Thursday, January 16, 2014

Pork Ribs in Homemade Sauce - Gluten Free

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I cook early in the day during the week because I work evenings, so I take what I make for my dinner break.  It's nice to have a real meal for dinner rather than something quick, although there are times when I'm in a rush that egg salad will have to suffice.

Today I made pork ribs in homemade sauce.  I make my own due to my gluten and nut allergies.

Ingredients for Sauce:  Everything is done by eye and to taste.

ketchup
yellow mustard
garlic powder
garlic & herbs seasoning
salt (you can add black pepper if you like, I don't like it so I don't use it)
balsamic vinegar (go easy on vinegar, you don't want to overpower the dish)
olive oil

Tip:  McCormick does not put gluten in most of their seasonings.  Per my conversation with a company representative, if there is gluten in it, it will be listed!  ALWAYS CHECK FOR YOURSELF BEFORE USING OR EATING ANYTHING. 

Mix all the ingredients into a large bowl and blend together. Set aside to pour over ribs later.

Ingredients for pork ribs:
olive oil
garlic cloves


Put a small amount of olive oil in frying pan.  Chop garlic small and cook in oil until softened.  Add ribs.  Keep turning ribs until browned. Pour sauce over ribs and cook on medium until sauce is hot and bubbly.  Turn ribs once or twice and move around in pan so everything cooks evenly.  Serve with side dish or dishes of your choice!

I make extra and pack enough for two people in Chinese Food containers and either refrigerate and/or freeze for another meal.  Today I refrigerated one container and froze another.












I will link this recipe to Poor and Gluten Free,  Foodie Friends Friday Linky PartWhipperberryThe Chicken ChickCountrified HicksSwap N Share SundayTry A New Recipe TuesdaySaturday Dishes and One Creative Mommy.  Click on the links to check them out or check out my sidebar for various links!

If you have any questions, want tips or would just like to chat, feel free to email me at Reenepisi56@gmail.com!


Reene Pisi












For my intro click here

Saturday, January 11, 2014

Polenta And Sausage!

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Well, I first want to say, I'm so happy I found my tripod!  Yes, as I mentioned in my soup video, and in my blog post, I wasn't able to find my tripod since my move in August.  Well... I found it the other day.  Guess where it was.  In hubby's trunk.  Yes, it wound up in his trunk for the move and because he works on the road, he has a ton of "stuff" back there related to the road, break downs (to help others) etc. etc.  It must have looked like "equipment" to those helping us move and was shoved back with his stuff.  Someone probably thought his "equipment" rolled onto the items that were in there for the move and they shoved it into the back corner of the trunk (it's a big car with a huge trunk) with all his road stuff.

We donated the car to Make a Wish Foundation, so we cleaned it out and lo and behold, my tripod!  Yay. So I won't have to worry about almost dropping the camera into the soup anymore!!!!!  :)

Update:  :(  Boo, I can't really use my tripod in my new kitchen.  The microwave is over the stove, making it difficult to film.

I made a polenta and sausage dish for dinner for myself and my parents.  My hubby went to a friend's house to watch football and was having dinner there.  He wouldn't have touched it, he hates brussels sprouts, but they've always been my favorite veggie along with Spinach.  Yes, I was a strange child, I loved brussels sprouts and spinach, the things most kids despise!

Ingredients:

olive oil
butter
onions
garlic
celery
salt
brussels sprouts
sweet Italian sausage
chicken stock
polenta


Preheat oven to 350 degrees.

Chop onions, garlic and celery into small pieces.  Coat the bottom of a large frying pan with olive oil and some melted butter.  Add onions and cook on medium, stirring often.  Cut cleaned brussels sprouts in half and add to pan, stirring often.  Add garlic when sprouts start to soften.  Add celery.

Remove sausage from casing and cut into small pieces as shown in video.  Add sausage to pan, stir often. Cook until browned.  Add chicken stock to pan.

Open polenta over sink as it is packed in water.  Cut log into 1 inch strips.

Spray an oven-safe serving dish with non-stick cooking spray.  Make layers of sausage mixture from pan and polenta, the way you would a lasagna.

Once it's all layered, add some more chicken stock so it doesn't dry out in the oven.  Place in oven, uncovered and cook until sausage is nice and brown, brussels sprouts and darkening and middle is bubbling. Serve and enjoy!

Best eaten out of shallow soup bowls.

onions and garlic chopped and ready

softening onons

celery, picture from the internet


brussels sprouts

sausage, out of casing and cut

Polenta - picture from internet

chicken stock 

finished product
I will link this recipe to Poor and Gluten Free,  Foodie Friends Friday Linky PartWhipperberryThe Chicken ChickCountrified HicksSwap N Share SundayTry A New Recipe TuesdaySaturday Dishes and One Creative Mommy.  Click on the links to check them out or check out my sidebar for various links!

If you have any questions, want tips or would just like to chat, feel free to email me at Reenepisi56@gmail.com!


Reene Pisi












For my intro click here

Tuesday, January 7, 2014

Tomato Based Soup

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It is Coooooold here in New York so I made some soup from fresh Chicken Stock.

Ingredients:

Chicken (with bone)
cold water
onion
garlic cloves
celery
carrots
potatoes
ham (I used ham steaks)
crushed tomatoes
peas (fresh or frozen, I used frozen)
garlic powder
salt
black pepper (if you desire, I don't like it so I don't use it)
rice (white or brown or any rice of your choice)

Sorry if you hear what sounds like a war zone in the background.  I'm not filming from a remote area, I'm in New York.  What you hear is my hubby playing a video game. Also, when I find my tripod, which disappeared with my move in August, or when I buy a new one, it will be easier to film.  I did the best I could while holding the camera, but you get the gist.  

Wash chicken and place in large pot.  Cover with cold water, don't add too much water or you won't have any flavor, just enough to cover the chicken. Bring to boil then simmer until chicken is falling off bone.  Keep partially covered so fluid doesn't evaporate, however. Never cover tightly, leave a small gap so that it doesn't get too watery.  Remove chicken and put liquid in refrigerator, most likely overnight.  When the fat is cold on top, remove the fat using a slotted spoon.  Reheat stock, bring to boil, then simmer on low.

Clean, peel and chop all vegetables and seasonings.  Place in frying pan with a small amount of either cooking spray and butter or olive oil and butter. (I learned the frying pan method from Laura Vitale of Laura In The Kitchen, a great cooking show on Youtube). Cook vegetables on medium, stirring often.  Season with salt and garlic powder, be careful with the salt as the ham you will add will probably be salty, you don't want to over do it.


Cook ham steak in frying pan on medium, just until warm.  Cut into small pieces and add to soup.

Let soup simmer for a while, then add in the can of crushed tomatoes.  Let it continue to simmer.  Once veggies are softening, add your frozen peas, as you don't want them to turn to mush.  Chop chicken into small pieces and add.  As they are cooking, cook your rice. Add to soup.  Serve and enjoy!


Chicken stock warming after fat was removed.  Frying pan with a small
amount of olive oil and butter

onion and garlic

let stock come to a boil and boil down a bit for flavor

chop onion and garlic small

chopped celery

chopped carrots

chopped potatoes

onions, garlic, celery, carrots and potatoes cooking in frying pan.  

vegetables and seasoning added to broth

cook ham steak until warm

partially cover soup, you don't want it to evaporate but you don't want it
to get too watery

chop ham steak

crushed tomatoes to add to soup

soup with crushed tomatoes

frozen peas read to be added

chicken chopped small

I used white rice today - it won't kill anyone once in a while

I cook rice in water with a little butter

finished product
I will link this recipe to Poor and Gluten Free,  Foodie Friends Friday Linky PartWhipperberryThe Chicken ChickCountrified HicksSwap N Share SundayTry A New Recipe TuesdaySaturday Dishes and One Creative Mommy.  Click on the links to check them out or check out my sidebar for various links!

If you have any questions, want tips or would just like to chat, feel free to email me at Reenepisi56@gmail.com!


Reene Pisi












For my intro click here

Monday, January 6, 2014

My Three Favorite Posts of 2013

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I had fun this year.  I love to cook, especially for a lot of people.  Below are my three favorite posts for the year.  Enjoy.

Ricotta Meatballs In Marinara Sauce



Party Time



So Many Ways


I will link this recipe to Foodie Friends Friday Linky PartWhipperberryThe Chicken ChickCountrified HicksSwap N Share SundayTry A New Recipe TuesdaySaturday Dishes and One Creative Mommy.  Click on the links to check them out or check out my sidebar for links to their sites!

If you have any questions, want tips or would just like to chat, feel free to email me at Reenepisi56@gmail.com!


Reene Pisi












For my intro click here

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