I love pork tenderloin - it is fantastically cheap. And it is delicious, when I manage not to cook it to death. This recipe is my gluten-free & Cathy-fied variation of this easy recipe from Life Made Delicious. [amd-zlrecipe-recipe:1] ... Continue reading...
Roasted Veggies Side Dish
May 02
The absolute yummy-est way to use up the leftover veggies. Use anything you have on hand - just slice them thinner if they take longer to cook(carrots), and leave whole if they cook really quickly(asparagus). Ingredients: mushrooms, quartered asparagus, 3 inch sticks cherry tomatoes, whole bell peppers, assorted colors, cut into 2" ... Continue reading...
Stove Top Flank Steak with Mushrooms and Red Peppers
Feb 19
This is super quick and tender: * 2lb flank steak * 2 tbsp vegetable oil * 1 Tbsp chicken Bouillon (because I don't have a GF beef one readily available) * 2 lg cloves of garlic, crushed * 1 red pepper, sliced thinly * 1 small onion, sliced thinly * 1 can sliced mushrooms, drained * 1/2 cup water * Italiano Club House All-in-One ... Continue reading...
Hot Seafood Caesar Salad
Jul 07
EDIT: I totally forgot the chickpeas! !/2 a can of chickpeas, drained and rinsed, then seared with the onions - it's perfect! 8 cups Romain lettuce, washed & torn 2 tbsp olive oil 2 tsp margarine 1 cup pre-cooked frozen shrimp, defrosted handful scallops (pre-cooked, frozen? Optional) cup fresh mushrooms, sliced 1/2 onion, ... Continue reading...
Japanese GF Salad
Jul 02
This one didn't exactly get two thumbs up from the kids, but the adults in this family adore it! This salad usually calls for ichiban noodles. I dont' use any noodles, and I find that the bean sprouts, celery, snow peas, etc, give it enough crunch. I add extra cashews for a little fullness. Yum! 2 cups fresh bean sprouts 1 can ... Continue reading...
