I like mayonnaise.   An odd way to start a blog, no?   Well, I do like it, and because my family packs lunches for school/work, I use it often.  Earlier this week I ran out (because when I checked the pantry against my grocery shopping list what I thought was mayo was actually a washed mayo jar holding something else…), and was not in the mood to go to the store.  So, I did what anyone would do – searched for how to make my own! 

I truly expected mediocre results, but, since it was an ingredient for potato salad I wasn’t too worried; it’s just an emulsion after all, and I could adjust for seasoning mistakes in the salad itself.

There are dire warnings about adding the oil too fast.  I put it in a measuring cup and tried to drizzle slowly.   At first it looked like it wouldn’t, but that’s because I have an 11 cup bowl and it took a little more time for it to do its thing.  I discovered, about halfway through the process, that the cap has a small hole in it that would allow for a better control of oil drippage, and  switched to it so I could do other things.

Isn’t it gorgeous?  I decided at the end it needed more of a bite and added vinegar.  It is a bit thinner than store bought – but that could very well be on me.

If you like mayonnaise, make your own!  If you don’t like mayonnaise, but need some, and your neighbor is gone, and you don’t feel like going to the store to buy a small amount…make your own!

There was a little bit leftover that I mixed with plain yogurt, capers, and pickle relish to make an outstanding tartar sauce for fish.

Moral of the blog:  If I can make mayonnaise, so can you.  It’s a lot less expensive and a lot more satisfying!

Today I’m thinking about barbecue and food allergies.  It’s not as straight forward as you might think.  Marinades that the meat soaks in for hours most likely contain some sort of gluten or casein.  Ditto for the sauce.  So…what can you do if you need to prepare a safe meal?  Cook from scratch, read labels (especially on hot dogs and smoked type sausages), and plan something that does not require bread.  I’m going to start with dinner, first today!

GFCF Dinner

Lemony Marinated Flank Steak, corn on the cob, watermelon, Really Red Potato Salad.  You don’t have to use flank steak here – use whatever is on sale – it will work just fine.  You won’t miss the butter on the corn if you brush on a medium flavored olive oil and lightly sprinkle with salt.  For a less expensive option, grill chicken and try Bone Suckin Sauce – which is gluten free.  Remember, you can always add vinegar or honey to a bottled sauce to adjust it to your preference!

GFCF Lunch

Grilled Bratwurst, pretty fruit salad, fresh broccoli salad, potato chips.  In Germany they eat sausages with a knife and fork – not on a bun.  You can grill brats and then slice them on the diagonal before serving to make it easier for people to eat.  It’s also a nicer presentation when the slices are fanned across a serving platter.

GFCF Breakfast

Ok…I’ve been called out by the people who know me…so I’m going to confess.  I don’t like breakfast foods, and, even if I did, I don’t like soy/almond/rice milk.  So…I eat leftovers.  Today I had a corn tortilla stuffed with refried beans (leftovers from last night) and some leftover vegetables from Easter brunch.   So did my son, only he had orange juice.  I just use the copy as leftover feature to add servings of dinner to breakfast.  I stay on my diet, don’t waste food, and eat what I like (and what likes me).  (happy now?) 

Eat well and be well!

Happy Monday!  I think I’m on my last week of driving around between 5 and 6, then rushing home to get dinner on the table.  It’s stressful enough as it is – I cannot imagine doing this without meal planning.  Not only have I been searching for recipes based on time, but I’ve been doing as much as possible in advance so that things are ready to be put in the pan or just re-heated; my family is ravenous by 7:00!

Apricot – Wasabi Pork Tenderloin, buttered noodles, and whatever vegetables are in the ‘fridge.  I did not have time to go grocery shopping today, so I grabbed a pork roast from the freezer.  There won’t be time to roast it, so I’ll convert the recipe to a stir-fry.  Necessity is the mother of invention!

Pacos Soft Tacos and Mexican Fruit Salad.  A super easy do ahead meal that everyone likes.  My son and I like bean burritos for breakfast – an added bonus!

Crispy Tilapia and Classic Tartar, Really Red Potato Salad, and peas.   The boys really like this fish.  I’ve been experimenting with home made mayonnaise lately and it’s pretty awesome. 

Birthday Boy #2’s Choice!  He picked Fettuccini Alfredo, BLT Salad, and a fruit salad.  This doesn’t fit nicely into my weight loss goals, so I’ve marked it as 0 servings for me, and I’ll dress my pasta with olive oil, fresh tomatoes, and capers.

Dinner Out, leaving Macghetti and Cheese for the kids per their request.

Birthday Boy #2’s Party.  He wants to order pizza and have a smoothie bar.  So be it!  I’m going make a salad, too…

I never did get to the fried chicken from last week, so I’ll do my very best to get that on the table for dinner this week.

Hope you all plan to have a great week!