Gluten Freezer Friday – Not quite done…

Well, I’ve been working on all the conversions for the December Once a Month Mom menu, but haven’t had the time to get as much finished as I expected to.  I’ll keep plugging away and post it as soon as I can.

 

Thanks for understanding!

Slow Cooker Thursday – Squash, Chickpea & Lentil Stew

It’s been forever since I joined in on Slow Cooker Thursday.  I have been mostly been using my crock for the same ol’, same ol’ things so haven’t had anything new to post.  Well, that and TIME to post seems to be a premium for me these days!  We’ll have to see if I can get that turned around a bit…  Due to my schedule being a bit different now, Wednesdays are the big slow cooker day in my house.  When do you use yours?

Head over to Sandra’s for Slow Cooking Thursday and join in the fun!  This is a hold over from our vegan days (I only used roasted veggie stock for it then).  If you would like greens in it, add spinach and tender cooking greens (washed and coarsely chopped) right at the end of cooking time.  If you are adding kale or tougher greens, allow to cook with everything from the beginning.  How much?  Just toss in a couple of handfuls until it looks good to you!

 

This makes a big amount of stew, but it freezes well, so stock your extra amount away for a busy night this holiday season.  I like to freeze this in individual containers for lunches.

 

Slow Cooker Squash, Chickpea & Lentil Stew

Serves 12-18

8 cups gluten free chicken, turkey or vegetable broth

2 pounds butternut squash or other winter squash/pumpkin, seeded, peeled, cut into 1″ cubes

2 (15 ounce) cans chickpeas, drained and rinsed

6 medium carrots, sliced 1/2″ thick diagonally

2 large onions, chopped (about 2 cups)

2 cups dry green or red lentils, picked over, rinsed and drained

1/4 cup tomato paste or pumpkin puree (NOT pie filling)

2 Tablespoons fresh ginger, minced

3 cloves garlic, minced

2 teaspoons ground cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground turmeric

 

For garnish/to serve:

1/2 cup chopped roasted peanuts

1/4 cup chopped fresh cilantro

2  limes, each cut into wedges

 

In a 6 quart slow cooker combine stock, squash, chickpeas, carrots, onion, lentils, tomato paste or pumpkin puree, ginger, garlic, cumin, salt, pepper, and turmeric.  Mix well.  Cover and cook on low for 7-9 hours or on high 3 1/2-4 1/2 hours.  Serve with a sprinkling of chopped peanuts and cilantro with a wedge of lime.

Menu Plan Monday – November 9, 2009

Just posting this quickly – tons of work to do this week.  It means lots of time on the computer, but none of it for fun!  :o(  See you Friday for Gluten Free-zer Friday and part one adaptions of December’s OAM Mom’s menu!

Monday: Boy Scout swim night/set up buying club stuff (yikes!)

Maple-Chili Glazed Boneless Pork Chops, Sesame French Cut Green Beans, Apple Wedges

Tuesday: Mommy help in library/H2O meeting after school/piano – canceled due to teacher illness/playtime for the little sweetie at a friends

Bison Burgers, salad (with lots of stuff on it)

Wednesday:  little girl dance/youth group/mom and big girl drama meeting

Slow Cooker Pumpkin and Chickpea Stew (link will be active Thursday), salad

Thursday:  bake gf molasses cookies/Caddette Girl Scout Meeting

Broiled Fish Tacos, Salsa Verde, roasted spiced sweet potato wedges (chili, cinnamon, salt and pepper – mmm….)

Friday:

Thin-sliced Pork chops with Bok choy over bean thread noodles

Gluten Free-zer Friday – Succotash

Head over to MJ’s for Freezer Food Friday.  She has a Marinara sauce today that is naturally gluten and dairy free!  If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up!  Come join in on the fun!

 

I am finally, slowly (oh, so painstakingly slowly) but surely getting a bit caught up on my work and life (oof!).  That means I should get the grocery list and instructions for last week’s freezer post up this weekend.  Yay!  Next week watch for part one of Once a Month Mom’s November Menu.

To Join in on Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

This is a bright colorful side to pop out of the freezer.  It’s a northerner’s twist on it (no hominy or bacon, etc., sorry!).  You can also use this as an easy, colorful, made ahead side for Thanksgiving.

This is a TRIPLE batch (each batch makes about 8 servings for us).  I mix it up an put into 3 freezer bags for when I need it.  If you would like to use fresh corn and fresh shelled, baby lima beans from your garden, then cook them a bit after adding until cooked through.

 

Succotash

1/4 cup oil (I use olive)

3 cups diced onions

9 cups chopped carrots

1 1/2 cups diced red sweet pepper

1 1/2 cups gluten free chicken or veggie broth

6 cups frozen corn (30 ounce bag)

6 cups frozen baby lima beans (30 ounce bag)

salt and pepper to taste

 

In a large sauce pan, heat oil over medium heat.  Add onions and saute until translucent.  Add carrots and broth.  Increase heat and bring broth to a boil.  Add peppers, cover and reduce heat to simmer.  Simmer carrots until tender.  Uncover pan and increase heat.  Add corn and lima beans.  Simmer until liquid has reduced.  Season with salt and pepper.

 

To freeze: Allow to cool.  Divide into 3 freezer bags, remove as much air as possible, seal and label.

 

To serve: Thaw.  Put in a sauce pan and heat until heated through.

Menu Plan Monday – November 2, 2009

I hope you all had a fun weekend.  I gotta make this short and sweet today – places to go, people to see, and WAY behind on my work!!  Head over to Laura’s for Menu Plan Monday.  Lilac Kitchen is the host for the Gluten Free Menu Swap.  Catch ya later, alligator!

 

Monday: Braces apt/Girl Scout leader meeting/Boy scout meeting

Clean-out-the-fridge Chicken Skillet dinner with rosemary roasted potato wedges

 

Tuesday: mom volunteer in school library/piano lessons/H2O for life meeting at middle school/do Ground Beef Freezer Plan today

Meatballs and tomato sauce with quinoa noodles, GF French Bread and salad

 

Wednesday: little girl dance/middle girl drama club/Youth group

Roast Veggie and Tofu dinner, salad

 

Thursday: Middle school newspaper club/Girl Scout Caddette meeting

Pepper Steak with rice, salad

Friday:

Roast Turkey, sesame green beens, salad

Saturday:  middle girl dance/make turkey stock

Wild rice chicken soup

 

Other things this week:  make kimchi, make 2 loaves GF bread, 1 loaf GF cinnamon swirl bread, make tomato sauce with frozen tomatoes, make 4 loaves GF French bread for freezer with olive oil and garlic, make pumpkin and banana muffins to freeze for breakfasts (my freezer is BARE!!).  Make plan for holiday baking, plan what to make ahead for Thanksgiving, work 17 hours data entry, plan GS meeting, etc., etc., etc…  I think I’ll skip cleaning my house just on principle…  ;o)