Pulled Pork

Tonight's dinner will be pulled pork. A year ago I didn't realize how easy pork was to prepare. Ribs are a cinch if you have the right method - you have to cook it low and slow and MOIST for a couple hours. Same with pulled pork. Any cut of pork is good for pulled pork. Whatever suits your fancy. My family recently bought from the FFA a pig which couldn't be shown due to its weight. This pork has graciously been shared within the family. Tonight, I will be using a boston butt roast for my pulled pork.

There are different variations to preparing pulled pork.

First, I am going to say use a slow cooker. I don't know a better way. (Not saying there isn't a better way!)
Second, choose your liquid. You can use a simple broth (or water and bouillon cube). You could use a juice, apple or pineapple are great options. You could use a cola, dark ones are best, Coca-Cola, Dr Pepper, or Pepsi. You can use a blend of different liquids, too. I have not used other liquids. Today I will be using apple juice (if I had cola in the house, I'd use that). Your should add enough liquid to cover the meat at least 4/5ths if not completely. If you can't cover the meat completely, I'd suggest turning the meat over halfway though cooking.

Once your pork has been cooking all day in a wonderful liquid, and is very tender, lift the pork out of the slow cooker. Place it on a large clean surface, something easily cleaned (cutting boards or platters work fine) and take two forks and pull the meat apart! Slightly time consuming, depending on how fine you want your meat pulled, but WELL worth the effort.

Before you put your meat back into your slow cooker, add or make your sauce.
There are many many different variations on sauce. My sister-in-law's husband makes a rockin tomato-free sauce (my SIL is allergic to tomato). Some southern states boast a vinegar based sauce. I like premade sauces like Sweet Baby Ray's. Although if I'm feeling froggy, I'll throw together a sauce with ketchup, brown sugar, and the liquid in the slow cooker.
Once you have your sauce in your slow cooker and your meat pulled, mix the meat back into the sauce, warm slightly, and serve!

Serve as-is or on gluten-free bread. Serve with vegetables or fruit on the side!
Enjoy :)

Chicken & Rice & Kielbasa

Recipe for your slow cooker - 4 hours on HIGH

You need :

Olive oil

Kielbasa (1 ea - about 11 oz)

Chicken thighs (3-4)

Onion, chopped (1 medium)

Garlic, minced (5 ea cloves)

Carrots, chopped  ( .5 cups)

Celery, chopped ( .5 cups)

Bell pepper, chopped (1 medium)

Rice, brown or converted (2 cups)

S&P (or other seasoning mix)

Saffron (if on hand would add wonderfully to this dish, use 2-3 threads)

Heat 2 TBSP olive oil in a medium sized skillet on medium. 

Add (about 11oz) kielbasa (G/F) or sausage (kielbasa gives a great flavor!) Brown to your desire. Use a slotted spoon to transfer meat to your (greased) slow cooker. 

Add 1 pound chicken thighs, boneless skinless (mine were in strips) you don't need to cook completely, just add some browning. Transfer with slotted spoon to slow cooker. 

Add your onion (1 medium chopped) and garlic (5 cloves, minced). Cool until onion becomes translucent. Pour entire contents of skillet into slow cooker. 

Add to slow cooker chopped carrots (.5 cup), chopped celery (.5 cup), chopped bell pepper (1medium), 2 cups rice (I used whole grain brown, don't tell my husband. He likes white and didn't know the difference in the end), and 4 cups (G/F) chicken stock/broth. Season slightly. I used a premixed seasoning that I use on almost everything. I shook the pot gently so the rice settled beneath the liquid. 

Let cook on high for 4 hours. Everything stays layered so when you serve, either stir (gently) or make sure you scoop all the way from the bottom. 

Taste is surprisingly wonderful. Well worth the effort. The kielbasa really adds to this dish. I didn't add saffron but this dish would definitely be complimented by it. 

Roasted tomato basil soup

Slow cooker for eight hours on low

Lay tomatoes (2 28oz cans worth, liquid reserved) on a lined (with foil) baking sheet. Cover with one medium chopped onion and 2-3 Tbsp brown sugar. 

Bake at 450*F for 30 minutes. 

Cool slightly. 

Purée. (I put mine into the blender, you can chop it if you prefer)

(Make sure you use your spatula and scrape all those delicious onion morsels in too!!)

I pulsed the blender 10 times. 

Add to your slow cooker 6 cups liquid (your reserved, I had 2 1/2 cups, and vegetable broth (make sure it's gluten free), 3 Tbsp tomato paste (I ended up putting the paste in the blender and pulsing it 3 more times), and a few dashes of apple pie spice (or allspice). 

Pour the tomato mixture into your slow cooker (careful, it might splash!) and stir well. 

Cook on low for 8 hours to let the flavors mingle. 

Stir.

 Add basil, about 10 large leaves, cut chiffonade (or shred, but the basil will bruise and darken quicker). 

Add 5 oz evaporated milk. 

Season with salt and pepper to taste. 

We enjoy with homemade gluten free bread. 

I thought the soup was delicious as is but my daughter and husband were not so happy with the less than smooth texture. I poured the whole lot into my blender and put it on high speed for a few minutes until the basil was tiny tiny. They were much happier (and I was happy they were getting their servings of fiber). 

Welcome!

So my husband and I finally figured out that he is gluten intolerant. This has done a lot to us since he really likes his soft fluffy breads. Luckily steak and potatoes is already gluten-free so we are one step ahead! This blog is so that I can share with you all the recipes that I have tried and our experiences with them. Please send feedback if you enjoy or don't enjoy I'd love to hear from any of my readers!