Moments that take your breathe away....

This week we will all gather around and share food with the people who mean the most in our lives.  We put aside our petty problems and the little mole hills we usually make into mountains and just get along.  Families all over the country will break bread and share stories and laugh at the funny things their children say, but we must remember to focus on the reason we share this day.  I know that traditionally, thanksgiving is a national holiday, not really a religious one, but with all the crazy things this last year has brought my way, I want to share a little of my crazy life that God has blessed me with.
My pastor at church recently preached on giving, and what God wants us to do with what He gives to us.  I always understood the idea behind tithing and giving of ourselves, but not like what I needed to.  He told us where the scripture reads that everything we have is Gods.  For the first time, something in my mind and heart clicked, and I truly understood that nothing we have is truly ours, but Gods.  He allows us the wonderful world and luxuries we all deem so important. 
I was driving on US 31 just North of the mall on my way home from getting my daugter her vitemans at the natural food store, when I saw a very young lady (probably a few years younger than me) sitting on the bench beside the road with a sign that read "Pregnant and homeless".  It broke my heart to know that this girl who was every bit six or seven months along was sitting there in the drizzling rain, with no one to care.  Now, my husband and I aren't wealthy, and barely get by most weeks, but in a rare instance I had cash on me (I never carry cash).  It wasn't much, just under twenty dollars, but God stirred my heart, and I rolled my window down and handed the girl the money without thinking twice.  Now, I know most people would say, she could be scamming me, or a drug user or any number of bad people, but I know in my heart that when I told her about my church just down the road, and that God loved her and so did I, that it was my job to trust that God would use His money for the right reasons.
I don't know where that girl is today, and I trust that God used that little bit of money for His good.  I know it, but the point is, it wasn't my money to begin with, and giving something even when we have so little is what changes the world.
Thanksgiving day, is a day we share with family and friends.  This year my husband and I split up, then got back to together, my father was diagnosed with terminal cancer, my brother lost his job and is close to losing his home, and God touched my life and made me realize that regardless of all the bad He is so good.  Week after week I have watched God take our measely little pay check and afford us the money to give Him the first out of it and still have enough; to use us to demonstrate that change is possible and love always exists where God dwells.  In the spirit of what Thanksgiving really is, I'm not thankful for any of the human things my year has held, but most thankful for God for showing me how truly miraculous and forgiving He is of all I managed to mess up.
On Thanksgiving when I'm sitting with my family, I will think of all the people who don't know God's amazing grace, and pray that they will understand the same healing I have had this year because no matter how bad things look, I am loved, safe, and cared for.
Enjoy your holiday, and know that God takes the most broken and uses them to change the world.  When you understand the wealth of giving for God, you are truly the most rich life can make you.

Just Like Mom Used To Make...

Well, I could only allow such a depressing post to remain on here as for so long, so this morning I am giving you something all warm and fuzzy.  After I was done devouring my entire casserole dish of warm, chocolatey brownies I decided to make some real food.  Can you believe I'm trying to lose weight?  I know it seems kind of fruitless when I keep posting desserts and recipes that consist of dark, creamy and most importantly orgasmic ingredients, but really when you aren't eating dairy or gluten, trust me, it really is about portions.  Anyway, now that you have received the closest thing to a lecture that I am going to deliver, let me tell you about what my mom used to make.
When I was a child a day seldom went by that I can't picture my mother in our kitchen teaching me or my older brother how to whip up some family favorite.  I remember the first time we rolled dough onto the counter; watching as the pale and tender dough slowly expanded, giving me images of noodles and broth.  I remember the days I would spend intrigued as my mother, a master cake decorator, would explain the intricate and delicate hand it took to make what looked like play dough into cakes that loomed over my tiny self. I also remember that everytime she was making a cake I always got to eat the tops when she cut them off to make them flat. (That is still my favorite part of a cake)  Funny though, the most important lesson I ever took away from the kitchen, aside from never taking your eye off of a child who is hellbent on helping, is that everything made with love taste like heaven.
I grew up like most typical midwest children whose mother cooked.  I say that because if you are at all familiar with those of us raised in the middle of the country, you know that our diet typically consist of anything we can bread and fry, and anything made by a family member has heavy cream, and casserole written all over it!  I also know, that we are the epitome of home-cooking, and if there is a person in this country that knows how to make a casserole out of anything edible, we are on it.  Often-times we get little recognition over those Southerner's and their Mam's and Sir's, but we are full of comfort and love just like them. 
One thing I always complained about growing up was what we were having for dinner. If I didn't want it, everyone knew.  Ironically, now most of those meals I seldom wanted, are some of my favorites now.  One such meal, was Cube Steak with Brown Gravy, Mashed Potatoes, and Green Beans.  Feeling extra warm and fuzzy today as the temperature is dropping outside, I am giving you a little piece of my loving childhood to enjoy, and maybe while you're eating and the aroma of brown gravy reaches your nose, you'll think of the memories your family gave you and pay that same goodness forward.
Amber

Cube Steak With Brown Gravy

1 package of 3 or 4 Cube Steaks

3 packets of GF DF Brown Gravy mix (I don't make everything homeade!)

1/4 C Amber's Flour Blend

2 Tbsp Grapeseed Oil

1 package mushrooms, I prefer baby portabella, stems removed and sliced

1/4 C finely diced onion

3 C warm water

1. Over medium-high heat, heat the oil.  While oil is warming, lightly coat all cube steaks with the flour blend; tossing extra flour blend after coating steaks.  Place coated steaks in pan and brown each side until nice and browned, but not burnt.

2. Add mushrooms and onion and place lid over skillet.  In a medium bowl, pour the contents of all three gravy packets then top with approximately 3 C water.  I never measure this, so use your judgement.  It should be around 3 C, but you can use a little more or less, what you want is to mix the gravy and water to disolve it, then pour over the meat and veggies in then pan.  I like plenty of gravy for my mashed, but if you want more, add a little more, or less, a little less.  Just be aware that it will thicken and reduce!

3.  Turn heat down to medium and let simmer with lid on for about 15-20 minutes or until meat is tender and gravy has thickened.

4. While this is cooking, make your potatoes...

Homeade Mashed Potatoes

Enough Potatoes for people eating.  I use about 3 small to medium potatoes per person; we like a little left over. This recipes is for 3 people.

Approximately 9 small potatoes, peeled and diced to 1 inch cubes or so

Large pot full of water

EB butter substitute, about 4-6 Tbsp.

1/4 C Almond milk

Salt and Pepper to taste

1. boil large pot of water, add diced potatoes when boiling.

2. boil potatoes until they break easily when a fork is inserted into them.
3. Drain potatoes in strainer.  Put drained potatoes into a large bowl. (If your bowl is too small, you will make a major mess, I know from experience!)
4. Add 1/4 almond milk and the EB butter.

5. With a hand mixer, mix potatoes until they are the creamy consistency you like, less lumps, mix longer.

6. Season with salt and pepper and mix again to incorporate. Taste and adjust salt and pepper accordingly.  I like to add a tsp or so at a time so I don't over salt.

Green Beans
I'm not going to write a recipe for this because I don't always make mine from fresh, but sometimes I do, either way it's about the same.

If you use fresh, snap off ends of beans and break to size you want, use only the body, not the ends.  Or if you are short on time and want great beans anyway, do like I do a lot anymore, open a can of high quality beans (Don't forget to check labels) and pour can, liquid and all into a medium or small saucepan. I  always add a little more water to my pan so the beans are totally covered.  I then add a handful of bacon.  I'll give you a tip*** I buy the Bacon bits labeled Bits and Pieces for recipes, and use these when I don't have other bacon available.  You still get the same great flavor and don't have to mess with cutting or making a mess with raw bacon.  I then add a little minced onion (fresh if I have it, or dried if not).  Add a little McCormick or other GF Rotisserie seasoning (or some form of season all that is GF)  and put your heat to medium or just past.  I like to let my beans simmer at a low boil while everything else is going.  Everyone who tries these always thinks they are great, and they are very easy to make.

I hope you saved a few sliced of my brownies from the last post, cause after that full belly wears-off, it would be a great follow-up to this meal.  

Sweet When Everything Seems Sour...

As some of those close to me know this has been a rather rough fall for me.  Over the Labor Day weekend, my father got what we thought was the flu.   After his pain intensified, and a week later he wasn't any better, I pushed him into going to the ER.  Long story short (and a lot of hospital stays and tests later) we found out two days after his 52nd birthday that he has a type of T-Cell Lymphoma that is terminal.  Now, I'm not saying this to be a depressing poop, but after many weeks of upset and dealing with things, I am back to struggling with my feelings on this situation.
Let me say this:  time with our loved ones and friends is such a blessing.  We never realize how special those small moments are until that invisible clock hanging above our heads becomes opaque.  It is when we know that our time together is winding down that every moment, every second holds something we never saw before.  With that, and my unbelievably down mood, I suggest using that time wisely, and loving with abandon.
These brownies taste better than any box, any Gluten and Dairy Free mix, and just about anything edible I have ever tasted.  Enjoy them slowly and share them with someone you desperately love.  May they bring a little sugar to a sour situation.
Oh, and I promise that I will be much more cheerful next week (or sooner if I get a hair up my butt about this post).

Ooey Gooey World's Best Brownies

1 Stick Earth's Balance Buttery Spread

3 Tbsp. EB Buttery Spread

1/3 C + 1 Tbsp. Cocoa Powder

1 Cup Sugar or equivalent substitute

1 Tbsp. Vanilla Extract

3/4 C Amber's Flour Blend (recipe in previous post)

-Preheat over to 350 degrees.

-Melt 3 Tbsp of butter and the cocoa butter over low heat in small saucepan.

-Mix in the remaining ingredients until smooth.

-Pour mixture into 8x8 glass casserole dish tha has been greased.

-Bake 28-30 minutes.

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