Friday, February 5, 2016

Sweet Ali's Gluten Free Bakery Hinsdale IL

Sweet Ali's Amazing cookies will be available at the February Meeting

Tuesday, January 12, 2016

February Meeting

Hello Wikaduke Friends!  We hope you all enjoyed the holidays.  The next meeting will be Saturday February 6, 2016. 

Monday, October 5, 2015

Mexican Shredded Beef

1 (2 lb.) boneless beef roast
1Tbsp. canola oil
1 onion, minced
4 cloves garlic, minced
1/2 Tbsp. tomato paste
3/4 cup beef broth
1/2 tsp. dried parsley
2 tsp. chili powder
1.5 tsp. ground cumin
1/2 tsp. cayenne
1/2 tsp. paprika
1/2 tsp. dried oregano


Heat oil in heavy skillet oil over medium high heat.  Season the beef with salt and pepper.  When the oil is hot as the onion, add the beef and brown on all sides.  Place beef in crockpot. Add garlic and tomato paste to pan stir until smooth, stir in beef broth and spices.  Remove from heat, poor the seasoned broth and onions over beef in crockpot.
Cook on low for 8-10 hours or until meat is tender.  Shred with two forks and allow to cook for a few minutes longer to soak up any extra liquid. 

Wednesday, May 13, 2015

Lara Rondinelli-Hamilton presents 'Healthy Eating Basic for Celiac Disease'



Gluten-Free Wikaduke will host Lara Rondinelli-Hamilton, Registered Dietitian and Certified Diabetes Educator, who will discuss "Healthy Eating Basics for Celiac Disease" at its June 6 meeting. Lara has a special interest in counseling people with Celiac Disease because she was biopsy diagnosed with Celiac Disease in 2007. 

Lara has experience counseling people with diabetes, high-cholesterol, high blood pressure, as well as for weight loss and general wellness. She is the co-author of the best-selling Healthy Calendar Diabetic Cooking and The Healthy Carb Diabetes Cookbook (American Diabetes Association, 2004 & 2008). She is a regular columnist for the diabetes website www.dLife.com and has been a speaker to numerous organizations and groups for healthy eating, cooking and meal planning. Lara works at DuPage Medical Group in Naperville.

Gluten-Free Wikaduke, a Celiac Disease support group, meets in the lower level conference room at Edward Plainfield Emergency Room from 10AM to 12PM the first Saturday of most months. Gluten-Free Wikaduke does not meet in July or January. For more information, email glutenfreewikaduke@gmail.com.

Tuesday, January 27, 2015

Is Your New Year Resolution of Healthier Eating Long Forgotten?

If so, don’t miss the next Gluten-Free Wikaduke on Saturday, February 7 at 10AM when Registered Dietitian and Certified Diabetes Educator, Lara Rondinelli-Hamilton will present and take questions. Lara has a special interest in counseling people with Celiac Disease because she was biopsy diagnosed with Celiac Disease in 2007.

Lara has experience counseling people with diabetes, high-cholesterol, high blood pressure, as well as for weight loss and general wellness. She is the co-author of the best-selling Healthy Calendar Diabetic Cooking and The Healthy Carb Diabetes Cookbook (American Diabetes Association, 2004 & 2008). She is a regular columnist for the diabetes website www.dLife.com and has been a speaker to numerous organizations and groups for healthy eating, cooking and meal planning. Lara works at DuPage Medical Group in Naperville.

Baked Ham and Cheese Sandwich in Foil

¾ cup melted butter, softened
1 ½tablespoon Dijon Mustard (Grey Poupon)
1 ½ tablespoon poppy seeds (McCormick)
1 tablespoon dried minced onion
Sandwich rolls (Schar)
1 pound thinly sliced cooked deli ham (Castle Wood @ Sam’s Club)
1 pound thinly sliced Swiss cheese (Castle Wood @Sam’s Club)

In a bowl, Mix together butter, mustard, poppy seeds, and onion.Separate the tops from the bottoms of the rolls.  Spread mixture on the tops and bottoms of the buns, layer ham and cheese inside. Wrap each sandwich in foil. Bake at 350 degrees (preheated oven)for about 20 minutes.  Optional, poor mixture over top of buns before you wrap them in foil. Can be made a head, frozen or refrigerate for a day or two before being baked.

Thursday, October 30, 2014

November 1st Meeting


Mexican Casserole

 

1 ½ pounds lean ground beef

1 Packet McCormick Gluten Free Taco Seasoning Mix

1 cup frozen Corn

1 package Cornbread mix (Bob’s Red Mill)

      1 ½ cup milk

      1/3 cup oil or melted butter

      2 eggs

 

Brown and break up ground beef, drain of fat.  Add ¾ cup water and taco seasoning mix over low heat, add corn.  Stir over low heat until well combined.  Remove from heat.  Follow directions on cornbread mix.

Poor beef mixture into casserole dish, layer cornbread mix on top.

Bake in 375 degree oven for 25 minutes or until cornbread in completely cooked.   Add salsa, sour cream, diced tomatos….etc.

 

 

Monday, October 27, 2014

November meeting

November 1st meeting will "Pot Luck". Please bring a gluten free dish to pass. Please make sure your dish is safe and gluten free.  If you can not provide a dish that is gluten free please bring a store bought gluten free item, soft drinks, large plates, or call Mary for more ideas.