Are you sick of pizza yet?

Pizza, yet again.  And I don't think I've taken pictures of every time we've had pizza!

We've used both the Gluten Free Crusty Boule recipe and the Gluten Free Olive Oil Bread from "Healthy Bread in Five Minutes a Day."  The Crusty Boule recipe works so much better for us, and has the added bonus that we can make naan from it (so darn good the husband prefers it to his frozen Trader Joe's naan, if you can believe that!) on another night.  But I still plan on trying the olive oil bread again, once I track down corn starch to use in the recipe.

Tomato sauce (one can tomato sauce, one can tomato paste, dried oregano, dried basil, salt), black olives, green olives, onions, mushrooms, and lots and lots of mozzarella.

A Return to Elementary School: Cheesebread Dunkers

Here's one we've been making pretty often lately: eggs poached in tomato sauce.  We usually serve this over tomato sauce, but this time we served it up with cheesebread made with both fresh and block mozzarella.  Delicious.  And the fancy version of the cheesebread dunkers, a favorite elementary school lunch.  (Lo, those many, many years ago - it was a hot dog bun, opened and topped with cheese, served with a side of marinara.)

Whew....

Where did that week go?

And not a single picture this week - we scarfed all our food down too quickly to mess with photography!

Sunday: empanadas
-We made empanadas stuffed with various combinations of black beans, queso fresco, onions, and red bell pepper.  We fried most of them and baked a few.  While the baked ones were fine (and would be improved by brushing them with oil next time) the fried ones?  Wow.  That was a dangerous little discovery.  So, so good, and pretty easy.  Probably not a weeknight meal, but still, so good.

Monday: mac n cheese
-made from this recipe, using 1/2 mozzarella and 1/2 havarti with dill cheeses, gluten free flour and corn macaroni.

Tuesday: black bean tacos using leftover black beans and corn tortillas made from the last of the empanada dough.

Wednesday: celeriac and potato rosti
-coarsely grate one large potato and one medium celeriac.  mix with enough flour and egg until you think you can press it together to make a patty.  mix in chopped celery and press the whole deal into the pan.  cook over medium to medium high for 5-8 minutes, flip, repeat.  We made two rosti and put the first one in the toaster over at 350 while the second one cooked, and we both enjoyed the baked rosti more than the griddle-only one.  Serve with a mix of plain yogurt, sour cream, and dill.

Thursday: Indian take-out!  yum.  I was looking forward to this all week!