The Celiac Dinner Menu volume 4

This was going to be our menu this week, but I worked late a few times and was just too done with the day to put a lot of effort into food, so very few of these things were actually made. Oh well.

*Crabcakes, or as we call it around here, crab mush. I still haven’t been able to make them stay together without using an egg or glutenous bread. I use gluten-free bread crumbs (made from gluten-free bread, not the brown rice crumbs you can buy), but so far they are not firming up. I saute them in coconut oil rather than baking them. Maybe next time I’ll try the oven. Anyway, I had leftover crab from when I made sushi last weekend, so I needed to use it up.
*Garlic broccoli

*The usual. Avocado Salad with Orange-Wasabi Glazed Chicken.

*Oyster Stew, made with coconut oil and coconut milk instead of cream. And even when we lived twenty minutes from the Atlantic Ocean, I used canned oysters, because I’ve never shucked an oyster. Three cans, with the juice. May require a little more salt because of the coconut milk, but if you can use half-n-half, then you don’t need to modify it. And obviously, it needs more than a pinch of cayenne if you love the fire in the belly. I’ve so far not been able to find GF oyster crackers and have thought of making my own. Anyone have a recipe or know who makes them? I’d love to hear suggestions.
*GF garlic bread

*Red quinoa with a simple pasta sauce. I didn’t get a chance to make this, but I was going to use fresh garlic, green onions, mushrooms, white wine, a lot of lemon, shrimp, and either Worcestershire or coconut milk. With salt, crushed red pepper, and fresh ground white pepper to taste. Soak the quinoa for two to four hours before boiling it.

*Tilapia simmered in coconut milk, turmeric (or curry powder if you prefer), ginger, cinnamon, garlic, and shallots. Saute all of the spices and shallots in coconut oil before adding the coconut milk and fish, and salt to taste. I also usually add a pinch of cloves and a dash of cayenne. We love this fish, and I haven’t made it in a long time. Also goes well with green onions in place of the shallots.
*Roasted Garlic Potatoes

*Steaks (make sure there is no gluten in your marinade — I make my own, and it’s different every time, and since there is no gluten in my kitchen, I’m sure there is none in my marinade)
*Grilled parsnips (never tried this, but it sounds like it could work…)

*Chicken Tostadas with Super-Awesome Guacamole

Bone appiteet.

2 Responses to The Celiac Dinner Menu volume 4

  1. That fish sounds soooo good. I’m going to ask my husband to try it (he’s the cook, not me)


    Thanks sarahk!

  2. I was reading about the crab cake question. I once tried a recipe with cooked rice as the base for the cakes instead of bread. This may help deliver you from the crab mush dolldrums.