I tried out a couple of new recipes over the past week, and I thought both were worth sharing.
The first came from Robyn Russell’s Gluten-Free and Easy cookbook, which I’ve had mixed feelings about since I purchased it. The flavor combinations that she chooses aren’t always the best, but this recipe in particular was very, very good. The dinner was marinated pork fillets with maple soy sauce, and while not the quickest dinner, it’s a really good option if you’re making dinner for guests or just want a fancier meal in the evening.
- 2 pork fillets
- Orange juice, olive oil, maple syrup, soy sauce, ginger and garlic for the marinade
- white wine, olive oil and corn starch to create a a sauce out of the remaining marinade
I don’t want to print the whole recipe here (since Robyn Russell’s stuff isn’t available online), but leave a comment if you’re interested.
The other recipe I tried right before I left for the great state of Pennsylvania for the rest of the week was a non-coffee pumpkin latte.
- 1 cup pumpkin puree
- 1 quart milk
- 1/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- Combine pumpkin, milk, sugar, cinnamon, and vanilla in a large saucepan over medium heat. Use a whisk to blend well. Heat to a simmer; do not boil.
It was pretty good, though the texture was waaay off since all I had was rice milk. The husband and I have learned that we need to keep almond milk for stuff like lattes…rice milk is definitely not cutting it (we’re not really into cow’s milk at all). I’m going to try it again with some better milk and see how it goes, but the taste was pretty delicious.