It seemed for a while there all I was blogging about was this gluten-free book and that gluten-free book, (and this one as well!) and giving away copies of them all. Then, all of a sudden, it stopped. Well, my dear readers, it’s time for another book review and giveaway! That’s right, St. Martin’s Press has graciously allowed me to review a copy of Gluten-Free Made Simple by Carol Field Dahlstrom, Elizabeth Dahlstrom Burnley, and Marcia Schultz Dahlstrom, as well as share a copy with one of my lucky readers!
When I received my copy of Gluten-Free Made Simple, my first impression was that it was a lovely, colorful book. There are photos for every recipe – something I know is a deal-maker for a lot of people. (When chatting with my sister-in-law a while back, she mentioned that is a key thing that sells her on cookbooks – she wants to see what it looks like, and that photo will help entice her to make the recipes!) This book definitely delivers beautiful photos. But what I noticed, as a gluten-free cook and baker, was how simple the recipes truly were. The ingredient lists were short, and most recipes could be made in a few quick steps. This book was written to not only appeal to me, but chiefly to appeal to a large audience of varying levels of kitchen expertise and time. Gluten-free cooking seems overwhelming to a lot of people (hence why Shirley has dedicated an entire blog to living gluten-free easily), especially those who have limited or no cooking skills. The transition from drive-thru to being comfortable with home-cooked meals is a difficult one for many. This book does an excellent job of assisting those new to gluten-free or looking for new gluten-free recipes make that transition.
There are many delicious recipes in this book I’m dying to try – from an easy meatloaf recipe, to cinnamon rolls (that you don’t have to roll out!), pineapple muffins, and strawberry pie. But as the temperatures have been creeping up around here lately, I opted for a simple, cool salad – the quinoa tabbouleh.
Tabbouleh is traditionally a Lebanese bulgur salad with parsley, mint, tomato, cucumber, and spring onions, tossed in a simple lemon juice and oil dressing. However, bulgur is off-limits on a gluten-free diet. Quinoa makes a fine substitute (a superior one, in my opinion). It’s easy to make, and is something you can prepare ahead of time, making it a great side dish for company. It’s the perfect summer side dish (or even main dish!). I opted to use chives instead of the green onions in this recipe, vegetable broth instead of chicken, and I used some golden cherry tomatoes I picked up from Good Earth Organic Farm last weekend. This is one of those definite “go-to” recipes for this time of year.
Quinoa Tabbouleh, reprinted with permission from Gluten-Free Made Simple
1/2 c quinoa
1 c gluten-free chicken broth such as Better Than Bouillon (I used vegetable broth)
3/4 c chopped fresh cucumber
1/2 c snipped fresh parsley
1/4 c thinly sliced green onions (I used chives)
1 T snipped fresh mint
1 recipe Tabbouleh Dressing (see below)
3/4 c chopped tomato
4 lettuce leaves (I didn’t use these)
Place quinoa in a colander and rinse with warm water for 2 minutes. (Note: quinoa must be rinsed very well to remove the bitterness on the grain.) (My note – Ancient Harvest quinoa is pre-rinsed.) In a saucepan, combine quinoa and chicken broth. Bring to a boil and let cook until quinoa splits and absorbs most of the chicken broth, about 15 minutes. (The recipe doesn’t specify, but I covered my pan with a lid.) Drain and cool. (I needed no draining)
In a large bowl combine quinoa, cucumber, parsley, green onions and mint. Drizzle with Tabbouleh Dressing and toss to coat. (I didn’t use all of the dressing.) Cover and chill for 4 to 24 hours. Stir tomato into quinoa mixture just before serving. Serve on lettuce leaves. Serves 4.
In a screw-top jar combine 3 tablespoons canola oil (I used olive), 3 tablespoons lemon juice, 2 tablespoons water, and 1/4 teaspoon salt. Cover and shake well.
Now, for the giveaway part!
I will be giving away 1 copy of Gluten-Free Made Simple by Carol Field Dahlstrom, Elizabeth Dahlstrom Burnley, and Marcia Schultz Dahlstrom. The giveaway will end at midnight, Saturday, June 25, 2011. I will chose a winner via random.org.
– Leave me a comment telling me what dish you wish you could make gluten-free without a lot of fuss.
That’s it! Best of luck! And even if you don’t win, I encourage you to check out Gluten-Free Made Simple by Carol Field Dahlstrom, Elizabeth Dahlstrom Burnley, and Marcia Schultz Dahlstrom on Amazon.com. It’s a great “go-to” book when you’re looking for easy gluten-free recipes.