3 3
jess_gf

The What's For Dinner Tonight Chat

Rate this topic

Recommended Posts

Buffalo burgers ... maybe bison? I can't remember which one you can buy in the store. Whichever one is not an endangered species is the one we're eating!

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Last night--vegetable risotto with lots of carrot, spinach and cheese and acorn squash. A big batch, as I'm taking some to husband's company Christmas party tonight. Restaurant will heat and plate it for me--they thought bringing my own food would be "safer for everyone". :rolleyes:

Share this post


Link to post
Share on other sites

Last night I made stuffed acorn squash. The filling was a smokey-apple chicken sausage from TJ's, onion, carrots, garlic, butter and herbs. Baked @ 400 for 50mins.

Share this post


Link to post
Share on other sites

yesterday:

Leftovers-

kale and tuna salad

vegetable latkes (turns out, straight potato is better whatever the zucchini lovers day)

pickled cauliflower?

tonight-

Leftovers-

spicy winter squash and lamb stew

kasha

pickled cauliflower?

frozen peas?

OR

Corn quinoa pasta with artichokes, peas, and zucchini

Share this post


Link to post
Share on other sites

Tonight - leftover roast beef, a baked potato and broccoli. Not bad for a quick fix. lol

Share this post


Link to post
Share on other sites

Vegan chili. Lentils instead of beef. The regular ingredients for chili plus a bag of frozen peas, frozen peppers and frozen chopped spinach. Must try to get as many veggies into my son as possible! Of course all he ate was his cheese toast :rolleyes:

Share this post


Link to post
Share on other sites

Vegan chili. Lentils instead of beef. The regular ingredients for chili plus a bag of frozen peas, frozen peppers and frozen chopped spinach. Must try to get as many veggies into my son as possible! Of course all he ate was his cheese toast :rolleyes:

You've got to hide the veggies better, maybe under the cheese on the toast?

Share this post


Link to post
Share on other sites

I don't blame him :rolleyes: I wouldn't eat any of those veggies either :unsure: no matter how well they was hidden and no matter what enticements were offered :P No offense intended to the veggies or the mom who offered them. Maybe he knows they are not good for him????

Share this post


Link to post
Share on other sites

Vegan chili. Lentils instead of beef. The regular ingredients for chili plus a bag of frozen peas, frozen peppers and frozen chopped spinach. Must try to get as many veggies into my son as possible! Of course all he ate was his cheese toast :rolleyes:

I like my chili like that too - more like a veggie soup than a traditional chili. Only I do add some beef sometimes.

Was it too spicy for him? Sometimes kids are more sensitive to spiciness than adults. Although I assume you've made this for him before and you know his tolerance levels...

Share this post


Link to post
Share on other sites

I bought a Costco chicken a couple days ago and made soup from the bones. I boiled some of the strong, dark green stalks from the outside of celery with the chicken, and took it out along with the bones. I picked off the meat, cut up a little breast I had set aside and added veggies.

I was experimenting with different veggies and added a couple leeks, parsnips, salt, pepper, a bay leaf, a generous sprinkle of dried parsley, and a bunch of mushrooms. It turned out really good, although you do have to like the unusual flavor of parsnips. B)

Share this post


Link to post
Share on other sites

Tonight is chicken and dumplings! We use the new gluten free Bisquick and it makes *Amazing* chicken and dumplings...yum! We have it about once a week now :) Plus, it's a good way to get veggies in. Rather than use 1 cup of mixed frozen veggies like it calls for, I just dump the whole bag of veggies in :P

Share this post


Link to post
Share on other sites

Last night was turkey spaghetti sauce with added spinach and bell pepper strips over mung bean noodles.

Today's breakfast was an omlette with a bit of the sauce in it. Today's late lunch may be split pea soup made in a squash soup base, and I just filled my crock pot with veggies and put some turkey soup stock on top to make a sort of turkey-veggie soup.

I'm also baking a bunch of sweet potatoes and yams that I didn't use for whatever I bought them for, so I need to figure out a plan for those. May add some to the soup, may have a bit for lunch with salt and peanut oil, may try to find out if cooked sweet potatoes freeze well.

Share this post


Link to post
Share on other sites

Last night, in my son's wee kitchen, I made oven fried chicken, smashed potatoes, and broccoli.

Today for lunch I had the aforementioned big bowl of homemade popcorn :D

Share this post


Link to post
Share on other sites

I bought a Costco chicken a couple days ago and made soup from the bones. I boiled some of the strong, dark green stalks from the outside of celery with the chicken, and took it out along with the bones. I picked off the meat, cut up a little breast I had set aside and added veggies.

I was experimenting with different veggies and added a couple leeks, parsnips, salt, pepper, a bay leaf, a generous sprinkle of dried parsley, and a bunch of mushrooms. It turned out really good, although you do have to like the unusual flavor of parsnips. B)

I luuuve parsnips. Cooking up some 24 hour chicken broth right now with the rest of the chicken (fried chicken breast picnic style on Friday night, braised legs and things Saturday night, carcass and wings into the soup pot yesterday. Lots of leeks and carrots and onions and celery with the leaves on. Think I am going to turn it into a chard soup, and freeze the rest of the broth

Share this post


Link to post
Share on other sites

Think I am going to turn it into a chard soup.....

how do you do this?

I was thinking it would be fun to have a soup party. Put out a bunch of types of soups with tiny ladles and give everyone a big cup and a spoon. You can taste as many as you want, or just chow down on what you liked.

Share this post


Link to post
Share on other sites

how do you do this?

Think I will do something like this:

Leek and Swiss Chard Soup

"Zuppa di Porri e Bietole"

(Serves 4)

2 tablespoons unsalted butter

1 tablespoon olive oil

2 leeks, white and light green parts, cut into 1/2-inch slices

8 ounces Swiss chard, cut into 1- inch pieces

6 cups chicken stock

1/2 cup Arborio rice

Salt and pepper

1/4 cup grated Parmesan cheese

In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.

Add the Swiss chard and chicken stock and bring to a simmer.

Cook until the chard wilts, about 10 minutes.

Add the rice, salt, and pepper.

Cover and cook over low heat about 20 minutes until the rice is cooked.

Stir in cheese and serve.

Share this post


Link to post
Share on other sites

Tonight is all about the comfort food. We are having meatloaf, mashed potatoes, and peas.

Share this post


Link to post
Share on other sites

Tonight is chicken and dumplings! We use the new gluten free Bisquick and it makes *Amazing* chicken and dumplings...yum! We have it about once a week now :) Plus, it's a good way to get veggies in. Rather than use 1 cup of mixed frozen veggies like it calls for, I just dump the whole bag of veggies in :P

I made creamed chicken and biscuits with the Bisquick mix today too, for my family. I baked the biscuits in the oven and served the creamed chicken on top. Put 2 frozen chicken breasts in the crockpot, added frozen veggies, a few frozen pearl onions and cream of chicken soup base, and a little chicken seasoning and let it work it's magic. There are nice packaged cream soups available these days but I needed to use what I had on hand and had none in the pantry so used this recipe http://thehappytummy.wordpress.com/2010/03/11/cream-of-chicken-soup-gluten-free/ with stock I made from the T-Giving turkey carcass. I made it a few days ago to save work today. I made half a recipe and used 10oz. of it. I added a spash of milk to the crockpot when it was all done cooking.

For my low-carb cow's milk dairy-free meal, I had roasted chicken, steamed califlower, roasted asparagus with pecans and a low-carb flax muffin.

Share this post


Link to post
Share on other sites

I lucked out tonight! I took my neighbor half a melon, about half a lb. of fresh green beens and some lovely Italian ham. She sent me home with chicken chili, two avacados and mango chutney. She's one of the people on a very short list who I trust to cook for me. The chili has peppers, onion, chicken, celery, two kinds of beeans, tomatoes and cinnamin in it.

I wasn't in the mood to cook because I chooped up a whole bloody leg of lamb to freeze for making soups and stews.

Tomorrow I think I'll have an artichoke, rice and pork tenderloin. Maybe asparagus too. I haven't had a dessert in months, but I don't seem to crave them anymore.

If you haven't tried them before, rutabagas delicious! Yum!

  • Upvote 1

Share this post


Link to post
Share on other sites

Potato and leek soup (used recipe from Mark Bittman's Vegetarian Cookbook); broiled turkey burgers with grated onion & tumeric; and steamed fresh green beans and carrots. Luckily, made enough soup for leftovers later this week.

  • Upvote 1

Share this post


Link to post
Share on other sites

Tomorrow will be gluten-free pasta with red sauce. I will add a little ground beef that I have already cooked and put in the freezer. Have to have a quick meal before dance class.

Share this post


Link to post
Share on other sites

Potato and leek soup (used recipe from Mark Bittman's Vegetarian Cookbook); broiled turkey burgers with grated onion & tumeric; and steamed fresh green beans and carrots. Luckily, made enough soup for leftovers later this week.

I love Mark Bittman's cookbooks!

And this thread has me wanting soup, so today I will make some potato soup and broccoli soup.

  • Upvote 1

Share this post


Link to post
Share on other sites

Tonight I'm making turkey burgers and oven fries. I made my own gluten-free buns for the first time using King Arthur gluten-free bread mix. They look more like biscuits, but I think they will be yummy.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
3 3

  • Who's Online   8 Members, 0 Anonymous, 196 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.
    Ingredients:
    2 cans gluten-free green chili enchilada sauce (I use Hatch brand) 1 small head cauliflower, roasted and chopped 6 ounces chicken meat, browned ½ cup cotija cheese, crumbled ½ cup queso fresco, diced 1 medium onion, diced ⅓ cup green onions, minced ¼ cup radishes, sliced 1 tablespoon cooking oil 1 cup chopped cabbage, for serving ½ cup sliced cherry or grape tomatoes, for serving ¼ cup cilantro, chopped 1 dozen fresh corn tortillas  ⅔ cup oil, for softening tortillas 1 large avocado, cut into small chunks Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions.
    Directions:
    Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot.
    Add chicken and brown lightly on both sides. 
    Remove chicken to paper towels to cool.
     
    Cut cauliflower into small pieces and place in the oiled pan.
    Roast in oven at 350F until browned on both sides.
    Remove from the oven when tender. 
    Allow roasted cauliflower to cool.
    Chop cauliflower, or break into small pieces and set aside.
    Chop cooled chicken and set aside.
    Heat 1 inch of cooking oil in a small frying pan.
    When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. 
    Remove soft tortilla to a paper towel and repeat with remaining tortillas.
    Pour enough enchilada sauce to coat the bottom of a large casserole pan.
    Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed.
    Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape.
    When pan is full of rolled enchiladas, top with remaining sauce.
    Cook at 350F until sauce bubbles.
    Remove and top with fresh cotija cheese and scallions.
    Serve with rice, beans, and cabbage, and garnish with avocado, cilantro, and sliced grape tomatoes.

     

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au