Easy Breakfast potatoes

 

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Picture courtesy of fitfabfodmap.com

 

 

Easy breakfast potatoes

  • Servings: 6
  • Time: 50mins
  • 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
  • Time: 1hr
  • 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
  • Time: 30mins
  • 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, 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
  • Time: 30mins
  • 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.