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glutenfreeforgood

Gluten free, it's not a bad thing

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left-overs

Grilled chicken salad with halloumi and green beans

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You know how it is… the day before grocery day,  you’ve got a random collection of ingredients in the fridge, some left overs and no inclination to make dinner. This salad was created from one of such occasion…I had the left over chicken and potatoes and I threw them together with the rest of the ingredients.  This was so good, we’ve made it on purpose a few times since.

1 grilled chicken breast –  sliced

4 small chat potatoes – boiled and cooled

200g grilled halloumi – sliced into small pieces

100g green beans, blanched

2 cups baby spinach leaves

Toss it all together with Pesto Dressing listed in one of my earlier posts….and you’re done.  I love a good dinner salad; they’re healthy, quick and use just one dish.

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Gluten-Free Sweet & Sour Pork

This recipe was created much the same way most of my cooking happens.  After deciding what I would like to eat, I research a few recipes on-line choose the best/easiest looking ones, combine parts of several recipes, substitute gluten-free ingredients and then cross my fingers and hope for the best.  This Gluten-Free Sweet & Sour Pork was created after needing to find a use for the left over roast pork from Christmas Day.  It really was very very good….it turned out better than I was expecting it to and this will definitely be added to our regular rotation of meals.

It’s a crispy coated pork with sweet and sour sauce poured over the top.

Crispy Pork

300 grams cooked pork (perfect for left overs)

1/4 cup rice flour

1/4 cup all purpose gluten-free flour

2 egg whites

1/4 cup oil (rice bran)

Cut pork into 1cm sized cubes, coat with egg white.  Combine rice flour and GF flour in a freezer-bag, add egg coated pork and shake until coated.  Shallow fry pork in oil until golden brown, remove and set aside to drain on paper towel.

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Sweet & Sour sauce

1 cup water

3/4 cup brown sugar

1/3 cup apple cider vinegar

1/4 cup tomato sauce

1 teaspoon GF soy sauce

2 tablespoons tomato paste

1/2 yellow capsicum – cut into 1cm pieces

1/2 red capsicum – cut into 1cm pieces

1/2 onion – cut into 1cm pieces

2 spring onions – cut into 1cm pieces

1 cup pineapple pieces

Cook onion, capsicum and spring onion in a fry pan on low heat until they begin to soften. Combine water, sugar, vinegar, tomato sauce, tomato paste and soy sauce in a bowl and stir until sugar has dissolved. Add sauce mixture and pineapple to fry pan and simmer until sauce thickens.

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Serve pork on a bed of white rice and top with the sauce.  This amount was too much for two people – we couldn’t eat it all. It would happily serve 3 people – even 4 with a nice side dish.

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