I have arrived!

Even if I had to announce it myself!

Ginger Soy Skirt Steak

Sunday has become meat days over the past several months.  I can't wait until the weather is drier so I can grill.  I don't mind grilling or frying out in the cold but it is just too messy when it is raining or the snow is melting.

1-1/2 lb skirt steak
3 tablespoons Bragg's or soy sauce
2 tablespoons water
2 tablespoons oil
1 tablespoon sugar
Black pepper
Garlic
Ginger

Trim the skirt steak of any silver skin and large areas of fat.  Break down into 4 equal parts and put in a zip top freezer bag.  Add the remaining ingredients above to your taste and likes.  (Heavier on the garlic here and not so much the ginger.)

Massage the steak to coat with marinade.  Put in the fridge for several hours occassionally stopping by to turn the bag over and massage the steak.

I put some char on a red pepper after I sliced it in a little frying pan to go with the steak.

Grill the steak until medium rare (about 3 minutes per side).

Serve over rice or noodles.

I almost made spicy peanuts but figured the meat was enough protein!

Tasty at Ten To-Go

I don't know what my problem is tonight.  My cat is sleeping in my spot waiting for me to come to bed!  What possessed me to bake I have no idea.  I wanted to send something to Len I guess was the inspiration. There doesn't seem to be a regular breakfast for her on campus while she is out and about.  99% of the time, there are no gluten free and vegan options. I hope these travel well!

These have some protein with the quinoa and who doesn't like chocolate for breakfast?

1-1/2 cups cooked quinoa
2 cups GF baking mix
3/4 cup sugar
2 tablespoons maple syrup
1 teaspoon cinnamon
1/2 cup shredded coconut
Dash of salt
1 cup Very Vanilla Soymilk
2/3 cups chocolate chips

Preheat oven to 350.  Lightly grease an 8" square pan.

Mix the sugar and maple syrup in a medium bowl.  Add the baking mix, cinnamon, coconut, and salt. Stir to combine.

In a large bowl put the cooked quinoa and cool it by adding the soymilk. Stir to combine.  Add the bowl with the baking mix, sugar and other dry ingredients.  Stir until moist.

Pour into prepared pan.  Bake for 45-50 minutes at 350 until toothpick in center comes out clean.

Cut while warm and cool on rack.  Indiviually package each bar in a ziplock baggie to grab on the go!

Now off to bed!

Daylight Savings Coffee Cake

I am not a fan of spring forward clock changes.  It takes me until the fall back clock change to recover!

I usually am all about the Sunday breakfast.  Since Len has been gone though, Sundays are more about the dinner for the guys.  So, Saturday becomes my baking day!

This dough can be made ahead and refrigerated BEFORE rising too.

Preheat oven to 375.  Grease a 13 x 9 pan.

3 to 4 cups GF baking mix
1/4 cup sugar
1/4 teaspoon salt
1 packet yeast
1 cup Very Vanilla Soymilk
1/2 cup margarine

Gently soften the margarine in the microwave, using a measuring cup or bowl large enough to hold the Soymilk too.  Add the Soymilk and heat them together until 120 degrees.

In large bowl, combine 1-1/2 cups of the baking mix, yeast, sugar and salt.  Add the warm liquid and stir until moist.  Mix on low speed for 2 minutes.  Slowly start adding more baking mix until a stiff batter forms.  You want to be able to press your finger into it and come away clean but it should still be more like cookie dough than bread dough.

Press into prepared pan.  Cover with plastic wrap and a towel and allow to rise on top of your preheated oven.

Cinnamon topping

1/2 cup baking mix
1/3 brown sugar (or 1/3 cup of sugar combined with 1 teaspoon maple syrup)
1 teaspoon cinnamon
1/4 cup cold, firm margarine

Combine the above with a fork or pastry cutter until crumbly.

Uncover the dough and evenly distrubute the topping over the top.  Bake for 20 minutes or until golden.

Too bad I'm the only one awake right now.  Hope there is still some left when they get up!