Saturday Night chips and salsa

see title for link
Chips Ingredients:

1 tsp. paprika
3/4 tsp. cumin
1 Tsp. salt
1/2 tsp. sucanat
1/2 tsp. garlic powder
1/2 tsp. onion powder
8 small organic (gluten free) corn tortillas, quartered
peanut oil in a pump spray

Ingredients for Salsa:

1 avocado, diced
2 Tbsp. fresh lime juice
3 clementines, sectioned and chopped
1/2 cup raspberries, chopped
3 green onions. sliced into thin little slices
1/4 cup fresh cilantro, minced
1 Tbsp. honey
1/2 tsp. salt
1 jalapeno pepper

Directions:

1. Preheat oven to 500°.

2. To prepare chips, combine paprika, cumin, teaspoon salt, sugar, garlic powder, and onion powder in a small bowl. Arrange tortilla wedges in a single layer on 2 baking sheets; coat with cooking spray.

3. Bake at 500° for 4 or 5 minutes. Turn wedges over; coat with cooking spray. Sprinkle paprika mixture evenly over wedges. Bake an additional 1 or 2 minutes or until lightly browned. Remove from oven; cool completely.

4. To prepare salsa, combine avocado and juice in a medium bowl; toss gently to coat. Add clementine sections and remaining ingredients; toss gently to combine.

Serve salsa with chips, organic (gluten free) refried beans, and some tofutti or sour cream if you eat dairy.

Waiting for Spring flourless chocolate cake

This was adapted from a cooks Illustrated recipe. You don't need to add the coffee. But I can't imagine why you wouldn't! This flourless chocolate cake is the ultimate treat for someone on a gluten free diet. We have used Green & Blacks dark chocolate as it is gluten free. This is not health food. Eat only one piece and then find other people to share with. haha

honestly, I thought I would make this just for the blog. The cake actually caused me a bit of pain due to the large amounts of fat and sugar. if you have IBS, just eat the tiniest slice. k?

Ingredients:

8 large eggs, cold

1 lb. organic dark baking chocolate, chopped

1/2 pound unsalted organic butter, cut into 1/2 inch chunks

1/4 cup strong coffee

Directions:

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty foil and set in large roasting pan. Bring Kettle of water to boil.

2. Beat eggs with mixer at med/high speed until volume doubles to approximately 1 quart, about 5 minutes.

3. Meanwhile, melt chocolate and butter (adding coffee) in large heatproof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (For the microwave, melt chocolate at 50 percent power for 2 minutes, stir, add butter, and continue heating at 50 percent power, stirring every minute, until chocolate and butter have melted and are smooth, another 2 to 3 minutes total.) Fold ⅓ of egg foam into chocolate mixture using large rubber spatula until only a few streaks of eggs are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.

4. Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour in enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on surface, and an instant-read thermometer inserted halfway through center of cake registers at 140 degrees, 22 to 25 minutes. Remove cake pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight to mellow (can be covered and refrigerated for up to 4 days).

5. About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right side up on serving platter. Sieve light sprinkling of confectioners' sugar or unsweetened cocoa powder over cake to decorate, if desired.

Spicy Ginger/Soy Steak salad

we made this with leanest, grass fed beef directly from my papa Larry's ranch. As good as it gets.

Ingredients for steak and marinade:
2 small fillets -grass fed beef or bison
1/8 cup wheat free soy sauce
1/2 tsp. ginger, minced
2 tsp. garlic, minced
1 Tbsp. fresh lemon juice
2 tsp. organic sesame oil
1 tsp. extra virgin olive oil
1/4 tsp. crushed red pepper
1/4 tsp. sambal oelek (red chili sauce)

Directions for steak:
1. combine all of the marinade ingredients in a shallow dish with lid, stir and add steaks to marinade. flip steaks occasionally to cover and let sit in marinade for at least on hour with the lid on.
2. add a little high heat oil to a cast iron pan and heat on high. add steaks and cook until medium rare (turning a few times). an instant read thermometer will read 125°F when inserted into the thicket part of the steak. set aside to cool for 1/2 hour
3. once cool, slice steaks across the grain into thin slices.

Ingredients for salad dressing:
1/8 cup wheat free soy sauce
1/2 tsp. ginger, minced
1 tsp. garlic, minced
1 Tbsp sucanat
1/8 cup fresh lemon juice
2 tsp. organic sesame oil
2 tsp. white wine vinegar
1 tsp. extra virgin olive oil
1/4 tsp. crushed red pepper
1/4 tsp sambal oelek (red chili sauce)

Salad:
4 cups Romaine lettuce, washed and chopped
3/4 cup snow peas, cut into thirds
1/2 red pepper, sliced thin
1/2 yellow pepper, sliced thin
3 small tomatoes cut in half
1 carrot, sliced lengthwise

Directions:
1. combine all the dressing ingredients into a lidded jar, close lid and shake well
2. toss all of the salad ingredients into a large bowl, add dressing and toss again
3. arrange steaks slices on top of salad and serve

Saturday Breakfast

the breakfast sausage is a treat. All natural, gluten free maple breakfast sausage's available locally from Spolumbos.
Omelette Ingredients:
2 fresh free range eggs
1 tsp. finely chopped jalapeno pepper
1 small tomato diced
salt and pepper
ghee or butter

Omelette directions:
1. heat a small amount of butter or ghee in a small non stick pan on med heat.
2. in a small bowl, whisk the two eggs together with some salt and pepper
3. pour the egg mixture into the warmed pan and let it spread to the edges
4. when the mixture has begun to set, carefully lift an edge (with a heat resistant spatula) to allow the liquid that is on top to run underneath the setting egg. do this several times until all the liquid has been lifted from the top of your omelette.
5. when the omelette is fully set add your diced pepper and tomato to the center of the omelette. do not overfill. carefully fold over the sides of the omelette towards the center. one side and then the other. salt and pepper to taste and serve right away.

Serve with fresh fruit.

Crispy Chicken Teriyaki served with vegetable stir fry

This method gives the chicken a really wonderful crispy skin while keeping the meat very moist.

Ingredients for Chicken Teriyaki
3 or 4 chicken thighs (bone-in, skin-on)
salt
ground black pepper
1/4 cup gluten free soy sauce
1/4 cup sucanat
1/4 tsp. finely diced fresh ginger
1 garlic clove (pressed)
1 Tbsp. mirin
1/4 tsp. cornstarch

Directions for chicken Teriyaki:

1. trim excess skin and fat from chicken thigh, leaving enough skin to cover meat. use a sharp knife to separate the meat completely from the bone and discard bone. cut three slashes into the skin diagonally being careful not to cut into the meat. tuck the meat under the skin and arrange thighs on broiling pan. squish them a bit to get even thickness.

2. season chicken thighs with salt and pepper.

3. position the broiling pan under the broiler (we use our toaster oven/broiler for this purpose).

4. broil until skin is crisp and golden brown and the thickest parts of the thighs read around 175ish (maybe a little less) with an instant read thermometer. About 20 minutes.

5. while the chicken is cooking, combine the wheat free soy sauce, sucanat, ginger and garlic in a small sauce pan. stir together the mirin and cornstarch in a small bowl until all the lumps are gone. Stir mirin mixture into the saucepan. Bring sauce to a boil over med/high heat, stirring occasionally. reduce heat to low and simmer, stirring occasionally, until the sauce has reduced to about 1/3 cup and has a syrupy consistency.

6. let chicken rest on cutting board for 2 minutes. cut the meat crosswise into 1/2 inch wide strips. serve on a bed of brown jasmine rice and stir fry vegetables. drizzle teriyaki sauce (to taste) over chicken and stir fry before serving.

Vegetable Stir Fry Ingredients:

2 Tbsp. macadamia nut or other organic high heat oil
1 small onion chopped
3 cloves garlic (pressed)
2 Tbsp. gluten free soy sauce
1 carrot sliced into strips
1 celery stalk, chopped
2 cups mixed shitake and white mushrooms (trimmed and sliced)
1-2 cups broccoli florets
1 small red pepper diced
1 small green pepper diced
1 jalapeno pepper- chopped small
1 cup sugar snap peas washed and trimmed
1 cup radicchio outside leaves removed, washed and sliced
2 cups bean sprouts
1 tsp. cornstarch stirred into 1/2 cup water

Directions for vegetable stir fry:

1. heat oil in a wok on high heat
add chopped onion, garlic, minced ginger and sliced carrot. stir occasionally for a few minutes.
2. add mushrooms, soy sauce broccoli and peppers.
3. cook until broccoli is cooked and softened, pour in cornstarch mixture and stir entire wok contents around. reduce for a minute or so
4. add Radicchio, bean sprouts and snap peas. stir and serve over bed of rice; with Teriyaki chicken.