Menu Plan Monday – Week of 11/8/2010

November 8, 2010

Last week, we didn’t end up having the potato leek soup (I ended up making cream of mushroom soup), so we are having it this week instead.

One thing I am going to try this week is eggplant fries. I have never had them, but someone brought leftovers to my husband’s work and he has been raving about them ever since. Eggplants were on sale this week, so I figured it was a good time to try it. The recipe I am going to try is oven-baked, they are usually deep fried. I am basically going to completely change the recipe and try it out, if it works well I will post my version. If not, maybe I will try the fried ones next time.

Monday – Potato Leek Soup, Eggplant Fries

Tuesday – Italian Sausage Pasta with Vegetables

Wednesday – Crockpot Beef Stew

Thursday – Chickpea Patties

Friday – Haven’t decided but I have a few options. In the freezer I have chicken breast, scallops, pork chops, and pork tenderloin. I guess I will just call it “Freezer Surprise” for now, and I’ll figure it out later in the week.

Speaking of freezers, can anyone recommend a good fridge toddler lock?

Meal Plan Monday – Week of 11/1/2010

November 1, 2010

Monday – Pasta with Pumpkin Sauce

Tuesday – Crockpot Honey Lentils

Wednesday – Asian Steak and Soba Noodles

Thursday – Potato Leek Soup

Friday – Salmon

Kale Kugel

October 29, 2010

This is based on the Spinach Kugel recipe in The Enchanted Broccoli Forest, which is one of my favorite fall recipes. However, I needed to modify it to work without wheat or cow’s milk, and kale was in season at the farmer’s market, so here’s what I did. I think it would be just as good with spinach. I usually serve it with Tsimmes (recipe from the same source). It would also make a good brunch or potluck dish.

1 large bunch kale (or 2 lbs. fresh spinach)
4 oz. soft goat cheese
1 lb. goat’s milk ricotta (I make it without the butter)
4 eggs, beaten
1 cup gluten-free bread crumbs, divided
1/2 tsp nutmeg (or more, if desired)
1/2 tsp sea salt
freshly ground pepper, to taste

Cut stems off kale and cut down the leaves. Cook over low heat (adding a tiny amount of water if needed) until slightly wilted (kale doesn’t wilt as much as spinach). Remove from heat and stir in the soft goat cheese until it melts. Stir in spices, 3/4 cup of the bread crumbs, the ricotta, and the eggs. Put into a greased 9×13 glass baking dish. Top with the remaining bread crumbs. Sprinkle with paprika and cover with foil.

Bake at 375 for 35 minutes. Remove foil, and bake for 10 minutes more.

Meal Plan – Week of 10/25/2010

October 28, 2010

I am a little late posting this.

Monday – Pad Thai
Tuesday – Beef & Lentil Soup

Wednesday – Sweet & Sour Pork

Thursday – Kale Kugel and Tsimmes

Friday – Black Beans & Yellow Beans

Meal Plan – Week of 10/11/2010

October 13, 2010

Last week, I had bought a chicken at the supermarket for the vindaloo that turned out to be no good, but I had a very large chicken in the freezer, so I made a roast chicken and used leftovers to make vindaloo instead, which was a lot more frugal and came out excellent. So the chili has been moved to this week.

I am a little late posting this since our schedule has been up in the air this week; the Friday meal may change depending on plans.

Monday – Stuffed Acorn Squash (recipe from Cooking Traditional Foods menu mailer

Tuesday – Italian Sausage Pasta With Vegetables

Wednesday – Cream of Mushroom Soup (a la Julia Child), gluten-free garlic breadsticks

Thursday – White Chili

Friday – Savory noodle kugel and sweet potato casserole

Book Review – The Gluten Free Gourmet Bakes Bread

October 6, 2010

The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes was a book that sounded promising, so I took it out of the library. There are definitely some good recipes in here, but the big disappointment was a lot of the recipes use odd ingredients and don’t seem to offer an alternative: most recipes use egg replacer (which contains potato starch if you are avoiding potatoes), many recipes use powdered milk, and some recipes call for nut meal (which is bad if one is allergic to nuts). There was no reasoning for why these ingredients were used, leaving it as a sort of magic instead of science. I tried a few recipes that call for egg replacer by substituting an egg and then using less water, and it seemed to work, but required a little bit of math to do.

I did make the cinnamon raisin English muffins, and they were a hit. The non gluten-free members of the household enjoyed them, and toasted with a little goat cheese I felt almost like I was eating a cinnamon raisin bagel. There is a foccacia recipe I would like to try, a few bagel recipes, a pita recipe, and some crumpet recipes, as well as a recipe for graham crackers.

The big hits from this were the hot cross buns, French bread (it came out a little flat when I did the subs, but it was very tasty and was great with French onion soup), and pizza crust. The pizza crust (modified recipe) has to be the best gluten free pizza crust I have tried, in that it is the closest to “real” pizza crust. The various other substitute crusts that I have tried are good, but they don’t taste like regular crust.

One thing that she does (which is annoying to just try one recipe but handy if you do a lot of baking) is offer a set of different types of mixes that you prepare, and then different breads are made from different types of mixes. This means some of the annoying measuring ingredients can be done ahead of time. None of the regular loaf breads seemed to appeal to me enough to try, but I probably will try them one of these days.

At the end of the day, if you are an experienced baker and don’t mind experimenting with substitution (or don’t have any issues besides gluten), I recommend this book, if only for the pizza recipe.

Meal Planning Monday – Week of 10/04/10

October 4, 2010

I keep meaning to post and things have been so hectic. I have a bunch of recipes that need to be typed up. I am trying to get back into the swing of posting, so I will start fresh with the meal plan for this week. The weather is cold this week, so it’s nice to have a lot of warm meals planned.

Monday – Deep Dish Pizza

Tuesday – Thai “Peanut Butter” Pasta (with Sunbutter instead of peanut butter)

Wednesday – Chicken Vindaloo

Thursday – Pumpkin Soup

Friday – White Turkey Chili

Saturday – Asian Grilled Steak and Pasta Salad

Sunday – Roast meat from freezer (TBD – maybe turkey if we have time, otherwise chicken or beef)

Menu Plan Monday – Week of 8/2/2010

August 2, 2010

It’s been a while since I posted. My husband is working on his thesis, so he has been having less time to help out around the house, and my work has been hectic. I’m going to try to get back to blogging more frequently, since I have been coming up with some great recipes.

This is my meal plan as of yesterday, but we ended up with a lot of leftover chicken, so something is going to change out, but I haven’t decided what yet.

Monday – “Train Wreck” (spaghetti with tomatoes, mushrooms, ground beef, and ketchup)

Tuesday – Kielbasa, mashed potatoes, broccoli

Wednesday – Peanut Butter Chicken

Thursday – Out to Boston to meet up with friends

Friday – Five Spice Tempeh and Vegetables with Noodles (hopefully I can find GF egg noodles for this)

Saturday – Pork chops on the grill, sides TBD

Sunday – Roast turkey

Easy Mexican Rice

May 5, 2010

I was going to use leftover brown rice, but then I found out it was too old, so I used white rice since I didn’t have time to soak it. If you use brown rice, you would increase the cooking time to one hour.

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Refried Black Eyed Peas

May 5, 2010

I had black-eyed peas in the freezer that we needed to use up when we defrosted it, so I decided to turn them into refried beans. They came out perfectly.

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