Sunday, May 04, 2008
Weekly Menu:Some Old, Some New
24 is the magic number in my home. That's the number of days left until summer vacation is here and my 27th yr. of teaching/speech therapy is over! I'm really looking forward to the summer. I may go visit Ellen, my sister, or my older sister who lives in the North Country (upstate N.Y.) We'll see. Meanwhile, I did my usual Sunday morning menu planning for the week. It has really saved us money by making a list and sticking to it. I don't have to "wonder" what to make for dinner at 4:00 p.m. when I'm too tired to think!
Here's the menu for this week:
Sunday: Warm Tuscan Bean Salad (recipe to follow)
Pizza (Tom Sawyer flour I've been bragging about)
Lettuce and Tomato Salad with balsamic dressing
Since we've eaten already, I'll tell ya...the crust was so good.
Monday: Taco Salad (with ground turkey)
Tuesday: Peanut Noodle Salad (previously posted under the label NOODLES)
Summer rolls with vegetables
Wednesday: Chicken Caesar Salad (recipe to follow)
Thursday: Grilled Chicken Breasts
Brown Rice Fritters (Found on Fresh Ginger's site)
Friday: Tofu something! Not sure yet!
I've borrowed some recipes from fellow bloggers and found some myself. I think you'll agree that having a community to share recipes and ideas with makes this whole gluten free life much richer! Let me know if you try any of these. I highly recommend the Tom Sawyer flour. Since it was the first time I tried the pizza crust recipe (on the website)I didn't roll it out enough so we had "sicilian" pizza. MMmmm!
Have a great week.
Warm Tuscan Bean Salad (compliments of Linda Arnold)
Light and Tasty Magazine, Nov. 2007
1 small onion, thinly sliced
1 small green pepper, chopped
1 garlic clove, minced
3 tsp. olive oil
1 large tomato, coarsely chopped
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. salt (kosher)
1/2 tsp. pepper (fresh ground)
1 can (15 oz.) cannellini beans or white kidney beans, rinsed and drained
In a large nonstick skillet heat oil until warm. Add onions, green papper, and garlic and saute until tender. Stir in tomato and seasonings; cook 3-4 minutes longer. Add beans; cook and stir until heated through.
Caesar Salad dressing
Michael Chiarello, Food Network
2 T Dijon mustard
6-8 anchovy fillets, minced
2 T chopped garlic
4 T balsamic vinegar
3 t. fresh lemon juice
2 C olive oil
2 T warm water, if needed
1 C freshly grated Parmesan
Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce into a salad bowl. Blend with whisk, then add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing gets too thick, add the warm water and then continue until all the oil is added. Add the cheese and continue to blend.(I use my Cuisinart because the white cup in the feeding tube has a small hole. I put the oil in the white cup and it allows it to be added slowly)
Yield: about 1 1/2 cups