pat pork with a paper towel to remove moisture. In a medium bowl, add pork, season with salt, and mix with cornstarch until coated.
In the bowl of a food processor, add garlic, ginger, brown sugar and soy sauce. Pulse until well blended and set aside.
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.
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.
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside
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.
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.
Add pasta to skillet with shrimp and sausage along with any drippings and toss together. Serve immediately.
* 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.
3 pounds bone in pork chops*
2-3 cups applesauce*
1/2 teaspoon ground cinnamon*
1/2 tablespoon ground ginger
1 small onion chopped
Line a 6.5 quart slow cooker or spray with cooking spray.
Place half of the chops in one layer in the crockpot.
Sprinkle chops with half the cinnamon and half the ginger, salt and pepper to taste.
Spoon half of the applesauce over chops.
Repeat with remaining chops and top with remaining applesauce.
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.
Flip chops around during cooking to assure even cooking, if you can.
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.
* you can leave out the rice if you like. It did not make a difference in the finished product.
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
Preheat the oven to 350°F or 175 °C and spray a baking dish with nonstick spray.
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.
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.
Use a slotted spoon to remove the meat mixture from the pan and place it into a large bowl.
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)
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
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.
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.
* 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.
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*
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.
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.
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.
Add crushed tomatoes, tomato paste, and seasonings on top of meat and onions. Stir to incorporate.
Set crockpot on high and cook for 20 minutes. Reduce setting to low and continue to cook for additional 5-6 hours, stirring occasionally.
*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.
Serve over your favorite gluten free pasta.
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.