Gluten Free Expedition

Spicy Asian Crockpot Pork

Ready for a delicious easy crockpot meal?  Inspired by an Asian beef from the crockpot lady herself, I made this spicy pork.

Spicy Asian Crockpot Pork
Adapted from A Year of Slowcooking

2-3 lb pork roast
1 Tbls chili garlic sauce
1/4 cup soy sauce
1/4 cup honey
1/2 cup hoisin sauce (make sure it's gluten free)
2 tsp Chinese 5 Spice

Place the pork roast in the crockpot.  Mix together the rest of the ingredients and pour over the pork roast.  Cook on low for 8 hours.  Shred the pork and serve over rice and cabbage (I used purple because I think it's pretty and the Girl will actually eat it - probably because she thinks it's pretty!)

Baked Tomatoes

I don't know what to call these, but they are delicious.  One of my friends gave me a whole bunch of tomatoes from her neighbor's garden.  Seriously, a grocery bag full of tomatoes!  So besides making sauce, I thought I would try to bake some.  No one else wanted to try them - actually the Boy had 2 bites, so I'm not sure if he liked them or not (he didn't spit it out, that's usually a good sign, but he didn't ask for more).  So I got to eat the leftovers for lunch the next day! 

Baked Tomatoes

4 small to medium tomatoes
1/2 cup gluten free breadcrumbs (I used Schar)
2 tsp Italian seasoning
1/2 tsp salt
1/4 cup parmesan cheese - grated

Slice the top off of the tomatoes and scoop out the seeds.  I used a knife to loosen them and then turned the tomato up-side-down over the sink.  You want to remove the seeds, but leave the rest of tomato insides intact. 

Mix the breadcrumbs, spices and cheese together.

Stuff the breadcrumb mixture into the tomatoes using a spoon or your fingers.  Set the stuffed tomatoes on a cookie sheet (with a lip) and bake in a 350 degree oven for about 30 minutes, until the tomatoes are soft and the breadcrumbs are browned on top.