Tuesday, July 31, 2012

Steak with Herb Salsa Verde

I want to start of this post sharing my daughter's latest song she wrote. She is 19 now. Time flies fast. She is amazing and talented and I want to share, so if you are interested:
watch her new video here! Feel free to share if you like. She has been writing since she was 6. 

Now on to the food...It is meat and potato night again in the Silbaugh house, and my garden is overflowing with fresh herbs. What to do? Herb Salsa Verde of course! You really can use any herbs you want in this salsa. I used Mint, Oregano, Sage, Parsley, Basil, and Cilantro.  With it being nice and hot outside, time to fire up the grill! The Salsa Verde was yummy on the potatoes too. 
This dish flew off of their plates and we did not have leftovers. It is simple to make, you just need to do the marinade up to a day ahead of time. If you can marinade the steak overnight, AND let the salsa verde marinade together overnight it will be outstanding. 

Gluten Free Grilled Steak with Herb Salsa Verde
3lbs Steak (I used thinly sliced flank steak)
For Steak Marinade: 
1/3 cup gluten free soy sauce -or- braggs amino acids
1/2 cup olive oil 
Juice of one lemon 
lemon zest of one lemon
1/4 cup Worcestershire sauce 
3 tablespoons fresh basil leaves
2 TBSP fresh parsley 
1 teaspoon ground pepper 
1 TBSP fresh garlic cloves

For Salsa Verde:
1/2 cup olive oil, divided
4 garlic cloves, finely chopped
1 tablespoon finely grated lemon zest
Kosher salt and freshly ground black pepper
2 cups coarsely chopped fresh herbs, (Mint, Oregano, Sage, Parsley, Basil, Cilantro)

Lemon Wedges and fresh herbs for garnish.

Add gf soy or braggs, olive oil, lemon juice, lemon zest, Worcestershire, Basil, Parsley, Pepper, and Garlic Cloves into your blender or food processor and pulse until blended nicely.  This is your marinade. 

Place your thin steak strips in a baking dish. Pour marinade over the steak. Cover and place in the fridge for at least 5 hours or overnight. 

For Salsa Verde:
Mix 1/4 cup oil, garlic, and lemon zest in a medium bowl; season with salt and pepper. Let marinate for 20 minutes. Add all herbs to oil mixture; stir until well coated. Let stand until herbs begin to wilt, about 10 minutes. Stir in remaining 1/4 cup oil. Season herb salsa verde to taste with salt and pepper.

Bring to room temperature before you grill. 
Grill to perfection the way you like, Rare, Medium or Well done. 

Transfer steak to a serving platter; let rest for 5 minutes before serving or cutting. If you cut, make sure to cut against the grain. 
Serve with lemon wedges and Salsa Verde. I served the salsa verde on the side because my son won't eat anything green.  =)

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Monday, July 30, 2012

Browned Butter Brown Sugar Cookies

Time for more cookies for the cookie monsters! I love sugar cookies at Christmas. However, it is the middle of summer and making regular sugar cookies just does not seem the same. How about Browned Butter Brown Sugar cookies? Sounded good to me!  Gluten free of course, so that everyone in the house can enjoy them. Manini's flour delivered again. No one, even the pickiest, could tell they were gluten free. Score! Here are the steps: 

Gluten Free Browned Butter Brown Sugar Cookies
adapted from One Perfect Bite

1-3/4 sticks unsalted butter
1/4 cup granulated sugar
2 cups packed dark brown sugar, divided*
1  1/2 cups Maninis Multipurpose gluten free flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon table salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract

  • Preheat oven to 350 degrees F. 
  • Line 2 baking sheets with parchment paper.
  • In shallow dish or pie plate, mix sugar and 1/4 cup packed brown sugar. 
  • Whisk flour, baking soda, and baking powder together in medium bowl. Set aside.
  • Heat butter in skillet over medium-high heat until melted. Continue to cook, swirling pan constantly until butter it is golden brown and nutty smelling.
  • Remove from heat and pour browned butter to large heat-proof bowl. 
  • Add remaining 1-3/4 cups brown sugar and salt to bowl with cooled butter.
  • Mix until all the lumps are gone, scraping down sides of bowl with rubber spatula. Add whole egg, egg yolk and vanilla extract, mixing well to incorporate. 
  • Add flour mixture and mix to just combined. 
  • Using an ice cream scoop, scoop up dough one at a time and drop in the sugar mixture you made. Roll in the sugar and place on the prepared baking sheets. 
  • Bake two sheets at a time, rotating half way though, until cookies are browned and puffy, about 14 minutes. 
  • Cool cookies on baking sheet 5 minutes. Remove from pan to wire rack and cool completely. Repeat above steps, starting with rolling remaining dough balls in sugar mixture.

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Sunday, July 29, 2012

Loaded Mashed Potato Cakes

New addiction alert! I am not speaking for anyone else. I am speaking for me. These scrumptious potato cakes will now forever be a major comfort food addiction for me. If you like spuds, hold on to your hats! You can even make them ahead of time and reheat in your oven if you wish. I made a double batch. One to serve with dinner, and the rest for a quick thing to grab in the kitchen. 

Gluten Free Loaded Mashed Potato Cakes
adapted from  http://www.justputzing.com

3-4 cups cooked potatoes peeled and mashed.
1 cup Colby Jack cheese, grated
1/2 cup tortilla chip crumbs
1/2 cup Parmesan cheese
2 tbsp chives, chopped
1 egg
Olive Oil
*optional chopped bacon or bacon bits, and Sour Cream, but they are good plain too. 

In a large bowl, mix all ingredients until everything is mixed well.
Using your hands, scoop out generous portions of the potato mixture, and shape it into patties.
Spray a your griddle or pan/skillet with Olive oil spray and set it on the stove over high heat.

Cook mashed potato patties according to your taste. I like mine crispy and golden brown. This took me about 4 minutes a side. 
Serve warm, with desired toppings. 
Example: chives, sour cream and bacon bits.

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Saturday, July 28, 2012

French Onion Rice

Rice is by far my favorite side dish. Before Taylor's Celiac diagnosis, Bread was my favorite. I still make bread, but slowly, rice has taken over my heart. I love how there are so many different ways to make it. So naturally when I saw Ramona's recipe for French Onion Savory Rice, I knew I would make it asap. None of her recipes have ever failed me! This dish didn't either. It was very good. I have an abundance of fresh herbs in my garden right now, so I got busy picking and chopping them to add fresh flavor to the rice. If you do not have fresh herbs, you can use dried. 

Gluten Free French Onion Rice
from Curry and Comfort

2 large sweet onions sliced
2 cups Jasmine Rice (rinsed)
4 cups chicken broth
2Tbs of butter
1 Tbs canola oil
1 tsp fresh thyme leaves
1 tsp fresh minced garlic
Freshly grated black pepper
1 TBSP fresh parsley leaves

1/4 cup of braggs amino acids -or- gluten free soy sauce
1 Tbs of Worcestershire sauce
1/2 Tbs of red wine vinegar
1 bay leaf

First you need to slice up your onions. I use a thin blade on my mandolin to slice them. I also prepare my mis en place. (prepare all the ingredients)
 In a large pan saute the onions on medium heat with the butter,oil and a sprinkle of salt. Stir occasionally. This took me 30 minutes, I like mine really caramelized.

Add garlic, thyme, parsley and black pepper. Add washed rice and saute with all the other ingredients in the pan.  

Add liquids, bay leaf into pan or transfer to rice cooker and add liquid. Cook until rice is cooked through and tender. Fluff rice and serve.

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