Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

alex11602 Collaborator

Tonight I am cooking for family to celebrate my dad's birthday and I will be making a steak on the grill, yellow rice, asparagus tomato and basil salad with a lemon mustard dressing and possibly cucumber mango salad (the salads were found on Elana's Pantry website so I am hoping they turn out ok).


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

GlutenFreeManna Rising Star

Tonight I am cooking for family to celebrate my dad's birthday and I will be making a steak on the grill, yellow rice, asparagus tomato and basil salad with a lemon mustard dressing and possibly cucumber mango salad (the salads were found on Elana's Pantry website so I am hoping they turn out ok).

That sounds wonderful!

I'm making stir-fried beef and broccoli and mashed poatoes. They don't go together at all but I'm trying to use up the food that is left in my freezer and pantry in preparation for a move.

Bubba's Mom Enthusiast

Meatloaf made with smashed Rice Chex, baked sweet potatoes, and green beans with garlic and mushrooms.

I'll be making stuffed peppers for tomorrow night's supper at the same time since I'll have the oven going.

I'll just have to heat them up, saute some summer squash and make a salad. ; )

organicmama Contributor

Pork Stuffed Red Peppers

Herb Risotto

Creamy Coleslaw

Watermelon Granita

Tomorrow promises to be more exciting!

Do you have a recipe for your watermelon granita?

love2travel Mentor

Do you have a recipe for your watermelon granita?

Sure! Note that I double the amount of lime juice (I love tart flavours) OR use some grapefruit juice and also add a few fresh mint or basil leaves to the simple syrup while it is cooking).

http://homecooking.about.com/od/dessertrecipes/r/bldes97.htm

I just love granitas. They are so terribly easy to make! Strawberry is one of my favourites.

stellinpa Newbie

I thought it might be fun if we had a thread where we shared what we're cooking up for dinner:) I am not an experienced cook so coming up with gluten free menus for me and my boyfriend feels like a challenge. It's also weird since I only started eating meat since my diagnosis, so I have 0 experience preparing meat.

Tonight I'm going to try that Tinkyada spiral pasta with some gluten-free pasta sauce and gluten-free meatballs I got from TJ's.

Meatloaf, baked potato with home made salsa, and a vegetable to be named at dinnertime.

love2travel Mentor

Change of plans. We WERE going to have something fabulous but it is too hot to sear/roast duck breast. So, we're grilling burgers to go with toasted Udi's buns. We'll have homemade mustard, ketchup, garlic aioli and nectarine caramelized onion jam I made last year to go with them. Mustard coleslaw. Watermelon granita again!


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



Celiac.com Sponsor (A8-M):



alex11602 Collaborator

Change of plans. We WERE going to have something fabulous but it is too hot to sear/roast duck breast. So, we're grilling burgers to go with toasted Udi's buns. We'll have homemade mustard, ketchup, garlic aioli and nectarine caramelized onion jam I made last year to go with them. Mustard coleslaw. Watermelon granita again!

If you don't mind me asking, how do you make your homemade mustard? I found a recipe that uses ground mustard seeds, apple cider vinegar, light brown sugar and honey, but it just does not have the right flavor although it is not bad.

love2travel Mentor

If you don't mind me asking, how do you make your homemade mustard? I found a recipe that uses ground mustard seeds, apple cider vinegar, light brown sugar and honey, but it just does not have the right flavor although it is not bad.

I make quite a large variety of flavours - will look some up and post. The one you describe is pretty typical but can be quite sharp. Did you allow it to sit for the flavours to mellow a bit? Do you like grainy mustards or smooth?

alex11602 Collaborator

I make quite a large variety of flavours - will look some up and post. The one you describe is pretty typical but can be quite sharp. Did you allow it to sit for the flavours to mellow a bit? Do you like grainy mustards or smooth?

I let it sit for about 3 hours, the recipe had said just an hour. I like both types of mustard, but I prefer grainy.

love2travel Mentor
(edited)

I let it sit for about 3 hours, the recipe had said just an hour. I like both types of mustard, but I prefer grainy.

I prefer grainy, too. Many recipes actually recommend sitting in the pantry for a couple of months to mellow prior to putting it in the fridge but some don't.

This is one of my favourites - I keep it nice and chunky.

http://www.foodandwine.com/recipes/golden-yellow-mustard

And others...

http://www.food.com/recipe/homemade-mustard-37981

http://www.apinchof.com/rosemary1066.html

http://www.recipelink.com/mf/31/17187

The others are in cookbooks so I will dig for a few more.

Edited by love2travel
sb2178 Enthusiast

Multigrain Pilaf with Lentils

Extra Sharp Cheddar Cheese

Steamed Spinach

Microwave Fresh Raspberry-Blueberry Compote

Marilyn R Community Regular

Last night we had goat curry. (Not curried goat, if you know what I mean.)

Tonight we had grilled chicken marinated in pesto and roasted potatos. And sweet cheeries dipped in chocolate sauce. That was too good to be true!

(Found the recipe on Allrecipes.) It was even good on watermelon.

Yea. Had a little chocolate fest down here today. The goat got me going.

organicmama Contributor

Is your pesto recipe dairy free? If so, I'd love to have it.

love2travel Mentor

Is your pesto recipe dairy free? If so, I'd love to have it.

Traditional pesto contains extra virgin olive oil, a touch of coarse salt, garlic, basil, pinenuts and Parmesan BUT you can make it without the cheese. I make many versions including sundried tomato, kale, arugula, mint, sage, rosemary...you can also substitute other nuts such as toasted walnuts for the pine nuts. I've taught an entire cooking class on pesto alone! :)

Maggie Mermaid Apprentice

Grilled chicken thighs (marinated in minced fresh garlic, fresh lemon juice, olive oil, and dried oregano); green salad and cucumbers with minced shallots, lemon juice, and olive oil; steamed broccoli; and brown basmati rice.

Marilyn R Community Regular

Is your pesto recipe dairy free? If so, I'd love to have it.

I use a mini food processor. For this batch, I used about 1 1/2 cups fresh basil, 2 cloves garlic, 1/4 cup pistachios,(can use any nuts, or no nuts), approximately 1/8 cup good olive oil, sea salt. You don't need pepper because the basil is so peppery. Grind it until it is pesto consistency. I also like this made with parsley half and half or all out parsley. Love it with macadamia nuts too (cut back on the olive oil) or tree nuts if you can tolerate them.

You kind of miss the cheese because it isn't as rich, but it is still very flavorful and great on grilled foods or used as a rub/marinade. :)

It is really easy to grow basil! I abuse my poor plants and they keep producing.

organicmama Contributor

I use a mini food processor. For this batch, I used about 1 1/2 cups fresh basil, 2 cloves garlic, 1/4 cup pistachios,(can use any nuts, or no nuts), approximately 1/8 cup good olive oil, sea salt. You don't need pepper because the basil is so peppery. Grind it until it is pesto consistency. I also like this made with parsley half and half or all out parsley. Love it with macadamia nuts too (cut back on the olive oil) or tree nuts if you can tolerate them.

You kind of miss the cheese because it isn't as rich, but it is still very flavorful and great on grilled foods or used as a rub/marinade. :)

It is really easy to grow basil! I abuse my poor plants and they keep producing.

Thanks! I have a nice basil plant but we are starting to get some weird spots on all of our herbs and I have no clue what to do about it.

Jestgar Rising Star

Hamburger on rice cakes.......and wine

kareng Grand Master

Pulled pork (http://crockpot365.blogspot.com/2009/01/crockpot-barbecued-pulled-pork-recipe.html) on an Udi's bun, cantelope & potato chips. New Planet beer.

alex11602 Collaborator

I prefer grainy, too. Many recipes actually recommend sitting in the pantry for a couple of months to mellow prior to putting it in the fridge but some don't.

This is one of my favourites - I keep it nice and chunky.

http://www.foodandwine.com/recipes/golden-yellow-mustard

And others...

http://www.food.com/recipe/homemade-mustard-37981

http://www.apinchof.com/rosemary1066.html

http://www.recipelink.com/mf/31/17187

The others are in cookbooks so I will dig for a few more.

Thank you so much. They sound delicious and I think I will be trying the first one when it comes time to make mustard later this week.

alex11602 Collaborator

Tonight we are having sandwiches, but without the bread. I am grilling chicken breasts on the George Foreman and after cooking will slice them in half and fill them with homemade pesto, turkey bacon and tomatoes.

Sarah Alli Apprentice

I'm making chicken scampi and a salad tonight. I got some Tinkyada pasta- I'm excited to try it and I hope it tastes good as it seems to be pretty readily available and it comes in a ton of shapes.

Marilyn R Community Regular

Thanks! I have a nice basil plant but we are starting to get some weird spots on all of our herbs and I have no clue what to do about it.

What kind of wierd spots? What do they look like?

I know it's hot everywhere now, I live in the deep south and a lot of people don't grow herbs in the summer because they don't thrive. But I find if I harvest them regularly and water daily they do well. I don't fertilize or spray them, but do feed them diluted coffee and very ocassionally coffee grounds.

The only spots I've had were from slugs. Sprinkling sea salt around the base of the plant can help if it's slugs.

Ben Y. Newbie

I'm cooking meatloaf. I posted a recipe, but waiting for moderator approval. Is quite good.

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,786
    • Most Online (within 30 mins)
      7,748

    Kate827
    Newest Member
    Kate827
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      @Manaan2, have you considered the possibility that she might be cross reacting to some food or foods that technically don't contain gluten but whose proteins closely resemble gluten. Chief candidates might be dairy (casein), oats (avenin), soy, corn and eggs. One small study showed that 50% of celiacs react to CMP (Cow's Milk Protein) like they do gluten.
    • Lily Ivy
      Gluten withdrawal is temporary, eat well!!
    • Manaan2
      I realize I'm super late in the game regarding this topic but in case anyone is still reading/commenting on this one-does anyone who is especially sensitive have their personal observations to share regarding Primal Kitchen brand?  My daughter was diagnosed almost 2 years ago with celiac and within 6 months, her follow up labs were normal and a year later vitamin levels significantly improving, but we are still battling GI symptoms; particularly, constipation, so much that she has been on MiraLax every day since she was 3.  We've managed to get her down to a half cap every other day but without that, she continues to have issues (when she has a known, accidental ingestion unfortunately it takes a lot more MiraLax and additional laxatives to help her).  I was searching for something else and found this and am wondering if anyone has any specific comments regarding Primal Kitchen.  I feel like we are so incredibly careful with diet, logging diet and symptoms to look for patterns (we've had multiple dieticians help with this piece as well), not eating out, contacting companies and of course, there is always room for improvement but I'm running out of ideas regarding where her issues could be coming from.  Even if the Primal Kitchen is contributing, I'm sure it's not the only thing contributing but I can't help but think there must be handful of things that are working together and against her.  The ingredients list distilled white vinegar, but also white wine vinegar and balsamic, then "spices" which I'm always cautious about.  However, after contacting the company, I felt more comfortable allowing her to consume their products but over time I've realized that the front-line customer service support people don't always provide the most accurate of information.  Thanks for reading to anyone that does.   
    • Bebee
      Thank you knitty kitty!!  I appreciate your help and knowledge!
    • knitty kitty
      Welcome to the forum, @Bebee, Yes, Celiac Disease has genetic commonalities with MS, hypothyroidism, arthritis, Reynaud, and rosacea.   Usually a gluten challenge is done before endoscopy with biopsies taken,  however I would not recommend a gluten challenge before endoscopy with biopsies for you since you have been gluten free for so long and have so many concurrent autoimmune diseases.   You can still have the endoscopy with biopsy samples taken now.  After several months with dietary changes, you can have another to compare results and check that intestinal health has improved.   You can get a genetic test for Celiac disease which shares genetics with other autoimmune diseases that you have.  Eating gluten is unnecessary for genetic tests. For the rosacea, get checked for SIBO (Small Intestinal Bacterial Overgrowth) that could be causing gastrointestinal symptoms as well as causing skin issues.  Our skin is a reflection of our gastrointestinal health.     Following the Autoimmune Protocol Diet has been helpful in keeping my own rosecea, eczema, and dermatitis herpetiformis and other autoimmune diseases in check.   Be sure to be checked for nutritional deficiencies that occur easily in gluten free and dairy free diets. Keep us posted on your progress! References: Clustering of autoimmune diseases in patients with rosacea https://pubmed.ncbi.nlm.nih.gov/26830864/ And... Celiac disease and risk of microscopic colitis: A nationwide population-based matched cohort study https://pubmed.ncbi.nlm.nih.gov/36939488/
×
×
  • Create New...