Category: Resources

Let’s Cook! Making Stocks

MAKING STOCKS
recipe by Chef Mariann

For a basic stock, you will need:

a large pot or dutch oven with a lid

water  – 12 cups/3 quarts
celery – a full head
onion  – one large or two medium
carrots – 6/8 
     other vegetable options – garlic, fennel, parsnips,                                                       leeks, shallots
fresh thyme and parsley – 6/8 stalks of each
bay leaves (2)
peppercorns (6)

To the soup pot, on low heat, add the water.

Rinse and trim all vegetables to remove any sandy parts or damaged parts…… 

Remove the bottom of the head of celery  and discard.
Trim the stalks of any damaged parts – rough chop the stalks, include the leaves and add to the pot.

Trim the tops from the carrots, discard or save for other uses – scrub them clean, rough chop the carrots, add to the pot.

Remove the skin from the onion, rough chop, add to the pot.

Add the herbs to the pot.

Cover the pot and allow the stock to simmer about an hour to an hour and a half.  Vegetables will be tender and limp when done.

When done: remove the solids from the pot.  *Strain the hot stock into separate containers to allow it to cool before storing in the fridge or freezer.  I freeze in quart size containers.  If you like you can freeze in cup size or even ice cube trays for smaller recipe uses.

*NOTE:  You should be storing the stock in the fridge within two hours of taking it off the heat.  I ladle it into separate 6 cup glass baking dishes to allow it to cool faster.  

When I want a protein based stock I will add to the pot, along with the vegetables, the remains of a couple of roasted chickens, or a ham bone, or beef soup bones that I get from the butcher and roast to use in the stock.   I save the chicken bones after roasting whole chickens and reserving the meat for other dishes.  The bones are bagged and frozen for use when I am ready to make a stock.  This recipe could use two reserved chickens or a single ham bone from a 12 lb. ham or 5-6 beef soup bones.

Increase the simmering time to 2-3 hours or more for the protein based stocks – the longer you can simmer them – some chefs simmer them for 24 plus hours – the better for flavor and nutrient values.  

 

Polenta Soup

Polenta Soup – 4 servings
adaptation by Chef Mariann

6 cups of your favorite stock
I used ham stock (stock recipe posted at site)
1/2 cup ground cornmeal
1 can chickpeas
1/2 cup Pecorino Romano cheese, grated
1 head of escarole well rinsed and chopped to bite size pieces
(you can sub other favorite greens like kale or spinach)
salt and pepper to taste

In a soup pot or dutch oven, over medium heat, bring the stock to a simmer.

Sprinkle the cornmeal into the hot stock whisking to combine so that the cornmeal does not clump.

Reduce heat to low and simmer for 15 minutes.

Add the chickpeas to the pot and gently whisk the cheese into the pot.

Add the greens to the pot (or place the greens in your serving bowl and serve hot soup over the raw greens to allow them to lightly wilt)

Simmer an additional 10 minutes to heat everything through.

Serve with your favorite g-f crackers or bread.

This recipe has been adapted from Edible Cleveland Magazine
original recipe and food styling by Melissa McClelland
Winter 2016

Study of Allergen Advisory Statements

Gluten Free Watchdog, with the coauthorship of our own Dietitian Advisor Trisha Lyons RD. LD., has recently published the study “Allergen Advisory Statements for Wheat: NOT a Useful Predictor of Gluten Content”.

Gluten Free Watchdog statement.

You can read the full text of the article.

In the US, allergen advisory statements (“Made in a facility that also processes wheat” and similar) are voluntary and are not currently defined by any federal regulation.

What this study found is that products that have warning statements such as “May contain wheat” or “Made in a facility with wheat” might be without gluten and just fine to eat. On the other hand, the lack of a statement did not mean that a product was free of gluten.

Ask the Dietitian: Gluten in medications

Question: I have been advised by my primary doctor not to use perscription drugs because they do not have to say if the fillers they use are wheat or barley. My insurance charges more for non generic and some of the meds are unafordable. Can you give me advise on this as It’s costly enough at the grocery store. My primary doctor is also a Celiac. Thanks for your time.

Answer: Your physician is correct in that medications do not fall under the Food Allergen Labeling and Consumer Protection Act of 2004, which applies to food. Rather than reinvent this wheel, I would like to refer you to the website of pharmacist expert, Steve Plogsted, RPh. www.glutenfreedrugs.com Steve has identified a long list of prescription & over-the-counter meds which have been deemed gluten-free, ingredients to question, questions for your pharmacist & manufacturers, a list of manufacturer brand practices, etc. I’ve also included a link to an informative interview he gave a couple years ago: https://glutenfreeandmore.com/

If you don’t get your questions answered in these two places or through your pharmacist or manufacturer, Steve welcomes questions via e-mail on his site. Lastly, a bill was introduced in the House of Representatives last fall with a goal of helping to clarify this matter of gluten in medications. No action has been taken on the bill as of this date. Gluten in Medicine Disclosure Act of 2015

Important note: Countless prescription (brand & generic) and over-the-counter medications are considered to be gluten-free. Best to you in evaluating yours.

Trisha Lyons, RDN, LD

Ask the Dietitian: Eating Gluten-Free While in Hospital

Question: I have to stay at [a local hospital overnight and they are not very helpful with gluten free options. I was told I have to pick food off the regular menu. I can’t believe a hospital does not have gf food. Suggestions? Thanks.

Answer: Thank you for writing with this excellent question. Patients who require a gluten-free diet should certainly be able to eat safely & nutritiously while in the hospital, of all places! Here are some suggestions:

1) Contact an inpatient clinical dietitian or food service supervisor at the hospital to discuss your medical dietary needs (Is it safe to assume you have celiac disease?) Please explain that your diet is not a choice but rather the sole treatment for your autoimmune disease.
2) While the hospital may not offer specialized GF items such as bread or pasta, they do serve numerous foods which happen to be naturally gluten-free. If they have not done so already, they should identify those foods and provide a detailed list from which you and future patients can select.
3) If your inpatient stay will last longer than a few days (during which time you should expect to receive variety and balanced, nutritious meals), the dietary department may wish to consider providing frozen GF entrees for increased variety as a simple, short-term solution.
4) Please ask how the hospital handles allergies (e.g. allergy wrist band?) While you technically do not have an allergy, this type of flag will raise awareness when hospital staff is providing food and medication.
5) Speaking of meds, please notify the nursing staff and pharmacy of your gluten restriction.
6) If something does not “look” or seem right, please inquire. Humans make mistakes. If a staff member quickly dismisses your concern, ask to speak with a supervisor or chef.
7) Lastly, you may be able or even encouraged to bring in your own food. While you may choose this option, it should certainly not be a necessity.

All hospitals should be able to meet the medical dietary needs of their patients. Best wishes to you.

Trisha B. Lyons, RDN