Gluten-free Kal-bi Jerky

Gluten-free Kal-bi Jerky

Gluten-free Kal-bi Jerky

The recipes I have for you are piling up and but I’ve kept my nose to the keyboard working on posts for Chocolate Wasteland because I feel compelled to tell a story that keeps pouring out. Much of this week was spent laying it all out as much and as fast as I could and editing it all daily. It feels really good to be able to sit and write like I used to without worrying about time constraints. Other than making sure dinner is ready at a reasonable time.

If you keep up with me on here, you know after recent testing I made more changes to my diet. The more I learn about yeast allergy/intolerance the more I learn that I need to follow an anti-candida diet (ACD). Some of the recipes I’ll be sharing with you won’t fall under the new changes to my diet but I’m sharing them anyway because of all the time I put into developing them. Besides, not all of you have to eat like I do.

I started making beef jerky last year. It came in handy while traveling to make sure I had a good source of protein on the plane or in the car. One day while making it I realized that I could make it Korean style. I absolutely love kal-bi and nearly lived off of it when I could get it back home. These days I make it once to twice a year because I cannot get Korean style short ribs unless I get them from the Asian market where the beef is not grass-fed.

I finally started messing with my idea and was rewarded with kal-bi nirvana. Gluten-free style! Just don’t eat it all at once. You’ll have a sore tummy. And you might burp a lot. No, it didn’t happen to me.  Really.  *whistling*

Gluten-free Kal-bi Jerky

2 pounds London Broil sliced 1/4″ thick against the grain (your butcher can do this for you)

1/2 cup gluten-free tamari, liquid aminos, or coconut aminos

1/2 cup sherry

1/2 cup Grade B maple syrup

1 teaspoon garlic powder

1/2 ground ginger

pinch of chili flakes

In a medium to large bowl, mix the gf tamari, sherry, maple syrup, garlic powder, and ground ginger. Add the beef and coat it well with the marinade. Or you can place the sliced beef in a large Ziploc bag and pour the marinade over it. Let the beef marinate for a minimum of 24 hours and a maximum of 3 days. Lay the strips out on your dehydrator trays and set your temperature to 180. Let the dehydrator run for 8 hours and rotate your trays every 2 hours.

This post is linked to Slightly Indulgent Tuesday at Simply Sugar & Gluten-Free and Gluten-Free Wednesdays at The Gluten-Free Homemaker. 

Beef Stew

Beef Stew

Beef Stew

The only thing I like about Winter is comfort foods and having something to warm me from the inside.  Despite living on the Mainland again for almost sixteen years, I’m still an island girl at heart longing for the days of terminal Summer again.  There are so many variations of beef stew that it’s quite impossible to say which is the best, especially when you take into account all the different ethnic variations.  Each lends its own distinct flavor profile to the palate.  Some days I want a classic beef stew.  Other days I want a Japanese Beef Stew.  Then there are days where I want Grandma Cresing’s beef stew.  No one makes it quite like Grandma Cresing.

I opt for a classic most of the time.  Mostly because I was on a mission to perfect it to my tastes.  So here we go.  This stew can be made in a slow cooker or on the stove depending on how quickly you want it.

I do not add anything to thicken it.  I opt to use the potatoes to thicken the stew naturally which is why some of it needs to be a small dice.  They will break down faster than the larger pieces so your larger pieces are left to cook perfectly rather than come apart.  The stew may not be perfectly thick when you dish it out, but the leftovers will.

Beef Stew – serves 4-6

1 pound stew meat (I use grass-fed beef)

1 onion, sliced into half-moons or chopped

3 garlic cloves, rough chop

2 medium Idaho potatoes, large dice except for half dice down into small dice, this will help it break down and thicken the stew.

5 medium carrots, sliced

olive oil

1 tablespoon gluten-free Worcestershire sauce (I use Lea & Perrins)

1 teaspoon seasoning mix (recipe follows)

3 1/2 cup beef broth (I make my own)

2 bay leaves

salt & pepper

Season your beef with salt and pepper.  Heat a pan (if using a slow cooker – if you have a Ninja cooking system, you can do it right in the Ninja) or large Dutch oven (or other large pot) over medium heat.  Add olive oil and let it warm up.   Add the seasoned beef and brown on all sides.  If using a slow cooker, remove from the pan and add to the slow cooker.  Add remaining ingredients to the slow cooker or Dutch oven and cover.  If using a slow cooker, cook on low for 8-10 hours or on high for 4-5 hours.  If cooking on the stove bring to a boil and then turn down the heat to low and cook for 2 hours.

Seasoning Mix

1 tablespoon garlic powder

1 teaspoon dried basil

1 teaspoon mace

1 teaspoon dried marjoram

1 teaspoon onion powder

1 teaspoon dried parsley

1 teaspoon dried sage

1 teaspoon dried savory

1 teaspoon dried thyme

1/2 teaspoon cayenne

Mix all together in a small bowl and transfer to an air tight container.

This post is linked to Gluten-Free Wednesdays at The Gluten-Free Homemaker

Grass Fed Gluten-Free Beef Stew

 

Gluten-free Beef Stew

 

I really wanted to do a post on the soap I just made yesterday.  Alas, I could not find the USB cord to upload my pictures to the computer.  This place is a disaster and it could be anywhere.  So, I figured I should blog on some of the food I’ve been making, but haven’t had the time to write about.

One of the things I love about stews and soups is you can throw things in a pot or slow cooker and leave it.  If you are cooking it on the stove, you will have to check on it occasionally.  You can also throw pretty much anything you want in there.  What I really love is when I use potatoes and it cooks long enough, the starch from it ends up thickening the stew on its own.

The Whole Foods near us carries “local” grass-fed beef.  I say “local” because it really comes from Georgia.  For some reason they consider that local.  I don’t, but oh well.  It’s still grass-fed.  I bought some beef for stew since it had been a while.

Gluten-Free Beef Stew

1 pound beef cut into chunks (or bought pre-cut)

1 onion chopped

2 potatoes, diced

1 kabocha squash, diced (skin on)

3 tomatoes, diced

4 cups gluten-free beef broth

1 tablespoon Worcestershire sauce

2 tablespoons arrowroot + water for slurry

herbs, salt and pepper to taste

1 1/2 cups frozen peas

Brown the beef in a pan and then place in a large pot or slow cooker.  Add all the ingredients but the arrowroot slurry, salt, and peas.  I use an herb mix my best friend’s mother gave me.  If I don’t use it, I like to use a mix of thyme, sage, and savory.   Let the stew simmer for 2-3 hours, longer if in the slow cooker.  If the potato starch didn’t thicken the stew, make a slurry with the arrowroot and water.  Stir the stew while adding the slurry to prevent clumping.  Add salt to taste.  The last 5 minutes of cooking, add the frozen peas.  If using fresh peas, add them in the last 15-20 minutes.  This late addition helps prevent the peas from overcooking (which I find key to getting me to actually eat peas).