The Bite Market Recipes
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Breaded Pork Chops

Posted: March 26th, 2013 | Author: admin | Filed under: Uncategorized | No Comments »

Really easy and delicious recipe to try!

Ingredients:
3 boneless porkchops
1 egg
1 cup of Kinnikinnick Panko Style breadcrumbs
3 Tablespoons of gluten free flour (I used the Kinnikinnick All Purpose Flour)
1 Tablespoon Earth Balance Soy Free Spread
1/8 tsp. of sea salt
1/8 tsp. of pepper
herbs of choice
spices of choice
2 Tablespoons of oil (I used non GMO canola oil)

Directions

Heat oven to 425 degrees. Place 3 shallow bowls next to each other. Put the 3 tablespoons of gluten free all purpose flour in first bowl. Crack and beat egg in second bowl. Combine breadcrumbs, salt, pepper, herbs and spices in third bowl. I used sea salt, maple pepper, basil, garlic and parsley. About 1/8 teaspoon each and add more if you like. Have a large glass baking dish ready. Melt the Earth Balance Soy Free Spread in dish. Take the first pork chop and coat each side with the flour, then the beaten egg, then the breadcrumbs and place it on a plate. Do the same order for the remaining pork chops. Heat the oil in a frying pan at medium high heat. When the oil is hot, place pork chops in frying pan and let them brown for 1 to 2 minutes each side. Place in baking dish and bake for 18 minutes in oven. Pork chops should have a little pink in the middle when finished but cut into middle to make sure they are done. Enjoy!


Gluten Free Homemade Granola

Posted: March 11th, 2011 | Author: admin | Filed under: Breakfast, Snacks | No Comments »

2 cups quinoa flakes OR gluten free oats

1/2 cup sunflower seeds (or any other seed/nut you prefer)

1/2 cup raw pumpkin seeds (or any other seed/nut you prefer)

1/2 cup  sweetener of choice like honey, brown rice syrup, agave syrup OR coconut syrup (each one will give it a different texture and flavor so experiment with amounts)

1/2 cup oil of your choice (not olive)  or melted butter substitute

1 tablespoon vanilla

1/2 tsp sea salt

Mix together and bake at 275 degrees for 50 minutes, stirring often.  Eat with rice milk or almond milk or sprinkle on yogurt. Store leftovers in an airtight container or freeze.


Tomato Free Barbeque Sauce

Posted: February 20th, 2011 | Author: admin | Filed under: Condiments | No Comments »

Tomato Free Barbeque Sauce

Recipe from www.food.com and www.Imamother.com

2 cups tomato free ketchup

2 tablespoons red wine vinegar

2 tablespoons soy sauce or soy sauce alternative (coconut aminos, braggs aminos)

1 tablespoon brown sugar or coconut sugar

1/8 tsp black pepper

Combine all ingredients in a sauce pan.  Bring to a boil, stirring constantly. Reduce heat  and simmer 10 minutes, stirring occasionally.

Yield approximately 2 cups sauce


Tomato Free Ketchup

Posted: February 20th, 2011 | Author: admin | Filed under: Condiments | No Comments »

Tomato Free Ketchup

Recipe from www.food.com and www.Imamother.com

1 (16 ounce) can jellied cranberry sauce

1 (16 ounce) can pear halves in natural juices, drained

1 (16 ounce) can sliced carrots, drained

½ cup white vinegar or vinegar of choice

¼ cup granulated sugar or sweetener of choice (agave, coconut, stevia, etc.) Play around with the sweetener amounts to your taste level.

¼ cup white corn syrup or syrup of choice (agave, coconut, etc) Play around with the sweetener amounts to your taste level.

4 tsp salt

1 teaspoon onion powder

¼ teaspoon allspice

1/8  teaspoon ground cloves

Process all ingredients in a blender until smooth, about 30 seconds. Store in refrigerator or you can freeze in a few small containers for use later.


New Year’s Eve Chili

Posted: October 9th, 2010 | Author: admin | Filed under: Dinner | 3 Comments »

Ingredients:

1-2 lbs (depends on how much you like) meat (whatever kind you prefer i.e. ground turkey, ground beef, cubed beef, etc.)

2 medium onions, chopped

4 carrots sliced thin or a bag of shredded carrots

2 garlic cloves, peeled and pressed

4 strips bacon, diced

2 10-ounce cans beef consommé (you can use beef broth instead)

1 8-ounce can tomato sauce

1-3 T. chili powder (depends on how hot you want it)

1 tsp. dried basil

1 tsp. dried oregano

1 15-ounce can pink, kidney or pinto beans ( I use two cans of different kinds)

salt to taste

lime juice (optional)

MIX INS

tortilla chips

shredded cheddar cheese or cheddar cheese substitute

green onions, with tops chopped

sour cream or sour cream substitute

Cook meat.  In a large saucepot, cook bacon until almost crisp. Add onions and carrots and sauté until tender, about ten minutes.  Stir in garlic, chili powder, basil, oregano, consommé (beef broth) , and tomato sauce. Bring to a simmer and add cooked meat.  Cover and cook ½ hour.  Stir in beans (do not drain them if chili is too thick) and taste for seasoning, adding salt and lime juice if preferred.  Simmer 10-15 minutes longer and serve in bowls with tortilla chips, cheese, green onions and sour cream as condiments.

Note: I have never tried adding the lime juice.  After we put it in bowls, we also have separate bowls of mix ins that everyone can choose what else they want to add.  This is a great recipe for entertaining or just for yourselves.


Pumpkin Seed Pesto

Posted: October 9th, 2010 | Author: admin | Filed under: Sauces | 2 Comments »

Ingredients:

½ cup olive oil (may need more)

1Tbsp Earth Balance Butter or other “butter” substitute

1 tsp salt

3 garlic cloves pressed

2 Tbsp Brewer’s yeast (can omit if allergic)

1 cup pumpkin seeds (can use pine nuts)

4 cups fresh basil

In a blender or food processor, mix first 4 ingredients until blended.  Add pumpkin seeds and blend well, then add basil. You can add more oil if too thick.  Can be frozen in small containers for later use.


Teriyaki Sauce

Posted: October 9th, 2010 | Author: admin | Filed under: Sauces | No Comments »

Ingredients:

1/2 cup GF soy sauce, Bragg’s liquid aminos, or coconut aminos
1/4 cup water
2 tablespoons sweet rice wine
1 tablespoon, plus 2 teaspoons brown sugar
1/4 cup sugar
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger

To Thicken the Sauce use:
1/2 tablespoon arrowroot dissolved in :
1 tablespoon water


Ranch Dressing (Dairy Free)

Posted: October 9th, 2010 | Author: admin | Filed under: Salad Dressings | No Comments »

Ingredients:

1 C. Mayo

1 ½ tsp lemon juice

½ cup rice, soy or coconut milk

½ tsp dried chives

½ tsp dried parsley

¼ tsp dried dill weed

¼ tsp garlic powder

¼ tsp onion powder

1/8 tsp salt

1/8 tsp ground black pepper

Mix lemon juice and rice milk and let sit for 10 minutes.  Whisk ingredients together and refrigerate for 30 minutes.


Chinese Salad Dressing

Posted: October 9th, 2010 | Author: admin | Filed under: Salad Dressings, Uncategorized | No Comments »

Whisk together:

1/2 cup vegetable, safflower, or sunflower oil
1/4 cup unfiltered apple cider vinegar
3 tablespoons GF soy sauce, Braggs Liquid aminos or Coconut Aminos
1 1/2 tablespoons peanut oil
1/2 tablespoon honey
1/2 teaspoon peeled, grated fresh ginger
1/4 cup smooth peanut butter or sunflower seed butter
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper


Risotto (Dairy Free/Gluten Free)

Posted: October 9th, 2010 | Author: admin | Filed under: Dinner | 4 Comments »

Dairy Free Risotto

½ onion red or white minced

1C.-1 ½ C. Arborio rice

½ C. white wine

1 box chicken stock

1 box water (refill stock box)

2-3 Tbsp. Earth Balance “butter”

5-6 cloves garlic

bunch of fresh basil

salt and pepper

truffle salt (optional)

In a 12” frying pan on med low, heat oil.  Sweat onions and then add 1 Tbsp “butter”.  When onions are clear, add arborio rice and heat until brown (yellow). Pour in wine and allow rice to absorb it. In a separate pot, bring chicken stock and water to a boil and then down to a simmer.  Add 1C. at a time of the chicken stock/water mixture to the rice and let soak in.  Repeat this until you are 2/3 way through stock and then check for softness.  You may add more stock if you like a thinner risotto.  Stir to make sure that the rice is not sticking.  In a food processor, mix garlic and basil to make a paste.  When the rice is at your desired texture, stop adding stock and add the garlic/basil paste.  Add remaining “butter”, salt and pepper and truffle salt if desired.

Should take 20-25 minutes.

Can also add shitake mushrooms after onions and cook the same.

Can also add meat and veggies at the end of cooking.