How I Found the Food That Loves Me Back ... & How You Can Too
Gluten-Free, Wheat-Free & Dairy-Free Recipes
More Than 100 Mouth-Watering Recipes for the Whole Family
By Grace Cheetham
Duncan Baird / 2007 / $19.95
Perhaps nothing shouts "special diet" as much as the title of this book. But Grace Cheetham's collection has range and depth.
I wanted to try her prosciutto and arugula pizza with dairy-free cheese, but I couldn't find gram flour at the market. Luckily, her cakes without milk, cream and butter piqued my curiosity, too.
I baked two - a classic flourless chocolate cake and a more original lemon polenta cake. The sunken chocolate cake could have been more fudgy but otherwise satisfied my sweet tooth. The lemon polenta cake tasted more like cornbread than cake.
1/2 cup quinoa
1 cup chicken stock
1/2 teaspoon salt, plus more to taste
3 1/2 ounces semi-dried (sun-blushed) tomatoes, diced
1 short (Lebanese) cucumber, diced
6 scallions, finely chopped
1 cup finely chopped flat-leaf parsley
3 tablespoons olive oil or the reserved oil from the tomatoes
3 tablespoons lemon juice
1/4 teaspoon crushed garlic
freshly ground pepper to taste
Place the quinoa in a sieve and wash well under running water, then drain. Toast the quinoa in a hot, dry frying pan until fragrant.
In a saucepan, bring the chicken stock to a boil, stir in the quinoa and salt and simmer, covered, until all the stock is absorbed, about 12 minutes. Fluff with a fork and leave covered in the pan for another 10 minutes. Refrigerate, covered, until needed.
In a large bowl, place the tomatoes, cucumber, scallions and parsley; toss to combine. Stir in as much of the quinoa as needed to give a balanced look to the salad.
In a glass jar with a lid, combine the olive oil, lemon juice, garlic, salt and pepper. Shake well. Pour over the salad, toss to coat and serve.
From "Gluten Free and Easy"
Per serving: 277 calories, 10 grams protein, 13 grams fat, 2 grams saturated fat, 35 grams carbohydrate, 6 grams fiber, 2 milligrams cholesterol, 910 milligrams sodium