• Ads by Google:

  • 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.

  • Popular Contributors

  • Ads by Google:

  • Who's Online   2 Members, 0 Anonymous, 260 Guests (See full list)

  • Related Articles

    Silka Burgoyne
    It's Chinese New Year and spring rolls are a must have for atraditional Chinese dinner. After a spring roll is deep fried, the skinturns golden, and the color and the shape of the spring roll representa "gold bar."  Serving spring rolls during Chinese New Year is done topresent "gold" to guests and wish all the guests luck in making moremoney in the coming year. And yes, everyone cares about moneynowadays..and Chinese people sometimes do care about money way toomuch! In a more traditional Chinese spring roll, the fillings oftencontain pork and shrimp along with shredded vegetable. As for me, Iopted for vegetarian version, and tofu is used as protein. I have oftenbrought my version of spring rolls to potluck dinners and everyoneoften asks me for the recipe. I am finally going to share it here.
    Atypical spring roll wrapper is made with wheat--to make a gluten-freeversion you need to use Vietnamese rice paper wraps instead. Thegluten-free version is healthier since it's not fried. My version ofthe spring roll does not use the traditional ingredients that my momwould normally use in Hong Kong or my Vietnamese friend would do in amore traditional Vietnamese spring roll or summer roll.
    People often think that it's time consuming to make spring rolls. In reality, you will be surprised how easy it is.

    Preparation Time: 20-30 minutes
    Cook Time: 15 minutes
    NOTE:It is the best to prepare the fillings and let it cool and drained anyliquid from the filling before wrapping. The heat and the moisture willpotentially break the wrapper.  Also, you can use any kind of vegetablefor the fillings. But make sure to chop it up finely.
    Ingredients:

    1 package of spring roll wrapper or rice paper wrapper 1 package of rainbow slaw or brocolli slaw (It can be found in salad session in supermarket) 1 package of Tofu Cutlet or 5-spiced tofu or spice tofu or extra firm tofu - cut into 1" strip 2 cups of bean sprouts 1 package of Chinese Pickled Vegetable (Zhacai) or 1/2 cup of dill pickles - it's optional - cut into 1" strip 2 tablespoon of gluten-free soy sauce 1 teaspoon of kosher salt 1 tablespoon of Chinese cooking wine or red wine 1/2 teaspoon of white pepper 1/2 teaspoon of sugar 2 teaspoon of  sesame seeds oil 2 tablespoon of cooking oil, prefer olive oil 1 teaspoon of rice vinegar (dipping sauce) 1 tablepoon of gluten-free soy sauce (dipping sauce) Some sesame seed oil (or hot oil if you prefer spicy) Fillings:

    Heat Wok without any oil, cut the tofu and pickles into 1" strip and wash all vegetables and drain them. When the wok is hot, cook beansprouts and stir it until they are heated through, about 2 minutes.Note: Make sure to keep stirring to prevent sticking on the wok. Removefrom wok and set aside. Put oil in the wok and gentlymove the wok left and right to let the oil coat the bottom, put inrainbow slaw and tofu and stir them for a minute, then add pickles andstir for another minute.  Add soy sauce, wine, salt, sugar, white pepper and stir ituntil the seasonings are well blended into the vegetables; about 3-4minutes. Make sure not to overcook the filling, you would like thevegetables still a little crunchy. Add the bean sprouts into the wok and stir until they areheated through, about 1 minute or so. Taste the fillings and add moresalt if necessary. Turn the heat off and add the sesame seed oil and stir the oil into the fillings. Put the fillings into a drainer and cool off. Gluten Free Version:
    Fill a large shallow bowl with warm water, put rice paper into theshallow bowl one at a time; otherwise, they will stick together.When the rice paper is soft about 15 second, remove from bowl and drainthe water off of it. Lay 1 rice paper wrapper in a dry cloth and put 2 spoonfulsof the fillings in the middle of the wrapper; make sure not toover-stuff the wrapper, you would need to leave 1.5" on each sides inorder to wrap the spring roll. Fold up the bottom of the wrapper. The bottom of the wrapperis the part that is closest to the filling. Fold this up over thefilling and press down slightly. Fold both sides to the center so that the edge of both sides meet in the middle Hold the sides and roll the spring up until the end of the wrapper  Combine rice vinegar, soy sauce and sesame seed oil in a dipping bowl and serve immediately Happy Cooking!


    Jefferson Adams
    I love miso soup, but whenever I've made it at home, I've never been able to get the full, deep, rich, complex flavor that I routinely have at my favorite Japanese restaurants. That's because, until recently, I hadn't discovered the secrets of dashi.
    Dashi is one of the most basic cooking stocks in Japanese cuisine, and it is the secret to a truly delicious miso soup. Dashi is made by boiling dried kelp (seaweed) and dried bonito fish flakes. You can find numerous kinds of instant dashi at most Asian or Japanese markets. The more dashi you add, the richer the soup will taste.
    This miso soup can be made with yellow, white or red miso paste. Yellow miso makes a sweet and creamy soup, while red miso makes a stronger, saltier soup.
    Ingredients:
    1/2 to 1 small chicken breast (about 2 to 4 ounces), cut into bite sized pieces
    2 teaspoons dashi granules
    4 cups water
    3 tablespoons miso paste
    1 (8 ounce) package medium or silken tofu, diced
    1 tablespoon dried seaweed (optional)
    2 green onions, sliced diagonally into 1/2 inch pieces
    2 strips lemon peel, thinly sliced
    Directions:
    In a medium saucepan over medium-high heat, combine dashi granules and water.
    Add chicken and bring to a boil. Skim any foam that accumulates as chicken cooks.
    Reduce heat to simmer. Add seaweed. Stir in tofu.
    Separate the layers of the green onions, and add them to the soup.
    Simmer gently for 2 to 3 minutes and gently dissolve the miso paste into the liquid.
    Serve in small bowls. Garnish with lemon rind.


    Jefferson Adams
    Korean food is right at the top of my favorite international cuisine list, especially Korean barbecue. Gal-bi, or beef ribs are my very favorite Korean food. The Koreans know a thing or two about grilling ribs, and good Korean barbecue will hold its own against the very best anywhere. In addition to being tasty, it's easy to prepare and cooks up quickly with very little effort.
    This recipe will deliver a batch of tasty, succulent ribs that would pass muster in the most discerning Korean kitchen. This recipe will serve about five or six people. The marinade can also be used on chicken or pork, if you like.
    Ingredients:
    1¼ cups gluten-free tamari or soy sauce
    1¼ cup water
    3½ tablespoons white vinegar
    ⅓ cup dark brown sugar
    3 tablespoons white sugar
    1½ tablespoons black pepper
    2 tablespoons sesame oil
    ⅓ cup minced garlic
    1 medium onion, minced
    4 pounds Korean-style short ribs (beef chuck flank, cut 1/3 to 1/2 inch thick across bones - you can ask your butcher to cut these for you)
    Directions:
    Pour gluten-free tamari, water, and vinegar into a large glass or non-metallic bowl.
    Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars is completely dissolved.
    Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
    Preheat an outdoor grill for medium-high heat.
    Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.
    For a delicious taband memorable meal, grab some gluten-free beers, and serve these ribs with rice, kimchee, and other pickled or steamed vegetables.

    Jefferson Adams
    Cashew chicken is one of my favorite Asian dishes, but it's almost always made with Hoisin sauce, which usually includes wheat flour, so I usually avoid the temptation to order it when I'm out.
    So, recently, just as I was recalling my love of cashew chicken, I remembered the gluten-free hoisin sauce in my refrigerator, and I was off to the races.
    This recipe for cashew chicken is easy to make, and delivers a tasty dish that will please most eaters, and help you to liven up your dinner repertoire.
    Ingredients:
    1 pounds boneless, skinless chicken breast, cut into bite size strips, about 1-inch x ¼-inch each.
    1 tablespoon cornstarch
    2 tablespoons vegetable oil, such as safflower
    5 slices ginger
    6 cloves garlic, minced
    8 scallions, white and green parts separated, each cut into 1-inch pieces
    ½ red bell pepper, sliced
    1 stalk of celery, sliced
    ½ tablespoon gluten-free hoisin sauce (I use Premier brand)
    ½ tablespoon gluten-free oyster sauce
    1 teaspoon gluten-free soy sauce
    1 teaspoon teaspoon rice vinegar
    3 tablespoons water
    3 dashes white pepper powder
    ½ teaspoon sugar
    â…› teaspoon sesame oil
    ¾ cup toasted raw cashews
    ¼-½ teaspoon crushed red pepper flakes
    Salt to taste
    White rice, for serving (optional)
    Directions:
    In a medium bowl, toss chicken with cornstarch until chicken is coated; season with ¾ teaspoon salt and ¼ teaspoon pepper.
    Heat a tablespoon oil in a sauté pan over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
    Add remaining oil and chicken to skillet along with the garlic, ginger, and white parts of scallions.
    Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
    Add sesame oil, celery, red peppers, oyster sauce, hoisin sauce, soy sauce, pepper and water, and cook, tossing, until chicken is cooked through, about 1 minutes or so. Remove from heat.
    Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

  • Recent Articles

    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