Dairy Gluten Free Recipes
As I had mentioned on the previous page we keep a Kosher house. The word “kosher” has become colloquially associated with the connotation of “proper” or “acceptable” in English. However, kosher laws derive from the Bible and are expounded upon in the Talmud and other Jewish tradition codes. We define food as meat, dairy or pareve. Foods that are meat are either chicken, beef or lamb, dairy is any food that has dairy in it and pareve are foods which have neither meat or dairy such as fruits, vegetables and other items.
This page is dedicated to dairy gluten free meals
I hope you enjoy the recipes as much as my family does.
Eggplant Parmesan is one of our favorite Dairy Gluten Free Recipes
This recipe was adapted from several that I found.
Ingredients:
2- 3 medium / large eggplants
200 grams .44 pounds of mozzarella cheese
2.5 cups of tomato sauce
about a 1/4 cup of Parmesan cheese
1 heaping tablespoon of Italian seasoning
2 tablespoons of sugar
pinch of salt
olive oil
Instructions:
- wash eggplants
- remove eggplant skin
- cut eggplant into finger-sized slices
- lay eggplant on cookie sheets
- salt both sides of the eggplant a let sit for at least 30 minutes
- pour tomato sauce into a mixing cup and a pinch of salt, sugar, and Italian seasoning.
- rinse the eggplant slices and place on a towel to dry off moisture
- in a frying pan heat olive oil
- place eggplant slices onto the olive oil
- sprinkle with salt
- cook for about 3.5 minutes per side on a low flam
- oil a 9×13 pan
- cover the bottom of the pan with tomato sauce
- as eggplant slices are cooked place the eggplant slices into the pan as close as possible with as little space as possible. ( to fill the space I cut slices in half or even quarters)
- cover eggplant slices with mozzarella cheese
- cover eggplant slices and mozzarella cheese with tomato sauce
- repeat the process and layer until the pan is filled and then pour the rest of the tomato sauce over the eggplant slices
- sprinkle Parmesan cheese on the top
- Cooke for 30 minutes at 350F or 180C
Baked Pasta and Tomato Sauce is another one of our favorite Dairy Gluten Free Recipes
This recipe was adapted from several that I found.
Ingredients:
1000 grams or 2.2 pounds of cottage cheese
200 grams .44 pounds of mozzarella cheese
2.5 cups of tomato sauce
1 egg
about 1/4 cup of Parmesan cheese
1 bag of gluten free rice pasta I like Tinkyada
1 heaping tablespoon of Italian seasoning
2 tablespoons of sugar
salt
spinach optional
If you are short on one type of cheese use a little bit more of the other.
Instructions:
- boil water to cook the pasta add salt to taste into the water
- oil a 9×13 pan
- pour tomato sauce into a mixing cup and and a pinch of salt, sugar and Italian seasoning.
- while the water is boiling put cottage cheese into nutriBullet blender and blend until smooth (need to do it in batches)
- mix blended cottage cheese with mozzarella
- add beaten egg to the cheese
- add 1.5 cups tomato sauce mixture to the cheese
- you can add spinach to taste at this point if you like
- cook the pasta so it is al dente about 1-2 minutes less than the package says to cook it for
- preheat oven to 350 Fahrenheit or 177 Celsius
- when noodles are done rinse them ( I like using a pasta pot with a strainer insert)
- pour pasta into the cheese mixture
- mix it together pour mixture into the 9×13 pan
- not everyone like spinach in the dish do at this point I add spinach to half of the mixture once it is in the pan using forks and a spatula
- pour remainder of the tomato sauce on the mixture
- sprinkle Parmesean cheese on the top
- Cooke for 30 minutes at 350F or 180C
- let rest for 15 minutes
Baked Pasta a Dairy Gluten Free Recipe
This recipe was adapted from several that I found.
When I was cooking for friends whose husbands had been called up for reserve duty I was asked if the recipe could be made without tomato sauce for the picky children. I tried it worked and kids loved it.
Ingredients:
1000 grams or 2.2 pounds of cottage cheese
200 grams .44 pounds of mozzarella cheese
1 egg
about 1/4 cup of Parmesan cheese
1 bag of gluten free rice pasta
salt
If you are short on one type of cheese use a little bit more of the other.
Instructions:
- boil water to cook the pasta add salt to taste into the water
- oil a 9×13 pan
- while the water is boiling put cottage cheese into Ninja bullet and blend until smooth (need to do it in batches)
- mix blended cottage cheese with mozzarella
- add beaten egg to the the cheese
- cook the pasta so it is al dente about 2 minutes less than the package says to cook it for
- preheat oven to 350 Fahrenheit or 177 Celsius
- when noodles are done rinse them ( I like using a pasta pot with a strainer insert)
- pour pasta into the cheese misxture
- mix it together pour mixture into the 9×13 pan
- sprinkle Parmesean cheese on the top
- Cooke for 30 minutes at 350F or 180C
- let rest for 15 minutes
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