It’s time to kick off March Madness Cookbook Giveaway #EverydayGlutenFree !
I’m so excited to start this event with a gluten-free cookbook offering!
Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © www.robertrose.ca Reprinted with publisher permission.
Today, many people are looking for alternatives to gluten based foods. We all love Bob’s Red Mill for providing so many gluten-free grains to use in our meals. This cookbook takes the mystery out of buying, storing and using these ancient grains.
Author, Camilla V. Saulsbury shares her knowledge and recipes to turn these nutrient-dense grains (amaranth, quinoa, millet, teff and many more) into delicious dishes. Saulsbury sums up Bob’s Red Mill Everyday Gluten-Free Cookbook as, “The game-changing, one-stop source for incorporating gluten-free, wholesome ancient grains into your everyday diet with great flavour, ease, and aplomb.”
You know the best way to make sure of your diet is gluten-free is to make meals yourself. Here are 3 tantalizing tasty treats for your eyes and your tummies!
Did I mention Bob’s Red Mill Everyday Gluten-Free Cookbook has 281 delicious whole grain recipes! Enter the Rafflecopter below for a chance to win your own copy. Be sure to follow the Follow the hashtag #everydayglutenfree for updates!
Beets, Grains and Greens Hash, page 47
Who says hash needs potatoes? No one who eats this dish will. The fresh spinach and nutty grains balance the earthy sweetness of the beets.
Makes 2 servings
2 slices bacon, chopped 2
1 cup chopped onion 250 mL
11⁄2 cups hot cooked certified GF whole grains 375 mL
1 can (15 oz/425 mL) whole beets, 1
drained and diced
1⁄2 cup ready-to-use GF vegetable or 125 mL
chicken broth
6 cups packed baby spinach leaves 1.5 L
2 large eggs, poached (see tip, at left) 2
1. In a large skillet, cook bacon over medium-high heat until crisp. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Drain off all but 1 tsp (5 mL) fat from skillet.
2. Add onion to the skillet and cook, stirring, for 5 to 6 minutes or until softened. Add grains, beets and broth; reduce heat to medium and cook, stirring up bottom crust two to three times, for 10 to 12 minutes or until warmed through and browned. Add spinach on top, cover and cook for 1 minute, until wilted. Stir spinach into hash.
3. Divide hash between two plates. Top each with a poached egg and sprinkle with bacon.
Tips
For the grains, try amaranth, millet, quinoa, rice or sorghum. Information on cooking these grains can be found on pages 8–17.
You can replace the canned beets with 11⁄2 cups (375 mL) freshly cooked (steamed, boiled or roasted) diced beets.
To poach the eggs, pour enough water into a medium skillet to reach a depth of 11⁄2 inches (4 cm). Add 1⁄2 tsp (2 mL) fine sea salt and bring to a simmer over medium heat. Crack each egg into a separate custard cup. Gently slide one egg at a time into the simmering water and simmer for 2 to 3 minutes or until egg whites are set (the yolks will be only partially cooked); cook longer for more firmly set yolks. Using a slotted spoon, carefully transfer eggs to hash.
Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © www.robertrose.ca Reprinted with publisher permission.
Hoisin Chicken and Chard with Chili Garlic Quinoa, page 239
A bed of spicy quinoa and a sprinkling of cashews add body and crunch to this filling entrée. The Swiss chard and ginger contribute hits of freshness and heat, as well as vivid flavor.
Makes 4 servings
1 tbsp olive oil 15 mL
1 large red bell pepper, thinly sliced 1
1 lb boneless skinless chicken breasts, 500 g
cut into thin strips
3 tbsp minced gingerroot 45 mL
1 large bunch red Swiss chard, tough 1
stems and center ribs removed,
leaves thinly sliced crosswise
(about 5 cups/1.25 L), divided
1⁄4 cup hoisin sauce 60 mL
2 tbsp water 30 mL
1 tbsp Asian chili-garlic sauce 15 mL
3 cups hot cooked quinoa 750 mL
1⁄3 cup lightly salted roasted cashews, 75 mL
coarsely chopped
1. In a large skillet, heat oil over medium-high heat. Add red pepper and cook, stirring, for 5 to 6 minutes or until slightly softened. Add chicken and ginger; cook, stirring, for 2 minutes.
2. Add half the Swiss chard, hoisin sauce and water; cook, stirring, for 2 to 3 minutes or until Swiss chard is wilted. Add the remaining Swiss chard and cook, stirring, for 1 to 2 minutes or until Swiss chard is wilted and chicken is no longer pink inside.
3. Stir chili-garlic sauce into hot quinoa. Divide quinoa mixture among four bowls and top with chicken mixture. Sprinkle with cashews.
Tip
Hot cooked amaranth, millet, brown rice or sorghum can be used in place of the quinoa. Information on cooking these grains can be found on pages 8–17.
Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © www.robertrose.ca Reprinted with publisher permission.
Ancient Grain Chocolate Chip Cookies, page 290
Chocolate chip cookies are iconic treats, and this ancient grain interpretation has just the right balance of flavor, texture and sweetness.
Makes 30 cookies
• Large baking sheets, lined with parchment paper
1 cup millet flour 250 mL
1 cup certified GF large-flake (old-fashioned) 250 mL
rolled oats
1⁄4 cup tapioca starch 60 mL
3 tbsp chia seeds, ground (see tip, at left) 45 mL
1⁄2 tsp GF baking powder 2 mL
1⁄4 tsp baking soda 1 mL
1⁄4 tsp fine sea salt 1 mL
3⁄4 cup fine crystal cane sugar or packed 175 mL
dark brown sugar
1⁄3 cup softened (not melted) virgin coconut oil 75 mL
2 large eggs 2
3 tbsp pure maple syrup 45 mL
11⁄2 tsp GF vanilla extract 7 mL
3⁄4 cup GF semisweet chocolate chips 175 mL
1. In a medium bowl, whisk together millet flour, oats, tapioca starch, chia seeds, baking powder, baking soda and salt.
2. In a large bowl, using an electric mixer on medium speed, beat sugar and coconut oil until light and fluffy. Beat in eggs, maple syrup and vanilla until blended. Using a wooden spoon, stir in flour mixture until just blended. Gently stir in chocolate chips. Cover and refrigerate for at least 1 hour, until firm, or overnight.
3. Preheat oven to 350°F (180°F).
4. Drop dough by tablespoonfuls (15 mL) onto prepared baking sheets, spacing cookies 2 inches (5 cm) apart.
5. Bake, one sheet at a time, for 10 to 12 minutes or until golden brown and just set at the edges. Let cool on pan on a wire rack for 2 minutes, then transfer to the rack to cool completely.
Tips
You can grind the chia seeds with a mortar and pestle or seal them in a small, heavy-duty plastic bag with a zipper top and pound them with a mallet or rolling pin until crushed.
An equal amount of unsalted butter can be used in place of the coconut oil.
Storage Tip
Store the cooled cookies in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © www.robertrose.ca Reprinted with publisher permission.
