Showing posts with label all but gluten. Show all posts
Showing posts with label all but gluten. Show all posts

Gluten-Free Pork Satays with Spicy Peanut Sauce

I have posted a recipe for Spicy Peanut Sauce before. I had previously only served it with chicken, but thought I would try it with pork satays (because, you know me, pork was on sale). I changed the orignal recipe slightly to omit soy sauce because I needed to make it gluten-free for a friend. I also opted to use some of the sauce as a marinade, and the remainder for dipping. The results were great!

The peanut sauce recipe is slightly adapted from a fantastic cookbook and party-planning resource, Do It For Less Parties by Denise Vivaldo.

3/4 C Unsalted Peanuts
1 Tblsp white sugar
2 Tblsp oil
1 Tblsp (+/-) red curry paste
1 1/2 C coconut milk
1/2 tsp lime juice
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5 boneless sirloin porkchops (approximately 3 Lbs)

Place peanuts and sugar in food processor or blender and process until finely chopped/ground. Heat oil in a medium saucepan. Whisk in the curry paste and coconut milk. Stir in the ground peanut mixture.

Bring the mixture to a boil, stirring constantly, and then remove from the heat.

Slice porkchops into thin (approx 1/2-3/4 inch) strips. Stir with one third to one half of the peanut sauce - whatever it takes to coat the pork. Chill and marinate for 2 hours. (Alternatively, this could be done the day before and left to marinate overnight)

Thread pork on skewers (if serving as a meal) or large toothpicks (if serving as an appetizer). Lay in a single layer on a foil-lined baking sheet. Preheat boiler, and place rack in the second position from the top. Broil for about 4 minutes per side (Or until juices run clear, or until internal temperature reaches 160`).  Alternatively, these could be cooked on the BBQ.

Serve with remaining peanut sauce for dipping, adding lime juice just before serving.







All But Gluten - Rosemary Focaccia with Maple Balsamic Onions and Wilted Greens

As promised, I am back with a great new recipe featuring All But Gluten products! You can find out more about All But Gluten on their website, on Facebookon Pinterest, or on Twitter.


I am pleased to share this recipe with you, adapted from Saveur, which combines some wonderful savoury ingredients with All But Gluten Rosemary Focaccia. This focaccia made a delicious side dish, but it is hearty enough to be served as an appetizer. Add some protein to the mix, and it would make a fantastic main dish too!

1 All But Gluten Rosemary Focaccia
1 Tblsp olive oil
2 yellow onions, thinly sliced
2 tsp balsamic vinegar
1 tsp maple syrup
2-3 handfuls of mixed greens (I used spinach, kale, and swiss chard)

Saute onions in olive oil until soft, darkening, and beginning to carmelize. Add balsamic vinegar and maple syrup, and stir to coat. Cook for an additional 2-3 minutes. Add greens and cook until wilted, about 1-2 minutes.

Cut focaccia in half. Brush cut sides very lightly with olive oil. Lay both halves on a baking sheet, and top with onion/green mixture. Bake at 375` for 10-15 minutes until bread is toasted. Serve warm.

Explore the world of All But Gluten ™ and rekindle your love of baked goods.
For more information click here http://allbutgluten.ca


This sponsorship is brought to you by The Gluten Free Agency who we have partnered with for this promotion.



*This is a sponsored posts. I have received free product and/or compensation for this post. The opinions featured here are always honest and my own.*


All But Gluten


All But Gluten is a great new brand of bakery products. This exciting new line of products is from non other than longstanding Weston Bakeries Limited, and can be found in the fresh bakery section of the grocery store...not frozen, as so many health-foods so often are sold.

I have been reading fantastic reviews for All But Gluten products, including this one from Woman In Real Life who writes: "it's actually good. Not just 'good for gluten-free,' but good." That is just what I like to hear! When I cook for friends and family with dietary restrictions, I don't want it to be "good for vegan" or "good for peanut-free"...I just want it to be good food!

So often, products that are "free" from something are often lacking in other areas of nutrition. Safety, taste and nutrition are the three pillars of the All But Gluten™ brand. The breads, focaccias, pizza shells and muffins are a source of fibre, and are enriched with vitamins and minerals. This is an important feature of All But Gluten™ because many gluten-free products on the market are not enriched and often lower in iron, B vitamins and fibre.



The line includes Whole Grain Loaf, Cinnamon Raisin Loaf, Sliced White Loaf, Roasted Onion Focaccia, Rosemary Focaccia, Plain Pizza Shells, Carrot Raisin Morning Muffins, Mini Brownies and Coconut Macaroons.

I am excited to be working on some great new recipes to share with you, featuring All But Gluten products. Look forward to seeing some yummy and easy ways to use these products! In the meantime, you can find out more about All But Gluten on their website, on Facebook, on Pinterest, or on Twitter

This sponsorship is brought to you by The Gluten Free Agency who we have partnered with for this promotion.






*This is a sponsored posts. I have received free product and/or compensation for this post. The opinions featured here are always honest and my own.*