glutenfreebymarriage

June 2, 2013

This Week’s Menu – Guess who got a Lodge pan

Filed under: Cooking Light, menu planning, Uncategorized — Tags: , , , — glutenfreebymarriage @ 10:08

large cast iron skillet

Cooking in a very hot kitchen!

Can you tell that we wrote this week’s menu on day three of 90o temps?   Everything can either be cooked quickly on the stovetop or out on the grill, which is really appealing when you live in a house without central air conditioning.  Even better, it gives me a chance to test my brand new cast iron skillet!

Yes, I did it.  I finally bought a Lodge pan.  After Mr. GF’s last attempt to “help” with dinner, my favorite non-stick skillet is no longer non-stick and possibly permanently fused with charcoaled bits of burnt chicken.  (He only cooks on high heat.)  I’ll keep trying to clean it up and re-season it, but it’s not looking good.  In fact, it’s bad enough that I was able justify replacing it.

Mr. GF was dubious about my choice of cast iron over modern ceramic or teflon, but how can you not love a pan that is Made in USA, can be used (with care) on my ceramic cooktop, in the oven or on the grill, is virtually indestructible and only costs about $20?   I’ll admit that it’s really heavy, it’s kind of inconvenient that it can’t be soaked in water, but it’s worth it.   At least I hope it is.   Worst case scenario is that I hate it and it is relegated to grill duty.

Keep cool!  Tomorrow we are testing a recipe for Blackberry Sorbet.  (lactose free of course)

Menu 6/2/13 – 6/8/13

Sunday:  Grilled Cheddar Sausage Patties

Monday: Olive-Tomato Grilled Cheese Sandwiches (Cooking Light Annual Recipes 2005, p. 204) – The olive part is a tapenade and is quite good!

Tuesday: Chicken and Blue Cheese Slaw (Cooking Light Annual Recipes 2005, p. 212)

Wednesday: leftovers

Thursday: Corn and Two Bean Burgers with Chipotle Ketchup (Cooking Light Annual Recipes 2005, p. 324)

Friday: leftovers

Saturday: leftovers

Misc.: GF Blueberry Muffins for coffee/tea, Blackberry-Buttermilk Sherbet (Cooking Light Annual Recipes 2008, p. 159) and Oil & Vinegar Potato Salad

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