You really don’t think about how much time and effort it takes to get moved in. Especially when your daily life is still so demanding. Still hoping to settle into a good routine, while at the same time making progress with all these endless boxes piled up!
This has been a very busy last couple of weeks, with this week being a busy one too. We are moved into the new house, but still so much to unpack. We are all enjoying the new place so much. I am looking forward to getting back into a regular routine again soon.
Busy week, planning to sleep in our new house next Saturday! So excited, yet exhausted also. Here is my tentative menu plan for this week, what I have planned so far anyway. This week is not day specific, as I am going to be winging it a lot and I’ll do whatever I feel is easiest at the moment.
Chicken Enchilada casserole
Fajita Beef with something
Apple Chicken Sausages
We will probably end up getting some kind of take out a couple of times. Mellow Mushroom is another restaurant we have had success with.
I think one of the hardest things about living gluten free is when you really need or want to eat out. Like when you’re in the midst of moving, as we are. It’s so hard because you can’t easily just run by somewhere and pick something up. It’s a major ordeal to just go and eat, asking so many questions, checking a website (if possible) for allergen information. It’s just easier, not mention, cheaper and healthier, to eat at home. However, there are times when you just can’t face making a meal or you haven’t been to the store. So, I will share a couple of my fast food experiences.
Salad – check about the dressing
Hamburger/Cheeseburger – no bun
Chili (I haven’t eaten it but my friend who is Celiac has)
They have a dedicated french fry fryer at some locations
Cheeseburger no bun
Chick Fil A:
Grilled Chicken no bun
These are the places and items we have frequented usually without incident. Though today, I think we have gotten contaminated with gluten.
Explaining to, preferably, the manager, the importance of the handling of your food and also checking the website or asking if they have a gluten free menu. Telling them all the important stuff – no bread/breaded items can touch my food, or be cooked where these items have touched. Please change your gloves so that the gluten on your gloves don’t contaminate my food.
Sadly, though, even when you take all these measure, it’s possible that you may still get contaminated. That is always a chance you take when you don’t eat at home or make the food yourself.
I know not all GF people can eat oats. But, if you can this is a great, quick and easy dessert. I use Bob’s Red Mill GF oats.
Preheat oven to 375°
2-3 cups of Apples
1 Tablespoon Cornstarch
2 teaspoons lemon juice
2 Tablespoons Sucanat or whatever kind of sugar you have on hand
Mix these together and put in baking dish, I used a cast iron skillet, maybe 10″.
Combine following ingredients:
1/2 teaspoon salt
3 Tablespoons GF Oats
2 T chopped pecans
1/4 cup GF Flour
4 Tablespoons sucanat
1 teaspoon cinnamon
1/4 teaspoon nutmeg, fresh ground if possible
Using two knifes, a fork or a pastry blender to cut in:
6 Tablespoons of butter
Then sprinkle over the apple filling.
Bake for 30 minutes, or until the apples are tender.
I could not even believe how many food items contain gluten. Foods you would never even think of can and do contain gluten. I think as gluten intolerance/allergy/disease become more and more widely recognized this is changing, but still true.
Because of this, and to save money, I have begun to make Ranch Dressing, Balsamic Vinaigrette, Taco Seasoning, Enchilada Sauce, Pizza Sauce. The great thing is then you know for sure every item you are putting into it. Also, you can make them healthier than the average product for a reasonable price.
This will make approximately 2 pints of sauce. Tomato products last for a good while in the fridge or you could can the sauce also into 1/2 pints or pints. You could also freeze the sauce. If you are going to can this sauce you’ll need to get your jars ready before you start.
2-3 Tablespoons Olive Oil
1/2 cup chopped onion
6 cloves garlic, chopped
1 teaspoon EACH dried herb:
1/4 teaspoon pepper
1 Tablespoon honey
1 – 20 oz can tomato sauce
Heat 2 Tablespoons of olive oil in a deep skillet or pot over medium-high heat.
Add the onions and cook for about 5-7 minutes, until caramelized, stirring frequently.
Add the dried herbs and garlic, cook 1 minute.
Reduce heat to low and add the tomato sauce and honey, stir well and let cook for about 30-60 minutes, this will give the flavors a chance to meld and for the sauce to thicken.
If you’ve tried to do any gluten free baking at all you know that you really need a good flour blend. It’s taken a good while but I think that I have two blends that work well for me. The first blend that I started with was:
1 part brown or white rice flour
1/3 part tapioca starch (or flour)
1/3 part potato starch
I used this blend all the time, but it didn’t always translate well when converting recipes from gluten-full to gluten free.
After a while I found this book, I mentioned before, and discovered their Artisanal Flour blend.
I think that this has been the best blend for me, though I know that there are many other blends, already made, that you can purchase.
One concern, my friend who has Celiac brought up, is so much consumption of white grains and starches. After she said that I saw an article in Living Without Magazine about that too. So I have really been trying to use more whole grains while still getting a great baked good.
I do this quite frequently it is super easy and makes great meat. I have started with my meat frozen and thawed. If you start with thawed meat it will cook faster. It is a great feeling to prepare the food in the morning knowing that supper will be ready and waiting.
I put onions, potatoes and carrots in the bottom, meat on top.
Make sure you season your meat well. Choose a marinade, if you have my cookbook there are two in there. Then pour your marinade over the top.
Cook low and slow….8-10 hours.
I used beef chuck roast, but you could use venison or pork.
Also, this can usually make for multiple meals, at least two. I usually use the roast for one meal and then make Beefy Noodes, Teriyaki Beef or Beef Stew.
The weeks of this year are just flashing by! It’s amazing how far into March we already are. I hope that where you live you are seeing many signs of spring, not like a friend of mine who just had snow! Though she said that there was snow on the mountain and daffodils in the fields. So even in the midst of an unexpected winter storm, she too is seeing signs of spring. I love how spring reminds us of the Resurrection and new life in Christ. I hope you are seeing this in your life as well as in nature.
Cheeseburgers with Kinnikinnick Hamburger Buns
Nathan’s Hot Dogs (No buns, I haven’t found a bun that I think is worth the cost)
Oven Baked French Fries and Sweet Potato Fries
Coconut Curry Chicken
Chicken with Apple Cider Sauce
Apple Cider Green Beans
Chicken Enchilada Casserole
For more great menu ideas you can go to orgjunkie.com