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

Need Help From The Chefs On The Board

GlutenFreeManna

Recommended Posts

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I have some yellow split peas I need to use up. I have tried making soup and it was blah. I have mixed them with rice and carmelized onions and and peppers and it was a little better but I was still not loving the yellow split peas texture like I thoguht I would (I like lentils and I like green split peas but these are different). I need recipe suggestions. There are are few constraints that are important.

Besides gluten free recipes also must be:

Pork free--this is hard because so many split pea soup recipes use ham hocks or bacon.

Shellfish free--no shrimp, crabs, mullousks, scallops, lobster, etc.

Dairy free--this one is somewhat flexible. If there is a small amount of milk I can use coconut or almond milk, but if the main flavoring and texture of the recipe depends on milk and cheese please don't suggest it. Vegan recipes are welcome but it need not be vegan--I eat chicken, turkey, beef, eggs, lamb and prety much every other meat except for pork and shellfish.

Soy free--okay it doesn't really have to be obviously "soy free". I have coconut aminos I can use in place of soy sauce and olive oil to use instead of vegetable oil, but edamame or soy based dairy subs are out of the question.

No mushrooms--most of the time I can just leave them out but sometimes they are t he main flavoring in a stock or strifry and the recipe doesn't work as well without them.

Okay GO! :)

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

Celiac.com Sponsor (A8-M):


Poppi Enthusiast
Poppi
Posted

You can use split peas to make dhal.

Open Original Shared Link

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

You can use split peas to make dhal.

Open Original Shared Link

ooh, Thank you Poppi! I don't know why I didn't think of that. I love Indian food!

Jestgar Rising Star
Jestgar
Posted

cook 'em up with water or stock. I like adding diced red and green peppers

Add green onions, salt, pepper, smoked turkey (or salmon or whatever smoky flavored meat you like). Can eat with a fork or serve over rice.

Marilyn R Community Regular
Marilyn R
Posted

I'm not a chef but I love pea soup! Don't give up on it...here's one to try.

Open Original Shared Link

I would rinse and soak the peas first. And saute the onions, spices before starting the soup, but I tend to be a split pea soup perfectionist.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

cook 'em up with water or stock. I like adding diced red and green peppers

Add green onions, salt, pepper, smoked turkey (or salmon or whatever smoky flavored meat you like). Can eat with a fork or serve over rice.

This is similar to what I tried and it didn't work for me but I was doing it mainly vegetarian (or only with chicken broth no meat). I think I will try it again and use smoked meat. Smoked salmon sounds wonderful actually. Thanks for the suggestion!

sb2178 Enthusiast
sb2178
Posted

I also like cooking with lots of carrot, garlic, thyme, sage, and bay. Puree, and use as soup or yummy glop topped iwth non-pork sausage, or add an egg/breadcumbs to make "burgers" or falafel. You could also make lentil soup with 20% split peas or 7-bean soup or something where they are dilute.

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

Celiac.com Sponsor (A8-M):


Jestgar Rising Star
Jestgar
Posted

I throw peas into random soups just for a different texture/flavor.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

I'm not a chef but I love pea soup! Don't give up on it...here's one to try.

Open Original Shared Link

I would rinse and soak the peas first. And saute the onions, spices before starting the soup, but I tend to be a split pea soup perfectionist.

Thanks! That soup recipe looks like it has a lot more flavor and structure (with the potatoes) than the one I tried. I think being a split pea soup perfectionist qualifies you as a chef, at least in my world it does. ;)

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

I also like cooking with lots of carrot, garlic, thyme, sage, and bay. Puree, and use as soup or yummy glop topped iwth non-pork sausage, or add an egg/breadcumbs to make "burgers" or falafel. You could also make lentil soup with 20% split peas or 7-bean soup or something where they are dilute.

Falafel sounds divine! But I'm afraid to attempt it without a detailed recipe. Throwing a little of it into other soups and stews might just be my next strategy if I don't find somehting I like.

sb2178 Enthusiast
sb2178
Posted

Well, Monday and Tuesday are busy, but perhaps I shall officially measure on Wed. Do you have a scale, or volumne measurements only?

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

Well, Monday and Tuesday are busy, but perhaps I shall officially measure on Wed. Do you have a scale, or volumne measurements only?

I have do a scale I use for measuring flours. DO you measure by weight when making falafels? I did not know that. I've never attepted them. That's why I wouldn't try them first with out a recipe. But I do make a lot of other things without recipes or take recieps I find and alter them slightly to make them fit my restrictions and preferences.

love2travel Mentor
love2travel
Posted

Vegetable tagines are nice and delicious, such as this one - Open Original Shared Link

Lemon Split Peas with Garlic and Ginger -

Open Original Shared Link

And my favourite -

Spicy Split Pea and Apricot Dip (just made this - delicious)

Open Original Shared Link

One thing I really like to do is coarsely grind some in a spice grinder and use as a crunchy coating on many things. Love the texture!

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

Vegetable tagines are nice and delicious, such as this one - Open Original Shared Link

Lemon Split Peas with Garlic and Ginger -

Open Original Shared Link

And my favourite -

Spicy Split Pea and Apricot Dip (just made this - delicious)

Open Original Shared Link

One thing I really like to do is coarsely grind some in a spice grinder and use as a crunchy coating on many things. Love the texture!

Interesting ideas! Thanks! I don't have a spice grinder but I do have a mortar and pestal--would that work to crush it fine enough? Do you mean like for coating fried chicken or fried fish or something?

love2travel Mentor
love2travel
Posted

Interesting ideas! Thanks! I don't have a spice grinder but I do have a mortar and pestal--would that work to crush it fine enough? Do you mean like for coating fried chicken or fried fish or something?

The more uncommon, unique and interesting the better (to me). I love playing around with things, grinding them up, making rubs and so on. As an aside, dried mushrooms (i.e. porcini) ground up in a spice grinder make an excellent addition to many dishes, not to mention as rubs.

Anyway, you could probably get a spice (or coffee) grinder for $10-$15 and I believe it is well worth it. I buy whole spices, toast them and grind them myself. Much fresher and delicious! I also have three mortar and pestles which I love dearly and use often. However, grinding peas in one would be a tedious task (haven't tried, though). When they are ground coarsely they are great on fish, chicken, shrimp, scallops, even oven-roasted cheese (although if I recall correctly that would not be an option for you). Same thing with lentils - grinding them and using them when searing adds good flavour and fibre and desirable crunch.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,197
    • Most Online (within 30 mins)
      7,748
    Seeeye
    Newest Member
    Seeeye
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Bev in Milw
      Does Dailymed.nlm.nih.gov site have filters for gluten?

      By Bev in Milw · Posted

      Scott is correct….Thank you for catching that!      Direct link for info  of fillers.    http://www.glutenfreedrugs.com/Excipients.htm Link is on 2nd page  of www.glutenfreedrugs.com   Site was started by a pharmacist (or 2) maybe 15-20 yrs ago with LAST updated in  2017.  This makes it’s Drug List so old that it’s no longer relevant. Companies & contacts, along with suppliers &  sources would need to be referenced, same amount effort  as starting with current data on DailyMed      That being said, Excipient List is still be relevant since major changes to product labeling occurred prior ’17.           List is the dictionary that sources the ‘foreign-to-us’ terms used on pharmaceutical labels, terms we need to rule out gluten.    Note on DailyMed INFO— When you look for a specific drug on DailyMed, notice that nearly all of companies (brands/labels) are flagged as a ‘Repackager’… This would seem to suggest the actual ‘pills’ are being mass produced by a limited number of wholesaler suppliers (esp for older meds out of  patent protection.).      If so, multiple repackager-get  bulk shipments  from same supplier will all  be selling identical meds —same formula/fillers. Others repackager-could be switching suppliers  frequently based on cost, or runs both gluten-free & non- items on same lines.  No way to know  without contacting company.     While some I know have  searched pharmacies chasing a specific brand, long-term  solution is to find (or teach) pharmacy staff who’s willing help.    When I got 1st Rx ~8 years ago, I went to Walgreens & said I needed gluten-free.  Walked  out when pharmacist said  ‘How am I supposed  to know…’  (ar least he as honest… ). Walmart pharmacists down the block were ‘No problem!’—Once, they wouldn’t release my Rx, still waiting on gluten-free status from a new supplier. Re: Timeliness of DailyMed info?   A serendipitous conversation with cousin in Mi was unexpectedly reassuring.  She works in office of Perrigo, major products of OTC meds (was 1st to add gluten-free labels).  I TOTALLY lucked out when I asked about her job: “TODAY I trained a new full-time employee to make entries to Daily Med.’  Task had grown to hours a day, time she needed for tasks that couldn’t be delegated….We can only hope majorities of companies are as  conscientious!   For the Newbies…. SOLE  purpose of  fillers (possible gluten) in meds is to  hold the active ingredients together in a doseable form.  Drugs  given by injection or as IV are always gluten-free!  (Sometimes drs can do antibiotics w/ one-time injection rather than 7-10 days of  pills .) Liquid meds (typically for kids)—still read labels, but  could be an a simpler option for some products…                 
    • Ginger38
      Food Allergies

      By Ginger38 · Posted

      So I recently had allergy testing for IGE antibodies in response to foods. My test results came back positive to corn, white potatoes, egg whites. Tomatoes, almonds and peanuts to name a few.  I have had obvious reactions to a few of these - particularly tomatoes and corn- both GI issues. I don’t really understand all this allergy versus celiac stuff. If the food allergies are mild do I have to avoid these foods entirely? I don’t know what I will eat if I can’t  have corn based gluten free products 
    • Kris2093u4
      Bread choice for a newbie

      By Kris2093u4 · Posted

      Geography makes a difference.  I'm in the West and Trader Joe's gluten-free bread tastes great and is a better price than most gluten-free breads sold elsewhere in my area.  
    • JForman
      7yo struggling!

      By JForman · Posted

      We have four children (7-14 yo), and our 7 year old was diagnosed with NCGS (though all Celiac labs were positive, her scope at 4 years old was negative so docs in the US won't call it celiac). We have started her on a Gluten Free diet after 3 years of major digestive issues and ruling out just about everything under the sun. Our home and kitchen and myself are all gluten-free. But I have not asked my husband/her dad or her other siblings to go completely gluten-free with us. They are at home, but not out of the home. This has led to situations when we are eating out where she has to consistently see others eating things she can't have and she has begun to say "Well, I can't have <fill in the blank>...stupid gluten."  How have you supported your gluten-free kiddos in the mental health space of this journey, especially young ones like her. I know it's hard for me as an adult sometimes to miss out, so I can't imagine being 7 and dealing with it! Any tips or ideas to help with this? 
    • Fayeb23
      Waiting Gastroenterology review

      By Fayeb23 · Posted

      I’ve recently had bloods test due to fatigue. Iron was found to be low Serum ferritin level 4 ug/L so doctor sent for Coeliac test. Results have come back TTG ABS NUMERICAL > 250.0 U/mL is this a high reading? Am not waiting a Gastroenterology referral but this could take 10 weeks! This is all total new to me, didn’t think for a second I would have coeliac disease. Been advised not to change diet until seen by specialist 
×
×
  • Create New...