The Weekly Menu Nov. 27, 2017

gluten-free the weekly menu nov. 27

Time for the weekly menu Nov. 27 – Dec 3, 2017.  It’s almost December!  How did it go by so fast?

New favorite goat cheese alert.  Brett found a sliced goat’s milk Dutch cheese from Trader Joe’s that is wonderful.  It melts well and has a very mild flavor.  It has been a game changer for us.

Being able to eat goat cheese in general has been a game changer.  And I love goat’s milk yogurt, too.  You can find more recipes using goat milk, yogurt and cheese here –> A2 Casein Milk Recipes.

So this week, we are going to use the Trader Joe’s Dutch slices to make cheesy garlic bread sticks.  They will be perfect as a side for the French onion soup I’m going to attempt this week (using ghee instead of butter and GF flour).

Usually, French onion soup has bread and melted cheese on top.   But because I don’t think the gluten free bread will hold up in the soup I’ll just dip the cheesy bread into the soup.  Wish me luck.

I promise, if you can’t digest cow’s milk and miss melty pizza cheese – this stuff works!

ingredients for making ghormeh sabzi (persian herb stew)

Another highlight on the weekly menu is that I’m going to make Ghormeh Sabzi, a Persian herb stew.  It is my favorite Persian dish but I rarely make it because it takes a lot of prep work.  There are so many vegetables that you have to wash and prep.

But the smell of Fenugreek reminds me of my mom and grandma.  And this time of year, I could always use a little reminder of them and how I loved them and they loved me.

It will be 25 years without my mom this February.  I’ve learned to cope with it the best I can, but I really miss her.  The fragrance and cooking is comforting.

And sharing part of my Persian heritage with my husband is joyful.  It is a chance for him to get to know a little more about her because it brings back so many memories.

The Weekly Menu Nov. 27, 2017

It’s mostly non-GMO or organic, and totally “free from” gluten, dairy/casein (except goat cheese or Parmesan), and more…

Meatless Monday – Goat Feta Spinach Puff Pastry

Tuesday – Ghormeh Sabzi & Basmati Rice

Wednesday – Martha Stewart’s French Onion Soup & Toasted Cheesy Bread

Thursday –  Spiced Roasted Chicken &  Roasted Seasonal Vegetables

Friday – Dinner Out

Saturday –  Juicy Bison Mushroom Burgers & Spiced Roasted Potatoes

Sunday –  Greek Salad

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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