Spring is in the air. The birds are chirping, the tulips are sprouting out of the cold ground and all around are signs of warmer weather. But Old Man Winter delivered a final punch to us this week as both boys woke with sore throats, fevers and runny noses. Sick again, we headed to the doctor's office. Good thing we did because it turned out ALL FOUR of us had strep throat.

I leafed though a few parenting magazines in between wiping noses and applying sanitizing lotion. In one of them were deviled eggs made out to look like Easter baskets. I decided to give it a try at home that night, after putting my sick little guys to bed. The trick was how to do it without using dairy. I found a bottle of Aunt Mid's Creamy Slaw dressing in the fridge and hatched an idea for an Easter treat. It worked out well, so I will be making a dozen to pass out next week.

The next day, my boys took it as easy as two little boys can. Most of the day was spent on the couch, but they found ways to get into mischief and burn off energy -- envision a constant pillow fight, tug-of-war, tumble fest. When they calmed down, we watched a few cartoons.

One of their favorite Disney characters, Special Agent Oso, got their attention by making juice pops in ice cube trays. I happily suggested we try out this special assignment in our own kitchen. After all, fresh fruit is good for sick kids, and the ice-cold pops would feel good on their sore little throats.

Here are some recipes we discovered during our final round of -- hopefully --- being under the weather.

Deviled Egg Baskets
4 eggs, boiled*
1 1/2 tablespoons Aunt Mid's Creamy Slaw dressing
1 teaspoon salt
Thin strips of celery for basket handle
Grated carrot for garnish

Boil eggs and peel. When cooled, slice top and bottom section so filling can be placed in egg and the egg won't fall over (see photo below). In separate bowl, mix yolks, dressing and salt with a fork and spoon into the eggs. Slice a piece of celery into very long, thin strips and push into filling so it looks like a basket. Garnish with carrots.

*Here's what Julia Child says about boiling eggs ("Mastering the Art of French Cooking"):

Lower the eggs into boiling water and boil slowly according to the following table, adding 1 minute if the eggs are chilled. U.S. large eggs: 6 minutes Extra large: 6 1/2 minutes Jumbo: 7 minutes As soon as time is up, drain off the boiling water and run cold water into the pan for a minute to set the white, and to cool the eggs enough to remove the shells. Tap gently on a hard surface to break the shells, peel carefully under a stream of water.

Juice Pops
1 cup white grape juice
1/2 cup rice milk (or cow's milk or yogurt)
1/2 cup frozen berries (we used blueberries and raspberries)
1 mango, cut into pieces*

Blend all ingredients in blender or food processor and pour into ice cube tray. Cut plastic straws into "sticks" and float in each cube. Freeze for 2-3 hours and serve with lots of napkins.

*To slice a mango:
A mango's seed is a long, flat disc, running almost from the top of the mango to the bottom. The flesh is on either side. Cut about 1/4 inch away from the stem, lengthwise, on either side in a curved line along the core. Slice what flesh you can from other two sides and peel skin.

The American Medical Autism Board will be hosting a conference on biomedical treatment of autism March 26-28 in Troy. Saturday's speeches will be focusing on diet. For information, schedule and registration, click here.

I used to say that there are two kinds of cooks -- the kind that follows a recipe to the exact ingredient and measures them to the teaspoon and the kind who wing it, throwing ingredients that sound good into a pot while hoping for the best. I usually fall under the second category.

Recently, I decided there is a third kind of cook.

I got together with a friend of mine over the weekend, and as our children were busy running around outside in the spring air, we sipped some coffee in the kitchen as she prepared what she claimed was her newest go-to meal: ratatouille. The traditional French stewed veggie dish has a few simple ingredients. Eggplant, peppers, zucchini, onions and tomatoes are key components, and they are diced and sauteed in olive oil until soft and gooey. It is a simple dish with soothing and pungent flavors.

Generally, my friend shares my tendency to wing it. At least I thought so, before I noticed an open cookbook with some olive-oil fingerprints on the directions. She said she liked to follow this recipe exactly, and there were some basic rules that shouldn't be broken:

First rule: It's always better the next day.
Second rule: Roasting the eggplant is key.
Third rule: Eat with a fried or poached egg on top.

I would add a fourth rule: Make sure to use a sweet red pepper.

And just when I thought she had turned on me and became a recipe-reader, she said: "Oh, I didn't use as many tomatoes as I was supposed to. And I had to add some zucchini."

I wrote down the list of ingredients and made the same dish at home that night. I only had one small zucchini, but had a colorful Carnival squash (right), which I poked with a fork and microwaved for 6 minutes so it was soft enough to cut into cubes. I used half in the ratatouille (half I roasted in the oven for another meal). Instead of basil, I used sage (I think it goes better with squash), and I used three whole vine-ripe tomatoes (recipe calls for Roma).

It was then I decided there is a third kind of cook: One who, no matter how hard they try, has to bend the rules a bit. It's not like we're trying to make up our own recipes, it just kind of happens. I, like my friend, need to tweak a thing or two. If you're cooking gluten-free, it's probably already second nature. Since using wheat flour is not possible, we may use corn starch or a rice flour. Because a soup may call for an ingredient we can't eat, like barley or pasta, we put in rice or quinoa. And by trial and error, we create our masterpieces.

What I created turned out to be a very colorful work of art. But my friend was right. It was better the next day, with an egg on top and roasting the eggplant made a world of difference.

Next time, I may try red skin potatoes.

This recipe is an adaptation from Molly Wizenberg's "A Homemade Life." Check out her blog here.

Make it Your Way Ratatouille
1 eggplant
1/2 sweet onion
3 cloves garlic, diced
1 red bell pepper
2-3 zucchini, cut into 1/4 inch discs
3 Roma tomatoes, diced
3 teaspoons dried basil
1 tablespoon olive oil, and some for brushing on eggplant
salt and pepper, to taste

Step 1: Slice eggplant horizontally into 1/2 inch circles. Place on cookie sheet and brush top with olive oil. Salt and pepper and bake at 400 F for 10 minutes. Take pan out of oven and flip eggplant, brushing the other side with olive oil and baking another 15 minutes. Cut into large chunks and set aside.

Step 2: In large dutch oven or saute pan, saute zucchini in olive oil, about 5 minutes on both sides. Set aside with eggplant.

Step 3: Saute onion, garlic and bell pepper until soft. Return eggplant and zucchini to pan and add remaining ingredients. Simmer for 15 minutes and remove from heat.

You can serve immediately, or:

Step 4: Cool and refrigerate. Serve the next day at room temperature or reheated. Add a poached egg on top and serve with a cup of coffee. Enjoy!

In last week's episode of "Parenthood," the parents of a child recently diagnosed with Asperger's visit another family, who put their son on a gfcf diet. When asked if they wanted to stay and sample some gluten-free pasta, they turned up their noses and said a quick and loud "no thanks!" Although this show has really made a good impression on me on portraying what a family goes through when a child is diagnosed with a disability and the collective denial that leads up to it, I noticed that often in the movies ("Bedtime Stories" comes to mind), gluten-free food is equated with something disgusting and absurdly exotic or overly protective.

Special diets sometimes get a reputation for being a trendy, new-age, kumbayah approach to feeling healthy. This kind of portrayal is laughable, especially considering that most of us eat a variety of "gluten-free" food every day, whether we mean to or not. Here is a list of foods in my fridge right now: Hummus, carrots, strawberries, salad, leftover Strogonoff, pickles, apples, juice, turkey slices, salsa, leftover sloppy Joe's, potatoes, butter spread, tomato soup, eggs, rice, apple sauce, yogurt, rice milk.

All of these foods could be in anyone's refrigerator (except maybe the rice milk). Exotic? New age? NO. But I would argue that they are all very healthful. And a lot of food is like that. Peel back the layers and make a meal out of actual food and you can almost always take out the gluten. Or the nuts. Or the dairy.

As those with celiac well know, an allergy, intolerance or GI disease forces us to think differently about food. Well, I guess I would argue that it forces us to actually think about food. And that is how we all should be eating.

On the menu tonight was the dreaded gluten-free pasta many times introduced as an out-of-this-world phenomena on the screen, big and little. I tossed some quinoa elbow noodles with a hardy spaghetti sauce, threw in whole mushrooms and served it with corn. If I took out the word "quinoa," this meal could be the same one being served at the house next door.

No one was complaining at my table.

Here is what I plan to make tomorrow. It is a classic dish that everyone will love, gluten-free or not. Derived from Pork Fried Rice recipe in Carol Fenster's "Gluten-Free Quick & Easy" (Avery, 2007):

Chicken Fried Rice
1 tablespoon canola oil
2 large eggs
1/2 pound cooked chicken, cut into little cubes
2 tablespoons wheat-free tamari soy sauce (such as San-J)
1 tablespoon ground ginger
1 teaspoon dried minced onion
1/2 teaspoon garlic powder
3 green onions, sliced
1 carrot, coarsely shredded
1 cup frozen peas
1/2 cup gf chicken broth
4 cups cooked rice, chilled

Heat oil in wok or large skillet over medium heat. Add eggs and cook, stirring constantly. Transfer to bowl and set aside.
Add all the ingredients except broth and rice to same pan. Increase heat to medium high and cook, stirring constantly, 2 minutes. Add broth and rice and toss. Reduce heat, cover and cook 2 minutes, or until liquid is absorbed. Stir in eggs and turn off heat.

From Hiller's:
Hiller’s Markets will hold its largest-ever Gluten-Free Foods Fair 11 a.m. to 3 p.m. March 20 at Hiller’s Market in Plymouth (15455 Haggerty Road) to educate and enlighten the community about the benefits of embracing a gluten-free lifestyle and the expansive cuisine options available at Hiller’s Markets’ seven stores. This year’s event will feature 24 vendors showcasing savory, sensational-tasting gluten-free fare.
One in 133 Americans have celiac disease, a painful and disabling condition which prevents them from digesting foods containing gluten and other related proteins found in wheat, barley and rye. A passionate advocate for his loyal shoppers, Jim Hiller, CEO of Hiller’s Markets, has made it a top priority to search the globe for the highest quality cuisine options available today in order to provide the largest selection anywhere of healthy, delicious gluten-free products at his stores.

“It has long been my mission to make Hiller’s the place to go for gluten-free shoppers,” says Hiller. “With Hiller’s as their partner, food can once again become their friend. They don’t have to spend hours in the grocery, squinting at labels, uncertain as to whether gluten might be hidden somewhere inside. Not only does Hiller’s sell thousands of gluten-free products, Hiller’s makes it easy to identify good gluten-free food. Our goal is for our customers to be able to once again enjoy all of the foods they had given up.”

One unique feature of Hiller’s Markets Gluten-Free Foods Fair that has excited Celiac disease sufferers is the ability to sample all the gluten-free foods being featured. “The fair is a great way for people to taste a wide variety of menu items before purchasing the products,” says Michelle Fuller, Co-President of Tri-County Celiac Support. “It really saves time and money. ”

New gluten-free foods are constantly added to Hiller’s Markets’ shelves and all items are clearly labeled in every aisle of its stores. The family-owned chain now carries delicious desserts and sweets made by Rumi’s Passion, and authentic pizzas, chicken strips and Italian entrees made by G.F. Cucina. Both companies are local to Michigan, which Hiller’s Markets is proud to support.

From TCCSG:
Dear Customers and TCCSG members Carol Fenster, gluten free cooking expert will be the guest at ournext TCCSG meeting March 15. Carol will be demonstrating Gluten Free Italian Flatbread. The meeting starts at 7pm. Vendors will be on hand from Hiller's, Celiac Specialties, Expandex and Maxwell's gravy beginning at 5:30. All are welcome, No charge for TCCSG Members. $5 donations excepted for non-members. Directions to the church can be found on www.tccsg.com

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Scottsdale, AZ. (March 8, 2010) - P.F. Chang’s China Bistro announced today a newly expanded Gluten Free Menu, featuring beef entrees for the first time. Gluten intolerant diners can now enjoy a wider range of dining options, from P.F. Chang’s signature Chicken Lettuce Wraps and Mongolian Beef to a Flourless Chocolate Dome for dessert.

“More and more of our guests are asking for gluten free options and we’re proud to offer them a greater variety of P.F. Chang’s classics,” said Gregg Piazzi, Director of Culinary Training for P.F. Chang’s China Bistro. “P.F. Chang’s is sensitive to all of the food allergies and dining requirements of our guests and we strive to serve customized cuisine that meets each diner’s individual needs.”

P.F. Chang’s upholds a rigorous gluten free cooking process to ensure the dietary safety of guests with celiac disease. The restaurant’s staff takes all the necessary measures of precaution during the preparation and serving of gluten free dishes.

Click here for the menu!

Easter is still pretty far away. But when a friend of mine offered up half a ham she got from a CSA, I jumped. I thought of all the omelets, soups and sandwiches we would be making from a farm fresh ham. I made room in my fridge for the generous gift and began cooking up ideas for how to use it.

But first, I had some questions...

The ham was labeled "smoked." But did that mean cooked? And if it was cooked, did that mean I still had to heat it to a certain temperature? There are intricate instructions at the USDA site, which reveal that an uncooked ham needed to be cooked to 160 F, and a cooked ham 140. There were different rules for farm hams, bone-in hams, smoked cooked hams and smoked hams that needed to be cooked. I was at a loss. Fortunately, the name of the meat processor was on the plastic wrapping. I looked them up, gave them a call and got a great answer.

"It's cooked. Warm it up if you want to, but it's good to go! Enjoy."

I did.

I warmed it in the oven and placed it on a platter. It looked so much like the "Green Eggs and Ham" ham, I had to run with it. I sprayed a skillet with Pam and cracked a few eggs into it. When the whites started to cook, I poured about a cup of water tinted green with food coloring over top and covered. I poached the eggs until done and they came out good and green. The kids LOVED the concept and ate pieces of ham with their eggs. I enjoyed a salad topped with ham cubes and baked a sweet potato as a side dish.

I sliced up the remaining ham, removing the bone and set aside. We have been eating sandwiches and enjoying our feast. Today, I decided put the bone, some of the leftover ham and a bag of dried beans in the slow cooker and 6 hours later had a deeply flavorful soup that was so filling, I don't think I'll eat again for days!

Ham is often gluten-free and many brands say so. Here is a short list of those brands*:
Dietz and Watson
Hormel
Sam's Club spiral ham is labeled gluten-free
Oscar Mayer
Boar's Head

Simple Ham and Bean Soup
Bone from ham with as much extra ham as desired
1 box broth
1 bag plain dried beans, presoaked (I used Kroger brand Cannellini and Pinto mix)
3 cloves garlic, sliced
1/2 sweet onion sliced into large pieces

Put ingredients into very large slow cooker and cook on low 6-8 hours. No salt should be needed, as most ham is salty, and garlic and onion do the job well. Serve with Bob's Red Mill cornbread.

* Ask the butcher to wipe the machine before slicing ham if you chose to have it sliced. A good tip is to go to the meat market early in the morning, so you are the first to be served and avoid cross contamination.