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  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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    Scott Adams
    This recipe comes to us from Lisa McKinney. This is a good hearty, brothy soup recipe I found. Hope you all enjoy it too.
    1 ½ pounds ground round
    2 cups diced onion
    2 cups sliced celery
    2 cups coarsely chopped cabbage
    3 cups thinly sliced carrots
    1 teaspoon salt-free herb-and-spice blend
    ½ teaspoon salt
    ½ teaspoon freshly ground pepper
    ¼ teaspoon dried whole basil
    ¼ teaspoon dried whole oregano
    3 10-½ oz. cans low-sodium chicken broth
    1 28-oz. can whole tomatoes, undrained and chopped
    Cook meat, onion and celery in a large Dutch oven over medium heat until meat is browned, stirring to crumble. Drain meat mixture in a colander; pat dry with paper towels. Return meat mixture to pan. Add cabbage* and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour or until carrot is tender.
    Yield: 16 servings (about 108 calories per 1-cup serving).
    *I find if I add the cabbage when directed, it becomes too mushy for my tastes and I add it about 20 minutes or so before the soup is done. Also, I add, subtract and substitute ingredients as I desire for taste and to make it go farther, so I can freeze the extras. (Re-heat frozen soup slowly in a double-boiler or microwave to avoid making it mushy).

    Jefferson Adams
    Cooking with booze is one of the great culinary rites of the holiday season. Apples sauteed with butter, sugar, and cinnamon and polished off with a splash of bourbon, rum, or liqueur are one of the easiest, tastiest gluten-free holidays deserts to make.
    Start by finding yourself some good, crisp, tart apples. I prefer Granny Smiths, Braeburns, Galas, or Pippins, as their tartness combines well with the sweetness of the sauce. But, I've had success with Golden Delicious and Jonathans, as well.  Remember, the alcohol boils off during cooking, so this desert treat is safe for kids. I recommend serving these delicious treats with a big helping of vanilla ice cream. This particular recipe makes enough apples to serve about a dozen people.
    Ingredients:
    1/2 stick of salted butter
    12 granny smith apples, peeled, cored, and cut into wedges
    1 1/2 cups white sugar
    1 teaspoon salt
    1 cup brown sugar
    2 tablespoons cinnamon
    1/2 teaspoon nutmeg (optional)
    1 tablespoon vanilla
    1/2 cup bourbon, dark rum, or liqueur such as Amaretto, Frangelico, or Grand Marnier

    Preparation:
    Wash, core and peel apples.
    Slice apples into 1/2 to 1/4-inch wedges
    Soak apples in booze for 30 minutes. Pour off booze, reserving 1/2 cup.
    In a medium bowl, mix sugar, salt, cinnamon, and nutmeg, if desired.
    Melt butter in a frying pan over medium heat.
    Add apples and cook slowly, allowing them to brown slightly.
    When apples have softened and browned, add sugar, cinnamon, and nutmeg and mix well.
    Pour in vanilla and just enough booze to coat the apples, up to 1/2 cup.
    Stir well and heat until apple mixture is juicy and the juice boils.
    Reduce heat to low and simmer about 10-20 minutes until apples are tender, and most of the liquid evaporates. Stir as needed to avoid sticking and burning.
    Serve warm with vanilla ice cream.


    Jefferson Adams
    Red beans and rice is like the Old Faithful of southern cooking. Ever reliable and regularly featured on dinner tables across the south.
    Originally a creole, not a cajun dish, red beans and rice was traditionally made on Mondays as a way to use up the bones and leftovers from Sunday dinner, which often featured ham. Red beans and rice has stood the test of time, and has situated itself at the very heart of southern cooking.
    This recipe throws a little flavor and color curve, using red bells in place of the more commonly used green. I like the sweetness of red bells, and their sharp color also makes a nice addition.
    With rice, this version makes about eight servings.
    Ingredients:
    1 pound dry red beans, sorted, rinsed, soaked overnight and drained
    2½ quarts chicken broth
    ½ quart of water, or so
    1 pound ham, chopped into ½-inch cubes
    ½ pound cooked kielbasa or Polish sausage
    3 tablespoons vegetable oil
    1½ cup onions, chopped
    1 cup celery, chopped
    1 cup red bell peppers, chopped
    4 large cloves of garlic, finely chopped
    2 ½ teaspoons dried thyme
    2 bay leaves
    1 teaspoon salt
    ½ teaspoon cayenne pepper
    ½ teaspoon black pepper
    ½ teaspoon garlic powder
    ½ teaspoon paprika
    Steamed white rice
    Preparation:
    Rinse and drain the beans after soaking them overnight.
    Heat oil in a large saucepan over medium-high heat.
    Add onions, red bell peppers, celery, salt, black pepper, cayenne pepper, paprika, garlic powder, and thyme, and sauté for about 4 to 5 minutes.
    Add the sausage and bay leaves, and sauté for another 4 to 5 minutes.
    Add the ham, beans, fresh garlic, and enough water to cover the ingredients in the pot.
    Turn the heat up and get the pot boiling, then lower the heat to medium.
    Keep it uncovered, and let it simmer for about 2 hours. Be sure to stir it from time to time, and to add more water if it starts to get dry.
    Use a potato masher or a wooden spoon to mash about half of the beans and vegetables against the bottom or the side of the pot. If you mash them against the bottom, make sure to scrape the bottom well, so they don't stick to the bottom.
    After you're done mashing, cook for another 90 minutes or so, or until the mixture becomes creamy and the beans are tender when tasted.
    The whole time the beans are cooking, the mixture should never get too thick or dry. Be sure to add more water if you see it getting dry. The final result should be a bit soupy, but never watery.
    Discard the bay leaves and serve over steamed white rice. Serve gluten-free cornbread on the side for a down-home meal.


    Jefferson Adams
    Celiac.com 06/05/2014 - Pork tenderloin is one of my favorites, and this recipe offers an easy, tasty meal that will keep your hungriest eaters smiling.
    Ingredients:
    2 tablespoons butter 2 large shallots, minced 2 cloves garlic, minced 1 cup minced mushrooms 1½ pounds pork tenderloin medallions 1 teaspoon potato starch, or corn starch ½ teaspoon ground black pepper ½ cup whole milk yogurt 1 tablespoon cream cheese ¼ cup dry white wine or vermouth ½ tablespoon fresh thyme Directions:
    Heat oil in a skillet over medium heat.
    Salt and pepper the pork and add to pan.
    Cook until lightly browned. Remove pork, and keep warm.
    To the skillet, add butter, shallots, thyme, and garlic. Stir and cook 2 minutes or so, until soft.
    Add mushrooms and sauté about 3 minutes. 
    Stir in wine, cook another couple of minutes, until soft.
    Whisk in yogurt and cream cheese, stirring for another 30 seconds or so.
    Whisk in potato starch or corn starch, as desired.
    Return pork to pan, reduce heat to low, and cover.
    Simmer for 5-10 minutes, stirring occasionally.
    Serve over rice.

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    Jefferson Adams
    Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.
    Ingredients:
    2 cans gluten-free green chili enchilada sauce (I use Hatch brand) 1 small head cauliflower, roasted and chopped 6 ounces chicken meat, browned ½ cup cotija cheese, crumbled ½ cup queso fresco, diced 1 medium onion, diced ⅓ cup green onions, minced ¼ cup radishes, sliced 1 tablespoon cooking oil 1 cup chopped cabbage, for serving ½ cup sliced cherry or grape tomatoes, for serving ¼ cup cilantro, chopped 1 dozen fresh corn tortillas  ⅔ cup oil, for softening tortillas 1 large avocado, cut into small chunks Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions.
    Directions:
    Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot.
    Add chicken and brown lightly on both sides. 
    Remove chicken to paper towels to cool.
     
    Cut cauliflower into small pieces and place in the oiled pan.
    Roast in oven at 350F until browned on both sides.
    Remove from the oven when tender. 
    Allow roasted cauliflower to cool.
    Chop cauliflower, or break into small pieces and set aside.
    Chop cooled chicken and set aside.
    Heat 1 inch of cooking oil in a small frying pan.
    When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. 
    Remove soft tortilla to a paper towel and repeat with remaining tortillas.
    Pour enough enchilada sauce to coat the bottom of a large casserole pan.
    Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed.
    Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape.
    When pan is full of rolled enchiladas, top with remaining sauce.
    Cook at 350F until sauce bubbles.
    Remove and top with fresh cotija cheese and scallions.
    Serve with rice, beans, and cabbage, and garnish with avocado, cilantro, and sliced grape tomatoes.

     

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au