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Becky6

What Should I Make

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I am running out of ideas! My daughter and I are both gluten-free and she is also dairy free. Give me some good recipes that kids like and one that my non gluten-free husband will like! I also don't eat any pork or redmeat.

Thanks!!!!

I really appreciate it!

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Guest nini

one of our family favorites is oven fried chicken coated with Barbara's instant mashed potato flakes...

I dip the chicken in water (or egg) and roll in the potato flakes, (you can add whatever seasonings you like to this: garlic, salt, pepper, oregano...) in oil or butter (or butter substitute or crisco) bake in the oven on one side for about 20 minutes at 350, then flip and bake until done (approx another 20 min)

serve with whatever veggies or salad sounds good...

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Grilled Fish Tacos (just like they make in San diego)

Get some Halibut, Swordfish or Mahi Mahi -- Grill them with some lemon/lime/orange and salt and pepper

Warm up some corn tortillas (or put them in a skillet with a little olive oil spray - don't cook too much -- just enough to let them still be "bendable" and a little crispy)

Add cut up mangos, cilantro, hot peppers (or regular peppers), soycheese, and salsa

Add some refried beans on the side and some spanish rice (rice mixed with salsa)

Yum Yum

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My son really likes homemade chicken nuggets (coated w/gluten free bread we dry and put in the blender). We tried both baked and fried (he liked them so much he asked for THEM to be his school birthday treat for when other kids bring stuff in!)

Tacos are always a hit (you can use ground turkey or chicken instead of hamburger)

Grilled chicken

Scrambled ham and eggs (they like breakfast for dinner)

BTW - My DSs are 4 1/2 and 6.

HTH

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Tonight, I'm baking cubed turkey breast with carrots, cauliflower, potatoes, bell pepper, and onion, tossed in olive oil and seasoned with minced garlic, italian spices, and salt. Day before yesterday was chicken soup (chicken thighs, onion, carrots, brown rice, broth). The day before that was a stir-fry with shrimp, bean sprouts, sugar snap peas, chili paste, and tamari, served over rice.

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Tonight, I'm baking cubed turkey breast with carrots, cauliflower, potatoes, bell pepper, and onion, tossed in olive oil and seasoned with minced garlic, italian spices, and salt. Day before yesterday was chicken soup (chicken thighs, onion, carrots, brown rice, broth). The day before that was a stir-fry with shrimp, bean sprouts, sugar snap peas, chili paste, and tamari, served over rice.

Can I come eat at your house????!!!!

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Throw a couple of stripes of bacon into a pan until crisp. Put them onto a paper towel. Cut a potato into stripes and throw em into the remaining fat of the bacon strips (in the pan). When done, also put the potato strips (french fries, whatever) onto a paper towel. When the fat is in the paper towel, put the french fries first onto a plate, then take the bacon and crumble it over the french fries (you can crumble it with your fingers, if it's really crisp). Season the whole thing with paprika, salt and pepper and serve it with some spicy ranch dressing. Taste's just like outback's fries (I think they call em chips or so), but yours will be glutenfree. They also serve it with shredded Jack and Monterey cheese on top of it, but you can also eat it without, if you have a dairy issue...

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Can I come eat at your house????!!!!

I have to have something to fill up my time while my husband plays computer games?? :-P

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I use ground turkey instead of beef for everything. Some of my kids' favorites are spaghetti and meatballs, baked potatoes with taco meat and salsa, stir fried chicken and vegetables, curried chicken with coconut milk and rice, mexican lasagne (still tastes good without cheese), roast chicken and potatoes, a "stew" made from gr. turkey, onions, potatoes, carrots with salt and garlic powder, meatloaf and mashed potatoes, lentil soup, black bean soup, vegetable soup with chicken or gr. turkey, baked chicken (oven-fried) and potatoes, tacos, taco salad, chicken salad, "breakfast for dinner" (gluten-free waffles or pancakes, sausage and applesauce) and chicken and noodles. And there are always the standbye's of hamburgers and hotdogs (I use gr. turkey and turkey dogs) on rice bread or wrapped in lettuce leaves.

Good luck!

Liz

Edited by lonewolf

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Thanks everyone! I use ground turkey for everything too!

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hmmm....

last nite-grilled meat with grilled zuchhni and sauteed mushrooms, tomatoes and shallot.

nite before-butternut squash soup with grilled ham/chicken/cheese sandwiches

one of my fav meals--and easy--is a jamabayla type dish, sautee ckn sausage (i can give you name of what i use), and/or grilled shrimp, add to seasoned rice (onion, garlic, bit of oregano, cayenne, salt, blk pepper), and sauteed onions/tomatoes and pea or brocolli if you like. black beans are a great addition too!

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Here are some of my favorites. I'm gluten and dairy free as well.

Blueberry Smoothie

1 1/4 cup frozen blueberries

1 ½ cups Vanilla So Good Soy milk

2 tablespoons honey

1 teaspoon vanilla extract

Tuna/Chicken/Turkey Salad Sandwiches

Italian white Kinnikinick bread (I get this at Sobeys), toasted OR Old El Paso corn tacos

2-3 tablespoons mayonnaise (Kraft with clearly indicate gluten in their ingredient lists)

1 can tuna or chicken/turkey equivalent

2-3 celery sticks, diced

4-5 green onions, diced

1 red pepper, diced

If you use corn tacos, they taste really good after they’ve been made and then put in the fridge for awhile and then heated.

Spaghetti

Tinkyada pasta (Sobeys or Super Store)

1 bottle Ragu Spaghetti sauce (all are safe, but I recommend herbed tomato and wine)

Hamburger

1 Green and Red pepper, diced

1 Onion, diced

4-5 Mushrooms, diced

1 clove garlic, minced

Cook pasta as directed, cook meat/onions and garlic together until done, slowly add other veggies and mushrooms, then add the sauce.

Pizza

Kinnikinick Pizza crusts (Sobeys)

Hamburger, cooked

Ragu Spaghetti sauce or check the Kraft pizza sauces (Kraft will always indicate gluten)

your choice of toppings

Bake in oven at about 400 for 10-15 minutes. I recommend putting some oil on the pan to avoid sticking.

Pad Thai Stir Fry

Original Pad Thai Stir Fry Rice Noodle meal Kit (I get this Kit at Sobeys and just modify the instruction for cooking) I use green onions red pepper, bean sprouts, and eggs.

Regular Stir fry

Use the same sauce as the chinese stir fry below and half the ingredients (omit the wine)

1 bag green giant frozen veggies

rice

Cook the veggies, add sauce to the veggies while cooking, serve over rice

Chinese Stirfry

2-3 tablespoons olive oil

2-3 cups of white rice (basmati rice would be good)

You can add cooked bite size chicken or beef to this if you're feeling adventurous

Veggies:

1 medium Nappa cabbage, cut up into bite size pieces

1 large red pepper (or 2 small), cut up into very small portions

5-7 green onions (depending on how much you like them), sliced thin

2 cups Chinese bean sprouts

1 small can water chestnuts

Sauce: (you can half the ingredients if you don't like lots of sauce)

2 cups water (depending on how much sauce you like)

2 McCormick all-vegetable Bouillon (vegetable, chicken, or beef)

2 tablespoons of VH soy sauce

2 tablespoons of corn starch (add more if you want it thicker)

2 tablespoons white sugar

You will need a large stir fry pan, skillet, or pot.

- Cook rice while preparing stirfry

- Place olive oil in pot and cook red pepper for about 5 minutes over medium heat.

- Place nappa in with oil and pepper and cook 5 minutes over medium heat. Be careful it doesn't burn.

- Add the rest of veggies and all the ingredients for the sauce, add the liquids first and then the dry ingredients.

- cover and cook on low heat for about 15 minutes or until all veggies are done. stir often to avoid burning.

Serve Over Rice and Enjoy!

The Gluten-Free Gourmet Cooks Fast and Healthy : Wheat-Free and

Gluten-Free with Less Fuss and Less Fat, by Bette Hagman

Chili

2 cans Heinz beans in tomato sauce

2 cans Heinz Chili style Kidney beans

1 can Hunts-Wesson tomato sauce

1 can tomatoes

1 small Imagine Tomato soup (if you can’t find this, just add extra tomato sauce)

Extra lean hamburger

your choice of veggies (green/red pepper, green/yellow onion, corn)

Chili powder, McCormick or Club house (add as much as you want)

Cook hamburger and veggies until done. Add everything in a big pot and heat.

Tacos

Old El Paso Corn Tacos

Old El Paso Salsa

Old El Paso Taco seasoning

Your choice of veggies (lettuce, tomatoes, onions, peppers)

Hamburger

Cook hamburger and seasoning according to package directions. Then make the tacos! These also taste great the next day.

Pepper Steak Stir Fry

INGREDIENTS:

* 1 pound sirloin tips, cut in serving-size pieces

* 2 tablespoons oil

* 1/4 cup chopped onion

* 1 clove garlic, halved

* 1 teaspoon salt

* dash pepper

* 1 cup beef broth

* 1 can (14.5 ounces) stewed tomatoes

* 1 large green bell pepper, sliced in rings

* 2 tablespoons cornstarch

* 1/4 cup cold water

* 2 tablespoons soy sauce

PREPARATION:

Directions for pepper steak.

Heat oil in a skillet over medium low heat. Brown meat for about 15 minutes; add onion and garlic. Season with salt and pepper. Add beef broth to the meat. Cover and simmer over low heat until meat is tender, about 25 minutes.

Add tomatoes and green pepper; cook 10 minutes longer. Combine remaining ingredients; stir into the meat mixture. Bring to a boil; cook, stirring constantly, 5 minutes longer. Remove garlic. Serve with hot cooked noodles or rice.

Pepper steak recipe serves 4.

http://southernfood.about.com/od/steakrecipes/r/bl30609h.htm

Sweet Indian Curry

1 tablespoon fresh lime juice

1 small ginger root, minced

4 fresh tomatoes, blended until juice (I cut them up into small pieces and use a garlic press)

3 cloves of garlic, minced

5 green onions, diced

1 onion, diced

1 teaspoon cumin

1 teaspoon coriander seed

1 teaspoon turmeric

2-3 tablespoons of honey (add more or less depending on taste)

2-3 tablespoons of olive oil

Optional: 1-2 cups of vegetables, shrimp, or other meats.

Cook onions, garlic, and ginger root in the oil until done. Add tomato “juice”, spices, honey, and lime juice. Add vegetables or shrimp and simmer until done. Serve over basmati rice. I've also added soy sauce to this afterwards and it actually tasted good.

I got the idea for this recipe from the The Paleo Diet, by Loren Cordain.

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Here is one of my new favorite recipes from Thai Kitchen. I modified it though.

Steamed Salmon with Thai Herbs

4 fresh salmon steaks (I used 3 salmon fillets)

2 shallots, finely minced (or 1/2 of a sweet onion)

2 cloves garlic, finely minced

2 red Thai chilies, cut into small rounds, (optional) (I used Jalapeno peppers)

2 Tbs. Thai Kitchen Premium Fish Sauce

2 Tbs. sugar

2 Tbs. fresh lime juice

1 tsp. freshly ground black pepper

1 cup fresh basil leaves (I used about 2 tablespoons of dried basil)

In a bowl, combine shallots, garlic, chilies, fish sauce, sugar, lime juice, pepper and basil leaves, mix well to combine. Place the fish in a 2 deep dish plates and cover with the sauce mixture. Place a bamboo steamer over 2”-3” water in a wok or frying pan. Bring the water to a boil and carefully place the dishes in the steamer, being careful not to burn yourself on the steam. Cover and steam the fish for 7-10 minutes, or until it flakes easily with a fork. Remove the dishes carefully from the steamer and transfer the fish and sauce to a serving platter. Serves 4.

I used a vegetable steamer for this recipe.

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I have a fairly standard rota of food that I make. I make up a weekly menu and then change it every couple of weeks. The current rota is as follows:

Sunday is a roast chicken (I got a rotisserie for Christmas) with roast potatoes and roast vegetables (whatever I have on hand still) and then I turn the left-over chicken into a soup from home-made stock.

Monday is a beef tenderloin in a red wine sauce with dancing mushrooms (sauted portobella mushrooms with garlic and herbs) and roast beets with galric, thyme and orange juice

Tuesday is a Lemon Mustard Chicken with Tangy green beans (green beans and red bell peppers steamed and then tossed with a dijon mustard vinegrette)

Wednesday is Chicken Breast Florentine (Chicken breasts stuffed with wilted spinach, portobella mushrooms (or ham/bacon if you eat it) and garlic) with roasted butternut squash

Thursday is Garlicky steaks with asparagus. Dry rub the steak with garlic, salt and pepper and saute in a skillet. Part of the asparagus is roasted for the DH and I have mine either sauted or blanched, depending on what I feel like.

Friday I make either all-beef burgers or cut up some chicken into strips, coat them in cornflakes or cornstarch, and fr them up then add the gluten-free/DF/SF honey bbq sauce and the DH makes up a nice plate of fries (We got a nice deep-fat fryer for our wedding, so we make our own chips, er fries. :) )

Saturday is usually leftovers or the soup.

I can post the recipes if anyone is interested.

I should probably mention, most of the recipes I use only take 10-15 minutes to make. The exceptions are the soup (takes about an hour - the stock takes a bit though) and the roasted veggies.

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I have a fairly standard rota of food that I make. I make up a weekly menu and then change it every couple of weeks. The current rota is as follows:

Sunday is a roast chicken (I got a rotisserie for Christmas) with roast potatoes and roast vegetables (whatever I have on hand still) and then I turn the left-over chicken into a soup from home-made stock.

Monday is a beef tenderloin in a red wine sauce with dancing mushrooms (sauted portobella mushrooms with garlic and herbs) and roast beets with galric, thyme and orange juice

Tuesday is a Lemon Mustard Chicken with Tangy green beans (green beans and red bell peppers steamed and then tossed with a dijon mustard vinegrette)

Wednesday is Chicken Breast Florentine (Chicken breasts stuffed with wilted spinach, portobella mushrooms (or ham/bacon if you eat it) and garlic) with roasted butternut squash

Thursday is Garlicky steaks with asparagus. Dry rub the steak with garlic, salt and pepper and saute in a skillet. Part of the asparagus is roasted for the DH and I have mine either sauted or blanched, depending on what I feel like.

Friday I make either all-beef burgers or cut up some chicken into strips, coat them in cornflakes or cornstarch, and fr them up then add the gluten-free/DF/SF honey bbq sauce and the DH makes up a nice plate of fries (We got a nice deep-fat fryer for our wedding, so we make our own chips, er fries. :) )

Saturday is usually leftovers or the soup.

I can post the recipes if anyone is interested.

I should probably mention, most of the recipes I use only take 10-15 minutes to make. The exceptions are the soup (takes about an hour - the stock takes a bit though) and the roasted veggies.

Sorry I am still trying to get used to using these boards. I dont mean to take up space on anyone. But yes Diosa please post your receipes. They all sound so good. I could use a little more variety in my meal preparations. We are getting bored of the same ol thing around here.

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Here is a corn chowder recipe. This works for people on a gluten and dairy free diet.

Corn Chowder

1.5 liters of regular So Good Soy Milk, add more if needed

1 large box of Imagine Chicken Broth (about 4 cups of broth)

2 cans Green Giant Cream Corn

1 can of Green Giant Corn or one cup Green Giant Corn frozen corn

8-10 strips of bacon, cut into small pieces

4-5 potatoes, cooked and cut into bite size pieces

1.5 cups celery, diced

2 small onions, diced

5 green onions, diced

1/4 cup fresh parsley, diced

2 tablespoons of olive oil

pepper, to taste

Thickener: corn starch or heat ½ soy butter and ½ gluten-free flour in a small frying pan or sauce pan until thick.

Heat oil, onions, celery, bacon, and parsley until done. Cook potatoes until done. Once everything is done, put all ingredients, except the thickener into a large pot and heat. Add thickener of your choice. Serve.

Enjoy :)

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Sorry I am still trying to get used to using these boards. I dont mean to take up space on anyone. But yes Diosa please post your receipes. They all sound so good. I could use a little more variety in my meal preparations. We are getting bored of the same ol thing around here.

No problem. :) The soup/roast is pretty simple. For stock, I freeze the leftover chicken carcasses, and will either save the bits that come in the chicken or buy fresh chicken gizzards. I rinse them and chuck them in a pot of water with the carcass, a whole onion quartered, either baby carrots or regular carrots cut into thirds or so, several stalks of celery, garlic if I feel like it, and the important stuff - fresh rosemary, sage and thyme. I just let it boil away for a couple of hours, pretty much ignoring it. I let it cool down enough to handle and then strain the veggies out of it. Salt and pepper it to taste. Then you add the leftover roast chicken and whatever veggies you have on hand. I typically have summer squash and/or zuchinni on hand as well as carrots and celery. I've been known to lob corn, green beans or potatoes in it. I use the frozen ones and add them in the last 10 minutes if the soup process. I just love chicken vegetable soup, especially in the cold months.

Beef Tenderloins with Red Wine Sauce

4 beef tenderloins, cut 1 inch thick (about a pound total)

1/2 tsp cracked black pepper (more if you like spicy)

1 Tbsp butter or margarine (or any oil)

1/4 cup chopped onion

1/4 cup beef broth (I use gluten-free vegan “beef” bouillion in this and it’s great)

1/4 cup red wine

1 tsp dried majoram, crushed

Trim fat from steaks. Press pepper into both sides of each steak. In a large heavy skillet, melt butter/heat oil over medium-high heat. Add steaks, reduce heat to medium. Cook for 10-13 minutes for medium-rare (145F) to medium (160F) doneness, turning once. Transfer steaks to a serving platter, reserving drippings in skillet. Cover steaks, keep warm.

For sauce, stir onions into reserved drippings in skillet. Cook until onion is tender. Remove from heat. Carefully add beef broth, wine and majoram to onion in skillet, scraping up any browned bits from bottom of skillet. Return to heat. Bring to boiling, reduce heat. Boil gently, uncovered, about 2 minutes or until reduced to about 1/4 cup. Serve sauce over steaks.

Dancing Mushrooms

2Tbsp olive oil or cooking oil

3 shallots, cut into thin wedges (chopped onion works well here. Think 1/4 cup or so)

1 1/2 t bottled minced garlic (or 3 cloves fresh)

8 cups fresh oyster, crimini or button mushrooms (I use portobella, but feel free to use your favorites)

1/4 cup snipped fresh mixed herbs (such as tarragon, rosemary, basil oregao, and/or parsley) or the equivalent dried herbs (I tend to use a dried Italian herb mixture)

Salt to taste

Pepper to taste

In a large skillet, heat oil over medium-high heat. Add shallots/onion and garlic. Cook and stir for 2 minutes.

Add mushrooms; cook for 6-8 minutes or until mushrooms are tender, stirring occasionally. Stir in herbs, salt and pepper.

Chicken Breast Florentine

1 (10 oz) bag triple-washed spinach, rinsed (do not dry)

1-2 cloves of garlic, minced (or more if you like garlic)

Freshly ground pepper, to taste

8 oz portobella mushrooms, chopped

1/2 tsp thyme

4 tsp olive oil

4 (1/4 lbs) boneless, skinless chicken breasts

1/2 cup dry white wine (or chicken broth)

salt to taste

lemon to taste

Heat a nonstick skillet with a bit of oil. Put the mushrooms in, salt them lightly, and let them cook for about 5 minutes. Remove from skillet. Add the spinach, garlic and pepper. Cover and cook for about 2 minutes, or until the spinach wilts. Let the mixture cool and squeeze out the excess moisture. Add the mushrooms and a pinch of thyme in and mix.

Cut a long thin pocket into the chicken breast. Stuff the spinach mixture into the pockets, then press the edges shut and seal closed with a toothpick. If using boneless skinless thighs, open the thigh up, spread the mixture out, roll it up and pin with two toothpicks.

Heat the oil in the skillet, then add the chicken breasts and brown, turning once or twice. Add the wine, salt and rest of thyme. Recude heat to low, cover and simmer until the chicken is cooked through, about 10 minutes. Top with any pan juices and serve.

Tangy Green Beans

1 1/2 lbs fresh green beans (frozen works well too)

1/3 cup diced red pepper

4 1/2 t olive oil

4 1/2 t water

1 1/2 t white wine vinegar

1 1/2 t spicy brwon mustard

3/4 t salt

1/4 t pepper

1/8t garlic powder

Place beans and red pepper in a steamer basket. Cover and steam for 7-8 minute sor until crisp-tender. Meanwhile, in a bowl, whisk together the remaining ingredients. Transfer bean mixture to a serving bowl; add vinegrette and stir to coat.

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Thanks, Beth--Those sound great! I am going to print them out. I love easy to make recipes that make the foods I use often taste a little different! :)

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Here's a few others I make. My DH, wwho isn't celiac loves these and regularly inhales them. :)

Lemon Mustard Chicken

Except for the chicken, the rest of this isn’t really measured, so these are my best guesses. I just chuck a bunch of the stuff together until it “looks right”

2 1/2 to 3 lbs. boneless, skinless, meaty chicken pieces (I prefer thighs, but breasts work well)

2 Tbsp cooking oil or Olive oil

1 1/2 to 2 Tbsp Dijon Mustard

1-2 Tbsp lemon juice

2 tsp lemon-pepper seasoning

1 1/2 tsp oregano, basil or italian seasoning, crushed

1/8 tsp cayenne pepper (I go a bit easy on this)

For better results, marinade the chicken at least 10 minutes in the sauce. If you have the time, marinade longer, up to overnight. If you are REALLY short on time, follow the broiling instructions.

Preheat a skillet over medium to medium-high heat. Place chicken in skillet. Cover and cook about 5-7 minutes each side or until chicken pieces are done. Serve.

If you are broiling. place chicken in the broiler, about 4 inches from the heat. Broil for about 3 minutes then turn. Use the sauce as a glaze and brush ckicken with it. Broil for another couple minutes then turn and brush again. Give it a few more minutes then check for doneness. When done, serve, brushing chicken with any remaining marinade.

Garlicky steak

2 boneless beef top sirloin steaks, or any preferred cut that about 3/4” thick and about 1.5 to 1.75 lbs

1 to 2 tsp bottled minced garlic (around 2-4 cloves)

1 tsp fresh ground pepper

1/2 tsp salt

2 tsp olive oil (or garlic-infused olive oil if you have it)

1 cup beef broth (I use these vegan gluten-free cubes thaat are awesome)

2 tbsp wine

1/2 tsp dijon mustard

These can be done either in a broiler or in a skillet. I usually use the skillet method

Preheat broiler or start heating a skillet with the oil on low-medium heat. Trim fat from steaks. For rub, in a small bowl combine garlic pepper and salt. Sprinkle mixture evenly over both sides of each steak. Rub in with your fingers.

For sauce, in a pan combine beef broth and wine. Cook over high heat for 4-5 minutes or until mixture is reduced to about 1/2 cup. Whisk in mustard. Cover sauce and keep on low heat to keep warm.

Place steaks n the unheated rack of a broiler pan Broil 3-4 inches from the heat until desired doneness, turning once halfway through broiling.

-OR-

Place steaks in heated skillet. After a minute or two, start raising the heat of the skillet. Allow 8-10 minues or so for medium rare, more time for more doneness.

Cut steaks into 4 roughly equal servings if needed. Spoon sauce onto 4 dnner plates. Top with steak. Serve with roasted, blanched or sauted asparagus.

Oven Roasted Beets with Garlic

4 large, fresh beets (2 1/2” diameter, trimmed, peeled and quartered (canned will not work for this, they have to be fresh beets)

6-8 cloves of garlic, quartered

1 Tbsp minced thyme (or the equivalent dried)

2 teaspoons Olive oil

1/4 cup + 1 Tbsp orange juice (fresh if you can)

2 Tbsp water

Preheat the oven to 375 degrees F. When you handle the beets, I would recommend using vinyl gloves or those disposable deli-type gloves so the beet juice doesn’t stain your hands. In a glass baking pan or casserole dish, combine the beets, garlic, hlf of the thyme and the oil.

In a small bowl, comine the orange juice and the water. Pour over the beets. Cover with foil and roast until tender 45-50 minutes. Remove the foil and roast 10 minutes longer. Serve, sprinkled with the remaining thyme.

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Beth, I had a lot of extra mushrooms left over from a recipe and I was trying to decide what to do with them and the first thing that I thought of was your dancing mushrooms recipe! So I tried a variation of your dancing mushrooms recipe tonight and I thought it was great!

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    Serve is a bowl with tortilla chips and guacamole.

    Dr. Ron Hoggan, Ed.D.
    Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
    So how, you may ask, is all this related to gluten? As a starting point, one report from the medical literature identifies a patient who developed aphasia after admission for severe diarrhea. By the time celiac disease was diagnosed, he had completely lost his faculty of speech. However, his speech and normal bowel function gradually returned after beginning a gluten free diet (8). This finding was so controversial at the time of publication (1988) that the authors chose to remain anonymous. Nonetheless, it is a valuable clue that suggests gluten as a factor in compromised speech production. At about the same time (late 1980’s) reports of connections between untreated celiac disease and seizures/epilepsy were emerging in the medical literature (9).
    With the advent of the Internet a whole new field of anecdotal information was emerging, connecting a variety of neurological symptoms to celiac disease. While many medical practitioners and researchers were casting aspersions on these assertions, a select few chose to explore such claims using scientific research designs and methods. While connections between stuttering and gluten consumption seem to have been overlooked by the medical research community, there is a rich literature on the Internet that cries out for more structured investigation of this connection. Conversely, perhaps a publication bias of the peer review process excludes work that explores this connection.
    Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
    Celiac.com 06/14/2018 - Refractory celiac disease type II (RCDII) is a rare complication of celiac disease that has high death rates. To diagnose RCDII, doctors identify a clonal population of phenotypically aberrant intraepithelial lymphocytes (IELs). 
    However, researchers really don’t have much data regarding the frequency and significance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. Such data could provide useful comparison information for patients with RCDII, among other things.
    To that end, a research team recently set out to try to get some information about the frequency and importance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. The research team included Shafinaz Hussein, Tatyana Gindin, Stephen M Lagana, Carolina Arguelles-Grande, Suneeta Krishnareddy, Bachir Alobeid, Suzanne K Lewis, Mahesh M Mansukhani, Peter H R Green, and Govind Bhagat.
    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
    Clonal TCR-GRs are not infrequent in cases lacking features of RCDII, while PCPs are frequent in all disease phases. TCR-GR results should be assessed in conjunction with immunophenotypic, histological and clinical findings for appropriate diagnosis and classification of RCD.
    The team divided the TCR-GR patterns into clonal, polyclonal and prominent clonal peaks (PCPs), and correlated these patterns with clinical and pathological features. In all, they detected clonal TCR-GR products in biopsies from 67% of patients with RCDII, 17% of patients with RCDI and 6% of patients with gluten-free diet. They found PCPs in all disease phases, but saw no significant difference in the TCR-GR patterns between the non-RCDII disease categories (p=0.39). 
    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

    Jefferson Adams
    Celiac.com 06/13/2018 - There have been numerous reports that olmesartan, aka Benicar, seems to trigger sprue‐like enteropathy in many patients, but so far, studies have produced mixed results, and there really hasn’t been a rigorous study of the issue. A team of researchers recently set out to assess whether olmesartan is associated with a higher rate of enteropathy compared with other angiotensin II receptor blockers (ARBs).
    The research team included Y.‐H. Dong; Y. Jin; TN Tsacogianis; M He; PH Hsieh; and JJ Gagne. They are variously affiliated with the Division of Pharmacoepidemiology and Pharmacoeconomics, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School in Boston, MA, USA; the Faculty of Pharmacy, School of Pharmaceutical Science at National Yang‐Ming University in Taipei, Taiwan; and the Department of Hepato‐Gastroenterology, Chi Mei Medical Center in Tainan, Taiwan.
    To get solid data on the issue, the team conducted a cohort study among ARB initiators in 5 US claims databases covering numerous health insurers. They used Cox regression models to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for enteropathy‐related outcomes, including celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy. In all, they found nearly two million eligible patients. 
    They then assessed those patients and compared the results for olmesartan initiators to initiators of other ARBs after propensity score (PS) matching. They found unadjusted incidence rates of 0.82, 1.41, 1.66 and 29.20 per 1,000 person‐years for celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy respectively. 
    After PS matching comparing olmesartan to other ARBs, hazard ratios were 1.21 (95% CI, 1.05‐1.40), 1.00 (95% CI, 0.88‐1.13), 1.22 (95% CI, 1.10‐1.36) and 1.04 (95% CI, 1.01‐1.07) for each outcome. Patients aged 65 years and older showed greater hazard ratios for celiac disease, as did patients receiving treatment for more than 1 year, and patients receiving higher cumulative olmesartan doses.
    This is the first comprehensive multi‐database study to document a higher rate of enteropathy in olmesartan initiators as compared to initiators of other ARBs, though absolute rates were low for both groups.
    Source:
    Alimentary Pharmacology & Therapeutics