Jump to content
  • Sign Up
  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

  • Related Articles

    Scott Adams
    This recipe comes to us from Jay Berger
    2 large Idaho potatoes, peeled and sliced 1/8-inch thick
    2 large sweet potatoes, peeled and sliced 1/8-inch thick
    1 ½ cup coconut or Darifree milk
    2 tablespoon arrowroot
    1 tablespoon salt
    1 tablespoon roast garlic puree (blend minced garlic with the milk)
    ¼ teaspoon white or black pepper
    1 pinch nutmeg
    1 tablespoon chopped rosemary
    2 tablespoon Gluten-free Casein-free margarine chopped & chilled
    Preheat oven to 400 degrees. Season potatoes with salt and pepper and layer in oiled 2 inch deep baking pan. Bring the rest of the ingredients just to a boil and pour over the potatoes while hot, until potatoes are almost covered. Dot with margarine. Bake at 400 degrees until tender, about one hour. To assemble the dish, slice the meatloaf into 1½ inch thick slices, and plate with a nice square of the potato non gratin, and the beans along side. Serve everything warm.

    Jefferson Adams
    This classic rich, hearty, Irish-style lamb stew is a sure-to-please favorite. I like to eat it warmed up after a night in fridge. I like to work my way through a big pot of this stew over several days, feeding whatever guests happen to roll through the door at mealtime.
    Ingredients:
    ½ pound bacon, thick-cut, diced
    2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
    2 pounds carrots, diced
    1 ½ pounds potatoes, diced
    1 large yellow onion
    3 large leeks, white part only, halved, washed and thinly sliced
    1 clove garlic, minced
    3 stalks celery, thinly sliced
    1 cup beef broth
    2 teaspoons chopped fresh thyme
    1 teaspoon salt
    1 teaspoon freshly ground pepper
    ¼ teaspoon thyme
    2 Bay leaves
    ¼ cup white wine
    1 teaspoon sugar
    Directions:
    Cook bacon in a large skillet. over medium high heat until evenly brown. Do not burn bacon. Drain on paper towels, crumble, and set aside.
    Brown lamb in skillet with bacon fat. When lamb is evenly browned, transfer meat into large soup pot - leave 1/4 cup of fat in skillet.
    Add the garlic and yellow onion and saute till onion begins to become golden.
    Once onions are golden, add 1/2 cup water to deglaze skillet. 
    Add the garlic-onion-water mixture to the soup pot. Also add bacon pieces, beef stock and sugar. Simmer 1 hour on low heat.
    Add carrots, leeks, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered until vegetables are tender. About 20-30 minutes.
    May be served alone or with cooked green cabbage or sprouts. I'm also fond of serving it over rice for an extra hearty meal, or to stretch the last of the stew.


    Jefferson Adams
    Celiac.com 08/01/2013 - Got a seafood lover in your life? Want a guaranteed smash hit for your next romantic dinner?
    Scallops are one of those dishes that will delight most seafood lovers, and win you extra romantic points at the same time. They are also one of those dishes that usually carry a hefty price tag when you dine out. That's one of the reasons I like to make them at home.
    With a little planning and prep, you can use high dollar ingredients like scallops to deliver a delicious, romantic dinner for probably less than the cost of a single entree at your favorite restaurant.
    These grilled scallops are a snap to make. They dazzle they eye and delight the palate. Give them a try next time you need to dazzle your dinner guests.
    Ingredients:
    Bacon, preferably high quality
    Fresh large scallops
    Olive oil
    1 teaspoon smoked paprika
    2 teaspoons kosher salt
    Dash of pepper
    Directions:
    Boil bacon strips 5 minutes. Remove and dab dry on a paper towel.
    Toss scallops with 1 tablespoon olive oil. Make sure they're not too oily, just enough to coat them.
    Wrap scallops with dried bacon. Put 3 scallops per skewer, with lemon slices in between. You can also use toothpicks in a pinch and do one scallop and a bit of lemon per toothpick. Season scallops with salt, pepper, and paprika.
    Sear scallops on a medium-high grill and then remove and finish under the broiler, making sure the bacon is well cooked on all sides. Cover ends of the skewers in foil as needed to prevent burning under broiler. Remove when golden.
    Serve with a very simply spiced dipping sauce of mayonnaise with a bit of chili paste, and a dash of lime juice and chopped cilantro.

  • Popular Contributors

  • Forum Discussions

    cyclinglady is the one who gets chronic autoimmune urticaria. I sure am glad I don't! Keeping my fingers crossed. I have 3 AI diseases & hope that's the end count.
    Hello Everyone, Hope this finds you well. I'm wondering if anyone knows of a compassionate and caring Doctor may it be Functional or Medical etc. in the Vancouver area? I have contacted the Celiac groups, however they are not allowed to release names. Thank you kindly in advance for your time. Happy Healing.  
    All of Schars products are gluten-free.  They don’t make any that are not.
×
×
  • Create New...