Posts tagged ‘family’
The following guest post is from NFCA volunteer Annette Marie of Best Life Gluten-Free.
Here we go! Make this for the whole family, those who are gluten-free as well as everyone else: Gluten-Free Corned Beef and Cabbage Dinner!
Here in the USA, we typically see Corned Beef Brisket sold in supermarkets just around St. Patrick’s Day, but some specialty markets will carry it all year round. So, if you’re spotting it during May or September, grab it & know you’re a lucky one! Make this dinner and savor the flavors many times over and over. It’s easy to prepare, don’t be intimidated by the time element. It mostly does all the work while it’s simmering along. Let’s get you started.
Gluten-Free Corned Beef and Cabbage Dinner
Serves 4 to 5
Prep time: 20 min.
Cook time: 3 hrs.
- 2 to 2 ½ lbs. gluten-free corned beef brisket
- 2 garlic cloves, peeled and smashed.
- 3 carrots, peeled and sliced into big chunks; about 2 in. long
- 1 large yellow onion, sliced in quarters
- 5 potatoes, peeled of skin (I used 3 medium sized Yukon Golds and 2 medium sized Red Potatoes, just to have both flavors and tastes in there.)
- 1 cabbage, cut into quarters or fifths (Leave spine attached or it will fall apart while simmering.)
- 2 bay leaves
- 10 peppercorns (Leave whole, don’t crush)
- Dash of thyme
- 1 Tbsp. Salt
- Few parsley sprigs
- Water, enough to to cover meat well.
- Mustard (for serving at meal time as a garnish. A must for everyone I know!)
(It’s easy, so please don’t be discouraged!)
- Remove meat from packaging and briefly rinse under water .
- Take a large pot or Dutch oven and place meat inside. Add enough water to cover it well. Don’t skimp on the water, since it will be simmering for a long time. Cover it by approximately 2 inches.
- Throw in (well, not literally,) the bay leaf, parsley, salt, peppercorns and thyme. Cover and bring to a boil. When you see it’s come to a boil, lower heat and simmer for 2 hrs. Occasionally, check to be sure it’s simmering on a light boil and after 1 hour, using 2 large spatulas or spider tool, gently turn over to reverse side. Be gentle. It’s getting very soft.
- After 2 hours, stick a fork or knife in the meat and it should be very tender and pierce right through. Using that spider tool or spatulas, remove to a large platter and cover meat with foil.
- Add all of the vegetables to that pot and simmer for ½ hour. Veggies will be getting nice and soft, soaking up the flavors of that “broth.”
- Re-position meat into the pot for another 15 minutes to reheat.
- Remove meat to a carving board and slice to the thickness you prefer.
- Serve on a large platter with the veggies along-side and provide your favorite type of mustard to accompany each bite. You can drizzle a little of the broth on top of the slices if you like. So good. Get ready for the compliments!
I knew when the Mardi Gras parade came down the main aisle of the exhibit hall with the band playing Dixieland and masked characters throwing beads that this was not going to be your typical food show. With lots of revelry and champagne, the 60th “Toast to Talent” Louisiana Restaurant Show was a full three days of fun, southern hospitality and amazing aromas and tastes. Fortunately, my husband Dave and son Cole agreed to come along. Since we are all in the foodservice business, we could learn a few things at the show and explore the city together at night.
When Sandy Riddle, Louisiana Restaurant Association (LRA) Exhibitors, called to invite me to speak at the LRA show this year I was so excited, but a bit sad too. I hadn’t been to New Orleans (NOLA) since my 20’s, before my celiac disease diagnosis (or as I like to call it “pre-CD”). I remembered all the amazing food like gumbo, etouffee, jambalaya and beignets, which of course all contain gluten, and all but the beignets contain roux. (Roux is a mixture of flour and butter cooked together until bubbly and brown. The desired color depends on what you are preparing and sometimes it can take a good long time of stirring and waiting to get the perfect color and taste.) But I was hopeful that I would find some new flavors and gluten-free foods while exploring the city.
I’ve met some really nice people at various shows across the US and always enjoy that first day when I’m able to meet fellow vendors setting up in the same aisle. It’s also a good time to check out which spots will have safe food choices when you need a nibble to keep up the energy and pass the time. Luckily, I happened to be smack dab next to one of the most popular exhibitors, Your Way Cuisines, a gluten-free roux company. Kristie Buford and her husband Chad are brand new to the gluten-free industry and saw a need and decided to fill it. They have created two roux bases made from corn and sorghum and they’re delicious. I have not had gumbo in 20 years and the gumbo they prepared with their product was full-flavored with a nice, smooth back heat.
Evenings consisted of strolls through the French Quarters from Bourbon Street to the Riverwalk. We tried to get the full NOLA experience, a concert at Preservation Hall, a ghost tour, shopping and people-watching on Bourbon Street.
Of course my guys had to find the bar, “Spirits” from the TV show Bar Rescue and purchase some kind of voodoo potion. We did find some tremendous restaurants that offered gluten-free options. Red fish was a popular entrée at many spots especially at Redfish Grill. The chicken with jambalaya risotto was succulent and spicy at Bourbon House and the service was impeccable. We really loved the music, atmosphere and Caribbean flavors at Rum House in the Garden District.
By day, I enjoyed meeting many of the chefs and restaurateurs from some of the famous and well-known establishments. We talked a great deal about the increasing demand and requests for gluten-free options, and how GREAT Kitchens, an online training course from NFCA, would be a valuable tool for staff to learn about safe preparation. When I was able to take a break from the exhibit, I found some tremendous booths showing off their gluten-free spice blends and recipes to create Cajun cuisine so I’m looking forward to putting my samples to good use. But by the end of the week, I was feeling a bit crabby; swampy heat can take its toll on a woman from Nebraska! NOLA certainly delivered new flavors, new recipes and new friends – even on a gluten-free diet.
When I first started working at the National Foundation for Celiac Awareness (NFCA), I was terrified to cook for the team. I was still learning about the gluten-free diet, and there were two things I knew for sure: 1) There is a serious need to keep gluten-free food from getting contaminated; and 2) Avoiding that contamination can be challenging, especially when you have three gluten-eating roommates at home. So, I avoided making any offers to bring in homemade snacks for the group.
Then the team decided to have a potluck. I easily could have contributed some gluten-free products from the grocery store, but I felt this was an opportunity to get in the kitchen and make something from scratch for my co-workers.
Knowing that I wasn’t quite ready to dive into gluten-free baking, I opted for a simple, crowd-pleasing dish – what I call my Festive Fall Bake. It’s a combination of sweet potatoes, butternut squash and apples, splashed with some orange juice and baked until fork tender. Before preparing any food, I cleaned all the surfaces in my kitchen and thoroughly washed any bowls or utensils that I planned to use. I washed the baking dish and lined it with aluminum foil, just to make sure there would be no risk of gluten residue. As soon as it was done, I covered the dish with aluminum foil and stashed it on the top shelf of our fridge.
The next day, the staff raved about my Festive Fall Bake. Best of all, I was confident that I had made the food safely. Everyone enjoyed, and no one got sick.
My gluten-free cooking skills have become more and more helpful over the years, and it now hits even closer to home. Recently, one of my soon-to-be in-laws learned he has to avoid gluten for health reasons. When he came to dinner at our home, we served cheese and gluten-free crackers for appetizers; pork with mole sauce, roasted asparagus and homemade gluten-free cornbread for the main course; and ice cream with a gluten-free crumble for dessert. It was important to me that he got to enjoy the same complete meal as everyone else – no exclusions.
This month at NFCA, we’ve been hosting the “Cook for Your Love” campaign. It stems from our belief that everyone deserves a home-cooked meal, no matter what their dietary restrictions may be. You’re probably used to cooking your own gluten-free food each night, but every now and then you should be able to have someone else cook for you. So, this Valentine’s Day (or any day, really), take the opportunity to cook with a special someone and teach the ins and outs of gluten-free safety. It could be your mom, or your kids, or your best friend. Chances are, they’ll be eager to learn, and it could give them the confidence to cook gluten-free meals more often.
The gluten-free recipes on our “Cook for Your Love” campaign should be enticing enough to get your special someone in the kitchen, but if you need extra encouragement, sign up for the weekly giveaway. Nothing says “try me” like free products, right?
Has a special someone cooked a delicious gluten-free meal for you? Tell us about it (and include recipe links if you have them)!
Last August, the National Foundation for Celiac Awareness (NFCA) hosted a back-to-school webinar with Gabriela Pacheco, RD, LD, SNS, a school nutrition consultant with expertise in specialty diet accommodations. In honor of National School Lunch Week, we decided to circle back with Gabriela and get some more tips on how parents and schools can work together to provide gluten-free school lunches to celiac and gluten sensitive students.
Gabriela Pacheco (GP): All of those challenges happen and are different in every district.
Staff training is certainly the biggest challenge. With or without a diet prescription, the foodservice staff must understand proper label reading and handling of all foods. This is especially challenging when a reaction to cross-contamination can have serious effects on the student.
Cost can be a challenge in some districts because the school cannot pass on the extra expense to the student. In other words, if a student gets free, reduced, or pays full price for school meals, the school cannot charge them for the extra expense to make the special meal.
The demand “should” not be an issue. One child or 100 students should be treated the same. However, some districts may push back if there is only one student or a few students needing the special meal. The U.S. Department of Agriculture (USDA) states that if a student has a food intolerance or allergy, the school can – but does not have to – modify meals, unless it is a life-threatening reaction such as anaphylaxis. It all lies on the diet prescription from a certified medical authority; if the diet prescription states that meals must be modified, then the district has no choice.
With or without a diet prescription, if the school nutrition staff works with parents of students with celiac disease or non-celiac gluten sensitivity, they demonstrate support of a segment of the community by helping them improve their quality of life and concentrate on school – not stress about food.
NFCA: What are some schools meals that meet the new USDA nutrition guidelines and are gluten-free?
GP: USDA – The National School Breakfast and Lunch Program ensures that your child eats a healthy meal, including meals for children with special dietary needs. Although a gluten-free diet limits some food options, schools can put together kid-friendly school meals. Having a diet different from that of his/her friends may cause your child to feel singled out. Get him/her and yourself involved with cafeteria staff to go over food preferences to make him/her feel more comfortable about school meals.
School meals must meet new meal pattern requirements, which include fruits and vegetables at every meal, as well as a meat/meat alternate (protein source), legumes, fluid milk and whole grains. Gluten-free foods include fruits, vegetables, poultry, fish, beef, nuts, eggs and more. Schools already have these onsite; however, preparation is the key. Purchasing gluten-free bread, for example, can be the only substitution the student requires to have a lunch which looks the same as his friends. Along with a side salad, a fruit and milk, the meal is complete!
Most schools now have salad bars that contain a wide variety of items such as kidney beans, fresh fruits and vegetables, cottage cheese, and some even have the protein available there to make a complete meal. Add milk and again, a complete meal. The student just has to make sure to watch the salad dressings or anything else which may have been cross-contaminated. If the student is old enough, they learn what to choose. If still young, a teacher or cafeteria staff can help with the salad selection.
There are several manufacturers who make gluten-free items specifically for schools. One good resource is Rich Products. They make pizza dough and other items that will fit into the school meals and meet guidelines.
NFCA: How can schools be more welcoming to special dietary needs? Should they post the information on their website? Ask the foodservice director to speak at parents’ night?
GP: Both of those options are a great start. The first step is to consider the needs of the student. Second, it really takes a lot of teamwork. The school nutrition department, the parents and the student should all be involved. Forming partnerships is key. Many districts already post carbohydrate counts/exchanges, PKU diets, etc. – why not add gluten-free options?
Keep in mind that they are not required to post gluten-free options, which is why communication is important. Asking for the menus so parents can go over it with their child and circle meals they like also helps. The cafeteria staff can then work with the student on proper gluten-free exchanges. This way, the meal is not so “special” and different from other students.
NFCA: What advice do you have for parents who are reluctant to contact the school about their child’s gluten-free needs? How can they approach the conversation with confidence?
GP: The first place to go is the foodservice/nutrition director. The cafeteria staff can refer you to him/her. Parents can discuss options with the director.
If the student has a diet prescription from a medical authority, then it is especially important that the director ensures the cafeteria staff, your child’s first line of defense, is trained and understands gluten-free diet and modifications. Even without a written medical statement, the school may provide the child with special meals, but is not required to.
Form a partnership with the cafeteria staff and offer to help choose your child’s meals. Remember that they have to order foods from approved manufacturers, so it may be that they have to order from outside vendors to provide gluten-free options. They cannot charge the student more for that meal, so they do have to consider the increased cost. A parent should never hesitate approaching the nutrition department about their child’s needs, but keep in mind that there are regulations.
NFCA: What’s one thing parents can do during National School Lunch Week to advocate for gluten-free needs in the lunchroom?
GP: Parents can form a partnership with the food and nutrition department to send out a newsletter or a side note on the month’s menu regarding children with celiac disease and non-celiac gluten sensitivity, and how the department can help with modifications. School administrators can also benefit from this, as they don’t always understand regulations.
For more articles on this topic, visit NFCA’s Gluten-Free Resources for National School Lunch Week 2012
Kristin Voorhees, Healthcare Relations Manager at the National Foundation for Celiac Awareness, caught up with renowned celiac researcher, Joseph A. Murray, MD of the Division of Gastroenterology & Hepatology and Department of Immunology at The Mayo Clinic, to discuss the implications of adopting a gluten-free diet prior to being tested for celiac disease. The below is the response from Dr. Murray on the topic.
What do you suggest to people who have put themselves on a gluten-free diet without prior testing?
My general advice is as follows:
If someone feels they might have a problem with gluten, they should seek testing for celiac disease first. It is important that they not ask for a screening for celiac disease, as this is not a diagnostic test and most often not covered by insurance companies. However, if they have complaints, such as abdominal bloating, diarrhea, etc., then this is not a screening test, it is a diagnostic test for the indication of possible celiac disease. The testing should be done before there is any change in diet. If the patient has already changed their diet for a week or two, they should go back on gluten for at least the same length of time. This should be adequate full gluten ingestion, not simply small amounts of gluten in order to reduce the risk that the test will be false negative. For patients who have gone on a gluten-free diet and have been on it for many months and who had quite severe illness before doing so, they may need to consider a gluten challenge but only under medical supervision. There are a couple tests that might be done in patients without a gluten challenge–for example, a genetic test might be helpful—to identify if they do not carry the genetics required for celiac disease. In this circumstance, you can rule out the possibility of celiac disease. Patients will often ask me, “Why bother checking for celiac disease if I feel better on a gluten-free diet? Why do I need to be concerned?” The issues I see are several:
- If the person really has celiac disease, then they need medical follow-up. The disease consists of severe inflammation in the intestine and it is very important to make sure that it heals and it recovers.
- If the person really has celiac disease, then the family members need to be checked for celiac disease as it can commonly occur in other family members, have significant consequences, and frequently is not diagnosed.
- Going on a gluten-free diet is not specific. There are many reasons that going on a gluten-free diet may make people feel better—for example, eating less junk food—and these effects may be temporary and indeed it may be that their symptoms recur despite continuing to try to be gluten-free leading to more diagnostic mystery.
- Delay of other diagnoses. Going on a gluten-free diet, especially if this is tried for several weeks or months, may delay an alternative diagnosis, which sometimes can be a significant illness for which quite different medical therapy is necessary.
- There may be some nutritional deficiencies that can occur on a gluten-free diet, such as less fiber, which can lead to bowel problems such as constipation, some reduction in nutrients that typically added to gluten-free cereals or breads that are not added to gluten-free alternatives.
- There is a substantial increased cost. A particular situation is where the gluten-free diet is essentially imposed on a child without strong evidence for medical necessity. This will lead to problems, especially when the child grows up and finds themselves in many different situations.
What if the patients who had substantial chronic symptoms, were tested for celiac disease, were found to be negative, and went on a gluten-free diet from which they have derived some substantial benefit?
They may well have non-celiac gluten sensitivity. In order to fulfill the definition of this, it is first necessary that celiac disease was checked for and ruled out, secondly that their symptoms have largely or completely responded to a gluten-free diet, and that response is durable—it is not just a short-term placebo response. For such patients, I certainly don’t object to them being on a gluten-free diet if they derive symptoms benefit from it.
Finally, I am concerned about patients who undertake multiple food avoidances for various reasons, and there is an eating disorder called orthorexia where people avoid multiple foods without clear reason why, and often lead themselves in to severe malnutrition. Hopefully, those occurrences are pretty rare, but nonetheless pretty important.
– Joseph A. Murray, MD
Division of Gastroenterology & Hepatology
Department of Immunology