Ingredients:
1 1/2 to 2 pounds beef or buffalo roast or steak, fat trimmed if necessary
Sea salt
Light olive oil, as needed
1 onion, sliced
4-5 cloves garlic, chopped
1 cup unsweetened pomegranate juice
1 14-0z can fire roasted crushed tomatoes
1/4 cup balsamic vinegar- omit for yeast-free
1/8 cup pure maple syrup- or use agave to keep it lower glycemic
1/2 cup fresh cranberries or golden raisins
1 teaspoon dried French herb mix or Bouquet Garni
A small pinch of cinnamon
Directions:
I slow-cooked my recipe in a Crock-Pot because that's what works for me here at high altitude. You can follow suit and Crock Pot your little heart out. Or do it old-school style, in a heavy Dutch oven or soup pot.
Salt the beef on all sides. Wait a few minutes. Kiss the cook. Get your Crock Pot situated and turned on to High.
Heat a heavy pot over medium-high heat. Brown the beef on all sides to sear in the flavor, using long tongs to turn the pieces. This doesn't take but maybe five minutes, or so. Remove the beef and set aside.
Add a small dash of olive oil to the Crock Pot. Add in sliced onion and garlic. Stir to coat with the olive oil. Place the beef on top.
Pour in the pomegranate juice, crushed tomatoes, balsamic vinegar and maple syrup. Stir to combine. Add the cranberries or raisins, dried herbs, a pinch of cinnamon, sea salt and ground pepper.
Stir a little bit to co-mingle ingredients.
Cover and let the magic happen- about 4 to 5 hours.
Taste test the sauce for seasoning adjustments. My intuitive combo was the perfect balance of tart and savory with a hint of sweetness.
We served ours with a generous mound of whipped mashed potatoes. Heaven. Seriously.
Serves 4.
This is a great recipe to use up the pomegranate juice from the previous recipe and also very yummy! I did use my crockpot for this one also. I dont really have time to do it in the dutch oven. I used the fresh cranberries which aren't too hard to find this time of year. It is also from the blog http://glutenfreegoddess.blogspot.com French herb mix is also known as herbs de provence and is made by McCormick Gourmet Collection Blends if you are having problems finding it like I did. Very tender and juicy.
Thursday, October 29, 2009
Pork Roast with Mushrooms & Brown Sugar Apricot Sauce
Ingredients:
2 pounds boneless pork loin
Extra virgin olive oil, as needed
Sea salt and fresh ground pepper
5 cloves garlic, chopped
1 large sweet onion, sliced
2 cups sliced Baby Bella mushrooms
A sprig of fresh rosemary
For the sauce:
1 8-oz. jar apricot jam- no sugar style
1 1/2 cups unsweetened pomegranate juice
1/4 cup balsamic vinegar
1/2 cup brandy or wine, optional
4-6 tablespoons organic light brown sugar, or honey, to taste
2 teaspoons dried Italian Herbs- oregano, thyme, sage, rosemary
1/2 teaspoon cinnamon
1/2 teaspoon mild curry
Directions:
Turn on your slow cooker to low.
Place the pork loin into the slow cooker. Drizzle with a little olive oil and season with sea salt and fresh ground pepper. Throw in the garlic, onions and mushrooms. Toss in a sprig of rosemary.
Make your sauce:
Combine the apricot jam, pomegranate juice and balsamic vinegar. Stir in the brown sugar, herbs and spices, till smooth. Pour over the pork loin and mushrooms.
Cover and cook for about five hours. Test the internal temperature with a meat thermometer. It should read 145 degrees F. To be honest, I let the temperature get up to 160 degrees F. I wanted my first pork roast to be well done.
Take the roast out of the cooker, tent with a piece of foil, and allow it to rest for ten minutes.
Remove the sprig of rosemary and pour the sauce and mushrooms into a medium sauce pan; keep warm until serving. If the sauce is thin, thicken it with a slurry of tapioca or arrowroot (dissolve 1 tablespoon of either starch in two tablespoons cool water or liquid; then add it to the heated sauce; whisk until thickened).
I found this recipe on this blog http://glutenfreegoddess.blogspot.com I have tried two of her crockpot recipes now and have been very impressed with both. They are definitely ones I would recommend! The only thing i changed in this recipe was the apricot jam. I could not find the no sugar kind so I used organic reduced sugar apricot preserves. I also only used one package of Baby Bella mushrooms. The pomegranate juice does not come cheap so i suggest using the left overs in a recipe from the same site that is also good!
2 pounds boneless pork loin
Extra virgin olive oil, as needed
Sea salt and fresh ground pepper
5 cloves garlic, chopped
1 large sweet onion, sliced
2 cups sliced Baby Bella mushrooms
A sprig of fresh rosemary
For the sauce:
1 8-oz. jar apricot jam- no sugar style
1 1/2 cups unsweetened pomegranate juice
1/4 cup balsamic vinegar
1/2 cup brandy or wine, optional
4-6 tablespoons organic light brown sugar, or honey, to taste
2 teaspoons dried Italian Herbs- oregano, thyme, sage, rosemary
1/2 teaspoon cinnamon
1/2 teaspoon mild curry
Directions:
Turn on your slow cooker to low.
Place the pork loin into the slow cooker. Drizzle with a little olive oil and season with sea salt and fresh ground pepper. Throw in the garlic, onions and mushrooms. Toss in a sprig of rosemary.
Make your sauce:
Combine the apricot jam, pomegranate juice and balsamic vinegar. Stir in the brown sugar, herbs and spices, till smooth. Pour over the pork loin and mushrooms.
Cover and cook for about five hours. Test the internal temperature with a meat thermometer. It should read 145 degrees F. To be honest, I let the temperature get up to 160 degrees F. I wanted my first pork roast to be well done.
Take the roast out of the cooker, tent with a piece of foil, and allow it to rest for ten minutes.
Remove the sprig of rosemary and pour the sauce and mushrooms into a medium sauce pan; keep warm until serving. If the sauce is thin, thicken it with a slurry of tapioca or arrowroot (dissolve 1 tablespoon of either starch in two tablespoons cool water or liquid; then add it to the heated sauce; whisk until thickened).
I found this recipe on this blog http://glutenfreegoddess.blogspot.com I have tried two of her crockpot recipes now and have been very impressed with both. They are definitely ones I would recommend! The only thing i changed in this recipe was the apricot jam. I could not find the no sugar kind so I used organic reduced sugar apricot preserves. I also only used one package of Baby Bella mushrooms. The pomegranate juice does not come cheap so i suggest using the left overs in a recipe from the same site that is also good!
Italian Pot Roast
Ingredients:
1 lb boneless round roast
1 medium sized onion, sliced
1/4 tsp salt
1/4 tsp black pepper
2 8oz cans no salt added tomato sauce
.7 oz pkg dry italian salad dressing mix
Directions:
Slice roast in quarters for even cooking and to distribute the flavors better. Place in slow cooker.
Cover with sliced onions.
In small bowl, stir together remaining ingredients and pour over meat and onions.
Cook on high for 3 hours or on high for 30 minutes and then low for 4 hours or until meat is tender.
Shred meat and serve in sauce over rice or mashed potatoes.
This was a recipe from Fix it and forget it lightly. I enjoyed it a lot. I did end up using 8oz of ragu in place of one of the cans of no salt added tomato sauce. Very easy and inexpensive to make with extra meat I had on hand. I served it with rice and a side of veggies.
1 lb boneless round roast
1 medium sized onion, sliced
1/4 tsp salt
1/4 tsp black pepper
2 8oz cans no salt added tomato sauce
.7 oz pkg dry italian salad dressing mix
Directions:
Slice roast in quarters for even cooking and to distribute the flavors better. Place in slow cooker.
Cover with sliced onions.
In small bowl, stir together remaining ingredients and pour over meat and onions.
Cook on high for 3 hours or on high for 30 minutes and then low for 4 hours or until meat is tender.
Shred meat and serve in sauce over rice or mashed potatoes.
This was a recipe from Fix it and forget it lightly. I enjoyed it a lot. I did end up using 8oz of ragu in place of one of the cans of no salt added tomato sauce. Very easy and inexpensive to make with extra meat I had on hand. I served it with rice and a side of veggies.
Monday, October 12, 2009
Tiramisu
Ingredients:
* 2 cups cold milk
* 1 package (3.4 ounces) instant vanilla pudding mix
* 1 cup heavy whipping cream
* 3 tablespoons confectioners' sugar
* 18 ladyfingers, split
* 2-1/2 teaspoons instant coffee granules
* 1/2 cup boiling water
* 1 tablespoon baking cocoa
Directions:
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into pudding; cover and refrigerate.
Arrange half of the ladyfingers cut side up in an 11-in. x 7-in. dish. Dissolve coffee granules in boiling water; drizzle half over the ladyfingers. Spread with half of the pudding mixture. Repeat layers. Sprinkle with cocoa. Refrigerate until serving. Yield: 6 servings.
I was really impressed with this recipe. It is from Taste of Home and I had all the ingredients to make it except for the heavy whipping cream. It was really easy to make and tasted exactly like tiramisu although the texture is a little different. I definitely recommend it. I think it would also be good doubled and used to make a trifle.
* 2 cups cold milk
* 1 package (3.4 ounces) instant vanilla pudding mix
* 1 cup heavy whipping cream
* 3 tablespoons confectioners' sugar
* 18 ladyfingers, split
* 2-1/2 teaspoons instant coffee granules
* 1/2 cup boiling water
* 1 tablespoon baking cocoa
Directions:
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into pudding; cover and refrigerate.
Arrange half of the ladyfingers cut side up in an 11-in. x 7-in. dish. Dissolve coffee granules in boiling water; drizzle half over the ladyfingers. Spread with half of the pudding mixture. Repeat layers. Sprinkle with cocoa. Refrigerate until serving. Yield: 6 servings.
I was really impressed with this recipe. It is from Taste of Home and I had all the ingredients to make it except for the heavy whipping cream. It was really easy to make and tasted exactly like tiramisu although the texture is a little different. I definitely recommend it. I think it would also be good doubled and used to make a trifle.
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