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

Samples From My Dinners


Simona19

Recommended Posts

Simona19 Collaborator

I have been making pictures from my dinners for the past 5 months- only when I made something that looked very good. I never got the chance to post them when I made them, so I decided to make one post with them (just because I hate to make them for nothing).

So Enjoy!

1. Roasted turkey breast with onion and mustard made into sauce with peas. Cooked potato halves with fresh chopped parsley and olive oil and pickled cabbage salad.

Photo0707.webp

2. Crepes with chocolate pudding, fresh fruit and ice cream.

Photo0709.webp

3. Roasted beef chunks with gravy, mashed potatoes with fresh chopped parsley and plain cooked beets.

Photo0722.webp

4.Sauteed chicken breast with frozen spinach, halved Brussels sprouts, and homemade red pepper relish. Cooked potato halves with fresh parsley and olive oil. Fresh shredded carrots mixed with sugar.

Photo0724.webp


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



Celiac.com Sponsor (A8-M):



Simona19 Collaborator

5. Fried mushrooms (flour, egg, bread crumbs), salad from mixed lettuce, red bell pepper, 2 Tbsp. vegetarian baked beans, and cucumber. Fried potato chunks and on side chopped red onion mixed with mustard.

Photo0735.webp

6. Cooked beef chunks in plain water, when soft added Rhinaldi spaghetti sauce with 1 green Bell pepper and caraway seeds over Shar pasta. You can add shredded Monterey Jack cheese.

Photo0739.webp

7. Sauteed chicken breast (just salt and red dry pepper) with broccoli, cooked potatoes with chopped parsley with olive oil and fresh salad from chopped cucumbers, tomato, scallions and Italian pepper in vinegar water (equal amounts of sugar and vinegar -4 Tbsp. and 1 1/2 cup water mixed with vegetables).

Photo0741.webp

8. Sauteed chicken breast with butter, after 3 minutes added dry Hungarian sausage (or Chorizo) and when soft added 1 can of black beans and 2 small cans of tomato sauce (no spices, everything is spice enough). Plain rice.

Photo0742.webp

Simona19 Collaborator

9. Baked potatoes sliced round with onion sliced the same way with chicken breast and caraway seeds. (Put potatoes in dish, cover with onion, caraway seeds, place chicken breast on top, cover with onion and potatoes. Sprinkle each layer with salt. Add one cup of water and bake on 420 F until golden on top.- 50-60 minutes.)

Photo0688.webp

10. Fried Tilapia (sprinkle both sides with salt, red dry pepper, and basil and fry in 2 Tbsp. of olive oil for 1 minute, turn over and sprinkle with half of lemon, cover and let it cook for additional 4-5 minutes on medium heat.), sticky rice made with roasted

onion and fruit cocktail.

Photo0690.webp

11. Salmon made the same way than Tilapia in 10., but sauteed longer time, Smashed red potatoes with olive oil and 1 bunch of chopped scallions and fresh salad from chopped red Bell pepper, cucumber, red onion, tomatoes in vinegar water like in 7.

Photo0706.webp

12. Sauteed chicken breast with small onion and 5 whole cloves, when soft added 1 big can of tomato sauce, sugar, and flour to make sauce. Steamed white bread.

Photo0704.webp

kareng Grand Master

Will you move in with me? I'm cleaning out the guest room right now. :)

love2travel Mentor

These look incredible, Simona. I never think to take photos of my creations for some reason. I should get into that.

Thanks for showing us all that gorgeous and delicious meals from scratch can be done gluten free. Darn it - I'm hungry and it's only 10 am!

notme Experienced

simona! looks so delicious!! how did you make the pickled cabbage, just in a small batch? everything looks so colorful :)

now i am soooo hungry - also, what flour mix did you use for your crepes and did you use butter or oil??

RL2011 Rookie

Your dishes look and sound great! I hope you continue being passionate about your food. Let me know if you need an extra gluten-free eater (me) to try out some of your meals! unsure.gif


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



Celiac.com Sponsor (A8-M):



Simona19 Collaborator

simona! looks so delicious!! how did you make the pickled cabbage, just in a small batch? everything looks so colorful :)

now i am soooo hungry - also, what flour mix did you use for your crepes and did you use butter or oil??

Crepes I have been making from scratch. I will make some today and measure ingredients. I know how the dough should look just by mixing it.

The pickled cabbage I made last fall. I just cut by hands on tiny strips 1 big cabbage, or 2 smaller, 4 red Bell peppers, 6 big onions, 6-7 green tomatoes like for hamburgers, and 5 carrots (shredded like mozzarella cheese). Mix everything together and pure hot pickle juice in it through a small strainer. Do this in evening, let it cool down and put into fridge over night. In the morning put cabbage mixture with pickle juice in glass jars, cover tide and sterilize 30 minutes (put small towel on bottom of wider pot, place jars in pot, pure cold water into pot and wait until boil to count 30 minutes, lower the heat on medium heat and cook).

I'm using special pre-packaged mixture of spices from my country for pickles and every type of vegetable mixtures.

Pickle juice: 5 1/2 cup of water, 2 cups of sugar, 2 cups of white vinegar and spices (4Tbp.salt, 1 Tbsp. whole mustard seds, 1 Tbsp. ground black pepper, 1/2 Tbsp. ground all spice, 1/4 Tbsp. ground coriander and 1/4 Tbsp.bay leaf - amount is based on my visual inspection of pre-packaged bag)

You can make mixture like this: 1 big green cabbage, 8 Italian peppers, 6 big onions, and 15 cucumbers with skin.

2. 2 big green cabbages, 8 big onions, 10 Italian peppers, 8 cucumbers with skin and 1 bag of carrot shredded like mozzarella cheese.

3. 1 red and 1 green cabbage, 8 big onions, 8 Italian peppers, 10 cucumbers with skin, 1 bag of carrot shredded on the smaller side of shredder, but it looks like the side where you cut mozzarella cheese.

4. Cut 1/2 of red cabbage, 3 big onions, 6 Jalapeno peppers or other type- more hot, 2-3 Italian peppers (optional) and mix it together. Cut 2 cauliflowers on smaller florets (like broccoli). Place some of cabbage mixture on bottom of a bigger glass jar, then put one round of cauliflowers florets and cover with cabbage mixture. Continue until you will fill up all jar, pure hot pickle juice over it and sterilize. This is good with any sausage on grill, or with ribs.

My mom knows the recipe for fresh pickled cabbage that will last in the fridge for 7 days and is very similar to #2. I will ask her and post it later in week.

Simona19 Collaborator

Will you move in with me? I'm cleaning out the guest room right now. :)

If I could, I would right a way, but my family would miss me teribbly.:lol: :lol: Who would cook and clean???

kareng Grand Master

If I could, I would right a way, but my family would miss me teribbly.:lol: :lol: Who would cook and clean???

You clean, too? :o

Simona19 Collaborator

These look incredible, Simona. I never think to take photos of my creations for some reason. I should get into that.

Thanks for showing us all that gorgeous and delicious meals from scratch can be done gluten free. Darn it - I'm hungry and it's only 10 am!

My food is simple and fast to make, not like yours - special culinary creations. As I sad once already, sometimes I don't even know what something that you cook looks like or what are you actually doing with it. Your dinners sound like a some well known chef in 5 star hotel made it for president.

Pictures would be nice, but just reading about your food is giving me a will to do a better job in my kitchen.

P.S.:I had a such a hard time today to make the pictures smaller for this forum. :blink: I will post few tomorow.

Simona19 Collaborator

Your dishes look and sound great! I hope you continue being passionate about your food. Let me know if you need an extra gluten-free eater (me) to try out some of your meals! unsure.gif

Ooo, I must be passionate about my food, otherwise my husband wouldn't stay on gluten-free diet. But I was always handy in kitchen, even before gluten-free diet. Now I just need to adapt little be and the results are great.

Sometimes I wish that I would have house full of hungry people because if I have a "good" day, I'm able to cook 3 dinners and 2 snack. Then we are stuck eating it for 3 days.

love2travel Mentor

My food is simple and fast to make, not like yours - special culinary creations. As I sad once already, sometimes I don't even know what something that you cook looks like or what are you actually doing with it. Your dinners sound like a some well known chef in 5 star hotel made it for president.

Pictures would be nice, but just reading about your food is giving me a will to do a better job in my kitchen.

P.S.:I had a such a hard time today to make the pictures smaller for this forum. :blink: I will post few tomorow.

Oh, but your dishes look wonderful and I bet they taste even better. I love it when others' passions are evident like this. If everyone let me, I could (and I am not kidding) discuss food for hours and hours and hours, well into the night. My husband's and my conversations always turn into food, even if we start out by talking about business or whatever. :)

You are a sweetheart. I dearly love ingredients and really respect them. I love to try unique things that others don't try. My cooking is adventurous and creative (usually except for now when I'm housesitting and don't have my stuff here!) and I am thankful I can buy such excellent ingredients from specialty stores and other countries on our travels. One of my favourite new things is black garlic. Oh, and Umami #5 paste. Love them.

I would enjoy seeing more of your pictures. They make me very hungry, that is for certain. And I still think that your challah bread is one of the best I've made! If only the weather would cool down enough for me to make more. I can taste it just thinking about it. You are a very good cook/baker, Simona! :)

bartfull Rising Star

When I saw the title of your thread I thought you were offering to SEND samples of your food to us. :lol: If you ever decide to make that offer, I'm afraid you'll NEVER get out of the kitchen. They'll HAVE to find someone else to clean!

notme Experienced

thank you, simona - seems like the secret is the hot pickle juice - i have many of the veggies you posted in combinations (odds and ends of garden 'crop') that i should be able to use!!

Simona19 Collaborator

thank you, simona - seems like the secret is the hot pickle juice - i have many of the veggies you posted in combinations (odds and ends of garden 'crop') that i should be able to use!!

You can add Jalapeno pepper to any vegetable mix, or you can mix any type of vegetable. Yes, the secret is the hot pickle juice. You can make a little hall in middle of mixture, and put strainer in it. Pure the hot pickle juice through it to avoid seeds in pickled salad, but you can leave the strainer with seeds there over night.

Here is the recipe for Quick summer salad that can last in the fridge up to 3 weeks.1 big cabbage, 5 carrots, 3-4 big onions, salt, vinegar, sugar, ground black pepper and caraway seeds, water.

Cut cabbage on thin stripes and sprinkle with 2 Tbsp. of salt. Mix it very well. Set a said.

Peal and shred carrots. Peal onion, cut it on squares and then on tiny strips. Cook the pickle juice from 5

Simona19 Collaborator

My gluten-free crepes

2 extra large eggs

11/2 cup rice milk

1 Tbsp. sugar

1/8 teaspoon salt

notme Experienced

awesome :) thanx so much - my grammy used to make crepes for us kids when we were little and she would put sweetened cream cheeese filling in them - she was hungarian - we called them "polly cheatins" because we couldn't say the real name for them haha - these look very similar - i can't wait to try them. right now, this garden is kicking my butt. i can't get everything put up fast enough!!

(i should probably get off the computer and do it haha)

Simona19 Collaborator

awesome :) thanx so much - my grammy used to make crepes for us kids when we were little and she would put sweetened cream cheeese filling in them - she was hungarian - we called them "polly cheatins" because we couldn't say the real name for them haha - these look very similar - i can't wait to try them. right now, this garden is kicking my butt. i can't get everything put up fast enough!!

(i should probably get off the computer and do it haha)

It took me 10 years to finally learn how to pronounce them. In my country we are calling them Hmm.. in my language we are writing them palacinky, pronunciation in English maybe :pulutsenky???

We will make them with raw Farmar cheese mixed with sugar and cinnamon, or any type of jelly and powdered sugar on top, or pudding, fruit and whip cream. Enjoy!

notme Experienced

finally had a chance to make these - turned out great!!! thank you so much; they are just like my grammy used to make. i ate them with sweetened cream cheese (like farmer's cheese i think) and grandson also says: mmmmmmmmmmmmmmmmm!!!!! and gobbled them right up :)

this batter will probably make good funnel cake, too :) i just have to put it into a squeeze bottle and fry in deeper oil - awesome!! i am going to nj this week and my sister wants to go to the shore - that will make a good boardwalk snack :)

i am praying that this year somebody is making gluten free nj pizza - i think i miss that most of all - last year i didn't find any :( here's to hoping!!

Simona19 Collaborator

finally had a chance to make these - turned out great!!! thank you so much; they are just like my grammy used to make. i ate them with sweetened cream cheese (like farmer's cheese i think) and grandson also says: mmmmmmmmmmmmmmmmm!!!!! and gobbled them right up :)

this batter will probably make good funnel cake, too :) i just have to put it into a squeeze bottle and fry in deeper oil - awesome!! i am going to nj this week and my sister wants to go to the shore - that will make a good boardwalk snack :)

i am praying that this year somebody is making gluten free nj pizza - i think i miss that most of all - last year i didn't find any :( here's to hoping!!

I'm sooooo happy that crepes turned out great. I think that to make funnel cakes you would have to add baking soda, or powder to make them more fluffy. I never made funnel cakes, so I don't have recipe for that yet. Maybe in the future. I saw one recipe on The Nate show that looked very interesting - cook was using beer and mashed bananas in the dough. I'm planning to make it and if I like it, I will post it later.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - knitty kitty replied to plumbago's topic in Related Issues & Disorders
      3

      Anyone else with very high HDL?

    2. - Nicbent35 replied to Nicbent35's topic in Introduce Yourself / Share Stuff
      2

      3 year old gluten intolerance?

    3. - trents replied to Nicbent35's topic in Introduce Yourself / Share Stuff
      2

      3 year old gluten intolerance?

    4. - plumbago replied to plumbago's topic in Related Issues & Disorders
      3

      Anyone else with very high HDL?

    5. - Nicbent35 posted a topic in Introduce Yourself / Share Stuff
      2

      3 year old gluten intolerance?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,889
    • Most Online (within 30 mins)
      7,748

    Missymid
    Newest Member
    Missymid
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • knitty kitty
      @plumbago, Are you taking any folate with your B12?   Folate helps regulate HDL levels.  You may try taking a methylfolate supplement with your B12.   If there's a folate deficiency because you aren't absorbing sufficient folate, or have the MThF mutation causing a functional folate deficiency (methylfolate trap), you can have a functional B12 deficiency despite supplementing, resulting in HDL levels not getting regulated, but running high or low.   Pushing the envelope in explanations, too.
    • Nicbent35
      Thank you for all that helpful info, does that mean it’s not a good idea to do what I’m doing? Or since it’s only been a week should I see if I could get her tested now? Would it show up still since it hasn’t been long if they tested her?
    • trents
      Welcome to the forum, @Nicbent35! There is something called gluten withdrawal that might have come into play here as well. As strange as it might sound, gluten has some addictive properties similar to opiates and some people feel physically and emotionally out of sorts for a few weeks after it is removed from their diet. There are two recognized gluten disorders, celiac disease (aka, "gluten intolerance") and Non Celiac Gluten Sensitivity (aka, NCGS or just "gluten sensitivity" for short). They have symptoms that overlap. The difference is that celiac disease is an autoimmune condition that causes inflammation in the small bowel lining and, over time, damages the lining of the small bowel. There are specialized blood antibody tests that have been developed for diagnosing celiac disease. NCGS, on the other hand, does not damage the lining of the small bowel. No tests are yet available for NCGS. Celiac disease must first be ruled out in order to arrive at a diagnosis of NCGS but NCGS is 10x more common than celiac disease. Please be aware that if your daughter is on a gluten free diet, the celiac disease blood antibody tests will not give valid results. For the testing to be valid, she would need to have been eating normal amounts of gluten for weeks/months leading up to the day of the blood draw. If you remove gluten from her diet as an experiment, valid testing can be done later on but she would need to be restarted on gluten for weeks/months ahead of the blood draw. Also be aware that once on a gluten free diet, restarting gluten can produce more severe symptoms because all tolerance may have been lost.
    • plumbago
      Yes, well, that's what we have been told, probably ever since the different types of cholesterol were identified. It's what most of our primary care providers are still telling us, it's what the commercials tell us. But researchers (up until now at any rate) have been learning a great deal about HDL. Nevertheless, the universe of what we still don't know about HDL is vast. And since I can sustain only a 35% level of understanding when I hear lectures on HDL, I will have to nutshell my layperson's understanding, which is that at this time, it's possible or likely that HDL-C levels are best understood as U-shaped, that there's a sweet spot right there in the dip of the "U" and anything before or after is not ideal. This is why I said what I did earlier about the "good" and the "bad" being oversimplifications. The research has long since moved on. There's a lot of talk about how the focus should be on functionality, that you want to make sure that all that HDL is performing how it should be. And now, that's it, I've exhausted my ability to explain my understanding of HDL!
    • Nicbent35
      Hi, I have a 3 1/2 year old daughter..I would say she has had tantrums since even before she was a year old. Challenging but not extreme. Lately, her behavior had gotten extreme. Just so angry, yelling mean hateful things, completely defiant, was causing a lot of disruption in our house, I felt like I had lost the little girl I knew, we were baffled.   Something just didn’t seem right to me, I have been researching and read about how gluten can sometimes affect kids behavior. I took her off gluten a week ago tomorrow. The next couple days after I took her off gluten the days were much easier. About 4 days in she had one of the worst days I’ve seen her have tho. I kept on with it tho and the past two days she has been angelic. Is this common that if it is gluten that she could still have a bad day like that a few days after taking her off of it? Should I try to reintroduce it at some point to see if it’s really a gluten intolerance? I’m not gonna lie, if she continues with the great behavior she’s had the past couple days I will probably be scared to reintroduce it but don’t want her to have to avoid gluten if it’s not necessary. Anyone have advice? 
×
×
  • Create New...