No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter




Ads by Google:



Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Chilean-style Chicken Stew with Pumpkin (Gluten-Free)

Celiac.com 11/24/2015 - It's also a great way to make use of any leftover holiday pumpkin. This version features a whole chicken, with pumpkin or squash, rice, potatoes, onions, corn and other delicious vegetables to deliver a wonderful stew that will satisfy hungry eaters. Serve it with a dash of merkén or aji (smoked ground pepper), chopped parsley, and some lime wedges, and it's a winner.

Photo: CC--Alice CarrierIngredients:

  • 1 whole free-range chicken, cut into 8 pieces
  • 6 cloves garlic, smashed and divided
  • 3 tablespoons long-grain rice
  • 2 tablespoons olive oil
  • 6 carrots, peeled and coarsely chopped
  • 6 large potatoes, peeled
  • 1 medium yellow onion
  • 1 leek, chopped coarsely
  • 1 cup green beans, sliced finely
  • 6 pieces of corn-on-the-cob, 2-3 inches each
  • 6 medium chunks fresh pumpkin or yellow squash, as desired
  • 1 sprig fresh oregano
  • 1 small bunch of fresh parsley, tied to oregano with kitchen twine
  • 1 tablespoon sea salt
  • 6-8 whole black peppercorns


For garnish: small dish of Merkén, fresh cilantro, chopped parsley, and a dozen or so lime wedges.

Directions:
Season the chicken pieces with salt, pepper, and rub with 3 cloves of garlic.

Place seasoned chicken, along with the 3 garlic cloves, into a large stock pot and cover with 3-4 quarts of water.

Bring to a boil, then reduce heat and simmer for 40 minutes or so, until the skin is soft. Skim away excess fat and froth as it develops.

When chicken is cooked, remove the chicken to a large plate or dish, and strain the broth through a cheesecloth.

Ads by Google:

Reserve stock and chicken pieces separately.

Rinse the rice under cold running water until it runs clear.

In a large pot, heat the olive oil to medium-high heat, and add the leek, onion, carrots, and remaining garlic, stirring about 3-4 minutes, until brown.

Add the potatoes, pumpkin, washed rice, salt, pepper, parsley/oregano bundle.

Return the stock to the pot and bring to a simmer for about 25-30 minutes until the potato and pumpkin are tender when poked with a fork.

When potato and pumpkin are tender, add the green beans and corn along with the reserved chicken pieces. Cook for 10 minutes longer so that the flavors meld. Remove the parsley/oregano bundle from the stock and salt and pepper to taste.

To serve, include a piece of chicken, potato, pumpkin, corn-on-the-cob, a few carrots, rice, leeks, onions, and green beans in a deep bowl.

Top vegetables and chicken with broth, and add a dash of merkén, cilantro, parsley, and/or lime, as desired.

Celiac.com welcomes your comments below (registration is NOT required).





Spread The Word







Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:

All Activity
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

I believe the talk around this forum is that cheerios are not gluten free enough for people with celiac at this time. I don't know if anything has changed on that and when their lawyer calls me I'll quickly delete this. haha

Could be we generally say get off of dairy for a few months when going gluten free. The part of the intestines that produce the enzymes, and help break down dairy are associated with the tips of the villi, which are the most damaged if not gone in celiacs. THIS is why most of us end up with a lactose intolerance early on. And most can introduce it later after healing. As to her symptoms with it there was a bunch of research about dairy permeated the gut and causing neurological issues in a autism study I was looking at years ago. And there have been other studies about damaged intestines and how the hormones in milk can easier effect ones body. Personally I also have a huge grudge against dairy on a personal level as it is not natural to suck on a cows tits and drink the stuff, nor your dogs, nor a rabbits......I mean come on even Human Breast milk you would find odd to drink as an adult right? Back in the past dairy was a great way to get calories and fats when there was famine, etc around I mean it is meant to make a calf grow into a 500+lb cow. But on a genetic and hormonal level it is not really for human consumption and now days the whole corporate BS propaganda push and dairy farms shove that oh its healthy stuff down your throat. There are plenty of dairy free options for everything feel free to message me if you need help finding anything I have been dairy free for over a decade.

The full celiac panel checks TTG IGA and IGG, DGP IGA and IGG, IGA, EMA as Jmg stated above. Your test included TTG IGA and IGA. If your IGA was low, a low on TTG IGA would be inconclusive. But your IGA is fine. A high on any one test is a positive for celiac and should lead to an endoscopy for confirmation. So I'd get tested for TTG IGG, DGP IGA and IGG and EMA since there are symptoms. Warning I'm not a doc.

I did a gluten challenge for my endoscopy and requested a second blood test after my follow up with the consultant. I never did see those results but my GP said no celiac was indicated: Which left me gluten free for life, that wasn't an option after the challenge, but with a less satisfactory diagnosis, one by omission rather than the definitive 'you're celiac' one I was expecting. Yes! I have been 'properly' glutened on a couple of occasions but on several more I've detected a change or a reaction based on what could only have been trace amounts. NCGS is as yet poorly understood but patients tend to have more neuro symptoms than digestive. That's definitely been my experience, although it was only after going gluten free that I realised quite how many digestive symptoms I had just been living with as 'normal'. Close friends and family get the full explanation. 'I have an auto immune disease similar to 'coeliac etc.' If they stay awake long enough I'll tell them about the less than perfect testing process I went through or the Columbia Med research and the possibility of a blood test soon. They can see the difference between me on gluten and off it so they understand its not all in my head* If I'm ordering food in a restauarant or asking questions about food prep etc I will often just self declare as coeliac - people are aware of that and understand those requests are medical rather than fad diet based. I don't have any problem doing this, I'm not going to claim that and then cheat on dessert for instance and to be honest I expect once the research is complete the two conditions may wind up alongside others as different faces of the same coin. In the meantime I safeguard my health and avoid getting into a detailed conversation about genuine gluten sensitivity versus faux hipster posturing! *apart from the bits which are in my head

I originally had it on my face and scalp. (22 years ago) First biopsy with dermatologist came back as folliculitis. Then when I had a new outbreak on my upper back, she was able to remove a nice clean blister and we got the diagnosis of DH. She started me on Dapsone (100mg/day) and gluten free diet. Now I take 25-50 mg/day. My understanding at the time was that DH was the skin version of Celiac. Did a lot of research on my own. I met Dr. Peter Green at a Gluten free Vendors Fair and he said that a diagnosis of DH IS a diagnosis of Celiac, even if no other symptoms. So I stay gluten-free