Chimichurri

I was watching Food Network the other morning before I left to go to the doctors yet again. They kept talking about how they were going to make chimichurri sauce to put on grilled flank steak. Of course I had to leave before the show got to that segment and I didn't have time to look up a recipe before I left either. I guessed as to the ingredients and bought what I thought I needed at the store. Here is my variation on chimichurri. I served it with grilled rib eye steaks, roasted potatoes with onions, sauteed mushrooms, and a fresh tossed salad for Valentines Day.

1 small to medium Serrano pepper (seed if you don't want it spicy)
1 bunch fresh cilantro
1/2 medium onion
1 - 2 tbs crushed garlic
2 tbs olive oil
2 tbs rice wine vinegar
1 tsp kosher salt

Put everything into the food processor and blend until well combined but not quite smooth.

Shoyu Crock Pot Chicken

This can be prepared with just about any cut of chicken from legs to thighs to breasts to wings to a mix of all of them! Also to make it lower in fat just make sure to skin your chicken but be careful as doing so could make this dish not quite so succulent!

I like to throw this together the night before then let marinate in the refrigerator overnight. Not only does it really add to the flavor but it makes it so easy to get it started before running out the door in the morning.

4 to 5 lbs chicken pieces
1 medium onion, diced
2 cloves garlic, minced
1 cup gluten free soy sauce
1 cup brown sugar
1 tsp ground ginger (can increase to 2 tsp or more if you really like ginger - my husband doesn't so I cut back on this)
1 tbs chili flakes (can decrease this if you do not like spicy food)

2 tbs corn starch
1/4 cup water

Combine all the ingredients except the corn starch and water and place into the crock pot.
Cook on low for 6 to 8 hours.
30 minutes before serving combine the corn starch and water to form a slurry.
Add the corn starch slurry to the crock pot and stir well.
Turn the heat to high for 30 minutes stirring occasionally or until the sauce is slightly thickened.
Serve with rice or rice noodles tossed in the sauce if desired.

Beefy Comfort in a Bowl

... Sounds a lot better than SoR - Slop on Rice.
Basically this is just simple beef gravy on rice with peas, but it is oh so good and comforting.

2 pounds lean ground beef
1 medium onion, chopped
1 tbs garlic, chopped
1 tbs dried parsley
1/2 tsp dried thyme
1/2 tsp dried mustard powder
3 tbs worcestershire sauce
1 packet Onion Soup & Dip Mix (check that it is dairy and gluten free)
1 quart beef broth
2 tbs corn starch
seasoning salt
black pepper

cooked white rice
cooked green peas

Brown the ground beef.
Drain off any excess fat.
Add the onions, garlic, parsley, thyme, seasoning salt, and black pepper.
Saute until the onions are tender.
Add the beef broth, worcestershire sauce, dried mustard powder, and onion soup mix.
Bring to a boil then reduce heat to simmer and cover.
Cook about 15 minutes.
Mix the corn starch with a small amount of water.
Bring the pot back up to a boil.
Add the corn starch and boil for a minute to thicken.
Taste and adjust seasonings as needed.
Serve on a bed of white rice and topped with green peas.

Mmmmm... Cookies

I received a box of Cherrybrook Kitchen Gluten Free Dreams Vanilla Graham Mini Cookies as part of my birthday gifts. These cookies are wheat free, gluten free, peanut free, dairy free, egg free and nut free. They aren't exactly like "regular" cookies but they are good! They taste like graham crackers but with a lot of cinnamon. Very good for a quick snack! I also received the chocolate cake mix and vanilla frosting so I can bake myself a safe cake! I haven't tried them out yet but I will let you all know how they turn out when I do.

Ginger Soy Salad Dressing

I love this dressing!
My favorite salad is baby spring greens, mandarin oranges, red onions and slivered almonds drizzled with this dressing.

1 1/2 Tbs grated ginger
1/2 cup red wine vinegar
1/4 cup gluten free soy sauce
1/3 cup olive oil
3 cloves garlic, chopped
1 1/2 Tbs honey
salt & pepper to taste

Combine all ingredients in a jar with a tight fitting lid.
Store in refrigerator but allow to come back to room temperature before serving.

Hatch Chili, Beef & Quinoa Soup

This soup is my first attempt at cooking with quinoa.
Quinoa is a grain that is safe for people that need to avoid gluten. It tastes slightly nutty and adds a lot of texture to this soup. Having said that the texture is something that I will need to get used to in this soup.
The soup is slightly spicy but the level of spice really depends on your Hatch Chili Peppers. The ones I used are the ones we roasted here at home!

3 lbs lean beef, cut into small cubes
2 cups onions, chopped
1 cup celery, chopped
1 cup carrot, chopped
2 tbs garlic, chopped
1 cup roasted Hatch Chili peppers, chopped
2 tbs parsley, dried
2 tbs cilantro, dried
12 cups beef broth
1 cup quinoa
1 28 oz can petite diced tomatoes
3 tbs corn starch
salt & pepper to taste

In an 8 quart soup pot begin to cook the beef, celery, onions, carrots, garlic, parsley, and cilantro.
Add the roasted hatch chili, beef broth and enough water to fill the pot about 3/4 of the way.
Bring to a boil and then reduce heat to a simmer.
Simmer covered for about 2 hours or until the beef is very tender.
Bring back to a boil and add the quinoa.
Reduce heat to a simmer.
Simmer covered for 30 minutes to 1 hour.
Add the diced tomatoes and simmer covered for 30 minutes to an hour.
Mix the corn starch with water to form a slurry.
Add enough water to the soup pot to have a total volume of approximately 30 cups (7 1/2 quarts) and bring to a boil.
Add the corn starch slurry to the soup and cook for a few minutes.
This will not really thicken the soup too much but it adds a lot to the consistency.
Taste and season with salt and pepper as desired.

Chipotle Pork Chili

Slightly spicy but in that sneaks up on you kind of way.

1 lb pork tenderloin, cubed
2 medium onions, diced
3 cloves garlic, minced
3 tbs chili powder
2 tbs chipotle in adobo, chopped
1 tbs Worcestershire sauce
1 28 oz can diced tomatoes
2 15 oz cans kidney beans
salt & pepper to taste

In a large skillet cook the pork, onions, garlic, chili powder, and chipotle in adobo until the onion is tender.
Add the diced tomatoes, kidney beans and Worcestershire sauce.
Bring to a boil then simmer until the desired thickness is achieved.