Steak Fingers with Peppered Gravy

I looooooooooove steak fingers! Brings me back to childhood. We were able to make these delicious steak fingers gluten-free by substituting with Bob’s Mill All-Purpose gluten-free flour and adding the same flour to make the gravy. So tasty!

Gluten-free steak fingers with peppered gravy

Gluten-free steak fingers with peppered gravy

Yields 4 servings

  • 1 1/2 pounds of round steak, tenderized and cut into 1 inch strips
  • 3/4 cup of flour
  • 1 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup of vegetable oil

Gravy

  • fresh cracked pepper
  • 1 tablespoon flour
  • 2 tablespoons butter
  • 1 1/2 cups of milk
  1. In a large bowl, combine flour, garlic, salt and pepper.
  2. In a small bowl, whisk eggs and 1/2 cup of milk together.
  3. Dip strips of steak in the flour mixture and coat then dip in the egg mixture and dip one last time in the flour. Dust off excess and set aside.
  4. Heat oil on medium high heat and cook strips until browned on both sides. Remove a plate lined with paper towels.
  5. Pour the pan grease off pan but reserve about 2 tablespoons. Return pan to medium heat and add in butter then 1 tablespoon flour. Stir in remaining milk and add fresh cracked pepper. Whisk until there are no more clumps. Plate steak fingers and serve with gravy. I also like these with mashed potatoes! <3

No-churn Chai Banana Ice Cream

I’ve been wanting to make homemade ice cream but I didn’t want to add another bulky appliance to my very small kitchen. I read a few recipes online for some basic no-churn recipes but I really wanted to experiment with unusual flavors that I think could go well (see my crazy list below). I wish I’d known about this method earlier. It’s super easy to make. The only difficult part is waiting until you can eat it!

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No-churn Chai Banana Ice cream

No-churn Chai Banana Ice cream

Chai Banana is the first no-churn ice cream that Daniel and I made. We steeped chai tea bags in hot milk and folded in whipped cream and pureed bananas. Then we froze the mixture for 6 hours before eating. The taste was awesome! You can definitely taste the spices in the tea and the condensed milk added the perfect amount of sweetness. I’d totally make this again.

  • 1/2 cup milk
  • 4 chai tea bags
  • 2 recipe bananas
  • 1/2 can sweetened condensed milk
  • 1 cup heavy whipping cream
  1. Bring 1/2 cup of milk to a simmering boil and steep chai tea bags for 5 minutes and cool. Puree bananas in food processor and mix in 1/2 can sweetened condensed milk.
  2. Whisk heavy whipping cream until soft peaks form. Fold in chai tea mixture and pureed bananas so that no streaks remain and the mixture looks uniform throughout.
  3. Move to a large tupperware container, cover, and freeze for 6 hours before consuming.

Banana Cupcakes + Chocolate Avocado Ganache

Banana Cupcakes + Chocolate Avocado Ganache has got to be one of the strangest desserts I’ve ever made yet it is so satisfying, gluten-free, and chocolatey.

Banana cupcakes + avocado ganache

Banana cupcakes + avocado ganache

Yields 12 cupcakes

  • 1/2 cup oatmeal flour
  • 1/2 cup brown rice flour
  • 1/4 cup unsweetened grated coconut flakes
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt 2 very ripe bananas
  • 1/3 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons apple cider vinegar
  • 3/4 cup coconut milk
  • 1 tablespoon of flax meal
  • 3 tablespoons hot water
  1. Preheat oven to 325˚F.
  2. Mix flax meal and 3 tablespoons of hot water in a small bowl. Let sit for 5 minutes to thicken. This will be your egg replacement.
  3. In your mixer using a wire whisk, mix bananas, brown sugar, vinegar, and vanilla for 3 minutes. Turn mixer off and combine the rest of the ingredients. Mix well.
  4. Line a 12 muffin pan with cupcake liners and spoon batter up to 3/4 the way to top. Bake for 20 minutes. (Low and slow will guarantee a moist cupcake!)

 

Icing Hass avocado

  • 2 teaspoons Dutch cocoa powder
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

In another mixing bowl, beat avocado pulp until very mushy. Slowly add cocoa powder, powdered sugar, and vanilla. Beat for a good 5 minutes. Allow to cool in the fridge so that the icing can thicken. When the icing is ready, you can add it to a piping bag and swirl it on top of each cupcake. Enjoy!  136 calories 24g carbs 4g fat 2g protein 2g fiber 13g sugar per cupcake

Pumpkin Cheesecake Bars

I know that Fall is coming to Texas when the morning breeze is suddenly brisk and the air is much more humid. People are already putting up Halloween decorations and then I realize 2014 is already 3/4 over. I begin to crave for seasonal Fall treats like these pumpkin cheesecake bars which I rarely make because they’re so delicious and addicting. It’s probably a good thing I don’t make them all the time. The base of this treat is an oatmeal and flour crust and the filling is a combination of fresh grated ginger, pumpkin, and cinnamon with whipped cream cheese. I could just eat the filling by the bowl. Please don’t be like me. It taste like pumpkin pie ice cream! I can’t wait for you to try these. You’re going to love the creaminess of the filling and the chewy buttery texture of the crust.

gluten-free pumpkin cheesecake bars

gluten-free pumpkin cheesecake bars

Recipe yields 9 bars

Ingredients:

Crust

  • 1 cup all-purpose gluten-free flour
  • 3/4 cup (packed) golden brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into tiny cubes
  • 3/4 cup old-fashioned oats

Filling

  • 1 (8-ounce) package cream cheese, room temperature
  • 3/4 cup canned pure pumpkin
  • 1/2 cup sugar
  • 2 large eggs at room temperature
  • 1 1/2 teaspoons ground cinnamon
  • 1 tablespoon of fresh grated ginger

 

Method:

  1. Preheat oven to 350°F. Line a 9x9x2-inch baking sheet with 2 sheets of parchment with extra on the ends.
  2. Using a pastry cutter, blend first 4 ingredients until coarse meal forms. Add oats and mix with your hands until mixture is moistened but not clumping.
  3. Press crust onto bottom pan lined with parchment.
  4. Bake crust until golden, about 30 minutes. Remove from oven to cool.

Filling:

  1. In a mixing bowl, whip cream cheese until fluffy. Add in eggs one at a time. Then add in remaining filling ingredients.
  2. Spread filling over baked crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes.
  3. Cover and chill until cold, about 4 hours. Cut into squares and serve.

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Orange Chicken

I’m in a really good mood today because the temperature dropped from the 90s to the 70s over the weekend. Dan man and I came up with a list of foods that would be great for colder weather. Also, I discovered an easy way to convert one of my favorite Chinese dishes to be gluten-free. I love orange chicken so much! Just swap out soy sauce and wheat flour for gluten-free soy sauce and Bob’s Mill gluten-free all-purpose flour and you’re set. I really like Bob’s Mill flour because it keeps fried food crunchy so you don’t compromise texture. I know you’re going to love this dish and the zesty sauce that glazes the crunchy bits of chicken. So good over some steamed white rice.

gluten-free orange chicken

gluten-free orange chicken

Recipe yields 4 servings.

Ingredients:

Orange Sauce

  • 1/2 cup of water
  • zest of 2 small oranges
  • juice of 2 small oranges
  • 1/3 cup of rice vinegar
  • 2 tablespoon gluten-free soy sauce
  • 3/4 cup of brown sugar
  • 1 tablespoon of fresh grated ginger
  • 3 cloves of garlic, minced
  • dash of red pepper flakes
  • 2 tablespoons of cornstarch
  • 2 tablespoon of water

Chicken

  • 2 pounds of chicken thighs cut in 1 inch cubes
  • 3/4 cup of Bob’s Mill All-Purpose gluten-free flour
  • 1/4 teaspoon salt
  • 1/2 cup of vegetable oil
  1. Mix the cornstarch and 2 tablespoons of water together until blended. In a medium sauce pan, combine remaining sauce ingredients and bring to a medium boil. Add in cornstarch mixture and simmer on low heat for 15 minutes.
  2. Heat vegetable oil in a non-stick pan on medium high heat. In a large bowl, coat chicken in flour and dust excess flour off. Fry the chicken on one side until brown and flip and fry other side. The chicken is ready when the edges start to brown. Drain chicken on paper towel and move to large plate.
  3. Pour orange sauce over the chicken and serve.

Beach in Central Texas

Dan and I made plans to pack a light lunch to take to the beach on Saturday but right before we decided to drive off, it began to storm really hard. The next thing we knew, the power went out. We didn’t get to go to the beach but we still enjoyed the rain and those spring roll bentos did not go to waste. We packed vegetarian spring rolls made with Thai basil, bean sprouts, rice noodles, lettuce, and carrots. It was so colorful and light. It was the perfect meal for those dwindling Summer days. Luckily, the next day the sun came out and we got to drive out to Granbury and swim around the lake. I can’t wait for Fall. Texas heat has been unbearable.

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