Archive for April, 2013

Gluten-Free Food for the Soul

I really like to stay home. I’m not embarrassed by this statement but embrace the fact that I no longer feel pressure to “go out.” Not only have I had plenty of years spending countless nights and weekends making the most of my free time, but both mine and my husband’s jobs require that I attend events, dinners, receptions and every feasible sport played by college athletes possible. The added benefit to staying home is the control I have over my food.  A perfect weekend night is eating an Amy’s gluten-free cheese pizza on the sofa, catching up on all my shows on the DVR. Now that’s indulgence! But, despite typically loving my weekends at home, I was super excited to head out last Saturday night with the National Foundation for Celiac Awareness (NFCA) to the studio of Liddy Lindsay, local artist and friend of NFCA Founder and President, Alice Bast. It was such an amazing night!

Liddy Lindsay's Art Studio

Liddy Lindsay’s Art Studio

NFCA brought lots of gluten-free goodies for guests to experience gluten-free food and ask questions about celiac disease and gluten sensitivity. Everyone was surprised that they were eating gluten-free; comments, like “this actually tastes good” were heard throughout the night. The studio was filled with this wonderful array of individuals from varied backgrounds and lifestyles. Everyone was inquisitive and curious about NFCA and celiac disease. While most people did not know what celiac disease is, they all have heard about the gluten-free lifestyle and most know someone with gluten sensitivity.

Group Photo

NFCA Founder Alice Bast (center) with her daughter Linnea (left) and artist Liddy Lindsay (right)

As the end of the party neared, it became apparent that no one wanted to leave (always the sign of a good party!). The evening continued for a number of us NFCA art-lovers once we arrived at Pod – a West Philly, Steven Starr, establishment that provides gluten-free options on their menu. So, while a night out typically means worrying about what I’m going to eat, this night was less worry and more “let’s eat!” (Post-party confession – I stashed a gluten-free pizzelle in the car for an after dinner treat and enjoyed it when we left the studio. What a nice way to end the night!)

Gluten-Free Food for the Soul: Nanny Vogt and Alex

Nanny Vogt and her guest Alex at the event.

While it may be a bit out of character for me now, I am looking forward to heading out with my NFCA pals for more events throughout May for Celiac Awareness Month. On May 7th, we’ll be shopping at C. Wonder in the King of Prussia Mall in Pennsylvania with 20% off purchases and 10% of sales going the support NFCA (isn’t that great?). After that, I’ll be heading on up to New York City for a very special evening with Chef David Bouley on May 9th.

All of the ladies at NFCA are buzzing with excitement for the upcoming month and the energy is contagious. As I’m catching on to their excitement of being out-and-about more often than usual this month, I can’t help but be reminded of a famous quote from the infamous Dorothy Day: “Food for the body is not enough. There must be food for the soul.” I’m so happy to be part of a team that helps people get diagnosed, restore their health and reclaim their lives, especially during Celiac Awareness Month – now that is food for the soul.

– Kim

April 30, 2013 at 5:45 pm Leave a comment

Gluten-Free Chicken with Broccoli over Rice

The following guest post and recipe are from National Foundation for Celiac Awareness (NFCA) volunteer, Annette Marie of Best Life Gluten-Free.

 I am a former New Yorker, where there are more restaurants than you can shake a stick at! And quite often we enjoyed frequenting a Chinese place serving both Sechuan and Cantonese dishes, with all of the various tastes that just make your mouth water.  So, when I wanted something similar, (don’t get me wrong-I’m not that familiar with Chinese cooking, after all, I’m Italian-American!) I fiddled around until I was happy with this dish.

This is a really quick chicken recipe that’s a one-dish meal, ready in about 30 to 40 minutes. And with the warm weather months ahead, that’s perfect for supper after a day outside enjoying yourself!

The trick to this recipe? Cook the white rice on one burner while the main dish is going on a second. Then everything’s ready at the same time.

Gluten-Free Chicken with Broccoli over Rice

Gluten-Free Chicken with Broccoli on Rice

Gluten-Free Chicken with Broccoli on Rice

Ingredients:

  • White rice (Cook as directed, amount is per your needs)
  • 6 or 7 chicken tenderloins, cut in half on diagonal
  • 2 cups broccoli florets, washed and stems removed.
  • 2 scallions sliced, but do not use the last 2 inches of greenest ends
  • ½ cup Extra Virgin Olive Oil
  • 2 Tbsp. butter
  • ½ lb ( or more if you prefer) sugar snap peas, washed
  • 1 cup gluten-free chicken broth
  • 1 Tbsp. Bragg’s Liquid Aminos (Natural Soy Sauce Alternative)
  • Dash of salt & pepper
  • ¼ tsp. garlic powder
  • 1 tsp. fresh lemon juice
  • 2 Tbsp. cornstarch

Directions: 

  1. Put up the rice, as we said, to be cooking while you’re making the chicken-broccoli dish.
  2. In large skillet, heat the olive oil and butter. When melted, saute the chicken tenders on a low to medium heat until there’s a golden tinge and there’s some golden-brown bits in the pan from the butter.
  3. Remove chicken and place on a plate, but keep the butter residue in the pan.
  4. In the butter residue, saute the scallions first, then add the peas and broccoli. Saute for about 3-4 minutes until starting to get a golden color.
  5. Add the broth, spices, amino liquid, and cover pan.
  6. Simmer on low for about 15 minutes.
  7. Remove cover and pour out about ½ cup of liquid into a measuring cup or small bowl.
  8. Add the cornstarch and hand-blend until combined.
  9. Add to the skillet and replace pan on low heat. Cover and heat for another 5-7 minutes until it only thickens a little. You should have a gravy-like liquid now. Shut heat.

The rice should be done and ready for your plate!

Quick! One-Dish! Ready to go!!

Enjoy!

– Annette Marie

About Annette Marie

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.

April 25, 2013 at 10:41 am Leave a comment

Gluten-Free Pizza: Las Vegas Style

I LOVE pizza – cold pizza for breakfast, hot, gooey, cheesy pizza with thick or thin crusts and toppings of all kinds: pesto, pepperoni, olives, onion, even anchovies. So when I was diagnosed with celiac disease back in 1992, when very few gluten-free products existed, I concluded my love affair with pizza was pretty much over. Making gluten-free pizza was a chore I could handle, but it just wasn’t the same.  Eating pizza out of the box and sipping an ice cold beer while watching a movie, and hanging with the family or friends seemed impossible or too depressing.  During a pity party, I even told my husband, Dave, my last request before I died was pizza delivered to my death bed with a cold brew as my last meal. (What’s one last jolt of poison when your about to take your last breath anyway?) I’m so glad gluten-free has come so far that I can pick a more extravagant last meal….maybe chocolate croissants.  Never in my lifetime, did I expect to live to experience gluten-free pizza so accessible and tasty.

Gluten-Free Pizza: Las Vegas Style: Gluten-Free Pizza in Oven

Gluten-free pizza has certainly come a long way in the past 20 years!

Recently, I was honored to speak at the International Pizza Expo in Las Vegas on behalf of the National Foundation for Celiac Awareness (NFCA). Gluten-free pizza is a HOT trend and operators across the country want to know what it takes to include gluten-free as an option for their customers, so I was thrilled to be asked to attend. Over 7,000 pizza operators attend this show annually to taste the latest, greatest ingredients, find new equipment, and attend educational sessions to learn how to make their business more successful. The energy at this show is over the top and the events are show stoppers. These operators are serious competitors, too. The contests happening right on the “All Pizza, All-of-the-Time Show Floor” included Bake Offs,  Freestyle Acrobatic Dough Tossing, Pizza Challenges, and Demonstrations for pizzas, salads, and beer brewing.  What an amazing experience.

My educational session, “How Pizzerias Can Serve a Gluten-Free Pie” included 3 panelists. As moderator and speaker, I provided education about serving diners with gluten-related disorders, the importance of training and safe preparation. My panelists, GREAT Kitchens grads (a training course from NFCA on safe gluten-free food preparation) Adam and Debbie Goldberg from Fresh Brothers, LA area, and Willy Olunds, from Willy O’s in Michigan, gave the attendees real life experience in serving gluten-free pizza. These experts gave different perspectives since Fresh Brothers has 8 locations and Willy O’s is an independent operation.

Gluten-Free Pizza: Las Vegas Style: Willy O

Willy O himself with his delicious corn-based gluten-free pizza.

Willy invited me to tag along during his pizza competition in the non-traditional category. (No gluten-free category yet, but maybe next year.) According to Willy and his wife, Carla, this is highly irregular to allow non-participants in the competition area. I felt honored and so impressed with the intense passion each competitor brought to their pie including Willy. His unique corn-based crust and decadent ingredients made for a pretty impressive entry.

Elizabeth Falkner

Iron Chef Redemption challenger Elizabeth Falkner doing her kale demonstration.

Other GREAT experiences included hanging out with the staff at Venice Bakery. (Their booth was amazing and so was the pizza!) I also sat in the front row and watched Iron Chef Redemption challenger Elizabeth Falkner demonstrate kale salad (crispy, fresh, and blanched kale) and actually met her after the demo. She’s really cool.  I had some time to check out the exhibitors, so I  said “hi” to  old friends like Joel Schut from RW Bakers, Pamela and Alison from Pamela’s, and the DeIorio’s team.  Best of all I made a new friend, Denise San Filippo (a fellow gluten-free gal) from Schar. Denise and I hit the strip one night and had a fabulous gluten-free dinner at Mon Ami Gabi in the Paris Hotel.  From our window, we could see the Eiffel Tower and watch the Bellagio fountain show. (Sometimes this job is grueling!) Our waitress was well-educated about allergens and gluten which gave us confidence in our restaurant choice especially when she answered all of our probing questions correctly.  She even brought us toasted gluten-free bread and warm olives for our starter. Denise had the scallops and I tried the Lemon Chicken with shallow Pom Frites. (Shallow means fried separately in a pan not a deep fryer.) It was delicious, especially the fried potatoes.

Gluten-Free Pizza: Las Vegas Style: Venice Bakery

Me and the Venice Bakery Team

Gluten-Free Pizza: Las Vegas Style: Beckee and Joel

Me and Joel from RW Bakery

Eiffel Tower

Our view from our gluten-free-friendly restaurant.

With every expo and conference I attend, I have the opportunity to meet new people and can’t help but feel ecstatic over the progress we’re making.  20 years ago, I thought I would never eat pizza again.  Now, there are people seeking information on how to make both delicious and safe gluten-free pizza.   And, to be able to be a part of that is a GREAT feeling.

– Beckee

April 15, 2013 at 12:48 pm Leave a comment

Take Me Out to the Ball Game! Family Fun & a New Gluten-Free Stand at the Phillies’ Stadium

Spring is has sprung and that means baseball is here!  All of us at the National Foundation for Celiac Awareness (NFCA) have started following our favorite teams and are ready for a great season of America’s favorite pastime. And, we are preparing for our annual night out at the ballpark.

This year, Celiac Awareness Night with the Philadelphia Phillies is on Friday, August 16that Citizens Bank Park as the Phillies host the Los Angeles Dodgers. This will be NFCA’s 6th Celiac Awareness Night and we are looking forward to a great night of great baseball.

This year, we are excited to have a special free raffle to offer visitors to our information table near Section 210.   Thanks to the Phillies and Aramark, the basket will include Phillies memorabilia, two tickets to a 2013 regular season game in section 116, a preferred parking pass and a complementary food coupon valued at $30. Better yet, there will be an expanded menu at the gluten-free concession stand that is set up for NFCA’s night out.

Last Friday, I went to the Phillies Home Opener.  I either am a terrible influence or a great grandmother as I snuck my grandson Zachary out of school for the afternoon so he could cheer on the home team. The weather was perfect, the seats were good and we were all set to start a winning season.  Unfortunately, the Phillies weren’t quite as ready as we were and lost to the Kansas City Royals. As the crowd streamed out at the 7th inning stretch, my grandson refused to lose faith and declared, “I am a Phillies fan and I am staying!”

Grandson at Phillies Game

My grandson checking out the new gluten-free concession stand at Citizens Bank Park. Such a dedicated fan!

We did have a great chance to check out the new permanent gluten-free concession stand in Section 136. What a boost to the Phillies experience! We had delicious hot dogs and cheesesteaks and watched as people who were thrilled to find gluten-free food so available ordered pizza and chicken fingers. Sweet Christine’s furnished brownies and other sweet treats, along with the hot dog rolls.  Of course, you can get a gluten-free brew with that dog—Redbridge beer and Woodchuck Hard Cider.

Gluten-Free Phillies Fans

I had the pleasure of meeting Teddy and Caitlin, two fans stopping by the gluten-free concession stand.

No matter what the final score, it always is a good day at the ball park. With more gluten-free food, it is even better.

See you at Celiac Awareness Night!  You can grab your tickets here.

Play ball!

– Nancy

April 9, 2013 at 11:53 am Leave a comment

A Personal Celiac Disease Story and Gluten-Free 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

Cr. Cheese Coffee w Whole

Ingredients:

Cream Cheese Filling:

  • 6 oz. cream cheese – room temperature
  • ¼ cup granulated sugar
  • ½ tsp. lemon juice

Dough Ingredients:

  • 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.

Directions:

  1. Preheat the oven to 375 degrees.  Generously grease a round 9 in. cake pan.  (I used margarine)
  2. Well, you’ve greased the pan liberally, so set it aside.  First, mix the filling in a small bowl and set aside.
  3. 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.
  4. 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.)
  5. Lastly, put the remainder of the dough batter on top.
  6. 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.
  7. 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.
  8. Cool well before dusting the top with sifted confectioner’s sugar, if you like.  After cooling, be sure to keep covered for freshness.

That’s it!

About Annette Marie

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.

April 3, 2013 at 9:26 am 1 comment


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