It seems that gluten free cookbooks are everywhere these days. If you know of a new, hot chef in the media (particularly American media) it seems that they have either a host of Gluten Free recipes in their new book or they have put out a new cookbook devoted entirely to eating Gluten Free. Now, some may ask "Is this not a good thing?". I can only speak for myself here and as a blog is entirely based on my/own opinions, but for me I can say that I do appreciate that there are always more new and different products and cookbooks out there that are Gluten Free. That being said I know also that there's nothing quite like taking an old family favorite and rejigging the recipe to make it gluten free. Even better and more important is that feeling you get when that old family favorite in gluten free form is just as good if not even better than you remembered it to be!
I want to share another new cookbook that I stumbled across while watching Chef Jason Roberts on the Rachael Ray show. He himself is gluten intolerant and therefore the entire cookbook is filled with gluten free recipes. The book is called "Good Food Fast! Deliciously healthy gluten free meals for people on the go" by chef Jason Roberts with Stacey Colino.
Since you just never know without perusing through a cookbook on your own if you will like or dislike it, I always start by trying to take it out of the public library. Yes, when it's a new release you will most likely be on the waiting list before taking it out, but for me that is a wait I am willing to accept. I do not like spending the money on a new cookbook only to find that I do not like any of the recipes. I took out this cookbook because one recipe in particular really caught my attention. If one recipe from a cookbook works out to your satisfaction, then aren't you more willing to try others in the same book? I know I sure am.
Here is the recipe from Good Food Fast by chef Jason Roberts that caught my attention. And while I admit that I have not yet had a chance to try this recipe it is certainly on my list of new recipes to try soon. Happy Gluten Free reading!
Sicilian Chickpea Stew
3 tablespoons olive oil
1 red onion, diced
1 large carrot, peeled and diced
1 celery stalk, leaves removed and diced
3 cloves garlic, peeled and left whole
1 teaspoon fennel seeds
1/2 teaspoon paprika
Juice and zest of 1 orange
1/2 cup dry white wine or verjuice*
1 (14 ounce) can chickpeas, drained
4 roma tomatoes, peeled, seeded and roughly chopped
6 large chard leaves, stalk removed and roughly shredded
3 tablespoons chopped flat-leaf parsley
Salt and freshly ground pepper to taste
* Verjuice is an un-fermented green grape juice that can be
found in specialty food stores (according to the author)
1) Heat olive oil in a large pan over medium health and then add
onion, carrot, celery, garlic cloves, and fennel seeds. Cook the vegetables
slowly for about 15 minutes, or until carrots are tender. Add the paprika,
orange zest and juice, and white wine or verjuice, and cook until liquid is
reduced by almost two thirds.
2) Add chickpeas, tomatoes,
chard, and parsley. Finish with a good pinch of salt and pepper. Allow dish to
sit and steep away from heat, covered, for 20 minutes before serving.
This recipe is from America's Test Kitchen's Family Cookook. We adapt lots of recipes from this book to be gluten free. It is not hard as many people may think.
This recipe is on pg 237 nd they call it Make-Ahead French Toast Casserole with Caramel-Pecan Topping. We adapted the recipe to be gluten free and nut free because our house also has a nut allergy.
This recipe has to be prepared the evening before!
1 loaf of your favourite gluten free bread. We used an All But Gluten cinnamon raisin that we had as a sample.
8 large eggs
2 cups whole milk
2 cups half and half (we just used more whole milk because we didn't want to buy two milks)
1 tbsp granulated sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg
12 tbsp / 1.5 sticks of unsalted butter
1 1/3 cup of packed brown sugar
3 tbsp corn syrup (we omitted this, not necessary)
5 oz pecan. We substituted with coconut to make it nut free.
Directions for the Casserole - This needs to be prepared the night before
Preheat oven to 325. Layout the loaf of bread on cookie sheets and toast until lightly brown. This will allow the toast to soak up the batter. You may need to turn the toast over to ensure it gets toasted all over. When lightly brown take out of oven and let cool
While toast is cooling, grease a 9 by 13 inch baking dish (or similar) with butter.
Prepare batter by adding eggs, milk, sugar, vanilla, cinnamon and nutmeg in a large mixing dish and mix vigorously. NOTE: This is going to make too much for a gluten free loaf, but I don't know how to properly reduce it.
Layer the toast in the baking dish tightly. It should make two layers. You may fall short a little on the second layer because gluten free loaves are sometime smaller.
Poor batter over toast evenly and press down gently to submerge. I found that the bread tended to float, so I removed some of the batter. You don't have to poor the whole thing in. I left about a cereal bowl full out. Just make sure the dish is filled up enough that the toast s submerged when you gently press down on it.
Cover dish and place in fridge
Next morning, you will need a few minutes to make the caramel and an hour of baking time for the casserole.
Preheat the oven to 325
Prepare the caramel by mixing the butter, brown sugar, syrup if used and then coconut.
Remove dish from fridge and spread caramel topping mix on top of casserole.
Place the dish on a baking sheet and put in oven for about an hour or util it is puffed ad golden.
We posted on Facebook a while ago about these Tasty Classics certified gluten free soups found at Costco. The package comes with both Vegetable and Chicken Rotini soups. The picture below is the vegetable soup. I remember the soup took a lot of flack for lack of the gluten free noodle Fine I'll give you all this, but I'll tell you why you shouldn't bash it too hard and keep a case on hand.
We just had a sick kiddo in the house with a stomache bug. Everyone knows, kid with stomache aches = chicken noodle soups. Although only Amanda requires a gluten free diet and not our oldest, these soups came in handy to help comfort our daughter? Why you ask? Because Amanda just can't open up a can of Campbell's chicken noodle soup and share it with our daughter.
Having this case of soup allowed our daughter to choose from two types of soup to have to "help her tummy" and have mommy eat it with her. Such a nice thing to do that some parents may take for granted.
So yes, there are not tonnes of noodles in these soups, but there are big thick noodles, enough to make a little girl feel good about eating comfort food with her mommy.
Before the new year we were provided samples of a gluten free certified popcorn snack called Indiana Popcorn. They sampled us the original movie theatre popcorn flavour from their classic collection, and their sea salt flavour from their fit low calerie collection. They have other flavours like white cheddar, cinnamon, and caramel.
Both popcorns tasted great and hit the spot for a late night snack watching tv while the kids were asleep. But I'm going to focus on the original movie threatre popcorn flavour because that stuck out the most to me as an experience. Why an experience? Because this popcorn is bagged popcorn, so its not like we have to pop it or anything. But because you still get to warm up the popcorn to turn it into that fresh warm movie style popcorn. So you would think you would have to pour into a bowl and warm it up? No not really, the bag that the movie theatre comes in is a special microwavable bag! It goes in the microwave for under a minute. Warms up so nicely and tasted so good.
We hope you give it a try. It can be found at Superstore, Sobeys, Safeway, Planet Organic, and Shoppers Drug Mart in Edmonton.