Tag Archives: dinner

Good Things Friday

Even though Friday is a good thing itself, there are always at least a few gluten free good things in my week that I have to share.

1. Rita’s Frozen Custard

Rita’s custard with hot fudge is so good. I don’t really get the whole “ice” thing that they have there – I tried some samples and it just tastes like watery ice cream to me. But I can get on board with the custard. I snagged this one from Rita’s in Chinatown.

2. One pan dinners

Sometimes you just have to throw a bunch of ingredients in a pan and hope for the best. This one pan dinner included: half a package of tempeh, a can of diced tomatoes, a big handful of frozen spinach, sauteed onion, and some chili spices.

And  I may have eaten this straight out of the pan while talking on the phone. Don’t judge.

3. Tomato Season

If I took a shot every time I saw the word “heirloom” on a menu this month, I would be incredibly inebriated. Last night at Lincoln I ordered the Heirloom Tomato Risotto with roasted garlic, ricotta, and capers. Our waitress, Gabby, has Celiac’s as well, so she was super helpful. If you go there ask for her, and tip her well 🙂

This risotto was tomato-tastic. I was expecting a plain risotto with some tomatoes sprinkled in, but this stuff was about equal parts tomato to rice. Even though it was a small plate it left me totally satisfied.

Additional good things coming up this weekend are all happening in Michigan!

I’m planning on getting in as many gluten free meals out as possible. Definitely on the list are Mudgies and Greengos, possibly a stop at Arts Beats and Eats, and a late night pizza from Cottage Inn might have to happen as well. Plus the kickoff of Michigan football season, the wedding of a dear friend, and a night in a fancy shmancy hotel. My cup runneth over.

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GW Fins inspired salmon

 

Salmon with creamy sweet potato and corn hash

I tried to recreate the salmon dish that I had at GW Fins in New Orleans, and I think I did a pretty good job!

Dijon Salmon with Creamy Sweet Potato and Corn Hash

2-3 T. dijon mustard

1 T. gluten free soy sauce

1 small sweet potato

1 ear of corn

2 T. milk or cream

1 T. butter

2 T. parmesan cheese

Set oven to 350 degrees and bake sweet potato for 30 minutes.  As the potato is baking: mix together the mustard, soy sauce, and olive oil.  Spread this mixture on top of the salmon and put it in the oven when the sweet potato is about 20 minutes into the cooking time.  

Take the sweet potato out of the oven when it’s almost finished cooking, let cool until you can handle it, and dice it into little cubes.  Cut the corn kernels off of the cob.  

Melt the butter in a saute pan, add corn and sweet potatoes.  Cook for about 2-3 minutes to cook the corn and heat the sweet potato.  Add in the cream or milk, salt and pepper to taste, and add in the parmesan cheese.  

By this time the salmon should be ready (about 15-20 minutes).  Pile the sweet potatoes and corn on the plate, and place the salmon on top. 

Serves one.  

This is better than it sounds – really simple, but delicious.  This might be one of my favorite ways to eat salmon.  It definitely wasn’t as good as the butterfish dish I had in New Orleans, but it’s great for a quick and healthy meal.