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Showing results for tags 'spaghetti'.
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Celiac.com 10/03/2014 - Celiac disease patients in Australia have shown a major improvement in gluten tolerance after receiving experimental hookworm treatments. The study is part of an effort to determine if parasitic helminths, such as hookworm, might help to treat inflammatory disorders, including celiac disease. In this case, the research team assessed the influence of experimental hookworm infection on the predicted outcomes of three escalating gluten challenges in volunteers with confirmed celiac disease. The research team included John Croese, MD, Paul Giacomin, PhD, Severine Navarro, PhD, Andrew Clouston, MD, Leisa McCann, RN, Annette Dougall, PhD, Ivana Ferreira, BSc, Atik Susianto, MD, Peter O'Rourke, PhD, Mariko Howlett, MD, James McCarthy, MD, Christian Engwerda, PhD, Dianne Jones, BHSc, and Alex Loukas, PhD. They are variously affiliated with the Department of Gastroenterology and Hepatology at The Prince Charles Hospital, Brisbane, Australia, the Center for Biodiscovery and Molecular Development of Therapeutics at the Australian Institute of Tropical Health and Medicine of James Cook University in Cairns, Australia, Envoi Specialist Pathologists in Brisbane, Australia, QIMR Berghofer Medical Research Institute in Brisbane, Australia, the Royal Brisbane and Women's Hospital, and with Logan Hospital, Brisbane, Australia. This particular study followed twelve adult volunteers with diet-managed celiac disease. The volunteers were inoculated with 20 Necator americanus (hookworm) larvae, and then consumed increasing amounts of gluten in the form of spaghetti. The volunteers first received 10 to 50 milligrams for 12 weeks (microchallenge); they then received 25 milligrams daily + 1 gram twice weekly for 12 weeks (GC-1g); and finally 3 grams daily (60-75 straws of spaghetti) for 2 weeks (GC-3g). The subjects were then evaluated for symptomatic, serologic, and histological outcomes of gluten toxicity. They were also examined for regulatory and inflammatory T cell populations in blood and mucosa. Two gluten-intolerant subjects withdrew after micro-challenge. Ten completed GC-1g, and eight of these ten volunteers enrolled in and completed the full course of the study. Most celiacs who are exposed to gluten challenge will show adverse changes in the intestinal villi, which is measured in terms of villous height-to-crypt depth ratios. Also, such patients will usually show an increase in blood antibodies, such as IgA-tissue transglutaminase, indiucating an adverse reaction to gluten. However, the results here showed that median villous height-to-crypt depth ratios (2.60-2.63; P = .98) did not decrease as predicted after GC-1g. Moreover, mean IgA-tissue transglutaminase titers declined, contrary to the predicted rise after GC-3g. Other results showed that quality of life scores improved (46.3-40.6; P = .05); while celiac symptom indices (24.3-24.3; P = .53), intra-epithelial lymphocyte percentages (32.5-35.0; P = .47), and Marsh scores remained unchanged by gluten challenge. Intestinal T cells expressing IFNγ were reduced following hookworm infection (23.9%-11.5%; P = .04), with corresponding increases in CD4+ Foxp3+ regulatory T cells (0.19%-1.12%; P = .001). Hookworms in the form of Necator americanus promoted tolerance and stabilized, or improved, all tested measures of gluten toxicity in volunteers with celiac disease. So, after being voluntarily infected with 20 hookworms, these celiac disease volunteers were able to eat increasingly large amounts of gluten with none of the usual changes or adverse symptoms. Could hookworm treatments represent the future of treatment for celiac disease, and maybe other inflammatory conditions? Clearly, further tests are needed to determine exactly how safe it is for celiac patients receiving this treatment to eat gluten. So far, however, the future looks bright. What do you think? If swallowing a small dose of hookworms would eliminate your adverse reactions, and allow you to safely eat gluten, would you do it? The radio program Radiolab has an interesting segment on hookworm, which you can stream here: Radiolab Source: Journal of Allergy and Clinical Immunology. DOI: http://dx.doi.org/10.1016/j.jaci.2014.07.022
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Spaghetti with Bacon, Eggs, and Swiss Chard (Gluten-Free)
Jefferson Adams posted an article in Italian
Celiac.com 05/17/2016 - If you're like me and you love that Italian classic, pasta carbonara, but you're struck with little pangs from the nutrition-minded side of you, then this recipe is for you. This more nutritious version of classic pasta carbonara marries bacon, eggs, and Parmesan cheese with Swiss chard for a hearty, tasty entree. Easy and quick to make, this recipe is sure to delight. Ingredients: 12 ounces spaghetti 1 bunch Swiss chard or Spinach 8 slices bacon, chopped 2 tablespoons olive oil 4 large eggs ½ cup grated Parmesan cheese Kosher salt Ground black pepper ½ cup flat leaf parsley, chopped Directions: I like to start by cooking the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer bacon to a paper towel–lined plate, and break into pieces when cool. Cook the pasta according to package directions, adding the chard during the last 3 minutes of cooking. Reserve ½ cup of the cooking water, and drain the pasta and chard, and return them to the now empty pot. Wipe out the skillet and heat the oil over medium heat. Crack the eggs into the skillet and cook 2-3 minutes until done, but a bit runny. Toss the pasta and chard with the reserved pasta water, Parmesan cheese, ¼ teaspoon salt, and ¼ teaspoon pepper, and fold in the bacon. Divide among bowls and top with the eggs. Season the eggs with salt and pepper and top with additional Parmesan and a bit of chopped parsley. -
Celiac.com 01/28/2015 - Every so often a recipe comes along that I just have to try. This terrific recipe from Melissa Clarke at the New York Times infuses cheese and spaghetti with lemony goodness to deliver a welcome change of pace to classic dinnertime pasta. In making this gluten-free version, I stayed close to Clarke's recipe, though I did use Meyer lemons and make a few minor changes, such as substituting Pecorino Romano cheese for Parmigiano-Reggiano, and flat parsley for regular parsley. It's a great way to put a romantic spin on a dinner favorite, or to add a some extra style to that basic pasta plate come dinner night. Ingredients: 4 Meyer lemons 1 pound gluten-free linguine or spaghetti ( I use Schär brand) 4 tablespoons extra-virgin olive oil, more for drizzling 1 teaspoon kosher salt, more as needed Pinch of sugar 3½ tablespoons unsalted butter ¾ teaspoon chile flakes, more to taste 1 cup Pecorino Romano cheese, to taste ½ cup celery leaves, coarsely chopped (optional) ⅓ cup Italian parsley, coarsely chopped (optional) Sea salt, and black pepper, as needed Directions: Boil a large pot of salted water. Finely zest 2 of the lemons and set aside. Cut the tops and bottoms off the other 2 lemons and slice them lengthwise into quarters. Remove any seeds, and slice the quarters crosswise into thin triangles. Blanch the lemon triangles in the boiling water for 2 minutes, then remove them and place on a dish towel, and blot dry. Add pasta to the boiling water, and cook until just barely al dente. Remove the pasta and drain, keep back ½ cup of the pasta cooking water. Meanwhile, in a large skillet, heat 1 tablespoon of the oil over high heat. Add the dried lemon pieces and season with a pinch each of salt and sugar. Cook about 3 to 5 minutes until the lemons become caramelized and browned at the edges. Transfer caramelized lemons to a plate. Melt the butter with the remaining oil in the pan over medium heat. Add the chile flakes and zest of both lemons; cook until fragrant. Whisk in the reserved pasta water. Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt. Cook until pasta is well coated with sauce. Toss in the caramelized lemon and the celery leaves and parsley, as desired. Add lemon juice if needed. To serve, top with a drizzle of olive oil, and a sprinkle of sea salt and black pepper,
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Spaghetti with clams has long been a favorite, and during a summer trip to Italy's sunny Amalfi coast a few years back, I was lucky enough to enjoy a gluten-free version of this quick, cheap, easy Italian classic. I find the recipe works best with Schar brand gluten-free spaghetti, but feel free to substitute your favorite. Ingredients: 1 pound dried Schar or other gluten-free spaghetti ½ cup extra-virgin olive oil 2 shallots, thinly sliced 5 or 6 cloves garlic, finely chopped 2 pounds Manila clams, scrubbed clean ½ cup fresh Italian parsley, chopped 10 to12 sweet cherry tomatoes ½ cup dry white wine 2 tablespoons unsalted butter, diced into small cubes Sea salt and freshly ground black pepper ½ cup Parmesan or Romano cheese, grated Lemon, as garnish Directions: Boil 6 quarts of salted water in a large pot. Add pasta, stirring well to prevent sticking. Cook until al dente, about 8 minutes. Drain the pasta, toss lightly with a splash of olive oil, and set aside. Meanwhile, heat the olive oil in a large saute pan. When oil is hot, and nearly smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, stir well, so as not to burn the garlic. Add the clams, wine and tomatoes. Cover and simmer for 6 to 8 minutes or until clams have opened. Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly. Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Season to taste. Pour pasta into large serving bowl. Garnish with remaining parsley. Serve immediately, with lemon wedges, and grated cheese on the side.
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This recipe comes to us from “purple” in the Gluten-Free Forum. Ingredients: 1 - 8oz. box corn spaghetti 1 - 15oz. can pinto beans, drained 2 to 3 - 15 oz. cans flavored tomatoes (I used 1 can fire roasted w/garlic and 1 can w/green chilies) ½ to 1 cup frozen corn (I used the one w/ onions, peppers and beans) leftover taco meat left over taco toppings tortilla chips Directions: Cook spaghetti according to package directions and keep warm. Heat taco meat and keep warm. Puree tomatoes and heat in a pan. Heat beans adding a bit of water. Add corn to the beans or heat separately. Serve with leftover taco toppings on top and some broken chips too. Tip: Fix extra taco stuff the day before with your tacos then this is really fast.
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Spaghetti Pizza (Gluten-Free)
Scott Adams posted an article in Pizzas & Pizza Crusts (Gluten-Free Recipes)
This recipe comes to us from Mireille Cote. Nonstick vegetable oil cooking spray 1 pound gluten-free spaghetti, cooked and drained 2 cups prepared gluten-free spaghetti sauce, divided use 1 ½ cups grated mozzarella cheese, divided use 3 large eggs, slightly beaten Your choice of favorite pizza toppings Preliminaries: Heat oven to 350 degrees. Coat a 9-by-13-inch baking pan with cooking spray. Cook noodles according to package directions and drain. Procedure: Return cooked pasta to pot. Mix in one cup spaghetti sauce, 1 cup of the grated cheese and beaten eggs. Mix until noodles are well coated. Spread mixture evenly in the prepared pan. Bake in preheated oven for 15 minutes. Remove from oven and spread remaining spaghetti sauce over baked noodles. Top with favorite pizza toppings and sprinkle with remaining cheese. Return to oven and bake an additional 10 to 15 minutes until cheese is melted. Presentation: Remove from oven and let cool five minutes. Cut into squares and serve hot. A crisp tossed salad rounds out the meal. -
This recipe comes to us from Tom and Angie Schneider. 10# Lean ground beef, browned and drained 6 - 29 oz. cans (174 oz.) Hunts Tomato Sauce 4 - 12 oz. cans (48 oz.) Hunts Tomato Paste 1 - 28 oz. can Hunts Whole Tomatoes 1 oz. Fresh Oregano, Rosemary, Savory, Thyme 2 small onions 6 stalks celery 1 tsp. minced garlic ¾ tablespoon sugar Chop whole tomatoes and herbs in blender. Chop onion and celery with water in blender, drain. Add whole tomatoes and herbs and onion celery combo to ground beef, garlic, sauce and paste in roaster. Stir in sugar (to cut acidy taste of tomatoes). Slow cook at 275 degrees for 4-6 hours. Makes 11 quarts.
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This recipe comes to us from Mireille Cote. 1 tablespoon olive oil 4 cups cooked gluten-free spaghetti (½ pound uncooked) 1 ½ cups tomato sauce (half a 26-ounce jar) ½ cup grated gluten-free Parmesan cheese 10 fresh basil leaves 12 cup grated gluten-free mozzarella or Monterey Jack cheese Extras (you choose): A handful of sliced black olives 10 mushrooms, cleaned and sliced ½ cup bell pepper slices Wash hands. Combine ingredients. Bake in oven. This recipe makes about 4 servings. It takes about 15 minutes to prepare and another 30 minutes to bake. Thats a total of 45 minutes, start to finish
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