Banana Bread Squares: Gluten-Free

Adapted from "Cooking for Your Gluten-free Teen" published in The Detroit Free Press
Banana Bread Squares
Makes 9 bars, Prep time: 20 minutes, Total time: 55 Minutes

If you can't find gluten free flower with xanthan gum, the authors suggest adding 1 teaspoon xanthan gum to each cup of gluten-free flour. Xanthan gum adds volume and moisture to gluten-free baked goods. It can be found at large supermarkets.

1/4 Cup (1/2 stick) butter
2/3 Cup packed brown sugar
2 Eggs
1 1/3 Cups smoothly mashed very ripe bananas, about 3 bananas
2 teaspoons dried egg whites
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground allspice
1 1/3 Cups gluten-free flour with xanthan gum or 1 1/3 Cups gluten-free flour mixed with 1 1/2 teaspoons xanthan gum

Preheat the oven to 350 degrees. Coat a 9X9 inch pan with nonstick cooking spray. Line bottom with parchment paper; coat parchment paper with cooking spray. In a medium bowl, beat butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add bananas and vanilla; beat well.

In another medium bowl, whisk dried egg whites, cinnamon, baking powder, baking soda, salt, and allspice with the flour. Add dry ingredients in batches to banana mixture, beating well after each addition. Batter will be very thick; beat only enough to mix well. Scrape batter into prepared pan. Smooth level with a spatula. Bake until a wooden pick inserted in the center comes out clean, 30-35 minutes. Remove from oven, cool on a rack. When cool, cut into 3 inch squares.

** Chef's notes: Since we don't bake a lot, we don't like spending money on a lot of specialty ingredients that will just go bad on the shelf. When my wife made this, she omitted the dried egg whites and went with normal gluten free flour with no xanthan gum. She added some nuts and raisins, too. It still turned out very moist and light. It wasn't gummy like some gluten-free baked goods can be. Try it. If it doesn't work out for you, you can always invest in the specialty ingredients.**

Chicken Tandori Style

Serves 6-8

6 tablespoons fresh lime juice
1/3 cup coconut milk
1 -2 jalapeno chiles or 1 -2 serrano chili, seeded and minced
1 1/2 teaspoons salt
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons olive oil
3# skinless chicken thighs


Stir together lime juice, coconut milk, minced chiles, salt, turmeric, coriander, cumin, ginger, garlic, cayenne, cinnamon, cloves, and 1 tbsp of oil in a mixing bowl.

Cut slits across the meat of chicken and rub spice mixture all over chicken. Marinate chicken in this mixture for 8 hours or overnight covered in the refrigerator.

Preheat oven to 450°F.

Put the last tbsp of oil in the bottom of a roasting pan and layer chicken pieces in the bottom of pan. Place chicken in hot oven and bake for about 25-30 minutes or until chicken is done (you may want to check the chicken about 5 minutes before.  It may need longer than the 30 min, depending on size of pieces). Remove and let rest 5-10 minutes, then serve and Enjoy!

The Menu: June 7th - June 13th

Saturday-
Dinner out

Sunday-
Chicken Tandori style
Indian Spiced Vegetables

Monday-
Hamburger Wraps with Caramelized Shallots
Baby Kale Salad with Citrus-Herb Vinaigrette

Tuesday-
Grilled Mahi-Mahi Tacos
Peach and Habanero Salsa

Wednesday-
Mediterranean Styled Lemon Chicken
Greek Salad

Thursday-
Smorgasbord Night

Friday-
Grilled Flat Iron Steak with Chimmichurri Sauce
Charred Onions
Roasted Cauliflower with Garlic and Thyme
Chopped Salad with Balsalmic Vinaigrette

Grilled Flat Iron Steak with Chimmichurri Sauce

Flat iron steak is an incredible cut. Like the skirt steak, it's one that butchers try to keep under wraps.  It's less expensive than the traditional cuts like NY strip, tenderloin, or rib eye, but if cooked right and sliced against the grain it's a total winner.  I served it with a Chimmichurri sauce and grilled onions.  Add a glass of a good Bordeaux or Shiraz and it doesn't get any better.

Makes 6-8 servings

1 cup extra-virgin olive oil
1/2 cup (about 15) peeled garlic cloves
1/3 cup Sherry wine vinegar
1/2 lime, juiced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/4 cup fresh oregano leaves
3 tablespoons fresh thyme leaves
Red pepper flakes, to taste
1/4 cup (1/2 stick) butter
(2) 1 1/2-pound flat iron steaks


Finely chop first 9 ingredients in a food processor. Set sauce aside.

Cook butter in small heavy saucepan over medium-high heat until brown, about 2 minutes. Add sauce; stir 1 minute. Season with salt and pepper.

Heat grill to medium-high heat. Season meat with kosher salt and fresh ground black pepper.  When grill is ready, place steaks on grill and cook to desired doneness, about 4 minutes per side for medium-rare. Remove steaks from grill; let stand 5 minutes. Thinly slice steaks across grain. Serve with chimichurri sauce and Enjoy!

Grilled Chicken Thighs with Thai Spices, Spicy Avocado "Mayo"

I made this tonight and got raved reviews.  The chicken thighs are juicy and very flavorful and the spicy avocado spread adds some heat as a back note.  Everyone said, it's got to go on the blog, so here it is.  I served the chicken between Iceberg lettuce, like a sandwich.  If I were to use bread, I'd put this on either focaccia or warmed French baguette.

Makes 6 servings

6 deboned chicken thighs
4 garlic cloves
1 small onion
1/2" peeled fresh ginger
2 Tablespoons each fresh basil, mint, cilantro, and lemongrass
Juice from 1/2 a lime, with the zest
4 Tablespoons olive oil
Crushed red pepper flakes, to taste
Salt and fresh grounded black pepper, to taste
Garnish- Shredded carrots and thinly sliced radishes
Spicy Avocado "Mayo"(recipe follows)

In a food processor, blend garlic, onions, ginger, herbs, lime juice and zest to a paste.  Add oil, pepper flakes, and blend to smooth.

Put the chicken thighs in a medium bowl and season with salt and pepper.  Add herb mixture and mix well.  Let sit for 30 minutes in the refrigerator.  While you wait get the grill going and bring to high heat.  Once ready, grill the thighs about 5-6 minutes each side until done.  Remove and let rest for 5-10 minutes.

Assemble sandwich- whether using bread or lettuce, first spread some of the avocado "mayo", then place the chicken down and top with carrot and radish.  If using bread put shredded lettuce down, then place top on the sandwich and secure with a toothpick.  Serve and Enjoy!

Spicy Avocado "Mayo"

1/2 avocado
Juice of a 1/4 lime
Sriracha, to taste
Salt and pepper, to taste
Water to thin

In a blender combine all ingredients and blend smooth.  Use water to bring mixture to the consistency of mayonnaise.  Season with salt and pepper.

The Frittata- A Bacon and Potato Omellette

Eggs are excellent for any meal and one of the things I love the most about them is their ability to work as a canvas with almost any ingredient in an omelette or as the Italians and Spaniards call them, a frittata.  Almost weekly, I gather up the leftovers in the frig and pantry and come up with a unique frittata that never tastes exactly the same, but makes a fantastic meal.
Consider the recipe below as a loose template to be altered according to what you've got lying around. You can substitute cooked pasta and rice for the potatoes, and cooked greens for the raw. Play around with different cheeses, or skip them altogether. Have fun with it and Enjoy!

Makes 4 servings


8 large eggs
2 tablespoons chopped fresh basil, parsley, or tarragon
3 tablespoons grated parmesan
Salt and freshly ground black pepper
6 slices bacon, chopped
1 pound potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons olive oil, divided
1 small onion, or more to taste, chopped
2 garlic cloves, or more to taste, chopped
2 to 3 cups spinach or arugula, coarsely chopped
1/2 cup chopped roasted peppers, or to taste
3 ounces sliced Provolone (5 to 6 slices), optional

Special equipment:
10-inch heavy ovenproof skillet, preferably nonstick or cast-iron; heat-proof rubber spatula


Preheat broiler.

Whisk together eggs, basil, parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.

Cook bacon in a 10-inch heavy skillet over medium heat, stirring, until crisp. Transfer bacon with a slotted spoon to a large bowl then pour off all but 2 tablespoons fat.

Add potatoes and 1/4 teaspoon each of salt and pepper to skillet, and sauté over medium-high heat until golden, about 3 minutes. Cover skillet and continue to cook over medium-low heat, stirring a few times, until potatoes are just tender, about 3 minutes more. Transfer the potatoes with a slotted spoon to bowl containing the bacon.

Add 1 tablespoon oil to skillet and sauté onion and garlic over medium-high heat until pale golden, about 4 minutes, then add spinach and sauté until just wilted.

Gently add the potatoes and bacon, the roasted peppers, and remaining tablespoon oil into onion mixture, spreading it evenly.

Pour egg mixture evenly over vegetables and cook over medium-high heat, lifting up cooked egg around edges with a heat-proof rubber spatula to let uncooked egg flow underneath, 2 to 3 minutes. Reduce heat to medium and cook, covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more.

Remove lid. If using Provolone, broil frittata 5 to 7 inches from heat until set, but not browned, 1 to 2 minutes, then top with an even layer of cheese and continue to broil until browned and bubbling, 1 to 3 minutes (watch carefully).

If skipping the cheese, broil frittata until the top is lightly browned, 1 to 3 minutes (making sure it doesn't burn).

If using a nonstick skillet, slide the frittata onto a serving plate. If using a cast-iron skillet, cut and serve wedges directly from the skillet.  Serve hot and Enjoy!

Steak with Arugula Salad

This is an Italian classic, known as Straccetti di Manzo.  It's a perfect recipe for either lunch or dinner.  It's easy and fast so this can be a go to for weekday dinners, any day.  Don't be afraid to switch things up either.  Instead of beef go ahead a use Pork tenderloin, Chicken, Shrimp, you name it, it all works.  Enjoy!

Serves 4

5 oz baby arugula
1/3 cup extra-virgin olive oil
2 large garlic cloves, smashed
1 large sprig fresh rosemary
1 lb boneless top loin steak or sirloin (1 inch thick)
1 teaspoon salt
3/4 teaspoon black pepper
1 large shallot, thinly sliced crosswise
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red-wine vinegar

Garnish: freshly ground black pepper
Thinly shaved Parmesan Cheese

Mound arugula on a large platter.

Heat oil with garlic and rosemary in a 12-inch heavy skillet over high heat, turning garlic once or twice, until garlic is golden, about 4 minutes. Discard garlic and rosemary.

Meanwhile, cut steak crosswise into 1/8-inch-thick slices and toss with 3/4 teaspoon salt and 1/2 teaspoon pepper. Add meat to skillet all at once and sauté over high heat, tossing with tongs to color evenly, about 1 minute for medium-rare. Arrange steak over arugula using tongs, then add shallot to oil in skillet along with vinegars and remaining 1/4 teaspoon each of salt and pepper and boil 2 minutes. Pour dressing over steak, garnish with the Parmesan, and serve immediately.  Enjoy!