Archive for June, 2009
Menu Plan June 8
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Well, I’m writing up a menu plan, but don’t know how well we’ll stick to it. My husband got started on a bathroom renovation project over the weekend. I won’t say it was unexpected, but it got started a lot earlier than we were planning due to a leaky pipe. So, we may be spending a lot of evenings making design plans and shopping at various stores trying to find what we need. I know my son would be happy for a trip to Burger King, but I keep trying to avoid it. I may have to give in to it this week. Here’s my tentative menu plan for this week.
Monday – Grilled Chicken
Mondays are always busy for us, so I love to start the week with easy cooking. We’ll be grilling chicken breasts and topping with cheese and avocado. Serving with corn-on-the-cob and green beans.
Tuesday – Shrimp
Cooking shrimp with butter, garlic, and green onions. Serving with rice noodles and broccoli.
Wednesday – Mexican Chicken Rice Bowls
I’ll be slow-cooking chicken to use in rice bowls with black beans, green chiles, cheddar, black olives and avocado. Maybe I’ll make some guacamole with the avocado.
Thursday – Leftovers
Any prepared foods left in the refrigerator come out for a pick-your-own-meal buffet.
Friday – Parmesan Tilapia
Serving with quinoa and asparagus.
Saturday – Chicken Enchiladas
I’ll use up the rest of the mexican chicken from Wednesday to make enchiladas. Serving with rice and a simple salad of chopped greens, cilantro, lime juice and tomatoes.
Sunday – Pizza
I found a Chebe Mix for Pizza Crust in the pantry this week. Time to bring it out. I’ll probably make a simple cheese pizza for the kids. On second thought maybe I’ll make something a little more exciting for the adults in the family and heat up Glutino pizzas for the kids.
For more gluten-free meals and recipes check out the GF Menu Swap, hosted this week by Sea at Book of Yum. She’s chosen pizza for the theme. Thanks to Cheryl at Gluten Free Goodness for continuing to organize the Gluten-Free Menu Swap.
Even more meals and recipes (not necessarily gluten-free) are listed at OrgJunkie.com’s Menu Plan Monday.
YUMmy Baby Shower Treats. Congratulations, Sea!
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Today I’m posting a couple recipes perfect for a gluten-free baby shower. When I read that Cheryl at Gluten Free Goodness was hosting a virtual baby shower for Sea at Book of Yum, I immediately signed up. What a fun idea to celebrate the impending birth of Baby Yum! Sea and her website have not only been providing hundreds of gluten-free and vegetarian recipes to others trying to live a happy and healthy gluten-free life, but have also inspired and encouraged others to do the same.
So, keeping this in mind, what recipes could I possibly offer her for this special event? She already has such a library of wonderful recipes. And, I have no doubt she will create many new ones suitable for Baby Yum. So I decided to create something new and fun that you might offer at a baby shower.
First, I made Raspberry Divinity Tarts. They aren’t made with the traditional divinity candy, but these are truly divine. The tart shell is a simple meringue to which I added a little almond flavor. I love working with meringue for so many reasons: it’s quick and easy to make, fun to work with, yummy to eat, and naturally gluten-free (vegetarian, soy-free, and dairy-free, too!). With berries being in season, I thought it seemed like the perfect thing to pair with with the meringue. Even better, raspberries sitting in a pool of chocolate ganache on top of clouds of meringue. YUM-y!
Raspberry Divinity Tarts
Ingredients:
2 egg whites
1/4 tsp cream of tartar
1/4 tsp almond extract (optional)
1/2 Cup superfine white sugar
2 oz. semi-sweet chocolate, either chips or cut up into small chunks
1/4 Cup heavy cream
1 pint raspberries
Directions:
- Preheat the oven to 200 degrees F. Line two cookie sheets with parchment paper.
- In a medium glass or metal bowl, beat the egg whites until they become foamy little bubbles. Add the cream of tartar and almond extract. Continue beating at medium speed until soft peaks form. Gradually add in the sugar while beating until smooth and glossy and stiff peaks form.
- To make the individual tart-like shells, use a piping bag with tip. (I used Wilton disposable decorating bag and open star tip #32.) Or, if you don’t have these, you can simply use a zip-style plastic bag and cut the tip off a corner to squeeze out the meringue. Fill the bag with the meringue and make the tart shapes directly onto the parchment paper. To make the base, start in the middle and start swirling the meringue in a circle and then build up the sides. I tried this two different ways: just continuing in the circular motion to build the sides; and making stars around the sides by holding the bag and tip vertically. Both turned out nice.
- Place the meringue tarts in the oven and bake for 2 hours. Take them out and let them cool while you prepare the chocolate ganache.
- To make the ganache: Place the chocolate in a small glass mixing bowl. Heat the heavy cream in a small sauce pan over medium heat. When it begins to boil, immediately pour it over the chocolate. Let it sit for a minute, then stir until it is creamy smooth.
- Place about 1/2 tsp of chocolate ganache in the middle of each meringue tart.
Place one or two raspberries on top of the ganache on each tart. If desired, drizzle extra chocolate over the raspberries.
Additional Notes:
- The meringue tart shells can be made in advance and stored in an airtight container for at least a week. However, once the chocolate and raspberry have been added to the tarts, you should either serve within a few hours or refrigerate.
- If the ganache is difficult to drizzle, heat it up in the microwave for ten seconds to thin it out.
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Rubber Duckie Meringue Cookies
After I made the tarts, I decided to make another batch of meringue and play with it a little. I added some yellow food coloring and tried making rubber duckies. It took several attempts, but I think I managed to create cute little ducks that would be a great addition to a Little Duck Baby Shower.
Ingredients:
2 large egg whites (at room temperature)
1/4 tsp cream of tartar
1/4 tsp almond extract
yellow food coloring
1/2 Cup superfine sugar
handful of mini chocolate chips (or other small round candy)
orange candy for beaks (I used Wilton Confetti Jumbo Sprinkles.)
Directions:
- Preheat the oven to 200 degrees F. Line two cookie sheets with parchment paper.
- In a medium glass or metal bowl, beat the egg whites until they become foamy little bubbles. Add the cream of tartar, almond extract, and yellow food coloring. Continue beating at medium speed until soft peaks form. Gradually add in the sugar while beating until smooth and glossy and stiff peaks form.
- To make the ducks, I used a piping bag with round tip. (I used Wilton disposable decorating bag and round tip #12.) If you don’t have these, you can simply use a zip-style plastic bag and cut the tip off a corner to squeeze out the meringue. Fill the bag with the meringue and make the body of the duck by building up the body from the front to the back and up to create the tail. Then, go back to the front to make a round head. As I made the head, I pulled the tip to the front where the beak would be and ended there.
- Next add candy to create eyes and beak.
- Place ducks in the oven and bake for 2 hours.
- Let them cool on the cookie sheets.
- Place them on a plate to serve, or store in an airtight container.
Additional Notes:
- Try to work quickly to get the ducks formed and into the oven. I found that the longer they sat in a warm kitchen, the more likely they would slowly spread and lose shape.
- If you have trouble removing the ducks from the parchment paper, carefully slide a flat knife under them to lift from the paper.
Quick Quinoa Recipe
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Here’s another quick and easy recipe. This time it’s white, or pearl, quinoa with broccoli and baby bella mushrooms.
Lately I’ve been trying harder to eat up all the produce in the house before it goes bad. As it gets warmer outside (and a little warmer inside, too), the produce just doesn’t last as long. I had some mushrooms I bought to put in the stir fry we had last week. I completely forgot about them until I was cleaning up the kitchen after dinner.
So, then I still had mushrooms to cook — and fast. So here’s the dish I came up with. It was really good, but if I did it again I’d probably add some more vegetables — maybe some red peppers would be nice.
Quinoa with Broccoli and Mushrooms
Ingredients:
1 Cup white (pearl) Quinoa
2 Cups chicken broth
1 TBSP butter (or olive oil)
1 Cup mushrooms, sliced (I used baby bellas.)
1 stalk broccoli, cut into small crowns
Directions:
- Put the quinoa and the chicken broth in a medium saucepan. Bring it to a boil over high heat, then cover and reduce heat. Let it simmer for 15 – 20 minutes until all the water is absorbed.
- Melt butter in a medium skillet over low heat. Raise the heat to medium-high and add the mushrooms. Then, add in the broccoli and cover. Lower the heat and let it simmer for about 10 minutes.
- When the quinoa is done, mix in the mushrooms and broccoli.
Additional Notes:
- If you like your broccoli a little more tender, you can pre-cook it in the microwave with a little water for 2-3 minutes.
- Add whatever vegetables you have on hand. I can think of plenty additions that would add color and/or flavor: red peppers, onion, garlic, etc.
Related Links around the web:
- For more recipes with mushrooms check out The W.H.O.L.E. Gang’s Friday Foodie Fix.
- For more recipes with broccoli, check out this edition of Friday Foodie Fix.
- For more recipes with quinoa, check out this edition of Friday Foodie Fix.
June Gluten-Free Events
Posted by: | CommentsCheck out these gluten-free events happening around the U.S. in June.
What: Gluten-Free 1st Fridays
When: Friday, June 5; 3:30 pm – 5:30 pm
Where: Whole Foods Market — Little Rock, AR
More Details: FREE. There will be information, team members from Whole Foods Market – Little Rock that are gluten free experts, gluten free sampling, and a gluten free Tour. Gluten Free tour will begin at 3:45pm on the Gluten Free aisle.
What: Gluten Intolerance Group Education Conference
When: June 5-6
Where: Marriott Seattle Airport Hotel, WA
More Details: After June 2, register onsite at the conference. Two full days of education, information, vendor exhibits, etc. for living gluten-free.
What: Gluten-Free Health Fair
When: Saturday, June 6; 11 am – 3 pm
Where: Bunn’s Natural Foods — South Hampton, PA
More Details: Come try new gluten-free products: pizza, ice creams, breads, beverages, baked goods. 20+ vendors, demonstrations, raffles, prizes, etc.
What: Gluten-Free Summer Snacks (Demonstration)
When: Saturday, June 6; 1 pm
Where: Whole Foods — Sacramento, CA
More Details: Cost $20. Registration required. Call 916-488-2800 or register in person at Customer Service. Joann Mitchell shows you how to make ice cream cones, graham crackers, granola, and tortillas.
What: Gluten-Free Sunday
When: Sunday, June 7; 11 am – 3 pm
Where: Whole Foods — Annapolis, MD
More Details: FREE. Sample gluten-free goodies throughout the store including our expanded Gluten Free Bakehouse offerings. Take a gluten-free store tour, starting at the customer service desk at 11:00am. A continuous gluten-free baking demo will take place in the Culinary Center from 11:00am to 1:00pm followed by a demonstration cooking class of Gluten Free cookies and “clouds” by Stephanie and Theresa of Cupoloduaoven. Volunteers from the Chesapeake Celiac Support Group will also be on hand to answer your questions. To register, call Amy Chase, the store’s Marketing Specialist, at 410-266-5761.
What: All About Wheat and Gluten-Free Flours (Discussion)
When: Sunday, June 7; 2 – 3 pm
Where: Whole Foods — Sacramento, CA
More Details: Cost $7. Registration required. Call 916-488-2800 or register in person at Customer Service. Joann Mitchell will introduce you to gluten-free flours, their characteristics, which are better for baking, cooking, and more.
What: Gluten Free Alternatives for Kids and Lunch
When: Tuesday, June 9; 11 am – 12 noon
Where: Whole Foods — Philadelphia, PA (South St.)
More Details: FREE. Register in advance at Customer Service Desk. Kids learn about the many gluten-free food choices available. Class led by Lois Quigley, Holistic Health Counselor and Natural Foods Cook.
What: Gluten-Free Store Tour
When: Tuesday, June 9; 6 pm – 7:30 pm
Where: Whole Foods Market — Indianapolis, IN (86th St. store)
More Details: FREE. Join Sarah Smith to learn about all of the great GF products available in each department, learn how to label read, find out what resources are available & enjoy samples too! RSVP to reserve your space at Eighty-Sixth St: 706.0900. Leave message for Sarah Smith.
What: Gluten-Free Boot Camp
When: Tuesdays, June 9, 16, 23 & 30; 6:30 pm – 8:30 pm
Where: Whole Foods Market — Town and Country, MO
More Details: Cost $35 each class, or $130 for all 4 class. Join Maya Bradstreet, AADP certified Holistic Health Counselor, food expert, and gluten-free chef instructor, in this 4-week Gluten Free Boot Camp. Maya will give you tools to live a healthy and happy Gluten Free Lifestyle – minus the sweat and sore muscles!
June 9: Gluten-Free – The Basics. Tour the market end to end, to scope out the foods to avoid…and also get introduced to the myriads of products that are available to you now that you’re Gluten Free. Come back to the Lifestyle Center to learn how to replace some of the foods that were once staples in your diet, and how to stock your pantry. We’ll munch on some tasty appetizers and dips, as well as a summer Ratatouille on Herbed Polenta. Finish off the meal with some gluten-free sweets!
June 16: Gluten Free – Easy to Make & Easy on the Wallet. You don’t have to break the bank, or spend endless hours slaving over the stove. Discover the techniques of meal planning, food shopping and preparation that will become second-nature to you! Enjoy a meal of Roasted Rosemary Potato Wedges, Tuscan Chicken Olive Bake, and 5-minute Infallible Greens. Last but not least, decadent Chocolate-Coconut Bars.
June 23: Comforting Classics, Transformed into Gluten-Free. Can you still eat classic pasta recipes? What about baked goods? How about those All-American Comfort Foods? Discover the Gluten-Free options that are just as tasty as the originals, and happen to be more nutritious! Bring in a favorite recipe, and we’ll convert it to GF together! For our meal, we’ll make Chicken Tenders with Blue Cheese dressing, a yummy Mac n’ Cheese dish and a Green-Bean Casserole. End with an Apple Crisp that will leave your mouth watering!
June 30: Gluten Free Graduation. Congratulations! Celebrate the end of your month-long journey in Gluten Free Living! Bring a friend and feast on gluten free cocktails and hors d’oeuvres fit for a fancy party. Share and demonstrate what you’ve learned, and get some more tips on taking your gluten-free knowledge to the next gourmet level! Feast on: Cranberry Walnut Goat Cheese Endive Boats, Roasted Eggplant roll-ups, Minted Lamb Meatballs with Yogurt Sauce, Shrimp Spring Rolls, and Raspberry Mini Cheesecakes.
What: Twin Cities R.O.C.K. Meeting
When: Thursday, June 11; 7 pm
Where: Whole Foods – St. Paul, MN
More Details: Meet in the cafeteria area. Bring a gluten-free snack and copies of the recipe to share.
What: Gluten-Free and Vegan Pasta-Making Class
When: Saturday, June 13; 7 pm
Where: La Spiga – Seattle, WA
More Details: Cost is $75 in advance, $85 at the door. Call for more information and to register: 206-323-8881.
What: NCFA Monday Meet-Up
When: Monday, June 15; 6:30 pm – 8:30 pm
Where: Joe Palombo’s Mirabella Cafe — Cherry Hill, NJ
More Details: Please register at NCFA website. A specially created gluten-free menu will be provided to guests to make individual selections.
What: Gluten-Free Gathering – Featuring Whole Foods Market Gluten-Free Products
When: Monday, June 15; 7 pm
Where: Whole Foods Market – St. Louis, MO (Galleria store)
More Details: Cost $5; Pre-registration required. This month Jill will showcase Whole Foods Market Gluten Free Bakehouse products and 365 Everyday Value products that are gluten-free.
What: Special Diets Store Tour
When: Wednesday, June 17; 10 am
Where: Whole Foods Market — St. Louis, MO (Galleria store)
More Details: Free. Pre-registration required. Jill Duncan will help you learn about the products at Whole Foods that are deemed gluten-free by their manufacturers. Walk through each department, learn how to read labels, find out what resources are available and enjoy samples too.
What: Rochester Celiac Support Group
When: Wednesday, June 17; 7 pm
Where: Brighton Reformed Church — Rochester, NY
More Details: Newcomer orientation starts at 6:30 pm.
What: Lone Star Celiac GIG Support Group
When: Saturday, June 20; 9 am – 11 am
Where: Presbyterian Hospital — Dallas, TX
More Details: Jean Duane, gluten-free cook and author of Alternative Cook, LCC is featured speaker.
What: GF and Healthy Class
When: Saturday, June 27; 11 am – 1 pm
Where: Alexandria, VA
More Details: Cost $25 per person, or $40 for two. Register and get more information at www.harriswholehealth.com/services. Workshop taught by Cheryl Harris, registered dietition and nutritionist, to help you navigate the gluten-free diet. Class includes the making of summer rolls and Thai dipping sauce.
What: Gluten-Free Sampling
When: Sunday, June 28; 1 pm – 3 pm
Where: Whole Foods Market — Indianapolis, IN (86th St. store)
More Details: FREE. No RSVP needed. Join Sandy Haney, gluten free food enthusiast, to get product recommendations & tips from someone who lives the lifestyle. This month enjoy samples of Oatmeal-Rhubarb Crunch and Open-Faced Herbed Cream Cheese Sandwiches perfect for entertaining this summer!
What: Gluten-Free Cooking Class
When: Tuesday, June 30; 6 pm
Where: Whole Foods Market — Orlando, FL
More Details: FREE. Pre-registration required. The bakery department will be showcasing various everyday gluten-free recipes that you can create on your own. This event will be held in the Lifestyle Center.
Adopt a Gluten-Free Blogger – May
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This is my first time participating in the “Adopt a Gluten-Free Blogger” event organized by Sea at Book of Yum. Last month, I tried several recipes posted by other gluten-free bloggers, and they were all good. So, I had a little trouble deciding which one to write about. Then I noticed last week that Natalie at Gluten-Free Mommy is back to posting recipes on her website. I thought it would be a great opportunity to feature one of her recipes and welcome her back. For years, her blog has been a great resource for families trying to cook fabulous gluten-free meals. She’s also the originator of the Gluten Free Menu Swap, a weekly event where gluten-free bloggers share their menus to help give meal ideas to others navigating the gluten-free diet. (Cheryl at Gluten Free Goodness has been carrying on the Gluten-Free Menu Swap while Natalie was on maternity leave. Thanks Cheryl!)
Congratulations to Natalie and her family for the arrival of her third son, Asa. Sounds like everything is going well with the Gluten-Free Mommy. She even posted a picture of the new little cutie along with a recipe for a Cherry Crisp that looks fantastic. However, I didn’t choose the Cherry Crisp for the Adopt-a-Blogger event. Instead, I chose her recipe for Sesame Chicken. It’s an old favorite of mine that I haven’t eaten for years. So, I was anxious to give it a try.
My husband and I agreed, it was wonderful — just like we were hoping. I prepared the recipe as written, with the exception of using chicken breasts instead of tenders. I don’t think it made any difference, however I probably should have cut thinner & smaller pieces. I think thinner pieces probably would’ve cooked up faster and crispier. I also would’ve put more peppers in. I only used three, thinking I would keep it mild for the kids. Next time I make it, I’ll use at least six peppers to raise the heat a little. But — Wow! — this was really good. It was so good, that now we want to try some other variations: adding a little citrus flavor with lemon zest or orange juice, and maybe using shrimp or tofu instead of chicken.
So, what did the kids think? Unfortunately, I wasn’t able to convince my kids to try it with the sauce. Lately, they don’t want to try anything new. Fortunately, I had set aside some pieces of the cooked chicken before I added it to the sauce. Without the sauce, they thought it was great: “Great chicken nuggets, Mom.” Always good to hear. Thanks, Natalie, for sharing this recipe. We really enjoyed it, and look forward to trying more of your recipes — maybe the Cherry Crisp next.
