Monday: Butternut Squash Soup (From ATK Vegetarian cookbook)
Tuesday: Huaraches (From ATK Vegetarian cookbook)
Wednesday: Leftovers
Thursday: Dinner with friends (Bob Dobb's)
Friday: Italian Cauliflower
A few things. Number one, I got allergy testing last week and found out that I am allergic to all desert plants, cockroaches (uh, ew), cats, dogs (!!!), pineapple (already suspected), and WHEAT. ARE YOU KIDDING. How did my body evolve to this point? The doctor recommended I cut back on eating wheat, so that is a serious bummer.
Also, this past weekend and beginning of the week was cold and RAINY. Perfect fall weather. (And by "cold" I mean highs in the upper 70s, ha.)
Monday was a perfect soup day. I made a Frankenstein's monster recipe from the ATK cookbook and this recipe, because I didn't want to have to steam my squash (I don't have a steamer AND I cheated and bought pre-cut squash from Costco). It was..okay. I added a lot of spices at the end (nutmeg, cayenne, onion powder, garlic powder, mustard powder). It still tasted a bit off. Edible and warming, but not the tastiest. Maybe I will never make the perfect butternut squash soup.
On Tuesday, E had a test that went until 9:00PM. It was dumb. So I spent most of the afternoon after work debating if I should just eat cold cereal for dinner or actually make something. I ended up making huaraches and, dude, they were good. We actually had them on Wednesday too so that E could enjoy them fresh. I say I used the ATK cookbok recipe, but really I just made the masa with Maseca and hot water (2 cups : 1.5 cups), let it sit for about 6 minutes, shaped it into ovalish flats (thicker than a tortilla, about 1/2 inch), and griddled them on a lightly oiled pan (I need a comal!).
We topped them with refried beans (pinto beans fried in bacon grease with salt, pepper, cream, and cheese and then smushed slightly), queso fresco, homemade salsa, avocado, and black olives. I was really craving curtido (a vinegary cabbage slaw used on pupusas) but didn't have the ingredients. Next time I will definitely include it.
We went out to dinner on Thursday with some of Erik's friends from school.
On Friday we had Italian Cauliflower, which I talked about this week. We sometimes use breadcrumbs, but in a quest to not eat as much wheat I skipped on those. E had it with garlic bread, I had it with my tears (loljk).
On Monday I made some wheat-free peanut butter cookies. I used a gluten free all-purpose flour blend (the Pillsbury mix). The cookies were great fresh, a bit grainy, but totally fell apart the next day. I used this recipe but I think next time I will try it with the Sugar Spun Run recipe that I love (here) and just sub out the flour. The most common "wheat free peanut butter cookie" search result are the infamous 1x4 recipe (1 egg plus one cup of each: peanut butter and sugar plus 1 teaspoon vanilla). I like those and I like their simplicity, but they aren't as fluffy as I wanted.
I ordered some highly rated GF flour that I am going to try and make waffles with next week. I tried to make bread with it this week. The bread is airy, but dense and quite eggy. I don't like it, unfortunately. I'll keep trying, though. I really want french toast!
Any wheat free recipes I should try?
Tuesday: Huaraches (From ATK Vegetarian cookbook)
Wednesday: Leftovers
Thursday: Dinner with friends (Bob Dobb's)
Friday: Italian Cauliflower
A few things. Number one, I got allergy testing last week and found out that I am allergic to all desert plants, cockroaches (uh, ew), cats, dogs (!!!), pineapple (already suspected), and WHEAT. ARE YOU KIDDING. How did my body evolve to this point? The doctor recommended I cut back on eating wheat, so that is a serious bummer.
Also, this past weekend and beginning of the week was cold and RAINY. Perfect fall weather. (And by "cold" I mean highs in the upper 70s, ha.)
Monday was a perfect soup day. I made a Frankenstein's monster recipe from the ATK cookbook and this recipe, because I didn't want to have to steam my squash (I don't have a steamer AND I cheated and bought pre-cut squash from Costco). It was..okay. I added a lot of spices at the end (nutmeg, cayenne, onion powder, garlic powder, mustard powder). It still tasted a bit off. Edible and warming, but not the tastiest. Maybe I will never make the perfect butternut squash soup.
On Tuesday, E had a test that went until 9:00PM. It was dumb. So I spent most of the afternoon after work debating if I should just eat cold cereal for dinner or actually make something. I ended up making huaraches and, dude, they were good. We actually had them on Wednesday too so that E could enjoy them fresh. I say I used the ATK cookbok recipe, but really I just made the masa with Maseca and hot water (2 cups : 1.5 cups), let it sit for about 6 minutes, shaped it into ovalish flats (thicker than a tortilla, about 1/2 inch), and griddled them on a lightly oiled pan (I need a comal!).
We topped them with refried beans (pinto beans fried in bacon grease with salt, pepper, cream, and cheese and then smushed slightly), queso fresco, homemade salsa, avocado, and black olives. I was really craving curtido (a vinegary cabbage slaw used on pupusas) but didn't have the ingredients. Next time I will definitely include it.
We went out to dinner on Thursday with some of Erik's friends from school.
On Friday we had Italian Cauliflower, which I talked about this week. We sometimes use breadcrumbs, but in a quest to not eat as much wheat I skipped on those. E had it with garlic bread, I had it with my tears (loljk).
On Monday I made some wheat-free peanut butter cookies. I used a gluten free all-purpose flour blend (the Pillsbury mix). The cookies were great fresh, a bit grainy, but totally fell apart the next day. I used this recipe but I think next time I will try it with the Sugar Spun Run recipe that I love (here) and just sub out the flour. The most common "wheat free peanut butter cookie" search result are the infamous 1x4 recipe (1 egg plus one cup of each: peanut butter and sugar plus 1 teaspoon vanilla). I like those and I like their simplicity, but they aren't as fluffy as I wanted.
I ordered some highly rated GF flour that I am going to try and make waffles with next week. I tried to make bread with it this week. The bread is airy, but dense and quite eggy. I don't like it, unfortunately. I'll keep trying, though. I really want french toast!
Any wheat free recipes I should try?
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