This Week’s Gluten Free Menu (It’s Back!)

Monday: I’m pretty tired of holiday food…so we’re having Spaghetti with meatballs and (for those who can have it) leftover gluten pizza. We’ll use Tinkayna rice pasta (which is pretty close to regular pasta) and homemade sauce, I make it with 2 large cans of tomato sauce, lots of garlic, sea salt, oregano and basil plus a minced onion. Let it simmer all day long on the stove or in a crock pot. You can add a pound of ground beef or sausage (Jimmy Dean breakfast sausage is GF, I buy mine from the meat department at our supermarket, having checked the gluten content with them first). The meatballs are made with ground beef, cooked rice or gluten free bread crumbs, an egg, and the same spices I put in the sauce. I roll them into 2 inch balls and then bake on a roasting pan until they reach 160 degrees. I’ll serve it with a big green salad, and some Kraft salad dressing. Not all Kraft dressings are GF, but the labels are very clear if there’s any wheat, barley or rye in them.

Tuesday: Chicken green salad. Salad greens, a can of drained and rinsed dark red kidney beans, hard boiled eggs, red onion, cucumber, crumbled goat cheese, and sliced cooked chicken breast. Toss with either Ranch (Hidden Valley powdered packages are GF, just add your own safe mayo etc.) or with oil and vinegar. I make my dressing with olive oil, balsamic vinegar, a bit of prepared mustard, garlic powder (or fresh garlic) and some Italian seasoning. A fun (and yummy) garnish can be made with grated Parmesan cheese….just sprinkle a layer in a hot pan and let it toast until it’s crispy, then carefully remove it with a spatula and let harden. It makes a sort of all-cheese cracker with a nice, lacy look.

Wednesday: New Years Eve! We’re lucky enough to be spending that evening with good friends, and are doing an hours d’ourve party. I’ll make gluten free stuffed mushrooms, and baked potato skins and maybe some hummus. The baked potato skins are easy, too…just bake some smallish potatoes, let them cool a bit and cut them in half lengthwise. Then, scoop out the insides and mash them with some butter and sour cream and a bunch of green onions. Pack some of the mashed potato back into the skins (a little less than halfway full), then add crumbled bacon and grated cheddar cheese. Bake again until the cheese is melted and the tops are slightly browned. Serve with sour cream mixed with more chopped green onion. The hummus just two cans of garbanzo beans, drained and washed. Add two cloves of fresh garlic and a bit of garlic powder, plus some sea salt or Real Salt. Pulse in a food processor several times, then add olive oil while the processor is on until you have the desired consistency. Serve with carrots, celery, and Mission corn chips.

Thursday: Turkey Rolls Delicious. This is a wonderful recipe with a really stupid name….it comes from the “Spices of the World” cookbook, which both my mother and Hubby’s mother used when we were little. I’ve adapted it so it’s quite different from the original, but it’s something the kids really look forward to when we have leftover turkey. Make a lot of gluten free crumbs….I use leftover gf bread, mixed with Rice Chex cereal. Process this in a food processor with some salt, pepper, and poultry seasoning…make about 4 or 5 cups and keep them in a zip lock bag, you can use a little at a time and if you have some left put them in the freezer for later. Then, melt 1/4 cup butter in a saucepan, then add 1/4 cup rice flour, 1/8 tsp. onion salt, 1/8 tsp. Mace and 1/8 tsp Cayenne (adjust this if you don’t like things spicy) and 1/4 tsp. Poultry Seasoning. Cook until bubbly. Then, add 1 1/2 cups chicken stock (Pacific brand is good, or make it with McCormick chicken bullion concentrate). Cook until thickened. Mince leftover turkey in the food processor…I use about 4 or 5 cups, this is a good opportunity to pick all the turkey off the bones and use up whatever didn’t get eaten in sandwiches. Add a 4 ounce can of drained mushrooms and mince again. Transfer to a large bowl, and add about a cup of gluten free bread crumbs (or gf cracker crumbs, or pulverized Rice Chex cereal) and 2 beaten eggs. The mixture should be the consistancy of cookie dough. Then, form the turkey mixture into 4 inch long tubes (about the size and shape of a hot dog). Dip them into beaten egg, then roll in the “bread” crumbs, then wrap each piece with a strip of gluten free bacon (Hormel is good). Bake until they are 165 degrees at the center. They’re labor intensive, but boy are they good!!! Serve with steamed vegetables and mashed potatoes, with a little chicken gravy.

Friday: We’re celebrating Christmas again, with my friend Dawn and her family! The kids will open gifts and play, and we’ll have “Christmas” dinner. I’m thinking baked ham (on sale right now…but check the gluten content! Honey Baked is NOT gluten free, at least not last time I checked). We’ll have Au Gratin potatoes and vegetables (maybe cooked carrots with butter and brown sugar and some steamed broccoli). We’ll have some egg nog and something for dessert…haven’t thought of what quiet yet, I’m still overdosed with gluten free sugar cookies and nothing sounds good yet. By the way, Silk soy nog is egg, soy, gluten and dairy free!

Saturday: Leftovers! There should be a great selection of leftovers to choose from. I’ll spread them out, buffet style, and let everyone choose what they want. There will be a big green salad with beans and hard boiled egg to go along. Before going to bed, I’ll put some dry small red beans, black beans, navy beans, pinto beans and butter beans in a large bowl and cover them with water to soak for tomorrow’s dinner.

Sunday: Ham and Bean soup. I’ll boil the ham hock, and add the beans that have soaked overnight. Add some chicken stock to make the broth extra rich, a couple of diced onions, plenty of garlic and maybe some rosemary and thyme and boil on low all day. I may throw some lentils or split peas in halfway through, to make it a little thicker. Serve with a salad and maybe some homemade gluten free bread or biscuits, if I have time to make them.

Enjoy! As always, leave a comment if you want more details on a recipe.


2 thoughts on “This Week’s Gluten Free Menu (It’s Back!)

  1. Hi RissaRoo,I saw your menu plan on and wanted to know the recipe for your stuffed mushrooms (I have some amazingly BIG mushrooms right now, so it’s more than just idle curiosity! :)). I clicked on the link for the gluten free stuffed mushrooms but it doesn’t seem to go anywhere (yet?). Do you plan to post the recipe?Thanks in advance,JoAnn (“nasalady” on I did try your Mom’s cassoulet and all I can say is WOW! My family and I loved it!

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