Wednesday, June 22, 2011
Tennessee Sounds Good to Me!
My mother is a faithful disciple of the "low-carb" diet. I have cut gluten out of my diet for health reasons. Since there isn't a whole lot of variety as far as restaurants go, I have planned a little menu to make life a little easier. The way I see it is it's like we're staying at a cottage. We have most of the ammenities we need to run a kitchen. We have a grill. Everything else I am packing away to execute my menu.
On the menu for dinners: Night one we will dine on chili rubbed chicken tacos with lime-cilantro slaw, night two will be steak with a grilled vegetable salad, and night three we will have a lovely rainbow salad. As far as breakfasts I figure I know my mom eats a protein power meal including eggs. I usually am happy with about anything and fruit. For lunches, I know we will be happy with leftovers.
In case you like to make your own salad dressings, I've included the ingredients below. Both are vinegrettes that pair well with about any salad. I am not including brand names, but as a newly gluten-free girl, I did check the ingredients and none listed MSG, wheat, or any other crazy name for gluten. The lighter colored salad dressing is for the grilled veggie salad. It's contents includes 1/4 cup olive oil, the juice of one lemon, 3 tablespoons white wine vinegar, 1 tablespoon dijon mustard, 1 teaspoon worcestershire sauce, 1/2 teaspoon chili paste, 1 clove pressed garlic, salt, and pepper.
The darker colored dressing is a sweeter dressing for the rainbow salad. It includes 1/4 cup olive oil, 4 tablespoons balsamic vinegar, 1 tablespoon dijon mustard, 1 tablespoon honey, 1 tablespoon finely minced shallot, salt, and pepper.
The spice rub for the chicken tacos is made from 1 teaspoon chili powder, 1/2 teaspoon granulated garlic, 1/2 teaspoon cumin, salt, and pepper.
We will have internet until Monday. Since I will have plenty of time on my hands, you can look forward to more recipes and the shinanagens that will unfold!