Friday, March 29, 2013

A Gluten Free Easter Menu

In case you're like me and hosting Easter this year but don't know what to serve, I thought it might help to have some idea of what to make.  I've included some simple instructions, not full fledged recipes because I'm going to be making this stuff from scratch, and until I do I won't know exact proportions.  Hope it gives you some inspiration if you're stuck.  I'm serving 5 adults and two kids, so adjust proportions accordingly.

My Easter Menu

Appetizer:  Strawberry and Goat Cheese Crostini
How To: Slice a GF Baguette into rounds, brush with oil and toast under the broiler until crisp. Simpler version: buy GF Bagel chips.  Slice strawberries thinly and toss with a light oil (Canola or Extra Virgin Olive Oil), salt and pepper.  Place strawberry slice on crostini, top with some goat cheese and a sprig of mint, if desired.  Drizzle a bit of oil on top.  Serve as is or heat under broiler until cheese melts.

Starter: Lentil Soup
I will probably make a simpler lentil soup than the one in my recipe in the link above. 
1 box broth (with another on hand), 1 cup lentils (green or red) rinsed, 1 onion diced, 2 cloves garlic minced, salt and pepper, olive oil
-fry onion, garlic and lentil in oil approx. five minutes.
-add broth, bring to a boil, lower to simmer.
-simmer until lentils are soft, approx. 30 min.  Add water or more broth if needed & season.
-Serve as is or blend until smooth with hand blender.

Meal: Spinach Stuffed Chicken Breast, Lamb Stew, Roasted Asparagus, Glazed Carrots, Roasted Mini Potatoes & Salad

Chicken: Cut each chicken breast almost in half.  In a frying pan, cook 1 bag baby spinach until wilted in a bit of oil.  When cooked, toss with shredded cheese (mozzarella, asiago, goat cheese, whatever you like.  Approx. 250g).  Stuff chicken and bake in a 375F oven until done.  If you don't eat dairy, stuff it with some spinach and bacon, or bacon wrap it instead.

Lamb: I'm making lamb stew in the slow cooker, but lamb chops are easy to do in the oven or pan fried.  My dad always serves lamb with mint sauce that you can buy at the supermarket.

Potatoes & Asparagus: Toss with olive oil, salt & pepper & bake until cooked through.  Asparagus doesn't take long, so don't bake until everything else is almost done (last 5 minutes or so.)

Carrots: Peel & cut into desired size, or use baby carrots.  Fry in butter (or substitute) or a few minutes, then add some ginger, honey, salt and pepper, and some white wine if desired.  Cook until thickened and carrots are cooked through.

Dessert: Oven Roasted Peach Halves with Melted Chocolate Centres
Cut peaches in half and remove stone.  Grill peaches or place under broiler until soft.  While cooking, melt some chocolate in a bowl.  Remove peaches from over and pour chocolate in the spot where the pit should be.  Serve immediately.

My plan of attack:

Lamb Stew will be made overnight Saturday in the crock pot.  Carrots & Salad to be made Saturday.  Strawberries will be cleaned and cut Saturday, and lentil soup will be made Saturday too.  Sunday, Chicken & Potatoes will go in the oven together and then I'll serve Crostini while they're cooking.  Last 10 minutes I'll reheat carrots and stick asparagus in the oven. 

 I'll put the peaches in after cleaning up while coffee is being made.  It's my husband's birthday this weekend so we'll be having cake too, but otherwise the peaches would be it for dessert.  Maybe with some ice cream, but not this time since there's cake. 

For some ideas from previous years, click on the post links below:

Gluten & Dairy Free Easter Egg Hunt
Easter 2011

No comments :

Post a Comment