Cooking with food intolerances

Brown Sugar Pork May 21, 2016

One of my family’s favorites and it’s super quick to put in the slow cooker in the morning. It also freezes well.

2-3 lb. pork loin roast

1 c. brown sugar

1 Tbs. prepared mustard

1 Tbs. balsamic vinegar

1/2 c. chicken broth

Put pork in crockpot. Sprinkle with brown sugar. Mix mustard and vinegar in with chicken broth and pour over pork. Cook on low 8-10 hours. We serve with rice.


Our Version of Hamburger Helper (aka Cheesy Mac) March 19, 2015

Filed under: Main Dish — Kathy Brown @ 10:50 am
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I’m not really sure why my husband calls this Cheesy Mac, but he does. It’s the slight modification of an old girl scout recipe from my mother-in-law (who was my girl scout leader when I was young).

1 lb. ground pork (or beef)

1 1/4 c. gluten-free elbow macaroni (I prefer Barilla’s gluten free pastas)

2 Tbs. minced onion

1 tsp. sea salt

1/4 tsp. ground pepper

1 15 oz. can tomato sauce

1 c. water

2 tsp. Worcestershire sauce (I now have to make my own; look for that recipe soon)

Cook ground pork and onion until meat is browned and onion is tender. Stir in macaroni, salt and pepper. Cook, stirring 2-3 minutes. Add tomato sauce, water, and Worcestershire sauce. Stir. Cover and cook on low 20 minutes. Stir. Turn off heat and let stand 5 minutes. Serve.


Sloppy Joes

Filed under: Main Dish — Kathy Brown @ 10:44 am
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Now that I’ve had to go low-fructose, a lot of things are again off limits to me. Thus, homemade sloppy joes, which I must say, seem to taste better than the canned version.

1 lb. ground pork (or beef, but I can’t have beef!)

4 Tbs. minced onion

3 Tbs. minced sweet pepper

1/4 tsp. garlic powder (optional)

1 tsp. prepared mustard

2/3 c. ketchup (I use Simply Heinz, made with sugar)

2 tsp. brown sugar

salt & pepper to taste

Brown meat and veggies. Add everything else. Simmer on low for 30 minutes to blend the flavors. Serve on rice (or a piece of gluten free bread or toast).


Creamy Potato Soup March 25, 2013

Filed under: Main Dish,Soup — Kathy Brown @ 10:49 am
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I wasn’t sure this recipe was going to work without dairy milk so I put off trying it for years. I’m so happy that I decided to make it last week. My husband thought it was just as good as the original – dairy/gluten filled soup!

4 slices bacon, cut up into small pieces

2-3 Tbs. minced Vidalia onion

1 celery rib, thinly sliced

3 medium red potatoes, cubed

1 tsp. salt

1/4 tsp. black pepper

1 tsp. sugar

1 1/2 c. chicken broth

1/3 c. gluten-free flour blend (I used Pamela’s GF bread mix)

2 1/2 c. coconut milk

1 c. frozen peas

In large saucepan, cook bacon until crisp. Remove bacon and drain on paper towel. Keeping the heat around medium, add onion and celery to the pot (with the leftover bacon grease) and saute until tender. Add broth, potatoes, sugar, salt, and pepper. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes. Combine gluten-free flour and 1/2 cup of the coconut milk, stirring until smooth; then gradually stir it into the soup. Bring to a boil, cooking and stirring for 2 minutes. Stir in peas, and remaining coconut milk, and heat all the way through.


Fish Fry Batter

I have no idea if this will work the same thing with darker buckwheat flour. I love the light buckwheat flour from Bouchard Family Farms.

1/2 c. light buckwheat flour

1/2 c. tapioca starch

1/2 tsp. baking soda

1/2 tsp. garlic powder

1/2 tsp. sea salt

1/4 tsp. pepper

6 oz. seltzer

Mix all ingredients together. Let stand for 5 minutes. Mix again. Coat fish and fry. Drain on paper towels. I also use this coating for onion rings, and add a little paprika to the mix. My kids love it.


Orange Curried Chicken and Rice

1 lb. boneless skinless chicken breast, cut up

2 tsp. curry powder

2 Tbs. olive oil

2 Tbs. chopped Vidalia onion

2 c. chicken broth

2 cloves garlic, minced

1 1/2 c. orange juice

1/2 c. long grain rice

salt and pepper to taste

Saute chicken, garlic, and onion until chicken is browned and onion and garlic are soft. Add broth, orange juice, and seasonings. Cover and simmer for 45 minutes. Add rice, turn down to low, and cover. Cook abot 25 minutes, until rice is soft and most liquid is absorbed.


Swedish Meatballs February 19, 2013

1 lb. ground meat (beef or pork)

2 Tbs. dried parsley

1/2 small onion, grated

1/2 c. safe bread crumbs or sorghum flour

1/2-3/4 tsp. sea salt

1/4 tsp. marjoram

2 pinches of cloves (divided)

pinch of thyme

1 egg or flax-egg or chia-egg

1 1/2 c. gravy (see gravy)

1 Tbs. chopped onion

1. Mix all ingredients except gravy and chopped onion and a pinch of cloves. Shape into 1″ balls.

2. Make gravy (I use GF flour blend and palm shortening, plus chicken broth). Add chopped onions and the other pinch of cloves. Bring to a low simmer.

3. Add meatballs into gravy. Cover. And simmer on low for 15 minutes (this will cook the meatballs through).

4. Serve over rice or safe noodles.