Gluten Free Menu Swap – November 12th

Gluten Free Ravioli

Here’s the picture of my gluten free tortellini attempt. As you can see we ended up making ravioli.

This week’s menu starts off easy since it is largely a repeat of last week! We had quite a busy week buying a new car and working on a house that we’re putting up for sale, so we ended up getting take-out twice. We were all so tired that I completely disregarded the menu most night and just made what was easy for me to make. Everything else was pushed forward.

Towards the end of the week I will be trying out some Thanksgiving recipe and probably doubling them to freeze, so that I don’t have to take my entire pantry with me. Though that will be much less of a problem in our “new to us” Passat wagon =)

Karen at Gluten Free Sox is hosting the Gluten Free Menu Swap this week. Be sure to head over to her site to check out the other menus. While you’re there browse around her pasta recipes; she’s made some awesome ravioli and tortellini lately.

And now to update you on what’s been going on in our kitchen: I just pulled an Impossible Pumpkin Pie out of the oven and if it turns out well I’ll be sharing photos and tips this week and then sending you over to Fat Free Vegan’s blog for the recipe.

Friday night I played around with my gluten free pizza crust recipe and ended up rolling out a crust that covered my entire pizza stone. The results were outstanding and I’ll be posting that as soon as we have time to do one more test run. (Why do I not measure when I play with recipes)

I also made a great pancake/ice cream/french toast topping with some baby bananas from Whole Foods. More on that tomorrow, I hope.

This Week’s Menu:

Monday: Garlic Chicken (or Tofu) Stir-Fry with Quinoa, Peppers and Basil

Tuesday: Portabella Burgers with Curried Sweet Potato Fries

Wednesday: African Bean and Sweet Potato Stew

Thursday: Nachos

Friday: Ravioli with Marinara Sauce and a green salad

Saturday: Thanksgiving Trial Run: Baked Tofu, Green Bean Casserole, Cornbread Dressing with Gravy, Cranberry & Orange Jelly

Sunday: Thanksgiving Trial Run: Baked Brown Rice, English Pea Salad, and Roasted Potatoes, Carrots, and other yummy vegetables

And for my Mommy brag, here’s a photo of David playing in his “pantry”.
David’s pantry


Comments

  1. Mary Frances-
    What a little man! Your menu looks great. I can’t wait to see how alike/different our green bean casseroles are- mine is very plain/traditional or my family would freak. I will definitely be pointing to your how-to on cream of mushroom soup! :)

  2. That pasta looks sooooo good! Yum! Can I come over for dinner? ;)

    -sea

  3. Hello, I want the recipe for the biscuits you talked about on your site this morning and also the crustless pumpkin pie. Sounds and looks really good.
    Carolyn

  4. Natalie,
    Thanks! I’m excited about making the green bean casserole. I tried it a few weeks ago, but it wasn’t quite right without canned beans=) Here’s to a wonderful gluten free Thanksgiving!

    Sea,
    Come on over. We’ll make pasta and gorge ourselves till we can’t move =)

  5. Hi Carolyn, thanks for taking the time to comment! I love comments!!!
    I have posted two biscuit recipes and you can find them
    here and
    here. I like them both equally well and switch between the two recipes depending on how many biscuits I want to make. I also have a garlic & cheese biscuit recipe.

    The pumpkin pie tasted great, but didn’t make a “crust” like it was supposed to. That might be because I accidentally left out a few ingredients (sheepish grin). I’ll try it again this weekend, but if you’d like to go ahead and make it, you can get the recipe here.
    The only substitutions that I made were two eggs instead of the egg replacment and two teaspoons of Pumpkin Pie spice instead of the assorted spices.