Wednesday, 6 February 2013

The Complete Gluten-Free Whole Grains Cookbook

The Complete Gluten-Free 
Whole Grains Cookbook
125 Delicious Recipes from Amaranth to Quinoa to Wild Rice
by Judith Finlayson

Paperback, 208 pages

 Whole grains! Great for your tummy and overall health and now more popular than ever. Also easier to find, thank goodness. In the old days we generally turned to whole wheat for our whole grain quota but now many people are discovering that a gluten-free diet is best for them. Even people who tolerate gluten benefit from having a diversity of grains in their diet. Whole grains offer essential nutrients and fibre, perfect for natural body rhythm and the feeling of satiety that keeps people from over-eating.

Judith Finlayson offers 125 delicious whole grain recipes, completely gluten-free, to kick-start your whole grain eating. With influences from all over the world, you'll be inspired to make whole grains an important part of your everyday routine.

Gluten-free whole grains include:

 Amaranth * Buckwheat * Corn * Millet * Oats * Quinoa * Job's Tears * Rice * Sorghum * Teff * Wild Rice

There are plenty of recipes for vegetarians, vegans, and omnivores alike. 

Chapters include:

Introduction
What is Gluten and Why Does it Matter?
A Whole Grains Primer
Just the Grains

Bread and Breakfasts
Appetizers
Soups
Salads
Poultry
Fish and Seafood
Meat
Meatless Mains
Sides, Sundries and Basics
Desserts

Diabetes Food Values
Index

Try one of these sample recipes in your home, and commit to more whole grains in your life!

Soba Noodles with Broccoli Sauce
This flavorful combination makes a great light weekday dinner. You can also serve smaller portions as a side dish. It is particularly enjoyable alongside miso-glazed tofu or fish.

Tips
Most soba noodles contain some wheat flour. Those made only with buckwheat are available in Japanese markets or some natural foods stores.
If you are a heat seeker, increase the quantity of chili sauce to suit your taste.
I make this using sambal oelek, which is widely available, but other hot Asian chili sauces, such as chili-garlic and Sriracha, will also work.

8 oz    dried 100% buckwheat soba noodles     250 g
    (see Tips)
1 tsp    sesame oil    5 mL

BROCCOLI SAUCE
3 tbsp    gluten-free reduced-sodium soy sauce    45 mL
1 tbsp    sake or vodka    15 mL
1 tbsp    cornstarch    15 mL
1⁄2 tsp    granulated sugar    2 mL
1⁄2 tsp    hot Asian chili sauce (see Tips, left)    2 mL
    Freshly ground black pepper
1 tbsp    vegetable oil    15 mL
2    cloves garlic, minced    2
1 tbsp    minced gingerroot    15 mL
4 cups    broccoli florets    1 L
2 tbsp    reduced-sodium vegetable or chicken     30 mL
    stock or water
2    green onions, white part with a bit of green,     2
    thinly sliced
    Sesame oil

1.    In a large pot of boiling salted water, cook noodles until tender to the bite, about 7 minutes. Drain, rinse well in cold running water and drain again. Toss with sesame oil. Transfer to a serving bowl or deep platter and set aside.
2.    Broccoli Sauce: In a small bowl, combine soy sauce, sake, cornstarch, sugar, chili sauce and pepper to taste. Mix well and set aside.
3.    In a skillet or wok, heat oil over medium heat for 30 seconds. Add garlic and ginger and cook, stirring, for 1 minute. Add broccoli and toss to coat. Sprinkle with stock. Reduce heat to low. Cover and cook until broccoli is tender, about 5 minutes. Add soy sauce mixture and cook, stirring, until thickened, about 30 seconds.
4.    Arrange broccoli mixture over noodles, sprinkle with green onions and drizzle with sesame oil. Serve immediately or let cool to room temperature.

Makes 4 servings

Excerpted from The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.


Salmon Stew with Corn and Quinoa

This tasty stew is easy to make and, with the addition of licorice-flavored Pernod, has a uniquely sophisticated flavor. Add a simple green salad to expand the range of nutrients and bump up the amount of fiber you consume.

1 tbsp    olive oil    15 mL
2 tbsp    finely chopped pancetta or bacon    30 mL
3    leeks, white part only, cleaned and     3
    thinly sliced (see Tips)
1⁄2 tsp    dried thyme leaves    2 mL
1⁄2 tsp    cayenne pepper    2 mL
1    bay leaf    1
1⁄2 tsp    salt    2 mL
1 cup    dry white wine    250 mL
6 cups    fish stock or 3 cups (750 mL) bottled clam    1.5 L
    juice diluted with 3 cups (750 mL) water
2 cups    corn kernels    500 mL
1 cup    quinoa, rinsed and drained     250 mL
11⁄2 lbs    salmon fillets, skin removed and cut into    750 g
    1-inch (2.5 cm) pieces
1⁄2 cup    heavy or whipping (35%) cream or     125 mL
    half-and-half (10%) cream
1⁄4 cup    Pernod, optional    60 mL
1⁄2 cup    finely chopped chives    125 mL

1.    In a Dutch oven, heat oil over medium heat for 30 seconds. Add pancetta and cook, stirring, until it begins to brown, about 3 minutes. (If you’re using bacon, cook until crisp and drain off all but 1 tbsp/15 mL fat from pan before proceeding with recipe.)
2.    Reduce heat to medium. Add leeks and cook, stirring, until softened, about 5 minutes. Add thyme, cayenne, bay leaf and salt and cook, stirring, for 1 minute. Add wine, bring to boil and boil until reduced by half, about 5 minutes. Add stock and corn and return to a boil. Stir in quinoa. Reduce heat to low. Cover and cook until quinoa is almost tender, about 15 minutes.
3.    Add salmon and simmer until opaque and flakes easily with a fork, about 6 minutes. Stir in whipping cream and cook until heated through, about 2 minutes. Stir in Pernod, if using. Garnish with chives.

Makes 8 servings

Excerpted from The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

Kasha and Beet Salad with Celery and Feta

I love the robust flavors of this hearty salad. Beets, parsley and feta are the perfect balance for assertive buckwheat. It’s a great combination and a wonderful buffet dish.

Tip
Buckwheat groats that are already toasted are known as kasha. If you prefer a milder buckwheat flavor, use groats rather than kasha in this dish. Just place them in a dry skillet over medium-high heat and cook, stirring constantly, until they are nicely fragrant, about 4 minutes. In the process they will darken from a light shade of sand to one with a hint of brown. Groats you toast yourself have a milder flavor than store-bought kasha.

2 cups    vegetable or chicken stock     500 mL
2    cloves garlic, minced    2
1 cup    kasha or buckwheat groats (see Tip)    250 mL

DRESSING
1⁄4 cup    red wine vinegar    60 mL
1 tsp    Dijon mustard     5 mL
1⁄2 tsp    salt    2 mL
1⁄2 tsp    freshly ground black pepper    2 mL
3 tbsp    extra virgin olive oil    45 mL
2 cups    diced peeled cooked beets    500 mL
4    stalks celery, diced    4
6    green onions, white part only, thinly     6
    sliced
1⁄2 cup    finely chopped parsley    125 mL
3 oz    crumbled feta cheese    90 g

1.    In a saucepan over medium-high heat, bring stock and garlic to a boil. Gradually add kasha, stirring constantly to prevent clumping. Reduce heat to low. Cover and simmer until all the liquid is absorbed and kasha is tender, about 10 minutes. Remove from heat. Fluff up with a fork and transfer to a serving bowl and let cool slightly.
2.    Dressing: In a small bowl, combine vinegar, mustard, salt and pepper, stirring until salt dissolves. Gradually whisk in olive oil until blended. Add to kasha and toss well.
3.    Add beets, celery and green onions to kasha and toss again. Chill until ready to serve. Just before serving, garnish with parsley and sprinkle feta over top.

Makes 6 to 8 side servings

Excerpted from The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

 Judith Finlayson

After a long career as an author and journalist, Judith Finlayson decided to transform her passionate love of cooking and interest in the culture of food into a second career. Her slow cooker books, including The Healthy Slow Cooker, 175 Essential Slow Cooker Classics, Slow Cooker Comfort Food, and The Vegetarian Slow Cooker, have sold more than 750,000 copies. Using her recipes, thousands of people have discovered not only how delicious and convenient food prepared in the slow cooker can be, but also how this handy appliance can be used to create an extraordinary range of dishes not typically associated with a slow cooker.

Judith, who is also the author of 125 Best Rotisserie Oven Recipes, The Convenience Cook and The Complete Whole Grains Cookbook, has a long history of community involvement and has served on numerous committees and boards, focusing on the arts and social issues. In 1994, she received the YWCA Women of Distinction Award for her work in communications. Judith, her husband, and daughter live in Toronto, Ontario.