Allergy Free Cooking: A Family Friendly Cookbook - No Gluten, Dairy, Eggs, Soy, Shellfish, or Nuts by Victoria Mazur

Author:Victoria Mazur [Mazur, Victoria]
Language: eng
Format: epub
Published: 2013-07-04T21:00:00+00:00

Spaghetti squash

Timing to table: 1 ½ hours

Serves 4

2 spaghetti squash

1 large onion, diced

2 cloves garlic, minced

1 carrot, diced

1 (28-oz) can crushed tomatoes

3 T tomato paste

1 T olive oil

1 c water

1 T dried basil

1 t dried oregano

1 t dried parsley

½ t dried rosemary

½ t pepper

½ t salt

Preheat the oven to 375°. Cut the spaghetti squash in half and remove the seeds. Place the squash on a cookie sheet cut side down and roast for 1 hour or until tender. Allow to cool a few minutes then with a fork, scrape the flesh out of the squash. Reserve the squash on the side.

In skillet, heat olive oil over medium heat. Add onions and carrots and sauté 15 minutes until tender. Add garlic and tomato paste and cook for 2 minutes. Add crushed tomatoes, basil, water, oregano, rosemary, salt, pepper and parsley. Bring sauce to a boil; reduce heat to low and simmer partially covered for 1 hour. Mix the spaghetti squash into the sauce.

Meatballs

Timing to table: 1 hour

Serves 4

1 lb ground beef

½ c Rice Chex cereal

1 small onion, grated

1 clove garlic, grated

½ c beef stock

1 t dried parsley

1 t dried basil

½ t salt

¼ t pepper

Preheat the oven to 375°. In a large bowl, combine beef stock and Rice Chex. Allow to soak 30 minutes. Add the ground beef, grated onion and garlic, parsley, basil, salt and pepper and mix together. Form into balls and place on a cookie sheet. Bake meatballs in the oven 20 minutes or until browned. Add the meatballs to the above sauce before serving.

Endive salad

Timing to table: 10 minutes

Serves 4

2 heads endive, halved and cored

2 avocados, sliced

1/4 c olive oil

2 T red wine vinegar

1 T honey Dijon mustard

½ t dried parsley

½ t dried basil

½ t salt

¼ t pepper

Whisk together the mustard, vinegar, salt, parsley, basil and pepper. Slowly whisk in the olive oil. Arrange the endive and avocado on your serving plate and drizzle the dressing over the top.

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