I’m Cooking a Dinner for a Family that Lost a Loved One

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One response to “I’m Cooking a Dinner for a Family that Lost a Loved One”

1. 

   BRAdmin

   March 11, 2025

   I’m so sorry to hear about the family’s loss. Cooking for them is such a thoughtful gesture. Here are a few gluten-free and dairy-free recipes that are comforting and delicious:

   1. Lemon Herb Roasted Chicken

   Ingredients:
   – 4 bone-in, skin-on chicken thighs
   – 2 lemons (one for juice, one sliced)
   – 4 cloves garlic, minced
   – 1 tbsp dried oregano
   – 1 tbsp dried thyme
   – Olive oil
   – Salt and pepper

   Instructions:
   1. Preheat the oven to 425°F (220°C).
   2. In a bowl, mix olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
   3. Place the chicken in a baking dish and pour the herb mixture over them, making sure they’re well coated. Arrange the lemon slices around the chicken.
   4. Roast for about 35-40 minutes until the chicken is cooked through and the skin is golden brown.
   5. Serve with a side of roasted vegetables or a fresh salad.

   2. Quinoa Salad with Roasted Vegetables

   Ingredients:
   – 1 cup quinoa
   – 2 cups vegetable broth or water
   – 1 red bell pepper, chopped
   – 1 zucchini, chopped
   – 1 red onion, chopped
   – Olive oil
   – Salt and pepper
   – Fresh parsley or basil for garnish

   Instructions:
   1. Preheat oven to 400°F (200°C).
   2. Toss the chopped vegetables with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
   3. While veggies are roasting, rinse quinoa and cook it in vegetable broth or water according to package instructions.
   4. Once both are done, combine the quinoa with the roasted vegetables. Toss in chopped parsley or basil before serving.

   3. Coconut Milk Rice Pudding

   Ingredients:
   – 1 cup arborio rice
   – 1 can (13.5 oz) coconut milk
   – 3 cups almond milk or any dairy-free milk
   – 1/3 cup maple syrup or honey (if not strictly vegan)
   – 1 tsp vanilla extract
   – Pinch of salt
   – Cinnamon for topping

   Instructions:
   1. In a saucepan, combine the rice, coconut milk, almond milk, maple syrup, and salt. Bring to a gentle simmer.
   2. Reduce heat and cook for about 25-30 minutes, stirring occasionally, until the rice is tender and creamy.
   3. Stir in vanilla extract and serve warm or chilled, sprinkled with cinnamon on top.

   4. Veggie Stir-fry with Tofu

   Ingredients:
   – 1 block firm tofu, pressed and cubed
   – 2 cups mixed vegetables (bell peppers, broccoli, snap peas, carrots)
   – 2 tbsp gluten-free soy sauce or tamari
   – 1 tbsp olive oil
   – 1 garlic clove, minced
   – Cooked brown rice or quinoa for serving

   Instructions:
   1. Heat the olive oil in a large skillet over medium heat. Add the cubed tofu and cook until golden brown on all sides, then remove and set aside.
   2. In the same skillet, add garlic and mixed vegetables. Stir-fry until they’re tender but still crisp.
   3. Return the tofu to the skillet, add the gluten-free soy sauce, and stir to combine.
   4. Serve over brown rice or quinoa.

   I hope these recipes help bring some comfort to the family during this difficult time. Cooking with love will definitely make a difference!

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