We eat gluten free, so I was excited to try some recipes from
this book! The first thing I noticed was
that every recipe has a picture – a must in the cookbooks I like. I like to see a picture of what the recipe is
supposed to look like to determine if it is appetizing.
When I first glanced through the recipes, there were quite a
few that I was looking forward to trying, including Cream of Chicken Soup,
Southwestern Corn Chowder, Nut Encrusted White Fish, Three Cheese White Sauce
Lasagna, Creamy Italian Chicken, Creamy Chicken Fettuccine Alfredo, Chicken
Enchiladas, Navajo Tacos, and the Peanut Butter Delights. I was especially excited about the Navajo
Tacos. I have never had them, but my
husband spent some time on the Navajo Reservation during his mission for The
Church of Jesus Christ of Latter-day Saints.
He has talked about the fry bread before, and I knew he would look
forward to trying this recipe!
Most gluten free cookbooks have a mix (or several!) that
they use for their recipes. Each book
has a different mix. This is often a hindrance
for me to cook, because it seems to involve extra work, with a 3 year old and a
baby I want to be able to make stuff that is easy. This book does not have a mix! Yay!
It lists all the ingredients necessary in each recipe. This
made me like the book right away!
One flour that the book uses a lot is Sorghum flour. When we went to make the Navajo Tacos, I
thought we had some, but we didn’t. It
isn’t a flour that I regularly use, and the closet store that would stock it is
30 minutes away. So we substituted a
black bean flour. Of course the recipe
still worked and the fry bread was delicious!! They stayed moist and were not
crumbly, an important and difficult task to achieve with gluten-free bread. My
husband wanted to eat it with butter and honey to dip it in. I’m not a fan of honey, so I ate mine with
only butter. Then I tried it with some
salted caramel chocolate hazelnut spread.
It was delicious both ways! I am
sure that we will make this recipe over and over again! My husband thought they tasted close enough to
how wheat Navajo Tacos would taste – which is always a difficult task with
gluten free bread!
My 3 year old daughter wanted to make cookies, so we tried
the Peanut Butter Delights. I love how
simple this recipe was, with only 3 ingredients I could get everything together
quickly and let me daughter do all the stirring, her favorite part of
cooking. She did great even with the
natural peanut butter. She also thought
it was so fun to use the fork to flatten the cookies down and did not want me
to help with that part of the job! These
cookies didn’t last the night; my husband ate half of them as soon as he got
home from work.
Having never cooked fish before (usually I only allow it to
be cooked outside on the grill), but I wanted to try the Nut Encrusted White
Fish. We had tilapia, which thankfully
doesn’t smell too fishy! I always have
almond and hazelnut flour on hand, and think either would be great to use in
this recipe. The recipe also called for
parmesan cheese, and I thought that was the perfect addition! I couldn’t believe how good it tasted! I think I will start adding parmesan cheese
to whatever bedded meat I make.
I was pleased that I enjoyed all three of the recipes that I
have tried and am looking forward to trying more. I am excited to try the cream of chicken
recipe. There were quite a few recipes I
liked before I met my husband, that call for cream of chicken soup that I will
be looking forward to making a gluten
free version. I think this a great book
for a gluten free household – it has a good variety of different recipes from
different food genres that are easy to make and are good tasting food! There is even a recipe for Hawaiian
Haystacks. I love that there are recipes
in here that we have missed since going gluten free!
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