Creamy risotto style potatoes

 

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picture courtesy of cooking for your life

 

 

Creamy risotto style potatoes

  • Servings: 4-6
  • Difficulty: easy
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These potatoes are made using the same basic technique for making risotto, but they are really easy to make.

Recipe by cookingchanneltv.com

* I recommend using Go Veggie dairy-free parmesan

Ingredients

  • 2 pounds
    russet potatoes, diced into half inch pieces
  • 1 teaspoon
    salt, divided
  • 1 small
    onion, diced
  • 3 cups
    stock (chicken or vegetable)
  • 4 oz
    mushrooms, sliced
  • 1/2 cup
    dairy free parmesan cheese*
  • 2-4 tablespoons
    dairy free spread
  • 2 tablespoons
    olive oil, divided

Cooking Directions

  1. Wash and cut the potatoes into small cubes. You can peel potatoes if you like. Put potatoes in a saucepan, and cover with water. Add 1/2 teaspoon of salt. Bring to a boil over high heat, turn heat down and simmer about 5 min until al dente. Drain.
  2. Heat 1 tablespoon oil in a heavy, medium-sized saucepan over medium heat. Add the minced onion, drained potatoes, with the other 1/2 teaspoon salt, and one ladleful of stock. Cook, stirring continuously, until the stock is almost fully absorbed.
  3. In a separate pan, saute the mushrooms in a tablespoon of olive oil and toss gently until they begin to brown.
  4. Continue to add the stock to the potato mixture, one ladleful at a time, while stirring continuously, until the potatoes are tender and creamy on the outside, about 5 to 10 minutes. Begin to ‘press down’ into the risotto with your spoon so that some of the potatoes get mushed which will help to build that ‘creamy’ texture. Taste the potatoes. If they’re soft, you won’t need to add any more liquid. If they still have a bite in the middle, you can add a bit more stock.
  5. Add the mushrooms, and cheese, and stir. Add the spread, and continue stirring, adding a bit more stock if needed.
  6. Serve.

 

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Easy Breakfast potatoes

 

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Picture courtesy of fitfabfodmap.com

 

 

Easy breakfast potatoes

  • Servings: 6
  • Difficulty: easy
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Delicious breakfast side dish.

This is a guest recipe from Mollie at fitfabfodmap.com.

Ingredients

  • 1 lb
    red potatoes, washed and dried
  • 2 tablespoons
    dairy free spread
  • non-stick cooking spray
  • 1 teaspoon
    sea salt, divided
  • 1/4 teaspoon
    pepper, or to taste
  • 1
    bell pepper, diced

Cooking Directions

  1. Preheat oven to 400 degrees. Bake whole potatoes until soft to the touch for about 30-35 minutes.
  2. While the potatoes are cooking, saute bell peppers on medium heat in a skillet for 3-4 minutes. Remove from heat and set aside.
  3. Once potatoes are soft to the touch, remove from oven and cut potatoes into quarters.
  4. In a large skillet on medium heat, melt one tablespoon of butter. Add quartered potatoes into pan, making sure none of the potatoes overlap (note: this may need to be done in more than one pan).
  5. Spray the tops of the potatoes with nonstick spray and season with ground pepper and with half of a teaspoon of salt. Cook for about 5 minutes.
  6. Turn potatoes over with a spatula and add the remaining tablespoon of butter as well as more ground pepper and remaining salt. Cook for an additional 8 minutes.
  7. Add green peppers to pan and serve.

Creamy gluten and dairy free Scalloped Potatoes

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Creamy gluten and dairy free Scalloped Potatoes

  • Servings: 4-6
  • Difficulty: easy
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Easy, creamy and delicious side dish

Recipe by glutenfree lady

* do not use russet potatoes
* you might need more or less of the broth. Sauce should be thick.

Ingredients

  • 2 1/2 pounds
    red or white skin potatoes, sliced thin*
  • 2 tablespoons
    dairy free spread
  • 1 medium
    onion, chopped
  • 2 tablespoons
    white rice flour
  • 1 3/4 cup
    chicken broth*
  • 1/2 teaspoon each
    salt
  • 1/8 teaspoon
    black pepper
  • 8 oz
    dairy free cheese, shredded

Cooking Directions

  1. Preheat oven to 350 degrees. Grease a 9×13-inch baking dish.
  2. Slice potatoes about ¼-inch thick; place in a bowl of cold water so they won’t turn brown.
  3. Melt 3 tablespoons dairy free spread in a heavy skillet over medium heat. Add the onions and saute until they are tender and translucent about 5 minutes.
  4. Whisk in flour until smooth.
  5. Gradually whisk in the broth. Add the salt, and pepper and continue to whisk until sauce is thick and bubbly (looks like a thick cheese sauce).  Add 1 teaspoon herbs of choice (I used Italian herb blend).  Add in shredded cheese, mixing until smooth and cheese is melted.
  6. Layer the potato slices and cooked onions in your prepared baking dish. Pour the sauce evenly over the potatoes.
  7. Cover and bake for 30-45 minutes, or until potatoes are tender.

Microwave Mushroom Risotto

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Microwave Mushroom Risotto

  • Servings: 4-6
  • Difficulty: easy
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You can make delicious risotto in the microwave!

Recipe by foodnetwork.com

* you might need more chicken broth, depending on if the rice is dry after cooking. You want a creamy risotto.

Ingredients

  • 8 oz
    white mushrooms, sliced
  • 1/2
    small onion, chopped
  • 3 1/2 cups
    chicken broth*
  • 4 tablespoon
    dairy free spread
  • 1 1/4 cups
    arborio rice
  • 1/3 cup
    dry white wine
  • 1/2 teaspoon
    dried thyme
  • 1/4 cup
    dairy free parmesan, grated

Cooking Directions

  1. In a microwave safe baking dish, add the raw mushrooms and 2 tablespoons of the spread. Cover tightly with two layers of microwave safe plastic wrap.  MAKE SURE to vent the plastic wrap in several places with a paring knife, or you will have rice all over your microwave!  Microwave the mushrooms and onion on high about five minutes, or until vegetables are soft.
  2. Add the rice to the dish, and toss to coat in the melted spread and mushrooms.  Ad 1 1/2 cups of chicken broth and white wine to dish.  Stir together.  Cover with the plastic wrap, and microwave on high for 8 minutes.
  3. Remove the dish from the microwave and peel back the saran wrap.  Be careful of steam!!!  Stir the rice and add another cup of chicken broth and stir together.Cover again with plastic wrap;  you might need to replace it here, and microwave for 7-9 minutes, or until rice has a slight bite.  If you replace the plastic wrap, make sure to vent it!
  4. Remove plastic wrap, and stir in the remaining two tablespoons of dairy free spread, and then the parmesan.  Stir vigorously until rice becomes creamy.  If rice looks dry, add additional chicken broth, one tablespoon at a time, until rice is creamy.( I added about half a cup more, but it may vary)  Sprinkle with additional parmesan, if desired and serve.

Gluten free sausage cornbread stuffing

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Gluten free sausage cornbread stuffing

  • Servings: 6-8
  • Difficulty: easy
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This stuffing goes great with either pork or chicken, or with your Thanksgiving Turkey!

Recipe by ezglutenfreeblogspot.com

Ingredients

  • 1 cup
    gluten free Bisquick
  • 1 cup
    fine ground cornmeal
  • 1/3 cup
    sugar*
  • 1/2 teaspoon
    salt
  • 1 1/2 teaspoons
    baking powder
  • 1
    egg
  • 1 cup
    dairy free milk
  • 1/3 cup
    vegetable oil
  • 1
    pan of gluten free cornbread
  • 6 oz
    ground sausage
  • 1
    apple
  • 1 small
    onion, chopped
  • 1
    egg
  • 3 cups
    chicken broth
  • 4 tablespoon
    melted dairy free spread
  • 1 tablespoon
    ground sage
  • 1 tablespoon
    ground thyme
  • 1/2 tablespoon
    celery seed
  • 1/2 teaspoon
    salt

Cooking Directions

For the Cornbread:

  1. Preheat the oven to 400°F or 205 °C and grease an 8” round cake pan.
  2.  In a large bowl stir together the Bisquick, cornmeal, salt, baking powder, and sugar.
  3.  In a small bowl lightly beat the egg, milk, and oil together. Then add the wet ingredients to the dry ingredients and stir them together with a rubber spatula until they are well combined then pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted comes out clean.
  4. Let the cornbread cool down. I actually made mine the night before.

For the Stuffing:

  1. Preheat the oven to 350°F or 175 ° C
  2.  Dice the cornbread into small cubes and put it onto a foil lined baking sheet then bake it for about 10 minutes.
  3. In a large skillet over a medium high heat crumble and cook the sausage until just browned then add the butter, diced onions, and apples to the pan with some salt and pepper to taste.
  4.  Meanwhile beat the egg and chicken stock together then stir in the ground sage and thyme and set this aside.
  5. Add the cornbread cubes to the pan with the sausage and veggies and stir to combine then pour over the stock mixture and gently stir but do not over mix.
  6.  Spoon the mixture into a greased casserole dish, then dot the top with dairy free spread and bake for 40 minutes.

Gluten free, dairy free Green bean casserole

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You will need to make bechamel (white sauce) for this recipe.  It’s not really difficult, but it does take some practice.  You can buy the crunions here.  They are exactly like Durkee fried onions.

The bechamel ingredients make one cup of bechamel which is just the right amount for the casserole.

Traditional gluten and dairy free Green Bean casserole

  • Servings: 4-6
  • Difficulty: easy
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this is the traditional holiday side dish you remember

Ingredients

  • 1/2 cup
    dairy free milk of choice
  • 1/2 cup
    chicken or beef broth*
  • 1 tablespoon
    Earth balance buttery sticks
  • 1 tablespoon
    rice flour
  • 1/4 teaspoon
    salt or to taste
  • 1/4 teaspoon
    black pepper or to taste
  • 1/2 teaspoon
    thyme, or herbs of choice
  • 4 oz
    mushrooms, chopped
  • 1/2
    small onion, chopped
  • 2 cans
    green beans, drained
  • 1 package
    crunions

Cooking Directions

  1. Make the bechamel and cream of mushroom soup: Melt the spread in a large skillet or saucepan over medium heat until bubbling. Cook mushrooms until liquid is released and they start to shrink.  Sprinkle the flour over the mushrooms and whisk until incorporated.  Mix together the milk and broth in a large measuring cup.  Pour slowly over flour mixture and whisk continually until thickened.  Bechamel should be thicker than gravy, but still spoonable.  If the mixture is too thick, add additional milk or broth until desired consistency.
  2. Assemble the casserole: In a medium casserole dish, add drained green beans.  Season with salt and pepper if desired.  Pour in your cream of mushroom soup and stir to combine.  Add half of the package of crunions, and stir together.  At this point, you can refrigerate the casserole until needed, up to one day.
  3. When ready to bake, preheat the oven to 400 degrees.  If you have made the casserole ahead, remove from refrigerator at least 30 minutes before baking.  Put casserole in oven and bake for 10 minutes, or until bubbling.  Add remaining crunions to top of casserole, and bake an additional 5 minutes, or until crunions are slightly browned.  Remove from oven and serve.

* the broth adds additional flavor, but if you want to omit it, use an additional half cup of milk for a total of one cup liquid.

If you want to increase the amount of bechamel, use one tablespoon of fat and one of flour for each cup of bechamel.