Socially, this is going to be a busy week for me and my husband. Tomorrow night, we’re hosting my simplicity circle’s meeting (a supportive group I really need to write a post about); Tuesday night, he’s going off with a friend for a beer/food event and I’m hosting 2 or 3 girlfriends for dinner at my apartment; Thursday night, we’re having our weekly dinner with my best friend and her husband; and Saturday night (after I work all day Saturday—eek!), we’re having our first wine-tasting party for 12 in what we hope will be a monthly series of them. Since we live a life sans dishwasher, I’m just going to have to make sure we get help restoring the kitchen after each meal! On our non-party nights, I’ve tried to keep our meals simple to give us a bit of rest.
Dinner: Baked Potato of the Week: Dan 3R baked potatoes
Dinner: Have a few girls over for dinner: Karina’s roasted veggies (premade this weekend) used in lasagna with rice lasagna noodles and sheep/goat cheese—I’ll make it up as I go; hibiscus sorbet for dessert (Beth J. providing wine, Marg providing salad or add’l veg.)
Dinner: Grilled burgers with spinach, caramelized onions, and honey mustard; roasted sweet potato fries; grilled yellow squash slices
Dinner: Margaret & Brett over for dinner: Vegetarian tamales with spinach and black bean sauce served with a Syrah/Shiraz to try for the party; green salad with oranges, avocado, walnuts, and creamy cilantro dressing (substituting hemp milk with lemon for buttermilk and goat yogurt for sour cream); chocolate cake with peanut butter icing for dessert
Prep: Defrost venison and bacon for Saturday night.
Dinner: Pizza & Movie Night: Thai pizza (peanut sauce, shredded carrots, cilantro, green onion, peanuts, broccoli, onions, goat mozzarella); mango fruit salad
Prep: Make nutella and tuna salad. Marinate venison.
Lunch: Take bag lunch to job worksite: tuna salad and cheddar on vegan millet bread, leftover fruit salad, root veggie chips
Dinner: Light meal of leftovers or salad
Party: Syrah/Shiraz tasting party!: banana halves dipped in (or brownies topped with) homemade (dairy-free) nutella and chopped hazelnuts, bacon-wrapped medjool dates, grilled venison tenderloin, pepper pecorino or other sheep’s cheese
Lunch: Healthier tuna melt with butternut squash soup
Dinner: Melissa’s Out-West Chili Con Carne (with venison) with cornbread
And a question for you. . . .
Do you know of a great, easy, creamy-tasting tomato soup recipe? More specifically, one that’s free of soy, cow dairy, gluten, and eggs? (Not that the egg and gluten parts should be hard to avoid here.) All of the boxed organic tomato soups at Whole Foods & Trader Joe’s now have either soy or dairy in them, and I’m missing a soup that resembles the tomato soup I grew up eating! I’ll be happy to make it myself if someone can suggest the proper combination of ingredients that avoid my allergens. I can google random ideas, but I wanted to see if any readers/other bloggers had had success with a particular recipe.
Gluten-Free Mommy is hosting the gluten-free menu swap, in which I am, as always, pleased to be taking part.