Help please?

Question

My girlfriend can't have milk and a friend of mine is coming over who can't have gluten, can you give me some dishes that would taste at least half way good

forgot to add my girlfriends a vegetarian

Answer 1

Boneless, skinless chicken breast cooked up in some olive oil and garlic served with steamed veggies.

YOUR GF IS A VEGGIE! Ugh, well just have the steamed veggies than.

Answer 2

I can't eat gluten either. I'm on an online message board for people with gluten intolerance. Dairy intolerances are very common among people with gluten intolerance. There are also some people who are vegetarian. You might want to visit the board to see if there's anything there that would be helpful. And forward the site to your gluten-free friend to visit as well.

www.glutenfreeforum.com

I know of a few resources that might get you started.

Namaste Foods has a lot of allergen-free baking mixes. Not sure if they're egg-free (thinking of your girlfriend), but there is an egg substitute made by Ener-G Foods. I've never used it, but it's worth a shot.

www.namastefoods.com

www.ener-g.com

Allergy Grocer is another really good source for finding "xyz-free" foods.

www.allergygrocer.com

A good tip to experimenting with gluten-free or xyz-free foods is to look for PRODUCT REVIEWS. Because some of them taste like building materials. Truly awful.

The absolute best GF bread in the world (in my opinion) is Pamela's Wheat Free Bread Mix. It's gluten-free and dairy free. It's also got the instructions for egg-free bread (using the aforementioned egg replacer). If you make it, save the package, because your friends won't believe that it's gluten free / dairy free. It's unbelievable.

http://www.pamelasproducts.com/

I think it's amazing of you to take your girlfriend's and friend's dietary needs to heart. Socially, it's very difficult to have these limitations and there tends to be a lot of rude remarks and eye-rolling. Thanks for being so great. :)

Nancy

In response to the gentleman below me - Well dear... ;) Truthfully enough, there are a few (only a few, I admit) very good gluten-free breads out there. Many of them are truly so disgusting that I have no idea how those products stay in production. Which is why product reviews and recommendations are so helpful. You don't want to go to the grocery store and buy the Ener-G White Rice "Loaf" which has probably been sitting on the shelf for six months (seriously, and ick..) and go home and try and make yourself a sandwich. You'd be better off using it for housing insulation than using to make a sandwich.

There are different types of flour made from other things - rice, tapioca, potato, nuts, other non-gluten-containing grains, even some beans. Basically anything you can dry enough to grind into a powder can become a flour. It's only the flour made from wheat, rye, barley or oats that's a problem.

The Pamela's Wheat Free bread, for example, uses Sorghum, Tapioca, Sweet Rice, Brown Rice, Chicory, White Rice and Millet flours.

It's not the most convenient way to live, but being sick is much worse.

:)

Nancy

Answer 3

How about a baked potato with some tuna fish.and a salad.

You could cook an omelette with a mushroom filling, served with some nice fresh broccoli.

Have some hard boiled eggs sliced and seved with anchovies, and sliced avocado pear to start. Follow this with a vegetable curry, served with boiled potatoes and finish with strawberries dipped in melted dark chocolate.

Answer 4

Try wheat free products, you can get pasta that is wheat free and use soya milk you can then make a veggie pasta, veg and cheese sauce bake. To make cheese sauce use either quinoa or gram flour and make with goats or sheep's cheese, but you must make the sauce in an old fashioned rue e.g melt olive oil then add flour to make paste then add milk slowly mixing well all the time then add cheese.

Or get veggie mince and make chilli or bolignaise. or go on www.ashtray.com great recipe site

Answer 5

roast winter vegetables served with cherry sauce

put a roasting tin with oil in the oven to heat

chop swede, carrots, onions, peppers, parsnips into chuncks (put what ever veg you want - but it should be something fairly 'solid' brocolli would just be wrong)

place themin the hot oil and baste - they will take about 20-30 mins to cook.

cherry sauce - 1/2 jar of cherry jam and 1/2 bottle of red wine (get a kosher one for your girlfiend - it's veggy)

put these in a pan and warm through until you hve a thick saurce

serve with rice

Answer 6

How about a homemade broth using veggie stock cubes,broth mix,onions,potato,turnip,carrots,thyme and season. Leave vegs chunky for a filling soup.Mushroom and grilled pepper omelette served with steamed veggies.Ground rice pudding made with soya milk served with a fruit coulis.

Answer 7

Mate, Why get a girlfriend who is a vegetarian?
Man u r scewed up!
Sorry to make it worse but i am a very honest person!

Answer 8

Hi, How about some veggie sausages with parsnip and carrot mash and veggie onion gravy? Should be quite simple to cook.

Answer 9

(at the girl above me:) Bread --- REALLY?
Bread has gluten in it, dear. F_L_O_U_R.
And I don't recommend gluten-free bread. It's disgusting.
Salad? hmmm. That's not very filling...... Rather you than me!

Answer 10

Short of serving fresh fruit, this is about all I can think of (and have on my HD).


Fresh Strawberry Sorbet

2 cups sugar
2 cups water
4 pints strawberries, hulled and sliced
1/4 cup fresh lime juice
1/2 cup light corn syrup

Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.
Put the strawberries and lime juice into a food processor and puree. Press the strawberry puree through a strainer to remove the seeds.
When the sugar syrup has cooled completely add it to the strawberry puree. Add the corn syrup and stir well. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Sorbet is particularly soft after churning but firms up after freezing.
--Paula Dean, FoodTV
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POMEGRANATE SORBET
Source: Country Living Magazine

2 cups water
1 cup sugar
2 cups pomegranate juice
1/4 cup lemon juice

In 1-quart saucepan, heat water and sugar to boiling over high heat. Boil sugar mixture 5 minutes, reducing it slightly to a syrup. Remove syrup from heat and cool to room temperature. In bowl, combine syrup and both the pomegranate and lemon juices. Cover and refrigerate mixture until cold. Pour chilled mixture into ice-cream freezer container and freeze following manufacturer's directions. Transfer sorbet to airtight container and freeze until firm, at least 2 hours or overnight.

If sorbet is frozen overnight, just before serving let stand 15 minutes at room temperature to facilitate scooping.
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You could sub cornstarch for the flour in this one:

Apple Fritters

1 cup all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon salt
1 cup cold beer (not dark)
10 cups vegetable oil
2 apples (1 pound), peeled, halved lengthwise, cored, and sliced 1/4-inch thick
Confectioners' sugar, for dusting

Stir together flour, granulated sugar, and salt, then add beer, and whisk to combine. Heat oil in a 5-quart heavy pot until the thermometer registers 375 degrees F.
Dip apple slices in batter, shaking off excess, and fry, about 8 at a time, until golden, about 1 1/2 minutes on each side. Transfer fritters with a slotted spoon to paper towels to drain. Serve warm, dusted with confectioners' sugar.
--Sara Moulton, FoodTV
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Serve this w/ coconut or raspberry sorbet instead of vanilla ice cream.

Brown Sugar-Baked Pineapple

Prep: 10 min., Stand: 10 min., Broil: 17 min.

1 cup lemon juice
3/4 cup honey
1/4 cup firmly packed light brown sugar
2 fresh pineapples, peeled and cored
4 cups light vanilla ice cream

Stir together first 3 ingredients in a small bowl; let stand 10 minutes.
Cut each pineapple into 8 (3/4- to 1-inch-thick) slices.
Place pineapple slices on an aluminum foil-lined baking sheet, and pour honey mixture evenly over top. Broil 3 inches from heat 15 to 17 minutes or until golden brown. Serve with ice cream.

Yield: Makes 8 servings (serving size: 2 pineapple slices and 1/2 cup ice cream)

--Southern Living,July 2005
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Pot Roast w/ Rice & Gravy
Carrots
Green Beans
Hot Water Cornbread
one of the desserts above

Baked Chicken Quarters w/ Herbs de Provence
Rice Pilaf or the Saffron Rice by Mahatma
Veggie of choice (broccoli?)
Garlic bread (gluten-free chick can just not eat it)
One of the desserts above.