Knock, knock.
Who's there?
Your new kitchen.
Your new kitchen who?
Your new kitchen is finally DONE!
Photos to come when we get all the pretties in and it is ready for show. Until then...the meals we've cooked in it. Huzzah!
July 23 - Grocery Store Sushi (I know I should be glad I don't have to cook but, I really can't stand take out anymore)
Have you seen that Esurance commercial about Gas Station Sushi being a bad idea? I love that one. Trust me, grocery store sushi from my local Fred Meyer is a good idea. It is very yummy and we've never had negative side effects. You can watch them roll right there and they'll make things custom if you need or want it. I usually opt for the brown rice California roll (sometimes the "spicy one" that has a sauce on top) and make sure to use my own tamari or wheat-free soy sauce. I also always buy extra pickled ginger because YUM.
July 24 - Take Out (will the kitchen ever be done?!) from Veggie Grill
I got the Bombay Bowl. It was delicious. We also shared a small serving of the sweetheart fries because they are the bomb. I love VG because they offer a really easy-to-read menu with lots of GF options. But seriously, can I cook in my kitchen yet?
July 25 - Mediterranean Quinoa Salad
Despite the fact that we were tented out (yes, really, like it was covered in tarp and paper and tape and we had to zip ourselves in an out) of half of the first floor so that the painters could do their work, we still had access to the cooking area of the kitchen and darnit if I wasn't going to take advantage! I made this and brought it to a friend's house as a side dish addition to their big BBQ. I ate it with a grilled turkey burger, plain (when in doubt one of those chopped up and on top of just about any salad is a good, easy, fairly tasty addition of protein).
The salad was tasty. I used lime juice because that is what I had. If I make it again I would use lemon juice. Similarly, I would stick with parsley as opposed to cilantro. The ingredients in this salad are squarely "Greek" to me, especially with the kalamata olives and the feta. That said, many of them can moonlight "Mexican" too, and, while that's my favorite kind of tasty, I don't necessarily want the two to mingle on my plate. I used about 2.5 times as many olives, added some red wine vinegar, and substituted a shallot for the red onion (again, what I had on hand). It all worked really well together and I enjoyed it. You could add chicken or shrimp for more protein. You could also top with toasted pine nuts. Overall, a good one. It didn't keep very well for the next day, though (I blame the cucumbers and tomatoes, sorry guys!) so if you do make it plan to eat it all at once.
July 26 - Mashed Chickpea Salad
I've made this twice and we devoured it both times. I eat my portion with a handful of GF crackers (I love the Blue Diamond Nut Thins) and my husband and kiddo had it with toasted naan. I miss naan. Boo gluten. My apple had rotted, so this round didn't have that. To compensate I added some honey to sweeten it. That was good. I honestly don't think that you have to stick to closely to any of the portions on this. And, I doubled the recipe so we could have leftovers, as it keeps really well. Here's a good trick for you if you are cooking with raw purple onion. Chop it to your desired size and then soak it in salted cold water for at least 5 minutes (I usually chop it first and soak while I prepare everything else). That'll take the tangy-pungent-this-is-all-I-can-taste, taste out of it and let it just add the nice onion flavor that you're wanting to your dish.
July 27 - Chopped Thai Salad with Sesame Garlic Dressing
This was YUMMY! Because of the nature of the veggies in the dish it keeps really well, too, even with the dressing on it and in the fridge. A miracle! Again, be sure to use wheat-free soy sauce or tamari. Gluten, you sneaky, sneaky thing. And, if you can't get to a Trader Joe's for their fancy cashews, plain ones work, or check your local grocery store. Fred Meyer had curry cashews in bulk that worked nicely.
For both this and the meal on July 26 the julienne grater is a must. Anyone else unable to say the word julienne and not think of this scene from Friends? Woka-woka-woka. Gets me every time.
July 28 - BBQ Chicken, Corn Muffins, Steamed Broccoli, Baked Beans, and Strawberries
This meal was so yummy. We all just ate and ate and ate. The chicken couldn't have been easier, I poked it with a fork and marinated it in BBQ sauce (again, be sure to look for a GF brand or check your ingredients) in the fridge for a few hours. Then, just popped it on the grill and voila! I made the Krusteaz Corn Muffins using almond milk (a little shout out to my favorite brand, Califa Farms...their coconut almond blend is wicked good) and olive oil. I just chop and steam the broccoli until it is bright green and then spritz with olive oil and balsamic vinegar before I serve it. The baked beans were Bush's brand, I believe. They were hiding out in the fridge as leftovers from the BBQ we had last week. Strawberries were just sliced and enjoyed.
July 29 - Coconut Shrimp with Balsamic Honey Roasted Cabbage Steaks
A friend of mine invited us for dinner over the weekend and said she was making coconut shrimp. I was stoked for the company and the menu but then the day sort of fell apart for us and I knew I just needed to stay in and pull it together. We were bummed to miss out on time with them and the meal. So, I've seen her every day so far this week and I'm making this tonight. That's a decent substitute, right?! I haven't made either of these recipes yet, but both look easy and delicious. I'll let you know how they turn out.
Eat well. Be well!
Wednesday, July 29, 2015
Wednesday, July 22, 2015
July 5 - July 22
Hello readers! Apologies for the absence. We had family in town, went on vacation, and now are in the throws of a kitchen remodel. You'll see the impact of all those things in the meal plan for the last few weeks. Lots of food out, left overs, and replays on old standards. Once I have my new kitchen up and running (hopefully the end of this week!) I'll be back to trying new things and posting accordingly. But, without further ado...
July 5 - Pecan Crusted Talapia with Pineapple Cucumber Salad Served with Rice Pilaf and Roasted Asparagus
I grind up pecans in my handheld nut/cheese grinder from Pampered Chef and then coat both sides of defrosted, patted dry, and seasoned fish. This night, it was talapia. I brown the coated fish in a pan and then keep it warm in the oven. The salad was super easy to make ahead of time and, yes, does require all the lime juice. Don't skimp. You'll miss out on the citrus-y goodness. I toss my asparagus in olive oil, salt, pepper, and a little dry vermouth. I roast at 450 for 5-10 minutes until bright green, then I remove from the oven and toss with some fresh lemon juice. We used a store-bought (Near East Brand) pilaf. Be careful with these if you are gluten free, though. Even the Near East brand has some varieties that have gluten. How'd people do food allergies before food labels and options were as good as they are now? I can't even imagine. I am grateful for the era and privilege into which I was born.
July 6 - Thai Coconut Turkey Meatballs with Zucchini and Brown Rice
These things are THE. BOMB. Little nuggets of happiness. And, I have to say I feel like a real bad ass when I make my own curry. I know that it isn't that impressive, especially if it is a food that is a part of one's heritage or culture of food, but I still claim bad ass status when I buy a stalk of lemongrass and make my own curry, bitches! I don't change anything about this recipe except for adding a bit more salt and serving it over brown rice, otherwise all that delicious curry just sits sadly on the plate waiting to be soaked up but never meeting its destiny. So sad. If you're confused about where to find "coriander leaf" just look for cilantro and then take that little pearl of trivia with you to game night (coriander is the seed from which cilantro is grown). Also, I've tried preparing the zucchini a number of ways (spiral and slice, julienne grater, hand slicing, and vegetable peeler). All of them work, I think my favorite is the spiral and slice, though.
July 7 - Turkey Sandwiches
This is another one you'll see on here as a go-to "I don't have time to make dinner" plan. We got some really high quality herbed roasted turkey breast from Costco that I used on my GF bread (Udi's!) I add any/all/some of the following: lettuce, tomato, basil, bacon, avocado, hummus, mayo, pesto, fried egg. That last one is a real crowd pleaser but requires a little extra time and a few more napkins. ;)
July 8 - Spinach Tart
I made this on June 26. If you venture to make it you'll see that the ingredients and measurements make it easy to either make a double batch or to plan to make it again in a couple days/weeks. I usually do the latter, or, I make two and freeze or share one. This works well for brunch, lunch, or dinner. Yum. Yum. Yum.
July 9 - Breakfast for Dinner
Sometimes you are trying to clean out the fridge and freezer in advance of a pending vacation and kitchen remodel. Sometimes you just want to eat waffles and scrambled eggs for dinner. July 9 happened to be a day when both such things were true. You'll see this one come up fairly often. It is my "easiest, go-to, fill-the-bellies, can't think about dinner" dinner. And, according to my sister you can still drink wine with your frozen waffles. Win-win.
July 10 - Basil Peach Chicken with Wild Rice and Sauteed Zucchini and Summer Squash
My parents arrived on this day and I was trying to make a decent impression. I found this recipe online and it looked fairly straight forward. It was. I should have cooked the chicken in the pan a bit longer (really getting it brown on both sides) before I added the peach and liquid mixture and finished in the oven. Other than that. It was great. I served it with the GF wild rice mixture (to which I added some roasted, slivered almonds (I add just a dash of salt to those before I toss them in with the rice)). For the sauteed zucchini and summer squash - I did a medium dice on them and sauteed in olive oil with garlic and minced shallot (you could use purple onion if you were so inclined or had it instead). I added some fresh lemon juice over everything on the plate before I served it.
July 11 - Shrimp and Avocado Salad with Mango Vinaigrette
Same recipe as June 27. We have this a few time throughout the summer because of the avocado and mango availability. So good. So fresh. So summery.
July 12 - Out at Joe's Burgers
I get the turkey burger on the gluten free bun. We share a side of sweet potato fries. They are really good at Joe's about asking if you have a gluten allergy and then handling the food appropriately. Yum.
July 13 - Out at Marzano's Pizza
My most favorite pizza place finally offers gluten free crust. They make a roasted vegetable pizza that is TO. DIE. FOR. My mom and dad (native New Yorkers) say that this pizza is the real deal. It has never disappointed and is worth the money. If you find yourself in the north coast of Oregon, definitely worth the trip. I also highly recommend the Ensalada Grande. You can be super cool like me and order a "large" one. *faceplam*
July 14 - Out at Mo's Chowder
I should have done a better job of letting our hostess know I needed gluten free. I ordered a grilled fish taco but it came with a breading on it (really, why?!). I believe you could eat GF here if you communicate your needs, that said, it wasn't the best place for me to eat but was worth my limited choices for the experience.
July 15 - Salmon, Steamed Green Beans, and Wild Rice
I can't take credit for cooking this one, but I can for eating it! My sister and brother-in-law made this and it was tasty. They seasoned the salmon (wild sockeye) with salt and pepper, topped with lemon slices, wrapped in parchment paper, and cooked it on the grill until flaky. Yum-my. Green beans were steamed on the stove top and we used the GF wild rice blend I found at Fred Meyer.
I did make dessert this night, though! Gluten Free Brownies from Krusteaz. They are awesome. I buy the big box at Costco and keep them on hand for dessert-related-emergencies. You can never be too prepared.
July 16 - Taco Salad
Can't take credit for this, either. My mom mixed cooked ground turkey with a GF taco seasoning, corn, and black beans. We served aside a handful of tortilla chips and atop a bed of chopped romaine with tomatoes, olives, avocado, salsa (and for those who eat dairy: cheese and sour cream). Remember to read labels closely if you are cooking for someone who needs to avoid gluten: seasonings, mixes, prepared foods, and dressings are all MAJOR culprits of hidden allergens!
We had dessert first on this day at the Tillamook Cheese Factory. If you are on the Oregon coast, it is a must. Go on a weekday to avoid long lines and so you can watch them...wait for it...cut the cheese! hahahahahahaha
haha
ha
ha?
July 17 - Turkey Zucchini Burgers with Lemon Yogurt Sauce served with Sweet Potato Fries and Mixed Greens Salad
I made these on June 19 and immediately knew I wanted to make them again. Everyone at the table loved them. Toddlers, teenagers, adults, food allergic, and otherwise picky. Pleased 'em all. The burger mix is easy to pre-make, but, don't make the mistake I did and pre-shape the burgers. Between the turkey and the zucchini the mix is really loose and I ended up having to re-shape the burgers as I cooked them. To cook, I also finished them off in the oven just to be careful about internal temperature. I got the mixed greens at the local farmers market just hours before. I added some shredded carrot, basil, and chopped fresh tomato.
I was industrious this day and made cookies for dessert. I am IN LOVE with the Pamela's GF Sugar Cookie Dough. It makes some of the best soft sugar cookies I've ever eaten. Gluten or not. I roll, cut, and cook them and then let folks decorate their own. I found this method to be a good alternative to making one million Christmas cookies during the holiday season, too. Decorating one or two of these at a special dinner scratched the itch for cookies without having so much temptation on hand.
July 18 - Left Overs
We were short on cooler and car space heading home from the beach AND we were returning to my kitchen in the midst of a remodel, so our mission on this night had a single focus: eat the food.
My husband claimed this was what all his training had been for. I didn't disagree. I can't really recall all I ate. I know there was some leftover taco salad mix, I recall some Fritos helping me finish off a container of hummus, there was definitely wine. We did well. Nice work family.
July 19 - Thai Takeout
We returned from the beach on this day and so to keep it easy we went to a local place that we haven't been to much but it was pretty good. I always have curry. Theirs was pretty good but my favorite place is Thai Village in Wilsonville. If you live in the SW Metro area, it is worth the stop there. Because, wow.
July 20 - Hot dogs, Turkey Burgers, and Super Food Salad
We revisited some of the vestiges of our beach food and had a BBQ with my sister's family on their last night in tow. Costco turkey burgers, chicken hot dogs, chips, baked beans, and this really great "Super Food Salad" my sister found in the deli at Fred Meyer. It had kale, blueberries, cranberries, tomatoes, sunflower seeds, carrots, edamame, and some other good-for-you-yummy stuff.
July 21 - Left overs
Since we're trying not to fill the fridge until the remodel is done, but, we also had all the leftovers from our trip to the coast and my sister's visit, we decided to raid the fridge for dinner again. I had the remainder of the Super Food Salad topped with a chopped up turkey burger (both from July 20). My toddler had leftovers from a meal out (cheese melted atop or between a carb) and my husband had Thai leftovers and a hot dog. Have I mentioned that I'll be glad when I can get back to proper meal plans and preparation?
July 22 - Salad Bar
One of our favorite things is to go to a local grocery store with a great salad bar and make yummy salads to-go. We usually take them to a park and have a healthy picnic. That's the plan for tonight and I'm excited. Even when eating out has to be the "norm" it is nice to know we can find healthy options that are still delicious. And, isn't salad always better when someone else has done the chopping?
July 5 - Pecan Crusted Talapia with Pineapple Cucumber Salad Served with Rice Pilaf and Roasted Asparagus
I grind up pecans in my handheld nut/cheese grinder from Pampered Chef and then coat both sides of defrosted, patted dry, and seasoned fish. This night, it was talapia. I brown the coated fish in a pan and then keep it warm in the oven. The salad was super easy to make ahead of time and, yes, does require all the lime juice. Don't skimp. You'll miss out on the citrus-y goodness. I toss my asparagus in olive oil, salt, pepper, and a little dry vermouth. I roast at 450 for 5-10 minutes until bright green, then I remove from the oven and toss with some fresh lemon juice. We used a store-bought (Near East Brand) pilaf. Be careful with these if you are gluten free, though. Even the Near East brand has some varieties that have gluten. How'd people do food allergies before food labels and options were as good as they are now? I can't even imagine. I am grateful for the era and privilege into which I was born.
July 6 - Thai Coconut Turkey Meatballs with Zucchini and Brown Rice
These things are THE. BOMB. Little nuggets of happiness. And, I have to say I feel like a real bad ass when I make my own curry. I know that it isn't that impressive, especially if it is a food that is a part of one's heritage or culture of food, but I still claim bad ass status when I buy a stalk of lemongrass and make my own curry, bitches! I don't change anything about this recipe except for adding a bit more salt and serving it over brown rice, otherwise all that delicious curry just sits sadly on the plate waiting to be soaked up but never meeting its destiny. So sad. If you're confused about where to find "coriander leaf" just look for cilantro and then take that little pearl of trivia with you to game night (coriander is the seed from which cilantro is grown). Also, I've tried preparing the zucchini a number of ways (spiral and slice, julienne grater, hand slicing, and vegetable peeler). All of them work, I think my favorite is the spiral and slice, though.
July 7 - Turkey Sandwiches
This is another one you'll see on here as a go-to "I don't have time to make dinner" plan. We got some really high quality herbed roasted turkey breast from Costco that I used on my GF bread (Udi's!) I add any/all/some of the following: lettuce, tomato, basil, bacon, avocado, hummus, mayo, pesto, fried egg. That last one is a real crowd pleaser but requires a little extra time and a few more napkins. ;)
July 8 - Spinach Tart
I made this on June 26. If you venture to make it you'll see that the ingredients and measurements make it easy to either make a double batch or to plan to make it again in a couple days/weeks. I usually do the latter, or, I make two and freeze or share one. This works well for brunch, lunch, or dinner. Yum. Yum. Yum.
July 9 - Breakfast for Dinner
Sometimes you are trying to clean out the fridge and freezer in advance of a pending vacation and kitchen remodel. Sometimes you just want to eat waffles and scrambled eggs for dinner. July 9 happened to be a day when both such things were true. You'll see this one come up fairly often. It is my "easiest, go-to, fill-the-bellies, can't think about dinner" dinner. And, according to my sister you can still drink wine with your frozen waffles. Win-win.
July 10 - Basil Peach Chicken with Wild Rice and Sauteed Zucchini and Summer Squash
My parents arrived on this day and I was trying to make a decent impression. I found this recipe online and it looked fairly straight forward. It was. I should have cooked the chicken in the pan a bit longer (really getting it brown on both sides) before I added the peach and liquid mixture and finished in the oven. Other than that. It was great. I served it with the GF wild rice mixture (to which I added some roasted, slivered almonds (I add just a dash of salt to those before I toss them in with the rice)). For the sauteed zucchini and summer squash - I did a medium dice on them and sauteed in olive oil with garlic and minced shallot (you could use purple onion if you were so inclined or had it instead). I added some fresh lemon juice over everything on the plate before I served it.
July 11 - Shrimp and Avocado Salad with Mango Vinaigrette
Same recipe as June 27. We have this a few time throughout the summer because of the avocado and mango availability. So good. So fresh. So summery.
July 12 - Out at Joe's Burgers
I get the turkey burger on the gluten free bun. We share a side of sweet potato fries. They are really good at Joe's about asking if you have a gluten allergy and then handling the food appropriately. Yum.
July 13 - Out at Marzano's Pizza
My most favorite pizza place finally offers gluten free crust. They make a roasted vegetable pizza that is TO. DIE. FOR. My mom and dad (native New Yorkers) say that this pizza is the real deal. It has never disappointed and is worth the money. If you find yourself in the north coast of Oregon, definitely worth the trip. I also highly recommend the Ensalada Grande. You can be super cool like me and order a "large" one. *faceplam*
July 14 - Out at Mo's Chowder
I should have done a better job of letting our hostess know I needed gluten free. I ordered a grilled fish taco but it came with a breading on it (really, why?!). I believe you could eat GF here if you communicate your needs, that said, it wasn't the best place for me to eat but was worth my limited choices for the experience.
July 15 - Salmon, Steamed Green Beans, and Wild Rice
I can't take credit for cooking this one, but I can for eating it! My sister and brother-in-law made this and it was tasty. They seasoned the salmon (wild sockeye) with salt and pepper, topped with lemon slices, wrapped in parchment paper, and cooked it on the grill until flaky. Yum-my. Green beans were steamed on the stove top and we used the GF wild rice blend I found at Fred Meyer.
I did make dessert this night, though! Gluten Free Brownies from Krusteaz. They are awesome. I buy the big box at Costco and keep them on hand for dessert-related-emergencies. You can never be too prepared.
July 16 - Taco Salad
Can't take credit for this, either. My mom mixed cooked ground turkey with a GF taco seasoning, corn, and black beans. We served aside a handful of tortilla chips and atop a bed of chopped romaine with tomatoes, olives, avocado, salsa (and for those who eat dairy: cheese and sour cream). Remember to read labels closely if you are cooking for someone who needs to avoid gluten: seasonings, mixes, prepared foods, and dressings are all MAJOR culprits of hidden allergens!
We had dessert first on this day at the Tillamook Cheese Factory. If you are on the Oregon coast, it is a must. Go on a weekday to avoid long lines and so you can watch them...wait for it...cut the cheese! hahahahahahaha
haha
ha
ha?
July 17 - Turkey Zucchini Burgers with Lemon Yogurt Sauce served with Sweet Potato Fries and Mixed Greens Salad
I made these on June 19 and immediately knew I wanted to make them again. Everyone at the table loved them. Toddlers, teenagers, adults, food allergic, and otherwise picky. Pleased 'em all. The burger mix is easy to pre-make, but, don't make the mistake I did and pre-shape the burgers. Between the turkey and the zucchini the mix is really loose and I ended up having to re-shape the burgers as I cooked them. To cook, I also finished them off in the oven just to be careful about internal temperature. I got the mixed greens at the local farmers market just hours before. I added some shredded carrot, basil, and chopped fresh tomato.
I was industrious this day and made cookies for dessert. I am IN LOVE with the Pamela's GF Sugar Cookie Dough. It makes some of the best soft sugar cookies I've ever eaten. Gluten or not. I roll, cut, and cook them and then let folks decorate their own. I found this method to be a good alternative to making one million Christmas cookies during the holiday season, too. Decorating one or two of these at a special dinner scratched the itch for cookies without having so much temptation on hand.
July 18 - Left Overs
We were short on cooler and car space heading home from the beach AND we were returning to my kitchen in the midst of a remodel, so our mission on this night had a single focus: eat the food.
My husband claimed this was what all his training had been for. I didn't disagree. I can't really recall all I ate. I know there was some leftover taco salad mix, I recall some Fritos helping me finish off a container of hummus, there was definitely wine. We did well. Nice work family.
July 19 - Thai Takeout
We returned from the beach on this day and so to keep it easy we went to a local place that we haven't been to much but it was pretty good. I always have curry. Theirs was pretty good but my favorite place is Thai Village in Wilsonville. If you live in the SW Metro area, it is worth the stop there. Because, wow.
July 20 - Hot dogs, Turkey Burgers, and Super Food Salad
We revisited some of the vestiges of our beach food and had a BBQ with my sister's family on their last night in tow. Costco turkey burgers, chicken hot dogs, chips, baked beans, and this really great "Super Food Salad" my sister found in the deli at Fred Meyer. It had kale, blueberries, cranberries, tomatoes, sunflower seeds, carrots, edamame, and some other good-for-you-yummy stuff.
July 21 - Left overs
Since we're trying not to fill the fridge until the remodel is done, but, we also had all the leftovers from our trip to the coast and my sister's visit, we decided to raid the fridge for dinner again. I had the remainder of the Super Food Salad topped with a chopped up turkey burger (both from July 20). My toddler had leftovers from a meal out (cheese melted atop or between a carb) and my husband had Thai leftovers and a hot dog. Have I mentioned that I'll be glad when I can get back to proper meal plans and preparation?
July 22 - Salad Bar
One of our favorite things is to go to a local grocery store with a great salad bar and make yummy salads to-go. We usually take them to a park and have a healthy picnic. That's the plan for tonight and I'm excited. Even when eating out has to be the "norm" it is nice to know we can find healthy options that are still delicious. And, isn't salad always better when someone else has done the chopping?
Saturday, July 4, 2015
June 27 - July 4
Meal Plan
June 27 - Shrimp and Avocado Salad with Mango Vinaigrette
Save for the romaine, I don't bother separating the salad ingredients from the dressing ingredients. I dump everything in a bowl and toss to coat. I serve on a bed of romaine and with a side of tortilla chips. This is always a hit and is great this time of year when mangoes and avocados are both in season.
June 28 - Peanut Veggie Wraps (sorry for the orientation on the photo...I've tried a couple times to fix it and can't seem to and I don't want to fuss any more with it...go ahead turn your screen...you'll make it work...I believe in you!)
I've been making this one for years, can you tell from the photo? I cut the tofu block in half and dry the halves between two towels and under some weight (usually a cutting board topped with a pot). Then, I cube the tofu and bake in the oven at 350 while I prepare the rest of the dish. When it is time to add the tofu, I remove from the oven and toss it into the pan. All this makes the tofu more dry and has a slightly firmer (dare I say "crunchy?) exterior. For the sauce I double the recipe and also add an additional 2 TBS of almond butter (that's in addition to the peanut butter already listed). If you don't like cilantro you can easily sub basil. I also serve with GF tortillas, as I've found corn tortillas don't really cut it with this one.
June 29 - Taco Salad
Open a can of black beans, drain, rinse, toss into a pan to heat.
Chop a tomato, an avocado, a lime, cilantro (if you roll like that), and a couple leaves of romaine lettuce.
Open your favorite bag of tortilla chips, can of black olives, salsa, sour cream, and pre-grated Mexican blend cheese (sure, you could be classy and grate your own cheese, that sounds like work to me).
If you're feeling really adventurous and have the tortillas around, you can make some quesadillas with the extra cheese.
Assemble salad according to the wisdom of my great-grandmother: "Put what you like!" I start with a bed of lettuce, add beans and veggies, and top with salsa. I eat with a small handful of chips (small because otherwise I'd eat the whole bag: Yum!)
June 30 - Falafel Burgers with Sweet Potato Fries and Brussel Sprout & Kale Salad
I discovered this recipe last fall and it has been a stand-by ever since. I usually top with hummus. I have used extra burgers as a foundation for breakfast and topped with a fried egg. Double yum. Be sure to use the same pan you cook the onion, garlic, and carrot in to fry the burgers, that'll give them a lot of extra flavor. Also, I added some lemon juice to the pan to de-glaze after the onion mixutre cooked, and it worked well.
Again, I buy the Alexia sweet potato fries (or SPF's or speefs as we call them around here) and the salad is a kit I get at Fred Meyer. I omit the croutons because of the evil gluten.
I was a little industrious today and made Banana Bread. Don't be too impressed. It was mostly because the temperature outside has been in the high 90's and, despite my climate controlled home, all the fruit (ALL OF THE FRUIT!) is ripening at a break-neck pace around here. What were lovely bananas on Monday were freckled messes by Wednesday. Ugh. I use this recipe and substitute a combination of coconut flour and GF flour blend I found at Costco (called "The Perfect Flour Blend" by Namaste Foods). I use about a cup of each. I've found with GF flours, though, that being a little scant with them is never a bad thing. They all dry out much quicker than wheat flour does. I don't always use nuts. I usually add some cinnamon and vanilla (about 1 tsp of each). Sometimes I add chocolate chips. The title of the recipe doesn't lie, it really is all-forgiving.
July 1 - Coconut, Almond, and Broccoli Chicken
This is great because it is super easy and fast. I also love any meal that really only takes one pot to cook. Fab. Note that I add 1 TBS of Sriracha Sauce to the sauce mixture and sometimes we serve it with more on top. I also think topping with fresh chopped green onions (in addition to those that are in the sauce) adds a nice vibrancy.
July 2 - Leftovers!
I chopped up some of the extra shrimp from June 27 and mixed with leftover beans from June 29 and stuffed them in a quesadillas (corn tortillas). We topped with salsa and chopped tomatoes. Easy-peasy.
July 3 - Turkey Sandwiches or Ice Cream (if you ask my toddler, he'll tell you ice cream was dinner)
We met friends at a splash pad and I made yummy sandwiches with hummus, pesto, roasted turkey breast, romaine, and tomato. All on GF bread, of course. I use Udi's from Costco. It is the best taste and from them, easily the best price.
July 4 - Hot (turkey) dogs, Baked Beans, Chips and (because otherwise it would really just be all junk) Green Salad
To know my husband is to know a man who loves encased meats. Poor guy. He married me. I make sure to honor this "traditional" meal at least once a year. He's stoked. Make sure you check your dogs for additives that contain gluten, seeing as most dogs (even the turkey kind) have so little real food in them, it can hide easily there. For added flavor, boil your dogs in beer (use a GF brand if you're sticking to that diet!). I serve on GF buns (a pack of those will cost you roughly as much your first tank of gas). I have the tiny can of vegetarian baked beans. We bought the Pepperoncini flavor of Kettle Chips and I'm making a really basic green salad with romaine, tomato, cucumber, carrot, and peppers. Happy fourth, all!
June 27 - Shrimp and Avocado Salad with Mango Vinaigrette
Save for the romaine, I don't bother separating the salad ingredients from the dressing ingredients. I dump everything in a bowl and toss to coat. I serve on a bed of romaine and with a side of tortilla chips. This is always a hit and is great this time of year when mangoes and avocados are both in season.
June 28 - Peanut Veggie Wraps (sorry for the orientation on the photo...I've tried a couple times to fix it and can't seem to and I don't want to fuss any more with it...go ahead turn your screen...you'll make it work...I believe in you!)
I've been making this one for years, can you tell from the photo? I cut the tofu block in half and dry the halves between two towels and under some weight (usually a cutting board topped with a pot). Then, I cube the tofu and bake in the oven at 350 while I prepare the rest of the dish. When it is time to add the tofu, I remove from the oven and toss it into the pan. All this makes the tofu more dry and has a slightly firmer (dare I say "crunchy?) exterior. For the sauce I double the recipe and also add an additional 2 TBS of almond butter (that's in addition to the peanut butter already listed). If you don't like cilantro you can easily sub basil. I also serve with GF tortillas, as I've found corn tortillas don't really cut it with this one.
June 29 - Taco Salad
Open a can of black beans, drain, rinse, toss into a pan to heat.
Chop a tomato, an avocado, a lime, cilantro (if you roll like that), and a couple leaves of romaine lettuce.
Open your favorite bag of tortilla chips, can of black olives, salsa, sour cream, and pre-grated Mexican blend cheese (sure, you could be classy and grate your own cheese, that sounds like work to me).
If you're feeling really adventurous and have the tortillas around, you can make some quesadillas with the extra cheese.
Assemble salad according to the wisdom of my great-grandmother: "Put what you like!" I start with a bed of lettuce, add beans and veggies, and top with salsa. I eat with a small handful of chips (small because otherwise I'd eat the whole bag: Yum!)
June 30 - Falafel Burgers with Sweet Potato Fries and Brussel Sprout & Kale Salad
I discovered this recipe last fall and it has been a stand-by ever since. I usually top with hummus. I have used extra burgers as a foundation for breakfast and topped with a fried egg. Double yum. Be sure to use the same pan you cook the onion, garlic, and carrot in to fry the burgers, that'll give them a lot of extra flavor. Also, I added some lemon juice to the pan to de-glaze after the onion mixutre cooked, and it worked well.
Again, I buy the Alexia sweet potato fries (or SPF's or speefs as we call them around here) and the salad is a kit I get at Fred Meyer. I omit the croutons because of the evil gluten.
I was a little industrious today and made Banana Bread. Don't be too impressed. It was mostly because the temperature outside has been in the high 90's and, despite my climate controlled home, all the fruit (ALL OF THE FRUIT!) is ripening at a break-neck pace around here. What were lovely bananas on Monday were freckled messes by Wednesday. Ugh. I use this recipe and substitute a combination of coconut flour and GF flour blend I found at Costco (called "The Perfect Flour Blend" by Namaste Foods). I use about a cup of each. I've found with GF flours, though, that being a little scant with them is never a bad thing. They all dry out much quicker than wheat flour does. I don't always use nuts. I usually add some cinnamon and vanilla (about 1 tsp of each). Sometimes I add chocolate chips. The title of the recipe doesn't lie, it really is all-forgiving.
July 1 - Coconut, Almond, and Broccoli Chicken
This is great because it is super easy and fast. I also love any meal that really only takes one pot to cook. Fab. Note that I add 1 TBS of Sriracha Sauce to the sauce mixture and sometimes we serve it with more on top. I also think topping with fresh chopped green onions (in addition to those that are in the sauce) adds a nice vibrancy.
July 2 - Leftovers!
I chopped up some of the extra shrimp from June 27 and mixed with leftover beans from June 29 and stuffed them in a quesadillas (corn tortillas). We topped with salsa and chopped tomatoes. Easy-peasy.
July 3 - Turkey Sandwiches or Ice Cream (if you ask my toddler, he'll tell you ice cream was dinner)
We met friends at a splash pad and I made yummy sandwiches with hummus, pesto, roasted turkey breast, romaine, and tomato. All on GF bread, of course. I use Udi's from Costco. It is the best taste and from them, easily the best price.
July 4 - Hot (turkey) dogs, Baked Beans, Chips and (because otherwise it would really just be all junk) Green Salad
To know my husband is to know a man who loves encased meats. Poor guy. He married me. I make sure to honor this "traditional" meal at least once a year. He's stoked. Make sure you check your dogs for additives that contain gluten, seeing as most dogs (even the turkey kind) have so little real food in them, it can hide easily there. For added flavor, boil your dogs in beer (use a GF brand if you're sticking to that diet!). I serve on GF buns (a pack of those will cost you roughly as much your first tank of gas). I have the tiny can of vegetarian baked beans. We bought the Pepperoncini flavor of Kettle Chips and I'm making a really basic green salad with romaine, tomato, cucumber, carrot, and peppers. Happy fourth, all!
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