This week I’m hosting the Gluten-Free Menu Swap. Thanks to Cheryl at Gluten Free Goodness for keeping it going. I chose balsamic vinegar as the theme ingredient this week for two reasons: One, because it is acceptable for most diets (Balsamic vinegar is generally considered to be gluten-free, however some may have additives such as coloring, so it’s always a good idea to check the label for ingredients.); And two, because I seem to be using it a lot lately. It must be all the fresh fruits and vegetables that are available during the summer.
Balsamic Vinegar adds such a nice flavor to foods, actually enhancing the natural flavors and balancing out the tastes of sweet and sour. It can be used in salad dressings, sauces, marinades, or on fruit, fish, steaks, and more. And, according to wikipedia traditional balsamic vinegar has excellent digestive properties. Balsamic vinegar is more expensive than your typical red wine vinegar or distilled white vinegar. And the range of prices can vary as much as the cost of wine. I settle for the lower cost balsamic vinegar at $3 per 16 oz. bottle, but have seen some for $14 per 8 oz. bottle. Fortunately, a little bit goes a long way in recipes.
Here are some recipes I’ve made with balsamic vinegar:
Here’s what we’re having for dinner this week:
Monday – Crockpot Chicken
Whole chicken cooked in the slow cooker with garlic and onion. Serving with mashed potatoes and broccoli.
Tuesday – Baked Salmon with a Balsamic Glaze
Serving with pearl quinoa and Brussels sprouts.
Wednesday – Hamburger Stroganoff
Hamburger, bacon, and mushrooms cooked with a creamy chicken soup and served atop wide noodles. Serving with asparagus with balsamic vinegar.
Thursday – Seven-layer Salad
This is a one-dish meal with a variety of ingredients (seven, if you want to be precise) — diced ham, bacon, fresh or frozen peas, shredded cheese, lettuce, tomatoes, green onion — and topped with a creamy dill dressing.
Friday – Fish and Chips
Hoping to try a recipe for gluten-free fish and chips. Serving with Berry Fruit Salad.
Saturday – Cheeseburgers
Grilling burgers and serving with corn-on-cob and potatoes cooked on the grill.
Sunday – Leftovers
Any leftovers still in the refrigerator come out for everyone to choose their own meal.
And here’s what some gluten-free friends are having this week:
Like me, Kimberly at Gluten-Free is Life also has salmon on the menu this week. And her Caprese salad with balsamic gastrique sounds yummy. Looks like she also has plans to try out the new Betty Crocker gluten-free yellow cake mix. I’m looking forward to seeing her review of it, since I haven’t tried it yet. Be sure to check out her full week’s menu on her website.
Planning for warmer weather, Elizabeth at Modern Gal is putting salads and other meals chilled or served at room temperature on this week’s menu. I’m especially interested in her Thai chicken salad, but everything on her menu looks great.
Lots of enticing meals on JoAnn’s menu plan: The picture she posted of BBQ Chicken Pizza is making me drool. She’s got fish tacos planned for Friday and breakfast quiche planned for dinner on Sunday. More of her meals, with recipes linked for most, are at My Experiment in Gluten Free Living.
Sorry to hear that Cheryl at Gluten Free Goodness is allergic to balsamic vinegar. But never mind that, she always has interesting, flavorful recipes to share, and her menu this week is no exception. She’s making Thai Coconut sauce to go with turkey and a Roasted Tomato and Carmelized Onion Soup. She’s also planning to try my Raspberry Divinity Tarts. I’m anxious to hear how the recipe works for her.
If you’re still looking for more meal ideas, be sure to check out I’m an Organizing Junkie where hundreds of people post links to their weekly menus (not all gluten-free).
Kristine at Glutenfreeda submitted this recipe for Roasted Strawberries With Wine & Balsamic Vinegar Sauce.