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What's Your Favorite gluten-free "mainstream" Meal?


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35 replies to this topic

#16 Cheryl_C

 
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Posted 08 September 2010 - 11:20 AM

Great, great suggestions! Kudos to the OP - now we can all snag recipe ideas :P

It's only been a couple of months here, and being summer, I haven't really looked into soups or stews. We do a LOT of grilled veggies on the bbq, and we do a lot of (plain) grilled chicken or souvlaki. Our local (Greek) butcher does fresh souvlaki and chicken breasts, and they are done with spices, not "seasonings" and I haven't had any problems. They also make their own taziki sauce, and I haven't had any problems with that either. Some rice or oven-browned potatoes on the side...oh man, I could live happily on Greek food.

Because dairy isn't an issue (though lately I've been trying to limit a little) gluten-free bread for grilled cheese is definitely a favourite.

I also do a lot of fruit/veggie salads. I hate lettuce though so my salads usually have peppers, tomatoes, grapes, apples, chick peas, chunk tuna or chicken breast, and pretty much anything else I find in the cupboard or fridge. Thank God for Kraft salad dressings!

If I could find some fresh (not frozen) gluten-free tortillas, I would definitely go overboard with burritos!

By the way, does anyone know where (in Canada) I could get gluten-free pastry? Does that even exist?
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#17 scarlett77

 
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Posted 08 September 2010 - 12:29 PM

i MISS casseroles.... has anyone seen a gluten free cream of mushroom soup ??? i havent been able to find one yet ??


I've heard Progresso has an condensed cream of mushroom but I've never used it. The one recipe that I have that originally called for cream of chicken soup I've found this way to get around it:

1 tbsp of butter
1 tbsp of flour mix of choice
3/4c-1c of chicken stock or broth

If you want it to be actually creamy, I would try using 1/2c-3/4c of chicken stock and 1/4c-1/2c of cream or milk.
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Mommy to James, who is Celiac diagnosis by blood test and confirmed by endoscopy on 9/29/2009. Our household has been gluten free since.

#18 Marilyn R

 
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Posted 08 September 2010 - 02:57 PM

Great thread! We grill all of the time in the summer...

Grilled pork tenderloin is probably my favorite. I make a stovetop sauce with about 2 T. each minced onion or green onion, celery (optional) and mushrooms (also optional, but delicious) sauteed in olive oil, then add about 1/8 cup gluten-free mustard and a large sprig of fresh rosemary (you could substitute 2 tsp of crumbled dry rosemary) and about 1/3 cup of gluten-free vegetable or chicken stock. Let that simmer until it reduces (10-15 minutes or so). Rosemary and mustard are magic together, I don't know why. This sauce is great on grilled chicken, steaks or pork. We also like Sweet Baby Rays on chicken or pork.

Sweet potatoes cook up easily on the grill wrapped in aluminum foil. I love them plain or sprinkled with cinnamon.

Curried shrimp or chicken over rice is another favorite, and pretty quick to throw together, especially if you have leftover rice and/or chicken.

Bush's Black Beans over leftover rice is a regular. Chopped fresh white onion and chopped fresh pepper sprinkled on top makes it tastier.

I've been experimenting with turkey thighs with marginal success. I'm starting to think that cut is only suitable for soup. Does anyone have a good recipe?

I'm not big on salads lately, but have fresh fruit with every meal. Or sliced cucumber.

An excellent topper for chili or soup is to fry strips of gluten-free corn tortillias in hot olive oil until browned on both sides, then drain on paper towels. They're actually good on their own, but very tasty and a nice contrast with soup...better than crackers at a fraction of the cost of gluten-free crackers.

I love watermelon this time of year! It is wonderful combined with red grapes for a simple salad. Watermelon is very good for our autoimmune system, too.

Thanks for all of the good advice everyone!

M
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Positive improvement from elimination diet. Mother dx'd by Mayo Clinic in late 1980s. Negative blood tests and Upper & Lower GI biopsy. Parathyroidectomy 12/09. Recurring high calcium level 4/10. Gluten-free 4/10. Soy & Dairy Free 6/10. Corn free 7/10. Grain free except rice 8/10. Legume free 6/11. Fighting the battle of the battle within myself, and I'm going to win!

As of 2/12, tolerating dairy, corn, legumes and some soy, but I limit soy to tamari sauce or modest soy additives. Won't ever try quinoa again!

Discoid Lupus from skin biopsy 2011, discovered 2/12 when picking up medical records. Systemic Lupus Dx 6/12. Shingles 10/12.

#19 MelindaLee

 
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Posted 08 September 2010 - 03:10 PM

Yum....good thing I was just eating Beef "Barley" soup...not with barley but with Quinoa. It was perfect! Yummy! :rolleyes:
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#20 my3monkees

 
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Posted 09 September 2010 - 04:35 AM

Here is a basic "Cream of" recipe from Allrecipes:

* 2 cups instant nonfat dry milk powder
* 10 tablespoons cornstarch
* 1/2 cup mashed potato flakes
* 1/4 cup chicken bouillon granules(herb ox)
* 2 tablespoons dried vegetable flakes
* 1 teaspoon onion powder
* 1/2 teaspoon dried marjoram
* 1/4 teaspoon garlic powder
* 1/8 teaspoon white pepper

Directions

1. In a food processor or blender, combine all the ingredients; cover and process until vegetable flakes are finely chopped. Store in an airtight container in a cool dry place for up to 1 year.


Editor's Note: Use as a substitute for half a 10-3/4-ounce can of condensed cream of chicken, mushroom or celery soup. For half of a can of soup, in a microwave-safe dish, whisk together 2/3 cup water and 3 tablespoons soup mix. Microwave, uncovered, on high for 2 to 2-1/2 minutes, whisking occasionally. For mushroom soup, add 1/4 to 1/2 cup sauteed sliced mushrooms. For celery soup, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib.
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#21 sa1937

 
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Posted 09 September 2010 - 05:27 AM

Thanks for the recipe for the cream soup mix. I've been trying to avoid dairy...does anyone know if this can be made dairy free?
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Sylvia
Positive Celiac Blood Panel - Dec., 2009
Endoscopy with Positive Biopsy - April 9, 2010
Gluten Free - April 9, 2010

#22 my3monkees

 
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Posted 09 September 2010 - 06:37 AM

Thanks for the recipe for the cream soup mix. I've been trying to avoid dairy...does anyone know if this can be made dairy free?


I know Wegman's sells a non-dairy powdered milk replacement. I've heard it's really good but haven't tried it. My mother also used to use non-dairy coffee creamer as a powdered milk replacement. HTH
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#23 sa1937

 
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Posted 09 September 2010 - 06:53 AM

I know Wegman's sells a non-dairy powdered milk replacement. I've heard it's really good but haven't tried it. My mother also used to use non-dairy coffee creamer as a powdered milk replacement. HTH


Thanks! No Wegman's close to me (probably 50 miles or more). Good to know about the non-dairy coffee creamer, which I never thought of. I'll see what I can find when I get to the store. Or possibly my local health food store has something available...I need to go there anyway.
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Sylvia
Positive Celiac Blood Panel - Dec., 2009
Endoscopy with Positive Biopsy - April 9, 2010
Gluten Free - April 9, 2010

#24 SGWhiskers

 
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Posted 09 September 2010 - 05:14 PM

A friend just posted a link to this website. If you can handle dairy, it looks like a way to add some variety to the routine. They advertise weekly menus with a grocery list that they claim will keep the bill down. The recipies look good and my friend is using the one of the regular menu plans for with her family. They do charge a weekly fee, but it was small and might be worth it for a while if I could handle dairy. There was cheese in 4 of the 7 meals.

http://www.e-mealz.com/index.shtml (link to the home page)

http://www.e-mealz.c...Gluten-Free.pdf (link to the gluten free recipies)
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#25 wheeleezdryver

 
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Posted 09 September 2010 - 06:06 PM

some of our favorites:

main dish-- chicken/ steak or beef roast/ pork chop or roast

side dish-- brown rice/ salad/ baked or mashed potato (if you use instant potatoes, make sure they don't have wheat/ gluten added (the box of Betty Crocker Sour cream & onion mashed potatoes i have does...oy...)


'goulash'- cooked ground beef or turkey, cooked macaroni, tomato sauce. add herbs &/or spices if you'd like. (I do sometimes)


We call this one 'meat & taters'-- 1/4- 1/2 lb ground beef/ turkey per person(we use about 1 lb for 2 people); baker, red or yukon gold potatoes-- 1-2 per person. you can also add herbs & spices to the meat (I do sometimes)
slice the potatoes into edible- size pieces, cook them in oiled skillet on med heat until starting to brown (about 10 mins), add meat to skillet & cook it. once it's done, put in bowls & eat! We often like to add ketchup on top, or sometimes cheese. you can also add other vegetables along w/ the potatoes, like green beans or maybe broccoli or cauliflour. My dad came up w/ this 'recipe' while camping, and he added a can of green beans. Yum...
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Becky (me)-35yo; hypothyroid 8yrs (symptoms at least 1 yr prior); Plantar Fasciitis (PF) (tendonitis in foot) 4 yrs; ovary & softball size cyst removed Feb 2008; Sleep Apnea 3yrs; Dec 2008- realized wheat affects hormones-- went semi- gluten-free (aka, gluten lite!). Interstitial Cystitis (IC, aka painful bladder syndrome) (self dx. controlled by diet- can't have acidic foods/ drinks). July 2010-- realized there was more going on, was going to do the sensitivity/ Celiac testing, decided it wasn't worth it! Am now truely learning to live the gluten- free lifestyle!
My DH-38 yo; born w/ Spastic cerebral palsy. legally blind, uses wheelchair. back surgery Aug 2007, has continued back troubles.

#26 sa1937

 
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Posted 10 September 2010 - 03:58 AM

Thanks! No Wegman's close to me (probably 50 miles or more). Good to know about the non-dairy coffee creamer, which I never thought of. I'll see what I can find when I get to the store. Or possibly my local health food store has something available...I need to go there anyway.

OK...I'm replying to my own posting. lol

Yesterday I went to our small local health food store and found Vance's DariFree so bought it. I think I'll try making a batch of the "cream of whatever" soup mix only cutting the recipe in half to test it (that stuff is expensive!). I also found a slightly different version of it on the Taste of Home website.
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Sylvia
Positive Celiac Blood Panel - Dec., 2009
Endoscopy with Positive Biopsy - April 9, 2010
Gluten Free - April 9, 2010

#27 Krystyn41

 
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Posted 10 September 2010 - 10:43 AM

Our favorite meals..

-tuna casserole; we have this too often, at leasst once per week..of course you are using gluten free pasta.

-Shepherds Pie

-pizza (I'm getting the hang of making the crust)

-stir fry

-beans and rice

-baked chicken with whatever (usually vegetables placed in pan with chicken)

-tacos

-clam chowder (My boys like it with salmon too)

Gumbo

Yes, we have the above more often than not. I need some more quick recipes.
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Kris

At 35 had low bone density test.
At 37 one son and myself became extremely sick on a Sugar Buster diet. Diagnosed self then.
About 42 actively started to read/learn and attempt a gluten free diet.
Diagnosed middle son by stool testing about 2 years ago 2008. +
Diagnosed older son by stool testing about one year ago 2009. +
Still have one son left but I know he's +.

#28 kayo

 
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Posted 10 September 2010 - 10:48 AM

Yesterday I went to our small local health food store and found Vance's DariFree so bought it. I think I'll try making a batch of the "cream of whatever" soup mix only cutting the recipe in half to test it (that stuff is expensive!). I also found a slightly different version of it on the Taste of Home website.


For a dairy substitute you can use soy milk, rice milk, hemp milk, almond milk or coconut milk.

Hemp milk is my favorite and I used it in all my 'creamy' recipes.
  • 0
40 year old former foodie on a quest to feel better!

-IgE to oats and rye
-Diagnosed with Colitis via endoscopy/colonoscopy Oct '10
-Following FODMAP diet since June '10, Positve SIBO test, July '10
-Diagnosed non-celiac gluten intolerant June '10 (celiac in March '10, endocsocopy in Oct '10 shows no signs of celiac)
-Osteopenia June '10
-Gluten free since July '09 & Soy free since December '09
-Dairy free since '06
-IBS & Sjogren's diagnosed '05
-RA diagnosed as a toddler


#29 sb2178

 
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Posted 10 September 2010 - 11:33 AM

what i'd add:

dal and rice

saag paneer and rice

bean salads

sweet potato, egg of whatever type, steamed veg

spring rolls

wild rice pilaf with fish and veg

risotto
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2/2010 Malabsorption becomes dramatically noticable
3/2010 Negative IgA EMA; negative IgA TTG
4/2010 Negative biopsy
5/2010 Elimination diet; symptoms begin to resolve on gluten-free diet round two (10 days)
5/2010 Diagnosed gluten sensitive based on weakly positive repeat IgA & IgG TTGs and dietary response; decline capsule endoscopy.

Now, what to do about my cookbook in progress? Make it gluten-free?

#30 michaelkl1

 
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Posted 10 September 2010 - 12:23 PM

Lots of great ideas posted...I need them, too, as I seem to get in a rut (don't we all?)

I love pork and sauerkraut (done in crockpot) with homemade mashed potatoes and applesauce.

Oven baked chicken with baked potatoes and veggie/salad.

Crustless quiche and salad. Quick and easy especially not having to mess with a crust. Quiche can be made from lots of things. I spray the glass pie dish with non-stick cooking spray and coat it with bread crumbs (obviously, they need to be gluten free). Unfortunately I'm trying to avoid dairy right now and I used half-and-half instead of milk. Haven't made it since going gluten free.

Beef pot roast with potatoes and carrots (oh, how I miss Campbell's cream of mushroom soup). Leftovers = beef stew, which could be topped with drop biscuits and called meat and vegetable pie (I pulled that on my husband once as he hated beef stew...Posted Image ) hee hee

When I bake potatoes, I bake extras...they're really good sliced or diced and fried. Great for a farmer's breakfast with omelets, bacon or sausage or skip the potatoes and make biscuits. Pancakes or waffles with whatever you wish to add to make a meal. Nice Sun. night "supper".




The pork and sauerkraut sounds great. What kind of pork and sauerkraut do you use? Do you add any spices?
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