Glad I could help. Enjoy!

Was it this?
http://life-eos.blogspot.com/2007/10/paprika-gravy.html

It came from this CH thread: http://chowhound.chow.com/topics/8381...

Under your OP click on the "Flag" link, and select "other. In the comment box, ask them to change the title for you.

Only highly refined & processed peanut oil is considered safe for *most* peanut-allergic individuals. Peanut oil that is cold pressed, expeller pressed or extruded still contains allergenic protein fractions and will likely cause a reaction.

Don't get me started on the mother's comment...

Hmm, I'm not sure where you got the idea that the OP had allergy concerns...? All she said was that she couldn't get past the flavor of chevre.

I've never had the Kayak ones, but I have some basic suggestions that might get you closer to your desired result of a denser, oatier cookie...
- Use a 2:1 ratio of oats to flour
- Try thick-cut rolled oats
- Use *bread* flour

"I always equated protein with gluten."
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Sorry, when I saw that comment I assumed you might not be.

Couldn't tell you, I don't like jarred mayo. I've never tried Duke's, and the only time I've had Kewpie is in a spicy tuna roll (and I haven't eaten a spicy tuna roll in ages).

I haven't tried it myself because I'm not a fan of jarred mayo, but I bought some for my mom a while back and she liked it so much she made the switch from Hellman's. She uses it on her tomato sandwiches too :)

Gluten is just one of several proteins found in grains. There are also gliadins, globulins, albumins...

I just sip it straight or pour some into the blender when making a protein shake. It's sour & tangy, which I find really refreshing - kinda like drinking liquefied sour cream ;) If you can't tolerate it plain, add a bit of your preferred sweetener or blend it into fruit smoothies.

Spelt flour is higher in protein than wheat flour so it makes a stretchier/more elastic dough. *But* - and this is an important caveat - the dough will be structurally more delicate than wheat because it's lower in gluten (and higher in other protein fractions), so it may collapse or spread during baking if you overwork it.

It's probably the closest you'll get to wheat flour without the wheat - you can often use it as a 1 for 1 substitute without any thickeners (though adding a dough enhancer can sometimes help), but other adjustments to the recipe are required...

You'll need to reduce the liquid in the recipe because spelt is more absorptive than wheat - this will help maintain structural integrity. Try 10-15% less if using whole grain spelt flour, and 20% if using white spelt flour.

If you're substituting the spelt flour for cake flour, replace 20% of the spelt flour with a pure starch (tapioca, arrowroot or potato).

Other notes:

White spelt flour is lighter than whole grain, and a better replacement for cake/pastry or AP flour. Use whole grain spelt flour in place of bread or whole wheat flour.

Sift the flour well before using - sometimes the particles aren't uniform.

Oat flour pairs beautifully with it, you might want to consider using a 50/50 blend of spelt & oat.

Don't let yeasted spelt flour dough proof for too long - it usually won't rise as much as wheat flour dough, and over-proofing will actually lead to collapse.

Hope that helps!

Just get plain, unsweetened kefir. The "sugars" listed in the Nutrition Facts on the label are the naturally-occurring lactose. That lactose gets converted to lactic acid by the probiotics through fermentation, and the increased acidity can actually have a beneficial impact on blood glucose levels and insulin response.

Obviously everyone responds differently so diabetics should monitor their glucose to be sure, but the "sugars" in unsweetened kefir shouldn't be a major concern for most people.

Lifeway is readily available in most areas, they have tasty plain, unsweetened varieties, and I like the fact that they're a privately owned company and not a subsidiary of one of the huge conglomerates.

With my kitties around, stem up vs stem down makes no difference - the tomatoes wouldn't last a day in the bowl! I can no longer keep anything besides citrus, onion & garlic on display.

But yes, in the cabinet - or, thanks to a CH tip, the microwave - the tomatoes sit stem down.

Bulgarian falls in the middle between standard yogurt & Greek-style in terms of thickness, and it's a little creamier because it's made with cream in addition to milk. But the one true defining factor that maks it "Bulgarian" is the specific bacteria used in the culture.

I think it's great to eat both & cover your bases in terms of a variety of probiotics, but bear in mind (particularly for you since carbs/sugars are an issue) that Greek-style yogurt contains nearly 3x as much protein.

Ahh, *much* easier to see the detail now! Forget what I said about cheesecake - klyeoh is right, it's obviously "Millionaire Shortbread" in tart form: http://tiny.cc/lei9xw

Some recipes:
http://whyiamnotskinny.wordpress.com/2012/12/28/home-made-christmas-gifts-millionaires-shortbread/
http://www.bbc.co.uk/food/recipes/salted_caramel_39300
http://www.joyofbaking.com/Millionaire'sShorbreadBars.html
http://mycookingrecipes.com/rich-choc...

Based on the textural appearance of the lower/lighter part & the fact that the cake only has 2 layers, I'm going to be the voice of dissent here and say that it's a chocolate mousse cheesecake.

Google image search for comparison:
http://tiny.cc/6nk8xw

A quiche or frittata - no reheating necessary, just take it out of the refrigerator & let it sit at room temp for a few minutes to remove the chill.

Polenta with meat sauce or mushroom ragout will keep in the fridge for several days & reheats easily on the stove.

Meatloaf is great cold, and meatballs in sauce would be another option (you can serve them with pasta or just vegetables).

Keep a batch of pesto on hand for topping pasta, vegetables or polenta.

Chana masala - reheat on the stove and simultaneously hydrate some couscous or quinoa to go with it.

Grilled cheese sandwiches (or panini without cheese) only take a few minutes to make if you have all the fixings ready to go. And speaking of sandwiches, a pan bagnat really needs to be made in advance so that would be an ideal choice.

I hate to say it, but particularly for a yeasted bread like that you'll at least need xanthan gum...and baked goods made with all rice flour instead of a blend tend to be really heavy & dense. Babka will fare best with a lighter GF pastry flour-like blend.

If your friend can tolerate spelt flour you can dispense with all the gums & starches, buy a bag of it, and just use that as a direct replacement for wheat flour.

I have noticed that I have far less heartburn and upset stomach, and just plain feel better.
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Ditto. I've always eaten probiotic foods but lately I've increased my consumption after having to take several courses of antibiotics, and it wasn't until I just read your comment that I realized all those good bugs may be why my GERD hasn't been acting up recently.

My primary sources are kombucha, kefir & cultured yogurt. I adore kimchi but have to limit my serving sizes because of the sodium content.

I don't understand what your post means in regards to our conversation...?

And do you mean pogroms?

I'm no history expert, but yes, AFAIK the primary emigration occurred in the latter half of the 1800s. Why?

Thanks for the heads-up, J. That recipe looks like several others I've dug up on the web, I just want to find out if they're close to our family recipe. I told Mom to ask her cousin, now she just has to *remember* to do so when they speak...

Actually, we're both correct. Knöpfle is the German origin of the word, but here in the States - particularly in the northern part of the midwest (e.g. the Dakotas & Minnesota) where the Soviet German emigrants who brought them to this country settled - they're knoephla.

Sounds like this:
http://inspiration.kenmore.com/2013/0...

There are different types of black rice - some are glutinous (sticky) while others aren't. Any idea which type you have?

A big fat NAY on the fact that they just rolled out a brand new *gluten-free* version of the Joe Joe's cookies, but they're made with soy flour so I STILL can't try them :(

For anyone who's interested, here's the intro blurb from the TJ's site:
"Could we make a Trader Joe's decade-old cult cookie classic gluten free? For the answer, we turned to a trusted suppler with about 120 years of cookie baking under their belt – they understand the fundamentals of fabulous cookies and pride themselves on their innovative inclination. By Joe Joe's, they did it! Masterfully mixing high quality gluten-free flours, like corn flour, soy flour, rice flour, and potato flour, they came up with legitimately crispy, chocolate-y cookie wafers that sandwich a delicious vanilla bean cream, with real specks of vanilla seeds in the cream. We compared them to “similar” gluten-free cookies. There was no comparison – not in quality and not in price. Our delicious Gluten Free Chocolate Vanilla Creme Joe Joe's Cookies are an exceptional value at $3.99 for a 12.5 ounce box."

I don't know that any of us would do it by choice. My answer was based on the assumption that the theoretical situation *required* us to eat the same thing for 30 days, but maybe I misinterpreted the OP...?

If the question is really whether I'd WANT to eat one particular dish for every meal for a month, my answer is hell no! I wouldn't even want to do it for a week.

I don't know about you, but I have never found a scone recipe that uses oil instead of butter!
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Actually, traditional Irish soda scones use neither - just buttermilk. Of course I know that's not an option for your son, but there are tons of vegan scone recipes that call for dairy-free shortening, coconut oil, coconut milk, or even olive oil...no butter.

You might want to try experimenting with coconut oil in some of your baking & cooking - it's a wonderful butter substitute and offers great health benefits. Plus, even though I'm firmly in the grass-fed camp, it's important to note that dairy products from grass-fed cows can still contain high concentrations of dioxins (and they accumulate in the fat, so butter/ghee is where those toxins end up). In fact, there's some evidence that grass-fed cows are more prone to dioxin exposure because the grass on which they graze tends to be more contaminated than the feed used for grain-fed cows.

I'm just saying that variety is a very good thing when it comes to good health & balanced nutrition, so if you do a lot of baking don't rely solely on ghee as the fat for it.

I'd be happy with any of the following:
- vegetable frittata with goat cheese & fresh herbs
- shakshuka with greens (spinach, chard, kale) and feta
- grilled vegetable salad with grilled shrimp (my own rendition of the one served at The Ivy here in LA)
- the chopped salad I make frequently for dinner: greens & lots of different vegetables plus crisp bacon, chopped hard-cooked egg, roast chicken or turkey meat, crumbled blue cheese or chevre, fresh herbs, and homemade spicy buttermilk dressing

The runner-up would be a Protein Roll from Station Sushi in Solana Beach, CA, but only if I could have a salad with it - I'd *lose my mind* if I had to go an entire month without eating vegetables.

True, but if the recipe includes *all* the variables from one column - plus the proper oven temp & pan as Cinnamonster wisely pointed out - you're much more likely to achieve the desired result. My point was simply to set the OP on the right path to getting her cookies to turn out the way she prefers.