Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products/vendors referred to in her articles, blog or web site.
The following recipes don’t have any gluten – nada, none, zippo – so they’re great for anyone avoiding gluten for health reasons, or for someone who has Celiac or a wheat allergy …or discerning taste buds, since these dishes are delicious, period.
HONEY ROASTED BRUSSELS SPROUTS WITH PISTACHIOS (pareve or meat)
Servings: 6 – 8
2 lbs Brussels sprouts
1 cup water
1 1/2 cups vegetable or chicken broth
1/4 cup honey
1 cup pistachios
3 tablespoons oil
1/2 cup liquid from the roasted Brussels sprouts
salt and pepper to taste
Preheat oven to 375. Place the Brussels sprouts in a roasting pan. Pour the water and broth over Brussels sprouts, and then drizzle the honey over the top. Roast in the oven for 30 minutes turning them over every 10 minutes so they don’t burn. Remove Brussels sprouts from oven and drain them, but save 1/4 to 1/3 cup of the liquid. Place the Brussel sprouts in a serving bowl and keep them warm. In a bowl of a food processor or blender combine the oil, reserved liquid, 2/3 cup of the pistachios and process until smooth. Season with salt and pepper. Pour the sauce over the Brussle sprouts, toss to coat and sprinkle with the remaining pistachios.
Submitted by Candice Goldman of NY, NY.
WHEAT-FREE GUMBO (meat)
Servings: 6 – 8
6 large tomatoes, chopped with juices reserved
2 tablespoons tomato paste
1 pound mushrooms, sliced
1 ½ to 2 pound salami or Kosher Italian “sausage” (I use Jack’s Gourmet) in bite size pieces
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 1/2 tablespoons chopped garlic
1 tablespoon sugar
2 tablespoons olive oil
3 cups chicken broth
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon marjoram
2 bay leaves
salt and pepper to taste
Heat olive oil in a large stock pot over medium heat. Add the sausage and cook until it starts to brown. Add the sugar, mushrooms, onions, and peppers and cook for another 5 minutes. Add garlic and tomato paste and cook, stirring constantly, for 2 minutes. Add the tomatoes and juices, chicken broth, oregano, basil, marjoram and bay leaves. Bring the mixture to a boil, then reduce to a simmer. Cook for 25 to 30 minutes. Remove the bay leaves before serving. Can be served over quinoa or as a soup.
From my files, source unknown.
STRAWBERRY PIE WITH ALMOND CRUST (pareve)
Servings: 1 pie
3/4 cup sugar
1 egg, beaten
1/2 teaspoon almond or vanilla extract
1/4 teaspoon salt
a dash of cinnamon and nutmeg
3 cups sliced strawberries (you can use them whole with the tops cut off if you prefer)
3 tablespoons apricot preserves, heated
Preheat oven to 325. Grease a 9-inch glass pie plate or tart pan. In a mixing bowl combine the ground almonds, sugar, egg, vanilla, salt, cinnamon and nutmeg. Press the mixture into the pie plate and press lightly (with moist fingertips) to form a crust. Bake for 10 minutes, remove the crust and lightly press down any puffy areas then continue baking for another 5 minutes, until the crust is firm and slightly golden. Remove and press down the puffy areas while still warm (if needed). Cool completely before filling. Fill with the sliced strawberries (you can use other berries or any combination of berries instead of the strawberries). Pat down and drizzle or brush the warm apricot preserves over the top.
Source unknown, from my files.
PECAN AND SQUASH QUINOA SALAD (pareve)
2 cups quinoa
1 butternut squash, peeled and diced
1/2 cup fresh or frozen cranberries, halved or chopped as you prefer
1/2 of a medium red onion, diced fine
1 clove of garlic, minced
2 to 3 tablespoons olive oil
maple syrup or pancake syrup, to taste
a dash of ginger
1 cup chopped pecans, toasted (toasting gives them a better flavor)
2 tablespoons fresh chopped parsley
kosher salt and pepper, to taste
1 to 3 tablespoons olive oil to drizzle
Preheat the oven to 375. Cook quinoa according to the directions on the package.
Grease a roasting pan with the oil. Add the squash, cranberries, onion and garlic and toss to coat. Sprinkle the top of the vegetables with the salt, pepper and ginger. Toss everything together. Roast until the squash is tender, about 20 minutes. In a large serving bowl, combine the quinoa and the cooked butternut mixture. Add in the toasted pecans, chopped parsley and a little olive oil and toss to combine. Season with salt and pepper to taste, toss to combine and serve. Great warm or cold.
Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Website. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman’s World Magazine. You can visit Eileen’s blog by clicking: Cuisine by Eileen.