Table Talk » Gluten Free Menu Swap/Menu Plan Monday

I'm trying something new this week. My Twitter friend Wendy (@celiacsinhouse) is hosting the Gluten-Free Menu Swap on her blog and invited me to participate.

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.
Corn and Black Bean Succotash - garlic, red bell pepper, green bell pepper, salsa (I'm using tomatillo salsa), canned black beans, corn.

Braciole Stuffed Flank Steak - from the premiere issue of Delight Gluten Free magazine. I can't wait to try this.
Roasted Broccoli and Red Peppers - the veggies are tossed with a bit of crushed red pepper to give them a nice bite.

Chicken Marsala - I'm trying out a version from Cook's Illustrated, will use Bob's Red Mill gluten-free flour.
Oven-Baked Brown and Wild Rice - I always bake my brown rice. Here's a basic recipe from Alton Brown.
Garlicky Green Beans - my mom's method: saute lots of chopped garlic in olive oil. Take the pan off the burner and let it cool for a minute. Add an inch of water, your veggie steamer basket, and the green beens, cover and steam beans in garlicky water until done.

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.
Quinoa Pine Nut Pilaf

Chipotle Sloppy Joes - substituting ground turkey here too. And instead of buns, I'll make my favorite gluten-free cornbread.
Creamed Corn Cornbread - this recipe is from Alton Brown. There's no need to adjust the recipe to make it gluten-free because it is a cornmeal only cornbread.
Broccoli Slaw - we love all types of coleslaw .

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.

Posted April 5, 2009 8:29 PM in Gluten-Free

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3 Comment(s)

Christy said… (on April 6, 2009 at 14:32 PM #)

I am going to have to try that brown rice! I am so glad to have found your site...my little boy is GF.

seamaiden said… (on April 6, 2009 at 14:50 PM #)

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!

-sea

cheryl said… (on April 6, 2009 at 22:46 PM #)

love the sound of the quinoa pine nut pilaf, and the chicken florentine sounds delish! thanks for joining us.

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