• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    72,202
    Total Members
    3,093
    Most Online
    Jonathan Liles
    Newest Member
    Jonathan Liles
    Joined
  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
  • 0

    SAVORY FRIED RICE (GLUTEN-FREE)


    Margie Culbertson

    This is not your traditional recipe for this dish, but it is, I hope, a new tradition at your table. Maybe it won’t make it to the table! I made it in small portions for those of us who cook for just ourselves. You can double it if you wish.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    Serves 2 makes one large plate full.

    Ingredients:
    One Cup Instant Rice (according to directions on box). You can use regular rice. You can even use instant brown rice. Yummy.
    ¼ teaspoon Gluten-Free vegetable or chicken bouillon
    Dash of salt
    1/3 Cup green onions (Hint below)
    1 tablespoon Sesame seeds (find these in the spice section—they are Gluten-free)
    2 ½   Table.  oil (I like Organic Sesame Oil for this on, but Sesame Oil will work)
    2 tablespoons margarine
    Optional: ¼ cup ham, or pork chop (fresh) finely chopped—no canned ham or you will ruin this dish! You can also use chicken or beef, Just as long as the meat is tender and cut it up in tiny pieces.
    Interesting Option: Pineapple pieces included with the ham—ust a few and cut into tiny pieces.

    Directions:
    Place margarine in large saucepan on stove on medium to medium-high heat. Add green onions, bouillon and salt. Brown a very short time (less than a minute). Add oil. Then spread rice over the top. Bring back up to temperature. Simmer in pan rice begins to brown. The rice will stick so you will continually have to use a pancake turner to pick it up in batches and turn it over as it “crispens.” Add sesame seeds while it is cooking. While it browns it is just getting yummier and yummier!

    Hint: As with all of my recipes on this site I like to recommend the easy way to cook and I often try to give hints. I’m a slave-over-the-stove cook.

    I keep a stash of ingredients in my freezer. I don’t particularly like to cook, I live alone, and I don’t like to throw food away. So I when I buy food I set aside time to prep. When I get onions I chop a bunch of them. I get green onions and I chop them, freeze them in little snack-bag sized Ziplocks in my freezer. Then, when I need them, I just bang them on the counter and I can take the amount of them that I need for the recipe!


    0


    User Feedback

    Recommended Comments

    There are no comments to display.



    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoticons maximum are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • Popular Contributors

  • Ads by Google:

  • Who's Online   11 Members, 1 Anonymous, 387 Guests (See full list)

  • Related Articles

    Jefferson Adams
    Sure, lots of the meals I make are variations on meals that traditionally contain gluten. However, I also make many that just happen to be gluten-free. Here's one of my favorites.
    Grilled pork chops are an old stand-by. Cheap, easy to prepare, and delicious. I serve this version with steamed fresh broccoli and carrots, along with mashed white sweet potatoes. The result is a quick, delicious summertime meal that is easy on the budget and leaves plenty of calories for wine or a nice dessert.
    Ingredients:
    3-4 Pork chops
    12-16 broccoli or broccoli spears (3-4 per chop)
    3-4 white sweet potatoes (cubed)
    ¼ cup butter
    Splash of milk
    Splash of Balsamic vinegar
    Directions:
    Place pork chops on a hot grill (475-500 degrees)
    After 1 minute or so, rotate chop 90-degrees.
    Making sure chop is well-seared, after 1 more minute or so, flip chop. Repeat the process, rotating the chop 90-degrees again after about 1 minute.
    For thicker shops, use longer sear times.
    When chop is done, remove to a plate and let rest five minutes.
    White Sweet Potatoes and Carrots:
    Just before the putting the chops on the grill, place sweet potatoes and carrots on separate sides of a large steamer pot with hot water.
    While chops cook, steam sweet potatoes until soft enough to easily slide a fork though.
    Remove carrots when tender, but firm.
    Place carrots in a dish with a bit of butter, and cover.
    Place in a large bowl. Do not rinse.
    Broccoli:
    While chops are resting, and before mashing sweet potatoes, place broccoli into steamer and cover.
    Mash sweet potatoes.
    Add butter and/or a splash of milk.
    Salt and pepper to taste.
    Place sweet potatoes on plates next to chops.
    Remove broccoli when tender to fork.
    Place on plates with chops.
    Splash broccoli with aged balsamic vinegar.
    Serves: 3-4 persons
    Note: By 'white sweet potato," I do NOT mean the red-fleshed, orange-skinned tuber that Americans call a "Yam." I mean the white-fleshed, paler-skinned version that often appears alongside the at the market, both of which, according to botanists are actually sweet potatoes, not yams. Sweet potatoes are low-glycemic, which makes them ideal for diabetics. They also taste really good mashed with butter, salt and pepper.
    And, yes, if you're feeling particularly potato-ish, you can use good old regular potatoes instead.


    Jefferson Adams
    Garlic mashed potatoes are a wonderful variation on the classic turkey side dish. This classic recipe blends potatoes with roasted garlic, butter and milk. It's a yummy, easy to prepare variation on classic mashed potatoes, and it not only please your guests, it will fill your house with the scent of roasted garlic! This recipe will make enough for about 8 servings, so scale accordingly.
    Ingredients:
    1 large head garlic
    1 tablespoon olive oil
    2 pounds potatoes, peeled and quartered*
    4 tablespoons butter, softened
    ½ cup milk
    1 teaspoon of salt
    ¼ cup fresh chives (optional)
    salt and pepper to taste
    Preparation:
    Preheat oven to 350 degrees F (175 degrees C).
    Slice off the pointed end of the garlic bulb, just enough to expose the garlic cloves. Drizzle olive oil over the clove, and wrap in aluminum foil. Bake at 350 degrees for 1 hour.
    On the stove, add 1 teaspoon of salt to a large pot of water, and bring to a boil.
    Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop the potatoes. Stir in butter, milk, salt and pepper to taste.
    Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Mash potatoes to desired consistency, fold in chives and serve.
    *Note: You can make this recipe with thin-skinned potatoes and leave the skins on, if desired.


    Jefferson Adams
    Sure, stuffed omelets are great. I’m guilty of having mine drip with cheese and spill over with toppings. But nothing beats the beauty of simplicity. The blend of herbs is light and delicious. A little tart cheese adds all the bite you’ll need for this wonderful addition to any breakfast or brunch.
    Ingredients:
    4 extra-large eggs
    ½ tablespoon fresh parsley
    ½ tablespoon fresh chives
    ½ tablespoon fresh tarragon
    ½ tablespoon fresh thyme
    1 tablespoon olive oil
    3 tablespoons milk
    ½ cup goat cheese
    ½ teaspoon each salt and pepper
    Directions:
    Chop all herbs and combine in a small bowl.
    In another bowl, crack eggs and add milk, salt, pepper and herbs, reserving a pinch for garnishing. Whisk together with a fork.
    Heat olive oil on a nonstick sauté pan over medium heat. Slowly pour in egg mixture and tilt pan to evenly spread. Gently stir for a few seconds then tilt pan again to evenly coat the pan. Reduce heat to medium-low and cook until bottom is set with a little liquid on top, 1-2 minutes.
    Flip omelet and remove from heat. Crumble cheese over the center and fold. Garnish with remaining herbs and serve.


    Jefferson Adams
    From Alaska to Mexico, winter means crab season. Dungeness crabs get their name from the town of Dungeness, Washington, where they were first harvested commercially. They are known for having sweet, tender meat.
    In this version, fresh, wild-caught Dungeness crab, butter, olive oil, shallots, garlic and herbs come together to deliver a simple, quick, seasonal meal that is delicious, nutritious, and unforgettable.
    Ingredients:
    1/2 cup extra dry Vermouth
    1/2 stick butter
    1/4 cup olive oil
    6 cloves garlic, minced
    4 large shallots, minced
    2 teaspoons dried crushed red pepper
    2 large Dungeness crabs, cooked, cleaned, and cracked (4 to 4 1/2 pounds)
    4 tablespoons chopped fresh thyme, divided
    4 tablespoons chopped fresh Italian parsley, divided
    1/2 cup juice of orange juice
    Juice of 1 small Meyer lemon
    1 teaspoon finely grated orange peel
    Directions:
    Preheat oven to 450°F.
    Melt butter with oil in a cast iron or other ovenproof skillet over medium-high heat.
    Stir in garlic, shallots, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine.
    Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
    Use tongs to transfer crabs to a serving plate.
    Add orange juice, vermouth, lemon juice, and peel to same skillet; boil until sauce is reduced by about half, about 5-10 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.


  • Recent Articles

    Tammy Rhodes
    Celiac.com 04/24/2018 - Did you know in 2017 alone, the United States had OVER TENS OF THOUSANDS of people evacuate their homes due to natural disasters such as fires, floods, hurricanes, tornadoes and tsunamis? Most evacuation sites are not equipped to feed your family the safe gluten free foods that are required to stay healthy.  Are you prepared in case of an emergency? Do you have your Gluten Free Emergency Food Bag ready to grab and go?  
    I have already lived through two natural disasters. Neither of which I ever want to experience again, but they taught me a very valuable lesson, which is why I created a Gluten Free Emergency Food Bag (see link below). Here’s my story. If you’ve ever lived in or visited the Los Angeles area, you’re probably familiar with the Santa Ana winds and how bitter sweet they are. Sweet for cleaning the air and leaving the skies a brilliant crystal blue, and bitter for the power outages and potential brush fires that might ensue.  It was one of those bitter nights where the Santa Ana winds were howling, and we had subsequently lost our power. We had to drive over an hour just to find a restaurant so we could eat dinner. I remember vividly seeing the glow of a brush fire on the upper hillside of the San Gabriel Mountains, a good distance from our neighborhood. I really didn’t think much of it, given that it seemed so far from where we lived, and I was hungry! After we ate, we headed back home to a very dark house and called it a night. 
    That’s where the story takes a dangerous turn….about 3:15am. I awoke to the TV blaring loudly, along with the lights shining brightly. Our power was back on! I proceeded to walk throughout the house turning everything off at exactly the same time our neighbor, who was told to evacuate our street, saw me through our window, assuming I knew that our hillside was ablaze with flames. Flames that were shooting 50 feet into the air. I went back to bed and fell fast asleep. The fire department was assured we had left because our house was dark and quiet again. Two hours had passed.  I suddenly awoke to screams coming from a family member yelling, “fire, fire, fire”! Flames were shooting straight up into the sky, just blocks from our house. We lived on a private drive with only one way in and one way out.  The entrance to our street was full of smoke and the fire fighters were doing their best to save our neighbors homes. We literally had enough time to grab our dogs, pile into the car, and speed to safety. As we were coming down our street, fire trucks passed us with sirens blaring, and I wondered if I would ever see my house and our possessions ever again. Where do we go? Who do we turn to? Are shelters a safe option? 
    When our daughter was almost three years old, we left the West Coast and relocated to Northern Illinois. A place where severe weather is a common occurrence. Since the age of two, I noticed that my daughter appeared gaunt, had an incredibly distended belly, along with gas, stomach pain, low weight, slow growth, unusual looking stool, and a dislike for pizza, hotdog buns, crackers, Toast, etc. The phone call from our doctor overwhelmed me.  She was diagnosed with Celiac Disease. I broke down into tears sobbing. What am I going to feed my child? Gluten is everywhere.
    After being scoped at Children's Hospital of Chicago, and my daughters Celiac Disease officially confirmed, I worried about her getting all the nutrients her under nourished body so desperately needed. I already knew she had a peanut allergy from blood tests, but just assumed she would be safe with other nuts. I was so horribly wrong. After feeding her a small bite of a pistachio, which she immediately spit out, nuts would become her enemy. Her anaphylactic reaction came within minutes of taking a bite of that pistachio. She was complaining of horrible stomach cramps when the vomiting set in. She then went limp and starting welting. We called 911.
    Now we never leave home without our Epipens and our gluten free food supplies. We analyze every food label. We are hyper vigilant about cross contamination. We are constantly looking for welts and praying for no stomach pain. We are always prepared and on guard. It's just what we do now. Anything to protect our child, our love...like so many other parents out there have to do every moment of ever day!  
    Then, my second brush with a natural disaster happened, without any notice, leaving us once again scrambling to find a safe place to shelter. It was a warm and muggy summer morning, and my husband was away on a business trip leaving my young daughter and me to enjoy our summer day. Our Severe Weather Alert Radio was going off, again, as I continued getting our daughter ready for gymnastics.  Having gotten used to the (what seemed to be daily) “Severe Thunderstorm warning,” I didn’t pay much attention to it. I continued downstairs with my daughter and our dog, when I caught a glimpse out the window of an incredibly black looking cloud. By the time I got downstairs, I saw the cover to our grill literally shoot straight up into the air. Because we didn’t have a fenced in yard, I quickly ran outside and chased the cover, when subsequently, I saw my neighbor’s lawn furniture blow pass me. I quickly realized I made a big mistake going outside. As I ran back inside, I heard debris hitting the front of our home.  Our dog was the first one to the basement door! As we sat huddled in the dark corner of our basement, I was once again thinking where are we going to go if our house is destroyed. I was not prepared, and I should have been. I should have learned my lesson the first time. Once the storm passed, we quickly realized we were without power and most of our trees were destroyed. We were lucky that our house had minimal damage, but that wasn’t true for most of the area surrounding us.  We were without power for five days. We lost most of our food - our gluten free food.
    That is when I knew we had to be prepared. No more winging it. We couldn’t take a chance like that ever again. We were “lucky” one too many times. We were very fortunate that we did not lose our home to the Los Angeles wildfire, and only had minimal damage from the severe storm which hit our home in Illinois.
      
    In 2017 alone, FEMA (Federal Emergency Management Agency) had 137 natural disasters declared within the United States. According to FEMA, around 50% of the United States population isn’t prepared for a natural disaster. These disasters can happen anywhere, anytime and some without notice. It’s hard enough being a parent, let alone being a parent of a gluten free family member. Now, add a natural disaster on top of that. Are you prepared?
    You can find my Gluten Free Emergency Food Bags and other useful products at www.allergynavigator.com.  

    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
    The research team included G Longarini, P Richly, MP Temprano, AF Costa, H Vázquez, ML Moreno, S Niveloni, P López, E Smecuol, R Mazure, A González, E Mauriño, and JC Bai. They are variously associated with the Small Bowel Section, Department of Medicine, Dr. C. Bonorino Udaondo Gastroenterology Hospital; Neurocience Cognitive and Traslational Institute (INECO), Favaloro Fundation, CONICET, Buenos Aires; the Brain Health Center (CESAL), Quilmes, Argentina; the Research Council, MSAL, CABA; and with the Research Institute, School of Medicine, Universidad del Salvador.
    The team enrolled fifty adults with symptoms and indications of celiac disease in a prospective cohort without regard to the final diagnosis.  At baseline, all individuals underwent cognitive functional and psychological evaluation. The team then compared celiac disease patients with subjects without celiac disease, and with healthy controls matched by sex, age, and education.
    Celiac disease patients had similar cognitive performance and anxiety, but no significant differences in depression scores compared with disease controls.
    A total of thirty-three subjects were diagnosed with celiac disease. Compared with the 26 healthy control subjects, the 17 celiac disease subjects, and the 17 disease control subjects, who mostly had irritable bowel syndrome, showed impaired cognitive performance (P=0.02 and P=0.04, respectively), functional impairment (P<0.01), and higher depression (P<0.01). 
    From their data, the team noted that any abnormal cognitive functions they saw in adults with newly diagnosed celiac disease did not seem not to be a result of the disease itself. 
    Their results indicate that cognitive dysfunction in celiac patients could be related to long-term symptoms from chronic disease, in general.
    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    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.
    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.

    Jefferson Adams
    Celiac.com 04/20/2018 - A digital media company and a label data company are teaming up to help major manufacturers target, reach and convert their desired shoppers based on dietary needs, such as gluten-free diet. The deal could bring synergy in emerging markets such as the gluten-free and allergen-free markets, which represent major growth sectors in the global food industry. 
    Under the deal, personalized digital media company Catalina will be joining forces with Label Insight. Catalina uses consumer purchases data to target shoppers on a personal base, while Label Insight works with major companies like Kellogg, Betty Crocker, and Pepsi to provide insight on food label data to government, retailers, manufacturers and app developers.
    "Brands with very specific product benefits, gluten-free for example, require precise targeting to efficiently reach and convert their desired shoppers,” says Todd Morris, President of Catalina's Go-to-Market organization, adding that “Catalina offers the only purchase-based targeting solution with this capability.” 
    Label Insight’s clients include food and beverage giants such as Unilever, Ben & Jerry's, Lipton and Hellman’s. Label Insight technology has helped the Food and Drug Administration (FDA) build the sector’s very first scientifically accurate database of food ingredients, health attributes and claims.
    Morris says the joint partnership will allow Catalina to “enhance our dataset and further increase our ability to target shoppers who are currently buying - or have shown intent to buy - in these emerging categories,” including gluten-free, allergen-free, and other free-from foods.
    The deal will likely make for easier, more precise targeting of goods to consumers, and thus provide benefits for manufacturers and retailers looking to better serve their retail food customers, especially in specialty areas like gluten-free and allergen-free foods.
    Source:
    fdfworld.com

    Jefferson Adams
    Celiac.com 04/19/2018 - Previous genome and linkage studies indicate the existence of a new disease triggering mechanism that involves amino acid metabolism and nutrient sensing signaling pathways. In an effort to determine if amino acids might play a role in the development of celiac disease, a team of researchers recently set out to investigate if plasma amino acid levels differed among children with celiac disease compared with a control group.
     
    The research team included Åsa Torinsson Naluai, Ladan Saadat Vafa, Audur H. Gudjonsdottir, Henrik Arnell, Lars Browaldh, and Daniel Agardh. They are variously affiliated with the Institute of Biomedicine, Department of Microbiology & Immunology, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden; the Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden; the Department of Pediatric Gastroenterology, Hepatology and Nutrition, Karolinska University Hospital and Division of Pediatrics, CLINTEC, Karolinska Institute, Stockholm, Sweden; the Department of Clinical Science and Education, Karolinska Institute, Sodersjukhuset, Stockholm, Sweden; the Department of Mathematical Sciences, Chalmers University of Technology, Gothenburg, Sweden; the Diabetes & Celiac Disease Unit, Department of Clinical Sciences, Lund University, Malmö, Sweden; and with the Nathan S Kline Institute in the U.S.A.
    First, the team used liquid chromatography-tandem mass spectrometry (LC/MS) to analyze amino acid levels in fasting plasma samples from 141 children with celiac disease and 129 non-celiac disease controls. They then crafted a general linear model using age and experimental effects as covariates to compare amino acid levels between children with celiac disease and non-celiac control subjects.
    Compared with the control group, seven out of twenty-three children with celiac disease showed elevated levels of the the following amino acids: tryptophan; taurine; glutamic acid; proline; ornithine; alanine; and methionine.
    The significance of the individual amino acids do not survive multiple correction, however, multivariate analyses of the amino acid profile showed significantly altered amino acid levels in children with celiac disease overall and after correction for age, sex and experimental effects.
    This study shows that amino acids can influence inflammation and may play a role in the development of celiac disease.
    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764