Gluten Free-er & Cleaner Day 8

Day 8, Monday:  As you read this post, it does not sound very gluten free-er...It was an usual day, being a  Monday when thre are lots of leftovers  and it also being a  family member's birthday.  Most of the day was spent getting ready for our son's 16th birthday. Andrew  wanted a creamy pasta dish, garlic bread and an ice cream cake for dessert.  Not exactly free and clean.  But all of these recipes are so easily adaptable to a gluten free-er diet.  The flours used in baking mixes, especially brownie mixes are undistinguished from their gluten-  filled counterpart.  Gluten-free pastas made from corn and rice have the same texture as those made with durum and other flours.  It was a bit of a crazy night, with the family scattered to the four winds, so with separate "seating" times.  We will celebrate together as a family when we go out to diner this evening.  There is a local restaurant that has wonderful live music on Tuesday nights.  Easy listening, classics,  sprinkled with trivia is what these guys do.  They are fun and engaging with amazing musical abilities.  If you are in the South West Michigan area, look them up at Salt & Pepper, Holland, Michigan Wally Michaels and Tony Reynolds. 
I ended up eating lunch for breakfast because I wanted to taste the asparagus salad and then couldn't stop eating it.  I learned how to braise short ribs, and even made individual  Monte Cristo sandwiches for the kids after school  snack. Use Gluten-free french bread from _____ ???? I can't think of the name right now!!!???? 
I also prepared some more compound butter, this time with fresh garlic and basil,  a Vegetable Pasta for the husband and an Italian Pasta Salad for school lunches the next day.  Gluten-free Rice pasta is an excellent choice.  I also made a honey mustard dressing for the week based on the flavors of my favorite; Honey Cup and some more individual crustless quiche.

The compound butter I used in the pasta, with asparagus and on garlic bread

Recipes:
Breakfast- 
Asparagus salad with shallots.
Lunch/Snack & Prep time-
Sampling the Braised Short Ribs.  I was planning this for my husbands lunch the next day. Also worked on the Monte Cristo and Homemade Honey Mustard.  Prepped all the vegetables for the Italian pasta salad and made the individual quiches.  I ate some of the rice and braised ribs.  Excellent lunch!
Dinner-
A bow tie pasta with white wine cream sauce for the kids and one with vegetables for the husband.  I skipped dinner... I had sampled so much during the day. 
Ice Cream cake (recipe pending)

Quiches for the coming week.  Recipes here.
Italian Pasta Salad (Recipe Pending)
Bow Tie Pasta with Asparagus & Tomatoes (pending)

Homemade Honey Mustard