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.

Easy Pork Tenderloin

2 t oregano
2 t cumin
1 t chili powder
1 t paprika (smoked if you have it)
1 t salt
1/s t pepper
1 t rosemary
1 tsp thyme
1 tsp onion powder

Preheat oven to 400 degrees. Combine all the spices.  Pat average pork tenderloin dry.  Using the spice mixture rub on all sides of pork tenderloin.  Preheat cast iron skillet.  Heat 2 tsp olive oil.  Brown all sides of tenderloin.  Once meat is browned, pop in the preheated oven for about 30 minutes.  Roast until about 145 internal temperature has been reached.  Allow to rest for 10 minutes before slicing. This will allow the juices to return to the meat and not spill out onto the plate rendering the pork tenderloin dry.

Yummy Oatmeal

1 medium apple, peeled, cored and diced
3/4 c gf oatmeal
1 1/2 c milk product or water
pinch of salt
1 t cinnamon
1/2 t nutmeg
1/2 t vanilla
1-2 T brown sugar
1/4 c golden raisins

Peel, core and dice medium cooking apple.  Add apple, oatmeal to boiling milk.  Turn down heat to medium.  Stirring occasionally cook for about 5 minutes.  Remove from heat.  Add cinnamon, nutmeg, vanilla and brown sugar.  Stir in raisins if desired.  Serve hot.  Enjoy!

NOTES:  I use rice milk with no difficulties in the cooking process.  If you want to go completely milk free, just use water although I have also heard that you can use apple juice.  If you use apple juice, taste before adding the sugar as apple juice will give a natural sweetness to the oatmeal.

I also will make enough to save for Leftover Oatmeal Pancakes.

Leftover Oatmeal Pancakes

My friend Bethany has a great cooking blog.  I have wanted to try these  pancakes for several weeks.  They were "blow your socks off" good!  Probably the best pancakes I have ever had.  I also liked that I did not feel guilty eating them due to the high amount of fiber and protein that is packed into them.

Leftover Oatmeal Pancakes
~ RidgetopFamilyFarm - Sonlight Forums

1 c. gf flour
1/4 c. sugar
1 1/2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1 c. cold cooked oatmeal***
2 eggs
1/2 c. milk or dairy free milk
2 T. oil or melted butter or coconut oil

Mix dry ingredients together; add to oatmeal and mix. Mix wet ingredients in another bowl, then stir into oatmeal mixture. Cook on lightly greased griddle over medium-high heat. Use 1/4 cup of batter per pancake. Makes about 10 pancakes.

Notes: These are thick and puffy pancakes that taste wonderful, thanks to the cinnamon!! A pastry cutter is perfect for getting the leftover oatmeal to mix evenly with the dry ingredients.

Bombay Chicken

This is a very yummy dish but requires a considerable amount of taste testing along the way to acquire the taste that your family will enjoy.  Please read the entire recipe before beginning as I have personally screwed this recipe up more times than I care to tell you.  :)

3 T olive oil
3 boneless, skinless chicken breasts or 1 1/2 pounds shrimp
1/2 c red onion (sweet yellow will also work)
1/2 t garlic
1/2 t slat
2 T fresh ginger root, minced
1/8 t chili powder or Tabasco sauce
1/8 t cayenne or 1/2 t paprika
1 t curry powder
1 c fresh tomatoes or peaches, chopped
1/2 c chicken broth, gluten free
1/4 c dry white wine or gluten free beer or apple cider vinegar
1/3 c milk
2 - 3 t cornstarch or arrowroot
Cooked rice or Coconut Rice


Cut chicken into 2 inch pieces.  Preheat cast iron skillet.  Add olive oil.  Heat over medium heat.  Brown chicken pieces.  Remove from skillet. Cook onion for 3 minutes.   Add garlic and cook for 1 additional minute.  Return chicken to pan along with broth, salt, ginger, chili powder, cayenne, curry, peaches and wine.  Simmer covered for 15 minutes on low heat.   Combine milk and arrowroot in small cup making sure to remove all clumps of arrowroot.  Stir into chicken mixture while bringing it to a boil.  Thicken sauce which should take about 1 - 3 minutes.  Serve over rice with garnish.

Garnish:

2 green onions, chopped including green stems
1/4 c chopped almonds, cashews or peg almonds (salted peanuts work too although not as good)
1/4 c shredded coconut (toasted coconut is really yummy)

While chicken is cooking mix onions, nuts and coconut.  Allow ingredients to sit for at least 20 minutes.

NOTES:

(1)  If using shrimp, do not add it with the broth, salt, ginger, spices, peaches and wine as shrimp does not need as long to cook.  You will over cook it.  Add it after 10 minutes.  Also I marinade the shrimp in the mixture of the broth, salt, ginger, spices and wine.  When it is time to add this mixture, add the liquid and then add the shrimp after cooking the liquid for 10 minutes.


(2) To keep this recipe dairy free, gluten free and soy free the following substitutions are made:  gluten free chicken broth for regular chicken broth, rice or coconut milk or Mimicreme for the milk, AND arrowroot for the cornstarch. 

Sesame Seared Tuna

One of our favorite special occasion dinners is this Sesame Seared Tuna.  It seriously competes with anything that you might order at a fine dining restaurant but for a fraction of the cost.

1/4 c Bragg's Liquid Amino's
1 T mirin or white wine
1 T honey or coconut nectar
2 T sesame oil
1 T rice wine vinegar or rice vinegar with an additional 1 tsp sugar
4 tuna steaks approx 6 oz a piece
1/2 c sesame seeds
gf wasabi paste
1 T olive oil

Combine soy sauce, mirin, hone and sesame oil.  Divide into two equal parts.  Stir in rice wine vinegar into one to make the dipping sauce.  Set aside for serving.

Pat the tuna steaks dry with a paper towel.  Spread sesame seed on a plate.  Coat the tuna steaks with the other soy sauce mixture.  Press each steak into the seeds and set aside.

In preheated cast iron skillet, heat the olive oil over high heat until almost smoking.  Turn heat down.  Immediately place tuna in skillet and sear for 30 seconds per side.

Slice thinly.  Serve with dipping sauce and wasabi paste.

Mustard BBQ Sauce

1/2 c Dijon mustard
2 T honey or coconut nectar
1 T brown sugar
3 T rice wine vinegar or cider vinegar
1 t Bragg's Liquid Aminos
Dash of Tabasco Sauce to taste
1/4 t salt
1/4 t ground pepper

Whisk together in bowl.  Store in airtight container in refrigerator between 1 hour and 24 hours.  Remember the longer a sauce rests, the better the flavors blend.  Bring to room temperature before using.

I use this sauce for either chicken or salmon although beef, pork or shrimp would also taste good.  I will either grill under the broiler or on the grill.  Both are delicious!  When grilling or broiling, continue to brush the chicken or salmon with the sauce every few minutes.  Serve with some sauce on the side.

Italian Marinade

1/2 c. Italian salad dressing (Make sure it is gluten, dairy and soy free)
1/4 t salt
1/4 c lemon juice
1/8 t pepper
1 t oregano

Mix thoroughly and use either as a marinade or a basting sauce.  I will use this to marinade chicken breasts that will alter be done on the grill.  I have even marinated chicken breasts overnight and then frozen them in the sauce.  I have heard that this is also a great marinade for white fish or shrimp.  I plan on using this recipe over the summer.

Camping Menu Tip:  Right before leaving for the camping trip, place the frozen chicken breasts in the bottom of the cooler and pile the ice on top of it.  Continue to pile ice on top of the chicken breasts to keep them frozen until about a day before you plan on cooking them.  Move the package to the top of the cooler which allows them to thaw out enough for cooking but stay cold enough to be safe.  :)

Tangy Marinade

1/3 c Bragg's Liquid Aminos
2 T. rice vinegar or apple cider vinegar
1/3 c. ketchup
1 t. thyme
1/4 c olive oil or salad oil
1 t  dry or prepared mustard

Mix thoroughly.  Marinade for 24 hours in refrigerator.  Cook as usual.

This is a good marinade for pork or beef particularly London Broil or flank steak.  I will occasionally use this with boneless, skinless chicken breasts as well.  Then I will make chicken kabobs.

Quick and Easy Hummus

2 large cloves garlic, peeled
2 cans (15.5 oz) garbanzo beans
4 1/2 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon freshly ground sea salt
pepper to taste (optional)
2 tablespoons olive oil

In food processor, chop garlic until finely chopped. Drain but do not rinse beans.  Reserve liquid for later.  Add all remaining ingredients.  Process in food processor until smooth adding reserved bean liquid until desired consistency is reached.  I had to use 2 tablespoons of the bean liquid.  Store in air tight container in fridge.

Country Mustard

This is what I would normally use as a glaze on my ham and then serve as an accompaniment at the table.  It does take some planning in order to have it on hand.

1/3 c whole mustard seeds
1/3 c powdered mustard
2/3 c cold water
1/2 c cider vinegar
1/4 c dark brown sugar, firmly packed
1/ 1/2 T gf flour
1 1/2 t salt
1/2 t ground allspice
1/4 t ground cinnamon

Using a nonreactive saucepan, combine the mustard seeds, powdered mustard and cold water.  Set aside for 10 minutes.  Stir in vinegar, brown sugar, flour, salt, allspice and cinnamon.  Bring to a boil over medium high heat, stirring constantly.  Cook until thickened, about two minutes.  Pour into dish, cover and refrigerate overnight.  Next morning using a wire whisk, beat until smooth.  Return to refrigerator until read to use.  Stir before using.

Easy Roast Pork Loin

1-2 pound boneless pork loin
thyme
salt

Heat oven to 400.

While heating oven, pat the pork loin dry.

One side of the pork loin will have a layer of fat.  Do NOT trim that fat as it is what helps keep the loin moist throughout the roasting process.

Mix thyme and salt together.  I use 2 parts thyme to 1 part salt.

Pat all over the pork loin.

Place on a rack, fat side up in an oven safe baking dish.  I use either a shallow quiche like pan or even a cast iron skillet.

Cook for 10 minutes.

Reduce oven heat to 200 degrees.

Continue cooking for between 60 to 80 minutes.  An instant read thermometer should register 150 when done.  Remove from oven and allow to rest for 10 minutes before slicing.

Resting allows the juices of the loin to saturate the meat thoroughly.  If you cut this prior, all the juices will run out and the loin will become tough and dry by the time you get it to the table.

A good accompaniment is the Braised Red and Green Cabbage.

Braised Red and Green Cabbage

This is delicious!  My 6 year old daughter asks for this whenever we have pork for dinner.  I will say that this recipe makes a very large amount.  I kept this in the fridge for about two weeks as we ate it.  Keep it in an air tight container as the vinegar seems to have a preserving effect on the cabbage.  

Braised Red and Green Cabbage

1/2  head red cabbage
1/2 head green cabbage
1 c dry red wine
3 T apple cider vinegar
1/4 tsp salt
1/8 tsp pepper
1/8 tsp ground cloves
2 tsp ground cinnamon
2 bay leaves, whole
3 T sugar
1 c whole cranberries
2 cooking apples, peeled and chunked


Shred cabbage.  Combine wine and vinegar.  Preheat dutch oven over medium high heat.  Add liquid.  Add cabbage. Cover and bring to boil.  Once a boil has been reached, reduce heat, cooking for about 5 minutes.  Add remaining ingredients.  Cook an additional 20 minutes.  Stir occasionally.  Remove bay leaves prior to serving.

Serve with Easy Roast Pork Loin.

Banana Almond Smoothie

1 large ripe banana
1 c almond milk
1 c ice cubes
1 T honey
1/2 tsp vanilla

Blend in blender until smooth.

Amazon Cherry Smoothie

1/2 c frozen cherries
1/2 c frozen bananas (about 1/2 banana)
1/2 c frozen strawberries
1/2 c milk product
1/2 c yogurt product (any kind that is plain and unsweetened)
1 tsp freshly grated ginger
1 T freshly ground flax seed

Blend in blender until smooth.

Notes:  


(1) We often freeze bananas for smoothies.  The easiest way is to freeze them peeled so that you don't have to try to peel them when they are frozen.  Sounds like a no-brainer but I only post this because of one too many times of dealing with frozen fingers.  :)


(2) If you do not use fresh ginger quickly enough to keep it from going bad in the refrigerator, freeze it whole and unpeeled in a Ziploc bag.  When you need some fresh grated, just pull out the frozen ginger and grate.  Voila! 


(3) Store your flax seed in the refrigerator to keep it from going rancid.  Especially in the warmer months.

Fruit and Flaxseed Smoothie

During the summer we really like smoothies at our home.  I know it is not summer now and no one is probably thinking about making a smoothie but I had to post.  This is a frugal alternative to Jamba Juice.

1 1/2 c frozen fruit (any combination)
1/2 c milk  product (any type)
1/2 c yogurt product (any type of plain, unsweetened)
1 T ground flax seed

Blend in blender until smooth.

Notes:  Flax seed goes rancid very quickly.  I only grind up what I need when I need it.  I recommend using a small food processor or a coffee grinder specifically designated for nuts, spices, etc. Not one used for coffee as well.

Strawberry Banana Smoothie

6 large strawberries, stems removed
1/2 c milk option (dairy or non dairy option)
1 banana
2 tsp sugar
1 c yogurt (dairy or non dairy)

Blend in blender until smooth.

Berry Best Smoothie

Living here in Oregon where berries are plentiful, we seem to always have fresh or freshly frozen berries to use for yummy smoothies.  Because of all the options available now for dairy free milk options and yogurt options even Arthur can enjoy these on a regular basis.

Berry Best Smoothie

1/2 c strawberries
1/2 c blueberries
1/2 c raspberries
1 banana
1/2 c non-dairy yogurt (coconut or goat are our choices)
1 c non-diary milk (coconut, rice or almond are our choices)
1/2 c ice (optional IF all the above fruits are frozen)

Place in a blender and blend until thoroughly mixed and smooth.  :)

Cranberry Pork Chops

4 pork chops
1-2 T olive oil
1/3 c dry red wine (can also use balsamic vinegar)
1/2 c honey
1 c fresh cranberries

Trim pork chops of excess fat.  Pat dry and set aside.  Mix red wine and honey completely.  Preheat skillet for 30 seconds before adding olive oil.  Heat oil for 30 seconds.  Add pork chops. Cook pork chops UNTIL 1 minutes after the juices begin appearing on top of the meat.  Turn pork chops over.  Add liquid and cranberries.  Bring mixture to a boil.  Cook for 1 minute when cranberries begin popping.  Remove from pan and serve.

NOTES:

Serve with a green salad or another green veggie as well as quinoa.