K-GF Recipes

What to eat? After we come home from shopping, which often feels like forever, unless we can take pleasure in it, many of us immediately begin to wash, clean and prepare whatever it was that we bought that day so we can sit down and eat it right away if we are really famished. Others try to just get it out of the way as far as the washing, cleaning, [partial] cooking and freezing goes. Nu? Still others may only cook enough to partially freeze some and get the rest ready for dinner that same day, or, depending on how much we purchased, consume the entire purchase in one fell swoop.

Shopping! Carrying out this oftentimes monotinous routine even includes single men and confirmed bachelors, or many husbands who either like to, or have been forced to pitch in because the woman of the house, the wife, has to work too. We all cannot afford to hire a butler and a maid, or even a cook. Most of us do not really want to hire anyone unless we have the gelt. Vu den? I know the routine because I am a single man who goes through that convention at least three to five times a month. It can be tedious and dull after a while, but eat, we must. Let's face it; good, well-cooked food tastes good! Who wants to eat chozzerei?

Now, it can be injuious to your heath, eating the same old thing on a daily basis. So, a good thing to keep in mind is "Variety, in food, is the spice of life!" Recipes that you are able to create, or ones that you are able to find in a book can save the day and your health too. In fact, eating at home is better than eating out because you know exactly what's going into your stomach. However, eating at home over and over, especially for single persons, can be a bore and restaurants can boost your spirits and give you a chance to socialize a bissel. The food might even be safe and good to boot.

Creating recipes, as my mother did and my sister does, was always in the back of my mind since I got my first chemistry set as a boy and tried to mix stuff together for various effects. When I stayed home from school because of a stomach ache, or something else, my mom would often put me to work in the kitchen when she baked cakes, pies, cookies and other things that contained lots of wheat (gluten) that I later learned was the root cause of my Celiac Disease. Who knew at the time? I certainly don't blame my mother. In the 1940s and the 1950s, Celiac Disease was virtually unheard of. Abdominal pains weere usually called stomach aches and they were often attributed to eating too many fried foods and, of course, eating too fast, which I often did. Today, many poor people go to "fast food" joints, which I used to do when I was down on my luck, and they would complain about stomach aches (and getting too fat), which literally "takes the cake" as the saying goes.

My mom was a great cook and it's hard to forget the meals that she made for my father, my sister and me. Holidays, including the goyishe, American ones like "Thanksgiving" with the usual turkey, stuffing and cranberry sauce, stand out. Chanukah and potato latkes (potato pancakes) are stuck in my mind forever. Potato latkes with cinamon and sugar, or sour cream, or ketchup. She also made terrific potato, liver and rice knishes, tasty cheese blintzes, outstanding gefilte fish, delicious strudel, wonderful matzo ball soup and matzo meal latkes for Pesach, challah, egg and (Kosher) beef fry omelettes with home fries, (Kosher) franks and beans, kasha and bow ties with fried onions, kreplach, lukshen kugel, chopped liver and hamantaschen for Purim. I could go on for days. She also fed us hamburgers, or liver and steak on occasion, chicken soup more often, all kinds of potato dishes,lots of vegetables and salads and jello and puddings. My father, a somewhat happy, inventive and tough man who had earned his money as an apple orchard guard and a roofer in Poland before Hitler took over, had gotten out of Poland in the early 1930s before the Holocaust. I was told that, on arrival, he earned his dough (money) as a boxer at parties. He worked as hard as a dog in a car garage to put the food on the table and my mother worked hard as heck to make it taste just right besides keeping up with the bills. Today, when I get the bug, I enjoy putin' together some of her recipes from memory, as does my sister for her family. So, what "food recipes" can you put together, or create, that not only taste as good as any of you would concoct with "gluten," but will be as nutritious to boot without it? Nu?

Recipes, whether you get them out of a book, or not, whether you use none of those forbidden grains (wheat, rye, barley and oat) and substitute, as far as flour goes, rice, amaranth, quinoa, teff, or millet and add soy flour and tapioca flour, etc., or you choose to exclude grains now and then, what can you create? When I start to invent new dishes, I usually recall what I had in the past and try to make a variation on that, but on occasion I get an original idea and start firing up the range, or the oven, or the pots and pans. Sometimes, I think that I should have been at least a cook, if not a chef. My long time friend, Bill Kishi, a Japanese-American cook who ran a restaurant called Cho Cho (butterfly in Japanese) told me once that I might have missed my calling. May Bill's soul rest in peace. I do make a real effort to use Kosher and Organically Grown ingredients as well as adding the Blood Type (See Blood Type Diet) component to round out the equation.

In the coming days, weeks and months, this page will feature a number of Kosher, Gluten-Free Recipes that you can easily make and that adhere to the Blood Type Diet principle as revealed by Dr. Peter J. D'Adamo. More on Dr. D'Adamo as we go along. OK? I also have a Recipe Contest with prizes in mind, but I'll fill you in on that later too. (See the Rules below)

Immediately below, are listed some web sites that deal with both the Kosher view and Gluten-Free view of Recipes. Check 'em out! Stay tuned and come back. E-mail me at if you have any questions, comments, or suggestions.

NOTE: In order to learn more about what foods are "Gluten-Free," "Kosher" and fit for your particular "Blood Type," go to JCN's Food Groups Allowed and Not Allowed now!