The Weekly Menu Aug 22, 2016

by Deana Larkin Evans · August 21, 2016

Hi everyone! Doesn’t August always feel like the longest month ever? Well it’s time for the gluten-free weekly menu Aug 22 edition.

This week the recipes are pretty easy and there will be lots of leftovers that make great lunches. Or they are great for freezing. I will be trying a new recipe as well.

For Meatless Monday, we are making up a batch of Tex-Mex rice and defrosting a jar of Ranch style beans I have in the freezer. Can’t go wrong with rice and beans!

Since we are in the midst of Hatch Chile Season, I love making a huge batch of the chicken and hatch chile stew because it freezes really well.

I separate it into 1 1/2 cup glass containers from Crate & Barrel. Let them cool before adding the lids, then place them in the freezer. That way I can defrost a lunch sized serving quickly in the microwave (remove the plastic lid first).

Then transfer to a soup bowl and finish heating in the microwave for about 3-5 minutes. This works great for Andouille Sausage Gumbo, Bison Enchilada Soup, and Chicken Tortilla Soup as well.

Plus we need a little Salt Lick BBQ – it’s been more than two months and I need my BBQ fix.

I love Persian food, too. My favorites are probably Ghormeh sabzi and Kabob Koobideh. And I just cherish the tutorial for making Persian kabobs from Persian Mama (link below). The grated onion trick is such a great tip. We usually cut the recipe in half and use beef.

Also, I don’t have those large skewers so we just make long patties and cook them on the grill pan in the oven at 400 degrees F for a few minutes then turn the broiler on for a few minutes. And we use ghee to baste when done and sprinkle with more sumac. They are so incredibly good. Brett absolutely loves them, too!

So here is the mostly organic/nonGMO (because of the glyphosate) dairy/casein free (except for the Parmesan cheese) and totally gluten-free weekly menu.