Cacao-Rubbed Steak

The Domestic Man

As the temperatures fall this month, I expect many people to be hesitant about going outside to grill food. Personally, we keep the grill outside and ready all year long, but I realize that not everyone feels that way (especially my Midwestern readers, whose winters are a little more significant than ours). So I thought it would be a good time to work on a solid, foolproof pan-seared steak recipe.

To be honest, we as a family don’t eat steak much, due to its high price point. But it’s an excellent celebratory meal, or for when you’re looking for a simple, developed taste without having to spend much time preparing your meal. Generally, steaks are made from the most tender cuts of the animal and cooked quickly; their tenderness comes from a lack of tough fibers and connective tissue found in the muscles that are more worked. Applying a light…

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Best Gluten Free Pie Crust

Gluten Free Gus

GF pie crust ready to roll

With the holidays around the corner, and pumpkin in the larder, it’s pie season. Wait! Maybe it’s always “Pie Season”.

January brrr, cold: frozen “Grasshopper” pie with GF “Oreo” Crust.

February something red: Cherry Pie.

March cloudy with a chance of rain or snow; citrus season in Florida: Meringue Pies.

April Patriot’s Day/Boston Marathon: Boston Cream Pie.

May early times in the garden: Rhubarb Pie.

June strawberries in the markets: Strawberry Pie.

July blueberries ripening in the fields: Blueberry Pie.

August – ditto for the blackberries and raspberries: more fruit pie.

September – stone fruit beginning to ripen: peach and pear pies

October –  pick-your-own orchards are open: Apple Pie.

November –  Thanksgiving: Pumpkin and Mince Pie.

December –  something decadent for the holidays: Chocolate Silk Pie.

This rich, “short” crust is easy and delicious.  The only tricky part is rolling and transferring…

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Creamy Pumpkin Puree

What a fantastic idea from Gluten Free Gus!

Gluten Free Gus

IMG_5817

This is one of the easiest and most satisfying preparations for fall pumpkins, or butternut or acorn squash. It’s richness satisfies any urge for mashed potatoes or risotto. A little heavy cream is what makes it seductive, but alternately one can use hearty chicken broth, milk, or dairy substitute.  Roasting the pumpkin in the oven until the flesh is soft and slightly caramelized adds wonderful dimension to the flavor profile. Our how-to photos show butternut squash. The garden, farm stand, or local market is your culinary palette.

Creamy Pumpkin Puree – Serves 4

Click Here for Printable Recipe

INGREDIENTS:

2 cups roasted pumpkin or squash

1/4 cup heavy cream (vegan: scant 1/4 cup almond milk plus 2 teaspoons coconut or olive oil)

1/4 teaspoon sea salt

optional: pinch of grated nutmeg

Top with a drizzle of honey or Pumpkin Pesto

DIRECTIONS:

1. Combine the pumpkin, cream, and salt in a…

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Pepitas Pesto

Gluten Free Gus

Pepitas Pesto

“What did the butcher say to the customer on Halloween?” (See below.)

It’s been almost a year since we began writing it down for Gus and anyone else interested our gluten-free path and recipes. The first post was a shot from the hip, a beloved recipe I’d sent Gus in response to his request for something he could make for his “Farm to Table” seminar using squash harvested from the on-campus organic garden. The jack-o-lantern Nick carved the day before illustrated it. Because it’s October we’re again thinking pumpkins.

Pumpkin Seed Pesto aka “Pepitas Pesto”

Click Here For Printable Recipe

INGREDIENTS:

1 cup (4oz.) toasted pepitas/shelled pumpkin seeds

1 clove garlic, finely minced

1/4 cup fresh cilantro leaves

1 teaspoon fresh ground pepper

1/4 teaspoon salt

1/4 teaspoon ground cumin

2 tablespoons grated Parmesan or Robusto cheese

1/4 – 1/2 cup extra virgin olive oil

DIRECTIONS:

1.  Combine 3/4 cup…

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219/365: National Raspberries in Cream Day

Eat My Words

What do you get when you combine a classic summer berry with the decadent richness of cream? A berry good dessert, that’s what. August 7 is National Raspberries in Cream Day!

We’ve had a few other “in cream” (or “and cream”) days this year. Like peaches. And strawberries. And like those other times, “in cream” doesn’t mean floating in a pool of cream, as I’d always figured before delving into this food challenge. It means layered with whipped cream, which is actually a relief. I don’t think fruit floating around in cream is particularly appetizing, but hey – to each his/her own. There have been a bunch of raspberry food holidays lately, which makes sense, since the juicy fruit is at its peak from June to mid-August. If you’d like a little raspberry history, click on the link.

I recently turned to you, dear readers, to ask…

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Lemon Bars

Popular Paleo

You may have noticed that I don’t post many dessert recipes on Popular Paleo. That’s not because I have a problem with eating treats on Paleo, believe me, I don’t! I just don’t have the knack for them the way so many others do.  However, I have been searching high and low for a knock-my-socks off lemon bar and have yet to find one that I 100% believe in.  Not to say that this creamy-lemony-custardy-sweet-but-not-too-sweet dessert unicorn isn’t out there, I just haven’t met it yet. So I did what comes natural and tried to throw something together myself.  Normally when it comes to desserts this nets out in a lot of wasted ingredients, but not this time. I like what I made and hope you do too!

Lemon Bars | Popular Paleo

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