Posts tagged ‘guest post’

Gluten-Free Corned Beef and Cabbage Dinner

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

Gluten-Free Corned Beef Dinner

Make this dish and get ready for the compliments!

Serves 4 to 5
Prep time: 20 min.
Cook time: 3 hrs.

Ingredients:

  • 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!)

Directions:

(It’s easy, so please don’t be discouraged!)

  1. Remove meat from packaging and briefly rinse under water .
  2. 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.
  3. 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.
  4. 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.
  5. 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.”
  6. Re-position meat into the pot for another 15 minutes to reheat.
  7. Remove meat to a carving board and slice to the thickness you prefer.
  8. 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!

- Annette

February 20, 2014 at 12:23 pm 1 comment

Portland: A Booming Foodie Community

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.

Portland: A Booming Foodie Community: Chef Jehangir Mehta speaking at IFEC

Chef Mehta explaining the importance of safe gluten-free food preparation.

Portland: A Booming Foodie Community: Shrimp

This shrimp was amazing!

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.

Portland: A Booming Foodie Community: Chefs Naomi Pomeroy and Jehangir Mehta at Beast

Chef Naomi Pomeroy and Chef Jehangir Mehta at “Beast”

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!

Portland: A Booming Foodie Community:Portland: A Booming Foodie Community: Chefs Paley and Mehta

Chef Vitaly Paley of Imperial and Chef Jehangir Mehta discussing gluten-free food preparation.

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.

Portland: A Booming Foodie Community: Chefs Kemp and Mehta

Chef Matt Kemp of Portland State University preparing gluten-free dishes for the PSU students with Chef Mehta.

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

P.S. Follow the tour on Facebook or by following the hashtags #GREATKitchens or #GFChefsTable on Twitter.  We’re posting lots of photos from the road on Instagram, too!

November 5, 2013 at 9:48 am Leave a comment

Chef Janet’s Time-Saving Tips for the Kitchen

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.

  1. If you’re using the oven or the grill turn them on first, so they’re hot when you need them.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. Start with the items that take the longest to cook. Then while they’re cooking you can prepare the rest.
  7. 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.
  8. 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

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.

September 6, 2013 at 3:26 pm Leave a comment

Gluten Free Cranberry-Orange Scones

The following post is from National Foundation for Celiac Awareness (NFCA) volunteer Annette Marie of Best Life Gluten-Free.

I had no desserts or snacks on hand today, and for me, that’s a horrible situation! I have a tremendous sweet tooth. So…out came the measuring spoons, cups, and other essentials.

There are certain flavors that go so well together…and these two are a perfect example: Cranberry and Orange.

I had a Cranberry-Orange Scone that was commercially made, gluten-free of course, and loved those tastes together. So, rather than spend $5.00 on one (“gulp!”), I decided to experiment on a recipe at home.  And you know what? It didn’t involve that much work or even that much time.

So, if you have the desire, and a little bit of time, try my scone recipe. And I’ll bet you can even change up the flavors once you’ve made this recipe and come up with something special that you’ll like just as much as I love these.

Gluten-Free Cranberry Orange Scones

Gluten-Free Cranberry Orange Scones

Gluten-Free Cranberry Orange Scones

Ingredients:

  • 2 cups All Purpose Gluten-Free Flour Blend (such as Arrowhead Mill), plus additional for dusting your board or surface.
  • 1 tsp. xanthan gum (Omit if already added to flour blend)
  • 1 stick cold sweet butter (8 Tbsp.) cut into small pieces. Keep cold until ready to begin adding.
  • 1/3 cup granulated sugar
  • ¼ tsp. salt
  • 1 Tbsp. baking powder
  • ¼ tsp. baking soda
  • ½ cup milk
  • ¼ cup heavy cream (If you like, use ¾ cup Half &Half instead of milk & cream)
  • 1 egg1 tsp. gluten-free pure vanilla extract
  • 1 tsp. orange juice- from a fresh orange
  • 1 Tbsp. orange zest – from same orange of course.
  •  1/3 cup cranberries – dried
  • Small amount Demerara sugar for sprinkling on top.

Directions:

  1. Preheat oven to 400 degrees. Line your baking or cookie sheet with parchment paper. No need to grease or spray.
  2. In large bowl, place all dry ingredients. Mix by hand just to make sure they are all incorporated together. Add the zest and combine.
  3. Take out the cold butter and “cut in” to the dry ingredients with pastry cutter tool or forks. Don’t use mixer here.
  4. In another smaller bowl, hand blend the wet ingredients including the egg and orange juice.
  5. Add the wet to the bowl with the dry. If you use a hand mixer, don’t beat too much. Once it gets a little stiff, stop and use clean hands. Form 2 balls. It should be easy to do this, since the batter will stick. If you feel it’s really too dry and doesn’t “stick together,” add a drop or two more milk. But not a lot of additional milk.
  6. On the dusted surface, place the two balls and flatten into 2 discs. They should be about 7-8 inches wide.
  7. Brush top with a little bit of milk and sprinkle with Demerara sugar.
  8. Cut with a sharp knife into triangles and using a flat spatula, gently lift off board and place on the parchment paper on your baking sheet.
  9. Bake for about 10 to 12 minutes, or until light golden in color.
  10. Cool on the paper, and store in air-tight container when cooled. (Don’t cover while warm or moisture beads will form inside.)

This is really easy to do, and makes a great breakfast treat on a weekend morning! Actually, it’s a nice treat at any time of day!

- Annette

Annette Marie

Annette Marie of Best Life Gluten-Free


Annette Marie of Best Life Gluten-Free

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.

August 12, 2013 at 4:41 pm 1 comment

Stuffed Zucchini in Tomato Sauce

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

There is a local farmers’ market near me in New Jersey that carries these little zucchinis that are a different shape from those you typically see: these are round! As soon as you see ’em, you think “I’m gonna stuff them!”  They are probably picked early, though that’s only my guess, since I’m not familiar with the manner in which they‘re grown or harvested. I’ve only grown the usual zucchini which are long and thin, of course.

Now, if this recipe appeals to you and you aren’t able to find these round ones, you can certainly stuff the long shaped zucchini. Slice them horizontally and using a spoon, scoop or scrape out some filling creating an almost boat-like appearance. Save the filling to use in the stuffing as I’ll describe later.

Don’t be turned off by the steps involved. It really is worth the effort!

Stuffed Zucchini in Tomato Sauce

Stuffeed Zucchini in Tomato Sauce

Stuffed Zucchini in Tomato Sauce

Ingredients:

  • A few fresh zucchini ( I used 3 for this recipe.)
  • Save the filling that’s removed, as directed, and dice it.
  • ¼ cup vegetable oil
  • ½ shallot- diced
  • 1 cup Italian-Flavored Bread Crumbs (Gillian’s Gluten-free are my favorite)
  • ¼ cup Pecorino Romano grated cheese (or Parmesan grated is fine too)
  • Dash of salt and freshly ground black pepper
  • 4 small button mushrooms or baby crimini‘s – diced
  • 1/5 of a red bell pepper – diced.
  • Dash of garlic powder, not garlic salt

Sauce Ingredients:

  • 1 can (28 0z.) crushed tomatoes
  • 2 Tbsp. vegetable oil or extra virgin olive oil
  • 4 fresh basil leaves – slivered or chopped
  • 1 garlic clove- minced
  • 1 Tbsp. minced onion
  • Salt and pepper to taste (I use a dash of each)

Directions:

  1. First, wash the zucchini and then cut off the top, about ¼ from the top, trying to create a little “hat.” Using a sharp paring knife, remove some of the center to make space for stuffing. We’ve included lots of photos for this recipe to guide you. You need to leave enough zucchini inside though to provide some body to stand up.

    Stuffed Zucchini in Tomato: Raw Zucchini

    The raw zucchini.

  2. Save the filling you cut out. We’ll incorporate it into the other items for the filling.
  3. Place the hollow zucchini in a saucepan of water, but don’t submerge them. Water should only meet the zucchini half way up.

    Stuffed Zucchini in Tomato: Zucchini in Water

    Be sure to not submerge to zucchini in water!

  4. Cover pot. Simmer them for approximately 15 minutes, but keep carefully pressing the side to see if they are softening. Do not allow them to become mushy. We need some “body” in order to handle and stuff without falling apart.
  5. Using a ladle, gently remove from water and allow to cool on paper towel.
  6. Now make the filling:
  7. In a skillet, add the oil and when heated saute the shallot and then garlic for a short time. Don’t allow either to brown. While they are doing this, mix the bread crumbs and grated cheese in a small bowl. Add the Salt & Pepper to this and combine. Set aside.
  8. Into the skillet with that onion & garlic, now add the chopped zucchini you removed from the centers, and the small amount of red pepper. Saute for 5 minutes, stirring frequently.  Add the diced mushrooms and do the same.
  9. Lastly, stir in the bread crumb mixture and incorporate into the vegetables.
  10. Remove to a bowl or dish to cool slightly-just long enough to be able to handle.
  11. Take the cooled, empty zucchini and “stuff!” Use a teaspoon or whatever is easy for you to manage and fill the zucchini as in the photo.(I know this seems like a lot, but it’s really an easy dish and worth it! )

    Stuffed Zucchini in Tomato: Stuffed Zucchini Uncooked

    Looking good, right?

  12. In a skillet that has a cover, place 2 tbsp Oil, and when warmed, saute the garlic and onion. Don’t brown, juts allow to become translucent.
  13. Add the can of crushed tomatoes and basil, a dash of salt and pepper. Stir well.
  14. Lastly, place the filled zucchini in the sauce, and over a low heat, cover pan and simmer for approximately 30 minutes, stirring the sauce all around them frequently, making sure they don’t stick to bottom of pan. The zucchini stay in an upright position during the cooking. Never tilt over. I put the “hats” we cut off at the beginning, in the sauce as well to soften them. The hats aren’t essential to the recipe, they just look cute! LOL!

Serve as a side dish with any entree, whether the meal is Italian or not…doesn’t matter. We love this with some crusty bread for sauce-dipping!

Hope you’ll try this! And let me know if you do.

- Annette Marie

Annette Marie

Annette Marie of Best Life Gluten-Free

Annette Marie of Best Life Gluten-Free

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.

June 19, 2013 at 10:00 am 1 comment

Semi-Homemade Gluten-Free Blueberry Crumb Pie

The following recipe is from National Foundation for Celiac Awareness (NFCA) Volunteer Annette Marie of Best Life Gluten-Free.

Summertime means pie!   New Jersey, my home state, is the nation’s largest grower of blueberries. And you know what that means? We get ‘em fresh and in abundance!

There’s a Blueberry Pie recipe on my blog already, but this one is slightly different; it’s semi-homemade using prepared Gluten-Free Pie Crust from Whole Foods Brands, and of course, it’s sporting a crumb topping.

I love this one more than my first blueberry pie recipe…the crumbs get toasty and have a nice “bite” to each mouthful! And it doesn’t hurt that it was less work. HaHa!

Semi-Homemade Gluten-Free Blueberry Crumb Pie

Semi-Homemade Gluten-Free Blueberry Crumb Pie: Finished Pie

Semi-Homemade Gluten-Free Blueberry Crumb Pie

Ingredients:

  • 1 pre-made gluten-free pie crust (This is the bottom crust.)

For Crumb Topping:

  • 1 cup All-Purpose Gluten-Free Flour (Such as Bob’s Red Mill, or Namaste All-Purpose, or your preference)
  • 1 tsp. salt
  • 4 Tbsp. cold salted Butter or Vegetable shortening
  • ½ tsp. Apple Cider Vinegar
  • 4 Tbsp. cold water ( More if dough feels very dry)
  • ½  tsp. cinnamon
  • ½ cup light brown sugar

Pie Filling:

  • 3 pints fresh blueberries, picked clean of stems, washed and dried
  • 1 tart apple, cored, peeled and grated. After grating, squeeze apple shaving in a towel to remove moisture or pie will be very wet
  • 1 tsp. lemon zest and 1 tsp. fresh lemon juice
  • 2 Tbsp. cornstarch
  • ½ cup granulated sugar
  • ¼ tsp. salt (not sea salt)
  • 1 tsp. butter (To dot on top of berries before baking.)

Directions:

  1. The first thing you need to do is prepare the dough for the Crumb Topping.  Combine the dry ingredients for the topping first, and then add the butter, “cutting” it in with a pastry blender tool or 2 forks.
  2. Now add the wet ingredients and combine, using the pastry blender or forks, and eventually with your clean hands, until you have a ball of dough.
  3. Wrap in plastic wrap and place in refrigerator for 45 min. to 1 hour.

Now prepare the filling:

  1. In a saucepan, place half of the blueberries over low heat. As they begin to warm and then simmer, mash with a potato masher or anything that will crush them. Keep simmering until they’re reduced to half of the amount you began with. Stir well and keep an eye on them. Remove from heat and place in a bowl to cool for about 15 minutes.
  2. In a larger bowl, place the remaining ingredients, including the other, raw blueberries, lemon zest & juice, salt, cornstarch.  Add the first berries and combine well with a spatula or wooden spoon, folding under as you combine well.
  3. Pour in the pre-made pie shell and dot with the teaspoon of butter (separated into 4 tiny pieces) scattered about the top.
  4. Preheat oven to 400 degrees.
  5. Remove the chilled ball of dough, unwrap and place in a medium sized bowl. Using the pastry blender tool or forks, create crumbs. What we’re doing is crumbling the dough until the tiny balls of it are about the size of peas. Sprinkle all over the berry mixture.Here’s a photo of the raw pie at this step.
  6. Place the pie on a baking sheet (this promotes even distribution of heat and helps the bottom crust bake) and then place in that 400 degree oven on the lowest shelf for 20 minutes.
  7. Then, reduce heat to 350 degrees and bake for another 45 minutes.  The crumbs should be a golden color and rim of pie also golden.  Cool the pie on a rack for at least 2 to 2 ½ hours, before serving.

My Tip:

I use a pie “protector ring” on my crust so it doesn’t burn.  These are available at most kitchen specialty shops. Here in the Northeast we have “Bed, Bath and Beyond” where I got mine! If the crust seems to be getting too brown, you can even cut a few strips of aluminum foil and make your own protective cover for the rim. Don’t cover the whole pie, just the outer crust.

Hope you like it. I love this and have to force myself to stop eating it! But then again, we  do have a major sweet tooth in my family!

About Annette Marie

Annette Marie

Annette Marie of Best Life Gluten-Free

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.

June 5, 2013 at 8:55 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

3 Tips for Making Gluten-Free Food Better Than the Original

The following post is from guest blogger Annsley Klehr, owner of Gluten Freedoms, a gluten-free consulting business. Annsley is a teacher, a mom, and a volunteer with NFCA.  You can read more on her blog, Gluten-Free Food and Fun.

Some people have the misconception that “gluten-free” means “taste-free.”  Here are 3 tips to make your gluten-free dishes delicious:

Choose the Best Tasting Brand

Try as many gluten-free products as possible, and choose the one that reminds you of the good old gluten-days.  Remember that quality matters.

Choose the Naturally Gluten-Free Ones

So many foods are naturally gluten-free, and so are plenty of recipes.  Focus on those for best bet recipes like Catch-All Roasted Root Vegetables.

Pay Attention to Other Cultures

Choose the gluten-free foods that other cultures eat as part of their everyday diet.  That way, you know that you’re not just “substituting,” but rather using foods that have been loved and enjoyed for hundreds of years.  Quinoa was considered the mother grain to the Inca and cultivated by the Bolivians over 5,000 years ago.  It’s been tested for a lot longer than some of the other shelf products!  And the Brazilians make a tapioca cheese bread that is just heavenly.  You can find it on the table at the Brazilian steakhouse chain, Fogo de Chao.

Don’t give up on your diet or your belief in gluten-free!

-  Annsley

December 17, 2012 at 9:59 am 2 comments

Holiday Wish List

The following is a guest post from Amie Valpone, a Manhattan based Personal Chef, Culinary Marketing Consultant, Whole Living Expert, Professional Recipe Developer and Food Writer specializing in simple Gluten-Free ‘Clean’ recipes for the home cook.

Looking for a few fun stocking stuffers or gifts to get for your loved ones?

Look no further!  I’ve got a list of fun surprises that were carefully curated for your home, kitchen and beauty routine.  Many don’t take up space so you can stuff them into Christmas stockings with no problem.

The perfect gift isn’t easy to find so let me do that job for you. I’ve scoured the web for my 2012 gift guide to streamline your holiday shopping and keep you jolly!

Happy Holidays!

Foodie Favorites

YS Eco Bee Farms Raw Honey

Offer your honey the gift of raw honey in its true, solid state. YS Eco Bee Farms is a pioneer in organic bee farming and you can taste the purity of their product in every bite of this rich, creamy, decadent treat. Packed with natural antioxidants and healing agents, raw honey is amazing in hot teas, on toast, in desserts, with peanut butter—and quite honestly, on a spoon. You can also use this product to make your own beauty products.

Chocolove Dark Chocolate Bar with Almonds and Sea Salt

Dark semi-sweet Belgian chocolate + whole dry roasted almonds + sea salt = a chocolate lover’s dream! All Chocolove bars contain a love poem inside. How sweet is that?!

Pamela’s Products Dark Chocolate Chunk Cookies (Gluten and Wheat Free)

Tantalizing, decadent cookies by Pamela’s Products are gluten-free, wheat-free and non-dairy—and sure to delight dark chocolate lovers (even those with dietary limitations.) The box is adorable and very “giftable.”  (Hint: these cookies are deliciously scone-like in their dryness and taste and are especially yummy when dipped into icy cold almond milk from Blue Diamond Almond Breeze!)

Peanut Butter & Co. Dark Chocolate Dreams and White Chocolate Wonderful

Peanut Butter & Co.’s Dark Chocolate Dreams is indeed the stuff of dreams. All natural no-stir peanut butter blends with rich dark chocolate for an amazing spread, ice cream topper or BFF to organic fruit.

Give as a gift along with Peanut Butter & Co.’s White Chocolate Wonderful (soooo good with a cold, fresh pear) and reinvent the experience of peanut butter for someone you love.

Navitas Naturals Raw Chocolate Organic Cacao Nibs

Give the gift of antioxidants, iron, magnesium…and let’s not forget dark chocolate with this certified organic, raw, vegan treat. A foodie must-have, raw chocolate nibs are packed with flavonols and polyphenols. These nibs are also great for baking, delicious in smoothies and decadent in oatmeal or yogurt.

Green Mountain Coffee Dark Magic Extra Bold Dark Roast Keurig K-Cups

For serious coffee drinkers, Dark Magic by Green Mountain Coffee is truly a magical java and bound to become a favorite of anyone closely attached to their Keurig machine. This 100% Arabica coffee blend offers an intense, bold start to your morning.

Cherrybrook Kitchen Gluten-Free Dreams Pancake and Waffle Mix

There’s no better treat than fluffy pancakes, hot off the griddle. Free of gluten, nuts, wheat, eggs, dairy and peanuts, this decadent mix by Cherrybrook Kitchen offers a home-cooked treat for people with special diets that will delight everyone else at the breakfast table, too.

Vitacost Extra Virgin Certified Organic Coconut Oil

This super-food is an amazing butter substitute in baking, adds a lightly sweet taste in high-heat cooking and can be used for skin and hair health, too.

The Gift of Gorgeous

DevaCurl Volumizing Frizz-Free Foam

Curly-haired friends will love this frizz-free volumizer, which is free of sulfates, parabens and silicone.

Deep Steep Candy Mist Foot Cream Dynamic Duo Gift Set

Tired feet and legs? This energizing gift set is infused with cooling essential oils and rich Shea butter for a healing and rejuvenating lift. Plus, the deodorizing mist gets rid of foot stinkies! You’ll appreciate that it’s already adorably packaged to fit right under the Christmas tree or beside the menorah.

Alba Botanic Hawaiian Sea Salt Body Scrub

Baby, it might be cold outside, but you can feel as dewy and smooth as if you just emerged from a tropical getaway with this delightful, invigorating citrus scrub. Hypoallergenic and gentle enough for all skin types, this exfoliating medley of tropical oils is scented with jojoba, kukui, macadamia and sweet almond.

DermOrganic Leave-In Treatment with Argan Oil

Made from certified organic argan oil from Morocco, this cruelty-free and vegan hair helper revitalizes and repairs strands, adding softness and shine.  Not only does it protect your locks from thermal damage, it speeds drying time by 30% so you won’t need that hair dryer in the first place!

Earth Therapeutics Neck Pillow

Soft, fleecy U-shaped pillow snuggles around your neck to take you away to your relaxing, happy place. Heat it in the microwave to intensify the scent of lavender and chamomile for an added dose of aahhhh…

Desert Essence Organics Coconut Hand and Body Lotion

This 100% vegan and cruelty-free body lotion is exceptionally kind to your skin, as well. Rich, tropical organic extracts give it its scent and sheen.

Monoi Tiare Tahiti Vanilla Coconut Oil

It sounds delicious—but this light, delicate oil isn’t for eating. Turn any massage into a tropical experience with this exotic body oil, enhanced by the scent of fresh Tahitian gardenias.

Organic Figi Lemongrass Tangerine Nourishing Lotion

This GMO-free, paraben-free lotion pampers skin with cold-pressed organic virgin coconut oil infused with a delectable lemongrass and tangerine scent.

Earth Therapeutics Dream Zone Sleep Mask

With a gossamer-soft blend of silk and cotton resting coolly above your eyelids, sweet dreams are easy. Perfect for frequent travelers, light sleepers—and that significant other who complains that you need to sleep with a light on.

Home Sweet Home

Numi Teas Glass Teahouse Teapot

Unique, hand-blown glass teapot captures a flowering tea in bloom and serves up to 14 oz. of delicious, individually brewed tea.

Kiss My Face Peace Candle in Lemongrass Clary Sage

Adorably boxed in 100% recycled packaging, this clean-burning candle is made from hand-poured soy wax and scented with delightful essential oils. It has a 38-hour burn time and 10% of profits support Seeds of Peace.

Aloha Bay Himalayan Salt Crystal Lamp

A warm, peaceful glow emanates from this 110V light fixture, which is made from crystal salt mined from 200-million-year-old salt layers located at the foot of the Himalayas. When the crystal heats, it purifies the air by removing dust, pollen and cigarette smoke.

Aura Cacia Aromatherapy Room Diffuser

Deodorize, naturally. This plug-in unit uses low levels of heat to volatize essential oils. Perfect for rooms inhabited by pets!

Bodum Chambord French Press 8-Cup Coffee Maker

Designed by Normandy craftsman, this coffee maker has been a favorite brewing method of diehard coffee aficionados for decades.

“If the Shoe Fits, Buy It” Coin Purse by Blue Q

Too cute for words! The perfect gift for the shoe addict in your life, this adorable vintage-inspired woven bag is made from 95% post-consumer material.

Aloha Bay Chakra Candle Healing Jar

Made from 100% pure essential oils including lavandin, orange and tangerine, this healing jar is the perfect gift for someone who is dealing with heartache or grief, because it is inspired by the “heart chakra,” the center of compassion and love.

Want more gift ideas?  Check out the  2012 Gluten-Free Holiday Gift Guide from the National Foundation for Celiac Awareness (NFCA).

- Amie
www.TheHealthyApple.com

December 13, 2012 at 3:33 pm Leave a comment

Why This Gluten-Free Entrepreneur Caught Our Eye

Last week, I received an email from Benny Solomon, the founder of celiac and gluten-free resource website called OnTrackCeliac. The website is still in its infancy, but the goal is to include restaurant listings, product recommendations and other tools for living gluten-free. Nothing out of the ordinary, but here’s what caught my attention: Benny is only 14 years old.

After reading Benny’s email, I just had to find out how a teenager decided to shelve some of his social time and spend it developing a gluten-free resource.

NFCA: What inspired you to start OnTrackCeliac?

Benny Solomon: I was diagnosed with celiac disease in late 2009, and immediately switched to a completely gluten-free diet.  Within days, I noticed that many people knew what eating gluten-free was, but had no knowledge of cross-contamination.  I did not feel comfortable eating out and not knowing what was happening in the restaurant’s kitchen.  I realized that most places did not fully understand celiac disease.

For about a year and a half, I refused to go to more than about four different restaurants that I felt comfortable in, simply because I didn’t know which ones I could trust.  It was at this time that I realized that those with celiac needed a place to go to be sure that there was no need to worry.

Many websites have huge, outdated lists of restaurants with gluten-free menus.  If you were to go to about half of the restaurants on those lists, you would find that most of the staff has no familiarity with celiac.  People with celiac disease needed a place to find gluten-free options that were reliable and where they did not have to worry about cross-contamination.  In February of 2011, I started OnTrackCeliac to satisfy this need.

NFCA: Why did you decide to do a restaurant and food finder?

BS: I wanted to work with restaurants and foods since they are the base of starting a gluten-free diet.  My plan was to develop more resources around these two categories over time.

This was not my first time making a website or app, but it was the first time that I seriously took on a technology-related task.  For a few years I worked on a few iPhone games, and later I ran a small website that featured “the best videos on YouTube.”  OnTrackCeliac truly felt like an idea where I could apply my computer experience to something I am passionate about.

NFCA: How do you choose the restaurants that you feature?

BS: My policy is that any restaurant that is safe for people with celiac disease should be listed on OnTrackCeliac.  I don’t exclude any restaurants for quality of the food, or any other reasons.  I try to provide as many options for restaurants as possible, as there are very few that have a strong knowledge of celiac.  Although the main focus is on gluten-free safety, I will be starting a new star system, so that restaurants that have exceptional food and go above and beyond expectations will be recognized.

NFCA: How do you create your list of gluten-free foods on the website?

BS: When creating a list of gluten-free foods, I generally start by exploring the company’s website.  I try and ask myself if the company looks reliable, and if they are promoting gluten-free foods.  If they actively publish a list of gluten-free foods, that becomes a strong indicator of the company’s reliability.  If not, I generally call companies to find out if they have a list of gluten-free foods, but do not publish it online.

The company must show significant knowledge to pass the test and make it onto the site, and if they do not have any apparent efforts for showing which products have gluten and which do not, they do not make the cut.

NFCA: How do you juggle this project with school and other activities?

BS: Working OnTrackCeliac development into my schedule is certainly difficult.  I generally don’t work on the site every day (after homework is done); instead, I find that I work best when a large chunk of time is available.  On a break from school, for example, I sometimes sit down and work on the website for 3-4 hours a day.  I do give OnTrackCeliac a quick check every day though, just to make sure nothing has gone wrong, and that everything is working smoothly.

NFCA: Some people get discouraged about having to live gluten-free. You seem to have a passion for it. How do you stay so positive?

BS: I have mixed feelings towards having celiac disease.  At times, I like having it, because it gives me something that I feel is unique to me in the way that I deal with it. At other times, I do experience frustration, such as on trips and when I go to a restaurant at a last minute’s notice.  The way that I stay so positive is by knowing that OnTrackCeliac helps other people.  By encouraging people to stay informed about celiac, we can only encourage progress for the future.

For the first year I worried about having celiac, but realized that worrying wasn’t getting me anywhere.  By educating others, I hope that someday celiac will not be a burden at all on my lifestyle, and I am motivated to teach others to have the same outlook on eating gluten-free.

NFCA: What advice do you have for teens who feel tempted to cheat on their gluten-free diet?

BS: To any teens with celiac that want to cheat, I would say it’s simply not worth it.  After having spent the first part of my life eating gluten without knowledge of celiac, I can assure anyone that the best substitutes for gluten-free are just as good as regular food.  The trick is you have to find the best (I cannot stress that enough) brands. For example, there are hundreds of gluten-free breads out there, but in my opinion, only about two of the brands taste like “normal.”

Cheating might not initially seem like a big deal, but the long-term consequences are extremely serious.  There is nothing to gain from eating gluten.  Set a goal for yourself to not eat gluten, and reward yourself when you reach points along the timeline (but not with eating gluten!).  If you ever need advice on the best foods, check out OnTrackCeliac’s food page!

NFCA: Is OnTrackCeliac something you’d like to turn into a career?

BS: At this point in development, I hope for OnTrackCeliac to become even more of a resource for people with celiac disease.  I would like my career to be somewhere along the lines of what my website strives to accomplish, but I just can’t predict what lies ahead.  I hope that OnTrackCeliac has a long future, and I want people to have the mindset that it encourages:  To embrace celiac, find reliable ways to live your gluten-free life, and educate others.

October 24, 2012 at 4:29 pm 1 comment

Older Posts


Recent Posts

Follow Us on Twitter

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 161 other followers

Gluten in Medications Survey
Nourished Blogger Conference

Follow

Get every new post delivered to your Inbox.

Join 161 other followers