Category Archives: Pork

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



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!


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!


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!  


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.

Asian-Style Ribs and Stir-Fried Bok Choy

Asian-Style Ribs

Stir-Fried Bok Choy


Asian-Style Ribs

For 6 servings:

½ cup gluten and dairy free plum sauce

1 ½ Tbs. gluten and dairy free barbecue sauce

1/4 cup orange juice

1 ½ Tbs. vegetable oil

1 2 inch piece fresh ginger, freshly grated

3 cloves garlic, crushed

2 tsp. cumin

2 loinback pork ribs, cut into section (Loin Chops were on sale, so that is what I will use instead)

Combine plum sauce, barbecue sauce, orange juice, oil, ginger, garlic and cumin.  Pour over ribs and allow to marinate 1 hour or overnight in the refrigerator.  Preheat oven to 350°F.  Cover and bake for 1 hour, or until meat is tender.  Remove and barbecue for 12-15 minutes, turning occasionally, until cooked.

Note:  I didn’t get this marinated as I had to grocery shop in the morning, so I tossed everything in the crock pot at noon and put it on high heat setting.  About 15 min before dinner, I took the chops out, laid them in a jelly roll pan, brushed then with the plum sauce I had left over (about 1/4 cup) and broiled the chops until the sauce glazed the chops.  Keep a close eye on your ribs or chops if you choose to broil, so they don’t burn!

Basic Brown Rice

For 6 servings:

1-1/2 cups long grain brown rice, rinsed and drained

3-3/4 cups water

1-1/2 tsp. olive oil

Combine brown rice and water, oil and a dash of salt in heavy saucepan.  Bring to a boil over medium high heat.  Boil 5 minutes.  Lower heat as low as possible.  Cover pan tightly and let rice simmer 45 minutes without lifting lid. A fter 45 minutes, turn off the heat, and let stand covered 10 minutes.   Fluff with a fork and serve.

Stir-Fried Bok Choy

Slightly altered from The Wisdom of the Chinese Kitchen by Grace Young

For 6 servings:

1 lb. bok choy

2 Tbs. chicken stock

1 Tbs. gfcf oyster sauce (I used a GFCF fish sauce I had in my fridge)

1-1/2 tsp. gluten and dairy free, lower sodium soy sauce

1-1/2 tsp. cornstarch

1/2 tsp. sugar

1 Tbs. vegetable oil

2 slices fresh ginger root

1 clove garlic, crushed and peeled

Separate the bok choy into stalks. Wash in several changes of cold water and drain thoroughly in a colander. Trim 1/4 inch from the bottom of each stalk. Halve each stalk lengthwise and cut stalks and leaves into 2 inch long pieces. In a bowl, combine the stock, oyster sauce, soy sauce, cornstarch, and sugar. Heat a 14 inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1-1/2 tsp. vegetable oil and ginger, and stir-fry 10 seconds, or until ginger is fragrant. Add the remaining 1-1/2 tsp. vegetable oil, bok choy, and garlic, and stir-fry 1-2 minutes, or until leaves are just limp and bok choy is bright green. Restir the stock mixture and swirl into wok. Stir-fry 1-2 minutes, or until the sauce has thickened slightly and lightly coats the vegetables. Serve immediately.

Menu Plan Monday

Menu Plan Monday

Monday, April 30, 2007


Monday, April 30, 2007 – 08:34 AM
disgruntled husband 🙂
I did NOT approve this picture being posted! 😉

Monday, April 30, 2007 – 09:21 AM
Now that’s funny! The pork chop recipe sounds delish!


Monday, April 30, 2007 – 09:25 AM
Love your hubbie’s comment, heehee.
My crockpot doesn’t get used anywhere near often enough.  I think it’s because I hate the cleanup!

Monday, April 30, 2007 – 10:20 AM
LOL your husband’s comment is funny, it’s something my own hubby would do LOL Great menu, thanks for sharing 🙂

Monday, April 30, 2007 – 06:17 PM
It’s definitely a busy time in your house.

Tuesday, May 1, 2007 – 12:25 AM
How cool is that that your hubbie reads your blog 🙂 I haven’t had a chance to try the pancakes yet but will definitely keep you posted!

Have a great week 🙂

Tuesday, May 1, 2007 – 03:16 AM
I added the Lentil spinach recipe just for you.

Tuesday, May 1, 2007 – 10:26 AM
For easy crock pot clean up, try the crock pot liners. They are a dream!!! Ang, now is the time to recall that Friday is potluck!

Slow Cooking Thursday

Thursday, April 19, 2007

3 Comments $manage-tooltip$

Thursday, April 19, 2007 – 10:12 PM
Missed you today!  When are we going to see you? I know you don’t want to hear this, but it’s not the same without you there.  it’s must me being selfish, but I just thought you should know.  My lack of sleep becasue of Max’s night time issues is really making me emotional.  😉

Friday, April 20, 2007 – 06:19 AM
This looks good… thanks for sharing! MJ

Friday, April 20, 2007 – 05:10 PM
This one looks wonderful, my husband LOVES ribs…can’t wait to try 🙂

Happy Birthday, Eva!

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