Breaded Pork Chops

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!

Chinese Salad Dressing

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

Leak Latke Pancakes

This recipe comes to us from Gloria Shimoni, about.com to Kosher Food. When I made it for the family, the spouse stated that this dish could be served in a nice restaurant. I’d say that the amounts used below would serve a group of 6 people. I usually cut the recipe in half for the 3 people in our family.

Prep Time: 0 hour, 25 minutes

Cook Time: 0 hour, 30 minutes

Ingredients:

4 large leeks, washed and sliced into 1/4 inch circles

4 eggs, beaten

1/2 -1 cup gluten free flour mix (just enough to bind ingredients-start with smaller amount and add gradually)

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon basil (optional)

Oil for frying

Preparation:

Add 3 inches of water to boil in a stockpot. Add leeks. Cover stockpot with a lid, reduce heat and simmer for 5-7 minutes or until the leeks are bright green and just tender. Drain the leeks in a colander and let them cool a bit.

Place leeks in a mixing bowl. Add eggs and gluten free all purpose flour. Season with salt, pepper and basil. Mix well.

Pour about 3 tablespoons of oil in a large frying pan and heat on medium high. When the oil is hot, drop batter by tablespoonsfuls (I use a soup spoon) into pan.  Flatten the pancakes a bit so they are not too thick to cook well in the middle. Fry approximately 3 minutes on each side, until browned on each side and firm in the middle. Remove from frying pan and pat with paper towels to remove excess oil.

Repeat until all of the batter is used.