JUMP START YOUR GLUTEN-FREE DIET!

JUMP START YOUR GLUTEN FREE DIET

JUMP START YOUR GLUTEN-FREE DIET! LIVING WITH CELIAC DISEASE & GLUTEN INTOLERANCE WAS A VERY INFORMATIVE BOOK FOR SOMEONE JUST BEING DIAGNOSED WITH THE DISEASE OR SENSITIVITY.  I THOUGHT IT WAS VERY TECHNICAL REGARDING DESCRIBING THE DISEASE.  THE BOOK REALLY DISCUSSES THE TESTS NEEDED FOR DIAGNOSIS – ALSO QUITE TECHNICAL.  THERE ARE SOME RECIPES AT THE END OF THE BOOK.

WHAT I DIDN’T LIKE WAS THAT I FELT THE TECHNICAL ASPECT MAY TURN SOME PEOPLE OFF (WHO HAVE NOT HAD MUCH EXPOSURE TO THE SCIENCES AND MEDICINE).  THE RECIPES WERE ALSO A LET DOWN.  THERE WERE TOO MANY INGREDIENTS AND PREPARATION STEPS FOR ME.  THE RECIPES ALSO JUST HAD GF (GLUTEN-FREE) OR GFCF (GLUTEN-FREE CASEIN-FREE) PASTA, FOR EXAMPLE, RATHER THAN ANY BRAND NAMES OR SUGGESTIONS.

EVERY TIME I PREPARE A RECIPE  I LOOK AT THE LABELS OF ALL THE INGREDIENTS AND AM AMAZED WHERE GLUTEN IS HIDING (CHICK PEAS AND ONION SOUP MIX!).  I DO TRY TO FIND AND USE BRANDS THAT ARE GLUTEN FREE.

THIS BOOK IS A FREE KINDLE BOOK ON AMAZON IF YOU ARE INTERESTED.

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LOVE TO GRILL?!

BBQ COOKBOOK1
I WASN’T SURE IF I SHOULD BLOG ABOUT THIS COOKBOOK HERE ON MY FOOD BLOG OR ON MY BOOK BLOG http://kindlekindred.wordpress.com/ SO I DECIDED ON BOTH.  AS I TRY THE RECIPES FROM THE BOOK, I WILL SHARE THE EXPERIENCE WITH YOU HERE AS ALWAYS!

THIS IS THE FIRST  COOKBOOK I’M REVIEWING.  IT WAS A FREE KINDLE OFFER BUT THE KINDLE PRICE IS NOW $3.99 – STILL A GREAT DEAL.  WHAT I DON’T LIKE ABOUT THE KINDLE EDITION IS THAT YOU DON’T GET THE PICTURES – I MISS SEEING THAT FINAL PRODUCT TO HELP DECIDE IF I WANT TO TRY A RECIPE!

THE COOKBOOK HAS PRETTY INTENSE INSTRUCTIONS FOR GRILLING ON A CHARCOAL GRILL, GAS GRILL AND SMOKING MEATS, FISH AND POULTRY.  THE RECIPES HAD LOTS OF INGREDIENTS, MANY SPICES THAT YOU MAY NOT ORDINARILY HAVE IN YOUR CUPBOARD.  FISH SAUCE AND JALAPENO PEPPER JELLY I WOULD HAVE TO SEEK OUT IN THE GROCERY.  TEQUILA AND RUM I NEVER HAVE IN THE HOUSE!   THE SIZE OF MEATS COOKED WOULD BE FOR A LARGE FAMILY (5 POUNDS AT A TIME!).  I DID FIND ABOUT 3 RECIPES I WOULD LIKE TO TRY.

PORK CHOPS STUFFED WITH BLUE CHEESE
PORK TENDERLOIN STUFFED WITH CHERRIES AND GOGONZOLA
CAJUN SHRIMPS GRILL WOK STIR-FRY
STRAWBERRY ICE CREAM TART

THESE HAD FEWER INGREDIENTS AND LOOKED LIKE, WITH A FEW MODIFICATIONS, THEY MAY BE REALLY TASTY!

A WORTHWHILE COOKBOOK (ESPECIALLY FOR FREE) BUT I WOULD STILL PREFER THE PHYSICAL BOOK AND I ALWAYS LOAN MY COOKBOOKS FROM THE LIBRARY BECAUSE I ONLY FIND USE FOR A FEW OF THE RECIPES.

 

HOW TO EAT EDAMAME

EDAMAME 1

Edamame is just soybeans in their unripe form, still green and sweet in their pods. Mature soybeans are dry and brown, and good for making tofu and soymilk. But the green beans are good to eat steamed or stir-fried.

  • Straight up, with salt – buy bags of frozen, steamed edamame in their pods and just warm it up. Peel and eat!

PICNIC 2

EDAMAME 5

  • Stir-fried – You can do many things with those tender little green beans, once they’ve been slit out of their pods, and stir-frying is another great option. Throw into some leftover rice with an egg and quickly stir-fry until hot.
  • In a bean salad – Edamame is also great in tossed bean salads, like this Three Bean Salad with cumin, garlic, lime juice, and black-eyed peas.

EDAMAME 4

EDAMAME DIP

EDAMAME 3

EDAMAME 2

ADAPTED FROM THEKITCHN.COM

CANTALOUPE SALSA

Cantaloupe Salsa (2)

 

1 cantaloupe, diced
1 green pepper, diced
1 jalapeno pepper, diced and seeded
1/2 red onion, diced
1 c frozen corn, thawed
2 Tbsp lime juice
1 Tbsp minced garlic
1 tsp sea salt
1/2 tsp red pepper flakes

Toss all together in a large bowl and chill for several hours. Stir before serving with tortilla scoops and possibly some sour cream (low fat if desired) to douse the fire!

THIS APPETIZER WAS A BIG HIT!  EVEN THOUGH I THOUGHT THE CANTALOUPE WAS A BIT HARD THIS TIME OF YEAR IT WAS SWEET AND TASTY AND DIDN’T GET TOO LIQUIDY LIKE WHEN I MAKE THE SALSA IN SUMMER WITH RIPE, RIPE MELON.

I HAVE ALSO MADE THIS WITH HALF CANTALOUPE AND HALF HONEY DEW WITH RED PEPPER. I CAN IMAGINE THIS WITH BLACK BEANS AND A LITTLE CUMIN AS WELL!

CRISPY FISH

Crispy Fish and French Fries (2)
Pinch of Red Pepper flakes
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/3 c flour
1 egg (or egg white to reduce fat and cholesterol)
1 c Cornflakes, crushed
4 tilapia filets (can use haddock or other white fish)

Sprinkle fish with spices.  Place flour in a shallow dish.  Whisk egg with 1 Tbsp water in a medium bowl.  Crush Cornflakes and place in another shallow dish.  Dredge fish in flour and shake off excess.  Dip fish in egg then dredge in Cornflakes coating completely.  Bake at 400 degrees 15-20 minutes until golden brown.

Crispy Fish and French Fries (3) Crispy Fish and French Fries (2)

I usually bake my own fresh fries with sweet potatoes to keep fat low and avoid gluten, but these are store bought.  I used small plates (8″ round) so the meal looks large but this is a good trick to fool your mind if you are trying to cut calories and lose weight.  And I round out the meal with a big fresh romaine salad with loads of veggies (cauliflower, broccoli, red/yellow/orange mini sweet peppers/cucumber and grape tomatoes)  and a lite balsamic vinaigrette dressing.  ENJOY!

WHAT ABOUT A GLUTEN FREE VERSION?

I was trying to see how I could make this recipe gluten free.  I know you can purchase gluten free flour in the grocery store readily these days however, even though corn by itself contains no gluten, most brands of corn flakes are not safe for those following the gluten-free diet. That’s because the cereals contain ingredients — usually barley malt sweetener — that contain gluten. Specifically, Kellogg’s Corn Flakes cereal which was the brand I used and is a perennial favorite, includes “malt flavoring” as its third ingredient. Sadly for those who enjoy that cereal, malt flavoring does contain gluten.

If you’re looking for a gluten-free corn flakes option in a mainstream cereal brand that you can find in most grocery stores, you’ll have trouble finding what you want. However, you can find one gluten-free cereal that could be used as a substitute:  General Mills’ Corn Chex. Almost all General Mills’ Chex cereals — including Corn, Chocolate, Cinnamon, Honey Nut and Rice Chex — are gluten-free.

You may have difficulty finding these two gluten-free cornflake options:  Nature’s Path Foods, a company that specializes in organic and gluten-free products, offers gluten-free, organic, fruit juice-sweetened Corn Flakes. You may find this cereal slightly less sweet, with a somewhat different texture than the corn flakes you’re accustomed to eating, but many people like the flavor even better than they like the more “traditional” corn flakes cereals.  Attune Foods Inc., makers of Uncle Sam and Erewhon cereals, also manufacturers Erewhon gluten-free corn flakes. Erewhon’s corn flakes are not sweetened at all; the only ingredients include organic milled corn and sea salt.

BLIZZARD OF ’14 EPPIE ROLL

EPPIE ROLL 1

THE BLIZZARD IS WINDING DOWN BUT THE ROAD IS STILL DRIFTED OVER SO WE’RE STUCK INSIDE.  HERE IS A HEARTY MEAL WITH JUST 5 INGREDIENTS YOU CAN MAKE IN A SKILLET AND PREPARE IN ABOUT 30 MINUTES!
1# hot turkey sausage
1 (14.4 oz) package Birds Eye frozen pepper stir fry
1 c shredded Italian style cheese
1 (13.8 oz) package Pillbury Pizza Crust
1 jar of your favorite sauce (or your own homemade) for dipping

I get the pizza crust out and unroll onto a 13 x 9 inch non-stick cookie sheet a few hours ahead so the dough will rise a bit and spreads out easily to fit the pan.  Spray large skillet with non-stick cooking spray.  Preheat oven at 375.  Cook sausage with pepper stir fry until sausage browns some and most of the liquid evaporates.  Cover half of the pizza crust with the sausage and peppers.  Sprinkle the cheese over the top and fold the crust over the top.  Bake about 20 minutes until crust is golden brown.

SERVE WITH DIPPING SAUCE AND A BIG SALAD!

Makes 4 Servings : 463 calories (153 calories from fat); 32 g protein; 17 g fat

SECRET MEATBALL RECIPE

MEATBALLS

MUST TRY!  ONE OF THE WAYS I’M FIGHTING HIGH CHOLESTEROL!  Here is my really great recipe for super protein, low fat meatballs (I also make into burgers to cook on the grill)!

1# 96% lean ground beef
1 (15oz) can lentil beans – drained just a bit
1 envelope onion soup mix (I use Lipton or Great Value)
1 tsp instant beef bouillon and seasoning (herb ox)
2-3 Tbsp minced garlic cloves
1/2 cup quinoa prepared according to directions
3 eggs (or egg substitute equivalent to 3 eggs)
1 tsp Italian seasoning

Mix all ingredients in a large mixing bowl and let sit in refrigerator for about an hour (the quinoa will absorb extra liquid and make for more solid burgers and meatballs that hold together).  Fashion into 2 good sized burgers (to freeze for later grilling) and 20 large meatballs.

Bake meatballs at 375 degrees 20-25 minutes until browned and firm.  I usually freeze and add to my homemade sauce as needed!

**Sometimes I add a tsp of cumin or chili powder to spice them up, or if I’m thinking of beef stroganoff with Swedish meatballs, I add a tsp of ground all spice!

ENJOY AND BE HEALTHY!

REUBEN NOODLE BAKE-ST. PATTY’S SHOULD BE A QUARTERLY EVENT!

THE ABSOLUTELY BEST WAY TO USE UP YOUR CORNED BEEF AND CABBAGE LEFT OVERS! ESPECIALLY ON THE 3/4 YEAR ANNIVERSARY OF ST. PATTY’S DAY – ONLY 3 MONTHS TILL GREEN BAGELS AND BEER!

REUBEN NOODLE BAKE 001 (428x570)

Ingredients:

  • 12 ounces uncooked medium whole grain egg noodles
  • 6 to 8 ounces thinly sliced left over corned beef
  • 2 cups chopped left over cabbage, carrots, potatoes and onions
  • 1 can (approx. 15 ounces) sauerkraut, drained and rinsed
  • 2 cups shredded Swiss cheese
  • 1/2 to 1 teaspoon caraway seeds, optional
  • 1/2 cup Thousand Island dressing
  • 1/2 cup milk
  • 1 tablespoon prepared mustard
  • 2 slices dark rye or pumpernickel bread
  • 1 tablespoon melted butter

Preparation:

Cook noodles in boiling salted water, following package directions. Drain and set aside.

Cut up left over corned beef, cabbage, carrots, potatoes and onions in the original cooking pan into small pieces; add noodles with sauerkraut, cheese, and caraway seeds.

In another bowl, whisk together the dressing, milk, and mustard. Spoon evenly over the noodle mixture. Put torn bread into food processor and pulse to make small crumbs ( I like to leave them as larger torn pieces). Toss with the melted butter then sprinkle over the casserole. Bake in preheated 350° oven for 25 to 35 minutes.
Serves 8.

THIS IS SO GOOD BUT IT IS HIGH IN FAT SO MAKE SURE TO USE “MY PLATE” METHOD:

myplate_blue

LOAD UP MOST OF THE PLATE WITH A BIG SALAD!  OF COURSE, WE ONLY HAVE THIS MEAL ABOUT 4 TIMES A YEAR – MARCH 17TH, JUNE 17TH, SEPTEMBER 17TH AND DECEMBER 17TH!!  EACH QUARTER ANNIVERSARY OF ST. PATTY’S DAY!!  ENJOY!

MEDITERRANEAN MARINATED VEGETABLE SALAD

Mediterranean Marinated Salad (2)

MEDITERRANEAN MARINATED VEGETABLE SALAD
List of Ingredients2 large Tomatoes, chopped
1 sweet green Pepper , chopped
1 large yellow pepper, chopped
1 large zucchini, sliced
1/4 cup Onion slices
2 Garlic cloves, minced
1/4 c Italian Dressing (lite if desired)
4 oz Three Cheese Crumbles

Instructions for Preparation

Toss together first five ingredients in large bowl. Combine garlic and dressing. Pour over veggies; toss to coat; add cheese; mix lightly. Refrigerate at least one hour and stir occasionally to marinate.

NutritionFacts
per serving
makes 8 servings
Amount per serving
Calories 45
Calories from fat 20
% Daily Value *
Total Fat 2.3g 4%
Saturated Fat 1.4g 7%
Cholesterol 8mg 3%
Sodium 66mg 3%
Total
Carbohydrate 2.4g
1%
Dietary Fiber 0.3g 1%
Protein 3.8g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information
44.6% of calories from Fat
21.4% from Carbohydrates
33.9% from Protein

This was made using Recipe Calc Software©
Click Here to get your own FREE trial copy of Recipe Calc or visit my website below
www.RecipeCalc.com

COOL SIDE DISH FOR SUMMER USING SEASONAL VEGGIES!

GLUTEN FREE GUS’ QUINOA SALAD FOR SUMMER

GLUTEN FREE GUS’ QUINOA SALAD FOR SUMMER

As a quick follow-up to yesterdays post WHAT’S ALL THE HYPE ABOUT GLUTEN FREE?, Gluten Free Gus started following my blog.  Check out his website as a great resource for those of you who do need to follow a gluten … Continue reading