Posts Tagged by supper

Thankfully STUFFED!

bigbirdbite

Last night’s supper was FAButastic! Baby potatoes, stuffing, carrots and turnips, brussel sprouts, stuffing, homemade cranberry jelly, stuffing, and ( of course) TURKEY and Gravy! To wrap it all up to bursting? Pumpkin pie and mincemeat pie! STUFFED! more

How do you keep kids … Fed!

Three boys - ages 14, 10 and 6 – and sometimes mealtimes are a challenge.  Ok, considering the audience I don’t think I needed to say that.  Anyone who has to elliminate such a key ingredient from their menu as Wheat/Gluten KNOWS that you can’t just whip out hamburgers or baked lasagnia.  So what are some of the staple meals that I default to naturally?

Baked Chicken Breasts with GF Cornflake coating.    Salad.
Beef Stirfry with peppers.  Steamed white rice.
Tacos with Corn shells and browned hamburger
Kabobs with romane lettuce wraps
Gluten Free Spaghetti and Meat Balls.  Ceasar Salad.  Garlic Toast.

That is just a few off the top of my head.

While the thought of cooking Gluten Free is intimidating, knowledge, a plan and a deep breath makes it all quite livable.

Kohlrabi and Turnips!? Seriously!

Each Wednesday we set the weathered wooden box out on the door step and eagerly wait.  I seem to miss the event each time but MAGICALLY the crate becomes filled with lush seasonal vegetables.  Murray of Dragon Mountain Farms organizes and delivers to us these wonderful delights!  ( Yes, my boys call him the Fruit Fairy… but I don’t think Murray was fond of the title.  *evil grin.   Have faith!  It was a compliment.)   It is a perfect mid week inspiration!

The beautiful reliables pour out of the box.  Lanky green onions, buxom heads of leaf lettuce and ruby red beats get washed up and smiled apon.  The greatest magic of the little crate, though, is the exploration of foods we have never even KNOWN about let alone TRIED!

In Strides the dread-locked Kohlrabi and the oh-so-subtle Summer Turnips.   I had to refer to his weekly newsletter to figure out what they were… then I had to figure out what to do with them.  SUCCESS!

Scalloped Summer Turnips with Quinoa

Ingredients

  • 3 cups Thinly sliced peeled turnips
  • 1.5 cups milk
  • 2 tablespoons butter (Ghee)
  • 3/4 teaspoons salt, optional
  • 2 cups cooked quinoa
  • 1/4 cup fresh grated Parmesan Cheese
  • Salt and Pepper, Chopped fresh parsley, optional

Directions

Layer sliced summer turnips into a casserole dish and cover with milk.  Add butter, salt and pepper and bake covered till tender in a 350′ oven. ( here is where I was in a rush… Microwave for ten minutes, covered.  Check every couple of minutes and give a stir.)

In a separate bowl, mix together cooked Quinoa and Parmesan cheese, salt and pepper.  Layer this blend on top of the baked summer turnips and return to OVEN ( no microwave this time!) and bake UNcovered for an additional 20 – 25 minutes.  Sprinkle with parsley before serving.

My Boys LOVED this and hubby faught for the leftovers for his lunch!  4/5 stars in my world! ( next time, some fresh green onions with the turnips and more herbs in the quinoa!)

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Kohlrabi Fries !

Ingredients

  • 3 cups vegetable oil, approx ( can blend 2 c vegetable and 1 c olive oil for a lighter taste)
  • 3 med kohlrabi, peeled and sliced to fry sized strips
  • 1 cup rice flour
  • 2 tablespoons salt, 
  • 2 tablespoon pepper
  • 1 tablespoon paprika
  • Salt and Pepper

Directions

Place oil in a deep skillet.  Heat to Med Hi.
Combine flour and spices in a large bowl.  Coat fries evenly in the flour blend.
Gently drop fries into oil creating a single layer.  Oil should just cover tops of fries.  Cook till golden, turning occassionally as needed.
Remove from oil and let rest on layered paper towels to drain.
Season while warm.  Serve ASAP!

Thanks again to Murray and his team at Dragon Mountain Farm!  You make our week… weekly!

Salmon Filet with Creamy Dill dressed Avocado Salsa

Eating Wheat Free is NOT colorless and bland! This colorful plate will have you not missing a thing as you eat healthy, enticing dinner as colorful as a painting. And this delicious recipe is super easy. more

That ain’t so bad…

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Tonight is chili night with home cooked beans and the total cost so far for the whole meal? WELL under $10. Round it out with a loaf of Udi whole grain bread and I think it’s a perfect supper for a -30′c day! more

Monday Morning Menu Swap – Cranberry!

Well, this is my first week of three Single Parenting it.  With Darling Hubby away we are down to one chauffeur and three kids worth of activities!  Our ‘Wild Wednesdays’ are going to begin on Monday I think.  Truly a K.I.S.S. week!

So, This weeks Menu Round up from the Menu Plan Monday Swap is hosted by the Celiac Family .  Being American and their Thanksgiving coming up, the ‘secret’ ingredient to inspire is Cranberry.  I think it is long enough since our Thanksgiving and far enough to Christmas to be able to use this ingredient liberally without the family rolling their eyes and grabbing car keys to eat elsewhere!

Monday - Maple Cranberry Chicken Breasts with Rice and Broccoli

Tuesday - Cranberry Pepper Pork Loin Roast, spinach salad.

Wednesday – Pasta and Cheese!

Thursday – Broiled White fish with green salad and cranberry salad dressing

Friday – Spaghetti and Meat sauce, green salad

Snacks and Baking:

Lemon Cranberry muffins, dark chocolate brownies and Crispy Rice Squares

PS.  The brownies are to celebrate our first snow fall this week!  Didn’t stick around but it was there!

Cranberry Orange Salad Dressing

Ingredients

    • 1 cup cranberries
    • 1 medium navel oranges, peeled and sectioned
    • 2/3 cup sugar
    • 1/2 cup cider vinegar
    • 1 teaspoon salt
    • 1 teaspoon ground mustard
    • 1 teaspoon grated onions
    • 1 cup olive oil

Directions

  1. Process all ingredients except oil in a food processor or blender; with motor running, gradually add oil in a steady stream.

Recipe makes 2 1/2 cups

Cranberry Pepper Pork Loin Roast

Ingredients:

  • 1 cup dried cranberries
  • 1 teaspoon ground chipotle chile pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 Tablespoon kosher salt
  • 2 Tablespoons brown sugar
  • 1 teaspoon dried rubbed sage
  • Worcestershire sauce
  • 1 (4 to 6 pounds) pork loin roast

Preparation:

In a food processor fitted with the metal blade, pulse the cranberries, ground chipotle chili pepper, garlic powder, onion powder, salt, brown sugar, and sage until cranberries are chopped into small flecks.

Rub the pork with Worcestershire sauce, then pat the spice mixture around the entire loin. Place pork into a zip-top bag, squeeze out all the air, and seal. Refrigerate at least 8 hours or overnight.

When ready to cook, remove pork loin and let sit for 30 to 60 minutes at room temperature. Preheat oven to 450 F. Position oven rack on the lowest level in the oven. Place the pork loin on a rack in a roasting pan.

Roast in pre-heated oven for 20 minutes. Reduce oven heat to 275 F. Roast an additional 1 (recommended) to 1-1/2 hours or until an instant-read thermometer inserted in the center of the roast indicates a temperature of 150 F (160 F for more well-done). (Roast will continue to cook after you remove it from the oven.) Check at 10 minute intervals after 1 hour until it reaches desired temperature. Tent the roast with foil and let rest for 10 minutes before carving.

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