gluten-free

All posts in the gluten-free category

Crock Pot: BBQ Pulled Pork

Published January 15, 2016 by lynn k scott

Before heading out the door for work yesterday, I managed to start the crock pot so dinner would be done when I arrived home.

I had thawed some boneless pork roast.  You can use the bone-in kind too, but you just have to remove it from the bone.   That’s a time-consuming task that I’m willing for forego the majority of the time, esp. when we’re talking pennies on the dollar for boneless.

I cut the meat into chunks and placed them in the crock pot.  Then sprinkled with salt, pepper, cumin and paprika.  After giving the meat a quick toss so spread the seasonings around, I added about a cup or so of (homemade) vegetable stock.  I then added roughly a quarter cup of BBQ sauce (gluten-free, of course).  Gave then crock a quick stir, add the lid, set on low for 6 hours and off to work I go.

When I come home, the pork chunks are a bit browner and ready to be shredded.

wp-1452890540243.jpg

The easiest way to shred these is put the pork in a bowl with some of the cooking liquid (1/4-1/2 cup or so).  Take your hand mixer and begin shredding.  No need to tear apart with two forks, the blender is king for this task!

wp-1452890547724.jpg

Once the pork is shredded, you can add a bit more liquid if you think the meat needs it.  If not, you can add more BBQ sauce or serve it on the side.  Take the shredded meat, pile onto a hamburger bun and enjoy.  When I could still eat hamburger buns, before I added the top of the bun, I’d add some mayo-free coleslaw.  Heaven on a bun!

wp-1452888614292.jpg

Mayo-Free Coleslaw

Published January 15, 2016 by lynn k scott

I was excited to post this coleslaw that I made last night.  It’s the second time making it since originally find it in a friend’s Facebook post.

I thought I had taken pictures of my prep work, but apparently I hadn’t.  Then I only took one picture of the final product and managed to delete it upon reviewing pictures.  UGH! How am I supposed to blog about it without sharing pictures?  UPDATE:  I uploaded the pic to WP before my deleting spree took effect.

Never fear…Google to the rescue!  I actually tracked down the exact recipe from another food blog!  The recipe is really simple.  I like that it only has a few ingredients and one of them isn’t mayonnaise.  I have never liked the creamy oil and egg concoction.  I’d go without eating than eat a sandwich with mayo slathered all over it.

Not to mention, mayo-free means less calories.  No longer need to worry about spoilage for a summer picnic.  I know for some people it won’t be the same.  As I never jumped on the mayo bandwagon, I wasn’t missing anything and I am more willing to try dishes such as this.  Using fresh ingredients also means I can guarantee it’s gluten-free, which is a requirement for my diet.

Another reason I like this recipe is the use of fresh lemon juice, instead of vinegar.  Don’t get me wrong, I love vinegars; have 6 variations in my pantry.  I like the “pop” of flavor from the lemon and its zest.  This recipe also uses honey instead of sugar.  I have significantly cut refined sugar from my diet; including my coffee!  I’ve noticed how sluggish I used to be once my sugar-high crashed like the waves against a shoreline in a Category-5 hurricane.  It’s nice to be free of those highs and lows.

I’ve listed in the ingredients and recipe below, but please visit the website to see the amazing pictures of this simple, yet tasty, coleslaw.

Ingredients

  • 1/4 small red cabbage
  • 1/2 small green cabbage
  • 1/2 carrot, shredded
  • zest of 1/2 lemon
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Remove any tough outer leaves from the cabbage.
  2. Trim the core and any tough stems from the cabbage and thinly slice.
  3. Add to a bowl with the shredded carrot, lemon zest, lemon juice, olive oil, honey, salt and black pepper. Toss to combine.
  4. Serve this right away for more of a salad, or store it in the fridge overnight for a slaw that’s more pickled.

Yield: 6-8 servings

Originally found on:  http://www.pbs.org/food/fresh-tastes/no-mayo-coleslaw

Review of Sweet Potato/White Potato Gratin

Published January 14, 2016 by lynn k scott

Yesterday, I reblogged a post about a Sweet Potato and White Potato Gratin.  It looked so good that I had to try the recipe.  So I did; last night.  Here’s my review of the recipe.

First, it’s a very easy recipe to follow.  The above link has the recipe and directions, should you want to try for yourself.

First I shredded the cheese.  I don’t use pre-shredded, because they add a coating to the cheese to keep it from sticking.

wp-1452792316118.jpg

Then I mixed up the spices….

                                      wp-1452791991817.jpg

I used Tarragon instead of Rosemary, because that’s what I had on hand.  I don’t think it hindered the final result at all.

I have a mandolin that has two thickness settings.  So I set it on thin and then just sliced what I needed for the recipe as I was layering the sweet and white potatoes.  I didn’t need to soak them in water, as the recipe calls for, by doing it this way.  The nice thing about using Yukon gold, or any potato with a thin skin, is you don’t have to peel the potatoes first. You can just slice them after you give them a good rinse.

I continued following the directions and started layering the potatoes.  I prefer to us scallop design (overlapping).

wp-1452792771798.jpg

I admit, it’s not the prettiest dish when all is said and done.  It’s a bit dark on the edges, but don’t let that stop you from making this.

wp-1452792921521.jpg

My family, who aren’t “potato people”didn’t care for it.  They chose to eat steamed rice instead of this.  However, this is nothing new.  My husband is Filipino and my daughter is half-Filipina.  Rice is a staple in our house and they would that with every meal if I let them.

I LOVE potatoes.  I tried it, just as prepared and thought it needed a bit more salt and pepper than was originally used in the recipe.  Also, when using 8-oz. of cheese, you will have excess liquid (oil) in the pan because of this.  I’m going to play with the recipe and perhaps mix in a little (gluten-free) flour to correct that.  That’s just my personal preference.

All in all, I think this dish is a keeper.  I really wasn’t in the mood to have chicken last night, with the rest of the family.  So, I prepared some peas and between the potatoes and peas, I had a very nice vegetarian dinner.

If you’re inclined to try the recipe, I’d love to hear your thoughts.

Enjoy!

The Garlic Bread Started It!

Published July 30, 2015 by lynn k scott

Today was like any other day at the office.  Well it was, until someone chose to make garlic bread and make me REALLY hungry.  Having Celiac’s Disease, I couldn’t partake in the glorious garlic-filled aroma that now permeated the office.  I returned to my office, shut the door, hoping to seal off some of the intoxicating smell that comes from garlic.

It didn’t work; sadly.

So here I am, sitting at my desk, thinking about the gluten-free caesar salad I had waiting for me this lunch-hour.  To say it paled in comparison to garlic and butter, dripping from glutenous bread, would be an understatement.  It’s hard trying not consume anything gluten when it smells as if Heaven is relocating to your nose.

I had to make a lunch adjustment.  I took myself to the store to pick up an Udi’s gluten-free pizza. After all, $7.00 for a frozen pizza is better than $20.00 for the same pizza from the local pizza place. Don’t get me started on the over-charging restaurants get away with because it’s “gluten-free”.

I make my way back to the office, preheat the oven, and return when I hear it’s at temperature.  I notice thick plumes of smoke coming up from the burner.  That can’t be good.  I open the oven just enough to have clouds of smoke escape and cloud the office halls along with a burnt smell.

Dang it!  Now, I’m gonna get blamed for this one.  I quickly throw in my pizza and rationalize it’s only 12 minutes of cooking time.  I start to return to my office and see exactly how much smoke is lingering in the halls.  It was probably an unnecessary assumption that the smoke detector would go off and then water would rain down from the ceiling, destroying all our electronic equipment.

OFF!  Back to the kitchen and turn the oven off.  Fan on HIGH!  Open windows and doors.  Not really giving a care the air conditioning is on.  I wait a few minutes before retrieving my pizza.  The cheese is half-melted.  Not fully cooked.  Put it on a plate and into the nuker for a 30 seconds.

It’s official.  This pizza sucks.  The smoke has stopped coming up through the burner.  I use a towel and move the oven rack and start wiping up, what appears to be butter.

That damn garlic bread started all this.  It started my craving, led to the pizza purchase and then it ruined the cooking of said pizza.  I’m left with an office full of smoke and some gluten-free gelato.  Who knew I would need that today?  I am just grateful I picked some up.  It will make me feel better, esp. now that I will be cleaning the oven.

No more pizza at work!

But I Smile Anyway...

Musings and memories, words and wisdom... of a working family woman

A Thomas Point of View

My high horse journalistic point of view

Agatha Chocolats

Mystery Writer & Chocolate Enthusiast

Jo Robin Blog

Introvert Life ● College ● Unqualified Advice on Adulting ● Musings ● Music ● Adventures

518-songofmypeople

A town everyone hates, yet no one leaves...

MSnubutterflies

My Walk..........Living With MS

lifebeyondmommy

A stay at home mothers guide to self discovery

Mio's hot food

food, healthy, delicious, fast, cheap, spicy, hot, kitchen, chicken, pork, fish

Health Without Sacrifice

Eating real and nutritious foods without sacrificing taste

Uldis blog

The only way to get love is to be lovable. It's very irritating if you have a lot of money. You'd like to think you could write a check: 'I'll buy a million dollars' worth of love.' But it doesn't work that way. The more you give love away, the more you get. - Warren Buffet

In Between Moderation

In between overdoing it

itsgoodtobecrazysometimes

A view from the inside of going through the mindfield of the british benefit system if you are disabled

Dandelion Buttons

Bi-polar and occasionally I get to visit the Equator.

THE ALT TO THE ALT

★ KURTBRINDLEY.COM ★