Issue 02 • May 2012Recipes

How to eat gluten-free meals, Mexican style

Eating at home is the safest way for me to eat. Thank goodness I love to cook because it is so difficult to eat out and completely avoid gluten. While many restaurants have gluten-free menus and state that they do everything possible to avoid cross contamination, I still manage to get contaminated with gluten about eight out of 10 times I dine out. My kitchen is entirely gluten free, and so far, I have had no complaints from my occasional dinner guests.

I just love the fresh vegetables and weather associated with this time of year. There are so many fresh vegetables right now, so many which are grown in our area. I am part of a vegetable co-op. Vegetables are delivered to my home every two weeks. I love to plan my menu each week around what I receive in my bin and it has really challenged me to try new things and explore different flavors.

I want to share some gluten-free recipes with you that are inspired by some of the goodies I receive in my bin. These recipes are simple and quick so that you will spend less time cooking and more time outside enjoying this beautiful weather.

In addition to my weekly bin, I also am inspired by web sites like Pinterest, where I have an entire board dedicated to gluten-free food. What’s amazing about Pinterest is that the photos you pin are directly linked to the original recipe. I also enjoy Foodspotting.com, a kind of food porn app where people share pictures of their meals from restaurants by location and comment on whether they want that food, like that food, or love that food.

The recipes below have a little Mexican flare since Cinco de Mayo is in May. For all of you out there who are gluten-free, I also included ingredients that are substitutes to gluten-containing ingredients.

The items I received in my bin, that inspired these recipes, include:
Collard greens
Green onions
Red potatoes
Vine tomatoes
Carrots

Fiesta Breakfast Casserole

13 eggs (remove 4 yolks)
4 medium-sized red potatoes
1 green onion
2 medium-sized tomatoes
½ can rinsed black beans
½ cup chopped fresh
organic parsley
2 cups collard greens
¼ cup fresh rosemary
1 tsp oregano
10 corn tortillas (be sure to check ingredients for gluten)
1 tbsp Olive oil
1 tsp garlic powder
3 tsp salt
1 10 x 14-ish pan

Slice potatoes while lying them on their sides. Place in medium-sized pot and fill with water. Bring to a boil, cover, and let boil over medium heat for 20 minutes. Add a few dashes of salt to the water while they boil. Drain and let cool.

Chop onion and rinse collard greens. Heat 1 tbsp olive oil, add chopped green onion and collard greens, and then add salt, pepper, and garlic powder. Stir and remove the greens once the leaves have wilted. Chop tomatoes and parsley.

Layer the corn tortillas flat on the dish. Add potatoes, collard greens, beans, tomatoes, and herbs. Add a dash of salt, pepper, and oregano.

Scramble 13 eggs with about 1/2 cup of water. Pour prepared ingredients on top of pan.

Pre-heat oven to 350. Cook uncovered for 15 minutes, then covered loosely with tin foil for an additional 30 (this will help prevent the top from burning or getting too crispy).

Set aside and let cool, then slice and serve. Some garnishes include cheese, jalapeños, and maybe some hot sauce.

Pork Tenderloin

This is my signature dish. When I have friends over for the first time, I love to make this dish. Hormel is gluten free and they have many different marinated options. All of their marinated pork tenderloins are gluten free and work for this recipe.

1 pork tenderloin
1 tsp earth balance (vegan butter substitute)
½ tsp olive oil
2 tbsp yellow mustard (some Dijon mustards are not gluten-free)
½ cup of red wine

Preheat oven to 425. Add earth balance to oven-safe frying pan on medium high heat, then center cut the pork tenderloin lengthwise and add to the pan. Pan sear for 2 minutes on each side, then put the entire pan into the oven for 20 minutes (time may vary depending on the thickness of the meat).

Once cooked fully, immediately remove the pork, wrap in tin foil, and set aside. This will ensure a tender and juicy pork tenderloin.

While the pork is resting, add mustard and wine to the pan you used for the pork tenderloin and place on stove (the handle will be hot, so please be careful). Bring to a boil, stir, then bring to a simmer. Let sit to thicken.
Slice pork tenderloin and add the sauce. Enjoy!

Easy Salsa

This is another dish inspired by Pinterest. I just can’t believe salsa can be this easy! I don’t always have all of these items, however, most of the time I do. I love to sneak in grated carrots for added nutrients.

1 14-oz can diced tomatoes
1- 10-oz can original Rotel
½ small onion, roughly chopped
1 clove garlic, peeled
and smashed
½-1 jalapeno, seeded or not (depends on how spicy you like it)
1 teaspoon honey (sometimes I use agave nectar instead)
½ teaspoon salt
¼ teaspoon ground cumin
1 small to medium size handful of cilantro, washed
juice of 1 lime

Put all the ingredients in the base of a food processor and pulse to combine for 30 seconds or so, until all the ingredients are finely chopped and salsa is at desired consistency. Taste for seasoning and adjust to taste. Serve with gluten-free corn chips (my favorite is Baked Tostitos) or over corn tortilla soft tacos.

Happy cooking! If you make these recipes and discovery yummy improvements, I would love to hear about your additions. You can find me on Facebook at www.facebook.com/glutenfreejacksonville.

Article by Jennifer Gornto.

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