Archive for What’s for Dinner?

Oct
25

Menu Plan Oct 26 – Cilantro

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I’m hosting the Gluten-Free Menu Swap this week with the theme ingredient of cilantro, or other fresh herbs. I don’t cook with a large variety of fresh herbs, but maybe that will change. I have hopes of bringing my sadly, neglected herb garden back to life next spring. Currently, cilantro is the fresh herb I’m most likely to cook with. What herb do you use most? Dill? Basil?

Here are some recipes I’ve posted that have cilantro in them:

Celiac Family’s menu this week:

MondayParmesan Chicken Nuggets
Serving with red potato and green bean salad.

Tuesday – Rice Bowls
Using up leftover slow-cooked Mexican chicken to top cilantro rice. We’ll add black beans, green chiles, corn, shredded cheese, avocado salsa or whatever sounds good to complete our rice bowls.

Wednesday – Zpizza
Picking up some tasty pizzas at zPizza. Last time we went, we had the Tuscan and the Mexican on gluten-free crusts. They were both very good.

Thursday – Chicken Vindaloo
Using up the last of the Vindaloo curry paste for a flavorful dish over basmati rice. Anyone have a recipe for gluten-free naan bread?

Friday – Easy Garlic Shrimp Pasta
Serving garlic shrimp over flat wide rice noodles with steamed asparagus.

Saturday – Happy Halloween!
In keeping with our Halloween tradition, we’ll be having chili and gluten-free cornbread for dinner. If you’re sorting out the gluten-free candy tonight and need some help, check out the gluten-free candy list I posted.

Sunday – Leftover Buffet
Time to start eating up what’s left in the refrigerator.

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

It sounds like Cheryl at Gluten Free Goodness had a great party over the weekend and made salsamole with cilantro. I’d love to see that recipe. She also has Lemony Mint Quinoa and Arugula Pesto on her menu this week. Good luck to Cheryl while she works on a Celiac education grant.

Trish at Gluten Free in Salt Lake City says of all fresh herbs, she uses basil most. She has a great looking pizza on the menu with oven-roasted tomatoes and fresh basil. She’s also planning to make gluten-free foccacia bread for BBQ chicken sandwiches this week.

Sorry to hear that Kim and her family at Gluten Free is Life were sick last week. My daughter had a fever over the weekend, too. ‘Tis the season, I guess. This week, Kim’s Butternut Squash Fries got my attention. Sounds like a perfect fall dish to serve with burgers. Hope you’re all feeling better this week, Kim.

If you have any interest in herbs, you need to check out Manda’s post at Asparagus Thin. She is currently taking an herbology course for her studies. In her post, she provides a list of culinary herbs that also have medicinal value. She also has some fun, but tasty meals planned for Halloween.

Deb at Green V-Neck has two weeks of menus posted, last week’s and this week’s. This week she’ll be using cilantro in Tortilla Soup and Rajma Masala. Deb is also serving her family No-Chicken Noodle Soup and orange slices to try and beat the cold season. I hope it works for you, Deb.

At The Lilac Kitchen, Esther seems to have an abundance of pears this week. She is poaching them, making creme brulee with them, and making Pear and Feta Pie this week. She may also make a coriander (cilantro) pesto to serve with the polenta terrine on her menu this week.

In this week’s menu, Angela at Angela’s Kitchen is using cilantro in her fish tacos, guacamole, and cilantro-lime dressing. Sounds good to me. Visit her site Friday to see what recipe she’ll be posting for Gluten Free-zer Friday.

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 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]dom.

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Oct
21

Cilantro Lime Shrimp

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IMG_4438This became a favorite recipe of ours over the summer. It makes a nice, light and refreshing lunch or dinner. It’s quick and easy to prepare and is naturally gluten-free. I modified the recipe slightly from one that my mom and dad make.

Cilantro Lime Shrimp Recipe

Ingredients:

30-40 medium-size raw shrimp (1 lb.)
1 TBSP olive oil
2-3 cloves garlic, minced
juice from one or two fresh limes (about 3 TBSP)
1/2 Cup cilantro leaves, chopped
2 TBSP butter

Directions:

  1. Prepare the shrimp, if needed. If frozen, thaw the shrimp.  Remove the shell and tail, and devein the shrimp.
  2. Place a large skillet over medium heat and pour in the olive oil. Carefully place the thawed shrimp into the hot skillet and cook for a few minutes on each side. Then remove them from the pan.
  3. Reduce the heat slightly and put the minced garlic in the skillet. Cook the garlic for about 30 seconds, or until aromatic, and then add the lime juice. (If the garlic starts to brown too quickly, add the lime juice immediately to reduce the heat.) Cook for another minute and then take the skillet off the heat.
  4. Add the cilantro and butter to the skillet and stir until it’s melted. Now add the shrimp back into the skillet and toss to coat.
  5. Serve over rice or noodles.

Additional Notes:

  • I use a quick-thaw method for thawing the shrimp: Place the shrimp in a colander placed in a bowl of cold water. Put it in the sink and let a constant trickle of cold water stream into the bowl for about 15 minutes.
  • I have also used frozen pre-cooked shrimp for this recipe. It turns out good, but needs less time on the skillet. It’s already cooked, so really you just need to heat it through for a couple minutes.
  • In the picture above, I’ve served the shrimp on rice, but I also enjoy it on wide flat rice noodles.

For more gluten-free meals, check out this week’s edition of What Can I Eat That’s Gluten Free? at The Gluten-Free Homemaker.

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Oct
16

Chicken Vindaloo

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IMG_4534My husband found this jar of Vindaloo Curry Paste while looking for some special ingredients for another recipe. When he brought it home, I was pleasantly surprised to see the words “Gluten Free” under the list of ingredients on the label. I knew he had checked to make sure it was gluten free, but it’s still nice to see it in print. Nice to know that the company who makes it, had taken the time to check their ingredients and put it on the label.

IMG_4322xSo, now that I had the curry paste, I wasn’t sure what to do with it. It sat in our pantry for months before I finally decided to give it a try. Using the recipe on the label for Shrimp Vindaloo as my inspiration, I came up with the recipe below for Chicken Vindaloo. It has become a favorite meal for my husband and me. The curry paste makes it a very quick and easy meal. And, the strong Indian flavors are a nice break from the mild dishes we normally make to satisfy the taste buds of everyone in the family. This dish is definitely too spicy for my kids, so I either pull out some of the chicken for them before I add the sauce, or just heat up some leftovers for them.

Patak’s has a whole line of products, and quite a few of them are carried at our grocery store (Wegmans). If you can’t find them at your grocery store, you can get them on Amazon. And, now I have found that their website has a lot of recipes, too. Chicken Tikka Masala may be next…but wait, those Onion Bhaji’s look fabulous, too. Did I mention that on their website, you can search for recipes by the main ingredient, heat rating, type of dish, difficulty to prepare, and time it takes to prepare? What a great resource for those of us who love Indian food in the restaurants, but don’t have a lot of experience cooking Indian food at home.

Chicken Vindaloo Recipe

Ingredients:

1 TBSP butter
1 TBSP olive oil
2 lbs. boneless, skinless chicken breasts
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium tomato, diced
1/3 Cup vindaloo paste
1 Cup chicken broth

Directions:

  1. Heat butter and oil in a large skillet over medium-high heat. Cut chicken into bite-size pieces, and place in the skillet. Brown the chicken on both sides, and then remove the chicken from the skillet.
  2. Now put the chopped onion in the same skillet and cook until tender and translucent. Add the minced garlic and cook for a minute, or until aromatic.
  3. Add tomato and stir in the vindaloo paste. Once well combined, add the chicken back into the skillet and stir, making sure the sauce covers the chicken.
  4. Pour in a cup of chicken broth and cook until heated through, about 10 minutes.
  5. Serve it over basmati rice.

Additional Notes:

  • This is a spicy dish, but it’s not too hot. Adjust the amount of curry paste to your liking. The first time we made it, we used 3 or 4 TBSP of the paste and were surprised it wasn’t very hot.
  • I’ve also used a 15 oz.-can of diced tomatoes with green chiles instead of a fresh tomato. It turned out really good.

For more gluten-free chicken recipes, check out this week’s Friday Foodie Fix at The WHOLE Gang.

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Oct
05

Menu Plan October 5

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mpm121jpgI don’t know about you, but I already have Halloween on my mind. The weather is cooling off and the stores are stocked with pumpkins, costumes, and Halloween goodies. I made my trek to the stores last week to check out the Halloween candy and posted a list of gluten-free candy. This week, I’m going to the pumpkin farm where my daughter and I will eat apples and kettle corn, pick out pumpkins, and go on a hay ride with her preschool class. Now I just need to get out the decorations and decide on costumes for the kids. Fun! Hope you’re enjoying the season, too. Here’s what we have on our menu this week:

Monday – Chicken Fajitas
Seasoned chicken cooked with onions and peppers and served in corn tortillas.

Tuesday – Tilapia
Haven’t decided yet if I’m going to make Parmesan Tilapia or bread it (gluten-free, of course) and bake it. I’ll serve it with rice and steamed asparagus.

Wednesday – Roast Beef
I found some frozen beef in the freezer this weekend, that needs to be cooked or thrown out. I’m planning to put it in the crockpot. Instead of throwing the potatoes in with it, I think I’ll just bake them. Serving with broccoli.

Thursday – Tomatillo Chicken Stew
When I saw this recipe on Simply Recipes a couple weeks ago, I knew I had to try it. I just can’t believe it’s taken me this long to put it on the menu. I’ll serve it with corn tortillas or maybe some corn bread.

Friday – Cheeseburgers
Serving cheeseburgers (my daughter’s favorite) with green beans (my son’s favorite) and fries (everybody’s favorite).

Saturday – Chicken Vindaloo
I made Chicken Vindaloo last month and my husband and I really enjoyed it. It wasn’t as hot as I was expecting it to be, but it was still too spicy for the kids. So they get leftovers while my husband and I try refining the recipe a little.

Sunday – Leftover Buffet
Time to clear the leftovers out of the refrigerator.

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Superfoods is the theme for the Gluten-Free Menu Swap this week. Thanks to Manda at Asparagus Thin for hosting. She always has creative dishes on her menu, and this week is no exception. Thanks also to Cheryl at Gluten Free Goodness for continuing to organize this fun and useful weekly event.

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.

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Sep
28

Menu Plan Sept 28

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menu-swap-009Another busy week for the Celiac Family. And, as we head into October this week, I don’t see it slowing down anytime soon. I’m trying to keep the meals simple, to accommodate the afterschool schedules.

Cheryl at GF Goodness is hosting the Gluten-Free Menu Swap this week. Thanks to Cheryl for continuing to organize the GF Menu Swap for us. This week she is featuring vegetarian meals. Be sure to check them out. Her Southwestern Quinoa and Black Bean Salad looks great.

Monday – Cilantro-Lime Shrimp
I’m using my mom’s recipe for shrimp this week. I love the cilantro and lime flavor, and best of all it’s a quick and easy recipe. I’ll serve it over basmati rice.

Tuesday – Flank Steak
Didn’t get to have flank steak last week, so I’ll try it again this week. Serving with red potato and green bean salad.

Wednesday – Sausage and Baked Beans
I found some sausages at Whole Foods last week that looked enticing: Niman Ranch Chipotle Cheddar and Chorizo Sausage. When I saw “Gluten Free” on the package, I had to buy them. Probably too hot for the kids, so they’ll get hot dogs instead. Serving them with leftover rice and baked beans. I’ll have the kids help me make a berry fruit salad, too.

Thursday – Grilled Chicken
Chicken simply seasoned with salt and pepper and grilled. Serving with cornbread and green beans.

Friday – Out
At the end of a busy week of activities, I’ll take a break from cooking. I’ll probably let the kids get burgers (without buns, of course) from McDonald’s after soccer practice.

Saturday – Stuffed Baked Potatoes
Baked potatoes filled with leftover chicken and broccoli and topped with a cheesy sauce. The kids don’t like baked potatoes, but they’ll eat the chicken and broccoli. And, maybe we’ll have some leftover fruit salad.

Sunday – Breakfast for Dinner
Not sure what it’s going to be yet, but I’m already looking forward to it.

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.

Comments (2)