Archive for January, 2010

Jan
31

Menu Plan Feb. 1 – Chocolate!

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menu-swap-009January is finally behind us, and I’m happy to be the host this week of the Gluten-Free Menu Swap. Since it’s February, the month of Valentine’s Day, I thought I’d choose chocolate for the theme ingredient. Now, honestly, I don’t usually serve chocolate for dinner, but it’s in plenty of my desserts! Like so many others, I am a self-proclaimed chocoholic. I always have chocolate in the house, and probably eat it every day. I prefer dark chocolate, but I don’t think I’ve ever turned down milk chocolate (unless it had gluten in it). Here are some chocolate recipes to get you started. I hope to post more later this month.

Celiac Family’s menu this week:

MondayEgg Rolls
Ground pork and julienne vegetables rolled in rice paper and quickly fried. Serving with rice.

Tuesday – Clay Pot Chicken
Do you have a clay pot for cooking? I found mine hidden in my cabinet last week, and thought it was time I put it to use. So, I’ll cook a whole chicken in it and serve it with scalloped potatoes and asparagus.

Wednesday – Sweet Potato and Black Bean Chili
This recipe from Elizabeth at Modern Gal has been on my mind since she posted it last fall. I thought it seemed like an interesting combination, and I really wanted to try it, but never got around to it. With the weather being so cold, I thought it seemed like good timing to try the recipe. So, when I went to look at the ingredients last night, I found that it has cocoa in it. Are you kidding? What a perfect meal to try this week. :)

Thursday – Roast Beef
Using the slow-cooker to cook roast beef. Serving with broccoli and leftover scalloped potatoes.

Friday – Pupusas
I finally got masa to try making pupusas again, but with the more traditional masa flour. This time I’ll try filling it with beans and cheese. Serving with spicy slaw.

Saturday – Pork Chops
Boneless pork chops cooked with sauteed mushrooms. Serving with cornbread and green beans.

Sunday – Leftovers
Cleaning out the refrigerator to eat up the leftovers. Or, is that eating up the leftovers to clean out the refrigerator?

Here’s what some other gluten-free friends are doing this week:

Another chocolate lover, Kim at Gluten Free is Life, is making Dark Chocolate Pumpkin Loaf this week. Yum! She also has filet mignon and a link to a good-looking recipe for Perfect Pork Tenderloin on her menu this week. Not that you need an excuse, Kim, but anyone who ran 10 miles on Sunday should definitely be allowed to incorporate chocolate into every meal this week. Am I right?

Yadi at The Gluten-Free Diaries is craving gluten free mac and cheese this week. She also has recipes for Papa al Pomodoro and Spanish-Style Pork Roast to share. Friday it’s going to be pizza at her house and Betty Crocker’s gluten free brownies.

Amanda at Asparagus Thin is lamenting the snow we got in Virginia this weekend. The snow doesn’t bother me as much as the 40 degree drop in the temperature. Normally I would recommend hot chocolate for these situations, but I’ll bet that Buffalo Style Chowder on her menu will warm her up just as well. Her Grilled Salmon with Vanilla Chili sauce really sounds great, but not as much as the Chocoholic Muffins. Recipe, please!

So, I haven’t actually tried the Sweet Potato and Black Bean Chili, yet, but it must be good. Both Elizabeth @Modern Gal and Angela @Angela’s Kitchen have it on their menus this week, too! How funny. It’s busy as usual (or maybe busier than usual?) at Angela’s Kitchen. In addition to the chili this week, she has Roasted Fish with Potatoes, Tomatoes and Olives and Peanut-Marinated Chicken Leg Quarters on the menu. She also plans on making gluten free dark chocolate-walnut-ginger biscotti for a treat. Sounds good to me.

Besides her intriguing chili, Elizabeth’s menu this week includes some more dishes I may have to try later: Easy Enchiladas, Aztec Vegetables, and Chipotle Sweet Potatoes.

Need more menu ideas?

  • Laura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there. This week, Laura talks about accommodating her son’s food allergies (dairy, gluten, eggs, fish and nuts).
  • Or, check out some of my past menu plans.

Want to join Gluten-Free Menu Swap?

Cheryl at Gluten Free Goodness manages the temporary headquarters of Gluten-Free Menu Swap. There you will find the rules, the current and upcoming schedule, and links to past roundups. For this week, email the link of your gluten-free menu to me at celiacfamily[at]gmail[dot]com.

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Jan
30

Better Burgers Gluten Free

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We eat hamburgers in my house almost weekly. It’s my daughter’s dinner request every night. Most nights we eat them just as patties, no bun. Sometimes we buy some frozen gluten-free rolls or buns at the grocery store. But a couple weeks ago I decided to try something new and exciting. Earlier this month I saw two great-looking recipes on Gluten Free Gobsmacked: Cheese Bread Rolls (aka Pao de chejo and Chebe bread) and Jalapeño-Popper Dip. They looked like a great way to change up our hamburger dinners.

And, since Book of Yum is hosting another Adopt a Gluten-Free Blogger this month, I decided to use those two recipes to share with you. I’m happy to share my good results with you, and introduce a gluten-free blogger you may not have checked out yet. Gluten Free Gobsmacked is a blog that has been around for a while. Like so many other celiacs, the author Kate suffered years of illness and health problems before finally being diagnosed with Celiac Disease. She began the website as a way to share recipes and connect with family and friends. And the rest of us out here in cyber land have gotten to benefit from her knowledge and recipes. I certainly enjoyed them this month.

The Cheese Bread was so much easier to make than I thought it would be. It really was fairly quick to mix up and bake in the oven (maybe 30 minutes total). In my attempt to make it, I followed the recipe as close as I could. For the cheese I used about 2/3 cup shredded cheddar, 2/3 cup shredded provolone, and 2/3 grated Parmesan and Romano cheeses. For the herbs I used finely chopped fresh chives and dried dill. Because I was hoping to use these as hamburger buns, I made them a little larger and flattened them a little more than Kate did in her post. I was able to make nine of them with the recipe, and baked them on a Silicone Baking Mat for about 10  minutes. They smelled fabulous and tasted just as good. My husband ate one of the rolls as they were cooling down on racks. He said he was just going to have a taste, but it was so good had to finish it off. :) The very airy texture of them worked well as hamburger buns. They don’t rise or expand much during baking, so make them the size and shape you want them before baking. We used two rolls for each hamburger. We also found that they stayed fresh on the counter (in a sealed container) for a couple days. To eat them with dinner later that week, we just popped them into the toaster oven to warm them up. We will definitely make these again!

So, to make our hamburger night even better, I also made Kate’s Jalapeño-Popper Dip. This recipe I didn’t follow as strictly as I should have, but I didn’t have all of the ingredients and had to make some adjustments. I didn’t have the Pasilla Chile Powder, so I used 2 tsp of Hot Mexican-Style Chili Powder. I also didn’t have dried green onion, so instead finely chopped up a few fresh green onions. We really enjoyed the fresh onion flavor. It was delicious. It works great as a dip, but I thought it was so good I slathered a thick layer of it on my burger. Not that’s a better burger! :) I had a lot of the dip leftover, so since then I’ve also used it on steamed vegetables. It was great and would make a great dip to make for a Super Bowl Party, too!

Related Links:

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Jan
27

Recipe Index

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Just a quick note to let everyone know that I have finally added a Recipe Index to my site (on the menu bar). Now you can quickly find gluten-free recipes on my site by category.

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Jan
25

Menu Plan Jan. 25

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Are we finally at the end of the month? It seems like January has been such a long month, and yet I don’t feel like I got much done. Since the holidays, I’ve been struggling to get back onto a schedule, and get the kids back on their school and activity schedules. But, I’ve kept up with my menu planning, and I think I’m finally gaining some momentum. The Christmas decorations have finally been put away! I’ve gotten back onto an exercise schedule, and have been doing plenty of cooking and baking. Now, I just need to sit down and write some posts to share them with you. Until then, I’ll share a few links of some really good recipes I got online:

My husband has been cooking Baby Back Ribs. They were so good the last time he made them, he even decided to make them for his birthday instead of going out to eat. What a treat for me! They baked slowly in the oven and were delicious. The meat just fell off the bone. The kids loved them, too. He started with Alton Brown‘s recipe, but made some modifications along the way. Maybe I’ll have him write it down next time so I can share his version with you.

I also had good luck with a couple recipes I tried at Gluten Free Gobsmacked. Both the Jalapeno Popper Dip and the Cheese Bread turned out even better than I was hoping. I’ll do a complete review of those for Adopt a Gluten-Free Blogger soon.

This weekend, I finally got to try Linda’s (The Gluten-Free Homemaker) recipe for Cinnamon Rolls. They were so much easier than I thought they would be. She modified her recipe from Roben Ryberg‘s, by using Sorghum flour instead of potato starch. They were soooo good. No, really, really good. I can’t believe I haven’t tried the original recipe before. Roben Ryberg’s cookbook was one of the first ones I bought when I started the gluten-free diet. I bought it because it only used two flours/starches that were fairly easy to find in the grocery stores: cornstarch and potato starch. It’s much easier now to find a variety of flours, but not when we started on the diet. The sorghum flour adds some whole grain nutrition to the recipe, and now Linda’s even modified the recipe again by replacing the cornstarch with millet flour. I’ll have to try that next time.

Next week, I’m hosting the Gluten-Free Menu Swap with the theme ingredient of chocolate. For the rules and past week roundups,  check out the menu swap headquarters hosted at Gluten Free Goodness. Thanks to Cheryl for continuing to organize this fun roundup of gluten-free meals every week. Cheryl is hosting this week’s roundup with a theme of winter seasonal foods, so be sure to check it out to see what everyone else is planning this week. Here’s what we have on our menu this week:

MondayCilantro Lime Shrimp
A quick and easy way to prepare a light and tasty shrimp dish. Serving over rice noodles with asparagus.

Tuesday – Grilled Chicken
Grilling chicken breasts simply seasoned with salt and pepper and topped with cheese and avocado. Serving with spaghetti squash and a tossed green salad.

Wednesday – Hamburgers
Making cheeseburgers and serving with French fries and green beans.

Thursday – Leftovers
Cleaning out the refrigerator and letting everyone pick their own meal.

Friday – Pizza
Planning on making pizza. Not sure which crust recipe I’ll try this week.

Saturday – Baked Salmon
Baking Salmon with a balsamic glaze and serving with rice and broccoli.

Sunday – Pork Tenderloin Sandwiches
My version is pork cutlets pounded very thin and breaded with gluten-free bread crumbs. Then pan-fried until crispy. Served on a hamburger bun with French fries and broccoli.

Need more menu ideas?

  • Laura 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
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Jan
18

Menu Plan Jan. 18

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Keeping it simple this week. Have a great week!

MondayBeef and Broccoli Stir Fry
Marinating sirloin strips and stir-frying with broccoli, cabbage, garlic, celery, etc. Serving over rice.

Tuesday – Chicken Taquitos
Using up some Mexican chicken from last week by rolling it up in corn tortillas and cooking in a skillet. Serving with a tossed salad. If you need a directions for making taquitos, check out Jess’s at Blog Schmog or Diane’s review at The W.H.O.L.E. Gang.

Wednesday – Hamburgers
Making cheeseburgers and serving with corn and sweet potato fries. Think I’ll try making Kate’s cheese bread rolls at Gluten Free Gobsmacked for the buns.

Thursday – Leftovers
Cleaning out the refrigerator and letting everyone pick their own meal.

Friday – Indian Chicken
I’m trying Patak’s Rogan Josh Curry cooking sauce I found at the grocery store. It’s a spicy tomato and cardamom sauce that should be good over chicken cooked with onion and garlic. I’ll serve it with rice and peas.

Saturday – Out
We’ll be celebrating my husband’s birthday.

Sunday – Tilapia Parmesan
Tilapia cooked with a Parmesan sauce. Serving with spaghetti squash.

Need more menu ideas?

  • This week, the Gluten-Free Menu Swap is being hosted by Esther at The Lilac Kitchen. She’s chosen parsnips for the theme ingredient. I don’t cook with parsnips. If you’re interested o find out what to do with this vegetable, check out her site this week.
  • Laura 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
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