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

Gluten Free Thanksgiving Recipes

I have it easy this Thanksgiving, I am making a couple of side dishes and a pie. My mother is in charge of the rest. She found a turkey, Shady Brook Farms, from her local grocery store that says gluten free right on the package, she was so excited!

There are so many posts about eating gluten free at Thanksgiving, look at the links to other blogs in my sidebar, and you will find many more options and ways of cooking. Here are a just a few things that I have made for that would be great for Thanksgiving.



Desserts ~

Rustic Apple Pie with Gluten Free Pie Crust Recipe
Maple Pecan Pie with Gluten Free Oat Crust

Side dishes ~

To Die For Make Ahead Mashed Potatoes
Sweet Potato Casserole
Brussels Sprouts with Maple Syrup Glaze
Gluten Free Popover Recipe

Have a wonderful Thanksgiving!

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!!

Molten Lava Cakes ~ Gluten Free

My mother got a card with this recipe, and there is nothing on there for me to give proper credit. The recipe is too good not to share. My family and I really enjoyed it, and it was quite easy. I liked mine topped with ice cream and would consider adding shredded coconut, nuts, or liqueur next time I made these.

Also, I did get tagged a few times for a meme, I will do it, I just do not have time right now, I barely got this recipe out! Thanks for the attention and I will get back to you!!

Molten Lava Cake

4 ounces semisweet or bittersweet chocolate
4 tablespoons butter
4 tablespoons sugar
2 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Preheat oven to 375. Melt chocolate and butter together, over double boiler (or take a pan of boiling water and place a bowl on top to melt them in together..and some might like to use a microwave). After they have both melted, take off the heat and add 2 tablespoons sugar, egg yolks, and vanilla. Mix.

Separate eggs. In separate bowl beat egg whites and salt until soft peaks form. Add the 2 remaining tablespoons of sugar, beat about 2 minutes longer.

Fold in the egg whites into the chocolate until just combined. Get 4 ramikins, 6 ounces, and place on baking sheet. Divide batter between the ramikins and bake for about 22-25 minutes.
And eat!

Cheers!!

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!!

Cookies I will be making.

I have been compiling my own list of cookie recipes for this Christmas. I have been saving them on bookmarks and thought that others might want access to it. So, I just threw this list out there, and now I have it handy for myself as well. There are naturally gluten free cookie recipes I have found that I am going to make this year as well recipes that have been re-modeled to be gluten free.

I started my search with my heritage; I am Italian-American and I knew of a couple of recipes out there that I thought were gluten free, and I was rewarded with a couple of recipes. There are also some recipes from fellow bloggers in there as well. I love the recipes that are designed to be gluten free all on their own.

But I also want some of my favorites, so I included those re-made recipes in here. Now, I haven't tried them, I am planning on baking some, but I am not going to stress out to make a bunch of cookies; I plan on enjoying my Christmas season.

If you make any of these, let me know how they turned out. I don't know when I will be making these. I will fit baking between things, or do it with my children for fun.

There is going to be a mega-list of cookie recipes from Carrie at her Ginger Lemon blog on the 17th. I will post a link here when it's up. I also may be adding to this list, I haven't had a chance to re-find every recipe that I was thinking about.

And, since commercial almond paste usually contains gluten, here is one site that I found that has gluten free almond paste, Love n Bake, make sure to check all your ingredient labels!!

Happy Holidays!!

Christmas Cookie Lists

Naturally Gluten Free

Pignoli Cookies
Amaretti
Hazelnut and Almond Cookies
Cinnamon Stars
Peanut Butter Kisses
Peppermint Fudge
Honeycomb Candy


Recipes remade Gluten Free

Brutti Boni (these have 2T flour, I plan on using sorghum)
Fruit and Nut Cookies
Rosemary's Christmas cookies
Ginger Snaps
Gluten Free Layer Bars
Chocolate Financiers



Cheers!!
and happy holidays!

Cornish Game Hens with Raspberry Shallot Glaze

That sounds so fancy, doesn't it? But, honestly it's a simple and fun meal. My children (ages 4 and 6) really enjoy eating this. It is very easy, and does not take long to prepare. I give proportions for the glaze, I like a lot, so I may double it if I want extra. This generally covers two hens very well.


Cornish Game Hens with Raspberry Shallot Glaze

Cornish Hens (they usually are about 1 3/4 lb each, figure 1/2 for each person, unless the hens are smaller)
olive oil
1 shallot, chopped
2 tablespoons balsamic vinegar
1/3 cup raspberry jam, seedless preferable

Preheat oven to 400 degrees. Oil bottom of roasting pan. Unwrap hens, pull out giblets and place on pan. Brush some olive oil on the skin, then put a dash of salt and pepper on each. Put in oven. Roast for 35 minutes.

Heat a skillet over low heat, add some olive oil. Add chopped shallots and saute, careful not to brown, just to get soft and translucent. Add raspberry jam and balsamic vinegar. Keep on low heat, mix until a glaze forms.

Pull hens out of oven, brush glaze on, and place back in oven. Cook about 10 to 15 minutes more, or until thermometer in thickest part of thigh registers from 170 degrees to 180 degrees. let stand on platter for 10 minutes before you serve.

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!

Greek Village Salad

This is one of my all time favorite salads, since it a bulky one and does not have lettuce. This is the 'dream' team of veggies I like in it, but I am just as happy with only red pepper and onion, cucumber, and always the feta cheese.

Greek Village Salad

red pepper, chopped
red onion, chopped
cucumber, chopped
tomato, chopped
shredded carrot
feta cheese, crumbled
Greek dressing of choice

Put all veggies in bowl. Crumble feta cheese, add dressing, and mix.

(If you have leftovers, you can put them in a quiche the next day!)

Cheers!

Spicy Marmalade Dipping Sauce

Argh. Have you ever made something that tastes great, and you can't remember everything you put in it?? Well, that is this recipe. At the moment it is a work in progress..when I make it again and tweak it (with measurements), I will update here and let you know.

I hate it when this happens!! :grin:

Spicy Marmalade Dipping Sauce

sweet marmalade
Hellman's Dijonaise
fresh minced ginger
dash curry powder (optional)

BBQ Nachos & Refried Beans...Cheater Version

This is a picture of my lunch. Corn tortilla chips topped with refried beans (see recipe below), roasted red and green peppers, onions (I roast a bunch of vegetables at the beginning of the week to use in all sorts of recipes; they are great to have on hand.), and topped with cheese. After this photo, I sprinkled on some cilantro, and put a glop of guacamole on top.



I love refried beans, but hate all the stuff that goes in there, plus the time it takes. This is my favorite way to make them, and it takes less than 2 minutes.

"Cheater" Refried Beans

1 can beans
BBQ sauce, salsa, or lime juice and garlic

Mash beans with fork. Add liquid of choice and stir until you get the consistency of refried beans.

Cheers!

Buffalo Chicken Salad

I was craving chicken salad, and I was craving buffalo wings too...so this came up. It was delicious. Definitely something I would eat again.

Serve on lettuce, gluten free crackers (I love Mary's Gone Crackers), or gluten free bread.

Buffalo Chicken Salad

chopped celery
sliced carrot
mayonnaise
chicken, canned or chopped leftover
Frank's Red Hot Sauce

Add everything to a bowl. Mix. Put on top of lettuce, crackers, or bread.

Cheers!

Coddled Egg

Something about the name, just makes me feel so cozy. It is one of my favorite ways to make eggs, a comfort food. My Mom would make us coddled eggs when I was a girl, and she gave me one of her coddlers when I left home. I am looking for more, but have not found any I want..yet.

A coddler is a porcelain container that you crack the egg into, add ingredients, screw on a lid, and place in boiling water. You cook until you reach desired consistency for your egg. Simple, but very yummy.

I have also heard that it's great to heat up baby food in, and to keep it warm while serving.

Coddling an egg is like having a new shell for your egg when you cook it, one you can add great stuff to, imagine the possibilities...and to find out more go check out The Egg-Coddlers website. I looked very quickly, and they seem to have a ton of info, recipes, and links to purchase some. I myself am heading that way to see if they have links to some coddlers I'd like to have in my kitchen...



Coddled Egg

I can't really write a recipe, so I'll just have to tell you what I do. The one pictured above is a simple one, just butter, egg and sea salt. Boil water in pan. Prepare coddler by putting in butter, cheese, bacon, veggies, ham or whatever suits your fancy. Put on cover, place in the water, making sure the water is below the silver part. Cook 7 to minutes, until you reach desired consistency. Enjoy!!


There is a pottery crock behind the coddler, another of my favorite kitchen items, a French butter crock. It keeps your butter spreadable soft without spoiling. You pack the softened butter in, add water to the bottom to create a seal, and change the water every 3 days. This will keep your butter good for 30 days, if you keep it around that long! This one is handmade by June at Etsy.com, check it out and her other lovely mugs, berry bowls, and bread baking bowls. No, she is not someone I knew before, and she doesn't even know about this. I just searched FOREVER for a butter crock I loved, and she made it, and for a handmade piece, it was reasonably priced. And it makes me so happy. It's the simple things, isn't it?

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!

Chicken - Turned and Roasted

So, I am on a little different diet this week. The first thing I do? Roast a couple of chickens so I have meat already prepared for the family. I just do a few different things to it each night, making it much easier for me.

I flip the chicken after cooking it for awhile, it makes the breast a lot more tender and moister than usual without much effort.




Turned Roasted Chicken

Preheat oven to 400 degrees. Place chicken, breast side down, in roasting pan. Season with olive oil, salt and pepper, or whatever you like on your chicken.

Cook for 40 minutes. Flip chicken so it's breast side up. Cook another 25 minutes. Check chicken. It's done when juices run clear and thermometer reads 180 degrees in the thigh.

(And don't forget, you can use the bones to make broth or stock for other recipes!)

Cheers!!

Mussels A La Vinnie Testa

There is an awesome small Italian restaurant chain in the Boston area, Vinnie Testa's (if you aren't eating gluten free, go there!), it isn't a gluten free restaurant, I ate there before all this happened. You would get plates of pasta and seafood in bowls big enough to bathe a good size baby. Bread served with roasted garlic to spread on, and mussels made with white wine, butter, olive oil, parsley and tomatoes. Yum. The perfect summer food..tastes like the beach. When I eat these I don't miss fried clams.

Don't eat the mussels that haven't opened after cooking. And, don't forget to soak up the broth with bread.

Italian-style Mussels

4 lbs mussels, rinsed and scrubbed if necessary
2 cups dry white wine
4 shallots, chopped finely
6 garlic cloves, I use a garlic press
1/2 teaspoon salt
3 tablespoons olive oil
6 tablespoons butter
fresh parsley chopped
1 large fresh tomato chopped

Make sure your mussels don't have the beards, remove if necessary. Combine wine, shallots, garlic and salt in large stockpot/sauce pot and simmer for about 5 minutes. Turn heat up to high, add mussels and cook for about 5 minutes or until all the mussels have opened. Melt butter, add olive oil. Pour over mussels. Add tomato, mix mussels, sprinkle with parsley. Serve from one fabulous bowl in the middle, or serve in individual dishes, making sure to scoop up some broth in the serving.

Cheers!

Award Winning Broccoli Salad

I got this recipe from a friend, Carrie, about 6 years ago. It is an absolute favorite. It came from her Mom, and it was a big deal that I got it. There was a feud between my friend's Mom and another woman at her church over whose was better. This was a closely guarded secret..until now.

Broccoli Salad

1 broccoli head, cut in bite size or so pieces
10-12 pieces of bacon, cooked and crumbled
1 cup sunflower seeds
1 onion chopped
1 cup raisins

Dressing
1 cup mayo
1/2 cup sugar
2 tablespoons vinegar

Make dressing. Mix rest of ingredients. Add dressing right before serving. I have brought this to cookouts and everyone loves it. This is best the first day; although I have happily eaten leftovers the next day.

Cheers!