Special thanks to my friend Barbara for providing these wonderful healthy fall recipes!
They are gluten free and perfect for this time of year!
And as a bonus, wouldn’t they work great for Thanksgiving?! You’re welcome!
Apple Glazed String Beans with Dried Cranberries
Prep Time: 10 minutes
Cook time: 15 minutes
- 1 pound string beans fresh (washed and snipped)*
- 2 cups 100% apple juice
- 1 Apple, washed, cored and diced
- 2 tablespoons diced sweet onion
- ½ cup dried cranberries
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon dried mustard
Wash the beans and remove the tops and tails. Bring a medium size pot of water to boil. Blanch beans by placing them in the boiling water for 2-3 minutes. Beans will finish cooking in the apple juice.
Drain and set aside.
Pour apple juice in a medium bowl add mustard and cinnamon. Stir or whisk until well blended.
Pour apple juice mixture in a large skillet, add apple, onion and dried cranberries, cook over medium heat until apple and onions are soft. Add green beans. Continue cooking, stirring frequently to coat beans with apple juice mixture. Cook until liquid has been reduced to about ½ cup. As it cooks, it will become thick and bubbly (approximately 7-10 minutes). Serve immediately. Cover and refrigerate leftovers.
*Can use frozen green beans. Reduce cooking time on package by half. Drain before adding to apple juice mixture.
Roasted Vegetable Medley with Baked Risotto
Prep Time: 15 minutes
Cook time: 10-15 minutes
Roasted Vegetable Medley
- ¼ cup olive oil
- 2 teaspoons lemon juice
- 1 garlic clove, minced
- Kosher salt and ground black pepper to taste
Place ingredient in a small bowl, whisk to blend
- 4 ounces fresh mushrooms, whole fresh, cleaned and cut in half
- ½ pound fresh asparagus, washed and trimmed
- 1 each red and yellow pepper, diced
- 1 each zucchini, washed and sliced 1/2 inch
Preheat oven to 400°F. Place vegetables on a single foiled lined baking sheet. Drizzle seasoned oil over vegetables, coat well. Spread vegetables evenly in pan, cook for 10 -15 minutes uncovered, stirring once.
Prep Time: 15 minutes
Cook time: 45 minutes
- 2 tablespoon extra-virgin olive oil
- 1/2 sweet onion, finely chopped
- 3/4 cup Arborio rice
- 1/4 cup dry white wine
- 2 to 2 1/4 cups boiling water
- 3/4 teaspoon kosher salt
- Pinch of freshly ground black pepper
- 1/4 cup freshly grated Parmesan or any Italian Grating Cheese you like
Preheat oven to 350°F.
Heat the olive oil in a 2 quart ovenproof saucepan. Add the onion and cook, stirring, until it is soft and translucent, about 3 minutes. Add the rice and stir to coat with the oil. Stir in the wine and cook until the wine has evaporated, 1 minute more. Stir in 2 cups of hot water, salt, and pepper, and bring to a boil. Cover and transfer to the oven. Bake on the bottom rack of oven during the last 25 minutes of roasting time for the vegetables. After 25 minutes, check the risotto. Most of the liquid should be absorbed and the rice just cooked.
Remove the risotto from the oven and stir in another 1/2 cup hot of water and cheese.
Serve topped with roasted vegetables.
Barbara L. Callanan is a graduate of the Culinary Institute of America in Hyde Park and holds an MS in Management with a concentration in Supply Chain. She has over 20 years of distribution, operational and culinary experience in the food service industry with specialization in the healthcare sector. Her expertise includes program, recipe and menu development for clients with food allergies and dietary intolerances. Barbara with her sister, Joan Schmidt, own and operate JCB Consulting Services, Inc., a company that offers gluten-free and allergy consulting services to foodservice venues as well as individual client care. Barbara is a public instructor at the Patti Gellman Culinary Arts Center where she teaches healthy, gluten-free cooking. She has been featured as a guest chef on Cablevision’s “Food For Thought”. Her gluten-free confections are now featured in Nordstrom’s Ebar. Barbara has maintained a gluten free lifestyle since 2004 and has become an advocate for those like herself, who suffer from celiac disease.