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      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
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    CHICKEN TORTILLA SOUP (GLUTEN-FREE)


    Jefferson Adams

    When I was in Guanajuato, Mexico, years back, the woman who cooked at the house where I was a guest prepared the most delicious chicken tortilla soup.


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    Pieces of juicy chicken, corn, hominy and, of course, tortillas, came together in a creamy, rich, tomatoey, cumin-laced broth. The soup was so good, I remember going back for seconds and more. I found myself counting the days until she would make it again. So began my love affair with this satisfying Mexican delicacy.

    Later, I was please to find a Yucatan-style Mexican restaurant in my San Francisco neighborhood that could satisfy my regular cravings. Sadly, the restaurant is no more. But, my cravings for tortilla soup endure. Thus began my quest for a good, easy, reliable recipe that I could turn to when my chicken tortilla soup craving struck next.

    This recipe makes enough to serve eight to ten people.

    Ingredients:
    2 boneless chicken breast halves, cooked and cut into bite-sized pieces
    1 large onion, chopped
    3 cloves garlic, minced
    1 tablespoon olive oil
    2 teaspoons chili powder
    1 teaspoon dried oregano
    ½ teaspoon ground cumin
    1 large can crushed tomatoes (28 ounce)
    1 quart chicken broth
    1 cup water
    1 cup whole corn kernels, cooked
    1-2 cans whole pinto or white beans, drained, pureed (optional)
    1 cup white hominy
    1 (4 ounce) can chopped green chile peppers
    ¼ cup chopped fresh cilantro
    juice from 3 limes
    2 boneless chicken breast halves, cooked and cut into bite-sized pieces
    8 ounces broken tortilla chips (high quality, home made-style)
    1 avocado, sliced
    4 green onions, chopped fine
    ½ cup Cotija cheese, crumbled
    Lime wedges

    Directions:
    Add oil to a large soup pot, and heat to medium. Add onion and garlic in oil until soft. Stir in chili powder, oregano, cumin, tomatoes, broth, and water. Bring to a boil, reduce heat to low, and simmer for 10 minutes.

    Stir in corn, hominy, chiles, cilantro, bean puree, and chicken. Simmer for 20 minutes. Remove from heat. For thicker soup, add more bean puree, for thinner soup, add less or none at all.  I've made it both ways, and prefer the thicker, creamier version with beans, but the choice is yours. You can wait until the soup is done to add try a bit with and without bean puree, and decide then. Just make sure the bean puree cooks into the soup a bit.

    Allow soup to cool slightly, and serve individual bowls. Top with broken tortilla chips, avocado slices, crumbled cheese, and chopped green onion. Serve lime wedges on the side.

    This soup goes great with your favorite gluten-free beer.


    Image Caption: The finished chicken tortilla soup. Photo: CC-savemejeebus
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    Sounds great, but is two breast halves enough for 8-10 people?

    I prefer to shred the chicken so it does go along way and it's not a big bite in soup.

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    I made this last year for a mom who has celiac. She had just had a baby and I wanted to take her something filling. I made a double batch for her family and ours. It was awesome. I have craved it ever since and now it is finally getting cooler. I can't wait to make this again.

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    Great soup. I omitted the beans and hominy (didn't have), put the onions in the blender (for the kids), and sautéed with garlic and spices. I then put all the ingredients in the crockpot with raw chicken breast, and it cooked up great. I added extra corn at the end when I shredded the chicken. Great with cilantro, lime, sour cream, cheese and chips in the bowl. Will make it again.

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    admin

    Makes about 8 servings Ingredients:
    1 onion, chopped
    1 (16 ounce) can chili beans
    1 (15 ounce) can black beans
    1 (15 ounce) can whole kernel corn, drained
    1 (8 ounce) can tomato sauce
    1 (12 fluid ounce) can or bottle of gluten-free beer OR water
    2 (10 ounce) cans diced tomatoes with green chilies
    1 (1.25 ounce) package gluten-free taco seasoning
    3 whole skinless, boneless chicken breasts
    Shredded cheddar cheese
    Gluten-free sour cream
    Crushed tortilla chips
    Directions:
    1. Place the onion, chili beans, black beans, corn, tomato sauce, beer OR water, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
    2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

    admin
    Ingredients:
    2 Tablespoons margarine
    2 Tablespoons corn starch
    1½ to 2 cups water
    2 chicken bullion cubes (or salted chicken broth)
    1 to 2 Tablespoons chili powder
    Garlic salt
    ¼ teaspoon oregano
    ½ teaspoon cumin
    Directions:
    Melt margarine in a sauce pan. Stir in corn starch. Add water (and bullion), or chicken broth. Add remaining ingredients and bring to a boil. Stir constantly.

    Jefferson Adams
    This salsa works well to highlight a variety of seafood. It goes great with cod, swordfish, and tuna steaks, and can also goes well with tilapia, trout, or just about any mild-tasting fish. I always try to take advantage of finding great mangoes during their off-season. When I do,  I often make extra salsa. Fresh salsa won’t keep for much more than a day, but it rarely lasts that long in my kitchen.
    This dish bursts with the flavors of summer anytime of the year. Refreshing and easy to prepare, a splash of this simple salsa is all you need to compliment a great piece of fish. However, go easy, and don't overdo it, or the fish can get lost.
    Ingredients:
    4 halibut fillets, about 6 ounces each
    1 mango, peeled and chopped
    1 cup cherry tomatoes, chopped
    1 small jalapeño, seeded and diced
    ½ teaspoon lemon zest
    Juice from half a lemon
    2 tablespoons chopped cilantro
    1 teaspoon coriander
    1½ teaspoon salt, plus more to taste
    1½ teaspoon pepper, plus more to taste
    Vegetable oil, for brushing
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    In a medium bowl, combine mango, tomatoes, jalapeño, cilantro, and lemon zest. Drizzle with lemon juice and mix to combine. Season with salt and pepper if desired. Cover and chill while fish is prepared.
    Preheat broiler and pat dry halibut. Stir together 1½ teaspoon each salt and pepper with coriander in a small bowl. Sprinkle fish on all sides with seasoning. Arrange halibut on a greased broiler pan and cook for 3-4 minutes per side, until the center is opaque.
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    Jefferson Adams
    This recipe features chilaquiles in a green sauce. It comes together quickly and will be a big hit with any lovers of Mexican food. Chilaquiles verde makes a wonderful dish for a special brunch.
    I find that it works best to make the salsa verde ahead of time and let it stand a bit before making the chilaquiles.
    Ingredients:
    1 dozen corn tortillas, best stale, or dried out a bit, cut into wedges
    1½ to 2 cups gluten-free salsa verde (see recipe below)
    Corn oil
    Salt
    Garnishes:
    Cotija cheese or queso fresco
    Crema Mexicana or creme fraiche
    Cilantro, chopped
    Red onion, chopped
    Radish, sliced
    Avocado, sliced or roughly chopped
    Nopalitos
    To Make Salsa Verde:
    Ingredients:
    1 pound tomatillos
    1 jalapeño, seeds and stems removed
    2 cloves garlic
    Directions:
    Remove the husks from one pound of tomatillos, and put them in a large saucepan. Cover with water by an inch. Add one jalapeño, stems and seeds removed. Add two cloves garlic. Bring to a boil.
    Cook for about five minutes until tomatillos have changed color and are cooked through. Use slotted spoon to remove tomatillos, jalapeño and garlic to a blender. Add a cup of the cooking liquid. Blend until completely puréed. Add salt to taste.

    Chilaquiles Verde
    Directions:
    In a large sauté pan, coat pan generously with corn oil, (â…› inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Wipe pan clean of any browned bits of tortillas.
    Add 2 tablespoons oil to pan, bring to high heat again. Add the salsa verde and cook for several minutes. Then add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more until sauce becomes dry and sticks to the tortillas.
    Remove from heat. Serve chilaquiles with garnishes and fried eggs and beans or nopalitos. Note: You may also scramble the eggs into the chilaquiles right at the end of cooking as you like.
    Note: If you are using fresh tortillas, cut them up and put them in a warm oven for a few minutes first to dry them out a bit, then fry them.

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