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No takeout Chinese crispy pork

  • Servings: 4-6
  • Time: 30mins
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No takeout required

Recipe by delish.com

Ingredients

  • 1 lb
    pork, cut into 1/4 inch strips
  • 1 tsp
    salt
  • 1/3 cup
    cornstarch
  • 2
    garlic cloves, minced
  • 1 tablespoon
    ground ginger
  • 3 tablespoons
    brown sugar
  • 3 tablespoon
    gluten free soy sauce
  • 1/2 pound
    snow peas, cut into diagonal slices
  • 1
    red bell pepper, diced
  • 3
    scallions, sliced
  • 1 tablespoon
    vegetable oil

Cooking Directions

  1. pat pork with a paper towel to remove moisture. In a medium bowl, add pork, season with salt, and mix with cornstarch until coated.
  2. In the bowl of a food processor, add garlic, ginger, brown sugar and soy sauce. Pulse until well blended and set aside.
  3. In a large skillet over medium-high heat, heat 1 teaspoon oil and cook snow peas and red pepper until tender, about 2 minutes. Remove and set aside on a plate.
  4. Return skillet to high heat and add 1 tablespoon oil. When oil is almost smoking, add the pork. Sauté until cooked through and pork is crispy, about 5 minutes. Reduce to medium heat, return vegetables and half the sauce. Stir quickly to coat the pork and vegetables in the glaze. (Watch carefully, as the sauce can burn due to the sugar.) If you want more sauce, add the balance. Garnish with chopped scallions and serve with steamed rice.

Better than takeout Gluten free Egg foo young

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Gluten free Egg Foo Young

  • Servings: 4-6
  • Time: 30mins
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Better than takeout and gluten free too!

Recipe by food.com

*optional

Ingredients

  • 1 cup
    chicken broth
  • 1 tablespoon
    gluten free soy sauce
  • 2 teaspoons
    granulated sugar
  • 1 teaspoons
    rice vinegar
  • 1 tablespoon
    corn starch
  • 1 teaspoon
    sesame oil
  • 6
    eggs slightly beaten
  • 1/4 cup
    green onion, sliced
  • 1 cup
    fresh bean sprout*
  • 4
    water chestnuts, minced*
  • 1/3-1/2 cup
    minced ham, chicken or shrimp
  • 1 teaspoon
    soy sauce
  • 2-3 tablespoons
    cooking oil with high smoke point

Cooking Directions for the Egg foo young

  1. Mix eggs, vegetables, meat and 2-3 tablespoons soy sauce.
  2. Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
  3. Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
  4. Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.

For the sauce:

  1. In a pan, heat broth, 1 tablespoon soy sauce, sugar and vinegar.
  2. In a bowl, blend cornstarch and water.
  3. Add to sauce and cook, stirring, until sauce bubbles and thickens.
  4. Stir in sesame oil
  5. Serve with hot Egg Foo Yung.

Creamy shrimp boil pasta

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Creamy shrimp boil pasta

  • Servings: 6-8
  • Time: 30mins
  • Difficulty: easy
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Creamy and delicious shrimp and pasta

Recipe by delish.com

Ingredients

  • 1 lb
    gluten free fettucini
  • 1-2 tablespoon
    grapeseed oil
  • 2 tablespoon
    dairy free spread
  • 2
    sausage links, cut into 1/4 inch pieces
  • 1 lb
    medium shrimp, peeled and deveined
  • 1-2
    garlic cloves, minced
  • 1 cup
    diced onion
  • 2 tablespoons
    white rice flour
  • 1
    red bell pepper, diced
  • 1 cup
    chicken broth
  • 1 cup
    dairy free milk
  • 2-4 teaspoons
    Old Bay seasoning
  • 1 cup
    corn kernels

Cooking Directions

  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside
  2. Meanwhile, in a large skillet over medium-high heat, warm 1-2 tablespoon oil, and cook sausage until browned. Using a slotted spoon, transfer to a plate leaving remaining oil in the skillet. Cook shrimp until opaque, 5 minutes, and transfer to plate with sausage.
  3. Return skillet to stove over medium heat. Melt dairy free spread and cook garlic and onion, 3 minutes. Add flour and whisk for 1 minute. While continuing to whisk, add bell pepper, broth, half and half, and Old Bay seasoning until smooth. Bring to a boil and simmer on low until slightly thickened, 2 to 3 minutes. Add corn and stir until warmed through.
  4. Add pasta to skillet with shrimp and sausage along with any drippings and toss together. Serve immediately.

Easy crockpot applesauce pork chops

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Easy crockpot applesauce pork chops

  • Servings: 4-6
  • Time: 4-5 hours 30 minutes
  • Difficulty: easy
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Classic Pork chops and applesauce

Recipe by crockpotladies.com

* you can use boneless chops, but the bones add flavor.
* if using cinnamon applesauce omit ground cinnamon
* it’s ok to open the crockpot as long as it is briefly in order to turn the chops. You don’t have to turn them, but they will cook much more evenly if you flip them.

Ingredients

  • 3 pounds
    bone in pork chops*
  • 2-3 cups
    applesauce*
  • 1/2 teaspoon
    ground cinnamon*
  • 1/2 tablespoon
    ground ginger
  • 1 small
    onion chopped

Cooking Directions

  1. Line a 6.5 quart slow cooker or spray with cooking spray.
  2. Place half of the chops in one layer in the crockpot.
  3. Sprinkle chops with half the cinnamon and half the ginger, salt and pepper to taste.
  4. Spoon half of the applesauce over chops.
  5. Repeat with remaining chops and top with remaining applesauce.
  6. Turn cooker to high for 1/2 hour, then turn to low and cook for 4-5 hours until chops are tender and falling off the bone.
  7. Flip chops around during cooking to assure even cooking, if you can.
  8. You can make easy gluten free gravy with the cooking liquid by using one tablespoon of dairy free spread and one tablespoon of rice flour for each cup of liquid.

 

Gluten free Stuffed Peppers

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This is one of my favorite dishes.  It takes a bit of time to put together but it is still an easy and really tasty dinner.

Gluten and dairy free Stuffed peppers

  • Servings: 4-8
  • Time: 1hr
  • Difficulty: easy
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Recipe by easyglutenfreeblogspot.com

* you can leave out the rice if you like. It did not make a difference in the finished product.

Ingredients

  • 2 large or three medium
    bell peppers of any color
  • 1 lb
    ground sausage, hot or mild
  • 1 onion
    diced
  • 8
    button mushrooms, diced
  • 1 clove
    garlic, minced
  • 1 cup
    cooked rice*
  • 1/4 cup
    Go Veggie grated dairy free parmesan
  • 1 1/2 cups
    bottled marinara sauce, divided

Cooking Directions

  1. Preheat the oven to 350°F or 175 °C and spray a baking dish with nonstick spray.
  2. Wash the peppers and slice them in half lengthwise. Remove the seeds and internal ribs from the peppers then microwave them on high for 3 minutes to begin their cooking process and set them aside in the baking dish.   I did not microwave the peppers, but you can if you like.
  3. In a large nonstick skillet over a medium high heat crumble and brown the sausage with the mushrooms and onions until the onions are translucent and the meat is pretty well broken up.
  4. Use a slotted spoon to remove the meat mixture from the pan and place it into a large bowl.
  5. Add the rice (if using), grated cheese and ½ cup of the marinara sauce to the meat mixture then stir to combine before stuffing it into the peppers.   I mixed this all up in the frying pan (I did not use the rice)
  6. Top the peppers with a little sauce and pour the remaining sauce into the bottom of the baking dish then add a few tablespoons of water if the baking dish looks too dry.   I just put water into the bottom of the pan-about a 1/4 cup
  7. Cover with foil and bake for 30 minutes then remove the foil and bake uncovered for an additional 15 minutes. When they come out of the oven, spoon over some of the pan sauce and sprinkle with more grated cheese and they’re ready to serve.   Peppers should be tender when pierced with a knife.
  8. I left the rice out because, in my opinion, it is only a filler-I didn’t feel it was needed, but you can, of course, use it.  This is a nice change from beef filled peppers.

Sausage ragout in the crockpot

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What could be better than slow simmered, savory pasta sauce?  It’s really easy in your crockpot.

Gluten and dairy free sausage crockpot ragout

  • Servings: 4-6
  • Time: 5hr 30mins
  • Difficulty: easy
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* you can use beef broth instead of the wine but I recommend you use the wine if you can
*You can leave out the Mrs. Dash but it seasons the meat and sauce nicely
*the baking soda will cut the acidity of the sauce. You can omit it.

Ingredients

  • 1 tablespoon
    olive oil
  • 1 lb
    ground sausage, hot or mild
  • 1 28 oz can
    crushed tomatoes
  • 1 6 oz can
    tomato paste
  • 1 cup
    red wine*
  • 1 tablespoon
    Italian seasoning or to taste
  • 1 tablespoon
    Mrs. Dash original seasoning*
  • 1 teaspoon
    salt or to taste
  • 1-2 teaspoons
    minced garlic or to taste
  • 1 small onion
    chopped
  • 1/2 teaspoon
    baking soda*

Cooking Directions

  1. Line a 6-quart crockpot.  Remove sausage from the refrigerator at least 30 minutes before cooking to allow to come to room temperature.  This will aid in the browning process.
  2. Pat sausage dry with paper towels.  Heat a large stainless steel skillet over medium-high heat.  Add a half tablespoon olive oil and heat until shimmering.   Place ground sausage in the pan and allow to brown, about five minutes. Do NOT disturb the meat.  When you see a brown crust starting to form, flip the meat over to the other side and let brown an additional 3-4 minutes.  Begin breaking up sausage and cook until no longer pink.  It’s very important to thoroughly cook the meat here.  The crockpot won’t get hot enough to cook it through.  Remove sausage to the crockpot.
  3. Reduce heat to medium. Add the additional half tablespoon olive oil to the pan and cook onions until soft.  Add garlic and cook until fragrant.  Add wine or broth to pan, and let reduce by half, scraping up any browned bits from skillet.  Pour remaining wine or broth and any browned bits into crockpot.
  4. Add crushed tomatoes, tomato paste, and seasonings on top of meat and onions.  Stir to incorporate.
  5. Set crockpot on high and cook for 20 minutes.  Reduce setting to low and continue to cook for additional 5-6 hours, stirring occasionally.
  6. *If sauce is too acidic, add 1/2 teaspoon baking soda in the last hour or so of simmering.  The sauce might bubble a little-that’s ok.
  7. Serve over your favorite gluten free pasta.
  8. You can’t overcook this sauce.  The longer it simmers, the better it gets.  And of course, it gets even better after a couple of days.

Easy crockpot Lo Mein

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Craving Chinese?  This will fit the bill!

Easy crockpot Lo Mein

  • Servings: 4-6
  • Time: 5-6 hours
  • Difficulty: easy
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You won’t miss takeout with this easy crockpot recipe

You can get gluten free oyster sauce from Wok Mei at Amazon.com

***** stars

Ingredients

  • 2 pound
    pork shoulder
  • 1 package
    frozen asian style vegetables (with or without sauce)
  • 1/3 cup
    gluten free soy sauce
  • 1-3 cloves
    garlic, minced
  • 2 tablespoons
    brown sugar
  • 1 tablespoon
    gluten free oyster sauce
  • 1 tablespoon
    chili sauce
  • 1 tablespoon
    ground ginger
  • 1 teaspoon sesame
    oil
  • 1 box
    gluten free spaghetti

Cooking Directions

  1. Line a large crockpot with a liner. Spray with cooking spray.
  2. Put pork shoulder in crockpot. Mix sauce ingredients together in a medium bowl and pour over pork loin.
  3. Cook on high for 30 minutes. Reduce to low and cook an additional 5-6 hours, or until pork shreds easily.
  4. Remove pork from crockpot and shred. Return to crockpot.
  5. Cook vegetables according to package directions. Add to crockpot.
  6. Cook pasta according to package directions; drain Toss with pork mixture.
  7. Serve.