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

The What's For Dinner Tonight Chat


jess-gf

Recommended Posts

kareng Grand Master
1 hour ago, cyclinglady said:

Since it is practically 100 degrees here, I am going to make left over pot roast sandwiches with a sour cream and dill cucumber salad.  Will summer ever end?  ?

It’s finally over here in Kansas.  But it was in the 90’s in October .  

Edited by kareng
Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



  • Replies 10k
  • Created
  • Last Reply

Top Posters In This Topic

  • IrishHeart

    1338

  • Adalaide

    1030

  • love2travel

    954

  • GottaSki

    889

Top Posters In This Topic

  • IrishHeart

    IrishHeart 1,338 posts

  • Adalaide

    Adalaide 1,030 posts

  • love2travel

    love2travel 954 posts

  • GottaSki

    GottaSki 889 posts

Posted Images

icelandgirl Proficient

We are expecting snow this evening (Colorado), but it has been extremely hot for this time of year!

Tonight I am making chicken pizza roll-ups, buttered noodles and a salad.

Link to comment
Share on other sites
kareng Grand Master
8 minutes ago, icelandgirl said:

We are expecting snow this evening (Colorado), but it has been extremely hot for this time of year!

Tonight I am making chicken pizza roll-ups, buttered noodles and a salad.

Sounds yummy.  Are you rolling the chicken around the cheese and sauce?  Or using some sort of tortilla?

Link to comment
Share on other sites
Ennis-TX Grand Master

I used to do deli meat roll ups, take the deli meat stuff with sauce and cheese, melt just a bit in the oven...like cheese sticks lol.
Also used to do cream cheese stuff ham rolls.

For me today I made crockpot chicken, I used couple of handfulls of baby carrots, and 3 stalks of celary chopped in the bottom of the insta pot, put put in 1 tsp thyme 1 tsp rosemary, 2 tsp black pepper, 1 tsp salt, 1 tsp ASV (Omitted the 1 onion chopped and 1/2 tsp garlic powder) then 4 cups of chicken broth, and 3 large chicken breast, slow cooked for 6 hours shredded the chicken and mixed it back in. I am not eating the carrots or celery but the soup is divine. Supposed to be served to fresh zuchinni zoodles per the recipe but I find it fine without.

I also skipped the step of sauteing the omitted onions and garlic with the celery and carrots.

>.> I also found a new profound love....4505 chicharrones and siete foods cashew queso dip...I mean I grew up eating queso and chips....and I have not had any in almost 7 years. AND IT DOES not bother my stomach oddly. My next idea is doing queso chicken cooking chicken breast straight in this vegan queso then shredding in and eating it with pork rinds.

Link to comment
Share on other sites
notme Experienced

I have been canning and preserving.  I made a batch of tomato jam that 2 jars did not seal, so, trying to figure out to do with that to use it up lolz - it is great on ham, cheese and egg sammiches, that's a texas sized 10-4 !

sunday, we made northern nj style Cantonese chicken chow mein - I got the recipe that duplicates the Chinese restaurant chow mein my mom used to get wh en we were kids.(china paradise, wayne, nj - they got shut down for serving cat, seriouslyyyyyy… ?)  I eat it with a shovel - also, I make my own fried crunchy noodles.  I cook jovial tagliere <sp) and lay them out on a rack to dry out for several hours, dust with cornstarch and fry in canola oil.  it took me a long time to figure it out lolz, they're really good!

last night we made philly cheesesteak casserole - chop meat, onions, peppers, mushrooms, garlic, macaroni, mozzarella, provolone.  super yum.  

about 70 degrees here in east Tennessee.  record highs here last month.  i'm hoping it stays semi-warm until my cabbage plants get all cabbage-y.  my first attempt at a fall cole crop.  they are supposed to withstand frost, hopefully survive temps to10-15 degrees F - i'm hoping they'll be ready to cut by the time the weather gets that cold.

Link to comment
Share on other sites
icelandgirl Proficient
1 hour ago, kareng said:

Sounds yummy.  Are you rolling the chicken around the cheese and sauce?  Or using some sort of tortilla?

Hi kareng,

The recipe is from one of the Skinnytaste cookbooks.  Basically, it's pizza toppings rolled up inside thin chicken breast, coated in bread crumbs and baked, then topped with sauce and more cheese and baked again.  My whole family loves it!

Link to comment
Share on other sites
kareng Grand Master
4 hours ago, icelandgirl said:

Hi kareng,

The recipe is from one of the Skinnytaste cookbooks.  Basically, it's pizza toppings rolled up inside thin chicken breast, coated in bread crumbs and baked, then topped with sauce and more cheese and baked again.  My whole family loves it!

Sounds very yummy!

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



  • 2 weeks later...
kareng Grand Master

I haven’t posted lately, so I might make some catch- up posts.  
 

tonight we are having a really yummy stir fry on rice.   I marinated some chicken in San-J teriyaki .  I bought one of those bags of 3 color peppers that are often cheaper than 1 red pepper.   Used half of them.  I did a few carrots and some spinach and cabbage.  Shredded cabbage can almost take the place of rice noodles in a stir fry.  They taste like the sauce and have no calories.  I made a sauce of soy sauce, sweet chili sauce, toasted seasoned oil, ginger and rice vinegar.   Added a little “ cup” of pineapple and it’s juice.  

Link to comment
Share on other sites
Ennis-TX Grand Master

Yesterday was National Nacho Day
I had something akin to nachos for the first time since 2014 yesterday. I used 4505 Pork Rinds for chips, I browned some ground turkey, and I used Siete Cashew Queso. and Wholly Guacamole along with Miyoko Mozz. The topping sauce was amazing I took the jar of queso and mixed in 10oz of ground meat and 4 oz of guacamole and dumped it in the middle. I had melted the mozz over the pork rinds in the broiler prior. It was mild enough to not bother my stomach...I was amazed no vomiting, no indegestion and no other issues.

Link to comment
Share on other sites
kareng Grand Master
3 hours ago, Ennis_TX said:

Yesterday was National Nacho Day
I had something akin to nachos for the first time since 2014 yesterday. I used 4505 Pork Rinds for chips, I browned some ground turkey, and I used Siete Cashew Queso. and Wholly Guacamole along with Miyoko Mozz. The topping sauce was amazing I took the jar of queso and mixed in 10oz of ground meat and 4 oz of guacamole and dumped it in the middle. I had melted the mozz over the pork rinds in the broiler prior. It was mild enough to not bother my stomach...I was amazed no vomiting, no indegestion and no other issues.

Wow!  That a big plate of nachos!  We used some left over chili on Tue night to make nachos.  I guess we just celebrated a day early!

Link to comment
Share on other sites
  • 3 weeks later...
cyclinglady Grand Master

Starting my Thanksgiving prep by preparing easy meals to consume while I am cooking for the big day.  Made some chicken rice soup this afternoon.  Have some pumpkin cranberry bread in the oven now.  I do not adore pumpkin pie, so instead making a pumpkin cream cheese roll cake.  

Eating up leftover ribs and baked beans for tonight.  Tomorrow morning, I think I will make some stew tomhave on hand.    It is supposed to be cold and rainy (Southern California Standards).  

Have a safe and Happy Thanksgiving!  

Link to comment
Share on other sites
Ennis-TX Grand Master

Custom injected and seasoned my turkey and smoking it now. I will post my new method this year. Also working on some crazy ideas for a low carb cobbler/crisp me and my diabetic family can eat, >.< Testing out using chopped low  carb squash stirred and cooked in Swerve, Cinnamon, and then using gelatin to give it that gooy sugary pie filling. I have 4 different squash and working on 2 methods of prep to find the best.

As for meals, I am avoiding poultry the week before the big day. Made some ground beef cooked with homemade Italian seasoned tomato sauce and vegan mozzarella melted in it for a big bowl of meat and cheese. 2 days ago served with pork rinds, yesterday I made chips by cutting up califlour foods plant based pizza crust and cooking them til crisp and dipping them in it. Breakfast lately has been Eggs, with either grilled deli ham roll ups (Heat Apple Gate Deli Ham in skillet til lightly browned then spread miyoko vegan cream cheese or road house spread on them and roll up), or I found some safe ham steaks I have been skillet grilling and eating
Also made a huge batch of boiled spinach with turkey bacon (it's bacon >.>) cut up and cooked with it for flavor and been having sides of it for my veggies.

Link to comment
Share on other sites
Beverage Rising Star
7 hours ago, Ennis_TX said:

 

I'm on my way over!  Sounds wonderful. I was going to inject my turkey breast too, but realized I'd given my injector away years ago as I didn't know if I could clean it well enough to be safe, and then I never got another one.  If you want to, can you share your recipe for the marinade you inject?  I'm going to run out and see if I can get a cheap injector right now.  The smoking idea sounds wonderful.

Link to comment
Share on other sites
GFinDC Veteran

Got a turkey brining now.  Also got a couple punkin pies in the oven.  Found some Mi-Del brand gluten-free graham style pie shells at Chinamart for 2 bucks.  We'll see how they work out.

I thot this turkey cooking article on Huff post was interesting.

https://www.huffpost.com/entry/smoked-thanksgiving-turkey-recipe-technique_b_778299

This one is about thawing meat.

https://amazingribs.com/technique-and-science/myths/thawing-meat-with-hot-water

Edited by GFinDC
Link to comment
Share on other sites
Ennis-TX Grand Master
7 hours ago, Beverage said:

I'm on my way over!  Sounds wonderful. I was going to inject my turkey breast too, but realized I'd given my injector away years ago as I didn't know if I could clean it well enough to be safe, and then I never got another one.  If you want to, can you share your recipe for the marinade you inject?  I'm going to run out and see if I can get a cheap injector right now.  The smoking idea sounds wonderful.

I posted mine but it is for a smoked turkey on my blog. For a standard one I would do something like
16oz Chicken Stock
2 tsp garlic powder
2 tsp Onion Powder
1-2tbsp Salt
and take 1-2 sprigs each of sage, rosemary, thyme and bring to boil then simmer 7-15 minsfor a bit to infuse before injecting
Many would say add 8oz of butter to this, but me being lactose intolerant and allergic to whey might try a plant based but would be iffy on injecting.
I say instead inject half the mixture then add in your 8oz of butter sub like Nutiva Butter flavored coconut oil or Miyokos Eurpean spread, and  and simmer 7-10mins then use this for your baste as your cooking it.

In the past, I have taking the plant based butters mixed in minced fresh garlic and rubbed it over the turkey and up over the breast under the skin  a-kin to a garlic butter rub. I think I added in some herbs and followed chef Ramsay Christmas turkey recipe but did it in a turkey bag so it self basted, and I followed my grandmas suggestion on stuffing it with 2 onion quarters, few garlic cloves and the but off a bunch of celery stalks.

PS REST YOUR TURKEY for 2-3 hours before carving

Edited by Ennis_TX
Link to comment
Share on other sites
  • 2 weeks later...
Ennis-TX Grand Master

Well since I froze half my thanksgiving dressing in silicone ice cube trays I have ton of 1oz dressing cubes in the freezer, what to do.
Dressing and Breakfast Sausage Waffles.
I took 4 cubes defrosted overnight and this morning browned 2 oz of breakfast sausage (I would do 4 next time) set aside, in a food processor mixed dressing, 2 eggs, 1/2 tsp baking powder, 1/8th-1/4 quarter cup chicken stock while running til it reached a batter consistency, then pulsed in the breakfast sausage and 2-3 oz of cheese (I used vegan). I then set my waffle iron on the lower setting and cooked them and got about 3 waffles out of it.
NOW if you do not have issues with a rougher texture you can probably just mix it all by hand and maybe omit the broth and have some dryer heartier ones. But my digestion likes stuff easy.
 

Edited by Ennis_TX
Link to comment
Share on other sites
icelandgirl Proficient

Breakfast for dinner tonight.  Pumpkin waffles, sausage and fruit.  Yum!

Link to comment
Share on other sites
kareng Grand Master
3 hours ago, icelandgirl said:

Breakfast for dinner tonight.  Pumpkin waffles, sausage and fruit.  Yum!

Sounds yummy.  I am trying a new recipe - 

https://www.health.com/recipes/veggie-enchiladas-with-creamy-poblano-sauce

 

Link to comment
Share on other sites
kareng Grand Master

So I made the veggie enchiladas- I cannot for the life of me keep the corn tortillas from breaking up when I roll them!  I briefly microwaved them in a damp towel.  If I made it again, I would just make it in layers with flat tortillas.  
 

this recipe seems simple but needs a lot of bowls, etc.  lots to wash up after .  And it’s a bit bland.  If I make it again, I would add some chili powder or maybe a bit of salsa on top then cheese.   Or pepper jack cheese instead of plain cheese.

 

Ennis!  Any suggestions would be great!  

Edited by kareng
Link to comment
Share on other sites
mbrookes Community Regular
On 11/28/2010 at 6:33 PM, sb2178 said:

Salmon patty (one can salmon, chopped, bones mashed, mixed with 1 egg, 1 jar marinated artichokes chopped, couple of spoons of corn flour, and normally with mustard but I forgot it)

 

Steamed cabbage

 

Sweet potatoes with olive oil and lemon juice

I do a similar salmon, but add about a tablespoon chopped fresh parsley and juice of half a lemon. Squish up and shape into bales. Roll in cracker crumbs (I use Shaar entertainment  or table crackers) and fry in a little Crisco oil. Very close to what Mama did when I was growing up.

Link to comment
Share on other sites
cyclinglady Grand Master
1 hour ago, kareng said:

So I made the veggie enchiladas- I cannot for the life of me keep the corn tortillas from breaking up when I roll them!  I briefly microwaved them in a damp towel.  If I made it again, I would just make it in layers with flat tortillas.  
 

this recipe seems simple but needs a lot of bowls, etc.  lots to wash up after .  And it’s a bit bland.  If I make it again, I would add some chili powder or maybe a bit of salsa on top then cheese.   Or pepper jack cheese instead of plain cheese.

 

Ennis!  Any suggestions would be great!  

Usually, we dip the corn tortillas in warm, watery, enchilada sauce in a small frying pan before filling and rolling.  It softens them and keeps them moist.  The rest of the sauce is added on top.     The tortillas need to be as fresh as possible.  I dig through the tortillas found in the back of the market shelf too.  

Ennis probably some great advice.  

Link to comment
Share on other sites
Ennis-TX Grand Master
5 hours ago, cyclinglady said:

Usually, we dip the corn tortillas in warm, watery, enchilada sauce in a small frying pan before filling and rolling.  It softens them and keeps them moist.  The rest of the sauce is added on top.     The tortillas need to be as fresh as possible.  I dig through the tortillas found in the back of the market shelf too.  

Ennis probably some great advice.  

This is great advice, my mother and grand mother (both Hispanic) always would get the freshest ones and dip in the sauce before rolling. When reheating it varied with tortillas on freshness (and how much of a hurry) but they either heated them straight on the stove burner or a tortilla warmer. If they were not as fresh they wrapped them in a lightly damp towel...not soaked, lightly damp (it works differently then a paper towel), and steam them on a plate in the microwave. Sometimes with partial power settings.
>.< Between Celiac and Corn allergy I normally make something more akin to crepes with almond flour and eggs. But I did have some fun making pork rind ones a few weeks back...more like a gordita  taco shell version lol. Still trying to find my balance of carbs, calories and texture.

Link to comment
Share on other sites
kareng Grand Master
2 hours ago, Ennis_TX said:

This is great advice, my mother and grand mother (both Hispanic) always would get the freshest ones and dip in the sauce before rolling. When reheating it varied with tortillas on freshness (and how much of a hurry) but they either heated them straight on the stove burner or a tortilla warmer. If they were not as fresh they wrapped them in a lightly damp towel...not soaked, lightly damp (it works differently then a paper towel), and steam them on a plate in the microwave. Sometimes with partial power settings.
>.< Between Celiac and Corn allergy I normally make something more akin to crepes with almond flour and eggs. But I did have some fun making pork rind ones a few weeks back...more like a gordita  taco shell version lol. Still trying to find my balance of carbs, calories and texture.

Thanks.  I think these were not the freshest tortillas.  Layering instead of rolling tastes the same but isn’t as “ fun” as rolled.  

Link to comment
Share on other sites
icelandgirl Proficient

Tonight I made stuffed pepper soup with corn bread on the side.  Tomorrow's plan is homemade pizza!

Link to comment
Share on other sites
Ennis-TX Grand Master

Been having some odd simple meals as of late, funny I found these chicken & apple sausages at Walmart great value brand that are gluten free on sale. I find I can eat them if I remove the casing (I do not do well with casings on this kind of meat) but they digest well this way. I served them up yesterday to my cousins daughters who were staying over, cut up in pieces with BBQ sauce with a side of veggie sticks.
Personally I love cooking/prepping them, coin/cutting them, and tossing into a skillet on low when making runny scrambled eggs.
I also been doing just plain baked swai with salt, cracked pepper and a hint of lemon, nothing fancy just easy to digest.

>.< I been doing a ton of baking as of late with sugar cookies, tree shaped cookies with royal icing, and gingerbread dragon cakes (yes I do dragons not ginger men cookies or houses)

Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      125,744
    • Most Online (within 30 mins)
      7,748

    TootsSherry
    Newest Member
    TootsSherry
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.8k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Dhruv
      , I m writing this email for my 18 years old son. We are resident in USA from past 18 years. My son is born in India, and I got him here when he was 3 months.   He has been playing cricket since he is 4 years. In 2015 we went to india for a vacation, there he had severe stomach pain for 10 days, we went to hospital and they found out gastro! He got all ok, since then he was having stomach pain when he eats bread, only bread not other wheat recipes. Hence we saw GI to make sure,they did bloodwork and diagnosis was celiac weak postive, so they decided to do endoscopy to make sure hence got endoscopy done, endoscopy came negative so Doctor did not inform us about celiac! Although its was shoing weak positive,But after that luckily he started having regular bowl moments which he was bit off earlier, then his appetite got better, he never complained about any stomach issues. Now he is 18 and 5"8 tall and a good athlete. He is a national cricket player,  He is left arm spinner and righty batsman. He works out daily, goes for practice and eats all healthy home made food, sometimes junk but very rare. Since 2021 his billirubin came high in every annual bloodwork, so this year's his Doctor asked us to visit GI, billirubin is 1.4 not more in last 3 years. It's not that high high but out of range.   Now we went to GI, he ran multiple test and now his bloodwork shows celiac positive. (tTG)IgA >100 (tTG)IgG 57 is result reflectting on bloodwork. He is totally asymptomatic, no complaints touch wood. His GI is recommended to go for another endoscopy to make sure. Being mom i m very stressed now. He has national selection next week in California, and don't know what to do. They asked him to stop gluten, we will definitely do but I need correct guidance on few questions.    1. If we do endoscopy and he comes negative , he will be positive or negative for celiac? I do not want to be mislead.   2. In endoscopy do they check small intestines health? If any damage over the period due to not following gluten free diet?   3. What can cause in long run if he fail to follow gluten free diet if he is positive for celiac?   4. It's very difficult to keep him off chapati as that's the most source for his carbs. He does not like rice that much. Being india it's very hard for me too ,to keep him away from chapati.(wheat tortila) And at home I could still manage with bhakri/ or gluten free, but what when he goes on tour?    5. Do you suggest endoscopy? I don't want to poke him if it's not required.   
    • Patty harrigan
      That’s exactly what happens to me. I have been unconscious twice, vomiting afterwards for up to 9 hours and then the bone breaking chills start. I have never vomited while unconscious, thank god.  It’s an unusual presentation and my doctors were reluctant to think it was due to gluten ingestion. However, I know it was gluten as both times it happened within 2-2.5 hrs of eating. I no longer eat food that I haven’t prepared myself and it’s been 6 yrs since it happened.  I was behind the wheel once and was lucky to get off the road before I went out. I feel, and all my doctors reluctantly agree, that it’s a vasovagal reaction. If I can lay down it seems I don’t pass out but I still vomit and get the chills. It’s terrifying to say the least. I could have killed myself or others. I’m as strict as I can be for that reason. 
    • trents
      I assume you were on antibiotics for the E-coli infection? C-diff almost always is the result of prolonged and/or repeated antibiotic treatment. And there is a growing consensus that celiac disease is connected with gut dysbiosis which in turn is likely connected with first world overuse of antibiotics, preservatives and carbohydrate intensive/low nutrient diets. We are wrecking our gut microbiomes and those with genetic potential for celiac disease are reaping the fruit of it.  Can you repost post those antibody test scores but this time include the ranges for positive vs. negative. Each lab uses their own scale for these. There is no industry standard yet. Recently revised "gluten challenge" guidelines recommend the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks leading up to the antibody testing blood draw. To be sure, I would extend that to four weeks. Sadly, many practitioners neglect to (or don't know to) inform their patients of this before testing and so much testing done results in unclear outcomes. In your original post you mentioned lab analysis done from a colonoscopy. Colonoscopies cannot be used to diagnose celiac disease because they cannot get into the small bowel from the bottom end. Celiac disease causes damage to the lining of the small bowel which is accessed by an endoscopy. They take biopsies and send them to a lab for microscopic analysis.
    • Scott Adams
      A simple blood test should be done, and is usually the first step in diagnosing celiac disease. To do this you need to be eating lots of gluten daily for 6-8 weeks before doing the test. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Sking
      Trents,  Thank you for the informative information. It's interesting that you suggested an infection or something 'triggers' celiac disease. I have been wondering if this happened because I was hospitalized with E-Coli last December and then hospitalized in June with C-Diff. So, they did do the Antibody Testing but never told me anything about needing to prep by eating a good amount of gluten for several weeks prior. My doctor thinks we would have to re-test as she isn't sure the results were entirely accurate. I did not 'abstain' from gluten but I didn't know I was supposed to purposely eat a certaim amount of gluten for 6 weeks prior. They failed to tell me this before I got the blood test. Here are the results of my antibody testing from September: Deamidated Gliadin Abs, IgG: 27 t-Transglutaminase (tTG) IgA: 3 Endomysial Antibody IgA: Negative Immunoglobulin A, Qn, Serum: 111   Thanks for any input, I appreciate this site.
×
×
  • Create New...