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The What's For Dinner Tonight Chat


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Lisa Mentor

Pizza...thankfully I had frozen a crust last time I made it.

Sylvia, I would love your recipe, when it's convenient. I don't do pizza often, but I need it good when I do. :P


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sa1937 Community Regular

Sylvia, I would love your recipe, when it's convenient. I don't do pizza often, but I need it good when I do. :P

Lisa, I use Jules' pizza crust recipe as well as her flour. http://blog.julesglu.../2011/02/pizza/ I've also made the foccacia using the same recipe.

Lisa Mentor

Lisa, I use Jules' pizza crust recipe as well as her flour. http://blog.julesglu.../2011/02/pizza/ I've also made the foccacia using the same recipe.

Thank you ma'am.

sa1937 Community Regular

Thank you ma'am.

You're welcome! Enjoy!

HoosierMother Newbie

Made Hubby smoked pork chops, sweet potato, and fresh green beans... I still am wheeling from pizza I made yesturday and can't begin to eat anything...

Marilyn R Community Regular

Wine....big lunch. :unsure:

FOFLOL. Yay! Nothing to whine about..

Er, I didn't feel well enough to do the duck preparation on Cinco de Mayo. You do have to score the fat with a knife, marinate it and pour boiling water over it so he ended up smoking it on Sunday when I felt up to the task. steam it before smoking Last time I did a traditional orange sauce. This time I marinated the bird in tea. I actually like it better in the tea marinade. The smoked duck is yummy in salads. I'm thinking I'll teach the dog how to do a double back flip with this round of smoked duck, she's wild about it.

We ended up with BBQ quicken over charcoal (love the Cattleman's mustard sauce), guacamole, white rice and black beans, some salad. So we had a Kentucky Chicken Derby, and Cinco de Ses Duck. It all worked!

IrishHeart Veteran

LOVETOTRAVEL told me she is gone away and so, I feel like we have to carry on making something special once and a while in her honor.

Last night was pretty blah, so today, I have osso bucco (veal shanks in wine, stock, tomatoes, onions, veggies and herbs) going in the slow cooker and I will add Saffron risotto to it and some roasted asparagus. I have one ramekin of flan leftover from the Cinco de Mayo/Kentucky Derby festivities, but we will likely fight over it.

That easy recipe sure is a hit. (although my arm still hurts from stirring the sugar so long to make the caramel.... :blink: )


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Marilyn R Community Regular

LOVETOTRAVEL told me she is gone away and so, I feel like we have to carry on making something special once and a while in her honor.

Last night was pretty blah, so today, I have osso bucco (veal shanks in wine, stock, tomatoes, onions, veggies and herbs) going in the slow cooker and I will add Saffron risotto to it and some roasted asparagus. I have one ramekin of flan leftover from the Cinco de Mayo/Kentucky Derby festivities, but we will likely fight over it.

That easy recipe sure is a hit. (although my arm still hurts from stirring the sugar so long to make the caramel.... :blink: )

I must say you stepped up to the plate babe, Yum!

IrishHeart Veteran

I must say you stepped up to the plate babe, Yum!

Hi M!

It was pretty darn good. I used to do it in the oven, but Sylvia reminded me recently to break out the slow cooker I had in the closet. :lol:

While I have your attention :lol:-- I made the cheesy bread rolls

with the CHEBE mix you suggested--- and they were GREAT!!! Hubs loved them with our burgers.

Thanks so much, hon! I cannot have corn or rice right now (for some reason--who the hell knows? <_< ) and so, that takes out all my flour/starch homemade mixes.

These tapioca based mixes work perfectly. The pizza mix is yummy.

Hugs to you!!

JNBunnie1 Community Regular

I love Chebe!

We are having caramelized onion with sauteed chicken breast that was marinated in vidalia dressing and salad w/the onion dressing. I were in a onion mood......

pricklypear1971 Community Regular

Well, I found a "flat iron steak" at the store so we're having some sort of fajita thingies. Hubs is home for a few days before heading to Germany (without me), so we're trying to party it up,

Bought stuff to make a strawberry/lemon/ginger ale slushy alcoholic nightmare of a drink, and I think there's some creme br

IrishHeart Veteran

Bought stuff to make a strawberry/lemon/ginger ale slushy alcoholic nightmare of a drink

:lol: sounds like a recipe for fun to me ... :lol:

(although I am more of a Bombay Sapphire COLD and up, (so FREEZING cold so the glass shivers) kind of girl.

Have fun, girlfriend ;)

Marilyn R Community Regular

We had country Greek tonight.

Tirokafteri (No, I swear it doesn't need correcting, moderator!) dip with Glutino bagel chips (they're really salty but good) and grilled chicken legs with Cattleman's mustard BBQ sauce. I love that sauce, WalMart sells it for just $1.60 a bottle and it's all good. We had watermelon and mango for desert. I had lots of veggies at lunch so didn't feel overly guilty.

Appertif was iced watermelon infused potato vodka over ice with a splash of diet tonic. Bon appetite'! (Missing u know who!) :D

Marilyn R Community Regular

I love Chebe!

We are having caramelized onion with sauteed chicken breast that was marinated in vidalia dressing and salad w/the onion dressing. I were in a onion mood......

ROFLOL! My dad was an onion farmer, he would just have to give you a big bear hug and special smile for your post I do love onions too! (I used to make an onion pie, the whole family loved it. I'm not sure it will work in a meringue shell, guessing not.

Di2011 Enthusiast

Rice paper rolls.

Usually do prawns but last/night and tonight is beef with all the usuals: snow pea, carrot, cucumber, spring onion, rice vermicelli, safe soy sauce.

We make Liams school lunch at dinner - great in a lunch box. Even takes the soy sauce in a little mini plastic container. Makes all the chopping worth it :) I wouldn't recommend prawns in the lunchbox though. When we have those I just make them vego.

Di2011 Enthusiast

Avocado is another of our usual ingredients. Yum

alex11602 Collaborator

Tonight we are making burgers and fries. I found that if you soak the fries for 15-20 minutes in salted water then completely dry them, toss them with olive oil and salt before you bake them that they get really crispy.

We kind of had our dessert before dinner (just a spoonful of ice cream), So Delicious Mint Chip almond milk ice cream, my husband found it today and we couldn't wait to try it. It tasted like I remember Breyer's mint chocolate chip tasting.

IrishHeart Veteran

We had country Greek tonight.

Tirokafteri (No, I swear it doesn't need correcting, moderator!) dip with Glutino bagel chips (they're really salty but good) and grilled chicken legs with Cattleman's mustard BBQ sauce. I love that sauce, WalMart sells it for just $1.60 a bottle and it's all good. We had watermelon and mango for desert. I had lots of veggies at lunch so didn't feel overly guilty.

Appertif was iced watermelon infused potato vodka over ice with a splash of diet tonic. Bon appetite'! (Missing u know who!) :D

Gawd, M---this sounds fabulous.... :) I LOVE mango...I love vodka....I LOVE GREEK anything.

IrishHeart Veteran

We kind of had our dessert before dinner (just a spoonful of ice cream), So Delicious Mint Chip almond milk ice cream, my husband found it today and we couldn't wait to try it. It tasted like I remember Breyer's mint chocolate chip tasting.

So Delicious coconut ice cream saved me when I could hardly eat anything (when I was just starting out after DX). Great stuff. And dessert before dinner is my favorite way to start a meal. :lol:

sora Community Regular

I had my dessert before dinner too. Lime sorbet.

We had pork kabobs, rice and corn.

pricklypear1971 Community Regular

Was going to PF Chang's for early Mother's Day (hubs headed to Germany tomorrow)...but it's UA graduation is tonight and they are booked solid. So it's Blue Fin.

Yay!

Marilyn R Community Regular

Hi M!

It was pretty darn good. I used to do it in the oven, but Sylvia reminded me recently to break out the slow cooker I had in the closet. :lol:

While I have your attention :lol:-- I made the cheesy bread rolls

with the CHEBE mix you suggested--- and they were GREAT!!! Hubs loved them with our burgers.

Thanks so much, hon! I cannot have corn or rice right now (for some reason--who the hell knows? <_< ) and so, that takes out all my flour/starch homemade mixes.

These tapioca based mixes work perfectly. The pizza mix is yummy.

Hugs to you!!

(((())))) Hugs back! Thanks for fixing my boo boos when I report them.

If you have a Brazilian market in your neck of the woods, there is a mix you only have to add egg and water to that makes cheese rolls that are the bomb. And it costs less! We love the sausage from that store too, they make it themselves and it's gluten-free.

sora Community Regular

Fried chicken, mashed potatoes with milk gravy and sauteed zucchini.

Brownies for dessert.

pricklypear1971 Community Regular

Grits and shrimp (and okra/onion/tomato).

I'm thinking oatmeal cookies since I'm cleaning out the freezer and the gluten-free oats have been in there a while.

Lisa Mentor

Grits and shrimp (and okra/onion/tomato).

Shrimp, onion, okra and tomato combined would be great over grits. I must try. :)

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    • Scott Adams
      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.      
    • Scott Adams
      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
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