Living with Celiacs is a bitch, sorry. And the holidays do nothing to make it any better. Here are some (hopefully) helpful tips and tricks to get through the meals to come without getting sick or making somebody else sick.

If You are a Guest with Celiacs

It’s not all about you –  It’s Celiacs, not cancer. Everybody’s got issues, and the last thing you or anyone else wants to do is spend the holiday worrying your host or discussing the current state of your GI tract.

The single best thing you can do is to clearly communicate your dietary needs with your host, privately and quietly, well beforehand. I send out the Cooking Gluten-Free for Celiac Family or Friends? Please read this first! post to all of our friends and relatives before the holiday season. It helps put everyone at ease and takes the focus off you.

It is all about you –  It’s your job to take care of yourself and keep healthy. Ask questions, stick with foods you know are safe, and don’t be afraid to bring foods you know you can have.

I typically ask if I can bring at least one side dish (usually something that’s tough for most folks to make gluten-free), bring my own GF bread, and squirrel away some GF snacks that can get me by if there’s really nothing safe to eat.

If You are Hosting a Guest with Celiacs

Do your best – Celiacs is complicated (even for the folks who are living with it), and gluten can show up in damn near anything. Communicate, try to understand the issue, and minimize any chance of contamination.

Just to be safe, double clean all your cooking tools, cutting boards, and prep area. If you think your ingredients may be contaminated, replace them or have a new one on hand to use for your guest. My mom, for example, loves to make peanut butter cookies. She keeps a jar of peanut butter for me and one for the grandkids, so if they stick a knife in it, it’s not an issue for me.

Look for recipes that are naturally gluten-free. The fewer ingredients the better. If you are uncertain, provide an ingredient list for your recipes or, better yet, send the recipes you’re thinking of making to your guest ahead of time to check. My dear wife always offers to bring any GF items needed to make the dish work. Sometimes the ingredients can be hard to find and they’re always expensive, so this way everyone wins.

If you buy or make a GF dish, make sure it stays GF by keeping it covered, moving it away from any gluten-containing foods, and by using dedicated utensils. Do encourage everyone to use the spoons that come with the dish or dip, not to be “fancy” but swiping a wheat cracker through the spinach dip is not pretty, especially if the person with Celiacs doesn’t see it to know that it’s been contaminated. If you have the space and are serving buffet style, consider having a dedicated GF area, perhaps on a different colored table cloth, so that folks are more aware.

Don’t be afraid – The last thing any host needs is more stress for the holidays. If you don’t get the whole Celiacs thing or aren’t comfortable making GF dishes, just let us know in advance so we can be prepared. Most folks with Celiacs are used to making the best of it and working around the issues.

For Hosts and Guests

Forgive, forget, and move on - Accidents happen. Aunt Bertha may not like you, but she probably wasn’t really trying to kill you with the flour that she forgot was in the scalloped potatoes. By the same token, if a guest gets sick, don’t blame them. Nobody chooses to have Celiacs, and the reaction they are having is not a comment on your cooking. Treat it like any other sickness and give them the space, time, and privacy to recover.

Wishing everyone happy (and safe) holidays!

The Dual-Function Metal Top (DFMT) that sits on the top of my large Big Green Egg and helps to control the temperature had gotten pretty grungy. Enough crud had built up over the years that it was hard to turn the daisy wheel to make small adjustments, so I decided to clean it by running the Egg up to nuclear temps and putting the top in for an hour or so.

When I recovered the DFMT the next morning, I was reminded of the line from Butch Cassidy and the Sundance Kid, “Think ya used enough dynamite there, Butch?” Not only was all the crud gone, but so was whatever finish the metal had had. I was left mostly with rusty cast iron.

I debated treating the top like a cast iron pan and just seasoning it with oil, but I like the look of the black top on the Egg and decided to paint it instead.

Two coats of Rust-Oleum high temperature black satin paint  and the top is as good as new.

Man, it’s HOT out there! Five days in a row with 100+°F heat indexes has really taken its toll. Everyone is miserable and crabby, and nobody wants anything to do with sweating over a hot stove.

Fortunately, I was browsing  Serious Eats and came upon this main-dish-salad from Once Upon a Chef. It’s light, tasty, quick, and the only cooking involved is boiling noodles.  Talk about a life saver.

2 cups of cooked, shredded chicken (I used the leftovers from a store-bought rotisserie bird)
12 ounces spaghetti, broken in half (I used Mrs. Leepers gluten-free corn pasta)
1 red bell pepper, chopped
1/2 cup chopped salted peanuts
1/4 cup chopped fresh cilantro
1 tablespoon sesame seeds
1/3 cup soy sauce
1/3 cup seasoned rice wine vinegar
2 tablespoons peanut oil
1 tablespoon dark sesame oil
2 tablespoons creamy peanut butter
3 garlic cloves
1 tablespoon minced fresh ginger
1 tablespoon sugar

Cook the noodles according to package instructions. Drain and rinse well under cold water.

Make the dressing by putting the garlic in a food processor and pulsing until the garlic is minced. Add the soy sauce, vinegar, peanut oil, sesame oil, peanut butter, ginger, and sugar, and give them a whirl until they are well-combined.

In a large bowl, toss together the chicken, noodles, dressing, bell peppers, peanuts, and cilantro. Cover and stick in the fridge for 15 minutes. Give it a shake to coat everything, and refrigerate for another 15 minutes before serving.

Serve with a topping of sesame seeds and a drizzle of siracha.

The Verdict: 5 out of 5 stars
I’ve made versions of this recipe as a side dish before, but it really shines as a dinner salad. The chicken makes it a light, but complete meal. The sauce is rich, creamy and tangy, and there’s plenty of crunch coming from the nuts and veggies.

Next time I might try using no-cook rice noodles and precooked frozen shrimp to make this a completely “no stove required” meal.

Stay cool.

Using my crappy Photoshop skills and channeling my best Billy Mays impression (bless his black-bearded, huckstering soul)…

Food & Fire is now available via Amazon’s Kindle Blogs. For a measly $0.99 a month you can get recipes from this blog delivered automagically to your Kindle so you can read it anytime, even when you’re not wirelessly connected.

But wait! There’s more… you get a 14-day free trial! Don’t like it? Cancel in 14 days and you pay nothing. Like it? Don’t do a thing and your subscription will automatically continue at our special low monthly rate of $0.99.

Special thanks to the the fine folks over at She Cooks He Cleans for helping me to get this deal set up. I appreciate it! I hope this is another way for folks to discover my blog so I can share my geeky love of food.

Boy am I a geek. I got a new smartphone not long ago and it took just seconds for it to make itself indispensable. I use it to check the weather, read email, make dinner reservations, see when my bus is due,  update grocery lists, surf the web, play Angry Birds, get directions, scan SKUs to look up prices, ready blog feeds, and even sometimes make phone calls. If I have even a minute of downtime, I’m poking at my phone like a chimp, going ”Ooo-oo-oo!”

So it was a natural that I create a mobile version of Food & Fire. You can either view a compact version of Food & Fire with any smartphone’s browser, download the site as an Android-only app at: http://www.appsgeyser.com/getwidget/FoodFire, or scan the QR code at the start of the post. Note that since this is not an Android Market app, you’ll have to click the “Settings” button on your phone that lets you download non-market apps.

I am very excited (in a bespectacled, nerdlinger kind of way) about this because I now  essentially have all of my recipes with me all the time. I can hear it now:

“Do you have a good barbecue sauce recipe?”

“Sure, there’s an app for that.”

Ah, geek nirvana.

Nothing says spring like morel mushrooms. These wild ‘shrooms have a short growing season and it takes a sharp eye to spot them in the woods, but their wonderful nutty/meaty/smoky flavor makes them worth the hunt.

While I don’t seem to have the knack for finding them, I am lucky to have two brother-in-laws who have a special gift in that area, and sometimes they even share!

The only wrong way to prepare morels is to either overcook them or hide their flavor. I like them with just a little olive oil or butter, a grind of sea salt, and then a quick sauté. If I can do it on the grill, that’s even better.

We were having guests over for dinner, and I was trying to get the side dishes ready when my dear wife squeals, “OMG, we’ve got eagles!”

I went out onto the deck and sure enough, this big guy and his partner were sitting in an oak tree right by our house. They were there for the better part of an hour, taking turns fishing from our pond. It was fascinating.

Needless to say, dinner ran a little late.

Today’s Flashback is this Earth Day reminder from April 22, 2008 – Earth Day – Eat Locally.

Learn more about Earth day and what you can do at the Earth Day Network.

It was warm enough over the weekend that we could finally sit out on our deck. To celebrate, I made up these Mediterranean-ish kabobs. Marinating the meat overnight not only added a ton of flavor, but helped to keep it moist and tender despite the high grill temps and short cooking times.

Step 1 – Get Everything Marinating

Beef Kabobs

1 1/2 pounds beef sirloin, cut into large cubes
1/4 cup flat-leaf parsley leaves
4 cloves garlic
1 teaspoon dried rosemary
1  teaspoon dried oregano (Turkish if you can get it)
1/4 cup olive oil
Juice of 1 lemon (about 3 tablespoons)
2 teaspoons kosher salt

Put the garlic and salt in a food processor and give it a spin until the garlic is minced. Add the parsley, rosemary, oregano, oil, and lemon juice. Process until well-mixed.

Put the steak in a zip-top bag and cover with the marinade. Toss to coat. Squeeze the air out of the bag, seal it, and put it in the fridge to marinate for at least 4 hours, overnight is better.

Chicken Kabobs

1 1/2 pounds boneless, skinless chicken breast, cut into large cubes
1 cup plain Greek yogurt (full fat)
1 tablespoon Aleppo pepper (or 2 teaspoons dried crushed red pepper plus 1 teaspoon Hungarian sweet paprika)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano (Turkish if you can get it)

In a small bowl, combine yogurt, Aleppo pepper, salt, black pepper, and oregano. Put the chicken in a zip-top bag and cover with the yogurt mixture. Toss to coat. Squeeze the air out of the bag, seal it, and put it in the fridge to marinate for at least 4 hours, overnight is better.

Step 2 – Make the Tzatziki

Tzatziki

1 cup plain Greek yogurt (full fat)
2 tablespoons feta cheese (crumbled)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano (again, Turkish if you can get it)
1 teaspoon kosher salt
2 teaspoons mint, finely chopped
1 small cucumber, peeled and grated

Combine every thing in a small bowl. Cover and refrigerate overnight.

Step 3 – The Cook

Veggies (and Fruit)

3 bell peppers (red, yellow, and green), chopped into 1  1/2 inch pieces
8 ounces fresh mushrooms
1 large yellow onion, sliced
1/2 cup dried apricots
1/2 cup dried plums
1/2 dried cherries
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1 teaspoon garam masala

When you are ready to grill, toss the veggies and dried fruit  together with the oil, vinegar, salt, and garam masala in a large bowl. Let sit while you bring the grill up to temperature.

You’ll need 8 to 10 bamboo skewers. Soak them in water for at least an hour.

Set the grill up for a direct cook over very hot (500°F +) heat.

Using a veggie basket, grill the veggies and fruit (stirring often) until the peppers soften and everything gets a little char on them, about 10 minutes. Remove the veggies to a bowl and keep warm.

Remove the meat from their respective marinades and thread onto skewers (the flat ones work great as they keep the meat from spinning around).  Grill the chicken about 6 minutes per side. Grill the beef for about 3 minutes per side. In both cases you’re looking for some crispy bits on the outside without overcooking the meat.

When the meat is done, remove from the grill and let rest for about 5 minutes. Then remove the meat from the skewers, toss with the veggies, and serve over a rice pilaf with a dollop of the tzatziki.

The Verdict: 5 out of 5 stars
I really liked the way the flavors of these individual dishes complimented each other – juicy bites of charred-yet-succulent meat, sweet and savory veggies, tangy and refreshing tzatziki, and the rich blend of herbs and spices bringing it all together. It was a little United Nations on a stick.

Christening (April 7, 2010) – a year ago I named my Big Green Egg Bella, and got her a fancy personalized handle. I think she likes it.

Grilled Lamb (April 7, 2009) – two years ago was the last time I’ve made lamb. It was a good dish, but just not something I think to put on the grill. Might have to give it a try again.

Beef Tri-Tip (April 8, 2008) – three years ago I started my love affair with tri-tips roasts. It’s a cut that’s got great beefy flavor while still being lean and tender

Shrimp & Corn Chowder (April 1, 2010) – a hearty weeknight meal from Real Simple. This is one of the first shots I took with my new Panasonic 20mm f1.7 lens. Man, I love that lens.

Beef Sate with Peanut Sauce (April 2, 2009) – meat on a stick with a wonderful peanut sauce flavored with red curry paste. I’ve since used a similar sauce to make a great cold noodle salad.

Tuna Confit (April 1, 2008) – my 4th post! Great-tasting tuna, as I recall, but it’s like looking at your high school yearbook; crappy photo, too much text, and not very well written. Yeesh. Glad I grew out of that stage.

My version of breakfast usually focuses heavily on eggs, pancakes, and fried pork products. While that’s great on the weekend when I’ve got time to cook, it’s tough to pull off during the week. Monday through Friday I need something that I can take to work and enjoy while my computer is booting up.

I borrowed this wonderful breakfast recipe from fellow Accidental Hedonist alumnus Cheryl over at 5 Second Rule. It’s a seriously hearty and filling casserole with all kinds of fruity bits in it that was originally from Faith Durand’s cookbook Not Your Mother’s Casseroles. It keeps well in the fridge, so I made a double batch and my dear wife and I have had it every morning this week. She likes it hot with a little whole milk. I really enjoy it cold topped with a scoop of Greek yogurt.

2 tablespoons unsalted butter
2 cups steel-cut oats
4 cups water
3 cups milk
1/3 cup brown sugar
1 large apple, peeled, cored, and chopped
1 cup raisins or dried plums
1 cup unsweetened dried coconut
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt

Pre-heat your oven to 350°F.

Lightly grease a 9×13 baking pan.  In a medium sauce pan over medium heat, melt the butter and then add the oats. Cook, stirring frequently, for about 5 minutes, until the oats brown and everything starts smelling toasty. Add the water and milk and bring to a simmer for a minute or two.

Remove from the heat and stir in the rest of the goodies - sugar, fruit, coconut, cinnamon, ginger, and salt. Pour into the baking pan. Bake for until the top starts to brown, about 35 minutes. They might still look thin and soupy, but they will thicken up after they have cooled.

The Verdict: 5 out of 5 stars
This is an excellent rich and creamy breakfast. The browned oatmeal and coconut gives it some crunch and texture, and the apples and dried fruit add a lot of sweetness without adding much extra sugar. Adding some Greek yogurt and a few chopped walnuts makes it a complete breakfast that sticks with me until lunch. I can see trying this with fresh apricots and dried cranberries, or with dates and almonds too. Thanks Cheryl!

It’s rainy and gloomy here, but it’s still the first day of Spring. When I looked outside the window I saw these crocuses poking their little green heads out. It’s only  matter of time now. Whoohoo!

HAZARDOUS WEATHER OUTLOOK
NATIONAL WEATHER SERVICE
DANGEROUSLY COLD WIND CHILLS OF 25 TO 40 BELOW ZERO WILL BE
COMMON OVER WEST CENTRAL MINNESOTA INTO THE EARLY AFTERNOON.

1 cup steel-cut oatmeal
2 tablespoons butter
3 1/2 cups water
pinch of salt

Being water and salt to a boil. Melt butter in a saute pan over medium heat. Add the oatmeal and cook until toasted (careful not to burn it).

Remove pan from heat and slowly add boiling water. Return to stove on low and cook until it reaches the desired consistency (about 20 minutes for tender, but not gloppy), adding more water as needed.

Serve topped with cream, warm maple syrup, and toasted walnuts or pecans.