Today it is two weeks since my mom had her knee replaced. She is moving around pretty well on it. Thank you to her doctors, nurses and therapists who have helped the past couple weeks. You guys have been amazing!
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Check out Menu Plan Monday for more menu inspiration. I am hosting the Gluten Free Menu Swap this week and have picked rhubarb as the theme ingredient. If you would like to host a week of the swap, contact Cheryl at Gluten Free Goodness. She would love to hear from you!
We have a boatload of rhubarb in the garden (which explains the theme!) so I plan on baking some rhubarb strussel muffins and hopefully putting up some sort of jam this week. Last year I also canned Sunshine Rhubarb Juice Concentrate and Spring Conserve which was pretty tasty, so I may do those again. I would also like to get a batch of Victorian Barbeque Sauce put up (a rhubarb based BBQ sauce). I’ll also freeze some for later use… What do you guys do with rhubarb? Got any great ideas? Great canning recipes? Do tell! I would love to hear what they are!
Some other interesting rhubarb ideas:
Drying rhubarb (we also make rhubarb and rhubarb-apple fruit leathers)
Do you have more? Please share in the comments!
Monday: Make turkey stock/bake GF bread and buns/make cupcakes for freezer and rhubarb strussel muffins/track practice/Boy scout meeting
–Sloppy Joes (Sloppy Daddy’s in our house – not turkey this time. Made with grass fed beef), salad and strawberries
Tuesday: walk with friend/volunteer in library/track practice/first soccer practice of the season/piano lessons
-Curried Turkey Salad Sandwiches, salad (pack dinner to bring with us)
Wednesday: track meet/dance class for younger daughter/final youth group meeting of the year
-I am making a commitment to cook 2 times a week from other blogs I love or from the embarrassing number of cookbooks I own… Wish me luck! This is on Wendy’s menu – that’s good enough of a recommendation for me! Spicy Chicken with veggies over rice from Artisanal Gluten-Free Cookbook. I got this cookbook at the Gluten Free Culinary Summit this past October. I got to meet the writers, a really nice couple who’s blog is No Gluten, No Problem.
Thursday: track practice/newspaper club/Cadette Girl Scout meeting
-I am making a commitment to cook 2 times a week from other blogs I love or from the embarrassing number of cookbooks I own… Wish me luck! Braised Chicken with Shallots from Fresh Flavor Fast (adapted to be gluten free and made in the slow cooker) with mixed green salad.
Friday: Sleep over for the older daughter
-Gluten and dairy free lasagna and a salad (make a second lasagna one to freeze for another day)
Saturday: Dance class for older daughter/greenhouse open house and field day at our CSA, Featherstone Farm. Woo!
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What is on everyone else’s plate this week?
Heather at Celiac Family is heading into the busy spring time schedule. This is making her look toward lighter and quick meals for her family. Her menu looks delicious with Baked Salmon, Cilantro Lime Shrimp, Beef & Veggie Kabobs and Chicken wit Mango-Heather will be hosting the menu swap next week with a picnic food theme. I am looking forward to that, as I am always on the lookout for portable meals with soccer and summer schedules coming up.
Wendy at Celiacs in the House has play-by-play photos of a great gluten free paper mache viking helmet for PROM! I LOVE it! She also shares about having a GF meal at prom, which gives me hope for my kiddos at prom someday (okay, I don’t want to think of them going to prom just yet (gulp!) BUT yay for GF food hope!). She has Mexican Lasagna, Tofu Stir-Fry, Barbeque Beef and Beans, Spicy Chicken, and a pizza night planned. For her rhubarb recipe she will be making Jamie Oliver Rhubarb Souffles. Thanks for the rhubarb link to check out, Wendy!
Cheryl at Gluten Free Goodness eats her rhubarb most often made into a compote with pineapple or apple (she says it freezes well, too). Yum! She has all sorts of great things growing in her garden, so spring must have sprung in her neck of the woods! Her menu includes chicken in parsley sauce, quinoa Italiana, and lentil dal with roasted cauliflower. She has a link to amazing looking gluten free, yeast free, egg free cinnamon rolls (she might be making them dairy free this week too!) from Cinnamon Quill that I just have to try.
We have a new gluten free menu and blog to check out this week from Renee at Beyond Rice and Tofu. Her blog is gluten free and vegetarian and was started in April. It’s always so exciting to find other GF bloggers! She has a great post called “Where’s the Protein?” and a Thai Tomato Soup you need to check out. One her menu this week are Red Beans and Rice, Stir-Fried Tofu with Bok Choy, Greek Lentils and Pasta, and Egg Noodles with Vegetables. Yum! Thanks for joining us, Renee!