Posts tagged ‘gluten sensitivity’
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!
After a wonderful kickoff in New York City, the National Foundation for Celiac Awareness’ (NFCA) GREAT Kitchens team headed to Portland this week for the second leg of the Gluten-Free Chef’s Table tour. Upon entering the city, Beckee Moreland, NFCA’s Director of Gluten-Free Industry Initiatives and Chef Ambassador Jehangir Mehta, were greeted with unseasonably warm weather and a full schedule of activities.
The first day began Monday, October 28 at the International Foodservice Editorial Council’s (IFEC) Annual Conference. IFEC brings foodservice media, communicators and retail food product companies together to discuss food trends, what food topics will be written about in 2014 and provides companies with a chance to introduce their brand/product/service to some of the foodservice community’s most influential individuals. As a part of the conference’s welcome reception, the GREAT Kitchens Chef’s Table Tour presented a delicious gluten-free dish, masterfully created by Chef Mehta, to attendees as they arrived. The dish, an onion-seed shrimp wrap, proved to attendees that safe, gluten-free food can be complex, full of flavor, delicious and prepared properly with no cross-contact worries.
Guests from publications like Nation’s Restaurant News and Campus Dining Today stopped by the table to discuss the GREAT Kitchens gluten-free training program for both restaurants and universities, as well as the purpose of the educational tour. Also, organizations like the National Pork Board and brands like Chobani stopped by to discuss gluten-free options and recipes. As NFCA engaged in ongoing conversations with media/organizations in Portland, the GREAT Kitchens team encountered that Portland restaurants/individuals have increasingly embraced serving customer’s dietary needs, including a booming interest in gluten-free offerings. With that, the team set out to educate Portland restaurants/foodservice establishments on the need for proper gluten-free training to ensure that those with celiac disease or gluten sensitivity have access to safe gluten-free options when dining out.
On Tuesday, October 29, the GREAT Kitchens team headed to its first restaurant event, held at Beast in Portland. Beast is owned by Naomi Pomeroy, a chef you may recognize from Top Chef Masters. Chef Naomi opened her doors for a private luncheon specifically for Portland/national food and health media and bloggers, including Portland Monthly and the Portland Business Journal to name a few. The luncheon began with a brief introduction to GREAT Kitchens and the NFCA before heading into a four course gluten-free meal, prepared exclusively for the group by Chef Naomi and Chef Jehangir.
The meal began with butternut squash velouté with fried herbs and creme fraiche created by Chef Naomi, followed by a delicious chicory and apple salad with a brown butter & sherry vinaigrette. While guests sampled their meal, Chef Mehta prepared a cumin red snapper with shishito, beet and a chickpea onion ring. For individuals with celiac, often they go without food like onion rings because of ingredients and access to a dedicated fryer. For this meal, Chef Jehangir created a dedicated frying pot and used a chickpea flour to make the batter gluten-free. For dessert, Chef Naomi created Quince and Frangipane Galette with lemon verbena ice cream. The full meal was a great opportunity to showcase to media that creating delicious gluten-free food does not mean you have to compromise on flavor or technique. In addition, some of the best feedback that was received was how receptive attendees were to supporting NFCA’s mission of making safe gluten-free food for those with celiac disease or gluten sensitivity in Portland.
Throughout the meal, Chef Naomi and Chef Jehangir both went into detail about exchanging ingredients in their restaurants to serve a gluten-free customer safely. The event truly was a great success and provided the opportunity for media/bloggers in Portland to ask one-on-one questions about celiac disease and accessibility for gluten-free foods in restaurant and retail environments.
The second event on Tuesday was a media/blogger event at Imperial by Vitaly Paley. Chef Vitaly is very well-known in the Portland community, particularly because of his interest in keeping menu items truly farm-to-table, enabling the opportunity for guests to try new items based on seasonality or availability of produce. National foodservice media such as Plate Magazine and Portland media/bloggers came out to celebrate and learn about the tour and indulge in a gluten-free tasting menu. Chef Vitaly overdid himself but creating unique dishes like puffed sorghum (sourced from Bob’s Red Mill), a slow-braised veal and a delicious icebox cake. Chef Vitaly also provided the group the unique opportunity to taste a limited offering of sorghum whiskey that he was commissioned to create earlier in the year. The stop garnered more 20 guests, all of which are influencers in the Portland market. Chef Paley recently released a new menu with gluten-free menu items, as well as added a new grill that will remain free of gluten, and believes executing the proper training is the only way for staff to truly understand the proper protocols for serving the gluten-free guest. It was a GREAT night!
The two restaurant events were a huge success. We look forward to reading the recaps of the evening in the blogs/publications in attendance.
October 30th started off with the opportunity for NFCA to participate in a KATU-TV segment that addresses the gluten-free diner in Portland. Beckee Moreland talked to KATU’s Valerie Hurst about her experience as a gluten-free consumer at a restaurant and went through a menu, discussing questions she asks during a restaurant experience, including ingredients and kitchen protocols. Chef Vitaly also participated in the segment, showcasing his gluten-free menu and sharing his thoughts on the importance of serving all customers in his restaurants, including those with dietary restrictions or celiac disease.
The last event we participated in was a trip to Portland State University. With students and the foodservice staff equally excited for gluten-free options, Chef Mehta cooked alongside Chef Matt Kemp from PSU. Jehangir created a shrimp wrap that was a huge hit by students, who lined up outside his station beginning at 11:00 a.m., with some grabbing 2-3 for their plate. While on campus, the NFCA team had the opportunity to speak with Portland State students with celiac disease and were excited to hear the strides that Portland State are taking to serve these student’s needs. With a “worry-free” station that includes gluten-free, dairy-free, peanut-free items, students are given the opportunity to have safe, gluten-free dishes. Although a limited selection according to students, the university is making strides in increasing its offerings and the staff is passionate about being accommodating to all students. We look forward to the opportunity to work with Portland State in the future through our GREAT Kitchens training program.
Overall, Portland was a great example of a city taking the right steps in serving the gluten-free consumer, including businesses like Petunia’s and Tula’s, two gluten-free bakeries that NFCA visited while in the city. With dedicated bakeries and other restaurants increasing gluten-free offerings, NFCA found that Portland is in the forefront of making the necessary steps to increase options for people living with celiac disease or gluten sensitivity.
On to the next stop: Seattle!
– The GREAT Kitchens Gluten-Free Chef’s Table Tour team
The GREAT Kitchens Gluten-Free Chef’s Table Tour has officially started! The National Foundation for Celiac Awareness (NFCA) kicked off the tour at Chef Jehangir Mehta’s New York City restaurant, Mehtaphor, yesterday afternoon.
Gluten-free bloggers, food bloggers and reporters from the New York area came out to enjoy a 100% gluten-free lunch with us at Mehtaphor. And while I was excited to eat all of Chef Mehta’s gluten-free dishes (which, by the way, were fabulous), I was even more excited to have the opportunity to talk about the need for safe gluten-free food preparation. We even proved one of my favorite points – gluten-free does not mean taste free! There were no gluten-free bread or pasta substitutes on the menu, but rather Chef Mehta focused on serving a Mediterranean-style meal that left everyone completely satisfied (quite to the surprise of some of the attendees!). If ever there was a perfect meal to satisfy gluten-free and non-gluten-free eaters, this meal was it.
While we enjoyed Chef Mehta’s dishes, we all had the chance to chat about celiac disease and the medical aspect behind the gluten-free diet. Most of the attendees had some sort of connection to celiac disease or non-celiac gluten sensitivity (‘gluten sensitivity’). Some had a deep understanding of gluten-related disorders while others were still learning, which made for an incredibly diverse conversation. If there’s one thing I love, it’s raising awareness of an autoimmune disease that is still vastly underdiagnosed.
I have to admit, I was truly touched by the interest of the folks who attended yesterday’s luncheon. Sure, there was delicious gluten-free food to enjoy, but everyone was genuinely interested in learning about celiac disease and the GREAT Kitchens program. They wanted to understand why this online gluten-free training program exists and how much of a difference training makes for people living with celiac disease and other gluten-related disorders. Everyone was engaged with the program, asked a lot of questions and, to put it simply, they cared.
To all those who attended the luncheon – thank you so much for recognizing the need for people living with gluten-related disorders to have access to not just gluten-free meals, but meals that are safe and free from cross-contamination.
Today, Chef Mehta and I hung out at New York University (NYU) to serve gluten-free dishes to students in the Weinstein Dining Hall. There are some photos from the event on NFCA’s Instagram account you can check out now. Keep an eye on the blog for more updates from today’s stop and the rest of the tour. If you are on Twitter, follow NFCA (@CeliacAwareness) and Chef Mehta (@jehangir_mehta) to get the play-by-play of the tour. You can follow me as well at @abast. We’re using the hashtags #GREATKitchens and #GFChefsTable, so feel free to jump in the conversation!
P.S. You can find more pictures from the tour on NFCA’s Facebook page. We’ll be updating the album at each stop on the tour.
Last month several members of the National Foundation for Celiac Awareness (NFCA) team participated in the 15th International Celiac Disease Symposium (ICDS), the most comprehensive celiac disease meeting in the world. Held September 22-25, 2013, in Chicago, ICDS was a whirlwind conference with a chance to meet with NFCA’s distinguished Scientific/Medical Advisory Council and catch up with fellow colleagues from all walks of the celiac disease field. We also enjoyed the opportunity to meet new people and, finally, put faces to names of individuals we regularly work with remotely.
In her October 2013 newsletter note, NFCA President Alice Bast shared some highlights from NFCA’s experience at ICDS 2013. But this was just a sneak peek! Some of our NFCA staff have compiled an informal list of discussion topics and statistics that resonated the most. To give you an idea of individual interests, we’ve categorized the meeting highlights by staff member.
Head to NFCA’s Research News Feed on CeliacCentral.org to get all the highlights!
The following guest post is from Chef Janet, a certified culinarian.
So many of my clients are new to a gluten-free diet, most due to celiac disease. They are people who used to eat out or do a lot of take out, so they don’t have a lot of confidence in the kitchen. Many think that cooking from scratch always takes a long time – but that’s not true. Yummy, interesting meals can be quick and easy. The key to easy meals is simply knowing how to plan your cooking. So here are some of my tips to remember.
- If you’re using the oven or the grill turn them on first, so they’re hot when you need them.
- To do your preparation, pick a spot that is as close as you can get to the stove/oven and the sink. If you have a small kitchen this is easy.
- Bring the trash can to that spot. I know some people use a garbage bowl, but that just means more dishes to wash. This will save you time walking around the kitchen.
- Next pull out all the ingredients AND tools you will need to prepare the meal – cutting boards, knives, pans, pots, cooking utensils etc. Take an extra minute to think about it so again, there is no extra time spent walking around the kitchen trying to track down the missing items.
- If there is any chopping or cutting to be done, do it all at once. Cut produce first, meat last so you can use the same cutting board – we like washing less dishes!
- Start with the items that take the longest to cook. Then while they’re cooking you can prepare the rest.
- Always cook more than you’ll eat in that one meal so that there are leftovers for tomorrow’s lunch or dinner. The only thing that I don’t like the next day is seafood, anything else can be eaten again. Items can always be re-purposed with a new sauce or by adding different ingredients. Throw extra veggies on a salad, make curry chicken salad from leftover plain chicken.
- If you have one day with a little extra time make an extra veggie dish, some extra rice or quinoa, a big green salad to last a couple of meals. All these items will store well in the fridge.
Remember just take a few minutes every week or every few days to think about how you can cook once and have enough for a couple of meals and meal planning will be a breeze!
About Chef Janet
Chef Janet applies her culinary knowledge into creating gluten-free dishes that rival your favorites and will satisfy even the fussiest eaters. She is a Certified Culinarian with the American Culinary Federation and is ServSafe Certified with the National Restaurant Association. Janet has a Master’s Degree in Education from UCLA and more than 20 years of experience as a teacher and trainer. She combines all her skills as a teacher and chef to design customized gluten-free recipes and menus and teaches clients to prepare them for their family and friends. Chef Janet has been gluten-free for 10 years.
The following guest post is from National Foundation for Celiac Awareness (NFCA) volunteer, Candice Clifford of Embrace G-Free.
What does, “expect the unexpected,” mean to you? This was an exact interview question, which was given to me during my international service trip (ISP) interview. As I heard these words I felt both fear and a thrill of excitement. However, as I thought more about this central ISP theme, I began to realize this phrase could describe my life for the past eight years.
I don’t understand why certain events have happened in my life, but I certainly know that each hardship has taught me valuable life lessons. While dwelling on the “why question” was a part of my grief process when I was first diagnosed with non-celiac gluten sensitivity (‘gluten sensitivity’), I quickly realized this was not going to help me live my best life.
As Robin Roberts of “Good Morning America” says, “make your mess your message.” Whether big or small, we all have our own challenges. In the end I truly feel that you will not be defined by your “something,” rather people will remember you for what you did with your life after you faced adversity.
After I was diagnosed, I was full of fear. Food, going out to eat and getting sick again were fears hat controlled my life. However, in 2011 I made a choice to make a change by starting my blog, Embrace G-Free. Not only did this help get me back cooking in the kitchen, but it also empowered me.
Empowerment is one of the words which is continually tossed around in my counseling classes. However, I truly believe empowerment is a concept that you can’t fully understand until you personally experience it. As a future counselor I feel blessed that I will have the opportunity to help my clients become empowered. However, it is possible to discover self-empowerment without the guidance of a professional.
One of the best things you can do to achieve self-empowerment is set a goal; big or small, size doesn’t matter. What makes the difference is your attitude. Throw the self-doubt out the door. “I can’t” isn’t an option. By no means am I saying you will achieve all your goals. I for sure haven’t; failing is part of life. It is possible you may discover a barrier which prevents you from achieving your goal. However if you take all the proper steps and know you did everything in your power to try and achieve your goal, consider it a success. In taking action rather than letting your dreams pass you by, you will begin to feel more empowered.
If you haven’t picked up on it by now, self-empowerment is something I am so passionate about because becoming empowered has moved my life in such a positive direction and has provided me with experiences which I am forever grateful for. Finding empowerment through my diagnosis was one of life’s “unexpected” moments, eventually leading me to achieving a goal which I was ready to give up on. However, a long-term college dream was achieved this past May when I was blessed to go on an international service trip to El Salvador.
It was a long process to see if this goal could even be achieved. I started back in April 2012 and continued when I returned to school in September to make sure the sites could accommodate my needs. It was one thing to want to go on an ISP trip, but I needed to ensure I could do it safely. Patience, diligence, determination and an incredible program director helped me get through step one. Once I got the green light, it was onto getting over the hurdles of application selections and an interview process.
I will never forget the day I received the e-mail notifying me that I was selected to travel to El Salvador. I cried and would have screamed if I wasn’t at work. The planning process was incredible and in May 2013, my group and I were ready to head off to El Salvador.
While many people see a service trip as a way to serve others, I can honestly say that the people and experiences I had taught me more than I could ever give to the people I served. Although I felt empowered prior to ISP, this experience truly allowed me to take my feeling of empowerment to a new level. Not only was I faced with the challenge of new food allergy diagnoses a month before the trip, but while in El Salvador all my fears that I had prior to leaving happened. Despite this, I was OK.
I truly believe it was my individual choices, which helped me overcome the challenges I faced. For example, rather then crying when I walked in the first night and realized I couldn’t eat the main meal, I took a deep breath to calm myself down, told myself it was going to be OK, and made an almond butter sandwich. Overall that was one of the only meals I couldn’t eat and when I was unsure, I did without and turned to a safe option I brought with me.
After going on this trip I really began to realize even though food is our medicine, it doesn’t have to make or break our experiences. Of course enjoying some of the cultural dishes was wonderful and delicious, however, when I look back 20 years from now, I will not remember the foods I ate. Rather my memories will be of all the wonderful relationships I built during those 7 special days in El Salvador.
Food is our medicine, but don’t let it stop you from achieving your goals. Become Empowered!
About Candice Clifford & Embrace G-Free
Visit Embrace G-Free where you can find empowering tools to live your happiest and healthiest gluten-free life! Browse through great recipes, product reviews and helpful resources. Candice Clifford started Embrace G-free in January 2011, after being diagnosed with non-celiac gluten sensitivity. Follow her journey as she rediscovers her passions for baking and cooking. Candice shares her story with others to spare them from years of misdiagnoses and to inspire hope.
Follow Candice on Twitter (@CandiceRose90) and like Embrace G-Free on Facebook.