The Journey Doesn’t Have To Taste Bad

 

 

Prep time
15 mins
Cook time
20 mins
Total time
35 mins
Tender strips of beef cooked in a rich sauce, inspired by P.F. Chang’s!
Author: Tiffany
Recipe type: Main Dish
Cuisine: Asian-Inspired
Serves: 3-4
Ingredients
  • 1-2 pounds beef, cut into strips (suggestion: flank steak or stir fry beef strips)
for the marinade
  • ½ teaspoon baking soda
  • 1 teaspoon sugar
  • 1 tablespoon corn starch
  • 1 tablespoon soy sauce (Tamari Sauce for Gluten Free)
  • 1 teaspoon rice vinegar
  • 2 tablespoons vegetable oil
for the sauce
  • 4 teaspoons vegetable oil
  • 1½ teaspoons ground ginger
  • 2 tablespoons minced garlic
  • 1 cup soy sauce (Tamari Sauce for Gluten Free)
  • 1 cup water
  • 1⅔ cup brown sugar
  • 3 tablespoons cold water + 1½ tablespoons corn starch
  • Optional: sliced green onions, sesame seeds, rice
Instructions
  1. Combine all marinade ingredients in a smal bowl and whisk until combined. Pour into a zip-lock back with beef strips, seal and chill 1 hour or overnight.
  2. Drain marinade from zip-lock and set beef aside.
  3. In a medium sauce pan combine sauce ingredients. Stir and heat over medium high heat until brown sugar has dissolved. While sauce is cooking, whisk together corn starch and water in a small bowl until corn starch is dissolved. Bring sauce to a boil, then reduce heat to medium low and stir in corn starch-water mixture. Allow sauce to thicken slightly, then remove from heat. In a large pan or skillet, cook beef strips over medium high heat until cooked through (5-8 mins) turning strips over throughout to ensure even cooking, reduce heat to medium. add ½-1 cup of sauce (depending on how “saucy” you want your beef). Stir and cook 1-2 minutes longer. Serve over rice with green onions and sesame seeds if desired.
Notes
This recipe makes a large batch of the sauce, more than you will need for your beef! You may half the recipe if you’d like, or we like to use the extra over rice!*Recipe adapted from Rainy Day Gal and Favorite Family Recipes
3.2.2124
Hope you enjoy the recipe!!

 

The Journey Doesn’t Have to Taste Bad

 

This weeks recipe is one that can be easily converted to non dairy.  Just use your milk and cheese substitutes you like.  1:1.

Quiche

Crust

This recipe makes one 9 inch Pie Crust.

2 cups GF All Purpose Flour (recipe in last recipe Post)

1/2 tsp Table Salt

1/2 tsp Xanthan Gum

1/4 tsp Baking Powder

5 1/4 Tblsp Cold Unsalted Butter (cut into pieces)

1/3 cup cold vegetable shortening, (cut into pieces)

1 large egg

4 to 5 Tablespoons ice water.

1.  Grease a 9 inch pie pan with a small amount of the unsalted butter.

2.  In a large bowl, whisk together the flour, salt, xanthan gum, and baking powder until well combined.  Using a pastry blender(or two knives), or a fork if absolutely necessary, to cut in the butter and the vegetable shortening until it resembles coarse crumbs.

3.  In a small bowl, whisk together the egg and 1 Tblsp of the water until well blended.  Sprinkle over the flour mixture and toss with a fork until evenly combined.  Add the remaining water, 1 Tblsp at a time, stirring until the mixture pulls away from the sides of the bowl and it will start to come together into a ball.  Shape the dough into a flat disk and wrap in plastic wrap and chill for 20 minutes.

4.  Unwrap the dough and center it on a piece of waxed paper.  Place another piece of waxed paper on top.  Using a rolling pin start in the center and roll toward the outer edges.  Roll out the dough to a uniform 1/8 inch thickness.  Remove the top piece of paper and center the pie pan over the top of the dough.  Moving quickly invert the pan and dough.  Carefully remove the top piece of waxed paper.

5.  Gently fit the dough into the pan, patching any tears. Trim the dough 1/2 inch larger than the pie plate.  Fold the edge of the dough under to create a raised edge and crimp in a decorative pattern.

Chill the crust for 30 minutes before filling and then bake according to the pie recipe.

Quiche Filling

1/2 to 1 cup shredded Cheese

1/2 Cup Filling(you can make whatever you like. I usually saute onions, red peppers, sausage or bacon). Experiment with different fillings.  Sliced Tomatoes on the top works really well and adds color to your quiche.

6 eggs

1 cup milk

1/2 tsp Italian seasonings

1/2 tsp salt

Preheat oven to 375 degrees. Make sure to put the crust in a nine inch pie plate. Spread cheese on the bottom of the crust. Add the eggs into a bowl, beat the eggs.. Mix all the other ingredients into the eggs and pour into the crust.

Bake for 30 to 40 Minutes or until it slightly jiggles and a knife comes out clean.

Enjoy.  Quiche is a fun thing to make.  As far as ingredients you almost can throw any veg or chees you would like and it will come out great.  Have fun use your imagination. Remember that it take experiment to come up with something great.  Especially for a GF, Dairy Free, Sugar Free Diet. Try this recipe out and let me know what you think!

 

 

 

The Journey Doesn’t Have to Taste Bad

I found the most amazing Banana Bread Recipe on Pinterest.  Come to find out it was from a Blog right here on WordPress.

Here is the post link to where the original recipe.  Please visit her she has some amazing gluten free recipes.  I added some mini chocolate chips which made this absolutely to die for.

http://21nogluten.wordpress.com/2011/12/18

Peanut Butter Banana Bread

3 very ripe bananas, mashed

1/2 cup peanut butter

1/4 cup oil canola or vegetable oil would be best

1tsp pure vanilla extract

1egg

1/2 cup granulated sugar

1/4 cup brown sugar

1 1/2 cup of gluten free all purpose flour mix

1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/8 tsp ground all spice

1. Preheat  oven to 350 degrees.

2.  Grease your loaf pan with a non stick cooking spray. Set aside.

3.  In a medium bowl whisk together gluten free flour mixture, baking soda, baking powder, cinnamon, all spice, and salt, set aside.

4. In a large bowl stir together bananas, peanut butter, oil, vanilla extract, egg and sugars.

5.  Pour dry ingredients into the wet ingredients and stir just until combined. The batter will be lumpy.

6.  Pour into loaf pan and spread until even.

7.  Bake for one hour or until a toothpick comes out clean.

8.  Let cool in pan for 10 minutes, loosen with a knife and remove from the pan.  Cool completely on a cooling rack.

Add 1 cup of mini chocolate chips. (Optional)

Please make sure to use the link above to give her some love and let her know how much you enjoyed the recipe.  Let me know as well.  If you like peanut butter and banana sandwiches you will love this!  ENJOY!

 

 

 

The Journey Doesnt Have to Taste Bad

Since it is getting close to the holidays it is important, if you are GF, to have an amazing Pie Crust Recipe.  This is the best one that I have found.  I like this one the best.  I make it with Balance Vegan Sticks yet if you do not have to be Dairy Free Butter is always the best way to go.  I will write this recipe using Butter yet please know that I have tried and think it is okay with the Vegetable Sticks.

This recipe makes one 9 inch Pie Crust.

2 cups GF All Purpose Flour (recipe in last recipe Post)

1/2 tsp Table Salt

1/2 tsp Xanthan Gum

1/4 tsp Baking Powder

5 1/4 Tblsp Cold Unsalted Butter (cut into pieces)

1/3 cup cold vegetable shortening, (cut into pieces)

1 large egg

4 to 5 Tablespoons ice water.

1.  Grease a 9 inch pie pan with a small amount of the unsalted butter.

2.  In a large bowl, whisk together the flour, salt, xanthan gum, and baking powder until well combined.  Using a pastry blender(or two knives), or a fork if absolutely necessary, to cut in the butter and the vegetable shortening until it resembles coarse crumbs.

3.  In a small bowl, whisk together the egg and 1 Tblsp of the water until well blended.  Sprinkle over the flour mixture and toss with a fork until evenly combined.  Add the remaining water, 1 Tblsp at a time, stirring until the mixture pulls away from the sides of the bowl and it will start to come together into a ball.  Shape the dough into a flat disk and wrap in plastic wrap and chill for 20 minutes.

4.  Unwrap the dough and center it on a piece of waxed paper.  Place another piece of waxed paper on top.  Using a rolling pin start in the center and roll toward the outer edges.  Roll out the dough to a uniform 1/8 inch thickness.  Remove the top piece of paper and center the pie pan over the top of the dough.  Moving quickly invert the pan and dough.  Carefully remove the top piece of waxed paper.

5.  Gently fit the dough into the pan, patching any tears. Trim the dough 1/2 inch larger than the pie plate.  Fold the edge of the dough under to create a raised edge and crimp in a decorative pattern.

Chill the crust for 30 minutes before filling and then bake according to the pie recipe.

I hope you all end up enjoying this recipe as much as I do.

The Journey Doesn’t Have To Taste Bad

This week I am continuing with the second and last part of some tips when it comes to converting recipes to Gluten Free and Dairy Free.  The information is from Gluten Free Magazine put out by Fine Cooking.

To give GF baked goods a lift and help them rise in the oven, you may need to increase the amount of leavener in the recipe by 25% to 50%.  If the recipe already contains a high leavener to flour ratio, you may not need to add much more.  Adding 1/4 to 1/2 teaspoon of baking soda to a recipe leavened only with baking powder can help boost the leavening power and lighten GF baked goods.  Be careful not to add too much leavener as it can make the batter unstable or cause peaks in the center of muffins, quick breads, and cakes.

Both altitude and weather can have an influence on GF baked goods, so you may need to make some adjustments to your recipe.  When making GF baked goods at elevations above 3,000 feet, you may need to increase the amount of liquid called for in the recipe; otherwise the baked goods may not rise as well and the finished item may be dry.  Humidity can also have a significant impact on GF baking.  Both the outside weather and the humidity in your kitchen can affect the amount of liquid needed in a recipe.  When the humidity is low, you may need to add more liquid to the recipe.  If the humidity is high, you should be able to use about the same amount of liquid, or maybe a little less, than is called for.

I hope some of this information has peaked your interest and that you will get into your kitchen and do some experimenting to make you food a bit healthier and possibly reduce your pain level. Removing wheat and most of the GMO grains and vegetables from my diet has really drastically reduced.  I have also cut out all dairy products from my diet as well.