{"id":24509,"date":"2012-05-01T15:56:06","date_gmt":"2012-05-01T15:56:06","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=24509"},"modified":"2017-04-18T03:21:17","modified_gmt":"2017-04-18T08:21:17","slug":"gluten-free-tasty-eileen-goltz","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/gluten-free-tasty-eileen-goltz\/","title":{"rendered":"4 Ways to Go Gluten-Free Tastefully"},"content":{"rendered":"<p><em><strong>Please note: Eileen Goltz is a freelance kosher food writer.\u00a0<\/strong>The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products\/vendors referred to in her articles, blog or\u00a0website.<\/em><\/p>\n<p>The following recipes don\u2019t have any gluten &#8211; nada, none, zippo &#8211; so they&#8217;re great for anyone avoiding gluten for health reasons, or for someone who has Celiac or a wheat allergy &#8230;or discerning taste buds, since these dishes are delicious, period.<\/p>\n<h3><strong><span style=\"text-decoration: underline;\">Honey Roasted\u00a0Brussels Sprouts\u00a0with Pistachios<\/span><\/strong><span style=\"text-decoration: underline;\">\u00a0(pareve or meat)<\/span><\/h3>\n<p>6 to\u00a08 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2 lbs. Brussels sprouts<\/em><\/li>\n<li><em>1 cup water<\/em><\/li>\n<li><em>1\u00bd cups vegetable or chicken broth<\/em><\/li>\n<li><em>\u00bc cup honey<\/em><\/li>\n<li><em>1 cup pistachios<\/em><\/li>\n<li><em>3 Tablespoons oil<\/em><\/li>\n<li><em>\u00bd cup liquid from the roasted Brussels sprouts<\/em><\/li>\n<li><em>Salt and pepper to taste<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to 375\u00b0F.<\/li>\n<li>Place the Brussels sprouts in a roasting pan.\u00a0 Pour the water and broth over Brussels sprouts, and then drizzle the honey over the top.<\/li>\n<li>Roast in the oven for 30 minutes turning them over every 10 minutes so they don\u2019t burn.<\/li>\n<li>Remove Brussels sprouts from oven and drain them, but save \u00bc to 1\/3 cup of the liquid. Place the Brussel sprouts in a serving bowl and keep them warm.<\/li>\n<li>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.<\/li>\n<li>Pour the sauce over the Brussels sprouts, toss to coat and sprinkle with the remaining pistachios.<\/li>\n<\/ol>\n<p><em>Submitted by Candice Goldman of NY, NY.<\/em><\/p>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\">Wheat-Free Gumbo<\/span><\/strong><span style=\"text-decoration: underline;\">\u00a0(meat)<\/span><\/h3>\n<p>6 to\u00a08 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>6 large tomatoes, chopped with juices reserved<\/em><\/li>\n<li><em>2 Tablespoons tomato paste<\/em><\/li>\n<li><em>1 lb.\u00a0mushrooms, sliced<\/em><\/li>\n<li><em>1\u00bd to 2 lbs.\u00a0salami or Kosher Italian &#8220;sausage&#8221; (I use Jack&#8217;s Gourmet) in bite size pieces<\/em><\/li>\n<li><em>1 onion, diced<\/em><\/li>\n<li><em>1 red bell pepper, diced<\/em><\/li>\n<li><em>1 green bell pepper, diced<\/em><\/li>\n<li><em>1\u00bd Tablespoons chopped garlic<\/em><\/li>\n<li><em>1 Tablespoon sugar<\/em><\/li>\n<li><em>2 Tablespoons olive oil<\/em><\/li>\n<li><em>3 cups chicken broth<\/em><\/li>\n<li><em>1 Tablespoon dried basil<\/em><\/li>\n<li><em>1 Tablespoon dried oregano<\/em><\/li>\n<li><em>1 Teaspoon marjoram<\/em><\/li>\n<li><em>2 bay leaves<\/em><\/li>\n<li><em>Salt and pepper to taste<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Heat olive oil in a large stock pot over medium heat.<\/li>\n<li>Add the sausage and cook until it starts to brown. Add the sugar, mushrooms, onions, and peppers and cook for another 5 minutes.<\/li>\n<li>Add garlic and tomato paste and cook, stirring constantly, for 2 minutes.<\/li>\n<li>Add the tomatoes and juices, chicken broth, oregano, basil, marjoram and bay leaves. Bring the mixture to a boil, then reduce to a simmer.<\/li>\n<li>Cook for 25 to 30 minutes.<\/li>\n<li>Remove the bay leaves before serving.<\/li>\n<\/ol>\n<p><em>Can be served over quinoa or as a soup.<\/em><\/p>\n<p><em>From my files, source unknown.<\/em><\/p>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-post-24509 wp-image-25010\" title=\"Strawberry Pie\" src=\"http:\/\/www.ou.org\/life\/files\/Strawberry-Pie-266x300.jpg\" alt=\"\" width=\"266\" height=\"300\" srcset=\"https:\/\/www.ou.org\/life\/files\/Strawberry-Pie-266x300.jpg 266w, https:\/\/www.ou.org\/life\/files\/Strawberry-Pie.jpg 283w\" sizes=\"auto, (max-width: 266px) 100vw, 266px\" \/>Strawberry Pie\u00a0with Almond Crust<\/span><\/strong><span style=\"text-decoration: underline;\">\u00a0(pareve)<\/span><\/h3>\n<p>Yields 1 pie<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 cup ground almonds<\/em><\/li>\n<li><em>\u00be cup sugar<\/em><\/li>\n<li><em>1 egg, beaten<\/em><\/li>\n<li><em>\u00bd teaspoon almond or vanilla extract<\/em><\/li>\n<li><em>\u00bc teaspoon salt<\/em><\/li>\n<li><em>Dash of cinnamon and nutmeg<\/em><\/li>\n<li><em>3 cups sliced strawberries (you can use them whole with the tops cut off if you prefer)<\/em><\/li>\n<li><em>3 Tablespoons apricot preserves, heated<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to 325\u00b0F. Grease a 9-inch glass pie plate or tart pan.<\/li>\n<li>In a mixing bowl combine the ground almonds, sugar, egg, vanilla, salt, cinnamon and nutmeg.<\/li>\n<li>Press the mixture into the pie plate and press lightly (with moist fingertips) to form a crust.<\/li>\n<li>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.<\/li>\n<li>Remove and press down the puffy areas while still warm (if needed). Cool completely before filling.<\/li>\n<li>Fill with the sliced strawberries (you can use other berries or any combination of berries instead of the strawberries).<\/li>\n<li>Pat down and drizzle or brush the warm apricot preserves over the top.<\/li>\n<\/ol>\n<p><em>Source unknown, from my files.<\/em><\/p>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\">Pecan\u00a0and\u00a0Squash Quinoa Salad<\/span><\/strong><span style=\"text-decoration: underline;\">\u00a0(pareve)<\/span><\/h3>\n<p>6 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2 cups quinoa<\/em><\/li>\n<li><em>1 butternut squash, peeled and diced<\/em><\/li>\n<li><em>\u00bd cup fresh or frozen cranberries, halved or chopped as you prefer<\/em><\/li>\n<li><em>\u00bd of a medium red onion, diced finely<\/em><\/li>\n<li><em>1 clove of garlic, minced<\/em><\/li>\n<li><em>2 to 3 Tablespoons olive oil<\/em><\/li>\n<li><em>maple syrup or pancake syrup, to taste<\/em><\/li>\n<li><em>a dash of ginger<\/em><\/li>\n<li><em>1 cup chopped pecans, toasted (toasting gives them a better flavor)<\/em><\/li>\n<li><em>2 Tablespoons fresh chopped parsley<\/em><\/li>\n<li><em>Kosher salt and pepper, to taste<\/em><\/li>\n<li><em>1 to 3 Tablespoons olive oil to drizzle<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat the oven to 375\u00b0F. Cook quinoa according to the directions on the package.<\/li>\n<li>Grease a roasting pan with the oil.<\/li>\n<li>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.<\/li>\n<li>Roast until the squash is tender, about\u00a0 20 minutes.<\/li>\n<li>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.<\/li>\n<li>Season with salt and pepper to taste, toss to combine and serve.<\/li>\n<\/ol>\n<p><em>Great warm or cold.<\/em><\/p>\n<hr \/>\n<p><em><strong>Eileen Goltz<\/strong>\u00a0is 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\u00a0<a title=\"Perfectly Pareve Cookbook\" href=\"http:\/\/www.feldheim.com\/catalogsearch\/result\/?q=perfectly+pareve\">Perfectly Pareve Cookbook<\/a>\u00a0(Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman\u2019s World Magazine. You can visit Eileen\u2019s blog by clicking:\u00a0<a title=\"Cuisine by Eileen\" href=\"http:\/\/cuisinebyeileen.wordpress.com\/\">Cuisine by Eileen<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Allergies? Health? These 4 recipes have none of the grain, but all of the &#8220;yum&#8221;<\/p>\n","protected":false},"author":53,"featured_media":25010,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[8],"tags":[175],"class_list":["post-24509","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-gluten-free"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>4 Ways to Go Gluten-Free Tastefully - OU Life<\/title>\n<meta name=\"description\" content=\"4 gluten-free recipes for Honey roasted Brussels sprouts with pistachios, wheat-free gumbo, strawberry pie with almond crust, and pecan squash quinoa salad.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/gluten-free-tasty-eileen-goltz\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"4 Ways to Go Gluten-Free Tastefully - 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