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Thursday, May 1, 2014


I wanna talk about Liv - my co-author/foodie soulmate/fellow kitchen queen/favorite dessert fangirl.

Liv is gluten-free. When she first told me all the things she was cutting out of her diet (a post for her to write another time) I noted it all down and started planning. Since then I've been making slight adjustments and when presented with a meal to make have tried to consciously make changes due to her dietary needs. I know she's not sharing my kitchen quite yet but I figure if I start now by the time she gets here I'll have this shit down.

Today was a good example of my dedication to this cause. 

I was making a chicken, broccoli and quinoa bake and was feeling generally pumped that I was making this uber high protein and gluten-free recipe like a boss. Like I lived the gluten-free life. hashtag winning. I wanted to make it fancy though so I whipped together a quick white cream sauce with my FAV seasoning and threw it all together. 

It was as I was putting it all into the oven that the penny dropped and I remembered cheese may not have gluten in it but the flour I used to whip the sauce together did. 


Now. Like I said. Liv isn't here yet. I stood there for a good 5 minutes debating weather or not I lie to myself and pretend I did ace the gluten-free or if just admit to failure. 


So I made another one. Without the white sauce. But with extra cheese. Because yes. And I felt endlessly pleased with myself that I'd stepped up. raised the bar. 

It was worth it - I've got school lunches for the week now. 

White Bean and Pork Chili with Brown Rice

Wednesday is baseball practice day and baseball practice is from 5pm-6pm. A time suited to working parents but a nightmare for stay-at-home parents. I know ya'll hear me when I say "Crunch time". 

Because I'm all about making my life easier by being prepared Wednesday is also slow cooker meal night. 

I buy my meat bulk at costco. Get a huge as slab of something something and cut that baby up into all kind of different cuts. I happened to have some diced pork on the defrost and I wanted to try one of my new homemade seasoning mixes.

I have a thing about homemade seasoning mixes. I like to home make the obscure ass ones - and I've always got a fully stocked spice cupboard (legit - fully stocked. all of the spices. ever.) so it's not hard. 

The one I had in mind for this pork was creole seasoning. The thing about creole that I've fallen in love with is the basil in it. This seasoning is spicy and then there is this real punch of basil and it just rocks. 

Oh. I gotta ask something too. Do you guys peel your veg? unless it's totally inedible I very rarely peel my veg. Most of my veg to be fair is from my Organic Farm Share - so I don't have to worry about nasty chemicals.

It's good though to invest in a decent veg brush. when I say invest i mean throw a tenner at it. seriously, it's not expensive but a veg brush makes a difference. at least for me it does. makes me happier about not peeling. 

Pork and White Bean Chili with brown riceIngredients

  • 1lb diced pork
  • 3 medium carrots, chopped
  • 2 brown onions, diced
  • 4 garlic cloves, minced
  • 1-2 TBSP Creole seasoning
  • 2 TBSP olive oil
  • 2 12.5oz cans white beans (I used great northern beans)
  • 1 12.5oz can diced tomatoes
  • 1 6.5oz can tomato paste
  • 1 litre carton vegetable stock
  • 1 chipolte pepper in adobe sauce - de-seeded and chopped
  • 2-4 cups braising greens (or kale or whatever needs using up!)
  • 2 cups cooked brown rice for serving
  • as needed sour cream for serving
  1. Over a medium-high heat sauté carrots and onions in 1 tbsp of olive oil for 5-7 minutes or until onion is translucent. add the garlic and sauté for another 1-2 minutes or until fragrant. move vegetables into the slow cooker.
  2. In a gallon sized ziplock mix the pork and creole seasoning together to coat fully. using the same skillet you used for the veg add the last of the olive oil and sauté the pork until just seared 4-6 minutes.
  3. Add pork to the slow cooker along with the beans, diced tomatoes, tomato paste, vegetable stock, and chipotle pepper. Set to cook on high for 6-7 hours. 
  4. About an hour out from finish add the braising greens to the slow cooker and give a good stir. now would be a good time to start making the rice. 
  5. Serve on brown rice and with a generous dollop of sour cream on top.