Happy Tuesday

In keeping with the tone of my last post about gluten free & dairy free staples I keep on hand, I thought I’d put my money where my mouth is , so to speak.  I’m going to make posting simple meals that include pantry staples a regular occurrence on the blog.  This is a typical, easy going kind of meal I’d make for my Sweetie and I . There was plenty for two with enough left over for lunch the next day.

From my kitchen to yours, complete with pictures. (I’ve been working on my photography skills)

Pork tenderloin roasted with Kozlick’s Balsamic Fig and Date Mustard served with vegetable risotto.
And, yep, that’s my kitchen, complete with fridge magnets. : )

BFD w Risotto mis en place

The ingredients for this meal were things I had on hand and include two of my pantry staple items.

pork tenderloin
red pepper
Aborio rice
Kozlick’s Balsamic Fig and Date Mustard
Kirkland Gluten Free Chicken Broth
olive oil
kosher salt

For the Risotto;
In a medium size sauté pan, heat 3 tablespoons olive oil.
Sauté red pepper until it begins to soften, add asparagus and zucchini. Continue to sauté 2-3 minutes. Add rice to pan, stirring to coat all grains in oil. Add broth to pan, a little at a time, allowing the liquid to become absorbed between additions, stirring often. Risotto should take about 20 minutes. Serve with lemon wedge.

Risotto in pan 2

For the pork tenderloin;

Preheat oven to 400°F oven
Remove the “silver skin”, the membrane running along one end of the meat, from the tenderloin. If this is left on it will become tough and unpleasant when cooked.

In a medium size bowl, mix 2 tablespoons Kozlick’s with equal parts olive oil. Rub all over tenderloin, place meat on a parchment lined baking tray. Season with  a little salt. Place tray in oven and roast, turning once, until instant read thermometer shows internal temperature is 71°C/160°F. Approx 45 minutes for a 1.5 lb tenderloin. Remove from oven and let rest before slicing.

BFD pork 3




Let Them Eat….Waffles!

I’ve always had more of a savory tooth. My favourite quick meal was a sandwich. I would throw just about anything between a couple slices of bread to munch while on the go. It wasn’t long after going gluten & dairy free before I’d already been disappointed by several big brand, store bought GF breads. I found them dense and dry. They were hard to make into a sandwich and, in my opinion too expensive. I was even let down by some small batch GF bakery and café loaves. They were definitely better tasting, but again, very dense, hard to make into sandwich and very expensive. I’d buy this big loaf, use a couple slices to make a ( rather disappointing) PB&J, toast a few more slices and then the rest of the loaf would either fall apart  or go moldy within 2-3 days. Not a great value for something three times the price of good, gluten full artisanal bread!

The inspiration for using waffles in place of sliced bread was a revelation! The idea came from my newly purchased copy of “Cooking for Isaiah”, by Silvana Nardone.

One of the first recipes I made from the book was a batch of Sun-Dried Tomato Waffle Bread. They sounded delicious to me and I’ve been hooked ever since.

Silvana’s recipe starts with her own recipe for gluten free flour, which she mixes in large batches and is then made into a large batch of pancake mix and is the basis for her waffle recipe. I’ve made a few changes since my first batch and now I use my own basic flour mix, which is a combo of fine grind brown rice flour, potato starch, tapioca starch and xanthan gum. I usually whip up a big batch and store it in a huge jar, ready to make into waffles, cookies or muffins. I’ve also made the following recipe with store bought all purpose gluten free flour mix and it turns out well, so feel free to use your favourite (just remember to add in the correct amount of xanthan or guar gum- usually ½ tsp per cup of flour for quick breads, cookies and cakes).

Here’s my version of these tasty waffles.

Sun-Dried Tomato Waffles

1 cup all purpose gluten free flour
1 teaspoon xanthan gum
1 teaspoon double acting baking powder
pinch of salt
1 ½ teaspoons sugar
1 cup rice milk
1 large egg
½ cup oil packed, sundried tomatoes, drained, oil reserved
2 tablespoons sundried tomato oil
Italian seasoning mix, optional
Non-Stick Cooking Spray

Pre-heat the waffle iron to med-high heat.
In a large bowl, whisk together all dry ingredients.
In a small bowl, whisk together the egg, milk and oil.
Add the wet ingredients to the dry and stir just until combined.
Gently fold in the sundried tomatoes until incorporated throughout the batter.
Pour about 1/3 cup batter into each grid and spread it out to the edges.
Sprinkle with seasoning blend, if using.

Close and cook until crisp, about 5 minutes. Remove, let cool on wire rack
or keep warm in an oven set at 200°F. Repeat with remaining batter.

The first time I made these, I didn’t even get to turn them into sandwiches. They were sooo good!
I’ve since enjoyed these babies with rare roast beef, avocado and mayo; rotisserie chicken, roasted red peppers and tomato; and my favourite, open faced Italian sausage and grilled veggies.

The possibilities are endless! I’d love to read how you like them.