This Week’s Gluten Free Menu

A little late…

Monday: Greek Scampi. This recipe came from the wonderful cookbook my step mom gave all her kids…an amazing volume full of favorites. I changed it around a bit….in a dutch oven or oven safe pan cook 5 cloves of garlic in some olive oil. Add a large can of chopped tomatoes and cook for about 5 minutes. Add 3/4 pound of salad shrimp, cook 5 minutes more. Add 1/4 cup chopped Greek olives, and some salt and pepper. Sprinkle about a cup of feta cheese on top (leave cheese off of one area if you have dairy issues). Bake at 400 degrees for 10 minutes. Serve over hot gluten free pasta, I snipped some fresh basil over it since we’ve got a lot in the garden.

Tuesday: Leftover Chinese food. I made too much last week, and froze it for later.

Wednesday: Grilled chicken, peas and turnips with bacon and dill butter (another recipe from Mom’s book…from a Bon Appetite magazine), and baked potato fries. I will cut the recipe for the peas and turnips in half…but I’ll put the whole one here. It’s good for Thanksgiving!

The recipe:

8 T butter (1 stick)
4 T chopped fresh dill
8 Bacon slices, chopped (Hormel is GF)
1 1/4 pounds turnips, peeled, cut into 1/2 inch cubes (about 4 cups)
2 16 oz packages frozen petite peas, thawed (Mom uses less peas and more turnips…it’s better that way)

mix 6 T butter and 3 T dill to blend. Season butter with salt and pepper. Set aside. Saute bacon in heavy large skillet over medium heat until crisp and brown (you can do this ahead, or use pre-made bacon crumbles). Melt remaining 2 T butter in a large skillet over medium-high heat. Add turnips and saute until tender and golden, about 9 minutes. Add peas and dill butter and stir until peas are heated through, about 3 minutes. Stir in bacon. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 1 T. dill and serve.

Thursday: Tostadas. I am combining another Mom recipe with one we use…I’ll mix 2 cans of refried black beans (check for gluten) with about a cup of Pace picante sauce. Then cook a couple of summer squashes and some red onion until crisp-tender, and chop some fresh tomato and lettuce. Put corn tortillas (we use Mission brand) on baking sheets and put about 1/4 cup of refried beans (you can use more or less) on each tortilla. Over the beans, spoon some of the cooked vegetables. Sprinkle cheese (we use regular cheese for those who can have it and rice cheese for those who can’t…but we’ve also done this with no cheese and it’s still good) over the tostadas and cook them in the oven at 400 until the cheese is melted and bubbly and the tortillas are crisp around the edges. Serve with fresh tomatoes and lettuce and a dollop of sour cream or sour cream substitute.

Friday: We’re eating at a friend’s house, so no recipes for today.

Saturday: Quinoa with chicken, green salad. The recipe for the quinoa can be found here…I’m loving quinoa right now! It tastes great, has a great texture, and is very good for you. It’s also a great substitute for cous cous, which is never gluten free (it’s actually a pasta!).

Sunday: Chicken pesto pasta with red onion. I’ll saute some chicken with salt and pepper (about 2 chicken breasts should do it). Then make a pesto with fresh basil, pine nuts and olive oil. Saute a red onion (sliced in rings) with some olive oil until nearly caramelized, then add some frozen peas and cook until the peas are warm. Add the cooked chicken to the pan to warm it up, then add the pesto over everything and stir until combined. Serve over cooked gluten free pasta, with shredded Parmesan for those who can have it. This is also good cold!

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