Monday, August 9, 2010
This is part of the Gluten Free Menu Swap, hosted by Heather of Celiac Family this week. Cheryl at Gluten Free Goodness has the details for the swap.
All of the sudden summer has become really busy, especially with Jon's birthday coming up. We have lots of great meals out in the next 5 weeks, so I'm trying to plan more vegetarian meals at home.
Not related but I updated my blog to link to my food photo albums from the last three years. We photograph a lot of meals that I never blog about.
California-style okonomiyaki, sauteed padron peppers and cherry tomatoes, peach crisp
Substitute grated zucchini for the leek and add a little bit of finely minced onion.
I used just a little bit of mayo mixed with sriracha as a dipping sauce. It was wonderful. I think it'd be great to mix the sriracha with sour cream instead and use that. The okonomiyaki is a bit bland otherwise.
101 Cookbook's version is more like a potato cake than okonomiyaki but I still like it very much. Most any gluten free flour blend is fine. I don't bother to add any xanthan gum.
Baingan bharta, rice, quick pickled cucumber
out to dinner at Doña Maria
macaroni and cheese, boiled broccoli
Halve the recipe for mac 'n' cheese. Make in indvidual ramekins.
Do it as leftovers remake: Use the Italian pork, rinsed and shredded and black bean from the black bean chili, drained. Maybe add some frozen corn and/or cooked onion and garlic. Top with skillet cornbread.
We weren't thrilled with the vague orange-y flavor of the pork or the soupy-ness of the black bean chili, so we haven't really wanted to eat the leftovers. This will hopefully make them more appealing.