RED LENTIL PANCAKES

Serves: 10

INGREDIENTS

• ¼ cup dried red split lentils
• 2 cups (240 grams) gluten-free oat flour (also works w/1C ground oat bran + 1 C wheat flour)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup milk
• 2 eggs, room temperature
• 4 tablespoons coconut oil, melted (also works w/butter)
• 1 teaspoon pure vanilla extract
• 2 tablespoons maple syrup

INSTRUCTIONS

1. Rinse red split lentils and then place in a small saucepan and cover with water. Bring to a boil and then turn heat down to low and simmer for 5 to 7 minutes until lentils are soft. Drain and place in bowl of food processor. Blend lentils until you have a smooth puree.
2. In a large bowl, add oat flour, baking powder, salt, and cinnamon. Whisk until combined. In a medium bowl, add milk, eggs, coconut oil (butter), vanilla extract, and maple syrup and whisk to combine. Add liquid mixture to dry ingredients as well as pureed lentils. Whisk to combine.
3. Spray a large non-stick fry pan with cooking spray and heat over medium heat. Using a ¼ measuring cup, pour batter onto pan, cook until bubbles start to form on top and bottom is slightly browned, then flip and continue until cooked through. Your first pancake will be a tester and most likely look like a dud.
4. Top pancakes with fruit and maple syrup if desired.

From: http://saltedplains.com/red-lentil-pancakes-gluten-free-dairy-free/

Harry Potter Butterbeer (and Cream Soda)

Ingredients:

• 1 cup light or dark brown sugar
• 2 tablespoons water
• 6 tablespoon butter
• 1/2 teaspoon salt
• 1/2 teaspoon cider vinegar
• 3/4 cup heavy cream, divided
• 1/2 teaspoon rum extract
• Four 12-ounce bottles cream soda

Directions:

1. In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
2. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
3. Once the mixture has cooled, stir in the rum extract.
4. In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
5. To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

From: (#1 of) http://wizardingworldpark.com/butterbeer-recipes/

Cream Soda:
2 cups sugar 
1 cup water 
1 tablespoon vanilla extract 
a healthy supply of seltzer (carbonated water), half and half, and cubed or crushed ice

Carne Asada

Serves 4-6

INGREDIENTS

Steak:

• 1 1/2 to 2 pounds flank or skirt steak
• Olive oil
• Kosher salt and freshly ground black pepper

Marinade:

• 1/3 cup olive oil
• 1/4 cup soy sauce
• 2 limes, juiced (about 2 Tbsp)
• 2 Tbsp cider vinegar
• 2 Tbsp sugar
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin seed (if have whole, toast and then grind)
• 4 garlic cloves, minced (4 teaspoons)
• 1 jalapeño chile pepper, seeded and minced
• 1/2 bunch fresh cilantro, leaves and stems, finely chopped (great flavor in the stems!), about 1/2 cup

METHOD

1. Marinate the steak: Whisk to combine the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin in a large, non-reactive bowl or baking dish. Stir in the minced garlic, jalapeño, and cilantro.
2. Place the steak in the marinade and turn over a couple of times to coat thoroughly.
3. Cover in plastic wrap and refrigerate for 1-4 hours or overnight (if using flank steak marinate at least 3 hours).
4. Preheat grill: Preheat your grill for high direct heat, with part of the grill reserved with fewer coals (or gas flame) for low, indirect heat. You'll know the grill is hot enough when you can hold your hand above the grill grates for no more than one second.
5. (You can also use a cast iron grill pan on high heat if cooking on the stovetop.)
6. Sear steak on hot side of grill: Remove the steak from the marinade. Lightly brush off most of the bits of cilantro and garlic (do not brush off the oil).
7. Place on the hot side of the grill. Grill the steak for a few minutes only, until well seared on one side (the browning and the searing makes for great flavor), then turn the steak over and sear on the other side.
8. Move steak to cool side of grill: Once both sides are well seared, move the steak to the cool side of the grill, with any thicker end of the steak nearer to the hot side of the grill.
9. Test with a meat thermometer into the thickest part of the steak, or use your fingers (see The Finger Test to Check the Doneness of Meat). Pull the meat off the grill at 115°F to 120°F for rare, 125°F medium rare, 140°F for medium. The meat will continue to cook in its residual heat.
10. Note that lean flank steak is best cooked rare, while skirt steak can be cooked well without losing moisture or flavor because it has more fat marbling.
11. Tent with foil and let rest: Place the steak on a cutting board, tent with foil and let rest for 10 minutes.
12. Slice steak across the grain of the meat: Use a sharp, long bladed knife (a bread knife works great for slicing meat) to cut the meat. Notice the direction of the grain of the meat and cut perpendicular to the grain. Angle your knife so that your slices are wide and thin.

From: http://www.simplyrecipes.com/recipes/carne_asada/