Cooking at Home

Friday, October 28, 2011

Recipes for those with a gluten intolerance

Image via WikipediaEllen Lund/Daily Bread | Posted: Tuesday, October 18, 2011 11:00 am

Last week I promised you a column with recipes designed for gluten intolerant folks. I knew just where to find them - the Celiac Sprue Association headquartered in Omaha, Nebraska.

This organization's goal is to offer information to those who are living with gluten intolerance and offer them the opportunity to meet with others who are also living a gluten-free lifestyle. To that end, the organization publishes a newsletter entitled Lifeline. This publication offers extensive first person narrative about the effects of celiac disease and suggestions on how to live well with this challenging diagnosis.

Lifeline also features ads that show common products on our grocery shelves that are gluten free and therefore acceptable for a celiac patient's diet. In addition, the publication deals with legislative issues that benefit the celiac community and tax code changes that offer deductions for those who must follow a special diet and deal with the extra cost that the diet entails.

By reading this publication, I also learned that there is a gluten-free dining and travel club that allows those who must live a gluten-free lifestyle the joy of exploring this beautiful world we inhabit without worrying about the availability of food to support their nutritional needs.

This publication can be obtained by contacting the Celiac Sprue Association at P.O. Box 31700, Omaha, Nebraska or by telephone at (402) 558-0600 or by going on their website at www.csaceliacs.org. They will explain to you the many benefits of membership in the Celiac Sprue Association.

The following recipes are from Lifeline and are delicious additions to anyone's cooking repertoire. Since it is very likely that most of us know someone who is gluten-intolerant, these recipes allow you to serve healthful and delicious food safe for their consumption.

Quick and Fabulous Chickpea Soup

Melissa Belser

1 chicken breast, skinless, boneless

1 can (16-ounce) chickpeas, drained

1 can (10-ounces) Rotel tomatoes, original recipe

1 cup brown rice

1 tablespoon garlic powder

1 tablespoon minced onion

2 teaspoons thyme

2 teaspoons oregano

1 teaspoon salt

1 stalk celery, diced

1 large carrot, peeled and diced

32 ounces gluten-free chicken stock

Sauté chicken on medium heat until just cooked. While chicken is cooking, peel, chop and assemble the remaining ingredients. Remove chicken from heat and let cool for 5 minutes. Cut the chicken into cubes and add back into the pan. Add the rest of the ingredients to the pan with the chicken. Cook on a medium or low heat for 30 minutes and serve. This recipe freezes well.

Coconut Banana Muffins

Mary Buchman

1/2 cup butter or palm shortening

2 eggs

3 very ripe bananas

1 teaspoon vanilla

2 cups gluten-free all-purpose flour mix

1 teaspoon salt

1 teaspoon cinnamon

1 and one-half teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup sugar

1/2 cup chopped nuts

1/2 cup shredded coconut

Preheat oven to 350 degrees. Cream together the butter or palm shortening and eggs in a medium size bowl, add mashed bananas and set aside. Place the dry ingredients in a large bowl and mix well. Add the wet ingredients into the dry just until moistened. Spoon the resulting batter into greased muffin tins. Bake at 350 degrees for 25 to 30 minutes.

Easy Flourless Brownies

2 cups chopped pecans

2 tablespoons dark cocoa

3 tablespoons regular cocoa

4 eggs

1 teaspoon vanilla

3/4 cup sugar

1/3 cup oil

Preheat oven to 350 degrees. In a food processor, blend nuts until they have the appearance of sand granules. Add the rest of ingredients and blend for about minutes. Place brownie mixture in a greased 8-inch-by-8-inch pan and bake for about 25-30 minutes.

Taken from FremontTribune.com; source article is below:
Recipes for those with a gluten intolerance

Cancer cookbooks aim to help patients, caregivers bring joy back to eating

Cover of "Betty Crocker's Living with Can...

Cover via Amazon19-October-2011

By Maureen Linke, USA TODAY

When a friend is going through cancer treatment, we naturally want to help — and for many people, that means whipping up a casserole or some other comfort food.

But for those experiencing nausea, stomach upset or a metallic aftertaste from chemotherapy, some rich or heavy foods may be anything but comforting, say authors of cookbooks created with cancer patients in mind.

Good nutrition is especially important during cancer treatment because people who are nutritionally depleted don't tolerate treatment well, says Kris Ghosh, a gynecologic oncologist and co-author (with Linda Carson and Elyse Cohen) of Betty Crocker's Living With Cancer Cookbook: Pink Together Edition (Wiley Paperback, $19.99), out last month.

PHOTOS: More recipes for cancer patients

Listening and simplicity are key when cooking for a cancer patient, Ghosh says. "First and foremost, find out what their cravings are," he says. "Tastes can change during treatment. You don't need to cook fancy for them to be happy; they need substance … something they can tolerate or digest."

Cookbooks such as Living With Cancer and theAmerican Cancer Society's What to Eat During Cancer Treatment: 100 Great-Tasting, Family-Friendly Recipes to Help You Cope ($19.95) aim to help patients and caregivers with symptom management. Both categorize recipes by common symptoms: nausea, diarrhea, constipation, mouth soreness and difficulty swallowing, altered sense of taste, unintentional weight loss.

Though it can be difficult for family and friends to discuss a loved one's diagnosis, patients don't want pity, Ghosh says: "These books can be a subtle and supportive way to start the conversation." Some insurers may even cover cookbooks' costs, he adds.

The recipes in these books are not difficult, the authors note: Each recipe in What to Eat takes only about 30 minutes, and Betty Crocker cookbooks are known for easy-to-prepare recipes.

Different stages of cancer treatment can affect taste or appetite in a variety of ways. Chemotherapy is the most significant because chemo drugs kill cells that divide rapidly, such as taste buds, causing patients to have to regrow new ones, Ghosh says. Regrowth doesn't begin until at least a month after all treatments are completed. During regrowth, everything tastes bland or patients have cravings they've never had before, he says.

Though nutritional value is a high priority, overall calorie intake can be the ultimate goal, especially for someone suffering from frequent nausea, says Colleen Doyle, a registered dietitian and editor of the American Cancer Society cookbook, published in 2009. "If nothing but ice cream sounds good, that's OK," she says.

Simple, non-spicy foods can be the most appealing during chemotherapy, says breast cancer survivor Jody Schoger of The Woodlands, Texas.

"I was always hungry for soup, but something that you may have enjoyed before may not appeal to you at all during chemo," says Schoger, who is now in remission and cooks for cancer patients in her community.

Foods can bring back memories of how life can be normal and positive again, and that mental aspect of treatment is just as important, Ghosh says.

"Here you are going through the most challenging part of your life, and your basic ability to eat has been taken away," he says. "People get depressed as they go through treatment, and a side effect of depression is lack of appetite. Bringing that joy back to eating is a really critical part of treatment."

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Taken from Your Life, USAToday.com; source article is below:
Cancer cookbooks aim to help patients, caregivers bring joy back to eating

Taste of Home cooking show returns to Shoals

19-October-2011

By Teri Thornton
Lifestyle Editor

Culinary specialist Michelle Roberts will return to the Marriott Shoals Conference Center for the Taste of Home Cooking School on Tuesday, Nov. 1.

Just in time for the holidays, Taste of Home Cooking School is returning to the Shoals with a show full of hints and recipes for entertaining guests or a family meal at home.

Returning with the Cooking School will be culinary specialist Michelle Roberts.

“I have 10 brand-new recipes,” said Roberts, who originally hails from Mississippi but resides in Birmingham. “Those attending will get to experience a live show where you can see and smell all of the food being prepared right there.”

In addition to demonstrating the recipes, Roberts will share tips and ideas for holiday entertaining throughout the program, which begins at 6:30 p.m. Tuesday, Nov. 1, at the Marriott Shoals Conference Center in Florence.

Roberts said the show for is everyone, from experienced cooks to those who just dabble in the kitchen.
“Any and all skill levels can make our recipes,” she said. “I love our shows because there is something for everyone.”

Taste of Home Cooking Schools also introduce new products on the market.

“I will bring lots of information about our products,” Roberts said. “One that will probably be new to most people is Domino Agave Nectar.”

Before the show, the public can keep track of the cooking school through its blog, cookingschoolblog.com.

“It is great, and people can keep up with our adventures,” said Roberts, who will be posting on occasion.

All attendees to the cooking show will receive a gift bag with two Taste of Home magazines, recipes, coupons and trinkets. There also will be door prizes including a dining room table and chairs from Story & Lee Furniture, one of the show sponsors.

In addition to the TimesDaily and Story & Lee, sponsors are Hunts TV and Appliance and Window World.

The following recipes are from Taste of Home. They have not been tested by the TimesDaily.

Chili Cheese Dip

1 pound lean ground beef (90 percent lean)

1 cup chopped onion

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (14½ ounces) diced tomatoes in sauce

1 cup frozen corn

¾ cup water

1 can (2¼ ounces) sliced ripe olives, drained

3 teaspoons chili powder

½ teaspoon dried oregano

½ teaspoon chipotle hot pepper sauce

¼ teaspoon garlic powder

¼ teaspoon ground cumin

1 package (16 ounces) reduced-fat process cheese, cubed

corn chips

In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Transfer to a 5-quart slow cooker. Stir in the beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin.

Cover and cook on low for 4-5 hours or until heated through; stir in cheese. Cover and cook for 30 minutes or until cheese is melted. Serve with corn chips.

Yield: 8 cups.

Pumpkin Pie Dip

1 package (8 ounces) cream cheese, softened

2 cups confectioners’ sugar

1 cup canned pumpkin

½ cup sour cream

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

½ teaspoon ground ginger

gingersnap cookies

In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers.

Yield: 4 cups.

Roasted Pumpkin Seeds

2 cups fresh pumpkin seeds

3 tablespoons butter, melted

1 teaspoon salt

1 teaspoon Worcestershire sauce

Line a 15-by-10-by-1-inch baking pan with foil and grease the foil. In a small bowl, combine all ingredients; spread into prepared pan. Bake at 250 degrees for 45-50 minutes, stirring occasionally.

Increase heat to 325 degrees. Bake 5 minutes longer or until seeds are dry and lightly browned. Serve warm, or cool before storing in an airtight container.

Yield: 2 cups.

Teri Thornton can be reached at 256-740-5742 or teri.thornton@TimesDaily.com

Taken from TimesDaily.com; source article is below:
Taste of Home cooking show returns to Shoals

Wednesday, October 26, 2011

12 healthy homemade candy recipes

Image via Wikipedia

White chocolate is marketed by confectioners a...

Image via WikipediaLooking for candies? I mean, if you wanted to make them at home for your energetic kids who need refuelling every now and then, here are 12 candy recipes that you can try. Enjoy!
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Making homemade candy is fun, delicious and easy. These 12 recipes will get you started.

By Kimi Harris
Tue, Oct 18 2011

Robin shared some wonderful choices for healthier organic candy for Halloween last week. It made me long for candy myself! I thought I'd share 12 recipes for homemade candies that everyone can enjoy. Some of these recipes are candy bars, some are great to serve at parties, and others make perfect additions to lunch pails. Better yet, the recipes can be surprisingly simple and healthy!

The following recipes use unrefined sweeteners and high quality ingredients. It’s candy you can feel good about feeding your family. With these around, your children will thank you and you can satisfy your own sweet tooth on something more nutritious as well as delicious. Just be careful with the couple of recipes that call for making a sticky syrup out of honey or maple syrup. I use my back burner and make sure all children are out of the kitchen as it can cause serious sugar burns.

1. Mock Reese’s Peanut Butter Cups: I created this recipe for my then 3-year-old daughter. They were an instant hit with both her and her friends.

2. The Easiest, Healthiest, Most Scrumptious Fudge Ever: The title says it all. This fudge is so much easier to make than traditional fudge and much healthier, too. I've made it with the more common sweetener, honey, with great results as well.

3. Nature’s Candy Bar (pictured at top): I called these Nature's Candy Bar because they feature dates, which are rich in natural sugar. A chocolate coating doesn't hurt either.

4. Candy Bar: This chocolate-covered candy bar looks amazing! I would recommend simply substituting the agave syrup in this recipe and the next with the less refined sweetener, honey.

5. Mock Mounds Bar: Mounds bars used to be my favorite candy bar. Now I can have a a healthier version guilt-free.

6. Cracker Toffee (pictured above): My daughter and I made this super easy recipe last year as part of our Christmas candy platter. They are rich, delicious and so easy.

7. Old-Fashioned Caramel Corn: I adapted my husband's favorite caramel corn recipe from his younger years to only include unrefined sweeteners (no corn syrup here!) It is a certain favorite at parties.

8. Caramel Apples: This recipe uses cream and honey to create a rich caramel coating for apples. It's perfect for this time of year.

9. Dairy-Free Caramel Apples: This recipe doesn't use any dairy but a combination of honey and maple syrup. How delicious does that sound?

10. Honey-Sweetened Dark Chocolate Macadamia Nuts: These make a very special gift, and very yummy snacking.

11. Maple Magic Candy: All you need for this recipe is maple syrup. If you've ever had maple syrup candy before, you know how amazing it is.

12. Decadent Chocolate "Larabar" Truffles: (pictured above): These truffles were inspired by Larabars, but morphed into truffles; perfect as an afternoon pick-me-up.

Also on MNN:

Taken from Mother Nature Network; source article is below:
12 healthy homemade candy recipes

Cooking at Home

Friday, October 28, 2011

Recipes for those with a gluten intolerance