Tag Archives: cheese

Wheatless-ish Barley

Last night I was happily enjoying my crockpot chicken over lettuce, while my boyfriend was eating it over rice. I asked for a bite, because he had it over my favorite brown rice from Trader Joe’s, the one with lots of texture called “Brown Rice Medley”.  And of course once I had dodged the cheese he had added, I got a nice ricey, chickeny nummy bite!  I loved it. Then he asked “what are the little round kinda crunchy things.” I  wasn’t sure so I grabbed the package and much to my surprise it was barley.

Trader Joe’s ‘ Brown Rice Medley”

Ah barley, the much debated “can you eat it if you’re gluten free” question.  I have read many sites and what I’ve decided to believe is that, if you are a Celiac, it’s not a good idea. If you have gluten allergies (meaning you can have trace amounts without issue) then it’s usually all good. I’m allergic and have never had issues with barley.

The reason I have found that it does cause issues for Celiacs, is the same reason some doctors advise Celiacs not to travel to countries like Tibet (an allergy to a country because they grow so much wheat! I had never heard this before.)  The reason to avoid barley if you are sensitive to cross contamination is because barley and wheat are grown in the same fields and often processed in the same plants.  So the barley would most likely have trace amounts that could cause big upsets in a Celiacs system.

So that is my research for the day. I eat barley with no issue, but it’s one to be careful of and consider if you have a Celiac, or a super sensitive system to wheat.

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Chicken in the Crock!

It’s a bit chilly and gray here this fine Seattle morning. If I weren’t looking directly at a calendar for work already I would have guessed it may be March or April, but no, it’s not. It’s June… the snowing in the passes kind of June.

I sure hope the weather gets better this summer, but to lighten up my mood I thought since it’ll be a busy work afternoon I’d get something going on the Crockpot. I dug around and combined some recipes from Gina and Skinnytaste, Allrecipes and the Food Network to come up with this nice Gluten and Diary free hopefully yummy dish.  Yes yes, it is a bit risky putting this up but the recipes I combined all had good comments so I’m confident. I’ll post a picture later today… It smells wonderful!

I added some salsa and put it over chopped lettuce. SO GOOD!

Spicy Crockpot Chicken

Main Ingredients:

  • 1- 15 oz can diced tomatoes with mild green chilies
  • 1.5 C black, navy, pinto or kidney beans (drained)
  • 1 C corn (frozen or canned- drained)
  • 1 can chicken broth (Fat Free)
  • 1/2 tsp Tapateo (or hot sauce of your choice)
  • 1/2 tsp Chipolte Chili powder
  • 1 Tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper (to taste)
  • 1.5 LBS chicken breast
  • Seasoning salt to taste (I love Lowreys but any will do)

Optional:

  • Cheese (for the dairy eaters or dairy free cheese of your choice)
  • Green onions chopped
  • Chopped Cilantro

Serve Over:

  • Chopped Iceburg lettuce
  • Rice (brown or white)
  • Pasta (Gluteny or GF?)

Mix all the ingredients except the chicken, Tapateo and the salt in the crockpot.  Season the chicken with the Seasoning Salt and Tapateo and place it in the crockpot.  Set on low for about 8-10 hours or High for 5-6.  If you like shredded chicken, pull it out and shred it about 1/2 hour before the end of your crockpot cooking or you can serve a full chicken breast over the lettuce, rice or pasta no problem.  Then top it with your favorite or all of the Cilantro, green onions and cheese. Viola – dinner is served!

Have a great day! 🙂

Attack of the MilkBread Monster…

It happened to me!  It was a major attack. An attack of the “poor me’s.”  Yep pouty lower lip and all. Lucky for me wheat and dairy only irritate my system  for about 30 minutes to about five hours with no long lasting problems… well other than an irritated boyfriend who wonders why I do this to myself and he too, that lovely man, gets over it 🙂

Beloved Bread Pudding at Mama's in New Orleans!

Beloved Bread Pudding at Mama's in New Orleans!

So what happened. I got sick of it.   I just wanted to be “normal” for a bit and not dig through menus to find what I “can” eat. I didn’t want to tell anyone “oh I can’t have that” when they offered up some cake…  So what did I do…well of course I went on a rampage that lasted about a month. Yep, a whole month!  Since I had been really good for about 6 months, I didn’t get too horribly sick the first gluteny-lactosefull meal I ate (Gnocchi followed by Bread Pudding…Yeah I got that bad!), so I kept going until it got really bad again. Nope, I’m not proud but it happens and I did it to myself.   And now it’s time to knock it off.

So here I am pulling myself up by the bootstraps and jumping back on the horse. I’m off to the store to buy some smoothie makings and some nice ingredients to make some Asian meals. Tonight, Avocado Chicken Stir fry…made with Tamari of course!

So I’m back. I’m honest and yes I’m going to start taking care of myself again. I’ll get that darned Milkbread Monster under control! 🙂

Healthy, Tasty AND Gluten-free!

This is a recent discovery that is absolutely brilliant! Pizza is one of the foods I have missed the most since the majority of pizzas have both Gluten and Lactose! I did get into ordering gluten free pizzas around Seattle and found many left A LOT to be desired… Then a friend introduced me to this… it’s brilliant and low calorie!

Cauliflower pizza crust *image thanks to paleoperiodical.com!

Cauliflower Crust Pizza

Crust
1 medium Cauliflower (Riced)
1 egg (beaten)
1 Cup of cheese (of your choice, I use soy mozzarella, but my friend loves goat cheese)
1 tsp Garlic salt
1 tsp Italian seasonings (or just use oregano and basil, fresh basil.
Olive oil

Pizza:
Pizza Sauce to taste
Cheese (your favorite)
Choice of toppings, I do mushrooms, jalapeno and tomato!

Preheat Oven to 450, prepare a cookie sheet with cooking spray, butter or olive oil. Set aside.

Rice your Cauliflower (shred in a food processor or grate it with a cheese grater) put in a microwave safe bowl and heat it for about 7-9 minutes until soft. Let it cool. It will make approximately 2 1/2 to 3 1/2 cups of riced Cauliflower.

When cauliflower is cool add 1 cup of Cauliflower, 1 beaten egg and 1C of the cheese of your choice mix together. Add spices and mix again. Take cauliflower mixture and pat out in a mass about 9 inches around. Brush with Olive oil.

Top it with pizza sauce, cheese and toppings of your choice. Bake in oven at 450 for about 15 minutes or until cheese on top is melted and edges are slightly browned.

Cut into slices and enjoy! YUM!

Not Shrimpy on Flavor

I adore my time with my girlfriends more than I can say. This weekend we had our bi-yearly get away but because we are in the NW we got snowed in, unable to make it over the penninsula. SO, we made the best of it and stayed at one of our lovely homes…on a houseboat! Every time we do one of these weekends, all 5 of us each make a different meal/course and we all share food, drink wine, play games, laugh, chatter, discuss and did I mention laugh?

Image & Recipe courtesty of Ocean Garden Products

Well lucky me, I have fantastic friends that also work with me on my dietary issues and always make things I can eat as well which is no easy feat. This weekend had three lovely treats involved, but I only have one recipe at this point. I’ll share the others because they were all fabu. We had Banana Bread, Mojito Sorbet and Shrimp Scampi! Yeah, seriously… my friends are AWESOME.

So, if you are up for cooking an incredible yet fairly easy dish, this shrimp is the bomb (and was gobbled up right away!)

Shrimp Scampi
Ingredients:
1.5 lbs of raw peeled, deveined shrimp
1/4 C Olive Oil
2 small garlic cloves minced
2 small red peppers cut into strips
1 C onion thinly sliced
2 small green peppers cut into strips
1/2 C tomato sauce
1/4 C choped parsley
1/8 C capers
Salt and pepper to taste

Heat oil in a large pan then add the garlic, cook until fregrant (about 30 Seconds) Add the shrimp tossing it occaisionally. When the srhip are done (when they turn pink), remove them and put to the side. (Do not overcook!)

Add peppers and onion to skillet, saute them together until the onion is trasclucent and the peppers are tender. Add tomato sauce and parsley and stir them in well.

Return the shrimp to the pan, cover and simmer for two to three minutes, Sprinkle with salt, pepper and capers.

Great served over rice! Makes about 6 servings (although we 5 girls at it all!)

Biased Bison?

Who doesn’t love a night filled with friends, birthdays, good food and a good game of spades? I know I love it! Our friends came over the other night and since we cooked last time, they brought food fit for a king, they were making bison spaghetti (of the quinoa variety) YUM!

Bison Spaghetti - Image from http://thechiclife.typepad.com

Now you might flinch if you haven’t had this tasty meat. I’m a big squeamish about different meats much of the time but this one was fantastic. It’s a nice lean red meat that blended into the sauce with such great flavor! Then to top it off some dairy free cheese. It was super yummers! Give it a try, I think you’ll love it!

My friend that brought this over did it to fit into my dietary restrictions and told me it was lower in fat. If you have any to share please share it! I want to learn more. I have started researching and found great info but it’s mostly from a pro-Bison site.

Big Cheese!

Cheese, yes I miss my cheese. The ooey, gooey, melty cheese stringing off a sandwich or quesadilla and I take a bite. Yum! To be honest I find myself cheating here and there, but really the payment in belly ache time usually isn’t worth it.
I know they make all kinds of lactose free cheeses, but they melt like plastic on a heater, and taste about as good as that smells. So I just chalked up the cheese issue as a give it up food and, well,  gave it up.

But in the last few years, there seems to have been a lot more emphasis placed on those that must “go without”  and companies found a new market to gain. Vegan/Lactose intolerant folks…and now they have come up with a melty, ooey gooey cheesy goodness that works and tastes good. Thanks to the suggestions of one of my favorite bloggers, Chakabox, I found this little slice of heaven, Daiya Cheese!

So if you find yourself wanting to shy away from the melted plastic on your dairy free items, check this product out. You won’t be disappointed!