CeliacChicks

Internet Broadcast of NIH Conference

The National Institute Of Health (NIH) is having a Consensus Development Conference on celiac disease June 28th-30th. For those of you that can't make it to Maryland we thought we'd let you know about hooking up to it live via the internet. Is that Star Trek or what?! Follow these simple steps:
-Go to the NIH Videocast Web site, (www.videocast.nih.gov) any day during the conference and look for a link to the conference under "Today's Events."
-Viewing the videocast requires RealPlayer software, which can be downloaded free of charge from the NIH Videocast Web site.

The conference videocast will also be archived on the NIH Videocast Web site within a few weeks of the conference, where you may access it at your convenience.

So, there you have it! Easy schmeezy!
The future is now ... [cue Sci-Fi movie soundtrack]

Gluten Free Living Magazine

Our favorite magazine about the gluten-free lifestyle has published a little article about our blog in their current issue. Kelly and I met Anne Whelan, GF Living's editor, at last year's Columbia University Patient Education Day (see December 1st archive) and we immediately connected with her great attitude about the lifestyle and loved the design and informative content of her publication.  So, we subscribed, stayed in touch, and bumped into Amy Ratner, GF Living associate editor, at the CSA Metro Regional Conference & Dinner in Virginia this past March, where we were speakers. (see April 20th archive) After a little interview and a couple of snap shots, your humble chicks made it to print in GF Living's Volume 9, No. 1 issue.

So ... if you want to stay educated and informed about Celiac Disease and the diet, we would advise that you check out Gluten Free Living.  It's the only publication just for us! With names such as Bette Hagman, Peter Green MD and John Zone MD among its large pool of respectable contributors and advisors it is a must read. Send an email requesting subscription information to:
info@glutenfreeliving.com

Gluten-Free Double Dutch Treat Recipe

Bette Hagman's More from the Gluten-Free Gourmet, Page 111

   

Warm, chocolate cake gooeyness.  Need I say more?

*You may have noticed the new links we've made to Amazon. After many requests for the Bette recipes, plus insinuations that we're a couple of teases, we decided to build links to the cookbooks themselves. We do get a fractional kick back from Amazon if you buy the Bette book using our link, which will go toward the endless purchasing of products, recipe ingredients and dinner outings. Hey, it's a tough job but some chick's gotta do it!  We would post the recipes if it weren't a copyright infringement.  Besides, your kitchen counter will look well dressed with Bette cookbooks lying around.

What's Made Milwaukee Famous?

Miller Beer?     "What's made Milwaukee Famous Has Made A Loser Out of Me" need not be your theme song anymore, Milwaukee.  Especially since drinking Miller beer will only turn oneself into a villi-killing loser!  No, what has really made Milwaukee famous in the gluten-free world is The Gluten Free Trading Company!  If you have not yet experienced this "World Without Gluten", now is the time!  I had come across the website before and figured it was just another one of your basic online gluten-free products stores.  Well, it's not!  I found it to be a great resource that made it easy for me to indulge.  They have over 800 items from 17 countries! Whoa!  Hold yourself back from rejoicing with a beer!  (unless its gluten-free beer and we'll write about that later) You can shop at their store in person if you can get to, or live, in Milwaukee.  The rest of us can use their online order form. 

I found so many little gems in their online catalog.  I'm officially addicted to the Kelly-friendly (which means not only gluten-free but corn-free) black licorice bars by Allen's Gourmet Licorice from Canada.  I had dreamed of someday finding these! And they're super good!  Very strong stuff (for the true black licorice lover) and the rice flour makes the texture not so licorice-like, but I don't care!  The "Big Break Bar", imported from Germany, is just as good if not better than a Kit Kat bar with its creamy European chocolate!  Almost too scary having easy access to these babies ... extra self control is needed! 

They had lots of other imported items ... a few I wanted were out of stock at the time.  And I noticed several items that I can get locally, however, I do get tired of having to visit several different stores to get everything I want.  It's nice to do one stop shopping!  The Gluten Free Trading Company sends a perfectly packed box that arrives fresh and provides very friendly customer service. (Kim placed a huge order, some items were temporarily unavailable, and she was called back with plenty of helpful suggestions)  Anyhow, just wanted to let you know so you could check it out for yourself!

GF BBQ sauce, Nutty Rice cereal, Bragg's liquid aminos (great soy sauce substitute), rice "krispy" treat, Bumble Bars, dairy and gluten-free chocolate chips, and the Big Break Bar.

FINLAND: Land Of Gluten-Free Paradise IV

CHAPTER FOUR

My touristy dog sled ride where my eyelashes froze it was so cold!

My friend Kirsi has two outstanding gluten-free recipes she made for me.
A chinese friend living in Finland showed Kirsi how to prepare these.

CHINESE BEEF & POTATOES
Put some canola oil in a frying pan, enough to totally coat the pan and then some.
Add about two TBSP of sugar to the oil and heat it up really hot so that
the sugar becomes all brown.
Lower heat to about medium and add beef chunks or strips and potato slices.
When they are brown add about a TBSP of water -this will help it simmer
Add some GF soy sauce, garlic, salt and some pepper, and maybe some ginger and let it simmer until potatoes and meat are fully cooked.
Serve with cucumber sticks. They really compliment this dish.

Chinese Beef & Potatoes

CHINESE CHICKEN
Mix chicken chunks with one TBSP canola oil, several cloves of chopped garlic, about a TBSP of ginger powder and marinate for at least 30 minutes.
Add enough canola oil to a frying pan to coat it and then some.
Add about one TBSP of sugar and heat until brown.
Add the chicken and when the chicken is almost cooked add sliced mushrooms
Top off with a bit of GF soy sauce to taste if you'd like. I think it tastes quite good without soy sauce since I can't even eat the GF, since it contains corn alcohol.
Serve with rice.
Eat and enjoy!

Chinese Chicken

Of course, a visit to Finland wouldn't be complete without a sauna experience. Above I'm cooling off outside the traditional smoke sauna. Yes, that is a hole cut out of the iced-over lake behind the sauna. I lost my socks in there! You can't believe the feeling when you return to the warm sauna!

This ends the cyber tour of Finland. I hope you enjoyed your vicarious cyber vacation to GF Paradise! :)

Here are a few more photos from my trip.
TALLIN, ESTONIA

Our friends in Tallinn had hot GF minestrone soup waiting for us...along with some lovely dried fish! Of course...dried fish is at least GF...let's just say it was more tasty than I thought it would be.

Here is a link to some photos of Tallinn I found on the web that look similar to my trip photos.

ST. PETERSBURG, RUSSIA

Our hostess made some homemade borscht for us. Here are some good looking borscht recipes I found...the few that include flour I would just leave it out. It isn't necessary. Also, for the creamy borscht recipes just substitute the sour cream with soy milk if you are dairy-free.

I fell in love with russian cabbage rolls! They are readily available anywhere it seems and they are super cheap too. MMMMM

My friend, Maina, sent me the Finnish recipe for Kaalilaatikko cabbage casserole since I told her how much I loved the Russian cabbage rolls. It's basically the lazy version of cabbage rolls but with the Finnish sweet twist. (they are all sugar addicts!)

2lbs. ground beef (organic is always nice)
A good size cabbage.
Chop the cabbage in let's say half and then inch slivers,they can be long
but not too wide
Make two cups of rice (I used brown but the original recipe calls for white)
In the meantime fry your meat (don't overcook) and season with salt to taste,black pepper and lots marjoram (*don't omit marjoram-key ingredient)
Cook the cabbage slivers until soft
Then you just layer the cabbage, rice and the
beef into a pyrex, (deeper the better) and between each layer pour
(generously) maple syrup! Don't be scared...it really does taste good all together. I was a little timid but it is good. Bake at 350 for maybe 45 min. Yummy! And gets better when it ages...a day or so.

Kaalilaatikko cabbage casserole

I also fell in love with Buckwheat cereal. You could get it an almost any cafe in St. Petersburg. Served hot with milk and sugar. I brought this box of buckwheat home with me...of course this little "cow" has soy milk in it! I shared some with Kim... and she wasn't crazy about it... so to each her own.