Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Need Ideas!

amcam17

Recommended Posts

amcam17 Rookie
amcam17
Posted

ok everyone so my boyfriend really doesn't like porkchops. I have in my cubbard olive oil, sugar, salt pepper, parsley, onion powder paprika and oregano...how to I combined this stuff to make it taste better and what do I do for a side?????????????

thanks all!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


love2travel Mentor
love2travel
Posted

ok everyone so my boyfriend really doesn't like porkchops. I have in my cubbard olive oil, sugar, salt pepper, parsley, onion powder paprika and oregano...how to I combined this stuff to make it taste better and what do I do for a side?????????????

thanks all!

I can't imagine not liking pork chops! But then I am a carnivore. :D Have you ever brined pork chops before? It takes water, salt and maybe a touch of maple syrup and it makes all the difference (just google for recipes - they are dead easy). I like to throw in a vanilla bean and juniper berries into my brines but you do not have to.

Do you have ketchup, brown sugar, mustard and Worcestershire sauce? If so, you can make an easy sauce using those things as well as a bit of onion powder you mention (fresh onions are better, though). What all do you have in your fridge??

Have you ever made risotto? Another easy thing that is restaurant quality. Have you heard of Hasselback potatoes? They are also very simple but look and taste impressive. I posted a recipe for them on here somewhere. Then all you need to do is heat up some frozen peas and season well.

Lisa Mentor
Lisa
Posted

ok everyone so my boyfriend really doesn't like porkchops. I have in my cubbard olive oil, sugar, salt pepper, parsley, onion powder paprika and oregano...how to I combined this stuff to make it taste better and what do I do for a side?????????????

thanks all!

This is like a puzzle? I would choose...salt, pepper, onion powder and paprika....dust the combined ingredients and fry in the olive oil.

(Olive oil really needs to be fresh - old is nasty :blink:)

Side: Baked potato, rice or any fresh veggie.

Oh, Oh, Oh......we always dip our pork in apple sauce.

Adalaide Mentor
Adalaide
Posted

Last time I had pork I just fried it up with a little salt and pepper, but I <3 pigs. I fried a sliced apple until lightly golden and turned it into an apple in caramel sauce. Hasselback potatoes are awesome. They are super easy but look fancy and always impress. You might earn yourself a footrub even if he doesn't like the piggie.

JNBunnie1 Community Regular
JNBunnie1
Posted

ok everyone so my boyfriend really doesn't like porkchops. I have in my cubbard olive oil, sugar, salt pepper, parsley, onion powder paprika and oregano...how to I combined this stuff to make it taste better and what do I do for a side?????????????

thanks all!

I would say all of the above. And butter. But I'm an overachiever. And maybe lay off the pork chop sales from now on...

Have you heard of Hasselback potatoes? They are also very simple but look and taste impressive. I posted a recipe for them on here somewhere. Then all you need to do is heat up some frozen peas and season well.

Holy crap what an awesome idea!!!! Those look so cool!

JNBunnie1 Community Regular
JNBunnie1
Posted

I bet the hasselback potatoes (minus the bread crumbs) would be really good with sweet potatoes.....

love2travel Mentor
love2travel
Posted

I bet the hasselback potatoes (minus the bread crumbs) would be really good with sweet potatoes.....

They are good. I just switch some of the ingredients up.

Actually, I almost never user bread crumbs for Hasselbacks. I insert garlic and bay leaves in between slices and cover with cheese and scallions. They are so good!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


love2travel Mentor
love2travel
Posted

Do you have a grill or barbecue? Grilled pork chops are so wonderful. Especially after brining!! :D Another idea is roasting seasoned chops (in a cast iron skillet - if you do not have one, it is a must for so much) in the oven with grapes and onions (chopped). They all roast together and become caramelized and sticky. So good with apricots, too.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      129,539
    • Most Online (within 30 mins)
      7,748
    Pablohoyasaxa
    Newest Member
    Pablohoyasaxa
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      considering iViG treament (normal anti ttg iga but high gliadin antibody iga)

      By Scott Adams · Posted

      This may be helpful:  
    • WVGirl
      nuts.com -- no longer Celiac safe?

      By WVGirl · Posted

      Thank you!
    • RMJ
      What should tTG IgA be if Gluten Free?

      By RMJ · Posted

      It took me 5 years to get one of my celiac antibodies down into the normal range.  A few years later it went up to a low positive. I had started baking with a certain gluten free flour. When I switched to a certified gluten free flour the antibody level went back down to normal. Has anything changed in your diet, supplements, kitchen, etc. that might correlate with the increase?
    • KimMS
      considering iViG treament (normal anti ttg iga but high gliadin antibody iga)

      By KimMS · Posted

      Quick follow up: with strict "home-only" eating, how does this apply to drinks (soda/tea at a restaurant or coffee at Starbucks)? Would you avoid these as well? At times when I know I can't eat something when I'm out with friends, I will just order a drink, but is that okay (for this time period while I'm being strict)?
    • KimMS
      Helping child go strict gluten-free and concerns about growth/height

      By KimMS · Posted

      Hello, My daughter (almost 13) was diagnosed with celiac 1.5 years ago. I also have celiac and gluten ataxia so we are on this journey together. In another post, I mentioned how my AGA IgA has not really gone down even though my ttg IgA is down in normal range, and a biopsy one year ago showed my villi were healed/basically normal. My daughter's GI is concerned that her antibody levels are not going down fast enough (they dropped drastically the first year and she grew three inches, but they have slowed the past 6-9 months and her growth has plateaued). Doctor is concerned that she will not grow to her full height if she doesn't get her levels down as low as possible before her growth plates set). It seems the main culprit for both of us is eating out. We are very careful, but I did begin to eat out more when she was diagnosed b/c I didn't want to unnecessarily restrict her (esp. socially), and the celiac nutritionist agreed. But now we are facing the reality that we need to redouble our efforts and only eat at home and possible dedicated gluten-free establishments. This is sad, but her health and growth are worth it (btw, she has been symptom free this whole time, so we thought we were okay, but the bloodwork tells a different story). My questions are: 1) What are ppl's experience with children hitting a growth spurt after going gluten-free? Is this likely that she will grow more if we get her levels down? 2) After her window of growth closes (growth plates set), is it possible for her to eat out again (still being extremely careful) and monitor with bw and possibly repeat biospsy if needed? Her growth is crucial right now, so that is our focus, but I'm wondering if she will be able to expand her eating options at some point when she is older or if she will have to stay this strict for life. 3) What recommendations do you have to navigate this time with an almost teenager (both navigating social things, parties and making sure she has adequate nutrition as she can be picky). I know she can bring her own food to events we anticipate (lots of prepping ahead which makes me tired ::sigh::). But the hardest thing is the spontaneous times where we can't prep ahead. I am concerned about her getting enough variety in her diet and the nutrients she needs (she loves rice and gluten-free pasta - basically rice - but these have little/no nutritional value).
×
×
  • Create New...