Dairy-free and Gluten-free menu planner for December 11-17

I have been recovering from sleep deprivation from last week so this week I have been trying to catch up on everything.  But today I finally have time to post this week’s menu along with some photos and recipes.

This week’s menu planner:
1.    Sweet potato Black Bean Tacos and Cilantro Basmati Rice
2.    Chipotle-dusted Steak and Autumn greens
3.    Chicken with Parsnips and Leeks and New Potatoes Mashed w/ Garlic & Rosemary
4.    Chicken Curry and Maple-Roasted Squash Slices
5.    Tilapia with Creamy-Herb Sauce and Simple Sautéed Asparagus

Vegetarian/Seafood menu options:
1.    Sweet potato Black Bean Tacos and Cilantro Basmati Rice
2.    Chipotle-dusted Tuna Steaks and Autumn greens
3.    Bay Scallops with Parsnips and Leeks and New Potatoes Mashed w/ Garlic & Rosemary
4.    Mahi Mahi Curry and Maple-Roasted Squash Slices
5.    Tilapia with Creamy-Herb Sauce and Simple Sautéed Asparagus

Plus, for dessert, I have another upside-down cake.  This week I used a recipe from my sister that I remember was very delicious – a Pear Upside-Down Cake.  Of course it was not gluten, dairy or sugar free so it took some tweaking, but it turned out not only delicious but also very beautiful!  In fact, it didn’t last 24 hours between enjoying it ourselves and giving some away to friends and family!  And my little boy loved the pears I took off the top for him.

Gluten-free Pear Upside-Down Cake

Wet Ingredients:

4 Tbsp. butter (or organic palm shortening)

2 Tbsp maple syrup for glaze + 2/3 cup maple syrup for cake

1 egg

1 cup almond milk or another non-dairy milk

4 ripe pears, cored and sliced, peeled if you wish

Dry Ingredients:

1 1/4 cup Bette Hagman’s GF Featherlight mix

1/2 cup almond meal

1/2 cup teff flour

1 tsp. xanthan gum

2 tsp. Egg Replacer

3 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp cardamon

Steps:

1. Preheat oven to 375 F.  Grease a 8 x 8 cake pan with butter or oil.  Melt 2 Tbsp butter over low heat.  Mix the 2 Tbsp maple syrup into the butter and pour into the cake pan.  (I used a spring form pan but the glaze leaked out).
2. Arrange the pear slices over the glaze.  I made mine in a circular pattern.
3. With an electric mixer, cream the remaining 2 Tbsp butter, 2/3 cup maple syrup and vanilla in a large bowl until blended.  Add the egg and beat again until creamy.
4. Mix the dry ingredients together in a mixing bowl.
5. Alternately, add the dry ingredients and the milk to the butter mixture and beat until well blended.
6. Pour batter over the pears and spread evenly.  Bake for 30-40 minutes or until knife inserted in the middle comes out clean.
7. Cool on wire rack for 10 minutes, then loosen around the edges by inserting a knife all around.  Lay a platter over the cake and invert.  Serve warm or at room temperature.

Maple-Roasted Squash Slices
Servings:  4
Prep and cook time: 30 minutes.

Ingredients:
2 (1 1/2 – to 1 3/4-lb) carnival squash or acorn, butternut, kombucha, kuri, or another winter squash.
1/2 teaspoon
black pepper
1 teaspoon salt
2 tablespoons olive oil
2 Tbsp maple syrup

Steps:

1. Preheat oven to 450°F. Half squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 1/2-inch-wide wedges.
2. Toss squash with black pepper, salt, olive oil and maple syrup in a bowl.  Then arrange, cut sides down, in 2 large shallow baking pans.
3. Roast squash, until squash is tender and undersides of wedges are golden brown, 20 to 30 minutes.

I hope you enjoy these recipes!  If you try them out, let me know what you think.