French Steak…Gluten Free

(Adapted from “French Steak”, Colorado Cache Cookbook, The Junior League of Denver, Inc., Denver, CO: C & C Publications, 1978., 152.)

2 lbs. round steak
garbanzo bean flour
rice flour
2 T. olive oil
2 large onions, thinly sliced
1 clove garlic, minced
1 c. beef broth
2 T. balsamic vinegar
1 T. soy sauce
1/8 t. pepper
(1/2 c. sour cream or yogurt, for those who can eat it)

Cut steak into bite-size pieces. Dredge pieces in flours seasoned with salt and pepper. Brown on both side in oil in a heavy pan. Remove steak from pan, add onions and sauté until golden. Stir in garlic, broth, soy sauce, balsamic vinegar and pepper, being careful to stir up all the browned bits from the bottom of the pan. Return steak to pan, cover and simmer slowly for 1 1/2 hours or until meat is very tender. Remove meat to a platter and keep warm. Stir the yogurt into the sauce and heat, but do not boil. Serve the sauce separately for those who can eat dairy.

Tammy’s Pepper Steak

Oh, what memories of college days come to mind as I prepare today’s lunch! Tammy’s Pepper Steak! It was the recipe I asked for at my bridal shower. So simple, but so delicious! Thank you, Tam!

1 1/2 lbs. round or sirloin steak
1/4 c. vegetable oil
1 c. water
1 medium onion cut into long slices
1/2 t. garlic salt
1/2 t. garlic
2 medium green peppers, cut in strips
2 medium tomatoes, cut in eighths
1 T. corn starch
2 T. soy sauce
(2-3 t. sugar – for those who can stick to the original!)

Cut meat into 1/4″ strips. Heat in oil until brown – 5 min. Stir in water, onion and seasonings. Heat to boiling, reduce heat – cover and simmer 12-15 min. (round), 5-8 min. (sirloin). Add green peppers last 5 minutes. Blend corn starch, sugar, soy sauce. Stir into meat until mixture thickens and boils. Boil and stir 1 minute. Cut each tomato into eighths – heat through. Serve over rice.

“Turkey?” Stuffing

Sauté 1 stalk of celery and 1/2 medium onion, finely sliced, in olive oil until tender
8 slices gluten free bread, cut into cubes and toasted in the oven until dry
1 egg
1 c. chicken broth
1 1/2 t. poultry seasoning
1/4 t. sage
Salt & freshly ground pepper to taste

Stuffs one farm chicken – Unfortunately, we had to settle for chicken today. The turkey I ordered didn’t come in! We’ll try again for Christmas.

 

Thanksgiving Pumpkin Pie “Upgrade”

My pumpkin pie filling has been given an upgrade for Thanksgiving – thanks to a pie crust, maple syrup and unsweetened almond milk.

Crust: 1 c. ground almond, 1/2 t. salt, 1/3 c. lard, 1 t. of the following blend (used later to make a regular pie crust for the rest of the family) – 1 egg, 1 t. vinegar, and 3 t. cold water.

Filling: 2 c. pumpkin purée, 2 eggs, 1/2 t. salt, 1 t. cinnamon, dash of ginger, dash of allspice, 1/4 c. maple syrup, 2/3 c. unsweetened almond milk.

Bake at 200ºC for 15 minutes, then until set at 180ºC for approximately 25-30 minutes.

Keep your eye on it. I don’t know the exact time as I was having oven trouble this morning!

Cream of Spinach Soup

I love soup! Especially on rainy or snowy evenings. I also like the basics. I’m content with the simple. I don’t need seasonings or gourmet to satisfy my palette. Is it just me?

This evening I opened the refrigerator and saw a 400 gram bag of fresh spinach leaves. Mmmm! Spinach soup! That will do for dinner!

I was too simple to pull out a cookbook – again! I chopped up a small onion, one leek and a small zucchini and threw them in the pot with the spinach and 1 t. salt to sauté in olive oil until everything was tender.

I stirred everything around a few times to get it going, then turn the burner to medium low, covered the pot and let it do it’s thing for 20 minutes or so.

Then I poured in some chicken broth to cover and a chorro (a liquid dash – what is that called in English? A splash?) of almond milk, and blended everything until smooth.

It was just right for a rainy night! Thank you, God, for soup!

Breakfast Quinoa

This morning’s breakfast was prepared in the rice cooker. I threw in the ingredients when I returned from my morning run, and it was ready and waiting for me when I went down to the kitchen after I had showered and cleaned up.

1 “rice-cooker” cup of quinoa
1/2 t. salt
Dash of cinnamon
1/4 t. (+/-) maple syrup
1/3 almond milk to 2/3 water filled up to the appropriate “rice-cooker” liquid measurement

Once it is done, add a few crumbled walnuts and 1/2 t. honey.

Next time I may try adding some chopped apple to the quinoa before cooking.