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Roasted Root Vegetables

Roasted Root Vegetables

Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable — the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week. From Dr. Weil
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Brown Rice With Fruits and Vegetables

A Thanksgiving tradition in our family. The vegetables/fruits can be varied in types and amounts depending on what your family likes.
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Thai Curry Chicken & Vegetables

Thai Curry Chicken & Vegetables

No idea where I got this recipe, but it is one of my favorites. Use your favorite vegetables. I tend to use mushrooms, carrots, and zucchini, but anything will work. I'm guessing on number of servings. I'm not crazy about really spicy dishes, so I always leave out the cayenne pepper.
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Eggplant-and-Bulgur-Stuffed Vegetables

Eggplant-and-Bulgur-Stuffed Vegetables

Slow-cooking these colorful vegetables renders them soft and silky. And serving them Mediterranean-style — at room temperature — makes entertaining easy, because you don't have to run back and forth between the table and the kitchen.
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Barbecued Organic Vegetables and Shrimp Skewers

Get your grill ready for savory shrimp, herbs, spices and your favorite organic vegetables made into delectable skewers. Serve over a bed of white rice stir-fried with veggies and a twist of lemon. Enjoy!!
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Beef & Vegetables

Beef & Vegetables

I was looking for a good way to use up some tough steak I had accidentally bought. I used the standard spices used in most Moroccan dishes & added some vegetables. Simmering the meat for a long time got rid of the toughness. I served this mixture over rice & everyone loved it.
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The Easiest (and Best) Oven Roasted Vegetables

The Easiest (and Best) Oven Roasted Vegetables

This is my absolute favorite recipe for seasoned oven roasted vegetables. And you won't believe how easy it is. I always get compliments and requests for the recipe. In the summer, I mix this up and put it on the grill in a vegetable basket. Great flavor!
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Italian Mixed Vegetables

This was in the Oct/Nov 2003 edition of Light and Tasty magazine. It is a quick and easy way to prepare frozen mixed vegetables with much less calories than using olive oil. Fresh vegetables may also be used. I have also used fat free Italian salad dressing with no problem to reduce fat and calories even more.
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Quinoa Pilaf With Balsamic Roasted Root Vegetables Recipe

This simple dish is a great way to use up any vegetables you have on hand. It's great as a side dish with fish and a salad, or as a main meal. The balsamic vinegrette gives it a nice unexpected flavor. Prep:20m
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Other Gluten Free Recipes:
free - fast - greens - enchilada - best chili - best lasagna - corn chowder - tortilla soup - low carb - appetizers

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