Category: Gluten Free

Appetizer Vegetarian · Gluten Free · Nuts · Vegetable sides · Vegetable-related

Roasted carrots with scallion vinaigrette

Belinda

I get more excited about interesting vegetable dishes than meat or fish. Although I couldn’t be a vegetarian, I could happily eat this sort of dish 5 out of 7 days a week.
This recipe comes from the great food blog, #theoriginaldish Recipe by Kayley Howey

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Scallion Vinaigrette

1 tbsp olive oil
1 shallot, thinly sliced
4 scallions
3 tbsp white wine vinegar
1 tbsp honey
1/3 cup neutral oil (safflower, grapeseed, vegetable, etc.)
½ cup raisins
kosher salt

Roasted Carrots

½ cup raw hazelnuts
2 bunch long baby carrots, scrubbed and halved
olive oil
kosher salt
feta cheese, shaved or crumbled (as much as you’d like)
carrot top leaves, to garnish (optional)

Scallion Vinaigrette

Heat a medium sauté pan over medium heat. Add the olive oil. When the oil is hot, add the shallots. Cook until tender and caramelized, just a few minutes, stirring often.
Lower the heat and toss in the scallions. Continue to cook for another minute.
Stir in the white wine vinegar and honey. Let the mixture come to a bubble and simmer for a minute. Turn off the heat.
Transfer the mixture to a bowl and slowly drizzle in the neutral oil until emulsified. Fold in the raisins. Season with salt to taste.
Let the vinaigrette sit while you make the carrots.

Roasted Carrots

Preheat the oven to 425°F.
Lay the hazelnuts out onto a baking sheet. Roast for 5 minutes. Let cool just slightly and use a kitchen towel to rub the hazelnuts between your hands in order to remove the skins. Discard the skins. Roughly chop the hazelnuts and set aside.
Meanwhile, lay the halved carrots out onto a baking sheet. Toss with enough olive oil to coat them well. Spread them into one, even layer. Season with a pinch of salt.
Roast the carrots for 12-15 minutes, or until tender and slightly caramelized (time may vary depending on your oven).
Toss the warm carrots with the scallion vinaigrette. Serve them with the chopped roasted hazelnuts, feta cheese, and carrot top leaves (optional) on top.

Fish · Gluten Free · Nuts

Seared scallops wth hazelnut butter and Mascarpone

Belinda

Recipe from the blog “The Original Dish” by Kayla Howey

Simple, yet luxurious seared scallops with a lemony hazelnut butter and mascarpone

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Serves: 4

1/3 cup raw, whole hazelnuts
1lb sea scallops, side muscles removed
kosher salt
neutral oil (safflower or canola)
3 tbsp butter
1 tsp lemon zest
1 tbsp lemon juice
4 oz mascarpone
flaky sea salt

Preheat the oven to 425°F.
Lay the hazelnuts out onto a baking sheet. Roast for 6 minutes. Let cool just slightly and use a kitchen towel to rub the hazelnuts between your hands in order to remove the skins. Discard the skins. Roughly chop the hazelnuts. Set aside.

Meanwhile, pat the scallops dry. Season each with a good pinch of salt on all sides.
Heat a large stainless steel skillet over medium heat. Once the pan is hot, add enough oil to just coat the bottom. Once the oil is hot, place the scallops into the pan. You should hear a sizzle. Sear the scallops until deeply golden brown on one side (don’t try and move them until they are fully browned and start to release on their own or else they will stick and tear).

Flip the scallops over, turn the heat to low, and add the butter. Finish cooking the scallops as the butter melts, just another minute or so. Spread the mascarpone onto a large plate. Place the seared scallops right on top, leaving the butter in the skillet.

Add the chopped hazelnuts to the butter. Let the hazelnuts sizzle in the butter until fragrant, as the butter starts to slightly brown. After a minute or so, stir in the lemon juice and zest. Soon the mixture over the scallops. Top with flaky sea salt.

Asian flavors · Dairy-free · Gluten Free · Poultry

Filipino grilled chicken

Belinda

I love these sort of chicken dishes, with so much flavor and very easy to make.

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Serves 8
3 cups water
1 cup coconut vinegar or apple cider vinegar
1/2 cup fresh lemon juice
1/2 cup tamari or soy sauce
1/4 cup Asian fish sauce
10 garlic cloves, crushed
2 tbsp sugar
1 tbsp crushed red pepper
1 tbsp black peppercorns
5 whole star anise pods
5 bay leaves
Two 3 1/2-pound chickens, cut into 8 pieces each
Canola oil, for brushing
Kosher salt
Freshly ground black pepper

In a large, sturdy resealable plastic bag, combine all of the ingredients except the oil, salt and pepper. Shake to evenly distribute the chicken and adobo marinade; seal the bag, pressing out the air. Refrigerate overnight.

Remove the chicken from the marinade. Pat the chicken dry and let stand at room temperature for 30 minutes.

Meanwhile, light a grill. Brush the chicken with oil and season with salt and black pepper.
Grill over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest parts registers 165°, about 30 minutes.
Transfer the chicken to a platter and let rest for 10 minutes before serving.

Accompaniments · Appetizers · Dairy-free · Do-ahead · Gluten Free · Nuts · Vegan

Chipotle and rosemary spicy nuts

Belinda

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You can double or tripe these amounts for a bigger batch. None of these measurements for the nuts have to be exact. Put in more of the nuts you really love.

4 oz cashew nut pieces
4 oz Macadamia nuts
5 oz pecan halves
5 oz walnut halves
3 oz whole almonds, skin on
4 oz pumpkin seeds
4 oz pistachio nuts
3 oz sunflower seeds
1/2 cup maple syrup
1/4 cup light brown sugar
6 tbsp avocado oil
2 tsp Kosher salt
6 tbsp minced fresh rosemary
2 tsp chipotle powder
1/2 tsp cayenne

Preheat the oven to 325F
Put all the ingredients in a very large mixing bowl and mix well with your hands
Transfer to a lined roasting tray or large cookie sheet and spread out the mixture evenly.
Roast for 15 to 17 minutes, stirring occasionally, until all the nuts turn a dark brown.
Remove, stir in 1 tsp more of salt, taste and sprinkle with a little more cayenne pepper if you would like more of a kick.
Leave to cool in the tray, stirring from time to time.
Once cool, transfer to an airtight container.

Fish · Gluten Free

Creamy garlic, lemon & spinach salmon

Belinda

This is a lovely 20-minute salmon supper for two which works really well served with sweet potato mash. Recipe c/o BBC Good Food

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2 sweet potatoes
1 tbsp olive oil or rapeseed oil
2 salmon fillets, skin removed
2 garlic cloves, thinly sliced
6 oz baby spinach
1 lemon, zested and ½ juiced, ½ thinly sliced
3 oz mascarpone
5 tbsp milk
Salt and lemon pepper

Heat the oven to 400F.
Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (or alternatively, bake for 35-40 mins). Keep warm until ready to serve.

Season the salmon on both side with salt and lemon pepper
Heat half the oil in a frying pan and lightly brown the salmon on both sides – don’t worry about it being cooked through at this point.
Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning.
Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.

Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.

Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk, some butter and seasoning.
Serve the sweet potato mash alongside the salmon and creamy spinach.

Asian flavors · Dairy-free · Gluten Free · Vegan · Whole30 compliant

“Greens” braised in coconut milk and ginger

Belinda

This recipe yields collards that are tender, creamy, and incredibly flavorful. They’re a perfect accompaniment to a simple beans and rice dinner or a bowl of chili. Add more chili flakes for a little extra spice. Recipe by Gena Hamshaw

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Serves: 4

1 tbsp coconut oil
1 onion, diced
1 clove garlic, minced
1 tbsp grated ginger
1 pound collard greens, stems removed, cut into ribbons
3/4 cup coconut milk
1/2 cup vegetable broth, plus more as needed
1 tbsp lime juice
2 tbsp tamari, to taste
1 pinch salt, plus more to taste
1 pinch red chili flakes, to taste

Melt the coconut oil over medium-high heat in a large wok or skillet.
Add the onion and sauté for 4 to 5 minutes, or until it’s clear and soft.
Add the garlic and ginger and cook, stirring frequently, for another minute.
Add the collard greens to the pan. Stir frequently for a minute or two, until the collards are just wilting (if it helps to wilt the greens, you can cover the wok or skillet for a moment).
Add the coconut milk, vegetable broth, lime juice, and 1 tablespoon of tamari to the wok or skillet and stir everything well.
When the mixture is simmering, reduce the heat to low. Cook for 15 minutes, or until the greens are totally tender.
If the simmering liquid starts to dry up, add a few splashes of vegetable broth as you go along.
Season the greens to taste with extra tamari, if desired, as well as salt and red chili flakes.
Serve

Appetizer Vegetarian · Dairy-free · Gluten Free · Salad · Vegan · Whole30 compliant

Blood Orange, Beet, and Fennel Salad

Belinda

A twist on a Moroccan recipe.

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Serves 4 to 6

2 medium red beets, tops trimmed
2 medium golden beets, tops trimmed
3 blood oranges
1 medium navel orange (preferably Cara Cara)
1 tbsp fresh lemon juice
1 tbsp fresh lime juice
1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground black pepper
1/4 cup loosely packed fresh cilantro and/or chervil leaves

Preheat oven to 400°.
Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.

Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.

Peel cooled beets.
Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.

Appetizer Vegetarian · Dairy-free · Gluten Free · Nuts · Salad · Vegetable sides · Whole30 compliant

Carrot and Beet Slaw with Pistachios and Raisins

Belinda

Another beauty of a recipe that use beets in a very different way.
(Recipe by Joshua McFadden & Sara Kramer, Photo by We Are The Rhoads)

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Serves 6
2 garlic cloves, crushed
3/4 cup golden raisins
1/4 cup white wine vinegar
6 medium carrots (about 1 lb.), peeled, julienned
2 medium beets (any color; about 1 lb.), peeled, julienned
1/2 cup (packed) fresh flat-leaf parsley leaves
1/4 cup (packed) fresh mint leaves
3 Tbsp. fresh lemon juice
1/2 tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1/4 cup unsalted, shelled raw pistachios

Preheat oven to 350°.
Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6–8 minutes. Let cool; coarsely chop.

Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.

Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.

Appetizer Vegetarian · Gluten Free · Nuts · Vegetable-related

Roasted Beets With Yogurt, Pistachios and Coriander

Belinda

I seem to be in a beet-frame of mind, especially as I am coming across so many great recipes for them. The recipe is c/o Aaron Hutcherson.

This sophisticated side is easy enough for a weeknight, but fancy enough for entertaining thanks to a few unexpected additions: Seasoned Greek yogurt forms the basis of an effortless sauce, while toasted coriander seeds and chopped pistachios add texture. Roasting sweet, earthy beets concentrates their flavor, and a splash of balsamic balances out their sweetness. This dish can be prepared in advance and served hot, cold or at room temperature, but its assembly should be done just before serving so the toasted coriander seeds and roasted pistachios retain their crunch.

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8 small beets (about 2 pounds total)
3 tbsp olive oil
1 tsp ground coriander
Kosher salt and black pepper
2 tsp whole coriander seeds
1 tsp grated lemon rind
⅔ cup plain full-fat Greek yogurt
1 tbsp balsamic vinegar
¼ cup roughly chopped roasted pistachios

Heat the oven to 400 F

Peel the beets, halve them, then cut each half into 4 wedges. Toss the beets with 2 tablespoons oil and the ground coriander on a rimmed baking sheet. Season generously with salt and pepper and spread out in an even layer.
Roast, tossing once halfway through, until almost fully tender, about 25 minutes.
Meanwhile, toast the coriander seeds in a small skillet over medium, shaking the skillet, until golden and fragrant, 1 to 2 minutes.
Set aside.
Season the yoghurt with salt and pepper, stir in the lemon rind and spread it on a platter.
Add the remaining olive oil and the balsamic to the roasted beets and toss to coat; season. Arrange the beets and their juices over the yoghurt.
Sprinkle with the chopped pistachios and toasted coriander seeds.
Serve warm or at room temperature.

Appetizer Vegetarian · Gluten Free · Nuts · Salad

Arugula, orange, fennel, date and goat cheese salad

Belinda

This is one of my favorite combinations of salads which I recently had at “The Little Door” a super restaurant in Beverly Hills.

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Serves 4-6

2 tsp unsalted pumpkin seeds or any other nuts or seeds of your choice.
2 medium oranges
5 Medjool dates, chopped
1/2 tsp orange blossom water
4 oz (about 5 cups) arugula
1 large fennel bulb, thinly sliced
4 oz goat cheese, crumbled into biggish pieces
2 tbsp olive oil, plus more if needed
1 tbsp fresh lemon juice or red wine vinegar
Kosher salt and freshly ground black pepper
Pomegranate seeds, optional

In a small pan lightly toast the pumpkin seeds or whatever you choose over medium heat, stirring frequently so they don’t burn, until fragrant, about 5 minutes. Put aside to cool.

Cut off the ends of the oranges. Place an orange on your cutting board and cut around the skin and white pith following the natural curve of the fruit.
Slice in rounds and place the orange slices and dates in a shallow bowl.
Repeat with the remaining orange.
Drizzle the orange blossom water over the oranges and dates and place in the fridge for 10 minutes, but not any longer as they will release too much juice.

In a mixing bowl, toss the arugula and fennel with the olive oil, lemon juice, (or vinegar)1/2 tsp salt and pepper to taste. Taste and toss to your liking.

Place the arugula and fennel on a platter and top with the orange slices (and any juices) and dates.
Scatter over the goat cheese pieces and pumpkin seeds (or whatever you are using)and pomegranate seeds on top.

Serve right away