Menu of the Week: Menu Plan Monday and Gluten Free Menu Swap

turmericrice.jpgWelcome to this week’s edition of the Gluten-Free Menu Swap, hosted by Gluten Free Sox Fan. This week the theme ingredient is CORNMEAL, so check out my cornmeal cookies that I will be posting later if they turn out well. I also always enjoy posting menus with Org Junkie, so head on over there for some great menu ideas.

Picture on the left is of a lentil potato loaf (vegetarian) served with turmeric rice pilaf made in my trusty Rice Cooker, an appliance no gluten-free international gourmet should be without! Famed Gluten-Free Blogger Shauna recently waxed poetic on her new rice cooker and I’ve been a fan of this particular appliance since we lived in Japan and used it daily. I sometimes use a recipe from the Rice Cooker Cookbook when I want to do something a little fancier with my machine, but just as often I just make plain rice. Either way, it always turns out beautiful rice. You can find this easy turmeric rice cooker recipe posted below.

Sunday: American Picnic
potato salad
baked tom tom tofu
Beet salad (see below)
Roasted cauliflower

Monday: Italian
Chebe Vegetarian Broccoli Pizza Pockets

Wednesday: Chinese
Szechuan pepper chinese peas
Spicy peanut green beans
white rice

Friday: Japanese
Gluten Free Vegetarian Yakisoba (fried noodles) recipe with cabbage and other veggies

Sunday: West African
West African Vegetable Stew (with peanuts!) (Peanut Butter Planet)
with Injera, ethiopian flatbread made from teff

Baked Good of the Week:
Cornmeal Cookies

You may have noticed that I’m posting a little less frequently of late. Basically, this whole being a graduate student thing has been taking up a lot of time. The nerve of it, right? Haha. Anyway, the new term has started and I’m taking quite a few classes in one last hurrah and attempt to acquire the last little bits of knowledge from some great profs before I start working independently on my dissertation. I’m still here, I’m still posting, and I’ll be continuing ye ‘old book of yum as my one non-academic hobby… so never fear. And please keep visiting me to give me that extra spurt of inspiration I need to keep writing!

Due to the craze of my current schedule, you’ll notice the deadline of “Adopt a Gluten-free Blogger” was extended a bit and I made it just under the wire, posting before MIDNIGHT of the deadline. Hey, getting things done at the last minute is what we graduate students do best, right? Anyway, I will be doing a roundup this week, and then I will be passing the torch NEXT MONTH to another Gluten-free blogger so that they can host the event. Let’s keep the adoption love going, people!

Check out my recent post about:
Naomi’s Accidental Vegetarian Blog and some Beautiful Gluten-Free French Bread

And Posts on the Drawing Board include:
The best Gluten-Free Pizza Joint in the Bay Area
and
that darned post on Hispanic Markets and Gluten-Free Corn Products!
Also Exciting Reviews of the Best Gluten-Free, Vegan (Dairy-free egg-free) Ice Cream Ever!

Our dressing of the week is almost a vegetable marinade, and is lovely on beets, but could be used on almost anything. I’m personally a big fan of beet salads, especially for road trips or hot summer days, so this is a little something I’ve been making lately. I made one version for our road trip to my friend’s baby shower, and this version was inspired by some beautiful organic golden beets I found at the Farmer’s Market. This kind of salad would also be perfect for a sack lunch as well as a road trip.

*Just for fun, I added a simple rice cooker recipe that I made recently.

Sunshine Yellow Beet Salad Recipe
Ingredients
1 large bunch of golden yellow beets

1 tbsp olive oil
2 tbsp cider vinegar
2 tsp mustard (I like Annie’s)
1 tsp agave nectar or honey or maple syrup (you can leave this out)
Rosemary, fresh and minced or dried, to taste
Italian seasonings (McCormicks’ freshly ground with the grinder bottle is wonderful)
salt, freshly ground pepper if you want
Minced shallots (optional)

Directions
Remove and reserve any beet greens. Boil your beets. If you want you can add the greens to the top for the last ten minutes or longer, but separate them afterwards.

Combine olive oil, vinegar, mustard and agave nectar with a whisk (electronic is good). Add seasonings. Taste and adjust as you like.

Skin and slice your yellow beets and marinate in the dressing, preferably overnight. Enjoy!

Notes
A wonderful dish for on the road!
Rice Cooker Turmeric Rice Pilaf Recipe
Side Dish  Rice  Indian  
Ingredients
2 cups basmati rice (or whatever you have)
1 tbsp oil of choice (butter or ghee would be super yummy)
2 large shallots, chopped (or other onion)
2 1/2 cup water
1/4 tsp. turmeric
Dash of Salt
1/2 cup frozen or fresh peas (DH Is a pea addict)
Directions
Rinse your water until it goes clear and drain. Start your rice cooker
and add your oil in the dry pan. Close lid and let it heat. Add the
shallots and close the lid, restarting rice cooker. When shallots are
translucent, add the rice, stir it in and let the rice get heated with
the oil. Some varieties of rice will turn a little translucent. Add
your turmeric, water and salt and peas and stir. Restart your rice
cooker and let it cook until it turns itself off.

If you want fluffier peas you can add frozen peas after the machine
clicks over to warm. Stir them in, shut the lid again and let them be
on warm until the peas are warm throughout.

Notes
This recipe isn’t fancy but it was tasty and more fun than plain rice
with a hearty side dish o’ lentil loaf!

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8 Responses to “Menu of the Week: Menu Plan Monday and Gluten Free Menu Swap”

  1. [...] from Book of Yum as one of her usual, wonderful-looking international menus up for the week as well as a promise to [...]

  2. I hope you will post the West African Vegetable stew recipe and your injera recipe! I made, well, attempted to make, injera with all teff a couple of weeks ago and it failed. More time fermenting will likely work as well as a lighter teff flour (mine looked like buckwheat pancakes). So, what are you studying in grad school?

  3. This isn’t the place to post this, but I can’t find an email! And some posts/recipes allow for comments, others don’t. So here goes:

    What is a “lightly colored baking sheet?”

    LOL, floured, I’m sure! with cornmeal for contrast?
    http://www.bookofyum.com/recipes/showrecipe.php?recipe=1197

    Beautiful website!

    ML

  4. Hi Ginger, If it’s yummy I’ll definitely post the stew- but I do plan to post the injera. I’m studying the history of Japanese religion, actually. :)

    Hi Motherlode, All the posts allow for comments… It’s just that the recipes don’t have a comment feature. Thanks and I’m glad you came by (and commented!)

    A lightly colored baking sheet… It might be clearer if I’d said light colored- as in, light in color. I.E. don’t use a dark baking sheet. Use silver rather than the dark grey metal ones. Dark baking sheets get hotter and some things (like cookies or biscuits) can burn on them. You definitely DON’T want to flour the baking sheet. No cornmeal needed! :) Hope this helps!

    -Sea

  5. oo, that beet salad is beautiful! I have been on a mustard vinaigrette kick lately, so this one is perfect timing, again. Your studies sound really interesting – and I know that I, and probably lots of us, can empathize with school taking precedence over blogging. But we’ll be here, cooking from your archives, when you can’t, and cheering you on! :)

  6. Yum! Your beet salad sounds really delicious.

  7. Sea — Everythings looks delicious as always! I’d love your recipe for the lentil potato loaf! It looks really tasty!! That beet salad is so pretty!!

  8. Hey! Best wishes on the new school term! It sounds like your dissertation is just around the corner. That is really exciting!

    As always, I just love the photos in your blog- beautiful color and composition.

    Karen
    http://glutenfreefoodreviews.com

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