Beef with Broccolini. So great, fast, low fat and very allergen free!
The Ingredients.
Slice up the flank steak and broccolini.
Add the flank steak to a large frying pan. Sprinkle with red pepper flakes, salt and pepper.
Brown the beef. I like to cook the beef until it really browns and starts to caramelize.
Once browned and cooked through, add the broccolini and beef broth. Place a lid on the pan to steam the broccolini. Steam until the broccolini is tender, approximately 4-7 minutes.
Remove the lid and fry for about two minutes longer.
Serve with rice, quinoa or noodles!
Beef & Broccolini
Prep Time: 25 Minutes
Total Time: 25 Minutes
1 lb. Flank Steak
2 Stalks of Broccolini
2 cups Gluten-Free Beef Broth
3 tsp. Coarse Kosher Salt
1 tsp. Crushed Red Pepper
1/2 tsp. Black Pepper
Slice flank steak into strips and the broccolini into 1-2 inch long pieces.
Cook flank steak in large frying pan over high heat. Add the salt, red pepper and black pepper. Once browned and cooked through, add the beef broth and broccolini. Cover with a lid to steam the broccolini, approximately 4-7 minutes. Once steamed, remove the lid, and fry for two more minutes. Serve with rice, noodles or quinoa.
These are so yum and way easier to make than you would think! They seem like magic when you make them. You have a hot clear sugary liquid and then all of the sudden you have this puffy awesome marshmallow creation...amazing!
The players...mmmm...sugar!
Pour 1/2 cup of cold water into a mixing bowl for an electric mixer. Sprinkle gelatin over the water.
Allow the gelatin to absorb all of the water. It takes about 15 minutes.
Line a 9 x 13 pan with foil and coat the foil lightly with shortening.
Combine the granulated sugar, corn syrup (or corn syrup alternative), salt and remaining 1/2 cup of cold water in a medium saucepan.
Heat on medium-low heat and stir until sugar dissolves.
Gradually increase the heat and bring the mixture to a boil. Once boiling, stop stirring and allow it to boil with a candy thermometer in the pot. Make sure the thermometer is not touching the very bottom of the pot or you may get a false temperature.
Boil unstirred until the temperature reaches 240 degrees (soft ball stage).
Remove the boiling sugar mixture from the heat. Turn the mixer on low and pour the sugar mixture in a slow stream into the mixer with the gelatin.
Once the sugar has all been slowly poured in, gradually increase the speed to high.
Beat on high for 15 minutes. The mixture will become white, thick and stiff.
Yum! Marshmallow cream anyone?!?!
Add the vanilla and beat for another 30 seconds to thoroughly mix it in.
Here is where you have to move super fast! Use a spatula that is coated in shortening and scrape out the marshmallow into the prepared pan. Smooth the top and let it sit at room temperature for 4 hours until set. The marshmallow starts to set very quickly and is super super sticky, so get it done as quickly as possible!
Mix powdered sugar and tapioca starch.
After 4 hours, remove from pan by placing the marshmallows on a surface coated in powdered sugar mixture.
Peel back foil.
Very carefully rub shortening on a sharp knife. Carefully cut the marshmallows into squares.
Roll each marshmallow in the powdered sugar mixture and shake off excess sugar.
Enjoy a very yummy treat! Cut them up and put them in hot chocolate, roast them and make a smore with some terrific gluten-free graham crackers, etc.!
Line 9 x 13 baking pan with foil and cover in shortening.
Pour 1/2 cup of cold water into the bottom of a mixing bowl. Sprinkle the gelatin on top. Let it sit for 15 minutes or so until the gelatin has absorbed the water.
In a medium saucepan, combine sugar, corn syrup, salt and remaining 1/2 cup of cold water. Heat on medium-low heat and stir until sugar dissolves. Increase heat and bring mixture to a boil. Once boiling, stop stirring and insert a candy thermometer into the saucepan. Allow to boil unstirred until temperature reaches 240 degrees (soft ball stage).
Drizzle the hot sugar mixture over the gelatin with the mixer on low speed. Slowly add the boiling mixture until it is completely added. Increase the speed on the mixer to high and mix for 15 minutes until thick and stiff. Add the vanilla and beat for 30 more seconds. Using a greased spatula, quickly pour marshmallow into prepared pan and smooth the top. Allow to sit for four hours at room temperature.
Mix powdered sugar and tapioca starch. Sprinkle onto work surface and turn pan of marshmallows onto prepared work surface. Use a greased, sharp knife to cut the marshmallows into squares and roll each square in the remaining powdered sugar mixture. Shake off extra sugar. Enjoy!
If you are intolerant of corn, or need corn syrup and don't have it on the shelf. Try making this! It's a perfect substitute for corn syrup and stays for quite a while in your refrigerator so you can always have it on hand!
Light Corn Syrup Alternative
2 cups Granulated Sugar
3/4 cup Water
1/4 tsp. Cream of Tartar
1/8 tsp. Salt
Combine all of the ingredients in a medium saucepan. Stir to dissolve the sugar. Bring to a boil over medium-high heat. Scrape the sides to remove sugar crystals. Boil unstirred until it reaches 240 degrees (soft ball stage). Cool syrup.
Makes about 2 cups.
Can last up to 2 months in the refrigerator in an airtight container.
I made these for my best friend's birthday today...Happy Birthday Jessica! Hopefully, everyone will love them at her party tonight!
The ingredients!
Separate the egg yolks and whites. Let them and the butter sit at room temperature for at least 15 minutes!
Put cupcake liners into muffin pans or, my preferred method, use the foil liners on a cookie sheet!
Combine the oat and tapioca flours, baking soda and salt. Set aside.
Melt the sweet baking chocolate with 1/3 cup of water.
Once melted, let it cool.
Let's make our own dairy-free alternative for buttermilk. Begin with 3/4 tablespoon of vinegar in a 3/4 cup measuring cup.
Fill the cup with almond milk or whatever dairy substitute you use (or real dairy milk if you prefer!)
Okay, let's finally make the batter! Begin by beating the butter on high for about 30 seconds.
Add the granulated sugar and mix on high for 3 more minutes.
Next, add the egg yolks, one at a time. Beat in the chocolate mixture and the vanilla. Lastly, alternatively add the flour mixture and sour almond milk. Beat until just combined.
In a separate large mixing bowl, with clean beaters, beat the egg whites.
Beat until stiff peaks form.
Fold in the egg whites.
You want to be gentle with the egg whites, but still make sure to scrape the bottom and get the entire thing folded up! Pour batter into prepared cupcake liners (approximately 2/3 of the way full). Bake for 18-20 minutes at 350 degrees. Cool completely on a wire rack before frosting.
Let's make the wonderful frosting! Yum! Begin by using a food processor to finely chop pecans and coconut.
Next, slightly beating an egg in a medium sauce pan. Add the butter, evaporated milk, sugar and butter. Heat over medium heat and stir frequently.
Heat about 8 minutes until thick and bubbly.
Remove from heat and mix in the finely chopped coconut and pecans. Cover and cool in the refrigerator.
Frost and enjoy the German Chocolate goodness!
German Chocolate Cupcakes
Prep Time: 30 Minutes
Total Time: 50 Minutes
Yield: 24 Cupcakes
Cupcakes:
3 eggs
2/3 cup Butter
1 cup Oat Flour
½ cup Tapioca Flour
¾ tsp. Baking Soda
¼ tsp. Salt
1 4-ounce Package Sweet Baking Chocolate
1 cup Granulated Sugar
1 tsp. Vanilla
¾ cup Almond Milk
¾ Tbl. Vinegar
Frosting:
1 Egg
5 ounce Evaporated Milk
2/3 cup Granulated Sugar
¼ cup Butter
1 1/3 cups Flaked Coconut
½ cup Chopped Pecans
Preheat oven to 350 degrees.
Put cupcake liners into muffin pan or place foil cupcake liners onto cookie sheets.
For the cake, separate egg yolks and egg whites. Allow the eggs and butter to sit at room temperature for at least 15 minutes.
In a medium bowl, stir together the flours, baking soda and salt.
Using a small saucepan, melt the 4 ounces of sweet baking chocolate with 1/3 cups of water over medium-low heat. Stir continuously until melted. Remove from heat and cool.
Make sour almond milk by pouring ¾ tablespoon into the bottom of a ¾ measuring cup. Fill to the top with almond milk (soy milk, dairy, etc.). Allow this to sit for 5 minutes before adding to the cake batter.
In a large mixing bowl, using an electric mixer beat the butter on high for at least 30 seconds. Add the granulated sugar and beat on high for 3 minutes more. Gradually beat in the egg yolks, one at a time, and mix well after each addition. Next, beat in the cooled melted chocolate and the vanilla. Finally, alternatively add the flour mixture and sour almond milk.
In a separate large mixing bowl with clean beaters, beat the egg whites with an electric mixer on high until stiff peaks form. Fold the egg whites into the chocolate cake batter.
Pour batter into cupcake liners approximately 2/3 of the way full. Bake for 18-20 minutes until tester inserted into the center comes out clean.
For the frosting, use a food processor to finely chop the pecans and coconut. Beat 1 egg in a medium saucepan. Add the evaporated milk, sugar and butter. Cook and stir frequently over medium heat until the liquid thickens and is bubbly (takes about 8 minutes). Remove from heat and add in the finely chopped pecans and coconut. Cool thoroughly before frosting the cupcakes.
Frost the cupcakes once everything is cool and enjoy!
So sorry for the lack of blogging! It has been the craziest week. It's a very long story, but I am on a road trip delivering this cutie:
To a family in Missouri. I told you it was crazy! I'm currently in Denver for the first time and had such a terrific gluten-free dinner at my hotel. It was a ribeye steak with gorgonzola cheese, thin fried potato strips on the top on a bed of diced yams. It was seriously so great! The most important part of this is that I have had nothing but awful and terrible fast food for the last two days. Can everyone agree with me that fast food has got to evolve in the GF arena??? It's seriously the worst! I have had way too many hamburger patties (most of which I ended up giving to the puppy because they were soooo gross! She thought they were terrific though!), french fries and dressing-less salads. Yuck.
I can't wait to get home to my kitchen this weekend!
One parting picture before I go to sleep before my drive to Kansas City tomorrow:
