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Guest Blog Post 1 – Jagerschnitzel by Gluten Free in Georgia


I am so thrilled to introduce my first guest blogger, Angela over at Gluten Free in Georgia! She is one of my absolute favorite gluten free bloggers – very appealing, easy to read recipes that bring back many of the foods that I miss the most.  I cannot wait to try this unique gluten free recipe she has created for glutenvygirl followers: German Jagerschnitzel. I am so excited to share her post and recipe!
Also, be sure to check out her recipe for German gluten free Black Forest Cake – the perfect accompaniment!

You can subscribe to her (always-fantastic) recipes here.

You can follow her on Facebook here.

Also, check out her very interesting children’s book site here.





Jagerschnitzel by Gluten Free in Georgia


I grew up in a military family which meant that we moved around pretty frequently.  Every 2-3 years we would be stationed in another location so this always meant that I got used to being the new kid in school.  One of the most interesting places we were stationed in while I was growing up was Germany.  I still remember how friendly the German people were and I also remember the delicious food.  I still prepare Bratwurst and German potato salad quite often, but this weekend I was craving something I hadn’t had in years….Jagerschnitzel.  Don’t worry if you have trouble pronouncing it, but do yourself a favor and taste it.  I am confident you will declare yourself an honorary German for the day.


1 lb boneless pork or veal cutlets (if you get pork tenderloin chops just pound them thin)
2 beaten eggs
1/2 c gluten-free bread crumbs
3-4 T canola oil
4 strips of bacon diced
1/2 c yellow onion chopped
8 oz baby bella mushrooms sliced
1 T tomato paste
1/2 c water
1/2 c dry white wine
1/2 tsp smoked paprika
3 stems of fresh thyme with leaves removed
2 T chopped flat leaf parsley
2 T sour cream
salt and freshly ground pepper to taste

Season cutlets with salt and pepper while heating oil in skillet over medium-high heat.  Dredge meat in beaten eggs and then coat evenly with bread crumbs.  Fry for 1-2 minutes on each side until golden brown.  Remove from pan and drain on paper towels.  Keep the meat warm in the oven while you prepare the gravy.  Saute bacon over medium-high heat for 2-3 minutes until starting to brown and then add your onions.  Saute for 2-3 minutes more and then add tomato paste and mushrooms.  Saute over low heat until mushrooms become tender and then add wine.  Cook for 2 minutes and then add water and seasonings.  Simmer gravy for 5 minutes and then stir in the sour cream.  Spoon over your cutlets.  I served mine with gluten-free spaetzle and German red cabbage.


Basics How-To: Roasting Garlic


If you already know how to roast garlic, then merrily skip on past this post of mine.

I use roasted garlic in so many recipes. So so many. If you’ve never roasted garlic, or you simply want step-by-step how-to instructions on roasting this marvelous member of the allium family, then read on, dear soon-to-be-enlightened reader!

Roasted garlic tastes quite different from fresh garlic. The cooking brings out a mellowed flavor, savory and almost buttery in texture. The taste is exquisite. I’m even guilty of eating it fresh from the oven, plain. Don’t judge. It’s amazing!

Something to know: fresh garlic like I show below is a bulb of garlic, also known as a head of garlic. Each individual part of the head is called a clove.

Something else to know: garlic has antibiotic and antifungal properties.

Here’s what you need for roasted garlic:

I used: olive oil & organic garlic.

Preheat the oven to 350. Peel off most of the outer white papery skin from the garlic. Kinda like this:

Then, with the head of garlic on its side, grasp it firmly and using a sharp knife, slice off the top of it. The tops of each clove should be exposed. Then, drizzle the tops with the olive oil, like this:

You can use a cute little terra cotta garlic baker, like I have…

20111204-173936.jpg…but a pie pan covered in foil would work just fine.
Bake at 350 for an hour.
When ready, you can handle the garlic a few ways. You can slice the outer skins and pop the cloves out, or you can just squeeze the roasted garlic out.

Now comes the fun part! You can add it to almost any dish. Pasta dishes, sauces, garlic bread, meat dishes, casseroles, added to oil for garlic-infused oils, or anything else that would benefit from a flavor kick.