Pork Tenderloin, with A Roasted Bell Pepper Sauce

 Pork Tenderloin with a Red Wine, Red Pepper sauce

So I’ve been busy trying to find things to make that are gluten free. And I must say I am glad I’m a mostly meat eater, I do try to  eat less meat during the week and summer ( I mean how many hamburgers can you eat??) , because meat is GLUTEN FREE and it tastes oh so good!

I bought a cookbook that I’ve fallen in love with, it is “Weeknights with Giada” by Giada Delaurentis. I love this book, all the recipes are amazing. This is one that I found and I was surprised how quick this was to make.

SO I just bought this tenderloin at the local market place for around 10 $, this would have fed me for a good week. But I decided to share with my roommates… it was gone in seconds.

Yes… I am that good of a chef. Or………. I just live in a house of starving college guys…. I’m going to stick with the first one!

So I am starting to be a fan of prepping all of my ingredients before I actually start cooking, this is a big step for me because I was not taught this by my mom. (Sorry for outing you on the web Ma)

I diced my garlic and my red and yellow peppers and set them in a bowl for later.

Next I took my skillet and heated it to medium high, and placed 2 tbs of Olive Oil. The tenderloin was too big to fit all the way in it so I chopped it into thirds, then using tongs I seared the pork tenderloin.

NOTE TO READERS- I’ve made this before but this time I seared the tenderloin…. OH my … this made such a difference!

Anyway… moving on. After the tenderloin is seared on all sides for about a total of 8-10 min I placed it into the oven which was preheated at 350 for 30 min.

Meanwhile… I took my peppers and garlic and placed them in the same skillet with an additional 2 tbs of olive oil and let those cook down to a soft state, then I placed a cup of a decent Marsala wine.

*Disclaimer* I do NOT drink, but I will say this over and over… Cooking with wine and beer… will change the way you eat food… it just will. It’s not a sin… the alcohol mostly cooks out.

The mixture of the marsala is cooked out and then you place the softened peppers into a food processer and blend the crap out of it until it reaches a nice texture enough to pour over your tenderloin.

Slice the tenderloin, top with the sauce and pair with rice or quinoa … simply amazing 

Plus the above drink was a peach limeade.... simple to make , muddle a ripe peach in with lime juice ,sugar and mint... really good with the pork.

This is a favorite of mine and I will cook this fairly often now!

Fight on!- Topher

Gluten Free Brownies----- FROM HELL!!!!!

        BROWNIES!!!!!

     FROM HELL!

OK # 1 thing I have missed from my old life (being a carefree doughnut, NORMAL BREAD, cake, brownie eating machine) is the baked goods. Especially cake but seeing as I was running low on all the necessary flours, I found a brownie recipe that called for oatmeal flour.

Easy enough right? I have a huge bucket full of certified GF oats, so the recipe called for 2 cups of oatmeal to put in a food processor and make it into a semi fine flour. Check! I am finding out that as I go on most GF baked good, dough’s are very VERY thick. And the mixture of the brownie.... well let’s say this in the most polite way I can harness to come out of my tongue.... Well here is what it looked like.... I work with a lot of livestock.... it looks like what comes out of a cow.... and no not that delicious milk.... yeah.... that stuff.... its brown and gooey.... ok enough pictures being imaged up.

So I smooth it all out into a spring pan, it’s looking nice, and the smell of the chocolate is heavenly wafting through the house making me and my non GF roommates’ ravenous chocolate fiends. After 3o min I pull it out and I’m not going to lie. At this point I looked at it and thought I was God's gift to the GF baking world.... and then I let it cool. It sat there all nice and scrumptious looking, then I take my knife.... imagine a white bill Cosby ( from “Cosby Himself”, the part where he's cutting the chocolate cake for the kids) and I’m standing there with the knife over the brownie, holding it with such care and anticipation.

   Enter my Cosby face, looking at the nicely sliced pie shape brownie, as though it were the cutest baby ever! I get my fork and nicely, eagerly cut a piece off for me and I place it in my mouth and chew for 2 seconds and then.... nope....i think to myself ... This crap cant stay in here... its not worth it.

DISASTER! THIS RECIPIE IS A FAILURE..... 

my roommates kept coming over and trying it one by one, completely disregarding my warnings of potential poison and death, and they all take a big bite, and then realize I probably poisoned them. And it ended up in the garbage. Then they all look at me like Hillie Holbrook from the help, when Minnie tells her to "eat my shit"... ha-ha, they probably thought I put some in there too!

Needless to say, my brownie adventure was in fact an adventure but, like a true revolution we can’t let these "crappy" recipes be spread around. My fellow Gluten Intolerants we are entitled to GOOD TASTING GLUTEN FREE FOOD

Keep Fighting- Topher

The Battle Has Commenced!

Eight months ago, my life was flipped turned upside down (you 90's children please feel free to continue with the “Fresh Prince" theme song), I thought my life was going pretty stellar. That was when I started to noticed that I wasn’t quite myself.
                Normally I am a fairly upbeat and positive person full of ambition and drive, the needs of others generally game first, but then something changed as though I was looking through life with a blurry photo filter. Apathy kicked in. After some tests and diagnosis from doctors, and the finding of thyroid and gluten intolerance in the family, I was diagnosed with Adrenal Fatigue and Hypothyroidism.

                This was a rough adjustment seeing as I am 23 and in college, I had just

Become accustom to the idea that I would be eating macaroni for the next 3 years, and then get landed with a food sensitivity that is an expensive detour to nutrition.

Many of you reading this Blog already know something about Gluten Intolerance on varying degrees and I won’t bore you with the common dullness.

NO, I’m here to show you my journey Into the Gluten Free World,

I will only show genuinely tasty recipes, and tips. I am tired of living in a world where Gluten Free foods suck!

DOWN WITH THE TYRANNY OF GLUTEN!  Join me in the mutiny on gluten!

-         Topher. – Senior Gluten Rebel.