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

Grandpa Gary’s Meatballs

meatballsGary Says: The meatballs may be stored, covered, in the refrigerator until you’re ready to finish cooking. You can also use this mixture to make hamburgers for grilling.

Grandpa Gary's Meatballs
 
Author: 
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
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Ingredients
  • 2 lbs. ground beef (80/20 blend)
  • 1 lb. ground pork sausage
  • 2 eggs, gently beaten
  • ½ c. seasoned bread crumbs
  • ½ c. oatmeal (uncooked)
  • ½ c. Parmesan cheese, grated
  • 1 pkg. onion soup/dip mix
  • 4-8 cloves garlic, minced
  • ¼ c. fresh parsley
  • 1-2 tbsp butter
  • 2 tbsp Italian seasoning
  • cooking oil of choice
Instructions
  1. In a large bowl, combine ground beef with ground pork. Mix thoroughly together to combine. Be sure to wash your hands afterwards if you mix with your hands.
  2. Blend eggs, bread crumbs, oatmeal, Parmesan cheese, onion soup mix, garlic, parsley, & Italian seasoning. Using your hands, thoroughly mix these in with the meat.
  3. Take the mixture & form into balls. Set aside & cover with a towel.
  4. In a large skillet, heat the cooking oil of your choice & butter until the butter starts to foam. Place meatballs one at a time into the skillet & keep rolling around to brown on all sides evenly.
  5. Set aside the browned meatballs on a paper towel lined plate to drain. You can now add the meatballs to your sauce to finish cooking.

 

Joe’s Butternut Squash Risotto

Joe's Butternut Squash Risotto
 
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 c. butternut squash, cubed
  • 1 c. Arborio rice
  • 3 c. hot vegetable stock
  • ⅓ c. dry white wine
  • ¼ c. Parmesan cheese, grated
  • ¼ c. Pecorino Romano cheese, grated
  • ½ onion, minced
  • 2 garlic cloves, minced
  • 3 tbsp butter
  • salt & ground black pepper to taste
Instructions
  1. Place squash cubes & 1 tbsp of butter into a skillet over medium heat. Stir occasionally until cooked through (roughly 10 minutes) then remove from heat & set aside.
  2. Melt remaining butter in a saucepan over medium-high heat. Add onion & garlic; cook & stir for 2 minutes until they begin to soften, then stir in the rice. Continue cooking & stirring until the rice is glossy from the butter, & the onion begins to brown on the edges, about 5 minutes more.
  3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in ⅓ of the hot vegetable stock; reduce heat to medium. Cook & stir until the stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining stock, & continue stirring until it has been absorbed.
  4. Finally, pour in the remaining stock & butternut squash, & continue stirring until the risotto is creamy. Stir in the Parmesan cheese, & season to taste with salt & pepper. Finally top each individual serving with Pecorino Romano cheese.

 

Photo Courtesy of Warren Layton on Flickr

Mandie’s Tilapia

Mandie Says: White rice goes well as a side dish.

Mandie's Tilapia
 
Author: 
Recipe type: Entree
Cuisine: Seafood
Ingredients
  • 2-3 tilapia fillets
  • Extra Virgin olive oil
  • Chipotle Tabasco Sauce
  • minced onion
  • minced garlic
  • 3-4 pinches cilantro
  • pearl onions
  • salt & pepper
Instructions
  1. All of the above ingredients are to taste. Wrap all the ingredients into tin foil. Bake at 356° F.

Photo Courtesy of Nate Steiner on Flickr