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Member Since 19 Feb 2011
Offline Last Active Mar 29 2011 04:17 PM

Posts I've Made

In Topic: Need Ideas

12 March 2011 - 07:33 AM

I know what you mean by needing fast meals. Here's an under 10 minute recipe that will be a nice change for you if you are bored with sandwiches. It's called Rice Wrapper Turkey Rolls:




That was a great idea. I used to make Thai spring rolls with rice paper. This just reminded me of that and I can still eat those! Yay! Now that is good news :D

In Topic: Need Ideas

09 March 2011 - 06:12 PM

Put soups/stews/chili/other squishy stuff in ziplock bags and freeze flat. You can then store them lined up on end like books.

Freeze several small meals, but also the occasional big bowl of stuff. You can thaw it for a family meal, over leave in the frig for a few days if you don't mind eating the same thing several days in a row.

You can also cut up veggies on the weekend, then throw them in the crock pot with some stock in the morning, and dinner's ready when you come home.

Get a rice cooker and freeze smaller packs of stuff you'll thaw and put over rice.

Those are great ideas. Thank you! Are you ever concerend about leaving the crock pot on all day without being home?

In Topic: Need Ideas

09 March 2011 - 06:09 PM

My 5 qt. pressure cooker has been a life saver! I use it all the time.

My homemade stock only takes 10 minutes in the PC, and it is as flavorable as cooking it in a slow cooker or on the stove. Most soaked dry beans (rinse and put them in water when you leave in the morning) take 12 minutes to cook up perfectly, even chick peas.

What I like most is that in those minutes you need to watch the pressure cooker (about three minutes while it's coming up to pressure so you can turn down the heat) is usually just about the amount of time you need to clean up everything you've used to prepare the meal. (Cutting boards, knives, wipe down counter tops.) The PC really makes your kitchen time efficient.

Inexpensive meats that would normally take hours to cook taste pretty amazing in the PC in about 30 minutes. You don't have to watch it, baste it, turn it, deal with it, just walk away from it for 30 minutes after the PC comes up to pressure and you reduce the heat. I bought two packages of lamb neck bones for less than $4, cooked it in 30 minutes with various root vegetables and had enough lamb stew to freeze and refrigerate 8 individual meals.

I make hummus for wraps from those chick peas to spread on gluten-free flat bread that I make on the weekends and freeze, or for dipping those carrots in, and have whole cooked chick peas for salads. (Romaine lettuce, chopped cucumber, gluten-free SF Tuna, shredded carrot, chopped cucumber...with a simple homemade Balsamic vinagrette dressing.

If you like seafood, all seafood cooks up pretty rapidly (providing you remember to thaw it out the night before). I make panko crumbs by throwing a piece of Udi's frozen bread (no need to thaw) in a mini food processor for about 30 seconds. You can use those same breadcrumbs to make salmon cakes out of diced onion, safe salmon or left over fish, an egg, some lemon juice. Stick them in the refrigerator while you study, then fry them on med-high heat in olive oil for about 2 1/2 minutes per side. Freeze or refrigerate left-overs. They're even better the next day.

If you have a birthday coming up, I'd tell everyone who loves you that you'd love a pressure cooker.

Want to adopt me for a week so that you can show me how you make all these fabulous sounding things? ;)

I have thought of buying one before but I'm a little intimidated. How did you learn to use yours?

In Topic: What Is The Gluten-Free Standard?

06 March 2011 - 12:29 PM

I totally understand. In that case, eat a grain free whole foods diet. Wash everything carefully. Peel what you can. You can try more things later when you are up to it.

That is very sound advice. It took more than a couple of days to make me so sick, then it will certainly take more than a few to get me better. For now, I am just going to keep it simple.

Good idea about the peeling. I always thought that the extra fiber you get from skins is healthy, but perhaps for now, at least, I should take your advice. Thanks!

In Topic: Need Ideas

06 March 2011 - 09:25 AM

If you don't mind the sugar- you can use the regular Toll House recipe and substitute 4 cups of almond flour for the 2 1/2 cups of flour. It worked perfectly.

Then I bought Elana Amsterdams Almond flour cookbook and like her recipe much better than the toll house.

Honey, I didn't cook at all and wasn't organized at all for the the last 7 years. But I want my son to stay gluten free so I gotta keep gluten free food on hand.

To be honest I do 10 burgers and fry the chicken tenders and put them eat in a big ziplock that stays in the fridge and he eats on them throughout the week. My baggies of rice in serving size are just in sandwich bags and I keep 5 in the fridge and a few in the freezer. I have wondered how long the protein will be good in the fridge, but it is always used within a 4 days.

Seems my kid and I never get tired of eating our few favorites.

You will find what you like and it will get easier.

I don't have a big freezer. I gotta do this every week.

Also it is Waaayy cheaper to make your own cookies and they taste better too!

The recipe section on here is a great resource.

I'm not a big baker. I just do the cookies once a week.

I won't attempt bread. Udi's serves us just fine.

Be sure to keep snickers, corn chips and cheetos on hand too!

That's my secret to success.


Snickers?! Is that gluten-free too? That's the best news I have heard all day.

I have a question about the frozen rice. Doesn't it dry out terribly? Do you use white or brown or both? I would guess that brown rice dries out even more.

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