Friday, January 20, 2017

Sweet and Sour Cranberry Apple Pork Chops

Sweet and Sour Cranberry Apple Pork Chops

If you want to add a little holiday flavor to your weeknight menu then I’ve got an easy recipe for you.  These pork chops with their sweet and sour apple cranberry medley accompaniment is the perfect solution.

Pork chops by nature are on the fattier side.  Likewise they do well being paired with something acidic to cut through all that richness.  This sweet and sour apple cranberry medley fits the bill quite nicely for a marriage of flavors the whole family is sure to love.

Sweet and Sour Cranberry Apple Pork Chops
Prep time: 10
Cook Time: 15 minutes
Servings: 2

  • 2 pork chops
  • salt
  • pepper
  • red pepper flakes
  • thyme
  • rosemary
  • 2 pink lady apples, diced into large chunks
  • 1 large onion, diced into large chunks
  • 1 ½ cups fresh cranberries
  • 2 tbsp coconut oil or butter
  • 2 tbsp cider vinegar

Video Tutorial: 

  1. To help the pork chops stay flat while they’re cooking, put a few small cuts through the fat rind every inch or so.
  2. Season the chops on both sides with sea salt, cracked black pepper, crushed red pepper flakes, thyme and rosemary then set aside.
  3. In a large skillet over a medium high heat melt the coconut oil then add the apples and onions and saute for 2-3 minutes then add the cranberries and a sprinkle of salt.
  4. Continue to saute for another 2-3 minutes or until you just start to see some color on some of the apples and onions and you hear a few cranberries pop.
  5. Pour in the cider vinegar and add another tablespoon of coconut oil to help glaze everything and after sauteing for another minute or so remove everything from the pan and set aside.  (If you prefer a more wilted consistency just continue to cook adding water as necessary until it hits a consistency you’re happy with.)
  6. For the pork chops, add another teaspoon of coconut oil to the pan and increase the heat to just below high then add the pork chops.  
  7. Sear them for about 3-4 minutes on the first side then flip them and sear for 2-3 minutes on the second side and it’s ready to serve.

Wednesday, December 14, 2016

Anise Pizzelles - Gluten Free Recipe

Gluten Free Anise Pizzelles

What’s the one Christmas cookie your family simply can’t live without?

For my family that one cookie has grown into a list of family classics that they NEED.  Every year I do Spritz Cookies, and Thumbprints and Mexican Wedding Cookies and Gingerbreads among other treats and goodies.  But if it ever came down to choosing just one cookie for Christmas, it would have to be Pizzelles.

And not just any Pizzelles. They’d have to be Anise Pizzelles because that’s the way my grandma made them.  I love the anise aroma that fills the air as the batter hits the hot iron.  It brings back all the childhood Christmas memories I hold so dear. 

Now I’m making memories for my kids.  When my teenaged daughter comes home from school on a day that I’ve been making pizzelles she recognizes the anise in the air right away. 

Then the nagging begins … “Where’s my pizzelles …. I know they’re here Mama …. I can smell them”.  

She knows I always keep a few on the side for her.  Let’s just say pizzelles make memories and smiles.

If you don’t have a Pizzelle Iron you could pick-up the model I used in the video tutorial at Amazon by clicking HERE.

Anise Pizzelles
Prep time: 10 minutes
Bake Time: less than 1 minute per batch
Servings: makes 6 Dozen or 72 pizzelles

  • 3 ¼ cups gluten free flour (I used 481g by weight of Bobs Red Mill 1 to1 GF blend )   
  • 1 tbsp + 1 tsp baking powder
  • 6 eggs (room temperature)
  • 1 ½ cups sugar
  • 1 cup melted butter (2 sticks)
  • 1 ½ tsp anise extract
  • 1 tbsp anise seeds

Video Tutorial: 

  1. Stir together the flour and baking powder and set aside.
  2. In another bowl stir together the melted butter, anise extract and anise seeds and set aside.
  3. In a large bowl whisk the eggs and sugar together until well combined then add the melted butter and anise mixture. 
  4. Add the dry ingredients to the egg and butter mixture and mix until you have a thick lump free batter.
  5. To make the pizzelles you should follow the instructions on your machine. 
  6. For my machine which is a Non-Stick Cuisinart Pizzelle Iron, preheat the iron to a medium setting then use a small cookie scoop (about 1 tablespoon) to place the batter just off center towards the hinged side then close the lid and wait for the indicator light to let you know when they're done then remove them onto a wire rack to cool.
  7. As they cool you can stack them and store in an tight container until you’re ready to serve them. 

Tuesday, December 6, 2016

Low Carb Everything Buns

Low Carb Everything Buns

If you're a fan of the Everything Bagel but you're trying to cut the carbs from your diet, then these buns are a must try.

Low Carb Everything Buns
Prep time: 15 Minutes
Bake Time: 30 Minutes
Servings: 4 Buns

Ingredients For the Everything Seasoning
  • 1 tbsp sesame seeds
  • 1 tbsp poppy seeds
  • 1 tsp minced dehydrated onion
  • 1 tsp minced dehydrated garlic
  • ¼ tsp caraway seeds
  • ¼ tsp onion powder
  • ¼ tsp garlic powder

Ingredients for the Bun Dough
  • 1 cup blanched almond meal  (or 112 grams by weight)
  • 2 ½  tbsp psyllium husk powder
  • 1 tbsp tapioca starch
  • 1 tsp baking powder
  • ¼ tsp salt
  • 4 eggs (1 of those eggs needs the yolk separated and reserved)
  • 5 tbsp lard (melted  87g by weight)

Video Tutorial: 

  1. Preheat oven to 350ºF (or 175ºC) and line a baking sheet with a silicone liner.
  2. Stir together all of the spices for the "everything seasoning" and set aside.
  3. Stir together the almond meal, psyllium husk powder, tapioca starch, baking powder and salt then set it aside.
  4. In a medium bowl add 3 whole eggs and the white of the 4th egg and reserve the 4th yolk in a small bowl. 
  5. Slightly beat the eggs then add the melted lard and continue to beat it together until combined.
  6. Mix the wet and dry ingredients together until well combined.  It will take a few minutes if you’re doing it by hand and will look wet and separated at first but it will come together. 
  7. Once the dough is well combined gather it into the center of the bowl and  chill it for 10 minutes to allow time for the psyllium powder to absorb the liquid so the dough will be more workable.
  8. While the dough is chilling add a teaspoon of water to the reserved egg yolk and whisk to make an egg wash.   
  9. When the dough is slightly chilled remove ¼ of the dough and roll into a slightly flattened ball then brush the top with the egg wash mixture and sprinkle over about a tablespoon of the seasoning mix and place it onto the baking sheet.
  10. When they’re all formed bake them for 30 minutes then allow them to cool on a baking rack and serve.   

Sunday, November 20, 2016

Molasses Spice Cookies

Molasses Spice Cookies

If you need a cookie that just screams holiday flavor these Molasses Spice cookies are perfect for you.

They've got all the flavor of classic gingerbread in a big soft cookie that make the perfect addition to you Thanksgiving or Christmas dessert table.

This year my daughter-in law is making the Thanksgiving pies.  She's great in the kitchen but the pies wont be gluten free.  So rather than making another pie that I can eat, I decided to whip up a batch of spice cookies to accommodate myself and anyone else that just wanted a small sweet bite for dessert. 

They're fantastic.

Molasses Spice Cookies 
Prep time: 15 Minutes
Bake Time: 12-14 Minutes
Servings: 22 Cookies

  • 2 ¾ cups flour (407g by w …I used Bobs Red Mill 1 to 1 gluten free flour)
  • 2 tsps of baking soda
  • ¼ tsp salt
  • 1 ½  tsps ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¾  cup butter, softened (1 ½  sticks)
  • ½ cup granulated sugar (plus ½ cup more for rolling the cookies)
  • ½ cup dark brown sugar
  • 2 large eggs
  • ½ cup molasses
  • 1 tsp vanilla extract 

Video Tutorial: 

  1. Preheat oven to 375°F (or 175ºC)  and have 2 nonstick baking sheets ready.
  2. Stir together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg and set aside.
  3. In a stand mixer with the paddle attachment beat the butter for 2-3 minutes to incorporate some air then add the both sugars and beat until light and fluffy.
  4. Add the eggs, molasses and vanilla and beat until well combined scraping down the bowl as necessary.
  5. With the mixer off, add the flour mixture and beat at low speed until just combined then transfer to a smaller bowl and chill the dough for 10 minutes to get it slightly more workable.
  6. Place about ½ cup of sugar into a small bowl and set aside.
  7. Roll approximately 2 tbsp portions (44g)  of the soft dough into balls then roll the balls in sugar and place them on the baking sheets leaving space for the cookies to spread.  (I baked 11 cookies per sheet)
  8. Bake for 12-14 minutes then allow the cookies to cool on the baking sheets for 2 to 3 minutes before transferring them to cooling racks.

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