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..

curried lentils

This recipe is: dairy free, wheat free, GFCF, egg free, nut free, corn free and Vegan.

Contains: lentils, rice

This was so delicious! So good in fact that my husband, David, and I gobbled it down in record time. On the other hand it took our son a little longer to warm up to it. At first he proclaimed with great conviction that he didn't like it (before he'd even tried it) when I finally convinced him to take a bite he decided that it was "kind of interesting". Sure, it took a little coaxing but in the end he happily finished it and David asked why I hadn't made this sooner. In all a great success!!

3 tbsp vegetable oil
1 small onion, finely chopped
1 piece fresh ginger (about 2 inches long), peeled and finely grated
2 tsp curry powder
1/2 tsp cayenne pepper
coarse salt
1 15oz can tomato sauce
2 cans cooked lentils, rinsed and drained (or 1 package cooked lentils from Trader Joe's from the produce section)
juice from 1 lime
1/2 cup chopped fresh cilantro
cooked basmati rice for serving
sliced tomatoes for serving (optional)
naan (optional)

In a large saucepan, heat oil over medium. Add onion and ginger; season with salt. Cook, stirring frequently, until it begins to brown, 5 to 8 minutes.

Add spices; cook, stirring, until fragrant, 30 to 60 seconds.

Add tomato sauce, lentils and about 1/2 cup of water. Simmer until slightly thickened, 5 to 10 minutes. (If needed add more water.) Squeeze in the lime juice and cilantro; season with salt.

Serve with rice: garnish with sliced tomatoes and cilantro if desired.

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.

Indian stir-fry vegetables

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

Variations: This recipe is incredibly flexible. Just subtract anything that you are allergic to and substitute it with something you love. It's all in the spices!

2-3 tablespoons vegetable oil
1 small onion, chopped
1 garlic clove, minced
1-inch piece fresh ginger, grated
1 teaspoon chili powder
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1 pound diced mixed vegetables (ie. cauliflower, carrots peas, garbanzo beans, potatoes)
4 tablespoons lemon juice
salt

Heat the oil in a large wok or heavy-bottom saucepan. Add onion and gently fry for 5-10 minutes or until lightly browned. Add the garlic, ginger, chili powder, coriander, turmeric and a pinch of salt. Fry for 2-3 minutes, add the diced vegetables, and stir-fry for another 2-3 minutes.

Add the lemon juice. Stir well and add a little water. Cover and cook gently for about 10 minutes, or until the vegetables are tender, adding a little more water if needed, to prevent the vegetables from sticking to the bottom.

Serve with rice and/or naan.

* Recipe  from Complete Indian

lentils with white wine

2 tbsp olive oil
1 carrot, chopped
4 small shallots
2 1/2 cups dried green lentils
6 cups vegetable broth (gluten free)
1 16oz can whole peeled tomatoes, drained and chopped
1 cup dry white wine (plus one glass for the chef)
A handful flat leaf parsley, chopped
1 bay leaf
pepper to taste

chopped cilantro
limes, halved

In a large pot, heat the oil over medium heat. Add the shallots and carrots, saute for 5 to 10 minutes, until the onion is translucent.

Add the lentils and stir to coat with oil. Add the broth, tomatoes, wine, parsley, bay leaf and pepper. Let simmer over low heat with the lid ajar until the lentils are tender and most of the liquid has been absorbed, about 1 hour.

Serve in shallow bowls with a sprinkle of chopped cilantro and lime juice.

**If you can eat dairy, top with a dollop of sour cream or creme fraiche.

Shrimp Sushi Rolls

It's been just over 5 years since David and I visited Japan, a country which I immediately fell in love with. All these years later my love of all things Japanese has grown into what amounts to a small obsession. It's fair to say that if I get a choice I'll come back in my next life Japanese...or French, but that's another story. So in light of the horrible events the Japanese people have suffered over the past week I decided to pay tribute in one of the only ways I know how - I cooked. Not only was it delicious but it was fun to make. I have to admit that getting Fabrizio to eat the nori was a little challenging but I figure that the more exposure he gets the better. In the end I deconstructed most of his rolls but David and I went to town.

Of Course you can add anything you like when making your rolls.

Contains: Rice, Shrimp, Soy

Variations: If you're vegetarian or vegan simply replace the shrimp with some of your favorite veggies, just make sure to julienne them. Or sub the shrimp for tofu. The soy sauce is optional and there are plenty of other sauces out there that you can experiment with. I know it's a little gross but my son liked dipping it in ketchup. I know, I know but I figure it's more important that he has the experience of a variety of foods.

Sushi:

1/3 cup seasoned rice vinegar

2 teaspoons sugar

1 teaspoon salt

1 1/2 cup short-grained sushi rice

1 1/2 cups water

4 sheets toasted nori

Fillings:

1/2 regular cucumber, seeded and cut into matchsticks

1 avocado, peeled, thinly sliced lengthwise, sprinkled with lemon juice

8 large cooked shrimp, peeled and cut in 1/2, lengthwise

Equipment: Bamboo sushi mat

optional for dipping: soy sauce and wasabi

Mix together vinegar, sugar, and salt.

Rinse the rice with cool water in a colander; drain. Put the rice and water in a rice cooker if you have it. If not, add the rice and water in a medium saucepan with a tight fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered. Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover), and set aside for 10 minutes. Fluff the rice with a fork and transfer to a large bowl. Add the vinegar mixture and toss with a wooden spoon. Spread the rice out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel.

To assemble rolls:
Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Light moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about an inch from the closest near edge, evenly across the rice. Leave 1 inch of rice uncovered at the far edge.

Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.

Cut each sushi roll, crosswise, into about 8 pieces with a sharp wet knife.
Serve with bowl of soy sauce and wasabi for dipping.

*Recipe adapted from www.foodnetwork.com

Oven roasted pork ribs with honey

This recipe is: gluten free, wheat free, egg free, nut free, dairy free, soy free
Contains: Honey

Easy to prepare and full of flavor, this dish will make you feel decadent!!

1/2 cup honey

1/4 cup olive oil

1/4 cup red wine vinegar

1 tsp coarse sea salt

2 cloves garlic, lightly crushed

1 1/2 tsps dried rosemary

2 lbs pork ribs, cut into individual pieces

In a small bowl whisk together the honey, oil, vinegar, salt, garlic and rosemary. Place the ribs in a large plastic bag and pour in the marinade. Refrigerate for about 3 hours, turn occasionally.

Preheat oven to 300.

Arrange the ribs in a single layer on a large roasting pan. Bring the marinade to a boil in a small sauce pan and then pour it over the ribs. Place in oven and roast for 2 to 3 hours.

Serve with vegan mashed potatoes.

**This recipe is from the book Lunch in Paris.

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!

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.

Muesli

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

Contains: Gluten

1 cup oats
3/4 cup apple juice
1 apple diced
1 banana sliced
 4 dried apricots diced
a handful of raisins
1/2 cup coconut, soy, almond milk or yogurt (optional)

In a medium size bowl soak oats in apple juice over night, cover with plastic wrap or towel.

Add apple and milk or yogurt if using, mix. Top with the rest of the fruit.

This is so delicious and refreshing...not to mention easy. The best thing is that you don't really need to stick to the recipe. This breakfast works well with any fruits.

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.

Lentil Soup with Lemon

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


1 ½ cups dry lentils, washed
7-8 cups water
4 vegetable bouillon cubes
2 medium potatoes
1 large bunch Swiss chard
1 medium onion, finely chopped
6 Tbsp olive oil
1 bunch fresh cilantro (or 2 Tbsp dry)
3 cloves garlic, finely minced
¾ tsp salt
¼ tsp pepper
½ tsp ground cumin
3 Tbsp fresh lemon juice

In a 5 quart kettle, combine lentils, 7 cups water and bouillon cubes. Cover and bring to a simmer.
Dice the potato into ½” cubes and add.
Wash and drain chard. Cut off heaviest part of stems and slice leaves into ½” wide strips and add to soup.
Simmer until lentils are tender, about 40 minutes.
In small frying pan, heat olive oil and slowly sauté onion. Stir often until soft and golden-about 12-15 minutes. Don’t brown.
Stir in the ground cumin and cook a minute or two.
Set aside ¼ of the cilantro leaves, finely chop the remaining ¾ and add it and the garlic to the onion and sauté for 5 more minutes. Add to the soup. Stir in salt, pepper, lemon juice and the remaining cup of water if needed to thin the soup.
Serve with the reserved cilantro.
Makes 10 cups

Recipe from Jennifer B.

Mammazen Note: I made this last weekend for my in-laws and it was a huge hit!! Thank you Jennifer for contributing :)