Baked Yuca Fries

Ingredients:

2 Large Yucas

2 T Olive Oil

1 t Sea Salt

1/2 t Smoked Paprika, optional (will not be nightshade free)

Directions:

Preheat oven to 450 degrees. 

Peel Yucas and cut into slices that approximate the size of steak fries. 

Place yuca in a large saucepan and cover with water. Bring to a boil and cook for ten minutes. 

Strain yuca and rinse with cold water. 

In a large bowl, toss yuca with olive oil and salt (and smoked paprika if using). 

Place on baking sheet with a little space between each fry. 

Bake for 10-15 minutes, until pan-side of fries are lightly browned.

Turn fries and cook another 10-15 minutes. 

Serve hot with your favorite dipping sauce!

* Adapted from http://www.thehealthymaven.com/2015/03/crispy-baked-yuca-fries.html

Nightshade Free Rutabaga Salad

Ingredients:

4 Medium Rutabagas, peeled and cut into bite-sized pieces

3 Celery Stalks, sliced

1/2 Small-Medium Red Onion, finely chopped

5 Hard-Boiled Eggs, chopped

1/4-1/3 C Nightshade-Free Dill pickles, finely chopped

1/4 t Ground Mustard

1/4 t Celery Salt

2/3 C Nightshade-Free Mayonnaise

Sour Cream, optional 

Directions:

Cook rutabaga pieces in a bot full of gently boiling water until tender. Drain water and cool. 

In a large bowl, combine cooked rutabaga, celery slices, red onion, eggs, pickles, mustard powder, celery salt and mayonnaise. If too dry add more mayonnaise or sour cream until desired consistency is reached. 

Cover and refrigerate several hours or overnight. 

Salt to taste. 

Serve with any meal in place of potato salad!

*Adapted from http://www.food.com/recipe/fake-potato-rutabaga-salad-low-carb-293285

Nightshade Free Layered Bean Dip

Layer these ingredients from bottom to top in whatever amounts you would like:

1. Refried pinto beans (make sure there are no added spices for NSF)

2. Black beans mixed with cumin and black pepper

3. Sour cream

4. Shredded sharp cheddar cheese

5. Chopped black olives

6. Finely sliced green onions

Serve with corn tortilla chips. Best with blue corn tortilla chips!

Note: Can be made the night before. Cover and refrigerate. 

Gluten Free Norwegian Meatballs with Lingonberries (Kjøttkaker med Tyttebær)

Ingredients:

For Meatballs: 

2 Eggs, lightly beaten

1 C Whole Milk

1 C Gluten-Free, Nightshade-Free Bread Crumbs

1 1/2 T Dried Minced Onion

2 t Salt

2 t Sugar

1/2 t Ground Ginger

1/2 t Ground Nutmeg

1/2 t Allspice

1/4 t Black Pepper

2 Pounds Lean Ground Beef

1 Pound Ground Pork

For Gravy:

1 T Dried Minced Onion

4 T Butter

2/3 C Pamela's Gluten Free Bread Mix

4 C Beef Broth

1/2 C Heavy Whipping Cream

Pinch of White Pepper

Directions:

Preheat oven to 400 degrees. 

In a large bowl, combine eggs, milk, bread crumbs, dried minced onion, salt, sugar, ginger, nutmeg, allspice, black pepper, beef and pork. Let stand until crumbs absorb milk. 

Form meat mixture into 1-inch meatballs. 

Place meatballs on a rimmed cookie sheet lined with parchment paper. Bake for 20-25 minutes. Set aside. 

In a large pot, melt butter over medium heat. Whisk in dried minced onion and gluten-free bread mix. Slowly add beef broth while whisking. Add white pepper. Continue whisking over medium-low heat until mixture begins to thicken. Stir in whipping cream. 

Gently stir in meatballs and heat through on low heat. Do not boil. 

Serve over rice, egg noodles, mashed potatoes or mashed rutabagas. Serve with lingonberry preserves. 

Yield: 12 Servings

* Adapted from http://www.tasteofhome.com/recipes/norwegian-meatballs

Slow-Cooker Norwegian Yellow Split Pea Soup (Gulertersuppe)

Ingredients:

1 lb Dried Yellow Split

2-3 T Dried Minced Onion

2 Bay Leaves

1 t Salt

1/2 t Black Pepper

3 Large Carrots, peeled and sliced

2 Large Turnips, peeled and diced

2 Small Rutabagas, peeled and diced

1 Parsnip, peeled and sliced

1-2 lb Meaty ham bone (or 1lb Bone-In Ham Steak, diced)

5 C Hot Water

Directions:

Combine all ingredients in slow-cooker. Cook on low for 8 hours. Stir well before serving. Salt to taste.