Gluten Free Lemon-Garlic Pork Tenderloin

Before I discuss dinner, I feel it is my duty as a Paramedic to share some basic precautions to take in regards to the worsening Swine Flu (H1N1) outbreak. First and foremost, the single best preventative step in controlling the spread of illness is to wash your hands thoroughly with warm soap and water. Secondly, avoid risky behaviours. In other words:

DON'T DO THIS!!!

In all seriousness, I am kicking myself for not having a great Cinco De Mayo meal to post. My wife and I eat Mexican food on such a regular basis, I didn't even think to create something special for tonight. Instead, I have a simple meal full of flavor to present. I purchased a Hormel Lemon-Garlic Pork Tenderloin. Obviously the meat is gluten free but I wasn't sure about the lemon-garlic sauce. As I flipped the package over to read the ingredient list, I noticed a "gluten free" statement next to the ingredient list. It seems each day the world of gluten free living is getting just a little easier.

I didn't add any additional seasoning to the tenderloin. I did however cook it on my BBQ to impart a good smoky flavor to it. Recommended cooking time and temperature is 350 degrees F for 20-30 minutes per pound until reaching an internal temperature of 160 degrees F

I served the tenderloin with buttered rice with scallions and steamed vegetables. Enjoy!!!

Gluten Free Pound Cake with Strawberry-Rhubarb Compote

Gluten free baking often results in dense, compact cakes or breads. This is ideal when making a pound cake. With the amount of butter in this thing, my wife and I agree that it should be called pounds cake (as in you will gain pounds by eating it.)

Gluten Free Pound Cake:

Inspired by The Joy of Baking

1-3/4 cup gluten free flour mix

2 tsp baking powder

1/8 tsp salt

1 cup butter (2 sticks- unsalted at room temp)

1 cup granulated sugar

4 large eggs (room temperature)

2 tsp vanilla

zest from 1 medium lemon
Bake at 350 degrees F for 50-60 minutes

Whisk together flour, baking powder, and salt. Set aside

Cream together butter and sugar for about 5 minutes, scraping down the sides as necessary.

Beat in eggs one at a time. Add vanilla and lemon zest. Gradually mix in flour mix just until combined. Spread batter into a well greased 9x5x3 inch bread loaf pan.

Bake for 50-60 minutes at 350 degrees F. Allow cake to cool in the pan for about 10-15 minutes

Place pound cake on a wire rack to cool further.

Slice about 1 pint of strawberries and 1 large stalk of rhubarb. Add 1/2 cup sugar and 1 tsp lemon juice. Stir 1 tsp of tapioca starch into 1/2 cup of water. Combine all these ingredients in a large sauce pan. Cook on medium high heat for 4-5 minutes stirring occasionally. Remove from heat and cool for 2-3 minutes. Slice the pound cake, top with strawberry-rhubarb compote and whipped cream. Eat and repeat. Enjoy!!! For more gluten free strawberry dishes, visit Diane over at The W.H.O.L.E. Gang.

I'm baaaaaack!

I had a great week in Indianapolis at a fire fighter training conference. It feels great to be home. I know some of you would love to be surrounded by 30 thousand firefighters, but after a week of talking about nothing but firefighting and hanging out with a bunch of dudes, I'm spent.

Just in case you ever wanted to know what a football stadium full of fire trucks looks like, here you go.

On to real business; food.

For this weeks What's for dinner? Wednesday, I made Garlic Chicken Pizza.

Other than the crust, I don't follow a recipe for this pizza.

To make the crust, I simply follow my gluten free french bread recipe with one exception. I use half the water needed to make the bread, everything else is the same. Once the dough is made, I roll it out on a rice flour dusted counter. I then lay my pizza pan on top of the dough and cut around it to make a nice circular crust. Next, I take the left over dough and roll it like a bread stick and mold it to the edge of the crust. Finally, I bake the plain crust in a 400 degree F oven for 10 minutes.
For the sauce, I use Classico Alfredo pasta sauce for the base. For the pizza topping, I grill 2 chicken breasts on my BBQ and cube them up. I roast 2-3 cloves of garlic, drizzled with olive oil and sprinkled with salt and pepper, in a 325 degree F oven for 15-20 minutes until soft. I dice about 1/4 cup each of red and green bell pepper and red onion. Add all the ingredients on top of the sauce, sprinkle mozzarella cheese on top and bake. I love to grill my pizza for a crisp and smoky flavor.

Bake or grill at about 350 degrees F for 20-25 minutes or until golden brown

Enjoy!!!

Go figure

The Portland area has been on and off for decent weather lately. So I was excited to hear that warm weather was headed our way for the weekend. Bright sunny blue skies, mid to high 70's, not bad for this time of year in the Northwest. Then it hit me, I'm leaving on Sunday to travel to Indianapolis for a week long fire department training conference. No problem, I've never been to Indianapolis, let's check out the weather forecast for the day I arrive.

Portland, Oregon's Forecast

Indianapolis, Indiana's Forecast

Oh well, I guess I can wait until June for another chance at warm weather in my neighborhood.

I will be gone all of this upcoming week due to my travels, I hope everyone has a great week and I'll be back to the blogosphere soon. Take care.

Gluten Free Bliss

Check out some great dinner ideas at the Gluten Free Homemaker's, What's for dinner? Wednesday. When you're ready for dessert, I've got you covered. I know, I know, you're all still reeling from Easter. You say you've had your fair share of treats lately; chocolate bunnies, chocolate eggs, PEEPS, and jelly beans. I say that's great for the kiddos, but where are the adult treats? Where's the dessert that will have us bouncing off the ceiling like a 3 year old on Easter morning? Look no further, I've found it for you. If there is one thing I lack, besides a sense of fashion, is the ability to control myself when presented with a combination of chocolate and peanut butter. It calls to me. So I present you with:

Chocolate Peanut Butter Cake

Inspired by the Smitten Kitchen and modified to be gluten free
Cake:
2 cups gluten free flour mix
2-1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1 tsp xanthan gum
1 cup oil (vegetable or canola)
1 cup sour cream
1-1/2 cups water
2 Tbs apple cider vinegar
1 tsp vanilla
2 eggs
Peanut Butter Frosting:
10 ounces cream cheese (room temperature)
1 stick unsalted butter (room temperature)
4-5 cups powder sugar (sifted)
2/3 cup creamy peanut butter
Chocolate Peanut Butter Glaze:
8 ounces semi-sweet chocolate
3 Tbs creamy peanut butter
2 Tbs light corn syrup
1/2 cup half & half
Makes a three layer eight inch cake
Bake cakes at 350 degrees F for 30-35 minutes

For the cake: Whisk together all the dry ingredients in a large bowl or stand mixer bowl. Stir in oil and sour cream. Gradually beat in the water. Mix in vinegar and vanilla. Finally, whisk in the eggs and beat until thoroughly mixed. I mixed the batter by hand. In retrospect, I would have used my stand mixer for less of a work out.

Grease three 8 inch cake pans with butter. Line the bottom of the pan with parchment paper. Divide the batter equally between the three pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick comes out clean. Mine baked for a full 35 minutes.

While the cake is in the oven, it's a good time to make the frosting. Beat the butter and cream cheese together. Add powdered sugar 1 cup at a time and mix slowly at first to avoid sending sugar all throughout your house. Taste the frosting for sweetness after about the third cup of sugar. I used about 4-1/2 cups in mine. Sweeten to your liking. Finally, mix in the peanut butter until thoroughly combined.

When the cake is done baking, remove from the oven and allow to cool in the pan for about 20 minutes. Invert the cakes onto a wire rack or a large cookie sheet. I would suggest lining the wire rack or cookie sheet with parchment prior to inverting the cakes to avoid the cake sticking to the rack or pan.

Once the cakes have cooled completely, the frosting can begin. I would recommend checking out the smitten kitchen for some great tips and techniques for frosting the cake. Begin with one layer, use about 2/3 cup frosting to frost the layer. Add the next layer and repeat. Add the third layer and (you guessed it) repeat. Frost the sides of the cake. You may have some frosting left over. Place the cake in the freezer for about 15 minutes which will allow the glaze to solidify as it is poured over the top.

To make the chocolate glaze, combine chocolate, peanut butter, and corn syrup in a double boiler. Whisk frequently until melted and combined. Remove from heat and whisk in half and half until smooth. Pour the chocolate glaze over the top of the cake, allowing it to run down the sides.

Slice it up and enjoy!!!

Now, I know some of you out there are thinking; "Wow this looks great, I wish I had Celiac Disease so I can enjoy this wonderful cake." Not to worry, simply substitute all purpose flour instead of gluten free flour and omit the xanthan gum.

Please check out the Smitten Kitchen for great photos of their cake and some very helpful tips to make this come together.

The Easter Aftermath

Another Easter in the books. I have a special Easter recipe for you:

Easter Chaos:

Take 1- 3 year old girl (preferably an only child, or an only grandchild on one side of the family)

Add tons of chocolate (make sure you start this as early as possible)

Stir in some grandparents and an aunt

Throw in 3 Easter baskets full of toys and candy (this may sound like a lot, but it's key to the success of this recipe)

Toss in an Easter egg hunt

Sprinkle with just a dash more sugar

Combine all ingredients thoroughly and then attempt to place chaos in bed. Pray that chaos falls asleep before midnight. Enjoy!!!

Do not adjust your computer screen. We hosted Easter brunch at our house today. My mother brought these colored deviled eggs. The egg whites were dyed using about 7 drops of food coloring and adding a 1/2 cup of near boiling water into a cup. Soak the whites in the dye, remove, and fill. The filling is simply egg yolk, mayonnaise, mustard, salt, and pepper. The eggs were delicious but I have to admit it's a bit unsettling biting into a purple egg.

We had a great Easter with family this year. I hope everyone enjoyed the day as well.

Happy Easter!!!

It's been a crazy weekend of cleaning, cooking, and preparing for the Easter Bunny. I hope everyone has a great Easter.