Braised Cabbage

1-2 tablespoons olive oil
1 onion, sliced
1 small to medium head of cabbage, sliced or shredded but not too finely
4 teaspoons apple cider vinegar
1/2 cup water or broth
1-2 teaspoons caraway seeds
1 medium apple, cored, peeled and sliced thinly
salt to taste
4 teaspoons sugar or sugar substitute equivalent

Heat oil.  Add onions and brown.  Add cabbage and brown.  Add apple cider vinegar, water, caraway seeds.  Heat for about 10 minutes.  Add apple slices.  Cook until tender.  Salt to taste.  Cook an additional 15 minutes.  Add sugar and serve.

Notes:

You can use green or red cabbage for this.

Coconut Curry Sauce

1 tsp vegetable oil
1/4 c finely chopped onion
1 Tbsp minced fresh ginger
2 Tbsp curry powder
1/2 tsp crushed red pepper
1 c chicken stock
1 14 oz can coconut milk

In saucepan, heat oil over medium heat.  Add onion and ginger.  Saute until translucent.  Add curry powder and red pepper.  Cook for another 2 minutes.  Add chicken stock.  Cook until  reduced by one half.  Add coconut milk.  Cook until thickened.  Keep warm until your meat or veggies are ready.  Pour sauce over veggies or meat and rice.  Enjoy!

Shredded Pork

1 pound boneless pork shoulder
1 tomato, rough chopped
1 small onion, cut into fourths
1 carrot. cut into 1 inch chunks
1 stalk celery, cut into 1 inch chunks
1 Tbsp chili powder
1 tsp salt
1/4 tsp cumin seed OR 1/2 tsp ground cumin
1/4 tsp oregano, dried
1/4 tsp black pepper
1 clove garlic, rough chopped
1 bay leaf

Place all ingredients in to a large stockpot with enough water to just cover.  Bring to a boil and reduce.  Cover and simmer for about 90 minutes until pork is tender.  Remove from broth.  Cool.  Shred when cooled.  If pork becomes dry add a little of the reserved liquid.
NOTE:  I use the other reserved liquid to make Rice-Lulu-Roni.  This meat can be used for tacos, burritos, enchiladas, etc.  It freezes well too.  I put some of the reserved liquid into the meat when I freeze it so that it is not too dry when thawed.

San Francisco Rice

This is one of my favorite side dishes but because of all the additives that are put into in commercially AND because of the high cost I no longer buy it.  For many years I went without until I came up with this recipe.

1 Tbsp olive oil
1/4 c gf angel hair spaghetti, uncooked,  broken into 1 inch pieces
1 1/2 c white rice, uncooked
1 medium onion, chopped
6 c gf broth

Basic directions:  Heat oil in large skillet.   Saute noodles until brown.  Add onion and rice.  Saute until rice is brown.  Reduce heat to simmer.  Add broth to rice and cover.  Cook, covered for 15 minutes.  Remove from heat.  Rest for 10 minutes more COVERED.  Fluff with a fork and serve.
There are many things that can be added to this.  Saute mushrooms with the onions and rice.  Add chopped celery, carrots when broth is added.

Coconut Rice With Lime

2 cups jasmine or basmati rice
1 can unsweetened coconut milk
1 cup water
1 teaspoon fresh grated ginger
salt to taste
1/2 teaspoon lime zest
juice of one small lime

Directions:
Combine all ingredients in a 1 1/2 quart sauce pan.  Make sure that all the coconut milk is evenly distributed and is not in clumps.  Bring rice to a boil without the lid.  Once the rice has come to a boil, reduce to a simmer and cover.  Cook on a simmer for about fifteen more minutes.  NO PEAKING!  Remove from heat.  Using a large fork fluff rice and taste to make sure that the rice is completely cooked.  If it is not, return to a simmer with the lid and cook for an additional five minutes. 

Truffled Asparagus

1 large bunch of asparagus
Sea salt
1 - 2 T Truffle oil

Heat oven to 425 degrees.  Clean and trim woody stems from asparagus.  Place on a rack that is oven safe.  Brush with truffle oil.  Roast asparagus to desired tenderness about 10 minutes.  Remove from oven and immediately sprinkle with freshly ground sea salt.

Truffle Oil is different than Olive Oil.  I was able to find mine at Safeway.  It is however quite expensive.  The kind that I was able to acquire is basically safflower oil with the essential oil from truffles added to create the lovely aromatics and the flavor.  I use it sparingly to add flavor to rice dishes as well as vegetables.

Roasted Pork Loin with Apricot Sauce

1/4 c chicken broth
1/4 c soy sauce *
1 clove garlic, minced
1 T dry mustard
1 tsp dried thyme
1/2 tsp ginger, ground
1 small pork loin roast (1-2 pounds)


Combine ingredients in an air tight container or storage bag.  Marinade for at least 4 hours in the fridge, turning several times.

Remove roast from marinade and discard marinade.  Place roast on a rack in a small roasting pan.  Bake uncovered at 425 degrees for about 65 minutes.  Instant read meat thermometer should read about 140.  Remove from oven and cover to retain heat.  The roast will continue to cook while the meat rests.  Allow to rest about 5-10minutes.

Meanwhile, combine:

3/4 c apricot preserves
1 T gf chicken broth or dry sherry (cooking sherry will also work)
1 1/2 tsp Braggs Liquid Aminos

Heat over medium heat until thoroughly heated.  Stir frequently as it can burn.

Slice pork.  Place on serving platter.  Pour apricot sauce over pork.  Serve!