Gluten free
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
Robby asked me to make clam chowder not long ago, sounds easy enough right? Well……easier said than done when it really needed to be dairy free as well. Although he can have some dairy most soups include much more than he can have. Needless to say Pinterest came to the rescue. Robby and my Dad really enjoyed this dish BUT although Jim liked it he did not care for all the veggies in the soup. Jim just wanted the clams and potatoes but this can easily be adjusted to Jim’s liking too! I enjoyed this dish as it’s made in the slow cooker, so simple!
INGREDIENTS
1 1/4 cups vegetable broth
3 lbs. red potatoes, peeled and chopped into 1 inch pieces
2 cups carrots, peeled and chopped into 1 inch pieces
2 cups celery , peeled and chopped into 1 inch pieces
8 ounces clam juice
2 cans 6.5 ounce minced clams
10 ounces whole clams, drained
2 bay leaves
Salt and pepper to taste
1 Tablespoon garlic powder
1 Tablespoon onion powder
2 Tablespoons parsley
2 Tablespoons dry thyme
4 Tablespoons Earth Balance butter
1 cup vidalia onion, chopped
3 Tablespoons gluten free flour for thickening
14.5 ounce can of unsweetened coconut cream
DIRECTIONS
Turn slow cooker on high. Add the vegetable broth, clam juice, diced potatoes, diced carrots and celery into the slow cooker. Add salt, pepper, garlic powder, onion powder, bay leaves, thyme and parsley. Stir to mix. Cover the slow cooker and cook on high for 2 hours.
In a large skillet melt the butter in the pan add the chopped onions and cook for a couple minutes on medium high. Whisk in the gluten free flour and stir for a couple minutes. Slowly add the coconut cream and cook until the mixture is thick and well incorporated. Pour the coconut cream mixture into the slow cooker. Add the whole and minced clams and gently stir. Set the crockpot to warm. It’s ready to eat when vegetables are fork tender.
Serve warm with a dash of hot sauce if desired.
Enjoy!
Anne
I first saw Korean sticky potatoes on one of our local restaurants menu’s but I had never heard of them. I took to Pinterest and sure enough there it was a number of recipes for Korean Sticky Potatoes! When I found the recipe I had all of the ingredients on hand so I got right in the kitchen! These are sweet and salty all at once. Jim and I both liked them but Jim thought he would like some sliced cooked sausage links added in. I have decided I will try it again with maple flavored sausage links diced in but either way these are very good, definitely not your average breakfast potatoes!
INGREDIENTS
1 1/2 pounds baby potatoes diced into quarters or any potato diced into the same size.
2 Tablespoons olive oil
1/2 cup of water
2 1/2 Tablespoons Tamari- I used light tamari for less salt
2 Tablespoons corn syrup
1 1/2 Tablespoons white granulated sugar
1 Tablespoon ketchup
1 Tablespoon minced garlic
1 teaspoon roasted sesame seeds-optional. I left off due to a dietary restriction
DIRECTIONS
Heat 2 Tablespoons of olive oil in a large pan and fry the diced potatoes, stirring occasionally on medium high heat for 5-7 minutes or until the potatoes start to get soft. Then add the water, tamari, corn syrup, sugar, ketchup and garlic. Simmer for another 6-8 minutes until the potatoes and fork tender. The sauce will thicken and coat the potatoes making them nice and sticky.
Sprinkle with sesame seeds if desired.
Serve warm.
Enjoy!
Anne
Spring is almost here but sadly it has not felt that way lately with all the snow storms that have been passing through! With another storm upon us and really wanting spring to be here sooner than later I decided to make some lemon sugar cookies. I made these gluten free but would be delicious using all purpose flour as well. The gluten eaters in the house enjoyed these as well, we had a house guest waiting out the storm with us so she could travel back to Virginia safely after the storm. We all agreed the tart frosting on the top really makes these cookies.
INGREDIENTS
1 1/2 cups gluten free flour I used Bob’s 1 for 1 baking flour
2 teaspoons baking powder
Pinch of salt
3/4 cup granulated sugar
1/2 cup unsalted butter at room temperature
1 large egg
1 teaspoon vanilla extract
1 Tablespoon fresh lemon juice
1 Tablespoon lemon zest
INGREDIENTS FOR ROLLING
1/4 cup sugar
1 teaspoon lemon zest
INGREDIENTS FOR THE GLAZE
1 cup powdered sugar
2 Tablespoon lemon juice
1 teaspoon lemon zest
DIRECTIONS
Pre heat oven to 340 degrees.
Spray your cookie sheets with non stick cooking spray and set aside.
In a medium bowl whisk together the gluten free flour, baking powder and salt. Set aside.
In another mixing bowl or in your stand mixer cream together the butter and granulated sugar for a couple of minutes, should be light and fluffy. Add the egg, lemon juice, lemon zest and vanilla extract. Mix until combined.
Add the dry ingredients and mix until just combined and there are no streaks of flour.
Scoop into 18 equal portions, I use a small cookie scoop for this but can be done by hand as well. You want them to be about the size of a ping pong ball.
In a small bowl mix together the ingredients for rolling. The granulated sugar and lemon zest. Roll the cookie dough balls completely into the sugar mixture and set them on the prepared cookie sheets 2 inches apart from each other. Spray the bottom of a glass with non stick spray and just slightly push the cookies down, not too flat though.
Bake at 340 degrees for 7-8 minutes until the edges are set and the top of the cookies are no longer shiny.
Let cool for 10-15 minutes before glazing.
To make the glaze combine the powdered sugar , lemon juice and lemon zest in a small bowl and stir until smooth. The glaze should be on the thicker side. Drizzle the glaze over the top of the cooled cookies and let the glaze set.
Enjoy!
Anne
I’m still working with Tatse of Home magazine submitting and reviewing recipes and actually they featured me as their Community Cook of the month this month, I am thrilled to have been chosen. All of the community cooks are in a private facebook group and one of the other members posted this recipe and mentioned how much her family enjoyed it. I thought I would give it a try! I did change one thing by adding a full bottle of BBQ sauce instead of half as we like extra sauce for the rice. We really liked the spice you get from the red pepper flakes and horseradish. Easy dish with a little zip to it. I served it with jasmine rice.
Serves 6
INGREDIENTS
2 pounds smoked kielbasa-sausage halved lengthwise and cut into 1/4 inch slices
1/4 cup finely diced onion
3 bacon strips, chopped small
3/4 cup or more honey BBQ sauce
1/4 cup packed brown sugar
2 teaspoons minced garlic
1/2 teaspoon crushed red peppers
1 Tablespoons prepared horseradish
Hot cooked rice for serving.
DIRECTIONS
In a Dutch oven sauté the bacon pieces until almost all the way cooked through, add the kielbasa and onion and sauté until the onion is tender. Add the BBQ sauce, brown sugar, horseradish, garlic and red pepper flakes. Bring to a boil and mix to combine. Cook for 2-3 more minutes and remove from heat.
Serve warm over cooked rice.
Enjoy!
Anne
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