Archive for January, 2009

Meal Plan – Week of 1/26/2009

January 30, 2009

Once again, I am late posting my menu for the week because I have been too busy to use the computer.

Monday – Acupuncturist appointment and meeting – Eating out at a restaurant that actually has choices for me

Tuesday – Crockpot Taco Chicken

Wednesday – Spaghetti & Meatballs (Birthday boy’s request)

Thursday – Chicken Paprika (from my favorite casserole book ever, The Big Book of Casseroles: 250 Recipes for Serious Comfort Food)

Friday – Thai Chicken

Meal Plan – Week of 1/19/2009

January 21, 2009

Another week where we planned way ahead but did not post my meal plan.

Sunday – Roast Chicken

Monday – Pasta with chicken, sundried tomatoes, chick peas, and broccoli rabe

Tuesday – Crockpot Chicken & Sausage Gumbo

Wednesday – Beef and Shrimp Stir-Fry

Thursday – Mexican Eggplant Casserole

Friday – Beef & Spinach Soup (crockpot)

Saturday – Roast Beef (birthday party)

Oven Fried Chicken

January 15, 2009

This is a great easy meal and tastes just like fried chicken. Depending on how much margarine you use, it can be lower fat too.

Heat oven to 350. Put 1 stick of margarine (or equivalent tub margarine) in a Pyrex dish and let it melt in the oven. Mix (spelt or other acceptable flour), paprika, salt, pepper, nutmeg, and a pinch of cayenne pepper. Toss chicken pieces (we use whole legs) in the flour mixture. When margarine is melted, put chicken pieces into the dish and bake for 30 minutes. Turn chicken over and bake for 30 more minutes.

Menu Plan – Week of 01/12/09

January 14, 2009

We had our meal plan all sorted out early this week, but I never got around to writing a post.

Saturday: Spinach and Feta Meatballs

Sunday: Kielbasa with rice and salad

Monday: Fiesta Black Bean Soup (crockpot)

Tuesday: Leftovers (health care rally)

Wednesday: Oven-fried Chicken, swiss chard, spelt biscuits (recipe from Spelt Healthy!)

Thursday: Quick Coconut Lamb Curry

Friday: Chicken with Sugar Snap Peas and Peaches

Lamb And Feta Quesadillas

January 11, 2009

My husband suggested quesadillas for the other week, so I dug through my recipe notebook for something that would work for the restricted diet. Finally, I came upon the recipe for Lamb And Two Cheese Quesadillas from Food&Wine. I made a few modifications and we had a great supper.

2 Tbsp olive oil
1 lb. ground lamb
2 tsp. dried oregano (I used dried oregano from my garden)
3 cloves garlic
sea salt
fresh ground pepper
2 scallions, sliced thinly
1 cup Liberte “Goat Fresh Cheese” (it is like a thick, Greek-style yogurt)
1/2-3/4 European cucumber, grated
8 8″ spelt tortillas
4 oz. Fetiri with Greek Herbs, crumbled (goat & sheep’s milk feta-style cheese)
4 oz. Mt. Vikos Kasseri cheese, sliced thin (they sell this at my local Stop&Shop!)

Heat the olive oil in a skillet and brown the lamb meat with the oregano, 2 cloves of minced garlic, and sea salt and pepper to taste. Remove meat from skillet. There should be just enough fat to cook the quesadillas left. If not, either remove some or add some more olive oil. Place one tortilla in the skillet, top with 1/4 of the meat and cheese, and then top with another tortilla. Cook until slightly browned and then carefully flip over and cook until that side is slightly browned and cheese is melted. Continue with remaining tortillas, meat, and cheese, keeping the finished quesadillas warm in the oven.

Squeeze as much liquid as you can from the grated cucumber, and mix together with the last clove of minced garlic, the chopped scallions, and the yogurt/fresh cheese.

Serve the yogurt sauce on/with the quesadillas.

Turkey Chili Mac

January 9, 2009

3/4 pound ground turkey
2 cups cooked black beans (or 15 oz. can)
1 14-oz. can fire-roasted diced tomatoes with chiles
1 14-oz. can diced tomatoes
1/2 onion, chopped
2 cloves garlic, minced or pressed
1 tsp oregano
2 tsp cumin
2 tsp chili powder
1 tsp salt (if using home-cooked beans instead of canned)
1/2 cup uncooked macaroni elbows (I used spelt, you can use wheat or gluten-free)
sour cream and/or Liberte “Goat Fresh Cheese” (it is like a thick, Greek-style yogurt) or goat yogurt

Put a little olive oil in a frying pan and brown the turkey with the oregano, half the cumin, and half the chili powder. Put everything (including remaining spices) except the sour cream and macaroni into the crockpot. Cook on low for 4-5 hours. Stir in the macaroni, re-cover, and cook for 10 minutes. Stir the macaroni again and cook for another 30 minutes (or until macaroni is cooked). (If using gluten-free macaroni, you may want to allow less cooking time, since some of the rice pasta cooks really quickly).

Serve with the sour cream/goat fresh cheese/goat yogurt.

Spelt Sourdough Cinnamon Rolls

January 7, 2009

I was really wanting cinnamon rolls the other day, so started looking for a sourdough recipe. I found Breadchick’s Whole Wheat Sourdough Sweet Rolls. I needed to make several adjustments to work with spelt and maple syrup.


I used 1 cup of very stiff sourdough starter, 2 cups of whole spelt flour, and 1 1/8 cup of warm water to make the sponge. I then left it in a cold kitchen for about 8 hours.

Then I added 3/4 cup maple syrup, 1/2 cup canola oil, and 2 1/2 tsp salt. When they were mixed in, I added 1 1/2 cups white spelt flur and then worked in more whole spelt until it was “sticky but stiff” (from the original recipe)… I think I only ended up with 1 1/2 cups more of whole spelt. I’ll have to keep better track next time. I then let it rise in a greased bowl in a cold kitchen overnight (so probably around 8-12 hours like she suggests). In the morning, the dough was really airy and had filled up the bowl to the plastic wrap (perfect!).

I rolled out half (using plenty of whole spelt flour on my rolling pin and mat), used the filling from my other cinnamon rolls recipe (although I used pecans instead of walnuts), and cut them into rolls using a bench knife. I used two greased glass Pyrex rectangular pans (the second one was only half full) to put them in.

I only let them rise about 3 hours or so because they were getting nice and puffy and I figured if I let them wait her recommended 8-12 hours they would be overproofed and flabby. It might have been fine to leave them in the fridge overnight instead, if you wanted to make them for breakfast in the morning.

I baked them at 350 for 45 minutes, and in retrospect I think I should have left them in a few minutes less, maybe 40 minutes, because the bottoms overbrowned just a tad.

I used the maple cream cheese frosting recipe from my other cinnamon rolls recipe too. They came out perfectly (other than the slight browning on the bottom). They are nice and soft and airy, which you don’t necessarily expect from a spelt sourdough product.

If you make extra and want to freeze them after baking, you can take them out of the freezer and bake at 350 for about 15 minutes to thaw (or wait patiently for them to thaw on the counter).

Menu Plan Monday – Week of 1/5/2009

January 5, 2009

This week I cheated for ideas… I picked up a Women’s Day magazine last month that had menu ideas for January. The first two weeks had a lot of things we didn’t like, or couldn’t eat, but there were a few good ideas in there…. so my menus this month will have a few ideas borrowed from there.

Monday – Black Bean/Ground Beef Burritos (brown rice tortillas, goat cheddar, black beans, ground beef for those who want it, brown rice, red onions, avocado – Brown ground beef with cumin, oregano, paprika, and chili powder, heat beans with the same spices, serve with salsa and sour cream/goat “fresh cheese”)

Tuesday – Sausage and Peppers

Wednesday – Honey Soy Salmon (Mix lime juice, soy sauce, and a little honey. Spread over salmon and bake.)

Thursday – Chicken with Sundried Tomato Sauce (Bake a whole chicken breast seasoned with poultry seasoning, Italian seasoning, herb salt, paprika and pepper. Take about a half cup-3/4 cup sundried tomatoes in oil, a few tablespoons of grated Romano, one clove of garlic (chopped), and a little chicken broth (maybe 1/4 cup) and puree in a food processor. Just before chicken is ready, heat sauce and serve with the chicken.)

Friday – (Crockpot) Turkey Chili Mac

I usually stop at Friday because most weeks we figure out Saturday and Sunday when we figure out the meal plan for the following week, because we usually go shopping on Saturday. So from the past week:

Saturday – Cheeseburgers on sourdough spelt buns & oven baked sweet potato “fries”

Sunday – Thai-style curry chicken thighs with pineapples

Spelt Sourdough Burger Buns

January 3, 2009

I used this recipe as a base but I made many modifications.

I took 2 cups of very stiff sourdough starter, and added 1/2 cup of lukewarm goat’s milk and 1 cup of whole spelt flour. I mixed those together to make a sponge, and I let it sit in a chilly kitchen for about 8 hours. (If you have a warm house, you could let it sit out for a while and then put it into the fridge to retard for a few hours).

Then I beat together 2 eggs, 1 tsp salt, and 3 tablespoons of olive oil, and mixed those into my sponge with about 1 1/2 cups of white spelt flour. (I added enough flour to get a somewhat soft, sticky dough, without making it too stiff). I let that rest for 20 minutes. I was going to try the original recipe’s suggestion of rolling the dough and cutting out 4-inch circles, but I didn’t have anything handy to use as a cutter, so I divided it into 8 pieces and dusted them with more white spelt flour and formed them into flat, round shapes. I then put them on a baking stone that had been liberally dusted with white spelt to rise until doubled in bulk.

I baked them at 350 for 20 minutes (although my oven temp is really off sometimes, so it may be worth checking them sooner as the original recipe suggested). They came out great!

Soba and Shrimp Salad

January 3, 2009

This recipe originally came from Family Circle Cookbook: The Ultimate Recipe Collection For Busy Families. We made a few adjustments to the dressing to make it work.

1 1/2 lb. raw, shelled shrimp
olive oil
4 cloves garlic, minced
2 tbsp lemon juice
sea salt
12 oz. buckwheat soba noodles (this would be 1 1/2 packages)
3/4 European style cucumber, sliced thin
1 red bell pepper, chopped
fresh cilantro

1/4 cup olive oil
3 Tbsp wheat-free tamari
3 Tbsp mirin
2 tsp. grated fresh ginger
1/4-1/2 tsp hot pepper flakes (depending on how spicy you want it)

Whisk together dressing ingredients.
Cook soba noodles according to package directions, drain, and rinse with cold water.

Heat oil over medium-high heat (I used about 1 Tbsp.) Cook shrimp and garlic until shrimp turns pink. Add a little sea salt and the lemon juice and remove from heat.

Toss noodles, vegetables, and dressing, then add shrimp and toss again. Garnish with a little chopped cilantro.

The original recipe said serves 6, but I think it really serves 4.