Are you allergic to gluten? Then instead of substituting “gluten-free ingredients”, try these naturally gluten free recipes next meal.
1. Tacos Carnitas
- 4 pounds fatty pork shoulder (2 inch pieces)
- 3 cups cold water
- 1 medium onion sliced
- ½ an orange
- ¼ cup of lard (or vegetable oil)
- 8 cloves of garlic
- 1 tbsp sweetened condensed milk
- 3 bay leaves
- 2 tsps dried Mexican oregano
- 1 ½ tsps salt
- warmed corn tortillas
- pico de gallo (chopped tomatoes, onions, cilantro, lime juice)
- fresh butter lettuce
- *avocado optional
Add the pork, water, onion, orange, lard, condensed milk, bay leaves, oregano, and salt to a large pot. Heat on high and bring to a boil. Reduce heat and simmer for one and a half to two hours. Preheat the oven to 450 degrees Fahrenheit. Discard bay leaves and oranges. Transfer pork to a plate to simmer any remaining juices. Transfer to the oven so that the pork browns in the fat for 20 to 30 minutes. Serve straight from the pot.
Tip: Make these in a slow-cooker by reducing the water by one cup, and cook on low for eight to ten hours or high for six to eight hours until it’s tender and falls apart. Then brown in a little bit of liquid in a skillet over the stove before serving.
2. Roast Chicken with Lemon
- 3 to 4 pound whole chicken
- 2 tbs kosher salt, a dash to taste
- 4 tbs softened salted butter
- 2 tsps fresh thyme
- 8 thin lemon slices
- 1 small yellow onion (cut in large quarters)
- 1 tbs extra virgin olive oil
- ½ tsp freshly ground black pepper
- steamed broccoli and baked sweet potatoes
Rinse the chicken and pat dry. Rub the inside and out with salt, seal inside a large back, and refrigerate for half a day to two days max.
Remove from the refrigerator one hour before cooking to bring to room temperature. Preheat oven to 425 degrees Fahrenheit. Mix together butter and minced thyme in a bowl. Rinse chicken inside and out, then pat very dry. Gently separate the skin from the meat and try not to tear it. Now add the butter mixture to the meat, and slip four lemons under the skin on either side of the breast. Rub the outside with oil and season with pepper.
Place the chicken breast-side down in a roasting pan for moister meat, and stuff onions in the inside cavity. Cook from 45 to 80 minutes (depending on the size) or until the meat reads 165 degrees Fahrenheit.
3. Mushroom Risotto
- 2 tbsp butter
- 2 cups cut flavorful mushrooms (shiitake, chanterelle, or oyster mushrooms)
- 2/3 cup of white wine or brandy
- 5 to 6 cups of homemade chicken stock or canned (gluten-free)
- 1/3 cup of minced shallots
- 1 ¾ cups arborio rice
- 1/3 cups freshly grated Parmesan cheese
- salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley or chives
Simmer the stock in a small saucepan. In a medium sauce pan, warm the butter over medium high heat. Add mushrooms and shallots and saute for 5 minutes, then add the rice and stir. Now pour brandy and bring to a boil. Let liquid simmer and reduce by half (about three to four minutes). Add simmering stock ½ cup at a time, stirring constantly. Allow to absorb each ½ cup before adding more (about 25 minutes). When finished, stir in parmesan and add salt, pepper, and chopped parsley to taste before serving.
4. Bistro Beef Tenderloin
- 3 pound beef tenderloin (trim fat)
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground pepper
- 2/3 cup chopped fresh herbs (chives/parsley/chervil/tarragon/thyme)
- 2 tbsp Dijon mustard
- ½ cup cooked brown rice
- ½ cup steamed green beans
Preheat oven to 400 degrees Fahrenheit. Rub tenderloin with oil then salt and pepper. Place in large roasting pan. Cook in the oven until the meat registers 140 degrees at least (medium-rare) or about 45 minutes. Turn two to three times during roasting. Remove and let sit for 10 minutes to cool. Sprinkle herbs on a plate and coat the tenderloin with mustard, then roll the tenderloin in herbs. Slice and serve.
5. Pot Roast
- 2 medium red onions (cut in large pieces)
- 3 to 5 pound chunk roast beef or pork with marbling (*not lean)
- 5 potatoes chopped in bite size pieces
- 2 tsps Celtic sea salt
- a small bag of carrots cut into slices
Place onions on the bottom layer of crock pot. Add the roast to the top and season with salt and pepper. Now place the potatoes over the roast, and cook on low for eight hours. Quickly lift the lid to throw in carrots and cook for another two hours to finish.
Need a delightful gluten free dessert for after dinner? Try these gluten free chewy, chocolatey brownies.