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Member Since 27 Dec 2007
Offline Last Active Aug 19 2015 07:41 PM

#748259 The What's For Dinner Tonight Chat

Posted by on 16 November 2011 - 08:23 PM

Tonight we had some rice crackers and celery with hummus, tapenade, some brie cheese and some red wine.

Really wasn't feeling the whole cooking thing. :ph34r:
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#737431 The What's For Dinner Tonight Chat

Posted by on 09 October 2011 - 03:54 PM

The last of the duck - this time pomegranate glazed. Lemon-infused rice. Two kinds of deviled eggs - brandy truffled and horseradish. Steamed broccoli with crispy capers.

What kind of duck do you eat? I got a muscovy duck the last time from my CSA, and I killed it. Much different than whatever type of duck I got in the store. Any suggestions from the culinary wizard??? :)
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#715228 The What's For Dinner Tonight Chat

Posted by on 08 July 2011 - 06:32 PM

Salmon with fresh dill, lemon and garlic, corn on the cob, and herb roasted red potatoes.

And wine. :)

We've all been sick this week, so it was nice having real food again!
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#710283 The What's For Dinner Tonight Chat

Posted by on 19 June 2011 - 07:46 PM

Liz, is she really one year old??? You totally MUST update your pic!!!

She'll be in 2 in September :ph34r:

I suppose I should.
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#710269 The What's For Dinner Tonight Chat

Posted by on 19 June 2011 - 06:59 PM

I do too! I love the marrow! My dear BF gives his bones to our beloved dog, which puts me in a quandry. I just don't say anything. How could he respect me if I asked him to wait, i want to have that marrow before you give it to that poor decrepid dog? It kills me.

HAHA! Thankfully my husband understands... but now my 1 yr old daughter steals them from me.

What to do?!?! :D
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#710234 The What's For Dinner Tonight Chat

Posted by on 19 June 2011 - 05:01 PM

Carol Fenster's recipe blend (which I'm pretty sure she created using Bette Hagman's ratios) is:

1 1/2 C sorghum flour
1 1/2 C potato starch
1 C tapioca starch

Here's the recipe: (I think she does have it posted somewhere on one of her sites, but I'll save you the trouble.)

1 T yeast
2/3 C warm milk
2 1/2 t sugar (you don't have to put the sugar in, I do it either way)

1/2 C sorghum blend
2/3 c potato starch
2 t xanthan
1 t onion powder ( I use garlic)
1 t italian seasoning ( I always omit this one...)
3/4 t salt
1 T olive oil
2 t apple cider vinegar

The official recipe says to proof the yeast for 5 min in another bowl. (I don't do this either, I throw it all in at the same time)

Put all ingredients into a food processor, and blend until a ball forms.

Grease a 12-inch nonstick pan. Place dough on pan. Sprinkle with flour and pat out. Sprinkle as much flour as you need to, as the dough will be very sticky.

Bake at 425 for 10 min on the bottom rack. The pizza is now ready to be topped. When it is topped and you are ready to bake again, bake at 425 for 15-20 minutes on the middle rack. (I always make 2 so I swap them out half way through.)
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#710034 I'm So Happy!

Posted by on 18 June 2011 - 06:29 PM

This makes me so happy! Congrats! :D
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#709097 Anyone Alergic To Eggs?

Posted by on 15 June 2011 - 05:22 PM

I'm allergic to egg whites. Eating eggs by themselves have made me sick since I can remember, but I had an allergy test done and that's what showed up.

It is very hard to bake without eggs, BUT you can skip the egg in a pancake. I just tried it recently, and I didn't notice. Except I didn't feel gross after I ate them. :)

I can handle eggs in baked goods, as long as it's 1 or 2 eggs. Over that and I can start to feel it. For breads, I use olive oil to replace the fat that would come from the egg, and add a little more yeast to help it rise more. I also use gelatin and less gum in the bread. Sometimes I use the egg replacer when the egg is a leavening agent, but I can't say that I think it's great. I'm still experimenting. My next try is going to be the flax/chia slurry. :ph34r:
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#709091 The What's For Dinner Tonight Chat

Posted by on 15 June 2011 - 05:01 PM

That flank steak sounds YUM!! I just got a flank steak. The last one I got we stir fried and it was so good. But I am going to marinate it this time around.

We had andouille sausage with red potatoes and corn on the cob. I got the produce from the farmer's market this morning and it was so good!
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#708085 The What's For Dinner Tonight Chat

Posted by on 12 June 2011 - 01:18 PM

I think we're doing some pork and lamb meatballs with red potatoes (probably mashed, but I'm not sure) and either the fresh peas or fresh snap beans that have been living in my fridge.

I'm starving. :ph34r:
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#707897 The What's For Dinner Tonight Chat

Posted by on 11 June 2011 - 07:40 PM

TACO NIGHT!!!!!!! :D

I've loved taco night since I was a kid! I've just added avocadoes and fresh pico de gallo.
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#707593 The What's For Dinner Tonight Chat

Posted by on 10 June 2011 - 02:10 PM

one bite each: mint brownie, lemon scone, chocolate muffin, chai muffin, almond toffee cookie (the question was what goes into the freezer and what stays out to eat in the next few days... and yes, I used a knife to slice off bits...although... if you have a problem of other people eating your food, you could just take the approach of marking it as yours with your teeth)

:lol: :lol: :lol:

Tonight I am working furiously, so I decided to do some stew lamb because it requires very little attention. I threw some crushed garlic, rosemary, an onion, and a little balsamic vinegar in there. We'll see how it turns out. I'm not sure what else to do with it, though I do have some fresh veggies that will probably do. Maybe some green beans and potatoes. IDK... :blink:
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#705014 The What's For Dinner Tonight Chat

Posted by on 02 June 2011 - 11:55 AM

We're having pizza tonight. One with roasted garlic, caramelized onions with fontina and mozzarella cheese and some fresh basil, the other plain pepperoni for the kiddos. We haven't had pizza in awhile, so I'm kinda excited. :)
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#704481 What Do You Do?

Posted by on 31 May 2011 - 05:29 PM

I was in retail management and then quit to go operate a franchise that my mom purchased in October of 2006. I was there until my daughter was born (almost 21 mos ago), and then I decided Why not do what I love? Last September I started a gluten-free baking business from my kitchen. Have loved it since I started it!
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#703586 Giving Lip-Service To Eating Gluten Free Makes Me Sad

Posted by on 29 May 2011 - 01:52 PM

It means that if people are going to proclaim that they're gluten-free, then they need to be gluten-free. In public, anyway. <_<
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