Congratulations, y’all are the blessed recipients of my new blog series (over/under on how long it will last? And can someone tell me what over/under means?). It starts today and will probably be erratic and happen on whichever day I remember to do it. I’ve wanted to do this for a while to help out newly diagnosed celiacs (like Kate, who I’m sure does not need my help, kitchen queen that she is) and/or bored old hat celiacs. Anyway, it’s my gluten-free menu for the week. You’ll notice several menu items that will pop in almost every week and sometimes twice a week (I’m looking at you, roasted garlic potatoes and avocado chicken salad). This isn’t because gluten-free limits you on variety (on the contrary, I eat a bigger variety of foods than I ever did when I was on gluten) but because we love these dishes.
The other reason I want to do this (besides the helping people) is so people can rid themselves of the notion that gluten-free means eating naked (with no seasonings, breading, sauces, gravies) and choking down a plain chicken breast with a couple of lettuce leaves every night.
You may thank Kate for inspiring to get off my butt and do this and another series I’ve been planning. More on that one later. See, sometimes I just need motivation and something to talk about.
Alright, so I’ll give you my menu (planned or unplanned, depending on the week) each week and then try to include recipes once or twice a week for some of the items on the menu.
Keep in mind that I’m gluten-free, dairy-free, corn-limited, and egg-limited. People out there who are gluten-free only have it even better.
This week’s menu:
*Baked BBQ Chicken
*Roasted Garlic Potatoes
Okay, I know that sounds boring, but it’s not. This is one of my standby meals for when I just don’t feel like cooking or I work late or whatever. I use Wal-mart brand chicken and keep a couple of bags of it in the freezer. Wal-mart is really good about marking their food gluten-free if it is, and their holding solution doesn’t contain wheat (as of today), so it’s safe for me. I also bought a case of Maull’s barbecue sauce a couple of months ago, because all of their sauce is GF except the beer sauce, and because Lou went out of his way to verify his sauces are GF. We’re big fans of the Jalapeno (it is our favorite so far) sauce. We also like the Sweet & Smoky and the Kansas City Style (not so much the Genuine, and we haven’t yet tried the Sweet & Mild or the Onion & Garlic). Once we have a grill, I’ll do this on the grill, but for now, I slather the chicken in the sauce and bake it on the broiling pan. I like to make this with the potatoes, because I can do both in the oven at the same time, and dinner is ready in about 45 minutes — also because we like to dip the potatoes in the BBQ sauce. I’ll post the recipe for the potatoes this week.
*Avocado Salad with Orange-Wasabi Glazed Chicken, with modifications. This is one of the meals that Frank considers a “special” meal, even though I make it every week. I’ll post all of my modifications soon, because I make several.
*Hamburgers – yes, we can eat hamburgers, and the buns taste so much better! I made buns (giant muffins, really) from Pamela’s bread mix this weekend, so last night we ate hamburgers (or muffinburgers, as Frank calls them).
*Broccoli (for my calcium)
*Fresh fruit (see a pattern here?)
*Sushi – California rolls and shrimp sushi
*Wasabi (powder mixed with coconut milk)
*Tamari (most soy sauce contains wheat. La Choy doesn’t. I buy reduced-sodium Tamari, because the fully loaded stuff is way too salty)
*Chicken Tikka Masala
*Chicken chimichangas (make sure your enchilada sauce is wheat-free — the old standbys are not). I fry mine in Nutiva coconut oil and leave out the cheese. I also top each chimi with La Costena salsa verde before topping with the guac. And instead of the guac mixture called for in the recipe, I top it with SarahK’s Super-Awesome Guacamole.
*Some kind of salmon
*And we’re going to have parsnips. I’ve never had them. Ever. Suggestions are welcome.