I'm so excited to share this recipe with you. It is my very own Wild Rice Pilaf Recipe. I came up with this a few months ago and we have made it at least once a week ever since.
1 bunch of Parsley (use use Italian instead of curly when we can)
4 Celery stalks
2 handfuls of baby carrots (about 20 pieces)
1 cup uncooked Wild Rice
1 Small Red onion
1 1/2 - 2 TBSP Sage
1/2 cup vegetable or chicken broth (we have also used leftover Whey from goat cheese making)
Salt and Pepper to taste.
Cook Wild Rice. While rice is cooking chop onion and saute in olive oil. Chop up the carrots, celery, and parsley finely. When the onions are translucent add in the rest of the ingredients. Drain the rice when it is done and stir into the vegetable mix. Add Sage and broth. Let simmer. Salt and pepper to taste and enjoy. We absolutely LOVE this served as a side with fish. Enjoy!
I read the ingredients off the back of a jar of pesto and said,"Hey! I can make this" so here it is.
3 oz fresh basil leaves 4-6 garlic cloves 3oz pine nuts 1/2 tsp salt 1/2 squeezed lemon Olive oil (to the consistency you like)
Optional, parmesan cheese (we skipped this because DH does not tolerate dairy)
Pan toast garlic and pine nuts in a skillet with olive oil till a golden brown. Toss everything in a blender (A food processor would have come in handy here). Blend Like crazy, stopping to stir frequently. Add olive oil to the consistency you like (some people like it a little runny and some people like it a little thicker like a paste). Blend some more, and your done! You can freeze pesto if you are not going to use it right away.
we are going to have this tonight stirred into gluten-free noodles with some tilapia and broccoli. I can't wait. Yum! Enjoy!
I saw a picture in a magazine recently of acorn squash stuffed with some type of meat pilaf.. Unfortunately I did not get the recipe. So I created this instead and it is a new family favorite.
You will need:
1 Acorn Squash
Ground Lamb Meat
Butter (we use an olive oil based butter)
1 Red Onion
First prepare the squash:
Cut it in half and scoop out the seeds ( I save our Halloween pumpkin carving tools and they work great for this.) Put the halves cut side down in a covered dish with just a little water in the bottom. Cover and cook on high in the microwave for 15 minutes. The skin should easily give to a fork when done. Next turn right side up and put butter along the rim and inside the bowl of the squash.
Cook the Quinoa and rice up and set aside.
Dice the onion up and cook till translucent and then add lamb. Cook the lamb on the stove with onion and seasonings. When it is done stir in rice and Quinoa. Scoop into squash and serve. Enjoy!
Sumac Tea of Summacaid is a lovely and refreshing drink to make in the late summer early Autumn. It is made from those lovely red plums of berries you see on top of the Red Sumac, blooming in the early fall. YOu will want to harvest them before the rain washes away all the tartness. TO test a plant for tartness rub your fingers over the berries and lick your fingers, if it's still tart, it's still good. Clip off 8 bunches or so, shake well (lots of spiders love to hide in these) and bring home..
Put then in a pitcher and pour COLD water over the tops of the berry clusters. ( Hot water will pull out the tannins and make the drink bitter). Place in your refrigerator overnight.
In the morning take out the berry clusters and drain the rest through a sieve or fine material like an old T-shirt to strain out the tiny hairs of the berries and other particles.
Add sugar or another sweetener to taste (I like it unsweetened) add a sprig of fresh mint and serve over ice on the last dog days of summer. Enjoy!
I made this for Bear last night and it was absolutely wonderful. It's quick to throw together but takes all day to cook so plan ahead. Tastes of Autumn.
You will need:
1 Teaspoon of Basil
1 Teaspoon of Black Pepper
2 Teaspoons of Garlic
1 Teaspoon of Italian Seasoning
1 Teaspoon of Onion Powder
1 Teaspoon of Sage
2 Teaspoons of Sea Salt 1 Teaspoon of Tarragon 5-7 oz beef
1 small bag of peeled baby carrots
1 small bag of red potatoes
1 yellow onion
1 cup of hot water
1 cup of Apple Cider
Take the seasonings and mix them together on a plate. Next stab the meat several times with a fork and then rub and press the meat into the seasonings. Make sure to coat it well and work the seasonings into the meat. Next cut up the onion and lay it on the bottom of the crockpot, place the meat on top of the onion, place the carrots to the sides of the meat, and the potatoes on top. Pour the water and cider over the top, cover, and heat on low for 5 hours. The meat should be tender, juicy, and cooked when the timer is up. Pull the meat apart slightly to check for doneness and Enjoy!
Bob's Red Mill You've done it again! This mixture for Gluten Free Hearty Whole Grain Bread is absolutely wonderful. It makes a nut filled rye type of bread that is dairy and gluten free and absolutely wonderful. Yes you heard right, I said Rye! It has become a staple in our home in the past month or so. A slice of this makes any fall meal into an Autumn Feast! Enjoy!
Hello and welcome, I was diagnosed with Ehlers-Danlos Syndrome when I was 6 years old. With Ehlers come all sorts of medical issues to numerous to list. I have been gluten free for several years. The easiest thing to change is diet and it has changed my life.
This blog is my way of showing that Gluten Free and now Dairy free can be just as good or even better than their counter parts. If you have Celiac, a mild intolerance, or just don't like gluten filled foods I hope you will enjoy this blog. Enjoy!