Tuesday Twister – 2/9/10 – Wiener Schnitzel, Stuffed Mushrooms, Fettucine with Almond Butter, Lots of Veggies


It’s been a busy week of trying recipes. Wednesday’s simple fish supper turned into a gourmet fish supper with carrots sauteed in butter and honey, and a great cabbage-apple salad in kefir based on a salad in Gut and Psychology Syndrome.

Then Saturday I decided to splurge on some grass-fed, humane veal and make wiener schnitzel, from a recipe in The Scandinavian Cookbook. My husband declared it to be the best wiener schnitzel that he has had, which speaks to the quality of the meat, the quality of that cookbook (highly recommended), and the quality of my cooking. 🙂 I was very happy, since my mother-in-law is a gourmet cook. We served it with crabmeat-stuffed mushrooms.

Sunday, I tried Fettucine with Spicy Almond Butter Sauce, and served it with bok choy sauteed in sesame and olive oil.

I also tried out a few recipes for a church event: Gluten-Free Brownie Bites (these were amazing but not pretty since I didn’t use muffin papers, so they got eaten at home instead; next time I will use rapadura) and Gluten-Free Bacon, Onion, and Tomato Tarts, as well as a friend’s recipe for Gluten-Free Margarita Cookies.

Go visit GNOWFGLINS and see what’s twisting in everyone else’s kitchens this week!

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