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  • Connie Sarros
    Connie Sarros

    By Connie Sarros •

    A Fond Farewell to My Fellow Journal Readers

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    Reviewed and edited by a celiac disease expert.

    Journal of Gluten Sensitivity Winter 2012 Issue

    A Fond Farewell to My Fellow Journal Readers - Image: CC--H. Michael Miley
    Caption: Image: CC--H. Michael Miley

    Celiac.com 04/21/2018 - Dear Friends and Readers,

    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.


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    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 

    My following books will still be available at Amazon.com:

    • Gluten-free Cooking for Dummies
    • Student's Vegetarian Cookbook for Dummies
    • Wheat-free Gluten-free Dessert Cookbook
    • Wheat-free Gluten-free Reduced Calorie Cookbook
    • Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version)

    My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.

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  • About Me

    Connie Sarros

    Connie Sarros travels the country speaking to celiac support groups.  She has a DVD “All You Wanted to Know About Gluten-free Cooking” and has written the following books:

    • Newly Diagnosed Survival Kit
    • Wheat-free Gluten-free Dessert Cookbook
    • Wheat-free Gluten-free Recipes for Special Diets
    • Wheat-free Gluten-free Reduced Calorie Cookbook
    • Wheat-free Gluten-free Cookbook for Kids and Busy Adults
    • Gluten-free Cooking for Dummies
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  • Related Articles

    Scott Adams
    This recipe comes to us from Arthur Spiegel.
    Ingredients:
    1 pound ground turkey
    1 pound ground beef or pork
    1 egg per pound of ground meat (for this recipe, 2 eggs)
    Garlic powder, to taste (about a tablespoon, more or less)
    Salt to taste
    Fresh Ground Black Pepper to taste
    ½ cup gluten-free bread crumbs or use a few tablespoons of rice flour or potato flour.
    1- 2 Teaspoons Oregano Flakes to taste
    Directions:
    With your hands, combine wet and dry ingredients, thoroughly. Form meatballs about golf ball size. Lightly fry tem in extra virgin olive oil until brown all over. Finish cooking in red Italian gravy. This is best if you can cook one day in advance and let the meatballs sit in the gravy over night. Serve hot.
    Italian Gravy
    Ingredients:
    5 to 10 cloves of fresh minced garlic
    1 large onion, minced
    1 red pepper chopped
    ½ pound chopped mushrooms
    ½ to 1 teaspoon red pepper flakes
    Salt to taste
    Fresh Ground Black Pepper to taste
    Good sized sprig of fresh Basil chopped
    1 pound sweet Italian or spicy Italian Sausage (pork or turkey is fine) cut up into 1 inch pieces
    1 pound of ground turkey
    1 large can crushed tomatoes
    1 large can tomato puree
    1 small can tomato paste
    2 tablespoons of sugar
    1 cup of your favorite red wine
    Directions:
    Finely mince garlic, and chop onion. In a large sauce pot, start to fry in extra virgin olive oil until onions are translucent and starting to brown. Don't let the garlic burn, or it will be bitter. Add in chopped red pepper and chopped mushrooms. Add salt and black pepper to taste. Saute. Remove veggies from heat and set aside. In same pan, brown the sausages. Remove from heat and drain fat. Brown ground turkey, adding salt and pepper to taste. Pour in some red wine to deglaze the pan and get up the brown bits on the bottom. Return the sausage meat and veggies and add some salt and pepper. Add crushed tomatoes, tomato puree and tomato paste. Add rest of red wine, basil and sugar to taste. (The longer you have to let this cook, the less sugar you'll need, as basil will sweeten the gravy. If you have less time to cook, use more sugar to taste.). Stir gravy mixture well. Add in the meatballs. Cover and let cook on a low heat. Stir occasionally, so nothing sticks to the bottom of the pot. During the cooking process, taste from time to time and add seasoning as desired. Some people like their gravy spicier than others.
    This is terrific red gravy for spaghetti or any other pasta.
    Connie Sarros
    This article originally appeared in the Autumn 2003 edition of Celiac.com's Journal of Gluten-Sensitivity.
    Celiac.com 09/18/2014 - Right now, it is considered the “in” thing to be on a low carbohydrate diet.  Dr. Atkins has become a household word.  Try this great low carb recipe for your gluten-free and low carb diet.
    Dairy-free:  Omit the cheese.
    Vegetarian:  Substitute crumbled gluten-free veggie burgers for the lamb.
    Vegan:  Substitute crumbled gluten-free veggie burgers for the lamb.  Omit the cheese.
    Ingredients:
    3 green onions, sliced 2 cloves garlic, minced 1 Tablespoon olive oil ¾ lb. ground lamb 2 teaspoons oregano ½ teaspoon cumin ½ teaspoon dill ½ teaspoon mint ¼ teaspoon pepper 2 Tablespoons parsley, chopped 1 tomato, minced 3 Tablespoons low-salt feta cheese, crumbled 2 teaspoons lemon juice Directions:
    In a small pan, sauté onions and garlic in oil over medium heat until tender but not browned; transfer to a medium bowl.  Add remaining ingredients to bowl and mix well.  Form into 4 patties.  Grill or broil patties about 4 minutes per side or until cooked through.  Serves 4.
    Calories: 305; Total fat: 25g; Saturated fat: 10.1g; Cholesterol: 68.1mg; Sodium: 135.6mg; Carbohydrates: 4.4g; Fiber: 0.7g; Sugar: 1.1g; Protein: 15.7
    Connie Sarros
    This article originally appeared in the Winter 2004 edition of Celiac.com's Journal of Gluten-Sensitivity.
    Celiac.com 09/24/2014 - Every year, life seems to get more hectic.  There is never enough time to get the things done on the ever-growing “to-do” list, let alone find time to relax. This recipe takes only 4 minutes to assemble!
    Ingredients:
    2 pounds pork chops ½ teaspoon garlic powder 3 tablespoons gluten-free soy Sauce:
    ½ cup gluten-free Italian dressing 1 small bottle gluten-free barbecue sauce Directions:
    The night before, wash chops then pat them dry with paper towels.  Sprinkle garlic powder on both sides of the chops, and then place them in a resealable plastic bag.  Pour in soy sauce and Italian dressing; seal bag and refrigerate overnight.  In the morning place chops and marinade in a crock-pot, add the barbecue sauce by lifting the chops with a fork to distribute it evenly.  Cover and cook on low for 8 hours.  This recipe serves 4-6 people.
    Connie Sarros
    This article originally appeared in the Spring 2004 edition of Celiac.com's Journal of Gluten-Sensitivity.
    Celiac.com 10/09/2014 - Note:  Dried beans will not cook through if the salt is added too early.  This recipe serves four people.
    Ingredients:
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    In a medium saucepan, cover lentils with water; bring to a boil, then rinse and drain.  Return lentils to pan.  Add 3 cups water and next 5 ingredients; bring to a boil.  Lower heat; simmer 45 minutes or until lentils are tender, adding more water if needed.  Stir in salt, pepper, vinegar and tomato sauce; simmer 5 minutes more. 
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    Calories: 359; Total fat: 6g; Saturated fat: 1g; Cholesterol: 96mg; Sodium: 359mg; Carbohydrates: 30.5g; Fiber: 9.7g; Sugar: 8.2g; Protein: 45.7g
     

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