Cherry Horseradish Stuffed Pork Tenderlon

I invented this due to my love of horseradish and pork tenderloin. Pork tenderloin is very lean, on par with chicken, so it is a healthier alternative than some meats. I serve it with applesause or fried apples.

pork tenderloin
1/2 cup horseradish mustard
1 tsp. dried orange peel
salt/pepper to taste
1/2 cup dried cherries

Butterfly the pork tenderloin (cut down center lengthwise almost through, open it up, cut both sides parallel with the cutting board, almost through, open it up, cover with plastic wrap and pound until evenly 1/2 inch in thickness.) Sprinkle with orange peel and salt/pepper, spread horseradish mustard to within 1/2 inch of edges. Sprinkle with cherries evenly. Roll up the tenderloin lengthwise and secure with toothpicks. Bake in 350 degree oven for 1/2-1 hour until internal temperature reaches at least 160 degrees.

Portabella Pizzas

I have not tried this yet but rather, heard about using portabella mushrooms for individual pizzas to replace the crusts. Sounds yummy and so much healthier than regular pizza. And of course, you don't have to make GF crust. So....just wash the mushrooms, remove the stem, turn them upside down on an oiled baking sheet, fill with pizza sauce and top with cheese and other pizza toppings and bake at 375 until cheese is golden brown (15-20 minutes). Try white sauce (alfredo) instead of pizza sauce, experiment with cheeses and toppings and you have a terrific meal. If you use baby bellas, you could serve these as appetizers. My portabellas are in the fridge waiting to be turned into GF treats! I'll let you know how they turned out.

Gluten Free Pizza from a Restaurant!!!!

Buddy's Pizza and Uno's Restaurants both have gluten free pizzas on the menu these days. Both are very good. Uno's has a thinner crust than Buddy's but both crusts are tasty and chewy like pizza crust should be. Both places also have gluten free beer. Look on line to find one of them near you. Uno's is national, I believe. Buddy's is in the Detroit area. It has been great being able to go and get pizza to eat in or carry out and not have to make it myself!

Substitutions

I have a problem with using bean flours in recipes. Although they make the baked good have better structure and nutritional value, I don't like the bean flavor that is imparted. I have tried using soy flour to substitute in the bean flour mixes and it works just as well without the off taste. It is also nutritious like the bean flours. As long as you aren't allergic to soy, try the soy flour as a substitute and see what you think.

Spinach Salad for People Who Don't Like Spinach

This is a really good salad, trust me. The health benefits to it are also amazing. Even if you don't think you like spinach, try this one. This recipe is for 2 servings.

2 cups or more Fresh spinach leaves
1 can mandarin oranges, drained
1-2 sliced green onions
1/4 cup toasted sliced almonds
1 small can sliced water chestnuts, if desired
Dressing of choice (see below)
1 tsp. sesame seeds

Wash and spin dry the spinach leaves. Divide between 2 bowls. Top with oranges, green onions, slice almonds and water chestnuts if used. Toss with a small amount of celery seed, poppy seed or sesame dressing--bottled or home made. Sprinkly 1/2 tsp. sesame seeds on top. Hint: there is a great recipe on line that is excellent on this. Type Hudson's Spinach Salad Dressing into a search engine and you should find it.

Healthier Eating Begins Now

With the start of fall, I get into the cooking/baking mood again. I am not sure if it is the cooler weather, the darker days or the fact that I have less to do outside but here I am again, in the kitchen. I am using up the last of the vegetables and herbs that I am growing outside before frost hits them and I have to go back to store bought items that just don't taste as good ever. This is a good time of year to reconsider your eating habits. There are still fresh fruits and vegetables available in the markets so make use of them as much as you can for as long as you can. Consider using organic and local if possible. Yes, they cost more, but I still believe they are better for us and our planet. When you shop, concentrate on finding fruits, vegetables and high fiber, low fat, unprocessed foods. Absolutely no high fructose corn syrup or trans fats. The closer the food it to it's original farm version, the better it is for you. If it no longer resembles it's original form, it is processed too much and is likely useless or even harmful to eat. Remember, eating is for nourishing your body, each and every cell, not to fill us up and out. Try one new healthier food per week and keep adding until you have mostly healthy food options in your home. Look for new recipes on my site soon!

Baked Apple Puff Pancake

There are restaurants around here that serve a wonderful puff pancake but it is not gluten free, of course. Here is a recipe for a puff pancake that is easy and really delicious. I remind twice to use potholders because I have burned my hand more than once making this!

Gluten Free Puff Pancake

2 T butter
3 eggs
1/2 cup flour mix of choice
1/2 cup milk
1/4 tsp. salt (none if butter is salted)
2 medium apples, peeled and sliced thinly
1/2 cup brown sugar
1-2 tsp. cinnamon

Preheat the oven to 400 degrees. Place apple slices in a microwavable cooking dish covered and microwave a minute at a time until tender but not mushy. Add 1/4 cup of the brown sugar and the cinnamon to the apples and stir. Place a skillet with the butter into the oven for 3-5 minutes until butter melts (watch it or it will burn). In a bowl using a whisk or beater, beat the eggs slightly. Add the flour, milk and salt and beat until smooth. Pour the batter into the very hot skillet and bake for 25 minutes or until puffed and set. Remove pan from oven (use potholders!) and turn oven to broil. Pour the apples over the top. Sprinkle with remaining brown sugar and more cinnamon if desired. When broiler is hot, place the pan back in about 6 inches from the heat source and watch carefully until brown sugars is bubbling and melted. Using potholders, remove from oven, cut into pieces and serve hot.