I happen to love rice pudding. There’s something nostalgic from my childhood about it that says comfort food to me (ok, I’d had kind of a bad day). Anyway, I found myself with six cups of cooked basmati rice (don’t ask, I forgot about a […]
This started out as a hunt for the best gluten-free brownie recipe. I started with Simply Recipes Gluten-free Fudgy Chocolate Brownies and ad libbed a little because I thought the batter looked a little too thick and I opted to leave the chocolate chips whole […]
When I go the to grocery store (or the butcher shop) the only plan I go with is to see what’s on sale and figure out what to cook from there. Meat is expensive these days! This time, when I arrived at Jackson’s Meats in Kitsilano I noticed they had Pork Loin Chops on for $3.88/lb. so I bought the last four. I decided on a slow cooker meal because they are easy to prepare, I can usually find whatever I need in my spice cupboard, and I’m lazy. I adapted this recipe for Slow Cooker Pork Tenderloin with Honey and Balsamic Glaze from Recipe Rebel and just increased the cooking time on low to 8 hours.
I made this on Sunday, broke the chops into bite sized pieces and put the finished meat and sauce in the fridge. For serving the next day I put the works into my big cast iron frying pan and broiled it on the middle rack for 15-20 minutes, stirring a couple of times. I made a pot of rice and dinner was done. It was delicious.
- 1 large yellow onion cut in have and sliced in thick rings (I always use veggies for “rack” in the bottom of my slow cooker)
- 4 medium carrots cut in rounds
- 4 pork loin chops
- 1 tsp garlic powder
- 1 tsp dried dill (or parsley – I didn’t have any parsley)
- 1 tsp dried rosemary
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/3 C chicken broth
- 2 Tbsp honey
- 3 Tbsp balsamic vinegar
- 1 Tbsp ketchup
- 2 teaspoons corn starch
- 1/4 C white wine
- 2 Tbsp butter
- Place the sliced onion and carrots in the bottom of the slow cooker.
- In a small bowl, whisk together the broth, honey, balsamic vinegar, ketchup and corn starch and pour into the slow cooker.
- In a pie plate, combine garlic, dill, rosemary, salt, pepper, onion powder and paprika. Rub over all sides of the chops place in the slow cooker standing on their sides with fat side up.
- Cover and cook on low for 6-8 hours.
- Remove meat and onion from the slow cooker to a cutting board and let rest for 5 minutes before slicing.
- Pour juices from slow cooker into a small pot, bring to a boil, add the wine, stir and reduce by half.
- Whisk in the butter and serve over the pork
Vegan, gluten free banana chocolate chip muffins, mmmm. The original recipe came from The Real Food Dietitians recipe for Gluten-Free Banana Chocolate Chip Muffins but I made the vegan version, swapped in Bob’s Red Mill Baking Mix for the flour, coconut oil for the oil, […]
I started out making this recipe with beef empanadas for a picnic in mind. However, gluten free dough is a little trickier to work with than I bargained for. I made three little ones, cursed (a lot), and then rolled the remaining dough into a […]
So I had this lonely little bag of chickpea flour (about 1 C) and I really try very hard not to waste food so I went looking for something to make. What I found was Joanne and her Fifteen Spatulas and a great little recipe for Chickpea Fritter Puffs. Thank you Joanne!
Because I am my mother’s daughter, I frequently don’t pay much attention to amounts in recipes so mine is adapted a fair bit (basically I doubled the seasonings). The batter was probably a little thinner than it should have been, I confess I didn’t actually measure the chickpea flour, I just used what I had. BUT, these were really, really good. They’d be great served with cucumber raita to pair with the mild curry flavour and would make a good gluten free appetizer.
- 1 C chickpea flour
- 1/s tsp salt
- 1/4 tsp baking soda
- 1/2 tsp cumin
- 2 tsps home made sazon (optional – I just happened to have some so I threw it in)
- 1/2 tsp curry powder (I used Lalah’s)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp lemon juice
- 1/2 cup hot water
- about 1/4 cup olive oil for frying
- Whisk chickpea flour and all the seasonings together until well combined.
- Mix the lemon juice and water, and stir into the dry ingredients to combine. Let the mixture rest for 10 minutes.
- Heat up a frying pan on medium high and add enough olive oil to coat the bottom of the pan.
- Portion out small mounds of the chickpea mixture (about 1 Tbsp) into the hot oil, then coat a spatula with oil and lightly press the tops to make little patties.
- Cook for about 2 minutes on each side until they’re golden brown, and they puff up.
- Drain on paper towels and serve warm with sea salt or whatever sauce you like.
This recipe is a slight adaptation of Nicole’s recipe from Gluten-free on a Shoe String’s awesome Gluten-free Morning Glory Muffin recipe. If you are looking for a great source of tasty gluten-free recipes…her site is one of the best I’ve seen. Thank you Nicole for […]
I finally got around to trying out some gluten-free, dairy-free flapjacks. At our house flapjacks are not something we normally have. Our “go to” has always been crepes (aka skinny pancakes aka lattua or Finnish crepes) so this is a bit of a departure. From what I’ve read, applesauce is the key to replacing the wonder of eggs in flapjacks.
I adapted the recipe (not much frankly) from the lovely Laura of MOMables.com (thank you Laura!). The original recipe is here and it’s much, much healthier than mine because I can’t resist brown sugar ;).
So, the verdict on taste…they were great. They are loaded with cinnamon and the texture is good albeit not quiet as light and fluffy as a “gluten” version BUT it was pretty good nonetheless.
- 1 C gluten-free all-purpose flour (I used Bob’s Red Mill)
- 1/4 tsp xanthan gum
- 1 Tbsp ground flaxseed (flax meal – 2 1/2 tsp flax seed ground fine in the coffee grinder)
- 2 tsps baking powder
- 2 tsps cinnamon
- 1/4 tsp salt
- 2 Tbsps brown cugar
- 1 tsp vanilla
- 1/4 C unsweetened applesauce (I used raspberry applesauce because it’s what I had)
- 1 1/4 C almond milk
- If you are vegan than use coconut oil to grease a cast iron frying pan (or whatever you usually use to cook your flap jacks).
- In a large bowl whisk together, the flour, ground flax, baking powder, cinnamon, brown sugar and salt to get as many lumps out as you can.
- In a 2 C measuring whisk the apple sauce together with the almond milk, and vanilla.
- Make a well in the dry ingredients and pour in about half the wet ingredients, whisking as you go to minimize lumps.
- Slowly whisk in the remaining ingredients and add additional almond milk if you think that batter is too thick. Keep whisking until you get a smooth, pourable batter.
- Pour 1/4 C of batter into your well greased pan (make sure you grease between pancakes).
- Cook for 1-2 minutes or until bubbles start to form in your pancake and the edges look booked. Flip and cook for another 1-2 minutes.
- Place in a warm oven while you do the rest.
- Serve with maple syrup because…maple syrup!
Makes 8 good sized pan cakes.