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Looking For A Different Recipe

TinkerbellSwt

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TinkerbellSwt Collaborator
TinkerbellSwt
Posted

I am looking for anyones new speciality! I have been making all the suggested ones, some we like, ALOT, some not so much... Our latest is the Chicken stuffed with goat cheese or marscapone.. I forget who wrote it, but it is delicious, and we made it with both cheeses, the goat cheese stays in the chicken better.. but anywhoooo.. please, anything good, that doesnt involve any kind of pasta, my b/f wont eat any gluten free pasta! the dopey head!

Thanks in advance!!

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Lisa Mentor
Lisa
Posted

I make a marinade that is good for flank steak, beef tenderloins, pork tenderloin, chicken, tuna and salmon...

Sorry in advance, I don't measure

Newmans Italian Dressing

La Choy Soy Sauce

Honey

Ginger

Minced Garlic

McC's. Dried Onions

Merinade over night (the longer the better) and broil, pan fry or grill. Slice thinly and serve.

Another favorite:

Scallops wrapped in Oscar Meyer Bacon with a dollop of Sweet Baby Rays BBQ Sauce. Broil in the oven until the bacon looks crisp.....drop dead good, for dinner or appetizers.

Slackermommy Rookie
Slackermommy
Posted

What kind of food are you craving? I have started keeping an online cookbook blog of recipes I have collected from here,from my regular kitchen staples, and from other sources, I could pull something off of that if you tell me what you like.

I don't think I can post the website here, or in my profile. And they aren't my recipes, just an easy way for me to keep track of them.

I do a stuffed chicken breast like you wrote about, but I stuff it with feta cheese and olive tapenade mixed together, then put in. Yum.

(oh, I just figured it out..the link is in my profile if you want to check it out.)

StrongerToday Enthusiast
StrongerToday
Posted

My daughter will tell you I make two "famous" dishes. One is simlar to Momma Goose's:

Heat oil oil in pan and add chopped garlic and ginger (I don't measure either, sorry!), when that's nice and golden brown stir in 1/2 c soy sauce and 1/2 c brown sugar, add hot pepper flakes if you like. Stir and let cool a bit. Marinate a flank steak overnight, reserve a bit of sauce first for serving if you wish. Grill 5 - 7 minutes per side, let the meat rest for 15 min then cut thin across the grain. Buy a big steak for leftovers - makes yummmy quick stir-fry or fajitas.

My other famous dish is one I got from a Racheal Ray show.

Open Original Shared Link

Both are gluten-free/dairy free and can be easily adjusted if you like it spicey or not. Enjoy!

2Boys4Me Enthusiast
2Boys4Me
Posted

We love the Maple Salmon from Allrecipes.com. Original poster is Starflower.

Marinate salmon for 30 minutes in: 1/4 cup maple syrup, 2 tbsp soy sauce, minced garlic and freshly ground black pepper. Bake at 400F for 20 minutes. Turn salmon over after 10 min.

I never measure the garlic or pepper. Just throw it in. Yummy! We had this last night, in fact.

ebrbetty Rising Star
ebrbetty
Posted

how about chicken marsala..thats always a great dinner.

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    • trents
      Newly diagnosed mam to coeliac 11 year old

      By trents · Posted

      Welcome to the celic.com community @Dizzyma! I'm assuming you are in the U.K. since you speak of your daughter's celiac disease blood tests as "her bloods".  Has her physician officially diagnosed her has having celiac disease on the results of her blood tests alone? Normally, if the ttg-iga blood test results are positive, a follow-up endoscopy with biopsy of the small bowel lining to check for damage would be ordered to confirm the results of "the bloods". However if the ttg-iga test score is 10x normal or greater, some physicians, particularly in the U.K., will dispense with the endoscopy/biopsy. If there is to be an endoscopy/biopsy, your daughter should not yet begin the gluten free diet as doing so would allow healing of the small bowel lining to commence which may result in a biopsy finding having results that conflict with the blood work. Do you know if an endoscopy/biopsy is planned? Celiac disease can have onset at any stage of life, from infancy to old age. It has a genetic base but the genes remain dormant until and unless triggered by some stress event. The stress event can be many things but it is often a viral infection. About 40% of the general population have the genetic potential to develop celiac disease but only about 1% actually develop celiac disease. So, for most, the genes remain dormant.  Celiac disease is by nature an autoimmune disorder. That is to say, gluten ingestion triggers an immune response that causes the body to attack its own tissues. In this case, the attack happens in he lining of the small bowel, at least classically, though we now know there are other body systems that can sometimes be affected. So, for a person with celiac disease, when they ingest gluten, the body sends attacking cells to battle the gluten which causes inflammation as the gluten is being absorbed into the cells that make up the lining of the small bowel. This causes damage to the cells and over time, wears them down. This lining is composed of billions of tiny finger-like projections and which creates a tremendous surface area for absorbing nutrients from the food we eat. This area of the intestinal track is where all of our nutrition is absorbed. As these finger-like projections get worn down by the constant inflammation from continued gluten consumption before diagnosis (or after diagnosis in the case of those who are noncompliant) the efficiency of nutrient absorption from what we eat can be drastically reduced. This is why iron deficiency anemia and other nutrient deficiency related medical problems are so common in the celiac population. So, to answer your question about the wisdom of allowing your daughter to consume gluten on a limited basis to retain some tolerance to it, that would not be a sound approach because it would prevent healing of the lining of her small bowel. It would keep the fires of inflammation smoldering. The only wise course is strict adherence to a gluten free diet, once all tests to confirm celiac disease are complete.
    • Dizzyma
      Newly diagnosed mam to coeliac 11 year old

      By Dizzyma · Posted

      Hi all, I have so many questions and feel like google is giving me very different information. Hoping I may get some more definite answers here. ok, my daughter has been diagnosed as a coeliac as her bloods show anti TTG antibodies are over 128. We have started her  on a full gluten free diet. my concerns are that she wasn’t actually physically sick on her regular diet, she had tummy issues and skin sores. My fear is that she will build up a complete intolerance to gluten and become physically sick if she has gluten. Is there anything to be said for keeping a small bit of gluten in the diet to stop her from developing a total intolerance?  also, she would be an anxious type of person, is it possible that stress is the reason she has become coeliac? I read that diagnosis later in childhood could be following a sickness or stress. How can she have been fine for the first 10 years and then become coeliac? sorry, I’m just very confused and really want to do right by her. I know a coeliac and she has a terrible time after she gets gluttened so just want to make sure going down a total gluten free road is the right choice. thank you for any help or advise xx 
    • xxnonamexx
      Fermented foods, Kefir, Kombucha?

      By xxnonamexx · Posted

      very interesting thanks for the info  
    • Florence Lillian
      gluten free cookie recipes

      By Florence Lillian · Posted

      More cookie recipes ...thanks so much for the heads-up Scott.  One can never have too many.  Cheers, Florence.
    • Russ H
      Severe severe mouth pain

      By Russ H · Posted

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