Gluten-free Steak Rub Recipe

A good steak really only needs salt and pepper and a hot grill or cast iron skillet. A good steak however can be really expensive. I love to use more flavorful marinades or rubs when cooking some of the more cost effective cuts like top round or london broil. This is a wet steak rub and is reminiscent of the flavors that go into South African farmer’s sausage. It gives just a hint of flavor that most people here in the US have not had before, but reminds me of my childhood 🙂

Steak Rub (enough for about 3 pounds of steak)

Ingredients

¼ cup of olive oil

4 teaspoons of ground coriander

1/8 teaspoon ground cloves

1 ½ teaspoons of onion powder

1/8 teaspoon garlic powder

1 ½ teaspoons of salt

¼ teaspoon of ground black pepper

3 Tablespoons brown sugar

2 Tablespoon red wine vinegar

Directions

Mix all ingredients together in a gallon storage bag. Place the steaks in and make sure to cover them with the rub. Allow to sit for at least 20 minutes before cooking. Cook to your liking. I like to cook it about 4 to 5 minutes on each side for a rare to medium rare finish for about a 3cm thick steak. Allow to rest for 7 to 10 minutes before cutting.

Serve with some easy polenta or grilled cheesy potatoes, like this one from The Recipe Rebel. I made a version of it last night, minus the bacon and it was so easy and delicious!!

Add some asparagus or grilled corn (shuck, rub with olive oil and sprinkle with salt and pepper then grill, turning frequently) and you have a great barbecue dinner.

Make sure you check if the spices are gluten-free. According to McCormick, they will list it on the bottle if it contains gluten, usually in spice blends. Badia is certified gluten free and can be found usually in the international section of many grocery stores, but sometimes next to the other spices.

What is your favorite way to cook a steak?

Bacon and Kale Mac-n-Cheese

Many of you asked for the recipe, so here it is! Bacon and Kale Mac-n-cheese. I have a basic mac-n-cheese recipe that I change up, probably every time I make it 🙂 Not too long ago I shared my Spinach and Artichoke Mac-n-Cheese recipe with you all. This one is not very different. For every mac-n-cheese, I make a roux (gluten-free flour and butter), add some spices, acid (lemon or vinegar to cut down the richness a little), then the shredded cheese and whatever extras you want to include, if any.

Bacon and Kale Mac-n-Cheese

Ingredients

1-12 to 16 ounce package of your favorite GF pasta (I used Wegman’s GF Fusilli)

1 cup of kale, washed, pulled of stem and chopped finely

½ pound of bacon, chopped

2/3 cup of butter

1/2 cup of Cup4Cup gluten free flour

1 Tablespoon brown spicy mustard

1 teaspoon of salt

1/8 teaspoon pepper

About 2 cups of 2% milk (you can use whole milk)

1 teaspoon of white balsamic vinegar or juice of ½ a lemon

About 10 ounces of cheese (I used about 6 ounces of Cabot extra sharp cheddar and 4 ounces of an Aged Gouda)

Directions

Prepare pasta according to directions on the box. Place a cast iron skillet on the stove on medium heat. Add bacon to the cold pan and let it heat while the pan heats. Cook bacon for about 5 minutes, stirring occasionally, then add kale. Cook for another 10 to 15 minutes until the bacon has browned and started to crisp. Save bacon and kale mixture on a plate until ready to mix with pasta and cheese sauce. In the same cast iron skillet, melt butter and whisk in the flour, mustard, salt and pepper. Cook for a few minutes and then add the milk. Whisk together until all the lumps are out.  Stir in vinegar or lemon juice then add the cheese. Mix to melt the cheese and take off heat. Add drained pasta, bacon and kale. Mix through and serve!

I am, honestly, not a big fan of kale. Others in my family like it, so I’ll appease them by making it…covered in cheese 🙂

Mac-n-cheese is a great basic recipe to master and then you can play with it, using different vegetables, meats and spices to create new meals.When I don’t have time or the ability to be at the stove cooking for 20 minutes, I make a quick version of mac-n-cheese using mascarpone. Check it out here! It is a great easy meal.

What is your favorite mac-n-cheese topping or mix-in?

Haddock on the Grill

Even on cool slightly rainy nights the grill calls to me. It means less clean up and usually faster cooking. Seafood is great to cook on the grill, especially because then the house does not smell like fish! We are very lucky that we have a friend who loves to fish but doesn’t like seafood, so we get pounds of his fresh catch to freeze and pull out when we need it.

Grilled Haddock

Ingredients

1 Tablespoon of olive oil

½ teaspoon of salt

6 to 8 basil leaves, torn

About 3 pounds of Haddock fillets

About ½ pound of Campari tomatoes, diced

1 teaspoon olive oil

½ teaspoon of salt

6 to 8 basil leaves

Juice of ½ a lemon

about 4 ounces of fresh feta cheese, optional

Directions

Preheat the grill. Take 2 large pieces of foil and cross them. Drizzle olive oil, salt and basil leaves on the foil. Place haddock fillets on top. Add tomatoes, remaining olive oil, salt and basil leaves, then squeeze the lemon juice over the fish. Close up the foil and fold into a packet.  Add another piece of foil if needed to make sure the fish is completely enclosed. Place on direct heat on the grill. After 10 minutes, move to indirect heat. Close grill and continue to cook for another 20 to 25 minutes. Take off the grill and serve! Sprinkle fish with feta if you like.

I have about 8 pounds of haddock left, so I’m sure there will be more recipes in the future! Any good ideas? What is your favorite way to cook haddock?

Here are some of my other seafood ideas and recipes:

What to do with leftover cod

Sheet Pan Shrimp

Poached Salmon

Shepherd’s Pie, easy meal for the freezer or a for a friend

Spring is in full swing! Some days here in New England are 90 degrees and others barely reach 60. Having delicious comfort food meals in the freezer for you, your guests or to bring for a friend in need is very helpful. Shepherd’s Pie is one of my favorites. I love it. It is one of the few ways I can get my kids to eat mashed potatoes! They eat many things and eat potatoes in most other forms, but for some reason mashed potatoes are in their mind, a form of torture that I save only for them 😉

Shepherd’s Pie is great to bring to new parents who need a meal or a friend who has just moved or had surgery. It is great to bring to a potluck or serve at a graduation celebration. It is naturally gluten free by using cornstarch instead of flour to thicken the meat sauce. No one will miss the gluten.

Shepherd’s Pie

Ingredients

1 Tablespoon olive oil

3 pounds of ground meat (beef, pork or turkey…I often use a mixture of beef and pork)

1 white onion, diced

2 cloves of garlic, minced

¼ teaspoon salt

¼ teaspoon ground black pepper

2 teaspoons Worcestershire sauce

2 sprigs thyme

1 cup of beef stock

2 teaspoons of balsamic vinegar

2 tablespoons of cornstarch

5 russet potatoes, diced

1 teaspoon of salt

2/3 cup of milk

2 Tablespoons cream cheese

Salt and pepper to taste

1/8 teaspoon of paprika

Directions

Preheat oven to 375 degrees. Brown meat in large high rimmed, oven safe sauté pan.  Add onion, garlic, salt, pepper, Worcestershire sauce and thyme. Stir occasionally and allow to cook for about 10 minutes. In a small bowl mix stock, vinegar and cornstarch. Pour into meat mixture. Combine and cook on medium to low heat for about 10 to 15 minutes. Add potatoes and salt to stock pot and add enough water to cover. Bring to a boil and allow to cook for about 20 minutes. When potatoes are soft, drain and add milk and cream cheese, then mash together. Add salt and pepper to your taste.

Spoon mashed potatoes over the meat mixture and smooth out with spatula. Top with a sprinkle of paprika and place in the oven for 25 to 35 minutes. Serve!

If you plan to freeze or gift the shepherd’s pie, first pour the meat mixture into a foil casserole dish and then smooth potatoes over the top before cooking.

For a fancy twist, you can make baked potatoes and scoop out the insides, make mashed potatoes with the insides and then spoon the meat mixture into the skins. Simply cover with mashed potatoes and bake. Twice baked shepherds pie..mmmm!

What is your favorite meal to freeze? What is your favorite meal you have received in a time of need? Here are some other freezer meals or meals to bring a friend:

Gluten-Free Stuffed Shells

Meatballs

Meatloaf

Spinach and Artichoke Mac-n-cheese

Sweet Potato Enchiladas

 

 

 

 

Gluten-free Stuffed Shells for a Party

Graduations, end of school year parties and summer holidays are all upon us. It can be a challenge to host a celebration at your house if you have celiac disease or have a family member with it. It doesn’t have to be! Here are some of my ideas for hosting a large gathering that is completely gluten free and no one will even miss the gluten!!

A tray of stuffed shells are a great way to feed a crowd. I was so excited when browsing at my local Italian specialties store (Alfredo’s) and I found an entire end cap filled with different shapes of imported Italian gluten-free pasta. I bought a 1 pound bag of shells, which made 2 large casserole dishes of stuffed shells. Others have found this pasta at Marshalls, TJ Max or Homegoods. The recipe below is for half of the bag. I made the other half with about 8 ounces of frozen spinach, thawed and drained instead of zucchini and froze it for another time.

Gluten-free stuffed shells

Ingredients

2 small zucchini, shredded

1 Tablespoon of olive oil

1 teaspoon of salt

1/8 teaspoon of ground black pepper

½ teaspoon of garlic powder

1 teaspoon onion powder

About 24 ounces of ricotta cheese

4 to 5 ounces of cream cheese

8 ounces of mozzarella cheese, shredded

About 40 ounces of canned tomato sauce (I like to use part diced and part sauce)

½ teaspoon of salt

1/8 teaspoon of ground black pepper

4 to 5 fresh basil leaves, torn

¼ cup shredded cheddar

½ pound of shells (I used ½ a pound of imported Italian GF shells from La Fabbrica Della Pasta)

Directions

Cook pasta according to package. Set aside to cool. Preheat oven to 375 degrees. Sauté zucchini with olive oil, salt, pepper, garlic powder and onion powder, about 7 minutes. Set aside to cool. In a bowl mix the ricotta, cream cheese and 4 ounces of the mozzarella. In another bowl mix tomatoes, salt, pepper and basil leaves. Mix cooked zucchini with the cheese mixture. Pour a layer of tomato sauce in bottom of casserole dish. Then fill each shell with 2-3 Tablespoons of the cheese mixture and place in dish.

Cover with the rest of the sauce, rest of the mozzarella and the cheddar. Cook covered with foil for 20 minutes and uncovered for 20 to 30. Serve or Freeze.

You can serve this with your favorite grilled hot dogs, chicken or ribs and a salad. Cut up a watermelon, put out a large bowl of Pirate’s Booty, Skinny Pop and Cape Cod Chips, serve Hoodsie’s so you don’t have to scoop any ice cream or have popsicles (Outshine or Wegman’s brand are gluten free) and you are all set for a gluten-free party! What is your favorite party food?

Sheet Pan Shrimp

All over the internet you see sheet pan dinners. They are the new one pot meal.  I have three sheet pans and they are well loved. I use them to cook wings, meatballs, shrimp, salmon, roast vegetables and not to mention all the cookies we make on them.

I usually make sure I have a bag of frozen shrimp in the freezer so that I can throw together a quick and easy meal. This is one of the simplest and tastiest recipes you can make.

Sheet Pan Shrimp

Ingredients

1 pound cooked frozen shrimp, defrosted

Juice of 1 lime

½ teaspoon of salt

Pinch of ground black pepper

1 teaspoon of agave

½ cup of diced red onion

1 to 2 diced sweet peppers (or broccoli)

2 teaspoons vegetable oil

½ teaspoon of salt

1/8 teaspoon of ground black pepper

Directions

Preheat oven to 375 degrees. In a medium bowl mix lime, salt, pepper and agave. Toss shrimp in the lime mixture and let sit while you prepare the remaining ingredients. Combine onion and vegetables on sheet pan with vegetable oil, salt and pepper and cook for 10 minutes. Remove from oven and add the cooked shrimp. Roast for another 10 minutes and serve over rice or polenta or inside a tortilla.

You can easily make this recipe solely with vegetables so it is easy to make this vegetarian, vegan and its already gluten free! It is such a versatile recipe! Let me know what you like to make on your sheet pans.

Meatloaf Two Ways

Meatloaf is really comfort food at its best. What is better than meatloaf? Meatloaf meatballs! This recipes tells you how to make both from the same mixture. I’m a big fan of making more than I need since it is doing the same work for double recipe. That means I can put something in the freezer to easily pull out one night when I need a quick meal.

Meatloaf (Bulk recipe)

Ingredients

2 pounds of ground beef (top round or sirloin)

1 pound of pork sausage (Wegmans sells 1 pound tubes that are labeled gluten free)

½ cup of gluten free bread crumbs

1 clove of garlic, minced

½ of a red onion, grated

1 teaspoon oregano

1 teaspoon coriander

1 teaspoon salt

1/8 teaspoon ground pepper

½ cup of milk

2 eggs

½ cup of ketchup

1/8 cup of balsamic vinegar

3 Tablespoons of honey

Directions

Preheat oven to 400 degrees. Mix together all the ingredients up to and including the eggs.  Make a small patty and cook it, so you can taste for seasoning. Repeat with more seasoning if needed.

For Meatloaf:  Once seasoned to your liking, split the meat mixture in half. Form two loaves of meatloaf. Place them on a metal cooling rack over a baking sheet. Make the sauce by mixing the ketchup, balsamic vinegar and honey together in a small bowl. Pour a couple of tablespoons of sauce over each loaf, then brush to cover. Cook in oven for 50 to 70 minutes or until the meat thermometer reads 160 degrees (FDA Safe Minimum Cooking Temperatures). Take out of the oven and brush again with sauce. Serve with mashed potatoes and asparagus or polenta and green beans.

For Meatballs: Once seasoned to your liking, make one and a half to two inches in diameter meatballs. Heat a large skillet with about a tablespoon of olive oil in it.  Sear each meatball and place on a metal cooling rack over a baking sheet. Cook in oven for about 20 minutes. Check your largest meatball close to the center and make sure it is cooked through.  Serve with the sauce for dipping. Tip: you can keep the meatballs warm by placing them in a slow cooker on warm or low with a little beef stock (enough to cover bottom of pot, not meatballs).

You can make either of these methods to feed a crowd or make one of each and freeze half. I know, I know, some of you don’t like making such big batches 😉 Make a 1/2 batch and let me know how it turns out!

For my family, it works for me to cook in large batches when I have time, so for those many times that I cannot cook, we have something delicious and homemade to pull out of the freezer.

As a family with a child who has celiac disease, our take-out options are limited and often more expensive, so having easy meals in the freezer are a life saver for our busy lifestyle. It helps that we have a large deep freezer in the garage. What are your go to bulk meals?

 

Cornish Game Hens

Check another meal off my bucket list for 2017! Cornish game hen are a way to wow guests and a great alternative to ham for Easter Dinner or beef for Christmas.

I made them on a snowy April Fools Day. We took advantage of a nasty day outside, in between sports seasons, to stay warm inside, start a home improvement project, play board games and make some comfort food.

Cornish Game Hen

Ingredients

5 Cornish game hen, keep the gizzards and neck

2 Tablespoons olive oil

2 teaspoons of salt

¼ teaspoon ground black pepper

1 teaspoon ground thyme

1 lemon, zested and cut into 6 pieces

1 large white onion, cut into 12 pieces

5 cloves of garlic, roughly chopped

10 stems of fresh thyme

Directions

Preheat oven to 350 degrees. Coat a large roasting pan with cooking spray. Dry the hens. Stuff each with a piece of onion, piece of garlic, piece of lemon and a stem of thyme Mix the lemon zest with the salt, pepper and ground thyme in a small bowl. Rub each hen with olive oil and sprinkle with  the lemon zest, salt, pepper and ground thyme mixture. Place into roasting pan and surround with the gizzards, rest of the onions, garlic and thyme stems. Roast in oven for about 1 hour and 10 to 20 minutes. Check internal temperature. When cooked through and juices run clear, place hens on a cutting board under a foil tent to rest for about 10 minutes.

You can make a great pan sauce with the drippings. Place the roasting pan on the stove over medium heat (2 burners if a large pan) and simmer for about 5 minutes. Remove the gizzards, onions, garlic and thyme stems. Add the juice of about 1/2 a lemon, a tablespoon of brown sugar and 1/8 teaspoon of pepper and stir. Whisk in 1 to 2 Tablespoons of cornstarch. Allow to simmer for another 5 minutes, whisking to get clumps out. Add 1 tablespoon of butter and remove from heat. It is ready to serve!

Each person got half of a bird and I still have enough to make a pasta dish with the leftovers for dinner tonight. I served served the hens with wild rice from Wegmans and frozen peas.

What are you making for Easter dinner? I am thinking ham, salmon, a potato dish and maybe asparagus. What sides are tradition in your family? Try something new like my Sweet Potato Gratin or polenta with Balsamic green beans.

Breakfast Pizza

Breakfast and brunch are two of my favorite meals. I love savory breakfast foods. We have breakfast for dinner at least once a week and this breakfast pizza recipe has become a fast favorite. My father gave me the idea for the hash brown crust over the holidays and I have been making it regularly for my family.

Breakfast pizza

Ingredients

3 russet potatoes, shredded

1 large white onion, shredded

2 cloves of garlic, minced

1/3 cup of corn starch

1 ½ teaspoon of salt

1/8 teaspoon of pepper

1 egg

2 Tablespoons olive oil

6 eggs

Optional toppings: crumbled cooked bacon or sausage, diced avocado, diced tomatoes, sliced green onions, hot sauce, feta or cheddar cheese

Directions

Preheat oven to 375 degrees. Drain potatoes and onions after shredding (wrap in kitchen towel and squeeze over sink). Place potatoes and onions in large bowl and add garlic, corn starch, salt and pepper and 1 egg. Combine. Heat the olive oil in a 10 inch oven proof skillet over medium high heat. Press potato mixture into pan. Press down with a spatula (you should hear a sizzle). Cook for about 4 to 6 minutes, pressing down on the potatoes occasionally. The tricky part is flipping the pan sized hash brown. Take a deep breath and place a larger pan cover (without a lip) over the pan and flip the pan upside down, leaving the hash brown on teh cover. Place pan back on the heat, add more olive oil if needed and then slide the hash brown onto the pan so that the other side can cook. Cook for another 4 to 6 minutes, pressing down on the hash brown occasionally. Remove from heat and crack 6 eggs in a circle on the hash brown. Place in oven and bake for 8 to 10 minutes for runny yokes, longer if you want well done yolks. Take out and sprinkle with your choice of toppings. Serve immediately. It is also good cold for lunch the next day!

I have found that a cast iron skillet is too heavy for me to flip the hash brown crust, but if you have a large spatula or two that can flip the crust without having to flip the pan, the cast iron works great.

Breakfast for dinner can be cereal and fruit or something like this breakfast pizza if you find yourself with a little more time. It can be savory or sweet. Breakfast can be what you want it to be. I often just eat leftovers from the night before. My family thinks I’m crazy, but it tastes good to me! What is your favorite breakfast food?

Spinach and Artichoke Mac-n-Cheese

The calendar may say it is spring, but walking outside into 16 degree temperatures this morning, it definitely did not feel like spring! While the weather is still chilly, warm up inside with a new spin on mac-n-cheese. This recipe combines my favorite spinach and artichoke dip with gluten-free pasta. The first time I ever made it I simply used the leftover dip from a party and mixed it with the cooked pasta. Great way to use up leftovers, however making it from scratch as a pasta dish is even better!

Spinach and Artichoke Mac-n-Cheese

Ingredients

1-12 to 16 ounce package of your favorite GF pasta

1/3 cup of butter

¼ cup of Cup4Cup gluten free flour

2 cups of 2% milk (you can use whole milk)

3 ounces of cream cheese

1 Tablespoon brown spicy mustard

1 teaspoon of salt

1/8 teaspoon pepper

Juice of ½ a lemon

1 teaspoon of Worcestershire sauce

4 to 6 ounces of frozen spinach, thawed and drained

1-10 ounce jar of artichokes, drained and chopped

8 ounces of cheddar, shredded (the Alpine Cheddar from Cabot works really well)

Directions

Prepare pasta according to directions on the box. In a large shallow pan, melt butter and whisk in the flour. Cook for a few minutes and then add the milk. Whisk together until all the lumps are out.  Stir in cream cheese, lemon juice, mustard, salt, pepper, lemon juice and Worcestershire sauce. Add spinach and artichokes. Combine and heat through, then add cheddar. Mix to melt the cheese and take off heat. Add drained pasta and serve.

Spring warmth and fresh recipes will come soon enough! For today, I will sit on the couch under a warm fleece blanket and watch movies with my daughter (home sick with strep) and dream of spring. What are you most looking forward to in the spring?