Gluten-Free Braised Pork Ragu

Gluten-Free Braised Pork Ragu

  • Servings: 6-8
  • Difficulty: Easy

Braised Pork Ragu brings your basic tomato sauce to a whole new level! We simmer our pork ragu for hours to bring out the most delicious, sophisticated flavors that will impress your family & friends. This is a hearty meat sauce and any leftovers can be frozen for a quick, last-minute weeknight dinner with pasta, risotto, mashed potatoes, or polenta, just use your imagination. It's the epitome of Italian comfort food and sure to please. Can you tell we love it?? ❤😋

Ingredients

  • 2½-3 lbs. pork shoulder, bone-in (use boneless if bone-in is not available)
  • Kosher salt to season pork shoulder
  • 2 Tablespoons EVOO
  • 2 large onions, finely chopped
  • 2 carrots, grated
  • 8 cloves Dorot frozen  garlic, minced ( you can get Dorot’s at Target & Trader Joe’s)
  • 3/4 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 bay leaves
  • 1 pinch Chili de Arbol flakes
  • 1 tsp Kosher salt (omit if salt sensitive)
  • dash of pepper to taste
  • 1 cup dry red wine
  • 1  28-ounce can Cento San Marzano Tomatoes
  • 1  6-ounce can tomato paste
  • 1  28-ounce can crushed tomatoes (we use Cento)
  • 1½ cups water
  • fresh basil for gluten-free pasta garnish

Directions

  1. Trim & remove any excess fat from the pork shoulder.
  2. Pat the surface of the pork shoulder with paper towels until dry.
  3. Season on all sides with Kosher salt & black pepper.
  4. Heat the EVOO in a large dutch over medium heat. Once the oil is hot enough, sear the pork on all sides, about 3 minutes on each side., until golden brown crust on all sides.
  5. Remove from pan and set aside on a plate.
  6. Add onions and carrots. Cook until softened but not brown, about 4-6 minutes.
  7. Add Kosher salt, garlic, dried thyme, dried oregano & dried basil, chili flakes and bay leaves.
  8. Cook, stirring occasionally for 2 minutes.
  9. Add red wine,  stir and cook until wine has slightly reduced, about 5 minutes.
  10. Add whole tomatoes & their liquid, crushed tomatoes, tomato paste, and water.
  11. Stir to combine then add the pork shoulder back into the dutch oven. The liquid should be at least halfway up the meat, but more is good.
  12. Bring to a boil, reduce heat to a simmer and cover but leave the lid slightly open to allow slight reduction of sauce as it cooks.
  13. Stir occasionally, turning the pork to ensure all sides come in contact with the sauce.
  14. Cook the pork for 5-5½ hours until the meat is so tender that it is easily shredded with a fork.
  15. When pork is done, remove meat into a bowl and shred into pieces with 2 forks.
  16. Remove the bay leaves from sauce and discard. Return the shredded pork to the dutch oven. Cook an additional 30 minutes to marry the flavors.
  17. Continue cooking on low while preparing your favorite gluten-free pasta or lasagna.
  18. Garnish finished dish with some fresh basil, whole or torn.

Note: We serve this hearty pork ragu over gluten-free Fettuccini with a side of gluten-free stuffed artichokes.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Gluten-Free Irish Soda Bread with Smoked Salmon & Chive Butter

Gluten-Free Irish Soda Bread with Smoked Salmon & Chive Butter

  • Servings: 1 loaf
  • Difficulty: Easy

If you thought a good gluten-free Irish Soda bread was impossible, think again. After several attempts we finally found a combination that works and tastes great, so get ready for St. Patrick's Day. You don't have to miss out on a wonderful Irish tradition because this recipe is full of flavor & texture. Try it with your corned beef and cabbage meal or as an appetizer with salmon & chive butter or jam. You will love this GF Irish Soda Bread. 😋☘️

Ingredients for Chive Butter

  • 1 loaf Irish Soda Bread, recipe follows
  • 1 Tablespoon chopped chives
  • 1 stick butter, softened
  • 8-ounces smoked salmon, sliced
  • Fresh dill, for garnish

Ingredients

For Brushing On Loaf

  • 1 Tablespoon melted butter
  • 1 Tablespoon buttermilk

Directions

  1. Preheat oven to 375°F. Line a sheet pan with parchment paper.
  2. In a large bowl combine  the gluten-free flour, sugar, baking soda, baking powder, and salt.
  3. Using a pastry cutter, cut the butter into the flour until the flour resembles pea-sized crumbs.
  4.  Stir in the currants & raisins that have been coated with gluten-free flour.
  5. In a measuring cup mix together with a fork, the buttermilk, egg, and orange zest. 
  6. Switch to using your hands to mix batter together to form a wet dough that can be shaped into a round loaf. Dough will be very sticky. Place onto parchment lined baking pan & form a loaf, see pictures below.
  7. In a separate bowl combine the 1 Tablespoon of melted butter and 1 Tablespoon of buttermilk. With a pastry brush, brush the loaf with butter/buttermilk mixture.
  8. Use a sharp knife to cut a small X on the top of the loaf.
  9. Bake at 375° for 50 – 55 minutes, or until golden brown and no wet batter is visible in the x slit.
  10. Cool in pan for 10 minutes then move to a cooling rack to cool completely before slicing. (Cuts better when cooled)

Assembling the Appetizer

  1. Slice the soda bread into 1/4-inch thin slices
  2. Cut each slice into a 2-inch square or rectangle until you have 16 pieces. Wrap the remaining bread in plastic wrap & store in a cool dry place.
  3. Mix the softened butter and chives together then spread a small amount onto each square. 
  4. Top with a small fold of salmon & garnish with a small sprig of fresh dill.

Note: Recipe for salmon and chive butter adapted from Dan Smith and Steve McDonagh, The Hearty Boys at Food Network.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

 

 

 

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Gluten-Free Rotini with Sausage, Eggplant & Fennel

Servings: 4-6

Ingredients

  • 2 lbs sweet Italian sausage, casing removed
  • 1 28-ounce can crushed tomatoes (we use Cento)
  • 2 medium eggplants, cubed
  • coarse salt to sprinkle over cubed eggplant to drain excess water
  • 1 large fennel bulb, diced
  • 3 cloves garlic, minced (we use Dorot frozen crushed cubes)
  • 1 large red onion, diced
  • 4 ounces pancetta, diced
  • 1 Tablespoon EVOO
  • 1 lb gluten-free penne pasta (we use Barilla)
  • 1/2 cup Pecorino Romano cheese, grated (we use Cello from Costco)
  • 1 cup whole milk ricotta (we use Galbani Classic)
  • ground black pepper to taste
  • pinch of pink Himalayan salt
  • 2 pinches of Italian seasoning (we use Morton & Bassett)
  • fresh basil leaves for garnish

Instructions

  • Add cubed eggplant to a colander along with a generous amount of course salt & drain for 30 minutes.
  • Heat EVOO in a large, deep skillet over medium-high heat.
  • Add pancetta and cook 4-5 minutes until browned & crispy, stirring occasionally. Add sausage to skillet & cook 7-8 minutes until golden brown. Remove the sausage & pancetta with a slotted spoon. Set aside in large bowl.
  • Set aside 3 Tablespoons of the oil & fat from the skillet and discard the rest.
  • Add fennel & onions to skillet along with a pinch of salt & pepper to taste. Cook for 5 minutes over medium-high heat, stirring occasionally.
  • Add eggplant to fennel & onions and cook an additional 5 minutes.
  • Add the sausage & pancetta mixture back to the skillet.
  • Add crushed tomatoes, garlic, and Italian seasoning. Simmer for 40 minutes over medium-low heat, stirring occasionally.
  • While mixture is simmering, cook pasta according to package directions. Reserve 1/2 cup of pasta water then drain pasta in a colander.
  • Add the pasta and the 1/2 cup pasta water to the skillet then cook 1 additional minute to incorporate. Stir in the 1/2 cup Pecorino Romano cheese.
  • Add the pasta to a large serving bowl and top with spoonfuls of ricotta cheese and basil leaves.

This is a fabulous dish for a gathering of good friends accompanied by a simple salad, crusty Italian bread and a glass of dry red wine.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Zucchini Lasagna/Ravioli

Gluten-Free, Low Carb

If you love ravioli or lasagna and want to cut down on carbs this is the recipe you’ve been waiting for! Not only is this dish delicious, but it’s so easy to make. Zucchini makes a great substitute for the traditional lasagna noodle or ravioli while delivering that classic Italian flavor. It can be layered like lasagna or folded into a ravioli style. Trust us…you will not be disappointed.

Servings: 4

Ingredients

  • 2 cups ricotta, whole milk
  • 4 medium zucchini ( if making lasagna, add more zucchini for more than 2 layers)
  • 1 large egg, lightly beaten
  • 1/2 cup Pecorino Romano cheese, grated
  • 1 garlic clove, minced
  • 1/4 cup fresh Basil, thinly sliced & divided
  • EVOO for greasing casserole or baking dish
  • salt & pepper to taste
  • 1/2 to 1 cup mozzarella cheese, shredded
  • 1½ cups Basic Tomato Sauce

Instructions

  1. Preheat oven to 375º F.
  2. Lightly drizzle EVOO into a large casserole or baking dish.
  3. Add a few spoonfuls of tomato sauce and spread evenly.
  4. Wash zucchini and cut off ends.
  5. Slice zucchini in half lengthwise then, use a vegetable peeler to thinly slice each zucchini into flat strips. (stop peeling when you reach the center or slices will get too narrow).
  6. In a medium bowl mix the ricotta, egg, Pecorino Romano, garlic, 2 Tablespoons basil, and season with salt & pepper to taste. Mix well.

 Lasagna Option: Spoon a few tablespoons of tomato sauce into the bottom of a large baking dish or lasagna pan.

  1. Lay strips of zucchini noodles in bottom of the baking dish so that they overlap lengthwise.
  2. Spoon about half the ricotta mixture over zucchini and gently spread over noodles.
  3. Spoon a little tomato sauce over the filling and spread evenly.
  4. Sprinkle with grated cheese.
  5. Sprinkle with shredded mozzarella on top and repeat layers, ending with mozzarella on top.
  6. Bake on middle rack until cheese is melted and starting to brown lightly about 25-30 minutes.
  7. Remove from oven and top with remaining basil and grated cheese. Let it sit for 5 minutes before serving.  If too much liquid from the zucchini is present use a turkey baster to remove excess.

Ravioli Option: Spoon a few tablespoons of tomato sauce into the bottom of a large baking dish or lasagna pan.

  1. Using 4 strips of zucchini,  place 2 slightly overlapping on a flat surface in a vertical position. Place the other 2 strips horizontally to form an even cross.
  2. Spoon approximately 1 Tablespoon of ricotta mixture in the center of the zucchini cross.
  3. Starting from the top fold down strips to cover the mixture. Repeat with the 3 remaining sides. Place seam side down into baking dish.
  4. Sprinkle with grated cheese, basil, and top with mozzarella.
  5. Bake at  375º F oven on middle rack for approximately 15-20 minutes until cheese melts and starts to brown lightly.
  6. Remove from oven and top with remaining basil and grated cheese. Let sit 5 minutes before serving. If too much liquid from the zucchini is present use a turkey baster to remove excess.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Gluten-Free Corn & Crab Chowder

Heavenly is the only way to describe this fabulous, hearty corn & crab chowder. My good friend, Nancy Baker, cooked this today for our bridge club gathering. Everyone loved it and Nancy was kind enough to share her recipe with me for our blog.  Thank you, Nancy! ❤

Ingredients

  • 1 Tablespoon EVOO
  • 2 Tablespoons butter
  • 2 potatoes, peeled & diced
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 1 small red bell pepper, seeded & diced
  • 1 bay leaf
  • salt & freshly ground pepper to taste
  • 1 Tablespoon Old Bay® Seasoning Blend
  • 3 Tablespoons Bob’s Red Mill® Gluten Free All Purpose Baking Flour (regular flour if gluten-free not needed)
  • 2 cups chicken stock or broth (vegetable broth can be substituted)
  • 1-quart whole milk
  • 3 cups corn kernels, drained well or frozen can be used
  • 8 oz. lump crab meat, cooked
  • gluten-free crackers (oyster crackers if gluten-free not needed)
  • sliced scallions for garnish
  • hot pepper sauce

Instructions

  1. Chop vegetables and set aside.
  2. Add EVOO & butter into a large deep pot over medium heat.
  3. Add the vegetables & bay leaf.
  4. Add salt, pepper & Old Bay® Seasoning.
  5. Sauté vegetables 5 minutes, then sprinkle in flour. Cook mixture for 2 minutes, stirring constantly.
  6. Stir in broth & combine.
  7. Stir in milk & combine.
  8. Bring soup to a boil, add corn & crab meat. Lower heat to simmer for 5 minutes.
  9. Remove bay leaf.
  10. Ladle soup into soup bowls and top with gluten-free cracker, hot sauce & sliced scallions.
  11. If serving buffet style, keep chowder warm in a crockpot on warmest setting.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

chowder_crock_pot

 

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Teresa’s Chicken Caccitore

If you’re looking for a real crowd pleaser with a little kick, look no further! This chicken dish is full of flavor and can be served with your favorite pasta or rice.

This is a gluten-free recipe; however, you can substitute regular flour and chicken broth if gluten isn’t a worry.

Servings: 6

Ingredients

  • 6 chicken thighs, skin on (with or without the bone)
  • Basic Tomato Sauce (use the full recipe)
  • 1½ lbs. Barilla pasta of your choice
  • Bob’s Red Mills® Gluten Free all-purpose flour (regular all purpose flour may be substituted)
  • 1 Tablespoon Italian seasoning (we use Morton & Bassett)
  • salt & pepper
  • 3 Tablespoons EVOO
  • 8 ounces baby Bella mushrooms, sliced
  • 1 large red bell pepper, sliced lengthwise
  • 1 large yellow bell pepper, sliced lengthwise
  • 4-6 frozen Dorot® garlic cubes (regular garlic cloves, minced, may be substituted)
  • 1 large sweet onion, sliced lengthwise
  • 3/4 – 1 cup dry white wine (Sauvignon Blanc)
  • 3/4 – 1 cup low sodium Progresso ® chicken broth (gluten-free)
  • 3 Tablespoons drained capers
  • 1½ tsp dried oregano
  • 1/2 cup fresh basil, chopped

Instructions

  1. Season chicken with Italian seasoning, salt & pepper.
  2. Dredge each piece of chicken in the flour.
  3. In a large skillet, add EVOO over medium-high heat.
  4. Add chicken and cook until golden brown on each side.
  5. Transfer cooked chicken to a plate and set aside.
  6. Add peppers, onions, mushrooms, and garlic to the skillet (add EVOO to skillet if necessary). Saute until sweated and tender.
  7. Add wine & chicken broth. Simmer until reduced by half.
  8. Add capers and tomato sauce, stir well. Cook about 5 minutes on low.
  9. Add the chicken back to the skillet. Cook on medium low for 15-20 minutes until chicken is thoroughly cooked.
  10. Place cooked pasta on a large serving platter & top with chicken and sauce. Garnish with fresh chopped basil and grated Pecorino Romano cheese (we use Cello from Costco).

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

Picture coming soon!

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