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Found 5 results

  1. Celiac.com 05/10/2017 - Leave it to the Greeks to combine the deliciousness of both chicken and lemon into a rich, amazing soup. Here is a version that is both gluten-free and sure to please. Ingredients: 
 8 cups chicken broth 1 cup diced, cooked chicken meat 8 egg yolks ½ cup gluten-free chicken soup base or broth ½ cup fresh lemon juice ½ cup carrots, shredded ½ cup onion, chopped ½ cup celery, chopped ¼ cup butter ¼ cup potato starch (as rue, to thicken) ½ teaspoon ground white pepper 1 cup cooked white rice 16 slices lemon fresh cilantro sprigs, as desired. Directions: In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil, then simmer for 15-20 minutes. Mix the butter and the potato starch into a rue, and slowly add it to the soup mixture. Simmer 10 minutes more, stirring frequently. Beat the egg yolks in a mixing bowl. Slowly stir a little hot soup into the egg yolks. Return the entire egg mixture to the soup pot, and heat a few more minutes. Stir in the chicken meat and rice. Ladle hot soup into bowls and garnish with lemon slices, and cilantro, as desired.
  2. This article originally appeared in the Autumn 2003 edition of Celiac.com's Journal of Gluten-Sensitivity. Celiac.com 09/18/2014 - Right now, it is considered the “in” thing to be on a low carbohydrate diet. Dr. Atkins has become a household word. Try this great low carb recipe for your gluten-free and low carb diet. Dairy-free: Omit the cheese. Vegetarian: Substitute crumbled gluten-free veggie burgers for the lamb. Vegan: Substitute crumbled gluten-free veggie burgers for the lamb. Omit the cheese. Ingredients: 3 green onions, sliced 2 cloves garlic, minced 1 Tablespoon olive oil ¾ lb. ground lamb 2 teaspoons oregano ½ teaspoon cumin ½ teaspoon dill ½ teaspoon mint ¼ teaspoon pepper 2 Tablespoons parsley, chopped 1 tomato, minced 3 Tablespoons low-salt feta cheese, crumbled 2 teaspoons lemon juice Directions: In a small pan, sauté onions and garlic in oil over medium heat until tender but not browned; transfer to a medium bowl. Add remaining ingredients to bowl and mix well. Form into 4 patties. Grill or broil patties about 4 minutes per side or until cooked through. Serves 4. Calories: 305; Total fat: 25g; Saturated fat: 10.1g; Cholesterol: 68.1mg; Sodium: 135.6mg; Carbohydrates: 4.4g; Fiber: 0.7g; Sugar: 1.1g; Protein: 15.7
  3. Celiac.com 01/29/2008 - If the results of a recent study are any indication, the Greeks might be among those least affected by celiac disease. The study on the prevalence of celiac disease in Greece shows that the people of Thessaly have a prevalence of celiac disease that is among the lowest of all the European populations. Recent discoveries point to a greater prevalence of celiac disease than previously expected in a number of European populations, and the availability of new, accurate serological tests has made screening in the general population possible. These facts, coupled with the reality that no data exist regarding the prevalence of celiac disease in Greece, recently sparked a team of researchers to use a novel diagnostic algorithm to examine the general population of Thessaly, in central Greece, in an effort to determine rates of prevalence for celiac disease. Led by doctors Roka V, Potamianos SP, Kapsoritakis AN, Yiannaki EE, Koukoulis GN, Stefanidis I, Koukoulis GK, Germenis AE, the researcher team selected 2230 participants (1226 women, 1004 men, median age 46 years, range 18-80 years) by a random sampling from the adult general population of Thessaly. The researchers took blood samples and checked them for total immunoglobulin A (IgA)-serum levels, to eliminate IgA deficiency. The research team then examined samples that showed total IgA within the normal range for IgA antibodies compared to native human-tissue transglutaminase (anti-tTG); the researchers then tested samples that were anti-tTG positive for IgA antiendomysial antibodies (EmA). The researchers then examined samples from participants with selective IgA deficiency for IgG antigliadin antibodies. They referred for biopsy and human leucocyte antigen (HLA) typing those participants that showed EmA-positive or antigliadin antibody-positive. No participant with selective IgA deficiency was detected. Four individuals tested positive for EmA, all of whom were biopsy-proven coeliacs. Therefore, the prevalence of celiac disease within this general population sample is 1: 558 or 1.8 per 1000 (SE 0.13). The two men, two women that did show abnormal histology were between the ages of 18 and 35. Two of them were considered to be asymptomatic and two presented with a sub-clinical course. All four showed the heterodimer HLA-DQ2. The evidence indicates that the people of the central Greek area of Thessaly have a prevalence of celiac disease that is among the lowest of all the European populations. Eur. J. Gastroenterol Hepatol. 2007 Nov;19(11):982-7.
  4. Ingredients: 1 medium onion, chopped 2 tablespoons olive oil or butter ½ cup shredded carrot ½ cup shredded raw potato 1 small eggplant (1 pound), trimmed, pared, and shredded 2 cloves garlic, thinly sliced 2 pounds lean ground beef 4 tablespoons lemon juice, divided in half 2 eggs, lightly beaten 2 medium tomatoes, peeled and finely diced 1½ cup fine dry bread gluten-free bread crumbs 3 teaspoons salt ½ teaspoon ground cinnamon ¼ teaspoon pepper Pinch of cayenne pepper 2 tablespoons sugar Directions: Preheat oven to 350 F. 1. Sauté onion in oil/schmaltz/margarine/butter in a 10- or 12-inch skillet 3 minutes, until soft and somewhat golden. Remove from heat. Stir in carrot, potato, eggplant, & garlic, tossing to coat well. Cover, put back on heat and cook about 5 minutes, or until wilted but still crisp. 2. Combine meat, eggs, tomatoes, crumbs, salt, cinnamon, pepper, 2 tablespoons lemon juice, and cooked vegetables in a large bowl, mixing lightly by hand. Press firmly into a 9 x 5 x 3 loaf pan. turn out onto a lightly greased large shallow baking pan. (Loaf may also be shaped by hand directly on the baking pan.) 3. Bake at 350F for 45 minutes. Mix remaining 2 Tablespoons lemon juice and sugar in a cup, stirring until sugar is dissolved. After the 45 minutes of baking, brush this mixture over the loaf. 4. Continue to bake 15 minutes longer, or until brown and glazed. Lift onto heated serving platter with 2 wide spatulas. Let sit several minutes before serving for easier slicing. The leftovers make great cold meat loaf sandwiches, or slices can be reheated by frying in oil or butter. Serves 8 generously.
  5. This recipe comes to us from “Fiddle-Faddle” in the Gluten-Free Forum. Gluten-Free Meatball Ingredients: ¾ pound ground lamb ¾ pound ground beef or veal 1 small yellow onion, minced 1 handful flat leaf parsley, chopped Salt and pepper 1 tablespoon butter 1 tablespoon extra virgin olive oil 1 cup dry white wine ½ lemon Gluten-Free Meatball Directions: Preheat a medium skillet over medium high heat. Combine meats, onion, parsley, salt, and pepper. Add butter and oil to pan and begin rolling small, bite-size balls, and adding balls to pan as you roll them. Cook balls 10 to 12 minutes, shaking pan occasionally to brown equally on all sides. Deglaze pan with wine and allow wine to reduce by half, 1 or 2 minutes. Remove pan from heat and squeeze the juice of ½ lemon over the meatballs. Serve in a bowl. Yield: 4 servings Its fabulous on rice or pasta.
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