Gluten-Free Tailgating (Plus a Giveaway!)

Congratulations Ashley Pelley and Schmidty! You are the winners of our Thai Kitchen gluten-free giveaway. Please email cmcevoy@celiaccentral.org 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.

Tailgating on a very cold day.

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.

Our Gluten-Free Tailgating Guide

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.

Gluten-Free Giveaway!

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.

There is No Place Like Home (Plate)

[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.

Family Team at the beach!

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

Ingredients:

• Whole branzino (request fish de-boned for stuffing)
• Lemon
• Thyme
• Rosemary
• Olive Oil
• Pepper
• Garlic cloves

Directions:

1. Preheat oven to 375 degrees.
2. Score whole branzino, 3 times on each side.
3. Stuff inside of fish with 3 lemon slices, thyme, rosemary and 3 peeled garlic cloves.
4. Massage olive oil and pepper into fish skin.
5. Wrap aluminum foil loosely around fish. Place in oven.
6. Reduce oven to 350 degrees and cook for 30 minutes.
7. Remove stuffing from inside fish and serve.

Recommendation: Branzino pairs nicely with brown rice or white jasmine rice.

My Home Run: Oven Cooked Mediterranean Branzino

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!

- Nadina

For more gluten-free recipes, see NFCA’s Gluten-Free Recipe of the Week.

About Nadina:
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 info@celiaccentral.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.

Adventures In Gluten-Free Cooking

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!

Ingredients gathered. I'm ready to cook!

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

Serves 2-4

Ingredients:

• 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

Directions:

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.

Gluten-free Cajun chicken

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.

Black beans - an inexpensive way to jazz up gluten-free Dirty Rice.

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!

The money shot!

-Whitney

*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.

A Blogger A Day: Gluten-Free on a Shoestring

Name: Nicole Hunn

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 Hunn

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:

• Time to Make the Doughnuts
• Strawberry Shortcakes
• Chicken Fingers

For more of NFCA’s Celiac Awareness Month celebration, visit www.CeliacCentral.org/awarenessmonth.

A Blogger A Day: Jules Speaks Gluten Free

Name: Jules Shepard
Lives in: Baltimore, MD area

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 Shepard

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.

A Blogger A Day: Creative Cooking: Gluten Free

Name: Jenny Manseau
Lives in: Portsmouth, RI

Blogs at: www.creativecookinggf.com
Tweets at: www.twitter.com/creatively_gf
Like her at: www.facebook.com/creativecookinggf

Why we’re fans: Jenny enjoys the learning process. Instead of throwing her hands up at the thought of going gluten-free, she went to work in the kitchen. She’s not afraid to admit when something’s a flop, and over time, her recipes have become more advanced and adventurous. Now, Jenny’s taking it to the next level by attending culinary school, with the ultimate goal to become a registered dietitian and personal chef for people with allergies. While she’s at it, she’s teaching her whole class a thing or two about celiac disease and why gluten-free safety is so important.

Jenny Manseau

Jenny’s Story: I was diagnosed almost 3 years ago with celiac disease after many years of being misdiagnosed.  I started my blog to keep a journal for myself of my new kitchen adventures, including my failures and successes.   You can read more of my story on my blog (http://creativecookinggf.wordpress.com/about/)

According to Jenny: The toughest part of going gluten-free is eating out with friends and being “that person”.  You all know what I’m talking about – the one asking nine million questions, double checking everything and having to find a place that is suitable for me to eat.  It makes going out in groups a bit difficult, but thankfully those who know me are very understandable and accommodating, it is those that I just meet that it is hard for. I tend to feel bad about it and often don’t go out with people.

A taste of Creative Cooking: Gluten Free:

• My take of P.F. Chang’s Beef a La Sichuan: My biggest weakness is Chinese food, and I miss that more than anything else with being gluten-free.  When living in Monterey, CA, I got spoiled by this great little family-run Chinese restaurant that would make me pretty much anything I wanted if I supplied them with gluten-free soy sauce. Needless to say, I ate there several times a week (I told you, it’s my weakness). P.F. Chang’s is also one of my favorite places to eat because they have such a great selection on their gluten-free menu.  Sadly though, there isn’t one very close to us in Rhode Island, so I have decided to try and re-create as many of their recipes as possible.  That way, I can control what ingredients I use, save money, and get my fix.
• Butternut Squash Soup: I don’t have a food processor or blender, so making this is a bit difficult. I was craving this soup so badly one day I finally went over to my neighbor and asked to borrow her food processor. Thankfully, she had one!  It is just one of those soups that screams comfort food on a nice cool day. Perfect in the fall, winter or spring.  We tend to like things a bit spicy in our house, so adjust the spice level accordingly. Great topped with gluten-free croutons, crispy bacon or toasted pine nuts.
• Cooking with my Grandma Lu (Meatballs and Sauce): I love and admire my grandmother very much.  She is the reason I love to cook.  She taught me from a very early age with a chair pulled up to the stove next to her.  The love of cooking that she instilled in me at such an early age is one of my main reasons for attending my dream culinary school with the determination to do it as gluten-free as possible.

For more of NFCA’s Celiac Awareness Month celebration, visit www.CeliacCentral.org/awarenessmonth.

A Blogger A Day: The WHOLE Gang

Name: Diane Eblin
Lives in: Herndon, VA

Blogs at: www.thewholegang.org
Tweets at: www.twitter.com/thewholegang
Like her at: The WHOLE Gang on Facebook; Friend her at: Diane Eblin on Facebook
On the bookshelf: The Gluten-Free Diner e-cookbook. Available at www.thewholegang.org/the-gluten-free-diner-cookbook

Why we’re fans: Diane has a ton of information on her blog – recipes, reviews, “Food Rock Star” profiles – but they’re laid out in a way that’s easy to digest. She’s a busy woman, organizing blog campaigns like the current 30 Days to Easy Gluten-Free Living (with some familiar faces), developing recipes and, this year, becoming a Certified Health Coach trained at the Institute of Integrative Nutrition. We’ve had the pleasure of featuring some of her creations on our Recipe of the Week blog, so we’re glad she’s “taking it to the streets” to help others along their health journey.

Diane Eblin

Diane’s Story: I am gluten intolerant, my family has tested for gluten being a problem and we have autoimmune diseases that require a gluten free diet.  I started my blog to keep track of all the resources I found and the recipes I was creating.  Then people started to read it and it grew from there.  Now it’s a wonderful community where people come to learn and share.  It’s continually growing and changing and this year as I work through my studies at Integrative Nutrition I will be sharing much more than just recipes.  Starting in July I will also be seeing clients as a Holistic Health Coach who specializes in helping people who have to give up certain foods.

According to Diane: The most wonderfully unexpected part of living gluten-free is the great friends I have made all around the world and how much I’ve learned from them, too.

A taste of The WHOLE Gang:

• Gluten-Free Kandy Kakes Recipe and Win This Cookbook
• 30 Days to a Food Revolution
• Recipe Round-Ups: Real Food Weekly (every Thursday) and Friday Foodie Fix

For more of NFCA’s Celiac Awareness Month celebration, visit www.CeliacCentral.org/awarenessmonth.

A Blogger A Day: gfe – gluten free easily

Name: Shirley Braden
Lives in: King George, VA

Blogs at: www.glutenfreeeasily.com
Tweets at: www.twitter.com/Shirleygfe
Like her at: www.facebook.com/gfeglutenfreeeasily

Why we’re fans: Shirley is like the mama hen of gluten-free – incredibly supportive, willing to guide, and welcoming to every member of the brood. Just check out how many comments she’s left on our Blogger A Day posts. Shirley’s blog is full of delicious recipes, sage advice and stories about the people she meets along the way. I’m also a big fan of the gfe tip sheets posted in the righthand sidebar of her blog; “The gfe Pantry,” for example, makes that 1st, 2nd or 17th trip to the grocery store that much less intimidating.

Shirley Braden

Shirley’s Story: After a lifetime of medical issues/symptoms, I was diagnosed as gluten sensitive in 2003. No celiac testing was done at that time. I took the MyCeliacID test in June 2010, which showed I have celiac genes and would be 16 times more likely to develop celiac if I continued eating gluten. I took the later test as a validation of sorts, mainly out of curiosity. My son also is gluten sensitive at a minimum. He has dermatitis herpetiformis, but the biopsy was done incorrectly.

I started my blog to help my support group members and everyone else follow my gluten free easily (gfe) approach. The diet is portrayed as so difficult, so expensive, etc. Really, one just has to take a different approach — mostly real food, some mainstream processed food, and very few gluten-free specialty items — and things fall in place to make it easy for you.

According to Shirley: The most unexpected part of going gluten-free, in addition to learning to love so many new and wonderful foods and recipes, has been the world that’s opened up for me via the support group I lead and my blog. Members, readers, and fellow bloggers are cherished and provide an amazing network to rely on.

A taste of gfe – gluten free easily:

• Dark Chocolate Walnut Bliss Bars (Gluten Free, Dairy Free, Refined Sugar Free)
• Best Pumpkin Pie Ever (Gluten Free, Dairy Free)
• My Trip to General Mills aka Betty Crocker Central

For more of NFCA’s Celiac Awareness Month celebration, visit www.CeliacCentral.org/awarenessmonth.

A Blogger A Day: Silvana’s Kitchen

Name: Silvana Nardone

Blogs at: www.silvanaskitchen.com
Tweets at: www.twitter.com/SilvanaNardone
Friend her at: Silvana Nardone on Facebook
On the bookshelf: Cooking for Isaiah: Gluten-Free and Dairy-Free Recipes for Easy Delicious Meal. A second cookbook is in the works, and a digital gluten-free food & lifestyle magazine called Easy Eats will launch in the fall.

Why we’re fans: As a published cookbook author and former editor in chief of Every Day with Rachael Ray, Silvana has a lot of clout in the food industry. But she also is just a mom looking for good food to feed her kids. Her Mini Mac & Cheese Cakes were a hit among all age groups at Appetite for Awareness 2010, and recipes for important foods like birthday cake ensure that gluten-free families don’t miss out on life’s little (or big) celebrations.

Silvana Nardone

Silvana’s Story: My now 14-year old son Isaiah was diagnosed as gluten intolerant 4 years ago, which changed the direction of our lives forever, like so many other families.

According to Silvana: The most unexpected part of going gluten-free was that Isaiah was open to trying so many new foods, which expanded his whole eating experience beyond his classic white foods diet.

A taste of Silvana’s Kitchen:

• My Gluten-Free Sandwich Breadventure
• Gluten-Free Chocolate-Coated Marshmallow-Topped Vanilla Cupcakes
• Gluten-Free Sticky Cinnamon Swirl Pancakes with Maple Icing

For more of NFCA’s Celiac Awareness Month celebration, visit www.CeliacCentral.org/awarenessmonth.

A Blogger A Day: Tasty Eats at Home

Name: Alta Mantsch
Lives in: Wylie, TX

Blogs at: tastyeatsathome.wordpress.com
Tweets at: www.twitter.com/tastyeatsathome
Like her at: www.facebook.com/TastyEatsAtHome
On the bookshelf: No books by Alta yet, but Tasty Eats at Home is included in the Foodista Best of Food Blogs Cookbook.

Why we’re fans: I came across Alta’s blog through a post on Simply Sugar & Gluten-Free. That day, Alta’s blog was about Cutting Down Cross-Contamination in a Shared Kitchen. It addressed real concerns that real families have, and it offered a lot of helpful tips. That’s pretty much what you’ll find no matter what day you swing by Alta’s blog: Good food, good photos, and advice you should heed because it’s all from experience.

Alta Mantsch

Alta’s Story: My dad is a diagnosed celiac. My sister, brother, and I are all gluten intolerant – discovered it through elimination diet. Through further elimination testing, I discovered I also cannot digest dairy.

According to Alta: A funny story now, but not so much when I was in the middle of it: We were vacationing in Fredericksburg, TX, and opted to stay in a little cottage built in the 20s on about 300 acres of land. The cottage had a full kitchen, so we planned on cooking a lot of our meals, saving money and saving me from possible cross-contamination by eating out at too many restaurants. Or so I thought. After suffering for a few days from bad digestive issues and not feeling well, it dawned on me what the culprit was – the fridge and freezer, which were partially stocked. The freezer had a small bag of wheat flour in it. I’d ignored it, as it’s not like I would use it. Well, that bag was stored directly above the bucket that held ice – the ice I’d been using in glasses of water over the past few days. Turns out, the bag of wheat flour had a hole in it, and there was flour in the ice bucket. I felt like such a dolt for not thinking of that possibility, and despite my efforts to ensure safe food, I’d been making myself sick for days with water! Needless to say, I took the liberty of throwing away that flour and thoroughly washing the ice bucket. I won’t make that mistake again!

A taste of Tasty Eats at Home:

• Slow-Cooker Pot Roast: This is one of my most popular posts. It’s a great recipe that needs very little actual work in order to make a stellar dish – definitely a bonus.
• Vegetarian Bean and Pumpkin Chili: This is the recipe that was published in the Foodista Best of Food Blogs Cookbook. It’s another slow cooker dish, so it’s easy, and it’s definitely budget-friendly.
• Vegan and Gluten-Free Cheesecake with Blueberry Compote: This is my favorite dessert. This recipe meant a lot to me because it was an innovative and delicious way to still be able to enjoy cheesecake, even though I was dairy-free!

For more of NFCA’s Celiac Awareness Month celebration, visit www.CeliacCentral.org/awarenessmonth.