Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):
  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

The What's For Dinner Tonight Chat


jess-gf

Recommended Posts

shadowicewolf Proficient

I might do a pasta with butter sauce...


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



  • Replies 10k
  • Created
  • Last Reply

Top Posters In This Topic

  • IrishHeart

    1338

  • Adalaide

    1030

  • love2travel

    954

  • GottaSki

    889

Top Posters In This Topic

  • IrishHeart

    IrishHeart 1,338 posts

  • Adalaide

    Adalaide 1,030 posts

  • love2travel

    love2travel 954 posts

  • GottaSki

    GottaSki 889 posts

Posted Images

GottaSki Mentor

Dad's 82nd Birthday tomorrow so we celebrate tonight!

Crunchmaster Crackers with warm BACON Jam & Tortilla Chips with Spinach Dip for snacks

Steak, Creamy Garlic Enchiladas (oops just remember I need to add this recipe to another thread), The Original Ceasar Salad

Blueberry Cheesecake for my Dad and the rest of the family

Blueberry Ice Cream for myself -- I am so excited I've improved my safe vanilla almond ice cream to be less ICE and more CREAM and added blueberries -- I can hardly wait for dessert -- earlier today I was having a bit of a pity party while making the blueberry cheesecake.

IrishHeart Veteran

Dad's 82nd Birthday tomorrow so we celebrate tonight!

Crunchmaster Crackers with warm BACON Jam & Tortilla Chips with Spinach Dip for snacks

Steak, Creamy Garlic Enchiladas (oops just remember I need to add this recipe to another thread), The Original Ceasar Salad

Blueberry Cheesecake for my Dad and the rest of the family

Blueberry Ice Cream for myself -- I am so excited I've improved my safe vanilla almond ice cream to be less ICE and more CREAM and added blueberries -- I can hardly wait for dessert -- earlier today I was having a bit of a pity party while making the blueberry cheesecake.

This sounds like a wonderful party menu, Ski!!

Have a great time. & HBD to Daddy Ski.

PS. ((hugs)) on the pity party--but remember---It may not be forever.

Hang tough, vertical chickie--you're making great progress!!

Love, your equally ridiculously fiesty tenacious optimistic warrior celiac sister, IH

and that BACON JAM is redunkulous...yum yum yum

oh

and the hubster would like to know --what's the creamy garlic enchiladas all about? he is interested.

ButterflyChaser Enthusiast

Tonight I have my home-made minestrone (which should never contain pasta, IMO!) with: butternut, zucchini, rainbow chard, mushrooms, leeks, romaine, tomatoes, carrots, celery, fennel, and chunks of chicken. And I have finally made my first loaf of coconut bread, so I will have some toasted with olive oil and basil for garnish!

(Vegetable soup is my comfort food. Weird, I know.)

IrishHeart Veteran

(Vegetable soup is my comfort food. Weird, I know.)

not weird to me--sounds YUMMY! enjoy!

Persei V. Enthusiast

Slices of one laaarge banana topped with chocolate and cinnamon almond butter

Chicken breast yakissoba sans the noodles

Guava juice and acerola juice (yup, two glasses)

I was hungry.

GottaSki Mentor

This sounds like a wonderful party menu, Ski!!

Have a great time. & HBD to Daddy Ski.

PS. ((hugs)) on the pity party--but remember---It may not be forever.

Hang tough, vertical chickie--you're making great progress!!

Love, your equally ridiculously fiesty tenacious optimistic warrior celiac sister, IH

and that BACON JAM is redunkulous...yum yum yum

oh

and the hubster would like to know --what's the creamy garlic enchiladas all about? he is interested.

Good Morning All-

What a wonderful night -- first family gathering (yep they are always at our house -- long before food was an issue) this year that I wasn't sick, tired, bloated or in pain for the whole event :D

LOL -- no ski daddy here -- except my hubby -- my Dad is the farthest thing from sporty that you can get -- he is a wonderful musician / conductor that led the largest choral concerts in San Diego for many years. He's not handy either -- thus this sporty chick went off on her own adventures as a kid when she wasn't fixing things around the house for everyone else ;) He is, however, a strong, healthy world traveler (wish I did have his genes - I'm adopted) that enjoys good food -- thankfully my hubby and kids all know how to cook so when I fall short on any meal there are plenty hands to pick up the prep. Yesterday I made everything myself - except for shredding a pork roast and grating the mountain of cheese needed for a large quantity of enchiladas.

So Creamy Garlic Enchiladas got their base in a pre-dx Enchiladas Verdes recipe a friend of mine concocted about 25 years ago. The basis for that recipe was a can of green enchilada sauce which is doctored to taste heavenly -- found out very quickly after dx that the brand I used had gluten and tried other brands of sauce, but they just didn't taste the same. So back to kitchen chemistry I went because this family can not live without enchiladas. There were a few good versions, but my family says these are the best yet...I have not tasted this exact recipe, but did have some rice tortilla enchiladas with a similar garlic sauce last year while trialing dairy -- family assures this is the best:

Creamy Garlic Enchiladas

  • Corn Tortillas - Rice work too, but corn are better
  • Jack Cheese - about a pound for a single pan
  • Any meat -- Turkey, Chicken, Pork -- leftovers work great. You can also use shirmp, crab.
  • Sauce
  • Diced Tomato and Green Onion for garnish on top

Yesterday I used an inexpensive pork roast -- had pork roast for dinner on Friday and just cooked extra meat then.

In blender:

1 and 1/2 Cup Cream

4 or 5 Cloves Garlic

Handful Fresh Cilantro

1/4 Cup Green Salsa (any brand)

1/4 Cup Sugar

Salt and Fresh Ground Black Pepper

Blend until well mixed - careful not to go too long or you'll have whipped cream - if it does thicken a bit too much just add a bit of water to thin. Thick is fine, just don't want "whip cream peaks" -- it should still laddle or pour.

Assemble in rectangular baking dish -- I use three different sizes depending on the crowd coming. If this is the main entree I make 2-3 per person -- if it is a side dish 1-2 per person. I live with my hubby and two teen/young adult men -- I make 4 each for them so there'll will be a few leftover. My Mom and Sister generally eat 2 each.

  • In front of you is a rectangular pan, a bowl of grated cheese and a bowl of meat and the sauce
  • Heat the tortillas in a plastic bag in the microwave OR steam them in a covered sauce pot on the stove.
  • Pour or laddle enough sauce to lightly cover the pan then start rolling
  • One tortilla...small amount of meat along with a small amount of cheese - Roll as tight as possible..can be frustrating, but easy to learn -- keep rolling until the last enchilada holds them all in place.
  • Pour sauce over the tortillas -- you don't use it all...I pour or laddle along the center - leaving the ends kinda dry
  • Cover with more grated cheese
  • Sprinkle with diced tomato, green onion and black pepper

Bake for 20-25 minutes at 350 -- these can be made up to a day ahead and then baked when ready. If they've been in the frig you may need more baking time -- they should be kinda bubbly and just starting to tan.

These can be made with just garlic, cream and black pepper for those with nightshade issues -- no way for dairy free right now, but I'm working on it ;)

Edited to add -- yes the Bacon Jam is indeed redunkulous and shall now be known as Redunkulous Bacon Jam in our home -- everyone devoured the Bacon Jam on Crackers and left the pour bowl of Spinach Dip feeling very lonely -- also sent a teeny-tiny tupperware of RBJ home with each family member. They are eternally grateful to you LT2 -- your ears must have been bright red about 5pm PST yesterday - Thanks again!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



IrishHeart Veteran

Ski, Thanks for sharing your story (I enjoyed it with my coffee this AM) and for the recipe. Hubs will be thrilled.

I will make them very soon

Pork tenderloin tonight

Sweet potatoes

Sauteed chard

applesauce

Celiac Mindwarp Community Regular

I am about to feed the kids sausages and potato waffles then we are off to sons nativity. I love that stuff :)

Had a great time at the movies and enjoyed Bond

:);)

IrishHeart Veteran

I am about to feed the kids sausages and potato waffles then we are off to sons nativity. I love that stuff :)

Had a great time at the movies and enjoyed Bond

:);)

;) I'll bet

PS I love that stuff, too. Is it much like the children's nativity in "Love Actually"? :D

GFreeMO Proficient

Feeling a bit ill today so....

Kirkland pulled pork which I put a bottle of Stubbs bbq sauce on and some ore ida fries.

GottaSki Mentor

My men had breakfast for dinner - scrambled eggs and waffles topped with........yep RBJ!

I had chicken, broccoli slaw, onion, garlic quick fry with carrot/garlic sauce.

love2travel Mentor

Tonight I am making:

Lamb Ribs with Spice Rub and Sweet and Spicy Sauce (they will be very, very sticky and gooey)

Hasselback Potatoes with Bay and Garlic

Spicy Sauteed Corn with Scallions

IrishHeart Veteran

Lamb Ribs with Spice Rub and Sweet and Spicy Sauce (they will be very, very sticky and gooey)

big-drooling-smiley-emoticon.gif

and you all thought the clapping guy with the big teeth was creepy.....drooly guy is worse.

love2travel Mentor

big-drooling-smiley-emoticon.gif

and you all thought the clapping guy with the big teeth was creepy.....drooly guy is worse.

:lol: Oh, IH. Where the heck do you find these things? He's scaring me. :(

You should see and smell the ribs. Lamb ribs are amazing. Not tons of meat but I LOVE gnawing on the bones, too.

IrishHeart Veteran

:lol: Oh, IH. Where the heck do you find these things? He's scaring me. :(

You should see and smell the ribs. Lamb ribs are amazing. Not tons of meat but I LOVE gnawing on the bones, too.

Now, see THIS type of description is what provokes that drooling, honey.

oh, do not be scared. Karen can always shoot him.

The ribs sound outrageous. I LOVE lamb. Enjoy!

Dinner tonight (coincidentally)

Lamb patties

Sauteed Chard

Roasted baby potatoes

love2travel Mentor

Now, see THIS type of description is what provokes that drooling, honey.

oh, do not be scared. Karen can always shoot him.

The ribs sound outrageous. I LOVE lamb. Enjoy!

Dinner tonight (coincidentally)

Lamb patties

Sauteed Chard

Roasted baby potatoes

Karen, please help! That guy is scaring me.

IH, obviously great minds are thinking alike tonight! I, too, love lamb. I made a batch of the delicious sauce and about 1/3 of it is already in my gut (it didn't quite make it to the lamb). I am a condiment and sauce animal! :lol:

IrishHeart Veteran

. I am a condiment and sauce animal! :lol:

No, really?? Because none of us would have ever known that! :lol: Do you know how many happy C and S- eating fans you have?

And the "RBJ" redunkulous bacon jam (ask SKI LISA) is making the rounds from coast to coast (literally)

CarolinaKip Community Regular

Some hard cider and BIG baked potato with butter....some cheese and crackers....it's a carb night! With a little dairy ;) Can I use the cider as fruit?

kareng Grand Master

Karen, please help! That guy is scaring me.

I could blow him up?

00020451thumb.gif smileyvault-cute-big-smiley-animated-078.gif

GFreeMO Proficient

I had my latest food obsession....Del Real Chicken Tamales. With lettuce, tomato and some salsa. Really good.

love2travel Mentor

No, really?? Because none of us would have ever known that! :lol: Do you know how many happy C and S- eating fans you have?

And the "RBJ" redunkulous bacon jam (ask SKI LISA) is making the rounds from coast to coast (literally)

I guess sometimes I state the obvious, huh? :blink: C&S fans - I like it! :P

That's great news about the bacon jam. There is a REASON that it is making the rounds! Wonder if there is anyone who dislikes bacon?

mushroom Proficient

The only dislikeable bacons are baaaad bacon, and bacon with gluten :rolleyes:

Adalaide Mentor

That's great news about the bacon jam. There is a REASON that it is making the rounds! Wonder if there is anyone who dislikes bacon?

My baby cousin who was about 1 1/2 at the time spit out bacon and wouldn't try it again. I promptly took the opportunity to point out to my husband that it is his blood relation, not mine. Seriously, who spits bacon out?

cahill Collaborator

My baby cousin who was about 1 1/2 at the time spit out bacon and wouldn't try it again. I promptly took the opportunity to point out to my husband that it is his blood relation, not mine. Seriously, who spits bacon out?

LMAO!!!!

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    2. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    4. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    5. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.


  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,329
    • Most Online (within 30 mins)
      7,748

    klkarius
    Newest Member
    klkarius
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

    • There are no registered users currently online
  • Upcoming Events

  • Posts

    • knitty kitty
      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.