Celiac News

This slideshow requires JavaScript.

#gallery-2-slideshow .slideshow-slide img { max-height: 410px; /* Emulate max-height in IE 6 */ _height: expression(this.scrollHeight >= 410 ? '410px' : 'auto'); } jQuery( '.noscript' ).remove(); var slideShow = new SlideShow( jQuery('#gallery-2-slideshow'), 984, 410, 'fade'); slideShow.images = [ { 'src': 'http://eatingwithsole.files.wordpress.com/2010/09/img_1545.jpg', 'id': '316', 'caption': ''} , { 'src': 'http://eatingwithsole.files.wordpress.com/2010/09/mg_1542.jpg', 'id': '317', 'caption': ''} , { 'src': 'http://eatingwithsole.files.wordpress.com/2010/09/mg_1536.jpg', 'id': '318', 'caption': ''} , { 'src': 'http://eatingwithsole.files.wordpress.com/2010/09/mg_1538.jpg', 'id': '319', 'caption': ''} , { 'src': 'http://eatingwithsole.files.wordpress.com/2010/09/mg_1535.jpg', 'id': '320', 'caption': ''} ] ; slideShow.init();

Just had a cool reminder that fall is around the corner this week, which has me getting my winter greens in the ground, and starting to forge forward on the coop building, commencing tomorrow! I have a weekend with our mom’s visiting so I am hopeful that they will want to help me get the garden together and slap some earthen plaster around.

Last night I fired up the wood stove and decided to do a round of pickling inside, as I was growing wiry of the camp stove kitchen set up, the problem is that massive caldron of water took nearly 4.5 hours to boil, even with our fireplace burning at a raging 500º the whole time! The whole batch was sweaty and frustrating, but I yielded my favorite pickled veg; carrots! During the day we visited some neighbors and Mia picked some beautiful purple carrots from their garden, which I added to some orange ones we got at the Nelson market, along with some local garlic, dill, hot peppers, and a few of our tiny carrot ball variety thrown in for good measure.

While waiting for the vat of water to boil I whipped up a yellow summer salad to die for; I sliced some yellow sunburst squash paper thin, along with some thicker slices of these darling crisp little lemon yellow cucumbers we are growing, added some thin slices of locally grown organic yellow watermelon, & some tiny yellow heirloom tomatoes, all topped with a drizzle of lemon juice, olive oil, lemon and lavender sea salt and some fresh purple and green basil and a pinch of fennel tops all fresh from the herb spiral. I have seen watermelon and tomato salads many times before and never had the desire to try one, until my good friend and foodie reminded me on her recent visit how amazing the combination was, that and the fact the watermelon was yellow was all the convincing I needed.  Mmmm, it was stunning and I will defiantly play with this combination of flavors again.

After the long weekend, I hope to have pictures of the chicken coop progress.

Yes, I realize I’m late on this post. REAL late. Wish I had a good excuse, too. I could have b

Those wonderful bakers at Katz Gluten Free sent me a large box of their baked goods for my family to sample recently. We received a nice assortment of cookies, muffins, cupcakes and other GF delights and while the box was big, the treats only lasted a week in our house before there was nothing but crumbs.

Now, youngest daughter is in that teenaged, constantly-famished state of being, compounded with a need for extra snackage because of soccer training, but still, these baked goodies were really good. Some of the items were a bit dry (a common event with preservative-free baked goods) but a quick pop in the microwave for 20-30 seconds, wrapped in a paper towel, revived them nicely.

We were especially fond of the cinnamon rugelach, chocolate-dipped cookies (they ran out first) and the chocolate cupcakes. The cupcakes were so nice, my husband ate them without frosting, and he's not even a huge chocolate fan (I married him anyway). I was the biggest fan of the Chocolate Strip, a dessert bread swirled with a delectable whorl of chocolate and coffee.



Katz Gluten Free baked goods are not only gluten-free, but made in a dairy-free, nut-free dedicated baking facility. They are also kosher, all natural and contain no preservatives, so many folks with different dietary needs can partake.

I am delighted that the company gave me a chance to offer a giveaway to one of my readers, a first prize of $25 Katz dollars to spend on goodies from their website (go for the Chocolate Strip!) and a second prize of a sample pack of Katz Gluten Free goodies. To enter the giveaway, just leave a comment below rhapsodizing about your favorite gluten-free bakery item and I will pick two winners randomly after the deadline of Sept. 13, which is National Celiac Awareness Day.

You can also enter a giveaway on this Katz Gluten Free site to win a $100 Katz Gluten Free gift certificate. Be sure to mention The Crispy Cook if you decide to go for this giveaway.

Good luck to everyone!

Lemon & Sage White Bean Spread
Serves 3 – 4
Can be doubled | Can be halved | Makes great leftovers

Here’s an easy alternative to hummus, with a different yet equally delicious flavor profile. White cannellini beans puree up smooth and silky, with very little oil needed to create a velvety texture. Our favorite way to enjoy this spread is with freshly baked whole grain bread, but it’s also good with crackers or vegetables for dipping. For a party or special gathering we’ll serve it along with a platter of grilled or roasted vegetables, a dish of olives and plenty of warm homemade bread. White bean spread is a fantastic appetizer, but makes a perfect light lunch or dinner too. And you can have the whole recipe done in five minutes!       ~ Susan

Ingredients:

1 can white cannellini beans – drained and rinsed
1 tablespoon extra virgin olive oil
3/4 teaspoon granulated garlic (or 1 good sized fresh clove of garlic, roughly chopped)
1 tablespoon fresh lemon juice
3/4 teaspoon finely grated lemon zest (more or less depending on how lemony you like it)
1 teaspoon dried sage (or 1 1/2 teaspoons fresh chopped sage leaves)
1/2 teaspoon sea salt
freshly ground black pepper to taste
water as needed

Instructions:

Put everything in a food processor and blend until smooth and pureed, adding water in very small increments to make a good creamy consistency.

Taste and add a bit more garlic, lemon and/or salt to get it just the way you like it.

Spoon into a serving dish and garnish with a bit of chopped parsley, or fresh sage if you’ve got it!

Serving Suggestions:

This spread is best when served at room temperature.

Freshly baked whole grain bread is our favorite match, but crackers, pita breads or fresh vegetables are very good too.

The spread and bread ensemble travel well – great for taking to a picnic!

For lunch or dinner, serve the spread and bread ensemble along with a big salad – spicy arugula with a simple balsamic vinaigrette topped with a few shaves of Asiago cheese would be divine.

I don’t have time for breakfast.

You would think with the word “fast” in it, breakfast would be a somewhat manageable goal to accomplish before one walks out of the door each morning.

But for whatever reason, despite all the studies and information about how important eating breakfast is, I can’t do it.

No matter how early I get up or how much I prepare the night before, breakfast is always the first thing to go as I’m hustling to get ready in the morning. Throw the “gluten-free” wrench in the equation, and you can almost guarantee that my meal count remains a big fat “0″ as I start my day–and that my stomach angrily reminds me of this until noon.

So when I stumbled upon the smoothie idea on a gluten-free forum, I decided to give it a try.

Sweet peas and carrots, am I glad that I did.

Not only is this smoothie beyond tasty and FAST to make, but the flaxseed oil keeps me full until lunch. (That’s right people–a filling fast-food breakfast that isn’t smothered in grease and served on the McDonald’s menu. It exists. I promise.)

One of my favorite parts about this recipe is that it’s completely gluten-free AND good for you too. Every single ingredient–from the flaxseed oil to the natural cranberry juice–has great health benefits.

The Recipe:
1 cup fresh or frozen fruit (strawberries, raspberries, blueberries, 1 fresh peach, 1 fresh apple, 1 pear)
1 scoop or 2 heaping tablespoons protein powder
8 ounces cran-water or plain filtered water
1 tablespoon flaxseed oil

• Place all ingredients in a blender
• Blend until rich and frothy, approximately 2-3 minutes

Just a few tips:

1. Don’t be afraid to get creative! Although I usually stick to my mixed berries, one time I used a Granny-smith apple and threw in a dash of cinnamon. Mmmmm, apple pie a la smoothie, anyone?
2. Natural cranberry juice is quite bitter to most, so use sparingly in your “cran-water” mixture. (I usually pour about 1/4 cup of cranberry juice and fill the rest with water.)
3. Don’t forget to double check that your whey protein is gluten-free! (Most are and say so on the label, but you never can be too sure.)
4. If you use berries in your smoothie, store them in the freezer. Not only does it make the smoothie a bit colder, but it also helps the berries last longer.

Here is a link to a recipe for GF spaghetti.

http://glutenfreecooking.about.com/od/entrees/r/gfspaghetti.htm

There are many different types and brands of gluten free spaghetti noodles, here is a link.

gluten free spaghetti noodles

Fried Okra & Tomatoes

Call me weird but I love okra.  I never cook with it since it doesn’t appeal to many but when I saw it fresh at the farmer’s market there was no way I could resist.  Ensuring Josh’s enjoyment I decided to go for the gold and fry it up!

• 1/2 lb Fresh Okra
• 1/2 C Cornmeal
• 1/4 C Spelt Flour + more
• 1/2 Can of Beer or more
• Smoked Paprika
• S&P
• Garlic Powder
• Oil for Frying
• Miso Mayo

Local Okra

1. First wash the okra whole.  Let dry for at least 30 minutes.  I have heard that air drying thoroughly helps cut down on the slime.  The slime doesn’t bother me but in thinking of Joshua I opted to air dry.

Sliced Okra

2. Once fully dried slice off the tops and tips.  Slice the rest of the okra into 1/2 inch rounds.

Making the Batter with Fat Tire

3. Next make the batter.  Mix the cornmeal and 1/4 c of the flour.  Season with smoked paprika, s&p, and garlic.  Add the beer slowly while stirring until a somewhat thin consistency is reached.  The batter will be thinner than a pancake batter.

Batter and Veggies

4. Add oil to a skillet and start to heat.

Floured Okra

5. In a bag add some flour, about 1/8 cup.  Add the chop okra and shake bag.  Dump okra into a sieve to shake off excess flour.

Don't Overcrowd!

6. The okra will cook in probably 3 batches so add 1/3 of the floured okra to the batter.  Once fully coated scoop out and add to oil once piece at a time to prevent sticking.

OKRA!

7.  Cook until browned and crispy.  Place on a cooling rack once cooked to keep them crispy and season with salt.  To my left over batter, Joshua added more flour and beer to quickly fry some of our green tomatoes!  I enjoyed these with some Miso Mayo, Josh Tabasco Sauce.

Tomatoes & Okra

Look Mom & Dad the bottle is almost gone!!!!

Parsley Sauce

While making Parsley Pesto for Linda’s pesto challenge last month at The Gluten-Free Homemaker, I also made a parsley recipe of a different type.  It’s a favorite of ours for all sorts of uses from spreading on gluten-free crackers or crispbread, to melting over broiled fish or steaks, to tossing with hot cooked green beans or noodles, and many more.  What can you think of to put parsley, butter and garlic on?   You might like to have a jar of this handy to do that quickly. 

I found this “Salsa di Prezzemolo,” as she also calls it, in Mary Ann Esposito’s cookbook, Celebrations, Italian Style: Recipes and Menus for Special Occasions and Seasons of the Year, William Morrow & Co., 1995, p. 315.  The book is out of print now, but you might find it, like I did, at the local library.  You might also find a used copy online.   The recipe is simple, it takes only a few minutes to put together, and it’s so appealing when you have it in jelly jars in the refrigerator, ready to use.  It will keep for several weeks there.  My changes and comments are in italics.

Parsley Sauce (Salsa di Prezzemolo)

Ingredients:

1/2 Pound Unsalted Butter, at room temperature  (I used Salted Butter) (for lactose-free diets, use lactose-free margarine)

3 Large Garlic Cloves, peeled

1 1/2 Cups Flat-leaf Parsley, packed

Dash Sea Salt, fine, to taste

Dash Black Pepper, coarsely ground

1 – 2 Tablespoons Extra-virgin Olive Oil

Directions:

1.  Place all the ingredients except the olive oil in a food processor or blender and pulse to make a smooth paste.  With the motor running, drizzle in just enough olive oil to make a smooth but not too liquid sauce. 

2.  Spoon the sauce into clean jars, cap; and refrigerate until needed.  The sauce will keep for 2 to 5 weeks.

3.  To serve, heat the sauce over medium heat until hot.

Makes about 2 cups.

Parsley Sauce done

Mary Ann adds that, “When you need a quick hostess gift, make this elegant, eye-appealing parsley sauce.  Delicious over grilled fish, scaloppine of veal, or pork, it is also the perfect cover for fettucine, rice or cooked vegetables such as zucchini and carrots or fresh summer corn.  It will keep in the refrigerator for several weeks.”

Gluten-Free Parsley Sauce on Crispbread

It is Gluten-free, Nut-free, and will be Dairy- Lactose-free if made with that kind of  margarine.  We’ve had it recently on broiled tilapia fillets, on green beans and on potatoes.

Roasted Artichoke

I have always steamed my artichokes, whether just steaming or steaming before grilling/baking.  It is time consuming and a pain since you have to use a huge pot to fit multiple artichokes into it.  Of course the final result is quite rewarding but here’s an all-in-one cooking method that produces a more flavorful artichoke!  The idea is to roast the artichokes while steaming them in a foil packet.  The final result is amazing.  And you can use the cooked garlic to make a dipping sauce.  I am not one to make mayonnaise sauces but decided to go for it with this meal… no regrets with my decision!

• 2 Artichokes
• Garlic Cloves, peeled
• Fresh Thyme
• Lemon Juice
• Olive Oil
• Salt

• Vegenaise
• Dried Parsley
• Lemon Juice
• Butter

Halved and Cleaned Artichokes

1. Pull off any small lower bottom leaves and chop off the end of the stems.  Slice the artichokes into two halves.  Immediately cover the cut flesh with lemon juice to prevent from browning.  Next scrape/spoon out the choke.  I have found a melon baller works best for this.  Once cleaned rinse with water to wash off the leftover hairs and again cover with lemon juice.  Set aside.

2. In a large pyrex dish lay a piece of foil.  Into the foil pour some olive oil, a bit more lemon juice, and sprinkle generously some salt.  Rub this salt olive oil mixture onto all sides of the artichoke.

Seasoned Artichokes

3. In the center of each piece of artichoke place a clove of garlic or two and a sprig of thyme.  Lay the artichokes face down in the foil.  Place another piece of foil on top and crimp the two pieces of foil together making a foil wrap.

4. Bake in a 375° oven for 40-50 minutes.  There are cooked when a knife can somewhat easily penetrate the heart.  Mine were large so it took the full 50 minutes.

Just out of the Oven

5.  Remove the top piece of foil while being careful so the steam doesn’t come rushing out onto your hands or into your face.  Flip the artichokes over.  Take the garlic out and set aside.  Broil the artichokes uncovered with the thyme until nicely browned.

Lightly Broiled and Ready to Serve

6. Next make the sauce.  In a bowl mash the garlic up with a fork.  Add a bit of lemon juice and make into a paste.  Next add some vegenaise and dried parsley.  Mix well.  Lastly melt some butter and mix into the garlic mixture.  I didn’t measure anything but I did about equal parts vegenaise to butter.

Fresh Baked Peach

Here’s a simple dessert.  No need to spend hours in the kitchen making a crust or slicing and peeling peaches!  I used fresh local peaches so there was no reason to do much to these already delicious fruit.  I opted not to remove the skin before baking, which proved to be a great idea.  Once baked and slightly cooled the skin peeled right off in one piece.

• Two Large Peaches, firm but ripe
• 1/3 C Water
• 1/3 C Honey
• Vanilla
• Ginger Powder
• Cinnamon Powder

Ready to Bake

First half the peaches and remove the pit.

In a cup mix the rest of the ingredients.

Place the peaches face side down in a pyrex dish and pour the honey mixture on top.

Bake in a 350° oven for 30-45 minutes.  I did 45 since my peaches were so big.

Once cooled peel off the skin and serve with some ice cream!  You can scoop out the syrup and drizzle over the peaches if desired.

Contrast MRI visualizes bowel damage caused by celiac disease
           

Contrast-enhanced MRI dynamic evaluation of the bowel wall can effectively (more) (Source: AuntMinnie.com Headlines)MedWorm Message: Register for MedMatcha, MedWorm's medical advertising network, and receive $5 free advertising.
           

http://www.medworm.com/index.php?rid=3918574&cid=c_1_37_f&fid=33990&url=h...

Contrast-enhanced MRI dynamic evaluation of the bowel wall can effectively (more) (Source: AuntMinnie.com Headlines)

MedWorm Message: Register for MedMatcha, MedWorm's medical advertising network, and receive $5 free advertising.

Study findings confirm that celiac disease patients have a similar risk for colorectal cancer to the general population. (Source: MedWire News - Gastroenterology)

Quote from: News Bot on August 24, 2010, 05:41:13 AMGiving Up Gluten to Lose Weight? Not So Fast
            

Gluten-free foods are a boon to people with celiac disease, wheat allergies or gluten sensitivity. But the notion that this diet can help people lose weight or avoid carbohydrates is a myth. (Source: WSJ.com: Health)MedWorm Message: Register for MedMatcha, Med...

I always thought of cooking GF spaghetti.. does anyone know how? the easy steps and all.. thanks in advance

Study findings confirm that celiac disease patients have a similar risk for colorectal cancer to the general population. (Source: MedWire News - Oncology)

In this issue of the Gastrointestinal Endoscopy, Mangiavillano et al remind us that the lesion of celiac disease is patchy and suggest that the diagnosis can be missed if biopsy samples from the duodenal bulb are not taken. They report their single-center, prospective study in 47 children with “clinical and serological indicators of the disease.” Each patient underwent EGD with 4 biopsy specimens obtained from the duodenal bulb and 4 from the descending duodenum. One pathologist read the biopsy results blinded to the clinical data. (Source: Gastrointestinal Endoscopy)

I love chocolate and I LOVE cookies!  A HUGE shout out goes to Steve Maxwell for sending me this!

For the dough:

• 1 cup American Almond ™ Blanched Almond Flour
• 1/4 cup potato starch
• 1/4 cup rice flour
• 3/4 tsp. baking powder
• 12 oz. high quality bittersweet chocolate (68% or higher) such as Scharffenberger or Green and Black
• 4 ounces unsweetened chocolate
• 4 Tbsp.  unsalted butter
• 1 tablespoon instant espresso or coffee powder dissolved in 1 Tablespoon hot water
• 3 eggs
• 1/3 cup granulated

For the coating:

• 3/4 cup granulated sugar
• 3/4 cup confectioner’s sugar

Directions

1. Preheat the oven to 325 degrees.  Line two baking sheets with parchment paper.
2. Stir together the American Almond ™ Blanched Almond Flour, potato starch, rice flour and baking powder and set aside.
3. Melt the chocolates and butter over a double boiler.  Allow to cool slightly then stir in the dissolved espresso or coffee powder.
4. Whip together the eggs and sugar in the bowl of a mixer fitted with the whip until light and expanded in volume, about 5 minutes.
5. Add the melted chocolate to the whipped eggs.  Whisk in the dry ingredients.
6. Chill the batter until firm.
7. For the Coating: pour the granulated and confectioner’s sugar into two separate bowls. Portion the chilled batter into rounds. Roll each ball of dough until it is uniform and smooth. Roll each ball of dough first into the granulated sugar then in the confectioner’s sugar. Coat each piece generously. Position the dough spaced 2 inches apart on the prepared baking sheets. 
8. Bake the cookies until there are deep cracks in the surface, they are firm to the touch but still moist in the center, about 15 minutes. (Do not overbake them.) Let the cookies cool until they are just cool enough to eat.  Or let them cool completely before storing. They will keep at room temperature for about 1 week, several weeks if frozen.

A meeting to help support families dealing with health issues such as celiac disease and dermatitis herpetiformis runs from 7 to 8 p.m. Thursday at Big Sky Senior Living, 301 Elizabeth Warren. Guest speaker Colleen O ...

In my quest for finding more ways to satiate my pallet, I stumbled across two recipes that I’ve re-made to be gluten-free.  Both have received high praises, which is the only way they’d land here to begin with   Enjoy!

Cheeseburger Pie

(Serves 4)

Ingredients:

1 lb ground turkey /ground beef

1 cup onion, chopped

1/2 teaspoon salt

2 eggs

1/2 cup gluten-free Bisquick (or Red Mill All Purpose Baking flour)

1 cup milk

1 cup cheddar cheese, shredded

1 TBSP italian seasoning

1 TBSP basil

1 TBSP oregano

1 TBSP chile powder (for spice)

(Variations also include adding bacon, a dollop of sour cream on top, red/green peppers)

Directions:

1. Heat over to 400 degrees and grease a 9″ pie plate.
2. Cook turkey and onion til turkey is browned, drain well.
3. Spread in pie plate.
4. Sprinkle with cheese.
5. Stir remaining ingredients til blended and pour into pie plate.
6. Bake for 25 minutes.

Huevos Rancheros(Serves 2)

Ingredients:

• Six corn tortillas
• Four eggs
• 1/2 green pepper (use 1/4 if also including red pepper), chopped
• 1 cup of shredded cheddar cheese
• 2 med-sized red potatoes, cooked, diced
• 1 TBSP Cilantro
• 1 TBSP parsley
• 1 TBSP chile powder
• 1/2 cup chopped red onion
• 4 strips of bacon, cooked, chopped
• 1/2 cup mango salsa
• 1/4 cup fat-free sour cream
• 1/2 cup olive oil
• 1/2 cup brown sugar

Directions:

1. In a frying pan, heat oil and brown sugar until the brown sugar is melted but not thick.  Add in tortillas, frying them on both sides.  They are done when they are slightly brown (from the sugar) and slightly crispy
2. Remove tortillas from frying pan and place on plate, single layer
3. Combine eggs, peppers, cheese, onion, bacon, potatoes and spices in another pan until mixture is fully scrambled and cooked.
4. Place one tortilla on the plate, spoon 1/2 a cup of the mixture and place another tortilla on top.  Repeat this one more time.
5. Pour half of the mango salsa on top, sprinkle on some cheddar cheese, and half of the sour cream
6. Enjoy!