Halloween can end up being a lot of work, am I right?  Costumes to put together, flashlights to find, decorations to put up, candy to purchase.  And dinner to make on top of all of that?

Here is a simple make-ahead solution so that you can enjoy your little devils a bit more!

Pulled Pork with Apples

In the summer I make this recipe with nectarines or  peaches, as seen in the image here.  For Fall, adding apples is just as scrumptious!

Here is the recipe:

Ingredients:
1– 2 1/2 – 3 lb. pork loin roast or pork shoulder roast
2 cups Pomegranate-Chipotle BBQ Sauce or store bought gluten-free BBQ sauce (try Annie’s gluten-free version)
2 Fuji apples, peeled, pit removed, roughly chopped
4  oz. can green chilies, chopped

Instructions:
Place pork shoulder in roasting pan with lid, I love my Le Creuset.  Pour BBQ sauce over top.  Spread apple chunks over pork.  Add chopped green chilies.

Place in center of oven at 325˚ for 60 minutes.  Remove roast from over and turn over, ladle juices on top of meat.  Return to oven for 40 minutes.  Or, place in crock pot on low setting for 4 hours.

Remove roast from oven.  With two forks, pull pork apart and stir pot to combine juices with sauce and meat.  If desired, stir in 2 more tablespoons BBQ sauce before serving.

Related articles

• Peach-Green Chile Pulled Pork (thepurepantry.com)

Eight Nights of Hanukkah | Gluten-free Latkes — Potato Pancakes

Here is my gluten-free recipe for Latkes, or Potato Pancakes.  They are so delicious — be prepared to serve seconds!

http://thepurepantry.com/recipes/side-dishes/gluten-free-potato-latkes-potato-pancakes/

Bourbon Spiked Gravy

Gluten-free/Dairy-free options

This is an old family favorite and we can’t eat our turkey without it!

Makes 2 cups

Ingredients:

2 tablespoons butter or coconut oil

2 tablespoons All Purpose Baking mix from The Pure Pantry or 2 tablespoons arrowroot

½ cup turkey pan juices, defatted and strained (if not available use 1 tablespoon gluten-free chicken bouillon in ½ cup hot water)

1 cup white wine

¼ cup water

¼ cup bourbon

2 cups chicken or turkey stock

1 tablespoon finely chopped fresh sage

1 teaspoon sea salt

1 teaspoon freshly ground pepper 

1. In a 2 quart saucepan over medium heat, melt the butter or coconut oil, add the flour and whisk continuously for two minutes.  Add the turkey pan juices, wine, water, bourbon and stock.  Stir to combine.
2. Bring to boil for about 5 minutes until reduced to 2 cups.
3. Add sage, salt and pepper.  Can be made up to 3 hours in advance. Reheat when ready to serve. 

Ingredients:
1– 2 1/2 – 3 lb. pork loin roast or pork shoulder roast
2 cups Pomegranate-Chipotle BBQ Sauce or store bought gluten-free BBQ sauce
1 nectarine, pit removed, roughly chopped
4  oz. can green chilies, chopped

Instructions:
Place pork shoulder in roasting pan (with lid).  Pour BBQ sauce over top.  Spread nectarine chunks over pork.  Add chopped green chilies.

Place in center of oven at 325˚ for 60 minutes.   Remove roast from over and turn over, ladle juices on top of meat.  Return to oven for 40 minutes.

Remove roast from oven.  With two forks, pull pork apart and stir pot to combine juices with sauce and meat.  If desired, stir in 2 more tablespoons BBQ sauce before serving.

I love risotto.  I love lentils and I love porcini mushrooms.  They all came together last night in our dinner, and everyone, including the anti-mushroom crew, loved it.  You may wonder how I got children to eat Lentil-Porcini Risotto?  Well, first, I never used the word mushroom.  I just said “porcini” and they thought I was saying something very sophisticated and Italian and so it must be good.  Yes, I have raised them to appreciate all things Italian….but I knew mushrooms would be hard to sell in this traditional Italian dish.  So, here it is and just keep in mind, if you have children, chop the porcinis finely and they blend right in. 

Lentil-Porcini Risotto: gluten-free, dairy-free optional

 Ingredients
1 cup French Puy lentils
.5 ounces (14 g)  dried porcini mushrooms
3 cups gluten-free vegetable stock
1 tablespoon olive oil
½ yellow onion, finely chopped
2 cloves garlic, finely chopped
1 cup Arborio rice
¼ cup dry red wine
½ teaspoon sea salt
2 tablespoons fresh Italian parsley, chopped
¼ cup grated Parmesan, optional

Place lentils in small pot with water to cover.  Boil for 10-15 minutes, until tender.  In another small pan, heat vegetable stock.  Place dried porcini mushrooms in a heatproof small bowl.  Pour ½ cup boiling water over them and let them stand for about 10 minutes. 

In a large, heavy saucepan, heat olive oil and add chopped onion and garlic.  Sauté until soft, about 6 minutes.  Add rice and stir over low heat until all rice grains have been coated with oil.  Add one cup hot vegetable stock, folding gently so grains will not break. Simmer for about 6 minutes. 

Drain cooked lentils.  Add lentils to rice mixture.  Pour liquid from mushrooms into rice over a small sieve.  Place softened porcinis on cutting board and finely chop.  Place in bowl and set aside. 

Continue adding stock to rice, one cup at a time, and gently stirring it into the rice as it cooks over low heat, until all liquid is absorbed.  Add wine, chopped porcini mushrooms and salt.  Gently stir until liquid is absorbed.  Fold in grated Parmesan cheese, if desired.