Cook of the Week - Kathy Nokleby
This week’s cook, Kathy Nokleby, is not just sharing information about her family and some recipes; she is also sharing information about an affliction that affects many Americans: celiac disease.
Kathy and her husband, Brian, are both natives of Granite Falls, MN. They met in high school, have been married for 27 years and are the parents of three children: Breanna, 22; Landon, 18; and Chase, 16. The Noklebys moved to Humboldt 14 years ago. Kathy is an Alternative Healthcare Practitioner, which includes massage, reflexology, aromatherapy, supplemental care and detoxification. Brian is a territory sales manager. The family attends St. Mary’s Catholic Church. A favorite or preferred menu is the Mediterranean Diet.
What is Celiac Disease?
Celiac disease is an autoimmune disease, which occurs when the body’s immune system reacts abnormally to gluten and produces antibodies that attack its own tissue. This causes inflammation and damage to the lining of the small intestine, which reduces the body’s ability to absorb nutrients, causing symptoms such as anemia, osteoporosis, weight loss or gain, painful abdominal bloating, diarrhea or constipation, depression, severe tiredness and skin conditions.
A blood test and biopsy can diagnose celiac disease, and a dietitian will advise on a strict gluten-free diet. Once foods containing gluten are removed from the diet, the damaged intestinal lining can recover and function properly; however, celiac disease is a lifelong condition, so you will need to restrict your diet permanently.
A wheat allergy or intolerance can cause varied symptoms including sinusitis, asthma, itchy and sore eyes, earache, headache, migraines, muscle pain, stomach cramps, skin rashes, canker sores, coughing, tiredness, depression, bloating and nausea. Diagnosis involves blood and skin tests, and an exclusion diet is usually recommended.
(Facts are taken from Gluten, Wheat, and Dairy Free Cookbook, 2011—Love Food is an imprint of Parragon Book LTD.)
Pecan Crusted Chicken
4 boneless chicken breast halves
2 egg whites
2 teaspoon cornstarch or
Juice of 1/2 lemon
1 cup pecans, finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground
Minced zest of 1 lemon
1-2 tablespoons olive oil
Preheat oven to 425 degrees. All ingredients should be at room temperature. Cut all fat off the chicken pieces. With a flat mallet, lightly pound the chicken inside a heavy plastic bag until it is about 1/2 inch thick. In a wide shallow bowl combine the egg whites, thickening powder and the lemon juice with a fork. In a second wide shallow dish combine the finely chopped pecans, salt, pepper and lemon zest.
Dip both sides of each chicken piece individually in the wet mixture and then coat with the dry mixture. Set on a rack. Finish all pieces. If the pecans don’t adhere very well, heap the chicken pieces with more pecans. Let the chicken pieces dry for about 15 to 20 minutes. Heat the oil to medium-high and sauté the chicken on both sides until a golden color. Transfer to a baking pan and then into the oven. Roast the chicken in the oven for 8-10 minutes or until completely cooked through.
Smoked Salmon And Spinach Lasagna
10 ounce package gluten free
lasagna noodles, no boil, oven
5-6 ounces smoked salmon,
10 ounce package minced frozen
16 ounce package tofu, firm
1 cup chicken broth or
1-1/2 teaspoons Greek seasoning
1/2 teaspoon ground thyme
1/2 teaspoon ground coriander
2 packages shredded Italian
5-cheese mix or equivalent
Preheat oven to 350 degrees. Spray a 9”x9” baking dish with olive oil spray. Place the tofu in your food processor and process until smooth and creamy. Add 1 cup broth and continue processing, until very smooth and “pourable.” Season to taste. Squeeze the excess water from the spinach. Pour 1/4 of the tofu mixture in the baking pan. Add a layer of noodles. Pour 1/4 of the tofu mixture on the noodles and a layer of 1/2 the spinach and a layer of smoked salmon.
Sprinkle with 1/2 cup cheese and add another layer of noodles, 1/4 cup of tofu and the remaining spinach and salmon. Sprinkle with cheese; add another layer of noodles, the remaining tofu. Cover the pan with foil. Bake for 65 minutes or until bubbling and heated through. Remove the foil and sprinkle with cheese. Return to the oven for 10 minutes or until the cheese has melted.
Rice with Fresh Herbs
(simple and quick)
1 cup brown rice
3 cups chicken broth or
1 teaspoon turmeric powder
4 tablespoons olive oil
1/2 cup basil, fresh, chopped
1 cup chives, fresh, snipped
1/4 cup parsley
1 teaspoon lemon zest (grated
1/2 teaspoon salt
Bring the chicken broth and turmeric to a boil. Meanwhile rinse the rice 3 times. Add to boiling broth, reduce heat to low. Cover and simmer until done, about 10-15 minutes. Drain well, if needed, then return to empty pan and dry over medium heat, stirring to keep from sticking. In a large bowl, whisk together the oil, basil, chives, parsley, lemon zest and salt. Add the rice, toss to combine. Cover until serving time. Serve at room temperature.
Vegan and Gluten-Free
1 cup low-sodium gluten-free
vegetable stock or broth
1 cup fresh apple cider
1 teaspoon fennel seed, lightly
1 cup quinoa, rinsed
2 tablespoons olive oil
1-1/4 cups diced celery
1-1/4 cups diced onions
2 Granny Smith apples, peeled,
cored and finely chopped
Salt and pepper to taste
1/2 cup dried cranberries
2 tablespoons finely chopped
1 tablespoon finely chopped
1/2 cup chopped pecans,
6 medium green bell peppers,
tops cut off and hollowed
Thyme sprig for garnish,
Preheat oven to 350 degrees. In a medium saucepan, bring the vegetable stock, apple cider and fennel seed to boiling over medium-high heat. Add quinoa, cover and return to boiling. Simmer, covered, until all liquid is absorbed, about 15 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Sauté celery, onions, apples, salt and black pepper in hot oil for 5 minutes or until slightly softened.
Combine quinoa and sautéed vegetables and fruit. Stir in cranberries, thyme, sage and, if desired, pecans. Spoon stuffing into bell peppers then stand upright in a baking dish.
Bake for 30 to 35 minutes or until peppers are tender and stuffing is heated through. To serve, garnish with thyme sprig, if desired.
1/2 cup skinned pistachio nuts
1/3 cup confectioners’ sugar
1 tablespoon rice flour
2 egg whites
1/4 cup superfine sugar (or 1/4
cup granulated sugar
processed in a blender for 1
3/4 cup dry shredded coconut
1 tablespoon chopped mint
Pistachios, to decorate
Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.
Place the pistachio nuts, confectioners’ sugar, and rice flour in a food processor and process until finely ground.
Whisk the egg whites in a clean, dry bowl until stiff then gradually whisk in the superfine sugar. Fold in the pistachio mixture, coconut and mint.
Spoon the mixture in small rocky mounds onto the cookie sheets and press a pistachio on top of each.
Bake for about 20 minutes, until firm and just beginning to brown. Cool on the cookie sheets and serve.
These are gluten, wheat, and dairy free.
Caramel Apple in a Dish
Simply wash, dry, and slice apples. Sprinkle on peanuts, raisins and M&Ms then drizzle with Walden Farm Caramel Dip. Place in microwaveable dish and microwave to soften apples and voila!
Take large seedless green grapes and dip in Walden Farms Caramel Dip. Roll caramel in ground peanuts. Poke grapes with toothpicks and eat.
1-1/4 pounds butternut or acorn
squash, peeled and cut into
bite-sized pieces (about 4
1/4 cup olive oil
1 teaspoon honey
1 cup fresh basil
1/4 cup fresh oregano leaves
1 tablespoon dairy-free spread
2 onions, finely chopped
2-1/3 cups Arborio risotto rice
3/4 cup dry white wine
5 cups gluten-free vegetable stock
Salt and pepper
Preheat the oven to 400 degrees. Put the squash into a roasting pan. Mix 1 tablespoon of the oil with the honey and spoon over the squash. Turn the squash to coat it in the mixture. Roast in the preheated oven for 30-35 minutes, or until tender. Meanwhile, put the basil and oregano into a food processor with 2 tablespoons of the remaining oil and process until finely chopped and blended. Set aside.
Heat the spread and remaining oil in a large, heavy saucepan over medium heat. Add the onions and cook, stirring occasionally, for 8 minutes, or until soft and golden. Add the rice and cook for 2 minutes, stirring to coat the grains in the oil mixture.
Pour in the wine and bring to a boil. Reduce the heat slightly and cook until the wine is almost absorbed. Add the stock, a little at a time, and cook over medium-low heat, stirring constantly, for 20 minutes.
Gently stir in the herb oil and squash until thoroughly mixed into the rice and cook for an additional 5 minutes, or until the rice is creamy and cooked but retaining a little bit in the center of the grain. Season with salt and pepper before serving.
The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.