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Category Archives: main courses

Peppered Pork Roast with Rice (slow cooker)

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I love slow cookers. I love how I can do a bit of prep work, and then my house smells delicious the entire day. Not to mention, of course, that the food turns into fall-apart goodness!

I made this recently before a big storm hit. I’m in Texas, and we have had some pretty big storms lately. We are north of the Dallas area, so no tornadoes; we have seen some pretty amazing powerful weather recently however. I took the photo on the left during a break in a hailstorm (you know, when I should’ve been pulling vehicles in and all) and the right photo shows my husband holding some hail after it had been melting about an hour; he had just arrived home (I’d love to know why he always is out of town when massive storms hit. It totally forces me to be all mature and brave in front of the boys as we sit together and listen to the windows get pummeled by high winds and hail when I’d much rather hide under a blanket).

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Peppered Pork Steak and Rice

The prep work on Peppered Pork Steak with Rice is minimal. Season the roast generously with salt, garlic powder, and coarse black pepper, then brown it in on the stovetop on every surface. Yep, even the sides! Layer a sliced onion and a sliced apple (minus seeds) in the bottom of your crock pot and then place the roast atop the apple-onion bed. Pour the Tamari sauce over it (gluten free; if you consume gluten, just use regular soy sauce) and then sprinkle the roast with more coarse-ground pepper until it is covered. Add two cups of water to the cooker.

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Set your slow cooker on LOW for 8 hours. Set a timer to go off in 6 hours. Why? Cause that’s when you’ll add in a cup of rice.
Yes. You can totally cook rice in a slow cooker! As long as you add it in the last two hours or so. I’ve done it with chicken, soups, and more.

I used a rice medley with basmati, brown, white, and wild rices. All you do is add a cupful of the dry rice straight into the cooker – I push the onions and apples to the side first and then stir it in. At this point, those two cups of water have transformed to a nice pork-flavored thin broth. What a marvelous broth to cook the rice in!
If you prefer your rice to have a bit more juice, feel free at this point to add a half cup of hot water to the cooker as well. I didn’t, but I like the rice to be sticky.
Allow this to cook the remaining 2 hours, and serve. Enjoy!

INGREDIENTS:
1 pork roast (size depending on your slow cooker, 3-4 pounds is a good start)
Salt
Coarse ground pepper
Powdered garlic
2 T canola oil (for browning the roast)
1 apple, sliced thin
1 sweet onion, sliced thin
2 T GF Tamari sauce (or other soy sauce – check label for GF)
1 C rice of your choice
2 C water

DIRECTIONS:
Season pork roast.
Brown on all sides in hot skillet using oil.
Place onions and apples in slow cooker.
Top with browned roast.
Add tamari sauce.
Add more pepper to roast if desired.
Add water.
Cook for 6 hours on low.
Add rice to broth.
Cook for 2 more hours on low.
Serve.

Enjoy!
~glutenvygirl

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Breaded fried fish with mushrooms – gluten free

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I need to go grocery shopping. In a bad bad way. Tonight, I just experimented a bit with what I had on hand and created this recipe. Nothing sparks creativity like necessity, right?

Using small tilapia filets dipped in melted butter, breaded with gluten free bread crumbs and seasonings, and topped with sautéed chopped mushrooms, this was relatively easy to throw together for dinner tonight. It was also delicious, so I am sharing.

*NOTE: if you don’t like tilapia, sub another fish. If you don’t like fish, try thinly pounded chicken cutlets.

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Fish, seasonings and GF bread crumbs, mushrooms with tomato and cheese, and the breaded fish.

Combine seasonings with GF bread crumbs. Dip the filets in the melted butter, and then coat them with the seasoned bread crumb mix. In a heavy-bottomed skillet, heat two tablespoons of oil over medium-high heat. When hot, gently place fish in the skillet. Fry for a few minutes and then carefully flip filets over to cook for a few more minutes on the other side. The coating should nicely brown up.

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Meanwhile, over medium heat in another skillet add chopped mushrooms, chopped tomato, and butter. Cook, stirring occasionally.
Remove fish from pan and let rest on a plate. Add two cloves of minced garlic to the mushrooms, along with a pinch of salt. Cook for a few minutes, until the garlic is nice and fragrant. Spoon the mushroom mixture atop the fish, and then add some of the shredded cheese. Serve with sides of your choice. I served it with some baked spaghetti squash and sauce.

The ingredients and measurements are as follows:

4 small tilapia filets
6 T + 2 T butter (6 for the dip, 2 for the mushrooms)
1 C gluten free bread crumbs
1 tsp garlic powder
1 tsp oregano
1 tsp salt
1 tsp pepper
1 tsp smoked paprika
4 oz button mushrooms, chopped
1 Roma tomato, chopped and seeded
2 garlic cloves, minced
About 1/2 C white cheddar (or cheese of your choice), shredded

Enjoy!
~glutenvygirl

Tilapia, Gourmet Potatoes, & Garlic Risotto with a side of bad back

My dearest lovely readers. I realize I’ve been somewhat absent here and in my online communities the past week, except for the occasional photo post of my refrigerator contents or the facebooking references to the contest I’m in (Vote HERE and “like” me on FB here) or the random tweets (follow me here). Alas, my life has been hectic chaos lately.

By hectic, I mean sinus infections and migraines and just when I thought I was getting better, I pulled a muscle in my back that knocked me flat.

By chaos, I mean my husband has taken over most of my motherly-duties and my meds were making me loopy. Which basically meant that he did things like put the opened organic cranberry juice in the cabinet, but I no longer cared.

By loopy, I mean loopier than my normal typical self.

Alas. Bear with me here.

This is what I’ve been up to. When I wasn’t laying in flat-out agony, I mean. I pulled this meal together a few nights ago. It was quick, easy, and simple enough I could manage it right now. I’ve never loved to eat fish, but this stuff was incredible.

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Yummy huh? Yes. It was.

Tilapia, gourmet potatoes, and risotto. With that side of bad back.

This was very easy. Even injured.

No, I don’t whine and complain much. Why do you ask?

I used a 28 oz package of Tasteful Selections potatoes and quartered them. I placed them in a skillet and added just enough water to not quite cover them and brought it to a boil and let cook uncovered. These are my favorite potatoes…I use the Sunrise Medley the most, and their fingerlings are wonderful as well. Delicious little things. Trust me.

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I let the water boil almost entirely out. Then I added a teaspoon of kosher salt, a teaspoon of crushed black pepper, and two tablespoons of butter. I let them slightly sauté until the outside started to crisp.

Meanwhile, I prepped the garlic risotto. It was a GF box mix from Lundberg, shown here. I followed the directions on the box. Honest! Rare for me, I know.

Then. For the fish I used a recipe from a friend and made a few tweaks (I had tilapia on hand, instead of his flounder) and fried it in a heavy cast iron skillet. His original recipe is here. I basically dredged the filets in butter and then in the seasoning mix, and fried them. Click the link, check it out, and go try it!

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Enjoy!

PS. Best things about cooking with a back that is a mess? I finally have a valid excuse for not being able to load the dishwashers.

Battle of the Blogs: asparagus & mushroom

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What happens when you combine two types of mushrooms and two kinds of asparagus? An amazing festival of flavor for the taste buds, that’s what (it doesn’t hurt that there is a lot of wine and butter involved, either).

A friend (who is also a fellow blogger) and I were discussing our favorite foods yesterday. Mushrooms and asparagus were near the top of the list, of course. He may remember it differently, but I am quite certain he challenged me to a cooking competition of sorts, using those two ingredients. I had a blast doing this with him, and coming up with this recipe so quickly. I hope you enjoy it as well! Be sure to check out his worthy creation here. We might do more like this in the future, if perchance he’s ever feeling brave enough to challenge me again… Teasing, Joe, teasing!

INGREDIENTS:

1.25 lbs chicken tenders, cut into 1-inch pieces
4 T + 1 T butter
1/2 tsp kosher salt
1 tsp ground black pepper
1 shallot, sliced thinly
1 lb green asparagus, trimmed
1 lb white asparagus, trimmed and peeled
8 oz white button mushrooms, sliced
8 oz cremini mushrooms, sliced
2 cloves of garlic, chopped coarsely
1 cup Riesling (or other white wine)
1/2 tsp dried thyme
2 sprigs rosemary, 1 de-stemmed and chopped, 1 whole for garnish
1 lemon, to squeeze over finished dish and for the lemon slice for garnish

DIRECTIONS:

Using a heavy-bottomed pot, add the 4 T of butter and the chopped chicken. Sprinkle the chicken with the salt and pepper, and cook over medium heat until the chicken is mostly cooked. add the sliced shallot and stir.

In the meantime, prep the white asparagus. Trim it just like you do green asparagus, but white asparagus also needs to be peeled. Ah, it’s so finicky. It breaks very easily, so it’s best to peel it flat on a cutting board. Once peeled, cut into 1-inch pieces. Then trim the green asparagus and cut it into 1-inch pieces.

Once the chicken and then the shallots have cooked, add in the white and green asparagus. Stir. Let it continue to cook over medium heat while you slice the mushrooms. Add in the chopped garlic, along with the wine and 1 T butter. Add all the mushrooms. Stir gently. Add in the thyme, and the 1 sprig of chopped rosemary.

Let this cook down a bit. The mushrooms will darken while the chicken soaks up the buttery wine. Slice a thin piece off from the middle of the lemon for garnish, and then give a quick squeeze to a lemon half over the dish. Stir in.

At this point, you can place this on a platter. I use the mushroom juices left in the bottom of the pot and drizzle it over the dish. Top with a rosemary sprig and the lemon slice. Serve and enjoy!

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New York Strip Steaks with buttery herbed fingerling potatoes

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Some nights, I want meat and potatoes. So, I make it. ‘Cause, that’s what I do.

INGREDIENTS:
2 NY Strip Steaks
1 T oil
Salt & pepper for steaks
14 oz of fingerling potatoes, large ones sliced in half
1 C water
1/4 teaspoon thyme
1/2 teaspoon kosher salt
1/8 teaspoon oregano
1 T fresh parsley, chopped
2 T + 1 T butter, softened

DIRECTIONS:
I started with two NY strip steaks. Sprinkle them with salt and pepper. Preheat your oven to 400. Then heat a tablespoon of oil in a heavy-bottomed skillet over medium-high heat. I use enameled cast iron. Place the steaks in the skillet for about two minutes, flip them over and brown the other side for two minutes. There will be a lot of smoke and sizzling.

Prepare your drip pan and coat with non-stick spray. Place the browned steaks on the pan and pop them into the oven for about 25-30 minutes.

Meanwhile. That dirty skillet? Don’t clean it. Place 14oz of fingerling potatoes in there (halve the larger ones) with a cup of water. Bring to a boil, stirring up all the bits and pieces from the bottom of the skillet.

See what we did here? Instant beef broth! Add the thyme and kosher salt, and cover. Cook over medium for 20 minutes. Then add 1 T butter, stirring gently. Remove from heat.

Prepare the herb butter for the steaks by adding the oregano and parsley to 2 T of softened butter. Stir. Dollop onto the steaks. Serve the steaks and potatoes with a fresh salad.

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Enjoy!

glutenvygirl’s super stuffed baked potatoes

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Salted baked potatoes, stuffed with mushrooms, leeks, corn, broccoli, and topped with avocado and roasted beets. Oh, and some parsley for garnish.

First of all, let’s get this straight. This isn’t a healthy dish. At first blush, it might appear that way – what with the broccoli, leeks, garlic and all – but look closer and you’ll see mountains of salt and globs of yummy butter & creams and lots of cheese.

I know it’s an unusual combination, but it really is good. If you are strongly opposed to any of the ingredients, by all means experiment and use what sounds good.

Have fun with it.
I do.

I posted a poll on the glutenvygirl Facebook page yesterday, asking fans to choose what I blogged about today. I was so excited about this! First poll EVER! Baked potatoes was chosen. So today, that’s what I made.

I’m trying something new with this post, also, in how I post photos. I am going to post a ton of photos in a new setup, and then the info under it. Please let me know what you think!

So here we go.

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In this photo: the potato stuffing ingredients, the potatoes with oil and kosher salt, the beets with oil and kosher salt, the mushrooms, how I slice a leek, and the leeks soaking

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In this photo: cooked mushrooms, mushrooms and leeks, mushrooms leeks corn and broccoli, steaming the broccoli, baked potatoes, baked beets

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In this photo: potatoes scraped out, adding butter and cream, adding cheese and sour cream, stirred up, combined with veggie mixture, the way I cut an avocado

INGREDIENTS:
3 large russet potatoes
2 fresh beets
1 T + 1 t oil
1 T + 1 t kosher salt
1 T butter, salted
1 T butter, salted & softened
8 oz whole button mushrooms, sliced
1 leek, root and green parts removed and the rest sliced and halved
3 cups fresh broccoli florets
1 14.25 oz can of corn, drained
2 cloves of garlic, minced
1 T pepper
1/4 c heavy cream
1/4 c sour cream
2 c sharp shredded cheddar cheese (I use extra-sharp)
1 avocado
parsley for garnish

DIRECTIONS:
Preheat oven to 400.
Pour 1 tablespoon of oil onto russet potatoes. Rub all over. Then, rub 1 tablespoon of the kosher salt over them. Pierce with a fork. Pour 1 teaspoon oil onto the beets. Rub all over. Rub 1 teaspoon kosher salt over the beets. Place potatoes and beets onto a baking sheet and bake for 1 hour.
Put 1 tablespoon of butter into a skillet, and add the mushrooms. Cook over medium until the mushrooms shrink and get darker. Then, add the clean leeks, the minced garlic, and the pepper. Cook ok medium until leeks are soft
As they cook, place the broccoli florets into a steamer and steam, about 18 minutes.
To the skillet of mushrooms and leeks, gently stir in the corn and broccoli. Keep on low heat, stirring occasionally.
Remove the potatoes and beets from the oven, but keep it set on 400. The potatoes may look over-baked; that is the way we want them. Let them cool for a few minutes. Slice lengthwise on the potatoes, and squeeze them a bit. Scoop out much of the potato into a large bowl, leaving a thick outer wall on the potato shells.
To the scooped out potatoes, add the cream, softened butter, sour cream, and the sharp cheddar (what? Don’t look at me like that…I warned you about this stuff in the first line!). Stir this mixture. I don’t like to mash the potatoes, but I’ve found that vigorously stirring them will make them delicious but keep a few little bites of cooked potato around as well.
Add the skillet items to the large bowl full o’ dairy. Mix together. Spoon into potato shells. Pile ’em high. Sprinkle the reserved cheddar over the top, and pop into the oven for five minutes. Remove. (now, you can turn off the oven).
Peel and slice the baked beets. Enjoy the pretty color they turn your fingers. I cut them into triangles. You’ll have extra beet slices – I save them for a salad topping the next meal. (For a hilarious story about a friend’s experience with beets, click here)
Cut the avocado and place into a small bowl. Lightly stir the avocado until it just starts to become creamy.
Top the stuffed potatoes with the beets, a dollop of the avocado, and a sprig or two of the parsley.
Serve!

NOTES:

A)This recipe could be made vegan, if you swap out the butter for oil and the milk products for soymilk or other substitues.

B)This recipe is vegetarian, but that could easily be corrected by adding crumbled cooked bacon as a topping.

C)Feel free to swap ingredients, change it up, sub out things you detest for things you adore. Please let me know what you try, and what you think – about the recipe, and the photo changes! 🙂

Enjoy!
~glutenvygirl

Grilled Ribeyes with Steak Rub

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I love steak.
Particularly ribeye steak.
Grilled outside.
Even in December.
Even in Texas, it is cold in December…
So put a coat on and let’s do this.

Start with some excellent quality steaks.

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For the steak rub:
(for 4 Ribeyes)
Mix 2 Tablespoons of each of the following:
Kosher salt
Ground black pepper
Brown sugar, packed
Garlic, freshly minced
And 2 Teaspoons of:
Paprika

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Stir it all up.

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Then rub it into the Ribeyes.

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Place them in the fridge for at least an hour.
Remove them to bring them to room temp about 45 minutes before you want to cook them.
Then, grill outdoors to preferred doneness. Remove, let rest a few, and consume. Obviously.

Note: If you want to make the steak rub in bulk for a large amount of steaks, then add 2 cups of all ingredients and 2/3 cup of paprika. If you’d really like to store the prepared steak rub, either don’t add the minced garlic until you are prepping the steaks, or add dried garlic granules to the mix.

Enjoy!