Monday, October 29, 2012

Gluten Free Food Labeling

I do not think I could state it any better so here is information from the NFCA.  This is our attempt to get the government to make it mandatory for labeling allergens.  Please sign the petition.

You can get to the government website here.

This is what they said:

Dear Friends,

In 2004, the historic Food Allergen Labeling and Consumer Protection Act (FALCPA) was passed, making life significantly easier for individuals with food allergies to manage their potentially life-threatening health condition. The celiac disease community worked for those requirements understanding that the benefits would flow to them as well. 

Today, only one provision of FALCPA remains to be implemented - setting a standard for gluten-free food labeling rules. 

To help educate decision-makers about the need for this standard, the celiac disease community is taking advantage of a new forum to make sure its voice is heard loud and clear. 

A "We the People" petition was launched earlier this month, urging government officials to complete the gluten-free food labeling rules. Located on the White House website, it has already garnered 16,000 signatures, and officials will be required to respond if 25,000 signatures are gathered by Thursday, November 1st.  

We are reaching out to all stakeholders who serve the needs of those with gluten-related disorders, including patients and their families, healthcare providers and gluten-free businesses, to join us in this important effort. By adding your name, you will help to reinforce the strength of our unified voice. We aim for officials to understand that gluten-free labeling rules matter in the lives of thousands of Americans. You can help to support the government in its ruling process by signing the petition today.

With the storm on the East coast this week, our thoughts and prayers are with our community members who are in emergency conditions. The rest of the national community will redouble efforts to shoulder the petition effort in support, and seek ways to help after the storm.

We hope that you will take a few minutes to read and sign the petition. Once you have signed your name, we invite you to share the message with others who are committed to ensuring that individuals with celiac disease have safe gluten-free food options. Additional background can be found here.

Thank you in advance for supporting the needs of the gluten-free community and helping its members achieve optimal health.


National Foundation for Celiac Awareness

Sunday, October 21, 2012

Jsix Restaurant - Our Gluten Free Experience

Back to Jsix last night.  As usual they were very helpful.  Sous Chef Leland Heaton came out to our table to double check with us after we ordered to make sure that everything would be safe.  This time the kids came with so we needed something GF for my daughter too.

I had the garlic thyme grilled shrimp with grilled watermelon.  This was delicious - I could have eaten a dozen of them.  They added a bit of heat with some jalapenos.

For dinner my daughter ate the GF short ribs and devoured them.  I guess they were good.

I had the grilled pork chop for dinner.  It was served with a mustard vinegar sauce that was made from scratch in house.  On the side were roasted potatoes with rosemary.  The pork was cooked perfectly and the potatoes were crispy and seasoned well.

For dessert the little ones had creme brulee and lemon sorbet - both GF and very good.

On the way out we ran into the Red Bull girls as they pulled up in a Red Bull car.  What do you know, its Gluten Free.  The one girl said she has celiac too.

A fun night out with the kids.  Definitely check out Jsix, we have always had a good experience.

The Un-Gluten Guy

Sunday, October 14, 2012

Gluten Free Ratatouille Recipe

Ratatouille - you may know the Disney film by the same name.  Possibly you have seen a recipe for it in a book such as Julia Childs' cookbook.  It can be made as a side dish or eaten as a meal.  It can be served in layers or all tossed together.

I had actually never made ratatouille and actually I do not think I had ever eaten ratatouille until recently.  My little guy, after watching the movie, decided he wanted Ratatouille and it had to be in a circle just like the movie.  Well, as Gusto says in the movie - "Anyone can cook!"

So I read through a bunch of recipes to get an idea for what I was going to make and this is what I put together.  Not only was it good - but the kids ate it up.

Ingredient list:
roma tomatoes
yellow squash
bell peppers (I used red)
salt & pepper
EVOO (extra virgin olive oil - if you weren't sure)
optional - bay leaf, herb de provance

Notice I did not specify how much.  If you were making it for 2 I would use one of everything and you may need 3 roma tomatos.  Make more instead and use if for leftover lunch and dinner the next day.

Time to cook:

Heat a pan, add some EVOO and add some diced onion, finely chopped garlic and saute until soft.
Next, add some diced tomatoes (I used heirloom becuase we had a bunch in the house) diced red pepper.
Salt and pepper to taste, add a bay leaf and other aromatics (herb de provance or thyme and/or oregano (I used oregano and thyme)) and simmer over low until it forms a nice thick sauce like consistency.

While it simmers slice the zucchini, yellow squash and roma tomatoes so you have three bowls of similar sized circles.

My little guy wanted a circle so I plated the tomato sauce and the spread it out over a pizza pan.  Next I created a circle.  Starting from the middle I rotated out, alternating the tomatoes, zucchinis and squash.

I brushed a little olive oil over top and sprinkled some salt and pepper.

Cooked in the oven about 40 minutes (until the vegetables started to brown) at 375.

We had ours with a side of rice and salmon.


The Un-Gluten Guy

Thursday, October 4, 2012

Three Pepper White Fish Stew Gluten Free Recipe

This is a dish I have not made in a while.  It is actually quite easy once you do the shopping.  It does require a few steps but it is not complicated.  I usually prepare it over a flat, crispy potato pancake, but you could easily serve it with rice or eat it on its own.

You'll need:
1 Green Pepper
1 Red Pepper
1 Orange Pepper
1 Can whole tomatoes
1 Onion
1 lb white fish that is a thick filet (I like halibut or monkfish)
rice flour (optional)
2 potatoes

To make the base:
1.  Slice the peppers and onions into thin slices
2.  Strain the liquid from the tomatoes (reserve for later) and cut the tomatoes into quaters
3.  Add about a 1/2 TBSP coconut oil to a pan over medium heat and add the peppers & onions.  Saute until they just start to soften.
4.  Add the tomatoes and simmer over low heat.
5.  Taste and season with salt and pepper to taste.

To make the fish:
1.  Optional, but I season some rice flour with salt, pepper and paprika and set aside.
2.  Wash and dry the fish.  Slice into cubes about 1/2 on each side.
3.  Dredge the cubes in the rice flour mixture.
4.  Heat some coconut oil in a pan.  Get it nice and hot.
5.  Sear each side of the fish squares then place them over top of the tomato-pepper mixture.  Cover and allow the steam to finish cooking the fish through.  It will only take a few minutes.

For the bottom:
1.  If you are in a rush make some rice in a rice cooker.
2.  Otherwise shred two large potatoes and 1/2 onion.
3.  Drain off the excess liquid.  This is best done by placing the mixture in a dish towel and wringing it out.
4.  Mix in one egg, salt and pepper.
5.  Get a pan hot with oil (peanut or grapeseed - something that won't burn).
6.  Flatten our a plate size potato pancake and gently place in the hot oil.  Cook each side.  You can make smaller pancakes or flatten it with a spatula once it hits the oil.
7.  Remove from oil and let it drain on paper towels to absorb excess oil.

To prepare for serving:
1.  Plate the potato pancake or rice.
2.  Spoon the pepper and tomato mixture on top.
3.  Top it all with your fish.

Sit back and enjoy your meal,

The Un-Gluten Guy