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Pear Filled Squash

Low in Salicylates, Amine and Benzoates

Prep. Time:  5 minutes  Cook Time: 15 minutes

Serves 4

2 small acorn squash, cut in half and seeded

2 Tbsp. oil

1 medium onion, thinly sliced

2 pears, peeled and sliced

1/8 tsp. salt

2 Tbsp. maple syrup

2 Tbsp. apple juice

¼ cup chopped toasted pecans

  1. Preheat oven to 450 degrees. Arrange squash, cut side down, in a shallow baking pan. Pour in hot water to ¼ inch.  Bake for 25 minutes or until tender.
  2. Meanwhile, heat oil in medium skillet, add slice onions and sauté until golden. Stir in pears, salt, maple syrup and apple juice. Cook for 2 minutes and remove from heat.
  3. Mound pear mixture into squash. Bake pear filled squash for 10 minutes or until heated thoroughly.
  4. Can be prepared the day before and reheated in a 350 degree oven for 30 minutes. Top with nuts.

 

New Orleans Pinto Beans

Moderately low in Salicylates, Amines and Benzoates

Prep. Time:  10 minutes  Cook Time:  2 ½ hours

Serves 4

1/2 pound dried pinto beans

1 1/2 quarts water

1 cup chopped onion

3/4 cup chopped celery

1 bay leaf

3 Tbsp. chopped garlic

3 Tbsp. chopped parsley

1 tsp. fresh thyme, minced

salt to taste

cooked rice

  1. Rinse beans. In a 5- quart pot combine beans, water, onion, celery and bay leaves. Bring to boil, reduce heat.  Cover and cook over low heat, for about 2 hours or until beans are tender.
  2. Add garlic, parsley, thyme, and salt. Cook uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves.  Serve over hot rice.

 

Roasted Vegetables

Low in Salicylates, Amine and Benzoates

Prep. Time:  10 minutes  Cook Time: 45 minutes

Serves 4

2 medium carrots, peeled

2 medium parsnips, peeled

2 medium onions, peeled

5 medium red skinned potatoes

3 Tbs. olive oil

¼ tsp salt

½ tsp. pepper

  1. Preheat oven to 400 degrees. Cut carrots, and parsnips into 2 inch pieces. Cut onions and unpeeled potatoes into quarters.  In a large bowl, toss all vegetables with oil and seasonings to coat well.
  2. Place in a shallow baking pan. Bake for 45 minutes or until potatoes are tender. Stir twice during baking to roast evenly.