Gluten-Free Polish Recipe

I recently had a request for gluten-free Polish recipes. My best advice is to look for the recipes that don’t involve much dough, because gluten-free flour can present a challenge for many traditional recipes. (Expert gluten-free bakers may disagree with me–I know people who have a lot of success with Bob’s Red Mill gluten-free bread flour. I’m just letting you know what I have found difficult.)

There are lots of great Polish recipes that involve mainly meat and potatoes, which are both gluten-free. However, it is possible to substitute gluten-free noodles (my favorite ones come from Ancient Harvest, and contain only organic quinoa and organic corn) for the noodle component of a traditional Polish recipe. This recipe for halushki (cabbage and noodles) is not mine, but I am going to try it with Ancient Harvest noodles and let you know how it works out. The link is here.

Baked Pork Cutlet

This is a great main dish, as long as you don’t overcook it. I buy my meat through Pure Sprouts; the pork cutlets are from free-roaming heritage pigs from Stryker Farm. The taste is incredible.

Preheat the oven to 350 degrees. Oil a 13″ x 9″ x 2″ Pyrex dish. (I use olive oil spray, but feel free to use butter if you can safely consume dairy products, or rub the inside of the dish with the oil of your choice. You just don’t want the meat to stick to the pan.) In a medium-sized bowl, stir or sift together 2 cups of rice flour (or corn flour or a rice-and-corn flour mix) and 2 tablespoons of salt. Dredge each piece of pork in the breading mixture, then place it carefully in the Pyrex dish. If you use 1 pound of meat, you should be able to just barely fit all the cutlets in the dish without overlapping, which is always my goal (for even cooking). Watch the cutlets carefully so they don’t burn. I usually bake the cutlets for 75 to 90 minutes, flipping the cutlets with tongs 40 minutes into the baking time.

Enjoy your baked pork cutlets with applesauce, coleslaw, sauerkraut, or another seasonal fall dish!

Autumn Risotto

I know it’s not quite autumn yet, but these last few nights have brought a chill in the air, so I made risotto for dinner this evening. Here’s my recipe, just slightly modified from the one on the back of the jar of rice. This will take you about an hour from start to finish.

Drizzle about 4 tablespoons of olive oil into a saucepan. Sprinkle 2 tablespoons of dried minced onion into the olive oil and saute briefly. Just as the onion begins to brown, move on to the next step, which is: pour 1 cup of rice and 3 cups of spring water into the saucepan. Stir the mixture together and cook over medium to medium-high heat, stirring continuously. The risotto will thicken as the water is absorbed by the rice (and as some of the water evaporates). When the risotto is very thick and the water is almost completely absorbed, add another cup of water and continue to cook and stir. Do not let the rice stick to the bottom of the saucepan. Feel free to add a few tablespoons of butter at this point. Add water, one cup at a time, at least once more before finishing your risotto with salt (to taste) and parmigiano reggiano cheese (grated, to taste). (A note about cheeses: because of my concern about the health effects of human consumption of dairy products from cows treated with rBST–as well as my concern for the well-being of dairy cows–I generally buy dairy products from organic, pasture-raised American cows. Since Europe banned rBST on animal welfare grounds more than a decade ago, I also occasionally buy European cheeses, particularly hard Italian cheeses and Kerrygold vintage Dubliner.)