Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

What To Cook

sdore

Recommended Posts

sdore Enthusiast
sdore
Posted

This kinda goes along with another post I read, but I need a little more info. I also cook the same 5 or 6 things in rotation during the week (boring) for dinner. It is hard for me to cook a meal that I and my finacee likes. I like all food except fish. I love every vegatable! He likes any meat and only corn and potatoes. I can't afford nor have the time to make 2 seperate dinners. Any help? Any suggestions on a simple cookbook? I have Betty Hagmans but it deals a lot with gluten-free subsitutes that I don't have the money for and he probably won't eat.

Thanks, steph

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


hez Enthusiast
hez
Posted

Steph,

I love to cook and always have! I have found that alot of my "old" cookbooks are naturally gluten-free with a few changes. Do you have any cookbooks that you could skim thru for ideas? I made a wonderful chicken cachatore (I can cook but can not spell) with rice and vegies, tried a spoon bread the other night (Cooking Light magazine) with salad and fruit, and homemade pork green chilie with rice and cut up fresh vegies and dip. I have been in a rut as well lately. Sometimes I think I get so wraped up in what I can't have that I forget about all the things I can have. It does not help that you have a picky eater! I have one to but she is four and just puts on ketchup to cover up the flavor!

Hez

angel-jd1 Community Regular
angel-jd1
Posted

I had been bored with my food also. I recently got a forwarded e-mail from a friend. It was a recipe exchange. It sounded fun so I participated. It has been fun getting new recipes from people. I'll post the e-mail incase you want to try it out with some of your friends. It might just give you a new idea to get ya cookin again. !!

-Jessica

1) Person One blah@blah.com

2) Person two blah@blah.com

Please email a recipe to the person whose name is listed in # 1

position.

Next, in another email, move my name to the # 1 position and put your

name in the number 2 position.

Only your name and mine should appear on this list when you send your

email.

Send the email to 8 friends.

It is just for fun. If you cannot do this within 5 days, please let me

know so it will be fair to others. You should receive at least 36

recipes. It will be fun to see where they come from.

The turnaround is fast because there are only 2 names on the list and it

is sent via email.

tarnalberry Community Regular
tarnalberry
Posted

My husband isn't a huge vegetable fan either, but he's come to enjoy some of them in stir-fries. Those we have together. Outside of that, I'll often cook something shared for us, and then a separate vegetable dish for myself - something simple, like roasted veggies. One thing that often works is to make things that can be easily separated. The other night, I cut up big chunks of turkey breast, and roasted it with onions, baby red potatoes, carrots, bell pepper, and cauliflower. My husband hates cauliflower, but was easily able to pick around the large chunks and enjoyed the meal.

Carriefaith Enthusiast
Carriefaith
Posted

How about corn chowder? I'm going to try and make some tommorrow night for supper. I'll be subsituting regular milk with soy milk. If you're interested I'll post the recipe once I find one.

Felidae Enthusiast
Felidae
Posted

It's a strange thing being gluten-free. I have experimented with new vegetables. I made a curried parsnip soup. I bake and mash sweet potatoes. Potato and broccoli soup. My husband likes to eat salads with tomatoes, peppers and avocado.

Rusla Enthusiast
Rusla
Posted
How about corn chowder? I'm going to try and make some tommorrow night for supper. I'll be subsituting regular milk with soy milk. If you're interested I'll post the recipe once I find one.

I actually have a great corn chowder that uses water instead of milk.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Carriefaith Enthusiast
Carriefaith
Posted
I actually have a great corn chowder that uses water instead of milk.
I'd love to see the recipe!
sdore Enthusiast
sdore
Posted
  • Author

I have a lot to reply to. No I don't own any cookbooks though I love to cook. I need to invest in some. Tarnalberry, what do you use as a sauce for the stir fry? And I would also like the corn chowder recipe.

Thanks!!!!!

happygirl Collaborator
happygirl
Posted

sdore-

I use the Better Homes and Garden's cookbook and just use a gluten-free flour or gluten-free pasta as a substitute in many of their recipes. I also LOVE McCormick's website (they are the maker of spices and many seasoning packets). Great recipes. www.mccormick.com. I like their products because they are usually very clear about listing gluten.

Here are some of my 'standards'---

Do you ever make tacos, enchiladas, or fajitas? I have great, easy recipes for all---they are a staple in my house. Also make nachos.

I have a sweet and sour chicken stir fry with green beans and pineapple that is GREAT! My grandma makes it and I just substituted a gluten-free soy sauce in the making of the sauce (only like 2 tbs of the soy sauce, so it doesn't matter too much that I use a cheap one!) All of the other ingredients are naturally gluten-free.

love to make homemade mac and cheese with tinkyada pasta (use bhg recipe)

I made something called "Chesapeake Bay Chicken and Shrimp" the other night (chicken, shrimp, old bay seasoning, heavy cream, pasta, and I added broccoli)-super easy!

"smothered chicken" -similar to Applebee's. Chicken breast, seasoned. sautee onions, mushrooms, green bell peppers, place on top of chicken. Melt cheddar and any other type of cheese (Or just cheddar!).

Spaghetti-ground beef, onions, any other random veggies I want to put in, mix w/gluten-free sauce, serve over gluten-free pasta.

salmon with a little bit of olive oil and dill weed seasoning (I use the pampered chef one). serve with rice and veggie.

tilapia with a melted butter and old bay seasoning.

(I love fish and seafood-I watch for it on sale)

Let me know if you would like any of these recipes. I have the bette hagman books and use them kind of as a basis for other recipes. I don't think I have used any of her substitutes other than making one of her flour combinations. I like to stick to "normal" as possible!

Diosa Apprentice
Diosa
Posted

I have more cookbooks than any human should. :D

My faves are my Weight watchers 15 minute one and my low carb 15 minute one. But I *LOVE* trawling Allrecipes.com and recipezaar.com for ideas. Even footnetwork.com has got stuff that's delicious and fun.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,039
    • Most Online (within 30 mins)
      7,748
    Shadowseeker
    Newest Member
    Shadowseeker
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Celiac or Addison's complications? Can someone share their experience?

      By trents · Posted

      Welcome to the forum, @KRipple! Sorry to hear of all your husband's health problems. I can only imagine how anxious this makes you as when our spouse suffers we hurt right along with them. Can you post the results from the Celiac blood testing for us to look at? We would need the names of the tests run, the numeric results and (this is important) the reference ranges for each test used to establish high/low/negative/positive. Different labs use different rating scales so this is why I ask for this. There aren't industry standards. Has your husband seen any improvement from eliminating gluten from his diet? If your husband had any positive results from his celiac blood antibody testing, this is likely what triggered the consult with a  GI doc for an endoscopy. During the endoscopy, the GI doc will likely biopsy the lining of the small bowel lining to check for the damage caused by celiac disease. This would be for confirmation of the results of the blood tests and is considered the gold standard of celiac disease diagnosis. But here is some difficult information I have for you. If your husband has been gluten free already for months leading up to the endoscopy/biopsy, it will likely invalidate the biopsy and result in a false negative. Starting the gluten free diet now will allow the lining of the small bowel to begin healing and if enough healing takes place before the biopsy happens, there will be no damage to see. How far out is the endoscopy scheduled for? There still may be time for your husband to go back on gluten, what we call a "gluten challenge" to ensure valid test results.
    • kate g
      Are they close to a drug that will help celiacs with cross contamination

      By kate g · Posted

      Ive read articles that there is stage 2 research being conducted for drugs that will limit damage to celiacs through cross contamination- how close are they to this will there be enough funding to create a mainstream drug? 
    • KRipple
      Celiac or Addison's complications? Can someone share their experience?

      By KRipple · Posted

      Hello, My husband has had issues with really bad diarreah for over nine months now. In mid November, he went to the doctor for what they thought was a bad cold, which two weeks later was diagnosed as bronchitis. A week later, in December, I had to take him back to urgent care and from there, to the emergency room cause his vitals were too low. They said he was having an Addisionan crisis and he spent five days in the ICU. Since my husband has Autoimmune Polyendocrine Syndrome Type II (type 1 diabetes, Addison's and Hashimoto's), I fought for a blood test to determine if he had Celiacs. Given the results of the test, he was told to go to a gastro for an endoscopy. It took two months to get his first appointment with the gastro. Still waiting for the endoscopy appointment. He stopped eating gluten in the hospital and has followed a gluten-free diet since. His diarreah continues to be as bad as before he stopped eating gluten. Still has a horrible cough that makes him hack. His energy is so depleted he pretty much goes to work, comes home and goes lie in bed. He is having issues regulating body temperature. He is barely eating (he's lost 20 pounds since mid-December). Body aches. Totally run down. He has been taking more prednisone lately to try to counter the symptoms.  Today, we went to his endo to discuss these things. She said to continue taking increased amount of prednisone (even though I explained that the increased dosage is only allowing him to do the bare minimum). According to the endo, this is all related to Celiacs. I am concerned because I know that both Celiacs and Addison's can have similar symptoms, but don't know if he would still be having these many symptoms (worsening, at that) related to the Celiac's after stopping gluten two months ago. If anyone in this group has a combination of Celiacs and Addison's, could you please share your experience? I am really concerned and am feeling frustrated. His primary care provider and endocrinologist don't seem to consider this serious enough to warrant prompt attention, and we'll see about the gastro.  Thanks.
    • cristiana
      Celiac pain relief

      By cristiana · Posted

      Hi @Karmmacalling I'm very sorry to hear you are feeling so unwell.  Can you tell us exactly what sort of pain you are experiencing and where the pain is?  Is it your lower abdomen, upper abdomen etc?  Do you have any other symptoms? Cristiana
    • trents
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By trents · Posted

      The NIH article you link actually supports what I have been trying to explain to you: "Celiac disease (celiac disease) is an autoimmune-mediated enteropathy triggered by dietary gluten in genetically prone individuals. The current treatment for celiac disease is a strict lifelong gluten-free diet. However, in some celiac disease patients following a strict gluten-free diet, the symptoms do not remit. These cases may be refractory celiac disease or due to gluten contamination; however, the lack of response could be related to other dietary ingredients, such as maize, which is one of the most common alternatives to wheat used in the gluten-free diet. In some celiac disease patients, as a rare event, peptides from maize prolamins could induce a celiac-like immune response by similar or alternative pathogenic mechanisms to those used by wheat gluten peptides. This is supported by several shared features between wheat and maize prolamins and by some experimental results. Given that gluten peptides induce an immune response of the intestinal mucosa both in vivo and in vitro, peptides from maize prolamins could also be tested to determine whether they also induce a cellular immune response. Hypothetically, maize prolamins could be harmful for a very limited subgroup of celiac disease patients, especially those that are non-responsive, and if it is confirmed, they should follow, in addition to a gluten-free, a maize-free diet." Notice that those for whom it is suggested to follow a maize-free diet are a "very limited subgroup of celiac disease patients". Please don't try to make your own experience normative for the entire celiac community.  Notice also that the last part of the concluding sentence in the paragraph does not equate a gluten-free diet with a maize-free diet, it actually puts them in juxtaposition to one another. In other words, they are different but for a "limited subgroup of celiac disease patients" they produce the same or a similar reaction. You refer to celiac reactions to cereal grain prolamins as "allergic" reactions and "food sensitivity". For instance, you say, "NIH sees all these grains as in opposition to celiacs, of which I am one and that is science, not any MD with a good memory who overprescribes medications that contain known food allergens in them, of which they have zero knowledge if the patient is in fact allergic to or not, since they failed to do simple 'food sensitivity' testing" and "IF a person wants to get well, they should be the one to determine what grains they are allergic to and what grains they want to leave out, not you. I need to remind you that celiac disease is not an allergy, it is an autoimmune disorder. Neither allergy testing nor food sensitivity testing can be used to diagnose celiac disease. Allergy testing and food sensitivity testing cannot detect the antibodies produced by celiac disease in reaction to gluten ingestion.  You say of me, "You must be one of those who are only gluten intolerant . . ." Gluten intolerance is synonymous with celiac disease. You must be referring to gluten sensitivity or NCGS (Non Celiac Gluten Sensitivity). Actually, I have been officially diagnosed with celiac disease both by blood antibody testing and by endoscopy/positive biopsy. Reacting to all cereal grain prolamins does not define celiac disease. If you are intent on teaching the truth, please get it straight first.
×
×
  • Create New...