Thursday, February 25, 2010

Gluten Freedom: February 2010

Easy Roasted Dinner
Baked B-B-Q Pork Babyback Ribs
Baked Yams
Roasted Asparagus
Dessert Hint: On the back of the Bob's Mill Garbanzo/Fava Bean flour is a recipe for "BabyCakes" bakery in New York's "Blondies." If you have never had them, or made should do it!!! They are worth the effort!

Baked Pork Babyback Ribs
Rack of Natural Pork Babyback ribs from meat cooler
Annie's natural Organic B-B-Q Sauce (either original recipe, or chipotle if you are brave & like a real bite to your sauce)
Pre-heat oven to 375. In a roasting pan add pork ribs . Rub & brush ribs to coat with Annie's B-B-Q Sauce of choice. Add approximately 1/4 inch of water or apple juice to pan & roast for 30 minutes without covering. After approximately 30 minutes, or until browned, cover with aluminum foil and bake for another 1 1/2 to 2 hours. Remove from oven and serve with a bit more, warmed up B-B-Q sauce!

Baked Yams
Up to 6 yams will bake just fine in this time on a rack with the ribs
Add washed, skin on yams in oven, on aluminum foil covered second rack along with the ribs to bake for the entire 2 hours. Remove from oven, cut in 1/2 and serve as is, or with Earth Balance Organic Buttery Spread!!!

Roasted Asparagus
1-2 Bunches of Organic Asparagus (hard stems trimmed off)
1 Brown Paper Bag (large enough to comfortably hold asparagus)
*Olive Oil
Himalayan Salt
Thin sliced lemon
Cracked black pepper
Place Asparagus in brown paper bag and season to taste. Drizzle outside of paper bag with olive oil (keeps it from burning). Fold and crease paper bag well enough to seal and steam asparagus, and place on baking sheet. Add drizzle with more olive oil if needed.
Add to oven 20 minutes before ribs and yams are finished cooking.
Be careful when opening the bag after removing from oven when done. Serve AS IS!!!
*Olive Oil should always be considered to be Extra Virgin-First Cold Pressed

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