Gluten Free Dairy Free Recipes

Dietary restrictions are common these days but with a little planning, whipping up delicious dairy free and gluten free recipes are a piece of cake.  In case you are wondering, gluten is the protein found in certain grains including; wheat, barley and rye.  It is estimated that one in 133 people are affected by gluten sensitivity and the related disease celiac-sprue.  Lactose intolerance is simply the body's inability to digest the protein lactose found in dairy products.  Even if you are unaffected by these conditions but want to cut gluten and dairy ingredients out, here is a recipe to satisfy any appetite that takes about twenty minutes to make.

1. Penne and Kale with Sweet Tomatoes

Ingredients you'll need:

• 1 head of kale
• 1 package (lb) penne rice pasta
• 2 cloves garlic
• 3 tablespoons olive oil
• 2 cups cherry or grape tomatoes
• salt and pepper to taste

1. Boil and prep.  Boil water for the pasta in a large pot.  While the water is heating up, lay out your ingredients on the counter.  On a cutting board, finely chop the garlic and set aside.  Kale stalks are bitter, so remove the leafy parts and discard the rest.  Please the leaves into a colander and rise under cool water.  Tear the leaves into smaller, bite-sized pieces and set aside.  Rinse and cut the tomatoes in half.
2. Saute the Garlic.  Add the olive oil to a large saute or frying pan and heat on medium low.  Toss in the garlic.  The key to cooking garlic is to do it slowly, brown garlic doesn't taste very good.  If it looks like it's getting crispy around the edges take the pan off the heat and turn down the burner.  Return the pan to the stove and continue cooking at the lower temperature.  
3. Cook the pasta.  Rice pasta behaves slightly different than wheat pasta so read the instructions on the package carefully for time suggestions.  It should take between seven and fourteen minutes.  Stir it every few minutes to keep the pasta from sticking. 
4. Wilt the kale and tomatoes.  Stir the kale into the pan with the garlic and place a lid on the pan.  After three minutes, when the kale is darker, add the tomatoes and leave uncovered.  Cook this on medium low until the tomatoes have just barely broken down. 
5. Drain the pasta.  In a large bowl, toss the pasta and kale with tomatoes until every thoroughly mixed.  Season with salt and pepper to taste. 

2. Roasted Sweet Potatoes

Ingredients you'll need:

• 1 lb sweet potatoes
• 1 medium onion
• 1 clove garlic
• 2 tablespoons olive oil
• 2 teaspoons fresh rosemary

1. Preheat the oven.  Set the oven to 375 degrees and let preheat for ten minutes or until your oven reaches the desired temperature. 
2. Cut the ingredients.  Use a sharp knife to cut the potatoes and onion into bit sized pieces.  Finely dice the garlic and rosemary.
3. Mix.  Add everything into a shallow baking dish and mix well.  The olive oil should coat all of the ingredients. 
4. Bake for 45 minutes.  Stir the potatoes every fifteen minutes to ensure even cooking.  They are done when soft but not mushy. 

3. Chocolate Covered Espresso Beans

Ingredients you'll need:

• 1 package dairy free chocolate chips
• dark roast whole coffee beans

1. Spread the beans.  On a wax paper covered cookie sheet spread an even layer of coffee beans.
2. Melt the chocolate.  Pour chocolate chips in a microwave safe bowl.  Cook on high for one minute, stir.  Continue cooking, then stirring, using thirty second intervals until melted. 
3. Pour.  Pour the melted chocolate over the beans.  Place the tray in the fridge until hardened. 

This Italian-inspired meal would be well paired with a dry red wine or for something more casual, a gluten-free beer (yes, they are tasty).  And now you know not to fear when your new honey-pie says, "I'd love to come over for dinner, but I can't eat..." because you are prepared!