HAPPY HOLIDAYS!

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Fall and Football!

It is that time again…Fall. The time where the days get shorter, the nights get crisper and the leaves start to change and the football games begin. Chili, roasts, soups and finger foods are the staples of Fall and tailgating. Crockpot cooking is one of my favorite things to do. Chili has got to be my daughter’s favorite. That and chicken noodle soup that she makes year round. Roasted chicken, pork loin, BBQ sandwiches all are favorites around our house.

Chili!!!

I do what I call a black and white version of chili:

1 pound ground bison

½ purple onion

2 cloves garlic

1 jalepeno

3 stalks celery, chopped

1 T Extra Virgin Olive Oil

1 yellow bell pepper, chopped

1 green bell pepper, chopped

1 can black beans

1 can navy beans

1 26 oz can stewed tomatoes

1 tsp ground pepper

1 tsp salt or sea salt

1 T parsley

½ T white pepper

Heat the EVOO and add onions, garlic, celery, bell peppers and jalapeno. Once the onions are semi translucent, add the bison and cook until browned. Add both cans of beans, draining only one can. Add the stewed tomatoes (do not drain juice), pepper, salt, parsley and white pepper. Let simmer on stove for at least an hour or in a crock pot for at least 6-7 hours. Top with your favorite toppings, if any, and enjoy!

Serve warm with GF cornbread. Nutsonline.com makes a great mix!

A variation for this would be to have ground turkey instead of bison.

Football is here and that means finger foods! Chicken wings, fried pickles, bruschetta, dill dip, and other yummy foods are also a favorite on lazy Sundays that require football. The easiest to make out of all of these are the wings. I buy Texas Pete sauce. There are no labels that say it is gluten free, so look at the label carefully or email the manufacturer before buying. Take a family pack of chicken wings, rinse and dry. Place wings in oven safe bowl and smother with Texas Pete or your favorite GF BBQ sauce. Bake at 375 degrees until chicken is done, approximately 25-30 minutes. Easy peasy!

Happy Eating Everyone!!

Funny question

Funny question, have you ever been stupid? Have you ever been not thinking of what you are eating? I am not just talking about being healthy; I am talking about being suckered, bushwhacked, duped, tricked, hoodwinked by being a victim of gluten pulling the wool over your eyes?

Ugh, how hard is it to keep a vigilant eye out for that mysterious unseen culprit they call gluten? It really is a 24/7 job, especially if you suffer from Celiac disease. The more I learn about people with Celiac's the more abhorrent I become about this condition. From the separate kitchen utensils to the non-labeling of gluten in foods, I don't know how people did it 15, even 10 years ago. Just being gluten intolerant is a chore. My family has done really well in changing our lifestyle. They don't really complain when bread isn't served; I found a brand of GF noodles that we all like and my daughter is willing to try the GF foods I get excited about.

I learned of one woman who couldn't even step foot anywhere near a bakery because gluten can hang in the air for up to 24 hours. Does that do anything to that part of your brain that says...well, if gluten can hang in the air, what else are we breathing?

Anyways, back to the subject at hand. Have you fixed something and eaten it only to come up with an "uh oh" while sublimely enjoying the last bite? There are all sorts of problems when it comes to eating out. Waitresses can give you the wrong information, chefs (and I use that term loosely) do not know what they are cooking, and the bottom line; they don't know what gluten is. I have eaten a flour tortilla, cake and even a sandwich and I am sure there are many other things. But they are SO good....what do you do after you have realized that you have eaten something that you will regret?

There are gluten enzyme pills that will help break down the gluten in your body. I carry these pills in my purse, so if we go out to eat I have them. It does help, but there still are symptoms. The bloating, etc...you know I don't need to go into details! The pain that it causes is just still so unbelievable to me. I guess the time it takes to recoup is amazing to me as well. If I eat something with gluten in it, it takes about 1-2 days for me to recover fully. Just the pain in my joints and muscles makes me exhausted. I don't want to eat, I just want to lay on the couch or in my nice warm cozy bed and watch television.

There are some products on the market that will help you detox your body. This might help with getting rid of some residual gluten in your body. If you just Google the words "gluten detox", thousands of hits come up. Remember, if you are starting a detox or any other medications, consult your physician. There also have been studies in Italy that are toying with the possibilities of treating the gluten before it is consumed by a gluten intolerant person.

The main focus is there is no cover up, no magic pill, no instant detox to get it all out of your system. The worst part for me is that I know it's coming; the question is when? When will it hit? It's almost like being in a car accident. Seeing that car come slowly towards you and all the while you are thinking...let's just get it over with! You see it coming, you just can't wait until it's over.

Whatever your reach back is to cover up being inherently duped about eating something you are not supposed to, more power to you! It just emphasizes the fact that we are human. You are not the only one with this condition. People are reading this and are empathetic with this plight. Reach out and get help, ask questions, get into a support group, join a blog, write a blog, or just simply Google 'gluten' and you will be overloaded with information. Meetup.com and www.gluten.net is a great start to find people in your area for a support group and other information. Go to expo's or google gluten events in your area. Get in touch with the people around you. You will be surprised at how much support you actually have around you. The one thing I have found is that the GF community works together to get information out to the public.

Happy Eating Everyone!

Product Reviews

This week will be about product reviews. I apologize for not getting my blog out on Monday. This week, I will review a couple of GF items.

The first being, as shown on my website www.4theglutenfreefamily.com, Kinnikinnick Foods Tapioca Rice Hamburger Buns.

Looking at the package, they look good. The calorie count is 230 for each bun. Don't know how I feel about that just yet. Took it out at the last minute to defrost. Well, it was too late, so I put it in the toaster oven. Thawed it out enough to slice open. At first glance they look like a biscuit. Who's complaining there?! Nicely browned on top too. Got it thawed out and ate it with a hamburger. It wasn't crumbly like most of the GF breads I have tried. It got crumbly towards the end, but bigger chunks. The consistency is light and airy, not dense at all. There is a nice flavor, not sweet like some other breads. I think they are worth the price....a good substitute for wheat buns!

 

The next item is Al Fresco Chicken Sausage with roasted red pepper and asiago. I saw these in the store and I had to have them! They are fully cooked, which is nice. I grilled them. Taking them out of the package, they are nice and firm with a nice casing on them. I overcooked them a little, which means they burst, but that was ok. They didn't lose a lot of juices. I also made sidedishes of steamed broccoli and baked potatoes. Time for dinner, we sat down and started to taste them. At first bite, it reminded me of andouille sausage. The skin is tough, so I ended up cutting the rest off. Didn't taste much of the red peppers or the asiago because the spices were a little overwhelming. My daughter did not like it because they were a little spicy. All in all, it is a good sausage if you would like something quick and easy.

 

Happy Eating Everyone!

Kick it up a notch with Veggies!

I have to say, one thing about being gluten intolerant is that it’s a good thing I love vegetables. Squash, corn, peppers, celery, carrots, cucumbers…love them all! But like everything else, moderation is best. I find that I get fixated on something and eat it for 2 weeks, and then I am burned out on it. For example, nachos, I LOVE nachos. Chicken nachos, beef nachos, turkey….you get the point. I must have eaten nachos for a month. It is quick and satisfying. But be careful of those calories! They can add up quick with the guacamole, sour cream, cheese, etc. Try to do variations of what you like. Nachos can be tacos, or burritos or 7 layer dip or even a chicken casserole. Try things that are different but have the same ingredients. Like Emeril Lagasse says, “Kick it up a notch!”

My ‘kick it up a notch’ recipe includes both Mexican and Greek flavors.

Meek (Mexican/Greek) Stuffed Poblano’s

4 medium sized poblano peppers, washed

1 ½ lbs   Ground lamb

1 T          Greek seasoning

1 T          Extra Virgin Olive Oil

1              8 oz can of diced tomatoes, drained or fresh diced

¼             sweet onion, diced

1 C          Fresh spinach

½ C         Feta cheese

½ lb        Fresh mozzarella, sliced

Salt and pepper to taste

Set oven to 350 degrees. Take the olive oil and add it to a hot, oven proof pan. Add diced onions and sauté until translucent. Add the ground lamb and heat until brown. Drain fat from meat. Add the Greek seasoning, spinach and feta cheese. When spinach is wilted, add drained diced tomatoes. Heat through. Cut open the poblano peppers starting from about ½ inch from the stem to ½ inch from the tip. Make sure there is a flat side on the bottom to set them flat in an oven safe pan. Open the peppers enough to get your fingers in there and clean out the seeds. Wash the peppers to make sure the seeds and veins are cleared out. Once clean, take the meat mixture (taste it first to see if you need to add something) and stuff it into the peppers, overstuffing them just a little. They will cook down in the oven. After being stuffed, put them in the oven safe pan and into the oven for 20 - 25 minutes or until the peppers are somewhat pliable. At the 25 minute mark, take your sliced mozzarella and put it over the top of each pepper. Bake until cheese is melted, approximately 3-5 minutes. Take into account this recipe was proofed at 7200 ft, so cooking times may vary. Serve with toasted gluten free focaccia or favorite Rudi's bread and dill butter.

I hope you enjoy this recipe as much as I had fun making it!

Happy Eating Everyone!

You Can Can!!!

It’s getting cooler out; the days are shorter; the nights are cooler. I love this time of year! Here I am with the first garden I have had in a LONG time. So I water, feed, water, feed…oh look! There are some flowers! Ohhh, darn, it’s almost the end of September and I am just getting flowers? So much for life at 7200 ft. Ok, so I have beans and tomatoes plus the fruits and veggies from the co-op. There are only 3 of us. I do not want to throw out food (which we all do). What do I do now? How about preserving them for a later date? Yes, I am speaking of canning.

Daunting? Yes. Difficult?  No. I would say there is a learning curve, but it’s not difficult. So how do you start? Well I will tell you what I have learned and you can take it from there. The wonderful part of canning is that you control your ingredients. Gluten Free all the way! Once you have canned, you have a ready supply anytime you need it. If you want to put it in your rotating stock for your emergency kit or your winter supply or to give to friends for Christmas, or if you want to teach your kids the value of fresh produce (and of course the taste!), all of those reasons are great reasons to can.

The first day I canned, I prayed upon every batch I made. Well, that didn’t work. I think the big guy was taking a siesta or something. It is daunting because I can cook. I can put flavors together and tell you, on an elementary level, what kind of wine will pair well. I first tried to make jams and jellies. They turned out more like preserves, or at least the American version….runny and good over ice cream. Ok, new batch! Plum, peach and strawberry jam (all together in one). What I didn’t realize is that, much like baking, this is a science. Ripe plums, peaches and strawberries have a low to medium pectin content. Pectin is what makes the fruit set to a gel-like consistency after being heated. Here’s a hint: Get a cookbook that helps you figure out the pectin content in fruits. Another hint: take the time to do it right. Take the time to make sure the fruit mixture has set. I got too impatient and most of my jellies turned out watery. Now I know to add more pectin or to get ripe fruit. But I have to remember, my fruits were almost over-ripe. Just ripe produce is the best. Pick it in the morning at its ripeness and can it that day. This will ensure the sugars and starches will be at their prime. You will taste that at the table in the middle of winter when you open the jar and are grateful that you sweated over a hot stove for a day or two.  Please, please use a recipe. Do not use your own method if you are just starting out. Make sure you use 5% vinegar or 5% cider vinegar. I had to throw out a whole batch because I didn’t use any vinegar! Like I said this is a science and you do not want to get anyone sick.

The other option I ensue is freezing. The vacuum sealer is a wonderful thing! Everything from veggies to baked goods to meats that I can put into one little pouch, label and throw in the freezer. I also have had the idea of taking leftovers, putting a dinner sized portion into one bag, seal it and put it in the freezer. This will allow me, my husband or my daughter to take dinner out, throw it in the microwave and have a quick, delicious, nutritious, gluten free dinner for all of us (I am the only one with a gluten intolerance) in less than 10 minutes. How awesome is that when you get home and you have 20 minutes to get the kids ready for soccer, dinner on the table, feed the dogs, take out the garbage…..whew! No worries, dinner is done. It’s better than going through McD’s drive thru or Taco Bell, not that us gluten free people can! And like that commercial, kids are what they eat and so are adults. Feed them something wholesome that you do not have to worry about preservatives, additives, salt content, hidden gluten, etc. It’s fresh because you made it from organic materials you grew or bought.

Growing in your own garden is not the only way to can or preserve. I also look for the 10 for $10 specials that the supermarkets have. But beware, that’s how they lure you in and get you to buy more. Stick to your list and your money will be all the more well spent. Wash them well. I use a veggie scrubber to get most of that wax off. Some people buy the solution that you soak your veggies and fruit.

Look around your community and find out if there is a co-op of farmers that sell to your area. Most areas have a non-profit organization that caters to communities. If you don’t, most of those co-ops have an opportunity to start one near you. I enjoy the one near me called Bountiful Baskets….www.bountifulbaskets.org. You can go on their website and find a location near you or start one yourself! Be bold, be brave! Give back to your community and start a co-op near you!

There are also government resources to get the Ball rolling. Pun intended J. There is a National Center for Home Food Preservation (go figure!) www.Uga.edu/nchfp. You can also Google brands like Ball and Kerr to get information and recipes.

Get your kids involved in the whole process from starting seeds to canning. My daughter and I love to go out to the garden and report to each other how the beans or the corn is doing. And she is 13!! Get excited about cooking, preserving and eating fresh, healthy foods and your kids will follow your lead.

Happy Gardening and Happy Eating Everyone!

A HUGE Thank you!!

A HUGE thank you goes out to Deborah Grigsby of Deborah Grigsby Illustrative Photography. She had so much patience, ingenuity and the eye for my cookbook shoot yesterday! I knew she had the eye because I am a repeat customer. She shot our wedding and those pictures turned out awesome as well! Contact her and see what she can do for you!

Check her out at www.deborahgrigsby.com.

Love you girl!!

My experience....

When my Mom was diagnosed with colon cancer, the doctor told her to watch what she was eating. He told her to cut out processed foods and go as organic as she could. I went to stay with her for a little bit and I would do some of the grocery shopping. Well, that started me thinking. Why would he tell her not to eat processed foods? Why would he tell her to go organic? Those questions and many more started racing through my head.

When I started shopping for her, it initially took a long time because I had to start reading labels. I found shortcuts and started knowing where to look on the labels, etc. Then I found the organic section and really had a ball! Holy crap was that a lot of information in such a short time! Well, little did I know, it was a precursor to what I would go through about a year later.

Like more and more people today, I discovered I was gluten intolerant. A year later, it still is difficult. But I have a great family support system that has made it a little easier. We adjust our eating habits and get fresh ingredients to cook with. But it’s a family affair, it’s not just a lifestyle taken on by just one member of the family. So now, I have found grocery stores that I can go right to the gluten free aisle, look at labels and know what brands I can buy. Well, I have come to the conclusion that buying fresh and going back to the way Grandma cooked is the way to go! Right out of the garden, fresh, no pesticides, proven good stuff!! My Grandmother, Mother and Aunts were awesome cooks. Grandma and Mom would be in the kitchen canning from Grandma’s garden on the hottest of hot days in the summer.

More and more people are starting private and community gardens. Grab a friend and start one! It really doesn’t take that much of your time. I had a community garden as well as one at home when I was a kid. I LOVED to watch things grow, especially the seeds I planted. If you and your friend both have a private one, you can each take seeds and grow different things. Then when the harvest comes in, you can share or plan a canning day and you won’t have to do it by yourself.

We have gotten to be a rat race. The digitally connected, always on the go, always have to be doing something society. REALLY?! Why can’t we turn off the television, grab your kids, put them in the kitchen with you and COOK SOMETHING TOGETHER! Good, quality family time has been getting more rare as the years go by; let’s get it back.

Get your fresh fruits from a co-op and pay less, plus you will be able to can them if you aren’t able to eat everything. I got 12 pounds of organic plums for $10 at the co-op. I made preserves and jam for the first time! It is daunting, but if you make bigger batches, you will have them on the shelf for your emergency kit, when you can’t get to the store, time saving dinner addition or as Christmas gifts for your neighbors, kids teachers or co-workers! And if you have your kids help, they will beam with pride when they tell their teacher they made it! It will make it extra special too.

So come on! Get off the couch, turn off the television, put away the phones and laptops and get outside and get growing!!

Happy Eating Everyone!!

School is in!

It’s Back To School Time!!! So this week we are going to continue our kid theme.

What happens when they go to school? Are you concerned about allergic reactions at school? What does your school do for children with allergies? All these questions and more…..

First thing to do is look on the website for the district you are in or are moving to. They should have guidelines on how they handle kids with allergies to food and other allergens. This will give you a heads up and now you know how to plan for your special someone’s school year!

The next thing I would do is approach the counselor and the school nurse. Give them a 3x5 card with your child/children’s picture(s) on it and write down the allergies and how severe they are. I know they have allergy forms you need to fill out, but let’s face it, they won’t remember your kid the second you walk out that door. It’s not their fault; they have hundreds of kids to remember. If they do not accept the 3x5 card, place a picture with the formal allergy form.

At Back to School Night or Parent / Teacher conferences, give each of the teachers the same 3x5 card. This will be a handy tool for them to remember and a quick reference for them. If you really want to be thorough, give one to the lunch lady as well.

So, with all of this said, there are different severities of gluten intolerance. There are the people that have an intolerance, an allergy or Celiac’s Disease. I am one of those ‘fortunate’ ones that just has an intolerance. No itchy skin, hives or such a massive intolerance that I can’t even be in the same room as a gluten product. Yes, that was a little of an embellishment, but not to the people who cannot have any contact with it at all. It is a very important aspect to their lives and it becomes part of their lifestyle.

Next are lunches! I used to LOVE my Mom’s lunches…ok, not all the time. But what kid does? So think of that AND being gluten intolerant. They can’t have the nachos that all the other kids are having, or the hamburger that looks sooooo yummy! Oh and how about that ice cream sandwich to finish it off? Nope, not that either. UGH! What to do?!

Well, here are some simple tricks to getting your kid to have a normal lunch period:

      Find puddings and fun snacks that he / she can eat.

      Most candies like Starburst are gluten free…let them have fun!

      How about chips? Boulder Canyon and Kettle brand chips are both gluten free

      Sandwiches – find one of those plastic sandwich holders. This helps the sandwich stay cool, dry and out of contact with other peoples gluten.

      Fruit – fruit is a wonderful thing! Let them pick new fruits at the store and put them in their lunches

      Veggies – how great are these?! Give them some cut up veggies and a GF dip to go with and they will be the envy at the lunch table!

      And most important of all – give them a little love note inside their lunch….they will love that too!

      Homemade soups are great! Put it in a soup carrier or thermos and they can have soup too!

The nice part about these things is that most of them can be done the night before, Sunday for the week, or right after grocery shopping! You will just have to grab and go! And if you have multiple people in the household, grab two colored plastic bins (two of the same color) and put one in the fridge and one in the pantry so you know that is the ‘special’ bin and not for anyone else!

Be a conscious shopper and enjoy your family! It’s the only one you have!!

Happy Eating Everyone!!!

What Up Kiddos?!

Up Monkey is taking on The Gluten Free Family! This week’s posting is about kids.

Not all adults have a gluten intolerance, but did you think about the kids? Well, what about the kids? From the Up Monkey perspective, it's great to be home with them by being a work at home parent, but what if they are gluten intolerant also?

It might be a little easier to deal with that if you are at home and can schedule time in your day to look in the fridge and see what you have and don't have. But what about if you work full time outside of the home? You do not have that luxury to walk upstairs from your office and look. Here are some basic tips to let you know what you have and what you need.

Keep a white board in the kitchen. Make two columns; one with what you have put in the fridge and the other with your shopping list. This lets others see and add or subtract to the lists. That way you can make a sticky note on your smart phone, take a picture of it on your phone or do it the old fashioned way and write it in your planner!

One of the other ideas is when you have leftovers, take out a gallon sized plastic baggy or use your vacuum sealer, put one portion in each bag, seal and freeze. This is a great tool because you can take one portion out for lunches and 4 for dinner when you are in a rush.

Ok, let's get back to the contents of these dinners for the youngsters. "Experts" are telling us to get back to the basics. Get back to eating raw vegetables and colorful foods. I agree, you agree, but the kiddos may not.

There are many ways to let them eat what they want and make it healthy for them.

Amy's Kitchen makes a great rice mac n' cheese for when you are in a hurry. If not, make a roux with some rice or tapioca flour, melt some cheese in there with a little milk, boil some rice macaroni noodles, put it all together, bake it and wha la! You have a great mac n' cheese. (See my FB page The Gluten Free Family for more info).

How about if your kids want chicken tenders? Take chicken breasts and push on them a little with your thumb. This helps release the muscle fibers and makes it a little more tender. Cut breasts into strips. Tip: it's easier to cut them when they are still a little frozen. Dredge the strips in seasoned (add your kids favorite seasonings like garlic powder, parsley, paprika, etc) rice flour, then dredge in an egg wash and then dredge again in come corn meal for a little texture. Fry it up in some vegetable oil and you have a great finger food that anyone would want to eat (Great for football Sundays too).

Pizza's are great finger foods for kids too...what kid doesn't like a pizza? Get a frozen GF pizza crust from the store and you will have it on hand. Let them make their own individual pizza's with the toppings they like most. I use GF spaghetti sauce, which is not at all hard to find, and let them do their own toppings. This is also great for sleep overs where you have a bunch of picky eaters. Just don't tell them it's gluten free!!

Make it fun for them. Get them in the kitchen with you and let them help. Let them experiment with the types of flavors that they might like. Chicken soup is always a good way to go, and less expensive. Get a couple of cans of the low sodium, gluten free chicken stock (or make your own) and let them experiment with a little at a time adding spices and whatnot. Kids love to experiment!

It's hard enough to get them to eat right, let alone having another obstacle in your way. Join support groups, blogs, groups on Facebook like Gluten Intolerance Group (GIG) and get the support and ideas you need to make your life easier and their childhood fun!

If you have comments or would like to contribute a story or recipe for your gluten free child, go to FB and search for "The Gluten Free Family". Like us and get weekly updates on things that matter most to YOUR Gluten Free Family!

Happy Eating Everyone!!