We oft think of tarts as sweet desserts. SO lets go further and try out this NOteworthy Cook book by Joan Frehling recipe for a CABBAGE tart.
6 cups of shredded cabbage
1/4 pound butter
5 beaten eggs
2 cups whipping cream
1 tsp of nutmeg
1/4 teasppon of garlic powder
salt to taste pepper to taste
1 9 inch unbaked pie shell, optional
In a heavy skillet cook cabbage in butter over medium heat, stirring until golden.
Combine egges,cream, and seasonings. Place cabbage in pie shell or lightly greased shallow baking dish. Pour egg mixture over cabbage. Bake in preheated 350 degree oven 45 minutes or until custard is set and lightly browned. If omitting pie shell, place baking dish in panof hot water for baking.
Serves 6-9
Now make this a super gourmet recipe by adding some ricoota cheese, cut pineapple ( small squares), some raisens or sliced mango. Mix in after 30 minutes of baking. Option by Mary MacIntyre.
Zuchinni pudding:
I am altering this recipe to make it fast and easier.
Grate 4 small zuchinnis
Prepare a no sugar vanilla pudding mix
(raw option: blend coconut milk, cashews, agar, agar and let set for 15 minutes in the fridge)
You can also look up a simple pudding recipe.
Mix grated zuchinni into pudding mix. If serving hot add grated cheese of choice. If serving cold let it sit in the fridge for 15-30 minutes.
Yogurt and agar can be used as substitutes for pudding. Grated carrot, raisens, or dried cherries can also be added. test 2 of your favorite spices( perhaps garlic and basil, or minced onion and nutmeg) into blend. This is another way to get the veggies into your family’s tummies.
Listen to the bowls story….
Well, I couldn’t find a Noteworthy recipe vidoe for you so…
From Noteworthy Cookbook, see the blog on Writers Unbound Blog.
Cucumbers in Sweet-Sour Sauce:
page 254
4 large cucumbers, peeled, halved lengthwise,seeded cut into 1/3 inch pieces.
2 tablespoons flour
2 tblsps butter, melted
1 cup beef both
2 tblsps of whtie wone vinegar
2 tblsps chopped dill
4 ounces drained capers
Cooked cucumbers in salted boiling water several minutes. DO NOT OVERCOOK. Drain Well.
In a sauce pan over medium heat stir in flour into melted butter. Slowly add brith, stirring until sauce thickens. Add remaining ingredients. Mix Well. Combine with cucumbers and serve warm.
Monica Sheridan offers 157 pages of Irish recipes in just one of her multiple books. She moves far beynd potatoes and breads. Her stories and recipes crete a delightful recollection of Irish Culture and cuisine.
Let’s start with a tradional:
Irish Brown Bread #1 Monica Sheridan Ingredients:
4 c Stone Ground
Whole wheat flour
2 c White flour
1 1/2 ts Salt
1 1/2 ts Baking soda
2 c Buttermilk or sweet milk
——————————————————————————–
Irish Brown Bread #1 Monica Sheridan Instructions:
Mix the whole wheat flour throughly with the white flour, salt, and soda.
Make a well in the center and gradually mix in the liquid.
Stir with a wooden spoon.
You may need lass, or more liquid - it depends on the absorbent quality of the flour.
The dough should be soft but managable.
Knead the dough into a ball in the mixing bowl with your floured hands.
Put on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1 1/2 inches thick.
With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked.
Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes.
If the crust seems too hard, wrap the baked bread in a damp tea cloth.
Leave the loaf standing upright until it is cool.
The bread should not be cut until it has set - about 6 hours after it comes out of the oven.
By Monica Sheridan
Irish Soda Bread #2 Monica Sheridan Ingredients:
1 tb Butter
4 c White flour
1 ts Salt
1 ts Baking soda
1 c Buttermilk or sweet milk
——————————————————————————–
Irish Soda Bread #2 Monica Sheridan Instructions:
Rub the butter into the flour.
Add the salt and soda, mix all well together by running the dry ingredients through your fingers.
Add the buttermilk (or sweet milk) and stir into a soft dough with a wooden spoon.
With your floured hands, knead the dough lightly into a ball and turn out onto a lightly floured baking sheet.
Flatten the dough into a circle 1 1/2 inches thick with the palm of your hand.
Make a cross in the center with a floured knife.
Bake at 425 degrees for 30 to 35 minutes.
Now why did I choose these 2 recipes? I want you to find her books and purchase them. They are historic treasures now and can teach you a lot about Ireland and the old days.
NM interlude get out in nature... Photo by Mary MacIntyre
I found a cookbook in my local thrift store “The Art Of Irish Cooking by Monica Sheridan. Look her up and you’ll see lots of recipes about, and she may even be on Twitter! SO I clipped some details and will talk more in the next blog. Though this book is old, you can still buy copies on many online book vendors.
http://www.irishtimes.com/blogs/megabites/2009/06/
Monica Sheridan was Ireland’s first TV cook and the author of Monica’s Kitchen, published in Dublin in 1963 (and a terrific little book that still commands respect). She had a passion for real food and wrote brilliantly. I was reminded of this when I was contemplating the snails in the garden today. Her account of cooking the Irish snail is a classic piece of writing and brilliantly funny. I should add that I quite like snails. Anyway, here it is.
A SURFEIT OF SNAILS
Danyele, a young French girl, spent a holiday with us in Ireland some years ago. It was one of those ecstatic summers that we still remember with nostalgia. The sun shone, day after day; for three months.
A short time before she left for home, we had our first shower of rain in two months. The snails, surprised by this good fortune, came out of their hiding places in battalions to graze on the lawn.
“Escargots!” said Danyele in raptures. “They are so delicious, specially with the butter a la Bourguignonne.
“But you can’t eat those snails,” I said. “They’re ordinary snails, not like the special snails you get in France.”
“It makes no matter. These are les petits gris. We cook them in Corsica all the time. It is very mad not to eat escargots. They cost you nothing except the butter, and they are very well.”
Well, anything for peace. We collected a box of snails and left them overnight, hoping to starve the harm out of them. I, for one, went uneasily to bed. Next morning the brutes, instead of being shyly curled up in their shells, were rampant and entwined round each other in what was, probably, a farewell embrace. I have rarely seen a less mouth-watering sight.
Danyele poked and prodded them with elegant, manicured fingers. “That one, he is very well, you think?” she said holding up a particularly unappetizing bull snail. What could I reply but that he looked lovely? After some more engaging comments, she proceeded to wash the snails (which were, all the time, half-in and half-out of their shells) with the abandon of any young girl rinsing out her dainty “smalls”. To my horror, she was called away before she got any further with the operation, but she looked so disappointed that promised to take over if she told me what to do. Here are the instructions, exactly as I got them:
“Wash the snails in several waters and put them in the water during two hour with big salt, vinegar and a pinch of flour. Wash again with big water the snails, and make them white during five minutes in boiling water. Drain them and make them become fresh. Put away the flesh from the shells. Cut away the black part which is at the end of the animal.
“Put them after, the snails in a pan. Wet them with half white wine and half soup, this liquid in sufficient quantity to cover them. Put in this liquid carrots, onions and a strong bouquet garni. Salt them and cook with a little ebullition during three or four hours. Make them become cold where they have cooked. Make boil during half an hour the shells empty in water with crystals of soda. Drain them. Wash them with fresh water and dry them. Put in the bottom of the shells butter a la Boruguignonne. Put the snails in the shell and fill this last with the butter a la B.
“The proportions have been established like this for one hundred snails of well big. Add to 100 grammes of very fine butter this ingredients: 10 grammes of eschalots well chopped, 2 cloves of garlic chopped and put in dough, two strong spoons of parsley, seasoned. Add 24 grammes salt and 4 grammes pepper and well mix them.”
As you can see, Escargots a la Bourguignonne is no cake-walk.
I was left with the snails washed in big water. I lifted them out with a strainer. I have a revulsion against handling snails that are half-out of their shells. “God help us, they’d put you in mind of goats with the horns sticking up,” said Mary, my maid, eyeing them from a safe distance.
I put them into a basin with a handful of salt, a dash of vinegar, and some water. When I came back, two hours later, the snails were in their shells (dead, I presume), and the basin was filled with drifts of congealed slime. I washed them again in many waters and threw them into boiling water to blanch them. After the blanching, I was faced with the job of taking the snails out of their shells. This operation was performed with a darning needle. They came out in as neat a curl as ever you saw. They reminded me of miniature tubas with the wide lip at the top. (Unfortunately, they also reminded me of snails.)
I followed the instructions and put them to cook with the white wine, the onions and the rest of the paraphanalia. They went on cooking for about three hours. In the meantime, the shells were boiled in washing soda and then rinsed in big water, and I now turned my mind to the butter a la Bourguignonne. Well, that’s easy anyhow. It’s just butter (about a half pound of it), pounded garlic and shallot, parsley and salt and pepper.
I forgot to mention that I took the precaution of buying two dozen of the French tinned snails (which are sold complete with snails), so that we would have them for comparison.
The day is wearing on now. It is now 6.30 p.m. and I have been at the snails almost continuously since 10.30 this morning. The Sheridan snails are cooling in the water in which they have been cooked, the French snails are awaiting the moment when they will be re-assembled in Ireland. Over-blown, beige French snails lie beside their tabby Irish counterparts. Fat French slugs overshadow the delicate Irish molluscs.
The big moment arrives when the snail is again wedded to shell. First, a little butter a la B, then the snail; press firmly with your finger, as though you were filling grandfather’s pipe or scratching a waxy ear. When the snail is well out of sight, fill the shell with more butter a la B. When the shells are filled, put them in a hot oven until the butter begins to bubble and they are ready for the gourmets of the family.
Alas, my story is not yet finished. After all this trouble, it was found that there was no snail cutlery in the house. The best we could do was to unbend some paper-clips and re-fashion them into snail extractors.
Danyele and my husband sucked up the snails with great gusto and assured me that the Irish vaierty had more gout. I toyed with a French and an Irish cousin, but without relish. I never did like snails, no matter what language they spoke. I have always found them tasteless, pretentious and without flavour. Without the garlic butter they are almost uneatable. I know. I tried one in the kitchen. It tasted like a hard-worked baby’s teat.
“We must have snails often,” said my husband, wiping a buttery chin with a freshly laundered napkin.
We must… OVER MY DEAD BODY!
From Monica’s Kitchen, published by Castle Publications, Dublin, 1963
From another page…. Enjoy this introduction…
Monica Sheridan recalls some of the picturesque names under which Irish potatoes have been marked: Golden Wonders, Ulster Chieftains, Aran Banners, irish Queens, Dunbar Rovers, Skerry Champios, and so on — rather reminiscent of athletic team names.
Colcannon — potatoes cooked with cabbage, onions, cream and butter — is among the most popular of choices. So, too, is champ — potatoes mashed with milk, to which chives, peas or parsley may be added for variety. Other traditional potato dishes include potato cakes, cooked on a griddle, potato soup, potato flounces, a pie of layered potatoes and onions; and boxty, a bread of sorts made from raw potatoes, mashed potatoes, whole wheat flour, butter and bacon grease, which are kneaded, rolled and baked until golden brown
Many of Jean’s recipes go for a direct connect to “normal fun or comfort foods”. This helps kids and other humans feel more mainstream. Here’s one example. Also if it tastes good, no one has to know that it’s gluten free. Great fun. On her new blog, Jean Duane has over 150 recipes. Also get her DVD’s they are mucho popular.
Chicken Pies with Biscuit Topping
July 8th, 2009 by Jean Duane
The campers at the Great Gluten Escape Camp LOVE eating chicken, so we showed the older campers how to make Chicken Pies with Biscuit Crust. These feature a ‘biscuit’ topper which really cuts down the preparation time. You’ll make these and be eating in no time flat. Make several extra and freeze to reheat when you need a quick meal.
We used “Cause You’re Special” biscuit mix. “Cause You’re Special” graciously gave the camp a number of mixes to delight the campers throughout the week. It is easy to make these biscuits, and they puff up beautifully into light, tender biscuits. We doubled the recipe and made a couple of adaptations. Here’s the Biscuit Crust recipe:
Biscuit Crust
2 cups “Cause You’re Special” biscuit mix
6 TBS oil
2 eggs or 4 egg whites
2/3 cup original Rice Dream Rice Milk
Combine biscuit mix and oil until ‘peas’ form. Add egg and milk and whisk until smooth. Set aside.
Chicken Pie with Biscuit Topping
The campers learned how to make a gluten-free, dairy-free roux for the cream sauce. Prior to the campers coming, I tried making the cream sauce with several different flours – sorghum, brown rice and Authentic Food’s Multi-Purpose Flour blend. The best sauce by far was made using Authentic Food’s Multi-Purpose Flour Blend. Authentic Foods provided a generous supply of flours for us to use through the week.
Chicken Pie
1/3 cup olive oil
¾ cup GF multi-purpose flour blend
½ tsp. salt
¼ tsp. pepper
¼ tsp. paprika
4 cups chicken broth (or Imagine foods No Chicken Broth)
½ cup rice milk (original, not vanilla)
1. Make roux by combining the oil and flour in a sauce pan and mixing into a paste. Heat until flour browns or until boiling. Turn off heat but leave pan on the burner.
2. Add broth a little at a time and whisk until smooth.
3. Add milk, whisk until smooth.
4. Add mixed vegetables (microwave frozen vegetables a few minutes to be sure they are thawed) and chicken.
5. Spoon mixture into individual ramekins. Top with dollops of biscuit batter. Spray tops with spray-on oil (to help it brown). Bake for 12-15 minutes at 400 degrees.
Try this and let me know what you think. It was a hit at camp! (c) Alternative Cook, LLC. 2009. All rights reserved.
If you get hungry for Spicey living enjoy! Photo by Mary MacIntyre
The ALternative Cook always has new ideas and ways to keep us and the kids healthy. Enjoy!
July 1st, 2009 by Jean Duane http://alternativecook.com/askjean/
What a week! Attendees at the Great Gluten Escape Camp engaged in many fun activities including horses, several different crafts, archery, canoeing, swimming, calf roping, low ropes and cooking. The cooking sessions were conducted by yours truly and what we made depended on the age group. Thank you to Kelly LeMonds who knows what kids like – because our choices were hits with each age group. The youngest made fruit pizzas which consist of a sugar cookie iced and topped with fresh fruits. They were really good! We cut them out into cowboy shapes (a cactus, a cowboy hat, a boot – the most popular with the boys because it was the biggest; and a horse – the most popular with the girls, because, well… it was a horse!). Everyone got to put on as much icing as they wanted, and decorate with chopped fruits. Kelly derived this recipe from one of her mother’s classic recipes. She spread the dough on two cookie sheets and baked it and then when the ‘campers’ came to the session, we cut them out with the cookie cutters.
GFCF Sugar Cookie
2 C Authentic Foods Multi-Blend Gluten-Free Flour
1 1/2 tsp. baking powder
¼ tsp. salt
6 T butter substitute
1/3 cup oil
3/4 cup sugar
1 egg or 2 egg whites
1 Tbs. rice milk
1 tsp. vanilla
Fruit Pizzas
Stir together flour, baking powder and salt. Beat butter and oil for 30 seconds; add sugar and beat till fluffy. Add egg or egg whites, rice milk and vanilla and beat well. Add dry ingredients to beaten mixture, beating till well blended. Cover and chill at least 3 hours. Working with 1/2 the dough at a time, on a lightly floured surface roll to 1/8 inch thickness. Cut into desired shapes. Place on un-greased cookie sheet. Bake in a 375 degree oven for 8 minutes or till done.
Ice with purchased icing, or make some by combining ½ cup butter substitute with 2 cups of powdered sugar. Whisk until smooth. (If you need to thin it, add a little rice milk.)
Here’s a little history about the camp written by Cheryl Gainer the Camp Nurse: The Great Gluten Escape originated in 2005 as a Gold Award project by two sophomore High School Girl Scouts, Tara and Grace. The adult advisors that worked with these two young Girl Scouts were so impressed with their work and the resulting camp; they collaborated to create a non-profit 501 (c) (3) called the Great Gluten Escape Camp, Inc. which ensures the camp continues as an annual event. Monetary donations help reduce the cost to campers and their families so that more children can afford to attend this special needs resident summer camp. Donations are completely tax-deductible and can be sent to: The Great Gluten Escape Camp, Inc.,1416 Tascosa Court, Allen, TX, 75013. For more information check the website at http://www.greatglutenescape.org
Let’s face it, sometimes during a hot summer, you may not feel like turning that oven on. Still hungering for a light dessert? Try these.
2-6 large fresh apricots
1/2- 2 cups of fresh coconut or shredded coconut
blended nuts of your choice (pecans for me)
optional almond butter, peanut butter
a dash of honey or agave
1 cup of dates or blended dried fruits
blend coconut, dates, and nuts.
puree apricots and honey
spread the date blend in shapes of cookies on a tray
pince edges and pour apricot puree in the middle
Chill in the fridge four 20 minutes or until an hour
Serve.
You can also turn these delights into small balls with the puree in the middle. Chill or freeze. Serve cold.
Here another idea. In cup cake (foil cups) use date-nut blend as a shell, and fill with apricot puree and ice cream. Freeze and serve cold.
If this is too much work, purchase your favorite cookies. Crumble and mix with date nut blend, and add puree. Or simply use the cookie as your base and spread a blend of your choice on top. Cookie sandwiches are fun with ice cream, nut butters, or one of the blends mentioned. Add protein to those sweet delights. Have fun with a healthy diet.
PS: Sunset has a cookie book Best Ever Cookies, where you can find over 100 cookie recipes.
Well I did not find the exact recipe, so you get some ideas for traditional procedures above. Below I will give you a quick idea that you can modify.
Fake raspberry mousse
1 box of raspberries (enough for 2-3 people)
1 cup of yogurt (plain)
1-2 teaspoons of agar, agar or
gelatin powder even jello could be used
2 ounces of coconut milk or shredded coconut
A little honey optional
(Optional add whipped cream)
Take half of the raspberries and mix in a blender or mixer until fluffy or firm. If not immediately firm don’t worry, you will let it sit awhile 10-15 minutes in the fridge. Stir in the rest of the raspberries.
Some people may prefer a slightly sweeter recipe. The coconut milk will add sweetness. However more honey could be added. Use sprigs of fresh peppermint leaves on edges. The less sweetener you use the better for people on restricted diets. I would use NO sweetener!
You also might experiment with a no yougurt non- dairy mousse. You could blend pinon nuts, or use coconut, blended mung bean sprouts and have a RAW FOOD version. There’ll be more ideas in the next blog! Have funn making your own new creations! Great Taste is excellent!
Now this has been updated. See ideas on the next blog for a raw food version where you will still add raspberries. Use only a little mango and add more raspberries.
Jean Duane,www.alternativecook.com , the Alternative Cook, graciously is sharing some of her recipes. Go to her site and blog for more information. Her DVD’s sell llike hotcakes, and she has numerous cookbooks as well. Try these.
“Bake Deliciously! Gluten and Dairy Free is a great source of recipes using healthier ingredients and methods to also make them nutritious lower in cholesterol and encourages the use of healthier GF grains. I love that all the recipes are easily made using very few steps. This is a great book for anyone new to gluten-free, dairy-free baking.”
Cynthia Kupper, RD, Executive Director, Gluten Intolerance Group of North America
In the mood for cookies? This cookbook gives you the basics, but it doesn’t stop there! There are many innovative, fun recipes you and your family will enjoy over and over such as:
Oatmeal Chocolate Raisin Cookies (Vegan)
Peanut Butter Cookies
Sugar Cookies
Jammie Sammies
Snickerdoodles
Lemon Zesties (Vegan)
Vanilla Thins (Vegan)
Chocolate Sandwiches (Vegan)
Chocolate Chip Cookies (Vegan)
Brown Sugar Cookies
Chocolate Cookies (Vegan)
Comparison: Chocolate Cookies: Organic Sugar versus Xylitol
Russian Tea Cakes (Vegan)
Gingerbirds / Gingersnaps
Pecan Sandies
Meringue Cookies
Hazelnut Meringue Cookies
Chinese Almond Cookies (Vegan)
Pinwheels
Chocolate Dreams
Comparison: Chocolate Dreams: Stevia versus Organic Cane Sugar
“Bake Deliciously! Gluten and Dairy Free provides a wealth of information about many different ingredients. It is a good reference book that answers many questions. It meets many markets for special needs including vegan. I really like the photos of the products using different ingredients to give the user an idea what happens when you alter a product’s ingredients. The book offers a wide variety of baked goods, breads and breakfast items which will leave the consumer satisfied with many delicious choices that are comparable to traditional recipes. The photos of the products look appetizing and enticing to prepare.”
Renee Zonka, CEC, RD, CHE, MBA, Associate Dean of Culinary/Kendall College.
Gluten-free breads and muffins can be a real challenge and then making it dairy-free compounds the effort. This book makes baking a bread a breeze, from yeast to quick breads, you’ll find your favorites here.
Blueberry Buckle Muffins
Gingerbread Muffins
Carrot Raisin Muffins (Vegan)
Banana Muffins (Vegan)
Cornbread Muffins
Confetti Cornbread Muffins
Teff Muffins with Herbs
Zesty Dinner Muffins (Vegan)
Cranberry Walnut Bread
Pumpkin Spice Bread
Pumpkin Spice Bread (Vegan)
Comparison: Pumpkin Spice Bread: Egg Whites versus Soy Protein Isolate
Lemon Poppy Seed Bread
Cinnamon Raisin Bread
No Yeast Montina Sandwich Bread
No Yeast Whole Grain Buns (Vegan)
Everyday Whole Grain Bread
Everyday Whole Grain Bread (Vegan)
Comparison: Everyday Whole Grain Bread: Egg Whites versus Soy Protein Isolate
Light, White Sandwich Bread
French Bread
Comparison: French Bread: Tapioca Flour versus Expandex”
GF Rye Bread (Vegan)
Pizza
Focaccia
Croutons
Once again, Jean Duane makes cooking for our kids and adults on the Autism spectrum simple, easy and tasty too! With step-by-step instructions, baking gluten-free and dairy-free has never been this fun. If you re looking for a passionate and delicious way to connect with those you love, this is a MUST READ!
Karen Simmons, Founder & CEO, Autism Today
Co-Author, Chicken Soup for the Soul, Children with Special Needs
Just in time for Mother’s Day and Celiac Disease Awareness Month — Bake Deliciously! Gluten and Dairy Free Cookbook contains over 150 triple-tested baked recipes emphasizing whole, unprocessed foods. Bake appetizing muffins, pizza, pies, cakes, cookies, custards, breads, crackers (and more) that rival those made with traditional ingredients. Click here to watch a short overview video.
Bake Deliciously! has triple-tested recipes with step-by-step instruction and beautiful pictures of the finished product. Most recipes are finished in less than five easy steps. The book contains baking tips and substitutions for other allergens. You will learn how to use a lot of ingredients you may not be familiar with, and to create baked items your whole family will love.
“Bake Deliciously! Gluten and Dairy Free will make you reevaluate what you thought you knew about GFCF diets! Jean Duane’s innovative ideas, paired with taste-bud tingling images, will inspire you to set off on a culinary journey that your whole family can take part in. From cheesecake to cheese crackers, apple pie to pizza, this cookbook transforms dietary limits into options, options, options! With Jean’s guidance, the GFCF lifestyle can be one that provides infinite food choices as well as a more healthful way of life for all involved.”
Kelly Gilpin, Editorial Director, Future Horizons
Never before has baking without gluten, dairy or other allergens been so EASY! Make beautiful cakes such as:
Red Velvet Cake with White Icing
Lemon Chiffon Cake with Marshmallow Cream Icing
Almond Apricot Bundt Cake with Apricot Glaze
Yellow Layered Cake with Raspberry Filling and Chocolate Tahini Icing
Applesauce Cake with Cream Cheese Frosting
Cheesecake with Glazed Strawberries
Flourless Chocolate Cake
Luscious Lemon Lady Finger Cake
Angel Food Cake
Lemon Angel Food Cake with Lemon Cream Icing
Devilish Chocolate Layered Cake with Marshmallow Filling
and Chocolate Avocado Icing
Baked Alaska with Meringue Icing
Chocolate, Chocolate Chip Angel Food Cake
Strawberry Cupcakes with Cashew Cream Icing
Orange Cupcakes with Orange Icing
Lemon Bliss Cupcakes with Lemon Glaze
“Bake Deliciously! Gluten and Dairy Free is a great source of recipes using healthier ingredients and methods to also make them nutritious lower in cholesterol and encourages the use of healthier GF grains. I love that all the recipes are easily made using very few steps. This is a great book for anyone new to gluten-free, dairy-free baking.”
Cynthia Kupper, RD, Executive Director, Gluten Intolerance Group of North America
In the mood for cookies? This cookbook gives you the basics, but it doesn’t stop there! There are many innovative, fun recipes you and your family will enjoy over and over such as:
Oatmeal Chocolate Raisin Cookies (Vegan)
Peanut Butter Cookies
Sugar Cookies
Jammie Sammies
Snickerdoodles
Lemon Zesties (Vegan)
Vanilla Thins (Vegan)
Chocolate Sandwiches (Vegan)
Chocolate Chip Cookies (Vegan)
Brown Sugar Cookies
Chocolate Cookies (Vegan)
Comparison: Chocolate Cookies: Organic Sugar versus Xylitol
Russian Tea Cakes (Vegan)
Gingerbirds / Gingersnaps
Pecan Sandies
Meringue Cookies
Hazelnut Meringue Cookies
Chinese Almond Cookies (Vegan)
Pinwheels
Chocolate Dreams
Comparison: Chocolate Dreams: Stevia versus Organic Cane Sugar
“Bake Deliciously! Gluten and Dairy Free provides a wealth of information about many different ingredients. It is a good reference book that answers many questions. It meets many markets for special needs including vegan. I really like the photos of the products using different ingredients to give the user an idea what happens when you alter a product’s ingredients. The book offers a wide variety of baked goods, breads and breakfast items which will leave the consumer satisfied with many delicious choices that are comparable to traditional recipes. The photos of the products look appetizing and enticing to prepare.”
Renee Zonka, CEC, RD, CHE, MBA, Associate Dean of Culinary/Kendall College.
Gluten-free breads and muffins can be a real challenge and then making it dairy-free compounds the effort. This book makes baking a bread a breeze, from yeast to quick breads, you’ll find your favorites here.
Blueberry Buckle Muffins
Gingerbread Muffins
Carrot Raisin Muffins (Vegan)
Banana Muffins (Vegan)
Cornbread Muffins
Confetti Cornbread Muffins
Teff Muffins with Herbs
Zesty Dinner Muffins (Vegan)
Cranberry Walnut Bread
Pumpkin Spice Bread
Pumpkin Spice Bread (Vegan)
Comparison: Pumpkin Spice Bread: Egg Whites versus Soy Protein Isolate
Lemon Poppy Seed Bread
Cinnamon Raisin Bread
No Yeast Montina Sandwich Bread
No Yeast Whole Grain Buns (Vegan)
Everyday Whole Grain Bread
Everyday Whole Grain Bread (Vegan)
Comparison: Everyday Whole Grain Bread: Egg Whites versus Soy Protein Isolate
Light, White Sandwich Bread
French Bread
Comparison: French Bread: Tapioca Flour versus Expandex”
GF Rye Bread (Vegan)
Pizza
Focaccia
Croutons
Once again, Jean Duane makes cooking for our kids and adults on the Autism spectrum simple, easy and tasty too! With step-by-step instructions, baking gluten-free and dairy-free has never been this fun. If you re looking for a passionate and delicious way to connect with those you love, this is a MUST READ!
Karen Simmons, Founder & CEO, Autism Today
Co-Author, Chicken Soup for the Soul, Children with Special Needs
Did somebody say desserts? This book has some of the most tasty, delicious, innovative desserts you’ll ever make, such as:
Strawberry Soufflés
Mocha Soufflés
Chocolate Attack with Chocolate Pudding and Whipped Cream (Vegan)
Elegant Bread Pudding with Sweet Cashew Cream Sauce
Comparison: Elegant Bread Pudding: Egg Whites versus Nut or Seed Cream
Apple Cherry Bread Pudding
Lady Fingers
Fruit Custard
Baked Custard
Chocolate Roll
You’ll discover the secret technique to make luscious, rich cream pies with seeds or nuts. It is absolutely amazing how good these are!
Hazelnut Cream Pie with Chocolate Crust
Berry Cream Tarts with Peach Glaze
Apple Pie with Crumble Topping
Orange Cream Pie with Chocolate Cookie Pie Crust (Vegan)
Banana Cream Pie with Meringue Icing
Peanut Butter Chocolate Pie (Vegan)
Corn Flake Crust
Mini Lemon Tarts
Pumpkin Pudding Squares
Cherry Crisp
Apple Crisp
Ice Cream Pie with Brownie Pie Crust
Vanilla Thins Pie Crust
Lemon Zesties Pie Crust (Vegan)
Perfect Pie Crust (Vegan)
“When I met Jean five years ago, I was really impressed with her creative solutions to baking without dairy. Now that she has turned her talents to gluten-free baking, I am completely in awe. Not only have all of the recipes been meticulously planned and tested, but they come from a positive and generous spirit. There is no deprivation in Jean Duane’s world; there is just great-tasting food.”
Cindy Gawel, Pastry Chef/Owner, Bête Noire Chocolates
Breakfast can be a hurdle for those on special diets, but not any more! This book offers a delightful array of great breakfast foods you’ll enjoy with your family and on special occasions.
Upside Down Coffee Cake with Whipped Topping
Glazed Apple Sticky Buns
Chocolate Chip Scones
Cheese Puffs
Popovers
Granola
English Muffins
Bountiful Breakfast Bites
Berry Good Cereal
Baked Apples
Rice Pudding
Jelly Roll
Fantastic French Toast
Still thinking about it — consider this. It’s not just a book full of recipes. It has a lot of helpful information for the newly diagnosed as well as up-to-date new information for the diet veteran. You’ll find out how to economically stock your pantry, a complete overview of the Art and Science of Baking GFCF. You’ll be empowered (and confident) to convert favorite, traditional recipes. You’ll understand how to make logical substitutions for allergens as well as an overview of how to avoid cross contamination and how to cook safely. It might be the most comprehensive cookbook on gluten and dairy-free baking on the market.
What makes Bake Deliciously! Gluten and
Dairy Free Unique - Eleven Good Reasons:
Over 150 triple-tested baked recipes of favorite baked goods, most completed in 5 or less steps.
All recipes focus on whole, unprocessed flour mixes.
Other gluten-free cookbooks use flour mixes of refined starches in the form of cornstarch, tapioca flour, sweet rice flour, arrowroot or potato starch in percentages as high as 60-75%! Starch is a necessary evil in a lot of gluten-free baking and recipes in this book were formulated with the goal of 25% or less refined starches. Some recipes in Bake Deliciously! Gluten and Dairy Free are 100% whole grain.
Over 50 pages of helpful information for the newly diagnosed such as:
How to Stock Your Pantry
GFCF Basics
Substitutions for Dairy and Gluten
How to Convert a Family Favorite Recipe
The Art and Science of GFCF Baking
Essential GFCF Baking Tips
Cross Contact / Cross Contamination
Safe Food Practices
Time and Money Savings
Substitutions for common allergens that work.
The recipes were developed using gluten and dairy free ingredients. Often in gluten-free cookbooks, dairy-free is an afterthought. These recipes were all developed dairy-free.
Bake Deliciously! Gluten and Dairy Free contains 68 vegan recipes developed without eggs or dairy. Egg substitutions can be used successfully in most other recipes.
Ingredient comparisons are given throughout the cookbook. You’ll see what happens when you substitute one ingredient for another, see a photo of the results and read my notes. This will save you tons of time, trials and yes, errors in your baking. I’ve done the work for you!
Over 125 photos with an 8-page glossy color insert, so you can see what the finished result looks like.
Wet and Dry ingredients are separated, so you can pre-measure the Dry ingredients in advance, label the bag with the page number from the cookbook to bake treats FAST!
Bake Deliciously! Gluten and Dairy Free is your GO TO cookbook for anything you’ll want to bake.
You have received this newsletter because you corresponded with the Alternative Cook at www.alternativecook.com. Alternative Cook produces DVDs, video streams and a cookbook to help you make delicious meals the whole family can enjoy without gluten or dairy. (Remember, there’s always an alternative!)
Share Information / BLOG
For help with following a gluten-free and/or dairy-free and/or low cholesterol diet and to correspond with others following the diet, please visit the AskJeanBlog section of the website. This is a Blog designed to help people who follow a gluten-free, dairy-free and/or low-cholesterol diet share information about foods, recipes, medical information, restaurants, etc. Lets help each other on this information-packed Blog. www.askjeanduane.com.
You can listen to a great interview with Sara Snow. www.sarasnow.com
I have included a recipes from Sara Snow’s site.
Sara Snow has great ideas for planning some events for Earth Day and a greener life. Read on at her site, or listen to the interview (link at writers unbound.)
ENERGY SUSTAINING BREAKFAST BARS
This recipe was inspired from a diet recipe for breakfast bars. I took that recipe and turned it upside down, added fiber, protein, antioxidants and lots of healthy goodness. These are incredibly easy to make and keep on hand for grab-and-go mornings.
INGREDIENTS
2 ½ cups old fashioned organic quick oats
½ cup whole flax seed
¼ cup organic dark cocoa power (or slightly less)
½ cup natural peanut butter
½ cup honey
½ t spirulina
½ - 1 cup HOT water
INSTRUCTIONS
Stir ingredients together.
Form into individual sized paddies, like hamburgers.
Wrap in plastic wrap and keep in freezer or fridge.
Home
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Breakfast & Snacks
Energy Breakfast Bars
Fresh Baked Chunky Granola
Healthy Oatmeal Cookie Snacks
Healthy Fruit Smoothie
Mango Smoothie
Juicing: Ginger-Orange Celery Tonic
Juicing: Lunchtime Mind Refresher
Appetizers
Vegetarian Entrees
Meat Lover Entrees
Desserts
JUICING - Ginger Orange Celery Tonic
Ginger has been proven to unplug blockage in bronchial tubes and nasal passages while vitamin C, from the oranges, helps with healthy lung function.
INGREDIENTS
6 Valencia oranges, sliced (leave the white membrane on. It contains 90% of fruits health value)
1 small piece of fresh ginger root
4 celery stalks
INSTRUCTIONS
Juice together, alternating between pieces of orange, and celery. Juice the ginger in half-way through.
Drink immediately. (Hmmm, think I will do just that!)
Abstraction: Ability to move beyond photo by Mary MacIntyre
Let’s face it we have a lot to celebrate. Every culture has its faith tradition, and then too there are those who hold private beliefs. I love the spirit of celebrating. The following ideas can be used anytime just because you love them!
I originally had a breakfast or brunch in mind, but hey why restrict your fun? POtlucks even. You are about to plan a festive event. However, you don’t want a lot of preparation, or clean-up for that matter. You could even be outrageous and buy fancy inexpensive paper plates. The night before go visit your bakery, grocery store or whole foods store. You want to peruse the breads. Find some nut breads, whole grain breads, maybe raisen other fruit bread.
Pick four to 5 different breads. If you are on a budget, check out the day old bread in your fav grocery store. The head over to the cheese department. Pick spreadable cheeses, or fast smooth melting favs. Choose 2-3, preferbly cheap or on sale. Then if you feel like splurging, pick up two to three jams or jellies. Perhaps extra peanut butter for the kids (or almond butter). A little fruit would be fun, comes under optional.
Then on the day of the event, cut breads in small shapes. Have all other ingredients, including butter arranged on the table, and invite friends to dive in. Invite friends and ask them to bring stuff too (makes your purchases reduce to stay within a budget). Much easier than you think. Offer to toast cheeses on bread.
Abstraction: Ability to move beyond photo by Mary MacIntyre
Computer blues. If I were smart, I’d go meditate or have breakfast. AsI don’t like to eat early in the morning, I persevere. I had already written this blog when I tried to save a draft and….lost it.
Let’s see how this works. Take 3. Breakfast could be about nutrition. You simply want something to keep burning and making energy until lunchtime. If your kids school allows, add a snack.
As with breakfast, there’s always options. Not much time, but options.
Erase old notions of what foods are for breakfast. Avoid fast foods because they are often too high in fats, sugars and carbs. IF you normal breakfast fare is similar: scratch it. So what do you do?
When you don’t have time to cook, then:
Make PBJ sandwiches, or any kind of sandwiches the night before.
Cook french toast or pancakes the night before and re-heat.
Bake healthy whole grain muffins that are low in fat and sugars.
Bake healthy cookies or breakfast bars.
Eat cheese.
Have fruit, fruit juice, and milk.
Reheat leftovers.
Always try to have several items that can be grabbed on the run.
Sandwiches would work great. Boxed juices too. Hard boiled eggs.
Breakfast ideally would include: protein, carbs (grains), and veggies or fruit. (V-8 to the rescue!)
There are no rules for which of the above to use
If you’ve never baked your own bread, prepare for a wonderful although sometimes daunting journey. Warning: Women can easily gain weight when baking bread. Your primary dilemas is not to add too much butter and jam onto hot from the oven bread.
Baking bread with whole grains and whole flours can increase your protein, fiber, and joy in life. Some women most adore the kneading process (when done by hand as it is a great way to release emotional stress and tension. Although I don’t recommend throwing the dough against the wall, I do some women who felt this action was very satisfying.
I will go in search of good youtube videos to instruct you on details.
I’ll be back with more ideas on bread in a few weeks. Bake and be happy.
Hey I'm hungry!! You eat the chili, I'll eat alfalfa
The computer seems a little finicky tonight. So I must jabber fast and see how much I can get done. Our Weston Price Group got together, and there were fewer participants than expected. Fortunately I invited a friend, and Dan and Karen invited two people and so we felt blessed with a great group.
First there was a walk out around the property to visit the chickens and goats and talk. The “women” went out first, and then the guys invited us back because they were hungry. Of course then the guys needed to do a walk about. A lovely day out of the city, no one was in a rush. I loved the beautiful goats.
Around the dinner table many discussions flourished. I loved eating Karen’s homemade rye bread. People talked about food, diets, and attitudes about both. Turns out no one was a strict Weston Price follower. However we all had opions about healthy foods. I actually stayed quiet for a long while. At the other end of the table different conversations were held. I couldn’t follow them as it was a long table. Later I learned a few hearts were beginning to reach out to one another. Potlucks are so much fun.
Lamb stew looked great. It had roasted potatoes, celery and a thick gravy. Baked in a heavy crock ceramic casserole bowl. A large amount was consumed. Let’s get a few recipes.
Here you go 2 styles of lamb stew.
The ice cream was very different, and for me very sweet. Sweet did not deter me from having seconds. After tonight back to my regualr food list food plan. Yum. Mary
The potluck was pretty much a gourmet meal, and I felt most fortunate that there were enough vegetarian dishes to keep me happy.
What's for dinner? Better yet, who has a good recipe for a favorite dish? Coaching Cooking provides recipes, cooking techniques, and foodie stories by someone who cares about food and about eating well. Expect to find information on delicious dishes and intriguing information about the world of cuisine including food trends, unusual ingredients, and fresh cooking ideas. Find inspiration for the next delectable feast!
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