The Weekly Menu Nov. 28 #glutenfree #menuplanning
Hi all! Hope all of you celebrating Thanksgiving had a lovely week. So have you started watching Martha & Snoop’s Potluck Dinner Party yet? I really dig it. Martha made her perfect roasted turkey on the show and so we tried it out this year. It was the best turkey I’ve done so far! Partly because the turkey was organic, free range, nonGMO veg fed… but also the basting!
We covered the turkey breast with cheesecloth soaked in a mixture of Chardonnay and melted ghee, then basted it with that mixture every 30 minutes. It was really delicious and cooked perfectly!
Just so I can remember next year, this is what we did: 7 lb bone-in breast and we cooked it covered with the wine/ghee cheesecloth at 450 degrees for 30 minutes. Baste and turn the temp down to 325 degrees for 1 hour basting at 30 minutes. Remove the cheesecloth, baste with remaining liquid, turn the oven up to 350 for 30 minutes (that’s when the stuffing went into the oven). Pull the turkey out to drain the drippings, then cook at 350 until it reached the internal temp of 165 and had browned nicely (about 20 minutes more).
OMG was the gravy good, too! Just the drippings, chicken stock and cornstarch. ? Anyway, it was all very yummy and we had awesome leftovers for days.
One of the other things I’m super excited about it is that my body seems to be reacting very well to goats’ milk cheese. The casein in goats’ milk is digested differently than the casein in cows’ milk and I seem to be okay. So this opens up a whole new world for me! We tried feta and now I’m going to try sharp cheddar next week. ??
The Gluten Free Weekly Menu
Meatless Monday – Homemade Pizza with Onion Relish, Marinated Artichokes & Mushrooms, Roasted Red Peppers, and Goats’ Milk Feta (using this pizza crust recipe but substituting almond milk creamer for the Lactose free milk and ghee for the butter and Bob’s Red Mill 1 to 1 flour because that is what we have on hand right now)
Tuesday – Yukon Gold Twice Baked Potato Bites (with goats’ milk sharp cheddar, uncured bacon, green onions, Vegenaise mayo)
Wednesday – Grass-Fed Ground Beef Taco Salad
Thursday – Turkey Meatloaf Stuffed Peppers (using yellow squash, certified GF oats and Rib Rack BBQ sauce –> recipe coming to the blog soon)
Friday – Grass-Fed Sirloin Steaks, Roasted Sweet Potatoes, Parmesan Brussels Sprouts (because I can handle a little Parmesan cheese, too)
Saturday – Fried Chicken Salads with Vegan Ranch Dressing (from Follow Your Heart)
Have a great week everyone!