Nut-Free & Dairy-Free (but not Taste-Free) Pesto

Nut-Free & Dairy-Free (but not Taste-Free) Pesto
 
Author: 
Recipe type: Sauces
Cuisine: Italian
Prep time: 
Total time: 
Ingredients
  • 4 c. basil, stems removed
  • ¼ c. sunflower seeds
  • 1 tbsp pumpkin butter (heaping)
  • 4 cloves garlic
  • ¼ c. extra virgin olive oil
  • 1 tsp garlic salt
  • ½ tps lemon pepper
  • Juice of ½ lemon
Instructions
  1. Combine ingredients in a blender or food processor & blend well.
  2. If you need to thin out the sauce, add more extra virgin olive oil.
  3. To really make this an allergen-free dish, serve over cooked rice pasta.

Photo Courtesy of Yannic Meyer

Uncle Jim’s Alfredo Sauce

Alfredo sauce is one of the best sauces – good on all kinds of pasta!

Uncle Jim's Alfredo Sauce
 
Author: 
Recipe type: Sauces
Cuisine: Italian
Cook time: 
Total time: 
Ingredients
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 1 c. cream
  • 1 c. chicken broth
  • 1 c. Mozzarella cheese, shredded
  • ½ c. Parmigiano-Reggiano cheese, grated
  • 3 tbsp fresh parsley, finely minced
  • 5 cloves garlic, finely minced
  • ¼ c. dry white wine
  • salt & black pepper
Instructions
  1. On medium heat, melt butter & add flour. Cook 2-3 minutes, stirring constantly to cook flour completely.
  2. Add cream & broth together, blending well. Add cheeses, parsley, garlic, & wine, stirring until cheese is completely melted.
  3. Add salt & freshly ground black pepper to taste.

Photo courtesy of DenisenFamily on Flickr

Jen’s Breakfast Sausage Gravy

Jen Says: We like the Jimmy Dean brand of sausage and prefer Pillsbury Buttermilk Biscuits.  If the gravy ends up too thick, add more milk.

Jen Goode blogs about creativity in every direction at 100Directions.com.  She wrote more about her Breakfast Sausage Gravy there!

Jen's Breakfast Sausage Gravy
 
Author: 
Recipe type: Breakfast
Cook time: 
Total time: 
Ingredients
  • 1 lb. maple sausage
  • 5 c. milk
  • 1 tbsp beef bouillon
  • 1 tsp seasoned pepper
  • Dash of garlic herb seasoning
  • Flour
Instructions
  1. In a large skillet, brown the sausage. Drain the grease. Put it in a food processor & chop to fine pieces. Set aside.
  2. Add 4 c. of milk to the skillet, stirring in the beef bouillon, seasoned pepper, and garlic herb seasoning. Simmer over medium heat for 5 minutes. Stir in sausage, add the remaining milk, & simmer for another 5-10 minutes.
  3. In a separate bowl, mix 1 c. of warm water with 1 tbsp of flour. Stir until well mixed. Continue to add flour, 1 tbsp at a time, until the consistency of the mixture is that of a thick cake batter. Pour the flour/water mixture into the skillet & stir thoroughly until the gravy begins to thicken.
  4. Remove from the heat & pour generously over freshly baked biscuits. Serve.

 

Fig & Olive Tapenade

Fig & Olive Tapenade
 
Author: 
Recipe type: Appetizer
Cook time: 
Total time: 
Ingredients
  • 1 c. dried figs, chopped
  • ½ c. water
  • ⅔ c. Kalamata olives, chopped
  • ⅓ c. toasted walnuts, chopped
  • 8 oz. cream cheese
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • ¼ tsp cayenne pepper
  • salt & pepper to taste
Instructions
  1. Combine figs & water in a saucepan over medium heat. Bring to a boil & cook until tender, and liquid has reduced.
  2. Remove from heat & stir in the olive oil, balsamic vinegar, rosemary, thyme, & cayenne.
  3. Add olives & garlic, & mix well. Season with salt & pepper to taste.
  4. Cover & refrigerate for 4 hours or overnight to allow flavors to blend.
  5. Unwrap cream cheese block & place on a serving platter. Spoon tapenade over cheese, & sprinkle with walnuts. Serve with slices of French bread or crackers.

Photo Courtesy of Meal Makeover Moms on Flickr

Basic Tomato Sauce

Submitted by Ruth
Serves 2

Ingredients

5 truss tomatoes, skinned, diced, & crushed 2 tbsp tomato paste
large handful of oregano large handful marjoram
small handful parsley small handful basil
small package pine nuts ½ c. button mushrooms, diced
1 medium onion, quartered salt
pepper 1 c. vegetable stock or broth

Directions

  1. Slit the skins on the tomatoes & put them in boiling water for a minute to get the skins off.  Once skinned, put them in the blender to crush them.  Add tomato paste to thicken it.  Set aside.
  2. In a food processor, pulse the onion, herbs, & pine nuts until neatly smooth.
  3. In a nonstick pan, cook the mushrooms & onion/herb mixture with a bit of vegetable stock until translucent, then add the tomatoes.  Cook for about 1 hour on a very low simmer until reduced by about ¼.

Chef’s Note: When serving I add a chicken breast with all fat removed, thinly sliced & dry grilled, & some heart healthy bacon dry grilled.