Chocolate Pudding

serves 4

3 tablespoons cornstarch

2 1/2 cups milk

3 tablespoons cocoa

1 pinch salt

3 tablespoons sugar

2 tablespoons butter

2 teaspoons vanilla extract

In a saucepan, whisk milk and cornstarch together over medium heat. Add sugar, salt and cocoa, continue to whisk until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Pour pudding into serving bowls, place a piece of wax paper or plastic wrap on the surface of pudding; chill in refrigerator until serving.

Cross Rib Pot Roast

serves 8 

4 lb beef cross rib pot roast or blade pot roast

1/3 cup brown rice flour

4 tablespoons gf beef bullion granules

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3 tbsp olive oil

1 medium onion, rough chopped

1 large carrots, rough chopped

1 rib celery, rough chopped

1clove garlic, minced

1 can (28 ounces) diced tomatoes

1/2 tsp dried thyme

1/4 teaspoon whole dry fennel seeds

1 bay leaf

1 cup beef stock

4 large onions cut in 1/8’s

6 carrots, halved crosswise then quartered lengthwise

6 potatoes, cut in large chunks the size of the onions

Preparation:

Mix flour, beef granules, salt and pepper together, reserve 4 tablespoons.

Dredge meat in flour mixture. In Dutch oven, heat oil over medium-high heat; brown meat on all sides, turning with tongs or 2 wooden spoons. Remove meat and set aside.

Add rough chopped onions, carrots, celery and garlic, sauté until onions are translucent, stir in reserved flour mixture; add tomatoes, fennel, thyme and bay leaf; pour in stock and return meat to pan; cover and cook over low heat or in 325°F oven for 1 hour.

Add the remaining vegetables; cover and cook for 45 minutes or until vegetables are tender. Remove roast and the vegetables put in last, arrange vegetables and meat on a serving platter; cover and keep warm.

To make gravy, discard bay leaf from cooking liquid. Tip pan and skim off all fat.

Pour cooking liquid into blender, food processor or food mill; puree until smooth adjust salt and pepper to taste. Place roast on serving platter; surround with vegetables. Serve gravy on the side.

Tip:

Don’t use a fork or pierce the roast while cooking because this will release the juices causing a dryer roast. Instead, use tongs or 2 wooden spoons to turn or lift.

Orange Rice Pilaf

serves 6

1 tablespoon olive oil    

1 medium onion chopped

1 1/2 cup long-grain rice, uncooked

2 cup chicken broth

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 cup unsweetened orange juice

zest of one orange

1/4 cup parsley chopped

Heat oil in a medium non-stick skillet, add rice to skillet; stirring constantly to prevent burning, coat rice with oil then toast until golden brown. Add onion and celery; sauté until tender. Add broth, salt, pepper, orange zest, parsley and juice. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Let rice sit without lid for 5 to 10 minutes then toss gently and serve.

Pork Loin Chops with Orange Peanut Sauce

serves 4

4 pork loin chops, 1” thick

1 tablespoons olive oil

salt and pepper to taste

juice of 1 orange

zest of 1 orange

3 tablespoons orange marmalade

1 tablespoon lime juice

1teaspoon grated fresh ginger

2 teaspoons hot sauce

3 tablespoons peanut butter, preferably natural

2 tablespoon gf soy sauce

1/8 teaspoon dried chilli flakes

Whisk orange juice, marmalade, peanut butter, ginger, soy sauce and chilli flakes in a small saucepan. Cook over medium heat until smooth and bubbling, 3 to 5 minutes. Remove from the heat and set aside.

Season chops with salt and pepper. Sear chops on each side in olive oil and then cook 3 minutes on each side. Cover with foil and let rest for 10 minutes.  Serve chops with sauce.

Hint: I keep my ginger root in a zip lock bag in the freezer and grate off what is needed and replace the ginger root to the freezer. I don’t end up with as much waste and I always have fresh ginger at hand.