The steaks were fixed in a cast iron skillet. First I took the steaks that had been sitting out of the refrigerator for about 30 minutes or so and rubbed into them on both sides, salt and freshly ground pepper. I also put 1 Tsp. dried Rosemary, and 2 Tsp. dried Thyme in a bowl together. I cleaned about 6-8 garlic cloves and also melted 4 Tbs. butter. I poured oil in the skillet and when it began to sort of shimmer I put the rib-eyes in. I cooked the steaks on high, oh, I don't know, maybe 5 minutes but until they had this beautiful dark brown crust on them on the one side (but don't let them burn); then I turned them over. I then threw in the herb mixture and garlic, poured in the butter and let them cook until that side was nice and crusty brown. At this point Hubby's steak was ready. Me? Well, I've got to absolutely kill mine, no red, pink, nuttin' honey! I cook every once in a great while with wine and this just seemed to call for pumped-up flavor so I added maybe a quarter cup of white wine and let my steak cook a little longer in this lovely acidic mixture. I am fairly sure you could probably use a little broth with a tiny bit of vinegar in it for the acidic addition but I'm telling you the steaks were next to perfect!! I did let the steaks rest for about 5 minutes too. (All this was courtesy of a similar recipe I saw on the Food & Wine site.) Hubby loved the garlic on the side too. I have instructions to make him a bowlful of the delicious garlic cloves next time!!
Today I took the rest of the shredded potatoes, cooked them up, poured off some of the hot water and left some in there for mashing. Then I spread the mashed potatoes out on the dehydrator shelves and they are dehydrating as I type this. I knew that I could make instant mashed potatoes this way but after googling potato flour I realized that after this is dehydrated and I give it a good whirr in my food processor that not only can I jar it up and put it in my stores as ready-to-make instant mashed potatoes I also have potato flour. Works for me!!!
I made paleo/gluten free tortilla dough for the chicken burritos that we're having for supper. They are now sitting, resting. I'll let you know how they turn out. Since we're having a guest for supper I'm also making flour tortillas too. I've made flour tortillas before but I'm not so sure about the gluten free ones. The chicken is finished and sitting in the crockpot and tomatoes, onions, cheese, beans, shredded lettuce and sour cream are all sitting in the frig. This evening right before I'm ready to serve I'll make the tortillas fresh. I've got salsa and chips and for dessert I'm going to put a square of brownie on a plate with a dollop of whip cream and a dash of Dessert Blend on top. I hope that works for the guys!!
By the way, the white flour tortillas were absolutely perfect. The whole recipe came together beautifully, they didn't take long to make and they tasted magnificent . . . the gluten free tortillas never got off the ground. I went to roll them in balls and they fell apart and crumbled. I don't know what I did wrong but it whatever I did was evidently not even close. I'll figure it out sooner or later!!!