Posts tagged ‘recipe’
Introducing Annette Marie of Best Life Gluten-Free! Annette will be sharing her gluten-free recipes here on the National Foundation for Celiac Awareness (NFCA) staff blog. Read on to learn more about the cook behind the gluten-free recipes at www.BestLifeGlutenFree.com.
My name is Annette and I live in the “Garden State,” the lovely state of New Jersey! I was actually a New Yorker most of my life, growing up there and learning to cook and bake at the hip of my Italian-American Mom. (I must admit that when I was twelve, I wasn’t too happy to forgo the soda shop after school in order to learn how to make marinara sauce!) But looking back, I’m glad she did it.
Like many others, I was diagnosed with Celiac Disease after much suffering, pain and anguish, wondering what could be wrong with me. As a kid, we visited the doctor so often that when he saw me he’d exclaim, “Well, it’s the belly-ache kid!” Later in my life I had 3 ulcers and always suffered with stomach issues in one way or another.
For years I was embarrassed, frustrated and down-right mad! Why couldn’t they fix what was wrong? However, unlike some people with celiac disease, I wasn’t diagnosed as a child…nor as a teen…nor even as a young woman. Mine was diagnosed well after 50! Talk about a medical mystery!
It was so severe that I was unable to make a 30 minute drive without plotting the route and discovering if there was a shop with a restroom nearby.
Thank God for the gastroenterologists, who have been caring and supportive, have provided information, guidance and so much more. Yes, it was difficult the first few months, but I took it on as a challenge to be met.
That’s why I’m really hoping to “Pay-it-Forward” by helping anyone who may need some guidance or reassurance. My recipes are both “semi-homemade” and “scratch,” and if I can provide photos along with as much description as I can to help you get cooking gluten-free, then that’s what I’ll do.
My biggest message to people with celiac disease or non-celiac gluten sensitivity (NCGS) is, please don’t feel isolated. More and more, it seems as if gluten intolerance and celiac disease are coming to the forefront. And thank goodness for strides being made in our behalf by organizations like the National Foundation for Celiac Awareness.
Here is just one of my gluten-free recipes that I’m so excited to share with you!
Cheese-Filled Coffee Cake
Cream Cheese Filling:
- 6 oz. cream cheese – room temperature
- ¼ cup granulated sugar
- ½ tsp. lemon juice
- 1 ½ cups Gluten-Free Bisquick
- 2 large eggs
- 1/3 cup milk (I used Lactaid 2%, but any is fine)
- ¼ cup butter – softened, room temp is fine)
- 1 tsp. gluten-free pure vanilla extract
- 1/3 cup granulated sugar
Crumb Topping Ingredients:
- ¼ cup light brown sugar
- ¼ cup softened butter – room temp
- 1/3 cup all-purpose gluten-free flour blend (Bob’s Red Mill is fine.)
- Small amount of confectioner’s sugar for dusting on top when it’s done.
- Preheat the oven to 375 degrees. Generously grease a round 9 in. cake pan. (I used margarine)
- Well, you’ve greased the pan liberally, so set it aside. First, mix the filling in a small bowl and set aside.
- In a large bowl, mix the butter, milk, eggs, vanilla and sugar. Gradually add the flour and mix until well combined. Spread about a little more than half of the batter in the bottom of the pan.
- Next put the cream cheese filling on top and try to spread around. (It may be difficult, but using the back of a tablespoon works well.)
- Lastly, put the remainder of the dough batter on top.
- In a small bowl, using a pastry blender tool or 2 forks, combine the topping ingredients until it resembles crumbs. Sprinkle over the batter in the pan.
- Bake for about 25 minutes. Ovens vary so take a peek after 20 minutes. A tooth pick inserted into it should come out clean and dry when done.
- Cool well before dusting the top with sifted confectioner’s sugar, if you like. After cooling, be sure to keep covered for freshness.
About Annette Marie
Annette is a native New Yorker, now living in New Jersey. Since she was diagnosed with celiac disease well after the age of 50, Annette has made it her mission to raise awareness in the hopes that others won’t have to live for years with unexplained symptoms as she did. Some of Annette’s recipes are inspired by traditional Italian recipes, but she adds other original gluten-free recipes to the mix. Her “semi-homemade” and from “scratch” recipes are meant for busy families eating gluten-free. For more of Annette’s gluten-free recipes, visit her blog at www.BestLifeGlutenFree.com.
[You're ready to bake from scratch, but don't know where to start. Fear not! Shauna James Ahern, better known as Gluten-Free Girl, is here to share her tips and tricks for baking delicious gluten-free goods.]
1. Let go of your expectations.
2. You have to combine flours.
3. Learn to bake by weight.
5. Psst! Here’s a secret. Most baked goods are actually better without gluten.
I’m always prepared to bring an appetizer, salad or main dish to social gatherings and holiday functions. Like many with celiac disease, I quickly learned that if I wanted to eat a safe gluten-free meal, it was up to me to tote along at least one item I knew I could eat.
But dessert? Despite my sweet tooth, more often than not I have opted to forgo dessert simply because baking and I are not friends. So fruit has served as my go-to pick, and the nutritional benefits are always a plus. Alas, sometimes a fruit salad, no matter how fresh the ingredients, just won’t cut it. This Christmas, I wanted to join my family at the dessert table with something more substantial than pineapple and berries, even if topped with whipped cream.
Enter these no-bake coconut balls.
I’m sure you can guess that a recipe with minimal ingredients and without an actual “baking” process were both requirements. Fortunately, I stumbled across this simple recipe while performing the perfunctory Google search: No Bake Coconut Balls
The recipe called for nut butter plus chocolate chips or nuts of your choosing, but I opted for a combination of the two. My secret ingredient? Justin’s Nut Butter. This brand has been a pantry staple of mine for the past 2 years so I knew that their Chocolate Peanut Butter flavor was delicious. (If you are not already familiar with their line of nut butters, please head to your local grocery store immediately).
Not only did they fulfill my sweet tooth, but my family was impressed too. Who said you need flour to “bake” Christmas cookies?
Congratulations Ashley Pelley and Schmidty! You are the winners of our Thai Kitchen gluten-free giveaway. Please email email@example.com with your mailing address to claim your prize.
When I think of tailgating food, most of it is, well, gluteny. For a morning game, it’s donuts and bagels. In the afternoon, the list consists of burger & buns, hoagies, and soft pretzels. Then there’s the beer, the cups that always seem to get mixed up, and the one friend who insists on touching everything while taking bites of his sandwich. It certainly doesn’t make it easy if you need to be gluten-free.
When Thai Kitchen contacted us about doing a fall campaign, it was the perfect opportunity to create a Gluten-Free Tailgating Guide to help everyone make going to a game less stress and more fun.
I’ll be honest, Whitney and I racked our brains for a few days while creating this guide. Sure, there were the usual food safety tips, like keeping meats and dairy in a cooler. But avoiding cross-contamination? That required some crafty thinking.
The guide is now posted in the Thai Kitchen Gluten-Free Recipe Box on our website. It even has a recipe for Curry Turkey Burgers with Pineapple Salsa, because if you volunteer to make the burgers (Warning: some people put breadcrumbs in their burger mix), you might as well impress the crowd.
We had such an overwhelming response to last week’s Thai Kitchen Gluten-Free Giveaway that I was thrilled to host another round. This week, we’re giving away the Thai Kitchen products needed to make Curry Turkey Burgers with Pineapple Salsa and Chicken Satay Skewers – another gluten-free recipe that’s great for the game. Here’s what you can win:
- Coconut Milk (for Chicken Satay Skewers)
- Fish Sauce (for Chicken Satay Skewers)
- Red Curry Paste (for Chicken Satay Skewers and Curry Turkey Burgers with Pineapple Salsa)
- Peanut Satay Sauce (for Chicken Satay Skewers)
- Sweet Red Chili Sauce (for Curry Turkey Burgers with Pineapple Salsa)
- 2 Thai Kitchen chip clips
- 2 Thai Kitchen pot holders
- Thai Kitchen coupons
- Tailgating Recipes
To enter, leave a comment sharing your best gluten-free tailgating tip. (We know how resourceful you all are!) We’ll randomly select 2 winners and announce them right here on Friday afternoon.
[As you know, the National Foundation for Celiac Awareness staff members are big Phillies fans. So when one of our newest volunteers, Nadina Fraimow, told us she shared the same passion for sports, wellness and all things Phillies, we had to get her on board. Nadina will be sharing her gluten-free experience throughout the 2011 Phillies season.]
There is No Place Like Home (Plate)
A Phightin’ to Be Gluten-Free Blog
Cliff Lee homers to right field, runs through home plate and enters the dugout with a look of sheer excitement, also shared by his teammates. There is no place like home (plate). Just as Lee successfully commands his pitches, he’s also proven to successfully command his swing and make exceptional contact with the ball this season. Read below for details and other recent Lee highlights.
August 4: Phillies 3-0 win against the San Francisco Giants
Pitching Highlight: Lee’s un-Be-LEE-vable command of the ball leads him to a seven-hitter shutout with 8 strikeouts and 0 walks. Also Lee’s fifth shutout of the season.
Run Highlight: Great run support with Hunter Pence and John Mayberry’s back-to-back home runs in the second inning.
August 9: Phillies 2-1 win against the LA Dodgers
Pitching Highlight: In it to win it, Lee pitched eight scoreless innings with 4 hits and 10 strikeouts.
Run Highlight: With the Phillies ahead by just one run at the top of the seventh, Lee increased the lead with a home run to right field.
This week, my sister begins her own journey. There is no place like home (plate) resonates, as we get ready to move my sister into her freshman dorm at college. Similar to Lee’s teammates in the dugout, our family team is Phightin’ strong and cheerin’ loud, hoping she experiences Lee’s sheer excitement as she encounters her own successful endeavors.
Feeling inspired by home, I put on my chef’s hat and share one of my recipes cooked in the comfort of my kitchen. Below is my recipe for an oven cooked Whole Branzino stuffed with Mediterranean herbs and flavors.
Oven Cooked Mediterranean Branzino
- Whole branzino (request fish de-boned for stuffing)
- Olive Oil
- Garlic cloves
- Preheat oven to 375 degrees.
- Score whole branzino, 3 times on each side.
- Stuff inside of fish with 3 lemon slices, thyme, rosemary and 3 peeled garlic cloves.
- Massage olive oil and pepper into fish skin.
- Wrap aluminum foil loosely around fish. Place in oven.
- Reduce oven to 350 degrees and cook for 30 minutes.
- Remove stuffing from inside fish and serve.
Recommendation: Branzino pairs nicely with brown rice or white jasmine rice.
Tune in tonight and cheer for Cliff Lee and the Phillies at 7:05 p.m. as they play the Arizona Diamondbacks at Citizens Bank Park. It’s time to Be-LEE-ve!
For more gluten-free recipes, see NFCA’s Gluten-Free Recipe of the Week.
Nadina Fraimow began volunteering with the National Foundation for Celiac Awareness (NFCA) in April 2011, and will be happy to answer messages sent to the firstname.lastname@example.org email account. Nadina learned that she has gluten sensitivity in February 2011, and is grateful for having been diagnosed promptly and correctly by a knowledgeable gastroenterologist. She enjoys running, shopping for gluten-free sweets and creating recipes that are both tasty and healthy. Nadina is a Marketing and Communications professional living and working in Philadelphia. Nadina is also a proud Penn State alumna and an avid fan of the Phillies.
Whitney Conquers The Kitchen Thanks To Zatarain’s Gluten-Free Rice Mixes
When I volunteered to create my very own original gluten-free recipe using one of Zatarain’s fabulous gluten-free rice mixes, there were a few raised eyebrows among the NFCA staff.
For one thing, I don’t eat gluten-free – at least not at home (the office is a different story). Secondly, I am not a cook. A great eater? For sure. But completely inept when it comes to anything related to the kitchen!
While I only recently learned that many of their products were gluten-free, I have been using Zatarain’s products for years. So with experience in my back pocket, I confidently accepted the challenge!
What I’ve always loved about Zatarain’s is that their products are incredibly versatile, and fit seamlessly into a variety of cuisines and dishes. For my foree into gluten-free cooking, I chose to stick to a New Orleans theme because I love spicy food – specifically Cajun chicken.
What’s also great about Zatarain’s is that you can get creative with their products. For instance, I chose Zatarain’s Gluten-Free Dirty Rice Mix, which calls for beef in the preparation instructions. But instead of beef, I added black beans – it worked like a charm and was just as delicious!
Whitney’s Cajun Chicken Tenders with Zatarain’s Dirty Rice
- Boneless, Skinless Chicken Tenders (12 tenders in a pack)
- 1 box Zatarain’s Gluten-Free Dirty Rice Mix
- Black Beans (1 can, strained)
- Onion (2, chopped)
- Green Pepper (2, chopped)
- Gluten-free Cajun or Creole Seasoning Mix
- Olive Oil
To make chicken:
1. Empty Gluten-Free Cajun/Creole Seasoning Mix onto a small plate.
2. Brush tenders (both sides) lightly with olive oil, then coat in seasoning mix and place onto non stick or sprayed sauté pan.
3. Cook on medium heat until chicken is cooked all the way through and seasoning appears charred or blackened.
4. Place a paper towel onto a separate ‘finished’ place. Once tenders are cooked, place them onto the ‘finished’ plate and set aside.
To make rice:
1. Follow Zatarain’s Gluten-Free Dirty Rice Mix instructions for preparation, located on the back of the box. However, neglect instructions that call for ground meat – prepare without.
2. When rice is completely reduced and prepared, add beans.
Bringing it all together:
1. After chicken tenders are removed/set aside, add olive oil to the pan and sauté peppers and onions until tender (you can also use a separate, clean pan for this step).
2. Plate rice, chicken and veggies and voila – a healthy, spicy, New Orleans inspired dinner in under 45 minutes!
*Ready to try your hand at a New Orleans-style meal? Enter NFCA’s “Jazz Up Your Day Gluten-Free Giveaway” by answering the daily question on NFCA’s Facebook page. Each day, a winner will be selected to receive a prize pack of Zatarain’s gluten-free rice mixes. Runs through Friday, July 15.
Blogs at: www.glutenfreeonashoestring.com
Tweets at: www.twitter.com/GFShoestring
Like her at: www.facebook.com/gfshoestring
On the bookshelf: Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap. Available wherever books are sold.
Why we’re fans: We like saving money (Who doesn’t?). We also like witty writing that’s easy-going even when xanthan gum is part of the mix. With Nicole’s blog, we get both. Her posts like “The Promise of Pita” are as entertaining as they are delicious, and the special page marked “Shoestring Savings” has oodles of links to coupons from some of your favorite gluten-free food manufacturers. Earlier this month, Nicole was featured in a news segment on ABC 7 in New York to promote her cookbook and put Celiac Awareness Month in the spotlight.
Nicole’s Story: My son Jonathan, who is now 7 years old, has celiac disease. We keep a gluten-free house, which includes me, my husband, and all of our 3 children eating gluten-free at home.
According to Nicole: The most unexpected part of going gluten-free was having it take me in the direction of cookbook author and food blogger, instead of practicing lawyer!
A taste of Gluten-Free on a Shoestring:
For more of NFCA’s Celiac Awareness Month celebration, visit www.CeliacCentral.org/awarenessmonth.
Blogs at: Blog.JulesGlutenFree.com
Tweets at: www.twitter.com/JulesGlutenFree
Like her at: www.facebook.com/JulesGlutenFree
On the bookshelf: Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy (Da Capo Press 2010), The First Year: Celiac Disease and Living Gluten Free (Da Capo Press 2008), Nearly Normal Cooking for Gluten-Free Eating (Booksurge, 2006)
Why we’re fans: If you’re at a loss for what to make this Memorial Day, Jules probably has some suggestions for you. Her blog lists recipe after recipe, from appetizers to desserts, while her popular holiday e-book proved that she has more than a few entertaining tips up her sleeves. Jules will even give you something to talk about: As co-founder of 1in133.org, she’s determined to make gluten-free food labeling part of everyday discussion.
Jules’ Story: I was diagnosed with celiac disease in 1999 after being sick for 10 years, and being misdiagnosed with IBS.
According to Jules: The most unexpected part of going gluten-free was that I ended up leaving my job as a prosecuting attorney, and began writing books on living and baking gluten-free, traveling the country lecturing and teaching gluten-free baking classes, regularly appearing on TV and radio as a “guest chef,” and working as a blogger, consumer/gluten-free advocate, industry consultant and gluten-free food manufacturer! No way would I ever have expected my life would take those twists and turns! The best part though, is that I’ve met so many amazing people in my travels and my work as an author and gluten-free baking expert. I feel blessed to have the opportunity to help them in some way. Our 1in133 event was another wonderful way of helping in our community – I look forward to continuing that work and to my next gluten-free adventure!
A taste of Jules Speaks Gluten Free:
- How We Built the World’s Tallest Gluten-Free Cake … and Why
- Disney/Universal on the Fly
- Round ‘Em Up! Girl Scout Cookies on Parade!
For more of NFCA’s Celiac Awareness Month celebration, visit www.CeliacCentral.org/awarenessmonth.