Rachel’s Recipe Box

This is a classic southern dish that I had somehow never made. yummy and with a very juicy sauce. This is also the easy, don’t-heat-the-house-with-the-oven variation.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, shellfish free, and South Beach phase 2 safe recipe.

Many thanks to one of my shirt-designer friends for linking to some inspiration.

Ingredients:

• 1/2 cup cider vinegar

• 2 tsp dried minced onion (or 1/2 medium onion, chopped)
• 1 teaspoon Worcestershire sauce (Lea & Perrins is GF)
• 1 teaspoon Franks Red Hot or another hot sauce
• 3 to 4 pounds boneless pork roast
• 6 oz tomato paste
• 1 tablespoon brown sugar
• 2 teaspoons Tony
  Chachere’s (or other Cajun seasoning)

• 8 gf hamburger buns heated (optional, can also serve with rice or gf noodles)

Method
Mix vinegar, onion, Worcestershire sauce, hot sauce in a gallon ziploc, and add pork roast. Put in refrigerator overnight (8-10 hrs). (pork is moist and at its best when marinated overnight, but you can make this without marinating, it will just be a bit dry, so dump sauce on it)

Dump sauce & pork into the Crock Pot or other slow cooker. Spread tomato paste over the roast.

Combine brown sugar and spices in a small bowl, then sprinkle over the roast in the Crock Pot.

Cover and cook on low for 6-8 hours, until very tender (so you can pull it apart). Set pork on a tray for pulling apart, and then skim the fat off the sauce, and pour the sauce into a serving container.

Serve on gfcf buns, pasta, or rice, with sides of cole slaw, beans, or any other yummy veggies.

Serves 5 with some leftovers

This is a great and easy (and cheap!) way to make chicken broth while avoiding your dietary restrictions. Feel free to adapt ingredients as needed.

Ingredients:

• leftover chicken bones from other meals

• vegetables - onion, garlic, celery, carrot
• 2 bay leaves, any other desired spices
• 1 tbs cider vinegar (or another vinegar)
• kombu seaweed (optional) or a couple pinches of kosher salt
• water

Fill crock pot with chicken bones, veggies, bay leaves, vinegar, and seaweed (if using). Pour water in until the crock pot is full.

Cover the crock pot and turn to low. Let simmer for 1-2 days. The vinegar will pull the minerals from the bones, and you will end up with a dark, rich broth.

Strain, then refrigerate or freeze for later use. Freezing in muffin tins or ice cube trays works well - then pop them out and keep in a large ziploc bag in the freezer until needed.

Don’t forget to save your chicken bones from your meals for your next batch of broth!

I’m almost embarrassed I have this on my site, but it’s a great way to cook a chicken without having to think about it! More and more store-bought rotisserie chickens contain gluten and dairy, so this is a good recipe to reference.

Put a little liquid (1-2 TBS or so) in the bottom of the crock pot (olive oil, soy sauce, OJ, wine, whatever)
Place roaster chicken in crock pot
Add onions, garlic, seasonings, etc to match liquid.

Cook on low for about 8 hours.

If you can, drain the liquid out about halfway through, or the bottom will get soupy. It’s still good, but it won’t stay connected to the bird.

Save the bones for broth!

Yes, slow cooking Ribs in the oven is wonderful. For those of us who have to leave the house, ribs taste great slow cooked in the crock pot, too.

Ingredients:

2-4 lbs ribs of choice (we prefer boneless) (you can also put in chicken or a roast here too)
1/2-1 cup barbeque sauce of choice (we make our own sometimes, but Sweet Baby Ray’s or Bone Suckin’ Sauce is also great)
extra sauce for dipping

Method:

Put ribs in crock pot, pour bbq sauce on top. As with other recipes, it will not look like enough, but it will mix with the juices and infuse a great flavor.

Cook on low for 6-8 hours, serve with extra sauce, a large salad, and some sweet potato.

We have a great collection of incredibly easy, yet delicious crock pot meals. This is definitely one of them.

Ingredients:

2-4 lbs chicken pieces, bone-in
1 onion, sliced
2+ cloves garlic, minced
1 jar pepperocini (if this is too spicy, the Pastene Garlic Peppers are really good here too)

Method:

Place chicken in crock pot, arrange onion & garlic on top. Pour in pepperocini. cook on low for 6-8 hours.

adapted from an earlier non-crock pot adaptation of Beanmom’s recipe

Dump the following into a crockpot:

2 T olive oil
1 medium onions, coarsely chopped
4 cloves garlic, pressed
2 lbs pork cutlets, cubed
1/4-1/3 C Patak’s curry paste
1 head cauliflower, cut or crumbled into florets
1 C beef or chicken stock
1 28 oz can crushed tomatoes

1 cup frozen peas
2 handfuls lentils

cook on low for 6-8 hours

serve with more lentils and/or rice

This is a delicious gfcf, gluten free, family-friendly recipe! It is also a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 1 safe recipe (if you use chicken breasts and no rice).

Ingredients:

• Boneless/skinless chicken breasts or thighs (cut into cubes)

• 1/2 can coconut milk (remember, don’t buy “lite” - it’s just half coconut milk and half water)
• a few shakes basil
• 4-6 cloves garlic, chopped
• 1 onion, chopped
• 1 bag frozen broccoli florets
• pinch salt or dulse

Toss all ingredients in the crock pot and cook on low for 8 hours or so. serve with rice.

Variation
Add 2 cups uncooked jasmine rice and 2 cups chicken broth or water. Mix everything together in a 9×13 pan. Bake at 350 for about an hour, until the chicken is cooked through and the rice is tender.

Easy Peasy, and oh so yummy!

Ingredients:

• 2-3lb roast

• 8+ cloves garlic, cut in half
• 1/2 cup diced tomatoes (canned or fresh)
• 1 jar garlic peppers

Method:

place roast in crock pot. dump other ingredients on top. Cook on low for about 8 hours.

use an infusion blender to blend sauce together after removing roast for slicing. pour sauce over roast.

Yum!

When Applesauce is this easy, why would you buy it?

Ingredients:

• 12 cups pared, cored apples. Thinly sliced or chopped into chunks.
• 1/2 cup sugar
• 1/2 tsp cinnamon
• 1 cup water
• 1 TBS lemon juice
• freshly ground nutmeg (optional)

Method:

Put apples, cinnamon and sugar in crock pot.
Stir in water, lemon juice and nutmeg
Cover.

Cook low: 5-7 hours
Cook high: 2.5-3.5 hours

Stir or mash, depending on the consistency you like.

Note: You really don’t need to cut the apples up much. By the time they

are done cooking, they practically disintegrate. So don’t waste time cutting
them up small. Besides, it is nice to have some “chunks” in there.

This is a delicious gfcf, gluten free recipe! It is also a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, corn free, and a South Beach phase 1 recipe. It could also be vegan/vegetarian by adding 1 extra can of beans, and not adding the beef.

Ingredients:

• 28 oz can crushed tomatoes

• 28 oz can diced tomatoes (we love the new petit-diced)
• 2 14-15oz cans beans - I like black beans and kidney or pink beans
• 1 small can chopped green chilis
• 2 cups broth or water
• 1 medium onion, diced
• 4 (or more) cloves garlic, minced or pressed
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 1 TBS chili powder (check seasoning and add more as needed)
• 1 TBS cumin (check seasoning and add more as needed)
• 3 shakes cayenne (about 1/4 tsp) - (check seasoning and add more as needed)
• pinch kosher salt
• 1 to 1 1/2 lbs lean beef, cut into bite-size squares (obviously, omit if vegetarian/vegan)

Method:
Toss everything into the crock pot. Cook on low for 6-10 hours. Serve with toppings such as guacamole, olives, corn chips (for the non-South Beach folks), or shredded 2% cheddar (for the folks who aren’t avoiding dairy). Mmmm…

This is a wonderful, warming, full meal in a bowl. yum.