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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 Tom and Angie Schneider.
    10# Lean ground beef, browned and drained
    6 - 29 oz. cans (174 oz.) Hunts Tomato Sauce
    4 - 12 oz. cans (48 oz.) Hunts Tomato Paste
    1 - 28 oz. can Hunts Whole Tomatoes
    1 oz. Fresh Oregano, Rosemary, Savory, Thyme
    2 small onions
    6 stalks celery
    1 tsp. minced garlic
    ¾ tablespoon sugar
    Chop whole tomatoes and herbs in blender. Chop onion and celery with water in blender, drain. Add whole tomatoes and herbs and onion celery combo to ground beef, garlic, sauce and paste in roaster. Stir in sugar (to cut acidy taste of tomatoes). Slow cook at 275 degrees for 4-6 hours. Makes 11 quarts.

    Scott Adams
    This recipe comes to us from Eileen Plichta.
    Muffaletta is traditionally served as a sandwich made with a loaf of Italian sesame bread and served with a marinated olive salad, white cheeses and salami.
    Makes 6 servings
    3 large garlic cloves, crushed
    1 cup chopped green olives stuffed with pimientos
    1 cup pitted and chopped black-ripe olives or Calamatas
    ½ cup roasted sweet red peppers, chopped
    1 cup olive oil
    3 tablespoons chopped fresh parsley
    2 tablespoons white wine vinegar
    1/3 pound gluten-free salami
    ½pound provolone cheese
    ½pound mild white cheese
    1/3 pound gluten-free mortadella
    1/3 pound gluten-free prosciutto
    1 loaf of gluten-free Italian bread, with sesame seeds
    Cooks note: The roasted red peppers are Italian-style, available at many Italian delis.
    Take one loaf fresh gluten-free Italian bread -usually with sesame seeds (one big round for a traditional Muffaletta or individual sub loaves will do fine for smaller sandwiches). Cut the loaf ( or loaves) in half, and scoop out a little of the inside to make some room. Make the olive salad by combining the olives and roasted pepper, garlic and vinegar. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf -- use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella. Top with the other half loaf. Slice into wedges (or eat the individual loaves).

    Jefferson Adams
    I admit that I hated Brussels sprouts as a kid, and even into my early adult years. Then, I chanced upon an Italian restaurant in San Francisco called Vivande Porta Via, where the chef sautéed his sprouts in a pan and then finished them in the oven. When the chef came out to see how everything was, he was crestfallen that I had left his sprouts untouched, and prodded me to try them. I did, and the rest, as they say, is history. I coaxed the recipe out of the chef, and never looked back. I make these delicious stouts on a regular basis. They make an excellent side dish for the holidays. Properly cooked Brussels sprouts should be caramelized and slightly black or burnt looking. This recipe makes enough sprouts to serve about eight to ten people.
    Ingredients:
    2 pounds Brussels sprouts, halved, ends trimmed and yellow leaves removed
    2 garlic cloves, minced
    ¼ cup of white wine
    2 strips quality bacon, cooked
    3 tablespoons olive oil
    1 teaspoon kosher salt
    ½ teaspoon freshly ground black pepper

    Preparation:
    In a frying pan, cook bacon until brown and set aside.
    Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large bowl, and stir to coat.
    Heat pan to medium. Add garlic to pan and stir to prevent garlic from burning. When garlic is cooked, add brussels sprouts, flat side down to start. As sprouts begin to brown, flip them over and stir. When sprouts are lightly browned, add white wine and simmer 3-4 more minutes.
    Preheat oven to 400 degrees F (205 degrees C).
    Place cast iron pan on center oven rack, or, if necessary, transfer to baking sheet. Crumble bacon over the sprouts, and mix.
    Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.


    Jefferson Adams
    Spring is here, and the veggies are flowing. When that happens, it's time to put them to work. Pasta Primavera is another of my many, many favorite dishes. Give me my favorite Schar pasta and whatever fresh veggies might be on hand, grab a splash of wine and throw in a dash of simple preparation and, violá, a smashing meal. I like this particular recipe because it is easy to make, and practically guarantees smiling guests.

    Ingredients:
    1 pound of gluten-free pasta (I like Schar)
    ¼ pound sugar snap peas,
    ¼ pound of broccoli florets
    1 cup zucchini, cut lengthwise and sliced
    2 carrots, sliced
    1 red bell pepper, cut into bite-size strips
    1/4 cup extra-virgin olive oil, plus more for drizzling
    4 cloves garlic, thinly sliced
    8 to 10 cherry tomatoes
    ¼ teaspoon red pepper flakes
    ½ cup roughly chopped Italian parsley
    ½ cup grated Parmesan or Romano cheese
    Kosher salt
    fresh ground pepper, to taste

    Directions:
    Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
    Add the peas, broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
    Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in ¼ cup of the reserved cooking water. Add the tomato mixture to the vegetables. Season with salt and set aside.
    Add butter to the pan and heat to medium high. Add pasta and sauté for 2 to 3 minutes.
    Stir in the vegetables, parsley, Parmesan and toss to combine.
    Serve pasta in bowls with additional grated cheese and pepper to taste.

  • 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.

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    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