#GF Fried Green Tomato Cornbread

I know I haven't posted recipes in, well, forever.  But this one (and a few to follow in the next week) have really been a surprising success and I wanted to share.

So as usual, a short story:  I LOVE friend green tomatoes in a cornmeal crust, but I am still very lacking of energy to stand up and fry a whole pan full. or two. With my illness in full force, I'm good for about 30 - 45 minutes tops in a kitchen.

So I though -- how about trying a mix of a good buttermilk cornbread with chopped green tomatoes? I make a nice crispy cornbread, and it's the balance of soft tomatoes and crunchy cornmeal.

Recipe:

Preheat oven to 350 degree.  *Using a medium iron skillet, warm 1/4 cup vegetable oil.

mix:
2 cups of firm diced green tomatoes (I had four medium ones).
1/3 cup of buttermilk (I use lowfat -- you could easily use a milk sub if you had to)
1 T. of Creole Seasoning (or hot sauce) and 1 t. of salt. (you can make it milder -- but you need the salt).
1/4 c. diced onion or shallots (again, can be left out).

Mix this and let stand for about 20 minutes.

Add:

1 cup flour (#GF) or Pamela's Baking Mix.  I happened to have Pamela's handy . If you're not GF a cup of regular AP flour.
1 cup yellow #gf corn meal
2 eggs
3/4 cup buttermilk
1/2 t. baking powder and baking soda

Stir til mixed. The mixture will be very lumpy but loose.  Add more buttermilk if needed.

*If you use a cast-iron skillet, take it out of the oven now and pour all but a light coating of oil into the mix.  Put the pan back in the oven while you thoroughly mix the batter, then pour it into the skillet. It should sizzle when you add the cornbread mix.

Bake until golden brown on top, about 35 minutes, and a pick inserted comes out clean.

Invert onto a plate and slice into slices.  Serve with butter of course.

************
Notes:
Now, if you're not like me with what I call a dedicated cornbread pan (mine is used ONLY for cornbread!) the whole sizzling oil won't work. Just add 1/4 cup oil (or melted butter) to the mix and pour it in a greased pan.  I'd do it in a Pyrex pan, probably.  An 8 square inch one.

Also, you could use  a package of Bob's Red Mill Cornbread Mix , or a bag of Pamela's Cornbread Mix, adapting for buttermilk, etc. Don't use a sweet cornbread mix, though

I hope you enjoy this as much as I did!

Much love,
Ging

May is Celiac Awareness Month -- My Celiac/Gluten-Free Manifesto

I am honored that the National Foundation for Celiac Awareness has asked me to be part of its Blogger a Day campaign during National Celiac Disease Awareness Month.

I will celebrate my fourth anniversary as a gluten-free individual on May 18. Four years ago this week, I was seeking information on this thing called "Celiac Disease" that I'd never heard about before. The more I read, the more I realized that I had probably had Celiac Disease for most of my life. The NFCA was my first resource for information on CD, and I like to think I've been a dedicated friend and supporter of the NFCA and its resources. The gluten-free and Celiac World has changed so much in the last four years, and I'm honored to be trusted by GF companies and retailers to write about their work and products.

For this blog post today, I've been thinking about what having CD has meant in my life.

So for today's post, I am going to Proclaim My Celiac Manifesto -- What I have a right to demand as a gluten-free person today..

1. I have Celiac Disease, part of the 1/133, and like so many others, my diagnosis was missed by several GI doctors. The one thing I wish I'd known was to GET TESTED THOROUGHLY (including an endoscopy) before going on the diet. I was lucky that I was so damaged, I still showed symptoms long after I went gluten free.  Don't take a chance. If you think you have Celiac Disease, you're among friends. Get testedl.

When I realized the only cure for Celiac was that I must be constantly vigilant of what I eat and how I eat it, I cut all gluten from my life. No, I don't cheat. No, I can't have just a tiny bit. If you don't like that, please know that I will understand your choice not to feed me or dine with me.  If I'm cooking, you're missing out on a feast.  And some damn good company.  I do this to save my life. All I ask is your respect for my choices. I will give you the same.

2. My money talks or my butt walks. I will no longer settle for inferior gluten-free products or restaurants who think I really WANT some fruit instead of a rich dessert.  If you can't feed me in your establishment as well as I can feed myself at home, I do not need your half-baked attempts. Im lucky --  I mean, I have Glow Gluten Free, Starfish fish, Moondance Heavenly Desserts, A killer Outback in Roswell, Fuego Mundo, American Gra-frutti, Udi's, Kettle Cuisine, and Chex cereal. If you don't know how to serve me, I can find someone who does. All thi Fifth Group Restauants, Blue Moon Pizza, Carnival Cruise lines. Harrah/s Atlantic City. The Wynn in Las Vegas.

3.  Twitter and Facebook and blogs and books have made me knowledgeable. Vendor Fairs have clued me into the world. I am proud to be a member of two groups (through GIG) that have informed me and helped me network with others who share my Celiac challenges. With NFCA's efforts, added to these resources, there's NO REASON to be uninformed.

4. You and I may have come to fisticuffs over tbe minutia of ourgluten-free world --who are you jealous of in this GF world? Do you think your work is more important than mine?  Well, there's no room for that -- the gluten-free world needs ALL of us who offer resources. Bury the hatchet (and not in someone's back) and let's live in peace.  The gluten-free world is big enough for all of us, with plenty of work to be done.  Let's celebrate the successes and fight the good fight so we can  live in unity in our gluten-free universe..

5, There is plenty of the world that still needs to hear rhe important word about CD and Gluten Intolerance. Because LOOK where we've been....and LOOK whe we zre headed! And we're in DAMN FINE COMPANY.

Mzke a promise to yourself, and to our community: 

Each one Teach one.  Spread the love. Spread the word.  Share our Celiac Connection!/


.Much love,
Ging

Atlanta Dish: Celiac Awareness Month

Atlanta Dish: Celiac Awareness Month

Thanks to Mandy Sewell of Melissa Libby and Associates, who sent me this information in a press release, and to Jim Brams who does PR for Cook's Warehouse.

Much love,

Ging

New from Moondance Heavenly Desserts

I've raved with much love before about Moondance Heavenly Desserts, the wonderful food of the Gods by Shelley Ritchie.  I adore her brownies and her cheesecakes are amazing. Shelley's products were one of the first I ever reviewed, and I continue to adore her, and her work.

Well there's big news at Moondance. BIIG news.

Cookies. YUMMY cookies. Three flavors of yummy cookies.

Chocolate Chip Bars
Mexican Wedding Cookies
Chocolate Crinkle Cookies

I am here to say they ROCK and are the most delicious, delicate cookies I've eaten in a while. I thought I'd love the Mexican Wedding Cookies the best (a longtime favorite of mine) BUT Randy and I devoured the Chocolate Crinkle Cookies. And I'm not a chocolate person....seriously.

They're all good  FREAKING AWESOME DELICIOUS.  

If you're in the Whole Foods Mid Atlantic Region you're in luck. Shelley's cookies are on sale there now.  They're also at Earth Fare in the South (Augusta, here I come....)

Love love love them.  You will, too.

Check them out at Moondance Heavenly Desserts! 

Much love, and much admiration to you, Shelley!  (and thanks....)

Much love....
Ging

1in133 initiative tackles labeling law

FOR IMMEDIATE RELEASE

CONTACT:
Jules Shepard John M. Forberger
Info@1in133.org Info@1in133.org

Long-Overdue FDA Labeling Regulations Could be the Icing on World’s Largest Gluten-Free Cake

WASHINGTON, D.C. – March 29, 2011 – Prominent members of the burgeoning gluten-free community announced today a collaborative “1in133” event on May 4 to bake the world’s largest gluten-free cake as part of an effort to draw attention to the Food and Drug Administration’s (FDA) delay in finalizing standards for gluten-free food labeling. The name is derived from the fact that one in every 133 people in the U.S. suffers from celiac disease or a gluten intolerance issue.

To kick-off Celiac Awareness Month – globally recognized in May - the 1in133 event is being hosted at the Washington, D.C., Embassy Suites Convention Center on May 4 and will culminate with a V.I.P. reception for federal lawmakers, concerned members and friends of the gluten-free community and gluten-free food manufacturers. With pre-eminent guest speakers and information on a petition advocating for the FDA to take action on determining a gluten-free food-labeling standard, the 1in133 event will reinforce the need for such standards and pressure the FDA to take action.

“This is a very serious autoimmune disease,” cautions Dr. Alessio Fasano of the University of Maryland Center for Celiac Research. “It deserves equally serious food labeling laws.”

Fasano, one of the world’s leading researchers in celiac disease and a leading proponent of a federally mandated gluten-free standard, will attend as the 1in133 event’s guest speaker.

Seven years ago the FDA was tasked with developing and implementing such standards as part of the Food Allergen Labeling and Consumer Protection Act (FALCPA). The delay in implementation and lack of labeling rules has left millions of Americans with celiac disease and gluten intolerance at risk of illness from contaminated food.

Currently, U.S. food manufacturers can claim “gluten-free” on product labels without appropriately informing consumers if a product is truly free of all potentially harmful ingredients. As a burgeoning market -- $560 million in sales in 2004 and projected sales of approximately $2.6 billion in 2012 -- gluten-free food products have brought many newcomers to the space claiming gluten-free status on their labels while not necessarily removing all potential allergens. Other manufacturers are reluctant to label their products “gluten-free” because there is no accepted standard. This disparate situation leaves consumers who eat gluten-free to guess which products are actually safe for consumption.

FALCPA was passed to protect food-allergic and celiac patients from having to decipher ingredient labels through sometimes-harmful trial and error efforts. The law, which requires the top eight allergens to be clearly listed on ingredient statements, did not require disclosure of barley or rye, the other grains that are toxic to those with celiac disease and other gluten sensitivities. The 2004 mandate for the FDA to develop and implement gluten-free food labeling requirements would fill that void.

The 1in133 event is the brainchild of Jules Shepard, noted gluten-free author, baking expert and celiac community advocate, and John Forberger, a winning gluten-free triathlete and active blogger. Event sponsors include Whole Foods Market, The University of Maryland Center for Celiac Research, The University of Chicago Celiac Disease Center, the Gluten Intolerance Group of North America, Celiac Disease Center at Columbia University and others. Event coordination is contributed by Aaron E Flores, Executive Chef, Embassy Suites D.C. Convention Center.
For more information please visit http://www.1in133.org or contact info@1in133.org.

Also follow them on Twitter at @1in133

Saturday April 9 is a big day for the gluten-free in Georgia

Two of the top names in gluten-free foods will be in Georgia this Satuday, thanks to two of our Georgia GIG groups.


Sadly, both are at the same time in locations two hours apart.  But if you can get to one, I hope you.


Chef Elizabeth Barbone at the Atlanta Metro Celiacs Meeting in Atlanta:


Elizabeth Barbone is the founder of GlutenFreeBaking.com Elizabeth is an alumna of theCulinary Institute of America, Hyde Park NY and Mount Mary College, Milwaukee, WI. With her solid professional baking background, Elizabeth is known for creating gluten-free recipes that taste "just like" their wheat counterparts.

Her first cookbook, Easy Gluten-Free Baking, features easy to prepare gluten-free recipes. The recipes, from breads to cakes to cookies, have won acclaim from gluten-free bakers all over the globe.

In addition to creating recipe for GlutenFreeBaking.com, Elizabeth travels the country speaking to celiac groups and teaching gluten-free baking classes.

For more information see her website www.glutenfreebaking.com
Directions to Children's Health Care
Children's Healthcare at Scottish Rite is located at 1001 Johnson Ferry Road, NE, Atlanta, GA 30342  
www.choa.org/About-Childrens/Locations-and-Directions/Childrens-Scottish-Rite



Dr. Cynthia Kupper at the Middle Georgia GIG meeting:
The Middle Georgia GIG will meet next Saturday, April 9th from 11 am - 1 pm.  The meeting will be held in the social hall of All Saints Episcopal Church, 1708 Watson Blvd., Warner Robins, GA 31093.  Cynthia Kupper, Executive Director of the Gluten Intolerance Group of North America will be our guest speaker.  Refreshments will be served.  You do not need to be a member to attend.


For more information, contact each group individually.


Much love,
Ging

American Gra-Frutti hits a home run at Turner Field GF Concessions

Take me out to the ball game

Take me to Turner Field

Buy me some Gluten Free Caramel Crunch

I just know I could eat a whole bunch

So it's root, root root for the Brav-os

They will win, first not last!

And with GF Food from American Gra-Frutti

It'll be a BLAST!!

(with apologies....or not!)

American Gra-Frutti hits a home run at Turner Field gluten-free stand

Beginning this week, American Gra-Frutti LLC products will be in the starting lineup for a second year at the gluten-free concession stand at Turner Field, home of the Atlanta Braves.

Seven new American Gra-Frutti products will join last season’s favorites, Gluten- and dairy-free cupcakes  in American Gra-Frutti’s Signature flavors,   “You Love Chocolate Chip” and “They’ll Never Know,” a carrot-spice style flavor. This year’s roster – seasoned veterans in the gluten-free community -- includes:

• Wholesome White hot dog and hamburger rolls, which are gluten, dairy, soy and nut free;

• Gluten-free Caramel Crunch Snack Mix, crunchier and more addictive than that tried-and-true ballpark favorite;

• Gluten-, dairy- and soy-free muffins in three flavors--apple cinnamon, blueberry and sweet potato; and

• Gluten-free Chunkie Chocolate Chip Cookies.

The “You Love Chocolate Chip” cupcake, as well as the “They’ll Never Know” spice cake flavored with carrots, squash and spinach, were a staple at Turner Field last year, and 

creator Marilyn Santulli is delighted that additional products will be available for gluten-free guests this year.

“We are honored to be recognized by the management of the concessions at Turner Field as a quality supplier of gluten-free products,” Santulli said.  “The new chef at Turner Field is gluten free.  We see this opportunity as the beginning of a beautiful relationship with America’s Team.

The new products are available during this week’s exhibition games but will make a season-opening splash when the Braves return to Atlanta April 8 for their home opener vs. the Philadelphia Phillies.  The gluten-free concession stand is located at aisle 106, and Santulli is hoping the products will also soon be available to fans who dine in Club 755.

All American Gra-Frutti products are produced in a dedicated, gluten-free facility by company founder and chief creative officer Marilyn Santulli. The American Gra-Frutti bake shop is located in Marietta, Ga., and American Gra-Frutti products are sold around the southeast at Whole Foods Markets, and are sold in metro Atlanta at the Georgia Dome,

Shepherd Center, Harry’s Farmer’s Markets in East Cobb and Alpharetta, Return 2 Eden, Life Grocery.  The American Gra-Frutti products are also sold at MOM’S chain in Maryland,Goodwells Natural Foods, Detroit,  Mi., Natural Market Place, Jasper, Ga., and Abby’s Health Food Store in Tampa, Fla.,

“American Gra-Frutti’s expansion into the gluten-free concession area at Turner Field is a huge step for us,” Santulli said.  “I am delighted to be able to serve the gluten-free community who want a safe dining experience at the ballpark.  I look forward to our continued relationship with Turner Field. We can’t wait to visit the ballpark for a good ol’ gluten-free hot dog and caramel crunch to much while cheering on new manager Fredi Gonzales and the rest of this year’s Atlanta Braves team!”

American Gra-Frutti was founded in 2007 by Santulli, who transitioned her traditional cake line to gluten free after she adopted the lifestyle in January 2008.  Since then, American Gra-Frutti has become the source for decadent, nutritious and healthy  gluten-free desserts with a universal appeal. Santulli, a skilled baker by trade, is passionate about her product and is devoted to making desserts that can be enjoyed by those with gluten and other intolerances, as well as those without.  With American Gra-Frutti as her vehicle, Santulli is also proud to participate with R.O.C.K. (Raising Our Celiac Kids), Children’s Hunger Fund, Sydney’s School House, Tampa, Fl. and the Autism Society.  Her products are also sold at Whole Foods Markets around the southeast.

“Once I became gluten free, I understood the need for a delicious, healthy dessert,” Santulli said. “I’m delighted that our customers think American Gra-Frutti fills that bill.”

American Gra-Frutti products also include the popular “Peachtree Pimento” pimento cheese spread, which is available in both regular and spicy flavors.  Both are made with pure cheese—no mayo, cream cheese or sour cream.   Also available are the moist and delicious Coconut Drops, Almond Angels and Peppermint Crème.  Santulli also produces vegan cakes in assorted sizes and flavors by special order. American Gra-Frutti’s products are made without any preservatives or artificial colorings or flavorings.

All products are available through mail order on the company’s website http://agrafrutti.com or by calling 404-304-9255.

For more information on American Gra-Frutti, contact Marilyn Santulli, founder and chief creative officer, at 404-304-9255.  She can be reached at ms@agrafrutti.com. Or join the American Gra-Frutti fan page on Facebook, or follow American Gra-Frutti on Twitter at @agrafrutti.

Much love, and GO BRAVES!

Ging