Let's Swap Recipes. I know that there is a couple of people always looking for recipes here, so I figured we ought to just make one big thread
Gluten Free Ratatouille
Ingredients
Makes 8 servings
30 minute prep time
1 1/2 hour cook time
1 medium eggplant (about
12 oz), cut into 3/4-in cubes
3/4 tsp sea salt
4 tbsp extra-virgin olive oil
2 medium yellow onions, peeled and cut into 1/2-in pieces
2 medium cloves garlic, minced (about
2 tsp)
2 medium red bell peppers (6 oz each), cored, seeded, and cut into 3/4-in pieces
2 small zucchini (about
12 oz), cut into 3/4-in pieces
1 1/2 cup coarsely chopped tomato
1 large sprig of thyme
1/2 tsp freshly ground black pepper
1/4 cup shredded basil
1/4 cup finely chopped parsley
Directions
Sprinkle the eggplant cubes with ¼ teaspoon of the salt, and place the eggplant in a colander set over a bowl. Cover the eggplant with a paper towel and place a plate over the towel. Weigh the plate down with a heavy can to press down on the eggplant. Let the eggplant drain for about
30 minutes to extract any bitter juice.
After the eggplant has drained, rinse it and pat dry with paper towels.
Heat 2 tablespoons of the extra-virgin olive oil in a medium skillet over medium heat. Add the onion and 1/4 teaspoon of the salt. Cook the onion for about
3 minutes, until translucent and beginning to soften. Add the garlic and cook for 1 to 2 minutes, until the garlic and onion are lightly browned. Remove the garlic and onion with a slotted spoon and place them in a medium Dutch oven or casserole.
Add 1 more tablespoon of the extra-virgin olive oil to the skillet. Stir in the peppers and ¼ teaspoon of the salt and cook for about
7 minutes, until the peppers are just beginning to brown.
Using a slotted spoon, transfer the peppers from the skillet to the Dutch oven or casserole. Add the zucchini and cook for about
4 minutes. Remove the zucchini from the skillet with the slotted spoon and add it to the Dutch oven or casserole.
Add the remaining 1 tablespoon of extra-virgin olive oil to the skillet and cook the eggplant, stirring occasionally. When lightly browned, add it to the Dutch oven or casserole.
Add the tomatoes to the skillet. Scrape up any browned bits on the bottom of the skillet.
Add the tomatoes to the Dutch oven or casserole, along with the thyme and black pepper. Bring the vegetables to a simmer. Cover and cook, stirring occasionally, for about
45 minutes.
Remove the lid and continue cooking for about
15 minutes. When done, the vegetables should be soft and the sauce thick. Stir in the basil and parsley. Serve hot or at room temperature.
Nutrition Facts
Per Serving: 119 calories
9.3 g fat
1. 4 g saturated fat
2 mg cholesterol
4 g fiber
3 g protein
12 g carbohydrates
267 mg sodium
Recipe courtesy of Dr. Mark Hyman.
Gluten Free Balsamic Marinated Tofu with Herbs and Sauteed Spinach
Ingredients
Makes 4 servings
10 minute prep time plus 1 hour or more to press, drain, and marinate
6 minute cook time
Balsamic Marinated Tofu
1 (14-oz.) package extra-firm tofu
4 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
1 tsp minced garlic
1 tsp minced parsley
1 tsp minced rosemary
1 tsp minced thyme
1/4 tsp sea salt
1/2 tsp coarsely ground black pepper
Sautéed Spinach with Garlic and Lemon
3 tbsp extra-virgin olive oil
4 medium cloves garlic, chopped
2 bunches fresh spinach (about
2 lb), thoroughly washed
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
Zest of 1 lemon (about
1/2 tsp.)
Directions
Cut the tofu into 2 equal pieces. Slice each piece in half, horizontally, making a total of 4 slices. To press and drain the tofu, place the slices in a single layer on a shallow dish or tray, with paper towels underneath and on top of the tofu. Place another dish or tray on top of the tofu and weigh it down with several cans of food or a heavy skillet. Refrigerate for at least 30 minutes.
Meanwhile, combine 2 tablespoons of the extra-virgin olive oil, vinegar, garlic, parsley, rosemary, thyme, salt, and pepper.
After the tofu has drained, discard the excess liquid and pat the tofu dry with a paper towel. Place the tofu in a shallow dish and pour the balsamic marinade over it. Refrigerate for at least 30 minutes. Marinating longer will give the tofu a more intense flavor.
Heat the remaining extra-virgin olive oil over medium-high heat in a skillet large enough to hold the tofu in a single layer. Cook the tofu for 2 to 3 minutes on each side, until brown and beginning to crisp. Remove to a plate when finished cooking.
Serve atop sautéed spinach with garlic and lemon.
To make the spinach, heat the extra-virgin olive oil in a large skillet over medium heat. Add the garlic and cook until golden. Add the spinach, salt, and pepper. Cook, turning the spinach in the pan, until the spinach is wilted. Remove from the heat and stir in the lemon zest.
Nutrition Facts
Per Serving: 274 calories
23 g fat
3.3 g saturated fat
0 mg cholesterol
4 g fiber
12 g protein
9 g carbohydrates
615 mg sodium
Recipe courtesy of Dr. Mark Hyman.
