Saturday, May 31, 2008

Chicken Pasta Salad w/ Tomatoes & Kalamata Olives


Difficulty: EasyMakes 4-6 Servings

Ingredients:

For chicken:2 chicken breast halves, boned & skinned
1 Tablespoon balsamic vinegar
1 Tablespoon olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepperFor pasta:8 ounces gf penne pasta
1 medium garlic clove, minced
1/4 cup kalamata olives, pitted and chopped
2 tomatoes, seeded and chopped
1/2 teaspoon fresh tarragon, minced
1-1/2 Tablespoons fresh basil, chopped
About 1/4 cup feta, crumbledFor dressing:1 Tablespoon good quality balsamic vinegar
3 Tablespoons good quality olive oil
1 teaspoon gf dijon mustard


Salt and freshly ground black pepper to taste


Directions:

Prepare a grill.


Place chicken in a shallow baking dish.


Cut small slits throughout chicken breasts to allow marinade to quickly penetrate into meat. Drizzle chicken breasts with balsamic vinegar, olive oil and season with salt and freshly ground black pepper. Turn chicken breasts so that they are covered with marinade. Let sit for at least 5-10 minutes before grilling.


Meanwhile, cook gf pasta according to package directions. Drain and toss with about 1/2 tablespoon of olive oil. Set aside.


Grill chicken for 3 minutes per side or until cooked through. Remove from grill and let cool.


Slice chicken against grain into 1/2" strips.


In a small bowl whisk together 1 tablespoon balsamic vinegar, 3 tablespoons olive oil, and 1 teaspoon gf dijon. Season to taste with salt and freshly ground black pepper. Set aside.


Place gf pasta, garlic, kalamata olives, tomatoes, tarragon, basil and feta in a large bowl. Toss to distribute vegetables and feta throughout pasta. Drizzle about 1/4 of the dressing onto salad and gently toss. Continue to add more dressing until pasta tastes flavorful but not drenched in dressing.


To serve, spoon pasta salad on plates and top with grilled chicken. Garnish with several tarragon leaves if desired.

Thursday, May 29, 2008

MarketplaceGluten-Free Grocery opens in WestchesterShop caters to those with celiac diseaseBy Susan Taylor
Special to the Tribune
May 21, 2008
Cindy Erwin was tired of having to shop at numerous stores to find gluten-free items. So Erwin, who has celiac disease and cannot eat gluten, opened Gluten-Free Grocery, a 1,400-square-foot storefront in west suburban Westchester.
"We're carrying strictly products that serve as substitutions for products that have gluten in them," Erwin said. (Thus, you won't find produce or dairy items here because they are naturally gluten-free and readily sold elsewhere.)
While many grocery chains might carry a few items from brands specializing in gluten-free food, Erwin sells a fuller line of products such as cookies, crackers, cake mixes, cereals and pastas from brands including as The Cravings Place, Pamela's Products Gluten-Free Pantry, Glutino, Enjoy Life, Bob's Red Mill and Kinnikinnick. In addition, the store has fresh baked goods from Whole Bakers, a local gluten-free bakery.
Frozen foods include bagels, pizza crusts, breadsticks and fish sticks. For the home baker, the grocery has an excellent selection of gluten-free flours including flour made from brown rice, potato, tapioca, sorghum, oats and Italian chestnuts.
Hours: 10 a.m.-6 p.m. Mon.-Sat. (closed 11:45 a.m.-12:15 p.m. Mon.-Fri.); 1922 Mannheim Rd., Westchester, 708-483-8785, gfgrocery.com

Thursday, May 22, 2008

Asian Pasta Stir-Fry


Difficulty: Easy
Makes 4 Servings


Ingredients:
  • 1/2 cup peanuts
  • 1 Tablespoon honey
  • 1 garlic clove, minced
  • 1/2 inch piece of ginger, peeled and minced
  • 3 Tablespoons gf soy sauce
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon hot red pepper flakes
  • 1 pound large shrimp, shelled and deveined
  • 2 teaspoons gf soy sauce
  • 1 Tablespoon sherry
  • 1 teaspoon salt
  • 8 ounces gf spiral or penne pasta
  • 2 Tablespoons vegetable oil, divided
  • 1/3 cup red onion, chopped
  • 2 celery stalks, sliced
  • 1 red bell pepper, diced
  • 3 scallions, chopped
  • 2 Tablespoons cilantro, chopped
  • Salt and freshly ground black pepper to taste

Directions:

Place the shrimp in a small bowl. Add the gf soy sauce, sherry and salt. Let marinate while you prepare the rest of the ingredients.

Place the peanuts in a small skillet. Drizzle honey over the top. Cook over medium heat, turning peanuts occasionally, until they are completely coated with honey and warmed throughout, about 5 minutes. Transfer to a sheet of wax paper and let cool.

In a small bowl, combine the garlic, ginger, 3 tablespoons gf soy sauce, rice wine vinegar, sugar, sesame oil and hot red pepper flakes. Set aside.

Prepare pasta according to package directions. Drain.

Heat 1 tablespoon of vegetable oil over medium-heat in a wok or large skillet. When hot add the onions; stir fry for 3-4 minutes. Add the celery and bell peppers; stir fry for 3-4 minutes or until just tender. Remove the vegetables from the wok and set aside on a plate. Add the remaining tablespoon of vegetable oil to the wok.

Remove the shrimp from the marinade with a slotted spoon. When the wok is hot add the shrimp. Stir-fry just until opaque and cooked through. Add the pasta, onions, peppers, celery, scallions, cilantro and peanuts to the wok. Drizzle the garlic and ginger sauce over the pasta. Stir fry for 2 minutes or until the pasta is heated through.

Adjust seasonings to taste with salt and freshly ground black pepper. Serve immediately.

WARNING ABOUT CHEX

General Mills has just emailed me about the Corn Chex Mix. It is not Gluten Free due to having Barley in it. But the Rice is still ok. Please always read labels!!!

Tuesday, May 20, 2008

Gluten-Free Emergency Kit

What would you do in the event of a natural disaster such as flood, earthquake or other natural disaster? Keep in mind that in a disaster you may not have personal transporation. You may also lack monetary resources or not be able to return to your home for days or weeks. Once allowed back into your home, you will be cleaning you in an unsanitary enviroment. The electricity may be off, or you may lack running water. The free meals dropped off at disaster sites usually contain gluten in them.

List of ideas you may want to consider:

1) Create a food emergency kit and store in up HIGH in a temperature place, like the upper shelf of a coat closet near your most used door.

2) The kit should be small enough, and light enough, that with food you are able to carry it a good distance. A knapsack or small, light rolling duffle are some ideas.

3) Inexpensive plastic pencil box (new, not used) to store plastic utensils, a paring knife, and a can opener. A box of disinfectant wupes or hand cleaner is essential. As are some sort of paper wipes in a plastic bag. Remember that everything in this kit may get wet at some point in an actual emergency, so pack items in airtight waterproof bags.

4) Canned goods are heavy so limit them to items like GF canned chicken, tuna, or meal replacement drinks.Dried GF meats in airtight bags are very goos.

5) Stock a variety of GF energy bars.

6) Add dry mixes for soups, broth, etc.. A plastic bag of dry milk repleacment be something you would like. Don't forget bottles of water.

7) An assortment of dried fruits and rollups; dried nuts (if tolerant)

8) A small bag of first aid supplies.

9) Essential vitamins and medications

10) And, if you thin you have room, a samll 3- cup cooker and rice. You can cook anything in a rice cooker.

11) Last but not least, every 3-5 months eat everything in the kit. Refill your kit with frest products because in an actual emergency, you will want good quality food to eat.

Until gluten free dining becomes more commonplace, you do need to plan for unusal occurrances.

Another Product of the Day


Gluten-Free Product of the Day: McCormickLemon Butter DillSeafood Sauce

Enjoy Life Recipes

Oven Fried Chicken
(Contains NO: wheat, gluten, peanuts, tree nuts, egg, soy or dairy.)
Ingredients:
3 Enjoy Life® Original Bagels
1 tsp poultry seasoning1 tsp onion powder
1 tsp garlic powder1 tsp salt
1 tsp parsley flakes
2 tsp vegetable oil
1/4 cup water
3 tbsp tapioca flour
2 whole boneless chicken breasts, cut in half (4 pieces total)*

Directions:
1) Split bagels in half.
2) Dry out bagels. Let them air out over night or heat in the oven. For the oven method, preheat oven to 200° F. Place bagels on cookie sheet. Bake for 30 minutes or until bagels are crunchy. Cool.
3) Increase oven temperature to 375° F.
4) Place the dried bagels in a food processor and blend into fine crumbs. If you prefer, some larger pieces can be left (about pea-size) for added texture.
5) Add seasonings to bagel crumbs. Mix in oil with fork until coated. Place the crumb mixture in a shallow pan or plate and set aside.
6) In a separate bowl, mix together water and tapioca starch.
7) Dip chicken into the liquid mixture, letting any extra drip off. Roll chicken in crumb mixture until coated.
8) Place coated chicken pieces in a shallow lightly greased pan. Bake for 15 minutes or until chicken is tender and juices run clear. The internal temperature should be a minimum of 165° F. Enjoy! Yields: 4 servings * To ensure chicken breasts cook evenly, place the chicken on a piece of plastic wrap. Sprinkle a little water over the chicken and cover with another sheet of plastic wrap. Pound the thicker portion of the breast until it becomes a uniform thickness.



Chocolate Fondue
(Contains NO: wheat, gluten, peanuts, tree nuts, egg or soy. Option for dairy-free.)
Ingredients:
1- 10 oz bag Enjoy Life® chocolate chips
2 tbsp butter*
1/4 cup Lundberg Farm's brown rice syrup
1 tsp vanilla extract
1 tbsp tapioca flour
1/4 cup water**

Directions:
1) Place butter, brown rice syrup, vanilla and tapioca flour in a microwavable container.
2) Heat mixture just until butter is melted, stir to combine ingredients.
3) Add chocolate chips to butter mixture, stirring until combined. Mixture will "seize" and form a ball.
4) Add water and stir until smooth.
5) Keep warm and serve with fresh fruit, cookies, or anything you'd like. Enjoy! * TIP Dairy-free option: use 2 tbsp EarthBalance mararine (contains soy) or Spectrum shortening in place of butter.
**TIP For a creamier fondue, use 1/4 rice milk or soy milk in place of water, if diet permits.

Gluten Free Product of the Day


Cascadian Farm Premium Organic Edamame.

Recipes using Chex Mix

















Corn Chex Mix and Rice Chex Mix is Gluten-Free!!



Ginger Rice Crunch Mix

Honey and Ginger add and Asian Twist to a fruit and nut rice cereal snack.
Prep Time: 10min
Start t0 Finish: 1 hr 15 min
Makes: 24 (1/2 cup each)
Ingredients:

1/4 cup packed brown sugar

1/4 cup butter or margarine

1/4 cup honey

1 1/2 teaspoons ground ginger or cardamom

6 cups Rice Chex® cereal (gluten free)

1 cup dried banana chips

1 cup unblanched whole almonds

1 cup flaked coconut

1/2 cup sweetened dried cranberries or dried pineapple


Preparation Directions:
1.Heat oven to 250°F. Spray large roasting pan with cooking spray.

2.In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly. Into roasting pan, measure cereal, banana chips, almonds and coconut. Stir in brown sugar mixture until evenly coated.

3. Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.






Cookie Pizza
Crunchy cookie crust and sweet toppings highlight this fun-to-eat dessert that kids can decorate themselves. Pull out the recipe when you need a proven kid-pleasing activity for a party or rainy day.

Prep Time:10 min
Start to Finish:40 min
Makes:16 servings
Ingredients:
4 cups Rice Chex® cereal (gluten free)

1/3 cup granulated sugar

1/3 cup packed brown sugar

1/3 cup peanut butter

1/4 cup butter or margarine, softened

1 egg, beaten

1 teaspoon vanilla

2 cups miniature marshmallows

1/4 cup miniature semisweet chocolate chips
2 tablespoons coarsely chopped honey-roasted peanuts, if desired
1 or 2 rolls Betty Crocker® Fruit Roll-Ups® chewy fruit snack (any red variety), torn into pieces

Preparation Directions:
1. Heat oven to 375°F. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)
2. In large bowl, mix sugars, peanut butter, butter, egg and vanilla. Stir in crushed cereal. Spread in ungreased 12-inch pizza pan.
3. Bake 12 minutes. Remove from oven. Sprinkle evenly with marshmallows to within 1 inch of edge. Bake 5 minutes longer or until marshmallows are light golden brown. Sprinkle chocolate chips, peanuts and fruit snack pieces over marshmallows to look like pizza toppings. Cool completely on cooling rack. Cut into 16 wedges. Store tightly covered.
Nutrition:
1 Serving: Calories 160 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 20mg; Sodium 115mg; Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 15g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 10% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 1/2 *Percent Daily Values are based on a 2,000 calorie diet.






Deep-Dish Chicken Pie
Surprise! Chex® cereal stands in for the usual pie crust creating a delicious crunchy topping for this hearty dinner dish.

Prep Time:15 min
Start to Finish:55 min
Makes:8 servings
Ingredients:

2 cups cut-up cooked chicken

1 bag (1 lb) Green Giant® frozen mixed vegetables

1 tablespoon dried minced onion

1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
1 can (4 oz) Green Giant® mushroom pieces and stems, drained
4 cups Rice Chex® cereal (gluten free)

3 tablespoons butter or margarine, melted

1/3 cup grated Parmesan cheese

Preparation Directions:
1. Heat oven to 350°F.

2. In large bowl, mix chicken, vegetables, milk, onion, soup and mushrooms. Spread in ungreased 8-inch square (2-quart) glass baking dish.

3. In medium bowl, mix cereal and melted butter, stirring until evenly coated. Stir in cheese. Spoon over chicken mixture. Bake uncovered 40 minutes.
High Altitude (3500-6500 ft): Bake uncovered 50 minutes.

1 Serving: Calories 250 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 45mg; Sodium 560mg; Total Carbohydrate 23g (Dietary Fiber 3g, Sugars 4g); Protein 15g Percent Daily Value*: Vitamin A 60%; Vitamin C 4%; Calcium 15%; Iron 30% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1 1/2 Lean Meat; 1 1/2 Fat Carbohydrate Choices: 1 1/2 *Percent Daily Values are based on a 2,000 calorie diet.



Chex® Brittle
Chex® cereal adds a light cereal crunch plus a nutritional boost to peanut brittle candy—what a treat!


Prep Time:10 min
Start to Finish:40 min
Makes:20 servings (1/2 cup each)

Ingredients:

8 cups Rice Chex® cereal (gluten free)

1 cup salted peanuts

1 can (14 oz) sweetened condensed milk (not evaporated)

1 teaspoon vanilla

Preparation Directions:
1. Heat oven to 325°F. Spray two 15x10x1-inch pans with cooking spray.

2. In large bowl, mix all ingredients until evenly coated. Spread in pans in single layer.

3. Bake 12 minutes. Spread on waxed paper to cool, about 15 minutes. Break into pieces. Store in airtight container.

High Altitude (3500-6500 ft): Heat oven to 300°F. Bake 15 minutes, stirring every 5 minutes.

1 Serving: Calories 150 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 135mg; Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 12g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitamin C 2%; Calcium 10%; Iron 15% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.






Valentine Chex® Mix
Peanut butter flavor highlights this colorful snack mix that’s perfect for a Valentine surprise!

Prep Time:10 min
Start to Finish:25 min
Makes:22 servings (1/2 cup each)
Not serving a crowd? Want a smaller batch?1/2 Recipe

Ingredients:

9 cups Rice Chex® cereal (gluten free)


1 cup white vanilla baking chips

1/2 cup peanut butter

1/4cup butter or margarine

3/4 cup powdered sugar

1/2 cup red, white and pink candy-coated chocolate candies

1/4 cup red or pink jimmies sprinkles

Preparation Directions:


1.In large bowl, place cereal. In small microwavable bowl, microwave vanilla chips, peanut butter and butter uncovered on High 1 to 1 1/2 minutes, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.

2.Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil to cool, about 15 minutes.

3.Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil to cool, about 15 minutes.

4.In serving bowl, mix both cereal mixtures. Store in airtight container.

1 Serving: Calories 200 (Calories from Fat 90); Total Fat 10g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 5mg; Sodium 160mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 16g); Protein 3g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 6%; Iron 15% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

Regular Cereal Time!!

Rice Chex is now Gluten Free!! Yaaah!!!

Friday, May 16, 2008

Workout Time

It is summer time and now lets get out and do some workouts.

I was reading an article and it told how much calories you burn every 30 minutes:

Walking: 95.87
Running 290.52 Running in Place: 232
Swimming: 203.37
Bicycling 232 stationary bike 203
Hiking 174 Backpacking 203
Tennis 232
Golf, Cart 101 Carry clubs 130
Elliptical Trainer 188
Circuit Training 232
Aerobics 145 Water Aerobics 116
Weight Training 87
Jumping Rope 290
Yoga 72
Pilates 142

Common Activites Burned in 30 minutes of moderate effort

Clean House 87
Play w/ Children or pets 116
Mopping floors 101
Dancing 130

I thought this was very interesting.

Grilled Portabello Burgers


Easy Recipe.

Ingredients:


2 portobello's, stemmed & rubbed clean
3 Tablespoons balsamic vinegar
3 Tablespoons olive oil
Salt and freshly ground black pepper
1 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
1-1/2 Tablespoons fresh Italian parsley, chopped
1/2 cup mayonnaise
1 teaspoon lemon juice
2 slices red onion
2 slices beef steak tomato
1/2 cup mixed greens
1 ounce gf feta cheese

Balsamic varnish


Directions:


Place portobello mushrooms in a baking dish, gills up. Drizzle each equally with balsamic vinegar and olive oil. Season with salt and freshly ground black pepper. Allow mushrooms to marinate, at room temperature, for 20 minutes.


In a small bowl, combine thyme, rosemary, parsley, mayonnaise and lemon juice. Season to taste with salt and freshly ground black pepper. Cover and refrigerate until ready to use.


Preheat grill.


Place mushrooms on grill, gills up, for 5 minutes. Flip and continue to grill for 5 more minutes. Remove from grill and transfer to dinner plates.


To assemble, top mushrooms with herbed mayonnaise, onion, tomato and mixed greens. Crumble feta over the top. Drizzle balsamic varnish around perimeter of plates and serve immediately.

Friday, May 9, 2008

Gluten Free Food Fair

I just wanted to tell you all that Grand Rapids, MI 49508 is having their annual Gluten Free Food Fair. It is at the Kyuper College on the Beltline. It is free to attend. The fair has lots of information on Celiac Disease and lots of free food.

I say that it is wonderful to go to, so you can try things with out purcasing. I always hate when I spend $7.00 or more dollars on something I find I don't like.

The Date is Saturday May 17 at 10:00am to 2:00pm

Thursday, May 8, 2008

Book Reading/ Update on my Health!


I checked out a book about a girl who suffered from Celiac Disease. In her book she said that that day she went gluten free, by night she saw results and felt better. But I don't know about you, it never was that quick in feeling better. The said part I have been on the diet now for 8 years and have not had any result, but my blood tests look alot better now. Also in her book she didn't indicate that Celiac Disease is an Auto Immune Disease. She says that she is an expert of knowing alot of about Celiac Disease, but after starting to read her book, I really don't believe it. This summer I am starting to write a book about my suffering with Celiac and it has been hard suffering for me.

I should get you all up to date. In the Fall I weighed 54 pounds and went to Mayo with no help. All they wanted to say was that I had an eating disorder. So all fall I was in and out of the hospital. I had a pick line. In September they told me I only had two weeks to live. My mom wanted to get my hopes up and she and I started planning a trip to Disney World. By October we finally found a doctor that wanted to help me. In November I had an appointment and he found that my Gastrin level was extremely dangerously high. The acid from the gastrin was burning my stomach and intestines really raw. No wonder why it was so painful eating. This was caused by Celiac Disease. Anyways he played around with my meds and am now on meds that have been working. The doctor also got me ready to go on the trip. I went on the Trip to Disney World Jan 6-16th weighing at 84 pounds. Yaah. I will have to tell you how I was a Princess to all the Chef. All I have to say is that I have never ate as good as I did there. The chefs catered to my Gluten Free Diet and the food was amazing!!

Halloween Fun and History

1910s Transcendental Graphics/Getty Images Halloween is fast approaching. When did our traditions of Halloween happen?  Over 2,000 ye...