Tuesday Revews-Day

Tuesday Reviews-Day: Easy Everyday Gluten-Free Cooking

Tuesday Revews-Day

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You know the problem with most gluten-free cookbooks, at least those I’ve seen? Unless they are baking-specific, most of the books are made up of main dishes that have little-to-no need for gluten to begin with. Great for ideas, but a little light on gluten-free usefulness.

Which is why I was so happy to peruse the table of contents for my review copy of Easy Everyday Gluten-Free Cooking by Donna Washburn & Heather Butt and see that at least half of the book is baked goods. Because, let’s be honest, it’s the quick breads, desserts, and other bready treats that we’re most missing when we give up wheat or gluten. And it’s those same dishes we want to most share with our families at holidays and other special occasions but meet resistance with because of so many bad dishes that have come before.

Not that the dinner-style dishes are anything to ignore! We enjoyed several suppers from within its pages and I found the rundown of gluten-free flours and starches as well as the tips for traveling gluten-free as well as preventing cross-contamination in the home to be straightforward while avoiding being dull. It allows the reader to get up to speed and start cooking as fast as possible, and that’s definitely a good thing in my book! (pun totally intended)

Battered FIsh

Batter-Fried Fish (p.79)

Just because we watch what we eat, doesn’t mean a good old-fashioned indulgence isn’t called for from time to time. Such was the case with the Batter-Fried Fish for a fish and chips night. Among the different coatings we’ve tried over the last year this has been hands-down the best.

Grilled Mandarin Chicken Salad with Sweet and Sour Dressing

Grilled Mandarin Chicken Salad with Sweet-and-Sour Dressing (p.68)

A staple of American-style restaurants, Mandarin Chicken Salad is often fried. Everyday Gluten Free gives us a grilled version whose dressing more than makes up for the missing breading, even if you skip the Caramelized Almonds like we did.

Souvlaki

Souvlaki (p.139)

Greek food is always a big hit in our house, so when I saw the Souvlaki recipe I knew it would end up on our table. The marinade is flavorful without being overpowering and the authors suggest serving it either over rice, as we did, or in corn tortillas. A little tzatziki sauce and you’d be good to go!

Scalloped Potatoes with a Twist

Scalloped Potatoes with a New Twist (p.123)

Going back to comfort food, scalloped potatoes can be a little ho-hum. This version uses stock instead of milk or cream and adds celery leaves for additional flavor. There was a slightly green tinge to the dish, but the flavor was outstanding.

Spinach Risotto

Spinach Risotto (p.125)

The only quibble I had with the Spinach Risotto was that it didn’t follow proper risotto technique. While I knew better, I followed their directions but needed to add more liquid slowly cooked in to achieve the correct al dente texture. The combination of carrots, spinach, and zucchini, though, was right-on, flavor-wise.

And for your holiday baking pleasure, give these decadent Triple-Threat Mocha Chocolate Chip Cookies a try!

Triple-Threat Mocha Chocolate Chip Cookies
from Easy Everyday Gluten-Free Cooking

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Makes 5 dozen

1 cup sorghum flour
2/3 cup whole bean flour*
1/2 cup tapioca starch
1 tsp baking soda
1 tsp xanthum gum
1/2 tsp salt
1/3 cup unsweetened cocoa powder, sifted
4 oz semi-sweet chocolate
1/3 cup butter
1/3 cup shortening
2 Tbsp water
1 Tbsp instant coffee granules
2 eggs
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 1/2 tsp vanilla
1 cup semi-sweet chocolate chips

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Triple the pleasure, triple the fun–but who’s counting calories? These fudgy morsels are worth every bite!

1. In a large bowl or plastic bag, combine sorghum flour, whole bean flour, tapioca starch, baking soda, xanthum gum, salt and cocoa. Mix well and set aside.

2. In a medium microwave-safe bowl, microwave chocolate, butter, shortening, water and coffee granules, uncovered, on Medium (50%) for 2 minutes. Stir until completely melted. Set aside to cool.

3. In a large bowl, using an electric mixer, beat eggs, sugar and brown sugar for 3 minutes, until smooth. Add vanilla and cooled melted chocolate mixture. Slowly beat in the dry ingredients until combined. Stir in chocolate chips. Drop dough by rounded spoonfuls 2 inches (5 cm) apart on prepared baking sheets. Let stand for 30 minutes. Meanwhile, preheat oven to 350ºF (180ºC).

4. Bake in preheated oven for 10 to 12 minutes, or until set. Transfer to a cooling rack immediately.

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Enjoy!

Tuesday Reviews-Day: The 163 Best Paleo Slow Cooker Recipes

Tuesday Revews-Day

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Whether you look at the Paleo diet as a food fad, a healthy trend, or a sigh-worthy concept, the fact is that the “Paleo” diet does have some good stuff going for it: reduced carbs, lean protein, and an eating clean mentality that’s hard to argue with. Granted, I don’t think I’d ever give up my Basmati rice (among other things), but when I first started looking for Low-FODMAP dinner inspiration, Paleo-style recipes were a great place to start as many of them are Low-FODMAP-friendly without too many changes.

So when I was given the opportunity to receive a copy of Judith Finlayson’s The 163 Best Paleo Slow Cooker Recipes I was more than willing to give it a shot. Between the love we already have for slow-cooker dinners and my high opinion of Finlayson’s work (see here and here) I was expecting good things within its pages.

If you’re not familiar with the Paleo diet (the short version is that it’s supposedly the diet our Paleolithic ancestors would have eaten), it contends that our bodies aren’t really evolved enough to process most grains and starchy vegetables, not to mention nothing processed. Finlayson gives a good overview of the various tenets of the diet and then talks about some of the specific ingredients that she uses or allows, even though they are considered controversial by others (potatoes, dairy, etc.).

Even if you aren’t interested in the caveman aspects of the diet, the recipes in Paleo Slow Cooker are excellent starting points for a traditional meal. Most of the dishes we paired with rice, so with potatoes. Do what makes you happy, right?

Pot Roast in Barolo, p. 132

Pot Roast in Barolo, p. 132

Beef in red wine is a classic dish but the Pot Roast in Barolo is a simpler, straight-forward version of the show-stopping Boeuf Bourguignon. Of course, its tough to make a bad pot roast in a slow-cooker, but this version was really outstanding.

New World Leek and Pepper Soup, p. 38

New World Leek and Pepper Soup, p. 38

The author’s take on leek and potato soup uses sweet potatoes. Since I can only eat the green tops of leeks, our version of New World Leek and Pepper Soup was a bit different than intended but still filling and tasty.

Spicy Chicken in Coconut Sauce, p.70

Spicy Chicken in Coconut Sauce, p.70

Similar to a butter chicken, the Spicy Chicken in Coconut Sauce uses the much-sturdier chicken thighs (which also tend to have more flavor) that don’t become mealy after a day in the slow-cooker.

Ranch House Chicken Fried Steak, p. 147

Ranch House Chicken Fried Steak, p. 147

The Ranch House Chicken Fried Steak was, to be honest, interesting. It’s not what you really expect, though to expect any sort of breading to hold up to slow cooking is kinda silly anyway. What it is was a good steak dish that didn’t require tending the grill or frying pan–no harm there!

Manhattan Clam Chowder, p. 104

Manhattan Clam Chowder, p. 104

I admit, I’m more of a New England girl, but when Todd decided to make this Manahttan Clam Chowder I was pleasantly surprised at how much I enjoyed it. I wouldn’t say I’m a convert, but I’m at least willing to branch out now and then!

Southwestern Brisket, p. 120, and Down-Home Tomatoes with Okra, p.224

Southwestern Brisket, p. 120, and Down-Home Tomatoes with Okra, p.224

Saving the best for last, this was actually the first dish we tried out of this book and it set the bar pretty dog-gone high! The Southwestern Brisket was melt-in-your-mouth tender and just spicy enough to get the point across without eclipsing the brisket. This one will definitely be gracing our table again, it’s just too good not to make again!

Like the cover says, Paleo is naturally Gluten-Free, so it’s a great way to get ideas for meals that don’t rely on wheat or other grains. Most recipes serve 6-8, so you may need to cut them down a bit to fit your family dynamic or plan to make extra and freeze it for those nights you don’t want to start from scratch. There are tons of tips throughout the book and great pictures, as well. And for the first time when I was in the midst of reviewing a book I ran into someone who was already a big fan. Not like I needed convincing, but it’s always nice to get other opinions, right?

 

 

 

Tuesday Reviews-Day: San-J Tamari Lite

Tuesday Revews-Day

San-J Tamari Lite

Umami

Sounds very much like a made-up word, but in the food world we know it as the fifth taste behind the more commonly recognized tastes of sweet, sour, salty, and bitter. Umami is best described as the mouth-filling savory quality that you get from mushrooms, oysters, and soy sauce among other things. This savory flavor is responsible for quite a lot of taste-satisfaction, but most soy sauces are made of 50% wheat and 50% soybeans, and are seen as unsafe for those looking to avoid gluten for whatever reason.

For the record, this article at Celiac.com references testing that showed naturally-fermented soy sauces contain less than the 20ppm limit for a product to be considered gluten-free, and even under the 5ppm detection limit. Ergo, very little gluten is found in your average soy sauce and therefore isn’t too much of a worry. That said, it’s unknown how many of the fructans from the wheat survive the fermentation process, but it must be pretty low as soy sauce is not one of the items banned on a Low-FODMAP diet, just limited.

In the interest of better safe than sorry, the alternative to soy sauce is tamari: fermented in the same tradition as soy sauce but from 100% soybeans. And this year San-J has released a Tamari Lite with 50% less sodium than regular tamari sauce. Nothing wrong with cutting some sodium, right? I was sent a sample bottle of San-J’s Tamari Lite and we’ve been using it in place of the San-J Tamari (Black Label) that we usually buy and have noticed absolutely no chance in our food’s flavor.

With everyone looking for simple ways of improving their health with a minimum of inconvenience, I see this as a definite step in the right direction. And since soy and tamari sauces are so wonderful at adding flavor to a dish–be it Asian-inspired or otherwise–having a lower sodium option that has 200 years of tradition and quality behind it is hard to say no to.

Thanksgiving is this week and the gap between it and Christmas feels very small this year. Since I know everyone is looking for snack recipes that travel well (either for pot-lucks, informal gifts, or appetizer options), I thought this recipe that came with my Tamari Lite sample might just fill a need.

Asian Spiced Nuts

1 large egg white
1/4 cup granulated sugar
1 tablespoon San-J Tamari Lite 50% Less Sodium Gluten Free Soy Sauce
2 teaspoons 5 spice powder
1 1/2 teaspoons cayenne pepper
4 cups raw pecan halves
1/4 cup white sesame seeds

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicon baking mat.

Whisk the egg white in a large mixing bowl until very foamy. Whisk in the sugar, San-J Tamari Lite 50% Less Sodium Gluten Free Soy Sauce, 5 spice powder, and cayenne pepper until full combined. Add the pecan halves and sesame seeds and stir to coat. Place the pecans on the prepared baking sheet in an even layer. Cook for 10 minutes; stir the nuts and then cook for another 5 minutes. Let cool.

Enjoy!

***In case you didn’t catch it the other two times I said it, I was sent a bottle of San-J Tamari Lite for purpose of review. All opinions expressed are my own and no other compensation has been exchanged for this post. Any factual errors are mine, too, so apologies if I got something wrong. As for the gluten-free study, always consider the source and make the best choices along with your doctor and/or nutritionist for your personal situation.***

Review: Bless This Food by Adrian Butash

Tuesday Revews-Day

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For the gifts we are about to receive…

Are you tired of hearing the same grace said across your table meal after meal? Are you (like me) uncomfortable with the thanks-around-the-table “game” at the holidays and looking for something new? Or maybe you’re just curious about how other cultures state their mealtime thanks. Either way, Adrian Butash has written the book for you.

When I received the review-copy offer for Bless This Food: Ancient and Contemporary Graces from Around the World (aff.link), my reason for accepting was the last one: I love learning about other cultures and was really looking forward to reading about how the act of saying grace or blessings over a meal has changed over the years and in different areas of the world.

Included in Bless This Food are 150 graces (titled as Prayers) though not all fit the format you or I might be accustomed to, nor would I call all them directly food-related (which–for me–raises the question of why include them at all), as well as 2 sign language blessings and the phrase “bless this food” translated into 18 languages other than English. Got young ones at the Thanksgiving table this year? See who can guess which phrase is which language as a way to keep them busy while the grown-ups chat!

Butash claims that the sharing of meals and the gratitude that it instills is a universal experience that we can all relate to. He even goes so far, in the Introduction, to claim that giving thanks for food is the very first gratitude we feel as human beings in the instant we are first fed outside of our mother’s wombs. While I understand his point about an infant’s satisfaction of a full tummy, I’ve seen more than my fair share of toddlers and older being taught through much repetition the importance of saying (and feeling!) ‘Thank you’ that I raise an eyebrow to the idea that gratitude is a concept born within us. Still, it’s an interesting talking point and you lose nothing by jumping straight into the blessings/prayers that make up the meat of the book.

I suppose it’s no big surprise that the lion’s share of the blessings are from the Judeo-Christian point of view, but as the book continues it’s loosely chronological catalog of graces I was happy to see the Bible verses give way to different cultures and (translated) languages. More so than the prayers themselves, I found the notes that accompany most of them the real gems of the book and see these as a great jumping-off point for someone interested in doing their own comparative religion/culture studies.

In picking my favorite prayer to share from Bless This Food, for quite a while I thought it would be a Walt Whitman exerpt until, that is, I came to Prayer 91 by Luisah Teish, a professional storyteller from New Orleans (from her website) and (according to Butash) “a priestess of Oshun, the Yoruba (West Africa) goddess of love, art, and sensuality.”

Prayer 91

All that I have comes from my Mother!
I give myself over to this pot.
My thoughts are on the good,
the healing properties of this food.
My hands are balanced, I season well!

I give myself over to this pot.
Life is being given to me.
I commit to sharing, I feed others.
I feed She Who Feeds Me.

I give myself over to this gift.
I adorn this table with food.
I invite lovers and friends to come share.
I thank you for this gift.
All that I have comes from my Mother!

–Luisah Teish
(page 110, Bless This Food)

In my mind I think of that one as the blessing of the hostess or cook and the ideas it fosters are similar to what I felt the first time I saw Like Water for Chocolate. And what a great wish from one cook to another: season well! Hell, not just cooks, add some delightful seasoning to your life in and out of the kitchen.

So whether you’re looking for a new twist on the Thanksgiving blessing next week (for my U.S. readers, at least) or you prefer your gratitude in private and want some new mulling material, Bless This Food might just be worth a look.