Dirty Rice (Egg-Free, Gluten-Free, Nut-Free, Soy-Free)

makes 8 servings

Ingredients:

1/2 lb lean ground beef
Salt to taste
Red pepper to taste (1/4 tsp for a mild-medium hot dish)
1 tsp olive oil
1/2 c onion, chopped
1/2 c green bell pepper, chopped
2 cloves garlic, minced
1 c parsley, chopped
2-1/2 c beef broth (I use Better than Bouillon soup base)
1-1/2 c instant brown rice (I use Uncle Ben’s)

Season beef with salt and pepper. Cook beef, onion and pepper in olive oil until meat is browned and vegetables are tender. Stir in garlic, parsley, and rice. Add broth and bring to a boil. Cover, reduce heat and simmer for 15 minutes or until water is absorbed.

Dairy-Free Scalloped Potatoes II

3 tablespoons margarine
1/4 cup flour
1 3/4 cups chicken broth or water
1/4 cup mayonnaise
3/4 teaspoon salt
1/8 teaspoon white pepper
5 large potatoes
1 onion, chopped
paprika


1.Cook the margarine, flour, chicken broth, mayonnaise, salt and pepper, whisking constantly until bubbly and thick.
2.Slice the potatoes paper thin. You can use a mandolin for this.
3.Mix the potatoes and onions and place in a deep oven safe bowl.
4.Pour the sauce over the potatoes.
5.Sprinke with paprika.
6.Bake at 350 degrees Fahrenehit for 1-1/2 hours.

Herb Roasted Potatoes (Vegan, Gluten-Free, Nut-Free, Soy-Free)


INGREDIENTS:

6 large potatoes, cut in quarters
6 medium onions, quartered
1/3 cup vegetable oil [or other cooking oil of choice]
1/2 teaspoon coarsely ground pepper
1 tablespoon dried parsley flakes
1 teaspoon dried leaf basil
1/4 teaspoon dried thyme

PREPARATION:

Preheat oven to 375°.
Place potatoes and onions in a shallow roasting pan. Drizzle the vegetable oil over vegetables and sprinkle with pepper, parsley, basil, and thyme. Lightly stir vegetables to coat all sides with oil and seasonings; bake, uncovered, for about 1 hour, or until fork-tender, turning occasionally to keep the vegetables from sticking to the bottom of the pan.
Serve immediately. Makes 6 servings.

Lightly Glazed Carrot and Parsnip “Coins”


2 cups vegetable broth (or more as needed; can sub water)
1 lb carrots, peeled and cut into 1/4 inch rounds
1 lb parsnips, peeled and cut into 1/4 inch rounds
1 tablespoon oil or margarine (I used coconut oil – goes beautifully with root veggies!)
2 teaspoons honey
1 small onion, sliced into thin wedges
salt and pepper, to taste (I used about 1/8 teaspoon salt, no pepper)
In a medium-sized saucepan, bring the broth to a boil. Add the carrots and parsnips and allow them to cook for 10 to 12 minutes, or until just tender. Drain the vegetables and set them aside, but make sure to keep the liquid for another use; You have just created double strength broth!

Heat the oil or margarine in a large skillet over medium-low heat, add the onions and suate until tender and translucent, about 3 to 5 minutes. Add the honey and the carrots and parsnips. Saute for just a minute or two, until the vegetables are glazed and heated through. If desired, season with salt and/or pepper.

Yields 4 Servings

Herbed Carrots


2 tablespoons [dairy-free margarine]
1 tablespoon olive oil
1 tablespoon chopped fresh thyme
2 teaspoons minced garlic
2 large carrots, sliced to 1/4-inch thickness
1/4 teaspoon salt
1/8 teaspoon ground black pepper

In a small skillet, heat butter and olive oil over medium heat until butter is melted. Add thyme and garlic and cook for 1 minute. Add carrots, salt and pepper and cook for 3-4 minutes or until carrots are crisp tender. Garnish with fresh thyme sprigs, if desired.

Yield: 2 servings