Tag Archives: menu

GF Menu Swap, August 25 – 29

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Gluten Free Menu Swap Monday

Tomorrow is the first dread day of meetings for teachers in my district.  And by dreaded, I’m not joking.  I may even be making an understatement.

Tomorrow at 7:45AM, 1,200 teachers will gather in our high school auditorium and watch several PowerPoint presentations. And every word on each slide will be read aloud to us… for the next FOUR HOURS.  OMG. OMG. OMG.

Shoot me now.

Okay – don’t shoot me.  Just have pity on me.

I am getting anxious for all that I have to get done in the next few weeks and my mind is not really wrapped around all of it.  That’s a problem.  However, after 4 hours suffocating in an auditorium (the fans/air circulation is ALWAYS turned off!), I will be shocked back into my working reality and hopefully the ideas will come flowing.

I’m set for lunch ideas. (See these posts if you want some ideas about packing lunches or what to put in your gluten free bag lunch).  Now I just need to get motivated to get back to work!  I’ve been enjoying my summer vacation and have become a whole, balanced human being.  Something rarely seen in the hallways of a high school (especially in June).

To finish up my summer, my sister and her boys have spent the weekend with us.  They showed up on Friday to deliver a crib and have spent every minute and night here since.  Fun, huh?  (To really comprehend this, you must know that she lives 3 miles from me.  LOL)  The Wii has gotten a workout this weekend!

All of this joy and happy kid sounds in the house make me excited to have our own child arrive soon!  I can’t wait… but we have to.  :)

Here’s the menu plan for the week:

Monday:  Leftover madness (Chicken tenders, ginger-spiced squash and onigiri)

Tuesday: Steamed fish and veggies

Wednesday:  Salmon Chowder

Thursday: Taco Salad

Friday:  Pozole

Thank you, Fresh Ginger for hosting the GF Menu Swap this week!  And I’m also submitting this to OrgJunkie.com for the Meal Plan Monday there.  It’s great to get ideas…. my brain is leaky with the return on school and 18+ hour days.  I can use all the help I can get!

Happy Monday, All.
-Kate

Gluten Free Menu Swap & Monday Meal Plan 8/18

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Do you know what this is?

Do you know what this is?  Make a guess!  Leave a comment!
I’ll post the photo on Wordless Wednesday of the whole object.

I’m feeling a little less than inspired this week.  The fridge is bursting with fresh fruit and vegetables from our trip to the Farmer’s Market, so I’m prepared.  But honestly, we’ve just been making it up as we go a bit.  At least this is true on the weekends.

It was wickedly hot in our house on Saturday (87F – INSIDE!) which made for great outdoor cooking.  We certainly didn’t want to heat up the house with even a tea kettle.  And you know what?  I “baked” a lavash wrap on the grill…perfectly.  I used a pan that fit on the top rack of the grill and parchment paper and wa-lah, bread in under 10 minutes.  It was a perfect wrap for our wasabi chicken sandwiches.

I’m still struggling with the idea of planning a week of menus at once.  It really helps… but on Sunday or so when I sit down to figure it out?  Yea.  I suffer from brain-rot.  LOL

Thanks to Mary Frances of Gluten Free Cooking School for hosting the round up of GF Menu Swaps this week.  I’m also posting this to Menu Plan Monday on OrgJunkie too.  Seeing both sets of great menus keeps me thinking of new possibilities!  Check out the round ups, if you haven’t already, to feel a little inspiration yourself!

Monday: Grilled Pork Chops & Sweet Potatoes

Tuesday: Korean BBQ Short Ribs

Wednesday: Shrimp Tacos

Thursday: Dinner out (sushi?)

Friday: Homemade (and healthier!) Chicken Gyros with pita bread and Tzatziki

Happy Monday All!

I’m working on a couple posts about Gluten Free Lunches and School Lunch ideas.  The first one about packing ideas will be up shortly and the list of Lunch ideas will be post either tomorrow or Thursday.  Come back to check it out and throw in your two (or more) cents too!
-Kate

GF Menu Swap – August 11th

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Gluten Free Menu Swap Monday

We had a great trip to the local Farmer’s Market today. My fridge is bursting with fresh fruit and vegetables. The blueberries I picked up for breakfast are seriously wonderful. I thought about making something with them, but to be honest, I think just popping them in my mouth fresh and cool is the absolute best. So baking with them? That idea has flown out the window completely.

The other gorgeous food I picked up today were some incredible beets. My mom loves beets – a little fact I never knew until just last year. She picked up some beets at our Farmer’s Market when she was here and I swear there were stars in her eyes. She brought them back to our house and boiled them… staining her hands in the process. Something she swore was completely worth the redness. My dad wasn’t looking too convinced. And when I saw my dad’s face, I knew why I had never eaten beets in my lifetime. She never made them because he doesn’t really “appreciate” them much. Ah ha. Mystery solved.

Needless to say, I’m not a boiled beets fan. However, when I can get fresh beets from the Farmer’s Market, I adore them roasted. And I’ve solved the red-dyed hands look too. It’s as easy as a pair of latex gloves. Yeap. I keep the painting gloves handy during beet season. I, for one, do not appreciate reddened-fingers.

Oh, and the beet greens? They make for the perfect base for a roast beet salad. And that is exactly what I plan to make with them this week.

Ah yes. I love the Farmer’s Market.
It’s the best place to go for inspiration for your menu!

And this week Natalie of Gluten-Free (the originator of the Gluten Free Menu Swap) chose tofu for this week’s main ingredient. And while we do enjoy tofu in our house, I have only one recipe that highlights it this week. I learned how to make this incredibly delicious tofu with ginger and soy when my in-laws were in town. I guess this is the time for me to finally get around to making it. Tofu is actually a very budget-friendly – and incredible versatile.

Tofu comes in many forms. If you are a tofu-neophyte, little reading about the types of tofu and how to use them are all you really need before you get started. Wikipedia has a great summary here and here is a basic page with a chart that lists the basic tofu substitutes. Even if you are not planning to substitute tofu (we don’t, we just cook the tofu to eat that.), knowing what type of protein you can replace will give you a better idea of cooking, etc.

I recently made Inari-sushi which is made from fried tofu packets that are opened up and filled with sushi rice. And Oh. My. Goodness. They are great! Believe it or not, they are the perfect slightly-sweet treat for a lunch box for me sometimes. In honor of Natalie’s choosing tofu, I’ll post that recipe this week sometime.

In the meantime, I want to thank Jyesika at Wheatstate Celiac for hosting this week’s menu swap. And I will also be submitting this to Menu Plan Monday on Orgjunkie.org. It was incredibly helpful and motivating for me to participate there are well.

Here’s the plan, Sam. Let’s see if I stick to it!

Monday: Peach-sweetened Chili with Pita Chips

Tuesday: Carne Asada with Leaf Lettuce Wraps

Wednesday: Grilled Pork and Peaches

Thursday: Roast Beet and Carrot Salad with Grilled chicken breasts

Friday: Baked meatballs and spaghetti, garlic bread and a huge salad

Happy Monday, everyone!
Kate