Archive for December, 2012

Pork & White Bean Chili (Gluten & Dairy Free)

It really hasn’t been that cold here lately,  it was 50 degrees yesterday! YAY! I’m not complaining…but on those (seemingly rare!)  cold days… you need something to warm your belly up! This chili will certainly do the trick! Its thick and hearty and full of flavor. I kinda cheated this time and used the pre-done pork from the store…you know, that’s already cooked and shredded and has that yummy smokey flavor that I’ve gotta say, really adds to this chili! You can make it as spicy as you want….I left out that part cause I can’t handle that much zing! LOL It made a huge pot too! We were eating on this for like a week i think! And I did the overnight method on the beans, which this was actually the first time I’d ever made anything with dry beans. It was kind of a fun new cooking adventure for me! LOL Anyways….give this one a try…. who knows, maybe it will bring on the snow!?! Enjoy! 🙂

Pork and White Bean Chili (Printable Version)

Ingredients: Pork & White Bean Chili

For Beans:

  • 3 cups dry white beans
  • 2 slices bacon
  • 1 large onion, quartered
  • 1 qt. chicken stock

For Soup:

  • 2 Tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 4-5 cups chicken broth
  • 2- (4 oz.) cans diced green chilies (opt)
  • 1 Tbsp ground cumin
  • 1 tsp oregano
  • pinch of red pepper
  • 2 cups cooked shredded pork (or chicken)
  • ¼ cup cilantro, chopped (opt)
  • Salt and pepper to taste

Instructions

  1. Rinse and sort beans. Place them in a large pot, cover with water and soak overnight (or do the quick soak method: Cover with water, bring to a boil, remove from heat and let stand for 2 hours covered). Drain the beans, and return to the large pot. Add one quart of chicken stock, bacon and quartered onion to the pot. Add water until the beans are covered by 2 inches. Heat the beans to boiling, then reduce and simmer for 1-2 hours or until the beans are tender. Set aside.
  2. Meanwhile, heat oil in a large pot over medium high heat. Sauté onion and garlic until tender. Drain the beans and add to the pot with the broth, diced chilies, cumin, oregano, and red pepper. Bring to boiling and simmer for 20 minutes. Mash the beans slightly to thicken. Add the pork/chicken and chopped cilantro. Top with cilantro and cheese if desired.
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Dark Chocolate Almond Roca (Gluten & Dairy Free!)

It’s getting to be that time of year! And my sweet tooth is ready for some yummy Christmas candy! As busy as this time of year is with work, Xmas shopping, decorating, and don’t forget all the parties, I’ll have to squeeze in some time for baking! I used to bake a ton of stuff for Xmas before I realized I had food allergies! Now it’s gotten a little trickier finding some new favorite treats for the holidays. I had a first the other day with this. Believe it or not, I had never actually made candy before (you know, with the candy thermometer) and it was way easier than i thought! LOL This almond roca is seriously…..the BEST!! Not only is it both gluten and dairy free (yep, that’s right dairy free! LOL) I used dark chocolate instead, bonus point for the antioxidants! AND, now you don’t get that overload of sweet like you do with milk or semi-sweet chocolate. The hardest part (aside from keeping myself from eating it all!) was breaking it up… my suggestion on that is….find a man to do it for you! LOL! Not joking….cause I tried breaking it, chopping it up, I even got out a knife and pounding on it with a mallet!  Fair warning… this roca is addicting! But well worth the sugar splurge! Enjoy! 🙂

Dark Chocolate Almond Roca (Printable Version)

IngredientsAlmond Roca

  • 1 cup non-dairy butter
  • 1 1/3 cups sugar
  • 1 Tbsp corn syrup
  • 3 Tbsp water
  • 1 cup toasted slivered almonds, coarsely chopped
  • 2 cups dark chocolate, melted
  • 1 cup toasted slivered almonds, finely chopped

Instructions

1. Line a baking sheet with wax paper.
2. Melt butter in a heavy saucepan. Stir in the sugar, corn syrup and water. Bring to a boil, stirring often, then boil, without stirring, until it registers 300° F on a candy thermometer.
3. Remove from heat. Stir in 1 cup of the almonds. Immediately pour into the pan and spread out evenly. Cool to room temperature.
4. Evenly spread half of the melted chocolate over the top and sprinkle with 1/2 cup of the remaining chopped almonds.
5. Refrigerate until set. Flip the Almond Roca over onto a piece of parchment paper. Peel off the wax paper. Spread remaining chocolate on the second side of Almond Roca and sprinkle with remaining almonds. Let set in fridge, then break into pieces and serve.

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