The Celiac Dinner Menu volume 1

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
*Fresh fruit

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.
*Fresh fruit

*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
*Basmati Rice

*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.
*Fresh fruit

*Some kind of salmon
*And we’re going to have parsnips. I’ve never had them. Ever. Suggestions are welcome.

9 Responses to The Celiac Dinner Menu volume 1

  1. The over/under is a betting line. In it, you bet whether some particular event will be over the given value or under. The most common use is for the total points in a game. For instance, the over/under might be 49. You would bet whether you thoght the total points scored by both teams would be over that number or under.

    In this case, you would have to set a value for how long you think it will last. Then, people would bet on whether they thought it would last longer or shorter than that time.

  2. My favorite way to cook parsnips is to roast them. I peel and cut up a few different root veggies (carrots, parsnips, turnips, potatoes, sweet potatoes) depending on what I have. Rinse them in cold water, dry slightly with a tea towel or paper towel. Toss with olive oil. Spread in a single layer in a baking pan (I usually use a lasagna pan). Sprinkle with coarse salt and fresh cracked black pepper. I don’t know why coarse salt tastes better than table salt, but it does. Roast in the oven uncovered at 375 for 45 minutes or so. We usually have this at least once a week in the fall when all the root veggies are abundant.

  3. i have experienced sarahk’s chimichangas and i can tell you they are muy muy muy deliciouso! and as pappy puts it, her guacamole is to die for. post that recipe youngun cause pappy has a cravin. :)

  4. Awesome menu, Sarah! I’m going to give that avocado chicken salad a try this weekend. VH says he’s getting sick of salads, but since he’s going to an all-night poker party he won’t be around to complain! BBQ chicken is one of my favorites, too. I make my own sauce, though. It’s a booger, but it’s so yummy and I can adjust the heat based on my mood.

  5. It’s, um, linked in the entry. Just follow the link, ma, and you’ll find the recipe.

    Steve, thanks.

    Tanya, those sound yummy! Maybe I’ll just do roasted parsnips the same way as I’d do the potatoes (very similar to your way).

  6. Okay, I’m sure it’s staring me in the face, but, where do you get tortillas for the enchiladas? Please tell me you don’t make them.

  7. So far I haven’t made them myself, but I know you can make them with just Amaranth and water. I buy mine at the Co-Op and can also get them at Jake’s (our gluten-free store). I would look at Whole Foods. The ones I get — i don’t know what brand they are, but I’ve gotten Ivory Teff ones and Dark Teff ones (I like the dark teff better). I used to get brown rice tortillas at Whole Foods in Florida, but the Teff ones are a lot more malleable. They’re in the refrigerated section, with all the refrigerated breads and bagels and such.

  8. Yum. I need to get cooking.

  9. Kate, sorry, you went to spam! I’m going to post my modifications to the salad today (Friday). It’s so yummy. I make my own BBQ sauce a lot, too, but I also like supporting celiac-friendly businesses, especially ones that make good sauce.

    I did modify the menu, though. We didn’t have sushi last night, because I had forgotten when doing the menu that I was to have an hour and a half massage. And I don’t want to come home from a massage and roll sushi. So we had a Thai Kitchen box meal.