This week I’m bringing back a couple of oldies-but-goodies. By oldies, I mean we haven’t had them in a while. We haven’t had the fish tacos since before we went gluten-free, so it should be interesting…
*Most Excellent Potato Soup (a note on that — I usually use more than 2 cans of coconut milk now. If it is a little on the sweet side, salt balances it out nicely. Also, you can use heavy cream if you prefer.)
*Garlic bread (I used one of the leftover muffins from the hamburgers. Try it with coconut oil instead of butter — it’s killer)
*Brown rice pasta with this pasta sauce (also added GF Worcestershire, shrimp, mushrooms, and spinach)
*Well, it was going to be BBQ chicken in the oven and roasted garlic potatoes, but I got glutened HARD at Louie’s at lunch. So Frank had a frozen Amy’s meal (Mattar Paneer), and I had Colby Jack cheese (not much, just a little) and Jennie’s macaroons.
*Smoked salmon rolls
*Wasabi & reduced-sodium tamari, a wonderful couple they are
*Fish tacos. I, of course, have to change this one up. I’ll use either the all-purpose mix from Gluten-Free Pantry or the one from Bob’s. I use Bob’s to make gravy, so I imagine it will work fine here. Beer obviously contains gluten (barley malt), so I’ll use Redbridge gluten-free beer (made from sorghum instead of barley). On the sauce, I’ll leave out the mayo because I’m not doing much in the way of eggs right now, and I’ll replace the yogurt with coconut milk. I’ve made this sauce several times with coconut milk (I love the sauce for crab cakes), and it is fantastic. We have trout onhand that my FIL caught, so I’ll use that, and as much as I love corn tortillas, I’ll have to forego those for dark teff tortillas.
*Brown rice pasta with meat sauce
*Garlic bread made from the leftover muffins
Kind of a carb-filled week, but whatevs. Next week I’ll probably be all about fish and veggies.