From Classic Rachael Ray 30-Minute Meals
I should have taken a picture. But, it was so good.
2 pounds sirloin steak, 1-inch thick, trimmed, and cut into two pieces
2 Tblsp. balsamic vinegar
Salt and Pepper
1 jar (1 quart) giardiniera salad (Pickle section of the grocery store. Yes, it looks odd, but is SO yummy.)
Lemon juice (equal to 1/2 a lemon)
EVOO
1 loaf garlic bread, split in half lengthwise
4 leaves romaine
Pat trimmed steaks with paper towels and place on a plate. Rub each steak with a splash of balsamic vinegar and sprinkle with salt and pepper. Let meat rest.
Drain giardiniera salad and reserve juice. Place salad in a food processor with lemon juice, and drizzle of evoo. Pulse-grind the mixture into a finely chopped relish.
Brown garlic bread loaf under broiler for 3 minutes.
Wife skillet with evoo and heat over medium-high heat until pan smokes. Add steaks and cook 5 minutes per side. Douse pan with a few Tbsp of reserved juice. Move steaks around as they cook so they can absorb the drippings. Remove steaks from skillet and let rest for 10 minutes.
Slice steaks very thin, on an angle and against the grain. Pile meat on a plate and scrape juice off board over the top of meat.
Place garlic bread on board and cover bottom half with relish. Put piles of meat on top of relish. Top with romaine leaves and the other half of garlic bread.
Friday, January 18, 2013
Wednesday, October 31, 2012
Homemade Dishwasher Detergent THAT WORKS !!!
1 cup borax
1 cup washing soda
1/2 cup Epsom salt (or Kosher salt)
1/2 cup citric acid (or Lemon Kool-Aid or CountryTime Lemon Aid have worked for me)
Mix in a small container with a lid. Shake before each use- citric acid causes clumps. Or you can put a little rice in to absorb the moisture.
Put in dispenser.
At the bottom of the dishwasher put 1/2 cup a vinegar AND 3 drops blue DAWN dishsoap. This is the key to make this recipe work!
1 cup washing soda
1/2 cup Epsom salt (or Kosher salt)
1/2 cup citric acid (or Lemon Kool-Aid or CountryTime Lemon Aid have worked for me)
Mix in a small container with a lid. Shake before each use- citric acid causes clumps. Or you can put a little rice in to absorb the moisture.
Put in dispenser.
At the bottom of the dishwasher put 1/2 cup a vinegar AND 3 drops blue DAWN dishsoap. This is the key to make this recipe work!
Monday, October 8, 2012
Noodles with Baby Shrimp
Another recipe from Favorite Brand Name Incredibly Easy Gluten-Free Recipes.
This one, especially the noodles, was a huge hit at lunch today.
1 package (3 3/4 oz) cellophane noodles
3 green onions
1 Tbs vegetable oil
1 package (16 oz) frozen mixed vegetables (such as cauliflower, broccoli, and carrots)
1 cup vegetable broth (I used seafood broth)
8 oz cooked frozen baby shrimp
1 Tbsp gluten-free soy sauce
2 tsp dark sesame oil
1/4 tsp black pepper
1 Place noodles in large bowl. Cover with boiling water; let soak 10-15 minutes or just until softened. Drain noodles. Cut noodles into 5-6 inch pieces; set aside. Cut green onion into 1 inch pieces.
2 Heat wok or large skillet over high heat about 1 minute or until hot. Drizzle vegetable oil into wok; heat 30 seconds. Add green onions; stir-fry 1 minute. Add mixed vegetables; stir-fry 2 minutes. Add broth; bring to a boil. Reduce heat to low; cover and cook 5 minutes or until vegetables are crisp-tender.
3 Add shrimp to wok; cook just until thawed. Stir in noodles, soy sauce, sesame oil and pepper; stir-fry until heated through.
1 cup of broth is A LOT of broth. It made it sort of like fishing for noodles and veggies. I would aim for, maybe, 1/2 a cup next time.
Little Miss on her 4th bowl of "more noodles."
This one, especially the noodles, was a huge hit at lunch today.
1 package (3 3/4 oz) cellophane noodles
3 green onions
1 Tbs vegetable oil
1 package (16 oz) frozen mixed vegetables (such as cauliflower, broccoli, and carrots)
1 cup vegetable broth (I used seafood broth)
8 oz cooked frozen baby shrimp
1 Tbsp gluten-free soy sauce
2 tsp dark sesame oil
1/4 tsp black pepper
1 Place noodles in large bowl. Cover with boiling water; let soak 10-15 minutes or just until softened. Drain noodles. Cut noodles into 5-6 inch pieces; set aside. Cut green onion into 1 inch pieces.
2 Heat wok or large skillet over high heat about 1 minute or until hot. Drizzle vegetable oil into wok; heat 30 seconds. Add green onions; stir-fry 1 minute. Add mixed vegetables; stir-fry 2 minutes. Add broth; bring to a boil. Reduce heat to low; cover and cook 5 minutes or until vegetables are crisp-tender.
3 Add shrimp to wok; cook just until thawed. Stir in noodles, soy sauce, sesame oil and pepper; stir-fry until heated through.
1 cup of broth is A LOT of broth. It made it sort of like fishing for noodles and veggies. I would aim for, maybe, 1/2 a cup next time.
Flourless Fried Chicken Tenders
Another recipe from Favorite Brand Name Incredibly Easy Gluten-Free Recipes.
1 1/2 cups chickpea flour
1 1/2 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
1/8 tsp ground red pepper
3/4 cup water plus 2-4 Tbsp
Oil for frying
1 pound chicken tenders
Curry Mayo Dipping Sauce (optional)
1 Sift chickpea flour into medium bowl. Stir in Italian seasoning, salt, black pepper, and ground red pepper. Gradually whisk in 3/4 cup water to make smooth batter. Whisk in additional water by Tbsp if needed until batter in consistency of heavy cream.
2 Meanwhile, add oil to large heavy skillet or Dutch oven to 3/4-inch depth. Heat over medium-high heat until drop of batter placed in oil sizzles (350 degrees).
3 Pat chicken pieces dry. Dip chicken into batter with tongs; let excess fall back into bowl. Ease chicken gently into oil; fry 2-3 minutes per side until slightly browned and chicken is cooked through. Fry in batches; do not crowd pan.
4 Drain chicken on paper towels. Serve warm with Curry Mayo Dipping Sauce, if desired.
Dipping Sauce: Combine 1/2 cup mayo, 1/4 cup sour cream, and 1/2 tsp curry powder. Stir in 2 Tbsp cilantro.
I used Bob's Red Mill Gluten Free All Purpose Baking Flour. Its main ingredient is garbanzo beans (another name for chickpeas).
I think this recipe could have used more red pepper. Maybe 1/4 tsp?
I made the dipping sauce but did not add the sour cream just in-case my gluten and dairy intolerant family member wanted to try it. He did not and I wish I had added the sour cream. Might add it tomorrow for the leftover strips.
I obviously do not fry food very often. All three Young Men joined me in the kitchen to see and hear the "bubbles."
They, well, 2 out of 3, enjoyed the strips with BBQ sauce.
The picture of the strips at the top was the first batch. Later batches were more golden colored. Probably, should have let the oil heat up another minute or two.
1 1/2 cups chickpea flour
1 1/2 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
1/8 tsp ground red pepper
3/4 cup water plus 2-4 Tbsp
Oil for frying
1 pound chicken tenders
Curry Mayo Dipping Sauce (optional)
1 Sift chickpea flour into medium bowl. Stir in Italian seasoning, salt, black pepper, and ground red pepper. Gradually whisk in 3/4 cup water to make smooth batter. Whisk in additional water by Tbsp if needed until batter in consistency of heavy cream.
2 Meanwhile, add oil to large heavy skillet or Dutch oven to 3/4-inch depth. Heat over medium-high heat until drop of batter placed in oil sizzles (350 degrees).
3 Pat chicken pieces dry. Dip chicken into batter with tongs; let excess fall back into bowl. Ease chicken gently into oil; fry 2-3 minutes per side until slightly browned and chicken is cooked through. Fry in batches; do not crowd pan.
4 Drain chicken on paper towels. Serve warm with Curry Mayo Dipping Sauce, if desired.
Dipping Sauce: Combine 1/2 cup mayo, 1/4 cup sour cream, and 1/2 tsp curry powder. Stir in 2 Tbsp cilantro.
I used Bob's Red Mill Gluten Free All Purpose Baking Flour. Its main ingredient is garbanzo beans (another name for chickpeas).
I think this recipe could have used more red pepper. Maybe 1/4 tsp?
I made the dipping sauce but did not add the sour cream just in-case my gluten and dairy intolerant family member wanted to try it. He did not and I wish I had added the sour cream. Might add it tomorrow for the leftover strips.
I obviously do not fry food very often. All three Young Men joined me in the kitchen to see and hear the "bubbles."
They, well, 2 out of 3, enjoyed the strips with BBQ sauce.
The picture of the strips at the top was the first batch. Later batches were more golden colored. Probably, should have let the oil heat up another minute or two.
Sunday, October 7, 2012
Italian-Style Shepherd's Pie
From Favorite Brand Name Incredibly Easy Gluten-Free Recipes
1 pound poatoes, peeled and quartered
2-3 Tbsp. milk (I used raw cow's milk. You could use broth or milk of choice.)
3 Tbsp grated Parmesan cheese
1 pound ground beef
1 chopped onion (about 1/2 cup)
2 tsp Italian seasoning
1/4 tsp fennel seeds, finely crushed
1/8 tsp red pepper flakes
2 cups diced yellow summer squash
1 can (about 14 oz) chunky tomatoes
1 cup frozen corn
1/3 cup tomato paste
1 Preheat oven to 375 degrees. Combine potatoes and enough water to cover in medium saucepan. Bring to a boil. Boil, uncovered, 20-25 minutes or until tender; drain. Mash potatoes, adding enough milk to read desired consistency. Stir in Parmesan cheese. Set aside.
2 Brown beef and onion in large skillet over medium-high heat 6-8 minutes, stirring to break up meat. Drain fat. Stir in Italian seasoning, fennel seeds, and red pepper. Add squash, tomatoes, corn, and tomato paste; mix well. Spoon mixture into 2-quart casserole. Spoon potatoes over top.
3 Bake 20-25 minutes or until meat mixture is bubbly. Let stand 10 minutes before serving.
1 pound poatoes, peeled and quartered
2-3 Tbsp. milk (I used raw cow's milk. You could use broth or milk of choice.)
3 Tbsp grated Parmesan cheese
1 pound ground beef
1 chopped onion (about 1/2 cup)
2 tsp Italian seasoning
1/4 tsp fennel seeds, finely crushed
1/8 tsp red pepper flakes
2 cups diced yellow summer squash
1 can (about 14 oz) chunky tomatoes
1 cup frozen corn
1/3 cup tomato paste
1 Preheat oven to 375 degrees. Combine potatoes and enough water to cover in medium saucepan. Bring to a boil. Boil, uncovered, 20-25 minutes or until tender; drain. Mash potatoes, adding enough milk to read desired consistency. Stir in Parmesan cheese. Set aside.
2 Brown beef and onion in large skillet over medium-high heat 6-8 minutes, stirring to break up meat. Drain fat. Stir in Italian seasoning, fennel seeds, and red pepper. Add squash, tomatoes, corn, and tomato paste; mix well. Spoon mixture into 2-quart casserole. Spoon potatoes over top.
3 Bake 20-25 minutes or until meat mixture is bubbly. Let stand 10 minutes before serving.
Friday, October 5, 2012
Triple-Play Chocolate Cake
My mom, the amazing grandma and mom that she is, got me a cookbook for my birthday called Learning to Bake Allergen-Free A Crash Course For Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts. She, also, got me some xanthan gum.
Thankfully, my birthday is 5 days before my youngest's. So, I got to try out a cake recipe today for his 4th birthday and it was a success! So, much so that there are only 10 pieces of a 9x13 cake left.
2 1/2 cups gluten-free flour blend (I used Bob's Red Mill flour blend)
1/2 tsp xanthan gum (leave out if your flour blend contains xanthan gum)
1 1/2 cups sugar
1/2 cup unsweetened cocoa powder
4 tsp baking powder
1 tsp salt
4 Tbsp shortening
1 cup allergen-free chocolate chips
1/2 cup unsweetened applesauce (I used homemade)
1 cup flaxseed gel (equal to 4 eggs) (I used 4 eggs)
2 cups chocolate milk (I used raw cow's milk)
2 tsp vanilla extract
1 Preheat the oven to 350 degrees. Spray 9x13 pan with cooking oil.
2 Mix the flour, xanthan gum (if needed), sugar, cocoa powder, baking powder, and salt together in a medium bowl. Set it aside.
3 Melt the shortening and the chocolate chips together in a small bowl. Stir these two ingredients together thoroughly.
4 Combine the applesauce, flaxseed gel, milk, and vanilla together in a large bowl, with a mixer on medium-low speed, about 1 minute.
5 Add the chocolate and shortening mixture and blend for 1 more minute.
6 Gradually, add the flour mixture to the wet ingredients. Blend completely.
7 Pour the batter into the prepared cake pan.
8 Bake at 350 degrees for 35-40 minutes, until a toothpick comes out clean.
Thankfully, my birthday is 5 days before my youngest's. So, I got to try out a cake recipe today for his 4th birthday and it was a success! So, much so that there are only 10 pieces of a 9x13 cake left.
2 1/2 cups gluten-free flour blend (I used Bob's Red Mill flour blend)
1/2 tsp xanthan gum (leave out if your flour blend contains xanthan gum)
1 1/2 cups sugar
1/2 cup unsweetened cocoa powder
4 tsp baking powder
1 tsp salt
4 Tbsp shortening
1 cup allergen-free chocolate chips
1/2 cup unsweetened applesauce (I used homemade)
1 cup flaxseed gel (equal to 4 eggs) (I used 4 eggs)
2 cups chocolate milk (I used raw cow's milk)
2 tsp vanilla extract
1 Preheat the oven to 350 degrees. Spray 9x13 pan with cooking oil.
2 Mix the flour, xanthan gum (if needed), sugar, cocoa powder, baking powder, and salt together in a medium bowl. Set it aside.
3 Melt the shortening and the chocolate chips together in a small bowl. Stir these two ingredients together thoroughly.
4 Combine the applesauce, flaxseed gel, milk, and vanilla together in a large bowl, with a mixer on medium-low speed, about 1 minute.
5 Add the chocolate and shortening mixture and blend for 1 more minute.
6 Gradually, add the flour mixture to the wet ingredients. Blend completely.
7 Pour the batter into the prepared cake pan.
8 Bake at 350 degrees for 35-40 minutes, until a toothpick comes out clean.
Greek Style Salmon
This was dinner tonight. As I mentioned with the previous recipe, we are in the process of going gluten-free.
Another mom I know, who has, "Been there. Done that." Lent me a cookbook called Favorite Brand Name Incredibly Easy Gluten-Free Recipes. This is another recipe from this cookbook.
1 1/2 tsp olive oil
1 3/4 cups (1 can) diced tomatoes, drained
6 black olives, coarsely chopped
4 green olives, coarsely chopped
3 Tbsp lemon juice
2 Tbsp chopped fresh Italian parsley
1 Tbsp capers, rinsed and drained
2 cloves garlic, thinly sliced
1/4 tsp black pepper
1 pound salmon fillets
1 Heat the oil in a large skillet over medium-high heat. Add tomatoes, olives, lemon juice, parsley, capers, garlic, and pepper. Bring to a boil over medium heat, stirring frequently.
2 Cook tomato mixture 5 minutes or until reduced by about one third, stirring occasionally.
3 Rinse salmon and pat dry with paper towels. Push sauce to one side of skillet. Add salmon to skillet; spoon sauce over salmon. Cover and cook 15 minutes or until salmon begins to flake when tested with fork.
I would in the future, serve this with couscous or something....some years later, I served it with a rice and quinoa mix. I, also, added Feta to the top.
Another mom I know, who has, "Been there. Done that." Lent me a cookbook called Favorite Brand Name Incredibly Easy Gluten-Free Recipes. This is another recipe from this cookbook.
1 1/2 tsp olive oil
1 3/4 cups (1 can) diced tomatoes, drained
6 black olives, coarsely chopped
4 green olives, coarsely chopped
3 Tbsp lemon juice
2 Tbsp chopped fresh Italian parsley
1 Tbsp capers, rinsed and drained
2 cloves garlic, thinly sliced
1/4 tsp black pepper
1 pound salmon fillets
1 Heat the oil in a large skillet over medium-high heat. Add tomatoes, olives, lemon juice, parsley, capers, garlic, and pepper. Bring to a boil over medium heat, stirring frequently.
2 Cook tomato mixture 5 minutes or until reduced by about one third, stirring occasionally.
3 Rinse salmon and pat dry with paper towels. Push sauce to one side of skillet. Add salmon to skillet; spoon sauce over salmon. Cover and cook 15 minutes or until salmon begins to flake when tested with fork.
I would in the future, serve this with couscous or something....some years later, I served it with a rice and quinoa mix. I, also, added Feta to the top.
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