One of the unspoken mandates for celiacs is really tasty food to compensate for all we can’t partake. Of late I’ve been marinating everything . . . hamburgers, steak, pork or chicken and it’s been wonderful. I thought I’d share, both the recipe I use for my creole seasoning (pork or chicken) and the twist it got this morning.
My creole seasoning is spicy but not too spicy if you like spicy. Use only organic seasonings. If you haven’t gone organic with everything you can, herbs is a must for where to start. When an herb is dried the flavor is concentrated, but so are any chemicals ON the herbs. Go organic with your spices and herbs.
- 2 tbsp cayenne
- 2 tbsp pepper
- 4 tbsp paprika
- 1 tsp thyme
- 1/2 tbsp garlic (powder)
- 1 tsp onion (powder)
This mix is just a tablespoon or two more than will fit in a recycled spice container so plan for the extra you’ll have to store if you can’t use it right away.
This morning’s deviation from the norm included freshly grated ginger (micro-grated) and fresh squeezed orange juice.
For a single serving, squeeze the juice of 1/3 of an orange into a bowl. Add grated ginger (1 tbsp?), the diced pork (or chicken) and shake a couple teaspoons of the creole seasoning over the top. Mix thoroughly and set aside while you prep the veges.
I’m a little short on ingredients this morning. For those of you who read my blog, you’ll know that’s not unheard of. This morning’s stir fry had zucchini, onion and mushroom. With a bit of bell pepper it would have been even better, and it was awesome!
Make sure you saute the mushrooms separately until thoroughly browned so they come out tasting like mushrooms. Once all the veges are cooked set them aside. Add more butter and a tablespoon of peanut oil to the pan. Pour in the marinade laden meat. As soon as it looks nearly done, return the veges to the pan. Stir to incorporate and it’s done.
If you’re a thickened sauce person, spoon out the chunks and thicken the broth.
This is lovely, full of flavor, healthy and a quick fix.