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    Garlic Pork Roast with Parmesan Cheese & Pea Risotto

    So my menu plan for the week was derailed once again, but for a good meal. I had planned on making grilled chicken Thursday night, but when pork loin roast was on sale for $1.89/pound, I couldn’t pass it up! I bought a 5.5 pound roast and put half in the crockpot and made pork loin chops out of the rest, froze and will cook next week. I found this crockpot pork recipe this week when browsing through a slow cooker cookbook that Betty Crocker wrote.

    Garlic Pork Roast (serves 10)

    3.5 pound pork boneless loin roast
    1 TBSP vegetable oil (I used EVOO)
    1 tsp salt
    1/2 tsp pepper
    1 medium onion (I omitted this b/c my body doesn’t like onions and my family would leave me if I served them anything with visible onions in it)
    3 cloves of garlic, peeled
    1 cup chicken broth or water (I used broth; the Great Value brand says “Gluten-free” right on the side)

    1. Trim excess fat from pork. Heat oil in 10-inch skillet over medium-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with S & P.

    2. Place onion & garlic in 3.5 to 6 quart slow cooker. Place pork on onion & garlic. Pour broth over pork.

    3. Cover and cook on low heat setting for 8 – 10 hours or until pork is tender. I cooked mine just over 8 hours and it was fall apart tender. It would have probably been fine after 6-7 hours.

    This was super yummy and everyone liked it!! Another bonus, 1 serving is only 200 calories and 10 grams of fat.

    Parmesan & Pea Risotto (This has been modified from Lundberg’s Basic Risotto Recipe)

    1 cup Lundberg Arborio White Rice
    1 TBSP EVOO
    1/2 cup dry white wine (optional)
    1/4 cup fresh grated Parmesan cheese
    4-5 cups hot chicken broth
    1/2 cup to 1 cup frozen green peas

    Heat EVOO in a heavy, non-stick, 2 quart pot. Add rice and stir rice until grains are coated with oil. Add wine and stir constantly on medium heat until wine is absorbed. Add 1 cup hot broth, stirring until liquid is absorbed. Continue cooking for about 20 minutes, adding the remaing liquid, 1 cup at a time. This rice creates its own creamy sauce; add additional liquid if more sauce is desired. Add frozen peas and stir during the last 2-3 minutes of cooking. Remove from heat, stir in cheese and serve immediately. Yields 3 cups or 5-6 servings.

    Everyone loved the risotto except for Hannah b/c she despises frozen peas. She wanted me to exhange her frozen peas for some canned peas. LOL!

    I had a bunch of steamed mixed veggies and a salad on the side.

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