by William Easterly Last week, some people wanted to meet up with me at the Clinton Global Initiative (CGI) meeting in New York. I was a little embarrassed to tell them I was not invited to CGI, and in fact…
Wednesday, September 30, 2009 5:00:01 AM – Link
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by guest blogger Franck Wiebe, Chief Economist at the Millennium Challenge Corporation In the face of particularly senseless uses of foreign assistance, aid workers sometimes say “it would have been better to drop the money out of a helicopter” to…
Thursday, October 01, 2009 5:00:01 AM – Link
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Please welcome Simply Recipes guest author Karina Allrich of the gorgeous and ever informative food blog, Karina’s Kitchen: Gluten-free Recipes. Karina is kicking off a series of articles on gluten-free cooking and recipes. ~Elise
Imagine if you were told you had to give up bread. And pasta. And cookies! Heres a statistic for you. Roughly three million people in the U.S. have to do just that. The reason? Celiac disease. Celiac is an autoimmune disorder that is triggered by eating gluten, the sticky elastic protein in wheat, rye, barley, and spelt that makes pizza dough stretchy and bagels pleasantly chewy. The cure is a gluten-free diet.
Learning to cook gluten-free is a challenge, but not an insurmountable one. Armed with accurate information and a hefty dash of patience, scratch cooks can adapt most recipes to gluten-free. Here are a few beginner’s tips to get you started.
Keep it simple. Focus on whole, naturally gluten-free foods. A good place to start? Fresh plain meat, poultry, and fish (check labels for added broths, seasonings and marinades that may contain gluten). Whole eggs and plain cheeses (again, read labels for added ingredients; whole milk products, plain and block cheeses are generally safer than their low fat or fat free cousins). Dairy based products such as milk, yogurt, sour cream and butter are safe if additive-free. Vegetarians can enjoy legumes, nuts, seeds, and plain tofu for protein. Vegetables and fruit are gluten-free. Potatoes are a lifesaver (many a night I have based a meal around baked or mashed potatoes).
Continue reading “Cooking Gluten-Free” »
Thursday, October 01, 2009 1:43:12 AM – Link
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Please welcome Simply Recipes guest author Karina Allrich of the gorgeous and ever informative food blog, Karina’s Kitchen: Gluten-free Recipes. Karina is kicking off a series of articles on gluten-free cooking and recipes. ~Elise
Imagine if you were told you had to give up bread. And pasta. And cookies! Heres a statistic for you. Roughly three million people in the U.S. have to do just that. The reason? Celiac disease. Celiac is an autoimmune disorder that is triggered by eating gluten, the sticky elastic protein in wheat, rye, barley, and spelt that makes pizza dough stretchy and bagels pleasantly chewy. The cure is a gluten-free diet.
Learning to cook gluten-free is a challenge, but not an insurmountable one. Armed with accurate information and a hefty dash of patience, scratch cooks can adapt most recipes to gluten-free. Here are a few beginner’s tips to get you started.
Keep it simple. Focus on whole, naturally gluten-free foods. A good place to start? Fresh plain meat, poultry, and fish (check labels for added broths, seasonings and marinades that may contain gluten). Whole eggs and plain cheeses (again, read labels for added ingredients; whole milk products, plain and block cheeses are generally safer than their low fat or fat free cousins). Dairy based products such as milk, yogurt, sour cream and butter are safe if additive-free. Vegetarians can enjoy legumes, nuts, seeds, and plain tofu for protein. Vegetables and fruit are gluten-free. Potatoes are a lifesaver (many a night I have based a meal around baked or mashed potatoes).
Continue reading “Cooking Gluten-Free” »
Thursday, October 01, 2009 1:43:12 AM – Link
Click here to unsubscribe from Simply Recipes. Sent using Reblinks.