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The What's For Dinner Tonight Chat
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Yarsss Karreighn!

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No more than two glasses of wine for this girl .... leads to sneaking to the frig that could cause major set-back - thankfully I just have an upset stomach from my midnight trial of RBJ on gluten-free waffles!

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Attention Miss Adalaide!!!

You were looking for these?

You may have to sub some things to keep within your dietary restrictions,

but the recipe author is emphatic about the tap starch.

(I have not made these myself) and the" I " in the recipe is the author.

Hope these are what you want!

Quick Brazilian Cheese Rolls {Pao de Queijo}

Recipe by Our Best Bites

1 large egg

1/2 cup milk

1/4 cup canola oil

1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions

1/2 tsp kosher salt

1/4 C grated cheddar cheese* (preferably medium or sharp)

1/4 C grated Parmesan cheese

*you can play around with the cheese.

I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great!

Optional: extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. Try rosemary and or garlic powder, my favorites!

Preheat oven to 400 degrees.

Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth.

Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.

If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.

Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. {Que Gostoso!} These actually don’t re-heat well so I recommend making and eating fresh.

Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill mine pretty full (a good 3/4 full) and I generally get about 16-18.

http://www.ourbestbi...ao-de-queijo-2/

I have made the Chebe cheesy rolls, but they do not appear to be at all as light and fluffy as what's in those pics!!

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Thank you kindly! I had found that and was headed to the store today for some Parm I'm not supposed to be eating. I had every intention of sharing it as soon as I tested it for perfection. I also have to check to be sure my muffin pan is a mini-pan. OMG I haven't used it in so long I can't remember if I have a regular or min muffin pan! Embarrassing. :ph34r: After my first time making them I'll try subbing, which is when I'll go for my egg replacer. I never sub a first time, ever. But it just makes SO MANY and you have to eat them warm. I'm gonna get so fat. Good thing I still have one pair of my old jeans around. :D

Did you see some of the morons posting recipes? There was actually one with regular flour. Then she was all if you have a gluten thing you can just do it with tapioca instead. They're a traditional ethnic food that is supposed to be made with tapioca!!! My eye was twitchin' so bad.

eyetwitch_zps7939c412.gif

No more than two glasses of wine for this girl .... leads to sneaking to the frig that could cause major set-back - thankfully I just have an upset stomach from my midnight trial of RBJ on gluten-free waffles!

Yeah, but I'll bet you were a boatload of fun! :lol: Get to feeling better and getting those cabana boy pics!

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This post is for love2travel. Click the link for what a suitor is prepared to do in Edmonton to win the hand of his girlfriend:

http://www.stuff.co....re-nuptual-test

Smart man. Awesome (and cool - get it?) video. Get this - we live north of Edmonton where it is even colder. In fact, the other day we were 18 degrees colder than Edmonton. Where I live is a pocked of extreme and severe cold.

Thanks for thinking of me and my trials and tribulations! :P

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To free up room in one of our freezers we are having roast turkey tonight. But no ordinary turkey - it is free range and I'm basting with an herbed butter. Starting roasting at 500 then cranking down the oven to 350 after 30 minutes to get a perfect skin. It will be succulent, tender, moist and full of flavour from the inside as I am stuffing the cavity with lemons, fresh herbs, lots of seasoning, carrots, celery and onion. With it will be perfectly-roasted potatoes and carrots. I'm making an unctuous silky jus including white wine. Should taste ok. We are not really turkey fans (there are so many other things out there that are more exciting) but roasted like this is sublime.

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To free up room in one of our freezers we are having roast turkey tonight. But no ordinary turkey - it is free range and I'm basting with an herbed butter. Starting roasting at 500 then cranking down the oven to 350 after 30 minutes to get a perfect skin. It will be succulent, tender, moist and full of flavour from the inside as I am stuffing the cavity with lemons, fresh herbs, lots of seasoning, carrots, celery and onion. With it will be perfectly-roasted potatoes and carrots. I'm making an unctuous silky jus including white wine. Should taste ok. We are not really turkey fans (there are so many other things out there that are more exciting) but roasted like this is sublime.

I like turkey okay. There are plenty of other more delicious things, but I never go more than 6 months or so without roasting me a big fat bird. Done up right they're plenty delicious. As always, you probably have half of us considering braving the cold and snow to be at your place.

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I like turkey okay. There are plenty of other more delicious things, but I never go more than 6 months or so without roasting me a big fat bird. Done up right they're plenty delicious. As always, you probably have half of us considering braving the cold and snow to be at your place.

You are too sweet. :) Hey - did you ever decide on a birthday cake? I have been away from this forum since Friday night so I have some catching up to do. Did I miss anything thrilling?

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You are too sweet. :) Hey - did you ever decide on a birthday cake? I have been away from this forum since Friday night so I have some catching up to do. Did I miss anything thrilling?

OMG, girl, you missed a ton! we made so many plans for you !!

and we saw not only her cake but her whole menu.....okay..scroll

back to page 307 in the thread...read from there! :D

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Where did I put my cupcake pic? Over in the giraffe thread? I think I could put it here for you. I decided I was too lazy to cook and went to Sweet Cakes in the city for a metric buttton of red velvet cupcakes. I meant to freeze a few when I bought them. Instead I will polish off the last two today. :ph34r: (I cropped most of my other photos, didn't think about doing this one til after I posted it. IMO it totally deserves to be huge and awesome.)

IMG_20130105_131926_zpseb0f2809.jpg

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waa waaa I want one of those!!!!!!!!! :(

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I have been thinking about logistics for the compound and road trip on the bac k of my other thread on soy substitution.

We are going to need some mighty spreadsheets to keep up with all the different stuff we can and can't eat. I crack up when I order a st@&$%#& decaf soya latte (like, seriously, what is left?!!) but can you imagine all of us in one diner?

One burger and fries, hold the bun, the fries, the tomato,, the cheese no pickle, one strawberry milkshake, soya, etc etc

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Yes, I can imagine :blink: Say ten people, one prepared dish = 10 different versions of said dish :wacko: Chef will go nutz :ph34r:

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1 enchilada casserole.... hold the food :lol:

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I have been thinking about logistics for the compound and road trip on the bac k of my other thread on soy substitution.

We are going to need some mighty spreadsheets to keep up with all the different stuff we can and can't eat. I crack up when I order a st@&$%#& decaf soya latte (like, seriously, what is left?!!) but can you imagine all of us in one diner?

One burger and fries, hold the bun, the fries, the tomato,, the cheese no pickle, one strawberry milkshake, soya, etc etc

:lol: How true! Who wants to be the IT department as we venture forth?

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Yes, I can imagine :blink: Say ten people, one prepared dish = 10 different versions of said dish :wacko: Chef will go nutz :ph34r:

1 enchilada casserole.... hold the food :lol:

:lol:

That is one good looking cupcake.

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ATTENTION!!

OK. Now that I have your attention, we should brainstorm about the compound location. If I recall correctly, Colorado was mentioned.

What other locations can we count as possibilities? As I started this I get to go first. :lol: (Not selfish or anything...) It should be a place with access to all sorts of wonderful fresh local produce - fishing, foraging, picking, spearing, shaking, milking, plucking, bartering...eating.

EUROPE - have been to many countries in Europe but I do have my favourites.

What are other options? Hopefully somewhere that does not require heavy parkas and shovels. :ph34r:

ETA: Oops! My formatting went all whacky. :wacko:

Edited by love2travel
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I'm partial to Utah. Just sayin'. But really, the weather is great here most of the time, this cold thing is highly unusual. Summers are mild, winters are mild. We have summer sports, winter sports, deserts, mountains, lakes, cities, quick escapes to the country and from people. Really, we have it all and without having to really go anywhere.

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I'm partial to Utah. Just sayin'. But really, the weather is great here most of the time, this cold thing is highly unusual. Summers are mild, winters are mild. We have summer sports, winter sports, deserts, mountains, lakes, cities, quick escapes to the country and from people. Really, we have it all and without having to really go anywhere.

I've been to Utah and would have to agree. It is truly lovely. Now if only we could find a different culture and first language spoken in Utah - I'd be all over it! Sounds weird, but North America is not different enough for me. I suppose that is one of the 391,762,208,762 reasons I am so smitten with Europe. I'm a bit Europe hungry. :wub:

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I am pretty sure we had this argument already and decided we need two locales.

One for the people who cannot tolerate heat

and

one for people who cannot tolerate the cold.

We are like goldilocks..we need "just right"

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I am pretty sure we had this argument already and decided we need two locales.

One for the people who cannot tolerate heat

and

one for people who cannot tolerate the cold.

We are like goldilocks..we need "just right"

Oh, yeah! That *is* what we said. I can tolerate neither so where shall I go? :o

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Oh, yeah! That *is* what we said. I can tolerate neither so where shall I go? :o

I also tolerate neither! I stay indoors during the day most of the time. I love to spend evenings outdoors though in the summer. It is positively lovely! You know, it is true that Utah isn't really exotic exactly... but we do have a very large immigrant population from all over the world. Now, most of these are mormons, but are also more than happy to share their cultures and languages. It is one of the things I so love here. Instead of being limited to a single culture I am exposed to so many it seems limitless! I can't usually partake of the foods at all of the ethnic festivals, but I do so love to enjoy the music, the smells, the art and I can always go home and replicate something in my kitchen.

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Where did I put my cupcake pic? Over in the giraffe thread? I think I could put it here for you. I decided I was too lazy to cook and went to Sweet Cakes in the city for a metric buttton of red velvet cupcakes. I meant to freeze a few when I bought them. Instead I will polish off the last two today. :ph34r: (I cropped most of my other photos, didn't think about doing this one til after I posted it. IMO it totally deserves to be huge and awesome.)

IMG_20130105_131926_zpseb0f2809.jpg

NOM NOM NOMMMMM!!!! this is food porn. slobber...

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    • Hi, Ok good advice and I am sincere when I say how much I appreciate a lot of the responses, advice and encouragement that have been posted here. I'm not sure what a nutrionist is but a dietician (here in the U.K.) is a heavily regulated medical profession and my dietician is based most of her week in a hospital where doctors and MD's as they are known refer patients to her for help. She works every day with celiacs, dh sufferers and people with crohns, ibs etc and seeing my skin, listened to what I was saying (particularly about how my redness and blisters resolved on a gluten free (though not wheat free) diet for several years, and sent a report to my doctor/MD requesting a battery of tests - tests that can indicate dh, celiac and associated complications. I also have a friend with a wheat allergy and two with celiac (all diagnosed) and they are encouraging me to go ahead with getting these particular tests. So that's great but reading the above quote that suggests that situations like sharing an oven used to cook gluten-containing pizza, should not cause a gluten reaction. I thought, my god what's the point of going through these tests if my recent reactions aren't actually to do with gluten. Although my dietician is concerned about possible dh and has been through years of medical school, I also really trust the advice of an advanced member on this site and if they think oven-sharing shouldn't cause any gluten reaction, what hope do I have with an MD? It has taken me years to pluck up the confidence to ask for any medical help because I feared that sort of response along with a focus on psychological issues and hormones etc early on in the thread (even though, I only started feeling depressed since yesterday). Actually, I'm a mental health nurse so it's good to see people are alert to these issues but I am also pretty familiar with depression and I know that many people with physical health problems are fobbed off by doctors with talk of depression, stress, and hormones. I'm sorry that I took the (above) quote to heart and I know that I allowed that to colour my perception of the whole thread, which has been helpful in many ways. Best wishes to you all, even those I didn't agree with! Rhian 
    • I thought maybe doing a trial period to see if he reacts positively to being gluten free and then adding it back to see if symptoms come back would maybe be helpful to the doctor? But I guess that's true, it might skew things regarding any future tests that might be warranted. 
    • If you haven't had her tested yet please do not go gluten free. Get the celiac testing first as if she does feel better gluten free when she has to go back on gluten for testing she may have much worse symptoms.  There will also be a higher risk of false negatives.
    • I did not mean to imply that you should put him on a gluten free diet.    If you suspect a problem with gluten, please get an opinion from a GI who is celiac savvy.  All celiac testing requires a patient to be consuming gluten.  The slightly equivocal TTG?  That warrants a gene test at the very least.   http://www.mayomedicallaboratories.com/it-mmfiles/Celiac_Disease_Diagnostic_Testing_Algorithm.pdf  
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