The What's For Dinner Tonight Chat

[kareng]

I 

I missed whatever the good news is, but I'm assuming it's awesome. So I'll have my muffin as a toast to your good news.

 

 

I think people had good health reports... which leads to toasting!  

 

Really.... do we need any excuse for a glass of wine?

[SMRI]

Try Glutino (freezer), Canyon Bakehouse (fresh bread section) and our new favorite Three Bakers (freezer). Three Bakers even have a "rye"... Had to try a slice of that myself

Dinner tonight is some oven crispy chicken tender thingys. If they are a hit I'll share here. Also have the other half of baked beans I made in KFG last week back in KFG for past couple hours. Something green will be diced to join in the party.

I'm celebrating Colleen...started with Pinot and am now on to Cab. Oh hey...the chicken strips have both cheese and crackers...darn we need supersonic delivery drones so I can send some to our gluten-free Lover

 

I'll keep an eye out for those brands.  So far I've only seen the Schar and Udi's here.  There is a bakery in town that advertises "gluten friendly" so I will have to stop by and see what they have.  I also saw a Facebook post for a woman that sells gluten-free baked goods at our little farmer's market in town so I'm going to stop by on Saturday for those .

 

I'm making spaghetti with some Schar French Baguettes. I found some gluten-free spaghetti noodles at our grocery store.  I'm hoping the baguettes are ok .

[GottaSki]

Everytime I see that dump cakes infomercial, I become a giggling five year old. I just can't keep it together, something in the way she says it. I was in walgreens the other day and I saw the dumpcakes book next to a package of fiber one.. I lost my mind with laughter.

Love it!

My dad picked up that book because I told him how easy some of his favorite desserts I send over are to make.

[GF Lover]

Hubs out looking for a Chicken.  Guess it's Chicken for Dinner.  

[GottaSki]

Green Beef and Chili Rellenos here

[user001]

I have some pattypan squash so I think im going to make this skinnytaste turkey santa fe zuchinni boats. I will probably make some changes, including adding some cooked potatoes to the mix. I would like it to be a full meal, not just a side dish. Im actually super excited to try something new for the second night in a row. Last night the bf made some sticky, spicy, sweet chicken with fresh string beans and jasmine rice. I seem to be more sensitive to spice lately. It was so delicious but I feel like afterward my mouth just hurt from the spice!

http://www.skinnytaste.com/2014/08/turkey-santa-fe-zucchini-boats.html

[SMRI]

Stopped by our Bakery and asked how a bakery does gluten-free.  They have a separate kitchen that they make their gluten-free stuff in.  She said they do that at the end of the day, after their main kitchen has been cleaned.  She said they don't "certify" the gluten-free and if you are allergic or super sensitive, it might not work but she said they haven't had anyone with Celiacs tell them they have had issues.  She also said that there is a local woman that sells mixes wholesale AND sells at our big farmer's market so I'm going to check her out.  She said the woman that sells at our little farmer's market has very good products and is only a gluten-free baker!

[user001]

We have a bakery around here that is the same. They make the most delicious sweets. I was very concerned but I looked them up and many celiacs said they were safe. I stop by sometimes to get a cupcake and I have never had a problem. They also keep the gluten free foods in separate cases to ensure there is no confusion.

[LauraTX]

Stopped by our Bakery and asked how a bakery does gluten-free.  They have a separate kitchen that they make their gluten-free stuff in.  She said they do that at the end of the day, after their main kitchen has been cleaned.  She said they don't "certify" the gluten-free and if you are allergic or super sensitive, it might not work but she said they haven't had anyone with Celiacs tell them they have had issues.  She also said that there is a local woman that sells mixes wholesale AND sells at our big farmer's market so I'm going to check her out.  She said the woman that sells at our little farmer's market has very good products and is only a gluten-free baker!

 

There is a bakery here that does similar to this and has a cult following of Celiacs that love their bread.  They keep it all separate but won't formally certify.  And it is tasty!!!!!

[SMRI]

There is a bakery here that does similar to this and has a cult following of Celiacs that love their bread.  They keep it all separate but won't formally certify.  And it is tasty!!!!!

 

I was hoping to find some bread.  They did have some "scotcharoos" which I call Special K bars, but they were made with rice chex .  That was the only gluten-free item they had left today.

[SMRI]

Ok, the gluten-free spaghetti was edible.  It's a little sticky but tasted ok.  The Schar baguettes were ok, not wow but I'd eat it again.  Way better than their sandwich bread!

[IrishHeart]

Ok, the gluten-free spaghetti was edible.  It's a little sticky but tasted ok.  The Schar baguettes were ok, not wow but I'd eat it again.  Way better than their sandwich bread!

 

 

??? the Spag should not be merely  "sticky and ok". It should be delicious.

 

What brand are you using? how long did you cook it?

 

...those 2 things  will make or break our enjoyment of pasta

[SMRI]

??? the Spag should not be merely  "sticky and ok". It should be delicious.

 

What brand are you using? how long did you cook it?

 

...those 2 things  will make or break our enjoyment of pasta

 

Ronzoni brand.  The box said 7-9 minutes and I cooked it for 8.  I generally cooked my gluten stuff for the middle time like that and it was fine .

[Adalaide]

I always test my pasta for doneness by taste. Assuming based on cooking time won't get you perfect pasta.

 

I had just the end of the london broil in the fridge. I cut it up and made a pasta salad with steak. I didn't use a recipe, I just started putting things in a bowl until it looked and tasted done. I also had a little of all three herbs in my garden in the fridge so I used all those up too. A little of every veggie in the fridge, some from the freezer. Eventually it was dinner!

 

We also spent the afternoon making refrigerator pickles. We made 10 jars. Apparently they are only supposed to last a month, but we've never had them last nearly that long no matter how many we make. I have plenty of leftover cucumbers though so I think I'll make a cucumber salad to take with me on Saturday for my lunch. We also have a tamale vendor at the market now so I'll have a couple of those with my lunch too. I had my first one ever last week and they're GOOD!

[user001]

Yeah you really have to test the pasta im noticing. I use wegmans brand which is made from corn and it is usually done a minute before their recommended time!

 

My stuffing for my pattypan squash was delicious! But the squash itself needed to be cooked more thoroughly, not bad for my first time making that type of vegetable.

[SMRI]

Cooking gluten-free is certainly all about learning to cook all over again.  It's going to be a lot of trail and error I'm sure.

[IrishHeart]

Cooking gluten-free is certainly all about learning to cook all over again.  It's going to be a lot of trail and error I'm sure.

 

the only things that are really different (time wise) are the bread baking times and pastas.

And the pasta cooking times that are 'true' to the cooking time on the labels....are rare, IMHO.

 

Tinkyada - cook it 13 mins, and it's done (No matter what the label says)

(note; this is not my fave pasta, but many people like it) I do like the lasagna noodles. 

if you use the tink lasagna noodles, no need to precook. Assemble your lasagna and cook it covered with tin foil for an hour. the noodles cook fine.

(I never precooked my lasagna sheets before Dx either)

 

Try the Barilla gluten-free penne. Good pasta--and true to cooking time.

 

Same for the Jovial brand.

 

You'll get there.We all had to adapt and now, it's just "the new normal". 

 

I never use the the phrase "gluten free" anymore, unless I have to. 

 

happy cooking!

[user001]

Other than figuring out the pasta, baking is the only other challenge at home. Especially if you have any issues with other things, like dairy or egg. I baked something like a week ago with applesauce in place of egg and it was delicious!  They were actually flour less peanut butter cookies. Wayyyy tastier than expected. 

 

Not a fan of patty pan squash, but my filling was delicious and there's leftovers. Looks like some type of sloppy sandwich for tonight. I had a coupon and schar bread was on sale, woooooo .29cent gluten free bread!

[SMRI]

So far no other food issues so that helps.  I don't bake, hubs does  I don't know what he will do when he gets the urge to bake again.  He will drop dead of a heart attack if he sees flour is $13 LOL.  He is kind of a by the book baker so if it says 10 minutes, it's 10 minutes--except for the things he cooks most often--so we will see....

[user001]

The first baking item I purchased was coconut flour and it lasted a while! Most recipes only require 1/2 cup of the stuff so the fact that it was nearly $7, didn't really matter. It turns out the coconut flour absorbs alot of liquid, usually in the form of many eggs. Now I have discovered that I have a problem with eggs! So no more coconut flour! Glad I didn't replace that bag.

[kareng]

So far no other food issues so that helps.  I don't bake, hubs does  I don't know what he will do when he gets the urge to bake again.  He will drop dead of a heart attack if he sees flour is $13 LOL.  He is kind of a by the book baker so if it says 10 minutes, it's 10 minutes--except for the things he cooks most often--so we will see....

 

 

What sort of things does he like to bake?  There are some alternatives that aren't too bad - money and taste wise.  Cookies with no flour (PB choc chip & a chocolate with nuts or chips that I make).  Betty Crocker brownie mix - better and fudgyer than "real" ones.  Brazilian cheese breads and various versions.  There have been a lot of recipes on this forum.  Or just ask and maybe someone has one for you.

 

My family likes Jovial pasta the best - it doesn't overcook.  I never pay attention to the times - I just test them.  There is another brand that is good that way, too that wasn't mentioned......  I will check later and edit it back in here.

[IrishHeart]

The first baking item I purchased was coconut flour and it lasted a while! Most recipes only require 1/2 cup of the stuff so the fact that it was nearly $7, didn't really matter. It turns out the coconut flour absorbs alot of liquid, usually in the form of many eggs. Now I have discovered that I have a problem with eggs! So no more coconut flour! Glad I didn't replace that bag.

 

But, you can just use an egg substitute or some other liquid. You can still use coconut flour.

believe me, someone has thought of a sub for EVERYTHING!

 

http://www.egglesscooking.com/egg-substitutes/

 

http://www.kidswithfoodallergies.org/resourcespre.php?id=104

[GottaSki]

We use a lot of different brands of pasta and found the range of time to be the problem....we set timer for the longest recommended time and then check...usually 1-2 mins longer.

And ALWAYS rinse gluten-free pastas with lots of hot water before serving.

[GottaSki]

But, you can just use an egg substitute or some other liquid. You can still use coconut flour.

believe me, someone has thought of a sub for EVERYTHING!

http://www.egglesscooking.com/egg-substitutes/

http://www.kidswithfoodallergies.org/resourcespre.php?id=104

I make a bread like substance with apples ground in the blender added to coconut flour, sugar (or agave or honey), cinnamon and one egg...the egg could be replaced to but I'm fine with them in moderation.

Oh I usually add a touch of vanilla too...I love vanilla

Half coconut/half almond flour is good too.

[user001]

Karen- Tell me more about this Brazilian cheese bread?

 

Irish- I just discovered the egg problem about 2 weeks ago. So I haven't full looked into substituting. For some reason I was under the impression that it was more for recipe with an egg or 2 and might not really work for one of those low carb type recipes with 5 eggs. I hate to waste! so im reluctant to try it.