Gluten Free Menu Swap 17th -21st Nov

The formal bit first !
This week I'm hosting the menu swap so check back tomorrow to see what everyone else is doing. Anyone wanting to add their menu to the list email me on esther(dot)reeves(at)gmail(dot)com with your link.

Where has the year gone? Still this time of year brings with it all those wonderful root vegs and long slow cooking times. It is a time to savour life and slow a little in tune with the seasons, well as much as you can and still get ready for Christmas and so on !

I love autumn when the air is clear and crisp and the light has that wonderful deep quality to it shining on the multicoloured leaves left on the trees and on the ground.. I like it rather less when it is like today, grey, dreary and none discript as it just reminds me we will be having so much less light for a while and like many I suffer a bit from winter depression however I intend to spend time over the winter on the allotment which should allow me to make best use of what light there is. This year I don't have pregnacy induced medical issues to stop me from digging over beds and putting in hedging and my aim is to be ready for planting in the spring so next year we have a good crop of vegs to feed us all.

So back to those root vegs, this week I have picked swede which I know isn't something everyone has come across but you really should try it. Wikipedia says "The swede, (yellow) turnip, swedish turnip or rutabaga (Brassica napobrassica, or Brassica napus var. napobrassica) is a root vegetable that originated as a cross between the cabbage and the turnip. Its leaves can also be eaten as a leaf vegetable."

I've never eaten the leaves but the root is one of our favorite vegs, along with parsnips and is a real memory food for me. The smell of the raw root reminds me of playing in the feed barn as a child. The neightbouring farm grew them as feed for the cows and sheep and we were allowed to have as many as we liked. We also got the rabbits they shot to keep them off the crops as they didn't eat them. Mum scored many points towards not being considered as a city girl (which she was really) by being able to skin them and pluck chickens !

Neeps and Tatties as eaten with Haggis is mashed swede and potatoes and mashed is the most common way we eat it with a bit of butter and lots of black pepper added as it is mashed. We also add it to stews where it gives a lovely soft slightly sweet favour.

Veg Box recipes have a few easy recipes using it for you to try including soups and various ways of mashing and serving it..

so on to the my menu

I've just come across Recipes to Rival which is a month cooking challenge based on Daring Bakers and their October challenge reminded me of the Bermese curry I used to make so I have sent one of the boys out to buy lots of ginger, onions and garlic which are the base of such a curry.

Sunday - Bermese beef curry with rice and brocalli

Monday - Califlower and Broccali cheese.
(we got lots of both of these every week now in the veg box)

Tuesday - Shepard's pie with swede and potato topping
OR gammon with parsley sauce and mashed swede and potato. (depending if can get parsley for the sauce)

Wensday - swede, parsnip and carrot soup with cheese scones.

Thursday - Veggy tempura to use up what's left before the new box arrives.

Friday - Lamb and chickpea rice pot

Baking -
Chocolate brownies,
Daring Bakers challenge (but as always can't tell you want it is till the reveal date, which is Saturday November 29.)
Cheese scones

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Other menus

Kimberly at Gluten Free is Life is having a low-key week this week as she is eating out a couple of days this week but even so her menu sounds great. I'd love to know what Turkey Mexican Pizzas are like.

Kara at Gluten free in the Greens is back after a long break with a very insightful post and a nice homely sounding menu just what the weather here requires. Plus she is having socca which I hadn't come across but will certainly be trying now!

Lori at The Gluten Free Week has a shopping list to go with their menu which I think is such a good idea. The ricotta stuffed chicken with swede and carrot mash sounds great too.

Angela at Angela's Kitchen has had fridge problems so I'll keep my fingers crossed that gets sorted rapidly particularly as she is busy getting ready for Thanksgiving. As a Brit I am fascinated by the dishes people eat at thanksgiving so will be watching her blog with interest the next couple of weeks.

Sea over at The Book of Yum as always has an interesting sounding international menu and her green bean dish should very much worth trying. Her baking this week sound intriguing too!

Manda at Asparagus Thin is planning on using swede and turnips this week in a selection of dishes. Apparently she is waiting on a new cookbook to arrive to try out some new recipes and like many gearing up for Thanksgiving..

Scrumptious from In My Box joins us for the first time. Welcome and I hope you become a regular. She has some fantastic sounding recipes which I shall certainly be investigating in more depth later. I love the idea of a retroactive menu plan too :)

Cheryl at Gluten Free Goodness has a great sounding menu. She isn't using swede but has a fun photo of one !