Since going gluten free eating out has lost its appeal and everything that "tastes" good is off limits. It has forced me to find good recipes for meals at home and be creative with the food that is gluten free. This week I discovered some new favorites and had to share because they are great even for the non-gluten free eater!
Flank Steak with Coffee-Peppercorn Marinade (pictured here)
3 tablespoons strong brewed coffee
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon brown sugar2 cloves garlic, minced
1 teaspoon whole black peppercorns, crushed
1/2 teaspoon salt
Whisk coffee, vinegar, oil, sugar, garlic, peppercorns and salt in a glass dish large enough for meat to lie flat. Add steak and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours. (I marinated it all day while I was at work)
Coat a skillet with cooking spray and cook on medium high heat for 5 minutes on each side for medium.
Cut in slices and top with crumbled feta cheese. (I like the precrumbled fat free feta from Trader Joes)
Fresh Corn Salad
4 ears of fresh corn
1 lime juiced1 avocado
salt and pepper to taste
Boil corn in stock pot for about 10 minutes or longer for desired tenderness. Let cool and cut corn off the cob. Mix together the freshly cut corn with lime juice and fold in chunks of avocado and tomato. Finish off with salt and pepper.
Salmon with Lemon, Capers and Rosemary
4 (6-ounce) salmon fillets1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1 tablespoon minced fresh rosemary leaves (I didn't have any on hand so I used dried, I am sure it would be even better fresh)
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 teaspoons capers
4 pieces of aluminum foil
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
Place a grill pan over medium-high heat (I did it this way) or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.
Roasted Potatoes (these were outstanding and I can't wait to have them again!)
Preheat oven to 400
3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
1/2 cup olive oil
4 garlic cloves, minced
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
Freshly ground black pepper
1/2 cup beef stock or chicken stock (I used gluten free chicken stock)
1/3 cup freshly squeezed lemon juice
2-3 tablespoons chopped fresh oregano (optional)
Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil. Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
Sprinkle with the fresh oregano and serve at once. (optional)