Saturday, September 25, 2010

Cooking for Isiah

My rule when purchasing a cookbook is I need to be able to make (or have the desire to learn to make) at least three recipes. I have started checking out cookbooks from the library first to make sure that the recipes match my cooking style and eating habits. The latest find is Silvana Nardone's Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals.

I'm ordering my own copy on amazon before the book is even due.

Most of her recipes include her flour-blend so I bought another bag of rice flour and bought a container large enough to hold her just-over-ten-cup mixture and dove right in. A flour mixture of that size is quite the investment, especially since I have only worked with smaller mixtures for individual recipes. I went in completely trusting Silvana and it was worth it.

Last Saturday, I bought some ribs (conveniently labeled gluten-free on the back of the packaging - thank you, Hormel!) I made her delicious pineapple-brown sugar barbecue sauce (omitting the hot sauce since my taste buds are not a fan) and made ribs. I have always loved ribs - they are very easy to make. At their simplest, you pour bottled sauce over the ribs on a cookie sheet covered with aluminum foil. But these were amazing! Once cooked, the barbecue sauce just exploded with flavor and richness.

For my side, I made double corn cornbread and hit another home run. This bread tastes like normal bread!!! My recommendation is to make sure that the corn kernels are fully cooked because otherwise they can be a bit chewy while eating. I was particularly excited by this recipe because now I have a bread to eat for Thanksgiving.
And since no meal is complete without dessert, I kept my All-American Traditional theme going with her chocolate chip cookies. When I opened the oven door, I loudly swore in complete shock: the cookies came out of the oven just like cookies are supposed to!! They rose and grew and were everything a chocolate chip cookie should be. When I gave one to Eliot, he proclaimed, "This is how a cookie is supposed to taste." This could easily be passed off as a traditional cookie.

This book is hands down the one book any lactose and gluten free cook NEEDS propped up on their counter. The book is one giant YES! If I ever have the Julie and Julia goal to work my way through an entire cookbook, this would be chosen with no other book even coming in second. Every recipe already takes into consideration the different types of milk and shortenings for cooking. The recipes are all kid tested (her son Isaiah is gluten and dairy-free) and range from traditional favorites to delicious splurges, such as s'mores pancakes. And honestly, only a mom would think to use Fritos to coat chicken tenders. Brilliant!!!

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