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No-Bake Sunflower Oat Bars

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You want to get away. You want to eat some of the best food of your life, on the road, in a car with the windows rolled down. You want to feel free.

Unfortunately, when you have to eat gluten-free, travel is rarely that spontaneous. You never know if you’re going to find much you can eat in a gas station off the highway (Fritos are gluten-free). Walk into a diner in the middle of the country and you might be met with confused stares when you ask to see a gluten-free menu. You’re hungry. This trip isn’t what you expected.

Here are my five essential tips to ensure a great and filling vacation.

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About once a year, if you open my freezer for something normal, like ice, you’ll find a big tub of Cool Whip — and that’s never going to change. I indulge when I’m making my grandmother’s family famous coconut cake because there’s no substitution for the sweet and creamy goodness that is Cool Whip. It brings back great memories for me. It means a special occasion, a surprise dessert, and family fun.

I love fresh, hand-whisked whipped cream. There’s no denying how perfect it is over strawberries and homemade sweet biscuits, even if you use Bisquick to make them. Bisquick, which, by the way, is another product you can pry out of my cold, dead hands because, goshdarnit, it makes things easier. But that’s another story for another day.

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Lomo Saltado turns an Asian stir-fry into a uniquely Peruvian meal. The recipe starts out in familiar stir-fry territory: thinly sliced steak cook with red onion, soy sauce and vinegar. But then tomatoes are added. And French fries. A fiery green sauce made from PRIMAL KITCHEN® Mayo,
jalapenos, cilantro, and lime finishes the dish, officially turning Lomo Saltado into a stir-fry like no other.

Lomo Saltado isn’t Lomo Saltado without the French fries. There’s just no way around it. For this recipe, the potatoes are fried in tallow, cooled, and then reheated before serving for the sake of the resistant starch. If you’re going to eat French fries, the ones here are probably your best bet. Eat them occasionally, in moderation, and enjoy every crispy, salty bite.

If you don’t want to splurge on French fries (or maybe you do, but you just don’t want to deal with frying them) then you can skip the fries and still enjoy this meal. It won’t be Lomo Saltado, but it will be a delicious stir-fry with a creamy, spicy sauce you’re gonna love.

Servings: 4

Time in the Kitchen: 1.5 hours, plus 3 hours to soak potatoes in water before frying

Ingredients

• 3 russet potatoes, peeled and cut into ½-inch/13 mm thick French fries*
• Beef tallow, for frying
• 1 head cauliflower, made into cauliflower rice
• 3 tablespoon avocado oil, extra virgin olive oil or coconut oil (45 ml)
• 1 to 1 ½ pounds sirloin steak, cut into thin slices and seasoned with salt (450 to 680 g)
• 1 red onion, cut into medium slices
• 2 cloves garlic, finely chopped
• 2 plum tomatoes, cut into wedges
• 1 hot pepper, (jalapeno or other type) sliced
• 2 tablespoons tamari, soy sauce or coconut aminos (30 ml)
• 2 tablespoons red wine vinegar (30 ml)

Cilantro Mayo

• 1 to 2 jalapenos, chopped
• 1 cup loosely packed cilantro leaves (some small stems are okay too) (240 ml)
• 1 clove garlic, finely chopped
• 1 teaspoon lime juice, plus more to taste (5 ml)
• ½ cup PRIMAL KITCHEN® Mayo (100 g)

Instructions

Lomo Saltado has several different parts that come together into one dish.
This is the game plan:

1. Cut potatoes and soak in water at least 3 hours, or overnight
2. Fry French fries
2. Make cauliflower rice
3. Make Cilantro Mayo
4. Stir fry the beef, onions, and tomatoes
5. Combine everything!

*To cut French fries, slice the potato lengthwise into 4 or 5 pieces. Lay the pieces flat and cut into sticks.

Put the raw French fries in a bowl and cover with water. Store in the refrigerator for at least 3 hours or overnight (soaking the potatoes in water helps make crispier French fries). Drain the fries. Blot dry with a dish towel or paper towel (wet fries put into hot oil will splatter a lot)

Slowly heat tallow in a heavy, deep pot. You should end up with at least 2 inches of melted tallow. When the temperature of the tallow reaches 300º F, add the French fries. Don’t overcrowd the pot; keep fries in a single layer while frying. Cook until the fries are soft and easily pierced with a knife, about 5 minutes (the fries will not be very brown at this point) Remove the fries with tongs or a slotted spoon and set on paper towels to blot excess fat.

Heat tallow up to around 400º F. This final time in the fryer is to brown the fries.

When the fries are golden and crispy around the edges, remove from the tallow. Sprinkle with salt. Set aside.

Make the cauliflower rice. Set aside.

Make the cilantro mayo. Combine jalapenos, cilantro, garlic, and lime juice in a food processor. Scrape down sides and process until ingredients are finely chopped. Add PRIMAL KITCHEN® Mayo, and blend until all ingredients are smoothly combined. Set aside.

Preheat oven to 350º F. Spread the fries out on a sheet pan and reheat in the oven while you make the stir-fry.

Heat a wok or wide cast iron skillet over high heat. Add 2 tablespoons oil. When the oil is hot, add the meat in small batches, cooking each batch 2 to 3 minutes before removing from the pan. Set meat aside.

Add remaining tablespoon of oil. Add onion. Cook 1 to 2 minutes.

Add garlic, tomato and hot pepper. Cook 1 minute.

Add meat back to the skillet.

Add soy sauce and vinegar. Cook 1 to 2 minutes until most of the liquid is gone.

Serve over cauliflower rice with French fries on the side. Drizzle cilantro mayo over the top.

The post Lomo Saltado appeared first on Mark’s Daily Apple.

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Spring celebrations — like bridal showers, baby showers, and graduation parties, or even book club, picnics, and brunch with friends — call for the prettiest of sweet treats. Whether it’s a stylish naked cake piled high with fresh fruit or pillowy sweet rolls you can serve at a morning get-together, we’ve got recipes that will work for any occasion. They come together quickly, taste delicious, and look gorgeous on any party table. And it’s all thanks to fast and fancy baking.

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There’s nothing like getting a baguette straight out of the oven from your local bakery. It’s perfect to eat by itself or as the bookends to a wonderful sandwich. Why is it just so delicious? It turns out the secret may be in the crust. According to research published in the American Chemical Society’s Journal of Agricultural and Food Chemistry, the crackly crust is a non-negotiable, as it gives the bread its aroma and, in turn, its perceived flavor.

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Your iced coffee from Starbucks might just get a whole new makeover. Starbucks is currently experimenting with coffee ice cubes, which means your favorite summer beverage won’t be diluted after a few minutes in the sun. The new offering is coming to select franchises and its going to cost customers 80 cents more. But what people get in return may be well worth the extra money.

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Wine and food pairings don’t need to be as complicated as they are often made out to be. Sure, there are certain wines that work better with certain foods, but you don’t need to overthink it too much. That’s especially the case when it comes to pre-dinner snacks and sips. When you’re easing into the evening, whether it’s a dinner party with friends or a quiet Sunday on the couch, the best approach is the most causal approach: Pop open whatever you most enjoy drinking, be it white, rosé, red, or even bubbles, and snack on whatever you’re in the mood for. These 20 appetizers work with just about any bottle of wine and I have a good feeling that at least one of them is what you’re in the mood for.

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