Menu Plan Monday-Cukes!

Posted on July 26, 2009 by Cheryl Harris

cukesI am breaking with tradition and actually getting my menu plan up in a timely fashion. It’s amazing all of the things I decide to do when I know I’m supposed to be filing insurance claims. I’ve already cleaned the kitchen and have hazelnut meringues in the oven as I type, which are essentially using Heather’s yummy recipe...meringue

This week’s host is Esther of Lilac Kitchen, and her ingredient is cucumber. I love cukes, but they don’t love me. I am growing some, though (see above!). These are a bunch smaller than the first ones. We were having so much rain that the first few I got were HUGE–8-9 inches long and really thick, too. I’ll have to water more often if I want the big ones again!

Monday:
Curried beef with roasted cauliflower

Tuesday:
Kale and white beans with sauteed garlic
Salsa-mole

Weds:
Lemon thyme turkey cutlets breaded in quinoa flour

Thurs:

Quinoa with parsley pesto and broccoli

Friday:

Leftovers!!!

Sweet/baked treats:
Raw peach/raspberry tart
A bread recipe I’m working on
lemongrass tea
apricot slushies

From my garden:
Tomatoes
peppers
blueberries (not many)
garlic galore
herbs–thyme, rosemary, mint, parsley, basil, etc.

From the farmers’ market:
peaches
plums
nectarines
apricots
onions
peppers

Posted in menu plan | 5 Comments

Menu Plan

Posted on July 20, 2009 by Cheryl Harris

julytoesMy garden is putting forth all of these beautiful tomatoes, and I’m excited to use them up!  I’ve been battling the cardinals and goldfinches, and it’s an uphill battle, I tell ya!

Last week was a tasty one, with a special 5th anniversary meal for DH and I. I’ll post pictures soon, but it involved a Malasian Curry, dairy and sugar free Thai iced tea and a creme brulee that was totally off limits to me.

I’m doing a mini roundup as I goofed in the week assignments.   I’m sorry some of the hosting has been last minute, and if you’re interested in hosting, please drop me a line…

Monday:

Salsa-mole and chickpea crackers

Tuesday:< br />
Burgers and grilled peppers

Weds:
Garam masala turkey with roasted cauliflower

Thursday
Lemony Mint Quinoa and garden fresh tomatoes

Friday:
Leftovers!

To bake:
bread
the Daring baker challenge
crackers

From my garden:
Tomatoes
cucumbers
herbs: basil, thyme, oregano
parsley
garlic
peppers (not many, though)
blueberries

From the market:
raspberries
kale
more peppers
cilantro
onions

Esther of Lilac Kitchen has a great menu planned–even millionare shortbread. She got a bunch of good finds at a charity shop and looks like it’ll be fun baking in the near future!

Could the rest of us just be busy? If you’ve done a menu plan, drop me a line!

Posted in menu plan | 4 Comments

Weekend Herb Blogging #191

Posted on July 13, 2009 by Cheryl Harris

whb3I am delighted to host the 191st edition of Weekend Herb Blogging!  There were so many delicious entries, and luscious pictures, that I was actually motivated to try another recipe so I’d have a prettier picture.   There’s such a large range of dishes, from granita to an apricot masque.   So whether you’re looking for a yummy dish, a cool drink or a way to tighten your pores, you’re set.

asparagus

Please do note, my gluten free friends, that some of the recipes just happen naturally and lusciously be gluten free, but not all are.

Elizabeth from Blog from Our Kitchen in Toronto, Canada joins us with Stir Fried Asparagus with Peanut Chili Sauce, featuring  Black beans and ginger.  I’m very jealous that asparagus is still in season for her, and she recommends pairing it with her Jaggerty Chicken.


hibiscus
In this heat, it’s hard to remember that some people are in the middle of winter! “Another Outspoken Female” is representing the Southern Hemisphere in Melbourne, Australia, and sends us her recipe for a winter warming tea, featuring hibiscus.  Her blog is  Confessions of a food nazi, which features healthy and unprocessed foods…at least most of the time.

sesametofu


Anh, of Food Lover’s Journey joins us from Sydney, Australia with delightful Sesame and Tofu free for Biscuits. These Korean treats are  not just made using sesame, they’re black sesame.  I’ve always liked black sesame because it looks more dramatic, but I didn’t realize that they’re more nutritious, and higher in minerals.  It aways works out when the healthiest things are the tastiest!


mintquinoa


I’m Cheryl of Gluten Free Goodness from Alexandria, VA and I shared my Lemony Mint Quinoa.  I must have 101 ways to make quinoa, and I love it because it’s so yummy, quick, easy and nutritious (and naturally gluten free!)  It was the perfect thing to take along on a long car ride to see my sister and her new baby.  Much nicer than anything you can get at a rest area!

basil


Pam of Sidewalk Shoes brings along a beautiful, garden fresh homemade pesto and some good advice!  She shares a recipe for this summertime classic, which can be easily frozen.  Apparently basil should be harvested every month (mental note: must go harvest basil) and now she has a bunch for the freezer.


herbandflowersaladforherbblogging

Winnie Abramson of Healthy Green Kitchen joins Weekend Herb Blogging for her first time (welcome, Winnie!).  She hails from New Paltz, NY and she’s shared a recipe for a homegrown herb and flower salad, featuring tasty flowers like nasturtiums, a variety of different herbs, and dried fruit.  Sounds delish!granita1


Who needs retail therapy when there’s kitchen therapy?  Dhanggit of Dhanggit’s Kitchen joins us from Aix en Provence, France and shares a seasonal Raspberry Vodka Granita designed to lift her spirits (no pun intended).  The pictures are so vivid you can almost feel the ice!


tuscan-eggs-whb-kalynskitchenKalyn of Kalyn’s Kitchen, the wizard behind Weekend Herb Blogging, joins us from Utah with her Tuscan Baked Eggs with Tomatoes, Red Onion, Parmesan and Thyme. While it doesn’t use a lot of thyme, it really makes the dish and adds depth to the tomato sauce. This naturally gluten free dish is a nice twist on brunch or any light meal.

whb191-haalo


Haalo of Cook Anything At Least Once has done a wonderful job in taking over from Kalyn as the resident WHB hostess, and she joins us with Baked apples, featuring Pink Lady apples, which are native to Australia.  The recipe features pomegranate seeds, and is a winner in taste!

masque

Fruits and veggies are supposed to do wonders for your complexion, and Brii from Briiblog gives us a nice way to prove it with her Apricot Face Moisturizing Mask.  Brii is from Valsorda on the Garda Lake.  As she says, no miracles, but it’s very relaxing.

So thank you all for participating, and to Haalo for her efforts coordinating!!  The next hostess is Lynne from Cafe Lynnlu.

If I’ve left out anyone’s posts, please email me cheryl (at) eharrishome (dot) com




Posted in weekend herb blogging | 10 Comments

Lemony Mint Quinoa

Posted on July 11, 2009 by Cheryl Harris

mintquinoaQuinoa is just a perfect food for a summertime dish.  Quick, easy, delicious, naturally gluten free and high in protein and fiber…and easy to take along.  Consider me a big fan.  Generally, I’m partial to my Quinoa Italiana or Southwestern Quinoa Salad, but this is the epitome of simple and delish.

This can be easily dressed up or kept basic.  Sauteed garlic is a nice touch, and grated lemon zest works, too.  The mint provides a nice and fresh taste, and I always have much more mint than I can handle!  In the summer, I add in baby tomatoes, in the winter, steamed broccoli is a great compliment and I use thyme instead of mint.  Like all simple recipes, fresh ingredients make all the difference.mint

If you’ve ever grown mint, you know that it’s quite an assertive plant.  It’s an invasive plant, and I planted it in a container to keep it from getting too aggressive.  But it actually grew out of the pot somehow, and has continued on its quest for world (or garden) domination.  Good thing it’s tasty, or we’d have to do battle and I’m afraid it would win.

Lemony Mint Quinoa

Serves 2 as a main meal, 3 as a side

1 cup quinoa, toasted
2 cups broth
juice of 1/2 lemon
15 mint leaves, coarsely torn
salt and pepper, to taste
2 cups halved grape tomatoes

Toast quinoa in a dry large skillet over medium heat until it starts smelling toasty and browning a bit (10-15 min). Note: this step can be done in advance or skipped altogether, but it does enhance the yum factor in a big way. Add broth to the pot, bring to a boil and simmer 10-15 minutes or until done. Stir halfway through and add in 1/2 the mint leaves. Squeeze in lemon juice, season with salt and pepper to taste. Add in tomatoes and the rest of the mint leaves when cooled.

This ode to mint is my weekly submission to Weekly Herb Blogging, the brainchild of Kalyn, who passed the torch to Haalo. I’m this week’s happy host!

Posted in main meal, recipe, weekend herb blogging | Tagged , , , , , , , , , | 18 Comments

Menu Plan July 6th/WHB Garlic

Posted on July 5, 2009 by Cheryl Harris

garlic

I love garlic. Thankfully, my husband, does, too! It can dress up…let’s see, pretty much anything. I’ve been planting more and more garlic each year, and it’s great, from the scapes (the green shoots on top) to the bulbs, which start maturing about now. I may roast a lot of my garlic bounty, but also usually chop up en masse and freeze, so that it’s ready when I’m feeling particularly lazy.
whb3
I am also hosting Weekend Herb Blogging (WHB) this week! It is a lot of fun, and I’m so glad for this new reminder to get back to participating regularly. Kalyn originated the event, but Haalo is the current WHB coordinator. The rules are here, along with the schedule.

So what’s cooking? I made an apple pie this weekend, chocolate dipped strawberries, and

experimental bread that was interesting…but…yep, not ready for prime time. I have promised myself more time to experiment with cooking, and the pineapple chicken should fall in that category. I’m hoping for one new thing a week…we’ll see how that goes!  Getting to be a WHB regular again will certainly help.


For next week:
Monday:
Lemon Mint Quinoa and fresh tomatoes

Tuesday:
Chicken in a Pineapple garlic sauce with steamed broccoli

Weds:
Tuna and apple

Thursday
Nightshade stew with garlic, too and an avocado

Friday:
leftovers!!!

Baked goods:

garl

berry good pie
carob chestnut balls

From my garden:

  • garlic
  • peppers
  • tomatoes
  • serranos
  • cukes
  • basil,
  • thyme, rosemary, mint, lemongrass, etc.
  • raspberries (last ones–very sad)
  • blueberries
  • blackberries

From the market:

  • peaches!!!
  • cherries
  • blueberries

Kim, of Gluten Free is life has Shrimp scampi on the menu.  My DH would be jealous and I should really make that for him soon!  She’s also gotten her hands on one of the new Betty Crocker mixes and it’ll be nice to hear how it turns out.

In My (CSA) box joins us again after a hiatus (welcome back!!), and reviews a trip to merry old Ireland. Her menu looks heavenly and contains winners such as broccoli raab, falafel, dal…yum!!!

Sea has been busy (seriously, who could blame her???!!!) with a baby on the way and she’s just moved, too.  Not only that, but she had a tooth out and so this week’s ‘menu is filled with soft foods.  Of course, knowing Sea, soft doesn’t mean bland or boring!

Heather of Celiac Family has her hands full this weekend with renovations, so she’s keeping it simple.  Her pork chops with black beans sound delightful and easy, too.

Esther joins us with some fresh garlic from a neighbor.  She’s got globe artichokes on the menu, which sounds great because the ones near here aren’t looking so hot.  And  she’s got gooseberry curd tarts on the menu, too.  Yum!

Angela posted her menu,  and she’s making good use of her crock pot and freezer.  Smart woman!  She’s a big fan of garlic, but what really caught my eye was the list of fun treats she’s bringing to Girl Scout Camp.

Ginger joins us with garlic and garlic scapes in her menu.  The Southern Indian night sounds divine, and she’s got all the greens she can handle from her CSA–lucky woman!



Posted in menu plan, weekend herb blogging | 12 Comments

Raspberry Divinity Tarts–Adopt a GF blogger

Posted on July 3, 2009 by Cheryl Harris

raspberrydivinity

I haven’t gotten to adopt a GF blogger lately, but as soon as I saw Heather’s Raspberry Divinity Tarts, because I thought they were just about the cutest thing ever, my DH loves raspberries and I have a gob of raspberries growing right now!

They are SO cute. The only thing is that they are high maintenance and get all sorts of mushy and sticky once you uncover them and add the raspberries, so gobble them down. It wasn’t hard to talk people into it, and they do keep well in a sealed container. Everyone loved them, and I’ll certainly make them again! I followed the recipe, but had it preheated too high, so that’s why they’re a bit more tan than Heather’s. I filled them with a faux Nutella paste (ok, I confess, I wanted chocolate hazelnut paste and I think the rest of the recipe may well have been an excuse to indulge).

Do check out the other recipe that Heather contributed to Sea’s Baby shower. The pictures are great and there’s good info, too. I’m delighted that I got a chance to check it all out!

Posted in adopt a gf blogger | 2 Comments

Menu plan Monday June 29th

Posted on June 29, 2009 by Cheryl Harris

first tomato

Another busy week! It’s hard to catch up sometimes (all the time?) But I skipped last week and discovered that meant running to the grocery store more often and running out of necessary ingredients, so planning is a must.

Heather of Celiac Family is our lovely hostess for this week, and her ingredient of choice is balsamic vinegar. It’s great on strawberries, and offers a nice shot of flavor…but as I’m allergic, it’ll only be on DH’s salad.

I’m eager to see people’s menus. I’ve realized that I’ve gotten a wee bit boring and repetitive, and may have to break out some new recipes to try next weekend.

My garden is starting to really get rocking. I’ve had my first tomatoes and cukes, and everything is getting big! I need to get out and take pictures. It’s such a fun day, when I peek at a plant and there’s a ripe tomato looking back at me! What’s even funnier is that I thought I only had red and orange tomato plants this year. Whoops.

Monday:
Buckwheat soba and sunbutter sauce with broccoli and carrots

Tues:
Turkey in a Thai coconut sauce with broccoli

Weds:
Avocado and tomato with caramelized onion soup–one can left in the freezer from last year, so my tomatoes better start producing!
Baked kale chips

Thursday:
Chicken with garam masala and roasted cauliflower

Friday:
Leftovers…it’s starting to become my default meal

Baked goods:
hazelnut torte
raspberry jam

Heather’s Divinity raspberry tarts

From my garden:

  • tomatoes
  • peppers
  • garlic
  • basil, parsley, thyme, oregano and more
  • raspberries
  • blueberries (a few, not many)
  • lemongrass

From the Farmer’s market

  • Cauliflower
  • PEACHES!!!
  • kale
Posted in menu plan | 3 Comments

Bakewell tarts–vegan and sugar free

Posted on June 27, 2009 by Cheryl Harris

Another Daring Baker Adventure…

bakewell w rasps

The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England.

I love Daring Bakers, because I get to do something out of the ordinary and stretch the limits of what I can dbdo in the kitchen. Quite frankly, I’d never heard of frangipagne, or even a Bakewell tart, for that matter! But I was pleasantly surprised, delighted, even! to see how marvelously things turned out.

Given my gluten free, vegan, soy free, sugar free, and usually grain free limitations, this little tart posed a wee bit of a challenge!  It’s a shortcrust pastry, with jam, with a frangipane topping (for the uninitiated, this means a yummy almond paste).  bakewellSubstituting an almond flour crust was super easy.  Making a faux raspberry jam with fresh raspberries, agave and chia seed wasn’t so hard.  But the spongy frangipane, with the sugar and eggs did puzzle me for a while.  Most of my alt DB brethren were using tofu, which I can’t have.  I opted for baking on a almond butter/white bean paste, and was totally delighted with how yummy it all was.  The texture of the topping was a bit reminiscent of cheesecake texture and mouth feel, and was delicious out of the oven and also refrigerated, too. I do strongly suspect that it wasn’t anywhere near an authentic frangipane, but it was yummy. Possibly less water and a little more baking powder would make it more spongy, but it was delicious as is.  The only down side was that it did stick to the tart pan.  I’d make them in mini springform pans next time and line them to make clean up easier.

Part of the challenge was also making jam.  I did try this, but not for my tart, because the recipe I was using had sugar.  I used raspsNigella Lawson’s recipe, which was quick and easy, and made good use of our fresh raspberries.

What a rich and yummy treat!  I ate mine, and half of my DH’s too (well, you snooze, you lose!!)

Crust–
a simple mix of almond flour, agave, mesquite and oil. I didn’t measure!

Filling:
1 1/4 cups of fresh raspberries
1 rounded tablespoon ground chia
3 Tablespoons agave

“Frangipane” (or just yummy) topping: for 3 mini tarts
1/2 cup white beans, washed and well drained
1/3 cup agave nectar
1/2 cup smooth almond butter
3 Tablespoons water
1/2 teaspoon baking powder

For the filling:
whip ingredients well in a Vitamix until smooth, scraping down as needed

For the topping:
In a food processor, process beans. Add in other ingredients and mix thoroughly, scraping down as needed.

Assemble tart, baking at 350 for 20-25 minutes or until browning on top.

Check out what the rest of the Daring Bakers did with their challenges! There are some gorgeous tarts out there.

Posted in daring bakers | 11 Comments

Chickpea Crackers

Posted on June 22, 2009 by Cheryl Harris

chickcrackesr

These crackers are a staple that I make just about weekly. They’re easy, versatile, yummy, healthy, and lend carb-y goodness that seriously needed on my grain free diet. I do constantly tweak them just a bit and play with different flavors, and you can add whatever spices suite your fancy. So give them a whirl! You’ll enjoy them.

Preheat oven to 325.

1 can garbanzo beans, rinsed well and put in a strainer to drain
1/2 teaspoon baking powder
3 Tablespoons ground flax seed
2 cloves garlic
1/2 teaspoon Italian seasoning dried herbs (blend de jour of oregano, basil, rosemary, thyme, etc.)
1/4 teaspoon black pepper
1 Tablespoon olive oil

Italian seasoning dried herbs
coarse sea salt

Shake as much water you can from the garbanzos and blot them with a towel. Pulse in a food processor. Add rest of ingredients through black pepper and blend well. Add oil, and the dough should come together into a ball. If not, add a little more until it does.

rawcrackers

Cover with saran wrap for ease and roll out thinly on to 2 silpat mats or parchment paper (not as thin as you possibly can, but close). Use a pizza cutter to cut the crackers into sizes of your choice, and sprinkle with seasoning and salt. For prettier crackers, prick with a fork. Bake in preheated oven until slightly browning (around 30-40 min), watch them after 20 min or so.

You do have to turn the sheets periodically, and rotate the crackers when you’re able for the best results. The outside crackers brown much quicker–those usually just go directly to my mouth.

Posted in baked goods, recipe, side dish | Tagged , , , , , , , , | 27 Comments

Menu Plan Monday-Raspberries!

Posted on June 14, 2009 by Cheryl Harris

rasps
I love raspberries, and I didn’t know it for years. It was only once I grew them that I realized that, in fact, they’re awesome. I grew them for DH, now most of them make it to my mouth. We’ve finally gotten enough canes to have a nice big crop, so there’s plenty to go around. And it works beautifully, really. It’s so nice to go outside and be able to have some luscious berries! The birds have not yet pillaged; I’m crossing my fingers that they just somehow don’t notice. I do cover the canes with tulle, but it doesn’t work that well when they’re sufficiently motivated.

This week I posted a roundup of recipes for Sea’s Yum-e-baby shower. Check it out and wish the new momma to be good luck!

I’ve also posted “Gluten Free on the Go“, this month’s edition of my GF newsletter. I’m holding a class on Healthy GF eating on June 27th, so if you’re in the area, you should come! Much fun will be had by all.

Also, pretty please sign up to host Menu Plan Mondays! I do love seeing all of the menus, and would love more host/hostesses. Just drop me a line at cheryl (at) eharrishome (dot) com.

Monday:
Quinoa with garden fresh herbs and Kalamata olives

Tues:
Grilled turkey breast with grilled herb-y peppers

Weds:
Chicken in a minty sauce with asparagus (if I can find some!!!)

Thurs:
Avocado and chickpea crackers. I promise I’ll post the recipe this week
Baked kale chips

Friday:
Beef in a coconut curry sauce and cumin roasted cauliflower with lemongrass tea

Baked good:
I’m testing one of Sally’s recipes, and I’m sure it’ll be a winner! I’ll post more when I can.
Chickpea crackerseplate

From my garden:

  • Raspberries, of course
  • Thyme, mint, rosemary, stevia, parsley, and a little arugula
  • Garlic scapes
  • Blueberries (not many)
  • Lemon grass
  • garlic
  • spring onions


From the market

  • Asparagus (fingers crossed)
  • Kale
  • Apples–I bought gobs of goldrush (my favorite) stored from last year’s harvest.
  • Carrots
  • Rhubarb

Sea of Book of Yum checks in with an ambitious menu, especially considering she’s in her 3rd trimester (yay Sea!).  She shares an adapted recipe for cornbread madeleines.  I love the idea of a red pepper version!

Esther shares a picture of her adorable little munchkin.  She loves raspberries, but they’re not quite in season yet over the other side of the pond.  However, she still had a great day of berry picking!  She’s got a lot of rhubarb-rich recipes on the menu, and I’d love to hear how they turn out.

Kim has been out of town for a few weeks for a fun trip with her family and so she’s trying to reorient herself.  She’s got a great menu planned, including Thai Chili salmon, which sounds incredible.

Wendy of Celiacs in the house tempts us greatly with the strawberry tart.  How can you go wrong there?  and she points out that as long as something is delicious, we should be able to go free form and not worry about jagged edges.  Hear, hear!

Heather joins us with a berry fruit salad for Father’s day, which sounds yummy.  And do check out her past entries for Sea’s Shower, they are just about the cutest things I’ve seen!

Elizabeth has a nice article on almost meatless meals on her site.  I love the idea, money wise, health wise and environment wise.  As always, she has a varied international menu planned.


Posted in menu plan | 17 Comments