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:
Monday – Cilantro 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?