Greens & Beans

 

I have been told by trusted doctors that dark leafy greens are very beneficial in one's diet. I am pleased to share what I have now deemed one of my new favorite vegetable side dishes which is so delicious it could be the main dish.  I served it on Christmas and will be serving it regularly in the new year! Delicious and nutritious, what a winning combination!

Greens & Beans
1 fresh bunch of Collard Greens, washed and stems removed
1 cup chopped onion
1 clove garlic, minced
2 (15oz. cans) Great Northern Beans
1 cup chicken stock
1 Tbsp olive oil
salt and pepper
water

1. Chop washed Collard Greens into desired size. Nothing fancy, they will be blanched and wilted. Place greens into a pot of salted boiling water for about 2 minutes. Once blanched, drain leaves in a collander and squeeze excess water out with the back of a large spoon. I use my dutch oven for blanching.
2. Heat olive oil in a large pan (I use a 10" frying pan). Add garlic and onion. On low heat, cook for 4 minutes.
3. Add greens, beans and chicken stock. Simmer uncovered for 15 minutes. Season with salt and pepper as desired. Enjoy!

My All Time Favorite Cookie

 












Chocolate chip cookies are my all time favorite cookie. I have found that Pamela's Chocolate Chip Cookies made with her Baking and Pancake Mix are simply the best.

Recipe tips: My secret is using white and semi sweet chocolate chips.  I also use about 2 tablespoons of dough per cookie, I like them large. It makes less per batch, but I always double the YUM by doubling the recipe! Walnuts are optional. I have never put them in, so if you do, let me know what you think .
The following recipe is from the back of the baking mix bag. SWEET!

1/2 cup butter
1/4 cup light brown sugar
1 1/2 cups Pamela's Baking and Pancake Mix
1 1/2 cups semi sweet chocolate chips  (I use 1 1/2 cups semi sweet chips and 1 1/2 cups white chips)
1/2 cup chopped walnut (optional)
1/4 cup white sugar
1 large egg
1 tsp vanilla

Yields approx. 20 cookies
Preheat oven to 350 degrees
Cream butter and sugar, add egg and vanilla, then beat together. Add Pamela's Mix, chocolate chips and nuts, then mix thoroughly. Place scoops of dough (1 TBSP scoop) onto a lightly greased cookie sheet. Bake for fifteen minutes or until edges start to brown.  Let cookies cool slightly and use a spatula to remove from cookie sheet.

Finally prepare to amazed by what I think is the best chocolate chip cookie on the planet.

Snikiddy Original Flavor Baked Fries

Made with cornmeal, potato flakes, sunflower oil and a variety of other ingredients I have heard of and can pronounce without the help of wikipedia, these unassuming pleasantly packaged "fries" are quite possibly the best snack I have purchased since my celiac diagnosis.

As a child I loved potato sticks, these are better. As a teen I liked potato chips, these are better. In fact I think Snikiddy Baked  Fries are the best of both worlds.  My family and I have sampled the original flavor and the ketchup flavor. We preferred the original flavor with its unexpected burst of flavor and crisp texture over the ketchup variety. The ketchup fries are without a doubt appropriately named. I am sure they will be overwhelming popular with folks who really love ketchup. I am anxious to try the cheddar cheese and Parmesan garlic flavors.

I purchased the large 20oz. bag simply from the packaging alone. I had not tried them nor had anyone told me about these fries. On a return trip to Wegmans, where I bought them I told the manager of the Nature's Market section how delicious they were. She said they were being purchased at a rapid pace. I am not surprised.

To Snikiddy and other companies who are meeting and surpassing the expectations of consumers like myself, I say thank you.  I encourage all Gluten Free and You readers to check out http://snikiddy.com/  for more information.

Thanksgiving Dressing

Today, I am posting a recipe that I have never made. Whoa, that's a first! However, the recipe is from  the Gluten Free Girl and the Chef, so I trust that it will be delicious.

Recipe tips: The bread I will be using in my dressing is Pamela's Products Gluten Free Bread Mix prepared in my bread maker with 1 tbsp. of ground flax meal added to the mix.

I am cutting the dressing recipe in half and variations I am trying are using a sprinkle of dried thyme, a 1/2 tsp dried sage and sauteing a twig of rosemary instead and pulling it out before assembly.

2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled
2 large ribs celery, medium diced
1 large yellow onion, medium diced
2 tablespoons good olive oil
2 tablespoons garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 cup chicken stock
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon pepper

Saute the onion and celery in olive oil on medium-low heat until they are translucent. You will be able to smell the onions cooking at this point. (Take a deep whiff. That's a beautiful smell.) Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.

Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)

Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.

Serves six to eight people, depending on their appetite for stuffing.

Post Script: Written on Thanksgiving Day 2010
Readers, I just assembled the dressing I blogged yesterday. It looks and smells delicious. I halved the recipe because we are having a very intimate dinner today. Dressing is my favorite part of the Thanksgiving meal so I have very high hopes. I smeared a thin layer of butter on top to achieve an extra crispy topping. From my table to yours and from the bottom of my heart, Happy Thanksgiving to you and yours.

Tuscan Soup with Sausage Meatballs

Presenting the fourth installment in the Gluten Free and You tribute to Fall. The Fall tribute was inspired by Gluten Free and You readers voting Fall their favorite season in a poll a few months ago.

I sincerely hope you enjoy Tuscan Soup with Sausage Meatballs as much as my family and I. We have many fond memories of sharing this meal with family and friends. It is always a hit.  This recipe is from one of my favorite grocery stores, Wegmans


Recipe tip: This recipe calls for hot poultry sausage. I have only ever used mild pork sausage.

1 tbsp. extra virgin olive oil
1 lb. hot poultry sausage removed from casing and rolled into 1 inch balls (I use mild pork sausage)
4 cloves garlic, minced
1/2 cup long grain white rice
1 head (about 1lb.) escarole, washed and cut into 1 inch strips
1 carton (32oz.) chicken stock
3 cans (15oz each) cannellini beans, washed and half mashed into a paste

1. Heat oil in soup pot over MEDIUM heat. Add sausage balls; sear all around, about 5 min.
    
2. Add garlic, rice and escarole;stir. Cover; let steam until escarole is tender, about 5 min.
    
3. Raise heat to HIGH. Add stock; bring to boil. Reduce heat to MEDIUM-LOW; simmer, covered about 15 min or until sausage is cooked through and rice is tender.
    
4. Add cannellini beans; stir. Simmer for 5 min until soup is completely heated through.

Option(s):
Sprinkle with Italian Classics Grated Romano Cheese and freshly cracked black pepper.

Roasted Pumpkin Seeds

Roasting pumpkin seeds has become apart of our jack-o-lantern making process. The following recipe is delicious, easy and quick. A winning combination! The recipe is presented by Rosemary on allrecipes.com  I hope you enjoy the third recipe in my tribute to Fall

The key which Rosemary nicely points out is that these seeds are roasted fresh. Many people soak the seeds and dry them overnight. Well, I am just not that patient. After carving, I want to enjoy some roasted seeds. This recipe allows you to do just that.

Recipe tip: I placed the seeds in a colander and picked out most of the pumpkin pulp, rinsed the seeds, and dried them gently with a paper towel before tossing them with the butter and salt. The results of this step proved successful. 

1 1/2 cups raw whole pumpkin seeds
2 tsp butter, melted
1 pinch salt

Preheat oven to 300 degrees. Toss seeds in a bowl with melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown, stir occasionally.

Black Bottom Cupcakes

If I had to choose only one word to describe the following recipe, it would be, AMAZING! This is the second recipe in my tribute to Fall. These richly decadent cupcakes clinch the top spot for me as the number one Halloween treat. Why, you might ask? Well check out this photo, I see a ghost, do you? The taste, texture and presentation can't be beat, enjoy.

The  Gluten Free Mommy shares a wonderful story in her blog post presenting this recipe and many others.

Recipe tip: When making most cupcakes I prefer to spray the tins with cooking spray rather than using muffin papers. I really like how they release from the tins.

BLACK BOTTOM CUPCAKES
1/2 cup of sorghum flour
1/2 cup of tapioca flour
1/2 cup of rice flour
1 cup of granulated sugar
1 tsp. of baking soda
3/4 tsp. xanthan gum
1/4 cup cocoa
1/2 tsp. salt
1 cup water
1 Tbsp. apple cider vinegar
1 tsp. vanilla
1/3 cup oil
Topping:
1 8 oz. pkg. cream cheese
1 egg, beaten
1/3 cup sugar
1/8 tsp. salt
1 12 oz. pkg. semi-sweet chocolate chips
Directions:
In a medium bowl, combine cream cheese, egg, sugar, and salt and beat well. Stir in chocolate chips. Set aside. Sift together all of the dry ingredients. Add water, vanilla, oil, vinegar, and mix well. Line cupcake tins with muffin liners and fill about 1/3 full with chocolate batter. Top each with a spoonful of the cream cheese mixture. Bake at 350 degrees for 20-25 minutes. Do not overbake!
Update: These freeze really well!

I Used to Take Bread Crumbs for Granted

When I write a product review, you can be sure I am passionate about it. My review of Pamela's Products Gluten Free Bread Mix is no exception. In fact, this bread mix which I discovered with the help of a R.O.C.K. co-chair nearly changed my life and that of my son.  My celiac disease diagnosis was stunning and scary. I was riddled with questions and  guilt about having passed it to my son. The clear thinking me knew it was not my fault and that pretty soon I would figure out the gluten free diet and live a happy and healthy life.

Pamela's Products Gluten Free Bread Mix gave me the jump start I needed to feel reassured that I could eat gluten free and enjoy it. My son and I had tried a few breads purchased from the freezer section of a grocery store. Then we tried Pamela's.  Baked inside my bread maker, it was like no other bread I had ever had, gluten free or not. The outside was crisp, the inside fluffy and moist. It compliments all foods. I have made everything from peanut butter and jelly on this bread to french toast and grilled cheese. It goes well with soup. I could write a book on the foods I have had with this bread.

I used to take bread crumbs for granted. Well, no more. That's right, this bread is so delicious you must use every last crumb. I have many recipes that call for bread crumbs. I will often take unused portions of my loaf and put it in the food processor and make crumbs and then place them in the freezer in a freezer bag or container.


 I  highly recommend an excellent bread knife. I labeled this product review under Top 20, Links, Product Reviews and Quick Prep. It does take nearly four hours with my bread machine to bake this bread, but the prep is under ten minutes. Top 20 is a new label. This label is exclusively for my top twenty favorite gluten free products. Stay tuned as this label category takes shape.

Today is National Celiac Disease Awareness Day

It brings me great joy to announce that on August 3, 2010, the United Sates Senate voted unanimously to adopt S. Res. 605, a resolution designating today, September 13, 2010, as National Celiac Disease Awareness Day.

United Sates Senator James Inhofe  R.(Okla.) had this to say,

“As an ongoing supporter for this cause, I am pleased that the U.S. Senate passed this resolution again this year. I applaud the efforts of both Members of Congress and the many organizations who continue to raise much needed awareness for celiac disease that currently affects an estimated 3 million Americans and thousands of Oklahomans. Greater awareness of this disease is needed to properly diagnose and treat the many who suffer the debilitating affects caused by celiac disease.” 

Why September 13th? Well today is Samuel Jones Gee's birthday. Gee is attributed as the first person to link celiac disease and diet. Gee is also known for his inclusion of children in his work.

August 13, 2006, was the first National Celiac Disease Awareness Day; and thanks to Senator Inhofe and others, our government is taking notice and encouraging the ever needed awareness of this complex and often misunderstood disease.

Easiest Smoothies Ever

This recipe was obtained while walking through my local Wegmans grocery store. An employee was whipping up smoothies from behind a little cart. And well, let's just say, "It was love at first slurp". 

Easiest Smoothies Ever
1 cup orange juice
1 cup of frozen blueberries
1 cup blueberry yogurt

Recipe Tips: This recipe has endless options. I have used strawberries, bananas and a variety of other fresh fruit.  I have also used peach yogurt as well as vanilla. Once in a while I toss in a 1/2 tsp of ground flax seed for a hearty kick.

Put fruit and orange juice into blender and puree together. Next pour yogurt into blender and blend to desired consistency. Pour into glasses and enjoy.

It just doesn't get an easier than this. I will make these numerous times over the next several months. My children love them before school (and so do I)!

Crustless Potato Quiche

Crustless Potato Quiche from cooks.com is an elegant egg dish whose ingredients may surprise you. I know, I know, what more do you need than egg, cheese and bacon for a fantastic breakfast dish. Well what if I told you cottage cheese, green onion and hot sauce are a part of this unbeatabely easy quiche!

Crustless Potato Quiche
5 beaten eggs
1 12oz. pkg. frozen hash browns
1 cup shredded Monterey Jack cheese
1 green onion, chopped
1/2 cup cottage cheese
1/4 tsp salt
1/8 tsp pepper
Dash of hot sauce
Paprika
6 slices bacon, cooked and crumbled

Recipe Tip: I have mistakenly put the bacon into the mixture before baking and it has turned out just fine; but I do recommend following the recipe for best results.

Preheat oven to 350 degrees F. Combine first 8 ingredients, stir well. Pour into lightly greased 9" pie plate. Sprinkle top with paprika. Bake at 350 degrees for 25 minutes or until set. Sprinkle bacon evenly on top and bake for 5 more minutes.

Pamela's Products Chocolate Walnut Biscotti

Pamela's Products are by far my favorite gluten free products on the market. The Chocolate Walnut Biscotti is pleasing to the eye and the taste buds; add a cup of coffee and now that's amore.
These biscotti are very chocolaty and crisp even after being dunked in coffee. The shape is perfect and now that there are six in a box, they are economical as well.

Maryland Crab Quiche

This past summer, my family visited my best friend and her family. This reunion was made even more memorable by the fantastic food that was prepared with care. The recipe I am about to share was based on a recipe from allrecipes.com  My friend took this good recipe to the next level and gave it a WOW factor which has now put it at the top of my all time favorite breakfast dishes.

Maryland Crab Quiche
1 Tbsp canola oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded cheese, Asiago &  Mozzarella
1/4 tsp salt
1/8 tsp pepper
Approx. 1-2 cups crab meat seasoned with Old Bay (preferably from a crab feast the night before)

Recipe Tip: If you do not have crab meat, this quiche is still awesome, just substitute 10 pieces of bacon cooked and crumbled. I have made this recipe a variety of ways using different ingredients. I have always been pleased with the results.

Preheat oven to 350 degrees F. Spray a 9 inch pie pan with cooking spray.
Heat oil in a large skillet over medium-high heat. Add onions and cook stirring occasionally until onions are soft. Stir in spinach and continue cooking until excess moisture is gone.
In a large bowl, combine eggs, crab, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan. Bake in preheated oven until eggs have set, about 30 minutes.
Let cool for 10 minutes before cutting and serving.

I must give credit to the crab. Without the crabfeast the night before; our quiche would not have come to be.

Crabfeast 2010

Cupcake Quiche

Readers Choice: Morning
In the second Gluten Free and You poll, readers voted morning as their favorite time of day. I promised to share a variety of recipes for the early risers who voted. I am also including in this special tribute some of my favorite gluten free breakfast products. Without further ado, thank you to all who participated in the poll. 

The first recipe is Cupcake Quiche!

Cupcake Quiche
12 pieces bacon, crisply cooked
1 cup shredded cheddar cheese
6 eggs
1 cup half and half
salt and pepper

Recipe Tips: I prefer not to use muffin papers. Also, during baking quiche will puff up a bit; upon cooling quiche will shrink a little.

Preheat oven to 350 degrees. Spray muffin pan with cooking spray. Combine crumbled bacon and shredded cheese and then divide evenly among muffin tin. In a separate bowl beat eggs, add half and half and blend to combine. Salt and pepper egg mixture to taste. Carefully pour egg mixture into tins evenly. Bake for 30 minutes. Quiche are done when a knife inserted in the center comes out clean.

ROCK- A Good Place to Start

Raising Our Celiac Kids or ROCK for short is support group developed by Danna Korn with chapters across the United States. Members of ROCK chapters get and give advice on all aspects of living gluten free whether you have celiac disease or another affliction which requires adherence to a gluten free diet.

I have already posted about ROCK before, but decided it was worth repeating for a few reasons. One, it is a fantastic organization and two I am wondering how many people are being told right now, "You really need to have your child on a strict gluten free diet.", and don't know where to begin. That was me just over two years ago. Well, ROCK is a good place to start. The organizer of the ROCK chapter I belong to was the voice of reason in the early stages of accepting that my child and I had celiac disease.

Don't hesitate, check the list on the link and see if there is a ROCK chapter near you. Call the organizer of the closest one to you. They can offer advice to you as your child goes back to school and a host of other issues.

This is Gluten Free and YOU because you are important and I appreciate you checking out my blogspot. Thank you and come again soon!

Friendship is Gluten Free

As we settle into the middle of summer I wanted to take a moment and say how very thankful I am for friendship. I have been blessed with many wonderful people in my life. The photo currently taking center stage on the blog is of flowers and vegetables given to my family by friends. To me, it is one of the prettiest photos I have ever seen. It reflects caring and generosity.

Something else that reflects caring and generosity is the lengths friends have gone to make me and members of my family feel comfortable. This summer alone we have traveled to a friend's home two times.  And twice she and her family have gone out of their way to make sure that we not only could eat, but eat safely several days at a time. This was all done with a grace that made it seem effortless. Eating gluten free 100% of the time is a challenge, but to invite people into your home when you do not generally eat gluten free is another matter all together.

Since being diagnosed with celiac disease two years ago many friends have served me meals in which they sought out brand new recipes, gluten free products or converted recipes specifically to make them safe for me to eat. No one has shied away from inviting me to dinner or been skeptical to try something that I made. No one has joked about whether something was going to taste good based on its gluten free nature. That is not to say that I haven't heard any negative comments about gluten free dining, but never once from a friend. These unfunny jokes were generally from uneducated media personnel or folks who I guess simply do not handle change very well.

So tonight, it is with a humble heart that I say "THANK YOU". Thank you for your love and support and for being you, my dear friends. I don't know what I would do if friendship weren't gluten free.

Mascarpone Peaches

I found this luscious peach recipe last year. It was pleasing to the eye as well as the taste buds. So, on your next stop to your local farmer's market pick up some peaches. Eat them plain and enjoy their own sweet goodness or add a few simple ingredients and create a beautiful masterpiece.

Recipe tip: This recipe is from  Wegman's, a fanstastic grocery store that is convenient to me. The maple syrup can be whatever brand you like. I also did not prepare this recipe with the rasberry puree, but don't doubt it would be a great addition. Enjoy!

Mascarpone Peaches


SERVES 6   ACTIVE TIME: 15 min    TOTAL TIME: 20 min 
6   peaches (about 1 lb total), halved, pit removed
6   tsp Wegmans Organic Maple Syrup
Berry Puree (see Wegmans link for recipe)
6   tsp mascarpone cheese
1   pkg (6 oz) fresh raspberries
12   mint leaves

Preheat oven to 350 degrees

1. Brush peach halves with syrup; place on baking sheet.
    
2. Roast 10-15 min or until just tender when pierced with fork.
    
3. Make berry puree while peaches are roasting. Drizzle 1/4 cup puree on each of four small plates.
    
4. Remove peaches from oven; place two halves on each plate. Top each peach half with 1/2 tsp mascarpone and a few raspberries. 

Rise and Shine

The second poll question has revealed that voters prefer morning over other times of day. Stay tuned for a special feature honoring morning. The post will contain recipes inspired by this favorite time of day! Do I smell  quiche or frittata, or both?

To all who voted, thank you for being a part of Gluten Free and You. If you have a poll question suggestion, by all means, type your idea in the comments section under this post or email me at glutenfreeandyou@gmail.com.

Tuna Topped Corn Thins

This little gem of a recipe is a Gluten Free and You original and can be made in less than 15 minutes. Although I think this recipe cries out to be served at a brunch; I have whipped it up in a jiffy and served it to my family on a Tuesday night before running out to karate.

Tuna Topped Corn Thins

Recipe tips: The corn thins I use are called Corn Thins by Real Foods. http://www.cornthins.com/ Although I don't always have it on hand, freshly shredded Parmesan adds the best flavor to this recipe.  Recipe can easily be doubled.

2 cans tuna packed in water, drained
2 1/2 Tbsp. mayonnaise
2 Tbsp pine nuts, roasted
2 Tbsp dried cranberries
2 tsp herbed basting oil
Parmesan cheese, shredded
Corn thins, two per serving

Place pine nuts on a pan in the toaster oven, toast for approximately 2 minutes.  Watch them carefully; do not allow them to burn.  In a medium sized mixing bowl, break up tuna gently with a fork and stir in mayonnaise.  Add toasted pine nuts, dried cranberries and herbed basting oil, stir to combine.  Divide the tuna mixture evenly among the corn thins. Top with shredded Parmesan. Serves 2-4 people.  Enjoy!

This recipe submitted to The Gluten Free Homemaker's Monthly Challenge on June 15, 2011. 

Essential Coleslaw, Chopped

I love the seasons!  All four of them.  I welcome summer, because my boys are out of school and it just seems my family spends more time together, whether it be boating on the lake, visiting friends, or heading "down the ocean".   Ahhhh summers in Ocean City, Maryland. Such great memories I have from childhood.

All this reminiscing and I have lost track of the task at hand. Well, over the weekend I was experimenting and it turns out that I prefer chopping my own cabbage as opposed to shredding it in the food processor or buying it in the bag. So the following is an amended recipe to Essential Coleslaw. The dressing stayed the same with one exception, adding a dash of celery seed. This recipe also omits the carrots, but please add them if you desire.

 Essential Coleslaw, Chopped 
1 cup mayonnaise 
1/2 cup sugar
1 Tbsp white horseradish
1 Tbsp white vinegar
1 lb. cabbage, chopped
A dash or two of celery seed


Purchase one green cabbage head and one purple cabbage head. Slice each head in half, discard outer layer of leaves and core.  Save halves in airtight containers for other recipes or more coleslaw. Lay head halves flat on cutting board and slice lengthwise into thin strips. Next cut horizontally into smaller bite size pieces.  In a large mixing bowl combine and mix well the first four ingredients.  Add chopped cabbage and a dash or two of celery seed;  mix until blended.  If you have time, allow dish to cool in the refrigerator and serve once chilled. Enjoy! 

Simply the Best Carrot Cake Recipe

Using Pamela's Baking & Pancake Mix and following the recipe below will bring your carrot cake baking abilities to new heights. Whether you require a gluten free diet or not; give your taste buds and those of your guests a flavorful treat with the recipe for carrot cake found on Pamela's Products website. You won't regret it! http://www.pamelasproducts.com/recipe_frames.html

Recipe Tip: I have always frosted this cake with Pillsbury Vanilla Frosting, but use what you like best.

Carrot Cake (loaf or layer)

3/4 cup oil
2 eggs
3/4 cup sugar
1-1/2 cups grated carrots
1 teaspoon vanilla
1-1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
2 cups Pamela's Baking & Pancake Mix
1/2 cups walnuts (optional)

Yield: one layer or one loaf

Beat oil, eggs, and sugar together, then mix in the rest of the ingredients. Batter will be thick. Poor into a greased loaf pan (8 x 4) and bake at 350° for 40-45 minutes (toothpick should come out clean), or use a greased 8-inch layer cake pan and bake at 350° for 25 minutes.

Pamela also has a package to make frosting. I have never used this product, but I am quite sure it would be delicious. I have had much success with all of Pamela's Products that I have tried.

Cream Cheese Frosting

1 bag Pamela's Vanilla Frosting Mix
2 Tablespoons butter or margarine, room temp/no melted
6 ounces cream cheese, room temp
1 teaspoon water

Soften butter or margarine. Add remaining ingredients and mix together on medium for 1 to 2 minutes or until smooth. If frosting is too thick, add more water one teaspoon at a time.

Optional: Add 1 teaspoon ground cinnamon.

Frost on a cooled cake.

Clam Dip

Imagine sinking a chip into that. MMMMmmm, good!

For this Father's Day and many other days throughout the year, we dip our favorite gluten free potato chips and assorted veggies in clam dip. I found this fantastic recipe on About.com

Recipe tips: I like to make a good size portion of this flavorful dip. To do this I increase the cream cheese to 8oz. and also use about a cup of mayonnaise. I use Hellman's Mayonnaise, Gluten Free is printed on the label! This dip has turned out best when I use an electric mixer to blend first 3 ingredients. To soften the cream cheese I put it in a microwave safe bowl and warm for 30 seconds.

Clam Dip
 
6-8oz. cream cheese
3/4 - 1 cup mayonnaise
1 clove garlic, minced
1 7oz. can minced clams, drained
1/4 tsp salt
1/4 tsp pepper
1/2 tsp paprika
dash cayenne pepper or hot pepper sauce
1 tsp Worcestershire sauce


Mix cream cheese, mayonnaise, and garlic until smooth. Add minced clams and carefully blend with remaining seasoning. Chill dip thoroughly. Serve with chips and veggies. Enjoy!

Hooray for Fathers!

Happy Father's Day to my husband and to all fathers! This year's menu for us is probably not too different than in years past. We love beef! I was going to try something a little different this year, perhaps some pulled pork. However, my husband came home yesterday from our favorite deli, with a 2 1/2 lb sirloin. To quote the Cattleman's Beef Board and Cattleman's Beef Association, "Beef, It's What's For Dinner".  Maybe we'll have pulled pork next year, or better yet, the Fourth of July! That's a lot sooner!

This year my children and I will prepare for my husband, deviled eggs, clam dip, (recipe can be found under Dips) small red creamer potatoes with onions and bacon, Essential Coleslaw (recipe found under Salads), and yet to be decided because it largely depends on what is fresh at our local Mennonite market, a vegetable. We will also be preparing a carrot cake using Pamela's Products Baking and Pancake Mix. (recipe found under Desserts) I did not include the sirloin because my husband loves to grill and he has a plan for the sirloin. I do know it will be medium rare.

Due to geographical challenges, I am not able to spend this Father's Day with my father. Happy Father's Day Dad, I love you!

I hope you enjoy photos of the Clam Dip, Essential Coleslaw and Deviled Eggs

Making Tracks for Celiacs

Making Tracks for Celiacs

NINTH INTERNATIONAL RUN/WALK FOR CELIAC DISEASE

 http://www.celiacwalk.org/

Readers, I hope you enjoyed a wonderful Memorial Day. I am rested and ready to report on the walk my family and I participated in to benefit the Center for Celiac Research. Let's hear it for the nearly 600 people who came out to the picturesque Jamesville Beach County Park in Jamesville, NY on May 22, 2010.

Karen, the organizer let me know that the event has raised $22,000 which is up $4,000 from last year. There were approx. 600 people in attendance. There were 82 runners this year. Thirty more than last year.  Way to go Central New York!

If you haven't participated in an event.  All the vendors provide gluten free goodies and/or are resources that are worth knowing about. Here is an abbreviated list of sponsors from the event where I was.

Outback Steakhouse (provided samples to eat for lunch)
Uno Chicago Grill (provided samples to eat for lunch)
Wegmans
Mary's Gone Crackers
Food Should Taste Good
Chebe
Katz Gluten Free
Bob's Red Mill
Enjoy Life, Eat Freely
Blue Diamond Almonds
Bakery On Main
The Cookie Connection
Namaste Foods
Nothing But Noodles
Ian's
Glee Gum
Think Products
Pamela's Products
and more...

Now if that doesn't make your mouth water, imagine getting a grocery bag filled with samples from these sponsors. Another feature about going to walk/runs is local vendors, you may not have been aware of in your area.  If you still want to participate go to www.celiacwalk.org to see where walks are this month.
Below are photos of Jamesville Beach County Park. What an uplifting day!!!!!!!!!!!!!!!!

Starch Substitution

 Oh no, I am out of potato starch. Has this happened to you?

 I was looking online for a starch substitution chart. I found a good one at http://www.foodsubs.com/ThickenStarch.html I will be posting this link at the bottom of the blogspot under Informational Links, which is the place I go to for quick info, and I hope you do too. Meanwhile I hope cornstarch works for my recipe. Fingers crossed!

Readers I hope you a have wonderful Memorial Day. I hope you get to spend this weekend with family and friends. More posts to come, but for now I am going to relax, have fun, and enjoy the FREEDOM that men and women much braver than I have afforded me. God Bless America!

American Classic Potato Salad

Right off the back of a Kraft Mayo jar;  I found what has become a family favorite.  This salad speaks for itself...simply delicious!

Recipe tip: Hellmann's Real Mayonnaise states Gluten Free on their label!  And for a really patriotic presentation, sprinkle a little bit of blue cheese on top.

American Classic Potato Salad
6 cups quartered, unpeeled small red potatoes
3/4 cup mayonnaise
1 Tbsp dijon mustard
8 slices bacon, crisply cooked and crumbled
1/4 cup chives


Add potatoes to boiling water; cook 15 minutes until tender. Drain. Mix mayonnaise and mustard in a large bowl. Add potatoes, bacon,and chives; mix lightly. Refrigerate until cooled completely. Enjoy!

Essential Coleslaw

I refer to this as essential because once you have this recipe, there is no need to look any further.  It receives rave reviews and recipe requests every time. This coleslaw is great any time of year. I have had it in the heat of summer and ice fishing in the dead of winter. Where and when will you have it?

Recipe tip:  A 1 lb. bag of shredded cabbage and carrots works fine, but I suggest shredding small batches of fresh cabbage and carrot a little at a time in your food processor. Simply core the cabbage. Discard core and chop the rest into pieces that won't overwhelm your processor. Pulse hunks in your processor until they reach desired size.
Essential Coleslaw  
1 cup mayonaisse 
1/2 cup sugar
1 Tbsp white horseradish
1 Tbsp white vinegar
1 lb. shredded cabbage
2 carrots, washed, peeled and shredded

In a large mixing bowl combine and mix well the first four ingredients.  Add shredded cabbage and carrots and mix until blended. For best results refrigerate at least two hours. Leftovers are great too. Enjoy!

Gluten- Free: Easy as ABCDE

Readers, have you heard that some people think that eating gluten free is a fad? I have heard this and thanks to the National Foundation for Celiac Awareness many restaurateurs and the like will not only hear that this myth is not true, but will learn the ABC's of gluten free. Standouts in the gluten free community are presenting crucial information during the National Restaurant Association expo being held at McCormick Place, Chicago, Illinois.

U.S. News & World Report estimates that 15 to 25% of consumers look for gluten-free options, as the number of Americans with celiac disease and gluten intolerance is on the rise. Packaged Facts research projects that this segment of the U.S. retail marketplace will continue double-digit growth as it approaches $2.6 billion in 2012, offering tremendous success and profits to those entering this marketplace.

Despite outgrowing other areas of the food industry, the gluten-free marketplace is not keeping up with demand due to perception that the diet is merely trend and that gluten-free initiatives are difficult to implement. 

Gluten-Free: Easy As ABCDE will dispel these myths by presenting a successful system utilized by thriving operations, and explain how to implement a proven 4-part process to confidently provide patrons with safe and delicious gluten-free options, creating a market differentiator that will attract this growing and loyal customer base.

http://www.celiaccentral.org/News/Press-Releases/NFCA-Press-Releases/Celiac-Disease-in-the-News/160/vobId__

The presenters of the Gluten-Free: Easy as ABCDE Education Session:

• Nancy Baker, Director of Education, National Foundation for Celiac Awareness (NFCA)
• Anne Roland Lee MS, RD, Director of Food and Nutritional Services, Schar USA
• Kay Conley, Executive Chef and Owner, Savory Moment
• Jim McCurley, Chef, P.F Chang’s China Bistro
• Doug Radi: Vice-President of Marketing, Rudi’s Gluten-free Bakery
• Richard J. Coppedge, Jr., CMB, professor, Culinary Institute of America
• Tom Herndon, Owner and Chef, Hipp Kitchen and Full Fridge

http://www.celiaccentral.org/News/Press-Releases/NFCA-Press-Releases/Celiac-Disease-in-the-News/160/vobId__2576/

The following is how The National Restaurant Association describes its members:

They're the cornerstones of their communities. At the National Restaurant Association we strive to help every one of our members build customer loyalty, find financial success and provide rewarding careers in foodservice.
Today's restaurant industry is growing rapidly. It employs 12.7 million Americans in 945,000 locations — and 2010 sales are expected to reach $580 billion.
The National Restaurant Association now represents more than 380,000 of those businesses — from restaurants and suppliers to educators and non-profits — and provides each one with the valuable resources needed to stay ahead in a fast-paced industry.
Since 1919 we have been the restaurant industry's leading association and, together with the National Restaurant Association Education Foundation, our goal is to lead America's restaurant industry into a new era of prosperity, prominence and participation, enhancing the quality of life for all we serve.http://www.restaurant.org/aboutus/index.cfm

I am very excited about this expo and dream of the possibility of many more restaurant doors opening up to those who follow a strict gluten free diet.
Readers, if you'd like to see photos of the expo I encourage you to visit http://www.celiacchicks.com/  Kelly of the Celiac Chicks has been reporting from the expo including pictures.  How exciting!

Take Me Out to the Ballgame

Have you considered going to see the Orioles play in Baltimore at the beautiful Camden Yards, but thought I can't eat anything? Well, how does a crabcake sound?

Nation's Restaurant News tells us:

While hot dogs remain the top food item sold at ballparks -- more than 21 million will be served this season, according to National Hot Dog and Sausage Council -- Aramark, Delaware North and Centerplate have several plans in the works to amp up their concessions, from adding gluten-free and vegetarian fare to introducing entirely new concepts built around local tastes.

Aramark Corp., whose major league clients include the Boston Red Sox, Colorado Rockies and New York Mets, has expanded the amount of vegetarian and gluten-free fare at all 14 of its ballparks, said David Freireich, a spokesman at the Philadelphia-based company. New gluten-free items will include hot dogs, burgers and even beer.

Additionally, the company will provide a variety of offerings, such as old-fashioned milkshakes, a classic double cheeseburger, grilled bistro chicken sandwiches and homemade kettle corn on this yearÕs menus. In addition, a number of local favorites, including a fully loaded signature hot dog, will be available at each stadium.

Ballpark concessions also will offer new combo meals and value packages, which continue to grow in popularity, Freireich said.

Visit http://www.nrn.com/article.aspx?menu_id=1368&id=381514# to read the entire article.

ARAMARK reports:

For the 2010 season, ARAMARK continues to work with its partners to further incorporate gluten-free items on their menus. Following is a sampling of ARAMARK ballparks where gluten-free fare is available in general concessions.

• Citi Field (World’s Fare Market): Hot dog and hamburger on gluten-free bun, gluten-free snacks, gluten-free beer.
• Citizens Bank Park (Section 128): Hot dog on gluten-free bun, gluten-free beer.
• Coors Field (Section 143): Hot dog, hamburger and chicken sandwich on gluten-free bun, potato chips, cookies and brownies, gluten-free beer.
• Oriole Park at Camden Yards (Charm City Market): Gluten-free crab cake, Asian noodle salad, hummus and vegetables, hot dog and sausage on gluten-free bun, gluten-free beer.
• Turner Field (Section 112): Grilled sirloin burger served on tapioca-organic rice roll, hot dog on gluten-free bun, potato chips and popcorn, cookies and brownies, gluten-free beer.

Additionally, at ballparks where dedicated gluten-free offerings may not yet be on the menu, fans can contact the ballpark’s concessions manager prior to their visit to make appropriate arrangements and learn more about items that suit their individual diets. Gluten-free food is also readily available in most premium dining areas, such as suites, clubs and restaurants. 

For the entire article from ARAMARK :http://www.aramark.com/PressRoom/PressReleases/ARAMARK-Gluten-Free-Baseball.aspx

Readers, I love baseball and thanks to some very aware vendors, we can now enjoy America's favorite past time free of gluten. Now let's PLAY BALL!

Quinoa Egg Salad

This is something perhaps you haven't tried before.  In fact as of 2 hours ago, I hadn't either. Here is a recipe for Quinoa Egg Salad, a Gluten Free and You original recipe. I hope you like it!

Recipe Tip: I made enough for one serving, but this recipe can easily be doubled even tripled.

1/2 cup cooked  and cooled quinoa

1 hard boiled egg, chopped

1 Tbsp mayonnaise

1 tsp mustard

salt and pepper to taste

Combine all ingredients in a bowl and stir to desired consistency. Salt and pepper to taste, enjoy!

Quinoa, the Mother of All Grains!

Quinoa originated in the Andean region of South America, where it has been an important food for 6,000 years. Its name is the Spanish spelling of the Quechua name. Quinoa is generally undemanding and altitude-hardy, so it can be easily cultivated in the Andes up to about 4,000 meters. Even so, it grows best in well-drained soils and requires a relatively long growing season. In eastern North America, it is susceptible to a leaf miner that may reduce crop success; this leaf miner also affects the common weed and close relative Chenopodium album, but C. album is much more resistant.http://en.wikipedia.org/wiki/Quinoa#Nutritional_value

The Incas, who held the crop to be sacred,^[3] referred to quinoa as chisaya mama or mother of all grains, and it was the Inca emperor who would traditionally sow the first seeds of the season using 'golden implements'.http://en.wikipedia.org/wiki/Quinoa#Nutritional_value

For our purposes I will tell you that quinoa is quick to make, versatile to use, and above all nutritious!

Quinoa is so versatile; it can even be prepared in your rice cooker. The ratio is 1 cup quinoa to 2 cups water. I had some extra time today so I prepared it in the following way:

Recipe Tips: The following amounts made more than enough for my purposes which was 2 salads. I made a bunch so that I would have leftovers, yum!

Although Bob's Red Mill Organic Whole Grain Quinoa does not require rinsing, some brands due. Quinoa has a bitter natural coating referred to as bitter saponins which can be easily rinsed away.

If your quinoa does not specify being pre-rinsed, simply place it in a bowl, pour enough cool water over the quinoa to cover and let sit 15 minutes. You will see air bubbles form on the water. Strain through a fine colander or a large hole colander with a piece of cheese cloth inside. Now it is ready to use.


2 1/4 cups Bob's Red Mill Organic Whole Grain Quinoa
2 1/4 cups water


First place quinoa in saucepan. Then pour the water over top.
Bring quinoa to a boil and then turn down heat to simmer. Stir quinoa freqently. Cook until water has evaporated approximately 20-25 minutes. Cook times will vary. Flake quinoa apart with a fork. Enjoy!

I like quinoa with salt and pepper, but that does not showcase this grain's versatility. Stay tuned because I am going to share some recipes that will give credit to the "Mother of All Grains" For example using quinoa intead of pasta  in your favorite "pasta" salad.

Don't forget if you are short on time and have a rice cooker, use that after rinsing the quinoa!

As promised another poll is in the sidebar.  The new poll question is, "What is your favorite time of day?" The poll questions are just for fun and may often lead to special recipes later, based on poll results. No personal information is gathered from voters except your vote.

Thank you for stopping by and come again soon.  Gluten Free and You welcomes your comments!

And the winner is...

I am happy to announce the winning answer of the first Gluten Free and You poll. The winning season is (drum roll, please) FALL! I realize we are just one month away from summer, but it is not too early for me to prepare to celebrate Autumn in all its glory. I have already begun selecting recipes to share that oooze fall.  So while we all are preparing to kick off summer, let us give a salute to fall as it is the winning season among Gluten Free and You readers!

Thank you to all that participated, and congratulations to all the Autumn lovers!

VOTE TODAY

Gluten Free and You wouldn't be true to its title if it didn't involve YOU. With you in mind, polls will be located in the sidebar. So during your visit please let your voice be heard. VOTE!

Don't forget to vote in the current Gluten Free and You poll, "What is your favorite season?" The season with the most votes will receive a special feature to be showcased later this year! Be sure to check back once the poll closes tomorrow. And may the best season win!

University of Maryland Center for Celiac Research International Walk for Celiac Disease

I am posting tonight because I am going to be participating in an upcoming walk/run. My family and I participated last year and I was overwhelmed with the sea of people who all had something in common. We either had celiac disease/gluten intolerance or were there in support of someone who does. We shared stories of heartbreak and satisfaction. It was a very special day for my son, myself and my family. 

 

There is still time to participate in a walk/run to benefit the University of Maryland Center for Celiac Research International Walk for Celiac Disease.  There are still many events in May and June. The link www.celiacwalk.org will provide you with information on events and how to participate and/or donate. 

 

Many, many thanks from my family to the organizers of the walk/runs. The events are large and  getting larger every year with each new diagnosis. The celiac community is a growing one; with the Center's help it is my hope that patients can live better and healthier lives.

 

Raising Our Celiac Kids (R.O.C.K.)

A R.O.C.K. chapter can make a big difference in the life of a child with celiac disease, gluten intolerance and for any child whose pediatrician has suggested a gluten free diet. My family has attended R.O.C.K. activities.  The chapter members were so welcoming and supportive.  This is in part how I learned about many gluten free products that are not just gluten free, but delicious.

If you were to ask me how I found out about R.O.C.K., I would tell you that I got very lucky. It happened on my first trip to the grocery store after my son's diagnosis. My husband and I were wandering around somewhat bewildered, wondering if our son's diet was ever going to include bread again. An employee of the store must have seen my distress and during our conversation she handed me the card of a R.O.CK Chapter Coordinator.

The following is the story of  R.O.C.K  founder, Daana Korn. For the entire article, a list of R.O.C.K. Chapters across the United States, and books written by Danna Korn, see the following link

http://www.celiac.com/articles/563/1/ROCK-Raising-Our-Celiac-Kids---National-Celiac-Disease-Support-Group/Page1.html

Danna Korn founded R.O.C.K. in 1991 after her son, Tyler, was diagnosed with celiac disease. It has grown to international proportions, helping families all over the world deal with the unique challenges of raising a child on a gluten-free diet. When children are diagnosed with celiac disease at an early age, they usually have a severe intolerance to gluten, and are often extremely sick when ultimately diagnosed. Most parents share horror stories of visiting several doctors before finally arriving at a diagnosis, and are frustrated, exasperated, and angry, yet relieved to finally have a direction in which to turn. Sometimes it helps to talk about it, and it always helps to have some guidance when initially diving into the gluten-free diet. Raising Our Celiac Kids is a support group for parents, families and friends of kids with celiac disease or gluten intolerance. We welcome families of autistic kids involved in a gluten-free/casein-free dietary intervention program.

What is Celiac Disease?

Once my son and I were diagnosed with celiac disease, I found the following to be most helpful in understanding what celiac disease is. For this and much more see the National Digestive Diseases Information Clearing House. http://digestive.niddk.nih.gov/

 http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/#what

Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley. Gluten is found mainly in foods but may also be found in everyday products such as medicines, vitamins, and lip balms.

The small intestine is shaded above.
When people with celiac disease eat foods or use products containing gluten, their immune system responds by damaging or destroying villi—the tiny, fingerlike protrusions lining the small intestine. Villi normally allow nutrients from food to be absorbed through the walls of the small intestine into the bloodstream. Without healthy villi, a person becomes malnourished, no matter how much food one eats.

Villi on the lining of the small intestine help absorb nutrients.
Celiac disease is both a disease of malabsorption—meaning nutrients are not absorbed properly—and an abnormal immune reaction to gluten. Celiac disease is also known as celiac sprue, nontropical sprue, and gluten-sensitive enteropathy. Celiac disease is genetic, meaning it runs in families. Sometimes the disease is triggered—or becomes active for the first time—after surgery, pregnancy, childbirth, viral infection, or severe emotional stress.

Asparagus with Sliced Almonds and Parmesan Cheese

I found what has become my favorite asparagus recipe on allrecipes.com, presented by a contributor named BRENOLA. http://allrecipes.com/recipe/asparagus-with-sliced-almonds-and-parmesan-cheese/detail.aspxThe dish is described as a simple side dish. The description is accurate. For me, the simple applies to the prep, but the taste is out of this world. I made this dish just last night. I hope you enjoy it as much as we did.

Recipe Tip: In my home we prefer thin asparagus and that is what I used...mmmm....mmmm good! The entire process from prep to table took approx. 15 minutes. It just doesn't get much easier.

Ingredients
2 Tbsp butter
1 lb. asparagus, bottoms trimmed or snapped off
1/3 cup sliced almonds
1/3 cup Parmesan cheese


Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and Parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.

I'll Drink To That

Another great day for celiac sufferers as more and more media attention is driven our way! Just found the following article on the NYDailyNews.com  website.

I must say the attention to Red Bridge Beer made by Anheuser-Busch Inc. is well deserved, I have a six pack in my fridge right now. Please click on the link for the entire article. Cheers!

http://www.nydailynews.com/lifestyle/food/2010/05/11/2010-05-11_as_more_cases_of_celiac_disease_are_diagnosed_the_market_for_glutenfree_foods_is.html

Color Me Impressed

 The following link is to a 16 page insert from the May 7, 2010, USA Today. What wonderful exposure for the Celiac Community. What a great resource for the newly diagnosed and veteran celiac sufferer. Two thumbs up USA Today.

http://www.celiaccentral.org/SiteData/docs/USAToday.C/3e03bb707ddd321e/USAToday.CD.May2010.pdf

I Don't Just Eat Anymore, I Taste.

Everyone knows blogs are popular. Why did I begin Gluten Free and You?  I had a desire to chronicle living without gluten and also document good news and milestones among the gluten free community which grows with each newly diagnosed patient.

Nearly two years ago I sat in a gastroenterologist's office and he said to me, "It's official, you have a life sentence." His words stung me, but even then I knew he was wrong. I might have to live without gluten, but I am alive. No life sentence for me, thank you.

I have made the choice to embrace living without gluten not just because I have to, but I have found that I don't just eat anymore, I taste. That's right, food actually tastes better to me. I eat more fruits, vegetables, fish, quality meats, whole grains, and far less processed foods. You don't have to be gluten intolerant to enjoy the recipes on Gluten Free and You or the articles pertaining to the gluten free community.

So come along and let's celebrate Gluten Free and You!

New Comment Feature

Reaction Tabs

Recently added is a quick way to give your feedback about a post. Under each post readers can write a comment or simply click on a reaction tab. Gluten Free and You understands how busy life can be. So if you'd like to let me know your thoughts, but don't have the time to write a comment, give a click to one the new quick response tabs. Currently the tabs are "funny", "interesting" and "useful".  If after reading a post, you think any of those terms apply, please click it and let me know! As always thank you for stopping by and come again soon!

Mother's Day Menu continued

So when last we met I was discussing a Mother's Day menu. Today I brought some photos and some recipes to share. The salad is so easy and delicious you will want to have these items on hand regularly.
This recipe is brought to you by Gluten Free and You.

Baby Field Greens Tossed with Portobello Mushrooms

1 -2 package(s) baby portobellos, washed and dried

3-4 Tablespoons basting oil with herbs

1-2 handfuls of field greens per person

Newman's Own  Light Balsamic

salt and pepper
shredded parmesan (optional)

Recipe Tip: I used field greens in this recipe, but please use whatever you like. Baby spinach is also delicious.

Preheat oven to 450 degrees. Slice mushrooms into desired size. Coat mushrooms with basting oil in a large bowl.  Place mushrooms on a baking sheet, salt and pepper mushrooms and roast for 12-15 minutes. While mushrooms are roasting wash and dry your greens. Once mushrooms are finished toss mushrooms and field greens together. Drizzle Newman's Own Light Balsamic to taste. Sprinkle parmesan if desired. Salad may be served warm or room temperature. Enjoy.

Steamed Shrimp

The following recipe was taken straight off the can of Old Bay Seasoning, one of my favorites in the kitchen.

http://www.oldbay.com/

Recipe Tips:  Shrimp are delicious alone or accompanied by a small bowl of melted butter for dipping. Although white vinegar is fine, my mother swears apple cider is best for this dish.

2 Tbsp. Old Bay Seasoning

1/2 cup vinegar

1/2 cup water

1 lb. shrimp in shells

In saucepan, combine first 3 ingredients. Bring to a boil. Add shrimp, stir gently. Cover; steam until tender, about 3-5 minutes. Drain, remove shells.

The steak pictured is NY Strip, one of my favorites. If you are interested in a fantastic cheesecake for dessert, please see April's blog comments. You will find a superb cheesecake recipe.

Perhaps the most important thing to remember about Mother's Day is how very special mothers are and to be thankful for all of them.  I love you mom!

.

Mother's Day is May 9, 2010

Just a quick reminder that Mother's Day is less than a week away. If you are lucky enough to be with your mother on her special day consider making her a delicious sit down dinner. While you prepare her feast, have her put her feet up and encourage her to read her favorite magazine or blog!

A gift from the heart doesn't have to be purchased from a store, it can be made with love.

What are mom's favorite things to eat? Try to incorporate one or two of them into the meal.

Menu ideas:
Water with a slice of lemon or iced coffee
Carrot and cucumber sticks
Shrimp canapes

Baby field greens tossed with portobello mushrooms

NY strip prepared to her liking
Steamed shrimp

Coffee
Tea

Fruit salad
Cheesecake
Chocolate cake with a dusting of powered sugar

Celiac Disease Awareness Month

May is Celiac Disease Awareness Month. I encourage all readers to go to theNational Institute of Health website regarding celiac disease
http://celiac.nih.gov/
and also the National Digestive Diseases Information Clearing House
http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/.

Both sites contain information regarding celiac disease. However, if you think you or someone you love has this disease don't just rely on information from websites, go talk to a medical professional. I am so glad I did.

Good News

I found this article today and it is worth reading. I will follow this story and report back with any future details. The research that will be possible from the Vatican's donation could be groundbreaking for people with intestinal disorders.
source-http://voices.washingtonpost.com/local-breaking-news/vatican-donates-27m-to-umd-pro.html

Vatican gives $2.7M to U-Md. research

The Vatican has donated $2.7 million to a project led by the University of Maryland's School of Medicine to finance new research into the potential use of adult stem cells in the treatment of intestinal and possibly other diseases.

Officials say the project is at a very preliminary phase, and it will be years before any clinical treatment might be available.

The Church is opposed to embryonic stem cell research because it involves the destruction of embryos, but it supports the use of adult stem cells.

Researchers involved in the Vatican-financed project say they want to assess the potential of intestinal stem cells for therapeutic use.

"We want to harvest them, we want to isolate them, we want to make them grow outside our body and see if they are pluripotent," said Alessio Fasano, the scientist leading the project and the director of the university's Center for Celiac Research.

-- Associated Press