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Zesty Marinated Pork Chops for Go Ahead Honey

This post is linked to Go Ahead Honey, Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Real Food Wednesday, and Wheatless Wednesday.

When I was heading to the International Food Bloggers Conference this past week, I wasn’t sure that I’d be able to pull off an entry to Go Ahead Honey, It’s Gluten Free! carnival this month. I had forgotten to plan ahead for my post and I was running out of time. However, I’ve been participating in this fun roundup initiated by Naomi Devlin (Straight Into Bed Cakefree and Dried) for a long time now and didn’t want to miss it. So I was relieved when I saw that this month’s host, Chandice, of Gluten-Free Frenzy, had selected Barbecue Bash as her theme. I had a recipe—with photos—that I’d been wanting to share, which fit the bill well. And, thankfully, Chandice was gracious enough to let me join in despite delays due to all kinds of technical difficulties, including my blog being down for about 24 hours–aaargh.

Now what most folks call a barbecue, we call a cook-out in our area. Or at least both my families do. When we say barbecue, we actually mean pulled pork. As in, “let’s stop at that barbecue place,” or “I’m fixing barbecue for dinner.” We never say “let’s barbecue” or ”how about shrimp on the barbie?” Well, unless, we’re doing our Paul Hogan (Crocodile Dundee) imitation anyway, and that would inevitably also evoke the “big knife” quote, too, but I digress.  So the term barbecue means pulled pork to us, but I never say I’m serving pulled pork. Confused? I understand. Really, I do. But if you’re interested, my pulled pork recipe is here. (It’s a slow cooker recipe with just three ingredients, and it’s well loved by my family and friends.)

But let’s get back to my guess on what barbecue means for Chandice’s roundup. I’m thinking in cook-out terms—anything that one can grill. As far as pork, which is my husband’s absolute favorite and I don’t turn my nose up at it, there are a number of outdoor methods and cuts. One can go whole hog, so to speak … dig a hole, fill it with coals, and slow cook a pig starting in the wee (or is it wee wee?) hours of the morning. We call that a pig roast or a pig pickin’ event. It usually reserved for summer holidays or major celebrations, like weddings. Now if I grill a pork tenderloin, I call that cook-out fare. However, most often, I tend to go for pork that cooks up  more quickly when grilling. This recipe is another favorite in our household. It’s one of many recipes here at gfe that’s naturally gluten free, plus naturally dairy free. If you use an alternative like coconut/palm sugar instead of the brown sugar, it’s also refined sugar free.

Zesty Marinated Pork Chops
(Click here for a print version of this recipe.)

2 tsp onion powder
1 tsp oregano
2/3 cup olive oil
½ cup lemon (or lime) juice
½ cup soy sauce (gluten free; or coconut aminos, which Ali discussed here)
2 tbsp brown sugar (or alternative, like coconut/palm sugar)
dash of black pepper (I used fresh ground)
4 – 8 pork chops

Combine all ingredients in a glass pan (or Ziploc bag) large enough to allow adequate marination. Marinate pork chops overnight for optimum flavor; turning at least once. Discard marinade. Grill pork chops on medium-high heat about 10 minutes on each side. Thicker pork chops may take an additional 5 to 10 minutes.

Shirley’s Notes: Marinating the pork chops overnight will definitely yield the best flavor, but I have marinated my pork chops for as little as an hour before and have still been pleased with the results. In cooler weather, I have also baked mine in the oven versus grilled them. I preheated my oven to 425 degrees Fahrenheit and baked the pork chops on a lightly greased baking sheet for about 10 minutes on each side. I tested for doneness by cutting a tiny corner off of one pork chop to taste. As stated above, thicker pork chops may take an additional 5-10 minutes. Both bone-in pork chops and boneless ones work equally well.

Add a great salad and a veggie, like corn on the cob or a baked potato (or pan-baked potatoes), and you have a terrific meal … and your own little barbecue bash!  (Or rustic candlelight dinner on the screened porch perhaps.) With Labor Day this weekend, this could be a good time to try this recipe.

Be sure to check back over at Chandice’s for the complete Go Ahead Honey roundup.

Shirley
Not just gf, but gfe!

Lemon-Lime Coconut Basil Ice & All That’s Nice

This post is linked to Friday Foodie Fix—Basil, Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Wheatless Wednesday, Real Food Wednesday, Pennywise Platter Thursday, Food for Fridays, and Foodie Friday.

While I gave up sodas long ago, I still miss them when eating a few things … like pizza or steamed crabs. I knew we’d be having steamed crabs the other evening and I decided to make a frozen “slushie”-type beverage as a healthier substitute. Diane had just featured her Friday Foodie Fix and the secret ingredient was basil. I remembered a recipe that I’d seen in the May issue of Better Homes and Gardens magazine—Lemon Basil Ice made with Meyer lemons. That recipe took almost 5 hours to make—yikes! I wanted something I could whip up fairly quickly. Plus, I didn’t have any Meyer lemons available. I also wanted a beverage that had a little more slush than ice, so I decided to include some lite coconut milk versus just water.  And, I wanted to use my new Boyajian citrus oils, namely the lemon and lime oils, that I’d received as a birthday gift. The recipe below is what I came up with—a very pleasant one to sip while picking crabs or just chilling on the screened porch or deck. Children would enjoy this frozen treat, too—either as a beverage or a spoonable dessert. This recipe also fits the bill for Amy’s (Simply Sugar & Gluten-Free) weekly Slightly Indulgent Tuesday roundup—so, yippeeee, double word score! Or something like that …

Lemon-Lime Coconut Basil Ice (Beverage or Frozen Dessert)
(Click here for a printable version of this recipe.)

1 1/2 cups water
1 3/4 cups lite coconut milk, chilled (I used ¾ cup full-fat coconut milk and 1 cup filtered water)
¼ cup honey (or agave nectar, or other sweetener of your choice to taste)
4 drops vanilla crème liquid stevia
¼ cup fresh, chopped or sliced basil
¼ tsp lemon oil (or 1 tsp lemon zest)
¼ tsp lime oil (or 1 tsp lime zest)
3 tbsp lemon juice
2 tbsp lime juice

In a medium saucepan, heat water over med-high heat until steaming, not boiling. Add basil and let stand 15 minutes. Pour through fine mesh sieve; discard basil. Set in freezer in shallow pan for about 15. It should be thoroughly chilled but not frozen, even on the edges. (It’s not a good idea to add frozen ingredients to one’s ice cream maker.)

In large bowl or blender, add lemon oil, lime oil, lemon juice, lime juice, “basil water,” coconut milk, honey, and stevia. Use hand mixer or blender to blend.

Add to pre-frozen container of ice cream maker. Churn 15 – 30 minutes. Yes, that’s a wide gap of time. Check at 15 minutes to see if the mixture has reached your desired consistency. I really wanted a beverage to sip with my steamed crabs more than a scoopable snow cone like mix, so I was pleased with the consistency at 15 minutes for that purpose. However, I churned the mixture for the full 25 or 30 minutes, and perhaps additional freezing afterwards, might be needed for a firmer ice dessert. Again, I mainly wanted a beverage, so even at churning the full time, I let most of the ice get “melty” and then sipped it as a beverage. Very light and refreshing.

Shirley’s Notes: You can use any sweetener as I stated above, but honey always yields a softer, more scoopable frozen dessert, so I recommend using at least some honey. I used fresh lemon and lime juice; I’m sure that bottled would work, but it would not be quite as flavorful. The lemon and lime oil should not be used with plastic measuring spoons; the oil ate right through the plastic. Next time, I’ll remember to use my stainless steel measuring spoons, which are much better to use anyway. The basil flavoring in this mix is very mild. If you want a stronger basil flavor, steep basil in water for 30 minutes. Finally, if you read the ingredients of lite coconut milk, you’ll see that they are water and coconut milk (and maybe guar gum depending on the brand). The lite coconut milk costs the same amount as the full-fat coconut milk at my store. Why not just buy full-fat coconut milk and add filtered water to make your own lite coconut milk? As soon as I open a can of coconut milk, I transfer it to a glass jar immediately anyway. So now, if I want a lighter coconut milk, I just use a bigger jar and add filtered water. It works great.

~~All That’s Nice …

As usual, there’s a lot going on in the gluten-free blogosphere. Grab a cold, refreshing beverage and read and click!

The winner of my gfe-unique giveaway—a consultation with me on living gluten free easily—is up on my Out and About page.

I just announced that I’m hosting Adopt a Gluten-Free Blogger this month. Already we have 10 adoptions! Want to join in? Read more here, but I’d love it if you would. Let’s make this the biggest, best Adopt a Gluten-free Blogger event ever! How about 50 adoptions? Dream BIG!

Widely reported on the interwebs is the free offer from Jules Gluten Free on her Back to School e-book. The offer has been extended through today, Tuesday, August 17. Read more about what’s in the book here and follow links to download your copy. It’s easy and could be a very helpful resource for many.

At my support group meeting last Monday, we watched the gluten-free documentary that has everyone talking—Generation Gluten Free, created and directed by Susan Cohen. Susan and I met in the tweetlightful world that is Twitter not that long ago. Shortly thereafter, Erin (Gluten-Free Fitness) did a “two thumbs up” review of Generation Gluten Free on her blog and Tiffany also wrote a rave review over at celiac-disease.com. Ironically, I had been aware of Susan’s documentary when it first came out, even sharing the link to the trailer and  the ordering info with my group. But, somehow actually ordering the documentary had slipped through the cracks. However, I ordered it last week for viewing with my support group and, thanks to Susan, it arrived in just a couple of days. After our scrumptious gluten-free meal, we all settled in to watch this 42-minute DVD. There were lots of nods, knowing glances, and smiles as we watched the participants tell their various stories of diagnosis, eating out, recovery, participating in support groups, and more. The cost of Generation Gluten Free is $4.50 and that INCLUDES shipping and handling. Many have reported watching this documentary with family members, stating that it was an eye opening experience for their loved ones. Susan did a brilliant job with this documentary. You’ll want your own copy. Jennifer Harris also wrote an Examiner article on Generation Gluten Free. In her article, she shared that there’s a grass roots email campaign to get Susan and the documentary featured on ABC’s Good Morning America. Just email the show at gma@abctv.com and ask them to feature Susan Cohen and Generation Gluten Free. It’s such an easy way to do something to spread awareness. Tell others … we want their In Box full of requests for Susan and her documentary to be featured!

Incidentally, the online Examiner is a great source of gluten-free information. Often the information shared by the gluten-free Examiners (the gluten-free folks writing the articles) is geared to local happenings and gluten-free venues, too, which is nice. You can even subscribe to your favorite Examiner’s articles! (I’m all about email subscriptions myself. I need that little reminder in my In Box.) In addition to Jennifer Harris, some of my favorite folks who are current gluten-free Examiners are Kim Bouldin (also at Gluten Free is Life and Celiac-Disease.com), Tiffany Janes (also at Celiac-Disease.com), and Ginger Carter Miller (also at Gluten Free in Georgia … Finally). FYI: Jennifer Harris also just did this handy reference post on gluten-free lunch ideas. Update: Here’s another comprehensive lunch idea listing from Kim (Cook IT Allergy Free)—Allergen-Free Lunch Box with Brain Power.

Do you know Jenn of Cinnamon Quill? Well, she’s not just sharing her gorgeouso photos with us these days. She started a new site called Gluten Free Feed. Think along the Tastespotting site lines, but gluten free. I love it! Jenn could supply the site with all her great photos alone, but the good news is we can all submit our photos and see them featured. This site offers some real “eye candy,” folks. Be sure to check it out here.

Shauna and Danny’s long-awaited new book, Gluten-Free Girl and the Chef, will be released soon. You can pre-order it here.

Ricki (Diet, Dessert and Dogs) has a new e-book coming out: Desserts Without Compromise, which is an anti-candida dessert cookbook. It will be available on August 19. Yes, Thursday! Don’t forget that you can order her basic anti-candida book, The Anti-Candida Feast E-book, off her website here. It’s just $5. Can you say bargain? Update: Ricki’s ebook is out and she’s having a giveaway that ends at midnight, August 22. Check it out here. If you don’t participate in giveaways, you can order her new cookbook at the discount rate of $6.95 for a limited time.  And, her Sweet Freedom book is also still on sale via her site. Ricki is also one of the instigators of the monthly SOS Kitchen Challenges. This month’s ingredient is mint. If you’d like to participate in the challenge, read all about it here on Ricki’s site. (Hint: You’ll want to visit just to see her Mint Chip Ice Cream; no ice cream maker is needed for this recipe!)

Looking for more refreshing summer drinks? Look no further than Stephanie’s (Gluten Free by Nature) Frozen Hot Chocolate. It’s gluten free, dairy free, and refined sugar free, but “all that” in every department that matters.

Many folks who can’t tolerate dairy products from cows say they do fine with products from goats, or at least eat them on occasion with no issues. From time to time, I am still eating some goat’s cheese and yogurt that our friends make from their goats’ milk. Heidi (Adventures of a Gluten-Free Mom) is hosting a giveaway package that includes Chavrie Goat Cheese. I wasn’t familiar with it before, but it looks like a great, real food product. Check out her giveaway here.  

Jenn is continuing her very helpful educational series called Gluten- Free Substitutions. The latest post is on binding agents. Read more here.

Often when I’m just about to slide down the slippery slope of poor food choices, I’ll see a tweet or Facebook mention of a new post from Melissa at Gluten Free for Good. Thank goodness! A read of almost any of her posts will galvanize you against the times when your lizard brain takes over and you want to eat things that are less than healthy, sit on your rump, etc. This recent post of Melissa’s was stellar in my opinion. I’m still thinking about it and making better choices as a result.

Sadly, I used all my basil for this recipe, but those of you with basil abundance, be sure to join Linda’s (The Gluten-Free Homemaker) Create A Pesto Challenge this month. So far some wonderful recipes—like Kim’s (Cook IT Allergy Free) Pistachio Pesto-Crusted Chicken—have been submitted.

If you have so much basil that you don’t know what to do with it all, follow Kalyn’s (Kalyn’s Kitchen) directions on freezing fresh basil. It sure would be nice to have some basil in sauces and soups in the middle of winter!  Read and see Kalyn’s guidance here.

Kim also just shared an extremely helpful post, 15 Tips on Healing the Leaky Gut. Celiac and gluten issues are leaky gut issues. Leaky gut is also known by its nicer sounding, but more cryptic, name of intestinal permeability. Dr. Alessio Fasano, who is one of the foremost experts on celiac and gluten issues also is well-known for his research on zonulin and intestinal permeability. Read more here. 

It was also Dr. Fasano who recently penned the foreword of the update of Danna Korn’s revised Gluten Free for Dummies book. In it, Dr. Fasano states that “for every celiac patient, five to seven patients are affected by gluten sensitivity.” Tiffany Janes shared this quote in her review of Danna’s book on Celiac-Disease.com. She went on to say the following: “It’s estimated that 3 million people in the U.S. have celiac (and less than 90% of people with it know they have it) so that means if there are only 5 people for every person with celiac, that’s an additional 15 million people with gluten intolerance. Add that to the 3 million with celiac and you have 18 million people in the U.S. who can’t tolerate gluten well. On the high end of the estimate – 7 for every 1 – and you have 24 million people affected.” Staggering numbers. Eye-opening numbers to many. Incidentally, the updated version of Danna’s book got an even better review from Tiffany than the original. Read more here.  As Kim shared in her post, leaky gut manifests as a lot of illnesses and symptoms. Look for a guest post here at gfe tomorrow from someone who experienced a multitude of such issues while eating gluten.

Shirley
Not just gf, but gfe!

Adopt a Gluten-Free Blogger for August … I’m Hosting!

This month, I’m so excited to host the terrific Adopt a Gluten-Free Blogger event! Originated by the delightful Sea at Book Of Yum, the event has been going on for a few years now and, just as Sea intended, it’s a wonderful way to meet fellow bloggers, introduce others to new bloggers, and, of course, try new gluten-free recipes.

We all leave comments on others’ blogs in response to recipes and photos that make our mouths water. Comments like: “Oooh, yummy. I sooo want to make that!” or “I’m definitely making that soon.” But, then life intervenes and months pass and we still haven’t made that recipe that we truly wanted to make. This event gives you an excuse to take a break from your daily routine and do just that! If I hadn’t participated in Adopt a Gluten-Free Blogger, I would not have made Pete and Kelli’s (No Gluten, No Problem) Pasta with Shrimp Marinara and Brownies; Kate Chan’s (Gluten Free Gobsmacked) Cheese Rolls and Pizza Crust; Melanie’s (Gluten-Free Krums) Avocado Artichoke Salsa;  or Wendy’s (Celiacs in the House) Savory and Sweet Crepes. It would have been a shame to miss out on making any one of those recipes and getting to know each of those bloggers just a little better.

To sign up for this month’s edition of Adopt A Gluten Free Blogger, leave a comment letting me know which blogger you plan to adopt. Here are the guidelines on how you can join in … nothing complicated.

1) Pick a gluten-free blogger whose recipes you admire and adopt them by commenting on this post with your name and blog name, and their name and blog name.

Notes:  The blogger’s recipes must all be gluten-free or there must be a way to sort and read ONLY gluten-free recipes. A different blogger should be selected each time you participate. And, ideally, each blogger should only be adopted once.

2) Choose one (or two!) of your gluten-free blogger’s recipes to try.

3) Make the recipe, photograph it, and write a post in your blog introducing the blogger and their recipe. Link back to this event announcement in your post.
Notes:  Follow the recipe as written, as closely as possible. And, please don’t print the blogger’s recipe on your post—just provide your reader a link to their original recipe.

4) Email me at glutenfreeeasily@gmail.com with your photo of the recipe, the URL of your post, name of the recipe, and the URL of the original blogger’s recipe post.

5) After your post is published, submit your post’s URL in a comment to this post, and if possible please try to visit two other blogger’s posts that are posted here (and comment!). The idea is to make this a truly interactive event.

Deadlines:
Sign up BEFORE August 27 (loose deadline; late sign-ups are ok).

Post your review and email me by September 3rd (firm deadline—no kiddin’). (IMPORTANT: If you sign up and cannot complete this event by September 3rd for any reason, please email me at glutenfreeeasily@gmail.com.)

**If you don’t have a blog, you are still welcome to adopt a gluten-free blogger. Sign up here to adopt a blogger, write a review of one of their recipes, including your name (or pen name), the recipe URL, and recipe title. Then take a photo of the completed recipe (if you can) and EMAIL ME the review and photo. I’ll happily post your reviews and photos as part of the roundup in September.**

If you’re stumped on who to adopt, you can take a look at my sidebar for ideas or visit Sea’s Gluten-Free Blogroll. Let’s make this a mass gluten-free adoption!

Adoption Sign-Up Sheet:

1. Iris at The Daily Dietribe (adopted by me)

2. Nancy at The Sensitive Pantry (adopted by Kim of Cook IT Allergy Free)

3. Me, here, at Gluten Free Easily (adopted by Iris of The Daily Dietribe)

4. Ricki at Diet, Dessert and Dogs (adopted by Valerie of City/Life/Eats)

5. Ali and Tom at The Whole Life Nutrition Kitchen (adopted by Hallie of Hallie’s Daily Bites)

6. Amy of Simply Sugar & Gluten-Free (adopted by Zoe of Z’s Cup of Tea)

7. Karina of Gluten-Free Goddess (adopted by Tia of Glugle Gluten Free)

8. Zoe of Z’s Cup of Tea (adopted by Maggie of She Let Them Eat Cake).

9. Alta of Tasty Eats At Home (adopted by Amy of Simply Sugar & Gluten-Free)

10. Jenn of Jenn Cuisine (adopted by Wendy of Celiacs in the House)

11. Linda of The Gluten-Free Homemaker (adopted by Alea of Gluten-Free Flavor Full)

12. Lexie of Lexie’s Kitchen (adopted by Heidi of Adventures of a Gluten-Free Mom)

13. Wendy of Celiacs in the House (adopted by Alta of Tasty Eats At Home)

14. Shauna of Gluten-Free Girl and the Chef (adopted by Lydia of At Home with Real Food)

15. Sheryl of Gluten-Free Goodness (adopted by Ricki of Diet, Dessert and Dogs)

16. Vanessa of Celiac Princess (adopted by Thomas of The GFCF Experience)

17. Kelly of The Spunky Coconut (adopted by Jen of Gluten-Free Life with Jen)

18. Karina of Gluten-Free Goddess (adopted by Kirstin of Our Gluten-Free Family)

19. Raj and Sonia of Flip Cookbook (adopted by Tracee of Mrs. Ed’s Research and Recipes)

20. You (and your adoptee) are next! (Yes … a few late entries would be great. Choose someone who has not yet been adopted, please.)

Shirley
Not just gf, but gfe!

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