Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Celiac.com!
    eNewsletter
    Donate

The What's For Dinner Tonight Chat

jess-gf
 Share

Recommended Posts

GFreeMO Proficient
GFreeMO
Posted

Hamburgers on the grill, green beans and homemade potato chips. :)

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


  • Replies 10k
  • Created
  • Last Reply

Top Posters In This Topic

  • IrishHeart

    1338

  • Adalaide

    1030

  • love2travel

    954

  • GottaSki

    889

Popular Days

Top Posters In This Topic

  • IrishHeart

    IrishHeart 1,338 posts

  • Adalaide

    Adalaide 1,030 posts

  • love2travel

    love2travel 954 posts

  • GottaSki

    GottaSki 889 posts

Popular Days

Popular Posts

jess-gf
jess-gf

I thought it might be fun if we had a thread where we shared what we're cooking up for dinner:) I am not an experienced cook so coming up with gluten free menus for me and my boyfriend feels like a ch

sa1937
sa1937

I'm having Tinkyada brown rice spaghetti-style pasta with doctored-up ready-made spaghetti sauce that I've had stashed in my freezer in single serving sizes. Yum! This time I'm trying the quick cook

Lisa
Lisa

This weekend I made Gumbo for the first time, from Emeril's cook book. I used Bisquick gluten-free Mix and it made a roux just fine, although I got a bit impatient stirring and stirring....but well w

Posted Images

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Taco salads with refried beans and rice on the side.

Link to comment
Share on other sites
Marilyn R Community Regular
Marilyn R
Posted

Jamaican curry goat. I took some liberties and added chopped carrots, fresh okra and taters. I think the bone marrow is good for us. If not, it still tastes really good. :D

Link to comment
Share on other sites
GFreeMO Proficient
GFreeMO
Posted

Taco salads with refried beans and rice on the side.

How do you make your taco salads? I would love to make them but don't know how to do it dairy free. I have used McCormick taco seasoning in the past but now I am dairy free and can't use that anymore. What do you use for the shells/chips? Do you just omit the cheese?

Link to comment
Share on other sites
GlutenFreeManna Rising Star
GlutenFreeManna
Posted

How do you make your taco salads? I would love to make them but don't know how to do it dairy free. I have used McCormick taco seasoning in the past but now I am dairy free and can't use that anymore. What do you use for the shells/chips? Do you just omit the cheese?

Yes I omit the cheese and do lots of other toppings instead. I use corn chips or shells or corn tortillas baked in the oven. You can make little cups out of Mission corn tortillas by coning them in muffin tins or you can make corn shell shreds by cutting into strips, spraying with oil and baking until crispy. I mostly just start with a bed of lettuce, add taco seasoned beef OR Chili and other toppings: Shredded carrots, avocado or guacamole, salsa or tomatoes, olives, beans, rice, red bell peppers, etc. Put chips or broken shells around the edge to use to scoop up meat and toppings. There's no right or wrong way to do it.

I season my meat by eye--I just kind of know how much of each spice to put on and taste to make sure it's right. I've been doing it for years so I can't tell you how much I use of each spice but here is a basic recipe that is pretty similar to what I do: http://allrecipes.com/Recipe/taco-seasoning-i/detail.aspx

Link to comment
Share on other sites
love2travel Mentor
love2travel
Posted

Found some gorgeous leeks in the store so we are having Vichyssoise (but I am serving it warm, not cold). Maybe drizzle with some pumpkinseed oil and sprinkle with spicy pepitas.

Warm challah bread (as per Simona's recipe).

Strawberries with balsamic glaze.

Link to comment
Share on other sites
GFreeMO Proficient
GFreeMO
Posted

Yes I omit the cheese and do lots of other toppings instead. I use corn chips or shells or corn tortillas baked in the oven. You can make little cups out of Mission corn tortillas by coning them in muffin tins or you can make corn shell shreds by cutting into strips, spraying with oil and baking until crispy. I mostly just start with a bed of lettuce, add taco seasoned beef OR Chili and other toppings: Shredded carrots, avocado or guacamole, salsa or tomatoes, olives, beans, rice, red bell peppers, etc. Put chips or broken shells around the edge to use to scoop up meat and toppings. There's no right or wrong way to do it.

I season my meat by eye--I just kind of know how much of each spice to put on and taste to make sure it's right. I've been doing it for years so I can't tell you how much I use of each spice but here is a basic recipe that is pretty similar to what I do: http://allrecipes.com/Recipe/taco-seasoning-i/detail.aspx

Sounds great! I'm going to make it this weekend. Thanks!!!

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


GFreeMO Proficient
GFreeMO
Posted

Baked chicken over rice, green beans, strawberries.

Link to comment
Share on other sites
pricklypear1971 Community Regular
pricklypear1971
Posted

Grilled brats, sauerkraut, apples, onions, garlic.... and perhaps a gluten-free roll.

I don't think a lot of kissing will be going on tonight!

Link to comment
Share on other sites
GFreeMO Proficient
GFreeMO
Posted

Bacon lettuce and tomato sandwich on Udi bread. (thank heavens that is soy free) and some homemade popcorn and pears.

Link to comment
Share on other sites
GFreeMO Proficient
GFreeMO
Posted

Homemade tomato sauce with onion, garlic, green bell peppers, tomatoes over rice and a salad.

Link to comment
Share on other sites
love2travel Mentor
love2travel
Posted

Chicken Thighs Marinated in Garlic Aioli and Roasted with Lemons, Fresh Thyme, Rosemary and Sage

Lemon Rice Pilaf

Steamed Broccoli with Peppered Almonds

Simona's Challah Bread with Merlot Jelly

Link to comment
Share on other sites
Marilyn R Community Regular
Marilyn R
Posted

Last night we had poblano peppers stuffed with smoked chicken, sauted mushrooms, green onions, Rotel, and Fresco cheese with baked winter squash.

Tonight we had marinated grilled pork steaks with homemade BBQ sauce, romaine salad and roasted sweet potatoes. A plus for last night, B plus tonight. (But the pork steaks were on sale 2 for 1 and dp found 2 for $2.00.) I love it when we cook at home for less than it costs to go to Mickey D's! :D

Link to comment
Share on other sites
pricklypear1971 Community Regular
pricklypear1971
Posted

Fajitas!!!

And a tiny bit of really good tequila and gluten-free creme br

Link to comment
Share on other sites
GFreeMO Proficient
GFreeMO
Posted

Lemon chicken over rice, carrots and 2 Enjoy Life Snickerdoodle cookies. :)

Link to comment
Share on other sites
GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Salsa Chicken, cilantro-lime rice and salads with croutons (made from the rest of Simona's gluten-free bread).

Link to comment
Share on other sites
notme Experienced
notme
Posted

i am gonna hafta make that challah!!

tonite is macaroni n cheeze <mom's recipe w/egg custard :) with stewed tomatoes. yumz, comfort food...

Link to comment
Share on other sites
love2travel Mentor
love2travel
Posted

Another bad pain day for me so did not get much done in the kitchen. :( Having the rest of the vichyssoise soup, falafel chips and hummus. Well, at least I made something today!

Tomorrow the plan is to have seared duck breast with sour cherry gastrique.

Link to comment
Share on other sites
Marilyn R Community Regular
Marilyn R
Posted

Ribs. DP had salad and ribs. I am so off salads for awhile. But I prepped something to stuff poblano peppers tomorrow. (Sauted scallions, mushrooms, left over Rotel & some left over cooked winter squash with shredded smoked chicken. (He used the new smoker again yesterday.) Tomorrow I'll prep the peppers, stuff them after I add shredded and crumbled cheese. Sometimes the weird stuff you make with leftovers ends up being insanely good. We shall see... if not, it'll be a lesson learned...

The latin food market only charged me $1 for four nice sized pablano peppers!

Link to comment
Share on other sites
love2travel Mentor
love2travel
Posted

Ribs. DP had salad and ribs. I am so off salads for awhile. But I prepped something to stuff poblano peppers tomorrow. (Sauted scallions, mushrooms, left over Rotel & some left over cooked winter squash with shredded smoked chicken. (He used the new smoker again yesterday.) Tomorrow I'll prep the peppers, stuff them after I add shredded and crumbled cheese. Sometimes the weird stuff you make with leftovers ends up being insanely good. We shall see... if not, it'll be a lesson learned...

The latin food market only charged me $1 for four nice sized pablano peppers!

We have no latin market here but our store FINALLY got in poblanos for the first time ever! We usually must buy them in the city three hours away. Only $1 for four? That is four times cheaper than I paid. But I was so excited to see them I just had to do it. We are doing Mexican Thursday and cannot wait.

Link to comment
Share on other sites
wheeleezdryver Community Regular
wheeleezdryver
Posted

glutenfreeda vegetarian cheese burrito-- with a slice of cheese on top :)

Link to comment
Share on other sites
love2travel Mentor
love2travel
Posted

Feeling a bit better than yesterday so am making:

- Seared Duck Breast with Sour Cherry Gastrique

- Foie Gras Mousse with Pistachios

- Simple Buttercrunch Lettuce Salad with Roasted Red Peppers and Vanilla Bean Vinaigrette

- Risotto Milanese

A bit on the rich side but the past few days have been far less so. :D

Link to comment
Share on other sites
Marilyn R Community Regular
Marilyn R
Posted

We have no latin market here but our store FINALLY got in poblanos for the first time ever! We usually must buy them in the city three hours away. Only $1 for four? That is four times cheaper than I paid. But I was so excited to see them I just had to do it. We are doing Mexican Thursday and cannot wait.

I don't know why poblanos are so cheap at that market. Red peppers are $1 each there, so I pick the prettiest, biggest one. That is used for dipping strips in hummus (a doctor friend told me that's one of the best raw veggies you can eat, full of antioxidants). The poblano peppers are sooooooo good roasted or stuffed. Our dinner turned out great tonight and was just enough food. (Four left over, so I have some for lunch or dinner sides. I sliced two of them in half and cut vee shapes in the other two for stuffing. The Latin market is open air, so there may be flies or lizzards on them when I purchase them. (Trying to make you feel better about the price...)

Enjoy your Mexican night. We're probably having Tiny burgers tomorrow.

I worked in a cafe in my teens. "Tiny" weighed in at about 330 lbs. and loved a burger with ham, olives, cheese and toasted bun. We had 1/3 lb. burgers there. And big buns. (I had big buns then too.)

I like petite grilled sirloin burgers with Tiny's toppings in a lettuce wrap. So waa laa teeny gluten-free Tiny burgers. Lettuce and olives constitute a vegetable, right? :D We love carmelized onions on them too!

Link to comment
Share on other sites
freeatlast Collaborator
freeatlast
Posted

Tonight was baked french fries, baby shrimp, and lovely homemade cocktail sauce. For dessert, polished off a pack of M&Ms.

Link to comment
Share on other sites
Februaryrich Rookie
Februaryrich
Posted

Brown rice elbows pasta with buttered potatoes and tuna! Yummmmmm

Link to comment
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
 Share
Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      121,088
    • Most Online (within 30 mins)
      7,748
    Aventine
    Newest Member
    Aventine
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Recently Diagnosed Celiac- Need advice

      By trents · Posted

      Welcome to the community forum, @Anmol! There are a number of blood antibody tests that can be administered when diagnosing celiac disease and it is normal that not all of them will be positive. Three out of four that were run for you were positive. It looks pretty conclusive that you have celiac disease. Many physicians will only run the tTG-IGA test so I applaud your doctor for being so thorough. Note, the Immunoglobulin A is not a test for celiac disease per se but a measure of total IGA antibody levels in your blood. If this number is low it can cause false negatives in the individual IGA-based celiac antibody tests. There are many celiacs who are asymptomatic when consuming gluten, at least until damage to the villous lining of the small bowel progresses to a certain critical point. I was one of them. We call them "silent" celiacs".  Unfortunately, being asymptomatic does not equate to no damage being done to the villous lining of the small bowel. No, the fact that your wife is asymptomatic should not be viewed as a license to not practice strict gluten free eating. She is damaging her health by doing so and the continuing high antibody test scores are proof of that. The antibodies are produced by inflammation in the small bowel lining and over time this inflammation destroys the villous lining. Continuing to disregard this will catch up to her. While it may be true that a little gluten does less harm to the villous lining than a lot, why would you even want to tolerate any harm at all to it? Being a "silent" celiac is both a blessing and a curse. It's a blessing in the sense of being able to endure some cross contamination in social settings without embarrassing repercussions. It's a curse in that it slows down the learning curve of avoiding foods where gluten is not an obvious ingredient, yet still may be doing damage to the villous lining of the small bowel. GliadinX is helpful to many celiacs in avoiding illness from cross contamination when eating out but it is not effective when consuming larger amounts of gluten. It was never intended for that purpose. Eating out is the number one sabotager of gluten free eating. You have no control of how food is prepared and handled in restaurant kitchens.  
    • knitty kitty
      14 year old with Celiac & EOE still suffering...

      By knitty kitty · Posted

      Forgot one... https://www.hormonesmatter.com/eosinophilic-esophagitis-sugar-thiamine-sensitive/
    • trents
      50 YO Male Recently Diagnosed with Celiac Disease

      By trents · Posted

      Welcome to the forum community, @ekelsay! Yes, your tTG-IGA score is strongly positive for celiac disease. There are other antibody tests that can be run when diagnosing celiac disease but the tTG-IGA is the most popular with physicians because it combines good sensitivity with good specificity, and it is a relatively inexpensive test to perform. The onset of celiac disease can happen at any stage of life and the size of the score is not necessarily an indicator of the progress of the disease. It is likely that you you experienced onset well before you became aware of symptoms. It often takes 10 years or more to get a diagnosis of celiac disease after the first appearance of symptoms. In my case, the first indicator was mildly elevated liver enzymes that resulted in a rejection of my blood donation by the Red Cross at age 37. There was no GI discomfort at that point, at least none that I noticed. Over time, other lab values began to get out of norm, including decreased iron levels. My PCP was at a complete loss to explain any of this. I finally scheduled an appointment with a GI doc because the liver enzymes concerned me and he tested me right away for celiac disease. I was positive and within three months of gluten free eating my liver enzymes were back to normal. That took 13 years since the rejection of my blood donation by the Red Cross. And my story is typical. Toward the end of that period I had developed some occasional diarrhea and oily stool but no major GI distress. Many celiacs do not have classic GI symptoms and are "silent" celiacs. There are around 200 symptoms that have been associated with celiac disease and many or most of them do not involve conscious GI distress. Via an autoimmune process, gluten ingestion triggers inflammation in the villous lining of the small bowel which damages it over time and inhibits the ability of this organ to absorb the vitamins and minerals in the food we ingest. So, that explains why those with celiac disease often suffer iron deficiency anemia, osteoporosis and a host of other vitamin and mineral deficiency related medical issues. The villous lining of the small bowel is where essentially all of our nutrition is absorbed. So, yes, anemia is one of the classic symptoms of celiac disease. One very important thing you need to be aware of is that your PCP may refer you to a GI doc for an endoscopy/biopsy of the small bowel lining to confirm the results of the blood antibody testing. So, you must not begin gluten free eating until that is done or at least you know they are going to diagnose you with celiac disease without it. If you start gluten free eating now there will be healing in the villous lining that will begin to take place which may compromise the results of the biopsy.
    • Anmol
      Recently Diagnosed Celiac- Need advice

      By Anmol · Posted

      Hello all- my wife was recently diagnosed with Celiac below are her blood results. We are still absorbing this.  I wanted to seek clarity on few things:  1. Her symptoms aren't extreme. She was asked to go on gluten free diet a couple years ago but she did not completely cut off gluten. Partly because she wasn't seeing extreme symptoms. Only bloating and mild diarrhea after a meal full of gluten.  Does this mean that she is asymptomatic but enormous harm is done with every gram of gluten.? in other words is amount gluten directly correlated with harm on the intestines? or few mg of gluten can be really harmful to the villi  2. Why is she asymptomatic?  3. Is Gliadin X safe to take and effective for Cross -contamination or while going out to eat?  4. Since she is asymptomatic, can we sometimes indulge in a gluten diet? ----------------------------------------------------------------------------------------------- Deamidated Gliadin, IgG - 64 (0-19) units tTG IgA -  >100 (0-3) U/ml tTG IgG - 4   (0-5) Why is this in normal range? Endomysial Antibody - Positive  Immunoglobulin A - 352 (87-352) ------------------------------------------------------------------------------------------------ Thanks for help in advance, really appreciate! 
    • Tanner L
      Bad Reaction To Regular Ruffles Cheddar and Sour Cream

      By Tanner L · Posted

      Constantly! I don't want everything to cost as much as a KIND bar, as great as they are.  Happy most of the info is available to us to make smart decisions for our health, just need to do a little more research. 
×
×
  • Create New...