Pork Bliss! Sweet and Sour Pork Stir Fry (gluten free)

I get asked gluten free questions often, especially from folks who have just started to embrace a gluten free diet. I’m a newbie at this as well, and my motivation comes straight from my heart ... my littlest chow hound. I’ll climb any mountain, cross any sea, forge any storm to help my kidlins, and since my wee one can’t eat wheat, a gluten free lifestyle has become my best friend.

One question that I get asked often is, “What CAN you eat?” The answer is lots of stuff. Lots and lots and LOTS of stuff. Think meat, fish, veggies, dairy, nuts, rice, and potatoes. There are lots of grains, too, such as quinoa and gluten free oats, that pack a whopping flavor punch into our diet. As I get more experience under my belt, converting recipes is becoming easier and easier, too. So you can see that we aren’t withering away to nothingness, gnashing our teeth, or sobbing in despair. Nor are we really missing wheat in our tummies. Our gluten free lifestyle is, well just good food! No special requirements here, all that’s needed is a hungry tummy to fill.

Take last night’s dinner for example. Sweet and sour pork stir fry. This was a quick, easy, colorful meal that came together in less than 30 minutes. Most of the time was spent on prep work and cooking the rice. I based this recipe on one found in the 1,000 Gluten-Free Recipes cookbook by Carol Fenster. I tweaked it just a bit and was pleased with the results. This serves 4-5.

Ingredients:

3 tablespoons canola oil, divided
1 onion, cut vertically in ¼ inch slices
1 carrot, sliced super thin on the bias
1 red pepper, seeded, and chopped into larger sized squares
1 green pepper, seeded, and chopped into larger sized squares
2.5 lbs thick pork chops, sliced into strips (I prefer strips, but you can cube these)
1 20 oz can pineapple chunks in juice, including the juice
1/3 scant cup cider vinegar
¼ cup packed brown sugar
3 tablespoons wheat free tamari soy sauce (I used San-J brand)
1 teaspoon powdered ginger (can use fresh – I was out)
2 garlic cloves, minced
¼ teaspoon ground white pepper
1 heaping tablespoon cornstarch mixed with 3 tablespoons cold water until smooth
Hot cooked rice

In a wok or very large skillet, heat 1.5 tablespoons of the oil over medium high heat.Cook the onion, carrot, and red and green bell peppers, stirring frequently, until they are just start to loose their raw-ness and the onion starts to brown, about 5 minutes. Make sure you leave the veggies somewhat crunchy. Transfer the veggies to a plate.Add the remaining oil and stir fry the pork strips, until cooked through and nicely browned. Season with white pepper.

Add the pineapple chunks, including the juice, vinegar, brown sugar, soy sauce, ginger, and garlic and simmer 2 to 3 minutes. Stir the cornstarch mixture into the skillet, continuing to stir until the mixture thickens slightly. Return the vegetables to the work, bring to serving temperature, and serve over hot cooked rice.Now, I will point out that when I served my older children, aka Members of the Foods Should Not Touch Club, I placed it next to the rice. Actually, I tried to segregate the food before placing it on their plates. Hey, although it gets old doing that, most of the time I don’t mind and they actually eat that way. I pick my battles, and food is not one of them. I remind myself that there are foods that I don’t care for, and since I wouldn’t appreciate someone trying to force me, well, I won’t force them. I don’t want any bad Karma. These are the same children, after all, who just might be in charge of me when I’m a little, ancient, toothless woman. Ew, let’s skip the toothless part, shall we. I can handle little and ancient, but I’d like to keep my chompers.On a more pleasant note, this dish is delightful for anyone’s chompers. Lots of texture at work here. The crunchiness of the veggies pairs wonderfully with the chewiness of the pork and rice. I find stir fried pork to be pure bliss. The pineapple adds a nice bit of zing, and plays nicely with the saltiness of the soy sauce. I think a garnish of green onion would be nice here, but I was out.

I served my starving family and while they started to chow down, I grabbed my camera and snapped a couple pics to share with you. My youngest daughter was fascinated with the chop sticks, and asked if she could use them, too. I have to admit, they make meal time fun. Usually my kids set them down about half way through the meal, and revert back to silverware. Hmm ... I wonder if kids who usually eat with chopsticks ever ask their mom’s if they could try silverware?With or without chopsticks, this is a great gluten free meal to be enjoyed by the entire family. Quicker and cheaper than ordering take-out, this is perfect for those busy weeknights when you are tired and want to pull something nutritious together quickly. YUM!

What do you like to make on those nights when you want something quick and easy?

Enchilpaula’s – Chicken Enchilada Casserole (Gluten Free)

Hola! It’s enchilada day here at It’s All Gouda! Well, actually, today’s recipe is kind of an enchilada wanna-be, but it’s a taste bud pleaser nonetheless. Actually, I had planned to post a different recipe (Hot Mocha Beverage), but was so pleased with the results of this baby that I changed plans mid stream. The Mocha will be posted later.Yesterday, I was craving Mexican food. I am so fortunate to have many wonderful Mexican taquerias near my home. We’re not talking Taco Bell here. I’m referring to the little mom and pop restaurants that offer addictive fixin’s that are beyond compare. Dark rich moles (mole-lays) and tangy verdes (vare days), spicy salsas and home made tortillas that elicit dreamy smiles on the patrons. Mmm, mmm. mmm. Since going out to eat is not an option on a school night, I thought I’d whip up something using ingredients I had at home. I had just made chicken broth, so I used some of the chicken from that process to complete this recipe.Now, let me be up front here. My recipe today can’t compare with the genius that comes with authentic Mexican cooking. I chose to stick with tried and true flavor combos, and based on the stunning number of servings that my hubby had of my wanna-be creation, I think it was a hit.My plan manifested into a casserole of sorts. Instead of rolling each enchilada individually, I layered corn tortillas and other ingredients lasagna fashion. Now I know I’m not the first person to discover this method, but I just went with my gut, and the rest is history. Don’t you just love it when you throw something together and it is a success? This is gluten free all the way, too.Just look at the top of this baby! Alrighty then ... enough chatter from me. Lots of photos today to help demonstrate how to assemble this goody. Let’s begin, shall we!

Ingredients,

1 package corn tortillas (I use pure corn tortillas to keep it gluten free)
1 can La Victoria Green Enchilada Sauce, Mild
½ jar Trader Joes Salsa Verde (Medium – more tangy than hot)
½ cup chicken broth
½ cup sour cream
2 cups (approximate) cooked chicken
1 can whole green roasted and peeled chiles, mild (I like La Victoria brand)
1 lb Mont. Jack cheese, shredded
½ cup Cotija (Co Tee Ya) or Ranchero Cheese (can substitute parmesan)
1/3 brick Cream Cheese, softened

Preheat oven to 350.
Here’s the chicken that I made when making soup! If you get out your magnifying glass, you can see little bits of orange in there ~ that's the carrot bits from the broth. In a large bowl, whip the Enchilada Sauce, Salsa Verde, chix broth, and sour cream together until smooth.
Here’s the brand I used. No, they don’t know me, but I wouldn’t say no if they offered to send me some of their yummy products.I like Trader Joe’s Salsa Verde. Any type of green salsa will do. Drain the canned whole chiles and dice fairly large. Note: I recommend buying the chiles whole. The ones that come diced, I find, are tough and not appealing. I get the feeling that they are the bits and pieces left over during processing. Ick. Time to assemble. Ladle about a 1/3 cup of your sauce mixture into the bottom of a 9 x 13 casserole dish.Cover completely with one layer of corn tortillas, tearing some pieces to make it fit.Layer chicken, green chiles, and cotija cheese. Try not to take a nibble. I nibbled. *sigh*Now put on a nice layer of shredded Mont. Jack. Try not to take a nibble. I nibbled. Don’t judge me.Add some sauce, not a lot, just to keep it moist. Repeat the layers, adding the cream cheese this time. Try not to nibble. I nibbled. Hey, if anything, I’m consistent.End with a layer of tortillas. Squish down firmly. Uh, what’s up with the pink skin? Somebody, get me some moisturizer!Ladle some sauce and then the remainder of your cheeses. Try not to nibble. Do I even need to add that, oh yeah, I nibbled?

Cover with foil, and bake for 40 minutes.Remove the foil. See how yummy and gooey it is? I suppose you could serve it now and have it be an uber-cheesy event. I like the word uber. Try to use it in a sentence today, 'kay?But it’s not done yet. Return the pan uncovered to the oven, crank up the broiler, and broil until golden brown ... less than 5 minutes.See how puffy it gets? I like puffy. Do you like puffy?
I also love this golden brown spot. I claim this piece.This was really terrific. I served this with additional salsa and some of the sauce. This was soo full flavored. The texture was wonderful with the chicken, chiles, and tortillas. The flavors bursting forth from this reminded me not only of enchiladas, but also of tamale’s.The cream cheese just about sent me over the moon.Mmm, take a bite and see for yourself! You’ll note that I didn’t layer in any onions or peppers. Knock yourself out and add them. They would be a great addition. Actually, corn would be great, too, and maybe even some grilled zucchini. There’s always next time. I had just a little left over today, and it reheated beautifully. If anything, the flavors were even better after sitting over night.YUM! And it’s gluten free!

NOTE to all my readers: I’m so happy that you come to visit, and take the time to leave a comment or send an email. I read each and every comment you send my way, and marvel at how lucky I am to have “met” people all over the world. Who would have thought that I’d connect with so many wonderful friends this way. Thanks for stopping by!

Mega Mighty Meatballs (yep, they’re gluten free, too!)

Hmmm, I say, curiously tapping my fingers against my chin. The inquisitive recesses of my brain are questioning who gets credit for being the first daring cook to grab a scoopful of ground meat, mix it with seasoning stuff, roll it into a ball, and cook it. Was this done on purpose? Was it an accident? Could this culinary genius in actuality be a prehistoric caveman sitting around the campfire with a kabob gone wrong experiment? That’s such a funny word – prehistoric. Do we all not agree that the word history inherently implies the past? Meaning, you know, uh, everything prior to the present? History is history. Why do we need the “pre” part?

Anywhooo, who ever thought this up, whether it be a nomad in the dessert craving a hot meal or a grey haired grandma being frugal, meatball recipes have found their way into just about every cuisine. I’ve even seen vegetarian “meatballs.” (Um, that’s just wrong. They need to come up with a new name, ya know?)Italians are known for their meatballs. My grandma's, for example, were spectacularly stellar. We’re talkin’ serious meatball magic, folks. Grandma’s version boasted gloriously large rounds of beef that were just shy of tennis ball size. They were always poached in tomato sauce, never browned in a skillet or oven, and always served mounded high in a bowl. Meatballs were never ON the pasta. The steaming serving bowls could be next to each other, but never mixed. In fact, most meat and pasta were served separately, the exception being if a meat sauce was prepared.

My kids and husband love meatballs. Littlest girl, though, cannot eat traditional meatballs that contain bread crumbs. I’ve come up with many gluten free substitutions for the crumb, and they work great, but this time I borrowed a brilliant idea put forth by Marjie of Modern Day Ozzie and Harriet.

When Marjie makes meatballs for a crowd, actually she makes everything for a crowd, but in terms of meatballs, when she’s preparing them, she uses no filler at all. They are MEATballs, afterall.

These are so easy to prepare. One word of caution: since no filler is used, you need more meat than you are used to using to prepare the same amount of meatballs. I used just under 3 lbs of ground chuck, and that made 24 good sized meatballs. You’ll note I didn’t add fresh onion or garlic to these puppies. It’s a texture issue with my clan, so I left them out and used onion salt in its stead.Onward I plunged, rolling ball after ball of the mainly singular ingredient. Let’s take a vote. How many of you get the “icks” when touching raw ground meat? Sometimes touching raw meat bugs me, and sometimes it doesn’t. It didn’t this time. I’ve made them twice now and they are a hit! This latest time I merged Marjie’s meat idea along with grandma’s process of poaching them in sauce. The result? Well, see for yourself!

Mega Mighty Meatballs (makes giant meatballs)

Poaching Liquid:
2 quarts spaghetti sauce
1 quart water

Meatballs: (Use your favorite seasonings; this works for my bunch)
3 lbs ground beef (I’m sure turkey would work fine)
2 eggs, beaten
2 tablespoons dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon Lawry’s Season Salt
1 teaspoon onion salt or powder, your choice
Sea Salt to taste
Ground Black Pepper

Bring 2 quarts of spaghetti sauce and 1 quart of water to a boil in a large stock pot. Meanwhile, combine all meatball ingredients trying to not overhandle the meat (that makes for a dense meatball). Take about 3 tablespoons of the meat mixture, and roll into a ball. Repeat until all the meat is used. Carefully place the meatballs, one by one, into the boiling sauce. Bring back to a boil, reduce heat to low, cover, and simmer for 30-40 minutes or until the meatballs are done. Meatballs can be served with pasta, as a hoagie filling, as a main dish, etc.I served mine with Monterey Jack Polenta. Mmm, mmm, good.See how juicy they are?That is the correct term, right?These guys are very beefy flavored. Mmm ... beef.I don’t know who first came up with the meatball concept, but I’m eternally thankful to them. And to Marjie, too, for the great idea. I think next time I’ll roll them smaller and make sweet and sour meatballs. And because these rolly rounds contain no breadcrumbs, they are gluten free! Yippee!

What’s your favorite meatball recipe?

SCIBS: Slow Cooker Italian Beef Sandwiches

SCIBS. How’s that for an acronym! Let’s see a show of hands. How many of you are familiar with the phrase “chat speak”? You know what I’m talking about: the indulgent substitution of acronyms for an entire glossary of phrases. There are the obvious ones that we see all the time in blog comments, such as LOL, which is short for Laughing Out Loud. Homeschooling blogs are clogged with DH, DS, DD, DC which represents Darling/Dear Husband, Darling Son, Darling Daughter, and Darling Children. Alrighty then!

Since I'm the somewhat conservative yet open-minded parent of twin teens and a "tween" 10 year old, plus I joyfully fulfill the role of carpool driver to a never ending sea of kids, I’ve made a special effort to decipher the chat code of today's youth. Actually, it's not just the kiddos who are using this. College students and adults of all ages, young and elderly, are adopting this newfangled way of communicating. What started with xoxo signing a card has come a looong way, baby.

I don’t think I’ve ever typed LOL before. I have, however, scralled "xoxo" when signing cards to my kids. Does that count? Here's a taste of some of the most common new text messaging abbreviations. There’s IDK for I Don’t Know, JK for Just Kidding, LMK for Let Me Know, NM Never Mind, B/C Because, BRB Be Right Back, and SUP What’s Up. Believe me folks, there are a zillion of them (some more than a tad shocking) and I don’t see any end in sight. While most of these little gems sprang to life to save the millions of calluses forming on thumbs during the texting, instant messaging, and on-line chatting craze presently taking place around the globe, many a kid and adult actually speak this way in regular conversation.

It drives my oldest daughter nuts when her classmates talk in acronyms all day long. She says it’s okey-dokey for emails and such, but not for face to face communication. Actually, my daughter doesn’t say okey-dokey. Ever. She’s is the epitome of articulate. Her mother, of course, has been known to say it. Okey-dokey. Oh, and you out there with young kids who don’t even use the computer yet, don’t think your wee ones aren’t exposed to this. It doesn’t matter where you live, who your friends are, etc. This chat speak has a life of its own. Of course, if you never set foot outside, never speak to anyone, never turn on the TV, radio, or computer, then, yes, chances are you’ve not experienced chat speak. Um, but if you’re reading this, well then, you know it’s EVERWHERE all over the globe. I’m just saying. It’s the technological version of cultural diffusion.
Today’s recipe represents culinary cultural diffusion. It’s a lovely Italian Beef recipe that’s made with Greek Peperocini, and served French style with an au jus of sorts. Just doing my part to bring the world a little closer.

Now that we are full swing into school and soccer, I dusted off ye ole crockpot, and whipped up a lovely Italian Beef recipe. Um, but I totally spaced taking pictures of it. Sorry. I remembered as I was washing the dinner dishes. Oops. However, I have hopefully redeemed myself by using the leftovers for Italian Beef Sandwiches. Note: I made the beef one day, and the sammies another day.

Slow Cooker Italian Beef (This portion of the recipe is Gluten Free)

3.5 lbs chuck roast, left whole
2 packages dry Italian Salad Dressing mix
1 cup water
½ 16 oz jar Peperocini

Place your roast into your slow cooker and sprinkle all sides with the salad dressing. Pour water over, cover, and cook on high for 6-7 hours. An hour before it is finished, pour the ½ jar of peperocini and it’s liquid into the slow cooker. When finished, shred the meat with two forks, discarding any fat. We ate ours with mashed potatoes and zucchini. Store the left over meat in the broth (au jus), in the fridge. The fat will rise to the top and harden. Discard. This is even better the next day.Italian Beef Sandwiches (This portion of the recipe is not gluten free due to the bread)

Ciabatta sandwich rolls or any crusty hoagie
Garlic Olive Oil
Left over Italian beef, reheated and drained
Italian Beef Au Jus, reheated
Sauteed onion slivers
Sauteed red, green, yellow peppers
Peperocini if desired
Thinly sliced mozzarella cheese

Prepare the Garlic Olive Oil.In a small, heavy saucepan, pour about a ¼ cup of olive oil and add 6-7 peeled garlic cloves.Heat gently over low heat for about 20 minutes or until the garlic is soft and carmel colored. The cloves will taste just like roasted garlic, and the oil is perfumed wonderfully with a mellow garlic flavor.

Heat your oven to 350.Cut the ciabatta rolls in half, and spread with the garlic oil. I also mashed a little bit of the roasted cloves into the bread, too. Pop in the oven until warm, about 5 minutes.Remove from oven, and top with roast beef.Next comes the onions.Remember the peppers. Leave these off if peppers don’t float your boat.You can add more pepperocini, too. (UM, you all date your jars, too, right?) They add a great tang to the sandwich. Now add the mozzarella cheese. Top with the top half of the ciabatta roll. Place back in the oven and warm it until the cheese is melted, about 5 minutes. Serve with the au jus for dipping.

Oh now stop. I know some of you don’t like to get your bread wet. Just skip it if you don’t approve.I approve, so I slurped mine right up. Mmm, Mmm, Mmm! WFM (Works For Me)!!NOTE: The Italian Beef recipe is Gluten Free. The sandwich, obviously, is not. My g/f daughter just eats her servings without the bread. So, my peeps, LMK (Let Me Know) your favorite Italian Beef recipe. SYL (See You Later)! THX!

Great Eggs-pectations! Bacon and Cheddar Deviled Eggs!

You didn’t think a long time would pass without me singing the praises of the glorious white orb (or brown orb depending on your preference) did you? I think not.

Eggs are a big part of my diet. Not only do I love their flavor, but they are just so accommodating in the recipe department. Don’t you love it when your ingredients cooperate with you?Take today’s recipe for example. I love deviled eggs. I’ve posted about them. I’ve read your posts about them. Is there such a thing as a bad deviled egg? Not in my house, there isn’t. Okay, okay so my kids won’t touch them. Hubbyman and I more than make up for the non-eggers' lack of enthusiasm.

Actually, the yummy stuffed egg recipe I’m sharing with you today is a good one to serve to those a little shy about eating deviled eggs. This recipe does NOT have any vinegar in it, so it’s milder than traditional deviled eggs. Plus it contains cheese and bacon. I mean, come on, who doesn’t like cheese and bacon? Um, besides my children, that is. Oh, they like cheese and bacon and eggs, they just prefer that all parties remain in their respective, designated, separated areas on a plate. *sigh*Anywhooo, these are super simple, and really do taste great. These little stuffed gems are a fun twist on the traditional omelet. They would be perfect at a tailgate party, football buffet, or holiday gathering.

Bacon and Cheddar Deviled Eggs

6 Hard boiled eggs, peeled and split in half
3 Tablespoons Mayo
1 heaping teaspoon grainy, Dijon, or regular mustard
2 Tablespoons grated Cheddar cheese (grate it yourself!)
4 strips bacon, cooked crisp and crumbled
1 teaspoon dried parsley
Salt to taste
White pepper
2 green onions, sliced both white and green parts

Separate the hard boiled yolks from the eggs,
and place the yolks in a large mixing bowl. Place the egg whites, cut side up on a plate. I usually put a paper towel down on the plate first ~ it keeps the whites from sliding around while you stuff them.Mash the yolks with a fork. Add the mayo and mustard, and stir well.I like this kind of mustard, but Dijon would work great, too. Regular mustard would be just fine as well. Stir in the cheese, parsley, salt, white pepper, and most of the bacon. Keep a bit of bacon to garnish with later. Using a small spoon, fill each half of the egg whites, really mounding it high. A spoon works better than a pastry bag because the bacon would clog the tip. Garnish with the reserved bacon and the green onions.Eat. Devour. Make yummy noises. Protect your portion from your egg stealing hubby. So, what great eggs-pectations have you created lately?

PS: Naturally, these are gluten free, too!