Stuffed Peppers

This recipe is: gluten free, wheat free, corn free, soy free, nut free, egg free

Contains: beef, pork, rice, dairy

Alterations: This recipe is easily altered. To make the pepper dairy free just omit the cream and cheese ( I did this with the peppers I gave to my son and he said they were delicious), to make this recipe vegan or vegetarian substitute the meat and pork for kidney beans and soy ground.

1/2 cup rice
2 tbsp olive oil, divided
1/4 cup minced carrots
1/4 cup minced celery
6 red or green bell peppers
1/2 lb ground beef
1/4 lb lightly smoked bacon, diced
1 1/2 cups marinara sauce (I like Barilla mainly because they don't use soy oil)
1/4 cup red wine, Merlot makes a good pairing
1/2 tsp red pepper flakes
1/3 cup heavy cream
1/2 cup grated Parmesan, divided

Preheat oven to 375. Cook rice.

Heat 1 tbsp in large skillet over medium heat. Add carrots and celery, cook until tender. Add beef and bacon, cook until brown and crumbly. Drain fat. Add marinara sauce, wine and red pepper. Stir in cream, 1/2 the Parmesan and rice. Simmer for 5 minutes.

Cut tops off peppers, take out the ribs and seeds.Rub peppers with remaining olive oil. Fill with mixture and place in baking dish. Pour the remaining sauce into the bottom of the dish. Top with remaining Parmesan cheese.

Cover with foil and bake for 20 minutes, remove foil and bake an additional 10 to 15 minutes.

Plate peppers and drizzle with sauce in the bottom of the dish..

Vegetable Enchiladas

This recipe is: vegetarian, egg free, soy free, nut free, rice free

Contains: corn, wheat, gluten and dairy

Alterations: To make this recipe wheat and gluten free substitute the all-purpose flour with a gluten/wheat free flour. To make this recipe dairy and casein free substitute the cheese with a non dairy version. We like daiya.


Enchilada Sauce:
2 tbsp olive oil, plus more for baking dishes
3 tsp ground cumin
1/2 cup all-purpose flour
1/2 cup tomato paste
2 cans (14.5 ounces) vegetable broth
coarse sea salt and ground pepper

Enchilada Filling:
2 cups (16 ounces) grated pepper Jack and Jalapeno cheese
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
6 scallions, thinly sliced,  white and green parts (reserve some of the green part for enchilada topping)

16 corn tortillas (6-inch)

First make the sauce: In a large saucepan heat oil over medium. Add 2 teaspoons cumin, the flour and tomato paste; cook whisking for about 1 minute. Whisk in broth and add 1 1/2 cups water; bring to a boil. Reduce to a simmer and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper. Set aside.

Next make the filling: In a large bowl, combine about 14 ounces of the cheese, beans, spinach, corn, scallions, 1 tsp cumin; season with salt and pepper.

Preheat the oven to 400 f. Lightly oil 1 16-inch baking dish or 2 8-inch baking dishes; set aside. Stack 4 tortillas, wrap in damp paper towels and microwave for 40 seconds. Repeat, until all 16 tortillas have been warmed and softened. Top each tortilla with 1/3 cup of filling; roll tightly and arrange, seam side down, in prepared baking dish.

Sprinkle with remaining cheese and top with sauce. Bake uncovered until hot and bubbly, 15 to 20 minutes. Allow 5 minutes to cool and garnish with green scallion tops.

Mashed Potatoes

This recipe is: dairy free, soy free, and vegan
Contains: potatoes

So easy and good you won't even miss the dairy!

4 Yukon potatoes, peeled and quartered
1/2 cup water
salt to taste

Boil potatoes until cooked through. Drain water and mash either manually or with an electric hand mixer. Add water a little at a time. Add salt to taste, mix in well and serve. That's it, amazing.

Falafels (Gluten Free)

This recipe is: dairy free, egg free, soy free, wheat free, gluten free, vegan, rice free, corn free

Contains: As far as I can tell it is allergen free. The choice of flour is up to the chef so anything can be avoided.

1 cup dried chickpeas

1/2 large onion, roughly chopped (about 1 cup)

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh cilantro

1 teaspoon salt

1/2 teaspoon dried hot red pepper

4 cloves of garlic

1 teaspoon cumin

1 teaspoon baking powder (gluten free)

2-4 tablespoons brown rice or potato flour (really any will do)

vegetable oil for frying

Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

Sprinkle in the baking powder and 2 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for 15 minutes.

Form the chickpea mixture into balls about the size of walnuts.  Heat the oil on high in a deep pan and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.

Goes great with the quinoa tabbouleh...



Quinoa Tabbouleh

This recipe is: vegan, dairy free, wheat free, gluten free, soy free, egg free, nut free, rice free, corn free

Pair with gluten-free, vegan falafels and you've got a winner!

3/4 cup quinoa
2 large vine ripe tomatoes
2 scallions, finely sliced
a handful of mint
a handful of Italian flat leaf parsley
1 lemon, juice of lemon only
4 tbsp olive oil
salt and pepper

In a saucepan add quinoa and 1 cup of cool water, bring to a boil. Reduce heat to a simmer, cover and cook for 15 minutes or until water is absorbed.

Empty cooked quinoa into a large bowl to cool. Meanwhile, cut an X into the tops of the tomatoes, place in a heat proof bowl and cover with boiling water, let steep 2-3 minutes. Remove from water, peel off the skins, take out the seeds and dice.

Add tomatoes and the rest of the ingredients to the bowl of quinoa and mix. Serve at room temperature.

Rice Pasta with Spinach and Raw Garlic

This recipe is: vegan, vegetarian, soy free, dairy free, wheat free, gluten free, nut free, egg free

Contains: Rice

This recipe was a creation on hunger with little in the kitchen. Sometimes these are my favorites because you never know what exciting meal you will create.

1 package brown rice noodles ( I like the Trader Joe's brand)

4 to 6 tbsp olive oil

1/2 onion, chopped

juice from half a lemon

1 10oz package fresh baby spinach

4 cloves of garlic, good size (use more if smaller)

salt and pepper to taste

Cook pasta according to package. Meanwhile in a large pan sautee the onion in 2 tbsp olive oil; about 5 minutes. Add spinach and cook down; about 2 minutes. Add the pasta, juice from half a lemon and another 2 tbsp olive oil, toss. If the pasta seems dry add a little more olive oil. Season with salt and pepper, mix well. Serve and top with raw garlic

Moroccan Turkey Meatloaf

This recipe is free of: soy, dairy, nuts, gluten, wheat, beef

Contains: egg and rice

Substitutions: If egg is an issue try subbing the egg for 2 tbsp oil. You can also sub the rice for quinoa or couscous (couscous contains wheat and gluten).

1 1/2 cups raisins

1 small red onion, chopped

1 cup cooked rice

1 tsp salt

1 tsp curry powder

1 tsp ground cinnamon

1 lb ground turkey

1 egg, lightly beaten

1 pint grape tomatoes

Preheat the oven to 425 degrees. In a large mixing bowl combine 1 cup of the raisins, half the onion, the rice, salt, curry powder and 1/2 tsp of the cinnamon. Add turkey and egg; mix well. Pat mixture into a foil lined greased 8x8x2 inch baking pan. Bake in the top third of the oven for about 20 minutes or until cooked through.

Meanwhile for the chutney, in a saucepan combine the remaining 1/2 cup raisins, half of the onion, remaining cinnamon, the tomatoes and 1/4 cup water. Cook, covered, over medium high heat, until tomatoes pop. Lift meatloaf from pan with foil. Cut into slices and serve with tomato chutney.

* Recipe adapted from Better Homes and Gardens

German Potato Salad

This recipe is: gluten free, wheat free, dairy free, soy free
Contains: eggs, bacon, potatoes
Alternatives: To make this egg free chose a vegan mayonnaise, to make it vegan omit the bacon


At the local farmers market I came across an stall selling locally made sausages. While I am not a bratwurst fan, my boys are and at being gluten and casein free I was sold. The potato salad made a perfect pairing.

1 1/2 lbs potatoes, scrubbed
1 tbsp olive oil
4 strips bacon, chopped
2 tsp lemon juice
2 to 3 tbsp relish
1 stalk celery finely chopped
1 tsp Dijon or German mustard
3 tbsp dairy free/soy free mayonnaise
2 tbsp chives, chopped (red onion also works)
1 tbsp parsley
salt and pepper to taste


Cook the potatoes in a pot of salted water for 15 minutes, or until just tender. Drain and let cool for 5 minutes, then slice thickly and set aside in a bowl.
Meanwhile, in a fry pan cook bacon until crispy. Set aside on paper towels to drain.
In the fry pan keep 2 tbsp bacon grease, add lemon juice and olive oil then pour over the sliced potatoes. Add the celery, onion or chives and half the bacon. Mix well. Let cool.
Blend the mustard in a small bowl with the mayonnaise, parsley and salt and pepper. Add to the potatoes and toss well to coat. Spoon the potatoes into a serving bowl or onto plates and top with remaining bacon.

Rice Noodle Wraps

This recipe is free of: soy, gluten, dairy, meat, wheat, nuts
Contains: rice

This recipe came out of pure and total creativity...and a little boredom but it works. Better than that my son LOVED it!!



1 avocado sliced

1 small yellow bell pepper, julienned

1 medium carrot, julienned

1 small cucumber, julienned

a handful of mint

a handful of broccoli sprouts

16 pieced rice paper for rolling

3 oz rice noodles



optional sauces for dipping:

sunflower butter (for the kids)

Asian Coconut stir fry by World Foods (selected because it's soy free)

Cook noodles in boiling water for 5 minutes. Drain and set aside.

Soften rice paper if bought dried.

Assemble by adding a little of everything to the middle of the rice paper. Fold over edges and roll tight. Serve.

...the fried version is easier to eat since the rice paper gets a little crispy!

lentil walnut burgers w/ sweet potato fries

This recipe is: gluten free, wheat free, dairy free, vegetarian, soy free

Contains: nuts, eggs



3/4 cup lentils, rinsed and picked over

3/4 cup walnuts

1/3 cup GF breadcrumbs

3 garlic cloves, coarsely chopped

2 tsp ground cumin

2 tsp ground coriander

coarse salt and pepper, freshly ground

4 tbsp olive oil

1 large egg

GF hamburger buns

mayonnaise

avocado

tomato

red onion

1-2 sweet potatoes, cut into fries

Preheat oven to 350. Place lentils in a small saucepan and cover with water by 1 inch. Bring to boil; reduce to a simmer, cover and cook until the lentils are tender but still holding shape, 15 to 20 minutes. Meanwhile, toast walnuts on a baking sheet, 10 minutes. Let cool.

In a food processor combine walnuts, breadcrumbs, garlic, cumin and coriander, 1 1/2 tsp salt and 1/4 tsp pepper. Process until finely chopped. Add lentils and 1 tbsp olive oil. Pulse until coarsely chopped.

Turn the oven up to 450. Toss the sweet potatoes with a little olive oil, salt and pepper. Lay flat on a baking sheet and cook until tender, 15-20 minutes.

In a large bowl wish egg. Add lentil mixture; mix well. Divide into 4 equal size parts and roll into balls, flatten with palms of your hands into 3/4 inch thick patties. If you have a young child eating divide one of the balls in half and flatten into 2 smaller, flatter patties.

Heat the remaining oil in a large nonstick skillet. Add burgers; cook over medium-low with a thin edged spatula, 8 to 10 minutes per side (less time if you're cooking the child size patties). Transfer to plate lined with a paper towel.

Serve on GF hamburger buns.

We coat the buns with mayonnaise and top the burgers with sliced avocado, tomato and red onion.

Risotto

This recipe is: Gluten free, Wheat free, Dairy free, Soy free, Egg free, Nut Free,Vegan

Contains: Rice

1 cup arborio rice
1 32oz container of Gluten Free Vegetable Broth
1 zucchini -sliced and cut into half moons
1/2 onion -finely chopped
1 leek -sliced thin and cut into half moons
1/2 package button mushrooms - stems removed and sliced
1/2 cup peas
2 tbsp olive oil
1/2 cup dry white wine (plus a glass for yourself)

In a medium sauce pan heat the broth over low heat. In a large heavy bottomed pot heat olive oil. Add onion, cook on medium low for a few minutes until translucent. Add leeks and mushrooms cook another 2-3 minutes. Add the rice and stir until it turns clear. Add the wine and cook until it is absorbed. Then add a ladle of broth. Stir occasionally. When absorbed add another ladle. Repeat. When you've used half of the broth add the zucchini and peas. Mix together. Add more broth and repeat as before until finished.

**The best thing about risotto is that you can add just about any vegetables that you want. It's a delicious way to make use of left over veggies.

creamy fettuccine with leeks, corn and arugula

This dish is: Vegetarian, Nut Free, Soy Free
Contains: Dairy, Wheat, Gluten, Corn and Egg

Alternatives:To make this dish wheat/gluten free use a gluten free pasta. I prefer Ancient Harvest Quinoa pasta over a rice noodle. Unfortunately, I don't really think there is a good way to make this dish dairy free but am open to suggestions!

Last night I wanted a creamy rich pasta and remembered this delicious dish. Thankfully, I had all of the ingredients on hand. At first the arugula seems like an odd twist but it works. As my husband says it reminds him of a meal that we would most likely get in Ticino, minus the corn.

12 oz fettuccine (3/4 box)

1 tablespoon olive oil

2 leeks (white and light green parts), cut into thin half moons

4 cloves garlic, thinly sliced

Kosher salt and black pepper

1 cup corn kernels (fresh or frozen)

1/2 cup dry white wine
3/4 cup heavy cream
2 cups baby arugula

1/4 grated pecorino

Cook the pasta according to package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leeks, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir occasionally until tender, 3-4 minutes. Add the corn and wine. Simmer another 2-3 minutes. Lower the heat and stir in the cream.

Add the pasta to the pan and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine, then fold in the arugula. Sprinkle with pecorino before serving.

eggs in a basket

This recipe is: wheat free, gluten free, dairy free, soy free, nut free

Contains: Eggs

It was a few years back when I saw this made in a movie and thought that it was brilliant. Now I make it regularly for my son. He loves the entire process and often asks to help. It's easy, delicious and healthy.

1 slice gluten free bread
olive oil (just enough to coat the pan)
salt and pepper

Cut a square in the slice of bread large enough for the yolk to fit in. Grease a non stick pan with the oil. Heat pan over medium, place the bread in the pan and allow to lightly toast, about 2 minutes. Turn the bread over, turn the heat down to medium, and crack the egg into the basket. The yolk should fit into the cutout and while some of the white will stay on top of the bread. Allow to cook, about 2 minutes before flipping. Once flipped allow to cook another 3-4 minutes.  If you prefer the egg less runny cook for a bit longer.

Pumpkin and Feta Muffins

Contains: Dairy, Wheat, Gluten, Eggs

Alternatives: Possible to make wheat/gluten free by subbing gluten free baking flour. Bob's Red Mill makes a good substitute.

1 tablespoon unsalted butter
2 tablespoons olive oil

2 cups cubed butternut squash, 1/2-inch cubes

salt and pepper to taste
1 large handful of baby spinach, chopped
2 tablespoons chopped parsley

3 tablespoons sunflower seeds kernels
3/4 cup freshly grated Parmesan
1/2 cup cubed feta
2 teaspoons whole-grain mustard
2 large eggs, lightly beaten
3/4 cup ml milk
2 cups flour (I used white whole wheat)
4 teaspoons aluminum free baking powder
1 teaspoon fine-grain sea salt

Preheat oven to 405F (I recommend 350F), with rack in the top third. Use the butter to grease a 12-hole muffin pan and set aside.

Sprinkle the olive oil and some salt and pepper over the squash. Toss well and turn onto a baking sheet or roasting pan. Arrange in a single layer and bake for 15 - 25 minutes or until cooked through entirely. Set aside to cool.

Transfer two-thirds of the squash to a large mixing bowl along with the spinach, parsley, sunflower seeds, Parmesan, two-thirds of the feta, and all of the mustard. Gently fold together. In a separate bowl beat the eggs and milk together and add to the squash mix. Sift the flour and baking powder onto the squash mix, top with the salt and a generous dose of freshly ground black pepper and fold together just until the batter comes together, be careful not to over mix.

Spoon the mixture into the prepared pan, filling each hole 3/4 full, top each muffin with a bit of the remaining squash and feta (see photo up above). Bake for 15-20 minutes or until the tops and sides of the muffins are golden, and the muffins have set up completely. Let cool for a couple minutes then turn out onto a cooling rack. I like these muffins cooled a bit, served just warmer than room temperature.
Makes 12 muffins.

Mamma's Note: I got this recipe from http://www.101cookbooks.com/ and made a couple of adjustments. In general it is a nice savory muffin loaded with goodies. I might suggest trying a different cheese though since the feta can be a little dry. It's also goes nicely with a hearty salad...yum yum

Spaghetti Bolognese

Makes about 4 regular size portions
1/2 small onion (chopped fine)
1/2 stalk celery (chopped fine)
1 small carrot (chopped fine)
2 cloves garlic (minced)
3 large mushrooms (chopped)
2 tomatoes (chopped)
1/2 lb ground beef
1 14 oz can tomato sauce
2 tbsp olive oil
salt, pepper, and Italian seasoning to taste
Boil water and cook spaghetti according to directions on package. To make it GFCF substitute regular spaghetti for rice pasta.
Saute onion, celery, carrot and garlic in 1 tbsp olive oil to soften, about 5 minutes. Add beef and brown. Add mushrooms and chopped tomatoes. Cook down, 3-5 minutes. Add salt, pepper and Italian seasoning to taste. Cook a few more minutes. Add tomato sauce and the other tbsp of oil. Simmer for about 20 minutes. Keep tasting and season as needed.

Mamma's Note: This recipe is based entirely on tasting.

Italian Beef Stew, alla Famiglia Pala

Beef stew recipe:

1 1/2 pounds of stew meat cubed.
1 pound Italian sweet sausage
1 14 oz can of dices tomatoes
3 medium size carrots sliced cross(round not length wise) wise.
3 medium size zucchini sliced cross (round not length wise)wise.
1/2 pound sliced button mushrooms
1 medium size onion diced
5 or 6 cloves of garlic diced
16 oz of light beef bouillon
1 10 inch fry pan


5 or larger quart stew pot....(should be bigger than the pot you have at home)


cooking instructions
Cut stew meat into cubes if not already done so.....coat with flour. Slice sausage (round not length wise).

Put in equal amounts into frying pan olive oil and butter....enough to sufficiently cover the bottom of the pan. Heat oils and put in meats...brown both sides. Remove meats from frying pan place in stew pot.

Take 1/2 of the beef bouillon and put in fry pan put on high heat bring to boil. You are deglazing the pan.

Place the bouillon from fry pan into stew pot....

NOW.....same fry pan (don't wash between) on medium high heat saute diced onions, diced garlic and sliced mushrooms until all is soft and onions have a 'little' color. When finished saute put into stew pot on top of meat.

Open can of tomatoes put into stew pot
add Carrots and zucchini as well to stew pot.
Add remaining beef bouillon.

Cover stew pot and simmer(don't boil) for 3 hours.... after cooking 1 1/2-2 hours check for flavor...you may need to add salt and pepper to taste..(your judgement). If liquid in pot seems thin then half way cover stew pot(turn lid cross wise so pot is not completely sealed) and continue cooking...If liquid appears thick then cover pot completely with lid and continue cooking.

Polenta.... There are no exact measurements. You start with a lot of boiling water (about 8 cups) and then add polenta a little at a time and stir as it thickens you keep adding water until it is creamy. you don't want it to get dry....we add chicken broth for flavor to the boiling water. Remember if you think it is too runny you can always cook it down or if too thick you can always add more water to bring it to where you want it to be. If you aren't comfortable cooking polenta from scratch you can always buy instant. Also, you can serve the stew with mashed potatoes.

*Mamma Zen's Recipe

Mamma's Note: A perfect Sunday meal.

GFCF Chocolate Chip Cookies

1/2 cup Gluten free all-purpose baking flour (Bob's Red Mill is the brand I think is easiest to find)

1 stick vegan butter

1/2 cup granulated sugar

1/2 cup brown sugar (packed)

1 egg

1/2 tsp salt

1/2 tsp baking soda

1 tsp vanilla

1/4 tsp xanthum gum

6 oz gluten free chocolate chips

Preheat oven to 375. Mix sugar, butter, egg, and vanilla. Separately mix flour, salt, baking soda, and xanthum gum. Combine both mixtures and add chocolate chips. Do not grease cookie sheet. Make small, about 1 tsp in size. Bake for 9 minutes or until lightly browned.

* Mamma Zen's Recipe

Mamma's Note: These are super yummy and will have everyone going back for more!