This week I’m changing it up a little from my monthly menu. I’ve been playing with my food lately and want to share. I’ve also been watching more shows on the Food Network. They can really inspire me to use a new ingredient or try a dish from another part of the world. I don’t like following recipes much as you will find when I share my story of the crab cakes from a new cookbook. All in good time.
This week I’m continuing with my quest to prove that gluten free and dairy free still means, Good Food No Matter What!™ That means that no matter what ingredients you have to live without, your food should still taste good, look good and give you enjoyment as well as nourishment.
Have a wonderful week. We are starting off celebrating a birthday which somehow must be the wrong number. I can’t possibly now have kids that are 16 and 20 years old. I’m only 29 myself! UPDATE at the bottom on the cake shown above.
Monday– Celebration Dinner for Brad’s 16th Birthday
Tuesday– North African Ostrich Meatballs inspired by Melissa d’Arabian
Wednesday– Pupusas with either pork, beans or loroco flowers
Thursday– Spicy Mustard Chicken with corn
Friday– Special Hamburger with homemade fries
Saturday– Eating out with new friends at Corduroy in DC
Sunday– Polenta French Toast with Bacon
This week’s Secret Ingredient for Friday Foodie Fix is Corn!
For more menu ideas check out Orgjunkie.
I love the look on is face. This cake was really bad. The icing tasted like shortening with water, which I think it was. I’ve learned a lot in one year.
UPDATE– for those who have been asking about the cake that tasted good here’s the scoop. I used a Cherrybrook Kitchen chocolate cake mix and their premade vanilla icing. You can see the cake mix in our store. The store page is listed at the top of this blog. The chocolate candies around the side were made from Enjoy Life chocolate chips. They are dairy, gluten and soy free.