Rachel’s Recipe Box

This is a delicious, family-friendly gfcf, gluten free recipe! It is also wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, corn free, vegetarian & vegan recipe. It could be OK for South Beach phase 1 by serving the filling as a side-dish. If you use whole-grain pasta, this should be OK as is for South Beach phase 2.

We serve this with a side of italian sausages, as there’s no meat in it. You could probably put ground turkey in with the vegetables, but I like it being Vegan, as then I can serve it to vegetarian friends. We all love this recipe, and it fills my creamy, Italian goodness spot.

Ingredients

• 1 batch White sauce (if you’re doing South Beach, you might want to use 1/2 coconut milk and 1/2 broth (or just Lite coconut milk, which is simply watered down coconut milk)

• 2-3+ cups marinara sauce (how much you use depends on how soupy you want it)
• 2-3 cloves garlic, minced
• 1 medium eggplant, peeled and diced
• 1 bag baby spinach (10 oz) (or 1 lb of regular spinach that has been cleaned, de-stemmed, and torn into pieces)
• 1 package crimini (baby bella) mushrooms, sliced (7-10 oz)
• 1 package GF pasta shells for stuffing (we like Tinkyada)
• olive oil

Method

Heat olive oil in skillet over low heat and let garlic simmer for a few minutes - watch to make sure it doesn’t brown.

Turn heat up to medium and add eggplant and mushrooms. Cover and cook until eggplant is very tender (almost mushy), stirring occasionally. This takes about 5-10 minutes.

Make the white sauce while the eggplant & mushrooms are cooking.

Add spinach to the skillet, stir and take off heat once spinach has just wilted. Add 1/2 of the white sauce to this mixture, and stir to combine.

Barely cover the bottom of a 9×13 (or so) baking pan with marinara sauce. Take the uncooked pasta shells and stuff them with the veggie mixture. Sometimes this is easy when the shells are open, but sometimes it requires creatively poking filling through openings. You can boil the shells for a couple minutes to make this easier if you want, but then they are wiggly.

Fill each shell until overflowing until you run out of shells, placing them in a rows of 3 across. I piled some broken shells in the corner of baking dish and heaped the remainder of the filling on top. Cover with a scant layer of marinara sauce, then drizzle the second half of the white sauce on top - it will look remarkably like melted cheese!

Cover tightly and bake 45 minutes at 375 degrees. Take off cover, pour white sauce on top, and bake additional 10-15 minutes until everything is browned and bubbly (I sometimes turn on the broiler for the last 2 minutes to brown the top).

This ends up tasting like it has cheese in it. YUM. No one ever even notices that there’s eggplant in it or that it is gluten & dairy-free. Serve with a side of some sort of protein (we like turkey italian sausages), and you are ready to eat.

Being gluten & dairy free (and whatever else free) doesn’t have to be traumatic - look how good it can be!

This recipe contains peanuts! You could easily substitute pea butter, sunbutter, or soynut butter for the peanut butter, though. Do not despair! The top 8 allergen I can’t avoid in this recipe is soy, as the soy sauce is integral to the taste. If you have a good soy sauce substitute you use, though, try it - and let me know!

One day when we were having lunch with friends, my oldest daughter tried this salad, and promptly scarfed down the entire container! I was quite excited, as cold dishes aren’t a big hit in our family, so my friend sent me the recipe. This is what I’ve created from the original.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also a wheat free, dairy free, egg free, tree nut free, fish free, shellfish free, and corn free recipe.

Ingredients:

• 3 cups cooked short grain brown rice

• 1 cucumber, peeled and diced
• 1-2 carrots, diced
• 1 1/2 TBS sesame seeds
• 3 TBS peanut butter or substitute
• 2 TBS rice vinegar (cider vinegar works fine)
• 1/2 tsp sugar
• 1 TBS soy sauce (LaChoy is GF, Braggs is GF and corn free too)
• 1 tsp sesame oil (toasted is ideal)
• 1 small clove garlic, minced

Method
While the rice is cooking, combine everything else in a large bowl. Mix together well.

Add rice to the rest of the ingredients while still warm - this will help the rice soak up the flavors. Taste and adjust seasoning (it might need more soy sauce or vinegar).

Chill, then serve. This makes a great dinner with some stir-fry; or in summer serve it along side some cole slaw and something off the grill!

These are surprisingly delicious - sweet and mouthwatering. You won’t believe how fast brussels sprouts disappear if you roast them!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach safe recipe.

Ingredients
1-2 lbs brussels sprouts
kosher salt
olive oil

Method:
Preheat oven to 400

Rinse brussels sprouts, and cut the ends off, and then make an X in the bottoms.

Lightly oil a baking sheet, then toss the brussels sprouts with the olive oil and add a little kosher salt.

Roast for 10 min, then shake. Cook another 10 minutes, and eat. Make sure you sneak a few of the crispy leaves before someone else snags them!

Once you’ve wowed your family with these, don’t forget other roasted vegetables!

This is an adaptation of a great recipe in Cooking for Mr. Latte, an amusing book that has fabulous recipes. Many of which can be easily adapted to be dairy and gluten free.

This is dairy, egg, gluten, corn, and soy free. It could also be vegetarian very easily, too.

Ingredients

• 2 TBS olive oil

• 1 cup arborio rice
• 4-5 cups chicken broth, hot (ideally homemade stock. Could also be vegetable broth if you have vegetarian guests
• zest of 1 lemon (I use a microplane grater)
• 1/2 cup coconut milk, plus 1/4 cup lemon juice, left to sit for a few minutes
• good pinch kosher salt

Method
Find a medium-sized saucepan, and put in the olive oil. Bring the olive oil up to medium heat.

Add the arborio rice, and stir, letting the oil coat the rice. Add about 1/2 cup broth at a time, stirring very frequently. Add it little by little so the rice is loose, but not swimming in broth.

After the first few additions of broth, add half the zest. When you have used 4c of broth, check the rice for done-ness. You want it firm, but not crunchy. Keep cooking and adding broth until the rice is done.

Add the lemon juice/coconut milk mixture, and combine. turn off the heat. It will sit very well for a while as the rest of your food finishes.

We love this paired with Oven Fried Chicken and a salad. It cleanses the palate very well when paired with a greasy food.

This is one of those recipes where I’m not sure where the original came from, but here’s my current version - many, many, many adaptations from the original.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.

Ingredients

• 1 cup pumpkin/sweet potato/butternut squash puree
• 3 t ground flax seeds mixed with 1/2 c water (or 2 eggs if not egg-sensitive)
• 3/4 c canola or other oil
• 2 t vanilla
• 1 1/3 c gf flour (amaranth/bean mix or any other nutrient-rich flours)
• 2/3 c starch (all of one or a mix)
• 1 t XG or guar gum (if using “regular” flour, omit this and just use 2 cups flour)
• 2 t cinnamon
• 1 t nutmeg
• 1 t allspice
• 2 t baking powder
• 1/2 t salt
• 2 cups brown or cane sugar

Method

Preheat oven to 350.

In mixer, blend wet ingredients. In bowl, mix dry. Slowly blend dry into wet ingredients for two minutes. Spread into 9×13 baking pan and bake for 20-30, until it passes toothpick test.

frost or not as desired

Pumpkin Frosting

• 2 T spectrum shortening
• 1-2 T pumpkin
• 1 T Water
• 2 cups confectioner’s sugar

melt shortening and pumpkin in saucepan. remove from heat. Add water and sugar. Beat until smooth, thinning if necessary. Spread immediately, it will form a thin, orange glaze. Yum.

What is thanksgiving without stuffing? OK, so we never actually stuff the turkey with it, but it’s still a delicious bread stuffing. Mmmmmm… This year it finally turned out just right. Yum.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.

Ingredients:

• 2 batches Focaccia or a loaf of prepared bread, cut into 1 inch cubes

• splash olive oil
• 1 onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 handful parsley, chopped
• 1 cup chicken, turkey, or vegetable broth (you might need a little more or a little less)
• 2 tsp Bell’s seasoning
• 1 tsp salt (less if using prepared broth)
• several grinds black pepper
• (optional - 1 cup pecans, 1 cup dried cranberries, or other additions)

Method:
Make and cube the Focaccia, or cube a loaf of pre-purchased bread. Toast for about 30 minutes in a 300 degree oven, or in a toaster. When toasted, toss them into an oven-safe casserole dish.

Sauté onion, garlic, and celery in olive oil over medium heat. Add 1 tsp of the Bell’s seasoning as it’s cooking. When soft, mix in with the toasted bread cubes. Add the 2nd tsp of Bell’s seasoning, plus salt and pepper and mix well.

Chop the fresh parsley, and mix that in with the bread cubes. (If you’re adding pecans, dried cranberries, or other variations, add them here) Pour the broth slowly over the bread and toss, mixing well so they are evenly moistened.

Cover, and bake at 350 for about 45 minutes. Serve with the rest of your Thanksgiving or other festive meal!

This is a delicious, and fast (under 30 minutes) dinner. It’s a great meal for one of those nights when you should really go grocery shopping, but you’re tired and need to put it off one more night. ahem

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe. It can easily be a vegan meal if you remove the chicken - it will still taste delicious!

Ingredients:

• 1-2 TBS cooking oil (olive, canola, etc)

• 1 medium onion, diced
• 3+ cloves garlic, minced
• 1 14oz can diced or petite diced tomatoes, with juice (or equivalent fresh)
• 2 smaller cans chicken breast, or 1 larger can, drained (omit for vegan/vegetarian meal)
• 1 14 oz can cannelini beans (aka white kidney beans), drained
• 1 tsp italian seasoning
• 1/2 tsp oregano
• 1/2 tsp basil
• several pinches kosher salt
• 1 lb gluten-free pasta (we like Tinkyada)

Method:

Set a large pot of water on the stove to boil with a few pinches kosher salt.

In a large skillet (10-12 inch), bring up to medium heat. Add oil to lightly coat the bottom of the pan. Add onions and garlic. Add seasonings, too (warming the seasonings will help release their flavor). Sprinkle with a pinch of kosher salt.

Add pasta to the water when it boils, and cook according to package directions. We liked this with spaghetti that had been broken into smaller pieces before cooking.

Add tomatoes, chicken (if using), and beans to the onion mixture. Stir well, and let the liquids come to a boil. Turn down to a simmer, and let cook until the pasta is ready.

Drain the pasta, then toss the sauce with the pasta in the pasta pot (or in a serving dish if you have one handy). Serve. This is delicious with a salad that might include some marinated artichoke hearts you found in the back of the pantry…

This is adapted from a recipe I clipped this past spring. It is gluten, dairy, soy, and egg free. It could easily be vegan/vegetarian and corn-free by checking ingredients.

Everyone in our house loves asparagus, but they love it as soup even more - they frequently have seconds (or thirds!) of this soup. It would double well if you were planning to serve a larger group.

Ingredients

• 4 TBS olive oil

• 1 large onion, chopped (ideally videlia or other sweet onion)
• 3 cloves garlic, minced
• 1 medium parsnip, peeled and chopped
• 6 cups chicken broth (or vegetable broth) - you can also substitute half broth, half water if desired.
• 1 tsp dried thyme
• 2 lbs asparagus

Method
Warm the oil in a soup pot over medium-low heat. Add the onion, garlic, and parsnip. Cook until tender, about 10 minutes, stirring occasionally.

Break the woody ends off the asparagus, and then chop roughly and set aside.

Add the broth and the thyme to the vegetables. Turn the heat up to medium-high, and bring to a boil.

Add the asparagus, turn the heat down to a simmer, cover, and cook for 30 minutes.

After 30 minutes, turn the heat off. If you have an immersion blender (aka stick blender), use it to puree the soup, and then serve it. If you don’t have an immersion blender - let the soup cool, then puree in batches in a regular blender. Then go out and buy an immersion blender for next time.

This is a very pretty soup in white bowls, and a great way to get kids to eat lots of veggies! We serve it with a casserole, and dinner is happily complete.

My husband came up with this recipe, and the girls liked the squash a lot better than my “just steam it” veggie strategy. We scarf it down each time it’s made!

Ingredients:

• 3 yellow squash, sliced in circles (I’m sure zucchini would work too)

• 1/2 cup cornmeal
• splash olive oil
• pinch kosher salt
• 4 cloves garlic, minced or pressed

Steam squash in microwave for 2 min, until starting to get tender. Drain any liquid out, then toss with the cornmeal.

Begin sauteing the garlic in the olive oil. As it starts to cook, add the cornmeal/squash mixture, and add a pinch or two of salt.

Cook until the squash is tender and beginning to get golden brown

I’m a sucker for lentil soup. I also love quinoa in soup (it reminds me of barley from our pre-gf days), and the combination packs a wonderful protein and fiber punch. This recipe is adapted from a recipe used by Dreama of ReciPlease, but I couldn’t find her original up there.

This is a delicious gfcf, gluten free recipe! It is also a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, corn free, vegetarian & a vegan recipe. If you omit the carrot, this recipe is perfect for South Beach Diet, phase 2.

Ingredients

• about 2 TBS olive oil

• 1 medium/large onion, diced
• 2 celery ribs, diced
• 1 carrot, finely chopped (omit if following South Beach)
• 4 cloves garlic, finely chopped
• 1 TBS rosemary, crushed a bit in your hand
• 1 bay leaf
• 1/4 cup wine (optional - but it is preferable if you aren’t using broth, as it will add more flavor)
• 1 1/2 cups quinoa, rinsed
• 1 pound lentils, rinsed
• 12 cups broth or water
• Kosher Salt and freshly ground pepper to taste

Method Place a large soup pot with olive oil over medium heat.