+Blog Book Tour+ “Gluten-Free Made Easy” by Christi Silbaugh & Michele Vilseck

Posted Wednesday, 10 September, 2014 by jorielov , , , , 0 Comments

Parajunkee Designs

Published by: Front Table Books (@FrontTableBooks)

an imprint of Cedar Fort, Inc (@CedarFort)

Available Formats: Paperback & Ebook

Official Author Websites:

Christi Silbaugh: Site | @MomWhatsForDinn | Facebook | YouTube

Converse via: #GlutenFreeMadeEasy, #gfree & #glutenfree

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Acquired Book By: I am a regular tour hostess for blog tours via Cedar Fort whereupon I am thankful to have such a diverse amount of novels and non-fiction titles to choose amongst to host. I received a complimentary copy of “Gluten-Free Made Easy” direct from the publisher Front Table Books (imprint of Cedar Fort, Inc) in exchange for an honest review. I did not receive compensation for my opinions or thoughts shared herein.

Inspired to Read:

I originally shared this on yesterday’s tour stop but I felt I should leave this on this tour stop because it still applies as I selected both tours at the same time to host; thereby everything I mentioned yesterday still directly inspired me to read this cookbook too!

I have been embarking on a Quest for living healthier and more vibrantly than I had been before I stumbled across a few culinary disciplines: Macrobiotics, Veganism, Vegetarian, Whole Foods, and Gluten-Free living. I also came across an appreciation for raw juicing as the benefits of drinking vegetable juice as it was intended to be consumed has a strong impact on my well being moreso than always attempting to eat the number of vegetables we all need to have on a regular basis. At my heart of hearts, I am a vegan vegetarian who accidentally became gluten-free! In reality, I am living an omnivore life whilst finding myself Gluten-Sensitive. Circumstances affect all of us from one point in our lives to the next, and although I spent five years eating through the seasons whilst purchasing farm to farmer’s market fresh fruit and veg (all organic or non-chemical grown); last September I had to put that part of my life on hold and switch back.

When I saw this particular cookbook come up for tour at Cedar Fort, I was celebrating the joy of the find because one area of cookery I am always delighted by is *baking!* I daresay, I was a budding baker long before I became a budding chef! Laughs. In truth, I was a lot like Julia Child — I came into my own with the ways of food and the kitchen a bit late in life (my late twenties) which grew out of my passion for eating. I love the experiences food can create and the palette of choice due to different cultural styles of cooking and the different ingredients that can be combined to create a bit of bliss inside of a bite! I rarely meet an herb or a spice that I do not passionately become addicted too (one reason the film “The Mistress of Spices” is amongst my favourites!) and I am forever growing in appreciation for Ancient Grains & Fibers. My favourite resource for picking up these beautiful lovelies to cook with and grow in appreciation for tastes unlike any I grew up knowing so well is Bob’s Red Mill.

Sorting out how to narrow down the choices within the pages of Gluten-Free Made Easy, was not as easy as falling in love with the variety of choice! One thing I had forgotten to mention yesterday on my review of The Secrets of Gluten-Free Baking is that particular cookbook requires a more flexible budget whereas Gluten-Free Made Easy works well for individuals and families on a more tight budget. Also, as I am only gluten-sensitive I paired an element with one of my recipes that someone who has Celiac Disease could not eat themselves; this is simply my journey as a girl who strives to live as healthy as she can whilst eating around her gluten-sensitivities.

+Blog Book Tour+ “Gluten-Free Made Easy” by Christi Silbaugh & Michele VilseckGluten-Free Made Easy
by Christi Silbaugh, Michele Vilseck
Source: Direct from Publisher

When The Secrets of Gluten-Free Baking author Jillayne Clements learned gluten was off the table, her taste buds rebelled. But she soon discovered that gluten-free food can be healthy and delicious! Use her unique whole foods approach to create:

Cinnamon Rolls
Buttermilk Biscuits
Honey Oak Bread
Breadsticks and more!

Whether you're on a temporary or permanent gluten-free diet, learn Jillayne's tips, preferred ingredients, and secret against-the-grain methods to baking delicious food without gluten. This book blends taste and satisfying nutrition into mouthwatering gluten-free recipes your whole family will enjoy.

Bake your way to Better Health today!
Genres: Cookery, Gluten-Free Cooking & Baking

Places to find the book:

Also by this author: Gourmet Cooking for Two, NOURISH: The Beginner's Guide to eating healthy and staying fit

Published by Front Table Books

on 13th May, 2014

Format: Paperback

Pages: 280

Author Biographies:Christi Silbaugh

Christi Silbaugh (seen in the photo) started cooking gluten-free in 2009 when her daughter was diagnosed with celiac disease. Since then, she has created and posted over one thousand gluten-free recipes. Her cooking obsession and love for her family has turned a hobby into a full-time career of blogging and writing. She is the self-educated chef and author of three cooking blogs, including Mom, What’s For Dinner; Gourmet Cooking For Two; and Zero Calorie Life. She writes for foodie media giants Glam Media and Federated Media and works for Fast Forward Events, covering food and wine events in San Diego.

Michele Vilseck is a mother and avid hobbyist who loves to write and loves to live gluten-free. She is always eager to take on new projects, including writing this cookbook. Michele has been eating gluten-free for over ten years. Although brought on by necessity, her passion for food increases daily. Her great how-to tips and tricks throughout the book engage the readers, letting them know they are not alone in this journey. She lives in New Haven, Connecticut with her family.

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Before I begin, I want to clarify one thing: because I am gluten sensitive and not suffering from Celiac Disease, I do eat around my triggers. What I might be able to eat myself is not what I know others who have higher levels of gluten intolerance can eat. We’re all individuals and so, as I share my own story and adventures in cookery & baking experiments, please keep in mind that you have to make your own choices which work for you and your family. This is only one girl’s journalling of exploring healthy options and healthier living. Remember only you and your physician can make choices that benefit your own health and wellness. Please be advised I am only sharing personal recollections of cookery & baking books whilst experimenting with the recipes inside.

The authors truly made this a user-friendly primer for anyone who is starting to eat a Gluten-Free lifestyle, not only by their approach to make each category colour coded and vibrant, but they took the time to educate and to lead with suggestions that might have gone overlooked in other cookbooks. I enjoyed looking over the list of hidden gluten foods, as I have already deduced on my own behalf that I need to switch to GF beer! I love dark amber lager but at times I do notice it doesn’t like me very much in return! I’ve checked out the market for GF beer and I must sadly be on the last leg of expansion for distribution! Aye. There are a few brands of beer I can enjoy every odd moon until I can source the GF varieties, but at least I know there are GF beers out there! I have a lovely magazine about this topic near my desk and I promise once I get to dig into it further I’ll be posting a review because it is a topic that interests me!

On the note of soups and cream of soups not being GF friendly, I recently found a quality source for GF Cream of Mushroom Soup which is Healthy Valley. I am unsure if this brand is mentioned in the cookbook, but I find it a great go-to resource to use when wanting to get away from regular “cream soup” to use as a base in cooking. I mention this inside my recollections of cooking two of the recipes, but my go-to pasta is Tinkyana! It is by far the best I have found on the market, not only because the noodles hold their consistency but because the taste is spot-on and brilliant! I love how using their products create a lighter meal and you do not feel as though you had eaten a meal with pasta as a main part of the meal! Instead of using Soy Sauce I have used either Braggs Liquid Aminos (by Braggs), Raw Coconut Aminos (by Coconut Secret), San-J Organic GF Tamari Soy Sauce by (San-J), or even a product I can say aloud but cannot find in google in order to spell it properly! Laughs.

I loved the expanded section on mixing your own flours, including an easy one for Vanilla Cake Mix! I’d like to sort out if that is a more cost effective alternative to always purchasing a ready-made mix like Betty Crocker’s (of which I used for the Breakfast Bar). The authors and I share a mutual passion and affection for a few brands like: Ancient Harvest (for Quinoa), Bob’s Red Mill (my post yesterday is a good indication of my love!), Glutino, and King Arthur Flour. I was not overly impressed by Udi‘s unfortunately, and although I finally sourced Pamela’s brand for baking flours & mixes, I found the brand a bit pricey.The other brands they listed are ones I want to try as budget will allow: Better Batter, Mina’s Purely Divine, Manini’s Gluten Free, Schar, and Venice Bakery.

Let me share the joy I found whilst experimenting with recipes found within:

#GFBakingFest Shopping List by Jorie in Canva

The first recipe I knew I wanted to make was actually a baking choice rather than a savory option! When I read the ingredients for the *Raspberry Breakfast Bars* I knew that between what I had on hand and at the ready in my pantry & fridge combined with a few items I could pick up at the grocer’s — this would make a fantastic start to exploring all the lovely and delish offerings inside Gluten-Free Made Easy!

I decided to take Rochelle @NotebkBlogairy (the post where she hosted the first event on 11 August, 2013 which was spontaneous & a heap of fun) up on her idea to host a #GFBakingFest of my own, as she had originally spontaneous created the niche on Twitter when she shared her experiment. I always host a weekly tweetchat at 11am NYC on Saturdays (#ChocLitSaturdays), therefore I started my tweeting for this event around 2pm NYC. (you’ll note, I always denote the time zone via a major city rather than EST or PST) I began by tweeting out a ‘card’ announcement of what would be needed for the recipe, the authors of the cookbook itself, and a bit about the event in general. The card was then attached to this tweet, which I have included on the left! I am so very thankful to StoryDam @StoryDam for originally cluing me into the benefits of using Canva! (canva.com) I was able to ‘photo journal’ my baking experience and easily upload those photo journalling cards to Twitter for everyone to see!

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#GFBakingFest Ingredients by Jorie in Canva

Crofter’s Organic | @croftersorganic | Facebook

Better Crocker | @bettycrocker | Facebook

Smart Balance | @SmartBalance | Facebook

{ the oats were left-over therefore exact brand unknown; eggs on hand }

As you can see, I opted to sub the Raspberry jam for the jam I had on hand in my fridge: Crofter’s Wild Blueberry (Organic) Jam, featured here in front of the cake mix! Oh, my dear stars, this jam made the end result so wickedly addictive to eat, I think the ENTIRE pan was consumed before Tuesday morning! Laughs with mirth. I nailed this recipe so well I’ve been asked for encore appearances! This is always a good way of knowing you’ve hit on something special, and I credit the success of this experience to the authors! Of whom have my heartfelt gratitude for not only giving such awesome recipes that fit flexible and tight budgets, but for giving recipes that do not require a lot of difficult (i.e. pricy) ingredients to source and obtain! They simply rock for providing affordable recipes for those who want to whip up something healthy, Gluten-Free, and divinely succulent!

A note on the ingredients: I am a healthy baker who generally opts for brands to use that are more known for being GF (Gluten-Free), however, I was working on a tight budget for this experiment and was most delighted that the grocer I attempted to purchase a GF Cake Baking Mix from was out of stock but was able to query a neighbouring store whereupon I was able to make the purchase! They were thankful I brought it to their attention they lacked having a GF Cake Mix on the shelf and I thanked them for finding me the last item I needed to bake the breakfast bars! A win-win! I was most surprised to find how much I loved using Betty Crocker’s GF Cake Mix! Yet, I’m getting a bit ahead of myself – what I wanted to say, is that I generally opt for Earth Balance to bake with when butter is required, but in a pinch, Smart Balance is as good as my preferred brand. Likewise, when farm fresh eggs are not in the budget any veg diet egg will surely do just fine! The reason I switched the type of jam I used for this bar is simply due to cost and what I already had on hand to use.

men shoppingShopping Trip: Whilst I had quite a lot on hand for the three recipes I selected to make out of this cookbook, there were a handful of ingredients I needed to pick up. A family friend had gifted us a grocery giftcard to help my parents celebrate their Anniversary in late Spring; but given how Spring and Summer flew past us with health afflictions and other things that arose out of the blue, we never had the pleasure of using the giftcard until now! Therefore, I was quite happy that several of the items were either on sale or a Buy One, Get One:

  • Cauliflower – Buy One, Get One
  • Mozzarella Cheese – 2 for $5; bought one for $2.50
  • Parmesan Cheese
  • Sweet Peppers – Buy One, Get One; bought one red & one orange
  • Garlic – 2 for $1
  • GF Cake Mix by Betty Crocker – $4.99
  • Semi-Sweet Chocolate Chips – discounted
  • 3 pounds of Yellow Onions – discounted

By substituting the jam I had on hand, I saved instantly by not having to purchase Raspberry jam, and by having other ingredients already on hand such as the following, I saved even more:

  • Crofter’s Wild Blueberry (Organic) Jam
  • Swanson’s Chicken Broth
  • Red Gold No Salt Added Diced Tomatoes
  • Springer Mountain Farms Boneless Skinless Chicken Breasts (veg diet)

#GFBakingFest Preparing the Ingredients created by Jorie in Canva

The best part about this recipe is that you can do a bit of prep whilst your pre-heating your oven, which is what I explained in this tweet that went out on Twitter. Most of this is self-explanatory with my notes overlaid onto the images themselves, but the one thing I wanted to mention is the Before & After Water pictures. When you first put the jam into a mixing bowl (my preference are glass, but I used to only have plastic; either/or will work) you will notice that by adding the water it changes the consistency of the jam itself. It allows the jam to breakdown a bit and become more spreadable for creating the bar itself.

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#GFBakingFest Lunch Break by Jorie in Canva

Curly’s Smokehouse Sausage | Gluten-Free, Slow Smoked, & No MSG

Mueller’s Veggie Pasta | Facebook

So Delicious Coconut Milk  | @So_Delicious | Facebook

After I assembled all the ingredients, I realised I was growing a bit hungry, and much to my happy delight whilst I was on the computer sorting out how to photo journal this experience & tweet everything at the same time, Mum was *surprising!* me with a healthy lunch! As I mentioned previously, I am Gluten-Sensitive (which became GF sensitive on this tweet which is a nod at my dyslexia!) and eat a variety of foods which are either GF or are non-GF; my personal preference is to eat more GF than not, but as foresaid I’m on a journey and I have a tight budget! The beautiful part of this lunch is how delish it tasted with such few ingredients!

  • Curry’s Smokehouse Sausage
  • Mueller’s Veggie Pasta
  • onions
  • can of buttered beans
  • Grapeseed Oil (like Coconut Oil this also has a high set point)
  • garlic powder
  • oregano
  • cilantro
  • Worcestershire Sauce
  • Parmesan cheese
  • So Delicious Coconut Milk
  • Blue Cheese Dressing

So Delicious is a brand of choice along with Almond Breeze Almond Milk for alternatives to milk. I have found both of these products to be the best tasting, although at some point I want to explore others as well including Hemp Milk, and making my own nut milks homemade. I cannot even properly explain how comforting this unexpected lunch was and how awesome it tasted!

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#GFBakingFest Combining the Flour by Jorie in Canva

After lunch I picked up where I had left off — I combined the GF Cake Mix into GF Oats using a medium sized glass bowl (the best glass bowls are nested and come in one package; you can easily stack them in your pantry for limited space pantries). I used a metal whisk to combine the Cake Mix & the Oats – I appreciate using this technique as it allows you to ‘sift’ your flour mixture whilst your mixing. I quickly melted the butter in the microwave (although I am not one to defend the use of a microwave due to everything that is known about them now; at times it does help in a pinch) and started to ‘cut’ the butter into the batter which was forming. By cutting the butter, I am referring to using a regular knife to ‘cut through’ the mixture inside the bowl rather than using a spoon to combine the ingredients together. In the second picture you can see how the ‘crumbles’ started to form by doing this step. Next it was time to add the first layer of the bar into the parchment lined baking pan. I used a glass baking pan approx. 9×11, and the trick is always to place your batter near the pan your spooning from to avoid spillage.

#GFBakingFest Making the Bar by Jorie in Canva

In order to start to form the bar into the baking pan, I made the cardinal mistake not to ‘shift over’ from using the metal spoon and opt instead for a spatula. I normally always use a spatula, but for whichever reason had used the spoon a bit more than warranted the day of this event on Saturday. If you are familiar with making layered savory dishes like lasagna, you will be a semi-pro at making this breakfast bar! You quite literally are mastering the art of ‘layering’ by going between both bowls: the Cake Mix & Oats mixture & the jam with a bit of water. The Cake Mix & Oats goes down first, followed by the jam, and topped with the Cake Mix. You can see how I was spreading the ingredients evenly per layer and making sure the coverage was equal and balanced.

#GFBakingFest Oven Bound by Jorie in Canva

The final step before placing this bar into the oven is to sprinkle a bit of Oats onto of the bar itself to provide an extra crunch once it has fully baked. Normally I have extra oats on hand, but on Saturday, I saved back a bit of oats from the recipe itself and had them on hand to use at this stage. Which brings me to mentioning the few opt-out / opt-in choices I made for this recipe:

  • Remember: I opted out of using Raspberry Jam for Blueberry Jam
  • The recipe called for 12 oz of jam, whereas I used 10 oz of jam
  • The recipe called for Gluten-Free Vanilla Cake Mix whereas I only could source GF Cake Mix where I was meant to ‘add’ vanilla in to the mix itself except that I had forgotten this until after it was baking! lol
  • 1 large egg was required, I opted to use the medium egg I had on hand
  • I was 1/2 cup of Oats shy of the requirement and I held back a small bit to put on top

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#GFBaking Fest Final Post by Jorie in Canva

As you can see from my *final tweet!* for my first round of hosting the #GFBakingFest, THIS recipe was a raving success! Not only did it live up to everything I had hoped it would turn out to be in the end, it is the most delish bar desert* I have ever made! I was plumb shocked by the quality of the Betty Crocker GF Cake Mix too! Normally I was always steering away from non-GF companies who make mixes, but this one won me over! The crumbly texture, the cohesive taste of the jam, and the ‘beyond yum’ moment where you first take a bite made this a winner! It is quite literally the most ‘in demand & requested’ recipe I’ve baked! Thank you, Ms. Silbaugh & Ms. Vilseck!!

*Note: I am claiming this as a ‘desert bar’ rather than a breakfast bar because to me it is rich enough to be eaten as a desert rather than for breakfast.

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My second choice to cook during this blog tour was Mole Chicken, as I was so addicted to watching “Diners, Drive-Ins, & Dives” a few years ago that by the time I saw all the editions of that series on Food Network pointing to the heart of a ‘well-made’ mole sauce, I knew at some point I wanted to try to make my own! I have also been to Mexico and have an affinity for Mexican cuisine, so when I spied a Mole Chicken recipe was included I was over the moon celebrating the joy of having this cookbook in my hands! Over and beyond the fact that I was especially grateful to have two Gluten-Free cookbooks to learn and gather new skills out of by using the recipes from both in equal measure!

Mole Chicken Ingredients by Jorie in Canva

Swanson’s Chicken Broth | Facebook

Red Gold No Salt Added Diced Tomatoes | @redgoldtomatoes | Facebook

Springer Mountain Farms Boneless Skinless Chicken Breasts | @springermtnfarm | Facebook

Ingredients Needed:

  • 1 Bay Leaf
  • 2 pounds of Chicken (I opted for a bit less than 2 pounds)
  • Canola Oil (I opted to use Grapeseed Oil)
  • Sea Salt (a staple really!)
  • 1 Onion
  • 2 cloves of garlic (which I opted to increase to 3)
  • 1 bell pepper (I used orange)
  • Chicken Broth
  • Semi-sweet chocolates
  • On the spices/herbs: I opted out of black pepper as I never use it; I added a bit of Cayenne Pepper but not as much as required. I have no qualms with cloves and cinnamon so those were readily included!

Gathering the ingredients for Mole Chicken was a direct combination of shopping and pulling from items already on hand, and I must say, as this was the first time I’ve cooked with Springer Mountain Farms chicken breasts, I was most impressed by the quality of their chicken, and the convenience of having each breast individually wrapped. However, the only downside to this type of packaging is that getting the packets opened with either a sharp knife or a kitchen scissor was quite a bit of work as it would not release very easily. I am sure this is done for preservation of the chicken itself (as I believe it is a form of a vacuum seal) yet when your working on a recipe it gives you a bit of angst to get to your next step. The recipe called for 2 cups of tomatoes which would be approx. 2 oz more than I had in a can, but I decided that it was good enough. I upped the garlic content to three full cloves rather than two small cloves as I am a garlic lover personally and at this point in my life, if I do not use enough garlic it is almost as though I used none! Laughs.

The easiest way to dice chicken is to use a pair of kitchen scissors – you hold the chicken breast in one hand and the shears in the other, and dice cube the chicken into a glass bowl. Making sure to trim away any excess fat that might be attached to the breast itself, but I must commend Springer for not only giving such a beautiful specimen of chicken but by providing a product that does not yield to waste. I barely removed anything I could not use in the end!

Mole Chicken Stir Fry by Jorie in Canva

I am always amazed at how meat and poultry change colours as you cook them, and I had meant to say, I opted for using Grapeseed Oil for this recipe due to the high set point (by high set point I am referring to the fact that Olive Oil has a low set point; therefore not the best to use on high heat; Grapeseed Oil & Coconut Oil are my personal preferences although with Coconut Oil I can bake as it has a wicked high set point!). The chicken cooks up quite quickly and is easily removed to a bowl before you start to fry up your veg!

Mole Chicken Stir Fry by Jorie in Canva

I believe I might have lost the precise order of the steps between frying the chicken and finalising the veg in the pan, but the end result of course is the same! Everything is cohesively cooked and brought together through the wicked aroma of herbs and spice! I was thrilled to bits this recipe required so many lovely spices, as I have a love affair with my spice cabinet! The garlic press is a time saver, but if you don’t have one it is quite easy to mince garlic by hand using a knife – just make sure you have a bit of patience to get the size your hoping to find on the cutting board! Sometimes if I opt not to use the press, I create chunky pieces of garlic because as I said, I *love!* garlic and I do not mind the taste being a bit stronger!

Mole Chicken Couscous by Jorie in Canva

Whilst everything was cooking together, I started to think about how this particular dish did not have a suggestion of a compliment?! I normally have a lot of variety of Tinkyana on hand except I am fresh out of the different ones I like to keep in my cupboard; however, I didn’t feel pasta would be a good match for Mole Chicken. I was going to make Quinoa as I love how Quinoa pairs well with everything I toss with it, however, I wasn’t sure if I wanted to wait for the length it takes to cook. I remembered I had a box of Couscous I haven’t done anything with so I thought why not? Again, I do eat non-GF foods as I’m sensitive but I am not sensitive to everything that contains gluten.

*UPDATE: Prior to posting I realised my error! I had missed the fact Mole Chicken was meant to be accompanied by cooked rice, which makes perfect sense! I am not sure how I missed that except that it was in italics under the header and although I generally read those sections, I think in my jest to get started with the recipe I accidentally missed the ‘key’ component! I still would have matched this with Couscous as I didn’t have rice on hand that took less than 30 to 45 minutes to prepare!

Mole Chicken Final by Jorie in Canva

This was such a wonderful recipe to cook and consume, not only for the ease to prepare the ingredients but for the satisfaction of how the semi-sweets alter your perception of taste for a tomato-based sauce! I liked how it had a hint of a chocolate sweetness as an undertone to the tomatoes, but it was the dish as a whole served as a meal that I appreciated the most! For those who can eat Couscous I can attest that the Couscous adds just a little bit extra to the enjoyment as I decided not to ‘thicken’ the sauce, but rather allow the Couscous to absorb the excess sauce and thereby providing a wonderful meal! Point of fact: NO LEFTOVERS!

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When I have all the ingredients I need to start baking the recipes out of Gluten-Free Made Easy, these are the ones I am going to start with:

  • Easy Hollandaise Sauce – my absolute favourite *favourite!* way to eat eggs is Benedict style and I was wicked happy seeing this as the very first recipe to jump-start the ‘Breakfast!’ section! Eek!
  • Egg Toast Cups – nix the Bacon as I’m not a ‘bacon’ girl, but I’d attempt this with Tempeh!
  • The recipe on page 37 will be made continuously for the rest of my days!
  • Red Velvet Pancakes (as seen in the book trailer below!) – ooh my dear sweet Southern stars! YES! I wouldn’t be truly Southern if I hadn’t fallen in love with *red velvet cake!* and many a time it has been my celebrated choice for my birthday!
  • Strawberry Crepes – as I mentioned on my review for The Secrets of Gluten-Free Baking I’m addicted to crepes, and any crepe recipe I can find that is GF friendly is going to be attempted!
  • Cinnamon & Sugar Doughnut Holes – oyy vie. who hasn’t developed a wee bit of an addiction to doughnuts?!
Finger Foods:
  • Bruschetta – only because it is highly close to one of my favourite of favourites for appetizers to order out!
  • Vegetable Spring Rolls – laughs within of a smile. am I the only one who wants to learn how to use rice paper?
  • Homemade Baked Tater Tots – order up! no seriously, I could ORDER these in high demand! best get-on it!
  • Peanut Butter Power Balls – ooh dream inside of a ball! Honey. Check! Peanut Butter. Check! YUM!
Pasta & Pizza:
  • Thai Style Cabbage and Noodles – I love eating out at cultural restaurants & this one spoke to me!
  • Homemade Pasta – I seriously always *always!* wanted to attempt this & this recipe looks approachable!
  • Italian Lasagna Cups – Not keen on meat despite being an omnivore at the moment, I’d sub the meat with either tempeh or seitan or even fermented tofu! OR go high-on veg and keep the idea of a ‘cup of loveliness’!
  • Cauliflower Pizza Crust – the third recipe I wanted to bake if I hadn’t been struck down by a migraine!
Main Dishes:
  • Black Bean Chicken Taquitos – I’ve had these super processed and at restaurants alike, I’d love to have a homemade version where I know what’s going inside them! Always best to know your ingredients! Mind you some local restaurants source their fruit, veg, and other ingredients to the brink to either include them on the menu OR will respond to enquiries in person. It’s the restaurants who have no clue where their ingredients are sourced that have me on pins on where the food is actually coming from originally.
  • Grilled Fish Tacos – I’d have to sub out the Tilapia but now that I’ve had bonefide Fish Tacos, I need to make them!
  • Another recipe I’ll be eating throughout my days except for when I start to sub the protein!
  • Curried Chicken Salad Wrap – Next time I have chicken on hand I’m going to give this a go! I *love!* Curry Chicken! I’ve had it out at two local cafes who source their ingredients well and its always beyond yum!
  • Page 130 is a good recipe to slow cook cabbage rolls but there is a family recipe that trumps it! We use rice, raisins, and one other ingredient I’m forgetting — there are NEVER any leftovers!
  • Kung Fu Korean Turkey – page 135 gives you the opt for beef or turkey; if I have to be omni, I’d rather go with poultry! And, I’ve been curious about Korean flavours so this works well for that!
  • Hoisin Glazed Scallops – a little known fact is that I as soon as I first tasted a freshwater wild scallop I was in pure heaven! Yum, Yum!
  • Mexican Lasagna – I must have been bourne with Lasagna in my heart; this was a top choice to experiment with whilst on the blog tour! It will be consumed before Christmas, I am nearly certain!
  • Vegetarian Burgers – ooh swoon! Yes! I want to perfect a delish veg burger; perhaps this one will be the one?!
  • Black Bean & Cheese Enchiladas – smiles. I am always going South of the Border with my food inclinations, eh?
  • Quinoa Burgers – I nearly made this one for the blog tour too! I mean, I cannot consume enough QUINOA!
Sides & Sauces:
  • Baked Garlic French Fries – Two words sold me: GARLIC & FRY! Now, when do potatoes go in season!? Hmm,..
  • Citrus Slaw – Slaw goes great with tacos (hence the picture on page 160!)
  • Simple Spanish Rice – this could go well with the citrus slaw inside of a fish taco! Or a bean taco, or,…
  • Spicy Battered Cauliflower – Is it me or is Cauliflower one of the best veg out there for us to eat!? Dreamt of this!
  • We have a house favourite for guac but the recipe on page 171 is a close match!
  • Enchilada Sauce – I was going to make this for the Mexican Lasagna! (cheeky grins)
Soups & Salads:
  • Beet & Feta Salad with Pistachios – Clearly Abby on NCIS knows her salt about this nut; you cannot ONLY eat one pistachio! I even like Pistachio Gelato! I fell for beets awhile ago but the idea of Beet salads just appeals to me.
  • Avocado Tomato Quinoa Salad – anything that involves an avocado is going to be on my ‘need to make’ list!
  • Mini Taco Salads – I love the portable factor to this recipe, I’d just switch out the protein lateron
  • Japanese Curry Rice – Curry & Rice gets me everytime!
  • Slow Cooker Coconut Curry Soup – the slow cooker is my favourite kitchen tool outside of a juicer & garlic press!
Breads & Deserts:
  • I cannot think of one bread featured I will not be attempting to make at some point down the road! I have a serious addiction to bread & yeast in general; which as foresaid yesterday is nearly inherited! Laughs. I cannot wait to learn how to cure my own Natural Yeast and kick these recipes up a notch as I’m on the blog tour now for Beyond Basics with Natural Yeast!
  • Although I try to keep my desert intact at a bare minimum, I admit I am the daughter of a sweet tooth father, so it was a given I’d love anything decadent and sweet! However, you know I’m in love with bread — so which desert do you think didn’t just WINK at me off the page, but JUMPED out at me!? Ooh, yes dear hearts the *Cinnamon Raisin Bread Pudding!* which I think will be making an appearance before Halloween and most definitely coming back into my life by Thanksgiving! Ooh, yes! Love, love, LOVE Bread Pudding! I just never had it GF!
  • The Avocado Cheese Cookies had me at hallo! as well and I was simply wondering how did I not know you can bake with avocado before!? They look like little pinwheels of joy to me!
Closing Note of Gratitude:

The third recipe I had selected to try on Sunday or Monday (the day this post was originally meant to go live on my blog) was the Cauliflower Pizza as I wanted to experiment with creating a pizza like the one I had fallen in love with at my local healthy cafe! They have a Chef who creates the most delish pizza out of nothing but cauliflower as the base for the crust! The toppings were always inventive and unique, so I was going to match my own homemade version with tuna. However, I started to come down with a severe migraine on Sunday to the brink I barely could fuse together my post for my previous review The Secrets of Gluten-Free Baking! Lateron that night and early morning on Monday I had the worst night dealing with the wrath of a full-blown migraine. I slept most of Monday away, and when I finally could sit in front of the computer the throbbing returned and I was simply too unwell to continue with this post. Tuesday arrived but I missed most of it as I didn’t rise until mid to late afternoon. By mid evening, I was starting to feel better and thus started to create the photo journals for Mole Chicken to insert into my post. I ended up missing a second tour stop which was for Jackie Gamber’s Tomorrow Comes Media tour, which will be posting after this one goes live.

Instead Mum came to the rescue and created the most delish alternative lasagna that I could ever have hoped to eat! I’m going to share a photo journal collage of what it turnt out to look like and simply thank my readers for their patience and their understanding for why this post was delayed in arriving. I also am thankful to Cedar Fort for their understanding and to Tomorrow Comes Media; both of whom have been gracious and given me the time to recover from a searing migraine that took everything out of me.

Moms Lasagna by Jorie in Canva

I cannot wait to try more recipes from Gluten-Free Made Easy and the previously reviewed The Secrets of Gluten-Free Baking! I have found two incredible resources for not only healthy eating options but clever and affordable ways to incorporate Gluten-Free options into my everyday life and the choices I make for what I want to create homemade in the kitchen! I will be showcasing my further adventures on my blog and I cannot wait to share the joy of what I discover next from both of these cookbooks! I am already planning my next menu choices and cannot wait to savour the results of those experiments! I am so very thankful I had the opportunity to host two blog tours for cookbooks and I am forever grateful to Cedar Fort for giving this book blogger a chance to review cookbooks for the very first time!

Fun Stuff for Your Blog via pureimaginationblog.com

Gluten Free is Easy [original book trailer] by Michele Vilseck

Fun Stuff for Your Blog via pureimaginationblog.com

This Blog Tour Stop is courtesy of Cedar Fort, Inc.:

Cedar Fort Publishing & Media

Virtual Road Map of “Gluten-Free Made Easy” Blog Tour can be found here:

Gluten-Free Made Easy Blog Tour via Cedar Fort Publishing & Media

Click-through to mark your calendars for:

Bookish Events badge created by Jorie in Canva

Fun Stuff for Your Blog via pureimaginationblog.com

In conjunction with launching a *NEW* Feature on Jorie Loves A Story:

The Bookish Foodie a blog feature of Jorie Loves A Story

This post is the second of its kind to tie-in on my bookish blog where I am going to be highlighting both fiction and non-fiction Foodie delights! I have always appreciated “Foodie Fiction”, but I am also an amateur sous chef who likes to experiment in the kitchen with her Mum! I grew up with a keen interest in savory and sweet decadence from a Mum whose culinary wanderings spanned the world. We were always a family who were considered to eat ‘bland’ food due to the fact we limited our salt intact, and we never used black pepper! Ironically, it was through the herbs and spices my Mum always fused into our cooking adventures that first sparked my own interest in getting a bit more involved than merely developing a ‘taste’ for what I appreciated. I developed my own yearnings for Indian spices (i.e. Curry Powder, Garam Marsala, Turmeric, etc) and foods, as much as I always had a hankering for extra garlic cloves due to a high concentration of Italian foods I consumed growing up. I wanted to merge my bookish joy of reading ‘Foodie Fiction’ with my quest to uncover a healthier and more vibrant way to eat, live, and thrive. Therefore, I decided to begin featuring what I consider fit under this new Feature of Jorie Loves A Story: The Bookish Foodie! As I am *exactly!* what the title eludes — I’m a bookish girl who has a Foodie soul! Drop back and spend time with me to see where this Feature takes me!

{SOURCES: Author photograph, Author Biography, Book Synopsis and Book Cover of “The Secrets of Gluten-Free Baking” the Cedar Fort badge and blog tour badge were provided by Cedar Fort, Inc. and used by permission. Blog Tour badge provided by Parajunkee to give book bloggers definition on their blogs. Post dividers badge by Fun Stuff for Your Blog via Pure Imagination. Tweets were embedded due to codes provided by Twitter. The Bookish Foodie & Bookish Events badges created by Jorie in Canva.The video by Bob’s Red Mill had either URL share links or coding which made it possible to embed this media portal to this post, and I thank them for this opportunity to share such an imaginative exploration with you. Men Shopping clipart inserted through the ClipArt Plug-In via WP for the Open Clip Art Library (OCAL) – all clip art images are in the public domain and are free to use without restrictions. All photography of food and food preparation was taken by Jorie and/or Bairbre. All photography was collaged in Canva by Jorie. Cross posted Riffle badge created by Jorie in Canva.}

Copyright © Jorie Loves A Story, 2014.

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Reading this book contributed to these challenges:

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About jorielov

I am self-educated through local libraries and alternative education opportunities. I am a writer by trade and I cured a ten-year writer’s block by the discovery of Nanowrimo in November 2008. The event changed my life by re-establishing my muse and solidifying my path. Five years later whilst exploring the bookish blogosphere I decided to become a book blogger. I am a champion of wordsmiths who evoke a visceral experience in narrative. I write comprehensive book showcases electing to get into the heart of my reading observations. I dance through genres seeking literary enlightenment and enchantment. Starting in Autumn 2013 I became a blog book tour hostess featuring books and authors. I joined The Classics Club in January 2014 to seek out appreciators of the timeless works of literature whose breadth of scope and voice resonate with us all.

"I write my heart out and own my writing after it has spilt out of the pen." - self quote (Jorie of Jorie Loves A Story)

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Posted Wednesday, 10 September, 2014 by jorielov in 21st Century, Blog Tour Host, Book Trailer, Bookish Films, Bread Making, Cedar Fort Publishing & Media, Cookbook, Cookery, Foodie Fiction, Gluten-Free Foods, Non-Fiction, The Bookish Foodie

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