Joining Heather in sharing a love of whole foods and the kitchen arts.
There was a decidedly orange cast to dinners this week. It is definitely that autumn-y time of year. We even had pumpkin waffles, made with a Gluten Free mix from Trader Joes. They were fantastic! Alas, alack, my local TJs is already sold out, so it was a limited time treat. This was the first week we tried some gluten free grain substitutes. I doubt that these sorts of things will make a regular appearance on the menu as we don’t eat much processed food, but it will be nice to have the options when needed. We tried Udi’s GF hamburger rolls with the Slow Cooker Chicken Caesar Sandwiches this week. They are surprisingly good for a GF option, but they are definitely crumbly. I’m not sure how they’d hold up to say, a big juicy burger. I also pulled out my not-been-used-in-four-years bread maker, cleaned and sterilized within in an inch of it’s life, to try some GF bread possibilities. It’ll be interesting to see how it turns out. If it is decent, the bread maker might actually see some use for lunch options.
Here is our dinner plans for the week:
Butternut Squash and Pear Paleo in Slow Cooker
SC Chicken Caesar Sandwhiches (GF rolls and GF Caesar dressing)
Sausage and Apple Stuffed Acorn Squash (GF breadcrumbs)
Twisted Chicken Alfredo (GF noodles)
Sharing with Heather.
Found you through Heather. That squash/pear combination looks fantastic. I’m going to give it a try.
I use my bread maker to make GF bread using Pamela’s bead mix flour blend. Everyone in my family likes it, even those who are not happy about going GF.
I just love fall foods. Good luck with the ongoing GF experiments!