Rachel’s Recipe Box

Almost any vegetable seems to taste better roasted. This winter we have roasted green beans, zucchini, yellow squash, bell peppers, parsnips, leeks, broccoli, and of course, our favorite brussels sprouts. This is an easy way to add veggies to a dinner when you are already using the oven.

First tip: preheat oven to 400+ (temp can vary a bit depending on the other things you are cooking. Toss the veggies in olive oil and sprinkle a little kosher salt over the top. You can add some minced garlic or not, depending on time available & your taste. Roast for about 20 minutes, shaking a couple times.

Second tip: Try this with frozen veggies - it works great with frozen green beans, and then you don’t have to take the ends off! It really makes frozen veggies taste less like frozen veggies, too!

Third tip: Make more than you think you’ll need. I’m amazed at how fast the kids eat the roasted veggies, they’re sweeter somehow. mmmm… And you can tell them the beets are candy!

Fourth tip: Try to roast vegetables the kids (or other adults) haven’t liked served other ways. Almost everyone who says they “hate brussels sprouts” has made an exception for my roasted brussels sprouts

This is one of those easy-peasy recipes that is almost not worth writing down. But it’s so yummy (and the picture came out so well!), that I wanted to share.

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. Plus it’s South Beach Phase 1 safe.

Ingredients

• 10 oz mushrooms, sliced (I prefer the pre-sliced Baby Bellas/Criminis myself)

• 4+ (as much as you want) cloves garlic, minced (our grocery store sells pre-peeled garlic. this is lovely)
• a couple pinches kosher salt
• Olive oil to coat the bottom of the pan

Method
Heat the olive oil in a medium skillet over medium heat. Add the garlic, and let it cook, stirring occasionally, for a minute. Add mushrooms. Stir occasionally, and watch the mushrooms cook until they reduce in size and turn a golden, almost caramelized brown.

Serve as a side dish with anything. Really.

Variation

Add:

• balsamic vinegar

• medium onion, cut into 1/8″ rings

Prepare as above, but add the onion when you add the garlic, and use a slightly bigger pan. As the mushrooms, onions. and garlic are cooking, sprinkle balsamic vinegar over the top.

Continue cooking until everything has cooked down. This is a fabulous side dish for steak or burger (veggie burger, too), and my daughter calls the onions here “onion rings” - she’s never had the batter fried ones. These are infinitely healthier, and a lot less work!

I’ve always loved these, but they never turn out quite right. Then I saw a recipe on another website and played around with it until it worked well. This was a huge hit for brunch - there were no leftovers, and the children AND adults were wishing I had made more! The partial frying, partial baking kept it easier and less messy.

These are gfcf, wheat, dairy, gluten, soy, nut, peanut, fish, shellfish, and corn free. They could easily be egg free by leaving out the egg. I have better results with the egg as a binder, though. These are vegetarian and could easily be vegan.

Ingredients:

• cooking oil - canola, olive oil, or whatever you prefer

• 4 medium potatoes, peeled and shredded on a wide grater
• 2-3 cloves garlic, finely minced or pressed
• 8-10 green onions/scallions, finely sliced in rings (all of the white, plus the light green)
• 1 egg, lightly beaten
• 1/4 - 1/2 cup starch (corn, tapioca, potato, or arrowroot)
• a couple pinches kosher salt and a couple grinds black pepper

Method
Preheat the oven to 425°. Put a cookie sheet in the oven to preheat, too.

Peel the potatoes, then shred them on a grater or in the food processer into medium-sized shreds. Put all the potatoes in a few paper towels, and wring out the moisture a couple times. When they are dry, put them in a large bowl. You can also use a sieve and press out the moisture.

Place a nonstick skillet on the stove with about 1/2″ of the cooking oil, and bring up to medium-high heat.

Put all the ingredients (except the oil) in the large bowl. Combine well.

Use a soup spoon to form the mixture into little cakes. Drop cakes into the oil. Cook for about 2 minutes on each side.

Put the first batch of potato pancakes in the oven on the cookie sheet. Repeat with more batches until all the mixture is finished. Cook for about 10 more minutes, then serve and eat. Yum!

This made 12 pancakes, which served 5 people as part of a brunch. they would also be great with sour cream if you are OK with dairy, or applesauce.

A wonderful old farmer/wood-carver at our local farmer’s market has had these gorgeous round zucchini lately. I bought a couple this past weekend, and decided they were perfect for making stuffed zucchini. If you need to use regular zucchini, the recipe is the same, except you will likely need more than two zucchini to make enough food for your family. Plus they won’t be as cute.

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. If you replace the ground meat with meat-free “crumbles”, tofu, another meatless alternative, or simply omit it, it can be a vegan and vegetarian meal as well.

Ingredients:

• 2 medium/large round zucchini (about 4 lbs of zucchini)

• 1 cup uncooked quinoa
• 2 cups broth, or 2 cups water
• olive or canola oil for sautéing
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 2 tsp Herbes de Provence (if at all possible - I love the spices from The Spice House: no allergens added. If you don’t have any, you could use Italian seasoning, or a nice hand-made mix with some thyme in it)
• 2 pinches kosher salt
• **Optional: breadcrumbs safe for your food sensitivities

Method

Preheat oven to 375. Find a 9×13 casserole pan, and oil it lightly.

Rinse the quinoa well in water, then put it in a pot with the 2 cups of broth/water. Bring to a boil, then cover and let it cook on low for 15-20 minutes.

While the quinoa is cooking, cut the zucchini in half. Pick out any large seeds. Scoop out the “meat” of the zucchini, then dice it. Tip: an ice cream scoop does a great job of scooping out the zucchini! Leave about 1/4″ of zucchini wall around the outside, so it will maintain its shape during filling and baking. Organize the zucchini shells within the 9×13 pan.

Heat oil in a skillet to medium heat. Add onions, garlic, and celery. Cook until they start to become tender. Add salt and spices, and let them warm for a moment. Add meat (or alternative) and zucchini, and continue to cook until the chopped zucchini is softened and the meat is cooked through.

Drain the meat/vegetable mixture, then combine with the quinoa in a large bowl. Mix until well combined. Scoop the mixture into the zucchini shells, mounding it on top a bit. Tent with aluminum foil, then put in the oven for 20 minutes to allow the zucchini shells time to soften. Remove the tent and cook for another 10 minutes.

**Optional: If you have some ingredient-free breadcrumbs, you could sprinkle them over the zucchini after you remove the tent and let them brown.

Remove from oven and serve. This is one of those all-in-one meals, though you can’t go wrong with a salad on the side with some more veggies from the farmer’s market!

This is a delicious gfcf, gluten free, family-friendly 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, vegan & vegetarian, and also South Beach phase 1 safe recipe.
‘
This is barely a recipe, because it is soooo easy and yet so yummy. I first had it at my friend’s house, and she dislikes lettuce so she has created salads without lettuce, which boggled my mind a bit, until I couldn’t stop eating it. So my version has mesclun in it, but it does taste great without it.

Ingredients:

• 1 1/2 cups cooked or canned chick peas (approximately)

• 2 avocados
• a few handfuls of mesclun (mixed baby salad greens) - optional
• salad dressing - we use a balsamic vinagrette or a poppy seed dressing (we love the one from Brianna’s) be careful with the dressing amounts for South Beach!

Method

Find a nice bowl to use as a salad bowl. If you are using the mesclun, fill the bottom of the bowl with a few handfuls of washed & dried mesclun.

Dump the chick peas on top of the mesclun.

Slice the avocados in half long-ways. Twist to remove one half from the seed. Slice into the avocado still in its peel diagonally ( \ ) and then slice the opposite way diagonally ( / ) so you have cubes. Gently squeese the cubes on top of the chick peas. Remove the pit from the other side of the avocado and repeat. Do the same thing with the second avocado.

Serve salad with dressing on the side, as some people may prefer it without the dressing. You can also easily double or triple this or figure out the best ratio for your family between chick peas and avocados.

I have also served this with crab meat on top for a non-vegan choice. mmmm….

This is my adaptation of my grandmother’s Canister Cole slaw, or Deli Cole slaw recipe. It’s the only cole slaw I’ve ever liked - it tastes more like a salad, and has a fresh, tangy taste. My husband hates mayonnaise, and this is the only cole slaw he likes as well

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.

Ingredients

• 2 bags coleslaw mix (or equivalent shredded green & purple cabbbage with a little shredded carrot and/or pepper for color)

• 1 finely sliced bell pepper (optional)
• 1 cup vinegar (I use a splash of balsamic and the rest cider vinegar
• 2/3 cup olive oil (or other vegetable oil)
• 1 tsp kosher salt
• 1/2 tsp pepper (or several grinds)
• 1 tsp Italian-style seasoning (we like McCormick’s and Mrs. Dash)
• 1 tsp celery seed or celery salt (if using celery salt, reduce the amount of salt a bit)
• 1/3 cup sugar (helps cut the gassiness)
• 1 tsp mustard powder

Method
Bring the vinegar to a boil (via the microwave or stove), then mix with oil, sugar, and spices.

In a large bowl, mix the hot vinegar/oil mixture with the cabbage mix, until well coated.

Put in a tightly closed jar or large covered plastic container, and chill for a few hours.

Serve with anything. This is especially yummy with anything bbq-ed!

Allegedly this lasts for 6 weeks in the fridge, but we’ve never had it last that long!

When I received a gift of farm-fresh produce as barter for jewelry, I knew I needed to make pasta primavera. I know that it is usually made in the spring, but many of the best veggies in New England are harvested in the late summer or early fall. Feel free to substitute whatever veggies you can get from your coop, farmer’s market, or CSA (or the grocery store if necessary!). This recipe can also be non-vegan but still delicious by adding some pre-cooked or canned chicken.

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, vegan, vegetarian, and South Beach phase 2 safe recipe.

Ingredients:

• 1 batch White Sauce
• 1 lb gluten-free pasta (we prefer Tinkyada)
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 small summer squash, cut into cubes or quarter-moons
• 2 italian eggplant, cut into cubes or quarter-moons (if you can’t find this, use whatever else is good and fresh - zucchini would work well)
• 1 small head broccoli, cut into florets
• 1 medium-large tomato, diced
• 5 oz chopped mushrooms
• (optional - other veggies such as bell peppers, baby spinach, etc)
• 1/2 cup frozen peas
• (optional, if not vegan) 2 cans chicken (Valley Fresh is allergen-free) or about 1 lb chopped cooked chicken
• kosher salt
• 1 tsp Italian seasoning
• 1/2 tsp Oregano
• 1/2 tsp Basil
• 1/2 tsp Thyme

Method
Prepare the pot for boiling water for the pasta (make sure to salt the water!), and put it on a back burner on high. When it boils, cook the pasta according to package instructions.

While the water is getting ready to boil, make the White Sauce.

Next, pour some oil in a large skillet, and bring it to medium heat. Sauté onion and garlic until it becomes tender. Add the mushrooms, and cook for a minute or two. Then add the other veggies (except the frozen peas).

While the veggies are cooking, season with a couple pinches of kosher salt and the spices. Cover, and let cook for 3-5 minutes, until veggies are tender. Add frozen peas (and the cooked/canned chicken, if using), and continue to let simmer until everything is cooked through. Drain off any excess liquid.

When the pasta, sauce, and veggies are all cooked, mix together in a serving dish or in the pasta pot. Serve to applause! This is good enough for the whole family to want seconds!

This is a mix of my mom’s recipe, my grandmother’s recipe, and one from Alton Brown. Hence why it is the best potato salad, ever!

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 a vegan/vegetarian recipe.

Ingredients

• 2 lb small red potatoes

• 2-3 medium sweet potatoes
• splash vinegar
• 2 TBS capers
• 1/2 red onion, diced
• 3 stalks celery, chopped
• a little mayonnaise (egg-free or corn-free if needed)

Method

Wash and cut the red potatoes into smallish chunks. wash & peel the sweet potatoes and cut them into similar chunks. Dump into a pot, cover with water and some salt, then bring to a boil. Cook for 15 min, they are done when you can stick a fork into them.

While the potatoes are cooking, get a large bowl. In the bottom, place capers, onions, and celery.

Drain the potatoes and add to the bowl. Splash vinegar on top (it’s about 1/4 cup - use whatever vinegar you like best; I tend toward apple cider vinegar or red wine vinegar). There shouldn’t be pools of vinegar in the bottom, but they should be moist. Stir.

Cover and let cool in the fridge.

As serving time comes closer, add just enough mayo to keep the salad together. Stir and serve. yum.

This one is adapted from a recipe in Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day, and one I used to make all the time when we could have gluten & dairy. I served it with saffron orzo with romano cheese mixed in. i now serve it with brown rice or quinoa. The original recipe called for Black Eyed Peas, but we like black beans better, and usually serve it with Black Eyed Peas only on New Years.

Ingredients:

• 1 Medium onion, chopped
• 1 TBS vegetable oil
• 10 ounces fresh spinach, rinsed, stemmed, and coarsely chopped (or just use a bit more baby spinach)
• 3 cups drained cooked black beans/black eyed peas (2 16 oz cans or one BIG can)
• ground black pepper to taste
• a pinch of cayenne or crushed red pepper flakes

Method
In a large skillet, saute the onions in the oil for a few minutes, until soft. Add the spinach to the skillet. Stir for a minute or two until it wilts. Add the black eyed peas, black pepper, and cayenne. Bring to a simmer over medium heat.

Serve right away or cover and keep warm on low heat.