Celiac News

Yet another pregnancy craving I was having last week involved putting chili on, well, anything. And everything. I settled for putting it on top of roasted cauliflower because, let’s face it, roasted vegetables are amazing! I felt like making a simpler chili than usual, so I opted for grass-fed ground beef instead of chuck roast. I called it “rainbow chili” because I used three colors of bell peppers, and it turned out really pretty! See:

Before you start the chili, preheat your oven to 350 degrees farenheit and cut a full head of cauliflower into small-ish pieces.

Rainbow Chili:

2 pounds grass-fed ground beef
2 tablespoons cooking fat – I used bacon grease, but butter or tallow would work too
2 cups beef stock
3 bell peppers – I used green, red, and yellow
1 medium yellow onion
1 jalapeno – with seeds and ribs if you want spicy, ribs and seeds removed if you want to tone it down
4-5 large roma tomatoes
4-5 cloves of garlic
1 tablespoon thyme
1 tablespoon oregano
1 tablespoon smokey paprika
1 tablespoon balsamic vinegar
Salt & Pepper to taste

1. Dice all of the vegetables and mince the garlic.
2. Heat the cooking fat in a large stock pot and brown the meat. Season it with a bit of salt & pepper.
3. Take the meat out (leave the fat in the stock pot) and set it aside.
4. Sautee all of the vegetables except for the tomatoes until the onions are translucent (about 10 minutes). Add in the tomatoes at the end, then add the beef back in.
5. Add in the beef stock and the spices, bring it to a boil, then lower the heat and simmer for as long as you have. 20 minutes is fine, but you could leave it for an hour if you’ve got time to let the spices meld.

For the cauliflower you’ll need:

1 large head cauliflower
olive oil
Salt & Pepper
shredded cheese of your choice (pepperjack is nice, monterey jack or cheddar would also work)

While the chili is simmering, spread the cauliflower onto a baking sheet, and drizzle with olive oil. Sprinkle with salt & pepper, and roast for 20 minutes. Stir/turn the cauliflower after 20 minutes, and cook for 20 minutes more.

Once your chili is ready, put the cauliflower in your bowl, and sprinkle some cheese on the cauliflower like this:

Put the chili on top of the cauliflower, then top with sour cream if you’d like. If you want to keep this recipe dairy free, it’s just as easy to leave off the cheese and sour cream though! I enjoyed this for dinner, but I actually liked it even better the next day for lunch. The spices really come together overnight! I can’t wait for the weather to turn a little chillier (get it, like chili…) so I can eat more yummy fall foods!

Older individuals with undiagnosed celiac disease are at increased risk for osteoporosis and hypothyroidism compared to those without celiac disease, but they do not have an increased mortality risk, according to a study in the September issue of Gastroenterology. (Source: Modern Medicine)

SQI's IgX PLEX Celiac panel provides multiplex testing for four biomarkers associated with celiac disease including Anti-Tissue Transglutaminase: IgG & IgA and Anti-Gliadin IgG &IgA. Celiac disease is a digestive ...

"Rice with mung beans (maash polow) is a delightful summer dish, light, simple and delicious. Mung beans are good in soups, salads and are super delicious when cooked with rice, sauteed onions and a heavy pinch of turmeric, slowly over low heat. I like to use equal portions of rice and beans for this dish. If you like you can add another 1/2 cup of rice to the recipe." Along with the serving options I also think dibs (date syrup) and Balkan yogurt separately would work well together with this dish but have yet to try. That way it would make it more of an Iraqi version since the best date syrup comes from Iraq. Recipe modified from http://turmericsaffron.blogspot.com

Persian Rice With Mung Beans (Maash Polow)Rating: 1Created: Sep 2, 2010 3:56:07 PM

Celiac disease is a digestive condition brought on by the consumption of the protein gluten, which is found in foods containing wheat, barley or rye. Celiac disease causes an immune reaction in the small intestine,

High protein, low carb, quick-to-fix breakfast treat.

Breakfast ParfaitRating: 0Created: Sep 2, 2010 3:19:05 PM

Here is the recipe for September – I have talked about it – now here it is!

S'mores Cheesecake

 

 

 

 

 

 

 

 

 

S’mores Cheesecake

 2 ¼ cups GF graham cracker crumbs
¼ cup granulated sugar
½ cup (1 stick) butter, melted

 FILLING:
2 packages (8 ounces each) cream cheese, softened*
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract
3 eggs
1 cup miniature marshmallows
1 cup miniature semisweet chocolate chips

 TOPPPING:
 1 cup miniature marshmallows
½ semi-sweet chocolate chips
1 tablespoon shortening**

 Place a greased 9-in. springform pan on a single thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

 Heat oven to 325°. Grease 9-in. or 10-in. springform pan.

 In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of prepared pan; set aside.

 In a large mixing bowl, beat cream cheese, milk and vanilla until smooth. Add eggs; beat on low just until combined – do not over mix! Stir in chocolate chips and marshmallows. Pour over crust.

 Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

 Bake for 50-60 minutes or until center is almost set. Sprinkle with marshmallows. Bake for 4-6 minutes longer or until marshmallows are puffed.

 Meanwhile, melt chocolate chips and shortening; stir until smooth. Drizzle over marshmallows.

 Cool on wire rack for 10 minutes.

 Carefully run knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

 Yield: 12 servings

*Recipe was tested using one light and one regular cream cheese

 **Recipe was tested using organic shortening

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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.

The symptoms of Celiac Disease are bloating, fatigue, bone and joint pain, constipation, diarrhea, mood changes, tingle in fingers, toes and feet and a rash called Dermatitis Herpetiformis. You don't have ...

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.

Abstract  Lymphocytic colitis (LC) is a disease of unknown aetiology. Among other pathogenetic possibilities, an abnormal reaction to a luminal antigen has been discussed. To clarify this fact, we characterized the inflammatory infiltrate in LC and compared it with the Th1 response-related coeliac disease (CD). Biopsies from 10 LC and 10 CD patients were analyzed by immunohistochemistry for detection of T-bet, the master regulator of Th1 response and its antagonist GATA-3 in T cells employing double labellings. In LC, 10–20% of intraepithelial lymphocytes (IEL) expressed GATA-3 and the remaining T-bet, whereas in CD, all IEL were T-bet-positive. The T cells in the lamina propria of LC (65–70% CD4+; 30–35% CD8+) showed a mixed expression pattern of T-bet and GATA-3. Th...

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 front 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, FAST to make and portable, 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 (natural cranberry juice and 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

This vegan Mexican Chocolate Ice Cream is a great healthy dessert recipe with added spices that warm it up for those chilly Fall nights steadily approaching. http://www.elanaspantry.com/mexican-chocolate-ice-cream/

Mexican Chocolate Ice CreamRating: 0Created: Sep 1, 2010 9:09:53 PM

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.

(from Betty Crocker's Cookbook Copyright 1986) Easy and great tasting. A simple chicken recipe as easy as a casserole, but with a more sophisticated taste.

Chicken a La KingRating: 0Created: Sep 1, 2010 11:23:33 AM

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.