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sa1937

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About sa1937

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    Female
  • Location
    South Central Pennsylvania

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  1. Aw, thanks, Ski! I'm here...lurking. Not in a springtime mood as they're predicting 4 to 8" of snow tonight/tomorrow. Phil was wrong...winter will not end it seems. I'm thinking of making pizza tonight, too. Last time I had it was two weeks ago when my 14-year old granddaughter spent the weekend and she is becoming quite the pizza maker. We also baked cupcakes and muffins. I wish I had her metabolism!!! Dinners are not very exciting here although last night I had baked salmon, roasted asparagus and leftover mashed potatoes. If I was in Florida, I don't think I'd ever come home.
  2. Thanks...just happy the holidays are over and now I should be on a decluttering mission. I haven't cooked anything worth reporting except my granddaughter and I made pizza recently. LOL I honestly don't know how you can tolerate temps like that. It's not nearly so cold here except it was windy today. Guess I should quit complaining and hope for an early spring. As if....
  3. I wanna go with Ski and search the beaches for cabana boys. And let L2T cook some amazing food!!! She doesn't know who she is or what she is but one thing for sure, she's freezing her butt off.
  4. They should pay us for telling everyone how much we love these pans!!! :lol: The End.
  5. I'm glad the SCD diet worked for you. But please, there is NO CURE for celiac disease. If there was, there'd be hundreds, if not thousands, of us standing in line and all the celiac organizations would be shouting it from the rooftops. We need to remain gluten-free for life. Plain coffee is gluten-free unless flavorings have been added to it that are not and I've never heard of coffee having a protein in it similar to gluten. Perhaps you could provide a link to substantiate your point. That said, a number of celiacs do have a problem with coffee for one reason or another and choose not to drink it.
  6. Glad I got you to try that recipe!!! And I got my son-in-law in Denver making it, too, for my celiac daughter! I may just abandon any urge to try any more new pizza crust recipes. And it's just amazing how well my new pizza pan works (I'm falling in love with USA Pans).
  7. Em, my GI doc has not suggested that I have a repeat endoscopy/biopsy so I haven't had to ponder that. I do have annual blood tests, which come back negative so obviously I'm doing something right. Going gluten-free is very doable and I agree that it's a pain in the butt...but once you get used to it, it becomes pretty easy. If you check the recipe section, you'll find that we eat very well. The only thing I really miss is the spontaneity of grabbing a fast bite to eat anywhere I choose.
  8. Nor do I except I bought some nice fresh green beans yesterday and that'll be the veggie...now to figure out what else I want to go with them. Last night I made pizza using Bette Hagman's pizza crust recipe.
  9. Yes, I do have Bag Balm. A lot of gardners also use it. I also have CeraVe, which I like and which doesn't have the medicinal smell of Bag Balm.
  10. I seem to have no problem with it but I waited until I was about 9 months gluten-free to try them. I like BRM gluten-free old-fashioned rolled oats and have it occasionally, not every day because I'm too lazy to cook it.
  11. Welcome to the forum, Ezzeryen. I'm not really sure what you're saying here.
  12. Marilyn, here's the recipe: Turkey Tetrazzini 8 oz.spaghetti 3 tbs. butter 1 small onion, diced 1/4 cup flour 2-3/4 cups milk 4 oz. mushroom stems and pieces, undrained 1 tsp. chicken bouillon granules 1/4 tsp. salt 1/4 c. Parmesan cheese, grated White bread slices 3 tbs. Butter 2 cups cooked turkey, cubed In saucepot, cook spaghetti; drain; return to saucepot. Meanwhile, in 2 qt. saucepan over medium heat, melt butter and cook onion until tender. Stir in flour until blended. Gradually stir in milk, mushrooms with their liquid, bouillon and salt. Cook, stirring, until mixture is slightly thickened. Remove from heat; stir in cheese. Tear bread into small pieces to make 2 c. bread crumbs. In small saucepan over low heat, melt 3 T. butter; remove from heat; stir in bread crumbs. Add sauce mixture and turkey to spaghetti in saucepot; gently toss to mix well. Spoon mixture into a 2-1/2 qt. baking dish. Top with bread crumbs. Bake at 350° for 20 min. or until hot and bubbly. Serves 6 Make sure all ingredients are gluten-free! Today I might be tempted to take shortcuts and use a jar of Classico Alfredo Sauce instead of making my own sauce...just because I'm lazy. Since I don't have a stash of leftover turkey, I might try this using cooked chicken breasts, fresh mushrooms and more Parmesan. You might also want to do a google search for turkey tetrazzini and will find a lot of options for making this.
  13. Marilyn, I have a recipe I'll dig out and post it. I haven't made it since I went gluten-free but I think the ingredients could easily be substituted to make it gluten-free. Now I'm hungry for it!!!
  14. Marilyn, I freeze leftovers for over a month and they're fine (depending on what they are, of course) How about turkey tetrazzini made with gluten-free pasta or adding the leftover turkey to soup?