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

Pork Loin ~ stuffed with feta, spinach and olive tapenade

I had this beautiful pork loin in the freezer that I had gotten on special, and needed to use it. I pulled it out of the freezer the night before I was going to cook it, and I planned to figure out what to do with it the next day.

This recipe was inspired by what I had on hand, and I have to tell you it was delicious. Next time I may throw in a few sun~dried tomatoes and maybe pine nuts. Also, this technique with veggies and a pesto I believe would be wonderful as well.

Since it was a weeknight meal, I did not make any sauce to go over it, but it would be great to do that for a company dinner. What sauce, I do not know, but if you come up with one, let me know!


Pork Loin ~ stuffed with feta, spinach and olive tapenade

1 boneless center cut pork loin roast (around 3 lbs)
1 cup olive tapenade (I used store-bought)
handful baby spinach, washed, dried, and chopped in slivers
1/2 cup (or to taste) feta cheese
garlic, optional
Something to hold the roast shut ~ skewers, twine, toothpicks

Preheat oven to 450 degrees with rack in the middle position. take pork loin and slice from one side to almost the other, opening like a book. Mix olive tapenade, feta, and spinach slivers (some garlic here if you like) in a bowl. Spread mixture on the pork, and close. You can use twine to tie it shut, all I had on hand were some bamboo skewers, so I 'sewed' the pork shut with those. ( Tip: If you think of it, soak the skewers in water first. I did not, and they were scorched on the tips, but it did not affect the roast at all.)

I brushed the top of the roast with Greek salad dressing (not creamy!), but you can just put salt and pepper, or olive oil, or any seasonings you like.

Place in oven for 10 minutes. Without opening the door, lower the temperature to 250 degrees. Roast another hour; then check to see if it's done. A meat thermometer should read 150 to 155 degrees. Check every 10 to 15 minutes until you get that reading.

Take out of oven, tent with foil, and let sit for 10 minutes. Cut and serve.

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! :)

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!

Greek Meatloaf - made with lamb

I have never made a meatloaf before. Never. When I saw Gluten Free Goddess's, I thought I would have to make one. So I did. I had some ground lamb I got on sale in my freezer (I was planning on making lamb burgers with it.), so this is what I came up with. I will do it again. Roasted potatoes went wonderfully with this...roast them with seal salt, pepper, rosemary, and a little granulated garlic. Yum!

Greek Meatloaf

1 lb lamb
1/2 cup feta cheese
3 eggs
Greek dressing, enough to moisten
1/4 cup quinoa flakes
1/2 red onion chopped
roasted red pepper (optional)
chopped fresh parsley to taste

Preheat oven to 400. Mix everything in a bowl. I found it easier to do that with my hands. Add more dressing if needed. Put in greased loaf pan and bake for about 45 minutes. Check to make sure it is cooked to your liking. Serve with whatever pleases you, I think a Greek Village salad would go great with this.

Cheers!

Coming Soon - Veal Saltimboca

I got glutened, and it knocked me down for three days. Did you know you could get glutened from that compound they use to seal up the cracks in your drywall? I didn't. Not until I cleaned it all up, then got laid up for 3 days. That awful fatigue and soreness came screaming back.

It stunk.

Thank goodness it's done now. But it put me way behind. When this work on our home is done, my family will have a small separate kitchen for their gluten foods. I can go in there, make their lunches, wash my hands and it's behind me. My children can get their granola bars and run out the door to play without ever bringing it into my kitchen.

And my kitchen will be completely gluten free.

We have been doing both in here, mostly for lunches, all the food I cook is gluten free. It has been a challenge having a kitchen do both, and not having any cross contamination. We worked it out. It can be done.

It will be so much better this new way.

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I have been crazy busy lately. And now family is coming for the week, I am going to try and come back and post this recipe tomorrow..but here is the pic..recipe to follow when I get a breath!

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!

Lasagna (basic meat)

Oh. When I knew I couldn't eat gluten again, I was worried about pasta. I am Italian American, and I had read about Tinkyada pasta (Buy it. Use it. Everyone is SO right about this.), but I was worried my taste buds would know the difference. So I waited. I haven't had pasta in over 7 months, and thought it was time.

I wanted to call everyone I knew and scream that I was eating lasagna. I couldn't believe it; it was so good. I make my own sauce, but do whatever makes you happy in that regard.

I didn't have many veggies on hand, so I didn't include any, and had them on the side. Of course you can add spinach or whatever; this is just a basic meat lasagna. If you want to go vegetarian ( sometime I will do my own here), check out Gluten Free Goddess's one she made yesterday, here.

Lasagna

1 package Tinkyada lasagna noodles
1 8 oz. package shredded mozzarella cheese
1 1lb. container ricotta cheese
1/2 lb ground pork
1/2 onion chopped
1/2 cup grated Pecorin Romano or Parmesan cheese
granulated garlic
parsley (if you have, I didn't)
tomato sauce, homemade or whatever; err on the side of having extra, I would guess at least 50 oz.

In skillet, add olive oil and warm. Add chopped onion, saute until a bit translucent. Add ground pork, cook until browned, drain off fat, add some spices to taste..salt, pepper, oregano, fennel, etc..cool.

Put ricotta cheese in bowl. Add cooled pork, parsley if you have it, grated cheese, 1/4 of the shredded mozzarella package, some granulated garlic and pepper (if you like spicy add red pepper) to taste, mix.

Add a little water to your pasta sauce, since I did not cook the noodles beforehand, this way they can get the extra liquid they need to soften. I would guess about 1/4 cup to a jar of sauce.

Put a some sauce on bottom of pan. Layer uncooked noodles. Put half of pork/cheese mixture on top, spread. Then sprinkle 1/4 of shredded mozzarella package on top. Noodles again, a some sauce, the rest of the mixture, sauce, then noodles, a lot of sauce, last 1/2 package of cheese.

Cover and bake at 350 for 65 minutes. Remove foil, cook 10 minutes more.

Beef and Sweet Potato Pan Roast

I got this from Better Homes and Gardens. Click here for original recipe and photo. I couldn't find the cut they were using, so I used beef chuck fillet roast, cut in half. I also made a reduction sauce with red wine in the pan after browning the meat. The yummy brown bits and herbs in that pan were too good to waste. So, I suggest making a gravy or whatever sauce you like with it. And the parsley topping is good and adds some nice flavor too.

Ingredients

* 1 Tbsp. dried Italian seasoning (I used oregano and basil)
* 2 cloves minced garlic
* 1 tsp. grey sea salt
* 1/2 tsp. black pepper
* 3 Tbsp. olive oil
* 2 lb. medium orange and/or white sweet potatoes, cut into 1-inch wedges
* 4 6- to 8-oz. beef shoulder petite tenders or 1-1/2 to 2 lb. beef tenderloin
* 1 cup cherry tomatoes
* 1 recipe Chopped Parsley Topping


Directions

1. Preheat oven to 425 degrees F. In a bowl combine Italian seasoning, garlic, salt, and crushed red pepper. Stir in olive oil. Reserve half of mixture. Place sweet potatoes in bowl; mix to coat potatoes. Spread potatoes in a single layer on greased shallow roasting pan. Roast, uncovered, for 15 minutes.

2.Place beef in remaining bowl. Swirl and flip to coat. In a skillet brown beef over medium-high heat, turning to brown evenly. Stir sweet potatoes in roasting pan and push to edges of pan. Place beef tenders in center of pan. Roast, uncovered, for 5 minutes. Add tomatoes; roast 10 to 15 minutes more or until instant-read thermometer inserted in center of thickest part of tenders registers 145 degrees F for medium-rare or 160 degrees F for medium doneness. Let stand for 10 minutes before carving. Serve with Chopped Parsley Topping. Makes 6 servings.

3. Chopped Parsley Topping: Stir together 1/4 cup snipped fresh parsley; 2 teaspoons finely shredded orange peel; 2 cloves garlic, minced; and 1/8 teaspoon salt.

4. Test Kitchen Tip: To substitute beef tenderloins for shoulder petite tenders, prepare potatoes and meat as at left, except do not roast potatoes before adding beef. Place browned tenderloin in center of greased roasting pan. Place potato wedges around pan edges. Roast, uncovered, 30 to 35 minutes for medium-rare (140 degrees F) or 40 to 45 minutes for medium (155 degrees F). Let stand for 5 minutes before carving beef.

5. Beef Shoulder Petite Tenders: The versatile petite tender is relatively new to the market. This juicy, lean cut from the top of the shoulder requires little or no marinating. Serve it roasted, grilled, or stir-fried. Each tender serves two.

Spicy Grilled Lamb Burgers

Spicy Grilled Lamb Burgers

My Mom sent this recipe to me, I had to try it. This is from Alan Hollister on www.allrecipes.com, click here to go to the original. My Mom's notes: "Very easy to substitute ingredients if you don't have all on hand. Can use 1/2 beef 1/2 lamb or all beef but I like all lamb best." I omitted the red pepper, completely forgot the vinegar, and added cinnamon. I used some fresh and some dried herbs. Came out great.

INGREDIENTS

• 1 pound ground lamb (just over)
  
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh oregano
• 1 tablespoon garlic, chopped
• 1 teaspoon sherry
• 1 teaspoon white wine vinegar
• 1 teaspoon molasses
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
  
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• Food For Life Brown Rice Tortillas
  
• 4 ounces feta cheese, crumbled

DIRECTIONS

1. Preheat grill for medium heat.
2. Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, cinnamon, salt, and black pepper, and mix well. Shape into 4 patties.
3. Grill burgers 5 minutes on each side, or until well done.
   
4. Brush tortillas with olive oil. Cut tortillas in quarters. Place some feta cheese on tortilla, then the lamb, then feta, then another tortilla wedge. Grill or broil until tortilla crisps and turns light brown. Flip and repeat.
   

Easy Oven Ribs

I haven't found a great sauce recipe for this yet..there is a great Asian one I would like to try, but this method works great, just find your favorite BBQ sauce, and go crazy! :)

Use heavy duty aluminum foil to make clean up easier.

Preheat oven to 350. Find roasting pan to fit the amount of ribs you have. Line with foil. Place ribs meaty side up, baste with sauce of choice in pan. Cover tightly with foil. Bake 1 hour. Baste again, remove foil, cook one more hour.

Cheers!

Teriyaki Steak marinade

I don't use measurements, this is the best I can do...

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.


chopped fresh ginger root
minced garlic...3 cloves
soy sauce
rice vinegar
cooking sherry (didn't have any this time, still great)
drop sesame oil
grapeseed oil (or other cooking type oil)
brown sugar
molasses
honey

marinate at least 3 hours before serving, but not longer than a day, cook as desired

Bone Suckin' Grilled Pork Tenderloin

So sorry, no photo, this got munched so fast, I couldn't get a photo. You can find this fabulous gluten free sauce, here.

1 jar Bone Suckin' Sauce
pork tenderloin

Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Sprinkle pork with salt and pepper. Place pork on grill rack coated with cooking spray; cook 5 minutes. Turn and baste pork with sauce, cook 5 minutes. Repeat this 3 times, or until pork reaches 155° or desired degree of doneness. Let stand 5 minutes; cut pork into 1/2-inch slices.

Grilled Lamb

I got this online, and it was great, I did not marinate it as long as it said, and I think it would have been even better. Great as leftovers on a Greek salad. I baked in a hot oven, heating my cast iron pan up in it before putting the meat on.


The uniform thickness of a butterflied boneless leg of lamb makes it
extremely simple to cook and serve. This cut of meat shouldn't be hard to
find, but if you get one that is boned and tied, ask your butcher to
butterfly it.

serving size

Makes 8 servings.

ingredients
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
4 garlic cloves, minced
1 tablespoon dried oregano (preferably Greek), crumbled
2 teaspoons salt
1 teaspoon black pepper
1 (4 1/2- to 5-lb) butterflied boneless leg of lamb, trimmed of fat

Special equipment: a large (2-gallon) heavy-duty sealable plastic bag; 3 or
4 (10- to 12-inch) metal skewers
preparation
Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable
plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb,
then put bag in a shallow baking pan and marinate, chilled, turning bag over
occasionally, at least 8 hours.

Bring lamb to room temperature, about 1 hour, before grilling.

Prepare grill for cooking over direct heat with medium-hot charcoal
(moderate heat for gas); see "Grilling Procedure."

Remove lamb from marinade (discard marinade) and run 3 or 4 skewers
lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill
rack, covered only if using gas grill, turning over occasionally and, if
necessary, moving around on grill to avoid flare-ups, until thermometer
registers 125 to 128°F, 8 to 14 minutes total for medium-rare.

Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely
covered with foil, 20 minutes. (Internal temperature will rise to 135°F
while meat stands.) Cut across the grain into slices.

Cooks' notes:
• If you aren't able to grill outdoors, lamb can be cooked in a hot lightly
oiled well-seasoned large (2-burner) ridged grill pan, uncovered, turning
over once, 12 to 14 minutes per side.
• Lamb can marinate up to 24 hours.

Gourmet, May 2006