I was at the grocery store and picked up one of those special interest magazines they have in the checkout aisle. The cover photo is what drew me in initially: blondies dusted with confectioners sugar, fudgy brownies, and chocolate chip cookies. Then I noticed the title, Gluten-Free Recipes and paged through it while I waited in line. Turns out there are some real gems in this particular publication!
The Better Homes and Gardens "bookazine" features over a hundred gluten-free recipes ranging from simple snacks (Spicy Kale Chips) to elegant entrees (Parchment-Baked Halibut with Asian Vegetables) and decadent desserts (Fudgy Mocha Pudding Cake).
What I really like are the mini-bios about bloggers and book authors. New sources of inspiration help me stay motivated on my own journey.
The bookazine also tackles some common frustrations faced by the gluten-free cook, such as pizza crust, with innovative ideas. I am interested in trying the Zucchini-Sage Crust as well as the Mini Spaghetti Squash Crusts. There are also some great product reviews/comparisons for categories such as gluten free chips and crackers.
In the past week I've made several recipes from this publication. First I made a variation of the Pho-Flavor Flank Steak Wraps. The recipe is made for a slowcooker but I adapted it to be a quick stirfry method after marinating the stirfry steak for an hour or two. Next I made the Pumpkin and Parmesan Risotto - and I absolutely love risotto - and served it with homemade meatloaf. The pumpkin was so subtle and delicious, it went perfectly with the meatloaf. I used canned organic pumpkin from Whole Foods; make sure you don't buy pumpkin pie filling by mistake.
Lastly, I made Life-Affirming Warm Nacho Dip last night, and I have to say I feel my life is affirmed! This is one of those dishes that is so delicious and addictive, you would never guess it is gluten free (and vegan!). I don't normally cook vegan but hey - it's fun to try new things and everyone gobbled it up. The cheese sauce is made of soaked cashews and cooked carrots blended together -- the color looks like natural cheese sauce and I suspect you could use it with gluten free macaroni for a GF mac 'n cheese.
Bon Appétit!
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