Kung Pao Beef

"One cannot think well, love well, sleep well, if one has not dined well." - Virginia Woolf

Kung pao beef is one of my favorite foods! This is the closest I've gotten to making it restaurant style.  I think the key is marinating the beef and lots of peanuts. Served best with jasmine rice.

Ingredients:
3+3 tablespoons gluten free soy sauce
1 tablespoon sesame oil
1 tablespoon white cooking wine
2 cloves minced garlic
1 lemon
2 teaspoons corn starch
2 tablespoons sugar
1/4 teaspoon salt
6 dried red peppers
1/4 cup dried peanuts, chopped
1/8 cup dried peanuts, halved
2 tablespoons canola oil
1 tablespoon peanut oil
1/2 yellow onion, chopped
1 lb beef flank

Directions:

Step 1: Cut beef into bite sized pieces. In a gallon ziploc bag add beef, 3 tablespoons soy sauce, sesame oil, and cooking wine. Seal and let marinate for 30 minutes. 

Step 2: In a small bowl combine 3 tablespoons soy sauce, 2 cloves minced garlic, the juice from 1 lemon, corn starch, sugar, and salt. Stir and set aside.  

Step 3: In a large skillet or wok add 2 tablespoons canola oil, 1 tablespoon peanut oil, 1/8 cup halved dried peanuts, and dried peppers. Fry on medium-high heat for 3-5 minutes, longer if you wish the beef to be extra spicy.

Step 4: Add beef, onion, and chopped peanuts to the skillet. Cook for an additional 5-7 minutes.

Step 5: Pour sauce from the small bowl over the beef in the skillet. Cook for 3-5 minutes, or until sauce is thickened and bubbly. Serve over jasmine rice.

Serves 4.

"Just Like Mom's" Spaghetti

"There's no place like home." - The Wizard of Oz

I think it's a universal truth that everyone believes that their mom makes the best spaghetti in the world. It just so happens that, in my case, it's true! I can't even order spaghetti in restaurants because my mom's has ruined me for any other pasta. I remember when I was a little kid and I would smell the sauce slow cooking all day, and I would sneak pieces of sausage when my parent's weren't looking. When I made this last night, I was tempted to just eat the sauce plain, it's that good! I hope you enjoy it, too. 

Ingredients:

2 tablespoons olive oil

1 package Sweet Italian Sausage

1 green bell pepper

1 package gluten-free spaghetti noodles

1 cup sliced carrots

Sauce:

1 teaspoon dried basil

1/2 teaspoon garlic powder

2 tablespoons sugar

1 can tomato paste (12 oz)

I jar traditional Prego spaghetti sauce

Meatballs:

1 lb lean hamburger

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon dried basil

2 eggs

2 slices white gluten-free bread (I used Udis)

Directions:

Step 1: Create your meatballs by combining in a large bowl the hamburger, eggs, basil, garlic powder, onion powder, and bread (toasted and crushed into crumbs).  Roll 1-2 ounces of mixture into a ball to form meatballs.

Step 2: Cut Italian sausage into fourths. Add olive oil to a large pan. Cook on medium heat, covered, the meatballs and Italian sausage for 10 minutes or until done. 

Step 3: To create the sauce mix prego, tomato paste, basil, garlic powder, and sugar in a large pot. Cover and set on low. If the sauce begins to boil, set to simmer. 

Step 4: Chop the green pepper in large slices. Add the carrots, green pepper to the sauce.  Add the contents of the large pan (meatballs, sausage) to the sauce, including excess oil.

Step 5: Set sauce to simmer for 1 hour, stirring occasionally (the longer it cooks, the tastier it gets! Just be sure not to scorch the sauce) 

Step 6: Cook gluten-free spaghetti noodles according to package instructions. Be careful not to overcook!

Step 7: Ladle sauce onto noodles and enjoy!

Serves 4-6. 

Naughty Nachos: The Perfect Late Night Snack

"What do you call a cheese that isn't yours? Na-cho cheese."

Enjoy serving up this crowd pleaser to guests, or throw in a scary movie and have a night in with this great snack. Remember: you can never have too much cheese!

Ingredients: 

1/2 package of chorizo sausage
1/2 pound of ground beef 
4 cloves minced garlic 
2 tablespoons olive oil 
1/4 cup sharp cheddar cheese
1/8 cup Monterey Jack cheese 
1/2 cup salsa
1/4 cup light sour cream
1/4 teaspoon onion powder 
1/4 teaspoon chili powder
1/8 teaspoon garlic powder
1 tablespoon fresh cilantro
1/4 red onion 
 3-4 cups Tostitos or other gluten free chip

Directions: 

Step 1: In large saucepan cook minced garlic, sausage, beef, olive oil, chili powder, garlic powder and onion powder until meats are browned (about 5-10 minutes). Preheat the oven to 350 degrees.

Step 2: On a baking sheet lay out the Tostitos and cover with cheese, sliced red onions, and cooked meats. Cook in the oven for 5-10 minutes, or until the cheese is fully melted.

Step 3: Sprinkle the nachos with the fresh cilantro and salsa. Add the sour cream to the middle, and use a fresh sprig of cilantro for decoration.



Serves 4.

Mongolian Beef: P.F. Changs Imitation

"Imitation is the sincerest form of flattery." - Charles Caleb Colton

I love P.F. Changs. Not only do they make high quality chinese food, but they also have a gluten-free menu! One thing that isn't on their gluten-free menu is their Mongolian Beef, and I miss it! Here is my best imitation, adapted from this recipe. Enjoy!

 Ingredients:

1 lb flank steak
1 cup + 2 tbsp canola oil
1/2 teaspoon ground ginger
1 1/2 tablespoon minced garlic
1/2 cup + 2 tbsp gluten free soy sauce
1/3 cup water
3/4 cup dark brown sugar
1/4 cup + 1 tsp cornstarch
1 large yellow onion (note: P.F. Changs uses green onion, but I prefer yellow for this recipe. If you want it more like P.F. Changs, use 3 green onions chopped)

Directions:

Step 1: Cut flank steak into bite sized pieces. In a medium sized bowl, mix 1/4 cup cornstarch and 2 tbsp soy sauce. Toss the flank steak in the mixture and let sit for 5 minutes. 

Step 2: In a large skillet or wok, mix 2 tablespoons canola oil, ginger, garlic, water, brown sugar, 1 tsp cornstarch, and 1/2 cup soy sauce. Heat on high for 3 minutes until sauce begins to caramelize, then reduce heat to simmer. 

Step 3:  In a small skillet or wok, heat 1 cup canola oil on medium high heat. Add flank steak to the oil (don't pour!) using a straining spoon or fork, whatever works best to transfer the beef without dumping in the extra cornstarch mixture. Cook for 3-4 minutes. 

Step 4: Remove the steak from the oil and transfer to a paper towel to absorb the excess oil. Drain all but 2 tablespoons of the oil from the skillet, and add onion to the oil. Cook covered for 5 minutes. 

Step 5: Transfer the beef and onion to the sauce mixture in the large skillet. Cook on medium/high heat for 4-5 minutes. Served best over jasmine rice!

Serves 2-3.