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I think we are on our way to get ...

Posted Sep 29 2008 6:08pm

Gluten Free Menu Swap Monday - Butternut Squash

I think we are on our way to getting well at out house. Cross my fingers.

The weather is crazy here. One day it’s cold and we have snow. The next day it’s warm and raining. I am counting the days till spring. No wonder everyone has been sick.

I’ve been on a cleaning frenzy. Something about everyone being sick makes me want to clean. Get the dust out of the house. It’s a good time of year for cleaning out closets, washing ceiling fans, dusting the cob webs out of the corners and all the other stuff that’s put off all year. I like to do these things this time of year anyway.

By the time spring gets here, my house will be all cleaned and I will be ready to get out in the yard and enjoy spring. I don’t like being couped up. I am an outdoors person. Once it turns warm you won’t find me in the house much. So my house really gets neglected during the summer. I have to make up for all of that during the winter.

I’m trying to keep my menu fairly simple this week because of all the cleaning going on. One night, we are going out with friends to Bonefish Grill. Our local Bonefish has a wonderful manager who really cares about gluten free eaters and has gone out of his way to educate his staff. They have a really great gluten free menu that even includes dessert.

Karen at Gluten Free Sox is the host this week for menu swap. She has moved her blog to wordpress and it looks great! Karen is definitely not thinking about spring cleaning, but spring training! You know spring is really on it’s way when spring training starts.

The ingredient of the week is butternut squash. I love baked squash. It’s just so simple. Cut the squash in half, scoop out the seeds. Lay the halves on a baking sheet. Fill the halves with butter, brown sugar and cinnamon. Bake at about 350 till tender. It’s like dessert. You can do this with acorn squash as well.

Or you can cut it in chunks, wack it in a roasting pan, drizzle with olive oil, rosemary, salt and pepper and roast it. Yum. Either way is yummy sqaushie goodness.

Here are my menus for the week:

Cheater Vegetable Beef Soup with Biscuits (recipe below)

Baked Chicken, Roasted squash, green salad

Eat out at Bonefish Grill

Chicken Fajitas with Crunchy lime Cabbage and Avocados

My brothers fish (recipe will come later in the week), rice, Asian spinach salad

Cheater Vegetable Beef Soup

I call this cheater soup because I use pre-cooked roast beef. Most of the time, I use my own beef and cook the soup base from scratch. But you know there are days you just don’t have the time. This is so easy to get it in the pot, then you can walk away and do other things. I use pre-cooked Hormel beef. It is sold in two sizes. It tastes just like my own I make in the crock pot anyway. No one will know the difference. It makes a hot, hearty soup and even if it’s sort of cheating, it’s way better than canned!

1 onion, chopped

2 -14 oz can of petite chopped canned tomatoes

4 cups beef broth

1- 17 oz. package of pre-cooked Hormel slow simmered Roast Beef, chopped into bite size pieces

4 or 5 potatoes cut into cubes

4 or 5 large carrots, slices

1- 14 oz. canned green beans

1- 14 oz. canned corn

2 cloves crushed garlic

2 tablespoons fresh chopped parsley

1/3 cup red wine

salt and pepper to taste

Saute the onions in olive oil. Add tomatoes, broth and chopped beef along with the broth/gravy from the beef. Add the remaining ingredients. Simmer till potatoes and carrots are tender. There’s time to make biscuits!

My beautiful gluten free daughter has given me the order to find a good gluten free biscuit recipe. I have begun experimenting. This is the first one I’ve tried. It’s by Bette Hagman. I have a really big gripe when it comes to gluten free cookbooks. It seems like everyone makes their cookbooks with a personal mix. You have to have their mix put together to replicate their recipe.

If I find a particular recipe that I am going to make over and over again, I can see making up a mix to have on hand. But when using cookbooks with a recipe I just want to try once to see if I like it, I don’t want an entire bag of mix made. I wish each recipe would just have the flours written that I need for that particular recipe with an addendum on how to make a mix for that recipe if I like it. Just my own pet peeve.

This recipe was a mix of it’s own. You make a lot of it and then it’s ready to use whenever you are ready to make biscuits. We liked it, but I don’t think it’s “the one”. So we will keep experimenting. It has a good flavor and was tender, but I thought it was a little dry.

I was supposed to come up with the “perfect” biscuit before the little gluti one’s 18th birthday. She is jonesing for some biscuits and gravy for her birthday breakfast. It will almost be her one year glutiversary too. She found out just after her birthday last year. She needs some comfort food for sure.

Bette Hagman’s Mary G’s Biscuit Mix

from More from the Gluten-Free Gourmet

(Edited- I had the recipe for these biscuits on here, but maybe that is not legal to do? I have removed the recipe. If you want it you will have to find a copy of the cook book :) My bad.)

(Edited again- My buddy Ginger was just teasing me about posting the recipe and I thought maybe I really wasn’t suppose to do that.  I really wasn’t sure so I took it down, but she assures me that is ok. I’m a goof ball and I know.  Hello, my name is Melanie and I’m a goof gall.)

4 tablespoons sugar

2 cups rice flour

1 1/3 cups potato starch

8 teaspoon baking powder

2 teaspoons baking soda

2 teaspoons salt

3/4 cup shortening

Mix together all the dry ingredients and cut in the shortening until the mixture is crumbly.   Divide this into 4 parts.

To make biscuits, add 1 egg and 1/3 cup buttermilk to a quarter of the mixture.  Mix gently.  Roll out on floured board and cut into biscuit shapes or drop by spoonfuls onto greased baking sheet.  Bake 12 to 15 min at 400 degrees.

The quest continues. Recipes or helpful hints in the art of biscuit making will be greatly appreciated!

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