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Baking

Marinade for Steak Tips Or Chicken for Grilling

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Why is it that whenever you see the words “steak tips” it always says “teriyaki” right next door? Teriyaki is made with soy sauce, which is avoided in the gluten free world because soy sauce usually has wheat on the ingredients list.

Here is a nice marinade for steak that does NOT include soy sauce!

1 Tablespoon finely grated fresh garlic
1 Tablespoon kosher or sea salt
1 1/2 teaspoons cracked black pepper
1 Tablespoon sugar
2 Tablespoons tequila
2 Tablespoons vegetable oil
2-3 pounds steak or skinless, boneless chicken

Mix the first 6 ingredients together and massage it into the meat. Let sit for a half hour, or as long as overnight.

Barbecue the meat on the grill until cooked to your liking. Steak tips take about 3-4 minutes on one side, then turn and cook another 3 minutes for medium rare. Chicken takes 15 minutes to cook through, turning once after 8 minutes are up.

Make sure that all of your ingredients are gluten free, including the spices and liquors.

Chicken with Peas and Shitake Mushrooms

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4-6 slices of bacon
6-8 skinless, boneless chicken thighs
3/4 cup dried shitake mushrooms, soaked in boiling water for 30 minutes and drained
1 large onion, or 1 bunch of scallions, diced
3 cloves of garlic
2 -4 cups of chopped romaine lettuce (or other lettuce)
16 ounces of frozen peas
1/2 cup of GF broth, water or mushroom soaking liquid
2 teaspoons of GF ketchup
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
1/2 cup chopped flat-leaf parsley

Chop the bacon, saute it until crisp, drain away the grease and set the bacon aside. Fry the chicken in the same pan until golden, and put the chicken pieces into an oven-proof casserole. In the same pan where you fried the chicken, fry the onion until browned, then add the garlic, lettuce, peas, mushrooms, ketchup, sugar, salt, pepper, thyme and parsley. Add the broth or water, stir to get all the tasty bits of things that are stuck to the bottom of the pan mixed in with the vegetables, then put all of this material – the vegetables and the juices – on top of the chicken. Cover the casserole and bake for 25 minutes at 350.

This is very tasty served with jasmine rice. The recipe is based on one from Paula Peck in The Art of Good Cooking, which was published in 1961. The original recipe had much more fat, from chicken skin and a whole half a cup of butter which I have omitted here. Also, the original included soy sauce which is often not safe for the gluten-free community. I have updated the mushrooms to shitake mushrooms, but you could use regular button mushrooms without any diminution of flavor.

Green Beans with Shallots

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2 pounds fresh green beans
2-3 shallots
vegetable oil
1/4-1/2 cup of broken nut meats or pine nuts
salt and pepper
water

Grab either two pounds of fresh green beans, or a bag of the frozen haricots verts (the little skinny french green beans), prepare them for cooking and make sure you have some shallots and some pecans or pine nuts on hand.

In a heavy skillet, stir-fry 2-3 shallots, peeled and sliced, in 1 Tablespoon of vegetable oil until they begin to brown. Shallots brown very nicely. Then add 1/4-1/2 cup of broken nut meats or pine nuts – your choice! Pecans and pine nuts have a slightly sweet flavor and are the best for this purpose. Stir fry for another minute, then add the green beans and some salt and fresh pepper. Stir fry until the beans are cooked to your liking, adding 1/3 cup of water to the pan to loosen the tasty shallot material that is stuck to the bottom.

This dish goes well with almost any meat course, and of course it goes well with rice!