- The Science Teacher made Ginger-Lemon Girl's Cheddar Baked Hominy (see photo above). We added 10 oz. of spinach and some cottage cheese and used Cabot 50% Reduced Fat Cheddar to great success!
- I cooked up Gluten-Free Bay's Spicy Black-Eyed Peas and Collards with some brown rice (I first sauteed it with a little olive oil and some spices before adding water).
- On Saturday, we tried Book of Yum's pesto-buckwheat fries (except that we used Bob Red Mill's Mighty Tasty Hot Cereal)...they sort of melted into a flat pile of pesto-corn goo in the oven (I think we didn't cool the cereal long enough). Tasted fantastic, though the aesthetics were lacking. We'll try again this week.
- Lastly, I jumped out of bed on Easter morning to bake some of Gluten A Go Go's Irish soda bread. As always when a bread calls for lots of starch, I subbed in some more protein- and fiber-rich flours. I used 1 c. GF oat flour, 2/3 c. brown rice flour, 2/3 c. corn flour, 1/4 c. sorhgum flour, 6 tbsp. tapioca flour, 2 tbsp. white rice flour. Lovely!
Sunday: pulled pork, slaw, cornbread
Monday: Turkey-Quinoa Balls (subbing quinoa for the couscous), polenta fries, salad
Tuesday: beer-marinated tempeh tacos (inspired by Sea's menu last week), slaw
Wednesday: stuffed mushrooms, kimchi, buckwheat pilaf
Thursday: Wednesday redux
Friday: Tacos redux
Saturday: out to dinner!