Last week I discovered the best gluten-free breadcrumbs. I was doing a clean-out-and-use-up of the freezer and found two partial loves of Food For Life Brown rice bread from the holidays. I like this bread for stuffing combined with a batch of Bob’s Red Mill cornbread cut into cubes. I decided to make it into breadcrumbs and use it for my salmon cakes. These crumbs made a crispy cake and added a nice density to the shredded carrot , chopped spinach and salmon. That dinner was a great way to get 5 kinds of veggies on a plate.
The menu this week:
- Baked Coconut Curry Chicken, roasted cauliflower, green beans with red peppers
- Turkey and White Bean Chili in slow cooker
- Beef Stir Fry with broccoli, snow peas and peppers
- Pizza night with kale pesto
- Spicy Peanut Noodles with tofu
- Roast chicken, asparagus, roasted red potatoes
- Salmon, Brussels sprouts and caramelized red onion with balsamic vinegar, salad with lemon garlic dressing, quinoa
Heather at Celiac Family is hosting this week with a theme of citrus. I bought a bag of lemons to make a lemon garlic dressing for salads this week and I needed lemon juice to make homemade ricotta cheese for a breakfast recipe. Visit Gluten Free Goodness for the headquarters of our weekly gluten-free menu swap.
Laura at Organizing Junkie also hosts a menu swap with hundreds of great menu ideas.
Browse my archives for more gluten-free menus. Have a great week and don’t forget to visit the new gluten-free blog at Mother Earth News.
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I SO agree with you about the Food For Life Brown Rice Bread being great for bread crumbs!! I use it every year for stuffing at Thanksgiving, it seriously just makes the best stuffing ever!! I really want to try your kale pesto and your ground turkey & white bean chili is calling my name… i heart ground turkey! lol! Your pictures are SO good Wendy! I’m just in awe of your photography skills!! (((hugs!)))
I feel all warm and fuzzy when you visit, Miss Carrie.
Hugs and compliments all over the place. You are the sweetest.
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I see that you and Carrie have similar meals this week. Maybe I need to change my menu.
Seriously, it all sounds so good. And the salmon cakes look great! I also got a chance to try Amy’s socca pizzas, and thought they were fabulous. Need to experiment more. Did I see that you added some herbs to the batter?
I did add some Italian Herbs to the batter that time. Once I got hooked on those soccas and made them a bunch, I started playing. Thanks for hosting this week.
Man, that first picture really got me drooling! I’ve mainly been breading w/coarse ground millet and I think it’s time to move on.
Glad to see Kale pesto is on the lineup again! We’re having it on quinoa for dinner because, well, it’s easy and yummy.
I’ve never tried millet. Of course, I’ve tried everything else! I liked using up something I already had and then pleasantly finding it worked better than most of the store-bought crumbs. I’m still a big fan of Kinnikinnick Panko, but these are a close second on the crunchy coating scale followed by almond flour for the top three.
Yummy menu! I love curry, and the spicy peanut noodles and kale pesto pizza sound so great. Thanks for the tip on the bread crumbs. It is nice to know when there is an easy sub when I don’t have any made at home.
I used to have a regular supply of crumbs from my GF bread-baking failures. since we have a favorite recipe, there aren’t any rejects to make crumbs.
Can i come over for the kale pesto pizza? That looks so good! Thanks for sharing your menus.
Sounds like I need to plan a pizza party soon. Thank you for visiting virtually.