Tag: Gluten Free

Homemade Marinara Sauce

I had a sad surprise this weekend. I opened my freezer to grab a quart of tomato sauce only to find I was all out!

Time to make another batch of sauce, so I decided to make Homemade Marinara Sauce!

This time around, I have a nifty new tool to help make my marinara sauce: OXO’s new Illuminating Digital Immersion Blender.

The immersion blender has six digital controls so you can pick the perfect speed for whatever it is you need blended. Just turn the dial at the top of the immersion blender to adjust the speed; a backlit LED indicator clearly shows your speed selection.

To start blending, you just press down on the wide, soft-touch power button located on the top half of the blender. The handle is nonslip, even when hands are wet.

source: oxo.com

The head is made of nylon, which won’t scratch your bowls or cookware while it blends.

source: oxo.com

A really nifty spec is the soft-glow LED headlight that illuminates the pot while you blend, which is super helpful when making a large batch of soup or sauce in a tall pot. A softer version of the light remains on the entire time the blender is plugged in for safety.

The immersion blender comes with a measuring beaker with a silicone lid that holds up to 3 cups. You can blend right in the beaker, then top with the lid to store whatever you don’t use immediately.

When finished using the blender, the cord wraps securely around the blender body for tidy, compact storage, great for my small kitchen!

source: oxo.com

The blender is a super helpful tool when making soups, dips, smoothies, and sauces. I used it to make a smooth marinara sauce made with canned whole plum tomatoes and sauteed carrots, celery and onions.

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 1 tablespoon tomato paste
  • 1/3 cup red wine
  • 2 (28 oz) cans whole plum tomatoes
  • 1 (28 oz) can crushed tomatoes
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 bay leaf
  • fresh basil, sliced

Continue reading Homemade Marinara Sauce

Chai Toddy

The Holiday Season is officially upon us! And what better way to begin the season than with a giveaway? This post and giveaway are brought to you by one of my favorite organizations, World Vision.

The World Vision Gift Catalog is filled with beautiful gift options for this gift-giving season and cover every budget ($10 to $5,100) that help children and families in need worldwide.

The World Vision Gift Catalog offers an alternative (or addition to) traditional holiday gift giving. With a financial contribution, the gift giver can select from dozens of items that you will get while helping a person in need. For example, a gardener may enjoy giving hybrid or drought-resistant seeds to a farmer through a donation of just $17 to help one family. Or a child may be the perfect recipient of a donation of $35 which buys new toys such as stuffed animals, dolls, sports equipment, simple games, and more. Because of donations from leading companies, this gift actually goes 12 times further to provide fun-filled toys (it would buy $420 worth of new toys).

I’ve been lucky enough to work with World Vision for the past few years. In past years, I’ve made Star Anise Snickerdoodles to highlight the Prosperity Cinnamon, Couscous with Dried Cranberries and Pine Nuts featuring beautiful Hand-Carved Serving Spoons, and Tiramisu Jars using Fair Trade Coffee. This year, I was sent these gorgeous Capiz Shell Coasters, so I made a yummy Chai Toddy, perfect for cold winter nights! More information on entering the giveaway at the end of this post.

A Chai Toddy is a hot toddy made with chai, which is a tea made with a blend of spices typically including green cardamom pods, cinnamon sticks, ground cloves, ground ginger, and black peppercorns.  With the addition of whiskey or bourbon, a Chai Toddy makes for a yummy party beverage, don’t you think?

Ingredients (serves 1, multiply as needed):

  • 6 oz steeped Chai tea
  • 1 oz whiskey or bourbon
  • 1 teaspoon honey
  • 1 oz heavy cream
  • 1 cinnamon stick
  • 1 star anise

Continue reading Chai Toddy

Mexican Spaghetti Squash Egg Boats

Every Sunday night is pasta night in my house. Most of the time, that means taking out a batch of tomato sauce from the freezer and cooking whatever dry pasta we have one hand, but it’s nice to switch it up every now and then, like making this recipe for Mexican Spaghetti Squash Egg Boats.

I have never worked with spaghetti squash before, so I thought Sunday night would be a great time to try it.

This recipe for Mexican Spaghetti Squash Egg Boats tops the spaghetti squash with a flavorful chunky salsa, plus an egg that is cooked to over-easy (slightly runny), and then (if you are in the mood) topped with cheese and avocado slices.

These Mexican Spaghetti Squash Egg Boatss are very hearty without being too heavy. They take some time to prepare, so these are good for a weekend meal rather than trying to make these on a busy weeknight.

Ingredients:

  • 2 spaghetti squash, halved
  • 1 small yellow onion
  • 2 plum tomatoes, diced
  • 1 green bell pepper, diced
  • 1 jalapeno, minced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 2 teaspoons oregano
  • 1 teaspoon chili powder
  • salt and pepper, to taste
  • 1 (15 oz) can black beans, rinsed and drained
  • 1/2 cup grated cheddar cheese, optional
  • 2 avocados, sliced
  • Cilantro, to taste
  • 2 limes, halved

Continue reading Mexican Spaghetti Squash Egg Boats

Slow Cooker Beef and Bean Chili

Note: I was sent a Rubbermaid’s Easy Find Lids 20-Piece Storage Set to review. All opinions are mine alone.

 

We have had a pretty moderate fall so far, but the cold weather isn’t too far off. This time of year, I like to fill my freezer with different meals so I always have comfort food on hand for busy weeknights. One of my favorites, of course, is chili.

 

I was sent Rubbermaid’s Easy Find Lids 20-Piece Storage Set to try out, so it was the perfect time to make my annual batch of chili!

 

Rubbermaid Easy Find Lids are a life saver – I typically just keep the containers from take out and they are all just shoved into a cabinet net to my stove, with no organization to them whatsoever. So i spend a good 10 minutes finding the right top to go with whatever container I’ve chosen. Rubbermaid’s storage set takes the annoyance out of trying to find the right top — the Lids snap on to the bottom of their respective containers so you can find them in no time! The containers also nest inside each other so you can have a small stack of all of your containers and lids in one spot.

 

The 20-piece set comes with  3 (0.5 Cup), 3 (1.25 Cup), 1 (2 Cup), 2 (3 Cup), 1 (5 Cup), and 10  respective Easy Find Lids. The plastic is dishwasher, freezer, and microwave safe and is also BPA-free.

 

On to the recipe! This time around, I went for a classic – ground beef and beans with some bratwurst meat for additional flavor (I used beef bratwurst, but you can use any type you’d like).

 

Ingredients:

  • 1 tablespoon unsalted butter (omit for dairy free)
  • 1 tablespoon olive oil
  • 2 pounds ground beef
  • 1 pound bratwurst, removed from its casing
  • 5 garlic cloves, minced
  • 1  onion, chopped
  • 1 chipotle from can of chipotles in adobo sauce, finely chopped (seeds removed if preferred)
  • 1 tablespoon adobo sauce from can of chipotles in adobo
  • 2 red bell peppers, chopped (or whatever color you prefer)
  • 2 (15.5 oz) cans red kidney beans, drained
  • 1 (15.5 oz) can black beans, drained
  • 1 (28 oz) can crushed tomatoes
  • 1 (28 oz) can diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon ground chili powder
  • 1 teaspoon cumin powder
  • 1/2 tablespoon dried parsley
  • 1/2 tablespoon dried basil
  • 1/2 teaspoon cayenne
  • 1 cup beef stock
  • 1 tablespoon espresso grounds
  • For garnish: 1 tablespoon fresh cilantro, chopped; 4 oz sour cream; 4 oz cheddar or pepper Jack cheese, shredded

Continue reading Slow Cooker Beef and Bean Chili

Shakshuka

Shakshuka (or shakshouka) is an Israeli breakfast dish of eggs poached in a chunky tomato sauce with spices. It’s a favorite of mine, and easily works as a “breakfast for dinner” option for a busy weeknight.

This recipe can be easily customized to suit your tastes. My version below, adapted from a Cooking Light recipe, has a bit of a Middle Eastern take to it, but could also be made more Mediterranean by adding in olives and  fresh basil.

Shakshuka is awesome on it’s own, but is even better with pita or crusty bread, or spooned over rice to soak up the flavors of the dish.

Ingredients:

  • 1 tablespoon olive oil
  • 1 red bell pepper cut into thin strips
  • 1 green bell pepper cut into thin strips
  • 1 yellow or orange bell pepper cut into thin strips
  • 1 red onion, sliced
  • 3 garlic cloves, minced
  • salt and pepper, to taste
  • 1 (29 oz can) tomato puree
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • a few drops hot sauce, or to taste
  • 4 large eggs
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons crumbled feta cheese (omit to make dairy free)
  • 2 cups prepared white rice (optional)
  • pita or crusty bread for dipping (optional)

(note: this recipe is gluten free if served with rice rather than bread)

 

Continue reading Shakshuka

Banana Chocolate Chip Hemp Muffins

Note: I received products to use in this recipe from Just Hemp Foods. All opinions are my own.

Today is the last day of #Choctoberfest! If you haven’t already, be sure to go enter the giveaway now!

Because it’s Sunday, I have my mind on the week ahead. I really struggle to have an on-the-go breakfast option that actually tastes good and doesn’t load on the calories. I love making homemade muffins because then breakfast is set for the week, but it’s kind of tough to justify much nutritional value in most muffins.

But these little guys are amped up with Just Hemp 50% Protein Powder, which is a plant-based protein powder with essential amino acids vitamins and minerals. The powder is gluten-free, soy-free, and lactose-free, and can be added to just about anything! Each 4 tbsp serving contains 0.7g omega-3’s, 2g omega-6’s, and 6g of fiber.

You can connect with Just Hemp on their social media pages:  Facebook  | Twitter | Pinterest | Instagram

Hemp protein powder is a great substitute for some of the flour in a baked good, up to 25%. I also happened to have some overripe bananas on hand, and still have some dark chocolate chips leftover from my #Choctoberfest baking, so I made these yummy gluten free banana chocolate chip hemp muffins for my fiance and me to enjoy all week! (This recipe can be made with normal flour instead of almond meal as well, it just won’t be gluten free.)

Ingredients: (makes 12 cupcake-sized muffins)

  • 1 1/2 cups almond meal
  • 1/2 cup Just Hemp 50% Hemp Protein Powder
  • 1/4 teaspoon salt
  • 1/2 cup Imperial sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon baking soda
  • 3 ripe bananas, mashed
  • 1/4 cup applesauce
  • 1/4 cup low-fat buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons mini dark chocolate chips

Continue reading Banana Chocolate Chip Hemp Muffins

Flourless Chocolate Cake with Dark Chocolate Ganache

I can’t believe I’ve never tried to make a flourless chocolate cake before. This oversight will happily be corrected with the help of #Choctoberfest with Imperial Sugar!

This Flourless Chocolate Cake with Dark Chocolate Ganache is a dense, rich, chocolate cake. Because there is no flour in the recipe, it is also gluten free!

Because this is #Choctoberfest and you can never have too much chocolate, this cake is finished off with a yummy dark chocolate ganache topping.

If you haven’t entered the #Choctoberfest with Imperial Sugar Giveaway yet, be sure to head over to Monday’s post to do so! The prize is worth over $350!

Ingredients:

Flourless Chocolate Cake

  • 1 12 oz bag semi-sweet chocolate chips
  • 1 1/2 sticks (12 tablespoons) unsalted butter
  • 1/4 teaspoon salt
  • 6 large eggs, at room temperature
  • 1 1/2 cups Imperial Sugar

Ganache

  • 1/2 cup heavy cream
  • 10 oz dark chocolate chips
  • 1 teaspoon espresso granules

Other

  • powdered sugar, for dusting
  • raspberries or strawberries, for garnish
  • whipped cream, for serving

Continue reading Flourless Chocolate Cake with Dark Chocolate Ganache

Glazed Salmon and Rice Bowl

I don’t think I’ll ever have enough 30 minute weekday recipes, especially healthy ones! Here’s another one from Cooking Light, that includes salmon, brown rice, snow peas, and quick pickled radishes for a bunch of flavor, crunch, color, and a little tanginess.

 

This is actually two recipes together: the salmon rice bowl and orange-sesame snow peas.

 

Ingredients:

Salmon and Rice Bowl

  • 3 tablespoons lower-sodium soy sauce (or coconut aminos to make gluten free)
  • 3 tablespoons rice vinegar, divided
  • 2 tablespoons honey
  • 4 (6-ounce) skin-on salmon fillets
  • 1 cup very thinly sliced radishes
  • 2 teaspoons sugar
  • 1 tablespoon olive oil
  • 1 (8.5-ounce) pouch precooked brown basmati rice
  • 1/2 cup (1-inch) pieces green onions
  • 1 tablespoon toasted sesame seeds

Orange-Sesame Snow Peas

  • 2 teaspoons dark sesame oil
  • 12 ounces trimmed snow peas
  • 1 teaspoon lower-sodium soy sauce (or coconut aminos to make gluten free)
  • 1/2 teaspoon grated orange rind

 

Continue reading Glazed Salmon and Rice Bowl

Smoky Slow Cooker Ribs #KingOfFlavor

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KingOfFlavor #CollectiveBias

 

The countdown to the football season is almost over! As a Philadelphian, I am very much in Eagles territory, where Sunday (and Monday night) schedules revolve around the birds. A huge part of watching the game (at least for me) is obviously the food!

 

One of my favorite game day foods is a rack of ribs. I don’t have a grill, so my go-to method to get fall-off-the-bone ribs is to use my slow cooker.

The best ribs have a little bit of heat to them, don’t you think? This recipe brings both some heat and smokiness with the use of two El Yucateco hot sauces: Red Habanero Hot Sauce and Black Label Reserve Hot Sauce.

I actually picked up three of El Yucateco’s hot sauces at Walmart (you can never have too much hot sauce on hand!) I found them in the Hispanic Food Section.

El Yucateco Red Habanero Hot Sauce is a combination of red habanero peppers, tomato, spices and seasonings. What sets El Yucateco apart from other hot sauces is that it has less vinegar, so the flavor (and kick!) of the pepper comes through more. The red habanero sauce is a great pantry hot sauce and is a great addition to everything from a Bloody Mary to wings. The tomato flavor in the red habanero hot sauce also makes it a great addition to a barbecue sauce!

El Yucateco’s Black Label Reserve Hot Sauce is made from fire roasted habaneros and has an awesome smoky flavor without being overpowering. This hot sauce works great with red meat, chili, and even chocolate! The Black Label Reserve Hot Sauce adds the smoky flavor of barbecued ribs to my slow cooker version!

El Yucateco also has a Green Habanero Hot Sauce, which  is a combination of green habanero peppers, garlic, spices and seasonings. This hot sauce is perfect with lighter foods — chicken, seafood, veggies, etc.

I’ve included two methods of cooking these ribs, based on if you’re watching a day or night game. I’m not going to lie, the results are best when you can cook the ribs at a lower temperature for a longer time, but are really delicious both ways!

 

Ingredients:

  • 3 lbs baby back ribs
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 2 cups ketchup
  • 1 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons El Yucateco Black Label Reserve Hot Sauce
  • 1 tablespoon El Yucateco Red Habanero Hot Sauce
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon unsweetened cocoa powder

Continue reading Smoky Slow Cooker Ribs #KingOfFlavor

Beef Tenderloin Steaks with Chipotle Butter and Bell Pepper Sauté

I haven’t posted a beef recipe in quite a while, so I’m happy that the one I’m sharing is absolutely delicious! It’s really simple to make as well! This recipe is from the latest Cooking Light and works great as a weeknight dinner. I paired it with the suggested side, Cilantro-Cumin Quinoa, which was also really tasty.

 

I found the portion of my steaks to be too big, so the below ingredients is a smaller cut than is shown. The beef tenderloin steaks are topped with a simple bell pepper saute and chipotle butter, so a flavorful dinner is ready in no time!

 

 

Ingredients:

  • 1 tablespoon olive oil, divided
  • 1/4 cup sliced onion
  • 3 garlic cloves, sliced
  • 1 small red bell pepper, sliced
  • 1 small orange bell pepper, sliced
  • 1/4 cup dry sherry
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3/8 teaspoon kosher salt, divided
  • 2 (4-ounce) beef tenderloin steaks or 1 (8-ounce) sirloin steak
  • 1 tablespoon butter, softened
  • 1/2 tablespoon finely chopped chipotle chile in adobo sauce

Zucchini Pasta with Fresh Tomato Sauce

It’s probably no secret that I love pasta. My fiance and I eat it every Sunday night. But its so darn hot in Philadelphia right now and I’ve been craving something a bit less heavy to eat.

OXO must have known my pasta-loving dilemma because they sent me their new Hand-Held Spiralizer, which turns veggies into long thin spaghetti-like strands in no time!

Zucchini noodles (or “zoodles”) seem to be all the rage at the moment, so I was excited to try them out myself!

The OXO Hand-Held Spiralizer creates curly noodles from  long vegetables like zucchini, carrots, and cucumbers, while it’s open blade design accommodates round vegetables like beets, potatoes, and sweet potatoes. The food holder keeps hands safe from the blade and the easy non-slip grip container makes it simple to turn the Spiralizer. It is also BPA-free and dishwasher safe.

For this recipe, I decided to make a tomato sauce out of the fresh tomatoes I had in my house, so this recipe for Zucchini Pasta with Fresh Tomato Sauce is a very summery meal!

Note: I was sent an OXO Hand-Help Spiralizer to try for this post. Opinions are my own. 

 

Ingredients:

  • 9 roma (plum) tomatoes, chopped (~3 cups)
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • salt and pepper, to taste
  • 6 zucchini squash
  • grated Parmesan cheese (omit to make dairy free)
  • fresh basil leaves, optional

Continue reading Zucchini Pasta with Fresh Tomato Sauce

Stuffed Jalapeno Poppers

I was sent quite a few jalapenos as part of my Door-to-Door Organics box, more than I could really use in a normal time frame. So as part of #MyFarm2Table dinner, I decided to make Stuffed Jalapeno Poppers as one of the side dishes to use up the jalapenos.

 

I’m not the biggest fan of super spicy dishes, so after cutting and seeding the jalapenos, I placed them in a bowl of water for at least an hour to try to take some of the heat out of them. There was still some in the peppers, but it did help! (Note: there were still a couple of peppers that packed a punch, so be aware that every pepper is different in terms of heat).

 

For this recipe, I used local jalapeno peppers, and Apple Tree Goat Cheese, both from my Door-to-Door Organics box.

 

Ingredients:

  • 8 jalapeno peppers, halved lengthwise and seeded
  • 4 ounces goat cheese
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons thinly sliced green onions
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt

Continue reading Stuffed Jalapeno Poppers

Rockfish Tacos

This weekend, my fiancé went fishing with a friend and his friend’s father. They had quite a successful trip, and came home with a ton of Rockfish! Rockfish, also known as striped bass, is a mild whitefish that can be prepared many different ways, so I was jazzed!

We had some that night on the grill (yum!), but there was plenty left over, and my fiance’s friend was nice enough to send us home with more fish. I had a hankering for fish tacos, so these Rockfish Tacos are the end result! Rockfish, or striped bass, is the perfect balance of flaky and meaty, so it works wonderfully in tacos.

Ingredients:

  • 1 cup cherry tomatoes, diced
  • 1 tablespoon minced jalapeno
  • 1 tablespoon minced shallot
  • 1 tablespoon cilantro chopped, plus more for garnish
  • the juice and zest of 1 lime
  • salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 large fillet rockfish (striped bass), skin removed (~1.5 lb)
  • 1 tablespoon Mexican seasoning or taco seasoning
  • 8 corn tortillas, 6 inch
  • 1 avocado, sliced
  • 1/2 cup thinly sliced red cabbage
  • 1 lime cut into wedges, for serving

Continue reading Rockfish Tacos

Salsa Recipe & Beginners Guide to Canning #CanItForward

This Saturday marks Jarden Home Brands fifth annual Can-It-Forward Day, which will be broadcast live online at FreshPreserving.com from 11AM – 4PM EST from the new state-of-the-art Jarden Home Brands headquarters in Fishers, Indiana.

 

An event celebrating the joys of fresh preserving, the -It-Forward Day webcast will have an integrated chat function where viewers can submit their home canning questions to be answered in real time. New this year, there will also be an exciting celebrity mason jar auction unveiled during the webcast!

 

To celebrate, I was sent a Ball Canning Discovery Kit (paid link), Ball Blue Book Guide to Preserving (paid link), Red Design Series Lids, and Ball Fiesta Salsa Mix (paid link).

 

My future sister-in-law is big into canning, and I’ve “helped” (a.k.a kept her company in the kitchen) once before, but the process of canning is really intimidating to me. I was told that if I can boil water, I can can, so I was both wary and excited to try this out!

I need to give a little shout out to my city, because the Mason jar was, in fact, invented and patented in Philadelphia in 1858 by local tinsmith John Landis Mason. So, this should be in my blood, right?

 

 

  • The Ball Canning Discovery Kit  is a great beginners kit; it comes with a canning rack that fits into most pasta pots, a recipe guide, and three jars. The kit is really affordable ($11.99) and allows you to assess if canning is for you before investing fully into the process.
  • My sister-in-law assured me that if I had a Ball Blue Book Guide to Preserving, I’d be just fine canning. So. WHEW. This book lays out each step of the process (and even tells you why you are doing it this way) to ensure a successful canning process. The step-by-step guides are particularly helpful as a beginner.
  • The Red Design Series Lids are normal lids and bands, just prettier.  🙂 The lids can only be used once during canning, so it’s helpful to have extras on hand. (You can reuse the jars and bands as many times as you want)
  • The Ball Fiesta Salsa Mix makes the process of seasoning salsa super easy. You just need fresh or canned tomatoes, a splash of vinegar, and the mix to make a yummy salsa!

 

I decided to make a salsa from the Ball Blue Book, but adapted it slightly to include the Ball Fiesta Salsa Mix. The recipe is simple, and is basically just cutting up the ingredients, so this post is more about the canning process than the actual recipe.

I am absolutely a beginner with this, but luckily was able to glean some tips from my sister-in-law and the Ball Blue Book, which I will share as well.

I also am giving away a coupon for a free case of jars! Details at the end of the post. 

 

Zesty Salsa (adapted from Ball Blue Book Guide to Preserving)

Yields ~3 pint jars

Ingredients:

  • 5 cups chopped cored peeled tomatoes (fresh or canned)
  • 4 green bell peppers, seeded and chopped (~2.5 cups)
  • 1 large onion, chopped (~2.5 cups)
  • 1 large jalapeno, seeded and finely chopped (~3 tablespoons)
  • 2 garlic cloves minced
  • 2/3 cup cider vinegar
  • 1 tablespoon fresh cilantro, finely chopped
  • 1/4 cup Ball Fiesta Salsa Mix

Gear:

  • Ball canning rack with lifter
  • 3 Ball Pint Jars with lids and bands (I used the Red design series lids and bands)
  • Large stockpot (at least 7.5 inches tall and 9.5 inches in diameter)
  • a non-metallic spatula (I ended up using chopsticks. They worked just fine)
  • A clean, damp towel to wipe rims of jars

Continue reading Salsa Recipe & Beginners Guide to Canning #CanItForward

Pulled Pork Lettuce Wraps

I am a carb fanatic — I’d eat pasta with some day-old bread every single day if I could. But on really hot summer days, sometimes you need something that feels lighter while still filling you up. Cooking Light’s Pulled Pork Lettuce Wraps are a nice filling meal that are perfect on warm days; pulled pork is wrapped in Boston Bibb lettuce rather than added to a roll. The result is a super yummy and crunchy dinner!

I use my slow cooker year-round and this adaptation is no exception. Slow Cookers are such a simple way to get an awesome meal on the table in no time. Plus, it gives your oven a break!

 

Ingredients:

  • 2 tablespoons sugar
  • 2 1/4 teaspoons kosher salt
  • 1 white onion, quartered
  • 1 (2 1/2-pound) boneless pork shoulder, trimmed
  • 1 tablespoon grated peeled fresh ginger
  • 2 tablespoons sherry
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted chicken stock
  • 1 tablespoon gochujang (Korean chile paste) (gluten free is available)
  • 1 1/2 teaspoons low-sodium soy sauce (or coconut aminos to make gluten free)
  • 1/4 cup thinly sliced green onions
  • 30 Boston lettuce leaves (about 2 heads)
  • 1 cup thinly sliced radishes
  • Lime wedges (optional)

Continue reading Pulled Pork Lettuce Wraps

Exit mobile version