Gluten Free: Smothered Pork Chops, Broccoli w/Cheese Sauce, Crispy Baked Smashed Potatoes & Baked Acorn Squash with Candied Nut Stuffing

There has been an increase in Celiac diagnoses in recent years, mainly due to more awareness of the disease and a better understanding of it. With this has come more and more options for Celiac patients, and anyone else who has a gluten and/or wheat sensitivity. I have a child with Autism, and we tried the gluten free diet for him a few years ago, but since it didn't make much difference we gave it up. Some children with Autism have been suspected of having food allergies that contribute to the severity of their symptoms, thus why some parents of Autistic kids utilize a gluten free (and often casein free) diet for their child.

D has a grown daughter who was diagnosed with Celiac Disease as a toddler. This was back when Celiac was believed to be a very rare disorder and little was known about it. Since her diagnosis (she is now 27), much has been learned about this once-rare disorder and it has been determined that it is not very rare at all. As a matter of fact, according to Dr. Fasano who is the medical director of the Center for Celiac Research, it is "the most prevalent genetically transmitted disease in the world". Wow!!

We read labels and sometimes cook gluten free meals. My stepdaughter has made us meals as well and I am amazed at how tasty much of it actually is. So much is naturally gluten free in the natural food world!! Eating gluten free does not have to be a chore in denial of good foods!

As my own young daughter struggles with belly issues, we have decided to try a gluten free diet with her this summer to see if that helps her.

So, our gluten free dinner tonight is:

Smothered Pork Chops
Broccoli with Cheese Sauce
Crispy Baked Smashed Potatoes
Baked Acorn Squash with Candied Nut Stuffing

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Smothered Pork Chops
4 servings












Ingredients

• 4 boneless pork chops, 4 oz each
• 1/2 cup pure cornstarch + 2 tablespoons
• 1 teaspoon onion powder
• 1/4 teaspoon ground cayenne
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup canola oil
• 1 cup gluten-free low sodium chicken broth (Swanson's Natural Goodness)
• 1/2 cup buttermilk

Pat pork chops dry with paper towels. Put 1/2 cup cornstarch in a shallow bowl and add onion powder, cayenne, garlic powder, salt and pepper. Whisk with fork to combine ingredients. Dip pork chops in the cornstarch mixture.

In large skillet, heat oil on medium heat. Place pork chops in skillet with plenty of room. Fry 9-10 minutes on each side until golden brown.

Remove chops and place on a plate and keep warm. Add all but 1/4 cup of broth to skillet and cook until liquid is slightly reduced.

In separate bowl, whisk together the remaining 2 tablespoons cornstarch with the remaining 1/4 cup of chicken broth until well blended. Add this mixture to the skillet. Cook over medium heat until thickening starts. Reduce heat and add buttermilk.

Return pork to skillet and spoon gravy over them. Cover and simmer for about 4-5 minutes or until pork is thoroughly cooked.

Broccoli with Cheese Sauce

• 1 1/4 cups of half and half
• 1 tablespoons cornstarch
• 1 small garlic clove, minced
• 1 cup shredded cheddar cheese
• 1/8 teaspoon ground cayenne
• 1 tablespoon fresh lemon juice
• 1 lbs fresh broccoli florets

In medium saucepan, whisk 1/4 cup half and half with cornstarch over medium heat until it gets smooth. Add the remaining half and half with garlic and cook, whisking constantly, until slightly thickened.

Remove pan from heat and add cheese, stirring until it melts. Add cayenne, then lemon juice and keep warm.

Steam broccoli in steamer, or cook in boiling water until tender. Serve immediately with sauce drizzled over broccoli.

Crispy Baked Smashed Potatoes

• 1 lbs small red potatoes
• 1 garlic clove, smashed
• 1 cup warm buttermilk
• 2 teaspoons dried rosemary
• kosher salt and pepper to taste
• 1/4 cup olive oil
• 2 tablespoons grated Parmesan

Preheat oven to 400 degrees. Scrub potatoes and boil them until they are tender. (Test with a fork). When draining potatoes, reserve about 1/4 cup of the water. Mash with a manual masher or fork to a coarse texture with the buttermilk and rosemary. Season with salt and pepper to taste, and use reserved water if necessary.

Heat olive oil in oven-tolerant skillet (cast iron preferred) over medium heat. Add smashed potatoes when oil is hot. Cook until bottom starts to brown, then transfer (pan and all) to oven.

Bake for about 25 minutes. Remove with care (and oven mitts!!) and overturn skillet onto a plate, then cut the potatoes into wedges. Sprinkle with Parmesan and serve!

Dessert!!

Baked Acorn Squash with Candied Nut Stuffing

• 2 small acorn squash, about 1 lb each
• cooking spray
• 1/4 cup (1/2 stick) unsalted butter spread
• 1 cup finely chopped almonds or walnuts or pecans
• 1/2 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon grated nutmeg
• 3 tablespoons orange juice concentrate

Preheat oven to 350

Cut squash in half and scrape out seeds. Set the squash halves on baking sheet cut side up. Coat with cooking spray and cover tightly with foil, baking 25-30 minutes.

In medium bowl combine butter, nuts, brown sugar, cinnamon, nutmeg, and orange jucie concentrate. Remove foil from squash and fill centers of each acorn with the "stuffing".

Return to oven and bake uncovered another 15 minutes, until stuffing is lightly browned. Serve hot.