Oriental Beef Salad

I have had this recipe since 1990.  I got it at a Homemakers fair in the Civic auditorium.  A lady came and demonstrated recipes and they gave away kitchen supplies.  I believe this was the year I won a 8 cup  measuring cup donated by Blackers in Idaho Falls.  The lady who demonstrated wasn't the one whose recipe it was.  The paper in my file that has the recipe on it says Jan Gillett, Spokane, WA 1990 second prize winner.  In what contest I don't know, but I want to give credit to the creator.

Melanie requested this for her birthday dinner the year she turned 8.

Oriental Beef Salad

Prepartion 40 min.
frezzing 1 hour
Marinating 1 to 2 hours or over night, if desired
cooking time 15-20
serves 6

1 1/2 pounds beef flank steak
1/2 c. water plus 2 T water
2 T. olive oil
2 T. soy sauce (leave out for G.F. version)
2 T. rice vinegar
2 t. sugar
1 t. instant beef bouillon granules, or G.F. vegetable broth granules
1 t. garlic powder
1 package beef flavor Ramen-style noodle soup mix

1/2 cup silvered almonds
2 T. seasame seeds


Partially freeze beef steak to firm.  (I usually partially thaw, since I usually have to thaw the meat out) Easier to slice the beef when semi frozen.  Slice steak diagonally across the grain into 1/4 " thick slices;  cut slices crosswise into 1 1/2" stripes.  Place beef in marinade and stir to coat. To make marinade combine oil, water soy sauce, vinegar, sugar bouillon granules and garlic powder.  marinate in refrigerator 1-2 hours or over night.  Stirring occasionally.  Drain beef; discard marinate. Heat large skillet over medium heat until hot; stir-fry beef (1/2 at a time)  5-6 min or until brown.  drain beef discarding liquid.  Cover and refridgerate 30 minutes or until cool.
crush noodles from soup mix then add to beef with almonds and sesame seeds.



1 head lettuce, torn into bite-size pieces
2 c. shredded red cabbage
1 c. sliced celery
4 green onions sliced

Combine lettuce, cabbage, celery, and green onions.

Ginger Dressing

4 T. sugar
1/4 c. olive oil
1/4 c. rice vinegar
1 t. salt
1/4 t. ginger
1/4 t. pepper

Combine sugar, oil,vinegar, ginger, pepper, salt.

Beef mixture and lettuce mixtures can be made ahead and kept separately, then combined right before serving with each other and the ginger dressing.

For gluten-free version I usually leave out the soy sauce, and the noodles and just have the steak on the lettuce mixture.

Banana Cake

3/4 c. milk with 2 T. lemon juice, set aside to curdle.

2/3 c. butter
1 2/3 c. sugar
2 eggs
2 t. vanilla

Cream butter, sugar, eggs and vanilla until light and fluffy.

3 c. gluten-free flour mix
1 1/4 t. soda
1 t. salt
2 t. baking powder
2 t. guar gum

Add milk and dry ingredients to creamed ingredients.  Add 1 1/2 c. mashed bananas.  Bake in 3  8" round pans or 2 bread pans or one large sheet pan well greased at 350 degrees. 30-45 min.

Original recipe won second prize a the southern California Exposition by Sylvia Murray.  This is called sour milk and rotten banana cake by the Jenson Family.

Pasta e Fagioli

Pasta e Fagioli

Makes 6-8 servings

3 TBSP extra-virgin olive oil

1 medium onion chopped

3-4 small carrots, chopped

3-4 stalks celery with leaves, chopped

4 cloves garlic, finely chopped

2 (28 oz) cans whole tomatoes, preferable plum, liquids reserved

4 cups vegetable broth (Rapunzel brand vegetable bouillon [found at Whole Foods] works well to make vegetable broth- 2 cubes, no salt needed)

4 cups cooked cannellini beans (we usually use 2 15.5 oz cans of cooked cannellini beans + 1 15.5 oz can kidney beans)

1/4 tsp dried thyme leaves

1/4 tsp crushed red pepper flakes, or to taste

1 bay leaf

salt and pepper, to taste

1 cup uncooked gluten-free elbow macaroni or other similar small pasta (Tinkyada brand brown rice noodles work well. Walmart around here has them, Whole Foods would also probably have them. Those noodles are definitely safe in the allergy department)

1/4 cup chopped fresh basil (optional)

1/4 cup chopped fresh flat-leaf parsley (1/2 cup if not using basil)

In a medium stockpot, heat the oil over medium heat. Add the onion, carrots, celery, and garlic; cook, stirring often, until softened, about 5 minutes. Add the tomatoes and their liquid, broth, beans, thyme, red pepper flakes, bay leaf, salt and pepper; bring to a boil over high heat. Reduce the heat and simmer, uncovered, for 15 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon. 

Add the pasta and bring to a boil over high heat. Reduce the heat to medium and simmer briskly for about 10 minutes, stirring occasionally from the bottom to prevent sticking, or until the pasta is cooked al dente. Reduce the heat to low and add the basil (if using) and parsley, stirring until just wilted. Serve hot.

ADVANCE PREPARATION

The finished soup can be held, covered, over very low heat for one hour before serving; decrease the pasta's cooking time by a few minutes. The soup can be stored, covered, in the refrigerator for two days, but the pasta will become a bit soggy. You will probably need to add more broth or water. Reheat over low heat. If you like, cook the pasta separately and add it shortly before serving.

Recipe from The Mediterranean Vegan Kitchen by Donna Klein.  I have made small changes to make allergy friendly for myself and added more vegetables.  One of my favorite recipes.

Had some wonderful friends come for lunch today we had this soup and fruit salad with orange cream cupcakes for dessert.  Great afternoon.

Orange Cream Cupcakes

1 c. brown rice flour
1/2 c. coconut flour
1/3 c. tapioca starch flour
2 t. baking powder
1/4 t. guar gum
1/4 t. sea salt
1 c. sugar
1/2 c. olive oil
2 eggs
1 orange, zested & then juiced
4-5 drops doTerra wild orange essential oil
1/2 c. coconut milk

Pre-heat oven 350 degrees F.  Line muffin pan with baking liners.  In medium bowl combine brown rice flour, coconut flour, tapioca starch flour, baking powder, guar gum and sea salt, set aside.  In large bowl beat sugar and olive oil.  Add eggs one at a time.  Combine coconut milk, orange zest , orange juice and wild orange essential oil.  Add 1/2 of milk mixture to the egg mixture beat on low then add 1/2 of flour mixture, then repeat milk and flour mixtures.  Divide evenly into muffin cups.  Bake 15-20 min.  Until toothpick comes out clean.

I made a fluffy almond frosting from Almond flavor, butter, coconut milk  and powdered sugar (used a blender to make powdered sugar with bakers extra fine sugar to start). I also flavored some of the frosting with cinnamon ( the light brown ones).

This are quite good not too dry or crumbly.  Yum!  I was attracted to this recipe because it didn't call for a flour mix but gave the flour portions straight out.  I also liked  the sound of orange cream One of my favorites as a kid was orange cream cycles.  I like those way better than the fudge  ones so many people liked.

This recipe is from Deliciously G-free by Elisabeth Hasselbeck.  I made a few changes to accommodate my personal food allergies and preferences.  I am allergic to wheat, corn, soy, milk, barley, rye,chocolate, walnuts, & peanuts.

Suzanne's bridal bouquet

groom's boutonniere

Isn't he sweet?  Love this little guy.

So I am a grandma as of 12:22, 10 August 2011!!!!  Evan Andrew Kohler was born after a lot of hard work on his mom's part.  I believe she said it was 19 hours.  He was a big surprise, by that I don't mean we were surprised to see him but that he was much larger than anyone ever thought he would be, weighing in at  9 pounds 7 oz. 20.5 inches long.  evan is a handsome little guy.  Lots of blonde hair.  and now that the cone head he was born with is gone a very nicely shape head and face.