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Dinners/lunches?


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13 replies to this topic

#1 MySuicidalTurtle

 
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Posted 21 June 2004 - 02:12 PM

Hi! I have looked throuh this section and am looking for things other than baking recipes. I am getting bored with what I am eating (lots of rice pasta) and eggs. Any favourites?
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#2 celiac3270

 
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Posted 21 June 2004 - 02:23 PM

Slightly confused....do you want new recipes that you haven't seen, or new products that don't require baking and recipes? Thanks,

celiac3270
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#3 catfish

 
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Posted 21 June 2004 - 04:39 PM

I think I know what you mean, I've been looking for more recipes that just don't use gluten instead of recipes that are substitutes for gluten-containing foods, right? There are lots of pizza crust, pancake, cake recipes etc. but I really prefer to use food that doesn't have any gluten in it normally because then I don't feel so depressed about how second-rater it is compared to normal food. <_< Although I did make some pretty decent gluten-free blueberry pancakes this morning... ;)

Try this for lunch;

Combine;
1 can light tuna
about 1/4 cup mayo
1/2 tsp fresh chopped cilantro
dash pure chili powder (as much as your taste desires)
dash onion powder
dash of dill weed
1/2 tsp of salt
dash of pepper

Spread contents over a gluten-free tortilla, sprinkle on some shredded cheese, fold and eat- you can dip it in salsa if you like.

Here's a dinner recipe that's easy to make.

From the kitchen of Kent Turner;

Burgundy Mushroom beef

Serve over gluten-free egg noodles, or serve alongside rice or mash instead.
Total meal cost: about $15.00 (depending mostly on the cost of the steak used)
Serves: about 3 people
Total cooking time: about 20 minutes.


3/4 pound (about 1 medium sized steak) choice boneless ribeye, cut into strips.
5 cloves garlic
2 cups burgundy wine
1/2 cup water
1/4 cup butter
1/4 cup cream
1/2 tsp or so of fresh thyme leaves, or 1/4 tsp dried thyme
1 cup milk
1 tsp corn starch stirred into 1/4 cup cold water
8-oz package of mushrooms, sliced (I use button or Crimini mushrooms, but you could experiment here)
1/2 tsp salt


Split the garlic cloves lengthwise into halves, peel. Heat a skillet until drops of water sizzle on it, put steak strips and garlic directly onto it. Allow the steak and garlic to brown thoroughly on one side before stirring each time. When the steak and garlic are thoroughly browned add the burgundy wine to the skillet. Simmer down to a thick sizzling paste (do not burn). Add 1/2 cup water. Add cream, milk, and thyme. Add sliced mushrooms and stir well. Allow the mixture to simmer down a bit, then add the corn starch mixture. The mixture should begin to thicken slightly. Add salt to taste.
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#4 MySuicidalTurtle

 
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Posted 21 June 2004 - 06:35 PM

I think catfish has the idea. I was saying that I looked all in this section and its all talk about "baked goods"- meaning desserts, treats, and all that jazz. I am wanting what catfish posted, meals. I have the dessert and sweets bit down it's just a lack of idae for regular meals- lunch/dinner. Oh, I like the idea of using stuff in meals that are already glutenfree. Thanks for the help already!


Kristina
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#5 kejohe

 
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Posted 22 June 2004 - 03:56 PM

I find that when people try to think outside the box for dinner and lunch solutions they sometimes try to hard to find something different. What I mean by that is that you can take a salad and make it taste like a new meal every time you make it by just varying the vinaigrette.
- Soups, stews and chowders are always good gluten free options and so versitile.
- Make a variety of sauces for your baked or grill chicken or fish.
- Toss diced meat (tuna, ham, chicken, turkey etc.) with mayo, onion, celery and
your favorite herbs and eat as a salad or wrap in a gluten-free tortilla with lettuce and
tomato.
- Vary your cooking methods to create different dishes, like braising, frying,
sauteeing, baking or grilling.


Here is an awesome sauce recipe that I use over grilled or baked chicken and also have used it on seared tuna. Tha kalamatas make it a little on the salty side, so don't add salt until you taste it without:

Vierge Sauce
1/4 C olive oil
1/4 C freshly squeezed lemon juice
2 cloves garlic, minced
1 shallot, minced
2 T basil, minced
1 plum or roma tomato, seeded and diced
3 T kalamata olives, minced

Combine all ingredients over medium heat and stir until hot, por over hot grilled or baked chicken or fish, serve with a large salad.

Enjoy and good luck!
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Kathleen
Son has been gluten-free since December 2001

#6 Guest_Florida Jean_*

 
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Posted 23 June 2004 - 07:20 AM

Hi,
I have a quick and easy dish if you like broccoli. :D

PASTA WITH BROCCOLI

Cook broccoli flowers that have been separated. Do not overcook. I nuke them a few minutes.

Boil 1/2 lb. gluten free pasta, your choice of shape.

Toss broccoli and pasta together with some good olive oil, crushed garlic, {I like garlic, so I am very generous with this.} grated cheese, and pinch of basil.

Top each serving with fresh ground pepper and more grated cheese.

Yummy :P I could eat this quick meal frequently as I am such a pasta lover.

Jean
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#7 Guest_Florida Jean_*

 
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Posted 23 June 2004 - 07:36 AM

Hi,
This is ready in 40 minutes. If you have time, make the rice ahead of time to cut down on prep time. We usually decide on this at the last minute and I do not have the shrimp, ham, or cooked chicken available. I omit it and it is still delicious.

FRIED RICE

2 to 3 cups cooked white rice 2 carrots, peeled and diced
3 tablespoons sesame oil 1 green pepper, chopped
1 small onion chopped 1/2 cup green peas
1 clove garlic, chopped 1 egg, beaten
2 stalks celery, chopped 1/4 cup gluten-free soy sauce

shrimp, diced ham, cooked chicken optional

Heat a heavy frying pan or wok over medium/high heat. Pour in sesame oil and stir in onion. Fry until golden then add garlic. When garlic is lightly browned [do not burn], mix in optional ingred. if you have any available.

Lower heat to medium and stir in celery, carrot, peas, and green pepper. Fry until
vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.

Mix the rice with veggies and stir in soy sauce.

No leftovers in our house!!!! Very good and very easy, too!

B) Jean
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#8 Guest_Florida Jean_*

 
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Posted 23 June 2004 - 07:42 AM

Hi, It's me again......
another favorite and easy, too! Good if you are not lactose intolerant.


CHICKEN IN SAUCE

Take a few chicken breasts, I use boneless and skinless.

Cut into pieces about the size of a deck of cards.

Mix whipping cream, 1 pint size, with a package
of Lipton dry onion soup mix.

Pour this over the chicken and bake about 45 min. or so.

It will look like a nice golden gravy and is so delicious.

You folks will think I make only quick and easy meals, but I [U]really do
a lot of recipes that take time. I think so many people now-a-days want
fast, easy, and good so I am trying to give that.

You can email me if you are looking for anything in particular.
:lol: Jean
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#9 khyricat

 
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Posted 23 June 2004 - 07:48 AM

I do the chicken one above but with canned mushroom soup instead of the cream and the onion packet, though I can't have eithr of the soups anymore....



another few....

tuna/salmon/trout/any fish ont he grill brushed with:
bbq sauce, honey mustard (make your own- small amt mustard powder in pure honey (to taste)), veggies on the grill.. skewered chicken and veggies on the grill, great as leftovers.... marinate in italian dressing or lemon juice and herbs...

Amie
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#10 MySuicidalTurtle

 
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Posted 23 June 2004 - 10:28 AM

Very cool, thanks for the ideas and recipes! I think they are helping me out, a lot.
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#11 LeeV

 
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Posted 23 June 2004 - 12:34 PM

Hi,

I'm new to the board and these recipes all sound yummy, I was getting hungry reading them!

Question though, my daughter was newly diagnosed and loves salads. I wanted to know if I should opt for cooked veggies for now instead of raw. Would this make digestion easier on her? Thanks.

Lee :lol:
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#12 justmel74

 
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Posted 24 June 2004 - 12:22 PM

Hi, It's me again......
another favorite and easy, too! Good if you are not lactose intolerant.


CHICKEN IN SAUCE

Take a few chicken breasts, I use boneless and skinless.

Cut into pieces about the size of a deck of cards.

Mix whipping cream, 1 pint size, with a package
of Lipton dry onion soup mix.

Pour this over the chicken and bake about 45 min. or so.

It will look like a nice golden gravy and is so delicious.

You folks will think I make only quick and easy meals, but I [U]really do
a lot of recipes that take time. I think so many people now-a-days want
fast, easy, and good so I am trying to give that.

You can email me if you are looking for anything in particular.
:lol: Jean

I didnt think Lipton dry onion soup mix was gluten-free...I thought it had flour in it? Am I wrong?
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#13 justmel74

 
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Posted 24 June 2004 - 12:44 PM

For breakfast, I've made my own version of "honey bunches of oats' cereal. I mix sweetened gluten-free rice flakes with sweetened gluten-free corn flakes. Then taking my own homemade McCann's oatmeal granola, I add that to the mix too. I put it into a big rubbermaid cereal container, and viola! My kids are always begging me for it...when they wouldnt even eat the flakes by themselves. I find mixing the cereals make for more interesting taste combinations than just eating, yum...boring corn flakes. I sometimes add some dried fruit in there too. The granola is easy to make. I use the recipe in my better homes and garden's cookbook. I substitute the honey for half maple syrup and half corn syrup and I only add the coconut and almonds...not all the other nuts and seeds. Once I accidentally doubled the oats and coconut and forgot to double the oil and syrups. It turned out even better...less clumpy...but I havent tried it again to see if that was a fluke. I also enjoy eating gluten-free waffles, or soy yogurt. I often have toast or gluten-free muffins with my eggs.

For lunch, I like making tuna fish. I use dijon mustard (or dijonaise in a pinch), mayonaise, celery salt, minced onion, and pepper. I put more dijon in than the mayo. The mayo is just for creamyness. The mustard adds extra flavor and cuts the fat. Tostitos bakes tortilla chips have become like my "crackers" to me and I like dipping them in the tuna fish. Or, I've topped them with cheddar cheese (before being diagnosed with milk/cassein/whey allergy and having to give up dairy). I've also taken Oscar Myer turkey breast slices and topped the corn chips with that and the cheese, in the past. I have found most of the Oscar Myer products to use corn starch as a filler, so I will often eat those meats in a salad (chefs salad) as long as there's no caramel coloring. I dont know about those products. And I'll even have the hot dogs (the light dogs are pretty good and only 90 calories per dog. The fat free are so-so, and only 40 calories per dog). Lately, I've enjoyed eating silk soy yogurt (better than dairy yogurt, in my opinion) for lunch. I do make a lot of my own bread, so I still have my ocassional peanut butter and jelly sandwich.

For dinners, I've been eating a lot of beans and rice...mostly because my children LOVE it...it's like their "macaroni and cheese". My husband seasons the beans with tomato sauce, cumin, coriender, cilantro, garlic, onion, and oregano and then we pour it over rice. I love tinkiyada pasta (rice pasta)...hope I spelled that right. It tastes and has a similar texture to wheat pastas. We eat that as spaghetti and the kids don't even notice I've changed the type of pasta we eat.

I used their elbows for mac and cheese and it was really good. My husband's grandmother has a super simple way to make baked mac n cheese. Boil the pasta, layer pasta, butter slivers, cheese, pasta, butter, cheese, until casserole dish is full. In another bowl, take 1-2 eggs and whisk with milk, salt and pepper, and dry mustard if desired. Pour over the noodles, like pouring milk over cereal. Bake 350 degrees about 1 hour. It's not as creamy as the kind where you make the sauce ahead and thicken with corn starch, but it is really fast and tastes good. If I use this recipe, I usually use a 4 cheese blend and add some shredded american to help with creaminess.

I also make a lemon pepper baked chicken. Before I eliminated dairy from my diet, I would melt butter then add garlic, lemon, and pepper, and brush it on chicken pieces (still on the bone) through out the baking process. gluten-free italian dressing is another quick fix for marinades and brushing on meats.

Since having to eliminate the dairy, and working 2nd shift, I've made a lot less dinners. I really miss my cheese. :( Hope some of this gives you ideas too.
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#14 j9n

 
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Posted 24 June 2004 - 06:18 PM

We live along the California coast and a big thing here is barbeque. One of our favorite Sunday or Saturday evening meals is very popular here.

First take a cut of meat called flap meat or in the mexican markets it is called Ranchera. Marinade it in orange juice, lime juice, lemon juice and various spices depending on how spicey you like your food. We use a combination of chili power, garlic, salt, pepper. Flap meat is usually sliced thin in sheets. We all sit outside around the barbeque (usually with a good bottle of tequila!) I make a platter of various toppings such as:
cilantro
lemons
limes
cheese
avocado or guacamole
salsa
onions
various sliced hot peppers
various chili sauces of different "grades"
Cook the meat over the grill till done and warm the corn tortillas on the grill
Slice the meat thinly
Everyone sits around the table making their own tacos as the meat and tortillas come of the grill (while taking shots of tequila or drinking margaritas!).
It is a very social, casual, fun meal that has become a summertime tradition here.
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