Jump to content

Follow Us:   Twitter Facebook Celiac.com Forum RSS      

Get email alerts  Subscribe to FREE Celiac.com email alerts
arrowShare this page:
Subscribe Today!

Celiac.com Sponsor:
Celiac.com Sponsor:


Member Since 26 Jul 2011
Offline Last Active Dec 03 2011 07:46 AM

#724479 The What's For Dinner Tonight Chat

Posted by on 21 August 2011 - 10:33 AM

This is actually a test recipe I did for a major culinary website and I am not allowed to publish it until after September 5. Is that ok? I am marking this so I do not forget! So sorry... :o

I'm holding you to it! They are one of my favorite cookies. Thanks a bunch.

Now if they only made gluten free italian rainbow cookies....That could be your next project! Please?
  • 1

#723864 The What's For Dinner Tonight Chat

Posted by on 18 August 2011 - 06:09 PM

My husband is going out for dinner this evening so I am making myself soft polenta with mushroom ragout, braised Tuscan beans with roasted garlic and rosemary and low fat soft pine nut cookies.

Okay, I NEED your pine nut cookie recipe.
  • 1

#723353 What If A Gluten Free Diet Is Not Strictly Followed?

Posted by on 16 August 2011 - 05:23 PM

Prepare some great risottos and polenta Italian dishes for him...there is a whole world of food to discover. Follow up with a wonderful flourless chocolate cake for dessert. I go to Little Italy to eat in NYC, no problem with choices. When I was pre-gluten-free, I brewed my own beer. Do the research for him to see if he could home brew gluten free varieties and present him with a gift basket with the ingredients to do so.

His life, and your family's, depend on it. It's the responsible thing to do.
  • 2

#723350 Time To Get Creative...

Posted by on 16 August 2011 - 05:09 PM

Once again I found myself at the Hispanic market (I bounce between Asian, Indian, and Hispanic). I've been craving a sandwich of some kind, and commercial gluten free bread found in the freezer section of the supermarket just won't do it any longer. Okay, I've had bagels and white bread for 56 years, time to explore new territory. I've been making fresh corn tortillas and they are really good. Not at all like the mass produced leathery ones. Now I found out about arepas, a Venezuelan and Columbian staple made with masarepa corn flour (not masa harina!). I will get my dietary fiber and a bit of protein, according to the package. They are thicker, started on the griddle and finished in the oven. They look easy, and can be cut open and stuffed with all sorts of things such as eggs, meat, cheese, beans, a veggie stew, etc. Last night I made carnitas, a Mexican shredded pork dish served with corn tortillas which would be great in an arepa. I'll let you know how they turn out!

The point of my post is this: The first month I dwelled on what I couldn't eat and was actually hungry. Now, I am taking this gluten free thing to new levels and being my old creative self again with the bonus of feeding my family even better than before. After finding that vegetable shredding gadget, my husband prefers zucchini linguini over pasta! Again, take your kitchen to the next step and let's stop feeling sorry for ourselves. I still have my moments, but hey.....
  • 1

#722411 Vietnamese Spring Roll Wrappers - Gluten Free!

Posted by on 12 August 2011 - 01:54 PM

Thanks for sharing! I've been meaning to buy some of those wrappers. I love cooked shrimp with mung bean sprouts. The U Tube link was helpful, thanks again.

I make these all the time! I use chopped romaine, shredded lettuce, combo of mint/basil/cilantro, shredded carrot, cooked shrimp, and fine rice noodles. Google for a good dipping sauce. Leftovers make a great lunch....and breakfast. We gluten free people are known to have some very interesting things for breakfast as evident on another thread currently running....
  • 2

#721951 What's For Breakfast Today?

Posted by on 10 August 2011 - 05:35 PM

My first post!

Anyway, I discovered a Hispanic supermarket not far from home and came home with a 2 pound bag of masa harina and a tortilla press. I've had fresh corn tortillas with melted monterey jack cheese for the last three breakfasts, and a side fresh fruit. Now to prepare some interesting/healthy toppings to keep in the fridge. These tortillas are so easy to make (youtube) and taste nothing like those from the supermarket.

Within the same three miles, I feel lucky that there is a large Asian market, Indian market, and Hispanic market...a dream come true for those who love to cook, and cook gluten free.
  • 3

Celiac.com Sponsors: