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Chef Patti Anastasia
Serving Southern New Hampshire since 2003
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Table Talk » Gluten Free Menu Swap/Menu Plan Monday
The Gluten Free Menu Swap is an offshoot of Menu Plan Monday and is currently headquartered at here. Each week there is a host for the swap and the host selects an ingredient or theme and the participants plan their menus keeping that ingredient in mind.
If haven't heard about Menu Plan Monday, you can read all about it on OrgJunkie.com. I'm thinking that Menu Plan Monday is a good thing for me because after planning menus for my clients, I don't always take the time to plan what we are going to eat. That doesn't mean that I don't cook dinner for us every night, but it is often an on the fly thing rather than a planned out thing.
Wendy at Celiacs In the House is hosting the Gluten Free Menu Swap this week and her ingredient is favorite sides and salads.
When I plan our dinner menus, I tend to plan the number of dinners we need that week, but I don't really plan what day we are eating them.
Here's our menu for the week. It's typical of the meals that I make for my gluten-free clients with one exception: the broccoli slaw. The dishes that I make for my clients are almost always freezable.
Salmon Vera Cruz - inspired by a Rick Bayless recipe. I'll season the salmon with salt, pepper, and smoked Spanish paprika, sear it, then roast it. I'll also serve it hot rather than at room temperature.
Braciole Stuffed Flank Steak - from the premiere issue of Delight Gluten Free magazine. I can't wait to try this.
Chicken Marsala - I'm trying out a version from Cook's Illustrated, will use Bob's Red Mill gluten-free flour.
Cheesy Hash Brown Chili - I'm shirking on the veggie side this day. This one dish meal is reserved for an extra busy day. Oh, and I'll make this with ground turkey rather than ground beef.
Chicken Florentine with Caramelized Garlic - lots of spinach and roasted garlic. Our veggies are in our main dish this night.
Chipotle Sloppy Joes - substituting ground turkey here too. And instead of buns, I'll make my favorite gluten-free cornbread.
Oh, and I'm also making a gluten-free chocolate cake as a gift to my Tuesday client who is having a birthday. It is the Basic Cake (chocolate variation) from Rebecca Reilly''s Gluten-Free Baking.
This post is sorely lacking in pictures, so as the week progresses, I'll come back and update it with pictures of our dinners.
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I am going to have to try that brown rice! I am so glad to have found your site...my little boy is GF.
Everything sounds delightful! I'll have to try baked brown rice- I always do mine on the stove but it's fun to experiment. Wild Rice sounds delish as well. I love Rebecca Reilly's cookbook- I haven't tried the cake yet, but may have to do that. Alton Brown is great, isn't he? And I do love cornbread!
love the sound of the quinoa pine nut pilaf, and the chicken florentine sounds delish! thanks for joining us.
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