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lpellegr

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Latest Celiac Disease News & Research:

Everything posted by lpellegr

  1. lpellegr
    Too many commercials. Too much greed. Too much focus on spending, spending, spending. How will kids ever learn to be satisfied with what they have? Do people really think the secret to happiness is buying more stuff? People fighting at the mall over things that won't really make their lives better. Has everyone gone crazy? I can't wait until it's over...
  2. lpellegr
    The only thing I wonder about in ricotta is the vinegar they use to curdle it, because it usually doesn't say distilled vinegar. After pondering numerous threads about vinegar on this website I decided to chance the major brands that list vinegar as an ingredient, and so far so good. I think I used Sorrento and maybe Shop Rite brands. You can look up the...
  3. lpellegr
    Turkey tetrazzini! Make a white sauce (I forget what I substituted for flour last time, but lots of things will do) with a stick of margarine or butter and an equivalent to half a cup of flour, with a cup of chicken broth and a cup of milk. Season with 1t salt, 1/2t pepper, and 1/8t nutmeg. After it has thickened, turn off the heat and add 1/4c sherry...
  4. lpellegr
    A while back I avoided a problem by spotting a grain in my lentils from Whole Foods - their 365 brand. I e-mailed them about it, and here's the reply. Note that the bagged beans and rices are produced in a facility that also produces barley. I plan to avoid them but I will always be suspicious of every bagged product now. Thank you for your comments...
  5. lpellegr
    Next year I'm eating with Tarnalberry! Man, that looks good! I can't deviate from the standards or my family will grex, but I love her menu. I'll have to sneak some new dishes in next time.
  6. lpellegr
    Everything I made was gluten-free except the stuffing, which of course I didn't eat. It wasn't worth inflicting gluten-free bread on other people just so I could eat it. Managed gluten-free versions of broccoli casserole (although the crackers that were supposed to be "just like Ritz" weren't) and pie crusts, but the gravy was a little weird, texture-wise...
  7. lpellegr
    Russian Cabbage Borscht from the Moosewood Cookbook. Lots of veggies, a beautiful red color, and you eat it hot with a plop of sour cream mixed in. The combination of honey and cider vinegar to season it is what really makes it special. Lots of chopping vegetables, though. Good for using winter vegetables - cabbage, onions, potatoes, beets, carrots, celery...
  8. lpellegr
    Chop up leftover ham and add to any egg dish, any bean dish or soup, make ham salad, make casseroles with rice and spinach and swiss cheese, make halushka: finely ribboned cabbage fried with caraway seeds, onions, and paprika and served with ham, bacon, or sausage and noodles (gluten-free of course), grind up the ham and use like ground beef for ham loaf...
  9. lpellegr
    If you have any doubt, then it's best to avoid it. I'd rather not take any chances, myself, on something that "might" make me sick.
  10. lpellegr
    How about the peanut butter cookies that are just 1c peanut butter, 1c sugar, and 1 egg? You could add chocolate chips or press a naked chocolate kiss into it after baking. I'd give more instructions, but I have to go look it up - you could probably find it faster by searching this site.
  11. lpellegr
    I used to eat 3 bowls of Cheerios a day, and I gave up after struggling through half a box of Perky-Os. No more for me, thanks. I think it was the salt that made Cheerios so good.
  12. lpellegr
    The snickerdoodles are good, but everybody at work agreed that the "no-oats oatmeal" are one of the most disgusting unreasonable facsimilies of cookies ever put together. We called them the "no-shellfish" cookies since that's one of their claims on every package.
  13. lpellegr
    From "More from the Gluten-Free Gourmet" I have tried the Sesame Thins, but instead of cutting into squares and transferring to a baking sheet, I rolled them right onto the greased baking sheet and scored with a knife, then as they baked and got crisp I removed the crisp ones and let the rest bake a little longer. The Pecan Wafers on the next page are good...
  14. lpellegr
    I'm fine with corn, but from now on I'm taking all my purchases from the Asian store in to work for my Chinese co-workers to translate. And I still wonder if the little paper wrappers were sealed witth wheat paste.
  15. lpellegr
    As I sorted through the Whole Foods 365 Organic lentils to look for stones etc, I found a grain of something - wheat or barley, it looks like. I debated picking it out and going ahead, but if there's one, there's gotta be more. Sure enough I found more. No notice on the package about shared equipment being a possible source of cross-contamination. Now...
  16. lpellegr
    Good to hear - I ate there many years ago when we had a friend in college who lived in Perth Amboy but I hadn't heard of celiac then. I'll add it to my mental list of places to eat. It does us all a good service when somebody passes on this kind of news! Thanks!
  17. lpellegr
    Bette Hagman's cookbooks have several cracker recipes. Most of them are sort of like Wheat Thins in texture. You make the dough, then roll it out directly on a baking sheet very thin, score with a knife, bake until crisp, and then break apart. Nothing like saltines or Ritz, unfortunately, but they are crunchy and salty and can even be reasonably healthy...
  18. lpellegr
    Meatballs: ground sirloin, garlic, salt, parsley, gluten-free bread crumbs, egg, fried in olive oil Sauce: tomato puree, garlic, salt, basil Both made the same as many times before, both fed to other people who had no symptoms but who did not eat my pasta. Symptoms showed up twice after eating this pasta. Not my normal reaction to gluten, but you never...
  19. lpellegr
    Swanson chicken broth should be okay. Stay away from College Inn. You can also use Herb-Ox chicken boullion cubes.
  20. lpellegr
    I spent a night throwing up, actually both ends going at once like food poisoning, after spaghetti and meatballs, and since this was the second time this happened, I starting putting two and two together. Nobody else who ate the sauce or meatballs (both gluten-free) got sick either time. The pasta I ate was something I found in an Asian store: black rice...
  21. lpellegr
    AAAAAAAAAAA!!!!!! One more thing to be afraid of!!!!!!!!!
  22. lpellegr
    I don't know if you're into cooking from scratch, but this recipe from Bette Hagman is pretty good. It helps to have a non-stick pizza pan, and don't use one with holes in it! This is more of a raised dough like Sicilian pie, not a thin crispy crust. If you like it doughy, this is good. I hear for thin crust (not my favorite) the Chebe mixes are good...
  23. lpellegr
    I got the Z22 from Palm, picked it up at Staples. It was $99 and it has all the usual stuff - calendar, memos, room for the Clan Thompson list, and games to keep me entertained when I have to wait. Clan Thompson can give you software for the mac or the pc.
  24. lpellegr
    Clan Thompson is great if you have a PDA because you can check products while you shop, and it also contains certain restaurants and which meals are safe there. Very handy. True, after two years of using it and reading labels I don't consult it as much, but I still find myself occasionally standing in the grocery store in front of something I haven't had...
  25. lpellegr
    Ditto! I have been hungry for anything with gravy and considered trying to make meat pie type things, with pie dough wrapped all around the filling, but I think I could get the same effect with just the crust on top. Pleeeease! I'm sure I could figure out the filling, but tell us about your crust.
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