gluten free

Cherry Kefir Quick Smoothie

Sometimes I want a healthy snack that is in a drink format.  Especially if I am in a rush I can drink a glass of something while I change clothes, feed the cats, put out the garbage and then run out the door to my second job.  So a liquid snack is welcome.  I don’t want to drink ensure; not even sure it is safe for me so I thought of kefir. pots 003

I make my own kefir, a fermented beverage that is usually made with milk although you can use coconut water or even plain water, I think, in creating it. It is chock full of healthy probiotics that everyone could use in making a healthy environment in your gut, especially we celiacs. You can buy kefir at the grocery store in a bottle; a bit pricier than making your own.  They sell fancy flavors of kefir.

But my plain kefir can be boring after a while. I like to mix it with fruit juice like pineapple juice.  Then, the other day I had a brain storm and took some Ocean Spray Cherry Juice Cocktail (about 4 ounces) and mixed it in my blender with a banana, 2-3 ice cubes and some of my kefir (about 4 ounces); magically transforming the bland kefir into a fancy cherry smoothie.  cherry kefir and winter wonderland 001The resulting tall cold glass of pink yummy stuff was so much more healthy than soda or Gatorade and as quick to make as most smoothies.  The cherry juice drink has 55 calories for 4 ounces and your kefir’s calories will depend on what kind of milk you made it from.  The banana’s calories depends on it’s size; not much regardless. No added sugar by me either. Regardless, it is healthy, tasty and a great change of pace.  Try one made with your favorite juice beverage.  Let me know of any good combos you create!

Homemade Sauerkraut for 2016

In the Lehigh Valley and many other places in the USA there is a tradition of pork and sauerkraut for New Years Day dinner for good luck in the new year. I don’t know about that although I am making just that for lunch on Friday. But what I do now know is how to make my own kraut. A few post ago I wrote about kefir which is full of fantastic probiotics. A promise was made to give you a post about another food full of probiotics.

Well…this is it! How to make homemade sauerkraut. Guessing that you are cringing at the very thought of it but honestly it is quite a simple project and the taste is strangely addictive. I like to eat a couple forkfuls every day for increased gut health, a concern for those of us with celiac disease. In the past I was not a huge fan of store sauerkraut but homemade is a different animal. It is zingy on the tongue and I really just enjoy it. Knowing it is so good for me is the icing on the cake. You may say why bother but the truth is that store kraut is pasteurized and all the good probiotics are cooked right out of it. Buying raw kraut is a bit hard to find and quite pricy. Being a DIY sort of gal I enjoy that sort of fun and wanted to give it a try. Call me hooked!

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Ready to eat!

Angie’s Sauerkraut.

1 large head of cabbage
3 tbsp. fine sea salt (Mortons will do as well I imagine)

Directions: remove the outer layer of leaves and cut in half. Use your coarse blade on a food processor or a slicer and chop it up. Not too fine. In my first batch I did half by hand and half in my Kitchen Aid shredder. I found the machine chopped cabbage was too fine although quite edible. Better to have it a tad coarse is my feeling but entirely up to you. I use a big sharp chef’s knife and hand chop quarters of cabbage into thin shreds and cut again once or twice across to shorten the strands. Do remember to cut out the core; too hard for making into kraut.

As you get a pile chopped load it into a big wide mouth jar. I have a tall glass canister I use for kraut production. You need a glass or ceramic jar. No metal. I wouldn’t suggest plastic either. You can buy a special sauerkraut maker jar with a fancy lid that vents the jar. Or you can go low tech and put a layer of olive oil on top the loaded jar to keep the air off the kraut. As you load it sprinkle each big clump with the salt. Fill it to the top using up the salt. I press down after adding each clump of shreds. The salt will cause the cabbage to release water. Fill the jar as full as possible. I like to use an empty glass canning jar to press down the cabbage.  In a few hours it will have released enough liquid to cover the cabbage. You can’t allow the cabbage to be above the liquid. Put a lid on top to keep dust out. Do not refrigerate; the process won’t work well if it is chilled before four weeks passes.

Now comes the hard part. The waiting…30 whole days, it should be edible after about 20 but it tastes more krauty after 30, actually I like it best by about 40 days. So be strong and wait until the thirty days is up. It will be a touch sour and take some getting used to but I really love the crunchy flavor which is missing in that pasteurized stuff you buy in the grocery store.

I include a link to a webpage on how to make kraut: http://www.vegetable-gardening-online.com/making-sauerkraut.html

And just for extra help: a webpage to use in trouble shooting your kraut and to reassure you that you are doing it right as well as giving some great ideas for how to make sauerkraut at home. http://www.foodrenegade.com/3-biggest-fermenting-mistakes-youre-already-making/

If you are a DIY sort, this will be a fun winter project. It is too close to New Years Day so if you want sauerkraut with your pork you should toddle off to the grocery store and buy a bag or a can. I am doing that because I don’t have enough kraut on hand for the making of that time honored New Years Day recipe. Enjoy and Happy New Years to all my readers.

Surprising facts on GF Safety for You Non-Celiacs

Did you know that once a person with celiac disease stops eating wheat it becomes even worse when they do accidentally consume a food containing gluten?  After I quit wheat I thought that I could cheat once in a while and not really suffer any consequences.  Not so. It is like your body becomes incredibly sensitive to all gluten substances and even a tiny bit is too much.

A few examples: if I splash beer on my hands while serving a mug at Musikfest and then unthinkingly touch a finger to my mouth; instant contamination and feeling sick is sure to follow.  Same goes if I am volunteering in a church kitchen and touch bread or flour and then touch my mouth with that contaminated hand. Zapped again!

Then there are multiple ways to be contaminated by food that should be safe: If I eat at a pancake house and order eggs and home fries, if my food is cooked on the same griddle spot as your pancakes five minutes earlier; instantly it is contaminated and unsafe for anyone with celiac disease.  And sometimes the home fries have flour in them and waitresses seldom know about every bit of what goes into a dish and may tell you it is safe when it contains wheat of some sort.

If the chef sprinkles seasoned salt or spice mixes on my rice or potatoes, it is likely uneatable for me.  The reason is that manufacturers often put all purpose flour in seasoning mixes to facilitate flow and to create a smooth mixture of spices.  This is why many things that appear safe are not; “seasoning mixes” are the culprit that makes rice pilafs often uneatable by celiacs.  rice pilaf

Thanksgiving is coming up.  Beware, some turkeys have brine that contains some gluten; I got sick that way last November.  Butterball turkeys fresh or frozen are gluten free.  Plus, a turkey stuffed with regular bread stuffing is unsafe for someone with celiac to eat even if they don’t touch the stuffing.  Really. You need to buy or make a gluten free stuffing; either based in rice, gf cornbread or just buy a bag of gluten free bread to make your stuffing. Aldi’s has gluten free stuffing for both chickens and turkeys.

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Even GF pasta can be contaminated if it is drained in a colander that is used for wheat pasta.  The gluten in pasta is extra sticky and it is nearly impossible to get all of it off a colander.  So, many times pasta that should be safe gets contaminated when the cook drains it in a colander that has tiny particles of wheat gluten sticking around the strainer holes. Restaurants that advertise GF menus need to have dedicated equipment like strainers, colanders, pots and utensils. Really: I often ask about the colander when I attempt to safely eat pasta at a restaurant.colander

The times I fail to carefully read a list of ingredients are the times I have to throw things away later as I find out they are unsafe for me.  Same goes for times I eat at places which don’t have GF menus.  They often tell me they serve GF foods but they really don’t understand fully how much they have to do to keep my food safe.  See three paragraphs above….

A few people seem to feel celiacs are exaggerating or being over cautious.  When in reality all that caution is necessary to eat safely and avoid gluten.  It only takes a tiny amount of gluten to contaminate food or drink.

So if you are cooking for someone with gluten intolerance, be sure to read my previous posts that cover how to plan, prepare, and serve a GF meal that is safe (November 2014) and your meal will be a success for everyone enjoying it!

And if you are in a restaurant don’t roll your eyes when the person at the next table starts to ask pointed questions on ingredients and method of preparation with respect to gluten.  They are just trying to eat a safe meal out.  Sometimes this experience is kinda a roll of the dice for us celiacs so be patient and polite if you come into contact with this situation when you are dining out.  And yes, that goes double for you wait staff persons!  We are not trying to hassle you, just attempting to stay safe and enjoy a good safe meal.

Also, I know people who get exasperated by labels that say gluten free on stuff you assume is safe.  I hear those comments sometimes in the store! Well, I as a celiac applaud when companies put that GF label on foods. I feel much more safe consuming food that is labeled gluten free because of all the sneaky or hidden ways we can accidentally eat food with some amount of gluten.  Still, there are stories going around about food labeled gluten free which upon closer examination clearly had a gluten ingredient.  I am guessing companies love to slap those two words on labels to sell food, whether the food is really gluten free or not.  I have to read the label regardless just to be sure.

Finally, foods labeled gluten free make my life easier as I’m someone who must avoid the stuff at all costs.  Just know that I am thrilled when I find something safe to snack on, especially when it is in the main stream of foods; food not specifically manufactured for me as a celiac.  Why? I love it because those things tend to be cheaper and tastier than stuff marketed solely to the gluten free consumer.  If it is for everyone the price is better; they can’t afford to sock your average buyer with a doubled price just because it is also gluten free.  And if it doesn’t taste good; few in the main stream will purchase it so we are ensured better tasting products.

In summary; now you can see how important it is to have products that are labeled gluten free and why your friend with celiac has a zillion questions when you have lunch together! Be understanding!

Revised but originally published November 2014.

Symon Says Chicken Goes Perfect with Olives and Orange

This recipe came out of a five ingredient cookbook by Michael Symon that I got out of the local library many months ago. The combination of olives, tomatoes and orange is very Mediterranean and a tummy warming bundle of yummy flavors. Don’t leave any of those three ingredients out; they are crucial to a great result. olivesYou gotta love how short the list of stuff to buy is. Well, this dish actually uses eight items but olive oil, garlic and red pepper flakes are three staples I (and most cooks) keep in the house all the time. So it is five, sort of! I had everything on hand but the chicken so I was in business after a stop for some high quality chicken thighs.

Chicken is a regular protein choice for dinner at my house, inexpensive, easy to make and it takes on the flavor of whatever you put it with. The thighs are my favorite chicken part as they stay moist and have a bit more flavor than breasts. Canned chopped tomatoes have great tomato flavor and are so convenient as well as pretty inexpensive.

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I used a bit less olive oil than the original recipe – seemed like half of the quarter cup was quite enough. I have made this about 3 times in the past year. I believe the original recipe was made with boneless chicken thighs but I prefer them bone in. If you like boneless; cook it five minutes less. I stuck a thigh with my instant read thermometer and knew the poultry was done. Totally takes the guess work out.

This recipe is a keeper: it meets my criteria of inexpensive, quick to put together, gluten free and great tasting. That’s the quartet of food greatness in my recipe world. And that is why I am sharing it with you today!

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Symon Says Chicken with Orange and Olives

Ingredients

2 tbsp. extra virgin olive oil
4 chicken thighs (if small; 5-6)
2 sliced garlic cloves
1-2 tbsp. chopped fresh rosemary
1 14 ounce can chopped tomatoes
Grated zest and juice of one fresh navel orange
A pinch of red pepper flakes
1 cup chopped Kalamata olives (I opened a can of regular black ones and cut them up roughly – in half is fine)

In a dutch oven heat the oil, add the chicken, skin side down, cook 8 minutes, turn using a pair of tongs, cook 8 more minutes. Add olives and rosemary; cook one minute. Add a half cup of water to de-glaze the pan and then add the rest of the ingredients. I like to hold half the olives and add them at the end, especially if you use the canned black olives which are softer than kalamata olives. Cook 20 minutes, test for doneness and add 5 more minutes if needed.

I served my chicken over a baked red potato, cut open and sliced somewhat. With a simple green salad you have a super supper. There is very little active time spent making this; but you can’t leave it alone for more than 8 minutes while each side browns. Still, dishes can be done, kitchen tidied or other chores completed while the chicken thighs brown. The dish goes together in just a few minutes of chopping garlic and olives. In a rush I have been known to tip the olives into a measuring cup and just cut with a paring knife stuck in the cup to roughly chop the olives.

It is also nice with pasta; gluten free ziti comes to mind. Even rice would be great with this flavorful and naturally gluten free main dish.

Why This Blog….

Let me provide some minor clarifications for those who had questions about me and my blog.  Yes, I have celiac disease, diagnosed 2.5 years ago but probably sick for 3 years before; getting worse until the docs started seriously looking for a cause.  And yes, I had it as a kid; why I always had a tummy ache, couldn’t get to sleep, couldn’t gain any wait, thin as a rail and very anxious.  Bunch of other symptoms we won’t mention here for brevity’s sake. Illness disappeared by age 18 (no one could figure that one out back then) and did not return until serious stress about 5 years ago. This is not that uncommon with childhood celiac.

I do have one person in my family who has celiac, rest claim not.  I have my doubts. It does run in families.  I wish they would all get tested.

I never ever post recipes that I haven’t made myself.  Most recipes are versions of ones I have found in cookbooks or on line say at foodnetwork.com.  I seldom make a recipe exactly as it originally is.  I am a collector of cookbooks but I have gotten rid of a lot of baking ones.  They made me sad.  I have several new gf ones I am fond of.

I eat lots of vegetables and fruits: adore them but not fond of creamed corn, stewed tomatoes or succotash. Love potatoes, pasta and some beans. I do eat some sort of meat protein most days but completely enjoy a well crafted vegetarian entree.  I am not fond of raw proteins.  Nope. Nor organ meats or wild critters like rabbit or snake.  Not tried alligator yet.  Love elk, or deer and accept all donations of excess frozen venison. And yes, I love baking pies and muffins….made some apple muffins last night!

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Love cooking, love sharing food, love sharing recipes, that’s me.  Enjoy writing an awful lot; gives me a real rush to share my own posts.  I do this for that joyful moment when I push the publish button.  I hope I help educate those without celiac and give food/meal ideas to those who cook for someone with celiac.  Cooking should be fun as well as creative.  Substituting stuff for things you don’t have is okay! Being celiac is a challenge, not a death sentence.  I eat great and feel fantastic and I think that shows in many areas of my life.   My motto is Cook, Eat, Love and Write.  I cook so you have something great to eat!