Another recipe from my other blog, it was inspired by a recipe on Stephanie's website, although I've changed it a bit (note: this is technically not grain free because there's cornstarch in Lipton Onion Soup Mix, and it also contains some soy):
Ingredients:
3-5 lb beef roast (or pork roast or stew chunks)
1 package Lipton Onion Soup Mix (yes, it's gluten free!)
3 T gluten-free soy sauce
2/3 of a bag of fresh cranberries
1/2 - 1 C orange juice
1/4 - 1/2 C agave nectar
Directions:
First make a cranberry sauce using the fresh cranberries, orange juice and agave nectar. Put washed cranberries into a medium saucepan; add orange juice until the level of the juice is about 1/2 inch below the level of the cranberries...you don't want so much juice that it's covering the berries. Add agave nectar; start with 1/4 C and add a bit more if it's not sweet enough (or add a tiny bit of stevia). Place pan on stove over medium high heat and bring to a boil, then reduce heat. You want it to be higher than a simmer but not a fast boil. Stir often. The cranberries will begin to pop; after most are popped removed from heat.
I have a large (7 qt) Crockpot, and the roast I used was about 4 1/2 lbs, and SOLIDLY frozen. You don't have to use frozen but it works just fine if you do (add a little more time or cook on "High"). Put roast in Crockpot then sprinkle the onion soup mix and soy sauce over. Pour the cranberry-orange-agave sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may want to break apart the meat into smaller chunks an hour or so before serving so that the juice penetrates more deeply into the meat.
We ate it over mashed potatoes with a green salad, per Stephanie's suggestion. What a fabulous meal for a cold night!!
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Monday, January 25, 2010
Tuesday, September 8, 2009
Crockpot Baby Back Ribs
Fall-off-the-bone good....!
Ingredients:
5-7 lbs baby back ribs
gluten free barbecue sauce (I used Homemade BBQ Sauce version 2)
Directions:
Separate the ribs into serving sized pieces (4-5 ribs) and place in the Crockpot, basting with your favorite gluten free barbecue sauce. Cook for 6-7 hours on High.
Remove ribs gently (they fall apart easily at this point) and place on a cookie sheet or roasting pan, and baste generously with more sauce. Place under broiler for a few minutes, just until the sauce starts to "crisp up" a bit; you don't want them burnt....watch them closely!!
NOTE: If you're still working on side dishes for dinner, you can bake the ribs at 250-300 degrees for up to 45 minutes to keep them warm, and turn on the broiler at the last minute, just before you serve dinner.
Ingredients:
5-7 lbs baby back ribs
gluten free barbecue sauce (I used Homemade BBQ Sauce version 2)
Directions:
Separate the ribs into serving sized pieces (4-5 ribs) and place in the Crockpot, basting with your favorite gluten free barbecue sauce. Cook for 6-7 hours on High.
Remove ribs gently (they fall apart easily at this point) and place on a cookie sheet or roasting pan, and baste generously with more sauce. Place under broiler for a few minutes, just until the sauce starts to "crisp up" a bit; you don't want them burnt....watch them closely!!
NOTE: If you're still working on side dishes for dinner, you can bake the ribs at 250-300 degrees for up to 45 minutes to keep them warm, and turn on the broiler at the last minute, just before you serve dinner.
Monday, August 10, 2009
The Perfect Meatloaf
This recipe probably came from a magazine....the title of this post, "The Perfect Meatloaf", was the name of the original recipe (wherever it was that I found it). "Perfect" may be a little bit of an exaggeration but it is a good recipe!
I've had it for many years and have made it many dozens of times. I've made a few changes to the recipe to make it "mine", but if anyone recognizes it and knows where the original came from, let me know so I can give credit where credit is due! :)
Note: I usually omit the ground veal and just use 1 1/2 lbs of ground chuck and 1/2 lb ground pork.
Ingredients:
Glaze:
1/2 cup gluten-free ketchup (Heinz is gf)
4 T. brown sugar
4 tsp vinegar (I usually use either cider or white)
Meatloaf:
2 tsp vegetable oil
1 med. onion, diced
2-3 garlic cloves, minced
2 large eggs
1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 tsp. Dijon mustard
2 tsp gluten free Worcestershire sauce (Lea & Perrins is gf in USA, but not in Canada!)
1/4 tsp gf hot sauce
1/2 cup milk (can use rice milk, almond milk, soy milk, whatever)
1 lb ground chuck
1/2 lb ground pork
1/2 lb ground veal
2/3 cup gf cracker or bread crumbs (I have used Glutino crackers, crushed, or my own homemade gluten free bread, finely crumbled)
1/3 cup finely minced fresh parsley
Directions:
Preheat oven to 350 degrees.
Glaze: Mix all ingredients in a small bowl and set aside.
Meatloaf: Heat oil in skillet, add onion and saute until almost soft (5 min), then add garlic and saute another minute or so. Set skillet aside to cool.
Mix eggs with salt, pepper, thyme, mustard, hot sauce, Worcestershire sauce, and milk. Add to meat in large bowl along with cracker or bread crumbs, minced parsley, and onion/garlic mixture. Mix with fork until well blended and mixture doesn't stick to the bowl. Add a little more milk if it sticks.
With wet hands pat into approximately 9" by 5" loaf shape, place in foil-line baking pan for easy clean-up. Brush with 1/2 the glaze and bake until top is crisp, about an hour. Remove from oven and allow to sit for at least 20 minutes before serving. Serve with remaining glaze.
NOTE: This recipe is casein free if you use non-dairy milk (such as rice or soy) and if the bread or cracker crumbs are casein free. We frequently use Pamela's Amazing Wheat-Free Bread Mix, which is casein free.
Edit (10/20/09): for a grain free version, use grain free bread crumbs. For example, smash up almond or coconut flour biscuits to make the crumbs. You can also substitute 2 T agave nectar for the 4 T brown sugar in the glaze (a little healthier).
I've had it for many years and have made it many dozens of times. I've made a few changes to the recipe to make it "mine", but if anyone recognizes it and knows where the original came from, let me know so I can give credit where credit is due! :)
Note: I usually omit the ground veal and just use 1 1/2 lbs of ground chuck and 1/2 lb ground pork.
Ingredients:
Glaze:
1/2 cup gluten-free ketchup (Heinz is gf)
4 T. brown sugar
4 tsp vinegar (I usually use either cider or white)
Meatloaf:
2 tsp vegetable oil
1 med. onion, diced
2-3 garlic cloves, minced
2 large eggs
1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 tsp. Dijon mustard
2 tsp gluten free Worcestershire sauce (Lea & Perrins is gf in USA, but not in Canada!)
1/4 tsp gf hot sauce
1/2 cup milk (can use rice milk, almond milk, soy milk, whatever)
1 lb ground chuck
1/2 lb ground pork
1/2 lb ground veal
2/3 cup gf cracker or bread crumbs (I have used Glutino crackers, crushed, or my own homemade gluten free bread, finely crumbled)
1/3 cup finely minced fresh parsley
Directions:
Preheat oven to 350 degrees.
Glaze: Mix all ingredients in a small bowl and set aside.
Meatloaf: Heat oil in skillet, add onion and saute until almost soft (5 min), then add garlic and saute another minute or so. Set skillet aside to cool.
Mix eggs with salt, pepper, thyme, mustard, hot sauce, Worcestershire sauce, and milk. Add to meat in large bowl along with cracker or bread crumbs, minced parsley, and onion/garlic mixture. Mix with fork until well blended and mixture doesn't stick to the bowl. Add a little more milk if it sticks.
With wet hands pat into approximately 9" by 5" loaf shape, place in foil-line baking pan for easy clean-up. Brush with 1/2 the glaze and bake until top is crisp, about an hour. Remove from oven and allow to sit for at least 20 minutes before serving. Serve with remaining glaze.
NOTE: This recipe is casein free if you use non-dairy milk (such as rice or soy) and if the bread or cracker crumbs are casein free. We frequently use Pamela's Amazing Wheat-Free Bread Mix, which is casein free.
Edit (10/20/09): for a grain free version, use grain free bread crumbs. For example, smash up almond or coconut flour biscuits to make the crumbs. You can also substitute 2 T agave nectar for the 4 T brown sugar in the glaze (a little healthier).
Monday, May 25, 2009
Best Barbecue Ribs (or Chicken)!
This recipe is based on one from RecipeZaar; I've incorporated a number of variations from people who actually tried it and commented:
Ingredients:
3 - 6 lbs pork back ribs (or chicken pieces)
1 (8 ounce) jar honey
1 tsp paprika
1 tsp chili powder
1/2 tsp garlic powder
2 T Old Bay Seasoning
1/2 tsp onion powder
1/4 tsp celery salt
1/2 C dark brown sugar
1/4 tsp fresh ground pepper
1 medium onion, grated or finely chopped
12 oz barbecue sauce (I used homemade BBQ sauce)
1/4 C white sugar (or white or apple cider vinegar if you want it less sweet)
Directions:
This can be made in the oven in a roasting pan or in the Crockpot. I've included directions for both, as well as directions for chicken.
Mix all ingredients except ribs together. Cut ribs apart for easier serving. Place into roasting pan or Crockpot and coat all ribs with the sauce.
Roasting pan directions (ribs):
Line the bottom of the roasting pan with silicon sheet for easier cleanup (very sticky!). Spread ribs out evenly on bottom of pan; coat with sauce and cover lightly with foil. Bake at 325 degrees for approximately 3 hours. Turn and baste occasionally. At the end of cooking time, broil the ribs for a couple of minutes before serving.
Roasting pan directions (chicken):
Line the bottom of the roasting pan with silicon sheet for easier cleanup (very sticky!). Spread chicken pieces out evenly on bottom of pan; coat with sauce and cover lightly with foil. Bake at 325 degrees for approximately 1 hour covered, then 1/2 hour uncovered. Turn and baste occasionally.
NOTE: if using boneless chicken, you should reduce cooking time. Bake covered until internal temperature is 160 degrees, then bake uncovered for approximately 15 minutes longer (probably 45 min total).
Crockpot directions (ribs and chicken):
Place ribs in Crockpot, cover and cook on high for 6 - 7 1/2 hours. (Bone-in chicken would probably take about 6 hours; boneless would take about 4-5 hours on high. Check internal temperatures to make certain they are done!)
Ingredients:
3 - 6 lbs pork back ribs (or chicken pieces)
1 (8 ounce) jar honey
1 tsp paprika
1 tsp chili powder
1/2 tsp garlic powder
2 T Old Bay Seasoning
1/2 tsp onion powder
1/4 tsp celery salt
1/2 C dark brown sugar
1/4 tsp fresh ground pepper
1 medium onion, grated or finely chopped
12 oz barbecue sauce (I used homemade BBQ sauce)
1/4 C white sugar (or white or apple cider vinegar if you want it less sweet)
Directions:
This can be made in the oven in a roasting pan or in the Crockpot. I've included directions for both, as well as directions for chicken.
Mix all ingredients except ribs together. Cut ribs apart for easier serving. Place into roasting pan or Crockpot and coat all ribs with the sauce.
Roasting pan directions (ribs):
Line the bottom of the roasting pan with silicon sheet for easier cleanup (very sticky!). Spread ribs out evenly on bottom of pan; coat with sauce and cover lightly with foil. Bake at 325 degrees for approximately 3 hours. Turn and baste occasionally. At the end of cooking time, broil the ribs for a couple of minutes before serving.
Roasting pan directions (chicken):
Line the bottom of the roasting pan with silicon sheet for easier cleanup (very sticky!). Spread chicken pieces out evenly on bottom of pan; coat with sauce and cover lightly with foil. Bake at 325 degrees for approximately 1 hour covered, then 1/2 hour uncovered. Turn and baste occasionally.
NOTE: if using boneless chicken, you should reduce cooking time. Bake covered until internal temperature is 160 degrees, then bake uncovered for approximately 15 minutes longer (probably 45 min total).
Crockpot directions (ribs and chicken):
Place ribs in Crockpot, cover and cook on high for 6 - 7 1/2 hours. (Bone-in chicken would probably take about 6 hours; boneless would take about 4-5 hours on high. Check internal temperatures to make certain they are done!)
Sunday, March 29, 2009
Crockpot Chile Verde
This is a very flavorful dish from Stephanie, the Crockpot Lady. We've eaten the leftovers served over mashed potatoes, in burritos, over rice....it tastes wonderful any way you eat it.
Ingredients:
4 pound chuck roast, or pork shoulder/butt
1 green bell pepper, seeded and diced
1 small onion, diced
1 (4 ounce) can diced chilis, mild
3 medium tomatoes, diced
10 tomatillos, diced (peel off the outer wrapper, if they have one)
4 cloves garlic, minced
2 teaspoons kosher salt
2 teaspoons cumin
2 teaspoons sage
1 Tablespoon oregano
1/2 teaspoon red pepper flakes (or more, to taste)
1/4 cup chopped cilantro leaves
Directions:
Trim any visible fat from the meat, and place in the Crockpot. Add diced bell pepper and onion. If tomatillos have the leafy-outer skin left on them, take the skin and stem off, and dice finely. Pour in the diced chilis and diced tomatoes. Add spices. Stir a bit to get the spices down the sides of the meat. Add chopped cilantro to the top.
Cover and cook on low for 8-10 hours, or on high for 6, or until meat shreds easily with a fork.
Serve with rice, corn tortillas, refried beans, shredded cheese, and a dollop of sour cream. Yum!!
Ingredients:
4 pound chuck roast, or pork shoulder/butt
1 green bell pepper, seeded and diced
1 small onion, diced
1 (4 ounce) can diced chilis, mild
3 medium tomatoes, diced
10 tomatillos, diced (peel off the outer wrapper, if they have one)
4 cloves garlic, minced
2 teaspoons kosher salt
2 teaspoons cumin
2 teaspoons sage
1 Tablespoon oregano
1/2 teaspoon red pepper flakes (or more, to taste)
1/4 cup chopped cilantro leaves
Directions:
Trim any visible fat from the meat, and place in the Crockpot. Add diced bell pepper and onion. If tomatillos have the leafy-outer skin left on them, take the skin and stem off, and dice finely. Pour in the diced chilis and diced tomatoes. Add spices. Stir a bit to get the spices down the sides of the meat. Add chopped cilantro to the top.
Cover and cook on low for 8-10 hours, or on high for 6, or until meat shreds easily with a fork.
Serve with rice, corn tortillas, refried beans, shredded cheese, and a dollop of sour cream. Yum!!
Sunday, February 22, 2009
Sandra's Pork Chops Supreme
6 pork chops (I used boneless)
salt and pepper
paprika
1/4 cup celery, chopped
1 packet onion/mushroom soup (I used Lipton's Onion Soup Mix because it's gluten free)
1 cup water
half a can of evaporated milk (6 oz)
1/4 cup cold water
parsley
2 tablespoons gluten free flour (rice flour if superfine, or any other all purpose gf flour)
Directions:
Season the pork chops with salt, pepper and paprika. In a large skillet, add a little bit of olive oil and cook the chops slowly until brown. Drain off the excess oil and then add the onion/mushroom soup, the celery and 1 cup of water.
Cook for 30 minutes over low heat until the pork chops and celery are completely cooked through. In the meantime, in a small bowl, mix the 1/4 cold water, the flour and the parsley.
Remove the pork chops to a serving dish and keep warm. Add the evaporated milk and the flour mixture to the drippings in the skillet and stir until combined and thickened. Pour over the pork chops and serve immediately.
NOTE: Serve it with mashed potatoes or fries or rice or noodles or whatever you like.
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