Gluten Free and Dairy Free Recipe Eat Like a Dignitary.

Have you ever wanted to have lunch at the White House? Well we cannot control who is invited. But below is a copycat recipe from the 2009 Inaugural Luncheon. I was reviewing the menu and there is a recipe that is gluten free and dairy free but you have to be creative. Substitute the 2 ounces of butter with olive oil. You can enjoy famous and favorite recipe dishes but they have to be prepared differently. Hope you enjoy this gluten free and dairy free recipes. This copycat recipe was provided by America’s Secret Recipes Newsletter.

Winter Vegetablesr
Copycat Reciper
Gluten Free Recipe and Dairy Free Reciper
Yield: 10 servings

Ingredients

2 bunches Asparagus, green, bottom 1/3 of stem removed
2 lbs. Carrots, peeled, cut oblong or large dice
1 lb. Baby Brussels Sprouts, fresh, cleaned or frozen can be used
1 lb. Wax Beans, ends snipped
2 oz Butter (substitute with olive oil)
1 each Zest from orange
4 oz. Olive
Salt and Pepper to taste.

Directions

Asparagus: preheat grill or large heavy bottom sauté pan. Rub 2 oz of olive oil on asparagus and season with pinch of salt and pepper. Lay flat on grill or sauté pan until lightly browned. Using long fork or tongs, rotate the asparagus to brown other sides. Usually 2 or 3 minutes per side. The asparagus is done when you can use a fork to cut through. Do not overcook, this will cause asparagus to become stringy. Keep warm until ready to serve.

Carrots: bring 3 qt salted water to a boil, add carrots to water and cook until fork tender, meaning a fork will easily pass through the carrot. Drain the water from the pot and toss 1 oz butter and zest of orange and mix until carrots are coated. Season with pinch of salt and enjoy. Keep warm until ready to serve.

Brussels Sprouts: For Fresh: Bring 3 qt salted water to a boil, cut into the stem of the sprout with a pairing knife to create an X on the bottom, this will allow the stem to cook more evenly. Place sprout in boiling water and allow to cook until bottom of sprout is tender and easily cut with a knife. Preheat a heavy bottom sauté while the sprouts are cooking. Remove sprouts from water and allow all water to drain completely. Add 2 oz oil to saute pan and add the sprouts, season with salt and pepper while tossing the sprouts around to evenly brown in the pan. If sprouts are too big, you can cut them in half, keep warm until ready to serve.

For Frozen: Bring 3 qt salted water to a boil and drop frozen brussel sprouts into water, these are precooked so you are only thawing them out. Remove from water and sauté as above.

Yellow Wax beans: bring 3 qt salted water to boil, add snipped wax beans to water and allow to cook until fork tender or to your liking of doneness. Remove from water and toss with 1 oz butter and season with salt and pepper.
Source: Buffalo News, Jan 13th, 2009
Provided by: America's Secret Recipes (newsletter) copycat recipe

HONEST INGREDIENTS: The Paleo Gluten Free and Dairy Free Cookbooks contain 310 recipes each! All which are gluten-free, dairy-free and preservative-free. Order Today: http://www.FavoriteRecipes.biz/paleo.htmlThe America's Secret Recipes not only provides restaurant secret recipes but famous recipes. The Inaugural Luncheon Menu and Recipes are provided by America's Secret Recipes (newsletter). Order America’s Secret Recipes http://www.FavoriteRecipes.biz/america.html