This week was ‘Wendy Week’ in our house. After the call to Adopt a Gluten Free Blogger over at Lexie’s Kitchen this month, I was inspired and decided that it was definitely time to jump on the bandwagon that I’ve admired many other bloggers doing over the past year. Adopt a Gluten-Free Blogger is a great monthly event started by Sea over at Book Of Yum. It’s a wonderful way of spreading the word about the gluten-free blogging community and of trying out all of those recipes that you’ve (well – I have for sure) been meaning to try out for an age.
Wendy Gregory Kaho has a blog called Celiacs in the House. Through her blog she wears many of her different hats as a mom, a food blogger, a person with Celiac’s disease, a writer and a vocal activist for the gluten-free community. Wendy does a lot more on her blog than share recipes, and so I love to tune in and read her latest news every time she writes a new post. One of the things that Wendy regularly participates in is the weekly gluten-free menu swap. Each Monday I drool at Wendy’s recipe line-up, as I post my own and start browsing to check out what everyone else is doing. So, this week, rather than drool, I grabbed the bull by the horns and took 3 of Wendy’s recipes for a spin.
The thing that I love about Wendy’s recipes are that her meals always look so tasty, while being totally no-nonsense, family friendly and not terrifying to contemplate cooking. As I have discovered this week, Wendy is also the queen of hiding vegetables in her yummy kid-friendly food.
This is what I cooked:
One of my boys refuses to eat cooked carrots (but he likes them raw), the other refuses potatoes. I wondered, as I made the fishcakes, what the verdict would be, given that they contained both of these vegetables plus spinach too. I couldn’t believe my eyes and ears when they moved off their plates faster than I could say “did you enjoy your salmon fishcakes?”. The highest food honor in this house was immediately bestowed upon them. The “mama can we have these in our lunchbox please?” honor. I complied – there were two cakes left over, so before they could ask for seconds I whipped them away for lunch the next day. Success. My only issue with this recipe – I should have made double the amount.
I made butternut squash risotto on Tuesday and then Wendy’s cakes with the left-overs the next day. Just perfect. Not only did we get to eat something yummy, but we got to eat leftovers without feeling like we were eating the same old thing all over again. I used 2 cups of risotto to make the cakes. Wendy suggests using Lundbergs risotto too – but the only packs of Lundbergs that I could find had a ton of cheese in them, so that was not an option for us. I loved the addition of the zucchini in this recipe. Can’t remember the last time I successfully served zucchini to my kids. This tasted delicious with a creamy kale salad that I recipe tested for Hallie Klecker’s upcoming recipe book. Can’t wait to see the rest of the recipes in the book!
Thursday: Gluten-free shepherds pie.
Ok. So this meal was supposed to last us for 2 dinners. I really didn’t see how we would eat all of that food in one sitting. I was wrong. Even M, who always says he’s not hungry when he finally makes it home from work took one bite and immediately asked if he could have a large plate full. There was a tiny bit left over for me to photograph today, but C demanded that I take the pic at 7.30am, so that he could have it in his lunch box. He ate it cold for lunch today and declared it his favorite food. What more can I say?
I was happy to have remembered my wee food processor, tucked away in my cupboard. Not sure why I never use it? I did find that the secret to Wendy’s incorporation of veggies into these meals was, in part, to make sure they were shredded. I’ll be using the food processor a lot more going forward, I think. Thank you Wendy for teaching me that valuable lesson.
Please make sure to check-out Lexie’s round up of all of the other gluten-free blogger adoptions over at Lexie’s Kitchen next week.