A few notes from last Wednesday's meal:
The coconut shrimp was yummy but I had real fits keeping the breading on the shrimp while it was cooking. I've seen loads of recipes out there for coconut shrimp and I'll try a different on next time. I'm thinking one that gets baked as opposed to pan fried would improve the experience.
It would be easy to miss the recipe for spicy peach dipping sauce on the site I've linked. Here's what I did and it worked well.
Chop 3 peaches and place in small sauce pan with juice of one lime, salt, pepper, red pepper flakes, sweet Thai chili sauce. Simmer on medium-low until the peaches break down. Mash with a potato masher for smoother texture. I also added some fresh basil at the very end to brighten it. You could add cilantro instead if you were so inclined.
The cabbage steaks were RAD! Everything about them was yummy. Cooking them did make the house smell a bit like baked cabbage (imagine that!?) but it was rectified by the yum-factor. My husband really liked this one. I will try it again with savoy cabbage. I used green and it worked well but am curious how a different type would hold up. I wouldn't suggest using Napa, it would wilt before it was done caramelizing.
July 30 - Salmon in Lemon Caper Butter Sauce with Sauteed Veggies and Corn Muffins
Lemon Caper Butter sauce is also known as piccata. This was a keeper. Super easy, super yummy. I like how the tang of the lemon and capers balance the richness of the salmon.
For the veggies: I chopped a 1/4 purple onion, one summer squash, and one zucchini. I saute the onion with garlic in olive oil (known in my family as the Holy Trinity) and then add the squash and zucchini once the onion is translucent. I add salt and pepper to taste (and sometimes some red pepper flakes or fresh basil, if I'm feeling spicy...or herby?!...). I saute until the squash/zucchini are soft but not mushy.
The corn muffins were a bit non sequitur for this meal, but there were left over from last week and starting to get stale so we toasted them in the oven and served with butter/margarine. Fitting with the meal or not, corn muffins are always delish.
July 31 - Out at Deschutes Brew Pub in Bend
When in Bend, I feel like one really must do something with the word Deschutes in it. I covered my bases and ate here and kayaked on the river. Phew. The Brew Pub has a whole gluten free menu and even a GF beer on tap (I didn't partake, but it was cool to know I could have!). I had the Turkey Torta, the turkey was a little dry but the roll on which my sandwich came was so good that I was worried someone in the kitchen had served the wrong one, but I experienced no negative side effects so I think it was just that good. Huzzah!
August 1 - Out at Spork (lunch) and Noi (dinner) in Bend
Spork was AWESOME! A slew of easily discernible GF options that were all delicious. I had the Chilaquiles with added chicken. I overate at this meal because it was so yummy. I also ate my entire week's quota for dairy in that meal, but it was SO worth it. If you are in central Oregon and want a really refreshing, unique, well-prepared lunch, go here.
At Noi I got the Cashew Nut Chicken. It was a little heavy on under-cooked purple onion but otherwise tasty. I appreciated their menu for identifying which items were available as gluten-free and noting that we needed to request the GF option. Thanks, Noi!
August 2 - Out at Mother's Juice Bar (breakfast) in Bend Baked Eggs in Avocado with Smoothies
At Mother's I got the Baden-Baden on a GF roll and it was To. Die. For. My BFF (with whom I was on this road trip) got the same thing but as listed on the English muffin and we both just raved and raved and raved about how tasty it was. Seriously, it was a little silly how good it was. The really fun part about this place is that it was our 3rd attempt at a breakfast spot on our way out of town and not even the place I had intended to go. Apparently there are multiple "Mother's" in Bend. Now I know. What a happy mistake it was.
For dinner: these babies were AWESOME! I've seen them all over Pinterest and always wanted to try them. They were super easy and equally as yummy. I carved out a bit of the flesh from the avocado to make room for more egg. I reserved that for the smoothies (to which I added fresh fruit, almond milk, and kale). I would slice a small piece off the back of the avocado next time to keep them from tipping over in the transport to/from the oven. Also, I separated my eggs - dumped the yoke straight into the avocado and then I combined all my whites into a bowl and added them to the avocados until they were full. I scrambled the remaining whites for the toddler's dinner, you could also reserve them to make meringues for dessert. Oooo...meringues.
I'd like to take this moment to recommend an app that someone looking to eat GF might want to get: it is called "Find Me Gluten Free" and it was what lead me to all these tasty places above. The app is easy to use and will search based on a number filters (location, type of meal, distance, etc.). If you don't want to take your chances or troll the internet looking for menus, this app is a MUST.
August 3 - Kale Frittata with Fresh Fruit
I've made this before and it received the same rave reviews then as it did this week. Instead of pepperoni I used the pre-cooked bacon (about 3-4 slices) and it works swimmingly. I also totally muffed this one up and forgot to pre-cook the eggs stove top before moving to the broiler. To rectify this (as the top was browned but the center was still jiggly) I cooked it stove top after it came out of the broiler. I ended up having to par-scramble them which made the whole thing less pretty but luckily no less delicious. I had leftovers for breakfast the next day and they reheated well. You could pour this whole mixture into a crust if you wanted a quiche. You could substitute spinach if you don't care for kale. A shout out, though, to baby kale. If you don't know about it or haven't tried it, it is worth it. I chop it before adding it and it is much less rough and much more sweet/tender than its fully developed counterpart. Think the veal of cruciferous vegetables. ;)
August 4 - Halibut A L'Orange with Steamed Green Beans and Wild Rice
...again...with the photo orientation...sorry! This one is simple enough I know you'll be able to tilt your head and figure it out.
Finding a recipe written in my mom's handwriting is like getting a little hug that you didn't know you needed but you really did. This one is an old standard at our house but we haven't made it in a long time. Not sure why. MAN was it tasty. Even the toddler ate some (admittedly by force, but still, he did eat it). You could make the sauce and use it for chicken, or any white fish, really. It is a good one. I steamed fresh from the (not my) garden green beans and cooked a wild rice blend stove top and served them all together. Healthy. Tasty. Yay!
Until next week, be well and eat well!
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