Normally, pork cutlets are breaded and fried. While that can be accomplished on GAPS by using coconut flour, it’s tricky to pan-fry in coconut flour. If the breading touches the pan it will come off, burn, and then taint the next batch. You really need a deep fat fryer to do it successfully, and we haven’t got one.
Cilantro Lime Pork Cutlets
But I needed a meat that was quick to cook, so I decided to try the pork cutlets without the breading. Everyone liked it, so I thought I’d share it with you, too!
Note that the marinade … Continue reading Cilantro-Lime Pork Cutlets
Sure, you can just pour the turkey drippings onto your faux-tatoes, but it’s just not the same as real, thick gravy. Gluten-free folks can use corn starch or arrowroot powder to thicken theirs without flour, but on GAPS we thought we were out of luck when it came to gravy.
Gravy on Faux-tatoes
Fortunately, TinyHands stumbled on a secret when making stew last year: If you puree onions into your broth, it makes a tasty gravy that even onion-haters like our kids can’t resist!
This is so simple, it’s a wonder no one ever told us about it before!
Ingredients … Continue reading Starch-Free Onion Gravy
Last year, after erroneously coming to the conclusion that chestnuts are GAPS legal, I invented a pretty amazing grain-free stuffing. This year I decided to skip the starch and see what I could do in the same vein.
Rosemary Sage Pork Apple Dressing
I decided to start with this recipe for Rosemary & Sage Bread from Brittany Angel’s Real Sustenance. I was skeptical about the flax meal being GAPS legal, but a bit of research turned up a yes from the official GAPS FAQ, for people who can tolerate fiber.
The recipe also called for double acting baking powder, and … Continue reading Rosemary Sage Pork Apple Dressing
Pork Roast Served Up
How much do I love my cast iron skillets? A whole lot. I love how they can go straight from the stovetop to the oven!
Here’s an easy way to make an amazing roast. You can do this in the crock pot, too, if you prefer, and come home to something delicious. But I was home to keep an eye on it and didn’t get an early start on the day, so into the oven it went.
Pork Roast Ingredients
Browning the Roast
3-4 lb Pork roast – mine had the bone in 1 1/2 … Continue reading Oven Pork Roast with Intense Salty Sauce
Apricot Prune Glazed Pork Chop with Green Salad and Pan Fried Green Beans
I love pork chops because they are cheap and delicious. And with a quick pan searing and a minute or two in the oven, you really can’t ask for anything easier.
This was a clean plate meal – no leftovers anywhere to be seen!
Apricot Prune Glazed Pork Chops
4 pork chops salt & pepper 2 T cooking fat 1/3 c dried apricots 4 prunes 2 t apple cider vinegar
Preheat oven to 400 degrees F. Place apricots, prunes, and apple cider vinegar … Continue reading Apricot Prune Glazed Pork Chops
Growing up, my favorite food was lasagna. I think I actually ate something involving tomato sauce, pasta, and cheese nearly every day of my childhood. When we started GAPS we cut out all dairy, nightshades, and grains so that really put a damper on my favorite food!
Over time we found we could handle cultured dairy, and eventually we were able to introduce some aged cheese. (Mozzarella and ricotta are still out on full GAPS). We also introduced tomatoes and peppers successfully! We’ve done lasagna with thin slices of zucchini but the texture really doesn’t work for me. … Continue reading Zucchini Parmesan
Apple Glazed Pork Chop with Rutabaga Mash and Spicy Kale
The other night we had pork chops for the first time in ages. In fact, it had been so long since I’ve made them that I couldn’t remember how. So I did a bit of recipe sleuthing on-line to get the basic idea (brown in pan then cover and bake to a temp of 145 F). I settled on a recipe for “Foodie Fun Apple Pork.” Of course I had to GAPSify it a bit, though. I served them up with rutabaga smash & spicy kale. The results were amazing! … Continue reading Pork Chops in Apple Glaze
This year I nearly burst into tears when I realized there would be no GAPS-legal, gluten-free dressing I could eat at Thanksgiving dinner. But winter means chestnuts, and I was bound and determined to figure something out! I saw some chestnut stuffing recipes out there, but lots of them included bread. We’re totally grain-free and I don’t really like nut bread so I wanted something different. The grain-free recipes didn’t seem to have the texture I was looking for.
CHESTNUTS ARE NOT GAPS LEGAL – I read erroneous information and based my recipe off others who had said theirs was … Continue reading Chestnut Stuffing
Can you spot the liver? No one else could, either! Served with honey-glazed carrots, green mayo dressing, and green salad.
We had an entire pig liver from the last time I bought half a pig. Pig liver isn’t known as the choicest of livers, but I’m determined to use it as more than just dog and cat food.
And what have people been using for centuries to hide the stuff they don’t want to eat? Sausage! So I took my Pork & Fennel Sausage Patties recipe and added chopped liver. I knew it was there, but the kids didn’t. Success!
… Continue reading Pork & Fennel Sausage Patties, Take 2! (The Liver Edition)
Sausage patties with salad, cauliflower, and the ubiquitous pink kraut!
I really wanted to make these sausages for breakfast, but it just never worked out. So I made them for dinner!
If you are sensitive to eggs or don’t have any, you can leave them out. I just put them in to stretch the pork. I might even add 4 eggs next time. The herbs are also flexible – add more if your family likes a more herby sausage and less if they like plain better.
My pork came from Taylor-Made Farm in Lebanon, OR, and it is … Continue reading Pork & Fennel Sausage Patties