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Have you ever wanted to have lunch at the White House? Well we cannot control who is invited. But below is a copycat recipe from the 2009 Inaugural Luncheon. I was reviewing the menu and there is a recipe that is gluten free and dairy free but you have to be creative. Substitute the 2 ounces of butter with olive oil. You can enjoy famous and favorite recipe dishes but they have to be prepared differently. Hope you enjoy this gluten free and dairy free recipes. This copycat recipe was provided by America’s Secret Recipes Newsletter.
Winter Vegetables
Gluten Free Recipe and Dairy Free Recipe
Yield: 10 servings
Ingredients
2 bunches Asparagus, green, bottom 1/3 of stem removed
2 lbs. Carrots, peeled, cut oblong or large dice
1 lb. Baby Brussels Sprouts, fresh, cleaned or frozen can be used
1 lb. Wax Beans, ends snipped
2 oz Butter (substitute with olive oil)
1 each Zest from orange
4 oz. Olive
Salt and Pepper to taste.
Directions
Asparagus: preheat grill or large heavy bottom sauté pan. Rub 2 oz of olive oil on asparagus and season with pinch of salt and pepper. Lay flat on grill or sauté pan until lightly browned. Using long fork or tongs, rotate the asparagus to brown other sides. Usually 2 or 3 minutes per side. The asparagus is done when you can use a fork to cut through. Do not overcook, this will cause asparagus to become stringy. Keep warm until ready to serve.
Carrots: bring 3 qt salted water to a boil, add carrots to water and cook until fork tender, meaning a fork will easily pass through the carrot. Drain the water from the pot and toss 1 oz butter and zest of orange and mix until carrots are coated. Season with pinch of salt and enjoy. Keep warm until ready to serve.
Brussels Sprouts: For Fresh: Bring 3 qt salted water to a boil, cut into the stem of the sprout with a pairing knife to create an X on the bottom, this will allow the stem to cook more evenly. Place sprout in boiling water and allow to cook until bottom of sprout is tender and easily cut with a knife. Preheat a heavy bottom sauté while the sprouts are cooking. Remove sprouts from water and allow all water to drain completely. Add 2 oz oil to saute pan and add the sprouts, season with salt and pepper while tossing the sprouts around to evenly brown in the pan. If sprouts are too big, you can cut them in half, keep warm until ready to serve.
For Frozen: Bring 3 qt salted water to a boil and drop frozen brussel sprouts into water, these are precooked so you are only thawing them out. Remove from water and sauté as above.
Yellow Wax beans: bring 3 qt salted water to boil, add snipped wax beans to water and allow to cook until fork tender or to your liking of doneness. Remove from water and toss with 1 oz butter and season with salt and pepper.
Source: Buffalo News, Jan 13th, 2009
HONEST INGREDIENTS: The Paleo Gluten Free and Dairy Free Cookbooks contain 310 recipes each! All which are gluten-free, dairy-free and preservative-free. Order Today:http://www.FavoriteRecipes.biz/paleo.html The America’s Secret Recipes not only provides restaurant secret recipes but famous recipes. The Inaugural Luncheon Menu and Recipes are provided by America’s Secret Recipes (newsletter). Order America’s Secret Recipes http://www.FavoriteRecipes.biz/america.html
Watch the video related to dairy free
www.simplesavings.com.au RECIPE 4 eggs 1 teaspoon cream of tartar 1 teaspoon bi-carb soda 1 cup of cornflour 3/4 cup caster sugar a dash of vanilla essence Pre-heat oven to 180 degrees. Grease and flour sponge tins. Twice sift cream of tartar, bi-carb soda and cornflour. Seperate egg yolks. Beat egg whites till they are light and fluffly on high speed. Slowly pour caster into mix with the beaters on high. Mix in vanilla Mix in egg yolk one at a time with the mixer on medium speed. Sift flour …
Help answer the question about dairy free
What are some recipes where you can use Dairy-Free Ice Cream?Yesterday, I accidentally bought Dairy-Free Ice Cream. I don't wanna throw it out, so do you have any ideas for recipies that include Dairy-Free Ice Cream. Thank you.
Can you give me the recipie or a website?
About Author
Like most people I am a multi-tasker. I am a wife, mom and businesswoman. Recently, I have been researching foods, ingredients and recipes. Different cultures have influenced our daily menus. I have a collection of favorite cookbooks. The cookbooks vary from copycat restaurant recipes, pizza secrets, authentic Chinese cooking, the Mediterranean Diet to specialty diets. We all have to eat. Why not learn to cook varied healthy meals. Hope you enjoy my article. I really enjoy writing them.
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this is AMAZING. gonna go check if i have the ingredients now! then go back to your site
You idiot i know a vegan and choclate has milk in it u idiot its NOT VEGAN
I love the restaurant Fresh!
http://www.freshrestaurants.ca/food_options.asp
hmm are you able to consume skim milk or lowfat/fat free evaporated milk?
maybe this will help
heavy cream = heavy whipping cream (at least 36% fat) Substitutes: creme fraiche (for making cream sauces) OR 1 C heavy cream = ¾ C milk + 1/3 C butter (will not whip) OR light cream (will not whip) OR evaporated milk (especially in cream sauces) OR milk (will not whip; makes cream sauces much less flavorful) OR blend equal parts milk and cottage cheese (Warning: Substituting light cream or milk for heavy cream lowers the amount of fat in a dish, but it makes ice cream and sauces less rich and creamy.) OR pureed cottage cheese OR pureed ricotta cheese OR silken tofu (especially for ice cream–for directions, see the Tofu Ice Cream recipe posted by Veggie Unite!) Notes: Unlike heavy cream, lower-fat substitutes like half-and-half and evaporated milk tend to "break" or curdle when added to sauces. To prevent this from happening, heat the sauce over low or medium heat, or reduce the cream substitute before adding it to the sauce. Don't let the sauce boil. Cream sauces made with lower-fat cream substitutes also tend to have less body; to correct for that, consider adding 1 tablespoon flour or 2 teaspoons cornstarch to the sauce for every cup of evaporated milk substituted. Stir the thickener into a paste first to prevent lumps. Ultra-pasteurized whipping cream is harder to whip and has some unpleasant flavor notes.
Chocolate Truffles yummy
fruits, veggies, soy,rice,nuts , berries, and there are LOTS of other grains you should check out.
try looking at a vegetarian website, they will have alot of good info for you. also check out vegetarian recipe sites.
all the best
also…drink lots of pure water
Many receive the majority of their calcium intake from dairy products. Therefore, when switching to a dairy-free diet, taking calcium supplements is often advisable.
Best bets
Milk substitutes:
Soy milk
Rice milk
Almond milk
Other grain beverages and dairy substitutes
Nondairy products:
Margarine
Nondairy ice cream
Nondairy chocolate
Nondairy cheese
Nondairy yogurt
Other milk-free or nondairy products
Are there any groups or books?
The No Milk Page
http://www.nomilk.com
Food Allergy Network
http://www.foodallergy.org
Nondairy Milk Recipes—Leave the Cow’s Milk for the Calves
http://www.veganmania.com/pages/non_dairy_milk_recipes.htm
Go Dairy Free
http://www.godairyfree.com
Jello? I found 2 different sites that may help you find a super dessert! Knock their socks off with your brilliant creation!
Try the gluten free bread, they're usually in the freezer section at the grocery store.
lovely recipe!! I adored it!!
I can't imagine dairy free ice cream! But why not just use it in some ice cream floats or "milkshakes"?
Nice! Love the recipe! Thanks!!!
yes, "whole foods market"
the big ones to look for (after the obvious milk cream etc) the hidden ones are things like Casine, whey, lactose, lactic acid, whey powder etc.
Anything that sounds like lactose or lactic and its a pretty sure bet they are in there in a processed form.
My rule of thumb is if you don;t know what an ingredient is don't eat it. Dairy free or not do yu want to put something "unknown" in your body??