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6 Quick and Easy Kosher, Gluten Free Recipes

Updated on June 18, 2018
Natalie Frank profile image

Natalie, a Ph.D. in Clinical Psychology, is a freelance writer who is always searching for what lies within the potential.

WIth today’s busy world, many of us simply don’t have time to make elaborate dinners and certainly not every night of the week. For those of us who are gluten free and keep kosher as well, it often takes even longer to make even relatively simple meals due to substitutions and difficulties finding ingredients. The following recipes are easy and quick to make - you can have dinner on the table in 20 - 30 minutes- and they use commonly found ingredients. Try some of them and see how simple it can be to cook a tasty dinner without it having to be a big deal.

Lemon Basil Zucchini Noodles with Roasted Asparagus
Lemon Basil Zucchini Noodles with Roasted Asparagus

Lemon, Basil Zucchini Noodles with Roasted Asparagus

I don’t know why it took me so long to buy a spiralizer but once I did it made such a difference in my cooking as to completely change my diet. I’m not a vegetable fan by nature - actually I don’t much like them, but when I started eating gluten free I was forced to include a lot more vegetables just for variety. The key for me is to make them not taste like vegetables. I use the spiralizer regularly to create vegetable pasta and when I add other ingredients I can almost forget their vegetables. This recipe is an easy version of a pasta dish I love for all year around.

Servings: 4


  • 3 large zucchini, spiralized

  • 1 pound asparagus, cleaned

  • 4 cloves garlic, minced (or use two tablespoons of the fresh, store bought kind)

  • ½ cup olive oil + extra for asparagus

  • ½ cup fresh basil, shredded

  • 1 large onion, white or yellow, chopped

  • salt and pepper to taste

  • juice from 1 lemon

  • 1 pound plain unmarinated tofu (optional), cubed (make sure is made in gluten free facility)


  1. Prepare zucchini noodles, mince garlic and shred basil and set aside

  2. Preheat oven to broil

  3. Snap the ends off the asparagus, coat with olive oil and place in a single layer on a cookie sheet

  4. Place the asparagus under the broiler and watch carefully so they do not burn. Just when they start to char, turn them over. When the second side just starts to char remove them from heat. Sprinkles with salt.

  5. Heat olive oil in large pan over medium heat.

  6. Add in chopped onion and saute for about a minute or so

  7. Add in garlic and fresh shredded basil. Cook for approximately another minute until basil appears to be wilting.

  8. Add in zucchini noodles and saute for 2-3 minutes.

  9. Add tofu.

  10. Squeeze lemon over the noodle mixture and add salt and pepper to taste.

  11. Cook noodles for another 4-5 minutes, tossing frequently until al dente. (When you taste the noodles they should be firm when you bite but not crunchy.)

  12. Add asparagus and toss with other ingredients for another minute.

  13. Remove from heat and plate. Garnish with lemon wedges and basil leaves.

Gluten Free Chicken and Vegetable Cauliflower Fried Rice

Serves: 4


  • 2 cups cubed cooked chicken

  • 1 small head of cauliflower

  • 1 yellow onion, chopped

  • 2 scallions, chopped

  • 2 tablespoons + 1 tablespoon vegetable oil

  • 1 tablespoon fresh garlic (from a jar)

  • 1 small can sliced mushrooms

  • 1 package frozen mixed vegetables

  • 1 teaspoon ginger powder

  • Salt and pepper to taste

  • 2 eggs, whisked

  • 2-3 tablespoons gluten free tamari sauce


  1. Core cauliflower and cut into a few chunks

  2. In a food processor or using a box grater, grate cauliflower.

  3. In large skillet, over medium heat, saute onion and scallions in oil until onion is just translucent

  4. Add cauliflower, mushrooms and mixed vegetables and saute until cauliflower is beginning to soften about 4-5 minutes. Add garlic, ginger powder and salt and pepper, then saute another minutes.

  5. Mover mixture over to side of skillet and scramble eggs in one tablespoon oil.

  6. Toss cooked eggs together with cauliflower mixture

  7. Drizzle tamarind sauce over mixture and toss again to combine

Gluten Free Zucchini Fettuccine with Lemon Salmon Fillets

Serves: 2


  • 2-3 medium zucchini
  • 3 tablespoon olive oil
  • 1 shallot, finely diced
  • 1 package frozen spinach, thawed and drained
  • 1 + 1 tablespoons minced garlic (can use the jarred version to save time)
  • 1 + 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Two salmon fillets
  • 1 lemon
  • 2 Tablespoons capers


Zucchini Fettuccine Noodles

  1. Wash and dry zucchini. Slice off ends. Using a mandolin slicer or a sharp knife, cut zucchini lengthwise into thin slices. They should be thin enough that they bend but not too thin to prevent tearing while cooking. Cut slices into fettuccine size noodles. Put aside.
  2. In a large pan, heat olive oil over medium-low heat, add shallot and cook until softened, then add garlic and stir for 2-3 minutes minutes.
  3. Put the salmon in the oven right before you begin cooking the zucchini noodles so they will be done at the same time.
  4. Add spinach to pan with shallots and garlic and cook over medium-low heat, stirring with tongs for 2 minutes.
  5. Add zucchini noodles to pan and cook stirring with tongs, for 8 - 10 minutes until they soften but are still firm to the bite. Keep a close eye on your noodles and don't overcook or zucchini pasta will be mushy.
  6. Sprinkle with 1 tablespoon of Italian seasoning and salt and pepper to taste


  1. Preheat oven to 500 degrees F.

  2. Place salmon skin side down in a shallow baking pan

  3. Squeeze lemon juice over pieces. Make sure each piece is coated.

  4. Let marinate in fridge for 1 hour, turning twice to coat both sides. If you don’t have the time you can skip this step.

  5. Spread half a tablespoon of minced garlic and 1 tablespoon of capers on each piece of fish.

  6. Sprinkle each fillet with Italian seasoning and salt and pepper.

  7. Bake for 10 mins.

  8. Take out salmon and let cool for 2 minutes. Arrange zucchini noodles and spinach on two plates. Place a salmon fillet on top and spoon capers from the pan over each.

Review: KitchenAid Adjustable Hand-Held V-Blade Mandoline Slicer

I was talked into buying a mandolin by a friend when I became determined to eat mostly vegetables. Sometimes I would avoid them, using the excuse I was just too tired at the end of the day to slice all of them up. I gave in when my friend suggested a mandolin and chose this Kitchenaid model. It was cheaper than most of the others and seemed to be simple to use. I was pleasantly surprised by how many types of fruits and vegetables I could slice with it. I was able to use it to slice firm produce like raw potatoes as well as softer produce like tomatoes. All the slices came out the same thickness and I could adjust it for thick or thin slices. There was no assembly - which was a relief, and it came with a food guard to protect your hands and a rubberized handle to ensure a good grip. While it may not make fancy slices like julliane or ripples, it is perfect for slicing fruits and vegetables into the desired thickness. I have found that I can make elaborate vegetarian meals in less than half the time I used to, because of the time saved slicing. I have tried out other mandolins at friends houses that were more expensive and complicated to use and always leave convinced I bought the right product at the most reasonable price.

Carrot Raisin Salad

Servings: 4


  • 3 cups shredded carrots

  • 1 cup raisins (golden raisins look gorgeous here)

  • 2 cups thinly sliced red cabbage

  • 1 celery stalk, chopped

  • ¼ cup walnuts, chopped

  • Juice of ½ lemon

  • 1 tablespoon extra virgin olive oil

  • 1 teaspoon minced garlic (store bought is fine)
  • 1 teaspoon sugar
  • ¼ teaspoon cinnamon

  • Kosher salt to taste

  • Freshly cracked black pepper to taste


Combine all ingredients in a large mixing bowl and toss well. Chill before serving.

Date Cranberry and Quinoa Stuffed Butternut Squash

This dish is a two for one. You get a delightfully sweet butternut squash plus a salad for just a little more effort. The key to making this dish is cooking the butternut squash the night before. It only takes a few minutes to prepare and you can bake it while you are watching your favorite t.v. show or reading.

Serves: 4


  • 1 large butternut squash, halved lengthwise and seeded

  • 2 teaspoons of butter or margarine

  • 2 teaspoons brown sugar

  • 2 teaspoons honey or maple syrup

  • Kosher salt

  • Freshly ground black pepper

  • ½ cup quinoa

  • ¼ cup dried cranberries

  • ¼ chopped dates

  • ⅛ cup chopped sweet basil

  • 1 tablespoon extra-virgin olive oil

  • Zest and juice of ½ an orange, plus more zest for garnish

  • ⅛ teaspoon ground cumin


  1. Preheat oven to 400°F.

  2. Place butternut squash halves, flesh side up

  3. Place one teaspoon of butter or margarine in the middle of each half and drizzle with honey or maple syrup.

  4. Sprinkle brown sugar, cinnamon, and a pinch of salt and pepper over each half

  5. Bake for 50-60 minutes or until flesh is tender when tested with a fork.

  6. Let cool for 10 minutes. Cover and refrigerate.

  7. Prepare the quinoa according to package directions. Transfer to a large bowl.

  8. Toss with cranberries, dates, basel, oil, orange juice, orange zest and cumin. Season to taste with salt and pepper.

  9. Evenly distribute couscous between each squash half.

  10. Garnish with orange zest

  11. Serve warm or at room temperature.

Gluten Free Chocolate Chip, Peanut Butter and Jelly Cookies


  • 1 cup peanut butter

  • ¼ cup chocolate chips

  • ¼ cup strawberry jam or jelly

  • 1 cup granulated sugar

  • 1 large egg, lightly beaten

  • 2 Tablespoons confectioners sugar


  1. Preheat the oven to 350°F. Line two cookie sheets with parchment paper.

  2. In a large bowl bowl, mix together the peanut butter, sugar, chocolate chips and egg until well combined.

  3. With clean, oiled hands, roll pieces of dough into walnut sized balls. Place the dough balls 1 inch apart on the prepared cookie sheets, and flatten each with the heel of your hand. Make an indentation with your thumb in the top of each cookie. Drop a teaspoonful of jelly into each indentation.

  4. Bake for 8-10 minutes, or until slightly browned around edges. Transfer carefully to a wire rack to cool.

  5. Sprinkle with confectioners sugar before serving.

© 2017 Natalie Frank


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