jerseyangel

It has been a long time since this topic was active, but there may be a silly resurrection in the wind. 

I see you Patti!
 

I'm back!

We were out most of the day so I pulled out some pot roast and gravy I had in the freezer from a couple weeks ago. I made mashed potatoes and brussels sprouts to go with it.

I make pot roast by browning the meat on all sides for about 5 minutes per side in a little olive oil. I add a couple chopped onions, a few cloves of peeled garlic, a cup of water and a little sea salt. Cover and cook on low (300 degrees) for 5 hours. Thicken juices with cornstarch to make gravy.

Happy Anniversary Lisa ( and hubby of course)--your pic is beautiful

Tonight--homemade macaroni and cheese with spinach sauteed in olive oil and garlic.

So true. It is very frustrating at first, and the longer you have been ill before diagnosis, the longer it can take. I did the whole allergist testing/elimination diet stuff and stayed gluten, dairy, soy, legume, tapioca, coconut, grain lite, and corn free for 5 years. Not fun, but walking that thin line allowed me to feel almost well more days than not.

As I slowly (the operative word here) had more good days than bad, I tried adding dairy, which to my amazement went well. Then corn several months later. I figured at that point I had more variety and was satisfied. Earlier this year, I tried the dreaded (for me) legumes and I find if I limit to a couple times a week, I'm good. The biggest surprise though was tapioca--which had previously caused me such pain that I avoided it like gluten. After gingerly trying some in a cookie, I was floored to discover I was now ok with it.

Soy (which I would avoid anyway) and coconut are still no go's, but who cares! My point is, healing is taking place--even if it doesn't seem like it. It just takes (a lot ) longer for some of us. Threads like this just go to show how resilient, creative, and tough you all are--eating so well on what is available to you. I love it!!

Didn't realize it was on last night--twas always me favorite!

Chopper, I'm not gonna beat a dead horse here but if you do have evidence to support your theory, I wouldn't consider it an "I told you so", rather information that would benefit all of us. I'd be very interested to read what you have.

I've been gluten-free as long as Lisa, and agree with her completely as well as what others have posted. As far as personal experience, I cooked regular pasta a while back (I normally wouldn't have allowed it in my kitchen but this was a special circumstance). My head was directly over the pot and when I drained it, the steam was right there in my face. No problem whatsoever for this sensitive gal.

I think in this case, it is possible that the problem was a result of cross contamination but sometimes it's next to impossible to figure out the exact cause.

Chopper, I'm not gonna beat a dead horse here but if you do have evidence to support your theory, I wouldn't consider it an "I told you so", rather information that would benefit all of us. I'd be very interested to read what you have.

Interesting....I've actually cooked both gluten and non gluten foods in my oven at the same time (Of course making sure the gluten food was on the bottom) and never noticed a problem.

There are two separate issues here--"flour" listed as an ingredient must be followed by the word "wheat" if it is indeed from wheat.

The fact that there is primarily wheat flour in the baking aisle in the supermarket is something else altogether. One has nothing to do with the other.

A big hamburger (no bread) and a big salad.

Spaghetti squash topped with green pepper, zucchini, onions, and sausage in a red sauce.

It's a very forgiving recipe. You could absolutely do it without cheese. I was dairy free for 6 years and during that time ate my pizza cheese-less. This would be good with just sauteed veggies and the tomato sauce. Actually now that I think about it, you could fool around with thinly sliced potatoes and spinach, etc.

Good luck!

Sure I make mine in a 13x9 baking dish--it's actually more of a pizza casserole. You can take the "dough" ingredients and after mixing, spread it out in a greased traditional pizza pan for a more pizza-like dish.

About 3 cups of grated zucchini (squeeze out as much moisture as you can)
2 eggs
1 cup shredded mozzarella cheese
2 tablespoons sharp grated cheese--I use Pecorino-Romano

Combine these and put into a greased baking pan. Bake at 400 for about 15 minutes. (10 if using a pizza pan)

Remove from oven and top as desired. Our favorite is tomato sauce, sausage or pepperoni, sauteed green pepper, and more cheese.

Put back in oven and bake at 400 for about 30 minutes (20 if made in a pizza pan) or until browned and bubbly.

Zucchini crust pizza.

It's a very forgiving recipe. You could absolutely do it without cheese. I was dairy free for 6 years and during that time ate my pizza cheese-less. This would be good with just sauteed veggies and the tomato sauce. Actually now that I think about it, you could fool around with thinly sliced potatoes and spinach, etc.

Good luck!

Sure I make mine in a 13x9 baking dish--it's actually more of a pizza casserole. You can take the "dough" ingredients and after mixing, spread it out in a greased traditional pizza pan for a more pizza-like dish.

About 3 cups of grated zucchini (squeeze out as much moisture as you can)
2 eggs
1 cup shredded mozzarella cheese
2 tablespoons sharp grated cheese--I use Pecorino-Romano

Combine these and put into a greased baking pan. Bake at 400 for about 15 minutes. (10 if using a pizza pan)

Remove from oven and top as desired. Our favorite is tomato sauce, sausage or pepperoni, sauteed green pepper, and more cheese.

Put back in oven and bake at 400 for about 30 minutes (20 if made in a pizza pan) or until browned and bubbly.

Homemade chicken rice soup--it's simmering now.

That looks really good!

We were out most of the day so I pulled out some pot roast and gravy I had in the freezer from a couple weeks ago. I made mashed potatoes and brussels sprouts to go with it.

I make pot roast by browning the meat on all sides for about 5 minutes per side in a little olive oil. I add a couple chopped onions, a few cloves of peeled garlic, a cup of water and a little sea salt. Cover and cook on low (300 degrees) for 5 hours. Thicken juices with cornstarch to make gravy.

I'm by myself tonight...I had 2 slices of homemade banana bread with peanut butter and sauteed apples. Just what I was in the mood for--yum!

Leftovers....but for dessert I made GFP Truffle Brownies with a vanilla buttercream frosting.

Might just eat dessert