• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

The What's For Dinner Tonight Chat
3 3

9,867 posts in this topic

Prime rib burgers on the grill and beer.

Mango sorbet for dessert later.

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Creamy Smoked Chipotle Black Bean Soup

Goat's Cheese with Garlic, Olive, Caper and Herb-infused Olive Oil

Homemade Rosemary and Sea Salt Flatbread

0

Share this post


Link to post
Share on other sites

I am having a cup of instant gluten-free brown rice as I do not know how to cook and don't know the meanings of most of the foods your talking about. All I know is I pulled out some of moms old recipes and am trying to find a gluten-free Beef Consomme. I don't know what a Consomme is but I need one. :blink:

It's ok, cooking is not that difficult, once you get the hang of it. All you need are a few good 'go-to' recipes to cover most your bases.

0

Share this post


Link to post
Share on other sites

Well, you DID mention heat and ice! :lol: And stretching gently can apply, too. Not like it used to...gluten-free bread dough doesn't quite behave like gluten dough does.

We don't quite behave like we did either. :)

0

Share this post


Link to post
Share on other sites

We don't quite behave like we did either. :)

Now you behave yourself, Marilyn! You hear?

0

Share this post


Link to post
Share on other sites
Ads by Google:


Seven Hour Roasted Lamb Shoulder with Balsamic Onions

Parboiled and Roasted Baby Potatoes with Rosemary and Thyme

Saffron Glazed Carrots

Minted Peas

0

Share this post


Link to post
Share on other sites

Meatloaf and spinach mashers for us tonight.

0

Share this post


Link to post
Share on other sites

It's so humid here, just the slightest movement and you bust a sweat. :(

So, outdoor cooking again, BBQ chicken legs, potato salad and just plain strawberries for dessert.

0

Share this post


Link to post
Share on other sites

Arepas.jpg

Made arepas this afternoon after work so I could have a chicken cheddar bacon ranch sandwich. I just went with the PAN brand and it's been a while and I feel fine so I'm guessing that I never had to be worried in the first place. (That CC warning on a package though is SO scary.)

The arepas are so absolutely amazing. The could have been a little more done in the middle but still absolutely delicious. I was so excited when I cut the first one and buttered it up and tasted it that I started to cry. I know no one but you guys will understand, I'm pretty sure my husband thinks I'm a little crazy and/or hormonal.

0

Share this post


Link to post
Share on other sites

Made arepas this afternoon after work so I could have a chicken cheddar bacon ranch sandwich. .... I was so excited when I cut the first one and buttered it up and tasted it that I started to cry. I know no one but you guys will understand, I'm pretty sure my husband thinks I'm a little crazy and/or hormonal.

My eyes filled up a little for you just now. The sheer joy of having something we crave being fulfilled, and they LOOK great! Enjoy! Now, I want some too......

0

Share this post


Link to post
Share on other sites

Arepas.jpg

Made arepas this afternoon after work so I could have a chicken cheddar bacon ranch sandwich. I just went with the PAN brand and it's been a while and I feel fine so I'm guessing that I never had to be worried in the first place. (That CC warning on a package though is SO scary.)

The arepas are so absolutely amazing. The could have been a little more done in the middle but still absolutely delicious. I was so excited when I cut the first one and buttered it up and tasted it that I started to cry. I know no one but you guys will understand, I'm pretty sure my husband thinks I'm a little crazy and/or hormonal.

We understand. This comes from someone who got tears in her eyes upon seeing gluten-free Chex and Rice Krispies. And the words gluten free on a menu. Heck, you should have seen me the first time I was served gluten-free brioche at bread service at a restaurant! I almost lost it. Thankfully no snorting happened. :lol: My kind husband understands me so understands this and tells me when he sees a gluten free commercial on TV or ad in the paper or whatever.

But those arepas sure do look good! It's been forever since I've made those things. Thanks a lot - yet another thing to add to my Make Soon list! :lol:

0

Share this post


Link to post
Share on other sites

I am having a cup of instant gluten-free brown rice as I do not know how to cook and don't know the meanings of most of the foods your talking about. All I know is I pulled out some of moms old recipes and am trying to find a gluten-free Beef Consomme. I don't know what a Consomme is but I need one. :blink:

We do have some experienced cooks here. Some, because we need too be.

Not being able to pop into restaurants, we tend to claim mastery in our own world. Well....not everyone, but some. B)

What cravings do you have? I think someone posted a recipe for Beef Consomme. Do you have others? :) We can help you make it easy, tasty and healthy....with the emphasis on EASY. B)

1

Share this post


Link to post
Share on other sites

Now you behave yourself, Marilyn! You hear?

I'll try to, but I'm not good at behaving myself. Long history of not doing so.

P.S. We had pizza tonight.

1

Share this post


Link to post
Share on other sites

We do have some experienced cooks here. Some, because we need too be.

Not being able to pop into restaurants, we tend to claim mastery in our own world. Well....not everyone, but some. B)

What cravings do you have? I think someone posted a recipe for Beef Consomme. Do you have others? :) We can help you make it easy, tasty and healthy....with the emphasis on EASY. B)

Thanks Lisa. Yes, Irish Heart told me how to make the consomme, it's for braised sirloin tips.

I don't have much variety right now, but before long I'm going to try more sophisticated meals. I think my system will be ready.

My biggest problem is substitutions. I have never been a great cook, so I'm learning how to cook and what I can put in it.

One of my mom's recipes said to add some ingredient to taste, now how am I supposed to know how it should taste. Yes, I maybe challenged in the kitchen but I'm willing to learn. :P

0

Share this post


Link to post
Share on other sites

I'll try to, but I'm not good at behaving myself. Long history of not doing so.

P.S. We had pizza tonight.

M, Women who "behave" never have any fun. ;) I like misbehaving.

STUFFED PEPPERS tonight

Mixed greens salad with goat cheese, toasted pecans, roasted pears and champagne vinaigrette

Blueberries and nectarines are in and they are fantastic.

I am resisting making them into a galette.

LOVE2TRAVEL is whispering "Go on, why don't you? Go on!"

(that's a Rebecca reference for you, L2T ;) Mrs. Danvers to our nameless narrator, telling her to jump)

so, Just Plain Sweet Blueberries and Nectarines.

0

Share this post


Link to post
Share on other sites

My son loves Lobster so tonight we are celebrating his graduation from 8th grade to high school with lobster! :D

0

Share this post


Link to post
Share on other sites

I don't have much variety right now, but before long I'm going to try more sophisticated meals. I think my system will be ready.

My biggest problem is substitutions. I have never been a great cook, so I'm learning how to cook and what I can put in it.

One of my mom's recipes said to add some ingredient to taste, now how am I supposed to know how it should taste. Yes, I maybe challenged in the kitchen but I'm willing to learn. :P

Take it slow at first--with the eating, I mean. None of us ate like this right after DX. I could hardly choke down rice and boiled chicken. :blink:

As for substitutions, tell us what you need and we can help. :)

Do you mean things like bread crumbs in meatloaf or meatballs? Subs for fried chicken? Eggs? dairy? that sort of thing?

The "to taste" means basically, how hot or spicy or sweet do you like things? Some people add more "zip"to their food with pepper or chile powder and they season it "to their taste". Some people add more herbs de provence than is called for in a recipe because they like it that way.

For example, I use waaaay more basil, oregano, garlic, thyme, chervil, marjoram etc in my cooking than my mom. (I don't think she even has any of the last 4 in her house. :D )

When I first learned to cook in my 20's (and it was not from my Mom, :lol: I did it myself), I made the recipe "as is", to get the hang of it and understand how it was supposed to look and taste. Then, I made it MY way.

You can learn, too. Honestly, anyone who can read can learn to cook. Don't let it intimidate you, hon. None of us were born cooking. Some of us have a natural gift for it, but we all had to learn. YOU can do it!!

Damn, if you lived in Canada, I'd say go hang at LOVE2TRAVEL's house for a few weeks.

That would be like going to a cooking boot camp!

0

Share this post


Link to post
Share on other sites

Damn, if you lived in Canada, I'd say go hang at LOVE2TRAVEL's house for a few weeks. That would be like going to a cooking boot camp!

We'll take the tiramisu van to her house when we're done partying! I'm sure we could all learn some new things.

It's noon and I still have no clue what's for dinner. I need to go shopping for a birthday present, my baby is going to be 16 next week. Maybe I'll just go to Wendy's and order the largest frosty they have with some fries to dip in it.

0

Share this post


Link to post
Share on other sites

Chicken breast with brussel sprouts that are sauteed with balsamic vinegar and bacon, probably will make rice also.

0

Share this post


Link to post
Share on other sites

M, Women who "behave" never have any fun. ;) I like misbehaving.

STUFFED PEPPERS tonight

Mixed greens salad with goat cheese, toasted pecans, roasted pears and champagne vinaigrette

Blueberries and nectarines are in and they are fantastic.

I am resisting making them into a galette.

LOVE2TRAVEL is whispering "Go on, why don't you? Go on!"

(that's a Rebecca reference for you, L2T ;) Mrs. Danvers to our nameless narrator, telling her to jump)

so, Just Plain Sweet Blueberries and Nectarines.

That is SO funny because as I was reading this I was hoping you would mention a galette or clafoutis. But I am SHOUTING, not whispering. Caught your Rebecca reference. We're full of wittiness these days. :D

0

Share this post


Link to post
Share on other sites

Leftover roast shoulder of lamb but am switching it up by making mint sauce. Not the icky grocery store kind, the REAL kind. Now that the roast baby potatoes are gone, we will be having sweet and spicy lentils (sort of like barbecue beans or whatever you southerners call 'em) and grilled zucchini and feta salad with fresh mint et al.

Guess what we are having for dessert? Blueberries and nectarines, plain and adulterated. My pants are growing tighter, too. My chubs are returning! :o

1

Share this post


Link to post
Share on other sites

Guess what we are having for dessert? Blueberries and nectarines, plain and adulterated. My pants are growing tighter, too. My chubs are returning! :o

Sora's going to order us all moo-moos. :lol:

0

Share this post


Link to post
Share on other sites

My son loves Lobster so tonight we are celebrating his graduation from 8th grade to high school with lobster! :D

Congrats!!!

and oooh, LOBSTAH!!! :wub:

Yup, Bostonian born.

0

Share this post


Link to post
Share on other sites

Just thru some sweet potato fries in the oven. I don't have the energy to even beg for a real dinner :lol:

0

Share this post


Link to post
Share on other sites

Sora's going to order us all moo-moos. :lol:

Lol

I had a baked pasta with lots of cheese and broccoli on the side.

0

Share this post


Link to post
Share on other sites

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
3 3

  • Forum Statistics

    • Total Topics
      106,802
    • Total Posts
      932,555
  • Member Statistics

    • Total Members
      64,294
    • Most Online
      3,093

    Newest Member
    Alisha Patel
    Joined
  • Popular Now

  • Topics

  • Posts

    • Thank you for your replies, everyone! It was very helpful. I don't think I am comfortable with passing the whole gluten introduction diet again and getting that rash. Or, even getting the rash on my face flared up again. It actually might be a good thing I got 'glutened' at that bd party so I could finally make connection with all the symptoms. As I thought back about my 'allergy' rashes I start wondering if it could be related to gluten all those years but no one even suspected. For example, at some point I started getting itchy rash around my knees, spreading down to ankles (front of the legs) in summer. The dermatologist and GP said it is 'sun allergy'. The usual allergic treatments helped for the itch and the patchy scales slowly healed but it flared up on the same place during the summer multiple times. The strange thing is that it never flared up when I went hiking, or walking in the sun in the city (I have extremely low vit D levels and I need to supplement, so it was no-no to stay completely covered no matter the rash...I needed my natural vit D). The rash only appeared after beach visits. At some point I started washing and drying my skin with a towel every time I went out from the sea, the rash still appeared but I was able to control it so it showed up on day 4-5 when vacation was almost over. Then, last summer after I was completely gluten and dairy free for approximately 9-10 months, and I was annoyed of washing my skin each and every time and getting those weird looks on the beach, I stopped doing it. I was prepared with medicine and creams for that rash but guess what - my 'sun allergy' was mysteriously gone. Not a single blister, not a patch of itchy skin, nothing. Another 'allergy' case of mine is that I found from my own bad experience I got very bad rash from red dyes (in food or cosmetics). If it is food it shows on my face, if it is cosmetics (soaps, perfumes)...whenever I applied it. I am now reading that people with dh should stay away from red dyes. Mere coincidence? I don't know, I am more and more suspicious I could have this DH thing going on for years, if that is DH. I am just annoyed that all the dermatologists I went to during all those years never made connection. No one even suspected. It was the usual path - cortisone creams, pills, etc. At some point cortisone creams were no longer working so they started prescribing some mixtures made in the pharmacy specifically for me with sulfur. That worked like a charm but I couldn't walk around all covered in white cream looking like a mummy (long sleeves in summer here where I live and summer = 35-38 C, is not fun). Then, I tried homeopathy....it worked like a charm but of course those rashes kept appearing and disappearing, I was only able to control the itchy skin so I don't scratch, scratch, scratch...looong, long journey! Sorry about my rant...and, one more time thank you everyone who found the time to reply and share your opinion! Much appreciated!
    • Found this old thread when researching for my daughter who might be having an endoscopy in September. I'm curious to know what the results were?
    • Actually "flour" is not a common ingredient in soy sauce.   Accusing a manufacturer of "lying" about ingredients is a serious charge.  If you actually have proof that this company is not listing ingredients, you should report it to the FDA.
    • Ok guys, I messed up. I ate a bag of marshmallows the same day... low and behold, with wheat starch. I did not expect that. Sneaky sneaky marshmallows with with wheat starch. fml
    • The L-Glutamine may have gluten in it.  Try drinking bone broth daily instead.
  • Upcoming Events