The Gluten-Free Edge

    This started out as a hearty chili recipe tailored to eliminate some of the elements that Rita is trying to avoid in addition to the gluten. One of those is all nightshade foods, especially tomatoes. The initial recipe caught my eye because the tomato in the recipe was replaced by pumpkin. We are both fans of all things pumpkin so we were very enthusiastic about the possibilities. The lean white pork also met with our approval although it can be substituted with a vegan option or eliminated entirely.

    I printed out a starter recipe and carefully noted every little change as I went along. The seasoning changes strayed so far from the original recipe that it had me quite anxious about the final result. Toward the end I emailed Rita what I had done so far and asked for her input on the choice of beans to be added. She chose navy beans but any favorite bean can be substituted.

    The result is something that I think is very tasty. Rita admitted to me that she liked it so well that she was having a bowl for breakfast as well as for dinner. So I am hoping that this is useful for all the nightshade-challenged individuals trying to stay healthy!

Pork & Beans in Pumpkin Sauce
Ingredients:
1/2 pound navy beans, soaked overnight, and cooked until tender
1 pound lean white pork, bite-size diced
2 tablespoons olive oil
1 large sweet onion, chopped
1 cup celery, diced

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon black pepper
1 teaspoon sea salt
1/2 teaspoon savory
1/2 teaspoon marjoram
14 oz. water
1 15 oz. can pumpkin

1/3-1/2 cup apple cider vinegar
Fresh cilantro (optional)

Process:
    Put the beans on to soak a day ahead of time so they can be cooking while you prepare the sauce. Drain, rinse and add enough water to cover and cook the beans in a 2-quart saucepan. Do not add salt as this can cause the beans to be tough. Cook gently on the lowest heat necessary to keep the water bubbling. When they are tender remove the lid and leave on low heat. Reduce the liquid to retain the nutrients without excess liquid when you add the beans to the remainder of the recipe.

    Use a 4-quart, heavy bottomed saucepan or Dutch oven to prepare the sauce. Add the olive oil to the pan and sauté the pork (or substitute) over medium high heat until it is lightly browned. Stir in the onion and celery. Cook and stir for a few minutes until tender and fragrant.

    Stir in the cumin, coriander, garlic powder, cloves, nutmeg, black pepper, salt, savory, and marjoram. Also add the water and pumpkin. Bring the heat up slowly and simmer, covered, for about 30 minutes or until the pork is tender.

    When you taste the sauce it will seem very flat. This is where the cider vinegar comes in. It adds the sweetness and tang that you are looking for in a chili. Start with 1/3 cup and taste to see if you want a bit more. The difference is quite amazing. Add the beans. Simmer for another few minutes. Top with the fresh cilantro if you are using it.

Gretchen (Mom) and Rita

PS – There were no pictures. I was too anxious to remember while in process and it went directly into the freezer until I was able to get it to Rita.

    However, here is a picture of my breakfast this morning. Ricki Heller at Diet, Dessert, and Dogs  is writing a new cookbook centered on gluten-free breakfast dishes for those battling Candida infections. This was SO yummy – flavor, texture, and nutrition all wrapped up in one bowl of hot cereal!

Blended Cereal with a Boost