Simply Sugar & Gluten-Free » Pork

Easy One Pot Meals: Pork Chops, Onions, and Brussels Sprouts

Amy — Mon, 08 Oct 2012 00:30:38 +0000

Are you ready to make quick, healthy meals?

You know I love slow cooker recipes but sometimes I forget to think about dinner first thing in the morning. Or I get so busy with Nate that it doesn’t occur to me that I need to make a meal for Joe until 3:00 pm.

Nate and I sit down together for dinner around 5:00 pm. Daddy eats when he gets home from work, and quite often I cook something just for Joe. He likes pork or chicken for dinner. I’ve been eating pretty darn meatless lately so our meals can be drastically different.

I don’t have the luxury of lots of prep time for meals anymore. If it’s going to get done, it’s got to be simple and quick especially if I am making two different dinners.

Very quick.

Like one 15 minute episode of Baby Einstein on the iPad. (Oh, how I was opposed to TV for babies until Nate and I watched a 3 minute clip of Sesame Street on my iPad. He held still. He was entertained. And he didn’t fuss. Not one bit. I don’t turn on the TV at all during the day but I love modern technology, my iPad, and YouTube. Nate’s happy. And I can throw together dinner.)

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Meatballs – Freezer Cooking to Save Time

Amy — Wed, 14 Sep 2011 14:00:32 +0000

Any recipe can be made gluten-free and healthy (or healthier) with a little creativity. This meatball recipe has been in my family for years and it’s oh-so-easy to make it gluten-free.

With school back in full swing and the holidays right around the corner, I’ve started thinking about ways to save time on busy nights and still eat well. Lord knows we’re all going to have a lot of those busy nights. I seem to have a lot of “this-pregnant-woman-is-ready-for-bed-at-8:30″ nights and really don’t want to cook.

This meatball recipe is actually my Grandma Ruth’s, which was handed down to my mom and then to me. I used to sit at our kitchen counter and help my mom scoop and roll them one by one. Everyone loved Grandma’s meatballs.

Everyone loves my gluten-free version too. My meatballs have passed the ‘man test.’ I send them with Joe when he plays poker with the guys. His friends jokingly tell me they only invite him because they know he’s bringing meatballs. (What is it about men and meatballs?)

There are so many things you can do with meatballs beyond the typical Spaghetti dish, though I love them that way. Or, at least I do when I’m pregnant.

Try meatball sandwiches, meatballs over spaghetti squash, or meatball pizza. My Grandma always served them in lots of sauce and no noodles which is how I send them with Joe on poker nights. Instead of bottled tomato sauce, I make Stovetop Marinara from scratch.

To save time, make a double batch of these and freeze the extras. I use the same technique to freeze meatballs as I do to freeze blueberries. It keeps them from sticking together.

Other Gluten-Free Batch Cooking Recipes:

Have a favorite freezer cooking tip or recipe? Share it in the comments.

Meatballs

Prep Time: 10 minutes

Cook Time: 20 minutes

A simple homemade meatball recipe with lots of flavor. Easy to prepare.

Ingredients

2 3/4 pounds ground turkey, beef, or pork, or a combination
3 large eggs, lightly beaten
 1/2 cup brown rice bread crumbs
1/2 cup freshly grated parmesan cheese
2 teaspoons kosher salt
 1/2 teaspoon freshly ground black pepper
 1/2 teaspoon dried oregano

Instructions

Put the ground meat in a large bowl. Break it up gently with a fork.
Add the eggs, brown rice bread crumbs, parmesan cheese, salt, pepper, and oregano.
Use a fork to mix the ingredients thoroughly. Don’t compact the meat when mixing so that the meatballs aren’t dense.
Use an small ice cream scooper or a spoon to portion the meat evenly into the desired size. Roll into balls.
Heat an electric skillet to 350F or a large skillet on the stove top to medium high.
Brown the meatballs and cook until done on the inside. The internal temperature should be 165F.
Serve as desired.

Notes

Top this recipe with Stovetop Marinara sauce.

http://simplysugarandglutenfree.com/meatballs-freezer-cooking-to-save-time/

Chorizo & Potato Frittata from The Gluten-Free Diner

Amy — Mon, 12 Jul 2010 02:31:09 +0000

Update: Contest Closed; 7/19/10

I’d be quite surprised if you haven’t yet been to Diane’s fun, resourceful blog, The W.H.O.L.E. Gang. She’s the bright mind behind 30 Days to A Food Revolution, the ‘I Blog Real Food’ buttons you’ve seen everywhere, Friday Foodie Fix, and The Gluten-Free Diner, her first e-book.

I’m on her mailing list, so I knew right away when Gluten-Free Diner Food was released and promptly purchased a copy. Though Diane and I have two very different approaches to food we share a common love of top quality, flavorful dishes.

The Gluten-Free Diner

Among the more than 50 pages in her new cookbook, you’ll find gluten-free, dairy free recipes including a California Cobb Salad Burger, Huevos Rancheros, Spiced Beef Brisket, and Blueberry & Blackberry Crumble.

Gluten-Free Diner Food is aptly named – I can see Guy Fieri from Diners, Drive-Ins, and Dives with a big mouthful of any of Diane’s dishes, loving every bite. My husband agrees. Her recipes are unique, creative, and sure to please.

Chorizo & Potato Frittata

Joe wanted to try her Chorizo & Potato Frittata. You know me well enough by now to understand that chorizo and potatoes don’t often make it onto my stove top. There’s nothing wrong with chorizo and potatoes; they’re more of an occasional food for me.

Making a few modifications to fit our family size and preferences, cut the recipe in half, used 2 eggs and 4 egg whites instead of 4 whole eggs, used milk instead of an alternative milk, and omitted the coconut oil. I always, always cook for the people I’m serving.

I followed Diane’s cooking instructions and would change only a few things. I’d never made eggs in a cast iron skillet before so I cooked them on medium-high as suggested. Cast iron gets very hot and holds heat. Knowing that and the behavior of my stove top, I should have cooked them on medium low because the bottom was a little too done.

I also sliced the onions into moon shapes, from end to end, instead of dicing them. I like the texture they add to a frittata when they’re cut that way. Finally, next time I’ll cut the chorizo into a small dice instead of bigger pieces and use about 1/2 of a potato.

Joe loved this frittata, especially the spicy chorizo. He’d like to see it appear on our dinner table again in the near future, and I’d be happy to make that happen.

Below my modified version of Diane’s recipe. The Gluten-Free Diner is available for purchase for just $9.47. I’m sure you’ll find many recipes that will quickly become family favorites.

The Give-Away

Diane is generously giving away 2 copies of Gluten-Free Diner Food to my readers. Here’s how to enter:

Visit Diane’s blog, The W.H.O.L.E. Gang, and find something you like. Share it here in a comment.
Leave a comment about your favorite diner meal or one you’d like to be able to make at home.
Tweet about this give away & leave a comment.
Follow me on Twitter, Friend me on Facebook, and/or “Like” SS&GF. Leave a comment.

Boring disclaimer: Like many reviews here, I do receive a small commission for purchases. This in no way influenced my decision to share this book with you. I like it and think you will, too.

Chorizo & Potato Frittata

This recipe was adapted from Diane Eblin’s The Gluten-Free Diner.

Ingredients

1 tablespoon extra virgin olive oil
1/2 large organic onion, cut end to end into ‘moons’
4 ounces chorizo, diced
1/2 – 3/4 of a baked potato, diced
2 large organic eggs
4 organic egg whites
1/4 cup 1% milk
2 teaspoons fresh thyme, chopped
kosher salt & fresh ground pepper to taste

Instructions

Preheat oven to 400 degrees F.
Heat the olive oil in a cast iron skillet over medium low heat. Sautee the onions until they’re beginning to soften. Add chorizo and potatoes and brown.
Meanwhile, whisk eggs together until they begin to froth. Add milk, thyme, salt, and pepper. Whisk well.
Pour eggs into skillet and let them cook for several minutes until they begin to form a solid edge around the side. Place into oven and bake until puffed and brown, about 10 – 15 minutes.
Carefully remove from oven and let sit for 5 minutes before serving.

Notes

To make this dairy-free, as in Diane’s cookbook, simply use your favorite milk alternative. Diane suggests almond, coconut, hemp, soy, or rice milk.

http://simplysugarandglutenfree.com/chorizo-potato-frittata/

Ancho Chili-Espresso Rubbed Pork Tenderloin

Amy — Wed, 18 Nov 2009 03:00:03 +0000

When I saw Alta’s Coffee-Chili Pork Tenderloin, I thought I’d try the rub on pork chops and see how it worked out. The seasoning has a perfect blend of spice, sweetness, and depth, which is why it’s quickly become a favorite around here. In fact, Joe loved it so much that I made it for his birthday last Thursday along with ratatouille and oven roasted potatoes. (Those I made just for him – I don’t eat white potatoes.)

In fact, I just might make big batches to give as Christmas gifts.

When I pull it out any meat to defrost it, I salt it with 1/2 to 1 teaspoon of salt. This helps keeps the meat moist when cooked. Also, it’s so important to pat your meat dry before you season it. This helps you get a good sear, which will keep the juices in the meat and add great flavor.

A note about searing meat – you want the meat to sizzle as soon as it hits the pan. If a drop of water will evaporate on contact, the pan is usually hot enough. Sometimes I’ll touch just a tiny part of the meat to the pan to check for the sizzle to make sure the pan is nice and hot.

As far as servings go, you have to think about who’s eating it and what else your serving. If I was serving lots of men, I’d plan for one tenderloin for 2 people. All women, I’d plan on one tenderloin for 4. When Joe and I eat a 3/4 – 1 pound tenderloin (pre-cooked weight), there’s usually enough left over for a sandwich or his dinner the next night but never enough for both of us.

Reminder:

Tomorrow is Holiday Food Fest! This week we’re linking up Edible Gifts at Phoebe’s place – Cents to Get Debt Free. You’re invited to link your edible gift or just stop by and say hi. You won’t want to miss her give-away, a PrecisionPro Digital Kitchen Scale. (I have one and love it!)

This post is linked to What Can I Eat That’s Gluten-Free at The Gluten Free Homemaker and Real Food Wednesday.

Ancho Chili-Espresso Rubbed Pork Tenderloin

Serving Size: 3 - 4 servings

This recipe is adapted from Tasty Eats at Home.

Ingredients

1 tablespoon finely ground espresso powder
1 tablespoon light ancho chili powder
1/2 teaspoon dry mustard
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pork tenderloin, about 1 pound
1 – 2 tablespoons agave nectar
2 tablespoons good quality olive oil

Instructions

Preheat oven to 375 degrees.
Combine espresso powder, ancho chili powder, dry mustard, coriander, garlic powder, salt, and pepper in a bowl. Mix well, making sure to break up any small clumps. Dump spice mix onto a plate large enough to accommodate the length of your tenderloin. Rinse tenderloin and pat dry with a paper towel. Rub the pork tenderloin with agave – just enough to coat the outside. Roll the tenderloin in the spice mix, coating the entire outside.
Coat a cast iron skillet with olive oil and bring to medium high heat. Let the pork rest, covered in spices, while the skillet heats up.
Sear tenderloin, about 4 minutes on each side until the entire tenderloin has a nice crust on the outside. This is important because it adds great flavor and keeps the juices inside. Once entire tenderloin is seared, place into the oven and let it cook for 20 – 25 minutes, or until the thickest part of the tenderloin registers at 140 degrees. Remove from oven, tent with aluminum foil, and let it rest for 10 minutes before slicing. This is also important because it keeps the juices in the meat when you slice it.

http://simplysugarandglutenfree.com/ancho-chili-espresso-rubbed-pork-tenderloin/

Enjoy!

Pork Roast, Gravy, & Carrots: A Cool Kitchen

Amy — Mon, 22 Jun 2009 18:44:00 +0000

My Aunt Linda makes the best meat in the pressure cooker – whenever she brings a roast to a family gathering it disappears in no time. Of course, I had to get her secret. She dredges the meat in flour, salt, and pepper before browning it and cooking it. That works beautifully for so many people but obviously not for me. I decided to keep the salt and pepper, add an onion, and forget the flour all together. Nice and simple. Also, I make every effort to minimize unnecessary calories and carbs when cooking so long as I don’t sacrifice quality and flavor. This roast doesn’t need a coat of flour.

The result? This pork roast turns out perfect every time and, yes, the kitchen stays cool. I don’t know why a roast cooked in a pressure cooker with such simple seasoning comes out bursting with flavor. If you do, I’d love to know. My husband always goes back for seconds, saying that he really shouldn’t but he can’t help himself. As for me, I have to agree that it makes a great meal and am grateful that this one-pot wonder makes clean-up quick and simple.

For all who’ve not yet experienced pressure cooking, adding anything during the cooking process involves cooling the cooking vessel under running water to release the steam. Then, you add the other ingredients, put the sealed pressure cooker back on the stove, and heat it up again until the dish is finished. Making any addition during the cooking process all at once is much simpler than repeatedly starting and stopping. I’ve tried several different veggie combinations with this pork roast and my experience has been that I’m not great at cooking more than one variety unless they have very similar cooking times. Our favorite – carrots – but you can use any veggie you’d like. The picture shows the roast with carrots & parsnips. This was one of the times I tried to put 2 veggies in together. The parsnips were overcooked.

Cooking time is determined by the size of your roast – about 18 minutes per pound.

Pork Roast, Gravy, & Carrots: A Cool Kitchen

Yield: Serves 4

Ingredients

1 T. olive oil
1 pork roast, 2 ½ - 3 pounds
salt & freshly ground pepper to taste
1 medium onion, sliced ¼ inch thick
2 cups gluten-free chicken stock
6 carrots, peeled and cut in half
¼ c. cold water
2 T. cornstarch

Instructions

Heat olive oil in pressure cooker over medium high heat. Make sure to remove cooking rack. Rinse roast and pat dry. Season with salt and pepper. Brown roast on all sides. Take your time and make sure to brown the meat well – this really gives the meat an extra layer of flavor.
Remove meat from pressure cooker, insert cooking rack, and place meat on rack. Add onions and chicken stock. Place lid on pressure cooker, close, and place steam vent on top. Bring to steady rocking pressure for 50 minutes, cool using running water, and add carrots. Return to steady rocking pressure for another 5 minutes and then cool. Check for doneness. If necessary cook for a few more minutes.
When meat and carrots are done, transfer to a plate and tent loosely with aluminum foil. Let meat rest while gravy is prepared. Remove cooking rack and turn heat to medium high. Strain liquid through a fine mesh strainer and return to the pressure cooker. Discard solids.
Put cold water in a small bowl. Add cornstarch and mix well. Pour cornstarch and water into strained liquid in the pressure cooker while stirring. Let gravy come to a boil and then reduce to a simmer, cooking for 5 – 7 minutes.
Slice meat and serve on a platter surrounded by carrots. Gravy can be served on the side on poured directly on top of the meat.

http://simplysugarandglutenfree.com/pork-roast-gravy-carrots-a-cool-kitchen/

How do you keep your kitchen cool in the summer? If you have a great cooking method or recipe, please share it. Send links to amy2804@gmail.com and I’ll add them to my blog.

Make sure to check out June’s Go Ahead Honey, It’s Gluten Free! celebrating manly dishes and the men we love. This post is part of the June Round-Up that will be published on at Simply…Gluten Free.

Enjoy!
Amy