Gluten Free Week #1

The following is the meal plan I put together in the attempt to go back to being gluten free. Recipes were found on a Year of Crockpotting http://crockpot365.blogspot.com and Elana's Pantry http://www.elanaspantry.com/recipes/ Enjoy!

Monday - Peking Pork chops
6 pork chops
1/4 cup brown sugar
1 teaspoon ginger
1 teaspoon 5 Spice Powder
1/2 cup gluten free soy sauce
1/4 cup ketchup
4 cloves garlic, chopped
(there is a box of salt pictured, but I didn't use any; the soy sauce was plenty)

The Directions.

I used a 4 quart crockpot. Put chops into the stoneware. In a small bowl, combine sugar, spices, soy sauce, ketchup, and garlic. Pour evenly over the top of chops. No need to add any other liquid. If you had an onion in the house, it might be a nice addition, but not necessary for flavor.
Cover and cook on low for 6-8 hours, or on high for about 4. If your chops are frozen they will take longer to cook. The longer you cook the meat, the more tender it will, but it might fall off the bone (which is fine in my mind, but some people really like intact meat).

Peking Pork Chops

Tuesday - Rosemary Apple Chicken
1 chicken (2 to 3 pounds)
¼ cup grapeseed oil
¼ cup balsamic vinegar
1 tablespoon celtic sea salt
4 apples, cored and sliced
4 sprigs rosemary
1.Rinse the chicken, pat dry with a paper towel and place in a 9×12 inch glass baking dish
2.Drizzle with oil and vinegar, then sprinkle with salt
3.Arrange the apples around the chicken in the baking dish
4.Place the sprigs of rosemary under the chicken
5.Bake at 350° for 90 minutes, until browned on the outside
6.Serve

Rosemary Apple Chicken

Wednesday - Peach Chicken

(1) 3 pound chicken
¼ cup grapeseed oil
1 tablespoon celtic sea salt
6 peaches, quartered
4 shallots, halved
6 sprigs fresh thyme
1.Rinse off the chicken, pat dry, then place in a large baking dish
2.Rub with oil, season with salt, then scatter peaches, shallots and thyme around the chicken
3.Roast at 400° for 60 to 90 minutes.
4.Serve with peaches and pan sauce

Thursday - Turkey Chili

leftover turkey meat, white and/or dark
4-6 roasted poblano chili peppers
2 quarts chicken stock (vegetable stock will work too)
2 medium onions, diced
3 carrots, diced
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon celtic sea salt
1 tablespoon arrowroot powder
1 tablespoon water
1 tablespoon cilantro, minced
1.In a large crock pot, combine turkey, poblanos, stock, onions and carrots
2.Allow to cook several hours or overnight
3.Add cumin, oregano and salt
4.In a small bowl, combine arrowroot and water to make a slurry
5.Stir into crockpot and cook for another 1 hour or until thick
6.Garnish with cilantro
7.Serve

Chicken Chili

Friday - Crockpot BBQ Pulled Pork
4 pounds boneless pork shoulder
1 onion, sliced in rings
2 cups ketchup (a 24oz bottle seems to be exactly 2 cups. weird.)
1/2 cup warm water
1/4 cup apple cider vinegar
1/4 cup brown sugar
1 teaspoon gluten free Worcestershire sauce
1 teaspoon Tabasco sauce
1/2 teaspoon kosher salt

The Directions.

Use a 6 quart crockpot. Trim meat, and place into your crockpot. Add sliced onion. Squeeze in 2 cups of ketchup, and then pour 1/2 cup warm water into the ketchup bottle and shake. Pour the ketchup-y water into your crock. Add vinegar, brown sugar, Worcestershire, Tabasco and salt.
Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork.
Serve over rice, or make sandwiches on rolls or sliced bread.