Luckily, dinner tonight was not the worst. Because we have limited family meals this week, the boys were off the hook for Meatless Monday. Instead, we went gluten free!
A word re: gluten free. No one in my family (as far as I'm aware) has any gluten-based tolerance issues, so the reason I selected this recipe was simply because it looked yummy. Color me stupid, but I couldn't really tell you why this was gluten-free.
And, since I don't feel like typing out the entire recipe, you won't get the opportunity to look at the ingredients, so you won't be able to figure out the gluten-free for me thing either.
Kind of depressing?
Gluten-Free "Taco" Bowls
Source: Clean Eating Magazine, Jan/February 2012
First of all, let's start with the preparation. For a weeknight, this was not the best choice. It was supposed to simmer for 55 minutes. Because my stove tends to cook a little faster than usually indicated, I was able to cut that time down by about 15-20 minutes, so we didn't have to eat super late. Besides the long simmer time, the meal was fairly easy to throw together. Limited chopping, mostly just a throwing a bunch of spices together. As far as the food itself, no one missed the gluten (ha ha), because it was really good. The kid really liked it and didn't notice the fun pinto beans thrown in. It was basically like a shell-less taco, although the boys did use taco chips to scoop it up. And there are lots of leftovers.
Kind of NOT depressing?!