey

Drink: water, GFCF* V8 juice, GFCF juice box, fortified organic rice milk box

Snack if needed: GFCF chips & fruity salsa (¼ C) in BPA-free container

Toy Surprise: Girls: yarn bracelet, Boys: Miniature toy character figure

BBQ Sipping Sauce — ¼ C (put in BPA-Free container)



1 C organic ketchup

1 Tbs lemon

1 tsp Worchestershire sauce (GFCF)

1 Tbs honey

Dash of black pepper

Blend all of the above until smooth





 

 

Fruity Salsa



1 C Salsa

¼ C grape, blueberry or raspberry fruit spread

Mash the fruit spread into the salsa





 

 

#2 DLT (“Deli” meat, Lettuce & Tomato Sandwich)



Turkey or Chicken GFCF Preservative-free organic lunch meats (by Boar’s Head, Applegate or Shelton)

Toast 2 pieces of GFCF bread.

Spread w/ 1 Tbs GFCF mayonnaise

Place 2 slices of GFCF lunch meat

Top with lettuce and tomato

Cut into 4 squares

Wrap in wax paper





 

 

GFCF Potato Salad 1/3 cup from recipe. Serve in BPA-Free container

Fruit (apple or grapes) — in BPA-Free container

Drink: water, GFCF V8 juice, GFCF juice box, fortified organic rice milk box

Toy Surprise: Hair scrunchie for girl. Baseball card for a boy.

Snack if needed: Peanut butter on rice crackers

GFCF Potato Salad

Ingredients:



3 pounds potatoes, cooked until just tender, cubed, cooled

Optional: 5 or 6 hard cooked eggs, cooled, coarsely chopped

¼ to ½ cup chopped red onion

¼ to ½ cup chopped celery, optional





 

 

Dressing:



¾ cup mayonnaise

1 to 2 tablespoons prepared GFCF mustard

salt and pepper to taste





 

 

Preparation:

Prepare the dressing combining the mayonnaise, mustard, and salt and pepper to taste. Combine.

Combine potatoes, egg, onions, and celery and stir in the dressing.

Serves 6 to 8.

Lunch # 3 Kids Favorite Chicken Salad & Deviled Eggs

Chicken Salad 1/3 to ½ C served in BPA-Free container

Deviled eggs (1-2) — served in BPA-Free container

Carrot sticks (wrapped in waxed paper) dipped in applesauce (in BPA-Free Container)

Snack if needed: GFCF chips & hummus in BPA-free container

Drink: water, GFCF V8 juice, GFCF juice box, fortified organic rice milk box

Chicken Salad

Ingredients:



3 cups cooked diced chicken

2 ribs celery, thinly sliced

1 cup seedless green grapes, halved

¾ cup mayonnaise

2 tablespoons finely minced green onions

1 teaspoon lemon juice

¼ teaspoon ground ginger

salt and pepper, to taste





 

 

Preparation:

Combine first chicken, celery, and grapes in a large bowl; set aside. In a small bowl, whisk together remaining ingredients; combine with chicken mixture, using as much or as little as necessary to moisten as desired. You may add a little more mayonnaise if you like a creamier salad. Chill and stir again before serving.

Serves 4 to 6.

Deviled Egg Recipe



6 hard-cooked eggs — cooled, shelled, cut in half, yolk removed

1 ½ tablespoons mayonnaise

1 teaspoon prepared mustard

½ teaspoon salt

2 tablespoons sweet pickle relish, or to taste

Paprika





 

 

Preparation:

Mash yolks and combine with mayonnaise, mustard, salt, and relish. Refill centers of the egg whites with the mixture. Garnish with ground paprika.

Serves 6 (2 halves per person)

Lunch # 4 Meatball Spaghetti Sauce

Meatballs in Spaghetti Sauce (1 C) without the spaghetti — served warm in thermos

Wonderful Waldorf Salad: 1/3 to ½ cup

Broccoli trees, cold asparagus or carrot strips dipped in Russian Dressing or honey ( ¼ C in BPA-Free Container)

Snack: Organic GFCF “O”s

Fruit smoothie ½ to ¾ C in cold thermos or GFCF V8 juice, GFCF juice box, fortified organic rice milk box

Snack if needed: GFCF chips & bean dip in BPA-free container

Toy: Stickers appropriate to the child

Spaghetti and Meatballs



1 small yellow onion

1 slice GFCF rice bread

2 Tbs water

1 teas salt

½ teas oregano

1 pound ground beef

2 jars GFCF pasta sauce





 

 

Put onion in food processor and mince. Add bread, water, salt, and oregano and mix again. Pour mixture into a mixing bowl. Knead by hand together with ground beef until thoroughly mixed. Shape into desired meatball size. Put meatballs into a slow cooked with spaghetti sauce and cook for 4 hours. Refrigerate.

Serves: 4 to 6

Wonderful Waldorf Salad Recipe



1 C pineapple chunks (fresh or unsweetened canned)

3 C apples, peeled and cute in ½ inch cubes

1/3 C raisins

1 C carrots, thinly sliced

1/3 – ½ c walnut pieces (optional)

1 C GFCF mayonnaise





 

 

Fruit Smoothie



1 ¼ C rice milk

½ glass crushed ice

1 Tbs rice powder

1 Tbs coconut milk (optional)





 

 

Add one of the following and blend at high speed until smooth and thick.



1 sliced banana

1 cored and chopped pear

1 handful of berries (strawberries, blueberries, raspberries or combination





 

 

Russian Dressing



1 C GFCF mayonnaise

1 C GFCF ketchup





 

 

Servings: 8

Lunch #5 Chicken & Magical Muffins

Baked or grilled chicken (leftovers from dinner) ½ cold chicken breast

Apple salad served in cold thermos

Veggie-Muffins 1-2

Fruit smoothie ½ to ¾ C in cold thermos or GFCF V8 juice, GFCF juice box,

fortified organic rice milk box

Snack if needed: Carrots & bean dip in BPA-free container

Apple Salad



2 large Red delicious apples, unpeeled, cored and but into 1 inch chunks

2/3 C crushed pineapple, drained or fresh pineapple minced – reserve juice

1/3 C celery, diced

2 Tbs raisins





 

 

Dressing



3 Tbs soy yogurt

2 teaspoons GFCF mayonnaise

1 Tbs pineapple juice

¹/8 Teaspoon cinnamon





 

 

In a medium bowl, combine the salad ingredients. In a small bowl, combine the dressing ingredients, Pour the dressing over the fruit mixture and stir.

Veggie- Muffins



1 store-bought GFCF cake mix prepared according to package directions- but not baked

Add 1 C pureed vegetables — using one or more of the following: carrots, squash, peas, green beans

Add ½ C applesauce to batter

Option — stir in 1 C GFCF chocolate chips





 

 

Mix purees in with the batter, stir in chocolate chips (optional). Transfer the mixture to a muffin pan, filling each cup about two-thirds of the way. Bake at 375º F for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Do not overcook, as this will result in dry muffins. Once cooled, these muffins can be frozen to be eaten later.

Yields 12 muffins

Lunch # 6 Sensory Sensible (for those who avoid “lumps and bumps”)

Pot Pie Muffins (2)

Hummus

Fruit smoothie

Snack: Bean dip

Pot Pie Muffins



1 store-bought GFCF cake mix prepared according to package directions — but not baked

Add 1 C pureed vegetables — using one or more of the following: carrots, squash, peas, green beans

Add ½ C applesauce to batter

Add ½ C pureed chicken

Option — stir in 1 C GFCF chocolate chips





 

 

Mix purees in with the batter, stir in chocolate chips (optional). Transfer the mixture to a muffin pan, filling each cup about two-thirds of the way. Bake at 375º F for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Do not overcook, as this will result in dry muffins. Once cooled, these muffins can be frozen to be eaten later.

Yields 12 muffins

*Gluten-Free Casein-Free

The above is an excerpt from the book The Kid-Friendly ADHD & Autism Cookbook: The Ultimate Guide to the Gluten-Free, Casein-Free Diet

by Pamela J. Compart, M.D. and Dana Laake, R.D.H., M.S., L.D.N.

Published by Fair Winds Press; November 2006;$24.95US/$32.50CAN; 978-1-59233-223-6

Copyright © 2008 Pamela J. Compart, M.D. and Dana Laake, R.D.H., M.S., L.D.N

Gail Mercedes asked:


Well Thanksgiving is over and there is another holiday coming up. There is one dilemma. What do you do with the  leftover turkey. In the winter months turkey soup is always a favorite recipe.  Try the Spicey Turkey. The dilemma is solved

Spicey Turkey Soup

.Serves 8

This soup has the perfect balance between spicy, savory and herbal flavors. Adding the Monterey jack cheese and avocado adds creaminess. Easy soup to prepare and great idea for turkey leftovers.

Ingredients

1 tablespoon extra virgin olive oil

4 cloves garlic, chopped

1 1/2 cups chopped onion

1 (28-ounce) can diced tomatoes, with their liquid

4 cups low-sodium, gluten-free chicken broth

1 teaspoon dried oregano

1/4 teaspoon ground chipotle or cayenne pepper

1/2 teaspoon ground cumin

1/2 teaspoon black pepper

1 bay leaf

3 cups shredded cooked turkey meat (white and dark)

1 small bag white corn chips

1 bunch cilantro, chopped

1 cup shredded Monterey jack cheese

2 avocados, sliced

2 limes, cut into wedges

Method

Heat oil in a large pot over medium heat. Add garlic and onions. Cook, stirring often, 8 to 10 minutes, until onions are translucent. Stir in tomatoes, broth, oregano, ground chipotle pepper, cumin, black pepper, bay leaf and turkey. Bring to a boil, then reduce to a gentle simmer. Simmer 15 minutes to allow flavors to meld.

To serve, break corn chips (about 5 or 6 per serving) into bite-size pieces and place in bowls. Ladle soup over chips. Sprinkle with cilantro and cheese. Garnish with avocado slices and lime wedges.

Nutrition

Per serving (about 13oz/374g-wt.): 430 calories (200 from fat), 22g total fat, 6g saturated fat, 55mg cholesterol, 390mg sodium, 34g total carbohydrate (5g dietary fiber, 6g sugar), 24g protein

Cranberry Relish

 

Ingredients

Makes 2 cups

2 cups fresh or defrosted frozen cranberries

1/4 cup diced red onion

1 large jalapeno pepper, seeded and finely chopped

2 tablespoons fresh lime juice

2 blood oranges, or navel oranges, peeled, sectioned, and cut into 1/4-inch pieces, juices reserved

2 teaspoons freshly grated ginger

1/2 cup sugar

2 stalks celery, peeled to remove strings, cut in 1/4-inch dice

1/4 cup fresh mint leaves, coarsely chopped

1/4 cup pecans, toasted, broken in pieces

Directions

Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl.

Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans, and toss to combine.

From Martha Stewart Living, November 1995

You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. Provided by Whole Foods Market

 

HONEST INGREDIENTS: The Paleo Gluten Free Cookbooks combines 310 recipes. All are Gluten-Free, Dairy-Free and Preservative-free recipes. A healthy low fat diet consisting  of lean meat, fish, poultry, raw fruits and vegetables and nuts. Order: Paleo Gluten Free Recipe Cookbook http://www.favoriterecipes.biz/paleo.html  For a selection for Favorite Secret Recipes Order: Favorite Recipe Secrets http://www.favoriterecipes.biz

Leanne S Miller asked:


Spring is here in Australia and at Organic Island we’re out and about enjoying it.

There’s lots of hype about “organic food”, so I thought I’d share my favourite recipe using organic ingredients sourced from my local market (Nundah).

To learn more about the brilliance of organics – go to http://www.organicisland.com.au/lipbalm/about_organics.htm

Here’s my favourite organic recipe – I hope you enjoy!

Organic Banana Bread (Gluten Free)



I picked up this recipe while working in the USA.

I became addicted to the Banana Bread my colleague’s mother used to make. She loved to cook great food with great friends. This was one of the easiest recipes and

was an excellent staple for a busy week ahead – perfect for spring. This can also be used for packed lunches or a day outside with family.

Ingredients

2 ½ cups gluten free all-purpose flour mix

2 tsp gluten free baking powder

2 tsp cinnamon & nutmeg

1 cup brown sugar

100g shredded coconut

1 egg, lightly beaten

2 egg whites

300ml milk

50g butter, melted

2 Organic medium ripe bananas, mashed

Method

1. Preheat oven to 180 degrees Celsius. Line a 10cm X 23cm loaf tin with baking paper.

2. Sift flour, baking powder, cinnamon & nutmeg into a bowl. Stir in the

sugar and coconut and make a well in the centre.

3. Whisk together the eggs, egg whites, milk and butter, pour into the well

and stir until just combined. Fold in the mashed bananas.

4. Spoon the mixture into the prepared tin and bake for 1 ¼ hrs or until a

skewer comes out clean when inserted into the centre.

5. Serve warm, cold or toasted, with your favorite spread (I’ve seen both

organic strawberry jam, Vegemite and butter used with great enjoyment)

Andrew asked:


If there’s one thing that should be said about birthday cakes, it is that they are sweeter if you make them yourself. Buying a birthday cake is something that anyone can do. But baking a birthday cake yourself is sweet, and sends a message to the birthday girl or the birthday boy about just how special he or she is.

If you have skill, the cake that you made yourself could even be more delicious than the one you bought at the cake shop. But if you don’t know the first thing about baking, don’t fret because there are a lot of resources that gives you a step-by-step guide to making birthday cakes. And then there are cake pre-mixes too. The trick to making a luscious cake is in the decoration. So, if you’re working with cake pre-mixes, whip up your creativity for some wonderful cake decorations.

If you’re making chocolate cake for the chocolate lover, put some chocolate icing on top. You could border the cake with strawberry halves. If the birthday celebrant has some allergy problems, try baking a gluten-free chocolate cake with semi-sweet chocolate icing, or dairy free ice cream with milk-free icing.

If you want to offer something richer, try making a cheesecake and top it with berries. Also, try to get more creative with common cake cream recipes. Tweak ice cream recipes by using high-end ice cream instead of common ice cream. Or replace frozen whipped cream with fudgey whipped cream. Or you could also exchange the fudge topping with something a little more different, like sliced mangoes. And instead of candy toppings, try chocolate shavings instead. If the birthday celebrant prefers something lighter, trying making lemon-glazed cake or creamy orange cake. These cakes are particularly good with champagne. For kids, try making a root beer float cake or chocolate pudding fudge cake.

There can be nothing better than making a birthday cake yourself but for those of you who do not want to get in the trouble of making it yourself you can simply buy a mouth-watering birthday cake online.

sheena asked:


Non-dairy gluten-free vegetarian recipes does impose many restrictions and often makes it quite difficult to enjoy something the vast majority of us take for granted-dining out. The good news from those who require this kind of cooking is that more and more restaurants are beginning to acknowledge this condition and offer some selections that are free of gluten. It takes time, just as it did with low carb craze for the demand for these products to make it worth the industries while to make adjustments in their way of preparing foods.

While on the one hand it is frustrating to not have the option of dining out, there is some challenge to finding new and tasty foods and combinations for cooking each and every night without falling into a rut of the same old foods that you know you can eat without worry. Consider cooking without gluten to be a challenge rather than a chore and you may find that the process is much more enjoyable. You might even find that you appreciate the meals you’ve worked hard to prepare even better because of the great sense of accomplishment.

There are many resources available for those who need to eat gluten free foods. There are even more and more ‘convenience’ or prepackaged foods that are designated for gluten free cooking. This means that those who once had no option but creating meals from scratch do now have the occasional shortcut available to them. We are even finding cookie and cake mixes that are now gluten free in order to enjoy some of the finer things in life for those who would have been completely deprived only a few short years ago.

When it comes to cooking, there are many dietary restrictions that will be encountered along the way. One restriction that is gaining some degree of notoriety in recent years is the need for a gluten free diet. Gluten is a substance that is commonly found in flour products that a decent sized portion of the population has a negative reaction to in some form or another. For these people, gluten free isn’t a choice it is absolutely necessary.

Changes are being made and resources are being shared through the Internet that help not only adults that require special gluten free cooking and diets but also support for the parents of children who must follow these diets. Cooking for children in the best of circumstances is often difficult. It is even more difficult when there are excessive dietary restrictions that often eliminate the possibility of our children enjoying childhood favorites. That is why it is so important to seek out the many resources and recipes that are available for them.

If you require a gluten free diet and have no idea where to start or what you should be cooking you should check out the many websites and blogs online that address the issues and needs that are faced by those requiring gluten restrictions. You will probably be amazed at the wealth of information that is available. Also, if you have a Trader Joes or Whole Foods store in your area, most of them either offer or will order these products for your cooking needs.

Gluten free cooking does not have to be the chore many of us think it must be and the food doesn’t taste like cardboard. Take the time to get to know the wonderful free recipes that abound and incorporate them one at a time into your cooking repertoire. You will be amazed at how wonderful you feel as well as how great the food tastes.

Gail Mercedes asked:


Have you ever wanted to have lunch at the White House? Well we cannot control who is invited. But below is a copycat recipe from the 2009 Inaugural Luncheon. I was reviewing the menu and there is a recipe that is gluten free and dairy free but you have to be creative. Substitute the 2 ounces of butter with olive oil. You can enjoy famous and favorite recipe dishes but they have to be prepared differently. Hope you enjoy this gluten free and dairy free recipes. This copycat recipe was provided by America’s Secret Recipes Newsletter.

Winter Vegetables

Gluten Free Recipe and Dairy Free Recipe

Yield: 10 servings

Ingredients

2 bunches Asparagus, green, bottom 1/3 of stem removed

2 lbs. Carrots, peeled, cut oblong or large dice

1 lb. Baby Brussels Sprouts, fresh, cleaned or frozen can be used

1 lb. Wax Beans, ends snipped

2 oz Butter (substitute with olive oil)

1 each Zest from orange

4 oz. Olive

Salt and Pepper to taste.

Directions

Asparagus: preheat grill or large heavy bottom sauté pan. Rub 2 oz of olive oil on asparagus and season with pinch of salt and pepper. Lay flat on grill or sauté pan until lightly browned. Using long fork or tongs, rotate the asparagus to brown other sides. Usually 2 or 3 minutes per side. The asparagus is done when you can use a fork to cut through. Do not overcook, this will cause asparagus to become stringy. Keep warm until ready to serve.

Carrots: bring 3 qt salted water to a boil, add carrots to water and cook until fork tender, meaning a fork will easily pass through the carrot. Drain the water from the pot and toss 1 oz butter and zest of orange and mix until carrots are coated. Season with pinch of salt and enjoy. Keep warm until ready to serve.

Brussels Sprouts: For Fresh: Bring 3 qt salted water to a boil, cut into the stem of the sprout with a pairing knife to create an X on the bottom, this will allow the stem to cook more evenly. Place sprout in boiling water and allow to cook until bottom of sprout is tender and easily cut with a knife. Preheat a heavy bottom sauté while the sprouts are cooking. Remove sprouts from water and allow all water to drain completely. Add 2 oz oil to saute pan and add the sprouts, season with salt and pepper while tossing the sprouts around to evenly brown in the pan. If sprouts are too big, you can cut them in half, keep warm until ready to serve.

For Frozen: Bring 3 qt salted water to a boil and drop frozen brussel sprouts into water, these are precooked so you are only thawing them out. Remove from water and sauté as above.

Yellow Wax beans: bring 3 qt salted water to boil, add snipped wax beans to water and allow to cook until fork tender or to your liking of doneness. Remove from water and toss with 1 oz butter and season with salt and pepper.

Source: Buffalo News, Jan 13th, 2009

HONEST INGREDIENTS: The Paleo Gluten Free and Dairy Free Cookbooks contain 310 recipes each! All which are gluten-free, dairy-free and preservative-free. Order Today:http://www.FavoriteRecipes.biz/paleo.html The America’s Secret Recipes not only provides restaurant secret recipes but famous recipes. The Inaugural Luncheon Menu and Recipes are provided by America’s Secret Recipes (newsletter). Order America’s Secret Recipes http://www.FavoriteRecipes.biz/america.html

Shelly Hill asked:


When it comes to making healthy meals for your family, do you often think of preparing a homemade rice dish? If not, you really should…as the health benefits of consuming rice are numerous.

White and brown rice are both a good source of vitamins and minerals, high in complex carbohydrates, low in sodium and cholesterol-free. If you have digestive problems, try consuming more rice…it is gluten-free and a good source of dietary fiber.

When I make the following recipes for my family, I use the ‘light’ versions of butter or margarine. If you prefer using brown rice, feel free to do a substitution.

White Rice au Gratin Casserole

3 cups white rice, fully cooked

1 1/2 cups low-fat cheddar cheese, shredded

3 tablespoons light butter or margarine

1/4 teaspoon curry powder

1 cup bread, crumbled and cubed

salt and black pepper, to taste

Cook your rice according to package directions and drain. Toss with half of the cheddar cheese. Spoon mixture into a buttered casserole dish and top with the remaining cheddar cheese. Bake in a 350 degree oven for 12 to 15 minutes.

Meanwhile, melt butter in a large skillet. Stir in the curry powder and bread crumbs. Continue to simmer until the bread crumbs are lightly browned. Remove your casserole from the oven and sprinkle the top with curried bread crumbs, salt and pepper. Serve immediately.

Stove-Top Zucchini and White Rice

3/4 cup onions, finely chopped

1 pound zucchini, thinly sliced

3 tablespoons light butter or margarine

1 cup canned yellow corn, drained

1 cup canned tomatoes, chopped

3 cups white rice, fully cooked

1 1/2 teaspoons table salt

1/2 teaspoon black pepper

1/4 teaspoon ground coriander

1/2 teaspoon dried oregano

In a large skillet, saute the chopped onions and sliced zucchini in butter or margarine until tender. Add the remaining ingredients one at a time and stirring in between each addition. Cover the skillet and simmer on medium heat for 15 minutes or until your vegetables are tender and done.

Shelly Hill asked:


When it comes to making healthy meals for your family, do you often think of preparing a homemade rice dish? If not, you really should…as the health benefits of consuming rice are numerous.

White and brown rice are both a good source of vitamins and minerals, high in complex carbohydrates, low in sodium and cholesterol-free. If you have digestive problems, try consuming more rice…it is gluten-free and a good source of dietary fiber.

When I make the following recipes for my family, I use the ‘light’ versions of butter or margarine. If you prefer using brown rice, feel free to do a substitution.

White Rice au Gratin Casserole

3 cups white rice, fully cooked

1 1/2 cups low-fat cheddar cheese, shredded

3 tablespoons light butter or margarine

1/4 teaspoon curry powder

1 cup bread, crumbled and cubed

salt and black pepper, to taste

Cook your rice according to package directions and drain. Toss with half of the cheddar cheese. Spoon mixture into a buttered casserole dish and top with the remaining cheddar cheese. Bake in a 350 degree oven for 12 to 15 minutes.

Meanwhile, melt butter in a large skillet. Stir in the curry powder and bread crumbs. Continue to simmer until the bread crumbs are lightly browned. Remove your casserole from the oven and sprinkle the top with curried bread crumbs, salt and pepper. Serve immediately.

Stove-Top Zucchini and White Rice

3/4 cup onions, finely chopped

1 pound zucchini, thinly sliced

3 tablespoons light butter or margarine

1 cup canned yellow corn, drained

1 cup canned tomatoes, chopped

3 cups white rice, fully cooked

1 1/2 teaspoons table salt

1/2 teaspoon black pepper

1/4 teaspoon ground coriander

1/2 teaspoon dried oregano

In a large skillet, saute the chopped onions and sliced zucchini in butter or margarine until tender. Add the remaining ingredients one at a time and stirring in between each addition. Cover the skillet and simmer on medium heat for 15 minutes or until your vegetables are tender and done.