Well, I just knew after I decided to be home with the kids this summer that I would get it together and lose some weight. Haha! I crack myself up. Uh, yeah, that hasn’t happened. I have decided that instead of fat, we would use the word voluptuous. Merriam-Webster says: adjective – of a woman: very attractive because of having large hips… Yes. That sounds much better. I like the very attractive part.
Have y’all ever watched The Pioneer Woman. Oh. My. Word. I honestly DID have a very productive day yesterday. I got loads of laundry done – literally, dishes washed, cleaned out the refrigerator, and started cleaning out a closet, and took Lauren driving, but the TV was on and the Pioneer Woman! I just had to make that meal…but I had to make it Lauren friendly. So, we took a trip to get the items that we needed and came home and I got to work. We purchased thin, bone-in, pork chops. I think the ones she used were boneless. We then got the green beans. I love Pero Farms Organic green beans, a red bell pepper, a Vidalia onion (is there any other?) and some fresh peaches.
I put the peach cobbler together, first. Now, since I have to make our meals wheat, dairy, egg, nut free, I did not use her recipe. I have been trying to find one that doesn’t taste rubbery or just not good. It is a difficult task, without wheat or eggs, to make a bread pudding or cobbler texture. A few weeks ago, I used a combination of brown rice flour and tapioca flour and too much coconut oil. It was okay, but not much like the real thing. More like that rubbery consistency that happens when I am still trying to figure it out. I always try to get as close as possible to the real thing, so that Lauren can enjoy what the rest of the family does. This time, I found one of her yellow cake mixes in the pantry, so I thought that would taste good and be easy. Not 10 million ingredients or steps. If you are an allergy parent, you get that last statement. I will post the recipe I came up with below.
The next thing I did was made a mistake. I started frying the chops. I should have started the green beans first, as they take longer. Also, I have no pictures of the process of these because my nickname could be the messy cook. It looked like a bomb went off in my kitchen. If you follow some of the same people I do on instagram, pictures of my kitchen at the time would only traumatize you…and ain’t nobody got time for that! So!
I used grape seed oil to fry my pork chops in. I set my temperature on medium to medium-high heat. A little salt, pepper, and chili powder to season. I dredged through some brown rice flour and into the cast iron skillet they went. Two and a half minutes on each side and done. For Lauren’s mashed potatoes, I peel and cut up 4-5 russet potatoes and boil until tender with a fork, about 10 minutes. Drain and then place in our kitchen aid mixer. I whip the potatoes with the wire whisk attachment while adding rice milk. Salt and pepper to taste.
For the green beans, I basically used Ree Drummond’s, The Best Green Beans Ever recipe. I did change just a tad. I used 1 clove of garlic, instead of 2, just because I have become sensitive to too much garlic, lately. I don’t know why. My body has gone haywire, since I hit my 40’s. I used 1/4 cup red bell pepper, instead of the 1/2 cup that she uses. I also fried 2 slices of Applegate Farm’s bacon to saute’ the onion and garlic in, and crumbled the bacon on top just before serving.
To make the gravy, I just poured some water and rice milk, and a touch of chicken broth into the cast iron skillet and turned up the heat until it got bubbly. Then, I used arrowroot starch and brown rice flour to thicken. I salted and peppered to taste. I crumbled any bacon I had in it and a little of the sautéed onion from the green bean mixture. It turned out great. I wasn’t sure if it would taste good or not. As a southern girl raised on Mississippi cookin’ (my momma, meemaw, and grandma), we use just a pinch of this and a dash of that, so I can’t really say what the measurements were for the gravy. I just winged it. They usually put a pat of butter in things like gravy, but I can’t do that with Lauren, so that is why I used all the other things to give flavor to the gravy. It really did turn out nicely.
Funny thing. The guys, who do not have food allergies, loved the peach cobbler. Lauren has decided after 2 tries that she just doesn’t really like peaches. We topped her cobbler off with Rice Dream Frozen Dessert in Vanilla. She, at least, loved her ice-cream and all the rest. This meal was definitely a hit! Here’s hoping that all of your favorite yummy foods of summer are as delicious as we found this meal.
Lauren’s Easy Peach Cobbler
2 cups of peaches peeled, pitted, and sliced
1/4 c water
1 tbsp coconut oil
1 cup Cherrybrook Kitchen Gluten Free/Wheat Free Yellow Cake Mix (also peanut, nut, dairy, egg free)
3/4 full fat coconut milk (canned coconut milk)
- Preheat oven to 350 degrees.
- In a saucepan, add peaches and water. Bring to a boil. Then, reduce heat and simmer for 10 minutes.
- Place 1 tbsp of coconut oil in 8 x 8 baking dish. Set on top of stove so that oil will melt.
- In a separate bowl, combine 1 cup cake mix and coconut milk.
- Pour batter on top of the coconut oil, drain the peaches, and spoon them evenly over the batter. Sprinkle cinnamon over the top.
- Bake cobbler for 25 minutes or until done.
- Serve warm with your favorite non-dairy topping.
Ree Drummond’s, The Best Green Beans Ever and Pan Fried Pork Chops on foodnetwork.com is where you will find the other recipes.