Taking the full measure of life

Labor-light meals for a busy week

November 3rd, 2007 · 5 Comments

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It’s 2 p.m., and I’ve successfully completed Day 3 of NaNoWriMo. I’ve written around 5600 words. I think I may try to pull ahead a bit this afternoon if I have time. (I’m anticipating there may be a day or two this month that I do not have the time to write the full 1667 words per day. Then again, I do have a whole, blessed, much-needed week off at Thanksgiving during which I can write extra if I need to.)

In the meantime, it’s time to plan this week’s menu so that I will know I have time for writing. As you may remember from a previous post, I have been aiming to spend less than 20 minutes of hands-on time getting the meals ready this month.

Sunday: Turkey and cranberry baked potato (with goat brie instead of regular) and steamed broccoli
Monday: Big salads with local butter lettuce (hydroponic) topped with herb-roasted winter vegetables (butternut squash, carrots, and onions) and gluten-free, egg-free breaded, pan-fried goat cheese medallions (sounds complicated but is easy–recipe later this week)
Tuesday: Black Bean & Chocolate Chili (no celery, soy sauce, or cloves–suggestions for a soy-free, gluten-free soy sauce substitute?) and gluten-free, dairy-free, egg-free cornbread from Sophie-Safe Cooking
Wednesday: Work late–take leftovers
Thursday: Irish Beef Stew in the crockpot (using gf beer–any suggestions on a Worcestershire sauce replacement?)
Friday: Fennel, Orange, and Olive Salad served on/with Chebe pizza crust
Saturday: Red Thai gluten-free curry with sweet potatoes, green onions, cashews, broccoli, et al on brown jasmine rice

Yum–looks like a tasty week.

Oh, and I’ve submitted this week’s meal planning to The Gluten-Free Menu Swap, being hosted this week at Gluten-Free Cooking School.

Tags: allergen-free recipes · autumn · meal planning · quick meals

5 responses so far ↓

  • 1 ~M // Nov 3, 2007 at 2:20 pm

    How about Worcestershire sauce or balsamic vinegar for the gf soy-free soy sauce substitute? Lea & Perrins Worcestershire sauce, when made in the US, is GF.

  • 2 Emily // Nov 3, 2007 at 6:20 pm

    Sally, Thanks for using my book! I hope you are enjoying it.

    In recipes that call for soy sauce or worcestershire sauce, I generally add a little more salt than the recipe normally calls for, and I usually toss in a little apple cider vinegar. You can add other spices as well is the recipe’s main flavor comes from the soy/worcestershire sauce, but the chili and stew you mentioned both have so many other flavors that I don’t think you’ll even miss it.
    Good luck!

  • 3 Gluten Free [Cooking School] » Blog Archive » Gluten Free Menu Swap - November 5th // Nov 5, 2007 at 5:57 pm

    […] at Aprovechar is joining us for the first time this week and has a great menu lined up. I will definitely be going back to check out the Blackbean & Chocolate Chili as well […]

  • 4 carrie // Nov 6, 2007 at 6:22 am

    SOUNDS DELICOUS!!! Wow what a spectacular menu!! The fennel, orange, and olive salad sounds impressive! Tnanks for sharing!! Glad you have joined in the swap!

  • 5 Midnight Raider // Nov 6, 2007 at 4:40 pm

    Congrats on your progress so far in NaNoWriMo. I thought about participating this year, but just have too much on my plate. I can’t wait to hear how it goes for you!

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