Nor_TX

   The ones that drive me nuts are the ones who are not Celiac, not even Gluten Intolerant, but "they have read on the Internet...."  

I have been gluten free for 5 years now but obviously reading something on the 'net overrules anything I might be saying.

Why is it all us older type females who take water aerobics think this is the time to share the most personal and private bits of information?  Must be the lack of clothes that let's some devulge secrets I might only share with my doctor or husband.  I told one lady I was having a rough morning and the reason for it... She loudly shared that information with the rest of the group and the instructor. For the rest of the class people kept saying, "are you ok" or "I'm sorry you are sick".

I think I am going to get a tatoo on my forehead that says. "No Aloe Vera will not cure my Colitis and no Acupuncture cannot cure my gluten intolerance"

Thanks for letting me rant.

I have loved following the "What are you cooking tonite" thread although I cannot eat most of the suggestions.  Cannot eat fresh vegetables or fruits, dairy, beans, tomato sauce, garlic, eggs.  I am gluten intolerant, lactose and casein, egg, garlic intolerant.  I have GERD and Colitis.  Each and every meal is a thought issue.  I know there are others who have more than just the gluten issue.  Also, I do not cook with these unusual ingredients that I see suggested.  Even if I could find these ingredients, financially I could not afford them.  I am looking for everyday types of suggestions.

Last night I took three talapia fillets (frozen from Walmart) and put them in a pyrex pie plate.  Added some salt and pepper, a dab of dairy free margarine (Smart Balance parve brand).  I added thick slices of tomato and a spray of butter flavored Crisco.  Covered with saran and cooked on High for 8 minutes.  Had a half of a cooked acorn squash with dairy free margarine and a drizzle of honey.  

So if you have more than just the gluten issue, please post your meals.  

Thanks for your ideas.

I agree with Mushroom.  To come new to a forum and after a couple of posts you consider yourself an expert on gluten free/gluten intolerant issues is a little presumptuous don't you think.  There are studies and lots of articles in current publications discussing this absolute topic.  Interolerance is as much a real disease as is being full blown Celiac.  We get sick, we throw up, we have potty issues, we have body aches and we have pain.    Myself,  I am gluten intolerant.  The diagnosis was deduced after an endoscopy and doctor did not want to do any further blood tests.  She told me to not eat gluten and see if I get better.  Well I did... and then I did.  Now, don't tell me I don't belong on this forum.  That is something someone immature and rude would say.  Does that describe your personalitiy?

You will find no other forum as kind, as compassionate, and as caring towards its members.  You would be in good stead to offer up some manners, if you know what those are.  "I'm sorry" goes a long way to med fences. If you missed the "manners" life lessons, I'm sure you could look those up on the internet and become an expert.

Both Celiac and Gluten Intolerance are honest-to-god health issues even if they are not in your present rule book.

Almost everyone in my family has either colitis, a gluten issue, IBS (now being controlled by a gluten free diet) or celiac disease.  It his us when some of us were young like you and some when they were old like me.  One is not more important than the other, one is not harder to deal with than the other.

Also if you continue to yell at your doctor because of a medical condition that you have, I feel sorry for you.  Why you ask?  Because you will be someone who will have to run from doctor to doctor to find one, after each throws you out.

Pull up your big girl panties and grow up.  Life isn't always about you, sometimes life goes on around you and you can only simply watch and learn.  And that is what I suggest you do, Watch and Learn.

I use these often, mostly with a rice and salmon filling and make up a teriyaki dip to go along.  Sometimes I spray a frying pan with some butter flavored Crisco and fry them until they are crispy, other times I eat them fresh.  If there are leftovers the next day, I usually fry them.  They are delicious and look great.  I use them as a meal or when we have company over.  No one knows they are completely gluten and dairy free.

Had my favorite "go to" fish meal when I am hurting.  Easy MW Lemon Fish.  1 1/2 lb. fish fillets (I defrosted 2 large pieces haddock, 1/2 cup dairy free margarine, 1 TBSP. cornstarch, 1 1/2 TBSP lemon juice.  Melt the marg in a MW safe dish and mix in the cornstarch and lemon juice.  Add the serving size fish pieces and flip flop them in the sauce and arrange them with the thickest portion towards the edge of the dish.  Cover tightly with plastic wrap and cook 6 -8 minutes until fish is done and flakes.  You can add some parsley and toasted almonds before cooking if you can eat them.  This fish is soft and tender and very moist and the sauce is delicious spooned over cooked rice.

Grilled chicken breasts with a rub of brown sugar and paprika, cooked rice and steamed carrots.  Great dipping sauce made with Chun's sweet chili asian marinade mixed with soy sauce and a dash of sesame oil.

Last night I made a meal direct from my childhood.  I made salmon patties: 2 large cans pink salmon mashed with 3 eggs, 1/4 cup corn meal, salt, pepper and a sprinkle of onion powder.  Used butter flavored spray and a bit of my dairy free margarine - Smart Balance and fried until brown and crispy on both sides.  Served with some canned creamed corn.  Yummo!

Salmon and Rice Paper Wraps: Gluten and Dairy Free

1 cup cooked rice
1 7 oz. can salmon broken up but not flaked
1 tsp. seasoned rice vinegar
salt and pepper to taste

Mix together and add any other vegetables you can tolerate - green onions, mushrooms, tomatoes, baby spinach chopped, peas, shredded carrot

Soften rice paper wrappers one at a time for a few seconds on a plate with warm water and place on a dry kitchen towel.  Add 2 tbsp of filling to the bottom portion of the softened wrapper and roll once.  Tuck in each side and continue rolling like an egg roll.  

Ginger Sesame Dipping sauce:

1/4 cup gluten-free soy sauce
1/4 cup water
2-3 tbsp. brown sugar
1 tsp. rice vinegar
1/2 tsp. grated ginger or 1/2 tsp. powdered ginger
1/2 - 1 tsp. sesame oil

Place sauce ingredients in small saucepan and bring to a boil.  Simmer for 5 minutes until slightly thickened. Can be served warm or cooled.

You can eat the wraps immediately or prepare them in advance and cover tightly with plastic wrap to prevent them from drying out.

You can crisp up the skins by frying them about 3 minutes on each side in a frying pan sprayed with non-stick spray.

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.

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.

Had my "go to" meal last night because we got in late from a doctor's appointment.  Had sardines packed in mustard sauce mushed up on toasted Udi bread with thinly sliced tomatoes and lots of salt and pepper.  Had some pickles and corn totilla chips - Santitos I think.  I know that alot of people don't like sardines, but I grew up eating them and like them.  We never had the flavored kind back then, but these are good.

I'm still working with the flash frozen haddock fillets that Sprouts has for sale for $3.97 per pound, regular 9.00.

I defrosted a pound and rinsed them and cut them into serving pieces.  On a dinner plate I placed about 1/2 cup of gluten free Bisquick and seasoned it with salt, pepper and paprika.  I coated the fish pieces with the flour mixture flipping the pieces over several times and tapping the mixture into each piece.

In a frying pan I placed a bit of oil and about 2 TBSP gluten and dairy free Smart Balance margarine. Once the fat was hot I carefully placed the fish and cooked on each side until golden and crispy and the fish flaked. It took about 4 - 4 1/2 minutes per side.

I peeled some asparagus and dropped them into some simmering salted water for a couple of minutes.  Had a slice of buttered Katz gluten free bread and it was a delicious and safe meal.  Brought the rest to work today for lunch.  

I plan to go back and buy 10 more pounds of fish from Sprouts so I can have some yummy, easy to meals to last me through a couple of upcoming surgeries.

Sprouts has a sale on flash frozen haddock fillets - Regular 9.00 per pound - on sale for 3.97 so I bought a couple of pounds.  I defrosted 1 lb and cut into serving size pieces.  In a pryrex dish I melted some dairy free Smart Balance parve margarine in the microwave and then salted and peppered it.  I took the pices of fish and coated them with the seasoned melted margarine and covered the dish with foil and cooked at 350 for 40 minutes.  I also picked up some delicious asparagus and steamed that and cooked some white rice.  It was very easy on the tummy, very sweet and mild and I have enough leftovers for lunch today at work.

I made a pot of the Heartland fusilli pasta sold at Walmart for 2.00 per bag.  Sauteed some asparagus, mushrooms, jumbo shrimp with a little dairy free margarine and lots of pepper and salt.  Added some fresh chopped tomatoes at the last minute and plated it up.  When I brought it to the dinner table, my DH looked over and said, "That looks like something you would get at a restaurant."  It was delicious, filling and felt like real food.  Love that pasta!

Heartland gluten free fusilli (purchased at Walmart for 2.00) and meat sauce made from Prego Traditional sauce, lean ground beef and jazzed up with spices and a splash of hotsauce.  DH will have the sauce over regular spaghetti and garlic bread.  

I picked up 2 gluten free brownies from Subway.  They are expensive (1.99 each) but absolutely delicious when warmed in the microwave for 20 seconds.

Not very gourmet I know, but more like regular comfort food.