Wednesday, December 30, 2009

Glazed Cornish Game Hens

Cornish Game Hens are one of those foods that to me just makes any meal seem like something special.
This is a super simple but full of flavor recipe.

2 cornish game hens

2 tbs molasses
2 tbs ketchup
2 tbs sweet chili sauce
1 tbs gluten free soy sauce
1 tbs honey
1 tsp garlic powder
1/4 tsp black pepper
1/8 tsp ginger powder

Mix together the marinade.
Pour over the cornish game hens.
Allow to marinate for 4 hours or longer.
Place cornish game hens in a baking dish and pour the marinade over the top.
Bake at 375 for 1 hour.
Basting every 15 minutes.
Turn oven up to 425 and bake 15 to 30 minutes longer until the hens are done and the skin is crispy.

Sunday, December 27, 2009

Fresh Baked Bread!

Oh so yummy!!
These loaves turned out so beautiful that I had to share. They tasted as great as they look too! They were made from Bob's Red Mill Homemade Wonderful Bread Mix.

Tuesday, December 22, 2009

Dairy & Gluten Free Fudge

Fudge... Safe Fudge. Delicious Fudge.

You can change up the flavors from the classic here by using different flavored extracts such as mint or coconut. Speaking of coconut I bet that this would work with coconut milk instead of rice milk too.

Kinda sticky and not hard like typical fudge though. You might prefer it frozen if you want a firmer texture.

1/2 cup unsweetened cocoa powder
4 cups powdered sugar
1/2 cup dairy free chocolate chips
1/2 cup enriched vanilla rice milk (use vanilla almond milk to be gluten free)
2 tbs dairy free buttery spread
1 tsp vanilla extract

Sift together the cocoa powder and powdered sugar.
Stir in the chocolate chips.
Bring the rice milk and buttery spread to a boil.
Take the milk off the heat and whisk in the chocolate mixture.
Keep whisking until the chocolate chips are melted.
Stir in the vanilla extract.
Spread into an 8 x 8 pan. Silicone is best or lightly spray so that your fudge comes out.
Refrigerate until solid.

Tuesday, December 15, 2009

Crock Pot Korean Style BBQ Ribs

A surprising change from the usual BBQ style country style ribs. Korean style BBQ done in the crock pot!

3 or 4 lbs of pork country style ribs

1 cup crushed pineapple in juice, processed until like applesauce
1/4 cup packed brown sugar
1/2 cup soy sauce (gluten free)
2 tbs rice vinegar
1 tbs fresh ginger, minced
3 cloves garlic, minced
2 tbs sesame oil
2 tbs honey
10 dried birds eye chili's crushed (or as much or as little as you like)
3 tbs corn starch, dissolved in a small amount of water

Combine the sauce/marinade ingredients except the corn starch.
Coat the ribs in the sauce and allow to refrigerate overnight.
Place the ribs and the sauce into the crock pot.
Cook on high for 8 hours.
Remove the ribs and place on a baking sheet lined with aluminum foil (for easy clean up).
Skim off as much fat as possible from the sauce and place into a sauce pan.
Bring the sauce to a boil and add the corn starch dissolved in water.
Boil until thick.
Coat the ribs with a little of the thickened sauce and place under the broiler for a minute or two until a nice crust is formed.
Serve the ribs with extra sauce over rice or (gluten free) pasta.

Tuesday, December 8, 2009

Crock Pot Pernil

Pernil is a classic Puerto Rican slow roasted pork dish. This is my take on a not quite traditional yet full flavored Pernil made in the crock pot so as to be easier.

1 5 lb pork shoulder roast (with the skin is best)

2 small onions
3 tbs garlic, minced
2 tsp chipotle peppers in adobo sauce
2 tbs cilantro, dried
3 tbs lime juice
2 tbs apple cider vinegar
1 tsp seasoning salt
1/2 tsp black pepper

Process all of the marinade ingredients in a food processor until smooth.
Rub all over the pork roast.
Cover and place in refrigerator overnight.
Place roast and all of the marinade in a crock pot.
Cook on low for 8 to 12 hours until the roast is fall apart tender and succulent.

Sunday, December 6, 2009

Roasted Red Pepper Dip

Super simple dairy free creamy goodness. Great to dip tortilla chips or fresh veggies into.

1 8 oz tub dairy free cream cheese
1 12 oz jar fire roasted red peppers, drained
2 tbs sun dried tomatoes in olive oil with herbs
1 tsp california style garlic salt

Chop the roasted red peppers and sun dried tomatoes in a food processor.
Add the dairy free cream cheese and garlic salt.
Continue to process until smooth and well mixed.

Friday, December 4, 2009

Soy Roasted Potatoes & Onions

This is a super simple side dish but the soy really adds an interesting twist!

Soy Roasted Potatoes & Onions

1 1/2 lb potatoes, skin on cut into chunks (about 4 medium potatoes)
2 medium onions, cut into chunks
2 tbs gluten free soy sauce
1 tbs dairy free buttery spread
3 cloves garlic, minced
black pepper

Preheat the oven to 425 use convection if you have it.
Melt the 1 tbs dairy free buttery spread.
Mix with the soy sauce, garlic and pepper.
Toss this mixture with the cut potatoes and onions.
Place the potatoes and onions in a single layer on a foil lined baking sheet.
Bake for about 30 minutes (longer if not convection) until the potatoes are tender and the sauce is absorbed some - Stir the potatoes about every 10 minutes to ensure even coverage of the sauce.