First Feel of Fall

Cooler temperatures, goldenrod blooming and leaves turning from green to pretty earth tones signify fall. I change the table decor in my kitchen often because that is where we spend so much time. This past weekend I got Rick to get all of my fall decorations out of the attic. And, being the good husband that he is, he graciously complied while I was deciding just how to dress the table.

How Nutty Are You for Raw Peanuts?

I typically leave the scientific, technical information to others even though as Certified Home Economist I am qualified to interpret and dispense the same information. Given the fact that I did just that for 30 years professionally, I decided in retirement I would leave that part of my life behind.

However, when my husband eats copious amounts of raw peanuts this time of the year, I thought perhaps I should investigate. Here is my report:

1. Peanuts are not nuts; they are legumes, such as lentils, beans, and peas.
2. One-fourth cup of raw peanuts yields 35 percent of the daily requirement of manganese, 20 percent of tryptophan, folate, copper, niacin, 18 percent of the daily requirement of protein and a host of other nutrients.
3. One-fourth cup contains only 160 calories.
4. Raw peanuts are a great source of gluten free nutrients.

 So, there you have the scoop on raw peanuts! Eat and enjoy!

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Hot Spinach Artichoke Dip with Cheese & Bacon Topping

For years I owned a wine, gift and antique shop named The Brass Brassiere. This recipe takes me down the memory lane of The Brass Brassiere wine tasting parties we hosted twice monthly. I served several versions of spinach and artichoke dips over the years, but my Hot Spinach and Artichoke Dip with Cheese and Bacon Topping (recipe follows) is a slight twist on the ones I served my party-goers many times. The only differences are that I put in a few red pepper flakes to give this dip just the tiniest bit of kick, and I added a cheese and bacon topping, which Rick says were inspired.

Here is my recipe:
1 cup four cheese blend, softened to room temperature

1/2 cup bacon pieces, finely crumbled

12 ounces frozen spinach, thawed & squeezed dry

1 can artichoke hearts, drained & quartered

1/2 cup mayonnaise

1/2 cup sour cream

1 cup Parmesan cheese freshly grated

1 teaspoon salt

1/2 teaspoon red pepper flakes

Here is how I did this:
1. Preheat oven to 350 degrees Fahrenheit. Spray a 1 1/2 quart baking dish with gluten free non-stick cooking spray.

2. Place four cheese blend and bacon pieces in small mixing bowl; stir to combine and set aside.

3. Place all ingredients into bowl of a food processor. Processor on high until mixture is the desired thickness. (I process the mixture to a creamy consistency so that the dip will spread easily.)

4. Pour processed mixture into prepared baking dish; use the back of a wooden spoon to smooth the top. Sprinkle cheese/bacon mixture evenly over the top.

5. Place filled baking dish in the center of a baking sheet and place in preheated oven. Bake for 30 minutes. Serve with gluten free crackers, corn chips or bagels.

Servings: 16

Yield: 3 cups

Amount Per Serving

Calories 309.96

Author: Dr. Jacquelyn P. Horne

Copyright: 2012

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Blast from My Past--Lemon Meringue Pie

A few weeks back I received a recipe for Lemon Meringue Pie (recipe follows). Boy was this one a blast from the past. Not only had my mother and my aunt made this many, many times, this was also one of the recipes we made in the foods lab as freshman home economics majors learning about making a meringue topping. I later used the recipe to teach the same thing in my own foods labs. The instructions on the version I recently received reminded me of those cryptic recipes from my mother's journals, making me smile out loud. I dug through some old recipes collected from my college days—a good home economist never throws a recipe away—and found the one I had used with my students. This one was easy and sweet, a winning combination when working with teens.

One note about the crust: Unlike graham cracker or Ritz Cracker crusts, this combination using Pamela's Lemon Shortbread Cookies, slides down the sides of the pie pan to make a crust "layer". When cut, the pie is still pretty and the crust is moist and tender. The lemon taste in the cookies reinforces the lemon  flavor of the filling.

For fluffy meringue toppings, use egg whites at room temperature. Beat them in a glass bowl with straight sides using an electric hand-held mixer. The bowl size should be in proportion for the number of egg white. For this recipe, I used a medium sized bowl. The cream of tartar, which is an acid, helps stabilize the egg whites. Beat at high speed with an electric mixer until stiff peaks form. Avoid over beating the egg whites which will tend to make them dry and may cause them to "crack" during the cooking process.

How Full Is Your Cup?

Of all the lessons I learned from my father, viewing my cup as half-full is one of the most valuable. 

The Internet, the television and the newspapers are filled with negativity ranging from political mud slinging to children being kidnapped or bullied to animals being abused and beyond. I open up Twitter only to see more folks complaining about the woes of their life. Sometimes, my emotions take such a beating I have to take two and three day sabbaticals from all the media outlets and social networking sites.

Mini Spinach Frittatas

I have served these at many, many events from wine tastings, to showers of all kinds, to Christmas parties and most recently at a breakfast event. These are quick, easy and best of all gluten free. These can be made the day before, refrigerated in an airtight container and then reheated in the microwave without damaging the quality.

Here is my recipe:

1 cup ricotta cheese

¾ cup Parmesan cheese, grated

2/3 cup mushrooms, finely chopped

1 10-ounce package frozen spinach, thawed and squeezed dry

1 egg, slightly whipped

½ teaspoon dried oregano

¼ teaspoon salt

24 slices pepperoni

Fresh oregano sprigs

Here is how I did this:

1.      Preheat oven to 375°.

2.      Combine ricotta cheese, Parmesan cheese, mushrooms, spinach, egg, oregano and salt; set aside.

3.      Spray 24 miniature muffin cups with nonstick cooking spray. Place one slice of pepperoni into the bottom of each muffin cup. Fill each muffin cup three-fourths full with cheese mixture.

4.      Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean. To remove frittatas from muffin tins, carefully run knife blade around edges of muffin cup to loosen. Serve warm with sprigs of fresh oregano.

Yield: 24 mini frittatas

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Sausage and Sour Cream Breakfast Casserole

This one yummy breakfast dish is one that my sweet mother clipped out of the Mobile Register over 30 years ago. For years I would make it for Christmas morning. Not being a morning person, I usually cook this one the afternoon before, refrigerate overnight and then microwave the next morning.

Lee County Farm City Committee Meeting

I was so excited to not only have the honor of being appointed to this committee, but to prepare breakfast for the members at this week's meeting. The purpose of our group is to highlight the important contribution farmers make to the local economy. Agriculture and farming have far reaching effects that touch all facets of our economy including schools, government, business and industry. The events planned for the coming weeks will give citizens of all ages opportunities to take a sneak peak at initiatives and farming practices of both yesterday and today.

Here is my GLUTEN FREE  menu:

Reality Check

When my husband was a management scientist in the College of Business at Auburn University one of the activities he often conducted when working with management teams in various companies around the state was called “Reality Check”. The theory is that how you use your resources--money and time--tells more about your priorities than what you say. At the end of the activity, folks compared how they spent their time and their money with their identified goals and values. The participants were often very surprised by the reality of their actions. 

When a person on Twitter this past week kept whining and complaining about a lack of volunteers to get a program together, I looked at how many tweets a day she put out and the time of day. The result was almost non-stop tweeting, proudly winning the top slot for the fastest fingers in the East. However, few of her tweets were about the program and those that were were disparaging. She also complained about how hard she worked, but she apparently saw no problem with tweeting during work.

As I was watching this saga unfold, I got to thinking--which can often be a dangerous activity for me. Am I doing the same thing? Maybe a little introspection into my goals and values just might be good for me as well. 

I came to this conclusion: The things I value most are my husband, my 87 year-old uncle, my pups, my home and my closest friends. If something does not fit within one of those, it is not my problem. As a couple we value our health and our life together, which by the way encompasses those other things I just mentioned. 

Since my husband was diagnosed as being celiac/gluten intolerant, I have devoted my life to protecting his diet and health. After that I focus on the other things I value most. Someone getting stressed out over an event she volunteered to do is senseless, wasting a lot of time and emotional energy. Focus on the positive and embrace the wonderful things life has in store for you; accept help when it is offered and don't allow pride to keep you from asking for help when needed. At some point in everyone's life, we all need a hand to pull us up. And, when help is offered, simply say "Thank you!"

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Follow-Up on "Are Winn-Dixie Gluten Free Products Safe"

A couple of weeks ago, I told you about Carlos from Winn-Dixie contacting me with an extensive list of their Private Label gluten free products and a lot of other information. I promised you I would check into the safety of their products. And, I did.

I called the home office listed on the Winn-Dixie website. Tiffany in customer service answered the phone. I explained the list Carlos had sent me and that I had a couple of questions. She in turn had several questions of her own, such as "Who are you with?", "What type of survey are you conducting?" and so forth. I explained that I was an advocate for the gluten free community and that before I could endorse or recommend their products to my followers, I needed more information.

Here are the questions I asked Tiffany:

1.     Are your gluten free products manufactured in a dedicated facility? Stored in a dedicated warehouse or transported only with gluten free products?

2.     If not, what steps are taken to prevent cross contamination?

3.     Do the products contained a “Produced in . . .” statement?

First, I had to explain just what I was asking. The fact that she did not know what the term dedicated facility meant did not inspire confidence. She said the list meant there was no gluten in any of the products on the list.

After a little gentle pressing, she said the gluten free products were made in their regular facility. She did not know what steps, if any, were taken to prevent cross contamination from the production of food items containing gluten. And, she did not know that food produced in facilities that also produce any of the eight recognized allergens, a “Produced in . . .” statement should be on the food label.

Interestingly, Carlos contacted me again with an offer to send coupons for me to try their products for my support of their Private Label Gluten Free items. I sent a response back, basically asking him the same questions I asked Tiffany. I have not received a response.

So, back to the original question: Are the Winn-Dixie Private Label Gluten Free products safe? I still do not know and may never know. What I do know is that until I have some explanation of the measures Winn-Dixie has in place to prevent cross contamination, I will continue to forgo shopping in their stores.

You will have to make the decision for your family. 

Author: Dr. Jacquelyn P. Horne

Copyright: 2012

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Happy Celiac Awareness Day--Our Way

Several people have asked “What are all of the gluten free-ers doing to celebrate Celiac Awareness Day?”. To be honest, I have been OBE—overcome by events. I had several new recipes to prepare and share. As usual, the puppies got us up way too early which gave us extra time to do those special little things we sometimes just want to do.

And then, I checked my bank statement online as I do most days, only to learn that Direct TV had doubled debited my account when I paid them, AND had upped our bill significantly. The rest of the day is history. We spent way too much time fighting a battle we did not start. But, at the end of the day when they realized we were going shopping for a new service, our bill dropped more than $60 per month for the next 12 months.

Now, just what does this have to do with Celiac Disease? On the surface, not much. But, if you follow the thinking and bookkeeping processes, there is a lot of similarity. One, when you are sick and seeking a diagnosis or solution for feeling so poorly, bring detailed notes including dates, times, what you had to eat and your reactions to your healthcare provide. Two, be persistent. The old saying, “If at first you don’t succeed, try, try again.” is true. Keep asking questions and telling your story until someone will listen.

At the end of your journey, you want to enjoy the wonderful life God meant for you to have even though there may be some limitations along the way. Sometimes, those limitations are actually diamonds in the rough, just waiting to be polished.

In our particular situation, we are so-o-o thankful that gluten is the single offending culprit we have to eliminate. So many have multiple food allergens to confront on a daily basis, and my heart truly goes out to them.

When Rick was diagnosed three years ago as severely gluten intolerant, I was overwhelmed by the complexity of “gluten free” recipes. Even gourmet chefs do not routinely deal with recipes so complicated. So, I began my quest for recipes that were simple, yet would dazzle both the eyes and the taste buds.

If you look through my blog, I think you will agree that we enjoy and embrace a gluten free lifestyle from simple meals for two to extravagant events for dozens. Do our guests know they are enjoying delicious gluten free goodies? Our closest friends know and get in the swing of things when invited to dine at their homes. The others know only if I tell them.

We do not miss anything from our gluten laden past. When I took an oath to Rick “. . . for better or worse, in sickness and in health . . .” I was very serious. And, his “sickness” has opened up a whole new world to us. Call me lazy, but with only two in our family, why cook two separate meals and run the risk of cross contaminating Rick’s food. I have a totally dedicated gluten free kitchen with dedicated gluten free equipment. We are eating better and healthier than we have in years. I say “we” because I too choose to eat gluten free, enjoying every delicious gluten free bite.

So, “Happy Celiac Awareness Day”!

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Rotisserie Gift Makes for a Happy Husband plus recipe for Rotisserie Chicken With Rosemary and Sage

This is actually Rick’s recipe. Last year I gave him an electric rotisserie for his birthday. He had wanted one for several years and I finely found one while we were on vacation. He absolutely loves his present.

He buys the whole chickens from Sam's. The brand is Purdue Fresh and Tasty that comes two to the bag. We have checked with the company, and they have assured us these chicken are completely gluten free. And, he cooks two at the time, putting one in the freezer for later use.Pictured here Rick put the cooked chicken on a bed of rice and surrounded the bird with grilled vegetables. A pretty healthy meal, I would say.

If you do not have a rotisserie, you can roast the chicken in the oven. I have given you those instructions for that method as well.

"Pumpkin Spoon Bread" --A New Recipe Just for You!

Yummy! Pumpkin Spoon Bread

Do you ever find yourself mid-year or beyond with a can or two of pumpkin that is not out of date, but that won't make it until the next season? If this describes you, then you are in luck! 

I took a basic spoon bread recipe and adapted it to accommodate pumpkin. To be perfectly honest, any winter squash or sweet potato would also work equally well.

This recipe actually uses only about one-half of the can of pumpkin. So, what can you do with a half of a can of pumpkin puree? Actually, there are a couple of things you can do. One that I especially like is to make pumpkin tassies and freeze them to serve at Thanksgiving and Christmas functions. The other is to make another pan of Pumpkin Spoon Bread and freeze for use later.

You may be wondering what to serve this yummy, off-the-beaten-path side dish. If you treat it as a side instead of a bread, you can pair it with almost any type of meat and vegetable. Because of it color, you might want to think about something such as Creamed Rainbow Chard or Creamed asparagus Soup. The green color of these two provide a nice color contrast on the plate. 

Mango Meringue Parfait

Mango Meringue Parfait--Gorgeous, Elegant & Delicious Dessert

This elegant dessert looks like you spent the whole day in the kitchen, when in fact you can get the cookies into the oven in less than 10 minutes and then have four hours to do something else. Just be sure you are ready to eat BEFORE you put this parfait together; otherwise, the crisp cookies will become soggy!

When I make this dessert, I make the cookies the day before and store them in airtight container overnight. I beat my whipping cream and prepare the mangoes BEFORE we sit down to eat. I build the dessert while Rick clears the table. And, then . . .  pure, unadulterated  YUM!

Okay, I am going to let you on my secret recipe and how I made it:

Quinoa Pilaf

Tired of the same old side dishes--maybe a salad, maybe a baked potato or simply rice? If this describes you, then this is your lucky day!

I just love this dish! Why? Quinoa Pilaf is just a wee bit off the beaten path and is really a hybrid of a side and salad rolled into one gorgeous dish. The crisp spinach and the toasted pine nuts provide texture and a little crunch. The quinoa also has a terrific texture, and the lemon--oh, my--makes this dish so refreshing.

I bet the next question is "Just what would you serve this dish with?" The answer is anything you want. We like it with Rotisserie Chicken Rubbed with Rosemary and Sage Paste, with steak and with pork tenderloin.

The caloric count is calculated for six servings, but these would be really generous. This recipe could easily serve 8 unless folks want seconds. Enjoy this new and exciting side!

Here is my recipe:

1/3 cup pine nuts, toasted

3 tablespoons extra-virgin olive oil, divided

1/4 cup baby carrots, peeled and julienned

1/4 cup sweet onion, finely chopped

1 small bell pepper, seeded and cut into 1/2-inch squares

1 teaspoon kosher salt to taste

1 cup quinoa

1/4 cup dry white wine, such as Chardonnay or Sauvignon Blanc

1 cup chicken stock, made from scratch

3/4 cup baby spinach leaves, packed, plus 3 for garnish

1/3 cup mint leaves, finely chopped

1 medium English cucumber, chopped into 1/2-inch cubes

2 teaspoons lemon zest

2 tablespoons green peas, thawed

Here is how I did it:

1. Place pine nuts in a single layer in a small skillet over medium heat. Cook, stirring frequently 4 to 6 minutes or until lightly browned and fragrant. Remove from heat and set aside.

2. Heat 2 tablespoons of olive oil in large sauce pan over medium high heat. Add carrots and cook about 4 minutes or until slightly tender. Add onion and cook another 2 to 3 minutes. Add bell pepper and salt; cook until all vegetables are tender, about 5 additional minutes.

3. Push vegetables to the perimeter of the pot and add remaining tablespoon of olive oil. Add quinoa and continue to cook another 2 minutes to coat quinoa with oil, stirring constantly. Add wine and cook until evaporated, approximately 2 minutes longer. Pour in chicken stock; bring mixture to a boil. Cover and reduce heat to simmer (medium low). Simmer until all liquid has been absorbed and quinoa is tender (15-20 min, check after 15). Remove from heat; keep covered and allow to rest for 10 minutes. Add spinach, pine nuts, mint, cucumber and lemon zest. Toss well.

4. To serve, transfer to a serving bowl. Sprinkle top with green peas and extra spinach leaves.

Author's Notes: Recipe is naturally gluten free and can easily be converted to a vegetarian dish by simply substituting (gluten free) vegetable stock for homemade chicken stock.

Servings: 6

Calories per serving: 240

Author: Dr. Jacquelyn P. Horne

Copyright: 2012

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Helpful Tips Provided by Schar for a Gluten-Free School Year

Schar graciously gave me permission to share this wonderful list of tips to make your child's life and yours so much easier. Here are some helpful tips for your child's gluten-free school year: Take a look at your schools menu, to decide what foods are safe for your child. Download our letter, which can be handed out to teachers, nurses, and school personnel, before the school year starts We also have some helpful tips to avoid cross-contamination, that may be helpful to cafeteria cooks when it comes to staying gluten-free We've put together a list of 10 simple ways your child's classroom can be kept allergen free, which can be shared with teachers before you meet them. Another useful item you can add to your child's backpack is ourKid's Card - Use this in the cafeteria, at snack time, when there is a substitute teacher, on fieldtrips, at birthday parties, at a friend's house, or whenever necessary Switch it up. Peanut butter and jelly can get tiresome every day. Download our list of delicious snack choices. Please visit Schar's website @ http://www.schar.com/us/ for loads of terrific information about maintaining a gluten free life style. You will find everything from recipes to travel tips and more.  Follow and tweet with me on Twitter Connect with me on Facebook Join my circle on Google+ Follow me on Pinterest

Fighting Cross Contamination---a Response to B Nutty

Sign on Kroger Deli Case @ Tiger Town Location, Opelika, AL

I have apparently stepped on Kroger’s contaminated toes. 

On July 6, 2012, I posted a picture of the sign on the deli display case warning that all products in that case “may have come in contact with” and went on to list all eight of the recognized allergens. The sign is prominently displayed in several places on all the deli cases and the fresh meat cases at the Kroger located in the Tiger Town shopping center in Opelika. The signs warn that all the products in the case may be contaminated with one or more of the allergens. This means that Kroger does not control what comes into contact with what in the cases. This is scary, because many of the items are raw meats, including chicken and fish.

Granted, I do not know about Kroger deli and meat counters at other locations, but I do know about the one where I shop. We take the signs seriously and believe them when they say they do not know what is going on in their cases (and by inference on their slicers as well). Heeding those signs, we cannot purchase any meat from those counters in Kroger at the Tiger Town location.

Today, I was going through my inbox box after a long and emotional weekend, but that is another story. I ran across a less than flattering email from a person going by the name on Blogger as B Nutty. When I looked this person up, there wasn’t a single post, no picture and no profile, and here is the part I love—they have only been on Blogger since September 2012 and today is on September 4^th. The wording was much in the tone of a man.

Humm, just who could this possibly be? Obviously, someone who does not want to be identified for sure. A coward who stands behind a bogus account to send me an email about a post I put up about two months ago. Sounds like a Kroger employee to me. And, that is a good thing! I may have finally gotten their attention.

But, let’s don’t get side tracked from the mission here, which is to call attention to seriousness of cross contamination in a store, any store, of a product, in this case Boar’s Head products, which are all guaranteed to be gluten free. Publix groceries, in contrast to Kroger, has dedicated Boar’s Head deli cases and uses dedicated equipment, thereby insuring the integrity and safety of this particular product. Guess where we buy our sandwich meat? You got it—Publix.

This is just the tip of the proverbial iceberg. Cross contamination, whether in the manufacturing facility or at the point of sale in the store, is a very real threat to all eating a mandated gluten free diet. The companies responsible really don’t seem to care if someone gets sick on their watch. Neither anyone in management nor their employees are the ones to get sick; those who are Celiac or severely gluten intolerant do!

So, what can we do to help stop this practice? Here is a short list that anyone with a computer, and if you are reading this you certainly have the power to help, can do:

1. Send emails to companies like Kroger, complaining about their cross contamination and ask them to dedicate equipment and cases to be free of ANY cross contamination.
2. Send an e-mail to companies, such as Boar’s Head, who are doing their best to provide gluten products only to have the gluten free integrity of their products compromised at the store.
3. Report such practices to your local health departments. They may not be able to change company policy, but the store will be put on notice they are being watched.
4. Go to http://www.fda.gov/ and voice your concerns/complaints about (a) a specific problem of cross contamination or failure of a company to properly identify possible contact with the eight recognized allergens, (b) ask for stiffer food allergen labeling laws to include GLUTEN as a recognized allergen and (c) stiffer penalties for companies who do not comply.
5. Go to http://www.senate.gov/, click on the “Contact Your Senator” link to (a) ask specifically for stricter labeling laws to include GLUTEN and (b) stiffer penalties for companies who do not comply.
6. Go to http://www.house.gov/, put your zip code in the link to “Find Your Representative” to (a) ask specifically for stricter labeling laws to include GLUTEN and (b) stiffer penalties for companies who do not comply.

There is an old proverb that goes something like this: “It takes a village to raise a child.” Well, it is going to take the entire gluten free community to change food allergen labeling laws and company penalties for non-compliance. Together, we can make a difference and make our voices heard to keep our loved ones safe.

To B Nutty, I say thanks for reminding me to keep Kroger’s practices in front of the people who can make your company change its practices. Without your email, I might not have revisited this subject for a few months. Thanks B Nutty for inspiring me and refueling my fire!

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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