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Posts Tagged ‘menu swap’

This week’s Gluten Free Menu Swap is being hosted by Wendy at Celiacs in the House. Her chosen theme is root vegetables. I just happened to have bought my first parsnips ever this week. I was thinking of just roasting them but what is your favorite way to eat parsnips? Let me know below.

Also on the menu:

Yummy (Grilled) Tofu with Roasted Brussels Sprouts, Parsnips, Onions and Carrots – We’re trying parsnips for the first time. The marinade for the tofu is our all-time-favorite marinade, thanks to Sea at Book of Yum. This time I will probably just make the marinade and place the tofu slabs in a foil lined pan, drizzle with the marinade and then put in the oven to roast with the vegetables. Yum.

Creamy Pumpkin Seed and Green Chile Posole with corn tortillas – a delicious sounding recipe in the latest issue of Sunset magazine.

White Bean and Greens Stew and Grilled CheeseI have been craving grilled cheese!

Roasted Rosemary Potato Soup – I need to use up some potatoes in the pantry.

Pasta with Artichokes, Fresh Spinach, Sun-Dried Tomatoes, Feta and Balsamic – this is a make-it-up-as-you-go, throw-it-together dish. Might toss in some pine nuts too.

Pierogies and Salad

Be sure to hop over to Celiacs in the House and see what everyone else has up their sleeve this week.

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Just a quick post with our menu for the week:

Veggie Burgers with Kale Salad Wraps – kale recipe from Lexie’s Kitchen

Chickpeas Romesco with Massaged Kale Salad – I *heart* chickpeas!

Makhani Dal with rice and steamed broccoli – dal recipe from 660 Curries by Raghavan Iyer

Quinoa Vegetable Soup – recipe from Lorna Sass’s Great Vegetarian Cooking Under Pressure

Make-Your-Own Pizza – I think I might make a socca crust again…

What’s on your meal plan for the week?

Need some inspiration? Check out the other plans over at Celiac Family for this week’s Gluten Free Menu Swap. The theme this week is smoothies but I don’t do smoothies, green or not. But no worries, you’ll find more than smoothies over there…

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I hope you are doing well with your new goals and haven’t fallen off the band wagon yet. If you are trying to eat a healthier diet or just eat more vegetables this year, there are plenty of resources out there. Of course there are lots of gluten free blogs out there. And lots of vegetarian blogs too.

But there are a ton of other resources, most of which aren’t specifically gluten free or vegetarian but still provide me with lots of inspiration. One of the recipes below is from Cooking Light magazine, one from Vegetarian Times magazine, another from Sunset magazine and the other from Food and Wine magazine.

I also make recipes from a lot of blogs. Most of which are not specifically gluten free. Some of my recent favorites are The Taste Space, Dana Treat, Fat Free Vegan Kitchen and Kalyn’s Kitchen. Recipes abound out on the interwebs, so don’t be afraid to look around, especially at all of the non-gluten free blogs. It’s so easy to modify most recipes to be gluten free. So if you need some inspiration, be sure to check out some of my favorite blogs over on the right as I have just updated my links.

Capitalizing on last week’s “Eat More Produce” theme for the Gluten Free Menu Swap, Heather at Celiac Family chose broccoli as this week’s theme. We love broccoli here at our house. We love it steamed, stir-fried, roasted – it doesn’t matter – we eat it and love it. This week we’ll be having it roasted alongside some dal.

And I’ll probably be eating it lightly steamed for lunch at work this week too. It’s so easy to just put some in a glass storage bowl and take to work. Take the lid off, drizzle in a little water before popping it into the microwave for a minute or two, and then I like to sprinkle it with a bit of salt. I don’t need any butter or other sauce. Mmmm…broccoli. What is your favorite way to eat your broccoli?

This week’s plan:

Buttery Pigeon Pea Dal with Roasted Broccoli and Brown Rice – we didn’t get to this last week.

Tempeh and Green Bean Stir-Fry with Peanut Sauce with Brown Rice

Italian Chickpea Soup with a Massaged Kale Salad

Spiced Lemon Quinoa

What are your favorite sources of inspiration? Your new favorite blog, magazine? Let me know – I can always use more!

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Happy New Year to you!

Have you updated your goals for the year? I have. And I don’t know about you, but I am working on making some changes. But it can be so overwhelming to contemplate the big changes you want to make in your life. I have learned that it is best to make a plan. (And get some encouragement (or ultimatums) from my husband!) And then start by taking some itty-bitty, baby steps. Whether you want to lose weight, find a new job, create a garden, redecorate your living room. Whatever. Baby steps. You’ll get there. And you will be able to better see that faint light glimmering at the end of the tunnel when you break it down into the small pieces. (Remind me of this later!)

I took some more of those steps today and it feels great. I don’t feel so stuck – you know what I mean?

Another one of my goals is to blog more. The past year has been rough and my relationship with food has not been very friendly so there hasn’t been a lot of new content this year – sorry. (More on this eventually, when I am ready…) I cook most days, but mostly using other people’s ideas and recipes. So I am going to work on pushing the boundaries of my comfort zone a bit. And I am working on my photography skills too. So we’ll see where things go. Who knows. Baby steps, right?

I know a lot of you are looking for “healthy” recipes right now, to go along with those new goals. Especially that one magical weight loss recipe, right? Well, you won’t find the magic one here, but you will find some pretty darn yummy vegetable based recipes! (But be sure to check out the link to Susan’s soup recipe at the bottom of this page. It may be as close to magical as we get.) And most of us could use more vegetables in our diets, right? So make sure you check out the new recipe index if you haven’t already.

With that in mind, this week’s Gluten Free Menu Swap theme is “Eat More Produce” and it is being hosted by Celiacs in the House. Be sure to check out the links on her page for more ideas.

Here’s our plan:

No-Hurry Vegetable Curry with Brown Rice – a slow cooker recipe from Fresh from the Vegetarian Slow Cooker. This makes a lot so we’ll eat this more than once this week.

Buttery Pigeon Pea Dal with Roasted Broccoli and Brown Rice

Roasted Tofu with Roasted Brussels Sprouts – I want to try a new sprouts recipe but haven’t decided on one yet. Perhaps this one?

Enchilada-Inspired Polenta Pie with Salad – a slow cooker recipe from Fresh from the Vegetarian Slow Cooker

Spaghetti and Salad – by request of the hubby. My favorite pasta is Tinkyada brand, which you can also purchase at Trader Joe’s, if you have one in your area. They sell it as Brown Rice Pasta in penne, spirals or spaghetti. But recently our TJ’s started carrying a gluten free corn pasta too. I bought some but haven’t tried it yet; guess we will this week. I will let you know if we like it!

And for my lunches I am thinking about making this: Susan’s Dirty Little Secret Soup. Warm soup just tastes so great right now…

For a special treat this week, I am making ice cream. I have avoided ice cream for the majority of the fall and I did well avoiding a lot of holiday treats but I have been craving some ice cream.  So I am making Salty Caramel from Jeni’s Splendid Ice  Creams at Home. And possibly the Pumpkin Five Spice or a Kahlua flavored one of my own creation. I can’t wait!

Have you updated your goals for the year?

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All day today, I kept sitting down to work out this week’s meal plan, but I wasn’t getting anywhere. A mental block. And only because I had a question for my husband. But he was unreachable since he was off snowboarding. Finally he returned home and we were able to talk.

“What are we doing for Christmas this year?” I know, I know. Most of you have traditions and everything has been planned out for months. Not us. Four years ago we moved across the country, away from our families, and so we are on our own for this holiday. But that’s okay. We’re not big on Christmas.

We have made some of our own new traditions, based upon our new home and the local traditions. For one, on Christmas Eve we will head down to Old Town Albuquerque to walk around and drink hot cocoa and look at the luminarias on the plaza, or we’ll head up to Canyon Road in Santa Fe to browse the art galleries and look at the lights, also while drinking hot cocoa.

On Christmas Day, we typically go visit our friends at the Pueblo of Santa Ana and watch the dances for a while in the morning, weather dependent, of course. Then, with some juniper and pinyon burning in the fireplace, we will make a special meal for ourselves. It varies from year to year. Sometimes we’ve each made our favorite foods or something that we don’t eat very often. For me, in the past, it has been shrimp cocktail or bacon-wrapped scallops or some such thing. Another year we made spring rolls. We’ve done the traditional New Mexican thing too, and eaten tamales.

We talked about making sushi this year. But I think this evening we settled on making spring rolls again, maybe with some sushi flavors? Spring roll-sushi fusion rolls…? So now that that is settled, I could finish up my meal plan for the week.

I also asked my husband what he needed, treat-wise, to make it Christmas…but we haven’t come to any conclusions on that one. Which is okay with me since I am trying desperately to avoid the extra calories this year. If the treats are in my house, I eat them. Urgh. But my arm might be twisted to make one or two items, in addition to the limoncello that is waiting to be bottled this week. Or I might have to break out Jeni’s Splendid Ice Cream At Home cookbook and make something out of there. The Five Spice Pumpkin has been calling to me from the bookshelf, as well as the Salted Caramel, especially since I have been on an ice cream-hiatus for the past three weeks. (Yes, I eat ice cream year-round!)


The theme over at Celiac Family this week for the Gluten Free Menu Swap is Holiday Favorites, and appropriately so. So be sure to head over later in the week and check out who else linked up. Maybe you will find your new holiday family favorite.

On tap for us this week:

Indian-Spiced Roasted Squash Soup with Pierogies – I only just made the soup today for later in the week. Probably with some Pierogies – Conte’s for me and gluten-filled for hubby. (Can you believe that I have never had a pierogie? I am excited to try them.) And maybe with some Roasted Cauliflower and Broccoli that needs to be eaten.

Red Beans and Rice with Salad

Chickpea and Spinach Curry with Rice

Green Chile and Cheese Tamales – for Christmas Eve

Spring Rolls – for Christmas Day. We’ll fill them with marinated tofu, lettuce, cucumbers, bell pepper, basil, cilantro, mint, rice vermicelli noodles, avocado, shitake mushrooms and maybe some sushi flavors – nori, pickled ginger, wasabi paste, cucumber, avocado, and maybe some smoked salmon and cream cheese for me! It fun to play with them!

Santa Fe Pumpkin Chowder or Spaghetti and Salad – if needed…

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Welcome to another week of the Gluten Free Menu Swap. This week our hostess is Cheryl at Gluten Free Goodness and she chose citrus as the theme. I know at our house we have been enjoying the fresh clementines that are in season right now. We each are eating at least two a day. And the Texas Red grapefruit are starting to roll in too (sorry, Florida). Other than fresh fruit, I don’t cook or bake with a whole lot of citrus, unless I am making one of my many quinoa salads or this Lemon Pound Cake.

Although, today I just happened to start making limoncello – a lemon-flavored liqueur. But I am not sure that counts for the menu swap…not really a meal, I suppose.  Though now that I peeled and juiced a bunch of lemons, I have a big mason jar of lemon juice in the frig, ready to be used. So I will be very interested in the other lemon/citrus recipes that others may post.

In the meantime, while I am looking for ways to use up all that lemon juice, here’s our plan:

Chickpea Stew with Sweet Onions and Salad – chickpea stew recipe from Lorna Sass’s Great Vegetarian Cooking Under Pressure – we didn’t get to it last week.

Indian-Spiced Roasted Squash Soup

Vegetarian Slow Pho with Roasted Tofu – vegetarian pho soup in the slow cooker from Fresh from the Vegetarian Slow Cooker.

Kitchari with Cauliflower and Peas – a new-to-us recipe.

Spaghetti and Salad – if needed…

How are you eating your citrus these days? As whole fruit or in your favorite dishes?

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With the holiday road trip sufficiently behind us, I can go back to meal planning. Last week I went to the store at the last minute, without planning, because we needed food RIGHT NOW, and so our meals were a little less satisfying than usual.

This week I will be gone most evenings, leaving the hubby to fend for himself. But I don’t like to leave him to fend for himself since that usually means he will end up eating pizza. He is fine with that, but I am not. So as has been typical of the past month or two, I have been cooking more on Sundays so that there are plenty of leftovers in the refrigerator for him to choose from throughout the week. And to save time, I have been plugging in at least one crockpot. When the crockpot is done, the contents immediately go into the refrigerator for later in the week.

On the menu for this week:

Spicy Black Bean Chili with Green Chile-Cheese Tamales and Salad – chili from Fresh from the Vegetarian Slow Cooker.

Roasted Tofu with Scalloped Potatoes and Brussels Sprouts

Tart-Hot Kidney Beans with Broccoli and Rice – the bean recipe is from 660 Curries. And if I get motivated, Bhaakar (flatbread) too.

Make-Your-Own-Pizza – on an Udi’s crust.

Chickpea Stew with Sweet Onions and Salad – chickpea stew recipe from Lorna Sass’s Great Vegetarian Cooking Under Pressure.

By the way, this week’s Gluten Free  Menu Swap theme is Holiday Treats. I am still debating whether I will be making any holiday treats this year. I will probably at least make some Buckeyes and chocolate fudge. But other than that, I am trying to avoid them this year. Although, I have a feeling that the closer we get to the holidays, the more I will want to make a few things.

Be sure to check out Angela’s Kitchen, where Angela is hosting the menu swap. This post is also linked to OrgJunkie, where you can find hundreds of meal plans, some of which are gluten free, some not. Enjoy!

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This week we are working on clearing out the refrigerator in preparation for the upcoming food-filled holiday. So my meal plan is a little skimpy. Start conserving those calories now, right? (Kidding!)

This week’s Gluten Free Menu Swap theme is meatballs, which we don’t “do” in either the traditional sense, or even the vegetarian sense. This week’s host is Gluten Free Detroit Metro, so go on over and check out all the ideas. I know some of you are flexitarian, like me, and eat meat too, or perhaps there will be a surprise and someone has come up with a tasty, gluten free, vegetarian version.

On to our plan:

Leftover soups from this past week: Pesto Infused White Bean and Tomato Stew and Lentil Soup with Kale

Quinoa with Oven Roasted Winter Squash and Kale – an experiment, I will be sure to post if it turns out! I didn’t have time to make it last week…

Three Bean Chipotle Squash Chili – if I get ambitious and have the time. It’s still a recipe in my head and written in my idea notebook.

Spaghetti with Tomato Sauce and Salad

Wild Rice Stuffing with Apples and Cranberries – we both have potlucks this week, so we will be making a double batch of this to take. And there are often leftovers. Mmm.

If we need something else this week, it will probably end up being something out of our freezer. What about you – what are you eating this week before the food frenzy of next week?

This plan is also posted over at OrgJunkie. Go check out the hundreds of links over there for more inspiration!

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It’s slow-cooker week, and it’s being hosted by Angela over at Angela’s Kitchen. I don’t know about you, but I have two slow-cookers, one basic and smaller and one big fancy one with the auto-off/warm features. Two cookers are plenty for me (but not for Stephanie, I’m sure!). And in fact, last weekend I plugged in both and had most of our meals for the week cooked by Sunday evening. It took a lot of pressure off of me and allowed me to do other things in the evenings instead of spending a bunch of time cooking. I was able to just heat dinner up! I love those nights.

Now, as a vegetarian and gluten free household, you’re probably thinking, what the heck does she do with a crockpot since she can’t throw in a slab of meat? Well, there are a lot of good things to make. Of course, soups and stews are the most logical, which I do make a lot of. Of course you can also cook up dried beans, as well as make hot beverages, desserts or breakfast in them. Some people even make homemade yogurt!

As is my habit lately, I plugged in the crockpot on Sunday and made a future meal, the Lentil Soup below, so that I could use up some of the kale I still have coming on – despite the frost. Later this week, I will also make another crockpot meal to finish off the last of the homemade pesto and tomatoes. So that makes for two “no-cook” evenings, and with the leftover enchilada bake from this weekend, also below, there is another one or two “no-cook” evenings. Yay!

But that is good since I will be cooking up a storm later in the week in preparation for our gluten free gals get-together this weekend where we are focusing on holiday favorites. And since, as usual, I can’t decide on what I want to make, I will make as many items as time allows and we’ll have leftovers to send everyone home with!

So here’s the plan:

Lentil Soup with Kale and Oven Baked Spicy Sweet Potato Fries – the soup is made in the crockpot and is a recipe from our favorite vegetarian slow-cooker cookbooks, Fresh from the Vegetarian Slow Cooker by Robin Robertson. I made the soup on Sunday so that we will have dinner ready-made on our two busy evenings, and although I will need to roast the fries, they are super easy and not time-intensive.

Pesto Infused White Bean and Tomato Stew over Pasta – the stew will be made in the crockpot and is also from the cookbook above.

Quinoa with Oven Roasted Winter Squash and Kale – an experiment, I will be sure to post if it turns out!

New Mexican Green Chile and Pinto Enchiladas – we will be eating these throughout the week as I made them over the weekend too. This time I made them stacked, a sort of lasagna-esque casserole with the corn tortillas forming the layers instead of rolling them into ‘real’ enchiladas – less time! The recipe made one large 9×13″ and one small ~6×8″ pan and so I think I will toss the smaller pan in the freezer for later.

So what is your favorite vegetarian slow-cooker meal?

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There are typically two evenings a week that I do not actually make dinner and rely on leftovers or something from the freezer. That is why you typically only see me post four meals or so a week. And this weekend I was finally craving warm soups. As I looked through my cookbooks for some inspiration I realized that there were quite a few soups that sounded especially nice. So today (Sunday), I decided to fire up both crockpots so that a good part of this week’s meals are already made. Yay! I know I will definitely enjoy my forethought even more later this week.

So, can you call soup that you cook and put immediately into the frig, leftovers? Not in my book. Especially since a lot of soups and stews are even better the second day, right?

Black Bean Chili with Winter Squash-Smoked Gouda Pupusas – we ate this for dinner tonight. The pupusas were awesome (recipe from Vegetarian Planet) and the slow-cooker chili recipe came from one of our well-used cookbooks, Fresh from The Vegetarian Slow Cooker.  (Yes, the pupusas were on last week’s menu but we didn’t get to them.)

Corn-Red Pepper-Potato Chowder with massaged kale salad – we still have kale! And the chowder recipe is also from Fresh from The Vegetarian Slow-Cooker, see above.

New Mexican Green Chile and Pinto Bean Enchiladas – it’s been time for pinto beans and green chile but I haven’t yet been in the mood for them until this week, so I am bringing this recipe back out.

Sweet Potato Kale Pizza with Rosemary and Red Onion – I’ll make this on an Udi’s crust and hubby will eat his own glutenous pizza.

Have you moved into a fall food mood finally, like me? Or did you move into winter this weekend with the surprise snow? Thankfully it was still sunny and warm here.

 

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