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The What's For Dinner Tonight Chat

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Buffalo burgers ... maybe bison? I can't remember which one you can buy in the store. Whichever one is not an endangered species is the one we're eating!

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Last night--vegetable risotto with lots of carrot, spinach and cheese and acorn squash. A big batch, as I'm taking some to husband's company Christmas party tonight. Restaurant will heat and plate it for me--they thought bringing my own food would be "safer for everyone". :rolleyes:

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Last night I made stuffed acorn squash. The filling was a smokey-apple chicken sausage from TJ's, onion, carrots, garlic, butter and herbs. Baked @ 400 for 50mins.

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yesterday:

Leftovers-

kale and tuna salad

vegetable latkes (turns out, straight potato is better whatever the zucchini lovers day)

pickled cauliflower?

tonight-

Leftovers-

spicy winter squash and lamb stew

kasha

pickled cauliflower?

frozen peas?

OR

Corn quinoa pasta with artichokes, peas, and zucchini

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Tonight - leftover roast beef, a baked potato and broccoli. Not bad for a quick fix. lol

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Vegan chili. Lentils instead of beef. The regular ingredients for chili plus a bag of frozen peas, frozen peppers and frozen chopped spinach. Must try to get as many veggies into my son as possible! Of course all he ate was his cheese toast :rolleyes:

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Vegan chili. Lentils instead of beef. The regular ingredients for chili plus a bag of frozen peas, frozen peppers and frozen chopped spinach. Must try to get as many veggies into my son as possible! Of course all he ate was his cheese toast :rolleyes:

You've got to hide the veggies better, maybe under the cheese on the toast?

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I don't blame him :rolleyes: I wouldn't eat any of those veggies either :unsure: no matter how well they was hidden and no matter what enticements were offered :P No offense intended to the veggies or the mom who offered them. Maybe he knows they are not good for him????

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Vegan chili. Lentils instead of beef. The regular ingredients for chili plus a bag of frozen peas, frozen peppers and frozen chopped spinach. Must try to get as many veggies into my son as possible! Of course all he ate was his cheese toast :rolleyes:

I like my chili like that too - more like a veggie soup than a traditional chili. Only I do add some beef sometimes.

Was it too spicy for him? Sometimes kids are more sensitive to spiciness than adults. Although I assume you've made this for him before and you know his tolerance levels...

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I bought a Costco chicken a couple days ago and made soup from the bones. I boiled some of the strong, dark green stalks from the outside of celery with the chicken, and took it out along with the bones. I picked off the meat, cut up a little breast I had set aside and added veggies.

I was experimenting with different veggies and added a couple leeks, parsnips, salt, pepper, a bay leaf, a generous sprinkle of dried parsley, and a bunch of mushrooms. It turned out really good, although you do have to like the unusual flavor of parsnips. B)

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Tonight is chicken and dumplings! We use the new gluten free Bisquick and it makes *Amazing* chicken and dumplings...yum! We have it about once a week now :) Plus, it's a good way to get veggies in. Rather than use 1 cup of mixed frozen veggies like it calls for, I just dump the whole bag of veggies in :P

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Last night was turkey spaghetti sauce with added spinach and bell pepper strips over mung bean noodles.

Today's breakfast was an omlette with a bit of the sauce in it. Today's late lunch may be split pea soup made in a squash soup base, and I just filled my crock pot with veggies and put some turkey soup stock on top to make a sort of turkey-veggie soup.

I'm also baking a bunch of sweet potatoes and yams that I didn't use for whatever I bought them for, so I need to figure out a plan for those. May add some to the soup, may have a bit for lunch with salt and peanut oil, may try to find out if cooked sweet potatoes freeze well.

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Last night, in my son's wee kitchen, I made oven fried chicken, smashed potatoes, and broccoli.

Today for lunch I had the aforementioned big bowl of homemade popcorn :D

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I bought a Costco chicken a couple days ago and made soup from the bones. I boiled some of the strong, dark green stalks from the outside of celery with the chicken, and took it out along with the bones. I picked off the meat, cut up a little breast I had set aside and added veggies.

I was experimenting with different veggies and added a couple leeks, parsnips, salt, pepper, a bay leaf, a generous sprinkle of dried parsley, and a bunch of mushrooms. It turned out really good, although you do have to like the unusual flavor of parsnips. B)

I luuuve parsnips. Cooking up some 24 hour chicken broth right now with the rest of the chicken (fried chicken breast picnic style on Friday night, braised legs and things Saturday night, carcass and wings into the soup pot yesterday. Lots of leeks and carrots and onions and celery with the leaves on. Think I am going to turn it into a chard soup, and freeze the rest of the broth

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Think I am going to turn it into a chard soup.....

how do you do this?

I was thinking it would be fun to have a soup party. Put out a bunch of types of soups with tiny ladles and give everyone a big cup and a spoon. You can taste as many as you want, or just chow down on what you liked.

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how do you do this?

Think I will do something like this:

Leek and Swiss Chard Soup

"Zuppa di Porri e Bietole"

(Serves 4)

2 tablespoons unsalted butter

1 tablespoon olive oil

2 leeks, white and light green parts, cut into 1/2-inch slices

8 ounces Swiss chard, cut into 1- inch pieces

6 cups chicken stock

1/2 cup Arborio rice

Salt and pepper

1/4 cup grated Parmesan cheese

In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.

Add the Swiss chard and chicken stock and bring to a simmer.

Cook until the chard wilts, about 10 minutes.

Add the rice, salt, and pepper.

Cover and cook over low heat about 20 minutes until the rice is cooked.

Stir in cheese and serve.

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Tonight is all about the comfort food. We are having meatloaf, mashed potatoes, and peas.

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Tonight is chicken and dumplings! We use the new gluten free Bisquick and it makes *Amazing* chicken and dumplings...yum! We have it about once a week now :) Plus, it's a good way to get veggies in. Rather than use 1 cup of mixed frozen veggies like it calls for, I just dump the whole bag of veggies in :P

I made creamed chicken and biscuits with the Bisquick mix today too, for my family. I baked the biscuits in the oven and served the creamed chicken on top. Put 2 frozen chicken breasts in the crockpot, added frozen veggies, a few frozen pearl onions and cream of chicken soup base, and a little chicken seasoning and let it work it's magic. There are nice packaged cream soups available these days but I needed to use what I had on hand and had none in the pantry so used this recipe http://thehappytummy.wordpress.com/2010/03/11/cream-of-chicken-soup-gluten-free/ with stock I made from the T-Giving turkey carcass. I made it a few days ago to save work today. I made half a recipe and used 10oz. of it. I added a spash of milk to the crockpot when it was all done cooking.

For my low-carb cow's milk dairy-free meal, I had roasted chicken, steamed califlower, roasted asparagus with pecans and a low-carb flax muffin.

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I lucked out tonight! I took my neighbor half a melon, about half a lb. of fresh green beens and some lovely Italian ham. She sent me home with chicken chili, two avacados and mango chutney. She's one of the people on a very short list who I trust to cook for me. The chili has peppers, onion, chicken, celery, two kinds of beeans, tomatoes and cinnamin in it.

I wasn't in the mood to cook because I chooped up a whole bloody leg of lamb to freeze for making soups and stews.

Tomorrow I think I'll have an artichoke, rice and pork tenderloin. Maybe asparagus too. I haven't had a dessert in months, but I don't seem to crave them anymore.

If you haven't tried them before, rutabagas delicious! Yum!

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Potato and leek soup (used recipe from Mark Bittman's Vegetarian Cookbook); broiled turkey burgers with grated onion & tumeric; and steamed fresh green beans and carrots. Luckily, made enough soup for leftovers later this week.

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Tomorrow will be gluten-free pasta with red sauce. I will add a little ground beef that I have already cooked and put in the freezer. Have to have a quick meal before dance class.

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Potato and leek soup (used recipe from Mark Bittman's Vegetarian Cookbook); broiled turkey burgers with grated onion & tumeric; and steamed fresh green beans and carrots. Luckily, made enough soup for leftovers later this week.

I love Mark Bittman's cookbooks!

And this thread has me wanting soup, so today I will make some potato soup and broccoli soup.

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Tonight I'm making turkey burgers and oven fries. I made my own gluten-free buns for the first time using King Arthur gluten-free bread mix. They look more like biscuits, but I think they will be yummy.

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    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
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    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

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    • Congratulations!!🎆🎇🎊🥂  
    • Becca4130, Being gluten free for a while would cause your blood serology to test negative but many people choose not to finish a gluten challenge because of how bad they feel on gluten. NCGS is a real thing even though most doctors don't recognize it today. See this care2 article that explains what might be  happening in your case. https://www.care2.com/causes/new-study-confirms-existence-of-non-celiac-gluten-sensitivity.html The rate of positive blood serology is 2x higher than biopsy confirmed Celiac disease. see this new research about the rate of NCGS (serology postive Celiac)  in the general public without positive biopsy.  . . though for this research they considered both serology (blood tests) and biopsy confirmed celiac diagnosis as the real rate of Celiac disease in the general public. quoting Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals." Which they say  quoting again "means that numerous people with celiac disease potentially remain undiagnosed" or I think in many causes NCGS is not being declared because they consider a blood positive test inconclusive in the absence of a confirmed biopsy. and it sounds like what is happening in your Case especially since you have been gluten free long enough to not test positive on your blood work. See the Care2 article which is typically 6 months and your antibodies goes down naturally when you are gluten free that long. quoting "Though the cause of the two conditions seems to be very different, the study confirmed that the best treatment is the same for both conditions. After six months of only consuming gluten-free grains, the NCGS group reported a significant improvement in their digestive and non-digestive symptoms, and the immune system markers identified earlier in the study had normalized." ****this is not medical advice but what makes sense to me after having been serology (blood) positive for antibodies that went down on a gluten free diet. You might also see this thread that talks about some of these same issues. I hope this is helpful and good luck on your continued journey. I also meant to add this link http://www.mdmag.com/medical-news/not-everyone-predisposed-to-celiac-disease-develops-it Or It could be you have not developed celiac yet because your gut biome has protected you so far from developing it. quoting "The study authors determined that while about 40 percent of the population have a genetic disposition to celiac disease, just about 1 percent develop the condition upon exposure to gluten. Mice who housed Pseudomonas aeruginosa bacteria (Psa) in their guts – transplanted from celiac patients – metabolized gluten different than mice treated with the probiotic Lactobacillus.

      The researchers further observed that Psa produced gluten sequences that initiated inflammation in celiac patients. Lactobacillus was used to detoxify the gluten.

      "So the type of bacteria that we have in our gut contributes to the digestion of gluten, and the way this digestion is performed could increase or decrease the chances of developing celiac disease in a person with genetic risk,” senior study author Dr. Elena Verdu explain(s)" Again I hope this is helpful. 2 Timothy 2: 7 “Consider what I say; and the Lord give thee understanding in all things” this included. Posterboy by the Grace of God,
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    • After I posted this, he called me because I replied to the note questioning if I was reading the test results correctly because they didn't look negative to me. He told me that A. diarrhea is not really a symptom of celiac (huh, wonder why all the poop jokes about it then...) B. if I had both genes plus a positive antibody test, that would mean that there was about a 95% chance that I do have celiac right now, not a potential to develop it and C. if I stay on a gluten free diet (which I don't have to because he says I don't have celiac) then he won't retest the antibodies because of course they will go down and there is no need to test. I'm pretty much speechless. It is abundantly clear why he was the first available when others had a wait.
    • I was diagnosed and started a gluten free diet almost six (6) years ago.  I had no obvious symptoms, but high positives on TTG IgA and IgG, EMA, and DGP IgA and IgG.  Most came down to normal in about a year; the DGP IgA was lower but still high.  Finally, after almost six years, DGP IgA is in the normal range for the first time!  Just barely, 18 when normal is 0 to 19, but I'll take it!  Last year it was 24.  My diet for the last three years has been whole foods with a very few carefully chosen certified gluten free additions.
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