Porcupines

Made this tonight and everyone enjoyed it!  I made a double recipe and it seved 8 - 10.
Porcupines Serves 6
 1 1/2 lbs ground beef
1/2 cup dry, uncooked rice
1/2 pkg onion soup mix ((gluten free)
1 egg
10.5 ounce can tomato sauce
1/2 cup water
1 tsp worchestershire sauce (gf)
2 teaspoons diced garlic
2 teaspoons sugar
1/4 teaspoon oregano
1/8 teaspoon thyme
1/4 cup cream or milk
1-2 tablespoons kraft parmesan cheese
1 tablespoon parsley
Mix together ground beef, rice, egg, onion soup mix.  Form into small meatballs.
Lightly oil large sauce pan.  Add meatballs, tomato sauce, garlic, sugar, oregano, thyme and parsley. Cover.  Bring to a boil and reduce heat to simmer with lid on for 40 minutes.m stir in cream and parmesan cheese.  Serve over pasta, rice or mashed potatoes.

Rootbeer Pulled Pork

Costco had their large pork loins on sale this week.  I purchased two.  One went in the freezer and the other went into this pulled pork recipe.  This recipe is scaled down to use half a large pork loin about 1.5 kg.
Rootbeer Pulled Pork
1/2 half a large Costco pork loin- about 1.5 kg
1 can Rootbeer
2 tbsp butter, lard or oil
1 cup ketchup
1 tbsp garlic, minced ( I use the kind in the jar from Costco)
1/4 cu p Worcerstershire Sauce
1/4 cup brown sugar
Salt and pepper to taste
Cut slits into one side of pork loin.  Place in slowcooker slit side up.  Put the butter, lard or oil into the slits.  Poir one can rootbeer over pork - cover and cook on low for 6-8 hours until pork is well cooked and shredds easily.  Drain, reserving all the juice for the barbeque sauce.
In heavy sauce pan place the reserved pork juice.  Add the ketchup, garlice, Worcestershire Sauce and brown sugar. Stir well.  Simmer, stirring occassionally until sauce is reduced and is thickened.  Pour over shredded pork - mix until coated.
*I add the lard or butter to the pork loin because it is very lean .

Bev's Potato Saladed

This is a great tasting "from scratch" potato salad recipe from my sister-in-law.  

Bev's Potato Salad

15 med. potatoes, peeled and cubed

4 green onions, sliced

6 radishes, diced

4 stalks celery

1/2 cup sweet pickles chopped, or sweet relish

8 large eggs, hard boiled

1/2 cup mayonaise

1/2 cup spour cream

2 teaspoons prepared mustard

1/4 teaspoon pepper

1 teaspoon salt

Prepare vegetables and place in large bowl. Peel and slice cooled, cooked eggs and add to bowl.  Mix together the mayo, sour cream, mustard, salt and pepper.  Fold into the potato mixture.  Chill 4 hours or more.

Easy Potluck Potato Salad!

This is a great idea that a friend shared with me.  If you need to bring something to a potluck or are having company over and don't have the time to make something from scratch - make the Potato Salad and follow the recipe below!

East Potluck Potato Salad

1 container Costco Homestyle Potato Salad

1 large onion (about 350 grams), diced

5-8 large hard boiled eggs

30 mls (1/8 cup) diced cooked bacon or bacon bits (Hornel or Kirkland works well)

2 green onions finely sliced - or chives

Dice the onions and add to large serving bowl.  Peel and chop the hard boiled eggs and add to bowl.

Scoop the Costco Homestyle Potato salad into bowl.  Carefully mix it all together.  Sprinkle with bacon and green onion.  Cover and let sit overnight in fridge to allow the flavours to "mingle".

Gluten Free Flax Bread

Gluten Free Flax Bread - makes two large loaves

2 cups warm water
2 teaspoon sugar
1 tablespoon yeast

 2 cups cornstarch

1 cup chickpea or white bean flour
1 cup flax meal
1/2 cup tapioca flour
1/4 cup glutinous rice flour also known as sweet rice flour
2 tablespoons sugar
1 tablespoon ground chia
4 teaspoons xanthan gum
2 teaspoons salt
1/4 cup syrup (can be pancake syrup, corn syrup, maple syrup or honey)
3 eggs
1/4 cup oil
1 teaspoon vinegar

Method:
In separate bowl wisk all the dry ingredients together.  In large mixer bowl place the water, yeast and sugar.  Let sit 10 minutes until yeast gets foamy.  Add all the wet ingredients to the dry and mix on medium for about 8-10 minutes.    Grease two loaf pans.  Divide dough in half and put in each pan. Cover with greased plastic wrap.  Let rise for about 45-60 minutes until dough comes just above the pan. Bake at 375 for about 30 minutes or  until done.  Can also bake at 350 for about 35-45 minutes until done.  Let cool for 10-15 minutes in pans.  Loosen the edges and carefully remove from pan.  Cool on wire racks.

Gluten Free Raisin Bread

2 cups warm water
2 teaspoon sugar
1 tablespoon yeast
2 cups cornstarch
1 cup chickpea or white bean flour
1 cup flax meal
1/2 cup tapioca flour
1/4 cup glutinous rice flour also known as sweet rice flour
2 tablespoons sugar
1 tablespoon ground chia
4 teaspoons xanthan gum
2 teaspoons salt
1/4 cup syrup (can be pancake syrup, corn syrup, maple syrup or honey)
3 eggs
1/4 cup oil
1 teaspoon vinegar
2-3 cups raisins
Method:
In separate bowl wisk all the dry ingredients together.  In large mixer bowl place the water, yeast and sugar.  Let sit 10 minutes until yeast gets foamy.  Add all the wet ingredients to the dry and mix on medium for about 8-10 minutes.  Turn off mixer.  Add raisins and turn on mixer on low - mix just until blended evenly.  Grease two round casserole containers or tin that is 5 3/4" - 6" wide by 3" high or two loaf pans.  Divide dough in half and put in each pan. Cover with greased plastic wrap.  Let rise for about 45-60 minutes until dough comes just above the pan. Bake at 375 for about 30 minutes or  until done.  Can also bake at 350 for about 35-45 minutes until done.  Let cool for 10-15 minutes in pans.  Loosen the edges and carefully remove from pan.  Cool on wire racks.

This bread has a really nice texture - can hardly tell it's gluten free!

Gluten Free Pumpernickel with Spinach Dip

 Gluten Free Mock Pumpernickel.

This is a delicious old country style bread. It will stay fresh for a couple of days. Just take the frozen loaf out of the freezer and thaw. Heat in microwave oven until the loaf is hot. This restores the freshness, elasticity and softness of the bread. Cool and slice for sandwiches or use for a party with spinach dip. .
Gluten Free Pumpernickel
2 cups warm water
1 tablespoon yeast
2 teaspoon sugar
2 cups cornstarch
1 cup teff flour (if you do not have Teff use chickpea flour)
1 cup flax meal
1/2 cup tapioca flour
1/4 cup glutenous rice flour also known as sweet rice flour
2 tablespoons cocoa powder
1 tablespoon ground chia
4 teaspoons xanthan gum
2 teaspoons salt
1/4 cup syrup (can be pancake syrup, corn syrup, maple syrup or honey)
3 eggs
1/4 cup oil
1 teaspoon vinegar
Method:
In separate bowl wisk all the dry ingredients together.  In large mixer bowl place the water, yeast and sugar.  Let sit 10 minutes until yeast gets foamy.  Add all the wet ingredients to the dry and mix on medium for about 8-10 minutes.  Grease two round casserole containers or tin that is 5 3/4" - 6" wide by 3" high.  Divide dough in half and put in each casserole. Cover with greased plastic wrap.  Let rise for about 45-60 minutes until dough comes just above the pan. Bake at 375 for about 30 minutes or  until done.  Can also bake at 350 for about 35-45 minutes until done.  Let cool for 10-15 minutes in pans.  Loosen the edges and carefully remove from pan.  Cool on wire racks.  To freshen frozen or dry pumpernickel break heat in microwave until hot then let cool.  Becomes soft and flexible again.

Gluten Free Spinach Dip
Spinach Dip – Ingredients:
1 (10 ounce) pkg. frozen spinach, chopped, thawed, well drained.
¼ cup dry or fresh parsley, chopped
1 cup Mayonnaise
1 teaspoon dill weed
1 cup sour cream
2 tbsp. finely diced onion or 1 tsp. onion powder
Mix together in med. Bowl. With a serrated knife cut center out of bread. Scoop dip into bread center as shown in picture. Cut bread center into cubes for dipping.