Category Archives: GFCF

Slow Cooking Thursday – Five-Spice Pork Roast

Slow Cooker Five-Spice Pork Roast

Head over to Sandra’s for Cooking Thursday.  Today she has a recipe for Bifanas, her favorite Portuguese food.  It’s a naturally gluten free recipe, as long as you use a gluten free bun, of course.  Instead of the butter, try a bit of coconut oil or Earth Balance Buttery Sticks to make dairy free.

Five-Spice Pork Roast

3 to 4 lb pork roast (I used a boneless one), trimmed of extra fat

1 1/4 cups gluten-free chicken, turkey or beef broth (what you have on hand) or a combination of 3/4 cup gf broth and 1/2 cup white wine

3 Tablespoons gluten free soy sauce

2 Tablespoons toasted sesame seeds

1 1/2 Tablespoons five-spice powder

2 cloves garlic, minced

*

1/4 cup chicken, turkey or beef stock (what you have on hand)

3 Tablespoons corn starch or tapioca starch

1/4 cup thinly sliced green onions

*

In a large skillet over medium-high heat, brown the pork roast.  You are not cooking the pork, just browning the outside of it.  This isn’t totally necessary, but I like the color and flavor it gives the dish.  Put pork in slow cooker.

Mix the next 5 ingredients together and pour over roast.  Cover slow cooker, and cook on low for 8 to 10 hours or on high 4 to 5 hours depending on the size of the roast.  I recommend using the low setting for pork roasts.   Remove pork to serving platter, covering to keep warm.  Skim fat from juices in the crock.  Put de-fatted liquid into a sauce pan with green onions and the 1/4 cup stock mixed with the starch.  Cook over medium heat until thickened.  Turn off heat.  Slice pork roast, drizzling some sauce over it.  Serve with remaining sauce on the side.

To freeze before cooking: Put first six ingredients in a large freezer bag.  Remove as much air as possible and mix around ingredients until pork roast is coated well.  Put last 3 ingredients into a small freezer bag, removing as much air as possible.  Put both bags into a single large freezer bag.  Remove as much air as possible, label, freeze.

To serve:  Thaw.  Place contents of large bag in slow cooker.   Cover slow cooker, and cook on low for 8 to 10 hours or on high 4 to 5 hours depending on the size of the roast.  I recommend using the low setting for pork roasts.   Remove pork to serving platter, covering to keep warm.  Skim fat from juices in the crock.  Put de-fatted liquid into a sauce pan with the contents from the small bag.  Cook over medium heat until thickened.  Turn off heat.  Slice pork roast, drizzling some sauce over it.  Serve with remaining sauce on the side.

To freeze after cooking: Allow to cool.  Slice pork roast.  Add sauce to pork.  Place in freezer container.  Remove as much air as possible, label, freeze.  To serve:  Thaw and heat until warmed through.

Menu Plan Monday – February 1, 2010

Can you believe it is February?  Sheesh!  Where did January go?  This weekend was all about dance:  my son’s SnoDaze dance for the 8th graders (gulp!) and the dance recital for both my girls.  So, a big weekend all around.  At some point it’s going to be easier on me that they are growing up, right?  Right?!?  (yeah, that’s what I thought…  sigh…)

My dancing girls:

January 2010 dance recital

January 2010 dance recital

January 2010 dance recital

The dude with the shaggy blond ‘do is my son.

He sure cleans up nice!

My big goal for this week in the kitchen is to update my freezer inventory sheet.  Organized Home has one I use.  It’s a free printable.  I make a single slash on the check off boxes for each item, then slash again (making an “x”) when I have used the item.  Easy-peasy.  I also use their pantry inventory sheet for the pantry stuff in the same way.  This is especially nice to use as I like to stock up on items when they are on sale, and put things up in the summer.  However, once things end up in the cupboard or freezer, I will forget what I have in there.  I just stick them on the side of my fridge or inside a cupboard door.

My other goal is to make breakfast muffins and waffles for the freezer for busy school mornings.  My big kids are home today, so we are working on that together.  I would like to get a few meal starters in the freezer.  That will really depend on the sales this week.  So far it’s mostly looking like “game day” type stuff, so I may have to wait for next week’s ad to get my freezer more stocked up.  I would also like to get some valentine cookies worked on and frozen for the kids and I to decorate.  Hearts, of course, but I saw these and fell in love!  They are so simple and so cute!  I think I will just use my dough, a pizza cutter and cut little squares (1″ ish maybe?), bake and then put and x on half and and o on half.  I won’t have to deal with any mini cutters that way.  We will package them up for the love-bugs in our life.  That may have to be a weekend project.

My menu plan features things I pretty much already have on hand, just filling out with some fresh fruits and veggies.  This week I have work (regular work-work) to do, a new class packet to work on, Gluten Free-zer Friday post, Girl Scout cookie orders to process (I am the Daisy troop cookie mom this year), and all the regular mommy-type stuff.  We have a week off from dance between sessions, though, so that is a nice break.  I will be back with a slow-cooker recipe on Thursday and Gluten Free-zer Friday on Friday.  Hope to see you then!

Head over to Laura’s for Menu Plan Monday.  This week she shares how she makes her meals for her family while at the same time having safe meals for her son (allergic to dairy, gluten, eggs, fish and nuts).  There are some good tips for those of you who may cook for just one family member who has allergies.  Be sure to check it out!

The Gluten Free Menu Swap is being hosted this week by Celiac Family.  They have chosen chocolate as the theme ingredient.  Perfect for February!  I’ll be making some gluten free dark chocolate-walnut-ginger biscotti as a treat to have in the freezer.  I plan on making some without the ginger (my little one isn’t as fond of it) for my kids for Valentines day as a treat (maybe with some dried cherries in it instead).  It’s a treat my kids like that doesn’t have the fat of other cookies, but still seems like a treat to them.  They like to dunk biscotti in warm hemp or almond milk with a dash of nutmeg in it.

Gluten Free Menu Swap Monday - Chocolate

Monday: Big kids off from school/boy to birthday sledding party/Boy Scouts

Five-Spice Pork Roast in the slow cooker (to be posted Thursday), mixed green salad


Tuesday: Mom volunteer in school library/after school set building/piano lessons (bring dinner packed up to eat there – hmm… maybe not fish then, or try to eat before we go.)

Roasted Fish with Potatoes, Tomatoes and Olives and a salad


Wednesday: Youth group

Sweet Potato Black Bean Chili from A Modern Gal (Celiac Family is making this this week also.  Great minds think alike, I guess!), blender corn bread (I will most likely double and freeze half for another day of the chili and the corn bread)

Thursday: newspaper club after school

Peanut Butter Marinaded chicken leg quarters, pineapple, mixed veggie stir-fry, homemade kimchi


Friday: band practice for play before school/Mommy help with 1st grade math games/5th & 6th grade fun night at church

Gluten Free Easy Taco Bake (a February Once a Month Mom GFCF adaption is on it’s way.), salad

What happens when you ask a 6 year-old to put away juice boxes? You get a princess castle.

Gluten Free-zer Friday – Italian Pot Roast

Head over to MJ’s for Freezer Food Friday and see what is in her freezer!  She has pan seared burgers today (to make gluten free, be sure to use GF beef broth, bread crumbs and mustard).  Then come on back with your gluten free freezer recipe link.  If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up!  Come join in on the fun!

Freezer Food Friday

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To Join in on Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.


You can freeze this dinner two ways – either as a “dump” recipe (everything gets dumped in a large freezer bag and mixed around to be cooked on another day) or cook it in the slow cooker, cool and freeze already cooked (just thaw and heat through when you want to serve it).  I have done both.

Do toast the fennel seeds.  It is an extra step, but really brings out the flavor.  I do this be placing the seed in a small pan without oil.  I swirl around the seeds until they begin to toast and release their aroma.  Remove from heat and crush.  Watch carefully and do not walk away as this happens pretty quickly.  You do not want scorched fennel seeds!  Blah!

Italian Pot Roast

3 lb. boneless beef pot roast (trimmed of fat)

1 (a 1 quart) jar of gluten and diary free prepared pasta sauce of choice

1 large onion, cut into thin wedges

2 medium fennel bulbs, trimmed, cored, and cut into thin wedges

4 medium carrots, halved lengthwise and cut into 2″ lengths

4 cloves garlic, minced

1 teaspoon fennel seeds, toasted and crushed

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon  coarsely ground black pepper

To freeze uncooked:  Place everything into a large zip-top freezer bag.  Remove as much air as possible, mix around ingredients, label, and freeze.

To serve:  Thaw.  Pour contents of bag in slow cooker.  Cook on low of 9 to 10 hours.  I do not recommend cooking this on high heat.  Serve over rice, quinoa, gluten free pasta, roasted baked or sweet potatoes, etc. with a salad.

To freeze pre-cooked: Place veggies on bottom of crock with beef on top of veggies.  Mix herbs and spices, garlic and tomato sauce together and pour over beef.  Cook on low of 9 to 10 hours.  I do not recommend cooking this on high heat.  Cool. Slice beef.  Mix beef back into sauce.  Place in a large freezer bag, remove as much air as possible, label, freeze.

To serve:  Thaw.  Heat until warmed through.  Serve over rice, quinoa, gluten free pasta, roasted baked or sweet potatoes, etc. with a salad.

Slow Cooking Thursday – Eggplant Caponata

Head over to Sandra’s for Slow Cooking Thursday turned Cooking Thursday!

This is more of a late summer recipe, but as it freezes very well (I freeze 2 cup batches) I found one lonely package in the freezer.  Mmmm…  This next summer I think I will see how it does in the pressure canner.

Yummy with fish, chicken, as a veggie main dish, on sweet potatoes, grilled polenta, and on olive oil-brushed-and -grilled gluten free French bread.

Eggplant Caponata

8 plum tomatoes (such as Roma), peeled, seeded and chopped

4 small eggplant (12 oz each), cut into 1/2″ pieces

2 medium zucchini, cut into 1/2″ pieces

2 medium yellow summer squash, cut into 1/2″ pieces

4 stalks celery, chopped

2 large sweet onions, peeled, chopped

2 cups tomato puree

1/2 cup red wine vinegar

1/4 cup sugar (I like to use dried cane for the bit of molasses flavor)

2 Tablespoons dried basil

1 1/2 cups chopped green olives

1/4 cup capers, rinsed

Mix all ingredients except olives and capers in slow cooker.  Cover and cook on high for 4 1/2 hours or on low for 7 hours.

Remove lid, stir and check liquid.  If too moist, turn heat to high and allow to cook with lid off for about 1/2 hour.  Stir in olives and capers.  Can serve warn, room temp or chilled.

Menu Plan Monday – January 24, 2010

Hi!  I have moved.  You can find this post at angelaskitchen.com.

Upcoming gluten and dairy free class

I’m busy prepping for my upcoming gluten and dairy free class this weekend.  Lakewinds asked if I could incorporate Power Foods in the class this month as part of their “Super Food” month.  It’s been a fun class to put together.  As an extra bonus (besides the 5 night menu and shopping list) I will also be demonstrating and sampling a gluten and dairy free Dark Chocolate Walnut Ginger Biscotti.

Hope to see you there!

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The class is being held at Lakewinds Natural Foods in the Minnetonka location.  Register for class here.

Gluten & Dairy Free Everyday Dinner Solutions featuring Power Foods

Start your year off right by adding power foods to your diet.  Power foods do more than satisfy the taste buds.  Besides having wonderful flavors and textures, these foods boast of added nutritional benefits to keep you in optimum health.  Learn how to incorporate them into your gluten and dairy free diet in this delicious class.

A full week’s dinner menu with step-by-step preparation tips and complete grocery list will be provided to each participant.  Class will be demonstration style with samples.

Tuesday, January 26, 2010

6:30-8:30 p.m.

Gluten Free-zer Friday – Chicken Mango Curry

Wow, I haven’t done this in a while.  Still working on getting back on the bloggy bandwagon.

I will hopefully (cross your fingers and toes) get some Once a Month Mom adaptions up soon.  It’s a bit of work to put together with the rest of my work and just life as I know it.  As it didn’t seem worth the extra effort as not many people seem to need it or use it, I guess just let it go for a bit.  We will see how well I can incorporate it back in, just a bit at a time if it is useful for anyone.  (Just keep blogging, just keep blogging…)  I do, however, need to look at some applications for making the shopping lists an easier thing.  Manually adding things takes FOREVER and doing any kind of math while a six-year-old is trying to sit on your lap with ALL her dollies doesn’t work out so well…    Any great ideas out there?  You know, for the app, not the six-year-old.  ;o)

There is a yahoo group called GlutenFreeCasienFreeOAMC.  It doesn’t have a lot of activity yet, but it would be a great place for us all to share our OAMC gluten and dairy free goodies.  Join in and help us kick up the freezer food recipe exchange!

Head over to MJ’s for Freezer Food Friday and check out what’s in her freezer.  Then come on back with your gluten free freezer recipe link.  If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up!  Come join in on the fun!Freezer Food Friday

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To Join in on Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.


Chicken Mango Curry

1 to 1 1/2 lbs boneless, skinless chicken thighs, cut into 1″ pieces (I use a 20 oz pkg)

3 Tablespoons olive or coconut oil, divided

2 medium sweet onions, chopped (1/2″ pieces)

1 green bell pepper, chopped (1/2″ pieces)

1 red bell pepper, chopped (1/2″ peices)

2 to 3 cups green beans, or a mix of green and yellow beans

4 garlic cloves, minced

2 Tablespoons fresh ginger, minced

2  to 2 1/2 Tablespoons curry powder (be sure GF)

2 mangos, peeled, and diced – divided

2 tablespoons cider vinegar

1  1/2 cups chicken stock (be sure GF – I use homemade)

1/3 cup golden raisins

3/4 cup coconut milk (not light)

salt and pepper, to taste

In a large skillet heat 2 tablespoons oil over medium-high heat.  Add half of chicken to pan and cook until chicken browns.  It does not have to be cooked through at this point as it will cook more later.  Remove chicken to a clean bowl.  Brown the second portion of the chicken, then add to first portion in bowl.

Add onions to pan.  Cook, stirring occasionally, until onions are beginning to caramelize.  To the pan add peppers and the last tablespoon of oil.  Cook until peppers begin to soften then add garlic, ginger and curry powder.  Cook, stirring constantly for 1 minute.

Add chicken and any juices from the bowl, the green beans, half of the diced mangos, vinegar and stock to pan.  Increase heat, bringing liquid to a simmer, stirring occasionally.  Allow to simmer for 20-25 minutes until chicken is cooked through, the veggies are very tender and the liquid has reduced.

Add remaining mango, golden raisins, and coconut milk.  Check seasonings and adjust, if necessary.  Simmer on a low simmer for 5 to 10 minutes more until curry thickness you desire is reached.

To Freeze:  Allow to cool completely.  Package in a labeled gallon freezer bag.  Freeze.

To Serve: Thaw.  Put in pan and heat.  Serve over rice or quinoa with a salad.  You can garnish the curry with chopped cilantro.

Princess Bride cupcakes & Menu Plan Monday – January 18, 2010

Hi!  I have moved.  You can find this post at angelaskitchen.com.

Menu Plan Monday – January 4, 2010

I have a confession.  I am not one of those moms who are happy the kiddos head back to school after a vacation.  I love, love, LOVE them being home.  I love the sleeping in if we want, making special meals, hanging out time.  But, well, this morning I was a bit relieved to see everyone out the door.   Sorry, kiddos!  Why this time?  Well, we have one sad little over-worked laptop and 4 other people (namely my pre-teen, my teen, my six year-old, and MY HUSBAN

D) in the house who want said computer while everyone is home during the holidays.  Yeah, you know what that means – as the mommy it means that my computer and I have been far, far apart for the past little while.  Well, except when I would threaten to not make dinner until I had my recipe from my computer (requiring wrenching the computer from the hands of the aforementioned family members, the little cuties…)  Any-hoo, no

w that I have complete computer daytime domination (bwah-ha-ha!!!) let’s see if I can keep on keeping on with the blog now, shall we?

Um, yeah, and don’t worry, kids, I still miss you while you are at school learning math n’stuff….

Head over to Organizing Junkie for Menu Plan Monday.  The Gluten Free Menu Swap is being hosted by Asparagus Thin this week.  Her theme is “dinner and a movie”.

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Gluten Free Menu Swap Monday

Monday: Back to school/Girl Scout leader meeting

Pork and veggies (kind of a coconut milk curried-type of thing) over brown rice (presoaked) (made with pork meal starter from my freezer)

Tuesday: Mom volunteer in school library/piano lessons/ski club

Juicy Turkey burgers (make second batch for the freezer), salad and steamed veggie mix

Wednesday: little girl dance/Youth group

Sausage, winter greens and bean casserole (make second for freezer), salad

Thursday: Girl Scout meeting

Chicken, chick pea, winter squash and spinach curry over quinoa

Friday:

Slow cooker Chicken Cacciatore and Spaghetti Squash

This weekend: A Czech/Bohemian take of chicken and potato dumplings (this week I am all about the comfort food because it is COLD here) so that I can use this as my “movie” theme (hee-hee):

Menu Plan Monday – December 7, 2009

Sorry about the lack of blog time, but the little blogging break I took has left me feeling refreshed…  I think I needed more time to step back after everything was so crazy back in September/October, but didn’t do it when I should have (boy, does that catch up with you).  I have also got caught up on a couple of things (yay!), though there is always something keeping me jumping.  Gotta love it!

Head over to Laura’s for Menu Plan Monday.  With taking time off from blogging, I also haven’t been checking other blogs as much, and didn’t know she had changed her blog look.  It’s very spiffy!  The Gluten Free Menu Swap is being hosted by Lilac Kitchen.  She has chosen suet for the theme ingredient…  Um, huh…  Well, I do use suet for the bird seed ornament feeders the kids and I will be making this weekend, so there you go!

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Gluten Free Menu Swap Monday

My hubby picked up some deals this past weekend, so our menu will be based on those, with a little Christmas baking thrown in.

Monday: MIT group/multi-school orchestra concert

Ground Beef Thai-seasoned patties, salad, clementines

Tuesday:  mom volunteer in school library/Piano lessons/big boy downhill ski club

Slow Cooker Turkey Sloppy Joes, gf buns, salad, apple slices

Wednesday: little girl dance class/youth group

Beef and Bean Soup, blender corn bread

Thursday:

pork chops, salad, spicy oven roasted sweet and regular potatoes

Friday: mom help with 1st grade math games/scrapbooking

Honey Hoisin Chicken (done gf), salad, and quinoa pilaf