Category Archives: Pork

Gluten Free-zer Friday – Lazy Cabbage Roll Casserole

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

Gluten Free-zer Friday – February 2010 Once a Month Mom Gluten & Dairy Free Dinner Adaptions

The day of Christmas cookie insanity!

There can never be too many sprinkles.

Welcome to Gluten Free-zer Friday!  Head over to MJ’s for Freezer Food Friday. 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.

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This week for Gluten Free-zer Friday I am finishing up the last of the adaptions of Once a Month Mom’s February 2010 menu. OAM Mom says the gluten and dairy free adapted recipes count for the Once a Month Mom Cook Off.  If you would like the breakfast and lunches for February for your cook off day, you can find them in this post.

Once A Month Mom Cook Off

Head over to Once a Month Mom for the big day instructions (just be sure to use your good judgement on what applies to your gluten and dairy free selves).  For the grocery lists, cut and paste to Word or your favorite application the ingredients for each recipe.  Sort out by type of food or area of the store as you choose, or just leave as is.  Happy cooking!

February 2010 Once a Month Mom Gluten & Dairy Free Dinner Adaptions

Original Dinner Links:

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To make a vegan dish, replace ground beef with 4 cups cooked lentils and 2 cups cooked quinoa mixed together.

Easy Taco Bake (Doubled recipe)

Servings: 16-20

Author/Source: Kate @ Stolenmomentscooking.com  – altered by Angela @ angelaskitchen.com

3 pounds ground beef

2 cups onion, chopped

1 cup green pepper, chopped

30 ounces tomato sauce

6 cups fresh spinach leaves (about 10 oz. bag), chopped or 10 oz frozen spinach, thawed with water pressed out

4 cups frozen corn

3 – 14 .5 oz. cans black beans, drained and rinsed

4 teaspoons cumin

2 teaspoons chili powder

2 teaspoons garlic powder

1 teaspoon crushed red chili pepper flakes

1 teaspoon salt

½ teaspoon ground black pepper

-the triple batch of Noah’s Rolls dough (below)

If you have not done so in slow cooker, brown the ground beef, drain grease. Brown the onion and green pepper. Add the browned ground beef. Season to taste with salt and pepper. Stir in beans, tomato sauce, spinach, seasonings and corn. Stir until spinach wilts.  Spread into 4 8×8 pans.  Make Noah Rolls batter (recipe below). Dividing between pans, spread batter over the meat mixture smoothing to edges. Cover and freeze (before baking). To serve: Thaw. Uncover and bake at 350 degrees for 35-40 minutes, until golden brown.

Containers Needed:            4 Deep Dish 8×8 pans

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Noah’s Rolls Batter- author unknown (if anyone knows, please let me know!)

Triple batch of batter:

1 1/2 cups brown or white rice flour

2  cups tapioca flour

1  cups potato or corn starch

2 Tablespoons xanthan gum

2 Tablespoons baking powder

1 1/2 tsp salt

3 eggs (**egg free variation below)

1  cup oil

1 1/2 cups gluten and dairy free unsweetened milk substitute

1  cups sparkling water

Mix dry ingredients and wet ingredients separately except for the sparkling water.  Combine dry and wet in a heavy duty mixer or bowl with a spoon.  When batter is well combined, add the sparkling water.  Mix until combined.  The texture of the batter should be rather thick.  Use in above recipe.

To do egg-free:  Replace egg with 3 tablespoons ground flax (I used golden flax) and 9 tablespoons water cooked together.  Wisk over medium heat until thickened and gooey egg-like  consistency.

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I freeze my pizza either as shaped crusts or as shaped crusts with toppings.  See this post for photos of how I shape the dough.  I also have an egg free pizza crust recipe, if you need your crust to be egg free.

I line my pizza pan with an oiled piece of parchment paper, shape my crust, freeze (or add topping then freeze).  I remove the frozen pizza from the pan, wrap well with freezer plastic (leaving the parchment on the pizza) and put back in the freezer.  When we need a pizza I take off the plastic and place the pizza and parchment on pizza pan and bake until cooked through and the crust is golden.

If you would like a “cheese” sauce to drizzle over pizza, try the Cashew “Cheese” or Mild Pizza Cheese sauce.

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Gluten & Dairy Free Pizza Crust (Doubled recipe)

Author/Source: Angela @ angelaskitchen.com

Makes 4 13-inch pizzas.

3 cups brown rice flour

1 cup amaranth flour

4 cups tapioca flour

2 tablespoons xanthan gum

2 teaspoon salt

2 tablespoons active dry yeast

2 tablespoon sugar, cane juice crystals, agave, honey, maple syrup or sweetener of choice

3 cups warm water

6 tablespoons olive oil

8 egg whites at room temperature (egg-free:  use flaxseed replacement)
more olive oil for spreading pizza dough

Oil 4 13-inch pizza pans or baking sheets, using olive oil. In the bowl of a stand mixer, combine the flours, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and 3 tablespoons olive oil. Add olive oil-water mixture to dry ingredients, then egg whites, mixing well after each addition. Beat on high speed for 4 minutes.

Divide dough into four equal portions. Place each portion on a prepared pizza pan.  Drizzle about a tablespoon of olive oil over your hand and one portion of dough. I usually pat the dough back and forth in my hand until rounded.   Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings. Repeat process for each portion of dough.

Freeze crusts without toppings, or with toppings of your choice.  I freeze in the coldest part of my freezer, then double wrap pizza as soon as it is frozen.

To serve: Unwrap.  Add toppings if needed. Bake at 400 degrees F. for around 15-20 minutes until the crust looks crispy and lightly golden brown and pizza is cooked through.

Containers Needed:            parchment, plastic wrap

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Roasted Veggie Pizza Topping            (Doubled recipe)

Servings: 4 pizzas            Author/Source:Angela @ angelaskitchen.com

3 medium yellow or green summer squash, quartered and in ½” slices

2 medium red bell pepper, seeded and chopped

1 medium orange or green bell pepper, seeded and chopped

3  medium sweet onions, chopped

2 tablespoons olive oil

Preheat oven to 450 degrees.  In a 9 x 13 pan mix together all ingredients. Roast for 20-25 minutes until veggies are tender and beginning to caramelize.  Cool.  Use as a pizza topping.

You can also divide into 4 bags, remove as much air as possible, seal and freeze.  Thaw before using.

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You can make this a vegan dish by using white beans in place of the tuna and veggie broth in place of the chicken broth.

Tuna Noodle Casserole (Doubled recipe)

Serves 16

Author/Source:  Angela @ angelaskitchen.com

24 oz gluten free pasta (I like small shells, penne, elbow shapes, or veggie spirals for this recipe.), cooked, drained and rinsed of extra starch

4 tablespoons olive oil, divided

1 1/2 cup chopped onion

3 red bell peppers (ribs and seeds removed), thinly sliced

3 cup sliced mushrooms

1/2 cup sweet rice flour

6 cups chicken broth (or more if needed)

3/4 cup gluten and dairy free mayonnaise

2 Tablespoon dried parsley

2 teaspoons dry thyme

salt and pepper

2 14 oz cans artichoke hearts, drained and chopped

1 ½ cups frozen peas

4 (6 ounce) cans tuna (be sure to use one that is gluten/dairy free)

Optional topping:

1 1/2 – 2 cups gluten free dairy free bread crumbs (your favorite or Noah Rolls work well in a pinch.  You can also use crushed potato chips if your family is into that topping instead.), optional

paprika

Preheat oven to 350°F.

Heat half the olive oil in a pan over medium heat, add onion, peppers and mushrooms, cook until tender then remove from pan.

Add 2 more tablespoons olive oil to pan and stir in sweet rice flour, whisking until smooth.  While continuing to whisk, gradually add broth, cooking until sauce thickens.  Stir in mayonnaise, parsley, thyme, salt and pepper, whisking until smooth.  Turn off heat.

Mix in onion/pepper/mushroom mixture, artichoke hearts, peas and tuna.  Spread cooked pasta in 4 8×8 lightly oiled baking dishes and pour tuna mixture over noodle being sure to cover the noodles completely.

If using a topping, sprinkle gluten free bread crumbs over the casserole, dust lightly with paprika.  Spritz bread crumbs with a bit of olive oil.  If using potato chips, simply sprinkle crushed potato chips over all.  If not using a topping, lightly dust with paprika.  Cover, label and freeze.

If serving one right away, bake in the preheated 350 degree oven for 30 minutes until lightly browned on top.

Bake from Frozen: Preheat oven to 350 degrees. Bake, covered with foil, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. 

Bake from Thawed: Thaw overnight in refrigerator. Preheat oven to 350 degrees and bake, covered with foil, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes more.

Containers needed: 4 8×8 pans

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You can make this a vegan dish by not adding the meat, increasing the mushrooms to 24 oz and using portabella mushrooms (mush more substantial texture and flavor).

Stroganoff Casserole

3 pounds ground beef or stew meat

4 c chopped onion

16 oz sliced mushrooms

4 clove garlic, minced

4 Tablespoons olive oil

1/2 c sweet rice flour

1 tsp sea salt

3/4 tsp white pepper

1 ½ tsp ground thyme

1 ½ tsp ground sage

2  c gluten and dairy free unsweetened milk substitute of choice

3 c vegetable broth (can use up to 1 c white wine as part of broth liquid)

1/4 cup gluten free soy sauce

16 oz gluten free penne pasta, cooked

3 cups frozen peas

Precook ground beef and drain grease, if using.  If using stew meat, heat oil over medium-high heat, add beef and cook until browned.

Add onion and saute 3-4 minutes. Add mushrooms, saute 3 minutes. Add garlic and saute 1-2 minutes more. Push meat and vegetables to edges of pan.  Add oil to pan.  Add seasonings and sweet rice flour and stir to incorporate flour into oil, browning it slightly – mixture should become very thick. Slowly add milk substitute while stirring to evenly incorporate. Slowly stir in vegetable broth until mixture is smooth. Bring to a simmer and simmer to desired thickness. (You can add more milk or broth if you would like a thinner sauce, or increase sweet rice flour for more thickness).  Remove from heat, stir in soy sauce and peas.

To freeze: Pour into 4 deep dish 8×8 pans. Top casserole with shredded cheese. Cover and freeze.

To serve: Thaw. Uncover and cook in 350 degree oven until cheese is bubbly (approximately 30 minutes).

Containers Needed:            4 deep dish 8×8 pans

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If you would like this to be a vegan dish, do not add chicken.  Add 3 cans drained and rinsed chickpeas and 3 cups chopped cauliflower.  Replace chicken stock with veggie stock.

Chicken and Vegetable Curry

Author/Source:  Angela @ angelaskitchen.com

3-4 Tablespoons oil

1 ½ cups chopped onion (3/4”-1” pieces)

3 pounds boneless, skinless chicken breasts
or thighs, 1” pieces

1 ½ cups chopped green pepper (3/4”-1” pieces)

9 cloves garlic, minced

3-inch peice of ginger, peeled and grated

6 cups gluten free chicken stock

2 14.5 oz can coconut milk (not low fat)

4 cups fresh or frozen green beans (sometimes I use a yellow bean, green bean and baby carrot mix)

1 cup golden raisins, optional

4 -5 Tablespoons of curry powder
(be sure gluten free)

salt & pepper to taste

In a large pot heat oil over medium heat. Add onion and cook until translucent.  Add chicken to pan. Cook until chicken just begins to brown.  Add peppers, garlic and ginger, cooking for 2-3 more minutes.  Add stock, coconut milk, beans, raisins and curry powder.  Simmer uncovered, stirring occasionally, until liquid is reduced and thickened slightly, and chicken and veggies are very tender, this can take 30 to 45 minutes. Add salt and pepper, if needed.

Variation:  I add what ever veggies are in season that can handle a long simmer in place of the green beans:  winter squash, cauliflower, sweet potatoes, summer squash, kale, etc. or a mix of them.  I usually do not use delicate greens (unless you stir in at the end), or broccoli (I don’t like mushy broccoli), snow peas, etc. that would turn to mush.  Drained and rinsed chickpeas are also a nice addition.  Sometimes we sprinkle roasted cashews or pepitas (pumpkin seeds) over the top when serving.

To freeze: Divide and place in 4 8×8 pans, or 4 gallon sip-closure freezer bags. Cover and freeze.

To serve: Thaw.  If in pan, uncover and bake at 375 for 15 minutes. Turn/stir the chicken and bake for another 15 minutes. If in bag, pour into pan and heat through. Serve over rice, quinoa, or gluten free pasta.

Containers Needed:            4 8×8 pans or 4 gallon zip-seal freezer bags

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Angela’s note:  Use cooking apples in this recipe.

Pork Roast with Apples and Pears              (Quad of original recipe)            

Servings: 16-20

Author/Source: adapted from Chase, Erin. (2009). The $5 Dinner Mom Cookbook. New York: St. Martin’s Press

6 pounds pork roast or loin, divided into 4 1 1/2 lb portions

4 cups apple juice

4 cups onion, chopped

4 each apples, peeled & sliced

4 each pears, peeled & sliced

In 4 gallon freezer bags divide each of the last three ingredients and place in bags. Place a 1 1/2 lb portion of pork in each bag. Pour in 1 cup of apple juice to each bag. Seal and freeze.

To serve: Thaw. Cook in slow cooker on LOW for 8 hours.

Containers Needed:            4 gallon freezer bags

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Asian Pork (Roast)                                  (Quad of recipe)            

Servings: 16-20

Author/Source: adapted from Chase, Erin. (2009). The $5 Dinner Mom Cookbook. New York: St. Martin’s Press

6 pounds pork roast or loin, divided into 4 1 1/2 lb portions

¼ cups lemon juice

2 cups gluten free soy sauce

12 garlic cloves, minced

4 teaspoons ginger, ground

In 4 gallon freezer bags divide all ingredients and place in bags. Seal and freeze. To serve: Thaw. Cook in slow cooker on LOW for 8 hours.

Containers Needed:            4 gallon freezer bags

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Slow Cooker Black Bean Salsa Chicken

Servings: 18

Author/Source:   Angela @ angelaskitchen.com

4 ½ pounds boneless chicken breast or thighs, chopped

45 ounces canned black beans, rinsed & drained

3 cups frozen corn

4 cups gluten free salsa

2 cups chopped onions (3/4” to 1” pieces)

2 cups chopped green pepper (3/4” to 1” pieces)

1 ½ cups chopped red pepper (3/4” to 1” pieces)

1 cup chopped fresh cilantro

9 cloves garlic, minced

salt and pepper, to taste

Divide ingredients into 4 freezer bags, remove as much air as possible, label, and freeze.

To Serve: Put in slow cooker.  Cook on low for 8 hours. Good served over cooked rice and dipped into with tortilla chips or rolled in gluten free tortillas.  Also good over baked potatoes or baked sweet potatoes.

Containers Needed:  4 gallon freezer bags.  (I freeze this in 2 gallon freezer bags to make 2 meals of 8 servings)

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Don’t forget to join the Gluten and Dairy Free OAMC Yahoo group. We would love to hear about your GFCF OAMC adventures!

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

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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

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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.

Gluten Free-zer Friday – OAM Mom’s October 2009 Dinners & Desserts

Head over to Mj’s for Freezer Food Friday.   Then head back and join in Gluten Free-zer Friday.  We’ld love to have you join in on the fun!

freezer-food-friday

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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.

For Gluten Free-zer Friday this week I am putting up the gluten and dairy free adaptions for Once a Month Mom‘s October 2009 menu.  I changed a couple of recipes completely to still have something delicious, yet simple enough to pull together for gluten and dairy free cooking.  Someday I may have a tutorial post about how to make gluten free ravioli, but I figure it wasn’t a good idea for an already busy cooking day!  ;o)  The “cheese” ball is also being posted today.  Happy cooking!

The original OAM Mom’s October 2009 menu dinners and desserts links:

The instructions and shopping list will be up after I check my math…  I realized something went terribly wrong with my addition!

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You will need to pick the “cheese” sauce you could like to use.  One is nut free, which is a great option for those with tree nut allergies.  Our family likes them both.  You will just need to make one batch of a “cheese” sauce.

Both “cheese” sauces can be found here.

Cashew Cheesy Sauce (makes 3 cups)

1 cup raw cashews

2 cups water

2 oz. or 4 oz. jar pimentos, drained (depending on color desired)

1 cup nutritional yeast flakes

2 tablespoons cornstarch

1 tablespoon lemon juice

1 1/2 teaspoons salt, or to taste

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

In a blender, blend cashews to a fine power. Add the remaining ingredients and blend until completely smooth. Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickened, about 5 to 6 minutes. Serve hot.

Mild “Cheese” Sauce or Spread

After it cools this sauce thickens up enough to use this to spread on bread for grilled “cheese” sandwiches.

1/2 cup nutritional yeast flakes (or 1/4 cup nutritional yeast powder)

1/4 cup corn starch

1 tsp. salt

1/2 tsp garlic powder

2 cups water

1/4 cup GFCF margarine (such as Earth Balance Buttery Spread)

1 tsp. prepared GFCF mustard

Mix dry ingredients in a saucepan.  Whisk in water.  Cook over medium heat, whisking, until it thickens and bubbles.  Cook 30 seconds, then remove from heat.  Whip in margarine and mustard.  It will thicken as it cools but will thin when heated.

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Dairy Free Pumpkin Cheese Ball

Servings: 16-20

Author/Source:  Angela at angelaskitchen.com                        DOUBLE

1/2 cup pumpkin puree

3 cups raw cashews

1 1/2 teaspoon salt

2 tablespoons nutritional yeast

2-4 tablespoons lemon juice

4 tablespoons fresh chives, minced

3/4 cup chopped pecans, toasted

Put pumpkin puree into a sieve lined with cheese cloth and set over a bowl.  Allow to drain while cashews soak.

Soak cashews in room temperature water for an hour.  Drain and rinse cashews. Drain cashews really well, blotting if necessary.

Put cashews, pumpkin puree, nutritional yeast and salt into a food processor or high-powered blender (such as a Vita-Mix).  Process until smooth.

Slowly add lemon juice a tablespoon at a time, checking the consistency after each addition. You will be shaping it, so do not thin it too much (this will vary GREATLY depending on size of cashews, their freshness, the hardness/softness of your water, etc).  Use less juice to keep it dryer. It will firm up more as it chills.  Stir in minced chives.

Divide mixture into 2 parts.  Shape each part with your hands into a ball.  Put the chopped toasted pecans in a shallow plate and carefully roll each ball in the pecans.  Completely cover the outside of each ball with pecans.

Wrap each in plastic wrap.  Put wrapped “cheese” ball into a quart sized freezer bag, remove as much air as possible, seal, label and freeze.

To serve: Thaw in refrigerator. Place on a serving platter. Score sides with a knife to resemble a pumpkin and add celery leaves for a stem.

Containers Needed:            Plastic Wrap & 2 Quart Freezer Bags

Note from Angela:  You will need 4 double crusts and 2 single crusts for this freezer menu (bring on the pies, baby!).  You will be making 2 double batches of dough (below) and a single batch of dough (below the double).  I DO NOT recommend making anything larger than a double batch at a time for the pie crust recipe as your crusts will not turn out well….  Trust me on this.


Double Batch Gluten Free Pie Crust (makes two generous-sized double crusts)

Source:  Angela Litzinger of angelaskitchen.com

*****Make 2 batches *****– you will have better crusts than if you try to make a quad batch.  One double batch for 2 Freezer Apple Pies and one double batch for Meat Pies.

2/3 cup brown rice flour

2/3 cup sourgum

1 1/3 cup tapioca flour

1 1/3 cup potato starch

4 tablespoons cornstarch

8 teaspoons sugar
 or cane juice crystals

3 teaspoons gluten-free baking powder

2 tablespoons xanthan gum

2 teaspoons salt

2 cups shortening, cut into  1 “ chunks and chilled
 (I use organic palm shortening)

2 cold egg
 or flax seed equivalent (using golden flax seed – 2 T ground flax + 4 T warm water)

4 teaspoons apple cider vinegar

4 tablespoons ice cold water

1/2 cup more ice cold water, as needed

Whisk together rice and tapioca flour, potato and cornstarch, sugar, baking powder, xanthan gum, and salt into a mixing bowl.  Cut cold shortening into dry ingredient. Blend with a pastry cutter until shortening is incorporated into the dry ingredients.  Beat egg with vinegar and 2 tablespoons cold water; Pour over flour mixture and toss together with a fork.  If more water is needed for dough to hold together when squeezed, then sprinkle one tablespoon of cold water at a time onto the dough, up to an extra 1/4 cup water.  Form dough into four balls with your hands.  Place each dough ball onto a sheet of plastic wrap and flatten into a disk about 1 to 1 1/2″ thick.  Wrap disks well in plastic and chill for at least one hour.

Remove dough from the fridge.  Working with one disk at a time, unwrap dough.  Place on plastic wrap and add another sheet of plastic wrap onto of dough disk.  Roll out the dough between to sheets of wax paper. The dough should be about 1 1/2 inches larger in diameter than the pie pan.
 Peel top sheet of plastic away from dough.  Slip hand underneath plastic wrap and crust.  Using the plastic wrap to help support the dough, flip crust into pie pan.  Remove the sheet of plastic wrap. Trim excess dough and crimp edges to form a decorative border.

Note:  You can freeze disks of pie dough.  Wrap the disks well.  When ready to use, allow to thaw over night in the refrigerator.  When thawed, shape and bake.

Single Batch Gluten Free Pie Crust

1/3 cup brown rice flour

1/3 cup sourgum

2/3 cup tapioca flour

2/3 cup potato starch

2 tablespoon cornstarch

4 teaspoon sugar
 or cane juice crystals

1 1/2 teaspoon gluten-free baking powder

1 tablespoon xanthan gum

1 teaspoon salt

1 cup shortening, cut into  1 “ chunks and chilled
 (I use organic palm shortening)

1 cold egg
 or flax seed equivalent (using golden flax seed – 1 T ground flax + 2 T warm water)

2 teaspoons apple cider vinegar

2 tablespoons ice cold water

¼ cup more ice cold water, as needed

Follow instructions for the double batch, but make 2 disks of dough instead of 4.

Freezer Apple Pie (half recipe – makes 2 pies)

Source:  Angela at angelaskitchen.com

12 cups apples, peeled and sliced 1/4 inch (use a peeler/slicer)

2 1/2 tablespoons lemon juice

3/4 cups sugar or cane juice crystals

3/4 cups brown sugar

3/4 cup corn starch

2 1/2 teaspoons ground cinnamon

3/4 teaspoons ground nutmeg

3/4 teaspoon salt

2 1/2 cups apple cider

Toss the apple slices with the lemon juice in a large bowl.

In a large stock pan, whisk sugars, cornstarch, cinnamon, nutmeg and salt.  While still whisking, slowly add apple cider.  Put pot over medium-high heat and bring to a low boil.  Boil for two minutes, stirring constantly.  The cider mixture will be very thick.

Add apple slices and lemon juice to pan and carefully fold apples into cider mixture.  Cook for about 8 minutes, stirring often.  Apple will be partially cooked and more tender, NOT mushy.  Allow mixture to cool for half an hour uncovered, then place into the refrigerator to cool completely.  (Note:  After the filling is cool, you can divide into two freezer containers or freezer bags, label and freeze.)

If making pies, divide into pie tins containing chilled pie crusts.  Return filled crust to refrigerator while making the pies’ top crusts.  Put top crust on pie, flute crust edge, cut steam vents in the crust.  You can brush the top of your pie with an egg wash of and egg mixed with 1 tablespoon of water (for egg free use flax seed goop using golden flax), sprinkling with cinnamon sugar to finish the crust.  Now, freeze your pie in the coldest section of your freezer.  When frozen, wrap your pie with freezer weight plastic wrap or slip into a large freezer bag, removing all the air.  Label pie with type of pie, date and baking instructions.

When ready to bake your pie:  Remove from freezer.  Unwrap pie and place on a cookie sheet.  Bake for 350 degrees for 50 min to and hour.  Pie is done when apples are tender, crust is golden and filling is bubbly.  Allow pie to completely cool before slicing to allow the filling to set.

Containers Needed:    plastic wrap, and 2 9-inch pie pans

Pumpkin Pie

Servings: 16

Author/Source:  Angela at angelaskitchen.com                        SINGLE

2 – 15 oz cans pumpkin

1 ½ cups packed brown sugar

2 tablespoons cornstarch

2 teaspoons gluten free vanilla flavoring

1 ½ teaspoons ground cinnamon

1 ½ teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon salt

6 eggs

3 cups canned coconut milk (not light!)

2 unbaked gluten free pie shells

Remove the pie pastry from the refrigerator, and allow to warm up a bit until you can easily roll it out, but it is still cool.  Roll out crusts (use plastic wrap – crust tutorial is here.) Line two pie plates with a pie crust, crimp edges of crust, and prick bottom of dough all over with a fork.  Freeze the crusts for about 15 minutes while you make the pie filling.

Preheat oven to 375 degrees.

Thoroughly mix together pumpkin, brown sugar, cornstarch, vanilla, salt and spices. Add eggs and coconut milk and mix until well blended. Pour filling into 2 chilled 9 inch unbaked pie shells.  Bake in a 375 degree oven for 15 minutes. Reduce heat to 325 degrees and continue baking for 50 to 55 minutes or until an inserted knife comes out clean. (If crust browns too quickly put foil around the pie crust edges). Remove from oven and allow to completely cool. Wrap in plastic wrap and foil, place in gallon freezer bag and freeze.

To serve: Thaw slowly in refrigerator. You may reheat until warmed in the oven at 350 degrees if desired.

Containers Needed:            2 9-inch pie pans & 2 gallon freezer bags

Pumpkin Enchiladas Casserole

Servings: 16

Author/Source:  Angela at angelaskitchen.com                        DOUBLE

If you have leftover chicken or turkey, this is a good dish to use it up on.  Shed the meat and layer before the beans.

2 Tablespoons oil

2 cups onions, diced

16 cloves garlic, minced

4 (15 oz) cans pumpkin puree

4 cups gluten free chicken stock or broth

8 oz. can of diced mild green jalapeno chiles, drained

2 teaspoons chili powder

½ teaspoon nutmeg

salt and pepper to taste

2 cans back beans, drained and rinsed

2 cans pinto beans, drained and rinsed

2 – 12 oz jars roasted bell peppers, drained and chopped

2 cups “cheese” sauce of choice

37 gluten free corn tortillas (6-inch)

Place a large skillet over medium-high heat with 2 tablespoons oil. Once the oil has heated, add the onion, and seasoning well with salt and pepper. Sauté for 4-5 minutes, until onions soften. Add garlic and continue to cook for another minute.  Stir in pumpkin puree, stock, jalapenos, chili powder, nutmeg and check if it needs more salt and pepper. Remove sauce from heat.  Pour one cup of sauce in the bottom of each 8×8 pan.  Lay dividing one tortilla in half, fit 3 tortillas into the bottom of pan overlapping an covering as well as possible.  Sprinkle with half of the black beans, half of the pinto beans, and half of the roasted bell peppers.  Pour ½ cup of sauce on layer.  Repeat layer starting with tortillas, then both beans, peppers and another ½ cup sauce.  Top with the final layer of tortillas.  Pour final pumpkin sauce on top (about 1 cup).  Warm “cheese”  sauce until you can pour it.  Drizzle “cheese” sauce over each casserole.  Freeze.

To serve: Thaw.  Bake at 350 degrees for 45 minutes – 1 hour or until bubbling.

Containers Needed:            4 Deep Dish 8×8 pans

Meat Pie

Servings: 16

Author/Source: adapted from Doiron, Jane. “Meat Pies.” Recipe. Make-Ahead Meals For Busy Moms. Denver, Colorado: Outskirts Press, 2009. 140-141.    Adapted by Angela at angelaskitchen.com                                SINGLE

Double recipe of gluten free pie crust (4 disks), thawed

5 potatoes, peeled & quartered

½ teaspoons  salt

1 3/4  pounds ground beef

1 3/4  pounds ground pork/sausage (be sure GF!)

½ cup  onion, diced

1 1/4 teaspoons seasoned salt

1 ½ teaspoons poultry seasoning

1 – 20 oz bag of frozen mixed veggies of choice

Set a steamer basket into a large pot.  Fill with enough water to come just below the basket.  Bring Water to a boil.  Place potatoes in basket and reduce water temperature to a simmer.  Cover pot and cook until potatoes are tender, about 15 to 20 minutes. While potatoes are cooking, brown the meat and onion in a large skillet over medium heat, stirring occasionally. Drain the meat. Pull the cooked potatoes from steamer basket and mash with a potato masher. Add potatoes, seasoned salt, and poultry seasoning to the meat and mix well. Stir in the frozen veggies.  Set aside to cool.

Remove the pie pastry from the refrigerator, and allow to warm up a bit until you can easily roll it out, but it is still cool.  Roll out crusts (use plastic wrap – crust tutorial is here).  Line two pie plates with a pie crust and fill with the meat stuffing evenly. Cover with top crusts and trim the edges with a sharp knife. Seal the edges together by pressing a fork all the way around the rim. Cut a slice in the center of the crust to vent. Cover well with plastic wrap and foil. Label and freeze. To serve: Thaw at least 24 hours in refrigerator. Bake at 400 degrees for 40-45 minutes or until golden brown.

Containers Needed:            Plastic wrap & 2 9-inch pie pans

Slow Cooker Cassoulet

Servings: 24

Author/Source:  Angela at angelaskitchen.com                        TRIPLE

24 oz. kielbasa, halved lenghtwise and cut into 1/2-inch pieces (be sure GFCF, nitrate free prefered)

3 – 20 oz pkgs boneless, skinless chicken thighs, cut into 1-inch chunks

4 1/2 cups baby carrots, cut into 1/2-inch chunks

3 green or red pepper, cut into 1/2-inch pieces

3 cups chopped onion

9 garlic cloves, minced

6 (15-oz.) cans Cannellini beans, drained & rinsed

3 cans (14.5 oz) Italian style tomatoes

4 1/2 cups chicken broth

1 1/2 cup dry white wine (you can use more stock if desired)

2 1/4 teaspoon dried thyme

3/4 t allspice

3/4 teaspoon ground black pepper

3/8 teaspoon ground red pepper

6 Tablespoons snipped fresh parsley

2 – 10 oz. containers frozen spinach, thawed, water squeezed out

Dividing each ingredient into 4 parts, put 1/4th of each chicken, carrots, peppers, onion, garlic, beans, tomatoes, broth, wine, thyme, allspice, black pepper and red pepper into a gallon sized freezer bag.  Remove as much air as possible and seal.  Mix parsley and spinach together.  Divide into 4 pint sized freezer bags.  Remove as much air as possible and seal.  Package large and small bag together (I do this by putting the large and small bag into another larger freezer bag), label and freeze.

To serve:  Thaw.  Put contents of large bag into slow cooker and cook on low for 7 to 8 hours or on high 3-1/2 to 4 hours.  Just before serving, stir in fresh parsley and spinach.  Serve with some crusty gluten free bread and a green salad.

Containers Needed:            4 gallon sized freezer bags and 4 pint sized freezer bags.

French Baguette Casserole

Servings: 16-20

Author/Source: adapted from Sandie @ inncuisine.com found via themushroomchannel.com           altered by Angela of angelaskitchen.com                        DOUBLE

24 ounces fresh spinach, rinsed well

3 loaves gluten free bread of choice (I use my GF French Bread, but a triple batch of Noah’s Rolls work really well in this)

1 cup red onion, thinly sliced

16 ounces mushrooms, sliced

3 teaspoons ground cumin

1 cup of “”cheese” sauce of choice

12 each eggs

4 cups unsweetened milk substitute of choice

To Taste, salt

To Taste, pepper

In a medium stockpot, bring 3 cups water to a boil. Add spinach, cooking 2 minutes. Drain in colander; press out any remaining water by placing spinach in a cotton, kitchen towel and squeezing out moisture. Chop roughly and set aside.

On an angle, cut  gluten free bread into 1/2″ thick slices. Using a basting (or pastry) brush, lightly oil both sides of each slice with olive oil. Spray 4 deep dish 8×8 pans with non-stick cooking spray, and line the bottom of dish (and sides if necessary) with the prepared bread, slightly layering and overlapping the slices.

Over medium heat, warm a few tablespoons of olive oil in a large skillet. Add the onion and saute until fragrant, about 40 seconds. Add sliced mushrooms and cook 5 minutes more, stirring frequently. Add ground cumin and spinach, stirring to combine.

Layer cooked onion/mushroom/spinach mixture over the bread, spreading evenly. Warm “cheese” sauce until pourable.  Drizzle the “cheese” sauce over the vegetables evenly. In a large bowl, whisk eggs and milk with salt and pepper to taste. Gently and evenly, pour egg mixture over the layered bread and vegetables in baking dishes. Cover and freeze.

To serve: Thaw slowly in refrigerator (24 hours+) Bake at 375 degrees uncovered for approximately 40-45 minutes. Knife inserted near center should come out moist, but relatively clean. Remove from oven, allow casserole to cool slightly, then cut into portions for serving.

Containers Needed:            4 deep dish 8×8 pans

Crockpot Cranberry Pork Roast

Servings: 16-20

Author/Source: adapted from Stephanie @ crockpot365.blogspot.com                                    QUAD

6 pounds boneless pork loin

4 teaspoons ground ginger

2 teaspoons dried mustard

2 teaspoons salt

1 teaspoons pepper

8 Tablespoons cornstarch

64 ounces canned whole berry cranberry sauce

1 1/3  cups raisins

4 cloves garlic, minced

1 1/3 cups cranberry juice

2 Tablespoons lemon juice

Directions:

In 4 gallon freezer bags, divide dry spices and cornstarch and add meat (1.5 lb portions). Shake to coat. In a large bowl mix cranberry sauce, sugar, raisins, garlic, cranberry juice, and lemon juice. Divide and pour over meat. Freeze.

To serve: Thaw. Cover and cook in slow cooker on low for 8 hours, or high for about 4.

Containers Needed:            4 gallon freezer bags

Islander Pork Roast

Servings: 16-20

Author/Source: adapted from Stacy@recipesformoms.com                                    QUAD

6 pounds boneless pork loin

2 teaspoons ground cloves

15 ounces canned mandarin oranges

2 cups canned crushed pineapple, with juice

8 Tablespoons gluten free soy sauce

2 teaspoons pumpkin pie spice

1 teaspoons ground pepper

If you bought a large pork loin divide it into 4 1.5 lb loins. Rub each pork loin with ground cloves, place in 4 separate gallon freezer bags. Pour equal amounts of in mandarin oranges into each bag. In a small bowl, combine remaining ingredients; pour over pork.

To serve: Thaw. Cook in slow cooker on high for 4-5 hours (or low for 8 hours) until the internal temperature reaches 160 degrees.

Containers Needed:            4 gallon freezer bags

Gluten Free-zer Friday – Barbeque Glazed Chicken or Pork

Head over to say “Hi!” to MJ of Freezer Food Friday fame and give her good wishes for her health.  Sounds like she hasn’t been feeling too well.  I hope you feel better soon MJ!  Then come on back and link your gluten free freezer recipe!

freezer-food-friday

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Participating in 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.

Barbeque Glazed Chicken or Pork

4 Tablespoons olive oil

4 Tablespoons gluten free ketchup (I like fruit juice sweetened)

4 Tablespoons brown sugar (or 2 T honey and 1 T molasses)

2 Tablespoons gluten free, reduced sodium soy sauce

1 Tablespoon gluten free Worcestershire sauce

1 Tablespoon lemon or lime juice

1/2 teaspoon pepper

2 to 2 1/2 pounds boneless chicken or pork

Put all ingredients into a large zip-closer freezer bag.  Seal.  Squish the ingredients around in the bag until the sauce is mixed and the meat is coated.  Open a small section of the zip-closer and remove as much air as possible.  Seal bag, label and freeze.

To cook: Thaw meat.  When thawed grill over medium low heat until meat is cooked through, or bake at 35o  for about 1 hour (flipping partway through cooking time) until meat is cooked and juices run clear.


Slow Cooking Thursday – Sesame Slow Cooker Ribs

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

Whew!  It’s been awhile since I joined in with Slow Cooking Thursday.  When it was so crazy around here, I just stuck with family favorites and things from the freezer for the crock.  Such a life saver when the schedule is packed!  Head over to Sandra’s for Slow Cooker Thursday and join in the fun!

Sesame Slow Cooker Ribs

Serves 8-10

5 pounds country-style ribs (boneless, pork or beef)

2 medium onions, thinly sliced

Sauce:

1/2 cup packed dark brown sugar

3 Tablespoons corn starch **

1/2 cup  gluten free soy sauce

1/2 cup gluten free ketchup

1/4 cup honey

2 Tablespoons rice or white wine vinegar

4 cloves garlic, minced

1 teaspoon ground ginger (or one Tablespoon fresh finely minced ginger)

1/4 to 1/2 teaspoon red pepper flakes (optional and to taste)

When done cooking:

3 Tablespoons toasted sesame seeds

3 green onions, thinly sliced

Mix brown sugar and corn starch sauce in a bowl (this will eliminate the corn starch from clumping).  Mix the rest of the sauce ingredients into the brown sugar mixture, blending well.  In a 6 quart slow cooker, layer onions and ribs, pouring some sauce on each layer before adding the next.  When all onion and ribs are in the slow cooker, pour the remaining sauce over all.  Put lid on slow cooker.  Cook on low for 7-8 hours or until pork it cooked through and tender.  Right before serving, sprinkle ribs with sesame seeds and green onions.    Yum!

**If you cannot use corn starch:  At the end of cooking time, remove 1/2 cup of liquid from crock pot and allow to cool.  to do this quickly, you can place the bowl of liquid carefully into a larger bowl with ice water (this is and ice water bath).  After liquid cools, whisk 3 tablespoons arrowroot into the liquid, mixing well.  Add arrowroot mixture back into the crock pot, allowing to cook until the rib sauce has thickened.

June 2009 Daring Kitchen Challenge- Chinese dumplings/potstickers

The Kitchen at 200 x 170 (largest)

This month’s challenge is a family recipe from Jen of Use Real Butter.  It is one of the things I used to LOVE back in the ol’gluten filled days – potstickers!  I made a dough last year for mu shu wraps that at the time I thought I would try as a potsticker wrap, but, you know how it goes, I got busy and never quite got to it.  So, here we are, a year later, and it took the amazing Daring Cooks to get me to remember and try it.  Thanks guys!  I am so glad I did.  The fillings used were very tasty.  Jen is one lucky girl having grown up on these every weekend!

This does take a bit of time to put together (think roll, fill, fold and pinch – over and over and over and over…), but I think the results are worth it.  I have missed these.  I am putting these up in the freezer for Mommy treats (okay, I’ll share…) and for guests and just to have on hand.  I will put the freezing instructions and some other filling options on the blog Friday for Gluten Free-zer Friday, so stay tuned!

The Challenge: Chinese dumplings/potstickers (aka gyoza in Japanese)

Challenge by Jen of Use Real Butter (family recipe) adapted to gluten free by me

Jen says:  “It’s a basic concept: a filling inside a dough wrapper, sealed, and cooked. This delicious theme runs through many cultures and is among the more popular bites at Chinese restaurants – especially dim sum. The recipe I provide is based on my family recipe. There is a lot of wiggle room and I encourage you to explore. If you’ve made them before – great! Now try something different!”

Gluten Free Potsticker Wrappers (same as the Mu Shu Wraps) by Angela Litzinger

Made a few more than 2 dozen…  You will need to double this to have enough dough for the filling.

1 cup finely ground rice flour

1/4 cup sweet rice flour

1 1/4 cups water

1/2 – 1 cup tapioca flour/starch

Place rice and sweet rice flour in a pan.  While mixing, add water.  Cook over medium heat, stirring constantly until flour is cooked and very, very sticky.  Remove from heat.  Place sticky dough into a mixing bowl.  Add 1/2 cup tapioca flour to bowl and mix with paddle attachment of your mixer.  Allow dough to cool.  When cool, remix.  If dough is too sticky to handle, sprinkle dough with 2 – 3  tablespoons of tapioca flour at a time and mix (this will depend on the humidity in your area).  When you have a dough you can pull off pieces and not have stick to your hands (think play dough consistency – Yum), it is ready.

Roll slightly smaller than walnut sized pieces of dough, flatten into a disk, place on lightly “floured” (use tapioca flour/starch) plastic wrap, roll out dough with a rolling pin, rotating dough/flipping dough over so that wrap is evenly rolled out, using plastic wrap if needed to help pick up dough.  I made 3 1/2 – 4” rounds.

About this size for the dough…

Look how thin this rolls out even though it is a gluten free!  Woo!

Check Jen’s post on how to fill and shape the dumplings.  I wet the edge of the round with a bit of water to get the edges to stick if the pleating wasn’t sticking, but the dough mostly stuck to itself.  Remember that gluten free dough is a bit fragile, so you be gentle to your dough.  Any rips and tears I had were pretty easy to put back together, however.  I did have to place the dumpling dough with the filling on a tray, then pleat, instead of pleating in my hands as the dough couldn’t take too much rough handling…

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Dumplings ready for cooking.

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To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.

To steam: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface in a steamer basket with lid. Steam covered for about 6 minutes.

To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.

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photoMy tasty potstickers.

(Sorry about the photo quality.  Iphones are great, but maybe not for food photos…)

Jen’s Family Potsticker Fillings:

pork filling:
1 lb (450g) ground pork (I used ground turkey – do NOT use low fat ground turkey- because that is what I had, but will use pork next time)
4 large napa cabbage leaves, minced
3 stalks green onions, minced
7 shitake mushrooms, minced (if dried – rehydrated and rinsed carefully)
1/2 cup (75g) bamboo shoots, minced
1/4 (55g) cup ginger root, minced
3 tbsp (40g) soy sauce (use a gluten free one!)
2 tbsp (28g) sesame oil (I used toasted sesame oil)
2 tbsp (16g) corn starch

I also added 2 cloves minced garlic, because I’m crazy like that…

OR

shrimp filling:
1/2 lb (225g) raw shrimp, peeled, deveined, and coarsely chopped
1/2 lb (225g) ground pork
3 stalks green onions, minced
1/4 cup (55g) ginger root, minced
1 cup (142g) water chestnuts, minced
1 tsp (5g) salt
3 tbsp (40g) sesame oil
2 tbsp (16g) corn starch

Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).

dipping sauce:

2 parts soy sauce (use a gluten free one)
1 part vinegar (red wine or black)
a few drops of sesame oil (again, I like the toasted sesame oil)
chili garlic paste (optional) (use a gluten free one)
minced ginger (optional)
minced garlic (optional)
minced green onion (optional)
sugar (optional)

Thank you,  Jen, for this challenge.  It has inspired me and brought back an old friend to my dinning table!  I will be making, and freezing these with various fillings to enjoy whenever the mood strikes…  Knowing myself, that mood should be very often!


I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

Gluten Free-zer Friday – Swedish Meatballs

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

 

Head over to MJ’s for Freezer Food Friday

freezer-food-friday

 

If you have a freezer recipe to share that is gluten free, link back here and join in on Gluten Free-zer Friday.  I’ld love to have ya join in!

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Participating in 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. 

 

Swedish Meatballs

(serves 8 – I like to double this to eat one, and freeze one for our family)

 

1 pound ground beef

1 pound ground pork

3 cups dry, finely ground gluten and dairy free bread crumbs

3 cups milk substitute (almond, rice, etc.), divided

4 eggs

4 cloves garlic, minced

salt and pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon ground alspice

3 tablespoons olive or coconut oil

2 tablespoons corn, arrowroot or tapioca starch

3 cups beef broth

 

For serving:  Gluten-free noodles, fresh chopped parsley, lingonberry sauce…

 

Preheat oven to 475 degrees.

 

In a large bowl, mix bread crumbs and  1/2 cup of milk substitute and eggs.  Allow to soak for a couple of minutes.  Add beef, pork, garlic, 2 teaspoons salt and 1/2 teaspoon pepper, nutmeg and allspice.  Mix until combined.

 

Using a tablespoon, scoop up a rounded amount and form mixture into meatballs.  Place meatballs on two rimmed baking sheets.  Alternatively, you can place the meatballs on a cooling rack set on the baking sheet to allow the fat to drain (this is what I do).  Bake meatballs for 8 to 12 minutes until cooked through, checking them partway through and rotating the pans.  Allow meat balls to cool, then divide into 2 separate freezer containers or freezer bags.

 

To make sauce, heat oil in a saucepan, over medium-high heat.  Whisk oil and add starch to oil while whisking, cooking starch and oil together not letting mixture brown.  Still whisking, slowly add the last cup of milk substitute and beef broth, whisking until smooth.  Bring mixture to a boil, then reduce heat and simmer until thickened slightly.  Allow mixture to cool then divide sauce into the two freezer containers.  Gently mix sauce with the meatballs, remove air from the freezer bag or container, seal and lable.

 

To serve:  If having right away, do not allow meatballs and sauce to cool.  Mix meatballs and sauce and serve over gluten free noodles.  Top with chopped fresh parsley, if desired and some lingonberry sauce and a salad on the side.

 

If frozen:  Thaw meatballs and sauce.  Reheat in sauce pan, stirring carefully to not break apart meatballs, adding water or milk substitute as needed to thin sauce.  Serve over gluten free noodles.  Top with chopped fresh parsley, if desired and some lingonberry sauce and a salad on the side.

Gluten Free-zer Friday – Peanut Butter Marinade

This is great on pork or chicken.

 

Peanut Butter Marinade

 

3/4 cup pineapple juice

3 tablespoons gluten free soy sauce

3 tablespoons peanut butter (no sugar, smooth or crunchy)

1 /2 tablespoon finely minced fresh garlic

1/2 tablespoon finely grated fresh ginger

1/2 teaspoon red pepper flakes

2 pounds boneless pork chops, pork tenderloin or boneless skinless chicken 

 

Mix all ingredients except meat into a gallon sized freezer bag.  Add meat, seal bag and mix marinade around meat.  Open bag slightly and remove as much air as possible, then seal bag.  Label bag and freeze.

 

When ready to cook:  Thaw meat and marinade overnight in the refrigerator.  You can slice meat thinly and thread onto skewers, cut into cubes and use for kabobs, grill or stir fry with veggies.

 

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

Gluten Free-zer Friday – Easy Pork Chops

Head over to MJ’s for Freezer Food Friday and see what’s in her freezer.  Then come on back and link your gluten free freezer recipe!

freezer-food-friday

Lindsay at Passionate Homemaking had a great Nutritious Freezer Meal Carnival on January 20th you will want to check out.  There are even gluten free and gluten and dairy free recipes on the list.  Woo-hoo!  Gotta love it!  


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Participating in 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. 

Easy Pork Chops

8  pork loin chops
6 tablespoons gluten-free soy sauce
6 tablespoons gluten-free ketchup (we prefer fruit juice sweetened)
4 teaspoons honey

Place pork chops in freezer zip-seal bag. Mix remaining ingredients and pour over chops.  Label and freeze. To reheat, thaw overnight and bake in baking dish at 350 degrees for 45 minutes or until pork is cooked through.
Serve with a rice or quinoa pilaf and roasted spiced potatoes (try adding sweet potatoes to the mix – yum!) and a salad.