See What’s Growing In Our Garden (Kale Recipe)


See What's Growing In Our Garden (Kale Recipe)

As fall arrives this week, our organic vegetable garden’s summer season is winding down.

We enjoyed homegrown vegetables all summer long (more about our garden here). Picking fresh vegetables from the garden is as fresh as it gets. Here are some pictures from the summer that I incidentally never got around to posting. Please enjoy.

See What's Growing In Our Garden (Kale Recipe)

The perennial strawberries grew back from last year; the plants were so voracious that the runners started to take root in the neighboring cucumber bed. While the fruit was juicy and a bit larger than last year, there were not an abundance of them so we may replace that bed with something else next year, perhaps some favorite herbs or more kale.

 

See What's Growing In Our Garden (Kale Recipe)

Indeed, we’ve had a positively bumper crop of kale. Absolutely sweet and earthy and incredibly nutritious, you can blend kale in smoothies, mix in salads, cook briefly in a skillet with garlic and oil or sauté following my flavorful recipe below.  

 

See What's Growing In Our Garden (Kale Recipe)

Meanwhile, the green bell peppers and hot chili peppers are still going, Although this may not last too much longer, I’ve been savoring zesty hot peppers in my salads ever since I read that they help to speed up the metabolism and burn calories.

Alas, we’ve already finished harvesting our zucchini crop, and turned that section of the garden over. I meant to plant some fall vegetables like brussel sprouts, but it is too late now. The bountiful cucumber crop has finished too.

The closing scene is still bordered with strikingly colorful marigolds (whose strong scent repels unwanted pests), there are yummy peppers and lush Red Russian kale.

See What's Growing In Our Garden (Kale Recipe)

 

Here is a quick recipe for you to try starring all-popular kale. Chicken broth adds a delightful flavor to this easy sauté. I hope you like it.

See What's Growing In Our Garden (Kale Recipe)

 

Recipe for Sauteed Kale:

Ingredients:

1 ½ lbs. kale, coarsely chopped
3 tblsps. olive oil
2 cloves garlic, thinly sliced
½ cup gluten free chicken broth
salt to taste

Directions:
Heat olive oil in a dutch oven over a medium high heat. Add garlic and cook until soft but not brown. Add broth and kale. Toss, cover and cook for 5 minutes. Then remove cover and simmer, about 5 more minutes. Season with salt as desired.  Serves 4

Approximate cook time:  15 minutes

See What's Growing In Our Garden (Kale Recipe)

 

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Summer Salad


 Summer Salad

 

This recipe comes from a dear friend who enjoyed the salad at a recent dinner party and couldn’t wait to share the delicious, gluten free dish with me.

Succulent red, yellow, and orange cherry tomatoes are mixed with sweet red onions, purple Kalamata olives, crisp slices of radishes, and strips of yellow corn for a delightful harmony of colors and flavors in this elegant summer salad.

It’s the perfect way to enjoy the fresh summer produce from your local farmer’s market or your own vegetable garden.

Recipe for Summer Salad:

Ingredients:

6 organic radishes, cut in fourths
6 organic ears of corn
1 organic red onion
1 cup pitted calamata olives
2 cups red, yellow, orange cherry tomatoes, cut in halves

For the dressing:

1/4 cup olive oil
3 tblsp. Bragg’s Apple Cider vinegar
1 tsp. salt
pepper to taste
1/4 tsp. dill
1/4 tsp. rosemary
1/2 g stevia

Ingredients

Directions:

Bring pot of water to a boil. Shuck corn and steam for 5 minutes. Then cool down in the refrigerator as it is easier to slice strips. Remove kernels in strips as best you can by laying each ear of corn flat on a cutting board and slicing the kernels off holding the knife horizontally and cutting straight down making sure to get as close as possible to the center. Rotate the cob and repeat. 

summer salad

Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Season with dill, rosemary and a little stevia. Set aside.

Gently toss tomatoes, radishes, onion, corn strips and olives in a salad bowl. Pour the dressing over the salad and toss to coat. Spoon onto individual salad plates. Serves 6

Approximate preparation time: 20 minutes

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Irish Nachos


Irish Nachos
Have you ever had Irish nachos? I never had until this summer when my family vacationed in Gettysburg, Pennsylvania and dined at the Garryowen Irish Pub. This appetizer was absolutely delicious: crispy, seasoned potato slices drowned in cheddar cheese, bacon, green onions and cilantro. When I saw the dish was gluten free, I knew I had to try to recreate it when we returned home and share it here on the blog.

My family loves studying Civil War history so we’ve been to Gettysburg many times, but this was our first time eating at Garryowen. The friendly service, tasty Irish fare, and accommodation to our gluten free needs had us visiting the restaurant twice before the weekend was over. We definitely recommend it if you’re ever passing through Gettysburg. And, of course, you can bring a taste of Ireland into your home today with these mouthwatering nachos.

Recipe for Irish Nachos:

Ingredients:

1 1/2 lbs. russet potatoes, wash with a vegetable brush, sliced 1/8 inch thick
2 tblsp olive oil
salt & pepper to taste
1 cup Nacho & Taco cheese blend
1 package Applegate Sunday bacon, cooked and cut up into pieces
2 scallions, thinly sliced
1 tsp. cilantro
4 oz. organic sour cream
1 tomato, diced
1/2 cup jalapeño peppers, sliced (optional)

Directions:

Preheat oven to 450℉

Bake potato slices on a baking sheet for about 15 minutes, turn over and bake another 15 – 20 minutes until golden and slightly crisp.

Next, I overlap the potatoes in a cast-iron skillet that can be baked in the oven. Season potatoes with salt and pepper. Sprinkle with cheese and bacon. Bake for 5 minutes to melt cheese. Then sprinkle with scallions and cilantro.

In a separate dish, stir diced tomatoes into the sour cream. Serve on the side as a dip. Serves 4

Approximate preparation time: 15 minutes
Approximate cook time: 45 minutes

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5 Simple Steps to Delicious Gluten Free Pork Marsala


5 Simple Steps to Delicious Gluten Free Pork Marsala

Marsala, an ancient coastal town on the westernmost tip of Sicily, is most famous for its fortified wine that it began exporting at the end of the eighteenth century. The wine is often used to make a beautiful sauce that can be paired with chicken or even veal or pork.

I love the pork variation as it reminds me of a time when I worked at the local newspaper in a small town in New York. During our lunch break, my coworkers and I would walk to the little Italian-American restaurant. The restaurant served the most delicious pork scaloppini alla marsala. I have tried to recreate it in this recipe ( and it has quickly become a family favorite). I hope it will bring a taste of Italy into your home as well! Enjoy! 

Recipe for 5 Simple Steps to Delicious Gluten Free Pork Marsala:

Ingredients:

1 1/2 lbs. pork cutlets (thin sliced)
1/2 tsp. sage
salt to taste
pepper to taste
2 tblsp. olive oil
8 oz. mushrooms, cleaned and sliced
1/4 cup gluten free beef broth
3 tblsp. marsala wine
1 tblsp. parmesan cheese, grated
1 tsp. parsley

Directions: 

Step 1. Tenderize your pork by placing slices between two sheets of waxed paper and  pound lightly with a mallet. Season with sage, salt and pepper and set aside.

 

Step 2. Heat oil in a skillet over a medium-high heat. Add mushrooms and cook for 2 minutes. Remove mushrooms with a slotted spoon and set aside.

 

Step 3. Add pork to the same skillet in batches and cook about 4 minutes on each side. Remove pork and keep warm.

 

Step 4. Stir beef broth and wine into skillet scraping up browned bits for gravy. Return pork and mushrooms to the pan. Cover and simmer for 10 minutes until heated through. 

5 simple steps to Delicious Gluten Free Pork Marsala

 

Step 5. Sprinkle with parmesan and parsley. Serves 6

Approximate preparation time: 10 minutes
Approximate cook time: 20 minutes

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Blendtec vs. Vitamix Blender Review


Blendtec vs. Vitamix Blender Review

Here at the Homestead, I love crafting new smoothie recipes with organic fruits and vegetables. They’re the perfect way to incorporate more healing nutrients and fibers into one’s diet. When the folks at Blendtec contacted me to ask if I’d like to try out one of their blenders, I eagerly jumped at the opportunity, wondering how the Blendtec would stand up to my Vitamix blender. In the end, I have to admit that I’ve fallen in love with both machines and believe either one would make a great addition to one’s kitchen. Read on to learn more about the Blendtec blender and how it compares to Vitamix.

The Lowdown:

The one thing that immediately drew my attention when I took the Blendtec blender out of the box was how small it was compared to the Vitamix. The Vitamix is pretty tall so I keep it on a section of my counter where there are no cupboards above. Vitamix will not fit underneath most standard cabinets. The Blendtec, on the other hand, takes up less space and can be stored away easily.

The Blendtec has automatic cycles for batters, ice crushing, ice cream, whole juice, soups, and (my favorite): smoothies! The cycles have variable speed settings that allow the blender to draw the contents down to the blade and create a uniform texture. I also love the LED Information Center that even displays the time left to blend.

I did find that the Blendtec jar is slightly easier to clean by hand (or by adding a little detergent and water, blending and rinsing) than the Vitamix, but I usually put my Vitamix jar straight into the dishwasher and don’t have any problems. I also found that I often had to hold the base and top of the Blendtec while blending because the base is light and can shake (you don’t have to do this with the Vitamix since the base is heavier).

Also, Blendtec is offering you Free shipping at the Blendtec store online by clicking on my affiliate link here.

Both blenders make beautiful smoothies, but the Blendtec smoothies usually taste lighter and frothier while the Vitamix smoothies are thicker and creamier. And you don’t have to stop at smoothies! You can also whip up delicious soups and gravies in both these blenders too.

Blendtec vs. Vitamix Blender Review

In a Nutshell:

My Blendtec

  • 15 inches tall
  • 6 Pre-programmed cycles and pulse feature
  • Touch slider to fine tune speed
  • 2 prong blunt safety blade
My Vitamix 

  •  20.5 inches tall
  • 3 pre-programmed settings and pulse feature
  • Various speed dial
  • 4 prong laser cut blade

Conclusion:

I highly recommend both blenders and hope this review will help you make your decision. It really comes down to how much space you have in your kitchen and how heavy duty of a machine you prefer. Either one would be an excellent addition to your kitchen.

Blendtec vs. Vitamix Blender Review

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Country Fair Pork


Country Fair Pork

Gluten free country fair pork is delicious on an Against the Grain gluten free roll (review here).

It’s summertime which means time for a new recipe at the Homestead. :) This recipe is sure to be one of the favorite dishes at your next summer picnic!

Recently, I purchased pork tenderloin at the supermarket. Sautéed, sliced pork tenderloin has always been a favorite in our house. However, it’s a dish that we eat often, and I knew we would all enjoy a new twist on our old favorite.

I searched through some recipes on the internet, considering gluten free ingredients and the spices that my family preferred, and I came up with a new recipe: Country Fair Pork! I butterflied the tenderloin, marinated them in a mix of seven spices, then dredged them in flour and gently fried them on each side.

Why the name Country Fair Pork? Because when my husband tasted this new dish, he exclaimed,

“This tastes like something we would get at the country fair!”

I hope you enjoy my country fair pork when you want to spice things up a bit. 

Recipe for Country Fair Pork:

Ingredients:

1 tblsp. Paprika
1/2 tsp. garlic powder
1/2 tsp. sage
1/2 tsp. oregano
1/2 tsp. mustard powder
1 1/2 tsp. salt
1 1/2 tsp. pepper
olive oil
1/2 cup Bob’s Red Mill Gluten Free All Purpose flour
3/4 cup milk
2 pork tenderloins

Directions:

Step 1.Butterfly

There are 2 pork tenderloins in the package. Cut each across into 3 pieces. Then butterfly each piece by making a lengthwise cut along the vertical side. Stop about 1/2 inch through, open and lay flat.

Step 2. Sprinkle with spice rub

Combine all seven spices in a small bowl. Sprinkle evenly on the meat and rub over both sides. Let meat marinate for 1/2 hour in the refrigerator.

Step 3. Dredge in flour and fry

Heat oil in a skillet over a medium-high heat. Dredge each tenderloin piece in flour and fry in batches about 4 minutes on each side. Set aside.

Step 4. Prepare gravy

Drain all but 2 tablespoons of oil from the skillet. Add milk and heat to low boil. Scrape up browned bits from the bottom of skillet as gravy thickens.  Pour over pork.

Serves 6

Approximate preparation time: 15 minutes + 1/2 hour marinating
Approximate cook time: 20 minutes

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Country Fair Pork 

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How to Make Gluten Free Lamb Stew In A Crock-Pot


lamb stew

This recipe is perfect for when you have a busy schedule and can’t be home all day. It requires only 15 minutes of prep in the morning. When you return home, your house will be filled with the most delightful aroma of simmering lamb stew. 

Half an hour before your stew is done cooking in the crock-pot, add the brussels sprouts. 

The end result is a savory gluten free lamb stew that tastes like you fussed over it all day, but is actually very quick and easy to prepare.

How to Make Gluten Free Lamb Stew In A Crock-Pot:

 
Ingredients:

4 tablespoons olive oil, divided
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1-2 lbs. lamb stew meat, cut into one inch cubes
1/4 cup Bob’s Red Mill gluten free All Purpose Flour
1 cup gluten free chicken broth (I like Herb Ox or Pacific
1 8oz. can Muir Glen tomato sauce
1 tsp. parsley
1/2 tsp. mint flakes
1/2 tsp. dill weed
1/8 tsp. cinnamon
1 tsp. salt
dash of pepper
1 lb. brussels sprouts, trimmed of outer leaves and knobby end then cut each in half

Directions:

Step 1. Sauté diced onion, carrots and celery in 3 tablespoons of olive oil over medium heat for about 4 minutes. Spoon into the bottom of  your crock-pot.

How to Make Gluten Free Lamb Stew In A Crock-Pot

 

Step 2. Dredge lamb in flour, add 1 tablespoon of oil to the same pan and brown meat on all sides. Spoon into your crock pot.

 

Step 3. Add broth, tomato sauce and seasonings to crock pot and mix. 

 

Step 4. Cover and cook on low for 7 hours.

How to Make Gluten Free Lamb Stew In A Crock-Pot

 

Step 5. 30 minutes before the stew is done, add the brussels sprout halves. You can also substitute green beans or peas depending upon your taste.  

Serves 4

Approximate preparation time: 15 minutes 

Approximate cook time: 7 hours

 

How to Make Gluten Free Lamb Stew In A Crock-Pot

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