What's On the Menu

  

Cabbage rolls using THIS RECIPE with a kale and edamame salad.

Soup-er!

Tonight for dinner I made a little black bean soup.

I used THIS RECIPE

Topped with a dollop of sour cream, and turned out great!

 

 

~En-JOY!

Gluten Free Fail

I had a great recipe for Gluten Free Meatloaf.

It was kinda a "FAIL"

Not really. It was pretty good, but it didn't stick together very well. I either need more
Rice Chex crumbs or another egg. Or maybe I should have made meat-muffins instead.

Last time, I crushed the Rice Chex with a ziplock bag. It took forever. This time I used my single-serve blender to crush them and it went really quickly.

 

 

But it also pulverized them to almost a powder. Not

Anyway. Here it is.

 

I paired it with garlic-herb potatoes and canned asparagus and washed it all down with a glass of muscato.

 

For a "Fail" it wasn't half bad.

 

~EnJOY

Pork: The Other White Meat

Today I decided to cook the pork chops that I bought back in December. They had been lurking in the back of my freezer.  I hate slaving over a hot skillet so I decided to try cooking them in my crockpot.

The result was nothing short of fall-off-the-bone amazing!

Just a pack of Hidden Valley Ranch dressing mix, a can of cream of mushroom soup.a can of cream of chicken soup, along with a small can of mushrooms finished off the yummy gravy.  After four hours in the crockpot they were done.

They were so tender they fell apart as I tried to plate them.

I served with steamed vegetables, mashed potatoes, and rice and a glass of muscato.

Dinner is served!

~En_JOY!

Per Il Vostro Piacere da Pranzo!

 

This evening for dinner I had spaghetti for the first time in years!

Aldi has introduced a line of gluten free products including a brown rice spaghetti noodle that is pretty good and doesn't cost an arm and a leg.

 

~En-Joy!

Now For Your Dining Pleasure...

 

A little Asian fusion!

Okay, so I am calling it that because I threw everything in a skillet to see what happened.

Experiments with food = sue me

 

Here is what I used

 

A pound of ground turkey, browned with onions and garlic

1 cup Carrots, sliced

1 cup Sweet Whole Kernel Corn (I used canned, drained and rinsed)

Diced Tomatos (I used one 14.9oz can)

1 cup frozen Edamame

1 bottle of Marketside Sesame Ginger Dressing (add to taste)

 

Another dish that needs to simmer at least 25 minutes until the vegetables are soft.

That is when I made the rice.

No need to heat the Sesame Ginger dressing, it warms up when you add it to the hot food.

Add the dressing to taste, and serve over rice.

 

It kinda reminded me of those frozen Chinese dinners that comes in what looks like a little Chinese carry out box that you microwave with the plastic still on it. I forget the brand.

 

And just like the curried dish from earlier this week, I have a TON of it left.

 

~En-JOY!

 

 



A Middle Eastern Flair

 

Because of the second round of storms, my office let us all go at 2:30 p.m. so that everyone would be out of harms way when the storms blew in.  With that extra time on my hands, I decided to try my hand at a simple Middle Eastern dish.

On tonight's menu is Kima (also known as curried beef), paired with roasted squash and broccoli. A glass of sangria rounded out the meal. The fruity wine was the perfect compliment to this spicy Pakistani dish.

You can find the basic recipe here.

I have become a fan lately of roasted vegetables. I can prepare them and pop them into the oven and they cook while I prepare the main course. I coat them with a little olive oil, garlic, oregano and red pepper and then cook them about 25 minutes at 350.

The kima, took a little prep before I was able to start cooking it. I measured out all the spices into a prep bowl, reconstituted the minced onions in another, and opened the can of diced tomatoes (a chore I prefer to leave to the professionals). 

My recipe called for much more curry, which I cut by half, and was very glad that I did. I can handle spicy food pretty well, but I can not imagine how volcanic this dish would have been had I followed the recipe to the letter! My mouth is still on fire nearly an hour later.

I used ground turkey, instead of beef, because there is less shrink, and also used black-eyed peas instead of English peas, simply because I can't stand English peas. I don't think it made much difference in the taste.  My recipe called for brown rice, but all I had was instant white rice. Once mixed in, I don't think you could tell much difference because the texture is pretty much the same.

As it cooked, it smelled heavenly!

But one pound of ground turkey went a very long way, so I will be carrying this for lunch and sharing it with some of my friends.

The only downside is that the curry stained everything it touched. My pan, prep bowl, and plate are currently soaking in the sink!

It was very tasty, and super easy to make. Next time, I bet it can do it from memory.

~En-JOY!

On Tonight's Menu...

I

 

Breaded Salmon Filet with ginger sauce

 (gluten free of course...thank you Rice Chex!)

Roasted Cauliflower, Brussels Sprouts and Asparagus with Bacon!

 

I LOVE that I can make favorite recipes with a gluten-free alternative.

I was so happy when I found that you can use crushed Rice Chex for just about any breading.

Seriously, you can not tell the difference!

I dip the salmon filet in an egg wash and dredge it in a bowl of crushed Rice Chex, seasoned with salt, pepper, oregano, and garlic flakes.

 

I was really excited when I saw the recipe for these roasted vegetables (with BACON!!) on Pinterest. I  never could make anything like this before, because I was the only person in the house who would eat Brussels spouts.

I added the asparagus because I wanted to use the last of what I had before it went bad. It turned out great! 

 

Yummy!

 

I washed it all down with a lemon-drop, because I could

 

~En-JOY!

 

 

 



Now Serving....

 

Gluten-Free Salmon Croquettes

Rice and Steamed Vegetables

 

The secret is Rice Chex!

I pulverized Rice Chex and replaced the flour in the normal croquette recipe.

It tastes great!

 

~En-JOY!

I Love My Crockpot!

 

I just LOVE my crockpot!

I can throw everything in before work and come home to a hot, "home cooked" meal, without any of the standing around and waiting.

 

On tonight's menu

Tangy Brunswick Stew (recipe makes a lot, I'll be eating on this all weekend)

Salad and a little Sangria because I can!

 

~En-JOY~

Salmon...It's What's For Dinner

Gluten Free Herb Crusted Salmon
Steamed veggies: Asparagus, Carrots and Spinich
Brown Rice
Not bad for my first attempt

~En-JOY!  ('cause I did...giggle!)