Archive for November, 2009
This month, I am again participating in Book of Yum’s Adopt a Gluten-Free Blogger event. It’s a great event that encourages gluten-free bloggers and foodies to try gluten-free recipes by other gluten-free bloggers and write about the experience. I often see gluten-free recipes on other websites that I want to try, but put off actually making them for various reasons.
This month, I decided to try a recipe for Firehouse Boneless Pork Ribs posted by Brian at Fire and Salt. Brian is a firefighter who began cooking gluten-free for his celiac wife. He has a lot of great-looking recipes on his blog, and I was glad to finally get a chance to share one of his recipes with you. I had never cooked boneless pork ribs before, but decided to buy them at the store when they were on sale. I was happy to find Brian’s recipe. It looked fabulous!
So, I gave it a try. It was so quick and easy to prepare. The slow-cooking method made the meat so tender it almost melted in my mouth. And the flavor was just as good as I expected. The best part about the recipe: my kids liked it, too! I never know if they’re going to eat food I prepare from a new recipe. They were a little hesitant, but did try it. My daughter’s first comment was “yuuuumm!” Well, that pretty much says it all. A perfect recipe to share for this month’s edition of Book of Yum’s Adopt a GF Blogger.
(I served the pork ribs with a little extra barbecue sauce, along with my husband’s famous garlic mashed potatoes and my Broccoli Mushroom casserole.)
Brian has recently posted many recipes that would be great at a Thanksgiving or holiday dinner, so be sure to check them out:
- Gluten-Free Green Bean Casserole
- Gluten-Free Sweet and Spicy Pecans
- Gluten-Free Pumpkin Bread Pudding
- Gluten-Free Pumpkin Cheesecake
And let me tempt you with some more of the decadent desserts he’s made:
- Almond Toffee
- Gluten-Free Eclairs
- Triple Layer Chocolate Cake with Ganache Filling
- Chocolate Peanut Butter Cake
So many good gluten-free recipes out there to try, better get started….
This dish is a favorite of mine. My mom used to make it for special occasions, and I have good memories of it during the holiday season. I’ve modified it quite a bit to make it gluten-free, but the flavors still remind me of the original dish. While so many people fix green bean casserole for holiday dinners, we make this broccoli casserole instead.
Broccoli Mushroom Bake
3 large broccoli crowns (about 1.5 – 2 lbs. total), chopped and steamed
6 TBSP butter (separated)
4 cloves garlic, minced
1/2 Cup green onions (2 bunches or about 15 onions), chopped
1/2 Cup parsley, chopped
1/2 Cup green pepper, chopped
8 oz. mushrooms, sliced (I like to use baby bellas, or crimini mushrooms.)
1/4 Cup gluten-free flour (I used a mix of flours, but rice flour works well.)
1 Cup chicken broth (vegetable or mushroom broth also works – Make sure they’re gluten-free. We use Pacific brand.)
1 Cup milk (Edit: Originally, I left this out of the recipe. You can use broth instead, but I think it tastes better with milk, or a milk substitute.)
1/2 tsp Worcestershire sauce (Make sure it’s gluten-free. We use French’s.)
1/4 tsp ground red pepper (cayenne)
12 oz. cheese (Use cubes of semi-soft cheese or shred harder cheeses.)
1 Cup gluten-free bread crumbs, or just enough to cover
- Cut broccoli into bite-size pieces and steam for about 10 minutes – set aside.
- In a small skillet, melt 4 Tbsp butter over low heat. Once melted, increase the heat and add the onions, garlic, mushrooms, parsley and green pepper. Saute until vegetables are tender and aromatic.
- In a medium saucepan over medium-low heat, make a roux by melting the remaining 2 TBSP of butter and adding in the gluten-free flour. Stir constantly until it reaches an even pasty consistency. Gradually add in the chicken broth, and continue stirring until it’s smooth and all lumps are gone. Let it cook for a few more minutes until it starts to thicken.
- Stir in the milk, Worcestershire sauce and red pepper. Add the cheese and stir frequently until it is all melted and well blended.
- Combine the broccoli, vegetable saute, and cheesy sauce. Stir gently to evenly mix, and pour into a casserole or baking dish. Top with gluten-free bread crumbs.
- Bake at 375° F for 30 minutes.
- Makes 8 – 10 servings.
- You can use a variety of things for toppings: gluten-free bread crumbs, crushed gluten-free corn flakes, crushed gluten-free Rice Chex, crushed gluten-free gluten-free crackers or crushed gluten-free pretzels. Or, if you don’t have them, cover the dish with a lid or aluminum foil while baking.
- You can make this dish the night before. Without the bread crumb topping, cover the dish tightly with plastic wrap and refrigerate overnight. The next day, pull the dish out of the refrigerator and bring it to room temperature (30 – 60 minutes). Then add the topping and bake at 375° F for 30 – 45 minutes.
- If you aren’t comfortable making a roux (It’s really not hard.), try a gluten-free creamy mushroom soup instead. (Wegmans, Progresso, and Health Valley all have a gluten-free option.)
- I have also made this with dish with vegetable broth and mushroom broth instead of the chicken broth. Both versions turned out very tasty as well.
- For the cheese, I typically use a processed cheese because it melts so quickly and smoothly. However, sharp cheddar cheese will give it a stronger cheese flavor, which is also nice.
Related Links around the web:
- For more gluten-free fall dishes, be sure to check out the Holiday Food Fest at Tasty Eats At Home.
- For more recipes with broccoli, check out The W.H.O.L.E. Gang’s Friday Foodie Fix.
We just had a dinner party where we served this marinated flank steak. Flank steak is a great meat to prepare for small dinner parties. It is not the cheapest meat to serve, but it is reasonable and the sliced meat will serve several people. It takes little time to prepare and cook, has little fat, no bones, and slices easily. Most importantly, the resulting steak slices are always flavorful and very tender. We always get compliments when we make it, so I thought I would share our marinade recipe. This marinade recipe is good for a flank steak 1.5 to 2 lbs.
Flank Steak and Marinade Recipe
1/2 tsp ground ginger
1/2 tsp ground mustard (dry powder)
1-1/2 tsp molasses (or sugar)
1/4 Cup soy sauce (gluten-free options include San-J Tamari Soy Sauce, Eden Foods Organic Tamari Soy Sauce, and La Choy regular soy sauce)
1/4 Cup olive oil
3 cloves garlic, minced
- Combine all the ingredients in a small bowl and stir thoroughly.
- If the steak is small enough, put it in a zip-style bag and pour the marinade on top. Massage the marinade into the meat and let it sit in the refrigerator for 4-6 hours or overnight. If the steak is too large for a bag, put it into a large shallow dish (like a 9 x 13 pan) and cover tightly with plastic wrap. Flip the steak at least once while it’s marinating.
- Remove the steak from the marinade and place on a medium-high to hot grill. (Discard the remaining marinade.) Grill the steak for about 8 minutes on each side to cook the steak to medium or medium-rare.
- Once you remove the steak from the grill, cover it with foil and let it sit for 5 – 10 minutes. Then, slice the steak against the grain, at an angle.
- One flank steak (1.5 – 2 lbs.) will serve about 6 – 8 people.
- My kids love this steak, too! It is very tender and easy for little ones to chew.
- It makes great meat for sandwiches or to top salads, hot or cold.
- I have marinated the steak for as little as 2 hours and still have had it turn out very good.
- I also use this marinade for beef stir fry and Chinese chicken (for salads, rice dishes, stir fry, etc.). It really gives the meat good flavor.
- If you are going to use a zip-style bag, you can always just mix the marinade ingredients in the bag before putting the meat in. Just saves cleaning another bowl.
For more gluten-free dishes, be sure to visit this week’s edition of “What Can I Eat That’s Gluten-Free?” at The Gluten-Free Homemaker.