• 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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-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

Recommended Posts

love2travel    396

Oh man, K---that sounds LUSCIOUS.....what time should I be there? I can make margaritas or sangria.

Sounds like total party food to me. After Karen's we'll hit your place.

I was making

Veal marsala and Risotto Milanese and sauteed chard, but now, I am not so sure.

I want what you're all having. :D

Last night, I made "everything but the kitchen sink nachos"

(you know, refried beans, jalapenos, guac, olives, chicken, salsa, sour cream, etc ...anything I found in the fridge....goes on top)

Have to get in all my cheese consumption before Jan.2. :)

Ugh. Your veal Marsala and risotto and swiss chard sound absolutely disgusting. ^_^ That is such a classic, wondrous meal. I think we have room for all our meal ideas (at least my tummy does - it is now used to eating a bit more than usual). Lots of flying and airports involved but I think it'll be worth it! :P

Share this post


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


IrishHeart    1,634

Lots of flying and airports involved but I think it'll be worth it! :P

:D yes....but this just brings this convo back to our original thought.

If we all just lived in our cottages in the gluten-free compound, we'd be able to graze from house to house every day.

Share this post


Link to post
Share on other sites
GottaSki    459

I've got it -- we train the cabana boys to make all our recipes and send them out to run our Allergy Friendly Restaurant Franchise -- while we sit back and think of new delicious treats -- which will keep the restaurants popular and profitable -- which will provide us with all the toys, cabana boys, travel funds and groceries we need to live.....

....Happily Ever After....

Karen -- what's in the marinade????? Please.

Share this post


Link to post
Share on other sites
mushroom    1,205

Lisa, in return, what's in the marinade?? Please!!

Share this post


Link to post
Share on other sites
GottaSki    459

doh....totally forgot...and forgot to write it down...but am making again in the morning -- salmon is soaking in salt water in the frig overnight -- that is the first step

most recipes call for soy and I substituted molasses -- still not certain if molasses is good for me -- but know I can't do soy sauce -- will post marinade as soon as I whip some up tomorrow morning -- that would be about 18 hours from now -- hmmm what time is it there?

Editied...thank goodness you said that...just realized I only soaked in brine for a few hours last time then marinated overnight - double doh!!!

more jerky biz later :)

Share this post


Link to post
Share on other sites
mushroom    1,205

Have you tried the Coconut Secret product, Coconut Aminos (from Whole Foods)?? It is a pretty good soy sauce substitute. That's what I find hardest, the things you season/sauce with like soy, tomatoes, lemon juice. There absolutely is NO substitute for tomatoes except the one RiceGuy makes called NoMato, but I can't do beets either. :( And vinegar is not a substitute for lemon juice :ph34r: -- at least not when you're talking fish. Okay, end of rant! Feel better now.

Share this post


Link to post
Share on other sites
kareng    1,992

I've got it -- we train the cabana boys to make all our recipes and send them out to run our Allergy Friendly Restaurant Franchise -- while we sit back and think of new delicious treats -- which will keep the restaurants popular and profitable -- which will provide us with all the toys, cabana boys, travel funds and groceries we need to live.....

....Happily Ever After....

Karen -- what's in the marinade????? Please.

This is the one I am following. It seems pretty standard. It isn't spicy. It tastes good. I think the choices of dried peppers I had at the grocery were too mild. Next time we are near the Mexican market, we can get better peppers and try again. Or maybe a mix of peppers next time.

http://whatscookingamerica.net/CynthiaPineda/CarneAdovada.htm

Share this post


Link to post
Share on other sites

Sausage and mash for dinner. Supper was stilton camembert port salut and soft goats cheese. Two more days of cheese to go. Nice bit of brie in the fridge for tomorrow. So that is 6 remaining meals, or, as I like to think of it, 6 opportunities for cheese and bacon. 2nd January here we come...

Share this post


Link to post
Share on other sites
GottaSki    459

Have you tried the Coconut Secret product, Coconut Aminos (from Whole Foods)?? It is a pretty good soy sauce substitute. That's what I find hardest, the things you season/sauce with like soy, tomatoes, lemon juice. There absolutely is NO substitute for tomatoes except the one RiceGuy makes called NoMato, but I can't do beets either. :( And vinegar is not a substitute for lemon juice :ph34r: -- at least not when you're talking fish. Okay, end of rant! Feel better now.

coconut aminos? oh my...maybe I'll have to run over there early and put my jerky on hold -- hubby says the soy sauce version does taste better -- but since I can't taste it I can't compare and was quite happy with my "safe" batch. Vinegar does however help with some other sauces -- but sadly it does not replace lemon :(

Share this post


Link to post
Share on other sites
GottaSki    459

This is the one I am following. It seems pretty standard. It isn't spicy. It tastes good. I think the choices of dried peppers I had at the grocery were too mild. Next time we are near the Mexican market, we can get better peppers and try again. Or maybe a mix of peppers next time.

http://whatscookinga...arneAdovada.htm

Thanks Karen!

Will give it a try for the guys -- I'm sure they will be quite happy :)

Share this post


Link to post
Share on other sites
Adalaide    361

I went to the store for meat to make burgers and got totally distracted by Aidell's sausages marked down. Burgers got pushed back to tomorrow. Tonight we had some Italian sausages and a little pasta and sauce. I attempted to force my husband to eat Classico sauce, I even pureed it so it wouldn't be chunky. Didn't work out particularly well. I keep crossing my fingers for veal to go on sale so I can make sauce but fate is not cooperating with me. I may have to just give in and buy it at full price.

Share this post


Link to post
Share on other sites
IrishHeart    1,634

Coconut aminos are a blessing to those of us who cannot do soy!!!. (I still cannot do soy)

I'm sorry, but there is no real decent sub for a tomato in a standard tomato- based recipe. I know, I tried. <_< (could not have toms for a year or so )

My culinary life sucked for a long time. I could not swallow dozens of food groups (citrus was a big one) without severe burning GI pain and I was miserably sad..

But whatever you are trying to make with "tomato sauce", there is almost always a plan B......or you can leave it out.

Except a BLT...then you're screwed.

Or learn to love a good ole "BL".... with canola mayo. see? Plan B. :)

If I can help anyone convert a recipe without some foods, I'll give it a shot. Or , I have no doubt that LOVE2 can tell you what to do for "subs"

If there is one thing I have learned in the past few years, it is this:

There's always a a plan B ...........or C or D.

Share this post


Link to post
Share on other sites
mushroom    1,205

My plan B for a BLT is a BLA which is not blah at all, and it has no mayo with soy in it. Instead of slicing the avocado you mash it on to each of your toast slices, top each slice with bacon, put the lettuce in the middle and mash it together. Not only do you avoid the tomato and the mayo, but the avocado does not fall out in little pieces along the edges! :D

Share this post


Link to post
Share on other sites
Adalaide    361

What is wrong with plan BBB? You can weave bacon into a breadlike substitute, then just put bacon in the middle. Bam, BBB sandwich! This covers everything except for those of us who aren't supposed to be eating bacon. <_<

I love the avocado idea! I can eat tomatoes but I may just try that for fun one day when I trial avocados. Sounds yummy but I do so hate how they slide off of and out of everything. Slippery little suckers!

Share this post


Link to post
Share on other sites
GottaSki    459

BLT -- can't eat the Bacon, Tomato, Bread or Mayo -- but can have salmon jerky -- yum -- it is in the dehydrator now -- threw it on the back porch this time so my house won't smell like teriyaki salmon this time.

Oh -- and I make carrot, garlic onion puree for my "spaghetti" sauce and it is pretty darn good - am I still looking forward to my first BLT on Canyon Bakehouse - YOU BET ;)

SHROOMIE -- I didn't forget:

Jerky -- have only tried Salmon with this method -- will update when I try other meat.

Slice about 1/3" thick.

Soak in one quart cold water plus 1/2 cup NON-Iodiozed Salt for about a half hour

Rinse well and pat dry

Marinate overnight in fridge

Dehydrate for 10-12 hours -- I use an inexpensive dehydrator I found in the Amazon.-- I have read you can do this on oven turned to warm or a woman I met at my local nursery told me I could use the broiler of an old fashioned oven -- the pilot does the work - which I happen to have and am going to try soon.

Marinade (original recipe)

1/2 cup Soy Sauce

2 Tbsp Brown Sugar

1/4 tsp Freshly Ground Pepper

1 tsp Liquid Smoke

My first batch was made with:

1/4 cup Molasses

1/4 cup Brown Sugar

1/4 tsp Freshly Ground Pepper

I'm happy with my substitute -- but my fisherman says the original recipe is slightly better -- going to pick up some coconut amino very soon to give that a try.

Share this post


Link to post
Share on other sites
IrishHeart    1,634

Starting the New Year

How to properly weigh yourself (this is according to our wise SYLVIA)

Can't believe I've been doing it incorrectly all these years!

WeighYourself.gif

Share this post


Link to post
Share on other sites
IrishHeart    1,634

On that note, we're having PIZZA tonight:

throwing on some olives, shallots, portabellas, roasted toms and garlic, proscutto, arugula and 3 CHEESES

I'm going for broke. Tight pants be damned.

Share this post


Link to post
Share on other sites
GottaSki    459

Nice! Thanks Sylvia and Irish for this helpful instruction - I too have been doing it all wrong ;)

Share this post


Link to post
Share on other sites
mushroom    1,205

Why doesn't life automatically come iwth these handy instructions???

Share this post


Link to post
Share on other sites
kareng    1,992

You have to be careful with these lists, you can't tell how old it is. Ingredients change. The lists can't possibly have every food in the store so don't limit yourself to them. Not sure if this person really knows what is gluten-free and what isn't. Check what country these lists are for, too. Sometimes ingredients are different in different countries.

The best way to determine if there is gluten in an item is to read the ingredients.

For example- Frito Lay USA has a bigger list on line. http://www.fritolay.com/your-health/us-products-not-containing-gluten-ingredients.html

Share this post


Link to post
Share on other sites
GottaSki    459

Re-do of June Anniversaries tonight -- I was a zombie so slept thru our 25th :( & Mom and Dad celebrated their 60th -- for which I was a zombie and Mom was having serious health issues of her own...I'm doing great and she is improving so tonight we "celebrate" together:

Meatloaf -- one of my Dad's favs and we did have filet mignon just the other day -- when was that -- oh ya Christmas!

Mashed Potatoes and Gravy

Peas

Salad

Sinful Chocolate Cake with Pepperment Fudge Chocoate Bar Frosting to celebrate 60+25 years of wedded bliss????

For me -- Zu-noodles with shirmp and carrot pasta sauce -- canning a bunch of sauces today so I can get the sauce management outta my freezer :)

Share this post


Link to post
Share on other sites
Adalaide    361

You know Irish, the solution to tight pants is to stay home and in jammies. If you aren't wearing pants, they won't be tight!

Happy Anniversary!!! Or um, whatever you're calling it tonight. Sounds lovely.

We're following through on our burgers plan tonight. I'll make some arepas and if everything goes as planned they'll come out of the oven just in time to cut them open and dress them for the burgers. I can't get a food diary out of my husband but I am pretty sure I have pinpointed what is causing his problems, and I don't know how in 5 years I missed it. Anyway, it seems almost certainly to be greasy foods. He won't be happy about it, but our fries are going in the oven tonight. :ph34r:

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
      107,912
    • Total Posts
      938,647
  • Member Statistics

    • Total Members
      65,835
    • Most Online
      3,093

    Newest Member
    Shirley Ann
    Joined
  • Popular Now

  • Topics

  • Posts

    • It's unfair to make such a general statement about ER's and hospitals.  Unfortunately, I've been to the ER several times and hospitalized three times in the past few years.  The staff took me seriously when I told them I had celiac.  Popsicles and drinks were checked for gluten, and a good laugh took place when a nurse came in to remove the cheesecake that was brought to me when the staff found out it was our anniversary. Dietary services were called and Lucy's gluten free cookies were given to me instead. Once admitted to the hospital, a dietician was sent to my room to discuss meals and she checked back with me a couple of times.  The only mistake made was the dairy free protein shakes that were delivered daily and left untouched.  When dietary called my room to ask why I wasn't drinking them, my husband had to inform them to read the label as it was clearly labeled containing milk products.  
    • Here is more information about testing family members. https://celiac.org/celiac-disease/understanding-celiac-disease-2/diagnosing-celiac-disease/screening/  
    • Hello, I have been dealing with a mysterious rash for the past ten years that I am slowly beginning to think is DH.  It comes and goes, is itchy as all get out and shows up in all the areas that DH appears (elbows, back, torso, knees and base of neck).  It comes and goes over the years which has thrown me a little, but from what I can tell it can happen with DH? Anyways I went to an allergist, he was a jerk and told me it was not an allergy and to get a biopsy (which was done ten years ago when it first happened, but okay).  Me being at my wits end I called up a local dermatologist and got an appt for a biopsy.  I went in armed and ready with the info I have read here about the correct biopsy etc.  Well of course the dermatologist wouldn't give me the time of day Would not listen to the past history of the rash or look at photos, was in and out within five minutes and insisted on a scratch biopsy instead of a punch biopsy.  She simply said she would be highly surprised if it was DH.  I try to respect doctors so I pushed but I did not push hard enough.  She did the scratch biopsy against my recommendations.  So that brings us to today when I received a message that the biopsy showed an allergy and that they could either give me an order of prednisone or refer me to an allergist.  Now if you remember my local allergist sent me away and said it wasn't an allergy.  I am so done and I refuse to just keep medicating myself, I need to find the root cause.   So I have a physical tomorrow night with my regular doctor and I am tempted to just insist on a punch biopsy next to the rash for a proper biopsy.  Couple questions for you guys though.  If a scratch biopsy came back as an allergy could that possibly lead to gluten allergy (I know it doesn't prove that, but could it mean it could be gluten?).  Should I keep pushing for a punch biopsy? I am planning to go gluten free after this appointment anyways but I keep eating it to try and get a proper diagnosis.  I feel I should get a proper diagnosis, one to keep me on track, one to make sure that is what it is and also I did try gluten free for 30 days before and it didn't seem to help the rash.  But from what I have read that could have been to short of a time.  I feel I need a proper diagnosis to help me stay with it and keep on the right path.   Lastly, the rash definitely went through stages and is at an end stage, still itches like crazy but isn't as bad looking as when it started.  Does it matter when you take the biopsy as long as there is a rash it will potentially show?  I hope all this makes sense.  I am tired of being told I am crazy from doctors.  If they could find the solution I wouldn't be looking myself.  I would be very happy to be proved wrong but so far that has not happened and I just want an answer! So tired of being itchy!! Thank you very much for your help and listening!!!
    • I'm sorry I don't have much advice for you but I can relate in some ways. I've took generic Zoloft for about 10 years. When I was diagnosed celiac I worried about and researched my medications and am confident that they are safe for me. I have spent many years fighting depression and anxiety and have tried different meds but finally accepted I need the Zoloft and Xanax probably for life. I will say that most of our serotonin is in our stomachs and any time I switched meds or had to withdrawal my stomach issues were the worst. So please be careful with switching or stopping ( never cold turkey) any psychiatric medication. Also you could be sensitive to other grains. Gluten free bread does not like me. Also so far I have not found any one in the medical field that takes celiac seriously. I have been laughed at even and most don't have a clue what problems gluten does to us mentally and physically.
    • When does it matter if its gluten-free? ( likely is)  but she isn't eating it. She isn't 2 and put her fingers and paint brush in her mouth.  Are you or your son going to lick the glass?  Of course not.    Any paint can be be scraped off glass with a razor blade.  Some people use dry erase markers
  • Upcoming Events