Ginger Flank Steak

coloradopic Ginger Flank Steak

We are back from our Colorado vacation! Colorado really is a boys’ paradise- no matter how little they are! We are slowly settling back into our routine. I hope to get back to regular weekly menus and recipe postings very soon! I also hope to tackle my emails and comments in short order.

To get us started, I wanted to post a recipe for a simple flank steak marinade. Flank Steak is one of my stand-by meals- it is easy to prepare and relatively inexpensive. I typically serve flank steak with brown rice and stir fried cabbage. I also love flank steak with braised kale and quinoa pilaf. No matter what you pair it with, flank steak is a cheap way to satisfy a craving for steak. I use various marinades for flank steak and this is probably the simplest. Since I always have flank steak on my weekly gluten free menus, I figured I better have one on the blog!

flank steak Ginger Flank Steak

Flank Steak Marinade

1/2 cup gluten-free tamari sauce (San-J’s Wheat-Free Tamari Sauce is well worth the money)

2 Tablespoons rice vinegar

1 teaspoon sesame oil

2 Tablespoons ginger

Enough for two 1 lb flank steaks

DIRECTIONS:

Marinate the flank steak for about 2 hours (no more than eight hours). Preheat a gas grill to high. Lightly oil your grill. Place the steaks on the grill. Discard marinade. Grill the steak for about 8-10 minutes, turning once. Let the flank steak rest for 5 minutes. Slice against the grain into thin slices.

The most important thing to remember whether you grill or pan fry flank steak is that flank steak should only be cooked to medium rare. Cooking it any longer will result in a tougher piece of meat! I got distracted with this steak and cooked it just a minute too long. Remember that the steak will cook a little longer even after you take it off the grill.

coloradopic2 Ginger Flank Steak

Another view from the Lake House in Grand Lake, Colorado.

Daring Bakers’ Filbert Gateau

filbert gateau Daring Bakers Filbert Gateau

This month’s Daring Bakers challenge came from Great Cakes: Over 250 Recipes to Bake, Share, and Enjoy Daring Bakers Filbert Gateau by Carole Walter. I made this month’s challenge for the Daring Bakers twice! The recipe was quite a challenge to make in the summertime even in my air conditioned kitchen. The whipped cream, buttercream, and ganache kept melting in the heat! I made a filbert gateau with raspberry buttercream because I had one bag of hazelnut meal and not enough to spare to make a praline buttercream. AND I could not find whole hazelnuts anywhere! The second time I made the cake I used an 8 inch pan, but was still unable to cut three layers. I swear I did not deflate the egg whites! Maybe I wasn’t daring enough? Hmmm… All in all it was a good challenge, but the end result was just not my thing. I made it again just to be sure! I really learned a lot from making this recipe and it has given me tons of great ideas. Thank you Mele Cotte for a great challenge! You can find the recipe for the Filbert Gateau on her fantastic food blog.

My changes to the recipe:

1) I used an 8 inch springfrom pan.

2) I flavored the cake with raspberries.

3) I replaced the cake flour with 1/3 cup tapioca flour and 1/4 cup of rice flour with 1/2 teaspoon xanthan gum

4) I used the swiss buttercream recipe that was called for but added 1/2 cup whole raspberries and 1/4 cup seedless raspberry preserves instead of doing a praline (I ran out of hazelnuts!)

5) I used commercially ground hazelnut meal- 2 cups minus 1 Tablespoon.

silueta 200px Daring Bakers Filbert Gateau

Go find some more renditions of the Filbert Gateau by Carole Walter by visiting the Daring Bakers Blogroll.

Strawberry Cake

strawberrycake Strawberry Cake

A little while ago, Cris over at Conviviality, emailed me requesting help with a Strawberry Cake. I had never made a gluten free strawberry cake, so I didn’t have any wisdom to offer her at the time. Since that email, I have wanted to make a very happy pink strawberry cake! This cake is delicious and tastes exactly like what I remember pink strawberry cake to taste like. The boys loved the cake. Dan flapped his arms impatiently between bites! I hope I have an occasion to make this gluten free cake recipe again soon.

STRAWBERRY CAKE

Note: You can easily substitute 3 cups of your gluten free flour mix for mine- just watch the liquid content.

1/2 cup almond meal

1 1/2 cups brown rice flour

3/4 cup tapioca flour

1/4 cup sweet rice flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2 Tablespoons strawberry Jello® mix

1 1/2 teaspoons xanthan gum

2/3 cup unsalted butter, softened

3/4 cup granulated sugar

1/2 cup powdered sugar

1/2 cup brown sugar

3 large eggs

1 teaspoon vanilla

1 cup pureed strawberries

3/4 cup milk (or until consistency of cake batter)

FROSTING:

2 packages of cream cheese, softened

1 stick of butter, softened

3 cups or more of powdered sugar

1 teaspoon vanilla

squeeze of lemon juice

DIRECTIONS FOR CAKE:

Preheat oven to 350 degrees. Grease two 8 inch cake pans. In a med. mixing bowl, whisk together the dry ingredients including the Jello® . In your stand mixer, cream together the butter and the sugar until light and fluffy. Add eggs one at a time. Add vanilla. Alternate adding the flour mixture and the strawberry mixture. Slowly pour in milk a little at a time until the cake reaches cake batter consistency- about 3/4 cup. Pour batter into prepared pans. Bake cakes for 30-40 minutes or until the cake tester comes out clean. Remove the pans from the oven and allow them to cool for 5 minutes in the pan. Invert on to cooling rack. Cool cakes completely before icing.

DIRECTIONS FOR FROSTING:

In your stand mixer, combine cream cheese and butter until smooth. Add vanilla. Slowly add the powdered sugar until desired consistency. Squeeze in just a little squeeze of lemon juice.

or make Elana’s Pantry’s Dairy Free Coconut Cream Frosting

Braised Kale with Sesame Seeds

kale Braised Kale with Sesame Seeds

Kale is a relatively new favorite at our house.  I discovered kale after food blogging and have been using it more and more in my cooking.  I started with Pesto Penne with Kale, Mushrooms, and Bacon and have moved on to braver uses of kale.  My husband loves that pasta recipe, but was reluctant to try this recipe until I told him that kale is a superfood!  Eating more greens should be a priority for everyone.   

BRAISED KALE WITH SESAME SEEDS

1 Tablespoon extra virgin olive oil

2 cloves garlic, minced

1/4 cup yellow onion, chopped

1 bunch of kale

squeeze of lemon juice

1/2 cup vegetable stock or broth

1 Tablespoon of gluten-free Tamari Sauce (not sure how much for reg. soy sauce)

2 Tablespoons sesame seeds

DIRECTIONS:

In a large frying pan, heat the olive oil over medium heat.  Add the onion and cook until almost translucent.  Add the garlic and cook for about a minute more.  Stir in the kale and the vegetable broth.  Cover and cook until the kale is tender – about 10 minutes.  Squeeze with lemon juice.  Stir in the sesame seeds. 

Serve about 4.

Peach Cobbler

peachcobbler Peach Cobbler

I have gone a little nuts for peach cobbler. I have made several and this is one of my favorite versions. My husband, resident taste-tester, was thoroughly interrogated and he swears he loves it. I think he is beginning to regret this role as blog taste-tester. My perfectionist tendencies frequently result in fewer blog postings, so I will post this version tonight and be satisfied. Temporarily. Luckily, peach season is almost over.

This peach cobbler recipe has less sugar than most because I made the filling with agave nectar. If agave is not yet your thing, use brown sugar instead. This recipe does have its flaws – it makes a little too much batter! You can also simplify by using a gluten free flour mix- 2 3/4 cups.  Overall I would say it is a pretty solid recipe because it tastes good- after all, that is the point! This recipe must be made when peaches are in season. Only ripe, flavorful peaches will do.

Topping:

1/2 cup sorghum

1/4 cup almond meal

3/4 cup cornstarch

1 cup rice flour

1/4 cup millet (or more rice flour)

1 1/4 teaspoon xanthan gum

1/4 cup sugar

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon orange zest

1 teaspoon vanilla

6 Tablespoons butter, melted

1/4 cup fresh orange juice

1 1/4 cup (maybe as much as 1 1/2 cups) milk

Filling:

4-6 large peaches, sliced (I left skin on) about 4 cups

1/2 cup agave syrup

I Tablespoon sweet rice flour

1/4 cup fresh orange juice

DIRECTIONS:

Preheat the oven to 350 degrees. Mix all the dry ingredients together in a medium bowl. In a separate bowl, mix together the liquid ingredients except for the milk. Add the liquid ingredients to the dry ingredients. Slowly stir in the milk until the batter reaches the right consistency- about 1 1/2 cups. In another small bowl, mix together the agave syrup, orange juice, and sweet rice flour. Combine this mixture with the peaches in a 9 x 13 baking pan. Spoon the batter over the peach mixture. You may have extra batter. Bake for about 45 minutes on 350 degrees.

Several servings- I would cut the recipe in half for a smaller family. Or eat cobbler for breakfast!

If you are looking for a crisp, my gluten free apple crisp recipe is delicious.