When All Else Fails...

Have you ever had a day that was so overwhelmingly busy that you forgot that food even existed?  You know the kind, where your toddler is pulling on your leg whining because she doesn't realize that housework, homework, and every other little detail of your day are so cram-packed with crazy that you forgot to feed her? (Well, I have never forgotten, but it came close a time or two) As I sit here with a newly found cold (a present from said toddler) I am dreamily remeniscing of those times and nights I would simply mutter the magic words as my husband walked through the door and asked what was for dinner, "We're going out."  I never in my life thought those three beautiful little words would create in me such a monster unwilling to totally let go of the butter-ladden restaurants and bakery cases.  Yes, I was the lady who you walked by at the store that was literally sliding down the case, probably licking the glass, at the vision of the sparkling sugared items. Don't be too quick to judge, you're only laughing because you have done the same thing.

I know that we are mostly exiled to our own kitchens; even family dining experiences are harsh and hard to navigate, but even we deserve that meal that makes our mouths melt and our insides go all jiggly with the anticipation of dessert.  That being said, I'm busy, and in no parallel universe could create the time to 'from scratch' make that kind of experience, so when all else fails these recipes will save your life.

So, when you serve this meal to those adoring little faces all polished clean and waiting expectantly, don't think they will offer to clean the kitchen (this is reality afterall), but do expect a rewarding silence that could only mean they are very grateful indeed.

On the menu:

    Marinated Steak Kabobs

    Crab Cakes

    Grilled Asparagus

    Baby Chocolate Soufflee's

Marinated Steak Kabobs

1 1lb-1 1/2lb package of steak (I like NY strip, but any choice will work)

1/2 C San J Soy Sauce wheat free (I prefer this brand as it has the most authentic flavor)

1/2 C Lea & Perkins Worshestershire Sauce (GF)

2 Tbsp Grapeseed Oil

2 Tbsp Honey (or Agave will work too)

1/2 C White Cooking wine GF

-Mix all marinade ingredients and set aside.

-Cut up steak into cubes that are bite-size or just slightly larger.
-Pour marinade over steak cubes and let rest in fridge for at least 1 hour, preferably most of the day.
-Thread marinated steak on pre-soaked wood skewers, or metal ones, whatever you have.
-Cook skewers on grill on medium heat until cooked to desired doneness (I like medium)

-Should make about 5 or so skewers, but you can increase the meat quantity without having to increase the marinade a bit.

Deep South Crab Cakes

1/2 C Almond Flour
1 tsp. dried dill (If fresh is avaible use some fresh)
1 Tbsp. Yellow Mustard
1 Tbsp. Old Bay Seasoning (this appears to be GF, but double checking never hurts)
1 egg
dash cayenne pepper
3 Tbsp Mayonaise (Or a little more if you're an addict like me)
1/4C almond flour for dusting the outsides with
1 pkg of Jumbo lump Crab meat, the highest quality you can find (approx. 7 oz)

-Mix together the first 7 ingredients.  Once thoroughly combined, fold in the crab meat making sure not the break it up too much.
-Scoop out approximately 1/2 C into your hands and carefully coat with the almond flour.  Mixture will be very wet, but if you are gentle they stay together.
-Brown quickly in skillet with a couple go arounds of grapeseed oil just to brown the outside, then place crab cakes in a 350 degree oven for about 15 minutes.
-You want the outcome to be a toasted and creamy cake that it not too dry.

Grilled Asparagus

1 bunch of Asparagus (try to get the thinnest ones they have they'll be more tender)
2 Tbsp Grapeseed Oil
3 Cloves Garlic, finely minced
Celtic Sea salt, couple pinches
half a lemon

-Cut first half inch or so off of aspargus shoots to remove the dried-out bottoms.  Arrange them on a lined cookie sheet so that there are no over-lapping shoots.
-Drizzle the oil over the asparagus, then sprinkle with the garlic and salt.

-Gently sqeeze the lemon on top so it is spread over the vegetable as well.

-Let set for a few minute while you are preparing something else.

-Grill over medium heat (I do mine while my kabobs are going), making sure to turn often enough to keep them from getting too dark on any side.

-serve with the kabobs and crab cakes.

At this point, I would like to say that we ate this feast along with a crisp, fresh chopped salad.  You're going to wonder where you'll find the room for the dessert, but trust me it is well worth the short time it takes.  I like to whip this quick, but decadent chocolate temptation up while our dinner is settling, but you could do it whenever; I have never let it set before baking, so I'm not sure of how it would affect it.

Pure Sin Chocolate Soufflee'

6oz. Semisweet GF DF Chocolate Chips (about half of most bags)

4oz. stick of Earth's Balance, diced into small pieces

3 eggs

1/2 C Sugar

1/3 C Amber's Flour Blend (find on previous post)

-Preheat oven to 350 degrees.

-Melt Chocolate on low heat stirring to smooth.  Add butter pieces and continue to stir on low heat until completely melted and combined.

-In a bowl beat eggs and sugar until it froths and thickens and starts to whiten. (this takes a couple minutes)

-Fold in melted chocolate mixture, then flour mixture.

-Spray 4 Ramekins with grapeseed oil and divide batter among them.  It will look very full, which is fine as it will rise a lot when baking.

-Place ramekins on cookie sheet and bake for 20 minutes exactly.  Do not open oven until the full time has passed, as it will deflate the masterpiece.

-Run a small knife around edge of ramekins then turn upside down on dessert plates and the soufflee's will release.  When you eat them (I like them warm, my husband liked them cool) the inside won't be melted like normal lave cakes, but it will be extremely moist and as near perfection as is allowed on Earth.  If you do prefer for the insides to be a little more liquid-like, just bake them for 10-15 minutes instead.  It as chocolate afterall, so you really can't go wrong.

I hope that this meal is as enticing and mouth-watering for you as it is for me.

Amber