What's For Dinner?

As some of you may know, my children suffer from many food allergies. I get asked all the time, what do I feed the family? We follow a gluten free, casein free, soy free corn free and nut free diet (oh yeah, and I'm a vegetarian, and my son is super picky). Well, it's not easy but personally think cooking homemade foods are important and I thought I'd give out the recipes for my dinners for this week in hopes of giving you all some ideas when it comes to feeding your own family. 


MONDAY - 


CIDER-BRAISED PORK SHOULDER WITH CARAMELIZED ONIONS SERVED WITH RICE PILAF AND A GREEN BEAN, TOMATO AND OLIVE SALAD.


CIDER-BRAISED PORK SHOULDER (recipe from epicurious.com):

• 1 (3- to 4-lb) bone-in fresh pork shoulder half (preferably arm picnic)
• 2 garlic cloves, cut into slivers
• 2 tablespoons olive oil
• 1 1/2 lb onions (5 or 6 medium), halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
• 3/4 cup unfiltered apple cider

Preheat oven to 325°F.

Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.

Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.

Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.

Stir in cider and return pork to pot.

Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.

Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.

RICE PILAF -
Take 2 cups of veggie (or chicken) broth and 1 Tablespoon of butter and bring to a boil over medium high heat. Once boiling add 1 cup of light brown rice. Reduce heat and simmer with cover on for 20 minutes. Once finished stir in some chopped scallions or chives. Add salt and pepper to taste.


GREEN BEAN, TOMATO & OLIVE SALAD - 
4 cups green beans or haricots vert
1/2 pint cherry tomatoes
1/2 small red onion, sliced thin
1 cup green olives


Blanche the green beans and let them cool. Add your tomatoes, red onion, and olives. Dress with either your favorite salad dressing, or I prefer salt, pepper, olive oil and lemon.




*And the vegetarian mom enjoyed all but the pork and added a butternut squash and cranberry salad I picked up from the prepared case in Whole Foods!
Enjoy!!!