Thursday, August 13

Humor on Video Celiac Disease at the Office

One of the funniest videos I've seen in a long time.

Friday, July 17

Mexi Rice like at the Restaurant

  • 2 Tbsp. vegetable oil
  • 1 cup long grain rice, uncooked
  • 1 tsp. fresh minced garlic
  • 1/4 cup onion minced fine
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 1 teaspoon chipotle pepper seasoning or Tajan (MY NEW FAV!! chili lime seasoning)
  • 1/2 c. tomato sauce
  • 1 (14 oz) can chicken broth
  • 3 Tbsp. finely chopped fresh cilantro
  • Heat oil in a large saucepan over medium heat. 
  • Add the rice and gently stir until rice begins to lightly brown.
  • Add the garlic, salt, and cumin and stir the rice 'til it looks golden.
  • Add the tomato sauce, chicken broth, and cilantro and turn the heat up to medium high.
  • Bring the mix to a boil then turn the heat to low and cover the pan with a lid.
  • Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork. 

  • My dear friend just passed on from bone cancer and I was honored to be asked to help with her family brunch.  They are serving Mexican in her memory so I wanted a really good Mexican rice.  That sent me on the hunt for recipe incorporation (that means taking the best of what I find and sticking it all together.)  I ended up with this after four tries.  And Good grief, I thought it served a bunch more than four people.  Serves 7 at least.  I made four batches and served it as a side dish to 40 and still had leftovers for lunch. 

Wednesday, July 8


    Delicious Pizza that stands the test of time... meaning that I just unearthed a package of this mix deep in the bottom of the freezer (cleaning day) and I whipped it up, pressed it out, baked it and we are again eating delicious pizza.

(Don't ask about college guy's samurai haircut and the pirate patch.  He's an enigma.)

Last posted 1-28-09

Pizza Flour Mix
3/4 cup rice flour
3/4 cup tapioca flour/starch
1/3 cup dry milk
1 Tablespoon sugar
1 teaspoon salt
2 T. dry egg solids
1 1/2 tsp. xanthun gum
1 Tbs. egg replacer (optional)
1 tsp. italian seasoning
1 T. corn starch or modified food starch (I used MaxiGel)
1 t. lecithin


2 cups of the pizza flour mix
2 egg whites
1/4 cup canola oil
2 1/2 tsp. yeast
1 1/2 TBS olive oil
3/4 cup warm water

Mix these ingredients together and then pat onto a pizza pan. If you want it thinner, pat onto a greased 13 x 17 jelly roll pan. Remember to bake half way (about 10 minutes) before you add the toppings.

My newest success! PIZZA!

I am so tired of trying every mix out there and being disappointed. I figure that I can mix up my own failures cheaper than using any mix.

But... But... I tried once more. Deep in the furthest depths of the pantry, I stumbled on a long-forgotten mix that I purchased while I was traveling through Utah. AND THIS IS IT!

I love this mix. It has a strange consistency when mixed up. Kinda like a flubber, but the crust was crusty, not flat, browned nicely and not soggy! This is pizza crust that can be picked up and tastes so close that the boys agreed, "It's the best yet!"

Unfortunately, when it is gone, it is gone,

and while I wait for the order to arrive, (Blue Chip Foods I took the ingredient list and tried to make my own from the amounts listed and this is what I came up with. It's slightly different dough texture, but it really is delicious.

The key might be the baking method. I bake it by setting the pizza pan on top of a heated pizza stone on the top shelf of my oven (top shelf might not work in yours--unless you too have an old, crusty oven). Heat the oven to 500 then reduce the heat to 400 to bake.

But try it! And once again test the Celiac Creed: "One fabulous success is worth yet another potential failure."

Pizza Flour Mix
3/4 cup rice flour
3/4 cup tapioca flour/starch
1/3 cup dry milk
1 Tablespoon sugar
1 teaspoon salt
2 T. dry egg solids (or an egg I guess)
1 1/2 tsp. xanthun gum
1 Tbs. egg replacer
1 tsp. italian seasoning
1 T. corn starch or modified food starch (I used MaxiGel)
1 t. lecithin


2 cups of the pizza flour mix
2 egg whites
1/4 cup canola oil
2 1/2 tsp. yeast
1 1/2 TBS olive oil
3/4 cup warm water

Mix these ingredients together and then pat onto a pizza pan. If you want it thinner, pat onto a greased 13 x 17 jelly roll pan. Remember to bake half way (about 10 minutes) before you add the toppings.

NEW Addition! Then slide the pizza off onto your preheated pizza stone! That makes a delightful crusty on top and bottom pizza!

Thursday, May 28

G-F Crepes

 Ah, delicious crepes for Sunday breakfast that are so simple.  Couldn't be better.  Use your favorite crepe recipe and just swap out the flour for a g-f alternative.

1 egg
1 cup flour
1 cup milk  (more or less to make a thin batter.)
dash of salt

Stir batter often in between pours in a hot skillet to keep the flour from settling (I used my 10 inch cast iron one that doesn't leave the top of the stove.)

Because crepes are egg-centric, this recipe has no need of added gums to hold them together.  I filled these with jam and served with whip cream and berries.


Funny story:  When you are in Hong Kong and trying to use their induction stove tops, and there is not typically enough weight on the bottom of a crepe skillet to trigger the magnetic interaction and the stove will not turn on and the whole group of people are awaiting breakfast and you come up with the brilliant idea of a heavy pot of water under a skillet... anyway long story short--meaning get to the point?

Making Crepes in America really is easy.

Inflammation Reduction the Delicious Way--SUPER TONIC

Lately I'm all about reducing inflammation.  I know my digestion has been in stalled in neutral and I need to get it back in full-function mode.

Great article on arthritis and inflammation

The best was to improve all my auto-immune function is diet and so I'm back to the spicy-heat method.  Because health is all about that (food) for me.


Last week the Asian children visited (my two adult children that each served church missions, Dia in Hong Kong and Ian with the Hmong people in Alaska) and they were all about this "tonic" that was prevalent for all ills in their respective cities, that promises to reduce inflammation.  We went to visit friends at the lake and our hostess had made a big jug of "tonic."  The same recipe!

1 32 oz. bottle of Braggs Natural Apple Cider Vinegar
1/2 onion chopped finely
1/4 cup ginger root chopped finely
2 tablespoons turmeric
1/4 cup garlic cloves chopped
1/4 cup horseradish root chopped
1 habenjaro pepper chopped

Mix and shelve for 28 days (one full moon cycle according to the Hmong people of Alaska.)   Sieve through cheesecloth and squeeze all fluids out.   Consume at least a tablespoon a day.  Should last at least a month.

Unless you are my mother-in-law, who loves flavor and spice and already consumes apple cider vinegar for her digestive health--she'll be making this by the double batch!

It blew my socks off and anything that strong has to be good for you right?  I have a curious craving for it though and find myself licking the blender jar.

So we started a batch and we'll let you know how it goes in a succeeding report.
Image result for tajin chili powder

Meanwhile, it is also my joy to discover on the same picnic day, paddle boats, brine'd chicken and Tajin spice (red chilis and lime)  sprinkled on fruit.  I've been experimenting with it since.  I think my favorite is not banana, applesauce, cantaloupe, grapes or corn  but watermelon and mango.  That stuff is so good I'm sprinkling that spice on everything.

Tuesday, May 26

Momma says Magnesium

Hey there were times when I didn't listen to Mom, but those teen foolish times are over and so when I told her I was aching all over and had ongoing stomach problems unrelated to my disease, she said Magnesium, so I listened!

Now I know why.  Magnesium-Deficiency1

Image from Live Healthy with Patti

This stuff is important so in the midst of my closet cleanse (remember I'm sucking down on spices in the pantry purge?)  I'm going to take the rest of the liquid Magnesium I have left.  It's the nastiest flavor and I have to Plug (the nose) and Chug, (the dose) but it's worth it.

Monday, May 25

G-F White Chicken Chili & GF Mission Tortillas

Boil the heck outta the roteisserie chicken carcass and throw in some beans and have a delicious chicken chili amidst all the water falling, running, rolling and draining across Oklahoma tonight.

Image result for tajinSaute in 1 tablespoon oil
1 large onion chopped
4 cloves garlic minced
1 jalapeno minced

1 1/2 teaspoons ground coriander
1 teaspoon Tajin seasoning ( chili and lime seasoning--my new favorite--we'll talk more later about this marvel.)
1 tablespoon cumin

4 cups chicken broth (Use the liquid from the boiled chicken)
1/4 cup cilantro fresh chopped

2 14 oz. cans white beans
1 rotesserie chicken deboned and choppedYES!  I'm serving it with GF Tortillas that I love.  These have to be purchased in the West as they are not yet available anywhere else.  They are as close to the real thing as I can find ($4.88 Walmart Neighborhood Market) and so I had a bunch flown in (with the daughter from Utah).  They fold nicely, freeze great, heat well and are delicious.

To reduce your potential flood damage, you should raise your furnace, water heater and electric panel if they are in areas of your home that may be flooded.
I thought we were ready for salad season.  With 14 inches of rain this month, I guess soup's still on for a while yet.

Photo courtesy of OkCity Channel 9 news

G-F Raspberry Pretzel Pie

I love the sweet/sour flavor of this dessert.  I used 2 cups glutino pretzels crushed and warmed in 2 tbs. butter and 1/4 cup sugar as the crust.

One 8 oz.  carton heavy cream whipped with 1/4 cup powdered sugar and 1 teaspoon vanilla--then beaten with 8 oz. light cream cheese is the center and the topping is

10 oz package frozen  berries heated with 2 cups boiling water and a 6 oz. package of raspberry jello dissolved in.  Remove from heat and cool, then spoon over and refrigerate for a couple hours.


Hot Curry Thai Chicken Salad

The pantry needs a spring cleanse so I've created a cook-off to use it all up and today's flavors are spicy.

3 cups chopped cooked chicken
1/2 onion chopped
3 stalks celery chopped
1 cup cherry tomatoes, chopped

Product Details1/2 cup plain yogurt or mayo
1/2 cup light sour cream (I ran out of plain yogurt.)
3 tablespoons Red Curry Paste (less if you have the good stuff)  if not, the rest of the bottle of Thai Kitchen's Red Curry Paste from Walmart.

 For the record, my flavor buds have changed and I'm now moved on up to the stronger red curry paste from the Asian store.

1 tsp. minced garlic
1 tsp. minced ginger
1 tsp. rice vinegar 
Salt and pepper (or Thai Kitchen Ethnic Creations Thai flavoring)  Yes, I own it all, purchased in a "Don't go to the grocery store hungry" binge.

I wanted it a lot hotter so as I served it, I sprinkled on hot curry powder and I'm one happy girl.  Everyone else liked it just as it was.

Saturday, May 23

Mom and Daughter Dynamo!

When two  g-f cooks get back together in the same vicinity we are a force with which to be reckoned!  While the daughter and granddaughter were visiting, we toiled, boiled, baked and muttered and made some magnificent concoctions!

This was a sweet chili garlic sauce with turmeric in cornmeal fish skillet fry.  The topping is a chopping of dill, cilantro, onion sauted wilt.  And the bed is a rice with cilantro, lemon pepper mix.

We didn't follow any recipe, so good luck on ya to repeat this one.

Some of the creations were actually memoralized digitally so watch out.  I think the best was the two-can channa masala that opened my tastebuds to some magnificent Indian food.  Delish!

Delightful experience and the grandbaby is already a FOODIE BOSS!

Friday, May 22

GF Carrot Cake

Party Cake!   I'm using the last of my green tomatoes to bake this for a friend's farewell party.  It is so delicious.  I'll have to attempt to make it without the green tomato puree or perhaps I will try tomatillas?

Last posted 3-31-13 and I need to post it again!  We ate this recipe this weekend at the family reunion and once again, it was a gluten eaters heaven!  They love it, I love it, it is a delicious recipe no matter when you eat it!    YUM!

It's Spring, Easter and time to make Carrot Cake again!
Here is the photograph from last year, 2012,  hopefully the result this year will be just as beautiful--but reality usually intervenes.  It still tastes delicious.  So here goes.

Last posted 8-19-2009
I once distrusted carrot cake--all those suspicious orange flecks floating around. I can take them in stir fry and in soup, but in my cake? No! Thank you.
Being GF has really forced me (the desperation factor) to broaden my food perspective. One fall morning, facing too many unripe green tomatoes, I googled green tomato recipes and discovered this treasure. For my husband's birthday, I baked him Bette Hagman's GF carrot cake recipe.

Wow! A gastric epiphany! I now freeze green tomato puree in 1 1/2 cup increments over the winter to make this delicious cake.

This week I again made the best carrot cake in the world, compliments of Bette Hagman (Praise be her name). The only alteration I make to her recipe for Prize Winning Carrot Cake is to lower the oil by two thirds and substitute plain yogurt. Bette uses her featherlight mix of rice, tapioca and cornstarch with a dash of potato for the GF flours.

This year it proved to be still too high in caloric values for the reformed mind of the health-conscious husband, so I'll have to eat it all myself!

This cake is always successful and delicious! So say the GF and non-GF testers with whom I shared it.

Cream Cheese Frosting
8 oz. pkg cream cheese
1 tsp vanilla
3-4 cups powdered sugar
1 TBS milk

Beat, beat, beat, til the frosting is light and fluffy. Spread over cake and refrigerate to set (and to hide it).

Friday, May 8

Short Fifth Finger Indicates Celiac Disease?

Does having a short fifth finger indicate celiac disease?

Our own personal emperical study.


Wednesday, April 22