Between my birthday and Christmas I was gifted three new cookbooks. I am still over the moon about it. When I get a new cookbook, I sit down and read it through page by page like a novel. I just love new recipes. The authors usually include pages and discuss topics in front or in back of the book that they are passionate about, or tips and tricks that they have learned.
I have loved Ina Garten from Barefoot Contessa since I was first introduced to the Food Network and because she loves to entertain and cook for people too she is one of my favorites. I also just love her because she is just so darn pleasant! I bet she is a terrific friend as well as hostess.
Trevor gave me one of her cookbooks this year for Christmas and I’ve already been through it cover to cover. In the beginning of the book she has a spread talking about how she makes her shopping list. I have shared them below from her book, “Barefoot Contessa at Home.”
- Take a pad of paper and make the following headings on the page: Dairy, Shelf Goods, Meat & Fish, Produce, and Freezer
- Go through each recipe you want to make and put the ingredients you need under the appropriate heading. If you’re not sure add a Miscellaneous column
- When you’re writing the items you need on the list write 1 jar or 1 onion if you need less than 1. If you need a lot, write 12 ounces olive oil so you don’t buy an 8oz bottle and find you need to run back to the store in the middle of making a recipe, which is totally annoying.
- Take your grocery list and a pen to the store so you can cross off the things you’ve put in the basket. This way, I find I’m not rereading the list over and over again to be sure I haven’t forgotten something.
- If you’re going to be shopping in several places and won’t be home for more than an hour (30 min in the summer), place a picnic cooler with freezer bags in the trunk of your car and keep perishables such as meat cool while making all your stops. There’s no point in buying good ingredients if they’re going to spoil on the way home!
Some of her insights may seem like no brainers, and I already do some of these things, but I realized I could be saving myself even more time and having to do less back and forth in the grocery store.
Shelf Cooking – see “Noted” Section for explanation
B4D – Blueberry Muffins / Spinach and Cheese Omelettes
Blueberry Muffins from Gluten Free on a Shoestring Cookbook
1 3/4 C all purpose gluten free blend 1/2 tsp xanthan gum
1/4 C cornstarch 1 tsp baking powder
1/4 tsp baking soda 1/2 tsp kosher salt
8 tbsp unsalted butter at room temp 3/4 C sugar
2 beaten eggs at room temp 1 tsp vanilla extract
1 C fresh or frozen blueberries 1 C buttermilk at room temp
Preheat oven to 350 degrees. Grease wells of a 12 cup muffin tin. In a medium bowl place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt, and whisk to combine well. In a large bowl, place the butter and granulated sugar, and using a handheld mixer, beat until light and fluffy. Add eggs and vanilla and beat until combined. Toss blueberries in about 1 tsp of dry ingredients and set aside. To the butter mixture, add the dry ingredients in 4 batches and the buttermilk in 3 batches, alternating between the two and beginning and ending with the dry ingredients. Fold the blueberries and rest of dry ingredients into the batter. Fill wells almost completely full and place in the oven. Bake until the muffins are puffed, pale golden and firm to the touch. Remove from the oven and allow to cool in the tin for 5 minutes before transferring to wire rack
B4D – Breakfast Sandwiches / Healthy Pineapple Smoothie with Banana
Chicken Tikka Masala(GF) / Rice / Roasted Brussel Sprouts
Trader Joe’s has a canned Tikka Masala Sauce that we love. I dump about four chicken breasts into a slow cooker and pour the sauce over the top. Garnish with cilantro and easy peasy Indian dinner on the table. Sometimes I add some greek yogurt or coconut milk.
Spaghetti and Meatballs / Easy Brazilian Cheese Bread / Roasted Green Beans
I use this recipe for 30 Minute Gluten Free Meatballs
*Easy Slow Cooker Chicken Taco Soup / Warm Tortillas
Grilled Cheeses / Tomato Soup
When I am in need of quick tomato soup I just pick up the Pacific brand in the cartons and I’ll use Udi’s gluten free bread.
I use this recipe for Red Enchilada Sauce
Slow Cooker Garlic Butter Chicken and Veggies / Cornbread
I FINALLY found a GF cornbread recipe that we like. It comes from Elizabeth Barbone’s- How to Cook Gluten-Free
1 c gluten free cornmeal 1/2 c white rice flour (I use brown rice)
1/2 c sweet rice flour 1/4 c granulated sugar (I use half of this in Stevia)
1 tbsp baking powder 1/2 tsp salt (omit this if using salted butter)
1/4 tsp xanthan gum 2 large eggs
1 c milk 2 tbsp unsalted butter, melted
Preheat oven to 350 degrees. Lightly grease an 8-inch baking pan with spray. Whisk together the dry ingredients in a medium bowl. Add the wet ingredients and mix until the batter is smooth. Pour into the pan and bake for 30-35 minutes until golden brown and a toothpick inserted into the center comes out clean
Bob’s Red Mill has a good pizza crust mix that we like to use for homemade pizza. I have leftover red sauce and pepperoni and will throw some green peppers and mushrooms on it as well.