What we are eating this week:

 

The above picture is of our tasty gluten and dairy-free Christmas treats.  I just wanted to use it today as it turned out so nice.

Stay tuned tomorrow for the Saturday through Monday recipes…

What we are eating this week:

Thursday

French Dip Sandwiches on Noah Rolls

Salad

Orange Wedges

Friday

Crockpot Pea Soup with Ham

Salad

Corn bread

Apple Slices

Saturday

Chicken Kabobs with rice

Salad

Pineapple Chunks

Sunday

Tacos (Hard Corn shells, meat, lettuce, tomato, black olives)

Refried Beans

Orange Wedges

Monday

Crustless Quiche

Sausage

Homemade GFCF Biscuits

Salad

Orange Wedges (Again!  There was a huge sale.)

Thursday:

Salad

Orange Wedges

French Dip Sandwiches on Noah Rolls

1 3-4 pound boneless beef roast

½ cup GFCF soy sauce

1 bay leaf 

¾ t. ground pepper

1 t dried crushed rosemary

1 t. dried thyme

2 cloves garlic, minced

Trim fat from roast.  Place roast in crockpot.  Surround roast with sliced onions (put around sides, not on top or underneath).

In a bowl, combine the rest of ingredients.  Pour mixture over roast.  Put lid on crockpot, and cook on low heat for 10-12 hours (or 5-6 on high), or until meat is very tender.

Remove meat from broth.  Remove bay leaf and discard.  Strain onions from broth.  Reserve broth.  Place onions back into crock pot.  Slice thinly or shred meat.  Return to crock pot.  Stir.

Put meat and onion mixture onto Noah Rolls (see archives).  Use reserved broth for dipping.  Try toasting or grilling the rolls before adding the meat.

Friday:

Salad

Apple Slices

Crockpot Pea Soup and Ham

16 oz. dried split peas

2 cups diced fully cooked ham

1 ham bone (from above ham)

1 cup carrots, sliced

1 medium onion, diced

3 cloves garlic, minced

2 bay leaves

½ t salt

½ teaspoon pepper

5 cups chicken stock, boiling

1 cup hot almond milk or GFCF milk of choice

Put the ham bone in the bottom of the crockpot.  Next, layer in this order the split peas, ham, carrots, onion, garlic, bay leaves, salt, pepper and boiling stock.  Do not stir.  Cover and cook on high 4-5 hours (or 8-10 hours on low) or until vegetables are tender.  Remove hambone and bayleaves.  Stir in hot almond milk.  If desired, you can smash up some of the peas to thicken your soup. 

Blender Cornbread

From Sue Gregg

8″ Square Baking Pan (12-16 pieces)

Bake: 350 degrees F (175 degrees C) 25-35 minutes

 

1 cup rice milk with 1 teaspoon lemon juice or cider vinegar

1/4 cup olive oil

3 tablespoons maple syrup
   

2 cups corn
polenta    

1. Place in blender; blend at high speed 3-5 minutes (the blender will “grind” the grain into a batter in the liquid medium.  Let sit covered on counter overnight.  

The next day, add:

2 eggs
    
    

1 1/2 teaspoons baking powder

½ teaspoon baking soda
   

1 teaspoon salt

 

2. Mix in thoroughly, but briefly, using blender and/or rubber spatula as needed.

3. Pour batter immediately into greased baking pan. Bake at 350 degrees F (175 degrees C) 25-35 minutes or until knife or toothpick comes clean out of center.