Menu - Starting out the New Year

The internets are back at our house!
Big changes in the new year. We think Bob is allergic to dairy now as well as gluten. I've mixed feelings as to what, specifically in dairy products it could be. It could be casein, the protein that is shaped similarly to gluten, or lactose, an allergy more likely to strike the already fragile Celiac digestive system. I've written much more elaborately about it here. If he is only allergic to lactose it is a much more manageable allergy. Humans have evolved many ways of changing dairy products into lactose free foods (hardened cheeses, yogurt etc.) which would mean with some careful planning we could still cook with some dairy products. If it turns out he is allergic to casein, it's another whole food group we've got to get rid of.
I've also decided to stop feeding our hard earned moneys into the disgusting meat-packing industry. I haven't decided if this will extend to just halting meat consumption, or limiting it to a few locally raised animals insured a healthy outdoor farm life and a humane death. Honestly, I am practical. Bob's Celiac's disease is far more important than any morally based dietary restrictions I might have. I will consider raising our own meat or insuring our meat is local. I will continue to eat seafood, attempting to eat locally caught fish or responsibly caught fish. However, my stance on the actual meat-packing industry stays firm. It's gross and horrible.
We are going to visit my dad in Colorado in the beginning of February, and do not intend to get Bob checked for a casein/lactose allergy until after we get back. As such, I am enjoying a week of a fair few dairy products before the inevitable fall into the abyss.

Here's our weekly menu for this week-

Menu-

Veggie Pizza- Fresh Mozzarella, Sun Dried Tomatoes, Basil, artichoke hearts- 30 minutes

Tom Kha soup with Veggie Fried Rice -15-30 minutes (make extra rice, bob makes Chicken, we are still using our leftover frozen meats )

Vegetarian Vietnamese Salad 30-45 minutes

Eggplant Lasagna 1 hr

Tempeh with Rice and Spinach- 30 min (pg 675 How to Cook Everything Vegetarian)

Alfredo Noodles with Shrimp - 30 minutes

Pan Fried Locally Caught Fish with Coleslaw -30 minutes

Grilled Veggie Pizza (probably a Friday dish)

Baked Potato Bar


Dessert- Ambrosia 1 hr

Gluten Free Breaded Mozzarella Spring Salad

Gluten Free Breaded Mozzarella Spring Salad
Serves 2
1 8oz ball of Mozzarella Cheese
1 egg
1-2 pieces of GF bread
1 tbsp cider vinegar
1 tbsp white wine vinegar
1 tsp sugar
salt and pepper to taste
1/2 cup olive oil
1 bag spring salad greens
1 half red onion

Toast your GF bread slices. We keep our GF bread in the freezer, as it's not exactly an ingredient that we often use. Crumble it up by hand or grind it into small crumbs (they stick better) with a food processor.

Meanwhile, make the dressing. Separate an egg. Preferably an egg that is familiar to you (read, homegrown) as you are going to be eating the yolk raw. In a food processor put egg yolk, vinegars and sugar and blend. Supposedly this sort of "cooks" the yolk. Slowly pour in oil until dressing is thickened.

Cut your mozzarella cheese into coins using unflavored dental sauce or a sharp knife. Cut the coins in half.



Dip the mozzarella slices into a bowl with the egg white. Dip into a bowl full of the bread crumbs. I suppose it is best to put the mozzarella cheese in the freezer for 10 minutes to prevent it from melting while you fry it, but we are always so hungry, it's near impossible to wait.

In a non-stick oil sprayed pan cook mozzarella for 2/3 minutes on each side or until toasty and brown.

Cut red onion into half circles.

Toss salad greens with dressing. Plate greens and add mozzarella on top. Sooooo delicious, you won't mind the raw egg. A perfect light dinner, and cooked in about 15 minutes.

Adapted from a "Barefoot Contessa" recipe called "Salad with Warm Goat Cheese".

Gluten Free Grilled Alfredo Veggie Pizza

This is one of my absolute favorite recipes right now.

1 package Gluten Free Pizza Crust (Chebe)
2 tbsp oil
2 eggs
4 tbsp milk or milk substitute
2 large or 6 small Portobello Mushrooms, stems removed
1 Zucchini
1 Summer squash
1 Small Jar of GF Alfredo Sauce
4 cups shredded mozzarella
Salt
Olive Oil Cooking Spray

We use Chebe pizza dough (made from some sort of cactus flour) for the pizza crust. Follow the directions on the Chebe package. We make the crust into squares to better fit onto the grill. Cook in the oven at 375 for 8-ish minutes, until almost done but still relatively pliable. The assembled pizzas will be finished over the grill. Remove from oven and cover with a thin layer of Alfredo Sauce.
Preheat grill. Meanwhile, cut Zucchini and Summer Squash in half and peppers into forths, as depicted below. Spray or brush with olive oil. Sprinkle salt and pepper.

Grill veggies for about 8-10 minutes, turning once. Take off grill and cut mushrooms, squash, peppers and zucchini into thin strips. Cover with cheese (to your taste) and put back on the grill.
Grill on medium heat until cheese has melted. Make sure not the burn the crust underneath. Top with red pepper flakes if you've got them and enjoy!