Friday, April 27, 2012

Help from the Celiac Center at Columbia University

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Dr. Peter H.R. Green has written this informative book.  He has been doing a great work at the Celiac Center at Columbia University.  Don't worry...I don't get paid anything to encourage others to read his book.  :)   It is simply a great book.  I appreciate the way he weaves medical information into the book without making it overbearing or difficult to understand. Here is a link to the Celiac Center at Columbia University website:

Dr. Green kindly wrote the foreword for my cookbook.  Here it is:

 "People with celiac disease and gluten sensitivity need to own a copy of Susan’s book. It is a great resource presented in a beautiful way. The recipes add diversity and nutrition to a diet that frequently lacks these important components.

"Celiac disease is common, occurring in about 1% of the population worldwide. It is unfortunate that the majority of those who have the disease are yet to be diagnosed. There is a lack of physician awareness about the disease, its frequency, its great variety of manifestations, and its ease of diagnosis. As a result the majority of those with the disease are unaware of how their life could be altered for the better by adopting a gluten-free lifestyle.

"Because of underdiagnosis, those with the disease lack adequate support systems. There is insufficient food labeling, lack of awareness in the food industry, inadequate knowledge among chefs, and a generally inadequate availability of gluten-free products. When products are available they are usually more expensive than gluten-containing products. School, college, and eating out of the home are a minefield. Susan’s book helps fill the void. It is readily readable, and the food tastes great!

"People with gluten sensitivity experience symptoms that are relieved by avoiding gluten, which is found in wheat, rye, and barley. These people are often self-diagnosed. Diagnosing celiac disease typically requires a small-intestinal biopsy and documented improvement, both clinical and pathological. Blood tests often suggest the diagnosis; a small-intestinal biopsy confirms it. We encourage a biopsy because one needs to be certain of the diagnosis prior to making a lifelong commitment to a gluten-free diet. This especially applies to children.

"We at the Celiac Disease Center at Columbia University are attempting to fill the medical void by increasing the quality of the patient care of those with celiac disease, educating health-care professionals, and facilitating a great variety of research projects. It is through dietician, nutritionist, and physician education that more will be diagnosed with celiac disease and their care will improve. Until the number of people diagnosed with celiac disease increases, the difficulties will continue. However, wonderful cookbooks like this one can lessen the burden of the disease."

Peter HR Green, M.D.
Author of Celiac Disease:  A Hidden Epidemic
Professor of Clinical Medicine
The Celiac Disease Center
Columbia University, New York

Friday, April 20, 2012

Chinese Noodles

My Grandma passed away when I was about five years old.  She passed along a recipe for Chinese Noodles that lives on.  I suppose it is basically chicken noodle soup with soy sauce added, but it is an awesome, wholesome recipe that soothes the soul.  Our entire family and extended family have enjoyed this recipe for years.  I hope it will become a new tradition for you.

Chinese Noodles

4 bone-in chicken breasts
garlic salt
onion salt
black pepper or lemon pepper
2 tablespoons onion or green onions, chopped
6 hard-boiled eggs
1 package Tinkyada Spaghetti Noodles, cooked
gluten-free soy sauce

  1. Place chicken breasts and seasonings into large pot of water. Water should cover chicken while cooking. Cook until chicken is tender, approximately 2 to 3 hours for thawed, larger bone-in chicken. Reserve the broth to serve with noodles.
  2. Place eggs in a saucepan. Cover eggs with water (water should cover eggs at least 1 inch.)  Bring water to a boil. Turn heat down to medium. Cook eggs for 20 minutes. Drain and cover eggs with cold water. Allow eggs to cool before peeling and slicing.
  3. Cook spaghetti noodles.
  4. Cut or tear chicken into small pieces.
  5. Strain broth from the cooked chicken into a serving dish. Place noodles, broth, chicken, eggs, and onions into individual soup bowls. Add soy sauce to taste.
 Serves 6 to 8

Saturday, April 14, 2012

Review of Pamela's Butter Shortbread Cookies

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A few days ago, my husband and I went on an overnight getaway to a cabin in the mountains.  The location was beautiful.  We had an awesome time.  We brought snacks along and a movie, and enjoyed relaxing in the hot tub.  One of the snacks we brought were these Pamela's cookies.  They looked good.  They started out tasting good.  But as we continued chewing the cookie, the texture became crumbly and pasty. I would rate these cookies at 5 out of 10. When we left for home,  we had leftover cookies--as you can imagine--and both of our children who tasted a cookie also rated them around 4 or 5, without knowing that is what we rated them.  That is how the cookie crumbles. :)

Friday, April 6, 2012

Product Review of Arrowhead Mills Chocolate Chip Cookie Mix

This is a great cookie.  Our 17-year-old said he wanted me to buy 3 or 4 boxes of this mix.  I would rate the cookies at 8.5 out of 10.  The texture and taste was quite good.  I just wish the gluten-free mixes weren't so expensive. The amount of cookies for the price is frustrating, but that is the way it seems to go for gluten-free products.