Suede's blog: "Recipes"

Quick Beef Steaks with Mushrooms and Wine

Using cube steaks instead of the usual cuts can shorten cooking time and calories.

PREPARATION TIME: 10 minutes
SERVES: 4
4 large (4- to 6-ounce) beef cube steaks
½ cup red wine
8 oz fresh mushrooms, quartered
2 medium garlic cloves, minced
2 tbsp fresh parsley, finely chopped
2 tbsp butter

Place cube steaks in a quart-sized plastic bag, then set in a bowl to help bag stand up.
Add wine, mushrooms, garlic, and parsley. Marinate mixture, refrigerated, for at least
30 minutes (to add flavor) and up to 24 hours (to tenderize the meat).
Melt butter in a large skillet over medium-high heat. Braise steaks, two at a time
(reserving marinade for sauce), 2 minutes on each side. Remove steaks to serving
platter and keep warm.
Pour reserved marinade into pan, and bring to a boil over medium-high heat. Cook for
a couple of minutes, then pour over steaks. Serve immediately.

Variation: If you are short on time, simply heat marinade ingredients together in a
small pan for 2–3 minutes while searing steaks in butter as directed. Remove steaks
from pan. Deglaze pan and add to the warmed marinade. Pour over steaks.

Homemade Peanut Butter

1 cup raw peanuts
4 Tbsp water
1‐2 Tbsp of raw honey depending on taste (2 is very sweet)
1 1/2 Tbsp coconut or extra virgin olive oil

Put all ingredients into your food processor and blend. It will become spreadable but not creamy.

Gluten Free Rice Bread Recipe

Ingredients
1 cup brown rice
7/8 cup water
1 egg
1 teaspoon baking powder
1/4 teaspoon salt

Soak the rice in the water overnight (6-12 hours). Grind the rice and water mixture in blender
until the rice particles in the batter reach the consistency of fine salt. Add egg, baking powder
and salt to the batter, mix well. Bake COVERED for 30 minutes in a well-oiled eight-inch iron
skillet or a casserole dish (a well-seasoned iron skillet can't be beat for baking with rice).