Anyone who has celiac disease or gluten sensitivity needs to keep up on anything gluten-related! This article posted by the Celiac Disease Foundation, posted this past August, when new FDA regulations took effect, is a must-read!
Take a few moments and inform yourself….the more you know!
http://celiac.org/blog/2014/08/05/fda-gluten-free-food-labeling-information-page/
Monica says:
When my friends, Carmine and Francine, invited me to their antique store, The Shop 2, to be the featured guest in celebration of Hazleton’s Second Friday, I was a little hesitant at first. I said, “Let me think it over.”
I was hoping that my partner, Daria (my daughter), might be able to join me in this adventure, but just having started as the Executive Pastry Chef at The Mill in Hershey, I knew it was a longshot!
“Oh, Mom, just do it and have fun!” was her response. So I thought, “Why not?”
“Yes, I’ll do it!” was my response to Carmine. She wasted no time in letting the association who coordinates Hazleton’s Second Friday about my visit, and the next thing I know, I am speaking with Jill Whalen from our local newspaper! Here is the result of my phone interview!
Alright…now to decide on which gluten-free goodies I will make for the open house.
It’s fall and what do most people crave in the fall? Pumpkin? Chocolate (that’s a given)? Apples?
Of course….all three!
So I immediately go on a hunt for recipes….if you’ve read any of our previous posts on this blog, you will remember that I am a recipe addict! I have tons of recipes written down on paper, too many cookbooks to name, and a recipe file on my computer.
Pumpkin, pumpkin, pumpkin….how about a great pumpkin bread?
I look over a few recipes and then consult with Daria and viola! A pumpkin bread recipe is born!
Gluten-Free Pumpkin Bread
2 ½ cups brown rice flour
½ cup arrowroot starch
5 tsp pumpkin pie spice
2 tsp baking soda
1 ½ tsp salt
1 tsp xanthan gum
4 large eggs
1 cup veggie oil
½ cup fresh orange juice
2 ½ cups granulated sugar
1 can pure pumpkin (15 oz.)
1 cup dried cranberries (we like Trader Joe’s brand)
Preheat your oven to 350˚F. Grease with shortening and flour with brown rice flour, two 9 x 5 inch loaf pans, OR one 9 x 5 and 4 small loaf pans (which I did).
Whisk all of the dry ingredients together. In another bowl mix eggs, oil, and orange juice. Then add the sugar and pure pumpkin. Blend on medium-high if using a stand mixer or handheld mixer until thoroughly combined.
Now add dry to the pumpkin mixture. Mix until well combined.
Stir in the dried cranberries if you are adding them.
Bake for 45 minutes to one hour. Watch the small pans if you are using them! You may need to adjust the time.
Cool for at least 10 minutes in pans before attempting to remove them. Let the breads cool completely on wire racks.
© 2014, Monica & Daria of glutenfreedoubletalk 
Chocolate, chocolate, chocolate….how about a no-bake recipe?
Daria’s friend Amanda visited with us a while ago and brought with her some delightful no-bake chocolate balls. So thanks to Amanda from Michigan for this recipe!
Chocolate Orange Balls
1 cup Almonds
1 cup Pecans
Pinch of salt
1/3 cup honey
3 T cocoa powder
½ tsp vanilla extract
½ cup shredded sweetened coconut
½ cup chocolate chips
Zest of 2 oranges
Extra crushed pecans (about 1 cup)
Using a food processor, pulse almonds and pecans until finely chopped.
Add salt, honey, cocoa, vanilla, shredded coconut, chocolate chips and zest.
Process until well combined.
Roll chocolate mixture into 1” balls. Roll each ball in crushed pecans.
© 2011, Amanda Schmidt
Notes from Monica for chocolate balls:
I used Hershey’s Special Dark Cocoa Powder and Ghirardelli semi-sweet chocolate chips.
Rolling the balls is super messy…. and you lose too much of the dough, because it’s so sticky! I ended up forming balls with my fingertips. Much better!
I made this recipe twice…did not double it initially due to the size of my food processor. In total the 2 recipes yielded a little over 7 dozen balls.
Apples, apples, apples…apple pound cake, anyone?
A great gluten-free blog that we follow is Gluten Free on a Shoestring. The author of this blog, Nicole, has written a few cookbooks, in addition to her blog. We have found them to be wonderful additions to our gluten-free library!
These apple pound cakes are her recipe. She calls them Starbucks-Style Gluten Free Apple Pound Cakes. The batter is delightful….with the addition of the cinnamon, it took everything in me not to just eat it! Oh my goodness…these little cakes came out great!
Last but not least, I wanted to have a vegetable dish for our gluten-free celebration and decided on a Black Bean Salsa. It’s easy and has a great flavor profile!
Black Bean Salsa
2 cans black beans, washed and drained
I bag frozen sweet white corn, thawed
1 large can diced tomatoes, drained
3 green onions (scallions), diced (also dice the stems)
½ green pepper, seeded and diced
½ red pepper, seeded and diced
½ yellow pepper, seeded and diced
2 cups fresh, chopped tomatoes
Red wine vinegar to taste (about ¼ to ½ cup)
1 fresh lemon, juiced
Dried cilantro (1-2 tsp)
Garlic powder to taste
Cayenne pepper to taste
Dash of cumin
Combine all ingredients in a large bowl. Season the black bean salsa to your taste. Serve with gluten-free corn chips or any of your choice! I served Garden of Eatin’ Organic Tortilla Chips.
© 2014, Monica of glutenfreedoubletalk
All in all, we had a great little spread of gluten-free goodies for our guests! Yes?
I can’t tell you how excited I was to meet so many people last evening who are fellow celiac disease sufferers. Many told me of their struggles and triumphs with this autoimmune disease while others who were just diagnosed, were looking for some guidance.
While I had my blog up and running during the open house, I also prepared some handouts and had many posters scattered throughout the store, regarding celiac disease and gluten sensitivity.
If anyone would like any of the information I shared, just email me @ glutenfreedoubletalk@gmail.com, or comment here; I would be happy to share!
Thanks to The Shop 2 for helping to spread celiac awareness! You two are the best!
Hoping everyone got something out of the experience! I know I came home happy!
© 2014, Monica of glutenfreedoubletalk
Monica and Daria say:
If you’re like us, we love to snack.
And finding a decent snack, when you’re really hungry can sometimes be a problem…you want to make a good choice, but oh, those cookies look good, don’t they?
Well, the key is to keep your refrigerator and pantry stocked with healthy items (so those cookies don’t call your name!). Fresh veggies, fruits, nuts, healthy crackers, etc. are all good choices.
So, having two avocados on hand and some great healthy chips to boot, we were on our way!
We always have garlic on hand (fresh and the squeezable type) as well as fresh limes (and the squeezable type)….and of course, olive oil, too!
Time to make guacamole!
You simply pull out your Cuisinart blender or food processor (or use a fork) and pulse the avocadoes. After a few seconds, add 1 clove of fresh minced garlic (½ tsp of the squeezable), juice from ½ of a fresh lime (or a few squirts of the squeezable lime), some salt and pepper, and then a swirl of olive oil. If you need a little more oil, stop the processor and add a little more. Again, if you need more salt and pepper, add it or if you want a little more lime, add that!
It’s your guacamole….make your taste buds happy!
We like our guacamole simple, so that the avocado is the star! No need to add extra ingredients….this is a no-fuss, no-muss recipe!
And the best part is that this recipe took less than 5 minutes!
Trader Joe’s is a great place to shop and we have been so fortunate to have a member of our family who travels the state of Pennsylvania and never forgets about our gluten-free lifestyle! He is our husband and father, Lewie….great guy, always on the lookout for things we can eat! When you enter their store, you can ask an associate for a gluten-free listing of foods available. Here is a link to it if you want to look it over!
Quinoa & Black Bean Infused Tortilla Chips are a favorite item that we have tried at Trader Joe’s and everyone who eats them….well, let’s just say these chips disappear quickly!
This guacamole goes well with healthy chips, carrots, celery, cucumber spears, or any other veggie you can dip with!
So stock up your fridge with healthy food, and healthy snacks will be ready when you are!
P.S. Next morning breakfast with leftover guacamole (wrap dish in plastic or place in sealed container)….fried egg with avocado on gluten-free toast!
Yummy!
© 2014, Monica & Daria of glutenfreedoubletalk
New app for gluten free restaurants in the Philadelphia area!
How great is this?
Gluten Free Philly blogger, Michael Savett, developed an app to help you find restaurants offering gluten free items in this area!
If you want to purchase the app (available for the iPhone and Android), just click in the upper left hand column….here is the link!
I love Pittsburgh!
It’s such a great city….so many beautiful bridges, churches, cultural events, and sports teams!
I love the city…so much hustle and bustle! Heading over to the famous Strip District, we saw a group of people riding on what looked like a bike for multiple people….found out it’s the Pittsburgh Party Pedaler! Looks awesome….doesn’t it?
My husband was in Pittsburgh on business. He goes out to the “Steel City” fairly often, but this time I was able to accompany him. I hadn’t been out in a few years so I was happy to go! Yay!
We arrived at the Strip District (only a half-mile strip of land) which is nicknamed “Foodie Heaven” where you can find ethnic grocers, restaurants, and local merchants selling everything “Pittsburgh!” Since I needed a Pirate shirt to wear to the upcoming baseball game, we grabbed that first, shopped up and down the street, and then needed to find some lunch.
Thai food is usually a good choice for someone needing gluten-free options, so we were lucky to find Little Bangkok right on the main street. The lunch specials were appetizers and soups, so since we knew we were going to be eating a huge dinner, we decided on Bangkok summer rolls and two bowls of Tom Yum soup.
The summer rolls feature rice paper filled with veggies, fried tofu, mint, Thai basil and rice noodles. These were served with peanut dipping sauce (which I asked to be made with my organic tamari wheat free soy sauce). I carry it in my purse always!!
The Tom Yum soup is a traditional spicy soup flavored with lemongrass, kaffir lime leaves and Thai chilies. Oh Yum!! It is the best!
After lunch, we needed to walk around a bit to digest and then back to the hotel to get ready for our dinner at Lidia’s. Lewie was honoring a colleague on her retirement and I was invited, too!
Lidia’s lies in the heart of the Strip District and because Lewie has gotten to know the Executive Chef, Jeremy Voytish, from his many meals there, he knew that they could prepare a gluten-free meal for me. As soon as we walked in, Chef Jeremy greeted us and assured me that they would “take care of me!”
He wasn’t kidding!
When we sat down to order, our server pointed out the many options that I had and told me that all of the gluten-free entrées were prepared in separate pots, pans and areas of the kitchen. Chef Jeremy even made sure that we were provided with an appetizer of fresh mozzarella, olives, prosciutto, and Italian meats. Delightful!
First I had a salad “insulate di rucola” which was arugula with shaved pears, walnuts, and gorgonzola crumbles. Best way to start a meal!
Next, I decided on the “ravioli di mais” with scallion butter and jumbo lump crab for my entrée and I was not disappointed. It was homemade gluten-free corn pasta and was prepared al dente which was perfect! So delicious and filling!
For dessert I had Nutella ice cream but was so excited that I forgot to take a picture! Forgive me!
The next day, during our walk, we stopped for lunch at Uno Chicago Grill for pizza. I just LOVE pizza and this is probably the food that I miss most. During the first year after my diagnosis, if I smelled pizza, I would immediately feel like I could cry! I know it sounds crazy but only a fellow celiac can understand this!
Anyway, Uno has a gluten-free menu and tries to accommodate those living gluten-free. If you are extremely sensitive, I would not recommend this restaurant, due to the cross contamination in the kitchen. I am able to eat here without too much distress and I did enjoy my veggie pizza. The crust on most gluten-free pizzas is still not anywhere near “regular” pizza and I am still in search of a gluten-free pizza crust to die for! If anyone knows of one, please let me know….thanks!
My husband Lewie has been a Pittsburgh sports fan since he was a little boy. He especially loves the Pirates baseball team and when we visit, we usually get tickets to a game. In fact, he tries to plan his visits to Pittsburgh when the team is home!
So how excited was I to find out (ahead of time) that PNC Park (where the Pirates play) has a food stand in the stadium that has gluten-free options. YES! It’s called Just4U Healthy Options and serves “baseball-type” food for people with celiac disease, food allergies, and who are vegetarian or vegan!
When we approached the stand, the line was several people deep, and I was so happy to see gluten-free buns for kosher and gluten-free hotdogs, as well as gluten-free tacos with healthy salsa. But when I smelled gluten-free pulled pork on a gluten-free bun, I knew what my choice would be! I also had a side salad which was delicious, too.
No pictures, though….forgot my camera!
Who knew gluten-free people could enjoy food at the ballpark?? Thanks, Aramark Sports and Entertainment!
I hope you enjoyed my visit to Pittsburgh!
I know I did!
© 2014, Monica of glutenfreedoubletalk
Monica says:
My husband and I are so excited for our baby girl! After all of her training, dedication to the pastry world, and impeccable work ethic, she has achieved her dream!
Daria was invited to be the Executive Pastry Chef at The Mill in Hershey, PA, and is LIVING the dream!
She has always known that she belonged in a pastry kitchen…even as a wee little one! So going from an EZ Bake Oven Baker to Executive Pasty Chef has been an incredible journey for her!
The Mill’s grand opening is slated for Monday, September 22nd and they are prepping daily. Opening a restaurant is no easy feat, but with all of the talent and professionalism there, they are headed straight for success!
We were invited to the “soft opening” of the restaurant where the patrons were family and friends of the staff. The only word that comes to mind to describe the evening is….PHENOMENAL!
Not only is The Mill an amazing physical structure, but the staff and executive crew are so welcoming and warm, that you feel like you are home, but of course, have talented chefs to make your meal!
The Mill, originally built in 1858, was a grain mill which ground grain for farmers. When a fire destroyed it in 1914, the Curry family rebuilt it and it served the area until 1974. The Mill also sold coal and fuel oil at one time as well.
Now it is an upscale restaurant that can seat approximately 200 people on its three levels. The best thing about the The Mill is that it has a modern flair, but has maintained its architectural integrity.
It is a must-visit place if you are in Hershey, PA!
Now….let’s talk food!
The very talented Executive Chef Joe Mishler and Executive Sous Chef Nick Martino are the culinary dream team of The Mill. Our appetizers and entrees were just some of the best we’ve ever eaten! The attention to detail in the dishes is second to none!
First out were bread offerings featuring focaccia baked on site and Daria didn’t forget me, and sent out gluten-free breadsticks with parsley butter. What a great start!
Our appetizer was hand-pulled mozzarella (did I say hand-pulled?) with a balsamic glaze and tomatoes with basil….oh dear! Melted in your mouth!
Lewie’s entrée was a filet with bacon jam, lemon grits, sautéed kale, and an onion ring….he was in heaven!
My entrée was grilled salmon over a bed of quinoa with a sauce to die for, and spinach….oh my goodness! Amazing!
To finish our fantastic meal, Daria, the Executive Pastry Chef, delivered our desserts to our table! I guess being related to a chef has its perks!
Ricotta cheesecake with poached pears and a crisp with black sesame seeds….beautiful and delicious!
Pumpkin mousse encased in dark chocolate with sage butter crème anglaise, two pieces of honeycomb crunch and all gluten-free to boot! Daria left out the gingersnap which normally graces the dessert….it was delightful!
To say that the night was great is an understatement….it was PHENOMENAL!
Two happy diners….we couldn’t stop smiling!!
So if you are in the Hershey area, make sure you stop by The Mill….with the culinary trio of Chef Joe, Chef Nick, and Chef Daria (my baby girl)….you won’t be disappointed!
© 2014, Monica of glutenfreedoubletalk
The National Foundation for Celiac Awareness is reminding everyone that GREEN is the unofficial color of the day!
So wear green and spread your expertise with those who still don’t know what celiac disease is, how it affects people, and what going gluten-free entails!
Monica says:
I am just amazed by how quickly I can prepare flounder!
Since I had bloodwork done recently and it was discovered that I have high “bad” cholesterol, my doctor suggested that I eat more fish. And because two of my three sisters are on cholesterol medication, it is also presumed that it might be hereditary….sounds like this might be the case!
<Best advice….talk with your siblings as you get older and find out what’s up with them medically!>
So, I have been looking for different ways to prepare fish and on a shopping trip, I decided to purchase a large bag of wild caught flounder filets at Sam’s Club.
I was really in a hurry the other night and when I peered into the freezer and saw the flounder, I pulled out the bag and read the package. One of the featured recipes said that you could bake the filets frozen and I thought….why not? Usually I defrost my fish, so this was a real breakaway moment for me!
First, I always think of my side dishes so I grabbed ½ cup of white and ½ cup of red quinoa (looks so pretty this way) and put that on to boil and then simmer (15 minutes total). Then I saw that I had frozen peas in the freezer and they were chosen as my second side!
Next, I prepared a homemade lemon dill concoction to put over the fish by squeezing one lemon, adding dried dill, and salt and pepper. Then I decided to add some gluten free bread crumbs to the fish and gently dusted each piece and placed them in a 425 degree oven for 13-15 minutes.
While the fish was baking, I started chopping up salad ingredients. I also chopped some fresh scallions and mint to add to my quinoa along with a drizzle of olive oil. Salt and pepper and you’re done!
To my great surprise, the flounder came out flaky and delicious!
My two sides were ready and all I had to do was set the table.
A double shot of protein and some great veggies…..of course, you can never eat too many veggies!
Enjoy!
© 2014, Monica of glutenfreedoubletalk
Monica says:
It’s hot outside and who wants to turn on an oven?
I know I don’t!
I want to make a supper that’s easy, nutritious, and has a stress-free clean-up.
Don’t we all?
Being Italian, my go-to is something highlighting the Mediterranean diet and since it’s summer, what comes to my mind first is….
The lovely little tomato!
My tomato plants have given us such a great harvest this year that we have been eating tons of tomatoes as snacks, making countless tomato salads, and adding tomatoes to just about everything!
So when the temperature is hot, can you make a fresh “tomato sauce?”
Sure you can!
All you need are little tomatoes, fresh basil, garlic, salt and pepper, crushed red pepper flakes, and some great olive oil!
Oh, and don’t forget the Parmesan cheese!
The key to this pasta dish is to decide on it EARLY in the day and here’s why!
Take 4 pints of small grape or cherry tomatoes, and cut each one in half. I like to use half red and half orange for color.
Place cut tomatoes into a large bowl.
Sprinkle the cut tomatoes with salt and pepper, add 2 tablespoons of crushed garlic, a sprinkle of crushed red pepper, and 15-20 fresh basil leaves, cut into strips.
Now pour ½ cup of olive oil over this lovely mixture.
Cover with clear plastic wrap and WAIT….
….at least 4 hours!
The tomatoes will marinate and all of the flavors will marry each other…it will be delightful!
At suppertime, make your gluten free pasta according to the directions, and after you drain it, place each serving
into a nice-sized bowl and then the magic happens!
Place some nice heaping spoonfuls of the fresh “tomato sauce” onto each pasta serving.
Do not use a slotted spoon….you want to get every last drop of the marinade into the bowl.
Sprinkle with Parmesan cheese and done!
So yummy…and easy, right?
Mangia, mangia!
© 2014, Monica of glutenfreedoubletalk
What?
Are viruses responsible for our having celiac disease?
This article from the University of Chicago Celiac Disease Center is shedding some new light on the subject.
Read on!
http://sciencelife.uchospitals.edu/2014/09/03/are-viruses-causing-celiac-disease/
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