Natalie over at Gluten Free Mommy is hosting this week’s menu and the ingredient is cilantro, one of my favorite herbs! She has been on the South Beach diet and has lost 10 pounds! Congrats Natalie! Check out her website for a list of many Gluten free menus!
Saturday: Backyard picnic
Spicy Goat brats with potato salad (vinaigrette style) and grilled asparagus
Sunday: Comfort food
Grilled porkloin, with impromptu cornbread stuffing, gravy, rice and sauteed broccoli rabe
Stir fried pork with long beans from Gourmet (May 2008 – recipe not online yet) – lots of cilantro and lemon grass in this dish! I will be subbing regular green beans for long beans. I might add a Yum Pla Tho (squid) salad. My local restaurant makes a dish that sounds a lot like this but with lots of mint and cilantro.
Tuesday: Italian American
Parmeasan coated chicken, angel hair pasta with marinara (from garden tomatoes) and green salad
Wednesday: On the road for work
Thursday: Indian from Madhur Jaffery’s book
Keema (with grass fed beef), GF dosa’s and cilantro chutney. Fresh mango with mint for dessert. (Last weeks Keema turned into Korma for lack of some ingredients)
Friday: Localvore Meal:
Whitefish in a horseradish (need to finish off that horseradish root) crust with a remoulade (also a Gourmet based idea). I will attempt to source out the fish, veg and any sides locally, locally meaning the whole state Michigan at this point since our snow just melted! It could mean items from the freezer that are from the garden like green beans. Or stewed tomatoes from the canning pantry.
Appetizer of the Week: Gruyere pin wheels with garden herbs
I will be attempting to recreate an old standby of mine to a GF appetizer. I am going to use pie crust and roll it out thinly on plastic wrap and then top with my ingredients and use the plastic wrap to help me roll into a tube. Slice into 1/4 inch rounds and bake. Hopefully it is even tastier than it used to be. This was a great go to recipe and I kept a premade log in the freezer. Unexpected guests stopping by for a cocktail afterwork? Turn the oven on and slice. Always a winner. I am going to shoot for Friday for making this treat, but if I have time, I may do it earlier in the week and I will post any successful photos!
Happy cooking and eating!