Beef and Broccoli

Recently I had such a craving for beef and broccoli I could hardly stand it. This craving went on for a few days. I could not get out to P.F.Changs China Bistro so I went to the net. I Googled Gluten Free Beef and Broccoli and this is what I found. Gluten Free Betty's Beef and Broccoli  Right after making and eating this phenomenal version of this famous dish I posted a comment and requested that I post it here for you dear reader.

Recipe tip: I used peanut oil instead of olive oil. I was running low on olive oil and needed it for another recipe. I also used fresh broccoli. Betty's tip for partially thawing the steak is right on!

Gluten Free Betty's Gluten Free Beef and Broccoli

1 pound beef steak

1/4 cup gluten free soy sauce

3 Tablespoons brown sugar

2 Tablespoons cornstarch

1 1/4 cup cold water

16 ounces frozen broccoli florets

2 Tablespoons olive oil

2 cloves minced garlic

2 teaspoons sesame oil (this is the secret to make it taste like it came from a fabulous restaurant)

Combine soy sauce, sugar, corn starch, and water in a small bowl and set aside.   Cut steak against the grain into thin strips about 1/4 inch thick.  I find it's easiest to cut the steak when it's frozen (thaw it for 30 minutes so that it's not rock solid).  Heat a large skillet to medium high.  Put the olive oil and steak in the skillet and cook both sides until brown, about 4-5 minutes.  Steam broccoli in the microwave or in a steamer while steak is cooking.  When the steak is brown, add the garlic and cook for 1 minute.  Pour the soy sauce mixture over the meat and cook until it begins to thicken.  Stir in the sesame oil.  Remove from heat, stir in the steamed broccoli and serve over rice.

I can see myself making this on a regular basis. I also see myself entertaining with this dish. Enjoy!

Thank you, thank you Gluten Free Betty

Bon Appetit Ratatouille

Dear Reader, I laugh about this today, but the only reason I went looking for a Ratatouille recipe was because I felt compelled to try the dish that melted the indignant heart of Food Critic Anton Ego from the animated feature film of the same name, Ratatouille. I thank my lucky stars that I found the following recipe from Whole Foods Market. I hope you enjoy it as much as I do. I won't say that my two children enjoy ratatouille the vegetable dish as much as the movie, but when I spoon a hearty helping of this onto their plates they always want an encore.

Recipe tip: Although the Whole Foods' recipe is gluten free, if you have read any of my blogspot posts you will not be surprised to hear I have tweaked the recipe to suit  my taste and that of my family. I almost did not put green pepper into this dish, again I am thankful I did, it is subtle and delicious. If you compare the Whole Foods version and mine, you will see only a slight difference in the preparation of the vegetables.

I dedicate this post to my mom; much like Ego this dish reminds me of my mom and all the ways she tried to disguise vegetables so that I would eat them. Although I no longer try to hide them from myself, I still enjoy her techniques for slicing and dicing. Thank you mom for helping to create a love of healthy food.

Now on with the show...

Ratatouille

1 eggplant, peeled and cut into 1-inch chunks (In the past I have omitted the eggplant and increased the amount of squash with much success)
1 1/2 teaspoons salt
1/4 cup extra virgin olive oil
4 cloves garlic, finely chopped
2 tablespoons herbes de Provence
1/4 teaspoon chile pepper flakes
Pepper to taste
1 green bell pepper, cored, seeded and finely chopped in the food processor
1 large yellow onion, finely chopped in the food processor
2 zucchini or summer squash, sliced into 1/2 inch rounds ( I like one of each for color)
1 (28-ounce) can whole peeled tomatoes (I have blanched, peeled and roasted my own tomatoes from the garden, but jarred works great too)
2 tablespoons balsamic vinegar

Preheat oven to 425°F. Toss eggplant with 1 teaspoon of the salt, and set aside in a paper-towel-lined bowl while preparing the other vegetables. (If omitting the eggplant, skip this step)

Combine remaining 1/2 teaspoon salt, oil, garlic, herbes de Provence, chile flakes and pepper in a small bowl. Put the processed bell pepper and  onions into a large bowl. Toss in the zucchini or squash and pour the oil mixture over them. Pat eggplant dry with another paper towel and toss with vegetables, coating everything thoroughly. Spread vegetables in a single layer on a baking sheet and roast, stirring once or twice, until golden and very soft, 30 to 35 minutes.

Put tomatoes into a large bowl and break them up using your hands or a spoon. Add roasted vegetables and vinegar and stir well. Cool to room temperature before serving, or cover and refrigerate overnight. The Whole Foods recipe recommends cooling the dish to room temperature; I have eaten this dish warm, room temperature and cold, and have loved them all. Bon appetit!

Baby Field Greens Tossed with Portobello Mushrooms

1 -2 package(s) baby portobellos, washed and dried

3-4 Tablespoons basting oil with herbs

1-2 handfuls of field greens per person

Newman's Own  Light Balsamic

salt and pepper
shredded Parmesan (optional)

Recipe Tip: I used field greens in this recipe, but please use whatever you like. Baby spinach is also delicious.

Preheat oven to 450 degrees. Slice mushrooms into desired size. Coat mushrooms with basting oil in a large bowl.  Place mushrooms on a baking sheet, salt and pepper mushrooms and roast for 12-15 minutes. While mushrooms are roasting wash and dry your greens. Once mushrooms are finished toss mushrooms and field greens together. Drizzle Newman's Own Light Balsamic to taste. Sprinkle parmesan if desired. Salad may be served warm or room temperature. Enjoy.

Greens & Beans

 

I have been told by trusted doctors that dark leafy greens are very beneficial in one's diet. I am pleased to share what I have now deemed one of my new favorite vegetable side dishes which is so delicious it could be the main dish.  I served it on Christmas and will be serving it regularly in the new year! Delicious and nutritious, what a winning combination!

Greens & Beans
1 fresh bunch of Collard Greens, washed and stems removed
1 cup chopped onion
1 clove garlic, minced
2 (15oz. cans) Great Northern Beans
1 cup chicken stock
1 Tbsp olive oil
salt and pepper
water

1. Chop washed Collard Greens into desired size. Nothing fancy, they will be blanched and wilted. Place greens into a pot of salted boiling water for about 2 minutes. Once blanched, drain leaves in a collander and squeeze excess water out with the back of a large spoon. I use my dutch oven for blanching.
2. Heat olive oil in a large pan (I use a 10" frying pan). Add garlic and onion. On low heat, cook for 4 minutes.
3. Add greens, beans and chicken stock. Simmer uncovered for 15 minutes. Season with salt and pepper as desired. Enjoy!

Asparagus with Sliced Almonds and Parmesan Cheese

I found what has become my favorite asparagus recipe on allrecipes.com, presented by a contributor named BRENOLA. http://allrecipes.com/recipe/asparagus-with-sliced-almonds-and-parmesan-cheese/detail.aspxThe dish is described as a simple side dish. The description is accurate. For me, the simple applies to the prep, but the taste is out of this world. I made this dish just last night. I hope you enjoy it as much as we did.

Recipe Tip: In my home we prefer thin asparagus and that is what I used...mmmm....mmmm good! The entire process from prep to table took approx. 15 minutes. It just doesn't get much easier.

Ingredients
2 Tbsp butter
1 lb. asparagus, bottoms trimmed or snapped off
1/3 cup sliced almonds
1/3 cup Parmesan cheese


Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and Parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.