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Weekdays 11a/10a pt/c on ABC

Elisabeth's "Deliciously G-Free" Recipes

January 10, 2012 | Posted at 10:37 AM

As we know, living a gluten-free lifestyle that is also delicious and fun is something that's very important to Elisabeth. And with her new book Deliciously G-Free out now, Elisabeth was kind enough to share a couple recipes from it with us today. Read on for celiac-friendly secrets to pulled pork and penne!

Pulled Pork Sandwiches (Makes 10)

Ingredients:

 

  • Nonstick cooking spray
  • 1 5-pound pork loin end roast, well trimmed of fat.
  • ½ teaspoon sea salt
  • 2 teaspoons olive oil
  • 2 large Vidalia onions, cut into 1-inch-thick slices
  • 4 garlic cloves, crushed
  • 1 cup dry white wine
  • 1 18-ounce jar gluten-free barbecue sauce
  • ¼ cup gluten-free light brown sugar
  • 1 canned gluten-free chipotle chili en adobo, plus one tablespoon adobo sauce
  • 10 gluten-free hamburger buns; or 10 gluten-free tortillas, warmed
Directions:
1. Grease a large skillet with a generous layer of cooking spray, and heat it over high heat.
2. Sprinkle both sides of the pork roast with the sea salt, place it in the skillet, and cook, turning it occasionally, until it is browned on all sides, 8 to 10 minutes. Transfer the roast to a slow-cooker on the high setting, or to a stockpot set over low heat.
3. Place the oil and onions in the same skillet. Reduce the heat to medium-low and cook, stirring occasionally, until the onions begin to soften, 8 to 10 minutes. Add a tablespoon of water if they begin to stick. Add the garlic and cook for 2 minutes, or until it becomes fragrant.
4. Transfer the onions and garlic to the slow-cooker or stockpot. Pour the wine into the skillet and scrape up any brown bits from the bottom of the pan. Add the wine mixture to the cooker or stockpot, and then add the barbecue sauce, brown sugar, and chipotle chile with the adobo sauce. Cover, and cook in the slowcooker for 6 to 8 hours on high, or simmer in the stockpot over low heat for 3 ½ to 4 hours, until the meat is tender and beginning to break apart.
5. Break up the meat with a fork and stir it back into the sauce. Serve on the hamburger buns or tortillas.
Baked Penne (Serves 12)
Ingredients:
  • 3 to 4 cups pasta sauce
  • 1 teaspoon salt
  • 1 pound gluten-free penne or ziti
  • 12 ounces low-moisture mozzarella, cut into 1/2-inch cubes or shredded
  • ¾ cup grated Romano or Parmesan cheese
  • Grated Romano or Parmesan cheese, for serving (optional)
  • Warmed pasta sauce, without the sausage and meatballs, for serving (optional)
Directions:
1. Preheat the oven to 375°F.
2. Remove half of the meatballs and half of the sausage pieces
from the pasta sauce. Set the sauce aside. Slice the meatballs and
sausage, and set them aside.
3. Add the salt to a large pot of water and bring the water to a
boil. Add the penne or ziti and cook for 6 to 7 minutes. (The pasta
should be harder than al dente because it will continue to cook
when baked.) Drain the pasta and return it to the pot.
4. Add about 2 cups of the pasta sauce to the pot and mix with
a wooden spoon until the sauce is evenly distributed. Reserving 2
tablespoons of each cheese for the topping, add the mozzarella
and the grated cheese to the pasta, and mix with the spoon. Then, reserving 1⁄3 cup of each for the topping, add the slices of meatballs
and sausage. Mix gently with the wooden spoon.
5. Spoon about ½ cup of the pasta sauce over the bottom of a
lasagna pan or a 9 × 13-inch baking dish. Spoon the pasta mixture
over the sauce, spreading it out evenly. Sprinkle the reserved
mozzarella, and then the reserved grated cheese, on top, and
cover the pan with aluminum foil.
6. Bake ziti until the corners are bubbling, 30 to 40 minutes.
Remove the foil and bake uncovered for 7 to 10 minutes, until the
top is lightly browned.
7. Remove the pan from the oven, cover it with foil, and let it
stand for 10 minutes. Then cut the baked penne into squares (like
lasagna), and serve with extra grated cheese and warmed pasta
sauce on the side if desired.


 

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Comments

Shari198544 Says:

January 10th, 2012, 2:55 pm

I watched todays show and Elizabeth's recipes looked delicious, my son has soy and wheat allergies, Dyspraxia, and PDD.nos plus he is a very picky eater! I try and eliminate wheat but it's very hard, he is more allergic to soy and I find most cookbooks do not eliminate soy, does yours? So we are very limited on what we eat, plus I'm a terrible cook! I make about 5 different things and that's about it. I am looking for more of an assortment of things to give my kids. Thanks, Shari

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ergaberg Says:

January 10th, 2012, 9:43 pm

I loved Elizabeths recipes. I was diagnosed with celiac disease 2 years ago, and thought it was the end of my world. Now that I know where to shop for the foods, I am finally glad someone who I admire greatly has published a book that I can make actual recipes from. Thank you Elizabeth:)

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finlaysonjen Says:

January 11th, 2012, 8:41 am

I was so thrilled to see Elizabeth promoting her new gluten free cookbook on The View and on Good Morning America, I will need to get a copy!I have been gluten free for over 10 years. We have four boys 13,12, 10 & 8,they are all gluten free as well. There are some challenges with having our family gluten free but it's worth it. A little over a year ago, my husband and I took a big chance and opened a health food store that carries only gluten free foods and supplements. It has been a struggle in this economy, but I am so passionate about helping customers by offering the best choices of gluten free foods and teaching them that it is easier than they think! There are so many people with gluten sensitivities and with celiac disease, and so many do not even know that they have it. I would love to know where to get a copy of the cookbook and the nutition bars. I would also love to carry the cookbook in my store to sell if I could get this information it would be great! If Elizabeth wants to do a book signing I would be willing to be her hostess:)! Thank-you so much!

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nrgPA Says:

January 12th, 2012, 10:05 am

My celiac disease was diagnosed 6 years ago, and I really appreciate Elizabeth helping to make people more aware of the challenges. I want to note that all "gluten free" pastas are not the same. I would love to know what brand she used; I like the ones imported from Italy best. Also, going gluten free and staying slim is a real challenge! You would never know it from looking at Elizabeth, but most gluten free breads, rolls, pastas, etc. are 2x more fattening than the wheat versions. Do not go gluten free as a weight loss diet. Thanks!

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maryark44 Says:

January 12th, 2012, 3:50 pm

I wanted to share info about a gluten-free business just starting up. It is called Second Helpings out of CA. Right now the featured item is Corn Puppies
secondhelping@ymail.com

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