KRAFTFOOD FOODS & FAMILY MAGAZINE

My sister recently recommended that I subscribe to the Kraftfoods' free magazine. I believe it comes out quarterly(1 per season), and has some great recipes inside. So I thought I would just pass on the link to the instructions on how to subscribe. I love recipes and free things, so I was pretty excited about this. Just go to

http://recipe-board.kraftfoods.com/topic/Food-Family-Magazine/Where-Do-I/1700002653

and scroll to the bottom of the message board for complete and detailed instructions on how to sign up. You can also access past issues and recipes by clicking on the Food&Family Archive located at the top of the www.kraftfoods.com home page. All the recipes I looked at seemed very appealing because they look rather basic and straightforward, as well as delicious. So check it out, because after all, who doesn't love finding a good free magazine in their mailbox!

DISCO DANCING SANTA

When I wrote my previous post about http://www.northpole.com/, I had not yet seen the DISCO DANCING SANTA on the site. Now that I have, I cannot in good conscience, not give a "shout out" to his greatness as well as the many other excellent features. So check out his skills :)

http://www.northpole.com/Clubhouse/DancingSanta/

HOLIDAY BAKING

I love baking around the holidays. I enjoy making quite a variety of goodies to share with neighbors, friends, and family. So, I always enjoy experimenting and getting my hands on new recipes that I can try out. The following link is to a website that has hundreds of great recipes for the holidays.

http://www.northpole.com/Kitchen/Cookbook/

This site contains recipes for many varieties of fudge, homemade holiday candies, main dishes, specialty drinks, and much, much more! Not all recipes are gluten-free, but there are still hundreds of great ones to choose from that are. This site also has some other fabulous features. It provides an easy way to share recipes with friends, fun games, activities, holiday email cards, etc. I personally found myself loving the "Trim a Tree" activity....so what if it is intended for kids. :) And I loved that you can have a Christmas story read to you. This is an excellent site for the whole family. With so many fun things to print off and games to play, www.northpole.com definitely provides some great holiday cheer!

AUNT JEMIMA SAUSAGE AND EGG SCRAMBLE

Aunt Jemima has a new line of delicious frozen breakfast meals, several of which are gluten-free. The Sausage and Egg Scramble is definitely my favorite. It is filled with diced peppers, onions, seasoned hash browns, and topped with cheddar cheese. This tasty meal is convenient, relatively cheap (about 2 bucks or less), and can be quickly heated up in 3 minutes. It is a great and easy frozen lunch option, so check it out!

SMOTHERED CHICKEN

I can't believe it has been a week since my last post. It has been a hectic few days and a crazy time at work, leaving me with not much time for writing; but, I am hoping things calm down quickly so I can get back to my routine of daily posting. So as an olive branch to those I have neglected this past week with my delinquent posts, I offer a delicious gluten-free dinner idea that I like to call SMOTHERED CHICKEN. This fantastic meal can be varied in many ways to cater to your personal favorite flavors and tastes, and is really not very complex, yet is so full of flavor it comes off as a rather gourmet gluten-free dinner.

You will need chicken tenderloins (about 2 or 3 per person) or chicken breasts (generally 1 per person). These can be fresh meat or frozen. I usually use frozen because it is often cheaper and I have more time to decide when exactly I will be cooking it before it spoils. Simply cover cookie sheet with tin foil (not necessary, but it makes clean up so much quicker) spray with cooking spray and place chicken on sheet, preferably so it is not touching. I typically season with salt, garlic, and onion powder. But, feel free to use meat tenderizer, chicken seasoning, or whatever other seasonings you may prefer. Bake on 400 degrees. If fresh tenderloins, bake for about 12 to 15 minutes. If frozen tenderloins, bake for about 20 minutes. If you are using fresh chicken breasts cook for about 25 to 30 minutes. If frozen, bake for about 40 to 45 minutes. You want chicken to be thoroughly done and no longer pink on the inside, but avoid over cooking, or it will become dry. (I usually have to cut a test piece in half to be sure.) While chicken is baking you can prepare the toppings for smothering. And this is where the variation and creativity come into play.

Option 1-In medium frying pan, heat chopped onions, red peppers, green peppers, and mushrooms in light oil, butter, margarine, or cooking spray. Stir frequently and cook on medium-low heat until onions turn brown and mushrooms shrink in size. When chicken is done, you will smother each piece with the cooked vegetables and then sprinkle Monterey Jack cheese on top. Place under broiler until cheese bubbles. Serve with oven baked potatoes, side of green salad, and corn.

Option 2-In the same manner, heat chopped yellow squash, zucchini, Roma tomatoes, and red onions. Place by the spoonful on baked chicken and then sprinkle with Parmesan cheese or Mozzarella. Place under broiler until cheese is browned. Serve with roasted red potatoes (chopped into small chunks, drizzled with butter, seasoned with garlic, parsley, onion powder, and salt, and baked in the over for about 45 minutes, while chicken cooks), and with a delicious spinach salad and vinaigrette.

Option 3-In a frying pan, heat diced green chilies, onions, green peppers, jalapenos (optional). Scoop cooked vegetables onto baked chicken, sprinkle Pepper Jack cheese on top, and then broil until cheese melts and bubbles. After cheese is melted, top with tomatoes or fresh salsa. Serve with a rice dish and black beans.

Option 4-Dice pepperoni and/or cooked Italian sausage. Chop olives and mushrooms (whatever you prefer). Remove baked chicken from the oven. Pour about an 1/8 cup of garlic herb spaghetti sauce (double check it is gluten-free), over each piece of chicken. Top with shredded Mozzarella cheese, chopped meat, and produce, followed by a sprinkle of Parmesan cheese on top. Broil. Serve with Caesar Salad and gluten-free garlic bread (I just buy white rice or brown rice flour bread, cover with spray butter, add garlic and parsley, broil for about 2 to 3 minutes or until golden brown).

Option 5-While chicken is cooking, fry up some bacon (use turkey bacon for a healthier option). Chop and cook mushrooms and onions. Then, when chicken is baked, remove from oven and pour honey flavored BBQ sauce (make sure it is gluten-free) on each piece of chicken. Then put on the mushrooms and onions, followed by a slice of Swiss or Monterey Jack cheese over each piece. Top with crumbled bacon, and broil until cheese is melted. (Do not wait until cheese bubbles or bacon may get overcooked.) Serve with homemade french fries and a salad made of mixed greens or romaine lettuce.

Option 6-Now for those who really want SMOTHERED chicken this is the option I recommend... a definite crowd pleaser. While chicken is baking, cook bacon, then set it aside. Over medium-low heat, cook chopped onions, mushrooms, green peppers, red peppers, yellow peppers, and diced green chilies in spray butter or equivalent. When seasoned chicken is done, top generously with browned vegetables, followed by a slice of your choice of cheese. I recommend Monterey Jack or Colby Jack. Then cover chicken with bacon(one piece can usually be broken in half, and placed side by side to cover one chicken breast). Put under broiler until cheese melts. When it is removed from oven, sprinkle with chopped fresh tomatoes and avocados (optional). This goes excellent with delicious garlic mashed potatoes and steamed asparagus.

These several options can easily be modified to fit your personal palate by varying the vegetables, cheeses, and sauces. You can try Munster, Feta, or Sharp, etc, or you can even eliminate the cheese for a healthier option or to accommodate lactose intolerance. It will still turn out great. So be creative and experiment with some great flavor options! Smothered chicken is a terrific gluten-free dinner that requires no specialty items or substitutions and will easily be enjoyed by those of us who don't eat gluten and those who do. So do a little baking and then enjoy the amazing rewards of your labor and just let me know any questions or needed clarification.

CELIAC DISEASE FOUNDATION

After my recent Albertsons post I was asked what exactly the Celiac Disease Foundation is. The following link is to a brochure created by the Celiac Disease Foundation. It outlines their mission statement, history, the basic symptoms of Celiac Disease, how you can get tested, and more info about their foundation. It is very informative and helps those less familiar with Celiac's understand the essential things they need to be aware of.

http://celiac.org/downloads/AreYouTheOneMAINbrochureHMSfinalJul_08.pdf

The Celiac Disease Foundation is a non-profit organization. They believe 1 out of 133 people are affected by Celiac's, and that 97% of people with Celiac Disease go undiagnosed. Thus, this organization is dedicated to informing, researching, and educating. You can find their site at

http://www.celiac.org/

HOMEMADE GLUTEN-FREE CORN DOGS

I have never been a huge fan of hot dogs, but I always wondered if I would be a fan of corn dogs if I could eat them. Well one day my wonderful and loving brother experimented and figured out a way to make me amazing gluten-free corn dogs. So thanks to him, I can share this easy recipe with you now.

HOMEMADE GLUTEN-FREE CORN DOGS

1 cup Masa Flour (For those who don't know, it's made from corn and can be found in usually the Mexican Food aisle or baking aisle of your local grocery store. I recommend the Maseca brand...it is the cheapest one I usually find. A 4 to 5 lb. bag is roughly $2-$3)
1/4 cup sugar
About 1/4 cup water
4 hot dogs
Vegetable Oil

In a small bowl mix the masa flour and sugar. Gradually add water a few tablespoons at a time until mixture is consistently moist and malleable, but not runny or overly wet. Fill a small saucepan about 1/3 full of vegetable oil and heat on medium to medium low temperature. While oil is heating cook hot dogs in microwave for about 30 seconds. I recommend cutting them in half (so you have two chunks each about two inches long), so it cooks more evenly. Then take a heaping spoonful of the batter and coat the hot dog chunks by pressing the mixture around it, so it is completely covered. Place in oil, turning it as one side becomes brown. Once corn dog is evenly browned remove from oil and set on paper towel to remove excess oil. Sprinkle with salt while still warm, and then let them cool slightly before eating. These corn dogs are crispy yet chewy and definitely dress up a hot dog into something fantastic. Everyone I have ever made these for (gluten-free eaters, as well as, gluten eaters) have absolutely loved them! You can make them with thicker or thinner coating depending upon your personal preference, as well as cook them longer for a more crispy result.

If you experience any difficulties making this recipe and you have problems with the batter falling off the hot dog troubleshoot the following possibilities:

-You might have put in too much water...easy fix--double the batch by adding more flour and sugar
-The oil might not be hot enough...I recommend putting a drop of batter in first, see if bubbles rise around it to know if oil is warm enough to start cooking
-Vegetable oil does tend to work better than canola or olive oil
-The hot dog needs to be pretty warm while molding the flour mixture around it

If you find your corn dog shell is getting too dark but is not cooked all the way through, try putting less batter around so it is thinner, and try turning down the temperature of the oil. That way it will not get as brown as quickly and will have more time to cook through.

I absolutely love these gluten-free corn dogs and will find myself craving them. Definitely give them a try!

AUTISM AND A GLUTEN-FREE DIET

I have a good friend who recently worked with many children who have Autism. She would often discuss with me how almost all the students were on gluten-free and casein-free diets. She explained that most of the parents found that their children responded to gluten the same as if they were on a drug. This has greatly intrigued me and I have been doing some research on it for awhile, especially after the much publicized effects actress Jenny McCarthy said she found with her son and his Autism. There are a great deal of mixed emotions about Autism and how to best handle it. It is a very sensitive topic and I cannot say that I am even remotely an expert on it, or that my research for even my own personal opinion is anywhere near conclusive. The fact is the scientific research on a gluten-free diet in relation to Autism has only recently been embarked upon, so there is not strong enough of a foundation to say something is guaranteed to or to not work, let alone the fact that every case is unique and individual. However, the following link is an article I came across that I think does an excellent job in breaking down the theory behind those with Autism following a gluten-free diet. The "Healing Thresholds" site clearly illustrates the potential costs, effects, and likely questions, as well as including all the references from which their conclusions are based. Here is the link:

http://autism.healingthresholds.com/therapy/gluten-free-diet

If you have a loved one with Autism, I suggest at least checking out this site and seeing what you think of the recent theory that following a gluten-free and casein-free diet will help alleviate the effects of Autism. There is still a great deal of research that needs done about this sensitive topic, but I believe it is important to be informed along the way.

Albertsons & Celiac Disease Foundation

Albertsons has a great program entitled, "Community Partners", through which you can earn money for schools or non-profit youth organizations, such as the CELIAC DISEASE FOUNDATION. Merely by shopping at ALBERTSONS and using your Preferred Savings Card, money is donated to the participating organization you choose. You can register to participate at the following link:

http://www.albertsons.com/cp/

You simply log in with your card ID number (found on the back of your Preferred Savings Card) and telephone number (I could not actually recall which past phone number I had signed up under, so I had to call a helpful customer service rep at (877) 932-7948, and she helped me get it updated so I could register).

Once you are registered, you can go to "Find a Partner", then type in the name of the foundation or foundations you would like to receive the contributions, and what percentage of the earnings you would like to go where. I personally designated 100% of mine to go to the Celiac Disease Foundation, but I would imagine there are many worthy causes as options. So, please, go sign up, even if you only shop at Albertsons a little, it is great you are helping an organization by just doing what you would normally do!

COOKBOOK RECOMMENDATION

In a previous post I have recommended the gluten-free cookbooks created by Bette Hagman. I would also like to recommend another book I recently found at the public library. It is called, "Gluten-Free Quick and Easy," by Carol Fenster, PH.D. I have only barely started using this cookbook, but I already can see it is a great reference on gluten-free grains, menu ideas, and a list of many contacts and websites for gluten-free related associations and resources. Her book is also helpful in telling ways to properly stock your gluten-free kitchen in order to save time and be ready to cook a variety of gluten-free items, with all the essentials on hand. Now I fully recognize that not all of us can financially load up our kitchen with a wide variety of flours and seasonings. However, she breaks it down in a way that you can easily see what she suggests, then personally decide which items are the most cost-efficient ingredients to store for you and your needs. She also utilizes another great money saving tactic...to plan out meals ahead so you can buy an ingredient for one meal, as well as incorporating it into a future meal. Here is a link to check out the synopsis of her book:

http://books.google.com/books?id=l6PYAAAACAAJ&dq=gluten-free+quick+and+easy&ei=WXsSSbymD4OQsgOp9KCoBQ&hl=en

And if you are anything like me, you like owning cookbooks as a great reference guide and resource. However, if you are really like me, you also probably like testing out a cookbook before you purchase it. So, once you are on that site, you will notice on the right side a link to locating this book in a library near you. I figure, why spend the money if you have local resources available to you? So check it out, and let me know what you think.

MAGNIFICENT MACAROONS

Here is a great recipe for an easy and delicious treat. And just like the EASIEST CHOCOLATE CHIP COOKIES EVER, this only takes a whopping 3 ingredients! I am always a fan of any recipe that only requires me to grab a handful of ingredients opposed to a long list of specialty substitutes and flavor masking items. Here is the recipe:

MACAROONS

1- 14 oz. can sweetened condensed milk
1- bag shredded coconut (about 12 ounces)
1- cup semi-sweet chocolate chips

In medium sized mixing bowl, thoroughly mix all the ingredients. Drop by spoonful onto a greased cookie sheet (should fit about twelve macaroons at a time). Bake on 375 degrees for about ten minutes, or until coconut is lightly browned. When done baking, let them set up for about two minutes before removing them from cookie sheet to cool on either wax paper or a plate. Let macaroons set up for about 5 minutes, and then enjoy! These great treats store well when covered and can be enjoyed for days after.

THAI KITCHEN RICE NOODLES AND MEALS

When I was a sophomore in college, a good friend of mine introduced me to the wonderful world of Thai Rice Noodles. She made us a delicious meal of Pad Thai Noodles from Thai Kitchen products. I fell in love with their line, and found they carried many delicious foods and meal ideas. Their instant Rice Noodle soups come in a variety of great flavors; Thai Ginger, Bangkok Curry, and Garlic Vegetable are probably my top 3 favorites. I can throw these mixes into the microwave and have a great meal in just 3 minutes. Sometimes with the Garlic & Vegetable noodle soup I drain the broth and stir in some mozzarella cheese for a tasty variation. I also find a bunch of ways to use their stir-fry rice noodles. I often enjoy them with teriyaki sauce, stir-fry vegetables, and chicken. I also find the Thai Kitchen Pad Thai Noodle Meal Kit to be tremendously good. I had never experienced Thai food before these products, but now I am hooked, and love going to Thai restaurants as well as making these easy meals at home. Thai Kitchen is very gluten-free friendly; they clearly label their products and provide needed information. Below I have posted a link to their allergy information on their website, making shopping for their products easy and hassle free.

http://www.thaikitchen.com/allergyinfo.html

Also, almost every time I have purchased one of their items, it has a coupon inside, always a plus! These noodles and meals are easily found in most grocery store chains and health food stores, and are not overly priced. They are a great staple to keep on hand in your kitchen, and are loved by gluten-free and gluten eaters alike, preventing you from having to make two separate meals or tricky substitutions. So give them a try and enjoy their versatility!

GLUTEN-FREE SNACKS

An important way to help yourself become more successful in switching to a gluten-free diet, is to try to have gluten-free snacks on hand for you or your kids. Constantly having accessible snacks in your purse, car, desk at work, etc, helps you to curb the impulse to eat gluten. I was acquainted to a girl who after being diagnosed with Celiac's still continued to eat random wheat items weekly. A lot of people I think run in to this discouraging problem but for a variety of reasons, so I asked her why she personally continued to do this. She explained she would get hungry and find that running to a vending machine or store, she could more readily just grab a flour based snack such as crackers or pretzels. She said she knew she was being lazy, but that it was just easier when she was already hungry to eat gluten. So we outlined a list of snacks she could easily have on hand to prevent being in this position, and that required no special trips to the health food store or expensive substitutes. Preparation is the key to prevention. And once she was really off gluten, she saw how differently she felt and knew it was definitely worth any preparatory effort. Here are some of the snacks I suggested to her and to you now:

Trail Mix
Nuts
--Not only are these two items great sources of protein, they have a long shelf-life and can easily be stored for quite some time.

String Cheese
Yogurt
--More great protein ideas.

Dry Cereal--I have actually kept a full box of cereal in my desk before, or sometimes on Sundays I will bag about 5 sandwich bags full of a variety of cereals for the week. And just throw one in my purse in the mornings, so I have it if needed.

Tortilla Chips--I do the same thing as the cereal, fill snack bags with them at the beginning of the week, and have them quick and ready to go with me.

Microwave Popcorn--Obviously not the most helpful snack while in your car, but great for a snack at the office; keep a box in your desk.

Fruit snacks
Fruit Roll Ups
Dried Fruit
Boxes of Raisins
--All of which can also be stored for months.

These are a few ideas that will healthily help your hunger subside while you get to a point you can eat a full gluten-free meal. I know it can be tricky, but don't sacrifice your health for the convenience of a granola bar or a vending machine burrito. Have some snacks or treats ready so you don't give in to the temptation to go back to eating gluten, even if it is done sparingly.