Braised Pork Loin with Figs and Pears

This recipe takes some time since the pork loin is marinated but worth the effort and wait. The gravy is lick the plate good! Now I’m thinking I should add fruit puree to all my gravies. Yum, yum. Braising cooks food slowly so be sure that the loin is well seared (browned) before cooking so that it doesn’t lose all its juices. And since I love figs and pears, and I know they go well together, I thought how about braising them with the loin. This recipe would also work with a turkey breast or apples instead of pears.

At least 4 hours before the cooking starts, put in a gallon food storage bag:

1/4 cup seasoned vinegar or apple cider vinegar

1/4 cup water

2 tablespoons olive oil

1 teaspoon salt (or herbamare)

1/4 teaspoon ground black pepper

1 tablespoon dried thyme

6-8 dried figs

Add:

1 1/2-2 1/2 pound pork loin

Seal and let sit in the refrigerator at least 4 hours. If you are using a chicken, duck, or turkey breast, you can put this directly into the cooking vessel – either a roasting/baking dish with a cover, or the bowl of a slow cooker.

Preheat oven to 325 degrees if the loin is going in the oven. I cooked mine on the stove top in a medium size Dutch oven. Remove the pork loin (or turkey breast) from the marinade. Dry thoroughly and rub with:

1 teaspoon salt

1/4 teaspoon ground black pepper

2 teaspoons ground cumin

In a 10″ skillet or one large enough to hold the loin, heat:

2 tablespoons olive oil

Turn the oil down to medium heat and add the loin (or turkey breast). Sear (brown) on all sides. Remove the meat and add to the skillet:

1 medium onion chopped

1/2 bag of baby carrots, cut into bite size pieces

1 large or 2 small (I used one small sweet and one small white) potatoes

2 teaspoons minced garlic

Sauté the vegetables for about 5 minutes. Add:

figs from the marinade (or 6-8 other fresh or dried figs)

Add the meat back into the cooking vessel along with:

1 to 1 1/2 cups chicken or turkey stock

Cover the pot or dish and cook over low heat (simmer) until the meat reaches 145 degrees for pork or 165-170 for poultry. On the stovetop in the Dutch oven, my just under 2 pound pork loin took just over an hour. When the meat is cooked, remove the meat and vegetables and add to the stock:

1 diced medium pear (peeled or not doesn’t matter)

If the meat was cooked in the oven, pour the stock into a small saucepot before adding the pear. Turn up the heat to medium and cook, covered, until the pear is soft. Add:

A slurry made with 1/2 cup turkey or chicken stock whisked with 2 tablespoons all purpose gluten free flour

Stir until the gravy thickens and the pear pieces are integrated into the gravy, this should only take a couple of minutes. Cook over low heat for about 5 minutes so that the flour cooks completely. Slice the pork loin (or other meat) and place on a platter surrounded by the vegetables and figs. Pour some of the gravy over the pork and serve.

Easy Curried Pumpkin (or sweet potato) Soup

If you’ve been following me for any length of time, you already know how much I love curry! If I could, I would put curry in everything. Pumpkin soup has always been a favorite so I’m surprised I never thought to put curry in it. But today, here it is. And an easy, quick, very warming soup. Just perfect for these subzero days here in Minnesota. Makes 4 -6 servings.

In a high sided skillet or a large saucepan, heat over medium heat:

2 tablespoons olive oil

Add:

1/2 cup chopped onion

1 cup chopped mushrooms

Cook until onion is translucent and mushrooms are slightly browned. Add:

1-2 teaspoons madras curry powder (I used 1 1/2 and it was almost too spicy for me)

Stir and let cook on low heat until you can smell the curry, about a minute. Add:

2 tablespoons all purpose gluten-free flour

Stir in and let the flour cook for a minute. Slowly stir in:

2 1/2 cups vegetable stock (or if preferred chicken or turkey)

Cook for a minute and then add:

1 can (15 oz) pumpkin puree

1 cup non-dairy milk

1 tablespoon maple syrup

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon pumpkin pie spice (or just a sprinkle of nutmeg, cinnamon, cloves, allspice)

Combine and leave on the burner until the soup is thoroughly heated, about 2 minutes. Optional: Garnish with chopped scallions or chives.

Vegetable Fritters

It’s not often that you’ll find me giving you recipes that require frying. Too much oil is as bad for a diabetic as too many carbohydrates or sugar. But I just couldn’t resist this recipe when I found it. And once I cooked them up, oh my, I did eat too much for lunch today! I did fry them but I think if I cook these again, I’ll probably oven fry them with a lot less oil (see tip at the bottom of the recipe).

You’ll need:

1 1/2 cups grated Russet potato (1 medium large potato) – soak the grated potato in cold water for 5-10 minutes to get out as much starch as possible since the starch is not a friend to fried foods, the cakes will brown better with less starch. Drain and dry with paper towels to get out as much of the moisture as possible*

1 cup grated sweet potato (about 1 medium)

1 cup grated carrots (about 1-2 medium) – I used the pre-grated from the store

1 cup grated red onion (onion has a lot of moisture so be sure to dry thoroughly with paper towels before adding)

If you have a food processor, this is the time to break it out and use it! It’s the easiest way to grate the potatoes, carrot and onion. In a large bowl, mix the above. Then add:

1 teaspoon salt

1/2 teaspoon ground pepper

1 teaspoon garlic powder

1/2 cup chickpea flour (DO NOT USE ALL PURPOSE GLUTEN-FREE FLOUR; many have potato starch in them and we just tried to remove the starch from the potato!)

1/4 cup aquafaba

2 tablespoons non-dairy milk (depending on how dry your mixture is)

Mix together until combined. If the mixture is too dry and won’t hold together, add the non-dairy milk. If the mixture is too wet and won’t hold together, add the tablespoons of flour until the mixture will bind together. Using a 1/4-1/3 cup measure, form into balls.

Heat over medium high heat in a 10-12″ skillet:

1/2-3/4 cups oil for frying (the oil should come up the side of the pan about a 1/2 inch)

When the oil is glistening, take a ball, flatten it and gently place it in the oil starting with the side nearest you. Being sure to not crowd the skillet, add additional flattened balls. Cook on the first side about 4-6 minutes until golden brown, turn and cook the same on the other side. If the fritters are browning too quickly, reduce the heat to medium. Then flip the fritter again and cook an additional 2-3 minutes on the first side. The cooking time will depend on how thick the fritters are; the thinner the less time they need to cook. Remove to a paper towel and salt immediately. Do not leave the fritters on the towel too long or they will get soggy. They can be placed on a cooling rack (on a cookie sheet) in a 200 degree oven to stay warm while the rest of the fritters cook.

* If like me, you don’t eat much potato, other than sweet potato, grated parsnip could be used instead

TIP: To oven fry, place the flattened balls on a greased (spray with non-stick spray) cookie sheet (with sides). Lightly spray the tops of the fritters with the non-stick spray) and bake in a 400 degree oven for approximately 20-25 minutes. Turn over half-way through the bake.

Quick Salmon Cakes

My mother would have loved these! I tried it first with fresh salmon and they were too dry and fell apart. Using canned salmon worked much better. I topped mine with an easy lemon garlic mayonnaise sauce. They take less than 5 minutes to put together and about the same to cook.

In a medium size bowl, mix together:

10 ounces (2 small cans) salmon (I use the Safe Catch brand of canned fishes)

1/2 cup quinoa flakes (Don’t have these? Find them in the cereal aisle or Amazon. Or you could try using any other cereal flakes such as quick oats or gluten free bread crumbs.)

1 tablespoon gluten-free all purpose flour

2 green onions chopped (green and white parts)

1 teaspoon minced garlic

1/2 teaspoon dried parsley

1/2 teaspoon paprika

1 teaspoon lemon zest (about 1/2 lemon)

2 tablespoons lemon juice

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

1/4 teaspoon hot sauce (optional)

Stir in 1/4 cup vegan mayonnaise.

In a 10″ skillet, heat 3 tablespoons olive oil.

Saute over medium heat 2-3 minutes until brown. Flip and repeat. TIP: You might want to cover the skillet since these will spit at you from the moisture in the cakes. If you want to reduce this and get a browner cake, coat with seasoned flour before frying.

I serve mine with lemon garlic mayonnaise which I make simply by mixing Lemon Garlic Salad Dressing and vegan mayonnaise (about 2 tablespoons dressing to 1/4 cup mayonnaise).

Easy Lentil Pilaf

I can say that I generally don’t eat anything that I don’t make from scratch, mostly because there are very few pre-made or pre-packaged foods that don’t have something in them that I can’t eat (often it’s soy or sunflower lectin). So it’s not going to happen very often but — I have discovered a wonderful side dish (or main dish) that tastes great and has no allergens! As long as you can eat lentils, this is something you should try. High in protein and low in carbohydrates, lentils are a great addition to a meal. I’ve become addicted to Tolerant’s Organic Riced Red Lentil Pilafs. They’re ready in about 20 minutes, taste great and two of them, the Asian Ginger and the Spanish Style Paella, don’t have any soy in them. I know I was surprised too that the Asian Ginger is soy-free!

Being who I am, of course, I can’t just make it per package directions. So here’s what I do with these pouches of goodness. Serves 4-6.

In a 9″ skillet, add:

1-2 tablespoons olive oil

When hot, sauté:

6-8 ounces sliced mushrooms (I like shitake)

1/2 cup diced onions

When the mushrooms are browned and onions translucent, stir in:

2 cups mushroom stock (or any other stock you have on hand, chicken would work well)

1 cup frozen or fresh peas

1 teaspoon minced garlic

Bring to a boil. Add:

1 packet Tolerant Organic Riced Red Lentil Pilaf

Reduce heat to low and simmer for 9-12 minutes until the water is gone. Stir every few minutes, especially when the water is almost gone. Remove from heat, cover and let sit 4-5 minutes. Fluff with a fork and enjoy!

Marinara Sauce

This is a remake of my Aunt Jean’s marinara sauce. I started making this recipe for my family as a teenager and have continued using it ever since. Many times, I made this for my roommate and son, brings back many memories.

Needed:

1 tablespoon olive oil

1 medium onion diced
1 bell pepper, any color, diced

Cook for several minutes until onion is translucent before adding:

2 garlic cloves diced
1/2 cup grated carrot
64 ounces of pureed tomatoes
16 ounces diced tomatoes
1/4 cup red wine
1/2 cup tomato paste
fresh oregano, thyme, and parsley (about 2 tablespoons of each)
monk fruit powder, stevia, or agave nectar if needed for additional sweetness

In a large skillet, saute the onion and bell pepper for a few minutes and then add the diced garlic and the grated carrot. Saute until softened, about 3 minutes over medium heat. Add the red wine (or mushroom stock) and cook off the alcohol. Add the pureed and diced tomatoes and simmer over a low heat, covered, for approximately 1 hour. Uncover and simmer an additional 15 minutes. Add the fresh herbs along with salt and pepper to taste and the tomato paste. If needed, depending on your taste, add additional sweetener.

Easy Ragu Sauce (dairy-free, gluten-free, refined sugar-free, soy-free)

Who doesn’t love pasta? And for me, I love it all ways but with a ragu sauce, one of my all time favorites. I remember as a teenager, baking Italian bread to go with a spaghetti supper, ripping pieces off the bread and tasting the sauce, telling myself it was to make sure it was seasoned correctly but actually just because I love the sauce more than the pasta!

If you want to make this even quicker and easier than my recipe, begin as I did but instead of adding canned tomatoes and tomato paste, mix in a large jar of ready made tomato sauce (I happen to be addicted to Rao’s Sauce for Sensitive Diets).

This recipe will serve four. In a medium, deep saucepan, heated over medium heat, add:

1 tablespoon olive oil

1 pound Italian sausage, any type your family likes be it pork, chicken, or vegan (if using links, take the sausage out of the casing or slice after cooking)

Cook the sausage until browned (I always think of Anne Burrell when I say that – love her saying, Brown Food GOOD!). Remove the sausage from the pan and set aside. Add to the frying pan:

1 medium or 1/2 large onion, diced

1 sweet pepper diced, any color

1/2 cup grated carrot

6-8 ounces sliced or diced mushrooms (any type you like)

Cook until onions are translucent and mushrooms are browned, about 5 minutes. Reduce heat to low and add:

1 small to medium zucchini, diced

1-2 small yellow squash

1 tablespoon minced garlic

Stir the vegetables and cover the pan. I used summer squash but feel free to substitute any vegetables your family likes; I’ve even used small frozen Brussel sprouts. Cook 8-10 minutes until the squash are softened but not mushy. Add the sausage back into the pan along with:

1 32oz can tomato puree

1 16oz can small diced tomatoes

2 teaspoons Italian spices (oregano, thyme, basil)

This is where a large jar of prepared tomato sauce could be substituted (cooking time would be reduced to about 10 minutes and it would be ready to serve). Simmer for 30-45 minutes and add:

1 small can tomato paste

1 tablespoon agave nectar

Stir making sure the tomato paste is incorporated. Cook about 5 more minutes and serve with pasta.

Easy Spicy Barbeque Beans (dairy-free, gluten-free, refined sugar-free, soy-free, vegan)

Being a New England girl, I’m not accustomed to barbeque beans; we are famous for our Boston Baked Beans where I come from (see recipe under side dishes). Since beans are a great source of protein and generally lower in carbs than many side dishes, I’m trying to use them more often as a side dish. Here’s a recipe that’s quick and easy (takes longer to make the sauce than the beans!).

Feel free to use any bean your family likes. And if you have time and prefer dried beans, soak them overnight or boil them for about an hour before adding the sauce, and the recipe is just as easy.

In a small saute pan mix:

1 tablespoon olive oil

1 small onion, minced

1 tablespoon minced garlic

1 small jar tomato paste

1/4 cup vinegar (I use rice but any kind will work)

1/4 cup maple, agave, or coconut nectar, or honey

2 tablespoons molasses

Salt and pepper to taste, 1/4 to 1 teaspoon

1 teaspoon-1 tablespoons hot sauce (or cayenne pepper)

sufficient bean liquid to thin the sauce

Heat the olive oil over medium heat, add the onions and cook until soft. Add the garlic and cook a minute more, about 5 minutes all together. Add the rest of the sauce ingredients, mix thoroughly, and simmer over low heat for about a half hour. For a smooth sauce, use an immersion blender before mixing in:

1-2 cans (or about 1 1/2 cups dried beans that have been soaked or boiled) beans (I used red kidney beans because those are the ones I like but feel free to use any beans you have on hand).

The sauce makes enough for 2 cans of beans but I used only 1 and froze the other half of the sauce.

Serves 4

Stroganoff (dairy-free, gluten-free, egg-free, soy-free)

I looked at a recipe for tempeh stroganoff, thought about turkey instead. It reminds me a lot of turkey tetrazzini in looks but definitely not in taste. I think this is mainly due to marinating the meat in my “fake” soy sauce and the addition of vinegar to the sauce.

When I think about stroganoff, I immediately think it should be served on egg noodles. Since I’m allergic to eggs, that’s not possible but I managed to find some pad thai brown rice noodles that worked quite well.

I used turkey in this recipe but it could be made with beef, pork, chicken or tempeh and be equally as delicious. Other vegetables would also do well in this sauce like green peas, string beans, or carrots.

Makes 4 servings.

In a medium bowl, mix:

12 ounces meat or tempeh cut into strips

3 tablespoons “fake” soy sauce (you could use tamari or coconut aminos)

1 tablespoon rice vinegar

Marinate in the refrigerator 30 minutes up to overnight.

In a large skillet heat:

2 tablespoon olive oil

Add meat (drained) and saute for 3-5 minutes, turning to sear. Remove from pan and set aside. Add:

1 medium onion, diced

2 teaspoons minced garlic

1/2 teaspoon dried oregano

2 teaspoons dried thyme

24 ounces sliced or diced mushrooms (I used a mixture of 3 different mushrooms)

Salt and black pepper to taste

Cook until the onions are soft and the mushrooms cooked. Stir in:

2 tablespoons gluten-free all-purpose flour, more or less depending on the oil in the pan

Mix in:

2 cups non-dairy milk

2 tablespoons seasoned rice, sherry, or wine vinegar

Stir until mixture begins to thicken. Add the meat. Taste and adjust seasonings if needed.

Serve over noodles, rice or quinoa. Garnish with fresh parsley or chives.

Pork with Sauerkraut (dairy-free, gluten-free, sugar-free, soy-free)

Sauerkraut was one of my mother’s favorite foods but as a child, I didn’t much care for it. Too salty for my taste! Now that fermented foods are all the rage, I thought I should try it again. At my former apartment, the dining room often served a pork with sauerkraut that was delicious, not salty at all. So here’s my version. Feel free to add diced apples or pears!

You’ll need:

1 tablespoon olive oil

16 ounces lean pork (4 chops or steaks at least 1/2 inch thick, loin)

Salt and pepper to taste

1 medium onion thinly sliced

16 ounces sauerkraut, drained

1 apple (or pear) peeled and diced

1 cup chicken stock

1 teaspoon paprika

2 tablespoons minced garlic

2 sweet potatoes peeled and cut into pieces

In a 10″ skillet with a lid, heat the oil. Dry the pork and salt and pepper to taste. When the oil is hot, brown the pork on all sides over medium heat. Turn the heat down to medium low and add the sweet potato and apple. Cover the pork with the onions and sauerkraut.

Mix together the stock, paprika and minced garlic. Pour over the pork, cover and simmer on low for at least 35 minutes. The longer and slower you cook the pork, the tenderer it will be.

Makes 4 servings.