Menu Plan Monday – January 24, 2010
While looking through my pictures, I realized that some things I took for the blog were never posted. Okay, a LOT of things. See, I was thinking about posting more over the past few months, I swear! :o) Hopefully the summer pictures will warm us all up!
Above are the music cupcakes made for the piano recital. There is another layer under there, but I don’t think I got a pic of them. All gluten and dairy free, half chocolate and half vanilla. Frosted with “butter cream” and chocolate fudge frostings. Mmmmm….
I knew there would be a sheet cake for the Girl Scout Bridging. I wanted to make something special for my gluten free girlie to have instead; what says Girl Scouts more than S’more cupcakes?
The cupcake is a graham cracker crust base layer made from crumbs of my homemade gluten free graham crackers, topped chocolate cake. The cake is topped with marshmallowy frosting (which I toasted slightly for that authentic s’more look), a piece of dairy free dark chocolate and piece of those homemade graham crackers.
I didn’t just make cupcakes this past summer, honest. But they do photograph well! I’ll put up more yummy blast-from-the-past pics as I post the next couple of weeks.
Head over to Laura’s for Menu Plan Monday. The Gluten Free Menu Swap is being hosted by Gluten Free Goodness this week. She has picked Winter Seasonal Foods as the theme this week. I live in Minnesota. This is my garden this morning:
Yeah, not so much in the garden right now except frozen ground, but I do have things put up from the garden and farmer’s market from the summer and fall (frozen, canned and dried -lucky me!) and a lot of the lovely storage veggies are plentiful (and CHEAP!) this time of year. Onions, squashes, potatoes, turnips, sweet potatoes, and dark hearty greens like chard and kale. Yummy in the tummy! I also grow some herbs in little pots during the winter just because I miss gardening, too. (I don’t really get a lot this way, it’s just a way for me to play in the dirt when my world is frozen.) This year I was able to get some free lights that I am using as grow lights for my little plant babies. That encouraged me to start some greens indoors, a cherry tomato and some other things I usually grow outside. I will see how they do. It’s been a fun experiment for me and the kiddos so far!
Monday: Prep for class/band concert/dance practice
Apple Pork Roast in the slow cooker, mixed veggies
Tuesday: Mom volunteer in school library/piano lessons/teach class
Chicken, White Bean & Kale Soup with gluten free French Bread
Wednesday: Older girls prep for Girl Scout meeting they are leading/youth group
Chicken Stir-Fry (I’ll raid the fridge and freezer for veggies and see what ends up in there), over rice or quinoa
Thursday: Half day for the big kids/Caddette Girl Scout meeting
My hubby picked up boneless pork chops on sale, so Maple-Chili Glazed Pork Chops, Cauliflower Puree, and a salad
Friday: No school for the little girl/half day for the big kids/8th grade Snow Days dance/dance dress rehearsal
I need a portable lunch for dress rehearsal, so I’m thinking a gluten free wrap sandwich with thinly sliced pork from Monday, roasted peppers and broccoli sprouts (you can grow those on your counter, too!), pea pods & carrot sticks.
Saturday: Dance recital for both girls
(Yes, I know, again with the cupcakes… but I may have to make a dance cupcake or cookie of some sort. Hmmm…. let me think….)
I love your little herbs! They’re adorable and fun even if you don’t get a lot. the white bean and kale soup looks delicious
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