Archive for What’s for Dinner?
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….
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.
When Fall comes around and the weather starts to cool down, I start to think of chili. When you want a good chili to warm you up, but just aren’t in the mood for a red, tomato-based chili, give this one a try. This is my quick and easy recipe for a chicken chili with white beans. I love it!
White, Chicken Chili Recipe
2 cans (15 oz. each) of white northern beans
6 Cups chicken broth
4 cloves garlic, minced
1 medium white onion, finely chopped
2 tsp ground white pepper
1 tsp salt
1 TBSP dried oregano
2 tsp ground cumin
1/4 tsp ground cloves
2 cans (4 oz. each) diced green chiles
1 whole chicken cooked, de-boned, and cut into bite-size pieces (about 5 cups)
1 TBSP diced jalapeño for extra heat
- In a large pot, combine beans, 4 cups chicken broth, garlic onion, white pepper, salt, oregano, cumin and cloves. Cover and simmer for an hour or more.
- Stir in green chiles, chicken and the remaining 2 cups chicken broth. If desired, add jalapeño for extra heat. Cover and simmer for another hour.
- Serve as-is or over rice. Top with any variety of condiments: black olives, shredded cheese, diced avocado, chopped cilantro, sour cream, salsa, etc.
- Feel free to use cooked chicken breasts (about 2 lbs.) instead of a whole chicken.
- Like most chilis, this also works well in a slow cooker.
- Also great to serve with arepas or corn tortillas.