Archive for June, 2010

Jun
13

Menu Plan June 14 – Strawberries

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menu-swap-009When the prices of strawberries go down at the grocery stores, you know they are in season. Or, maybe you’re finding them plentiful at the farmers’ market or getting them through your CSA. Perhaps you are fortunate enough to have them in your own garden. Whatever the case, you know there is plenty of sweet, flavorful strawberries to go around this time of year.

Are you eating them before you get to cook, bake or even slice them up? Or, do you have so much that you are using them however you can?

We love to have them sliced with our breakfast, or tossed with other berries in a Fruit Salad. We’ve also put them on our fruit kabobs, tossed them in a spinach salad, and made smoothies with them. I almost forgot to mention making strawberry lemonade, strawberry daiquiris, strawberry gelatin salad. Wow, once you get started thinking about eating them, it’s hard to stop coming up with good ways to eat them. I can see that I need to start posting some of those recipes. Until then, here’s what we are having for dinner this week.

Celiac Family’s menu this week:

Monday – Salmon with dill
Baking salmon fillets with a butter lemon sauce and dill. Serving with brown basmati rice and simple asparagus.

Tuesday – Stir Fry Beef and Broccoli
Marinating strips of sirloin and stir-frying with broccoli, mushrooms, water chestnuts, etc. Serving over leftover rice.

Wednesday – Grilled Chicken
Chicken breasts simply seasoned and grilled with a slice of cheese melted on top. Serving with sliced avocado and Strawberry Fruit Salad.

Thursday – Lemon Basil Shrimp
Using my recipe for Cilantro Lime Shrimp, but using lemon and basil instead. Serving over rice noodles and roasted asparagus.

Friday – Sub/Hoagie Sandwiches
Still working on making foot-long submarine/hoagie sandwich rolls that are both gluten free and egg free. Last week’s attempt was pretty good, but a little heavy. I’ll try to lighten them up a little this time. We’ll serve them with leftover fruit salad and cucumber salad.

Saturday – No-cook night
We’ll be cleaning out the refrigerator and choosing our own meals.

Sunday – Happy Father’s Day!
We’ll be having a common favorite for fathers: grilled steaks, baked potatoes, and a tossed green salad. :)

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

Cheryl at Gluten Free Goodness has a small strawberry plant, but has an abundance of raspberries in her garden right now! She’s using them to make a raspberry tart and to top a flourless chocolate torte. She also enjoys making these adorable, but elegant, Tuxedo Strawberries. It all sounds good to me! As far as her menu this week, Cheryl is making Coconut Bison Curry and Rosemary Roasted Salmon, as well as other tempting dishes.

I’m happy to have Linda at The Gluten-Free Homemaker join us this week. I love how she formatted her menu plan with photos. Maybe salmon should have been the theme this week, because she’s having salmon this week, too. Her Salmon Cakes look delicious. But don’t miss her Strawberry Smoothies and Strawberry Rhubarb Dessert Topping!

Renee at Beyond Rice and Tofu is trying some new strawberry recipes this week from a couple of our favorite food bloggers: Andrea’s recipe for Strawberry Spinach Salad with Avocado and Amy’s recipes for Strawberry Orange Cornmeal Cakes at Simply Sugar and Gluten-Free. Renee is also planning for a Gingered Skirt Steak with snow peas and rice. Check it all out on her menu this week.

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.

Want to join Gluten-Free Menu Swap?

Cheryl at Gluten Free Goodness manages the 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.

Categories : Menu Plan
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Jun
07

Menu Plan June 7

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My menu plan this week is built around fast and easy meals. Too many events and projects to get done this week. So, we’ll be eating leftovers, picking up food, and fixing quick meals to get through the week. Thank goodness I have cupcakes in the freezer! Three birthday celebrations at school and a soccer party means we’ll be taking our own.

Next week I’ll be hosting the menu swap with strawberries as the theme. So come back to link up your own strawberry recipes, or see what other bloggers have to share.

Want to join the Gluten-Free Menu Swap? Cheryl at Gluten Free Goodness manages the headquarters of Gluten-Free Menu Swap. There you will find the rules, the current and upcoming schedule, and links to past roundups.

Celiac Family’s Menu This Week:

Monday – Sub Sandwiches
My one experiment of the week: I’m on a mission to create gluten-free, egg-free, dairy-free submarine/hoagie rolls. If it works out, we’ll build our own sandwiches for dinner. I’ll have the kids make fruit kabobs to serve with it.

Tuesday – zPizza
Hoping my husband can pick up gluten-free pizza at zPizza on his way home from work. We’ll serve it with a tossed green salad.

Wednesday – Rotisserie Chicken
Picking up a rotisserie chicken at the grocery store. (Check the ingredients before you buy. Some use wheat starch in flavoring the chicken.) We’ll have quinoa with broccoli and mushrooms to serve with it.

Thursday – Out
We’ll eat out, but not sure where yet.

Friday – Chicken Tacos
Slow-cooking chicken with Mexican spices in a Crock-Pot to make tacos. We’ll have shredded lettuce, cheese, sliced olives, and maybe even guacamole to build our favorite tacos in corn tortillas and/or shells.

Saturday – Easy Garlic Shrimp Pasta
Making a quick shrimp dish and serving over rice noodles. Serving with roasted asparagus.

Sunday – Flank Steak
Grilling marinated flank steak and serving with corn on the cob and broccoli salad.

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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Jun
05

A Healthy Food Revolution – Part 3

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The W.H.O.L.E. Gang’s 30 Days to a Food Revolution has finally hit Day 30. It has been a really fun, educational, and inspiring series of posts. If you missed the beginning, check out the first 15 recipes and tips on my first post introducing the series. Below are the remaining 15 recipes and tips that completed the 30 Days. I even contributed my own guest post with time-saving tips and recipe on Day 28. I hope you enjoyed the series as much as I did. Thanks to Jamie Oliver and Diane for reminding us that good food choices lead to happier, healthier lives.

Day 16Simply…Gluten-Free

Recipe: Gluten-free Chicken Piccata

Tip: Remove, Restore, Reinvent!

Day 17Lexie’s Kitchen

Alexa’s Recipe: Chicken Long Rice

Alexa’s Tip: Set aside one hour for a Pantry Purge Event

Day 18Food Blogga

Susan’s Recipe: Lemony Pasta with Fresh Peas, Ricotta, and Mint

Susan’s Tip: Make the Most Out of Your Next Farmers’ Market Trip

Day 19What’s Cooking

Michelle’s Recipe: Smashed Tomato and Basil Bruschetta and Pear, Honey and Quark Bruschetta

Michelle’s Tip: Cooking with Kids, a Grassroots Strategy for a Food Revolution

Day 20Cook 4 Seasons

Karen’s recipe-  Curried Cauliflower

Karen’s tip- How to bring more locally grown food into your lives

Day 21Gluten-Free Gidget

Katrina’s Recipe: Spicy Kale Salad

Katrina’s Tip:  Eat in season no matter where you live

Day 22Gluten Free Fitness

Erin’s Not Really A Recipe: Egg Bake Casserole

Erin’s Tip: Remember that Food is Your Fuel

Day 23Tasty Eats at Home

Alta’s Recipe: Quinoa Salad with Spinach, Raisins and Walnuts

Alta’s Tip: Get Creative!

Day 24Gluten Free Doctor

Jean’s Recipe:  gluten free granola bars and homemade organic beef jerky

Jean’s Tip:  How to eat real food when you travel

Day 25Ginger Lemon Girl

Carrie’s Recipe: Fresh Marinara Sauce with Meatballs

Carrie’s Tip: Eat foods that are fresh, natural, (and organic if possible), no matter what your dietary limitations are.

Day 26Simply Sugar & Gluten Free

Amy’s Recipe:  Apple & Carrot Breakfast Cake

Amy’s Tip: Progress, Not Perfection

Day 27The Daily Dietribe

Iris’s Recipe: Tuna Burgers

Iris’s Tip: Double your recipes and freeze the leftovers.

Day 28Celiac Family

Heather’s Recipe: Time-Saving Chicken Kabobs

Heather’s Tip: Finding time for making a healthy meal.

Day 29Andrea’s Recipes

Andrea’s Recipe: French Green Beans with Prosciutto and Pine Nuts

Andrea’s Tip: Grow Your Own

Day 30London Foodie NY

Anna’s Recipe: Crispy crunchy, full of nuts granola bars

Anna’s Tip: Cut back on sugar where you can.

Categories : Newsworthy
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Jun
03

My New Favorite Summertime Salad

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I know it isn’t technically summer, yet. But with the 90°F+ temperatures we’ve had this week, it definitely feels like summer. So, I’ve been scanning the gluten-free food blogs looking for cool and refreshing recipes. And I found some good ones to share with you.

Good thing it’s time for Adopt A Gluten Free Blogger again. If you are unfamiliar with this event, it is a roundup of gluten-free recipes tried by other gluten-free bloggers. I’m always trying new recipes, and I’m happy to share my good results with you. I missed last month’s roundup, but just made it in time for this month’s edition being hosted by Iris at The Daily Dietribe.

This month, I adopted Nancy from The Sensitive Pantry. I first found Nancy’s site several months ago while chatting with her on Twitter. (Follow Nancy on Twitter and Me on Twitter.) Nancy has a beautiful site full of exciting and tempting gluten-free recipes that are well organized and easy to find. As you might guess from her blog title, her recipes are suitable for food sensitivities other than gluten. And each of her recipes is labeled for a variety of sensitivities: Gluten, Egg, Dairy/Casein, and/or Vegan.

When I saw her post a recipe for Tropical Black Bean Salad, I knew I had to give it a try. And I have to tell you that it is my new favorite summertime salad! I’ve made a good mango-pineapple salsa before, but this salad is so much better. The addition of the black beans and crisp apples give it such a nice variety of textures and colors. And, I could really eat this as a meal. It does require a bit of time for peeling and chopping. (I’m still not very fast at that.) But, it is definitely worth the time, and of course no additional cooking time is required. The first time I made the salad, I couldn’t get enough of it. I had two servings of it with dinner. The next morning I ate it for breakfast with a piece of GF toast. I then had more of it for snacks later that day. I think I may be addicted to it. :) My husband thought it was great, too. He even passed it on to a co-worker who raved about it.

So what about the kids? Well, you wouldn’t think I would have trouble getting them to eat this would you? A fruit salad? My kids love fruit! Perhaps it was the black beans that turned them off, but I had no luck with them. My daughter did finally take a taste, but must have gotten some jalapeño, because she immediately complained about it being too spicy and wouldn’t take another bite. Crazy kids don’t know what they’re missing. It’s sweet, crunchy, juicy, and a little spicy, too. Very refreshing on a hot summer day (which is what it feels like here right now). What more could you ask for?

Well…maybe Nancy’s Strawberry Mint Limeade. Another deliciously refreshing recipe.

Want more summertime recipes? Try some of these:

At The Sensitive Pantry:

At Celiac Family:

Categories : Salads
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Jun
02

A Healthy Food Revolution – Part 2

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Diane’s recent blog series of 30 Days to a Food Revolution is nearing the end of the 30 guest bloggers. If you’ve missed the start of the Food Revolution, you can review my introduction of it with a list of the first 15 posts. Today, you’ll find my own perspective on this healthy food revolution, as well as a recipe for making Time-Saving Chicken Kabobs, at The W.H.O.L.E. Gang. I think shish kabobs are a great choice for a healthy, fast food dinner. Here’s another recipe for kabobs using sirloin.

Recipe for Beef Kabobs

Ingredients:

2-3 lbs. Beef Sirloin – cut into chunks
1 lb. Potatoes – small, white
2 Sweet Peppers (or several sweet mini-peppers) – core and seeds removed, cut into chunks
1 large sweet onion – cut into wedges
1 recipe of my Flank Steak Marinade

You’ll also need skewers. If you’re using wooden skewers over a flame, be sure to soak the skewers for at least 30 minutes before placing on the grill. That will reduce the possibility of burning the sticks.

Directions:

  1. Cut the sirloin into 2-inch cubes and place into a large bowl or zip-style plastic bag.
  2. Mix the ingredients for the marinade and pour over the beef chunks. Stir or massage it in to make sure the marinade has covered all the sirloin pieces. Cover or seal and place in the refrigerator for a couple hours or even overnight.
  3. Once the meat has marinated, carefully skewer the chunks onto the skewers.
  4. Prepare the potatoes by cooking in the microwave for 6-8 minutes. If you are using large baking potatoes, cut them up into smaller pieces before cooking. The potatoes should be slightly softened by the cooking.
  5. Prepare the peppers and onion, and cut into large chunks.
  6. Skewer the vegetables by alternating with potato, onion and pepper chunks. Continue until all the food is skewered.
  7. Place the skewers on a moderately hot grill. Watch it carefully and turn every 3-4 minutes until it is cooked to your preference. The beef should finish cooking in 8-12 minutes, the vegetables may take a little longer.

Additional Notes:

  • Using long barbecue skewers, I was able to get all the food onto two skewers.
  • For serving, I removed all of the food from the skewers, and served family-style on a platter.
  • Consider doing kabobs for a party. Keep all the prepared ingredients in separate bowls and let the guests skewer their own. Then, just cook them up to order on the grill.
  • Ideas for alternative vegetables to grill: large mushrooms, zucchini slices, Brussels sprouts cut in half.
  • We love to grill outdoors, but often I just use a grill pan on the stove. You could also use a panini grill or a large George Foreman grill.

Notable Links:

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