Vegetables

The below 3 recipes are all from Cheri the January 2010, Runner Up for the GlutenFreeHelp.info contest- making a delicious and nutritious gluten-free dinner. Using Pamela’s gf baking mix too!

January 2010 - runner up recipe

NOTE from Tina: you may substitute chicken for the pork in this recipe.

Pork Picatta
1/4 cup Pamela’s gluten free baking mix
3/4 tsp salt
3/4 tsp freshly ground black pepper
1 1/4 lbs pork tenderloin sliced 1/4″ thick medallions
2 Tbs olive oil
3 cloves garlic, minced
1 cup white wine
1 cup chicken broth
3 Tbs fresh lemon juice
1 recipe “Steamed” Spinach (recipe follows)
1 recipe Garlic Smashed Potatoes (recipe follows)
2 Tbs fresh chopped parsley

Combine Pamela’s flour, salt and pepper in a ziploc bag.  Place pork
medallions in the bag and shake until well-coated.
Heat 1 Tbs oil in a large skillet over medium heat.  Cook pork until it is
browned on both sides, about 2 min per side.  Transfer the meat to a
plate.
Add the garlic to the same skillet and then immediately add the wine and
cook over medium-high heat.  As the wine reduces, stir to dissolve the
small bits and juices remaining in the pan from the meat.  Cook until the
wine is reduced by about half.  About 4-5 minutes.
Add the chicken broth and lemon juice and cook until the mixture has
reduced slightly, an additional 3-4 minutes.  Return the medallions to the
skillet along with the remaining tablespoon of oil and heat until the
sauce thickens and the meat is cooked to medium donenesst, about 3 minutes.

Serve over the Express “Steamed” Spinach and Garlic Smashed Potatoes, then
top with parsley.
4 Yummy Servings

Express “Steamed” Spinach

1 bag pre-washed baby spinach leaves

Place the spinach in a large microwave-safe bowl and cover tightly.
Microwave on high for 90 seconds.

Garlic Smashed Potatoes

1 1/4 lbs Yukon Gold potatoes, left unpeeled and cut into 1″ pieces
4 large cloves of garlic peeled
1/2 cup chicken broth
1 Tbs olive oil
1/2 tsp salt

Place the potatoes and garlic in a large pot of boiling water.  Cover and
cook 15 minutes or until knife-tender.  Drain the water from the large pot
then add the oil, salt and broth and “smash” until desired consistency.

Recipes contributed by Cheri-Runner Up for January 2010 contest