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Posts Tagged ‘olives’

It took me a while to get my meal plan together this week. I can get so lost out there on the interwebs looking at other blogs and recipes that sometimes it is hard for me to focus in and finish up my meal plan! In the end I ended up going mostly with meals we already have in our repertoire. Oh well. It’s always fun looking, and some things were bookmarked for later!

This week’s Gluten Free Menu Swap is hosted by Wendy at Celiacs in the Houseand the theme is olives! Over the past few years I have grown to love kalamata olives. My husband, on the other hand, doesn’t care for them at all. This week I think I will add them to the pasta with goat cheese dish below. Yum!

Here’s the plan:

Mexican Salad with Creamy Avocado Dressing – salad with black beans, cheese, tomatoes and a creamy avocado dressing.

Tofu Stir Fry with rice – a nice and easy stir-fry with some fresh farmer’s market baby bok choy and some shitaki mushrooms.

Sun Dried Tomato Pasta with Goat Cheese (and olives!) with a massaged kale salad – we have fallen head over heels in love with massaged kale salads! I’ll probably add in a can of chickpeas for extra protein too, or add some avocado to the kale salad.

San Marzano Deep Dish Pizza with salad – have you seen this recipe from Pete over at No Gluten, No Problem? This will be my second round of making it. It is very tasty and now that I have all of my taste buds back, I hope it tastes even better! Last time I had a nasty cold and couldn’t taste everything. And we have lots of lettuce in the garden still and the grape tomatoes are coming on too.

Chickpea Curry with Rice – a back up, pantry meal in case plans change and we need something.

We have multiple cookouts this weekend to attend and I need to come up with things to bring along for those. One will be a quinoa salad – which one, I am not sure – and the other dishes are yet to be determined! I still need to confirm with the hostesses what I can make that will complement their other offerings.

What are you taking to your holiday gatherings this weekend?

Or do you have a pantry meal that you always keep on hand for back-up?

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I love quinoa and I am always looking for new ways to make it. The other night I had some leftover quinoa and decided to make up a quick dinner for myself that included enough leftovers for my road trip to the hinterlands the next day. (In rural Arizona there aren’t many options for good gluten free food, as well, I knew I would be short on time.)

This is a sort of “un-recipe” in that I didn’t really measure ingredients out but just tossed it together until it felt right. Here’s an approximation, but do what feels right for you.

Quinoa Salad with Artichoke Hearts

Recipe by Renee

2-3 cups of cooked quinoa, cooled

1-2 Tbsp olive oil

4 artichoke hearts, from a can, chopped (preferably packed in water)

1 can chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 roasted red pepper, chopped (or fresh red bell pepper)

8 kalamata olives, chopped

a couple of tablespoons parsley, chopped

1-2 Tbsp red wine vinegar and/or lemon juice

salt & pepper to taste

Throw it all in a bowl and mix it up.

Tastes great the next day too! You could add some crumbled feta if you want, but I didn’t because it wasn’t going to be refrigerated the next day on my travels, just packed with an ice pack in my lunch bag. You could also add some finely diced red onion and top with a balsamic vinaigrette.

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