Gluten Free: Broiled Bison Steaks, Honey Carrots & Onions, Red Kale & Onions, and Red & White Mashed Potatoes

Sometimes it's hard to be pregnant and write about food.  Okay, it's always a little difficult to eat food while nauseously pregnant, much less write about it afterwards.  That explains both my lack of a column last week (when a high level of stress even for me made it worse) and why I'm writing this post at just shy of 4:30am on the Thursday that it's due (which also has something to do with stress).  I tend to do whatever is the opposite of comfort eating -- comfort fasting?  That doesn't sound right, but I'll go with it.

Dinner.

Even in all of this, there are the home cooked meals that are so deliciously awesome I can't help but be hungry and desirous of them.  Wednesday night's meal was one of these.  After a banner trip to the Acton Food Pantry for our gluten-free food, we had tons of fresh farm vegetables -- kale, carrots, onions, potatoes and others that will be in a later post.  Tons of veg cooked all healthy and gourmet-like alongside the lucky grab of bison steaks from a local Clinton food bank we attend monthly?  Yes indeed!

Recipes and pretty pictures of how we made broiled bison steaks, honey carrots & onions, red kale & onions, and red & white mashed potatoes (yes, we; my man is a fantastic gluten-free cook on his own volition):

Full of beta-carotene.

Honey carrots and onions: Chop onions into small chunks. Chop carrots into small pieces and place into small saucepan.  Boil until carrots are soft.  Strain vegetables.  Stir in 1 tablespoon of honey for a light, sweet taste.

Red & white mashed potatoes: Boil both kinds of potatoes together until soft.  Melt 2-3 tablespoons of butter.  Place around a quarter cup of milk and melted butter on top of the boiled potatoes with skin still on.  Mash them.

Kale, a vastly undervalued vegetable.

Red kale and onions: Put water to boil in a medium saucepan.  Quarter the onion. Cut stem from the kale which makes it fall into halves.  Proceed to chop kale leaves approximately one inch apart.  Put the kale in boiling water for a couple of minutes to reduce bitterness.  Strain the kale and drain water from the saucepan.  Make sure there's no water left in the saucepan and coat the bottom of the pan with olive oil.  Heat the olive oil on a medium temperature.  After the oil fully heats, add a pinch of minced garlic, kale, and onion.  Saute until tender, stirring throughout, making sure not to overcook; the kale should not be mushy.

Bison steaks: Marinate steaks with extra virgin olive oil, gluten-free teriyaki sauce, onion powder, garlic powder, oregano, basil and a small pinch of pepper for about an hour.  Wrap in aluminum foil and broil in the oven on 500 degrees an inch or two lower than you would for beef for approximately 5 minutes on each side.

Then serve.  Bon appetit!

Yum.