Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

The What's For Dinner Tonight Chat
3 3

9,867 posts in this topic

these look AWESOME !!! now I want some :( I really need to stop reading this thread :P

They tasted incredible. Really incredible.

1

Share this post


Link to post
Share on other sites


Ads by Google:

Got invited over for beef stew (made with gluten-free broth 'cause he was hoping I'd come over :) :) :):wub: )

2

Share this post


Link to post
Share on other sites

Got invited over for beef stew (made with gluten-free broth 'cause he was hoping I'd come over :) :) :):wub: )

Awwww :wub:

We just had pan fried steak with onions, mashed taters, and brussels sprouts.

1

Share this post


Link to post
Share on other sites

Garlic pepper steaks with roasted "crash" potatoes.

I thought I was SO over potatoes, and then you had to go and post this :( They look and sound awesome :D

1

Share this post


Link to post
Share on other sites

I thought I was SO over potatoes, and then you had to go and post this :( They look and sound awesome :D

Shroomiekins, I forget if you can do broccoli, but I sliced broc stems crosswise into thin oblongs and fried them in a bit of bacon grease with garlic and paprika. It was just a bit of grease, and I had the burner turned really low 'cause I was doing stuff, anyway, they got really crispy and tasted fabulous. Now I'm trying to figure out what other veggies I can crisp up in that manner.

1

Share this post


Link to post
Share on other sites




We had leftover chili over rice tonight. Sometime this week I'm going to try to make these: http://allrecipes.com/Recipe/Irish-Egg-Rolls/Detail.aspx

Only use rice paper wrappers in place of the egg roll wrappers and bake them instead of frying them (rice paper seems to tear up when I try to fry it).

1

Share this post


Link to post
Share on other sites

Shroomiekins, I forget if you can do broccoli, but I sliced broc stems crosswise into thin oblongs and fried them in a bit of bacon grease with garlic and paprika. It was just a bit of grease, and I had the burner turned really low 'cause I was doing stuff, anyway, they got really crispy and tasted fabulous. Now I'm trying to figure out what other veggies I can crisp up in that manner.

Hey, thanks Jess, that sounds great, and thrifty too :P

1

Share this post


Link to post
Share on other sites

It's also weird since I only started eating meat since my diagnosis, so I have 0 experience preparing meat.

I'm just curious, were you a vegetarian before, and then wanted more food choices so turned to meat? I was not a vegetarian but didn't eat a lot of meat. After my diagnosis I started craving it like crazy. I'm guessing since I was cutting out one major food source my body needed fulfillment from something else. I still eat small portions of meat, but my meat repertoire has greatly expanded.

Anyway, dinner tonight is quinoa tabouli from Bob's Red Mill: http://www.bobsredmill.com/recipes_detail.php?rid=927

Looking forward to seeing everyone else's meal ideas!

1

Share this post


Link to post
Share on other sites

I was alone on Saturday and wanted something just for myself so I made Salmon in Rice Papers wrappers with rice and a delicious dipping sauce made from soy sauce, ginger, sesame oil, brown sugar and rice vinegar. Had a few that night and tightly covered and refrigerated the rest. For Sunday's dinner I sprayed a pan with some butter flavored non-stick spray and browned both sides for 3 or 4 minutes. This gave the wraps a wonderful flavor and texture. This recipe is so versatile because you can add any veggies you can tolerate like small amountes of shredded carrots, chopped green onions, chopped mushrooms, toasted sesame seeds, baby spinach leaves etc. I love making these rolls as appetizers too.

1

Share this post


Link to post
Share on other sites

I was alone on Saturday and wanted something just for myself so I made Salmon in Rice Papers wrappers with rice and a delicious dipping sauce made from soy sauce, ginger, sesame oil, brown sugar and rice vinegar. Had a few that night and tightly covered and refrigerated the rest. For Sunday's dinner I sprayed a pan with some butter flavored non-stick spray and browned both sides for 3 or 4 minutes. This gave the wraps a wonderful flavor and texture. This recipe is so versatile because you can add any veggies you can tolerate like small amountes of shredded carrots, chopped green onions, chopped mushrooms, toasted sesame seeds, baby spinach leaves etc. I love making these rolls as appetizers too.

That sounds really good. I have done something similar with chicken instead of salmon. I also sometimes put cellophane rice noodles or bean thread noodles in the wraps to vary the texture. I love how you can do just about anythign with rice papper wrappers and the results are usually good cold for lunch too!

1

Share this post


Link to post
Share on other sites

That sounds really good. I have done something similar with chicken instead of salmon. I also sometimes put cellophane rice noodles or bean thread noodles in the wraps to vary the texture. I love how you can do just about anythign with rice papper wrappers and the results are usually good cold for lunch too!

I agree. This is such a versatile method of cooking. I only discovered it about a year ago. I use the wraps if there is a little leftover food from dinner, I just add some rice and make some rolls and then take them to work the next day. I think I like the taste and texture after frying them in non-stick spray. The wrapper becomes tender and crispy. I bet with rice noodles or bean thread noodles the taste would be excellent. Thanks for the suggestion.

1

Share this post


Link to post
Share on other sites

salmon chowder with coconut milk.

0

Share this post


Link to post
Share on other sites

salmon chowder with coconut milk.

Yummmy, do you have a recipe? I can't do dairy so coconut milk should be great.

0

Share this post


Link to post
Share on other sites

I put sliced celery, carrots, green pepper, green onion, cauliflower in the crock pot with a couple cups of chicken stock and cooked it on high for about two hours (also threw in salt, pepper, and garlic powder). I also put in about a cup of cooked bacon (maybe three strips cut up). I then poured in a can of coconut milk and a splash of white wine, sprinkled with smoked paprika, and cooked for another hour. Finally laid a slab o' frozen salmon on top and cooked for another hour or so until the salmon was mostly cooked. I peeled off the skin and stirred the bits in. The salmon finished cooking as the chowder cooled.

Veggies are crunchy. If you like soft veggies in your chowder, cook it longer before adding the coconut milk. Don't overcook the salmon.

0

Share this post


Link to post
Share on other sites

That sounds really good. I have done something similar with chicken instead of salmon. I also sometimes put cellophane rice noodles or bean thread noodles in the wraps to vary the texture. I love how you can do just about anythign with rice papper wrappers and the results are usually good cold for lunch too!

Sometimes for parties we do a spring roll bar. Just put out dishes of fillings, a plate of the wrappers and a pan full of warm water and everyone makes their own. It's pretty easy to prepare and a unique treat that people don't even think about it being "special diet" food.

I like mango in mine and dipped in a sweet chili sauce.

1

Share this post


Link to post
Share on other sites

Sometimes for parties we do a spring roll bar. Just put out dishes of fillings, a plate of the wrappers and a pan full of warm water and everyone makes their own. It's pretty easy to prepare and a unique treat that people don't even think about it being "special diet" food.

I like mango in mine and dipped in a sweet chili sauce.

What a great idea! I've done taco bars and loaded baked potatoes bars before. I'm going to have to try this next party. My only prblem is I don't know how to make very many types of sauces yet for dipping. I make a spicy peanut butter based sauce and a faux soy-ginger-honey sauce using coconut aminos instead of soy. I will have to figure out how to make a sweet chili sauce next. Do you happen to have a recipe or do you use bottled? I wish I could find more bottled Asian sauces that are dairy/soy/gluten AND seafood free. I can eat fish but I don't risk any sauce with fish in it because sometimes they can be shellfish based. One of these days I'm going to try making my own fish sauce.

1

Share this post


Link to post
Share on other sites

scratch minestrone soup and buttermilk biscuits (best I've made yet!!)

2

Share this post


Link to post
Share on other sites

Tonight I made 'Salmon with White Chocolate Sauce'. Served it with fresh asparagus. The recipe is on a site called cacaoweb. The recipe is easy and fun to serve. I did not have any fish broth so I just used chicken broth. Worked fine. I used cornstarch in place of the flour. I mixed the cornstarch in a little cold water when I added it.

0

Share this post


Link to post
Share on other sites

Now mole and cooking nonsweet with chocolate is something I've always been afraid to try :unsure:

0

Share this post


Link to post
Share on other sites

Now mole and cooking nonsweet with chocolate is something I've always been afraid to try :unsure:

I've put chocolate in chili before but nothing else til last week. I did an 'Everything Chocolate' Dinner Party: Chocolate Covered Bacon, Spinach and Strawberry Salad with Chocolate Balsamic Dressing, Chocolate Flank Steak with Pineapple Salsa and of course a Chocolate Shamrock Cake (yellow cake with mint, topped with Hot Fudge Sauce and whipped cream). I was surprised at how good the Flank steak and salad were. Go ahead and try something. I found all the recipes online.

1

Share this post


Link to post
Share on other sites

Tonight we're having Sweet and Sour Chicken stir fry with broccoli, mushrooms, and pineapple over rice. YUM!

2

Share this post


Link to post
Share on other sites

Stuffed Pepper Casserole. When I made it last I made enough for the freezer. I need to clean and inventory the freezer so I'm trying to just eat out of the freezer this week.

recipe here:

2

Share this post


Link to post
Share on other sites

Pork Chops Brined in Apple Cider, Juniper and Vanilla Bean with Caramelized Onion Apricot Chutney

White Rice Infused with Apple

Leek Gruyere Gratin

Double Layer Coconut Cream Cake with Coconut Buttercream

2

Share this post


Link to post
Share on other sites

Tonight I fixed oven-fried chicken using Zatarain's Seasoned Fish-Fri (Crispy Southern Style) and Ore-Ida Sweet Potato Fries.

I would never have thought of using that type of breading but read it in Living Gluten-Free for Dummies (Danna Korn).

1

Share this post


Link to post
Share on other sites

Brined Pork (as in same as last night) but with an apricot Dijon pan sauce

Roasted Butternut Squash Risotto

Mushy Peas with Mint

and Coconut Layer Cake

2

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
3 3

  • Forum Statistics

    • Total Topics
      104,697
    • Total Posts
      921,783
  • Topics

  • Posts

    • The anxiety thing is there I take teas, and supplements along with CBD oil to help with it, and long walks and exercise when I get antsy. As for the human interaction it is a mix of other mental issues, and the way I feel about people who can eat gluten. If they are not eating I have no issue talking with people. I mentioned I have issues accepting them as the same species when I see them eating. My reaction to gluten is so ingrained in me that it is not a food but a poison, that watching others eat it causes a subconscious reaction where I find myself avoiding them and looking down on them like something from another planet. I end up disgusted with them and walking away, I will go out of my way to avoid people and places where foods like this are present. This is my TRAUMA part of the gluten exposure, and one of the big things I am trying to address in my life right now. I know it is irrational to do so but I end up doing it, I have never cared about others race, religion, or looks, but if I see them eating a gluten/poison, it somehow changes how I perceive them and interact with them and I hate this part about me. It is taking a lot of mental effort to try to smile and treat them as a human, and not something to be looked down upon in disgust. I just recall that mental state that gluten puts me in with my mind and body turning against me and not doing what I will it and the fear comes back. This diet is pretty much like mine, I take Doctors best Magnesium powder in a tea that is actually brewed with st johns wort (never thought much of it) , I use Liquid Health Stress & Energy along with the Neurologic Support they have, twice-three times a day for B vitamins(along with a bunch of other supplements) . I can not digest meats or carbs well, meats it is a issue with breaking them down same with egg yolks, I literally just burp up the undigested meats hours later. I have found the only way to eat them is to boil/slow cook them til they melt then blend them into a broth and have it with digestive enzymes so only do it with turkey bacon, longhorn, and salmon in small amounts in soups or for flavoring stock for stir frys.  As for Carbs like rice and potatoes I end up getting really gassy and bloated, same with sugars in any amount greater then like the size of my thumb give or take. Oats I only have gluten-free Harvest in about a tbsp amount when tasting recipes of stuff I sell at farmers markets. So I eat mostly fats and protein from egg whites, nuts, seeds, veggies, and vegan protein powders blends balanced for complete proteins. I have at least 1-2 dried fig, dates, handful of banana chips, or a 1/4 of a small fruit with meals for fruits.  My meals are mostly egg white and veggie omelettes, stir frys, and soups, Always with lots of fats and proteins in each meal. I have found having nutritional yeast to help with my mood and energy levels also and find someway of having it in meals often. I keep my foods on rotation and keep getting updated feed back on ratios with my dietician. I also have a rather odd list of foods I can not eat due to allergies/intolerance.
    • It only takes a minute to make a difference. Celiac disease has been overshadowed by the gluten-free diet fad. Getting diagnosed and staying healthy is no piece of cake – those of us who have celiac disease struggle to stay healthy. We need better. We need to be understood. We need a cure. View the full article
    • If you are one of the approximately 2-3 million Americans with celiac disease, ZyGluten™ may be taken before you eat out at a restaurant or a friend\'s house, as it may help break down any gluten cross-contamination that you might encounter. View the full article
    • Advil (ibuprofen) is gluten-free, but can be a stomach irritant, especially if taken on an empty stomach. That said, I will also place my bet on the garlic and onions. As Raven said, eating more than once a day may also help. An empty stomach is likely to be an irritable stomach.
    • DaVinci's Pizza has several gluten-free items great gluten-free pizza (well done suggested) and they don't have anything with gluten that goes in the fryer, so wing and fries are great all salad dressing made in house and gluten-free.  Owners mom has Celiac so they're very empathetic. Cheers. And enjoy. I eat there all the time and have NEVER had an issue. And if someone just touches bread then prepares my food its all over for me 6-8 hrs of reaction for me. Also Jimmy Johns @ 17th and Peachtree Street also great just tellm'to change glove and ask for the paper to be placed on the sandwich board before they make it. Also never had an issue but I have only had the Italian style lettuce wrap. 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,702
    • Most Online
      3,093

    Newest Member
    Gigi Fagon
    Joined