jennyjennygenesis
homemaking, homeschooling, and striving for holiness
Delicious Recipes 1
There have been lots of opportunities for trying new types of delish-mazing dishes. The thing about this diet we are trying (eliminating dairy and wheat) is that instead of relying on old standbys, you really have to be intentional about trying new things. Grill cheese just don’t fly. The most impressively wonderful things I will share with you here, the not so awesome flops we will leave out of the rotation. Try it. More fruits and veggies, less meat and dairy, no wheat. I feel more energy, less aches and pains, just altogether better.
Easy Mushroom Stroganoff
adapted recipe by E. Meckler
Slice 1 1/2 pounds mushrooms (I used Portobello, but you could use button)
1 large Spanish onion chopped, turn into frying pan with two cloves crushed garlic and two tablespoons olive oil
Fry over highest heat. Add 1 tablespoon paprika and 1 Teaspoon dried thyme. Cook, stirring well, until mushrooms are browned.
Add 1 can (14.5 oz) diced tomatoes, 2 bay leaves, 1/4 cup tamari or soy sauce, 5 tablespoons butter or substitute (I used Earth Balance Natural Buttery Spread), either 1 cup sour cream, or if you’re dairy-free Plain Amande cultured almond milk works beautifully.
Bring to a simmer and finish seasoning with a little freshly ground black pepper. Add 1 Tablespoon lemon juice. If it’s too thick, dilute with water until it’s the consistency you like.
Serve over noodles, we like rice fettucine, and top with chopped parsley, take my word for it- it’s just heavenly.
Mama’s Magic Minestrone
by Selma Miriam
I am sorry to tell you this, but my children hate soup. Sooooo I have been researching good recipes for minestrone – a soup with noodles, and if I avoid the word “soup” they eat it. It’s magic.
Pick over 1/2 cup red kidney beans and soak overnight or for six hours in water to cover. Drain, turn into a pot, cover with water and bring to a boil. Turn down heat and simmer until beans are tender.
Meanwhile, dice 1 small onion, 3 celery stalks with leaves, and 3 carrots. Turn into soup pot with 1/2 cup good olive oil and fry until vegetables are golden. Add 1Tablespoon thyme and 2 cloves of garlic, minced. When garlic wilts, add 6 cups water and bring to a boil.
Cut 1/4 of a cabbage into 1″ pieces and add to pot with 1 cup canned tomatoes and 1 potato, peeled and diced. Bring to a simmer and cook until cabbage and vegetables are done.
When beans are cooked, add them and their cooking water to soup with 1 teaspoon salt, 2 Tablespoons tamari or soy sauce, and 1 Tablespoon pesto.
Separately cook 1/2 pound pasta. I used rice rotini, cause the swirls make me happy! Serve with chopped green onions, and enjoy! And don’t forget to not call it soup, if your youngsters have universally decided soup is evil.
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