Monday, April 25, 2011
Cyrex™ is an advanced clinical laboratory offering innovative mucosal, cellular, and humoral immunological assays based on the latest scientific research. Cyrex™ arrays are designed to assist health care practitioners in the evaluation of complex thyroid, gluten, and gut-associated disorders and related neurodysregulation. Cyrex™ continues to develop testing methodologies through collaboration with the top experts in medical research, education, and clinical practice.
You may read more information about Gluten Free Living Now's Expo being held in Carmel, Indiana October 7th-9th at http://www.glutenfreelivingnow.org.
Gluten Free Chicken Pot Pie Demo
When I make my chicken pot pies I like to freeze some for future meals. I have also found that if you put the bottom of the pot pie (after it has been filled) into the freezer and let it freeze completely first, it is easier to put the top on the frozen bottom. I still seal the top with a fork and cut the slits into the top and I brush on the egg wash before I put the pie back into the freezer. Once the pie is completely frozen again, I take it out and wrap in a plastic wrap making it convenient to store until I am ready to take it out and bake it.
I bake my frozen pies at 350 degrees also but I adjust my time to 50 – 55 minutes or until golden brown.
CHICKEN POT PIE FILLING
4 medium size boneless, skinless chicken breast halves – cubed and cooked
1) Add broth, onions, seasonings, lemon juice and carrots into a large cooking pot or large deep saute pan.
2) Bring ingredients to a boil and then reduce the heat to simmer.
3) Add cooked potatoes and frozen peas.
4) Add the cooked chicken as you continue to simmer ingredients together.
5) Reserve ½ cup of half & half or milk substitute and add the remaining 1 ½ cups to the simmering pot stirring ingredients together.
6) Add cornstarch to remaining half & half or milk substitute mixing well, making sure there are no lumps.
7) Add half & half / cornstarch mixture into the pot, stirring frequently and increasing the heat to bring the mixture back to a boil. Stir frequently until the mixture shows signs of thickening, then turn the heat off.
8) Let the filling cool.
9) Add filling when it is completely cool into unbaked pie crust.
10) After rolling out the pie dough top, place the top directly on the filled pie bottom. Trim the edges of the pie dough top with a pairing knife and then go around the edges of the pie crust with a fork to make sure the top is securely fastened to the bottom.
11) Beat an egg to make an egg wash and brush it onto the top of the pie crust using a pastry brush.
12) Cut three tiny slits into the pie crust top.
13) Bake in a 350 degree oven for approximately 45 minutes.
GLUTEN FREE PIE CRUST
(modified from Rebecca Reilly’s GF pie crust recipe)
At this point, drop the ball of dough onto a large piece of parchment or wax paper. (Prepare this ahead, unless you want to wipe dough off the box of parchment paper later!) Place another piece of parchment or wax paper, the same size, on top of the dough. Gently, roll the dough outward adding flour as needed to keep from sticking to the paper, equally in all directions until it is a thin, round cake of dough, about the size of a pie plate. Roll it out as thin as you can, then strip the top piece of paper off the dough. Gently, lay your favorite pie plate on top of the dough, then flip the whole thing over. The dough should sag into the pie plate. You can crimp the edges at this point. If some of the dough falls off the sides, don't worry. Simply re-attach the pieces to the crust-to-be by pressing in with your fingers.
Wendler, RN, BSN, ACNP-BC
Friday, Oct. 7, 2011
Mrs. Alaska United States 2011
Brandy signs photos for a donation for each photo.
Mrs. Alaska United States 2011
Sunday, April 24, 2011
Read all about it HERE.
She is widely regarded as a celiac expert and has been a keynote speaker at many national medical and food industry events. Her story has been featured in Good Housekeeping Magazing, Newsweek, USA Today, and on nationally televised programs such as ABC's "The View" and CNN. Among her recent accomplishments, Alice co-authored an article titled "Celiac Disease and Reproductive Health issues", which was published in the Journal of Practical Gastroenterology (October 2009). In conjunction she was also featured in one of their MDTV segments.
Her organization, NFCA, drives diagnosis of celiac disease, improves quality-of-life for children and families adhering to the gluten-free diet and advances science by facilitating collaborations within the healthcare community. NFCA consults with top physicians across the country and in 2004 received limited funding from the National Institute of Health for their cause. NFCA is a leading resource for celiac information. NFCA's website offers free, comprehensive information and support materials for celiac patients, their families and health care providers (including a comprehensive Symptoms Checklist and a Getting Started Guide), accredited training for healthcare and food industry professionals and the latest news, recipes, videos and blogs to promote quality of life without compromise. To learn more visit: http://www.CeliacCentral.org.
Stay tuned for her speaking itinerary
Saturday, April 16, 2011
Check out her impressive bio at http://glutenfreelivingnow.org/Gluten_Free_Living_EXPO.html.
Look forward to seeing you all in Carmel, Indiana in October.
Don't miss our incredible Apple Pie and Bunny Cookies coming up for Easter! This video will be posted later in the week.
Happy Gluten Free Dining!