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	<title>gfe--gluten free easily &#187; Crockpot Wednesday</title>
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	<link>http://glutenfreeeasily.com</link>
	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<title>Black-Eyed Pea Soup (with Ham and Chicken)</title>
		<link>http://glutenfreeeasily.com/black-eyed-pea-soup/</link>
		<comments>http://glutenfreeeasily.com/black-eyed-pea-soup/#comments</comments>
		<pubDate>Thu, 04 Mar 2010 16:18:30 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[chicken]]></category>
		<category><![CDATA[crockpot]]></category>
		<category><![CDATA[Crockpot Wednesday]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[flourless]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[What can I eat ...]]></category>
		<category><![CDATA[crockpot wednesdays]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[pennywise platters]]></category>
		<category><![CDATA[slightly indulgent]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=4072</guid>
		<description><![CDATA[Black-Eyed Pea, Ham, and Chicken Soup

1 pound dried black-eyed peas (I don’t recommend using canned as a substitution, but fresh or frozen would work well)

1 ham bone (ideally, with at least about a cup of meat remaining on it)

2 cups, cut-up chicken

2 diced onions

2 cups diced or sliced carrots (I prefer slices, but I halve the larger slices)

1 cup diced celery

6 cloves garlic (I used 3 tbsp minced garlic)

6 – 8 cups of chicken broth (I used my homemade broth and just kept adding until my crockpot was almost full)

1/2 tsp Italian seasoning

1 tsp coarse sea salt (any salt will work though)

Soak your beans overnight. Drain and pick out the undesirables (e.g., discolored   beans) in the morning.

Use a 5 to 6 quart crockpot. I used my oval SmartPot   add link … This recipe will serve a lot.

Dice the veggies, and add them to the crockpot with the black-eyed peas that have been soaked and drained.

Pour in broth, and stir in Italian seasoning and salt.

Add ham bone. You can also add the chicken at this point, or save it until closer to the end of cooking time. As your chicken is already cooked, it’s your preference on when you want to add it. I did add mine at the beginning and the soup was great, but adding it at the end would have also worked and kept the chicken in nice little chunks.

Cover and cook on low for 8 hours, or on high for about 6. About a half hour to an hour before serving, use an immersible blender to smash up about 1 cup of beans. If you don't have an immersible blender, scoop out 1 cup of beans, blend them in a traditional blender, and add back to the soup. You will really only need to blend for a few seconds. Stir after blending. The soup will thicken and have the most wonderful color.

Adapted from Stephanie O’Dea at A Year of Slow Cooking ]]></description>
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		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Holiday Food Fest: POM’d Pork and Tropical Traditions</title>
		<link>http://glutenfreeeasily.com/holiday-food-fest-pom%e2%80%99d-pork-and-tropical-traditions-giveaway/</link>
		<comments>http://glutenfreeeasily.com/holiday-food-fest-pom%e2%80%99d-pork-and-tropical-traditions-giveaway/#comments</comments>
		<pubDate>Thu, 10 Dec 2009 04:08:53 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[crockpot]]></category>
		<category><![CDATA[Crockpot Wednesday]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[giveaway]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Holiday Food Fest]]></category>
		<category><![CDATA[Out and About]]></category>
		<category><![CDATA[pomegranate]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[coconut oil]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[maple]]></category>
		<category><![CDATA[pork]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3131</guid>
		<description><![CDATA[POM’d Pork

1 tablespoon olive oil
1 large yellow onion, sliced thin
3 pounds (or larger) pork tenderloin or pork butt
1/4 teaspoon ground cinnamon
1 teaspoon Italian seasoning 
1/2 teaspoon sea salt
4 garlic cloves (whole or minced)
1 (14-ounce) can diced tomatoes with green chilies
1 cup POM Wonderful pomegranate juice
1/4 cup balsamic vinegar
2 tablespoons maple syrup

Use a large slow cooker. (I used my large oval Crockpot.) Pour olive oil in slow cooker; tilt so olive oil is evenly coating the bottom of the stoneware. Place onion slices over olive oil.

Place meat in slow cooker. Rub the spices over the surface of the meat. Top meat with garlic and whole can of tomatoes with green chilies. Mix pomegranate juice, balsamic vinegar, and maple syrup, and gently pour over the meat so that the diced tomatoes and green chilies remain on top.

Cover and cook on low for 8 hours, or on high for approximately 5. The meat is done when it has reached desired tenderness. For pork tenderloin, I like it sliceable. For pork butt, I like it to pull apart easily with a fork.

Serve on buns or with a complementary side. I’ll share a side dish recipe next week that’s easy to make, but that also impresses with its looks and taste.

Shirley's Notes: The photo shows two cans of diced tomatoes with green chilies; however, I decided one would be sufficient after I poured it over the pork butt. Feel free to vary ingredients to your liking. Look to the original recipe for more ideas.

Adapted from Karina Allrich, Gluten-Free Goddess and Stephanie O’Dea, A Year of Slow Cooking and Make It Fast, Cook It Slow!]]></description>
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		<slash:comments>75</slash:comments>
		</item>
		<item>
		<title>Special Turkey Breast</title>
		<link>http://glutenfreeeasily.com/special-turkey-breast/</link>
		<comments>http://glutenfreeeasily.com/special-turkey-breast/#comments</comments>
		<pubDate>Wed, 18 Nov 2009 15:49:34 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[crockpot]]></category>
		<category><![CDATA[Crockpot Wednesday]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
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		<category><![CDATA[Progressive Dinner]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[What can I eat ...]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=2826</guid>
		<description><![CDATA[Special Turkey Breast

One 4- to 6-lb turkey breast

¾ cup fresh parsley, chopped and divided---1/2 cup and ¼ cup; or 4 tbsp dried parsley, divided---3 tbsp and 1 tbsp (Note: My conversion to dry is not exactly equivalent to fresh, but it works best for measuring and doesn’t alter taste; in fact, if you are running short on parsley, just use whatever you have. I keep dried parsley on hand for this recipe at all times.)

½ cup vegetable oil, any kind (I use olive oil these days, but I’ve used all kinds successfully)

2 tbsp salt

2 tbsp ground black pepper

1 cup apple cider vinegar (Note: Apple cider vinegar is gluten free, but beware of an apple cider-flavored vinegar that is not gluten free. Personally, I’ve only read about this product on no-no lists; I’ve never actually seen it in stores. Always read labels, of course.)

Remove any packaging carefully. (I’ve been surprised by gravy packets before and I’ve been grateful that I didn’t accidentally puncture them with my kitchen shears.) Rinse turkey breast. Remove any contents from cavity of breast. (If gizzards and liver are included, you can cook those or freeze for another use later.)

Place breast in large crockpot and pat dry.

In glass measuring cup (which holds 2 cups or larger), add oil, vinegar, salt, pepper, and ½ cup of fresh parsley (or 3 tbsp dried parsley). Mix well and pour over turkey breast.

Sprinkle remaining ¼ cup of fresh (or 1 tbsp dried) parsley over breast.

Cook for 4 to 4 ½ hours on high or 8 to 8 ½ hours on low. If your turkey breast is larger than 6 lbs, you will need to cook longer. I cooked a 6 ½ pound turkey breast and it took about 9 hours. If I’m home, I often cook the breast for an hour on high and then switch to low for the remaining time. (An hour on high equates to about 2 on low.)

Shirley’s Additional Notes: I use a 6-qt oval crockpot. Bone-in turkey breasts work best for this recipe, but I’ve used boneless before and enjoyed them. If the turkey breast poundage is significantly less, just adjust amounts accordingly. If the turkey breast is larger, these ingredient amounts will probably still be sufficient. I used a 6 ½ pound turkey breast this time around and used the amounts as shown. Sea salt is my preference, but I was out of it. Fresh ground pepper is also wonderful, but it takes a while to grind 2 tbsp, so I went with already ground pepper. The salt will naturally settle to the bottom in the measuring cup, so stir even as you are pouring the oil mixture over the turkey breast. However, if some salt does settle and remains in the cup after you’ve poured the oil mixture over the turkey, just pour the remaining salt evenly over the breast (you may need to use a spatula). After your breast is cooked, spoon a small amount of the "juices" over the breast meat that you’re serving. It will keep the meat moist and flavorful. Likewise, remove some of the juices to save with the leftover meat to keep it moist and flavorful. This is a very moist, juicy breast, but if you don’t save any of the juices with the meat, the meat can dry out.]]></description>
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		</item>
		<item>
		<title>Celiac Guest Post and Crockpot Jambalaya</title>
		<link>http://glutenfreeeasily.com/guest-post-and-crockpot-jambalaya/</link>
		<comments>http://glutenfreeeasily.com/guest-post-and-crockpot-jambalaya/#comments</comments>
		<pubDate>Sat, 23 May 2009 04:41:04 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[crockpot]]></category>
		<category><![CDATA[Crockpot Wednesday]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[diagnosis]]></category>
		<category><![CDATA[discussion]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[grain free]]></category>
		<category><![CDATA[quinoa]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[cornbread]]></category>
		<category><![CDATA[Fat Tuesday]]></category>
		<category><![CDATA[jambalaya]]></category>
		<category><![CDATA[Mardi Gras]]></category>
		<category><![CDATA[New Orleans]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[smoked sausage]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=1698</guid>
		<description><![CDATA[Crockpot Jambalaya 

Part 1

1 large onion, chopped
1 medium green bell pepper, chopped
2 ribs celery, chopped (1 cup)
8 oz smoked sausage, sliced (I used Hillshire Farms)
1 can (28 oz) diced tomatoes in juice, not drained (or one 14-oz can diced tomatoes and one 14-oz can of V-8—for extra zestiness) 
2/3 cup wine (any kind) or chicken broth
6 cloves garlic, chopped (or equivalent minced)
1 tsp dried thyme leaves
1/2 tsp sea salt
1/2 tsp pepper
1/2 tsp hot pepper sauce
2 tbsp chopped fresh parsley (optional, or dried, 2 tsp)

Part 2

1 cup uncooked Minute brown rice (or 1 ½ cups cooked full-grain brown rice) (Note: Quinoa should work as a substitution. I"ll report back when I, or one of my readers, have tried it.)
1 lb peeled, deveined raw or cooked medium-sized or larger shrimp 

Directions

1. Mix all ingredients EXCEPT shrimp, parsley, and rice in a 3 1/2-qt or larger crockpot. Cover and cook on low 6 to 8 hours until vegetables are tender. The mixture will still look a bit soupy, but will thicken once you complete the next step.  
  
2. Stir in rice; cover and cook 15 minutes or until done.  Then stir in parsley and shrimp (uncooked shrimp will cook in about 5 minutes). 

Adapted from Better Homes and Gardens recipe.

Shirley’s Additional Notes: While Minute rice clearly doesn’t have the nutritional value of cooked full-grain brown rice, I still have issues with some whole grain products, so it works better for me. If I will be cooking the jambalaya while I am at work and will be gone longer than 8 hours, I prepare everything in the crock pot the night before, so I don’t have to rush in the morning (and so it is not overcooked by the time I get home from work). The cold ingredients guarantee a slower start. I follow this approach even with my crockpot that switches from cooking to warming to avoid overcooking. When I am making this dish for a crowd, I cut the sausage slices in half and cut the shrmp into smaller pieces to ensure that they get distributed properly in all servings.
]]></description>
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		<slash:comments>46</slash:comments>
		</item>
		<item>
		<title>Take the Good Luck Route with the World&#8217;s Easiest &amp; Most Delicious Pulled Pork</title>
		<link>http://glutenfreeeasily.com/take-the-good-luck-route/</link>
		<comments>http://glutenfreeeasily.com/take-the-good-luck-route/#comments</comments>
		<pubDate>Thu, 01 Jan 2009 15:47:10 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[crockpot]]></category>
		<category><![CDATA[Crockpot Wednesday]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[good luck]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[pulled pork]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[Worcestershire sauce]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=79</guid>
		<description><![CDATA[The World's Easiest and Most Delicious Pulled Pork (or as we like to call it at my house, Fabulous Pork Butt--it just sounds sillier)

one Boston (pork) butt (a pork shoulder or pork roast will work, also, but Boston Butts often go on sale for as little as $.99 per lb and they are usually huge ... plus, there is almost no waste, just the bone and fat that falls away)

light brown sugar (for "smooshing")

Worcestershire sauce (Lea &#038; Perrins is the best to use--it's gluten free)

Place pork in crock pot. With fingers, smoosh brown sugar all over exposed surface. ("Smooshing" means you are just patting some brown sugar onto the surface.) Then shake Worcestershire sauce  (from the bottle) over the brown-sugared surface until all is fairly well covered. (You won't be using huge amounts, maybe two tablespoon or so if you want to measure and spoon over the surface. The shaking out part is fun though and you can't go wrong with any amount.) I like to use enough Worcestershire sauce to moisten as much as possible of the brown sugar. Cook for 8 - 10 hours on low until pork falls apart or pulls out easily when you test it with a fork. If you get impatient or want to jumpstart the recipe, turn up the crock pot to high for a bit. A general rule of thumb is that one hour of cooking on high equals two hours on low. If I am going to use high mode, I normally do that at the beginning and then turn the crock pot down to low for slow cooking for the latter part. )

Voila! Your ugly pork butt has just transformed itself into the most beautiful pulled pork! But, more importantly, it's yummmmmmmmmmmmyyyyyyyy ... the yumminess factor is like Pi--nobody knows how far "out" it really goes. LOL

Extract meat from crock pot and serve with your favorite GF rolls, green salad, chips, cole slaw, or whatever. I just eat mine in a bowl with some potato chips on the side usually. Last night, I just ate the pulled pork in a bowl. Fabulous. Once again, it earned its name. We'll be having it for lunch and dinner today for sure and we'll be very happy to be eating these "leftovers."

If you need additional spiciness, you can make the following multipurpose sauce that the famous household guru Heloise shared years ago. It works great for pulled pork, steaks, or anything that needs just a little bit more zestiness or tang. (Prepared barbecue sauces can work fine, too. Just ensure they are gluten free, if needed.) Again though, most of the time, I don't even use any sauce--the pulled pork by itself is that tasty!

Tasty Sauce

1 cup ketchup (Heinz is gluten free, except Heinz's organic ketchup)

1 cup Worcestershire sauce (Lea and Perrins is gluten free, plus French's was last time I checked--be sure to check again)

Additional Notes: 

If you are avoiding high fructose corn syrup (HFCS), as many of us are these days just to ensure better health, both the worcestershire sauce and ketchup mentioned here contain HFCS. I confess that occasionally I still eat some foods that contain HFCS. If you know of good ones without HFCS that are, of course, also GF, please share that info for all.

This recipe makes a lot. That means you can serve a big family or a huge gathering of guests, freeze some for future delectable and easy meals, make some equally fabulous pork friend rice, put a good bit aside to take to a friend who just had a baby ... you get the picture. )

This pulled pork is a gorgeous light brown and delicate and succulent. Make it yourself. I am pretty certain you will feel incredible gratitude and good luck will follow!

Happy 2009 to all!

Shirley
Not just gf, but gfe!
]]></description>
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