Baked Pork Chops With Kale Pesto

Baked Pork Chops With Kale Pesto

Crispy and golden brown, but moist and flavourful inside.

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4    
Preparation Time :0:15   Start to Finish Time:  0:35   T(Cook):  0:20
Cuisine:  "Protein Entrees"
Categories    : Gluten Free,Pork


4     4 Oz  Boneless Pork Chops -- 3/4 to 1 inch thick, trimmed of excess fat
1 1/2 Cups  Rice Chex®
2     Green Onions -- chopped
  1/2 Teaspoon  Garlic Powder
2     Tablespoons  Olive Oil
      Salt and Freshly Ground Black Pepper to Taste
2     Tablespoons  Parmesan Cheese -- grated
  1/4 Cup  Rice Flour
2     Large  Eggs
3     Tablespoons  Dijon mustard
      Kale Pesto (recipe below)

Preheat oven to 400*F.

Using a food processor, pulse the Rice Chex® until small crumbs are formed.

Transfer crumbs to a bowl and add onion powder, oil, Parmesan, salt, and pepper. Toss

until mixture is blended

Mix flour and pepper in pie plate.

In second pie plate, whisk eggs and mustard until combined;

Cut a pocket in each pork chop

Stuff each pork chop with 2 tablespoons of Pesto, set aside

Grease a wire rack and place on a baking sheet.

Dredge 1 pork chop in flour; shake off excess.

Dip in egg mixture; let excess drip off.

Coat all sides of chop with bread crumb mixture, pressing gently so that
crumbs adheres to chop.

Place breaded chop on wire rack. Repeat with remaining 3 chops.

Bake until instant-read thermometer inserted into center of chops registers 150

degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving.

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"


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Per Serving : 354 Calories; 23g Fat (58.2% calories from fat); 11g Protein; 27g

Carbohydrate; 3g Dietary Fiber; 99mg Cholesterol; 426mg Sodium.  Exchanges: 1 1/2

Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.

NOTES : If you don’t have a food processor, you can , place Rice Chex® in a zippered

plastic storage bag and crush till they’ve turned into crumbs.

Kale Pesto

A pesto made from Kale and Almonds

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 8     Yield:  "2/3 Cup"
Cuisine:  Sauces and Dips
Categories    : Gluten Free


  1/4    Pound  Kale
  1/4    Cup  Toasted Almonds
2        Cloves  Garlic
  1/4    Cup  Parmesan Cheese
2        Tablespoons  Lemon Juice
2        Tablespoons  Olive Oil -- more if needed

Heat oil in saute pan and saute kale until bright green

Place kale with oil it was cooked in, into food processor and pulse until chopped

Add almonds and garlic, and pulse again to combine

Pulse in lemon juice and Parmesan Cheese add more 1 or 2 tablespoons of olive oil if

needed to process in blender

Continue pulsing until pesto reaches desired consistency

Serving Ideas : Good as a filling for meat or on crackers for an appetizer.

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

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Per Serving : 77 Calories; 6g Fat (72.3% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 53mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.

Greek Stuffed Pork Chops (hirino Gemisto) and Baked Potato Wedges

Greek Stuffed Pork Chops (hirino Gemisto) and Baked Potato Wedges

 "Hirino Gemisto is pork loin stuffed with vegetables, garlic and a few herbs Here I have adapted it to Pork Loin chops. It is a simple way to make a pork chop a little elegant"

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4    
Cuisine:  "Protein Entrees"
Categories    : Gluten Free, Greek, International, Pork


  1        Small  Onion -- peeled and sliced
  1        Red Bell Pepper -- roughly chopped
  1        Carrot -- peeled and shredded
  1/2     Cup  Spinach -- chopped
  1        Tablespoon  Parsley -- chopped
  1        Clove  Garlic -- peeled and diced
  1        Teaspoon  Dried Oregano
  1/2     Teaspoon  Salt
  1/4     Teaspoon  Pepper
  3        Tablespoons  Olive Oil
  3        Tablespoons  Lemon Juice
  3        Tablespoons  Oil Oil
  2        Hard-boiled eggs -- peeled and coarsely chopped
  6        Potato -- wedged
  1/2     Cup  Brown Rice Flour

preheat the oven to 450°F

Cut a pocket in each pork chop

In a bowl add red pepper, carrot, Parsley, Garlic, oregano, salt, Pepper
Oil and Oregano and toss together.

Remove 1 cup of vegetable mixture and mix in Spinach and chopped egg.

Stuff each pork chop with 1/4 of the egg vegetable mixture. secure with
toothpicks set aside

Dust potato wedges in flour

Add to a large bowl potato wedges the balance of the vegetable mixture
and the additional oil. Toss the bowl and contents until evenly coated

Put potatoes in the oven cook for 15 minutes reduce heat to 400°F and cook
for another 30 minutes stir every10 minutes.

Dredge pork chops in flour salt and pepper.

Saute chops on each side in olive oil and then cook 5 minutes on each
side. Cover with foil and let rest for 10 minutes.

Serving Ideas : Remove toothpicks before serving Serve Chops with potatoes and greens

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Per Serving : 377 Calories; 14g Fat (32.0% calories from fat); 9g Protein; 56g Carbohydrate; 6g Dietary Fiber; 106mg Cholesterol; 322mg Sodium.  Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 0 Fruit; 2 1/2 Fat.

Chinese Barbecue Pork Butt Roast (Char Siu)

Char Siu Pork is traditionally marinated with sweet and salty liquids and Chinese five spice powder, a blend of star anise, cloves, cinnamon, Szechuan pepper and fennel seeds, then barbequed. In this recipe the pork roast is slow roasted in the oven.



Recipe By     : Ellen M. Ennis Davis
Serving Size  : 8    
Preparation Time :8:00
Start to Finish Time: 13:30
Categories    : Pork
Cuisine: Chinese
Source: Pooka's What's for Dinner:Gluten Free with Attitude

  1   4 lbs  pork shoulder roast -- bone in Marinade
  4   tablespoons  soy sauce, low sodium
  1   tablespoon  fresh ginger -- grated
  4   tablespoons  honey -- warmed
  4   cloves  garlic -- crushed
  1/4 cup  Cranberry juice cocktail, frozen concentrate  
-- use in concentrated form
  1   tablespoon  five-spice powder
  2   teaspoons  paprika
  2   tablespoons  fish sauce -- or oyster sauce

Remove all skin from the roast and make a few slashes through the fat.

Place the roast into a large ziploc® freezer bag.

Add all marinade ingredients to a blender and liquify.

Pour the marinade into the bag with roast, remove as much air as possible from the bag and seal.

Massage the marinade and the roast.

Marinate 8 to 24 hours in the refrigerator.

Preheat oven to 250 degrees.

Line a roasting pan with foil ( makes clean up easier).

Place the roast, fat side up on the roasting pan and pour the complete contents onto the roast.

Rub roast all over with brown sugar mixture,

Place the roasting pan on middle rack of oven

Bake for 4 hours or until internal temp is 160, every hour remove from the oven, add 1/2 cup water to the pan, stir it into the marinade and using a brush baste the roast lightly every hour.


Remove from oven and tent foil over roast and let rest for 20 min.


Serving Ideas : Chinese roast pork can be served by itself as an appetizer, simply served sliced and served with fresh vegetables and rice or as an ingredient in stir fries, steamed buns, dumplings, fried rice, sandwiches, and soups.

NOTES : Red food colouring is traditionally used to give the pork a reddish colour.I have left out the food colour and replaced the traditional rice wine with Cranberry juice cocktail, frozen concentrate and added paprika to give it a rosy colour. You are welcome to use rice wine or sherry in place of the cranberry concentrate and add a few drops of red colouring to the marinade if you want a more authentic product.

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Per Serving : 467 Calories; 31g Fat (60.9% calories from fat); 30g Protein; 15g Carbohydrate; trace Dietary Fiber; 121mg Cholesterol; 412mg Sodium.  Exchanges: 0 Grain (Starch); 4 Lean Meat;1/2 Vegetable; 4 Fat; 1/2 Other Carbohydrates.

Sweet Potato and Pulled Pork Moussaka

                  
"A rich twist on the Traditional Moussaka"
serves 8-10

  1         tablespoon  olive oil
  1         whole  sweet potato -- cut in 1/2" slices
  1         large  onion -- sliced thin
  1         clove garlic -- minced
  4         cups  "Long and Slow Pulled Pork" or any recipe of pulled pork
  1/2      teaspoon  cinnamon
  4         cups Béchamel sauce  see   Gluten Free White Sauce (Béchamel sauce)
  1/4      teaspoon  ground nutmeg
  1         teaspoon  paprika
  2         whole  eggs -- lightly beaten
  1/4      cup  grated parmesan cheese

Preheat oven to 350°F

Heat oil in a large heavy skillet, add the sliced sweet potatoes. Cover
and lower heat. After about 3 minutes, uncover and turn the sweet potatoes
with a spatula. Cover and continue to cook until tender, another 3
minutes. Remove from pan and set aside, add the onion and sauté until
onions are soft; add garlic and let cook  for another minute.

Arrange the potato slices into a greased large oven proof dish.
Spread pulled pork and over meat, spread the onions over the meat.

Stir eggs, cheese and nutmeg, cinnamon, into cooled béchamel sauce until
smooth.
Pour béchamel sauce over entire casserole, sprinkle with paprika and put
into oven without uncovered for 45 minutes or until top is nicely browned.


Remove from oven and let rest for 15 minutes.

Description:
  "A rich twist on the Traditional Moussaka"
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Per Serving (excluding unknown items): 405 Calories; 29g Fat (63.8%
calories from fat); 17g Protein; 20g Carbohydrate; 2g Dietary Fiber; 137mg
Cholesterol; 422mg Sodium.  Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 4 1/2 Fat; 1/2 Other Carbohydrates.

Long and Slow Pulled Pork

Long and Slow Pulled Pork on GF Skillet Biscuits

                     
For tonight's dinner we are having Long and Slow Pulled Pork on Gluten Free Skillet Biscuits. It is named so because it is cooked in a slow cooker  for 9 hrs at low to achieve the tender easy to pull apart texture. I is best made the day before and then let the wonderful sauce soak into the pulled apart pork in the fridge overnight.
Recipe By:Ellen Ennis-Davis
Servings   : 10  

  4 1/2        pounds  pork shoulder roast -- bone in
  1              can  tomato paste
  1              cup  water
  1/4           cup  apple cider vinegar
  1/4           cup  balsamic vinegar
  1/4           cup  grainy mustard
  1/4           cup  Worcestershire sauce
  1/4           cup  soy sauce, low sodium
  3/4           cup  brown sugar
  1              tablespoon  garlic powder
  4              tablespoons  chili powder

• If there is skin on the roast, cut it off leaving as much of the fat on as possible.
• In a bowl whisk together the tomato paste, water, brown sugar, Dijon, vinegars, Worcestershire sauce, soy sauce, garlic powder and chili powder.
• Pour 1/4  of the  sauce in the bottom of the slow cooker then place the roast in  fat side up. Pour remaining over the roast ensuring it is fully coated with sauce.
• Set the slow cooker on low, cook for 6 hrs or until meat thermometer reaches 200°f.
• Turn off the slow cooker and remove the pork to a cutting board.
• Mix the water into the sauce and strain it from the slow cooker through
• the strainer and return any meat solids to the slow cooker and discard all else. Set the strained sauce aside.
• Remove and discard the bone. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker. 
• Use a spoon to skim and discard the fat from the surface of the sauce. 
• Add sauce back to the slow cooker Stir gently until pork is well moistened. Taste and season with salt and pepper to taste. Serve right away or for maximum taste let sit overnight and warm up the next day.

Serve over bread, biscuit, buns or rice
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Per Serving (excluding unknown items): 442 Calories; 

29g Fat (58.1% calories from fat); 

28g Protein; 

18g Carbohydrate; 

2g Dietary Fiber; 

109mg Cholesterol; 

619mg Sodium.  

Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates.

Baked Side Ribs

My husband and son where thrilled with this barbeque sauce recipe. My husband ask "is this one of your recipes you can never duplicate?" I told him I wrote down all the ingredients and adjustments. He said "that's defiantly a keeper". My son asked "Where did I get the ribs?"; I refrained from knocking block off and said, "From the my oven", he responded "humm, excellent, can you make them again?" There seems to be a theme here maybe I should start repeating my dinners instead of trying for something new all the time.

serves :6

Ingredients

• 2 racks of pork side ribs
• 1 can tomato paste (5.5 oz)
• 1 cup water 
• 1/4 cup cider vinegar
• 1/4 cup balsamic vinegar
• 1/4 cup old fashion grainy mustard
• 1/4 cup Worcestershire sauce
• 1/4 cup soy sauce
• 3/4 cup brown sugar
• 1 tablespoon garlic powder
• 4 tablespoons chili powder

Directions

1. Preheat your oven to 300°F.
2. Cut each rack of ribs into 3 portions. Put ribs into a large roasting pan. In a bowl whisk together the tomato paste, water, brown sugar, Dijon, vinegars, Worcestershire sauce, soy sauce, garlic powder and chili powder. Pour over the ribs, move ribs around to ensure they are coated with sauce. Cover with foil and bake until the ribs are fork tender, about 3 hours , uncover, drain off sauce into a saucepan and keep warm. Raise temp to 350°F, put the ribs back into the oven  and cook for another 1/2 hour. Remove from oven and let rest for 10 minutes. Serve with Creamy Cole Slaw and Oven Fries.

Hoisin and Honey Garlic Pork Chops

1/4 cup gluten free oyster sauce

3 tablespoons gluten free hoisin sauce

1 tsp fresh ginger (finely grated)

2 tablespoons honey

1 tablespoon gluten free soy sauce

2 cloves garlic (minced)

4 pork chops

2 green onions (sliced diagonally)

Put oven rack in middle position and preheat oven to 350°F

In a baking dish mix together first 6 ingredients.

Add pork, turning pork to coat generously with sauce

Bake until just cooked through, 45 minutes

Let stand, uncovered, 5 minutes

Garnish with green onions

South-Western Baked Beans

This bean dish has the hardy satisfaction of a big casserole of Baked Beans but has a wonderful light piquant surprise. Really good filling for toasted tortilla shells.

Serves 8-10

3 cups white pea beans

1 can (28 oz) diced tomatoes

2 cups chopped onions

1 tablespoon dried oregano

1 teaspoon cumin

1 tablespoon gf chilli powder

1 pork ham hock, about 1 pound (450 g)

1/3 cup packed brown sugar

1 tablespoon dry mustard

1 teaspoon salt

1/2 teaspoon pepper

2 chopped jalapeños pepper, veined, seeded and chopped

1 bunch fresh cilantro, chopped

Rinse beans and sort, discarding any blemished ones and any grit.

In large Dutch oven or stockpot, cover beans with 3 times their volume of water. Bring to boil; boil gently for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain beans, discarding liquid.

Return soaked beans to pot along with 3 times their volume of fresh water. Bring to boil; reduce heat and simmer, covered, for 30 to 45 minutes or until tender. Drain beans, reserving 2 cups cooking liquid.

Meanwhile, make gashes about an inch apart along the length of the pork hock (cut through the skin and to the bone to allow the flavour to get well into pork; set aside.

In bean pot or 3 quart casserole, combine beans, reserved cooking liquid, tomatoes, jalapeños, onions, dried oregano, chilli powder, cumin, sugar, mustard, salt and pepper. Nestle prepared pork hock into beans.

Bake covered, in 300ºF oven for 2-1/2 hours.

Uncover and bake for 1 to 1-1/2 hour longer or until sauce is thickened and coats beans well. Remove pork hock 

and pull off meat; discard bones and fat. 

Return bite-size pieces of meat to the pot.) 

Stir in cilantro. (Do not over stir, to avoid turning beans to mush)  Serve with hot corn tortilla with a bottle of hot sauce within arms reach.

Pork Tenderloin with Saskatoon Berry Comfit

Pork Tenderloin with Saskatoon Berry Comit

Serves 4

Saskatoon berries are a Canadian fruit that are high sources of antioxidants. They look similar in size and shape to a blueberry but it has a truly unique flavour. It grows on a shrub, native to North America from Alaska across most of western Canada and in the western and north central United States. Aka: serviceberry, sarvisberry, pigeon berry or juneberry

Saskatoon Berries on Shrub

• 1 cup frozen or fresh Saskatoon Berries (Service Berries)
• 1 tablespoon balsamic vinegar
• 3 tablespoons brown sugar

• 1 pork tenderloin (1 1/4 to 1 1/2 lb)  
• Salt and pepper  to taste
• 1 tablespoon olive oil

In a sauce pan over medium heat berries with vinegar, the berries with burst and release juice when there is enough juice add sugar and stir until dissolved. Bring to a boil the reduce heat and set simmer until the juice is about the consistency of pancake syrup. Remove from heat and set aside.

Cut pork in 4 diagonal slices 

and butterfly each, 

sprinkle with salt and pepper. In large non-stick skillet, add oil, cook pork in batches over med-high until juices run clear. Serve with a spoonful of Berry Comit for each piece of pork.