• 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.

Samples From My Dinners
0

21 posts in this topic

I have been making pictures from my dinners for the past 5 months- only when I made something that looked very good. I never got the chance to post them when I made them, so I decided to make one post with them (just because I hate to make them for nothing).

So Enjoy!

1. Roasted turkey breast with onion and mustard made into sauce with peas. Cooked potato halves with fresh chopped parsley and olive oil and pickled cabbage salad.

Photo0707.jpg

2. Crepes with chocolate pudding, fresh fruit and ice cream.

Photo0709.jpg

3. Roasted beef chunks with gravy, mashed potatoes with fresh chopped parsley and plain cooked beets.

Photo0722.jpg

4.Sauteed chicken breast with frozen spinach, halved Brussels sprouts, and homemade red pepper relish. Cooked potato halves with fresh parsley and olive oil. Fresh shredded carrots mixed with sugar.

Photo0724.jpg

0

Share this post


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


5. Fried mushrooms (flour, egg, bread crumbs), salad from mixed lettuce, red bell pepper, 2 Tbsp. vegetarian baked beans, and cucumber. Fried potato chunks and on side chopped red onion mixed with mustard.

Photo0735.jpg

6. Cooked beef chunks in plain water, when soft added Rhinaldi spaghetti sauce with 1 green Bell pepper and caraway seeds over Shar pasta. You can add shredded Monterey Jack cheese.

Photo0739.jpg

7. Sauteed chicken breast (just salt and red dry pepper) with broccoli, cooked potatoes with chopped parsley with olive oil and fresh salad from chopped cucumbers, tomato, scallions and Italian pepper in vinegar water (equal amounts of sugar and vinegar -4 Tbsp. and 1 1/2 cup water mixed with vegetables).

Photo0741.jpg

8. Sauteed chicken breast with butter, after 3 minutes added dry Hungarian sausage (or Chorizo) and when soft added 1 can of black beans and 2 small cans of tomato sauce (no spices, everything is spice enough). Plain rice.

Photo0742.jpg

0

Share this post


Link to post
Share on other sites

9. Baked potatoes sliced round with onion sliced the same way with chicken breast and caraway seeds. (Put potatoes in dish, cover with onion, caraway seeds, place chicken breast on top, cover with onion and potatoes. Sprinkle each layer with salt. Add one cup of water and bake on 420 F until golden on top.- 50-60 minutes.)

Photo0688.jpg

10. Fried Tilapia (sprinkle both sides with salt, red dry pepper, and basil and fry in 2 Tbsp. of olive oil for 1 minute, turn over and sprinkle with half of lemon, cover and let it cook for additional 4-5 minutes on medium heat.), sticky rice made with roasted

onion and fruit cocktail.

Photo0690.jpg

11. Salmon made the same way than Tilapia in 10., but sauteed longer time, Smashed red potatoes with olive oil and 1 bunch of chopped scallions and fresh salad from chopped red Bell pepper, cucumber, red onion, tomatoes in vinegar water like in 7.

Photo0706.jpg

12. Sauteed chicken breast with small onion and 5 whole cloves, when soft added 1 big can of tomato sauce, sugar, and flour to make sauce. Steamed white bread.

Photo0704.jpg

0

Share this post


Link to post
Share on other sites

Will you move in with me? I'm cleaning out the guest room right now. :)

0

Share this post


Link to post
Share on other sites

These look incredible, Simona. I never think to take photos of my creations for some reason. I should get into that.

Thanks for showing us all that gorgeous and delicious meals from scratch can be done gluten free. Darn it - I'm hungry and it's only 10 am!

0

Share this post


Link to post
Share on other sites
Ads by Google:


simona! looks so delicious!! how did you make the pickled cabbage, just in a small batch? everything looks so colorful :)

now i am soooo hungry - also, what flour mix did you use for your crepes and did you use butter or oil??

0

Share this post


Link to post
Share on other sites

Your dishes look and sound great! I hope you continue being passionate about your food. Let me know if you need an extra gluten-free eater (me) to try out some of your meals! unsure.gif

0

Share this post


Link to post
Share on other sites

simona! looks so delicious!! how did you make the pickled cabbage, just in a small batch? everything looks so colorful :)

now i am soooo hungry - also, what flour mix did you use for your crepes and did you use butter or oil??

Crepes I have been making from scratch. I will make some today and measure ingredients. I know how the dough should look just by mixing it.

The pickled cabbage I made last fall. I just cut by hands on tiny strips 1 big cabbage, or 2 smaller, 4 red Bell peppers, 6 big onions, 6-7 green tomatoes like for hamburgers, and 5 carrots (shredded like mozzarella cheese). Mix everything together and pure hot pickle juice in it through a small strainer. Do this in evening, let it cool down and put into fridge over night. In the morning put cabbage mixture with pickle juice in glass jars, cover tide and sterilize 30 minutes (put small towel on bottom of wider pot, place jars in pot, pure cold water into pot and wait until boil to count 30 minutes, lower the heat on medium heat and cook).

I'm using special pre-packaged mixture of spices from my country for pickles and every type of vegetable mixtures.

Pickle juice: 5 1/2 cup of water, 2 cups of sugar, 2 cups of white vinegar and spices (4Tbp.salt, 1 Tbsp. whole mustard seds, 1 Tbsp. ground black pepper, 1/2 Tbsp. ground all spice, 1/4 Tbsp. ground coriander and 1/4 Tbsp.bay leaf - amount is based on my visual inspection of pre-packaged bag)

You can make mixture like this: 1 big green cabbage, 8 Italian peppers, 6 big onions, and 15 cucumbers with skin.

2. 2 big green cabbages, 8 big onions, 10 Italian peppers, 8 cucumbers with skin and 1 bag of carrot shredded like mozzarella cheese.

3. 1 red and 1 green cabbage, 8 big onions, 8 Italian peppers, 10 cucumbers with skin, 1 bag of carrot shredded on the smaller side of shredder, but it looks like the side where you cut mozzarella cheese.

4. Cut 1/2 of red cabbage, 3 big onions, 6 Jalapeno peppers or other type- more hot, 2-3 Italian peppers (optional) and mix it together. Cut 2 cauliflowers on smaller florets (like broccoli). Place some of cabbage mixture on bottom of a bigger glass jar, then put one round of cauliflowers florets and cover with cabbage mixture. Continue until you will fill up all jar, pure hot pickle juice over it and sterilize. This is good with any sausage on grill, or with ribs.

My mom knows the recipe for fresh pickled cabbage that will last in the fridge for 7 days and is very similar to #2. I will ask her and post it later in week.

0

Share this post


Link to post
Share on other sites

Will you move in with me? I'm cleaning out the guest room right now. :)

If I could, I would right a way, but my family would miss me teribbly.:lol: :lol: Who would cook and clean???

0

Share this post


Link to post
Share on other sites

If I could, I would right a way, but my family would miss me teribbly.:lol: :lol: Who would cook and clean???

You clean, too? :o

0

Share this post


Link to post
Share on other sites

These look incredible, Simona. I never think to take photos of my creations for some reason. I should get into that.

Thanks for showing us all that gorgeous and delicious meals from scratch can be done gluten free. Darn it - I'm hungry and it's only 10 am!

My food is simple and fast to make, not like yours - special culinary creations. As I sad once already, sometimes I don't even know what something that you cook looks like or what are you actually doing with it. Your dinners sound like a some well known chef in 5 star hotel made it for president.

Pictures would be nice, but just reading about your food is giving me a will to do a better job in my kitchen.

P.S.:I had a such a hard time today to make the pictures smaller for this forum. :blink: I will post few tomorow.

0

Share this post


Link to post
Share on other sites

Your dishes look and sound great! I hope you continue being passionate about your food. Let me know if you need an extra gluten-free eater (me) to try out some of your meals! unsure.gif

Ooo, I must be passionate about my food, otherwise my husband wouldn't stay on gluten-free diet. But I was always handy in kitchen, even before gluten-free diet. Now I just need to adapt little be and the results are great.

Sometimes I wish that I would have house full of hungry people because if I have a "good" day, I'm able to cook 3 dinners and 2 snack. Then we are stuck eating it for 3 days.

0

Share this post


Link to post
Share on other sites

My food is simple and fast to make, not like yours - special culinary creations. As I sad once already, sometimes I don't even know what something that you cook looks like or what are you actually doing with it. Your dinners sound like a some well known chef in 5 star hotel made it for president.

Pictures would be nice, but just reading about your food is giving me a will to do a better job in my kitchen.

P.S.:I had a such a hard time today to make the pictures smaller for this forum. :blink: I will post few tomorow.

Oh, but your dishes look wonderful and I bet they taste even better. I love it when others' passions are evident like this. If everyone let me, I could (and I am not kidding) discuss food for hours and hours and hours, well into the night. My husband's and my conversations always turn into food, even if we start out by talking about business or whatever. :)

You are a sweetheart. I dearly love ingredients and really respect them. I love to try unique things that others don't try. My cooking is adventurous and creative (usually except for now when I'm housesitting and don't have my stuff here!) and I am thankful I can buy such excellent ingredients from specialty stores and other countries on our travels. One of my favourite new things is black garlic. Oh, and Umami #5 paste. Love them.

I would enjoy seeing more of your pictures. They make me very hungry, that is for certain. And I still think that your challah bread is one of the best I've made! If only the weather would cool down enough for me to make more. I can taste it just thinking about it. You are a very good cook/baker, Simona! :)

0

Share this post


Link to post
Share on other sites

When I saw the title of your thread I thought you were offering to SEND samples of your food to us. :lol: If you ever decide to make that offer, I'm afraid you'll NEVER get out of the kitchen. They'll HAVE to find someone else to clean!

0

Share this post


Link to post
Share on other sites

thank you, simona - seems like the secret is the hot pickle juice - i have many of the veggies you posted in combinations (odds and ends of garden 'crop') that i should be able to use!!

0

Share this post


Link to post
Share on other sites

thank you, simona - seems like the secret is the hot pickle juice - i have many of the veggies you posted in combinations (odds and ends of garden 'crop') that i should be able to use!!

You can add Jalapeno pepper to any vegetable mix, or you can mix any type of vegetable. Yes, the secret is the hot pickle juice. You can make a little hall in middle of mixture, and put strainer in it. Pure the hot pickle juice through it to avoid seeds in pickled salad, but you can leave the strainer with seeds there over night.

Here is the recipe for Quick summer salad that can last in the fridge up to 3 weeks.1 big cabbage, 5 carrots, 3-4 big onions, salt, vinegar, sugar, ground black pepper and caraway seeds, water.

Cut cabbage on thin stripes and sprinkle with 2 Tbsp. of salt. Mix it very well. Set a said.

Peal and shred carrots. Peal onion, cut it on squares and then on tiny strips. Cook the pickle juice from 5

0

Share this post


Link to post
Share on other sites

My gluten-free crepes

2 extra large eggs

11/2 cup rice milk

1 Tbsp. sugar

1/8 teaspoon salt

0

Share this post


Link to post
Share on other sites

awesome :) thanx so much - my grammy used to make crepes for us kids when we were little and she would put sweetened cream cheeese filling in them - she was hungarian - we called them "polly cheatins" because we couldn't say the real name for them haha - these look very similar - i can't wait to try them. right now, this garden is kicking my butt. i can't get everything put up fast enough!!

(i should probably get off the computer and do it haha)

0

Share this post


Link to post
Share on other sites

awesome :) thanx so much - my grammy used to make crepes for us kids when we were little and she would put sweetened cream cheeese filling in them - she was hungarian - we called them "polly cheatins" because we couldn't say the real name for them haha - these look very similar - i can't wait to try them. right now, this garden is kicking my butt. i can't get everything put up fast enough!!

(i should probably get off the computer and do it haha)

It took me 10 years to finally learn how to pronounce them. In my country we are calling them Hmm.. in my language we are writing them palacinky, pronunciation in English maybe :pulutsenky???

We will make them with raw Farmar cheese mixed with sugar and cinnamon, or any type of jelly and powdered sugar on top, or pudding, fruit and whip cream. Enjoy!

0

Share this post


Link to post
Share on other sites

finally had a chance to make these - turned out great!!! thank you so much; they are just like my grammy used to make. i ate them with sweetened cream cheese (like farmer's cheese i think) and grandson also says: mmmmmmmmmmmmmmmmm!!!!! and gobbled them right up :)

this batter will probably make good funnel cake, too :) i just have to put it into a squeeze bottle and fry in deeper oil - awesome!! i am going to nj this week and my sister wants to go to the shore - that will make a good boardwalk snack :)

i am praying that this year somebody is making gluten free nj pizza - i think i miss that most of all - last year i didn't find any :( here's to hoping!!

0

Share this post


Link to post
Share on other sites

finally had a chance to make these - turned out great!!! thank you so much; they are just like my grammy used to make. i ate them with sweetened cream cheese (like farmer's cheese i think) and grandson also says: mmmmmmmmmmmmmmmmm!!!!! and gobbled them right up :)

this batter will probably make good funnel cake, too :) i just have to put it into a squeeze bottle and fry in deeper oil - awesome!! i am going to nj this week and my sister wants to go to the shore - that will make a good boardwalk snack :)

i am praying that this year somebody is making gluten free nj pizza - i think i miss that most of all - last year i didn't find any :( here's to hoping!!

I'm sooooo happy that crepes turned out great. I think that to make funnel cakes you would have to add baking soda, or powder to make them more fluffy. I never made funnel cakes, so I don't have recipe for that yet. Maybe in the future. I saw one recipe on The Nate show that looked very interesting - cook was using beer and mashed bananas in the dough. I'm planning to make it and if I like it, I will post it later.

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
0

  • Forum Statistics

    • Total Topics
      106,460
    • Total Posts
      930,674
  • Member Statistics

    • Total Members
      63,883
    • Most Online
      3,093

    Newest Member
    Stephanie kate
    Joined
  • Popular Now

  • Topics

  • Posts

    • Caro..............monitoring only the TSH to gauge thyroid function is what endo's do who don' t do a good job of managing thyroid disease.  They should do the full panel and check the actual thyroid hormone numbers.........T3 and T4. The importance of the TSH comes second to hormone levels. In order to track how severely the thyroid is under attack, you need to track antibody levels.......not the TSH. I did not stay with endocrinologists because I found they did not do a very good job and found much greater help and results with a functional medicine MD.  You should not have a goiter if your thyroid is functioning well and your TSH is "normal".  Maybe they should do a full panel? Going gluten free can have a profound affect for the better on thyroid function and that is something that is becoming more and more accepted today.  Ask most people with Celiac and thyroid disease and they will tell you that. My thyroid never functioned well or was under control under after I discovered I had Celiac and went gluten free.  It was the only way I got my antibody numbers back down close to normal and they were around 1200 when it was diagnosed with Celiac.  I was diagnosed with Hashi's long before the Celiac diagnosis.  I am not sure Vitamin D has anything to do with thyroid antibodies but who knows?  Maybe it does have an affect for the better. It is really hard to get Vitmain D levels up, depending on where you live. Mine are going up, slowly, even after 12 years gluten-free but I live in the Northeast in the US and we don't have sun levels like they do in the South.  I take 5,000 IU daily and that is a safe level to take, believe it or not.  I get no sun on my job so the large dose it is! Having Celiac Disease should not stop you from being able to travel, especially S. America. I travel, although I do agree that some countries might be very difficult to be gluten free in. You can be a foodie and travel with Celiac so no worries on that front. You may not be able to sample from someone else's plate, unless they are eating gluten-free too but I have had awesome experiences with food when traveling so you can too!
    • I don't know what you drank or where.... so here are a few thoughts. - sure, a dive bar might have dirty glasses and serve a cocktail in a beer glass?  But a nice reminder place, with a dishwasher, should be fine.  If it's a sketchy place, Stick to wine, then it's served in wine glasses that aren't used for beer or bottled ciders in the bottle.   - ciders on tap might, just a slight chance, have an issue.  Because of beer on tap, mixed up lines, etc. - you may have a problem with alcohol - you may have issues with The  high sugar content of the drink.  I know I have similar issues if I drink serveral ciders of extra sugary brands - are you positive it was a gluten-free drink?  Not this " redds Apple" pretending to be a cider - it's beer with apple flavor.  Or one of those " gluten removed " beers?  
    • Hi Stephanie, I'm also from the UK, I've found this site more helpful than anything we have!  As already mentioned above, in my experience it could depend on what and where you were drinking. Gluten free food and drink isn't always (not usually) 100% gluten free as you may know, maybe you have become more sensitive to even a trace of gluten that is probably in gluten free food/drink. Is it possible you have a problem with corn, particularly high fructose corn syrup that is in a lot of alcoholic drinks? This was a big problem for me and the only alcoholic drinks I can tolerate are William Chase vodka and gin. I contacted the company last year and all their drinks are 100% gluten and corn free, made the old fashioned way with no additives, so maybe try their products if you like the occasional drink and see how you get on. If you drink out, not many pubs sell their products but I know Wetherspoons do and smaller wine bars may too. l was never a spirit drinker but I must say their products are absolutely lovely! Very easy on a compromised gut too considering it's alcohol. I second the suggestion on seeing a natural health practitioner. I've recently started seeing a medical herbalist, as I've got nowhere with my now many food intolerances since going gluten free last year and I've noticed a difference in my health already. 
    • Sorry for the very late reply and thanks for the replies, I didn't get a notification of any. In case anyone else comes across this and has been wondering the same as I was, I did try a vegetable broth and I did react to it in the same way as if I'd eaten the vegetables.  As for the candida, I've been using coconut oil and am seeing a medical herbalist for this and leaky gut. It's only been a few weeks but I've noticed an improvement all round.
    • What did you drink and where did you drink it?   NOTE if you drink something at a bar using their glasses your asking for trouble BEER IS EVERYWHERE in most bars and a CC hell.   If it was at home and a non grain based liqour then I would be really concerned that it might just be alcohol. I personally can not really drink much of anything any more. I love rum, and I cook with it sometimes in sautes. I also have rum extract/butter rum extract/and rum emulsion I use in shakes, homemade keto pudding/ mixed into dishes. and even add some to drink to give it a rum flavor lol.
  • Upcoming Events