Marinated Flank Steak for Fajitas

I chatted with my mother briefly the other day, and she told me she was asked what her motto was for the new year. Without any forethought, she said, "Embrace life." She didn't have time to think about it, it just slipped out. That's why I think it is such a good one.

I haven't come up with one yet. Maybe by the time I finish my post one will work it's way out.

I like the idea of a motto for the new year, versus a resolution. Something to live by, versus constantly trying to accomplish.

Whew. After the whirlwind of the holidays, hosting company, parties, presents, meals..all kicked off with a 5 day power outage, I am ready to get back into the routine of everyday life, as I am sure you are too.

It's been a month here at my household. Things have been busy, computers have been dying, camera's have lost their batteries, and just the pace of life has been crazy for us. I have a great recipe for when life gets like this, and one night during the business of it all, this meal was a comfort food for me.

I don't have any photos today, just a quick recipe that I like to go to when I really want some delicious steak fajitas. I do not have exact measurements, you have to taste and see with this marinade. Add other spices or delete as you see fit.

I love using the Food For Life Brown Rice Tortillas, but you could use corn ones, or even make a steak fajita salad using corn chips.

( I am thinking my motto for this year is: " Life is what happens, when your busy making other plans. " John Lennon "Beautiful Boy"

Do you have one? )

This is so good on the grill, but seeing how frigid it is outside, we aren't going anywhere near ours. Here is my indoor version.

Marinated Flank Steak for Fajitas

1 Flank Steak
juice of 3 limes (can use lemons, I prefer lime)
one crushed garlic clove
1/2 teaspoon (or so) cumin
1/2 teaspoon (or so) chili powder
dash salt
dash pepper

Mix marinade in zip lock bag. Put in steak and marinate overnight or up to 2 days.


Preheat oven to 425 degrees. Preheat cast iron (or other oven safe pan) on stove, medium high heat. Cut up peppers and onions for fajitas. When pan is heated, take flank steak and brown on one side 3 minutes, flip and brown other side 5 minutes. Flip steak again and put pan in oven and bake approximately 12 minutes, or until desired doneness. I like mine a nice pink in the middle.

While the steak is in the oven, heat up a skillet, add olive oil, then stir fry the peppers and onions.

Take steak out, slice on the diagonal and serve on tortillas, topped with the peppers and onions, & guacamole, cheese, and all the other fun stuff!

Cheers!!
Danielle

Brussels Sprouts with Maple Syrup Glaze

I love brussels sprouts. I crave them. I know, some people think that I am weird in that way. Judge after you make this recipe, and you will join me and start craving brussels sprouts too.

This is a great side dish for any meal, Thanksgiving, holiday, or weekday. ( I am making this as a side dish for our Thanksgiving meal.) If I am running to the grocery store, and the sprouts look good, I will pick them up and make these for my lunch. Don't cut out the garlic, it seems like it wouldn't go with this recipe, but it isn't as good without it. I just had them (again!) yesterday, and just typing and talking about them makes me want to have them today...

Update: There was a query about how to make a bunch of this for a holiday party without having to make several batches in a skillet. I experimented today, and the alternate cooking method is below.

Pan-Browned Brussels Sprouts with Maple Syrup and Walnuts

15 brussels spouts, washed and sliced in half
3 garlic cloves, sliced
2 tablespoons butter (to make dairy free, omit and use more olive oil)
2 tablespoons olive oil
4 tablespoons maple syrup
1 tablespoon butter (omit for dairy free)
walnuts, optional to taste (I use a small handful)
salt, optional, to taste

Warm olive and and 2 tablespoons butter in skillet over low heat. Add sliced garlic cloves. Stir the garlic and remove as they are turning light brown and reserve. Lay brussels sprouts in pan, cut sides down and cover. Cook approximately 15 minutes or until tender.

Mix maple syrup and tablespoon of butter, melt on stove or in microwave. Add walnuts. Add syrup mixture and garlic to brussels sprouts in the pan and toss to create a glaze, OR remove brussels sprouts, add the cooked garlic and maple syrup mixture and toss in bowl.

Alternate cooking method for larger batches, and making ahead:
Preheat oven to 425 degrees. As oven is warming up, put butter, olive oil and garlic slices (make sure to up the amount of each depending on how many brussels sprouts you are using), on a cookie sheet to melt the butter and to lightly cook the garlic. Remove the cookie sheet when the garlic just starts to turn golden brown. Put the brussels sprouts cut side down on pan on middle shelf. Cook approximately 10 minutes, checking to make sure the tops don't burn. Add the cooked garlic back in and stir. If making the night before, after you lightly rewarm, mix maple syrup and the additional butter, melted, pour over the sprouts. Add the walnuts right before serving.

Cheers!
Danielle

A Taste of Sunshine ~ Caesar Lemon Dressing

I love this dressing. A good friend gave me this recipe, and it tastes so fresh and clean. I love it on salads of any kind and any mix, or on roasted veggies (like roasted asparagus with grated Pecorin Romano cheese..YUM!)

This is where you would use your virgin olive oil, if you have some handy. If you don't, and can't afford it, use regular. My Mom did, (She is first generation Italian-American, and honestly, I don't remember a lot of virgin olive oil, it was a special thing; she used the big can, which I still buy, and can get a good price on when it's on sale.), and I did on this batch since I ran out. You still get a lovely flavor, and the health benefits of the olive oil.


Lemon Caesar Dressing

1 lemon, juice of
1 teaspoon lemon zest
2 cloves garlic minced
1 tablespoon white wine vinegar
2/3 cup olive oil
ground pepper, to taste
salt, to taste

Put all ingredients in a jar. (I use a cleaned jam jar.) Shake well. Pour over whatever suits your fancy: salad, roasted vegetables, avocado, fish, etc.


I was doing my weekly visit around my favorite blogs and found a couple of other recent posts on salad dressings. (if you did a salad dressing post, email me or comment and I will link to it when I get a chance. You know I am not blogging as much as I used to! ;)

Gluten Free Goddess has a post titled: Three Ways to Dress a Naked Salad.

Natalie of Gluten Free Mommy has a salad and salad dressing recipe in her post: Mixed Greens, Cilantro, and Purple Cabbage.

Check those out for more ideas.

Cheers!!

A winter version of a classic - BLT

Once I was found out I could never have gluten again, I thought I would never, ever have a fabulous sandwich again. No more paninis, or my mother's famous Italian subs. No more infamous "Famous Roast Beef" sandwiches in the little local restaurants that seem to dot the New England landscape.

But as well are all finding out; more and more food opportunities are out there. More small businesses are cropping up with quality products, making all the food we thought we had to say goodbye to, possible. It seems that there are going to be a lot more delicious sandwiches in my future.

Today, lunch by myself at home, no radio playing in the background, just quiet, sunshine on the snow and my little table I love to eat at, with the smell of a potentially fabulous sandwich in front of me, and the time to enjoy it.

My husband used to laugh at me, I used to tell him that really, really good food could tickle my shins and make my toes curl up. This sandwich did that to me. Maybe it is because I never thought I could have one again, maybe bacon just makes everything taste so darn good. Or maybe it was the new twist on the combo, the sweet snap and bite of the green apple against the smoky bacon and lettuce, a drip of mayo.

My word, I am running out to the store to get more bacon. Is there such thing as a bacon diet? ;)

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The bread I used here is from the company, Walk on Water. I LOVE the no wheat-faux wheat loaf. My sandwich was great because of this bread. I buy the loaf, cut the slices, and package them two slices together, and freeze. When I want a sandwich, or toast, I pull out the package, defrost, toast and I am ready to go.

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BLA (Bacon, Lettuce, and Apple) Winter Sandwich
(I called this a winter version, since tomatoes would be fabulous in the summer when fresh, not so good in the winter though. )

2 slices favorite gluten free bread
3 slices bacon (cooked or uncooked, whatever you have on hand)
lettuce
nice slice of green apple
mayo (make sure gluten free)

Toast your bread. (I love to pan fry mine with olive oil and sprinkle with sea salt.) Cook or reheat bacon. Put apple slice on heated pan for about 2 minutes each side, enough to take the chill off, but not so much to take the snap out. Spread slices with mayo, top each slice with some lettuce. Add bacon and apple. Sit and enjoy.

Cheers!!


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PS. There is some Big Idea vote going on over at Martha Stewart's blog. One of the ideas for a special edition magazine for people with food intolerances. Go on over and vote if you'd like to see Martha create a magazine for us and others with food intolerances. Don't let the pet lovers beat us out! :)

Amaretti Cookies - Gluten Free/Dairy Free

These cookies are so yummy. A crunchy outer layer and soft and chewy inside. This is an Italian cookie, I am not sure where they originated, somewhere on the Internet they said in Venice. These cookies can be used crumbled as a crust, in recipes where you would use cookies or graham crackers. Or as crumbs on top of trifles or pudding-type desserts. I have also seen recipes using these as the two ends of a sandwich cookie. Myself? I adore them as they are, and especially with a nice cup of cappuccino.

I found there was no need to blanch or sliver the almonds first, and shortening the cooking time got the texture where I thought it should be. Once I did that, I swear I can remember eating them at some distant relatives friend's house, pushing through the crowd of adults to the dessert table to grab a treat.

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Tip: Mixing everything in the food processor makes this so simple!
And, I used a cookie scoop for these for speed, but they look much prettier when you hand roll them!
I got the recipe I started from here at Allrecipes.com.

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Amaretti Cookies

3 cups whole almonds (I buy mine in bulk from Sam's Club)
1 cup white sugar
3 egg whites
1 teaspoon almond extract

optional: you could add a liqueur of choice instead of the almond extract. Actually that is what a lot of homemakers did when they could not afford vanilla. This is a good thing to remember if you run out!
need: food processor or some way to grind the almonds, or use almond meal

Process almonds until they are finely ground. Add sugar to processor and hit the button until they are combined. Add egg whites and extract. Mix until well combined.

Preheat oven to 300 degrees. Line cookie sheet with parchment paper, silpat mat, or like my old aunties used to do, a cut up paper bag (Honestly, I never tried that one.). Scoop almost a tablespoon amount for each cookie, rolling with hands if you want them "prettier". (My children do that work for me!) Cook for about 15 to 20 minutes, the bottoms should be a light golden brown. If you like very crispy cookies cook about 5 minutes longer.

Store in an airtight container.

Make a cup of coffee/tea, and enjoy.


Cheers!!!

Sweet and Spicy Popcorn

Just like so many other gluten free individuals, I am going dairy free, and meat free (*gasp* for those of you who know me; but don't worry, I don't think it's a permanent change) for a bit to balance out my lovely digestive system, actually I want to see if it's part of my one issue that has not cleared up yet. Even though all of us gluten-intolerant people could hold our own in the nursing home discussion of exit strategies; I will not share mine here. ;)

I wanted a popcorn snack, but I am a die hard butter and salt girl, but my resolution to stay dairy free is a firm one, so I put this together.

I ate this and immediately I wanted to make another batch. If I do go back to dairy, I will be hard pressed to decide which way I want my popcorn!! Experiment and see what you come up with...

Sweet and Spicy Popcorn

(I pop my popcorn the Alton Brown way: paper bag, 1/3 cup corn, fold down edge, put in 2 staples, pop as long as your microwave needs. Mine is 2 minutes and 30 seconds.)


Sprinkle olive oil, granulated garlic, sugar, kosher salt, and cayenne pepper (I think a smoky chipotle powder would be to-die-for, but I didn't have any.) over popped popcorn.

Mix together.

Eat. And you won't miss the butter.

Cheers!!

Vegetarian Chili - Dairy, Meat, & Gluten Free

I used to make a vegetarian chili quite often before I went gluten free, and used bulgar wheat in it. I just forgot about it until today, and then thought, "Duh! I can use quinoa!" And it came out perfectly,and maybe even better.

A half an hour later, my family was sitting down and eating. The children had been called in from outside, their cheeks rosy from the cold, and chatting all about the new snow fort they had created outside. My daughter, who usually shies away from the soup/stew/chili kind of food polished off her warm steaming bowl in record time. One thing she loved was being able to put toppings on...cheese, pico de gallo, avocado, green onion, sour cream...whatever you have on hand. This meal will definitely be repeated!



Vegetarian Chili - Dairy, Meat, & Gluten Free

1 can black beans, liquid as well
1 can red kidney beans, liquid as well
2 14.5 oz cans diced fire roasted tomatoes
1 medium diced onion
3 carrots, chopped
1 pepper, chopped
1/2 cup quinoa
olive oil
to taste - cumin, chili powder (I like ancho), salt, pepper, oregano

Put sauce pan over medium heat. Add a drizzle of olive oil. Put carrots and onions in pan for about 5 minutes and stir occasionally. Add quinoa, stir. Sprinkle on spices to taste, stir and cook a few minutes more. Add 2 cans of tomatoes, and add 2 more cans water or broth. Cover and simmer for 15 minutes. Add the two cans of beans with the liquid, and chopped pepper. Cook until everything is hot. Serve with whatever toppings you like. We did pico de gallo, guacamole, and green onion.

Cheers!!

Simple White Sauce (real name: Alio e Olio) with shrimp, scallop and broccoli

I guess I should explain. This is not the heavy, creamy starchy white sauce that people think of when they eat Italian. This is a light, refreshing, yummy, easy (and healthier) one,called Alio e Olio. (We pronounce it more like A-YA E O-YO. Again, kind of a muddled Italian, passed down from generation to generation.) My Mom never made that other kind. This is the one my whole extended family eats.

This is best in the summer with all the fresh vegetables available. I remember eating this on my parent's deck with broccoli from the farm stand down the road. Laughing in the sunshine, and my mother was in the kitchen for as long as it took for the pasta to cook. And it is delicious..don't forget to put red pepper flakes and grated cheese on the table.

It's funny, a bunch of the food I make automatically , no recipe on hand, always feels like cheating to blog about. I just go on and make it. This is one of those meals. You can do it with just veggies, or add butter, and just fool around with it and make it your own. This is a very flexible base to start from. My 'recipe' is the best I can do out of my head, so here it goes.
Oh yeah, one important thing I wrote before, use the water the pasta has cooked in, it adds a depth to the sauce that mere water cannot do.

Simple White Sauce
(this is for about a 1/2 pound pasta)

2/3 cup olive oil (not virgin, regular. Virgin olive oil is for recipes that aren't cooked.)
2 cloves garlic, minced (or through a press)
1/2 cup cooking water
salt, pepper, basil
(in this recipe I added about a 1/4 cup white wine)

Cook pasta. Fry garlic in oil, don't let it brown, start over if you do. Add wine if using. Cook for a couple of minutes. Add salt, pepper, and basil. Add cooking water when finished.

For the above recipe in the photo, I did this sauce, but before frying the garlic I added the scallop and shrimp to cook, then followed the recipe from there. I steamed some broccoli on the side. I used rosemary instead of basil, since I still had some fresh in my garden under the snow. To please my daughter, at the end I added a bit of butter over the pasta.

Have fun with it!

Cheers!!

Cheater Sweet and Sour Chicken

Every time I walk into Walmart, it smells like sweet n sour chicken. It drives me crazy. I never really liked it, but I miss it. Crazy. I think I miss ordering out Chinese food, and the extra fat.

So, I came home and whipped up my own version. I made the sweet and sour from scratch, and it's very easy. Also, using the Bell and Evans gluten free tenders, makes it even better, as far as ease goes!!

Also, just a shortcut I use in my kitchen in the winter months, I buy mostly frozen veggies. They have the same nutritional content, are generally cheaper than fresh, and as added benefit, already chopped up. I am all for fresh vegetables, but here in New England, the snow is covering the ground, the vegetables we are getting aren't going to be all that fresh, or all that local.

Here is the original sweet and sour sauce recipe, the only thing I changed was a technique...sifting the cornstarch first so you don't have any lumps.

I am also planning on making this for New Year's Eve. We used to always order out Chinese food, this year I will make my own and have a few dishes to choose from. Yum!


Sweet and Sour Chicken - Cheater Version

Bake the chicken, cook up some veggies (I did broccoli and peppers.), combine and mix with the sauce. Serve over cooked rice and sprinkle with green onions if desired.)

Sweet and Sour Sauce

1/2 cup brown sugar
1/2 cup cider vinegar
4 tablespoons ketchup
3/4 cup pineapple juice
2 teaspoons cornstarch

Warm everything in a saucepan except cornstarch to just below a simmer without letting it boil and stir in the sifted cornstarch to thicken. Sift the cornstarch to eliminate any lumps. You can add whatever else you might like to add, onions or peppers, some pineapple.

Cheers!

Date Bars

DATE BARS!!! I wanted to scream, giddy as a little kid about to get a favorite treat. Warm from the oven the sweet, sweet taste. Date bars. Yum. The filling tickling my teeth with the sweetness of it all. Happy, happy sigh.

I never thought I would eat them again. The day I got my certified gluten free oats, I had to try to convert my Mom's recipe. I have always loved date bars (the whole tickling of the teeth thing), even though my Mom thinks I never liked them. And, I always have to remind her that I LOVE them. And, I bet you will too.


Date Bars

Crust:

1/2 cup sweet sorghum flour
3/4 cup brown rice flour
1/2 cup teff flour
1 cup oatmeal
1 teaspoon baking soda
1 cup brown sugar
1 1/2 cup shortening or butter


Filling:

12 oz. pitted dates
3/4 cup sugar
3/4 cup water

(Note: If you have the 10 oz. package of baking dates, use 1/2 cup sugar & then same amount of water)

Boil pitted dates, water and sugar for 5 minutes, stirring constantly. Crush dates while stirring. Put aside.

Preheat oven to 400 degrees.

Sift (or whisk in bowl) flours and soda together. Stir in brown sugar and oatmeal. Cut shortening into the flour until it is all together in a crumble consistency. Add more shortening if too dry.

Spread half of flour mixture in bottom of greased 9 X 13 pan. Press down lightly. Cover with date mixture. Sprinkle remainder on top. Bake at 400 degrees for 25 minutes or until slightly brown.

Cut before completely cool.

Cheers!

Roast Beef with Mustard Paste & Onions

There is nothing like walking in the door on a cool, crisp fall day and smelling supper in the oven. When this roast is in the oven, the kitchen smells warm and cozy, and delicious. Everyone that steps in the door asks what I am cooking. I put the roast on top of sliced onion instead of a rack. The onions taste delicious, and definitely add to that warm, yummy smell.

I got the original recipe from the, Joy of Cooking..whatever issue was published for 1999. I love that book, it is incredibly handy to have in the kitchen, gluten free or not. My mother-in-law gave me the book when I got engaged to her son, and I use it all the time.

I made this quite often when we were first married; it is a great dish for company. The mustard paste really dresses it up.

Roast Beef with Mustard Paste & Onions


rib eye roast (or other roast cut you prefer)
1 large onion sliced in thick rings, do not take rings apart, keep in circles

Paste
mustard, preferably Dijon, but any dark variety will work
wine
ginger
granulated garlic or minced garlic, optional
olive oil
thyme, or other herb

Preheat oven to 425 degrees. Place onion in bottom of roasting pan. put roast on top of onions.

Mix paste ingredients in a bowl, getting to a balance of flavor that you like, and to a liquid paste-like consistency. Spread all over the surface of the roast. Place in oven.

Cook for 20 minutes plus 20 minutes per pound. Check roast occasionally. For rare, cook until thermometer in thickest part reads 110 to 120, medium rare 120 to 125, medium 130 to 135. Take roast out when at your desired doneness, put in platter and tent with foil for about 10 minutes. Cut and serve.

A good side: Red wine

Cheers!

Coconut Chicken Tenders

I got this idea from www.celiac.com user fiddlefaddle.

Basically, you crush the gluten free chip of choice (tortilla chip, potato, or even cereals). Crush them in a blender, food processor, or in a bag with a rolling pin or empty wine bottle (that's what I did). Then, do the 'parm' thing, dip chicken (this will also work with fish) in cornstarch, then beaten egg, and then in the crushed chips. Bake or fry as you like.

This one is a little different since I used shredded coconut, and used coconut oil (I use this kind of coconut oil) to cook these in. They were great, and easy, next time I will use more shredded coconut, and the recipe below compensates for that. Also, I do not give exact amounts, since it will vary on how much chicken you are cooking.

And, coconut oil's cooking temperature is 350, that's why the chicken is mostly cooked at 350. I turn it up at the end to get the chicken a little brown. (If you want to learn more about coconut oil, try this site....Coconut Oil Research. I was referred to using coconut oil by my naturopathic doctor, and this site is one I just googled for you.)

Coconut Chicken Tenders

chicken tenders
crushed chips, I used tortilla here
unsweetened shredded coconut
cornstarch
beaten egg

Preheat oven to 350. Mix crushed chips with shredded coconut, making it about a 1 part coconut to 2 parts chips ratio.If you want less coconut, do 1 part coconut to 3 parts chips, which is what I did here.

Place about 2 heaping tablespoons of the coconut oil in the pan you are using to bake the chicken. Put in oven, so oil will melt, and make sure there is enough oil to lightly coat the bottom of the pan when melted.

Roll the tenders in the cornstarch, dip in the beaten egg, then roll in the chip mixture. Put aside.

Take the hot pan out of the oven and put the chicken tenders in. Bake in oven about 30 minutes, then up the oven to 375, cooking 10-15 minutes more, or until chicken is cooked through.

Serve with a dipping sauce of choice. Here I made up my own - Spicy Marmalade Dipping Sauce.

Roasted Cauliflower with Indian BBQ Sauce

I made this for lunch yesterday. You should make it too. It was delicious. It would also be a great side dish. It's not my recipe, so click below to get there!

Roasted Cauliflower with Indian BBQ Sauce

Cheers!!

Brown Rice and Veggies with Coconut Oil

The cleanse I am on has very specific ingredient limitations. Thank goodness it's only for a few days. So, I have combinations I normally wouldn't use. This is one of those recipes, a very healthy and yummy stir fry version. If you notice, there's no char that you get with a traditional stir fry. While cleansing, you don't cook on high heat; I guess it adds carcinogens to your diet. I am not saying that stir frying is bad, I do it quite often, as well as grilling, but I guess a vacation from anything doesn't hurt. And, these are the rules I was given, so I follow.

Since this is a simmer dish you can be doing other things while you are cooking it. You don't need constant vigil like regular stir fry. I also do many different versions, based on what vegetables I have on hand.

Brown Rice and Veggies with Coconut Oil

onion, chopped
red and green peppers, each chopped
1 carrot sliced
minced ginger
1 teaspoon white miso
2 tablespoons coconut oil
dash curry (optional)
sliced fresh mint and basil (Thai if you have it)

Melt coconut oil over low heat. Add onion, keeping it on low. Simmer a few minutes. Add ginger and carrot. Simmer a few more minutes, longer if you like soft carrots. Add peppers stirring occasionally. Cook until veggies are at a consistency you prefer. Add rice, miso, and curry. Stir until all is warmed through. Add mint and basil, and eat.

Cheers!

Guacamole in Red Pepper = LUNCH

This is a great easy lunch, and a good one to pack as well. Very easy. I modified the guacamole to fit in with my cleanse, but go ahead and add more spices and veggies (like tomato, jalapeno, chili powder, cumin, etc.) in there. I eat this everyday on the cleanse, and on a day I need more calories. One avocado has about 279 calories, and tons of good fats.

Guacamole in Red Pepper

1 ripe avocado
1 red pepper, cut in half
4 cloves garlic
juice of 1 lime or lemon, or to taste
fresh cilantro or parsley chopped

Cut avocado in half the long way. Take the seed out and scoop out insides. Add minced or pressed garlic and the citrus juice. Mash with fork. Add chopped cilantro. Mix. Put inside pepper and eat.

Cheers!

Coconut Rice with Mango - A recipe for Karina

I decided to do the recipe challenge that Gluten Free By the Bay put out. If you have ever been to a Thai restaurant and gotten the Sticky Rice with Mango..you will know the taste I am shooting for. But, I wanted to make it with stuff that could be easily obtained at the local grocery store, and with more healthful rice than white. I did not use sweetener in my batch, since I did not know if the lovely Karina could have any..but I would add a little of whatever sweetener you can use..not much though..I had it without any, and really did not miss it.

If you would like to see an "official" recipe, try Mango Sticky Rice. I would do it my way, then make the sauce recipe from this link..it would be much creamier. I just didn't have the time last night. This also makes a great breakfast. Have fun!


Coconut Rice with Mango

1 cup rice (I used brown jasmine)
1 can light coconut milk
toasted coconut (I used unsweetened and toasted it myself)
1 ripe mango
sweetener of some sort if using...sugar, maple syrup, honey, stevia..etc.
cinnamon
vanilla

Using your rice cooker or whatever way you cook your rice...cook your rice in the coconut milk adding water to get the right amount of liquid. Add a shake or two of cinnamon,sweetener if using, and a teaspoon or so of vanilla. Cook rice. When done, slice up mango. Top rice with mango, sprinkle with coconut and enjoy.

(The recipe for the sauce is as follows - warm coconut milk together with a pinch of salt, sugar, and vanilla on medium heat. Stir until sugar is dissolved (5 minutes). Add cornstarch or arrowroot powder (dissolved in water) to the sauce and stir. As it thickens, turn down heat to low. Remove from heat. Spoon over rice.)

Sesame Crusted Pork Tenderloin

This sounds so hard, but it's not, it was very easy. Pork tenderloin is a fabulous tasting meat, lean and cooks in a bout a half an hour. I had a limited amount of time to cook, and this is what I made. I didn't give it a chance to marinate, next time I would do that..this time I just rolled it in the liquid, then in the sesame seeds.

I also do not have proportions right now, I just threw things in and tasted it until I liked it.


Sesame Crusted pork Tenderloin
soy sauce
mustard
brown sugar
toasted sesame oil
minced ginger and garlic
honey
blackened sesame seeds or regular

Preheat oven to 500 degrees.

Mix all the ingredients, except sesame seeds, to taste. Marinate pork for an hour, I would say no longer than 4 or 5, if you have the time, otherwise roll in liquid to coat. Pour sesame seeds on dish and roll the tenderloin in the seeds.

Put in oven and roast for about 25 minutes...internal temperature should read 150 to 155 degrees. Let meat sit about 10 minutes, then serve.

Navy Boy (my husband) said that this was the best pork he ever ate. I hope you enjoy it too!

Spring.

Spring.

It's here, and I have been loving (almost every) minute if it. I have been feeling so good, and I have been doing so much. As a matter of fact, some days I am doing TOO much. And, then I pay for it for a couple of days, then I am right back out there, gardening, going for walks with my husband, and being happy.

That's why my posts have come to a screeching halt.

I am eight months gluten free, and for the most part it is great. I am used to thinking about what I eat and I am now safe at home. But I do miss the freedom of eating out, at friend's houses, and I miss bread, real crusty bread.

Yesterday, my husband and I walked to downtown from our home, a nice walk, about 3 miles. It was a gorgeous spring day. One of the magical ones. We stopped at a little cafe downtown to get a cappuccino and walk a bit more before returning home.

As we were waiting, suddenly I felt dizzy, and overwhelmed. I glanced at the menu on the wall....panini sandwiches, salads with crusty bread, and the peasant lunch..soup, salad and crusty bread. How delicious it all sounded!!! I was dizzy with desire...and yes...sad. I looked at the menu with my husband, and whispered wistfully, " Sometimes I can't believe I can never eat this again...I miss it..."

Now I must tell you, I have never cheated, nor will I. I don't get tempted per se, but I WANT, knowing I can never have.

There is not sad ending to this little story, we left the shop, and went down to our town's cheese shop. We sampled cheeses and bought some for that night. Nothing like cheese, really good cheese, to cheer a girl up.

Why did I share this? I am not quite sure. Maybe other people feel this way too, and it's always nice to know you aren't alone. Maybe to explain why I have not been here. And maybe, to show people who are just starting out, who think they will never feel any better, that they will. It will be great.

I didn't think it would ever come when I read about other people. And it did. You just wait.

And here is one of my favorite quickie products....my children adore this rice. They dance when I serve it. Check the label..always. The Garlic Basil is a little spicy. My young children prefer, and love, the Coconut Ginger.

A Taste of Thai Rice...YUM!

Super Fast Fried Rice

I have not been feeling at my best lately, I actually think I am in a great healing phase; I have been gluten free for almost 8 months. So, I am eating things that are easy to digest for a bit, and no meat. ( A huge sacrifice on my part, but it's only for a couple of weeks. ;) And when I have been feeling well, we have been gardening like crazy..my herb garden is almost all planted, so fresh herbs are coming my way.

So, another night I just want something fast and tasty, and I don't want to cook. Surprise. :grin:

Just another reminder: make sure your soy sauce is gluten free. I use San J, but I believe that LaChoy is gluten free as well.

So, here is a way to turn this:
Into this:

Stir Fried Rice and Veggies

minced garlic
minced ginger
soy sauce
sherry (optional)
sesame seed oil
whatever vegetables you have on hand - chopped somewhat small, they will cook faster that way.
(I used carrot, red pepper, onion, sugar snap peas, green onion)

Cook rice. Prepare veggies. Heat oil in wok or skillet. Add ginger and garlic. Cook about 30 seconds, add vegetable that takes longest to cook, cook a couple of minutes, then add the next, and so forth. Add cooked rice. Add soy sauce, sherry, sesame oil and mix.

Eat.

:)

Mom G.F.'s Cheater Pavlova

I know this isn't the greatest picture, This was my second helping, and I snapped it quickly before I was going to eat it.

This was my mother-in-law's invention. Simple, yummy, low fat, and nothing really to do. This is a bit crunchy to eat, I would save this for a family night, and we felt forks for eating worked a little better than spoons.

So, thank you so much, Mom G.F.!!

Mom G.F.'s Cheater Pavlova

a package of meringues
1 tub frozen sliced strawberries with sugar
a few fresh, sliced strawberries to mix in (optional)

Take tub out of freezer, morning of or night before and put in fridge. At dessert, put meringue cookies in dish, top with strawberry mixture. Eat and enjoy.