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Oct/Nov 2008 Issue
Gluten-Free Meals and Recipes
Roasted Fennel and Carrots
SERVES 6 TO 8
Roasting brings out the sweetness in carrots and fennel. Adding toasted fennel seeds intensifies the licorice flavor in this winning combo.
1 teaspoon fennel seeds
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil, plus more for brushing
2 fennel bulbs, halved and sliced
1 pound baby carrots, tops removed and scrubbed
1. Toast the fennel seeds in a heavy, small skillet over medium-high heat until fragrant, about 2 minutes. Transfer to a small mortar and pestle or spice mill and coarsely grind with kosher salt.
2. Position one rack in the top third and one rack in the bottom third of the oven and preheat the oven to 400 degrees. Brush two heavy, large, rimmed baking sheets with olive oil.
3. Toss the fennel in a large bowl with 1½ tablespoons olive oil. Transfer the fennel to one prepared baking sheet, spreading evenly. Toss the carrots with the remaining 1½ tablespoons olive oil in the same bowl. Transfer the carrots to the second baking sheet and spread out evenly. Sprinkle the fennel and carrots lightly with the fennel salt.
4. Roast the carrots and fennel until they are tender and beginning to brown, about 15 to 18 minutes, stirring and rotating the position in the oven once. Season both with the remaining fennel salt and transfer to a platter. Serve warm or at room temperature.
Each serving contains:
111 calories, 1g saturated fat
6g unsaturated fat, 0mg cholesterol
12g carbohydrate, 487mg sodium
1g protein, 5g fiber
Black Beans with Orange and Chipotle
Don’t pre-soak the black beans. A long, slow simmer with a touch of orange and bay and a hint of olive oil and chipotle make these creamy beans main-course worthy. Simmer the beans an extra ten minutes or so and you’ll have thick beans suitable for filling a burrito. This recipe can be prepared 3 days ahead and refrigerated or frozen for up to 1 month.
¼ cup olive oil or bacon fat
1 large onion, chopped
4 garlic cloves, chopped
1 pound dry black beans, rinsed
3 bay leaves, preferably fresh
12- inch curl orange zest
(3/4 to 1-inch thick)
1 teaspoon minced, canned
chipotle chile en adobo
1. Heat the oil or bacon fat in a heavy, medium-sized Dutch oven or pot over medium heat. Add the onion and garlic and sauté until tender, about 8 minutes.
2. Stir in the beans. Then add 8 cups water, the bay leaves and orange zest. Bring the beans to a simmer. Skim any foam from the top of the beans. Partially cover the pot and gently simmer the beans over low heat until they are very tender, stirring frequently, about 1½ hours.
3. Stir in the chipotle chile and season with salt. Uncover and simmer until creamy, about 15 to 20 minutes.
Each serving contains:
284 calories, 1g saturated fat
9g unsaturated fat, 0mg cholesterol
38g carbohydrate, 27mg sodium
13g protein, 13g fiber
These two recipes were excerpted with permission from Blue Eggs and Yellow Tomatoes by Jeanne Kelley (Running Press) ©2008.
Halloween Coco Orange Balls
MAKES 60 BALLS
These candy-like treats, created by Sueson Vess, are free of gluten, dairy, egg and soy.
1 (6 or 7 ounce) box gluten-free, dairy-free animal cookies*
21/4 cups confectioner’s sugar, divided
1/4 cup unsweetened cocoa powder
1/3 cup pure orange juice concentrate
1/4 cup tapioca syrup or rice syrup
1. In a food processor equipped with a blade, combine the cookies, 2 cups confectioner’s sugar, cocoa powder, orange juice concentrate and tapioca syrup. Process until the cookies are ground to crumbs and the mixture is evenly blended. Mixture will be moist.
2. Transfer the mixture to a bowl and form into 1-inch balls. Roll balls in remaining 1/4 cup confectioner’s sugar to coat. Store balls in an airtight container in the refrigerator for up to a month.
Each ball contains:
39 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 9g carbohydrate, 12mg sodium, 0g fiber, 0g protein
*TIP Gluten-free, dairy-free animal cookies are available from Orgran Natural Foods, www.orgran.com. LW