The Food Philosopher: Gluten-Free Recipes, Health and Nutrition, Diet and Weight Loss


The Food Philosopher



Slow Cooking

beckon fetchingly, but before we completely turn ourselves over to warm weather cooking, we need to squeeze in a few more slow–cooked meals. Our Slow Braised Pulled Pork is just what we’re looking for. Melt–in–your–mouth tender, delicately spiced, it is one of those dishes our families eagerly anticipate. We combine it with a few other favorites here in our menu: a moist, creamy corn pudding; crisp, roasted okra; and a tangy, Key Lime Tart for dessert. Toss up a simple Caesar salad, put on a few cold beers, and you’ve got yourself a meal that will bring smiles to everyone at the table.

Caesar Salad

Slowly Braised Pulled Pork

Roasted Okra

Creamy Corn Pudding

Gluten–Free Key Lime Tart



The Slowly Braised Pulled Pork should be started early on the day you plan to serve it, or better yet, the day before. But no matter when you cook it, be prepared for the delicious aromas—members of your household will slyly circle the kitchen and make mad, kamikaze–like dives for the roast on the carving board. In our homes, boys, girls, and grown men all sacrificed personal safety in repeated attempts to taste this succulent, flavorful pork roast while it was being cut up by a knife–wielding cook. Moreover, our slowly braised fresh pork shoulder rump roast provides a variety of delicious meal options. It can be served with our savory red bean sauce (below), as a pulled pork sandwich with barbecue sauce, or rolled in a corn tortilla. No matter how you serve it, you’ll have a meal so tasty, your family members will regroup to plan their next raid on the leftovers.

Creamy Corn Pudding is a cross between a corn bread and a pudding. It will hold its own in a supporting role to our pulled pork, or you can serve it with your favorite barbecued meat. It can also co–star with a spinach salad for a light vegetarian meal. We use frozen, sweet baby corn kernels to insure consistency in both taste and texture. Frozen corn kernels are also easier to use than cutting the corn off the cob, so prep time is a quick ten minutes. And if there are any young aspiring chefs in the house, this corn pudding recipe is a great way to get their hands dirty because it is simple to prepare and serve. For extra flavor, add a ¼ cup of diced green chilies.

Roasting is one of our favorite ways to cook vegetables and a great way to prepare okra. This unique vegetable is rich in potassium, calcium, and Vitamins A and B. Roasting whole okra results in a crisp, sweet, slime–free product that even children love when it is sprinkled with coarse salt. But asparagus and zucchini can be substituted for okra in the recipe below.

Our luscious Key lime tart is a perfect way to end this meal; a crunchy, cookie–like crust is filled with a “just right” custard filling that’s not too sweet or too rich. You can make it with or without the whipped cream topping, or serve the topping on the side and let everyone decide for themselves just how much they want. It’s delicious and guaranteed to bring big smiles.

Featured Menu Archive


Serves 8

1 pork shoulder rump roast, 5½ pounds
1 tablespoon Canola oil
2 cups low sodium beef broth
1 tablespoon tomato paste
1 tablespoon fresh minced garlic
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon dried thyme
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

  1. Preheat oven to 325°F.
  2. Heat oil in a 5 quart Dutch oven or other large, covered, oven–proof pot over very high heat; brown meat on all sides.
  3. Pour in broth and all remaining ingredients; stir to combine.
  4. Cover pot and place in oven. Baste and turn meat every 45 minutes. Cook 3–4 hours until fork tender and falling apart and gravy is reduced. If pot has a tight seal and gravy isn’t reducing, remove lid for last hour and half.
  5. Allow meat to cool in pot uncovered. Remove meat and cut into chunks. Return meat to pot in order to reheat. Or store in tightly sealed container in the refrigerator. Rewarm in preheated 350°F oven.
  6. Serve with Red Bean Sauce below, or with a favorite barbecue sauce.


1 (15.5–ounces) can red kidney beans, drained and rinsed*
1 cup low–sodium chicken broth
2 teaspoons Canola oil
½ cup chopped onion
¼ cup finely chopped carrot
1 dried ancho chili pepper
2 teaspoons minced garlic
2 teaspoons ground cumin
½ teaspoon salt
½ teaspoon coarsely ground pepper

  1. Heat oil in heavy, medium saucepan over medium heat. Add dried chili pepper and cook for 1 minute to soften. Add onion, carrot, and garlic and cook until onions are tender, about 5 minutes. Add beans, chicken broth, cumin, salt, and pepper. Cover and simmer for 20 minutes. Remove and discard ancho chili pepper.
  2. Remove bean mixture from heat and purée in a blender. Reheat in a small saucepan or microwave as necessary; add salt and pepper to taste. Serve with pork roast above. (Can be made up to 2 days in advance. Cover and refrigerate until ready to use. May need to be thinned with additional broth).

*We recommend Goya® Red Kidney Beans

© 2002 by Claudia Pillow and Annalise Roberts


Serves 4–6

1 pound fresh small whole okra (less than 3” in length)
1 tablespoon olive oil
½ teaspoon coarse sea salt
½ teaspoon freshly ground black pepper

  1. Preheat oven to 425°F. Line large baking sheet with foil and spray with olive oil.
  2. In mixing bowl, toss okra or zucchini with olive oil, salt, and pepper.
  3. Roast for 10 minutes or until brown and tender. Turn okra once, after 5 minutes, while roasting.
  4. Transfer to serving platter and serve warm or at room temperature.

© 2002 by Claudia Pillow and Annalise Roberts



Serves 6–8

2 tablespoons unsalted butter, melted
½ cup white or yellow cornmeal
1 tablespoon sugar
1 teaspoon baking soda
½ teaspoon sea salt
½ teaspoon dried thyme
1½ cups buttermilk*
½ heavy cream
4 large eggs
3 cups defrosted, frozen white or yellow sweet baby corn kernels
1 tablespoon fresh dill, chopped (optional)

  1. Preheat the oven to 350°F. Spray a 7–by–11 inch baking dish with cooking spray.
  2. Whisk together cornmeal, sugar, baking soda, salt, and thyme in a large bowl.
  3. Pulse buttermilk, cream, eggs, and melted butter in a blender or food processor until smooth. Add corn and dill; pulse a few more times (the mixture should be lumpy with visible kernels).
  4. Whisk buttermilk mixture into cornmeal mixture. Pour into prepared baking dish and bake 30–35 minutes, until edges are golden brown and center remains lightly jiggly. Transfer to a rack to cool. Serve warm or at room temperature.
* You can use powdered buttermilk.

© 2005 by Claudia Pillow and Annalise Roberts


Food Philosopher’s® Gluten–Free


When using a 9–inch tart pan, double the filling. You may have slightly more than you need, but it makes a nice, thick tart.

Serves 8

Tart Crust

1 cup brown rice flour mix*
1 teaspoon xanthan gum
5 tablespoons butter
¼ cup granulated sugar
Cooking spray


½ cup Nellie & Joe’s Key West Lime Juice
(or other brand of Key Lime Juice if this is not available.
Regular lime juice is not the same)

3 egg yolks
14–oz.can sweetened, condensed milk

Topping (optional)

1 cup heavy cream
3 tablespoons confectioners’ sugar
2 teaspoons pure vanilla extract

  1. Preheat oven to 350°F. Lightly coat an 8 or 9 inch tart pan with removable bottom with cooking spray. (8–inch will yield a slightly thicker crust).
  2. Combine flour, xanthan gum, butter, and sugar in bowl of electric mixer (or food processor). Mix (or pulse) on low speed until crumbly. Press into bottom and up sides of tart pan about ¾ inch.
  3. Bake in center of oven about 22 minutes for 8 inch or about 20 minutes for 9-inch shell. Shell should be very light golden color. Cool on rack in pan.
  4. Combine lime juice and egg yolks in small saucepan. Cook over medium–low heat until thickened and liquid thickly coats back of wooden spoon. Stir constantly. Liquid should simmer but not boil. This should take about 5–6 minutes. Remove from heat and stir in sweetened, condensed milk. Pour filling into small bowl and press plastic wrap directly onto surface to prevent hardening. Refrigerate until cool. Pour into prebaked tart shell.
  5. Whip heavy cream, confectioners’ sugar, and vanilla until stiff. Use pastry bag to pipe sweetened,heavy cream on top of cooled filling. Refrigerate until well–chilled.

*See ”Gluten–Free Flour Mixes“ in our Recipe Archive

© 2005 by Claudia Pillow and Annalise Roberts