Sep
15

Gluten-Free Portuguese Food — Menu Plan Sept. 15

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GFWorldPortIt’s another week of the Gluten-Free Menu Swap. This week’s Tastes of the World theme is Portuguese Food. 

OK. I don’t know a whole lot about Portuguese Food, so I had to do some research. I assumed the meals would be similar to other European meals, with maybe some Spanish influence. Eh… not exactly. What I found is that there are some meals that are very uniquely Portuguese.

With a long border on the Atlantic, Portuguese food frequently includes fish and shellfish. Grilled Sardines and recipes with Salted Cod are very common. This Seafood Rice Casserole and Portuguese Paella look yummy.

Soup is also a common dish served with lunch and/or dinner. Beth says this one is her favorite at The Portugal Years.  I also found recipes for Chicken Soup, Portuguese Sausage Kale Potato Soup, and Portuguese Bean Soup.

Cozido á Portugesa is a dish of meats and vegetables. Not sure if you would consider it a stew, but I’m sure you’ll find it to be tasty. It consists of a variety of meats and vegetables. Try this recipe at HubPages or this one at Tia Maria’s Portuguese Foodie Blog.

Desserts! Many Portuguese desserts are made with eggs. Rice Pudding is very common in Portugal. But, I really like the looks of this Chocolate Mousse. This Fruit Salad with Sweet Madeira Wine sounds wonderful, too.

Don’t forget to check below our menu for more gluten-free menus, meals, and ideas for Portuguese Gluten-Free Meals.

Celiac Family’s Menu This Week:

Red Potato & Green Bean Salad

Red Potato, Green Bean Salad

Berry Fruit Salad

Berry Fruit Salad

Rainbow Apple Salad

Rainbow Apple Salad

MondayPortuguese Roasted Chicken, Mashed Potatoes, Roasted Broccoli

Tuesday – Chicken and Apple Sausage with Onions and Peppers

Wednesday – Hamburgers, Red Potato and Green Bean Salad

Thursday – Cod Fish and Potato Casserole, Roasted Asparagus

Friday – Grilled Chicken, Jasmine Rice, Berry Fruit Salad

Saturday – Portuguese Dry Rub Pork Spare Ribs, Fried Potatoes, Sautéed Spinach

Sunday – Pizza, Rainbow Apple Salad reformulated with grapes and pine nuts

Gluten Free Menu Swap Roundup

The Gluten Free Week: Gluten-Free
Lori isn’t cooking Portuguese this week. However, she does have a lot of German food on her menu this week, so stop by to see what she’s cooking up. Her menu includes Almond-Crusted Chicken Schnitzel, Pulled Pork Sandwiches, Simple Weeknight Chicken, Sausage and Sauerkraut, Hamburgers and Chef Salad.

The Girl Who Couldn’t Eat Anything: eating without Gluten, Dairy, Peanuts, Oats, or Meat
Elisabeth spent several years in Portugal as a kid and says her absolute favorite meals were the Portuguese Soup and Roasted Chicken. Also on her menu this week is Sweet and Sour Shrimp Stir-Fry, Simple Corn Soup, Smoothies, Freezer Burritos, and Pizza with Salad.

Check back later to see else may be sharing their gluten-free menus, recipe links, and ideas for Portuguese Meals this week.

Want to join Gluten-Free Menu Swap?

  • For this week’s roundup, email your menu link to celiacfamily[AT]gmail[DOT]com. Or, simply put your menu link in the comments below.
  • Join us again next week at CeliacFamily for sharing gluten-free menus and ideas for Gluten-Free Indian Dinners.
  • The Gluten-Free Menu Swap Page has the current schedule of themes and hosts. If you’d like to host a future week, please send me an email (celiacfamily[AT]gmail[DOT]com) with your preferred date and theme.

Need more menu ideas?

  • smallbuttonLaura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
  • Or, check out some of my past menu plans.
Categories : Menu Plan
Comments (2)
Sep
08

Gluten-Free Mexican Food — Menu Plan Sept. 8

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GFWorldMexicoIt’s another week of the Gluten-Free Menu Swap. This week’s Tastes of the World theme is Mexican Meals. 

I love Mexican food. I think I could eat it everyday… and it looks like I just might this week. Of course, my idea of Mexican food includes a lot of variety that isn’t exactly traditional Mexican food. But the meals will typically include at least a few of these ingredients: corn, corn tortillas, tomatoes, salsa, onion, cumin, coriander, cilantro, chiles, peppers, beans, avocado, and lime.

Here are just some of my family’s yummy favorites:

Don’t forget to check below our menu for more gluten-free menus, meals, and ideas for Mexican Gluten-Free Meals.

Celiac Family’s Menu This Week:

Cilantro Rice

Cilantro Rice

Pork Chops w/Black Beans

Pork Chops w/Black Beans

Avocado Salsa

Avocado Salsa

Monday – Rotisserie Chicken, Mashed Potatoes, Sautéed Garlic Spinach

Tuesday – Chicken Taquitos made with Shredded Mexican ChickenCilantro Rice, Guacamole

Wednesday – Fajitas with skirt steak, onions and peppers, leftover rice

Thursday – Pork Chops with Black Beans, Mashed Potatoes, Broccoli

Friday – Fish Tacos, Avocado Salsa

Saturday – Mexican Black Bean Chili, Cornbread

Sunday – Fried Chicken, Watermelon, and Carrots (as requested by my daughter)

Gluten Free Menu Swap Roundup

The Girl Who Couldn’t Eat Anything: eating without Gluten, Dairy, Peanuts, Oats, or Meat
Elisabeth says she likes to do Freezer Burritos and Nachos for quick dinners at her house. Also on her menu this week is Chicken or Fish Nuggets, Simple Corn Soup, Tuna Apple Salad, Avocado Salad, Creamy Raspberry Vanilla Smoothie with popcorn, and Pizza with Salad.

The Gluten Free Week: Gluten-Free
Lori has lots of Tex-Mex and Cal-Mex recipes to share this week: TacosChicken Tortilla SoupFajitasFish TacosBaked Chicken Taquitos, and Chili Nachos. She’s also trying a couple new recipes this week for  Oaxacan Grilled Shrimp and Pollo Pibel.

Check back later to see who else may be sharing their gluten-free menus, recipe links, and ideas for Mexican Meals this week.

Want to join Gluten-Free Menu Swap?

  • For this week’s roundup, email your menu link to celiacfamily[AT]gmail[DOT]com. Or, simply put your menu link in the comments below.
  • Join us again next week at CeliacFamily for sharing gluten-free menus and ideas for Gluten-Free Mexican Dinners.
  • The Gluten-Free Menu Swap Page has the current schedule of themes and hosts. If you’d like to host a future week, please send me an email (celiacfamily[AT]gmail[DOT]com) with your preferred date and theme.

Need more menu ideas?

  • smallbuttonLaura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
  • Or, check out some of my past menu plans.
Categories : Menu Plan
Comments (3)
Sep
04

Cookbook Review: “Gluten-Free Made Easy”

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I was recently contacted by Christi Silbaugh, one of the authors of “Gluten-Free Made Easy” and asked if I would review her new gluten-free cookbook. Just reading the title “Gluten-Free made easy” made me anxious to read it and give some of the recipes a try.

At First Glance.
This cookbook is a paperback book with at least a dozen gluten-free recipes in each category of Breakfast, Finger Foods, Pasta and Pizza, Main Dishes, Sides and Sauces, Soups and Salads, Breads, and Desserts. There are plenty of recipes to tempt your taste buds.

This book begins with lots of good information and resources about being gluten-free: answers to common questions, flour blends and cake mixes, easy ingredient substitutions, favorite products, where to shop, etc.

The cookbook is well-organized and features many recipes with full-page, 4-color photographs. Sometimes I receive cookbooks to review, and only find a few recipes that I really want to try. Not so with this cookbook. It is full of gluten-free recipes for everyday eating. Many of the recipes have few ingredients and simple instructions. Love that!

The Recipes.

  • The Mole Chicken was a nice change for our family. It wasn’t too spicy, and we enjoyed the chocolate flavor.
  • The Double Crunch Honey Garlic Chicken was deliciously crisp and moist.
  • Pollo Pasta Primavera and Linguine Carbonara are on our menu this week. Can’t wait to try them!
  • Simple Spanish Rice and Mexican Black Bean Chili will be on our menu next week.
  • My kids have requested Cinnamon and Sugar Donut Holes and Banana Snickerdoodle Muffins, so we’ll be making them soon, too!

There are several recipes in this cookbook that are similar to our own family favorites, so I know we’ll enjoy the many new ones we find in the book, too.

The Tips.
I love all the tips scattered through the book: Make Your Own Pancake Mix, Snacks in a Snap, Lunch Box ideas, Purchase or Prepare (tips for saving time and money), Making Treats for a Gluten-Free Friend, and more.

Overall.
There are a lot of great gluten-free recipes in this book! It would be a great cookbook for anyone on a gluten-free diet. And, it gives a lot of information that would be helpful to someone new to the diet, as well as someone who wants to cook for their gluten-free friends and family members. The only downside for me, is that a lot of the recipes call for dairy — butter, cream, milk, etc. — which my body can’t tolerate anymore. Of course, I’ve gotten pretty good at making substitutions, but it would be nice to have recipes that had already been tested with dairy-free alternatives.

Where to Find It.
Gluten-Free-Made-Easy-blog-tour

 

Categories : Books, Product Advisory
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Sep
01

Gluten-Free Italian Food — Menu Plan Sept. 1

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GFWorldItalyThis month at the Gluten-Free Menu Swap, we’re going to explore different Tastes of the World. This week’s theme starts with Italian Meals. I’m not Italian, so my version of Italian food may be more American than Italian, but here’s what it means to me:

Pasta. That’s the first thing I think about when I think of Italian food. Fortunately there are a lot of options for gluten-free pasta these days. We can find several different shapes of gluten-free pastas at our grocery stores, Target, Walmart, and even Amazon.

You just need to decide which ones work best for your recipes. Some are made from corn, some with quinoa, some with rice, and other grains. I find that the pastas with a mix of flours is the most versatile, but you may have to try a few before you find what works (and tastes) best for your family. Nicole at Gluten-Free on a Shoestring says she knows the right way to boil gluten-free pasta. Follow her directions to cook your pasta perfectly al dente and not sticky, gummy, or crunchy.

If you’ve got the time and desire, you can also make your own gluten-free pasta. Try these recipes by Jamie Oliver, King Arthur Flour, Nurture My Gut (almond flour), Gluten-Free on a Shoestring (using a pasta machine), and Bob’s Red Mill.

Tomato, Basil, Oregano, and Garlic. The second thing I think about when I think of Italian food is the flavor these add to dishes. Whether on pasta, bruschetta, or meat, each ingredient adds great flavor to your meals.

EVOO. Don’t forget the Extra Virgin Olive Oil! Used in cooking everything, isn’t it? Toss your pasta in it. Brush your bread with it. Pan-fry meats with it. Saute your vegetables with it. And use it to make yummy salad dressings!

This week, I’m trying some new Italian recipes, which you’ll find in my menu below. Here are a few additional recipes I have that I would consider to be inspired by Italian cooking and recipes:

Don’t forget to check below our menu for more gluten-free menus, meals, and ideas for Italian Gluten-Free Meals.

Celiac Family’s Menu This Week:

Pulled Pork Sandwiches

Pulled Pork Sandwiches

Simple Asparagus

Simple Asparagus

Wild Rice Salad

Wild Rice Salad

MondayItalian Baked Tilapia (using gluten-free bread crumbs and Italian dressing), spaghetti squash and spinach

Tuesday – leftovers

Wednesday – Pulled Pork Sandwiches, Fried Potato Balls, Green Beans

Thursday – Pollo Pasta Primavera from Gluten-Free Made Easy (penne pasta with shredded chicken and fresh tomatoes and basil), Simple Asparagus

Friday – Hamburgers, Sweet Potato Fries, Roasted Broccoli

Saturday – Spaghetti Carbonara (also from Gluten-Free Made Easy), Tossed Green Salad

Sunday – Bacon-wrapped Chicken, Wild Rice Salad with Parmesan Dressing, toasted garlic bread

Gluten Free Menu Swap Roundup

The Gluten Free Week: Gluten-Free
Lori has Italian meals planned for everyday this week! And, I love the variety she’s chosen. Spaghetti and Meatballs start the week for her. Lori says she likes to use Tinkyada’s brown rice pasta, and makes the meatballs without breadcrumbs. Next, she’ll be making Minestrone Soup in the crock pot, Chicken Cacciatore, Egg Plant Rolls, and Mediterranean Salmon Salad. She’ll finish up this Italian week with a gluten-free pizza. Delizioso!

The Girl Who Couldn’t Eat Anything: eating without Gluten, Dairy, Peanuts, Oats, or Meat
Elisabeth likes to make spaghetti and meatballs at her house. She also enjoys lasagna with cashew ricotta and mushroom caps to make it work for her restricted diet. Other meals at her house this week include Irresistible Grilled Shrimp, Chili with Cornbread, Chef Salad, Avocado Salad, Peachy Keen Smoothie, Veggie Soup, and Pizza.

The Peaceful Mom: Simple Gluten-Free Menu
I don’t see Italian meals on Kimberlee’s menu this week. Instead, I see Tex-Mex meals: Slow Cooker Chipotle ChiliRanch Chicken CasseroleChili Cheese Fries, and Oven-baked Tacos. And don’t forget to check out her Crustless Quiche, Cheeseburgers, and Blueberry Pancakes.

Check back later to see who else may be sharing their gluten-free menus, recipe links, and ideas for Italian Meals.

Want to join Gluten-Free Menu Swap?

  • For this week’s roundup, email your menu link to celiacfamily[AT]gmail[DOT]com. Or, simply put your menu link in the comments below.
  • Join us again next week at CeliacFamily for sharing gluten-free menus and ideas for Gluten-Free Mexican Dinners.
  • The Gluten-Free Menu Swap Page has the current schedule of themes and hosts. If you’d like to host a future week, please send me an email (celiacfamily[AT]gmail[DOT]com) with your preferred date and theme.

Need more menu ideas?

  • smallbuttonLaura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
  • Or, check out some of my past menu plans.
Categories : Menu Plan
Comments (2)
Aug
27

Gluten-Free Cashew Cherry Chocolate Energy Snack Bars Recipe

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snackbarThere are lots of tasty gluten-free snack bars on the market these days. But, if you don’t like the price, or the extra ingredients that may be in them, consider making your own.

With six simple ingredients, this recipe is easy to adjust to your own taste. I just used up what we had in our pantry. The whole family ate these up in no time. (Chocolate gets them every time!)

Enjoy these for a snack, a quick breakfast on-the-go, a protein burst after school, or even a sweet treat.

Cashew Cherry Chocolate Snack Bars

Ingredients:

3/4 Cup Almond Butter (or other nut butter of your choice)
3/4 Cup Honey (or agave)
1-1/2 Cup Cashews (I used roasted but not salted.)
1 Cup Dried Cherries
4 to 5 Cups Gluten-Free Crispy Rice Cereal (Kellogg’s GF Erewhon’s Cereal or EnviroKidz)
3/4 Cup Semi-Sweet Chocolate Chunks (Use Enjoy Life to make it dairy-free.)

Directions:

  1. Combine the almond butter and honey together in a pot over medium heat on the stove. Stir until well blended. Take off the heat and let it cool while you continue with the recipe.
  2. Line a 9 x 13 pan with parchment paper. It doesn’t need to be perfectly lined, it just makes shaping the bars and removing the bars from the pan easier. You can also use a jelly roll pan, or simply a sheet of parchment paper on the counter.
  3. Place the cashews and dried cherries in a food processor, and give it a whirl until they are chopped into pieces. (Or get out a knife and cutting board, and chop by hand.) Pour it all into a large bowl.
  4. Add the cereal and chocolate chunks to the large bowl of ingredients. Then, pour the nut butter/honey mixture on top of the ingredients in the large bowl. Use a spatula to mix all the ingredients together. (If the honey mixture is hot it will melt the chocolate. If you want the chocolate chips to remain as chips, make sure the honey mixture has had enough time to cool.)
  5. Press the mixture into the lined 9 x 13 pan with a spatula, or use a sheet of parchment or wax paper on top and press it with your hands.
  6. Place in the freezer for 15 minutes, or place in the refrigerator for an hour to set.
  7. Once set, lift the bars out of the pan using the parchment paper and place on a cutting board. Use a pizza cutter or large knife to cut the bars into the size and shape you want. Makes 18-24 depending on how you cut them.
  8. To store these yummy treats, wrap the bars in plastic wrap or place in a sealed container. They don’t last longer than a week or two at our house on the counter. If you plan to keep them longer, you may want to store in the refrigerator.

Additional Notes:

  • I’ve made these with a variety of ingredients: almonds, dates, pistachios, hazelnuts, etc. Choose your favorites or try a mix of nuts and dried fruit. Macadamia nuts with dried apricots is yummy! I’m trying Sunbutter next.
  • Don’t be afraid to press these into the pan very firmly. They will stay together better if you do.
  • I like to use the mega chocolate chunks because the warm almond butter and honey will partially melt them (as in the picture above).

This post is linked to Gluten-Free Wednesdays, where you’ll find more ideas for eating gluten-free!

Comments (4)