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The What's For Dinner Tonight Chat

jess-gf
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Marilyn R Community Regular
Marilyn R
Posted

Simone, your dinners look fabulous. Love2Travel, your dinner sounded sublime.

Irish, we had pizza tonight too... a palatable frozen pizza!!! :D Conte's brand. It was right around $8 and the little store next to my office started stocking it. I've enjoyed that brand's frozen lazagna and manicotti for lunch a few times after a fellow a cutomer turned me onto it at a health food store, and have never had a problem with that brand (unlike some other frozen gluten-free manufacturers).

DP gave it an "A", I'd give it at least a B since I just doctored it up a bit. (Ham, onion, red peepers and a little asiago cheese.) It bakes in 12 minutes. Good fast food! Whoo hoo. I almost forgot what that's like!

Tomorrow will be crock pot corned beef briskit with onions, celery, carrots and potatoes. Count down to St. Pattie's is on. :)

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jess-gf
jess-gf

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 ch

sa1937
sa1937

I'm having Tinkyada brown rice spaghetti-style pasta with doctored-up ready-made spaghetti sauce that I've had stashed in my freezer in single serving sizes. Yum! This time I'm trying the quick cook

Lisa
Lisa

This weekend I made Gumbo for the first time, from Emeril's cook book. I used Bisquick gluten-free Mix and it made a roux just fine, although I got a bit impatient stirring and stirring....but well w

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IrishHeart Veteran
IrishHeart
Posted

Irish, we had pizza tonight too... a palatable frozen pizza!!! :D Conte's brand. It was right around $8 and the little store next to my office started stocking it. I've enjoyed that brand's frozen lazagna and manicotti for lunch a few times after a fellow a cutomer turned me onto it at a health food store, and have never had a problem with that brand (unlike some other frozen gluten-free manufacturers).

DP gave it an "A", I'd give it at least a B since I just doctored it up a bit. (Ham, onion, red peepers and a little asiago cheese.) It bakes in 12 minutes. Good fast food! Whoo hoo. I almost forgot what that's like!

Sounds good. I am thinking I am still not ready for too many prepared foods, just yet ....but I'll keep it in mind. Thanks for the tip! :)

alex11602 Collaborator
alex11602
Posted

Tonight is rice noodles with homemade meat sauce and garlic bread wedges (used the Schar pizza crust and topped with olive oil, rosemary and garlic).

glutenized Newbie
glutenized
Posted

I made mashed potatoes with Earth balance margarine, rice milk and chopped fresh parsley; gravy with mushrooms and I roasted one big chunk of pork lion covered in spices- salt, black pepper, red paprika, salt, dry garlic and onion, nutmeg, grinded caraway seeds and ginger. Side dish: homemade pickles.

34fnxjs.webp

Something simple.

That looks amazing!

Simona19 Collaborator
Simona19
Posted

Yesterday we had leftovers from Sunday- roasted pork, gravy with mushrooms, but with plain rice. I also made for my vegetarian son homemade Gnocchi with mushrooms and chives. For snack- desert we had homemade crepes with chocolate pudding, fresh raspberries, whip cream and chocolate syrup for topping. I had one with so-delicious coconut yogurt instead of whipcream and pudding.

lucia Enthusiast
lucia
Posted

After reading Simona's post, I want homemade gnocchi! But here's mine tonight:

(vegetarian meal)

-brussel sprouts & sliced apple with thyme

-quinoa pilaf

I also have some pumpkin, and am trying to decide what to do with it. I think I might just bake cubes of it.

mushroom Proficient
mushroom
Posted

I also have some pumpkin, and am trying to decide what to do with it. I think I might just bake cubes of it.

Something ou might want to try sometime - stuffed pumpkin.

Clut pumpkin in half around the diameter and scoop out center.

Layer a ouple of handfuls of baby spinach, piling it over the top a little.

Top with chopped red onion, and sliced mushrooms.

Scatter grated cheddar chees over fillings.

Bake in 350 degree over for l hour or until done.

Of course you could put any fillings you wanted in there. :)

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sa1937 Community Regular
sa1937
Posted

I also have some pumpkin, and am trying to decide what to do with it. I think I might just bake cubes of it.

How about making a pumpkin soup?

sora Community Regular
sora
Posted

I just opened the cupboard and threw together a bunch of stuff and made a sir fry, chicken, cashews and chinese cabbage with rice noodles. It came out good. :P

freeatlast Collaborator
freeatlast
Posted

Gosh everything sounds so good! We're having the Arabian Stew tonight--from this board. Can't wait to try it in few!!!!!

IrishHeart Veteran
IrishHeart
Posted

Filets, baked potato, steamed asparagus. Simple.... but only because I spent the

afternoon making a cake! My first gluten-free cake since DX. :)

I've done pies, cookies, muffins, brownies, rolls, bread, pancakes, and a ridiculously outrageous flourless chocolate cake...but no layer cake yet. I felt like a challenge this afternoon. ;)

I used my traditional buttercream frosting and made a double layer cake with shredded

zucchini in it (sneaky way to get a few servings of veggies! :lol:

It was so delicious, if I do say so myself. B) yaaay!

Not bad for a girl who didn't have the strength to use a wire whisk just a year ago. whoohoo! The chef is back and she's getting chubby.

lucia Enthusiast
lucia
Posted

How about making a pumpkin soup?

I had a curried sweet potato soup for lunch, so I decided against that. But pumpkin soup is wonderful!

mushroom - your recipe sounds easy and delicious! Next time, I have the ingredients around and need an entree ...

What I really want to make now is ravioli with a pumpkin filling. I found out gluten-free ravioli are pretty easy. So, soon!

Simona19 Collaborator
Simona19
Posted

I made Shar Tagliatelle three ways: 1. with Farmer cheese, salt and melted butter (golden brown), 2. With saut

alex11602 Collaborator
alex11602
Posted

It was so delicious, if I do say so myself. B) yaaay!

Not bad for a girl who didn't have the strength to use a wire whisk just a year ago. whoohoo! The chef is back and she's getting chubby.

:)

Adalaide Mentor
Adalaide
Posted

I managed to polish off an entire bowl of orange ginger chicken. The sauce was something I grabbed at the store with the plan to use it with stir fried veggies. Instead tonight I was feeling pretty ambitious and took the time to make Chinese style battered chicken. It was amazing! It wasn't quite as good as take out but that's probably due to cooking it myself instead of eating it out of a little white paper box.

GFdad0110 Apprentice
GFdad0110
Posted

Tonight had my grilled chicken wraps again (grilled chicken, chedder, avacado and horseradish mustard). Made a side of quinoa salad with celery, snap peas, cherry tomatoes, green pepper, mozzarella cheese and the juice of one lime. Man that was good.

researchmomma Contributor
researchmomma
Posted

I made this last night. It was really good and I froze the left overs (I used crab and shrimp since crawfish are a bit difficult to find where I live).

I used gluten free condensed soups.

Broccoli Crawfish Cheese Soup

Juliebove Rising Star
Juliebove
Posted

No cooking here. I made pasta salad the other day.

lucia Enthusiast
lucia
Posted

Black bean tortilla soup with avocado halves. And a big pile of wilted spinach. The soup was meat, egg and dairy free.

Marilyn R Community Regular
Marilyn R
Posted

:D I haven't had blue cheese in over a year and a half because I'd read the cheese like stilton, gorgonzola and blue cheese could contain gluten if the mold for the cheese was produced from wheat. I read a couple articles today that disputed that. Could be old news for everybody, but I skipped through the grocery store and bought blue cheese.

Our dinner was mixed greens, blue cheese, diced avacados, sliced English cucumbers, basil vinegrette...and I was in seventh heaven.

We had chili too.

I found a recipe for grilled rosemary parmesan chicken wings that you dip in a sauce made from blue cheese dressing mixed with dijon mustard for the Super Bowl party! If interested, check this out:

http://steamykitchen.com/7055-baked-parmesan-garlic-chicken-wings.html

I'll probably make my own dressing, all of the blue cheese dressings appeared to have soy oil in them with the exception of one at my local grocery, and that one was almost $4.00 for a very small jar. I love blue cheese! Doing the happy dance...

Marilyn R Community Regular
Marilyn R
Posted

No cooking here. I made pasta salad the other day.

You found a gluten-free pasta that is palatable cold? Will you spill your secret ingredients?

Emily30 Newbie
Emily30
Posted

eggs and salsa!

CarolinaKip Community Regular
CarolinaKip
Posted

You found a gluten-free pasta that is palatable cold? Will you spill your secret ingredients?

I make my pasta salad with Tinkyada pasta, I've used a few different shapes for it. Even my gluten eating teens love it. It's the only gluten-free pasta I like cold.

IrishHeart Veteran
IrishHeart
Posted

I love blue cheese! Doing the happy dance...

Me too! gee, hon...I wish I had known you were worried about blue cheese. I would have told you it is less likely that it is made that way anymore. (More gluten/celiac myths we can bust! :rolleyes: )

Some companies still make it that way, but BelGiosio and Maytag do not.

http://glutenfreecooking.about.com/od/soupsandsalads/f/Is-It-Safe-To-Eat-Blue-Cheese-On-A-Gluten-Free-Diet.htm

http://finecooks.com/2011/03/is-blue-cheese-gluten-free.html

http://surefoodsliving.com/2007/12/is-blue-cheese-gluten-free/

NOT gluten-free!--Saga brand (according to the last article I read)

Dance away, girl!!! yum.

kareng Grand Master
kareng
Posted

You found a gluten-free pasta that is palatable cold? Will you spill your secret ingredients?

I think the rice pasta gets too mushy. I can't remmeber the brands but there are some rice mixed with corn that stand up better. The quinoa kind might, too, if you like it.

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    • knitty kitty
      Accuracy of testing concerns

      By knitty kitty · Posted

      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
    • trents
      Accuracy of testing concerns

      By trents · Posted

      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases of testing, the blood antibody tests and the endoscopy with biopsy.  There is the option of genetic testing to see if you have one or both of the two genes known to provide the potential to develop celiac disease. It is not really a diagnostic measure, however, as 30-40% of the general population has one or both of these genes whereas only about 1% of the general population actually develops celiac disease. But genetic testing is valuable as a rule out measure. If you don't have either of the genes, it is highly unlikely that you can have celiac disease. Having said all that, even if you don't have celiac disease you can have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms as celiac disease but does not involve and autoimmune reaction that damages the lining of the small bowel as does celiac disease. Both conditions call for the complete elimination of gluten from the diet. I hope this brings some clarity to your questions.
    • McKinleyWY
      Accuracy of testing concerns

      By McKinleyWY · Posted

      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
    • trents
      A little about me and my celiac disease

      By trents · Posted

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      By Peace lily · Posted

      Okay went online to check green mountain k cups .It was said that the regular coffees are fine but they couldn’t guarantee cross contamination.with the flavors. im trying to figure out since I eliminated the suyrup so far so good. I’m hoping. thanks it feels good to listen to other people there views.
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