RE: diet G/F soup

[Guest guest]

I'm pretty sure that we can't have the tostadas. If you go to their ingrediant list on their website it actually lists gluten as well as wheat. You have to check the ingrediant list though...the allergy section doesn't have it. I think we can have the Mexican rice, but I never eat so I didn't pay too much attention./ O'Connor wrote: I was so happy to have them bring back tostada's!!!!! Those and the refried beans and/or rice sides are the only things I understand to be GF. I haven't eaten the rice but am guilty of the other two Re: diet G/F soup>

Kathi,>> It is my understanding that nothing at Taco Bell is safe. I'm sure> others can tell you if I am right, but I think their meat has wheat> in it...>> Jonyce>> >> I got this recipe off a Biggest Loser email. It's G/F> and it is diet related, not to mention totally good for you! Sounds> so yummy!>>>> This traditional Indian soup can be made ahead and will keep> well for two days refrigerated. It can also be frozen for up to one> month.>>>> 1/2 cup dried brown lentils>> 4 cups fat-free chicken or vegetable broth>> 1 T olive oil>> 1 1/2 tsp black or yellow mustard seeds>> 1 lb plum tomatoes, peeled, seeded, chopped>> 3 T finely chopped, peeled fresh ginger>> 1 clove garlic, minced>> 1 tsp ground coriander>> 1 tsp ground cumin>> 1 tsp ground turmeric>> Pinch cinnamon>> 1/4 cup chopped fresh cilantro, without

stems>> Salt to taste>>>> Wash lentils and drain well in a sieve. Add lentils and 1½ cups of> the chicken broth to a 2-quart saucepan. Bring to a boil, reduce> heat, and simmer lentils over low heat until they are tender, but> still retain their shape about 20 minutes.>>>> Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-> high heat until hot but not smoking. Add mustard seeds and cook,> stirring, until seeds just begin to pop. Carefully add tomatoes,> ginger, garlic, and spices. Simmer until tomatoes are softened and> the spices are fragrant, about 4 minutes. Add 1½ cups of the broth;> bring to a boil. Reduce heat and simmer, stirring occasionally, for> about 4 minutes.>>>> Carefully transfer the tomato-ginger mixture to the bowl of a food> processor or a blender jar. Process or blend until smooth. Return to> saucepan

and add cooked lentils and the remaining 1 cup of chicken> broth, stirring to incorporate. Bring soup to a boil, stirring> occasionally. Stir in cilantro. Salt to taste.>>>> Yield: 1¼ quarts; 6 (¾-cup) servings>> Calories: 112 per serving>>>>>>>> TIA,>> & Mike >>>>>>>>>> --------------------------------->>>>>>>>>>>> --------------------------------->> YAHOO! GROUPS LINKS>>>>>> Visit your group "SillyYaks" on the web.>>>>

[Guest guest]

The tostada shell was about the ONLY thing that didn't have gluten in it! darn darn darn darn darn. was complaining about a stomach ache this morning. Said to me....maybe it DOES have gluten. He's a better barometer than I am. Didn't seem too upset about it. He's like that when he realizes something he shouldn't eat. Doesn't like the physical consequences. kathi Fiero wrote: I'm pretty sure that we can't have the tostadas. If you go to their ingrediant list on their website it actually lists gluten as well as wheat. You have to check the ingrediant list though...the allergy section doesn't have it. I think we can have the Mexican rice, but I never

eat so I didn't pay too much attention./ O'Connor wrote: I was so happy to have them bring back tostada's!!!!! Those and the refried beans and/or rice sides are the only things I understand to be GF. I haven't eaten the rice but am guilty of the other two Re: diet G/F soup> Kathi,>> It is my understanding that nothing at Taco Bell is safe. I'm sure> others can tell you if I am right, but I think their meat has wheat> in it...>> Jonyce>> >> I got this recipe off a Biggest Loser email. It's G/F> and it is diet related, not to mention totally good for you! Sounds> so

yummy!>>>> This traditional Indian soup can be made ahead and will keep> well for two days refrigerated. It can also be frozen for up to one> month.>>>> 1/2 cup dried brown lentils>> 4 cups fat-free chicken or vegetable broth>> 1 T olive oil>> 1 1/2 tsp black or yellow mustard seeds>> 1 lb plum tomatoes, peeled, seeded, chopped>> 3 T finely chopped, peeled fresh ginger>> 1 clove garlic, minced>> 1 tsp ground coriander>> 1 tsp ground cumin>> 1 tsp ground turmeric>> Pinch cinnamon>> 1/4 cup chopped fresh cilantro, without stems>> Salt to taste>>>> Wash lentils and drain well in a sieve. Add lentils and 1½ cups of> the chicken broth to a 2-quart saucepan. Bring to a boil, reduce> heat, and simmer lentils over low heat until they are tender, but> still retain

their shape about 20 minutes.>>>> Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-> high heat until hot but not smoking. Add mustard seeds and cook,> stirring, until seeds just begin to pop. Carefully add tomatoes,> ginger, garlic, and spices. Simmer until tomatoes are softened and> the spices are fragrant, about 4 minutes. Add 1½ cups of the broth;> bring to a boil. Reduce heat and simmer, stirring occasionally, for> about 4 minutes.>>>> Carefully transfer the tomato-ginger mixture to the bowl of a food> processor or a blender jar. Process or blend until smooth. Return to> saucepan and add cooked lentils and the remaining 1 cup of chicken> broth, stirring to incorporate. Bring soup to a boil, stirring> occasionally. Stir in cilantro. Salt to taste.>>>> Yield: 1¼ quarts; 6 (¾-cup) servings>> Calories: 112 per

serving>>>>>>>> TIA,>> & Mike >>>>>>>>>> --------------------------------->>>>>>>>>>>> --------------------------------->> YAHOO! GROUPS LINKS>>>>>> Visit your group "SillyYaks" on the web.>>>>

[Guest guest]

The tostada shell was about the ONLY thing that didn't have gluten in it! darn darn darn darn darn. was complaining about a stomach ache this morning. Said to me....maybe it DOES have gluten. He's a better barometer than I am. Didn't seem too upset about it. He's like that when he realizes something he shouldn't eat. Doesn't like the physical consequences. kathi Fiero wrote: I'm pretty sure that we can't have the tostadas. If you go to their ingrediant list on their website it actually lists gluten as well as wheat. You have to check the ingrediant list though...the allergy section doesn't have it. I think we can have the Mexican rice, but I never

eat so I didn't pay too much attention./ O'Connor wrote: I was so happy to have them bring back tostada's!!!!! Those and the refried beans and/or rice sides are the only things I understand to be GF. I haven't eaten the rice but am guilty of the other two Re: diet G/F soup> Kathi,>> It is my understanding that nothing at Taco Bell is safe. I'm sure> others can tell you if I am right, but I think their meat has wheat> in it...>> Jonyce>> >> I got this recipe off a Biggest Loser email. It's G/F> and it is diet related, not to mention totally good for you! Sounds> so

yummy!>>>> This traditional Indian soup can be made ahead and will keep> well for two days refrigerated. It can also be frozen for up to one> month.>>>> 1/2 cup dried brown lentils>> 4 cups fat-free chicken or vegetable broth>> 1 T olive oil>> 1 1/2 tsp black or yellow mustard seeds>> 1 lb plum tomatoes, peeled, seeded, chopped>> 3 T finely chopped, peeled fresh ginger>> 1 clove garlic, minced>> 1 tsp ground coriander>> 1 tsp ground cumin>> 1 tsp ground turmeric>> Pinch cinnamon>> 1/4 cup chopped fresh cilantro, without stems>> Salt to taste>>>> Wash lentils and drain well in a sieve. Add lentils and 1½ cups of> the chicken broth to a 2-quart saucepan. Bring to a boil, reduce> heat, and simmer lentils over low heat until they are tender, but> still retain

their shape about 20 minutes.>>>> Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-> high heat until hot but not smoking. Add mustard seeds and cook,> stirring, until seeds just begin to pop. Carefully add tomatoes,> ginger, garlic, and spices. Simmer until tomatoes are softened and> the spices are fragrant, about 4 minutes. Add 1½ cups of the broth;> bring to a boil. Reduce heat and simmer, stirring occasionally, for> about 4 minutes.>>>> Carefully transfer the tomato-ginger mixture to the bowl of a food> processor or a blender jar. Process or blend until smooth. Return to> saucepan and add cooked lentils and the remaining 1 cup of chicken> broth, stirring to incorporate. Bring soup to a boil, stirring> occasionally. Stir in cilantro. Salt to taste.>>>> Yield: 1¼ quarts; 6 (¾-cup) servings>> Calories: 112 per

serving>>>>>>>> TIA,>> & Mike >>>>>>>>>> --------------------------------->>>>>>>>>>>> --------------------------------->> YAHOO! GROUPS LINKS>>>>>> Visit your group "SillyYaks" on the web.>>>>

[Guest guest]

The tostada shell was about the ONLY thing that didn't have gluten in it! darn darn darn darn darn. was complaining about a stomach ache this morning. Said to me....maybe it DOES have gluten. He's a better barometer than I am. Didn't seem too upset about it. He's like that when he realizes something he shouldn't eat. Doesn't like the physical consequences. kathi Fiero wrote: I'm pretty sure that we can't have the tostadas. If you go to their ingrediant list on their website it actually lists gluten as well as wheat. You have to check the ingrediant list though...the allergy section doesn't have it. I think we can have the Mexican rice, but I never

eat so I didn't pay too much attention./ O'Connor wrote: I was so happy to have them bring back tostada's!!!!! Those and the refried beans and/or rice sides are the only things I understand to be GF. I haven't eaten the rice but am guilty of the other two Re: diet G/F soup> Kathi,>> It is my understanding that nothing at Taco Bell is safe. I'm sure> others can tell you if I am right, but I think their meat has wheat> in it...>> Jonyce>> >> I got this recipe off a Biggest Loser email. It's G/F> and it is diet related, not to mention totally good for you! Sounds> so

yummy!>>>> This traditional Indian soup can be made ahead and will keep> well for two days refrigerated. It can also be frozen for up to one> month.>>>> 1/2 cup dried brown lentils>> 4 cups fat-free chicken or vegetable broth>> 1 T olive oil>> 1 1/2 tsp black or yellow mustard seeds>> 1 lb plum tomatoes, peeled, seeded, chopped>> 3 T finely chopped, peeled fresh ginger>> 1 clove garlic, minced>> 1 tsp ground coriander>> 1 tsp ground cumin>> 1 tsp ground turmeric>> Pinch cinnamon>> 1/4 cup chopped fresh cilantro, without stems>> Salt to taste>>>> Wash lentils and drain well in a sieve. Add lentils and 1½ cups of> the chicken broth to a 2-quart saucepan. Bring to a boil, reduce> heat, and simmer lentils over low heat until they are tender, but> still retain

their shape about 20 minutes.>>>> Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-> high heat until hot but not smoking. Add mustard seeds and cook,> stirring, until seeds just begin to pop. Carefully add tomatoes,> ginger, garlic, and spices. Simmer until tomatoes are softened and> the spices are fragrant, about 4 minutes. Add 1½ cups of the broth;> bring to a boil. Reduce heat and simmer, stirring occasionally, for> about 4 minutes.>>>> Carefully transfer the tomato-ginger mixture to the bowl of a food> processor or a blender jar. Process or blend until smooth. Return to> saucepan and add cooked lentils and the remaining 1 cup of chicken> broth, stirring to incorporate. Bring soup to a boil, stirring> occasionally. Stir in cilantro. Salt to taste.>>>> Yield: 1¼ quarts; 6 (¾-cup) servings>> Calories: 112 per

serving>>>>>>>> TIA,>> & Mike >>>>>>>>>> --------------------------------->>>>>>>>>>>> --------------------------------->> YAHOO! GROUPS LINKS>>>>>> Visit your group "SillyYaks" on the web.>>>>