Gluten-Free Apple "Crisp"

So many are doing the gluten-free thing including a cousin of mine, so I decided to try some gluten-free recipes. Cutting down on the wheat isn't necessarily a bad thing anyway. I really love apple crisp but the topping is very carb and gluten heavy so I came up with a topping that isn't. And it turned out surprisingly good. It was crunchy and sweet and perfect on the cold snowy days we've been getting so much of.

Apple "Crisp"

2 granny smith apples, peeled, cored and sliced
2 gala apples, peeled, cored and sliced
1/2 cup almond meal
1/4 cup sliced almonds
1/4 cup chopped hazelnuts
1 1/2  tsp cinnamon
1 tsp nutmeg
1 tbsp butter, melted
1 tbsp maple syrup
1 tsp vanilla or gf vanilla

Spray a baking dish with Pam spray (or its equivalent). Layer apples in baking dish and sprinkle with 1/2 tsp cinnamon and 1/2 tsp nutmeg.

In a bowl, combine almond meal, almonds, hazelnuts, 1 tsp cinnamon and 1/2 tsp nutmeg. Mix well.

In another small bowl, combine melted butter, maple syrup and vanilla.

Pour butter mixture over almond mixture and mix with a fork until it resembles coarse crumbs.

Dump the mixture over the apple and spread evenly.  Bake at 350 for 40 minutes or until the topping is golden brown and the kitchen smells of beautifully baked apples! Enjoy.

Since this is very healthy, it would make a great breakfast too.

Fried Pickles!

 
The other day, we went out with friends to a restaurant that had fried pickles listed as an appetizer. Now, I love pickles and I, unfortunately, have an affinity for fried things as well. But together, I wasn't really sure about that. But since I've had fried green beans before and loved them, we gave it a shot.

They were rather awesome! The pickle was still crunchy as it should be but now it was covered with a light breading and accompanied by a creamy and slightly tangy sauce. When I got home, I decided to try it and see if I could make them without the need of a deep fryer, which I don't have due to the teeny-ness of my kitchen. (and because fried things are not high on the good-for-you chart)

Success! They were perfect, almost exactly the same as the ones in the restaurant and delicious!! So for all of you who love pickles, this is how you make them even better:

Fried Pickles

1 jar dill pickle spears
1/4 cup olive oil
1/2 cup flour
1 beaten egg
panko breadcrumbs

Heat olive oil in a frying pan over medium heat. Meanwhile, put flour, beaten egg and breadcrumbs in three different shallow plates.

Remove pickle spears from pickle juice and pat dry with paper towels. Coat one pickle in flour, shake to remove excess. Coat in egg and then in breadcrumbs.

Place gently in frying pan and fry about two minutes on each side, or until each side is golden brown.  Repeat with remaining pickles. Remove from pan and drain on paper towels. Allow to cool slightly before serving.

To make the dipping sauce:

1/2 cup Greek yogurt or sour cream

1 tbsp lemon juice
1 tbsp fresh dill
1 garlic clove, crushed
2 tbsp olive oil


Combine all ingredients in a small bowl. Stir thoroughly. Cover and refrigerate until ready to serve. Enjoy.

Apartment Friendly "BBQ" Pulled Pork

 
As I may or may not have mentioned before, my tiny kitchen is, alas, not blessed with any semblance of outdoor space, save for the front stoop. Therefore, true barbecue anything is not something I can actually accomplish. However, since visiting a barbecue serving restaurant establishment last week, we've been craving barbecue here. Stumbling upon a recipe in Real Simple,  I made faux barbecue, and it wasn't half bad. Of course, to those die-hard BBQ fans, I realize this amounts to practically sacrilege. But hey, when you're having a craving and in a pinch...

Faux Pulled Pork Sandwiches

1 pork tenderloin, cut in four pieces crosswise

your favorite barbecue sauce

red wine vinegar

sesame buns

coleslaw (optional)

french fries (optional)

Place pork tenderloin pieces in a large saucepan with 1/2 cup water, 1/2 cup barbecue sauce, 1 tbsp red wine vinegar.

Simmer, covered about 20 minutes until tenderloin is "fork-tender". Remove from pan and shred tenderloin with a fork.

Mix with a little more barbecue sauce. Serve on sesame buns with a side of coleslaw and french fries.

As I said, it's not true BBQ but it really was good.