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My First Menu Swap
Well here’s to my first menu swap.
I hope this will give others a chance to taste something I’ve created; something that I enjoy doing. Ever since I was diagnosed, I obviously couldn’t attend culinary school anymore with constant threats scattered about me. In all honesty, I miss it a lot, but I guess that’s why I continue cooking. Ironically, I wanted to be a pastry chef. I wanted to cake design and make muffins galore. My mom, at one point, taunted me to open a muffin shop in the future. Now, who’s to say I can’t? Although, I’m still a novice at gluten free baking. I need more time to relearn baking with flours I’ve never utilized before. I’ve been trying the basic pancake recipes and have had mild success with muffins. Still, I need more time. Hey - pratice makes perfect right?
In spite of my absence from baking, I’ve grown to love general cooking. Between baking and cooking many differences lay even though we now have chili spiced chocolate cupcakes and casseroles combining sugary fruits with your everyday vegetables. It’s difficult to put into words the joy that an empty plate sitting at the center of a table brings unless you’re a cook. If you are a cook, you already know; words are unnecessary. So since I can’t be there in your kitchen, preparing these meals for you by first hand, I hope you will enjoy them as I post each recipe.
I do like variety, themes, and sampling cuisines from different ethnicities, in different styles, with different methods, and including almost any ingredient (no poultry, game, pork, or beef please!). So here since I couldn’t decide what country to remain in - next week looks like European focus though - I’ve jumped around a bit. I will link to each recipe back on this page as I get them up. Some of them, especially breakfast and lunches, won’t be posted but if you desire the recipe, I will most certainly share!
Enjoy~!
Oh and this week's swap is hosted by Karen over at Gluten Free Sox Fan! You should also check out her tantilizing recipes too!
Tuesday - Asian
Breakfast - Pi Dan Zhou (Century Egg Congee nix chicken)
Lunch - Okonomiyaki with simmered kabocha
Dinner - Tofu Kabobs with Chinese BBQ Sauce & steamed rice
Wednesday - Indian
Breakfast - Sweet Gobi Curry
Thursday -
Blazing White Bean Chili
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5 comments:
I had to cancel my loan two weeks before classes started. I wanted to be a pastry chef too. Ironic? Now, I am actually really glad life took that turn.
Welcome!
Welcome to the menu swap! Glad to see another GF poster with international flare! Sounds like a tasty week.
Ginger
Welcome to the swap! Like you, I am learning how to do baking all over with new flours. At first I stuck with just rice, but that got boring. So...now experimenting with all these new flours I'd never heard of before.
I am looking forward to reading your blog.
It is quite an adjustment, but (like many of us still learning) you'll definitely get there. And learning to make gluten-free (or allergen-free) foods to share means you can make someone's day with that food even more than you can with a regular meal.
I love okonomiyaki! I'd be all over it if I could still have eggs.
I will post the okonomiyaki recipe later on with everything else. I bought a new camera and the other day it came in but stupid me didn't notice that it didn't come with the USB cables!!! So, lol, I had to order the cables and once they come in I will stuff my blog with pictures.
Sally: The okonomiyaki recipe that I follow calls for only one egg to the large ratio of cabbage. To me, okonomiyaki means cabbage pancake and I want a CABBAGE pancake. I happen to love cabbage..Maybe even a little too much.
But, perhaps you can substitute the one egg with an egg replacer and mix it with the flour sub (cornstarch, tapioca, potato, etc. all seem to work the same for me)and then add the liquid, let it sit, and go from there. I don't see why it wouldn't work.
I never found the need to try nor purchase Ener-G egg replacement but I do have flax seeds. Those, however, I usually chuck into my pancakes or cottage cheese and never ground them.
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