Food for Robby
Gluten free, low dairy and low fodmap
We just loved this Mongolian Beef dish. This dish is easy and packed with great flavor. I used chili crisp in this dish but you can simply add red pepper flakes. The chili crisp really adds the heat so I use it sparingly. One of the keys to making this dish is to pound the steak thin, this makes the cooking time very quick.
If you are not familiar with chili crisp, the one pictured below is the one I use but you can find a number of companies that make them or you can make your own. Chili crisp is made with oil, garlic, onion, and various chili’s. It’s very thick and needs to be stirred before using. This is great on eggs, on noodles like the Dan Dan noodles we had last week or in recipes such as this one.
INGREDIENTS
1 1/2 pounds of 1 inch thick sirloin steak
1/3 cup of cornstarch
1/4 cup canola oil
Pinch of salt
1 Tablespoon grated ginger
4 Tablespoons minced garlic
Red pepper flakes or chili crisp to Tatse
1/3 cup tamari sauce
1/2 cup water
1/3 cup brown sugar
8 scallions, green parts only, cut into 2 inch pieces.
White rice for serving
DIRECTIONS
Slice the steak into 1/4 inch slices. Lay the slices flat, cover with plastic wrap and using a meat pounder pound the steak so it is thin and flat. Put the meat into a ziplock bag and add the cornstarch coating all of the pieces completely.
Add the canola oil into a large pan, heat the oil over medium high heat. Once the oil is hot add the steak to the pan in a single layer and cook for about 30 seconds on each side or until the steak has a good sear. Cook the steak in batches. Remove the steak from the pan once they have a sear and sprinkle with salt.
Once all the steak is cooked and removed from the pan add the ginger, and garlic , chili crisp or red paper flakes to the pan and sauté for 10-15 seconds. Stir in the tamari, water and brown sugar bringing the mixture to a boil.
Put all of the steak back into the pan with the sauce and let the sauce thicken this takes. A minute or two.
Turn off the heat and add the sliced scallions, stir to combine.
Serve warm over white rice.
Enjoy!
Anne
I don’t make lamb very often but both Jim and I enjoy lamb now and again. I love this recipe as it’s so easy and packed with flavor. I shared two lamb lollipops with my Dad and he really enjoyed this dish as much as we did. I served the lamb lollipops with mashed potatoes and a salad.
INGREDIENTS
3 Tablespoons olive oil
8 Lamb lollipops
Pinch of salt
Pinch of pepper
1 Tablespoon minced garlic
1 cup light brown sugar
1/3 cup balsamic vinegar
1/4-1/2 teaspoon cayenne pepper, use desired amount but can also be left out.
DIRECTIONS
Add olive oil to a large pan. Heat over medium high heat. Season both sides of the lamb with salt and pepper.
Once the pan is hot, sear the chops on each side getting a nice golden brown color. Remove lamb from the heat and place on a plate to rest.
Turn the heat down to medium low. Add the minced garlic to the pan then whisk in brown sugar, balsamic vinegar, cayenne pepper, salt and pepper to taste. Allow the sauce to thicken slightly then add the lamb back into the pan and cook until desired doneness. I only let mine continue to cook for about 2 minutes longer. Remove from heat and serve warm.
Enjoy,
Anne
This has been my go to fish recipe for a while now. I used haddock but cod or any white fish will work well. I also used gluten free crackers but regular ritz crackers are perfect for this. I served this with a lemon dill aioli from Stonewall Kitchen if you have not tried this product yet it’s very good the lemon really comes through along with the dill. For sides I served roasted asparagus and mashed potatoes.
NOTE-If you have any leftovers the beat way to re-heat fish is to place the fish on a baking sheet and place in a COLD oven. Set the oven temperature to 350 degrees. When the the bell dings to tell you the oven is heated to temperature remove the baking sheet and enjoy!
INGREDIENTS
4 Haddock fillets about 2 pounds
35 ritz crackers or gluten free crackers
1/4 cup Parmesan cheese, grated
2 Tablespoons melted butter, I used Earth’s Balance
1 teaspoon lemon juice
Pinch of salt
Pinch of pepper
DIRECTIONS
Pre -heat the oven to 350 degrees.
Place cod in a greased baking dish .
Add the crackers in a zip lock bag and break into crumbs. Add the melted butter, lemon juice, salt and pepper into the bag with the crackers and mix to combine.
Evenly spoon the mixture over the top of the haddock. Bake for approximately 25 minutes or until the fish flakes apart.
Serve warm.
Enjoy!
Anne
I came across a sugar cookie bar and adapted it to make it gluten and dairy free so Robby could enjoy them. Robby took one and had one bite and quickly turned to grab a second one. That speaks volumes. Jim and I also liked them so even your gluten eating friends will enjoy these sugar cookie bars. These were so easy to make and knowing how much Robby enjoyed them I know I will be making them often!
INGREDIENTS
1/2 cup butter, softened. I used Earth Balance
3/4 cup sugar
4 ounces cream cheese, I used Kate hill cream cheese
1 1/2 teaspoons vanilla extract
1 egg
1 1/2 cups gluten free flour, I used Bob’s one to one
1/2 teaspoon baking powder
1/4 teaspoon salt
INGREDIENTS FOR THE VANILLA FROSTING
6 Tablespoons butter, softened
1 1/2 cups powdered sugar
1 1/2 Tablespoons milk, I used fare life
1/2 teaspoon vanilla
Sprinkles or decorations if desired
DIRECTIONS
Pre heat your oven to 350 degrees. Line a 9×9 pan with parchment paper or tin foil sprayed with non stick spray allowing two of the sides to hang over allowing for easy removal.
In a large mixing bowl add butter and sugar and beat together using your stand or hand mixer until creamy.
Add your cream cheese and vanilla extract beating again until smooth. Add the egg and beat again.
To the same bowl add the flour, baking powder and salt. Mix until you have a smooth thick batter.
Add the batter to your pan spreading the batter out evenly. Bake for 20-23 minutes or until a toothpick inserted comes out clean.
Let cool completely before frosting.
FOR THE FROSTING- in a mixing bowl add butter, powdered sugar, vanilla and milk. Beat with your mixer until smooth and creamy.
When the bars are cool spread the frosting over the bars covering all of the cookie bars. Decorate with sprinkles if desired. Cut into bars. These are best stored in the refrigerator.
Enjoy!
Anne
Spring is here and summer is just around the corner and that means its grilling season in N.H. This recipe is super simple and can be adjusted to anyway your family would like. I used a red bell pepper, asparagus and carrots but you could add onion or zucchini if you wanted. This recipe needs a little time to marinate but other than that it’s simple to get on the table. It also cooks fairly quick as the steak is sliced thin or lightly pounded if needed. The trick to the recipe is slicing your vegetables into thin matchsticks. Jim had two helpings and requested it again for next week! This recipe goes in the win category for me!
INGREDIENTS
1 Pound of steak can be flank steak or skirt steak
1/2 cup of low sodium tamari
3 cloves of minced garlic
3 Tablespoons of honey
1 lime, juiced
1 teaspoon sriracha
1 bell pepper cut into matchsticks
1 carrot cut into matchsticks
8 stalks of asparagus cut in half
Toothpicks or small skewers, soaked in water
DIRECTIONS
In a baking dish or a ziplock bag add the steak and mix the tamari sauce, garlic, honey, lime juice and sriracha add to the steak and let marinate in the refrigerator for 1 to 4 hours.
Once marinated remove from the fridge, add the marinade from the bag into a small saucepan.
slice the steak and pound the steak thin if needed, you want them to be equal rectangles place a few slices of each your veggies on a slice of the marinated steak making sure they are all about the same length. Roll the steak around the vegetables and secure with the soaked skewers.
Heat the marinade over medium heat and bring to a boil, reduce heat and let simmer for 3-4 minutes and remove from heat.
Grill the steaks over medium heat and cook until your desired doneness. While cooking use the reserved marinade to baste the steaks as they cook. Serve warm.
Enjoy!
Anne
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