Gluten-Free Italian: Over 150 Irresistible Recipes without by Jacqueline Mallorca

By Jacqueline Mallorca

A groundbreaking cookbook that places modern and comforting Italian nutrition inside of effortless succeed in of every person who desires to steer clear of wheat or gluten.

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Extra info for Gluten-Free Italian: Over 150 Irresistible Recipes without Wheat–from Crostini to Tiramisu

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But in the event that fresh herbs aren’t available I will use dried herbs. Use 1 teaspoon of dried herbs for every tablespoon of fresh ones. , Cajun spice mix), make your own. It will be cheaper, you will know all the spices are fresh, and you can ensure that there isn’t any MSG or other unhealthy additives. The following mixes highlight aromatic herbs and spices, and they are used in the recipes in this book. I also encourage you to play around with them to deepen the flavors of veggies, beans, or tempeh.

K eep the middle Nuts can be satisfying when eaten alone, and they contribute complexity and rich texture when added to sweet and savory dishes. Similarly, those innards that you scrape from squashes and gourds can be reserved and used in sauces and baked goods, and eaten alone as a snack. Toasting and roasting nuts and seeds help waken them up and enhance their flavor. Most seeds scraped from winter squashes or pumpkins and separated from the stringy membrane taste pretty good when roasted, but I am partial to butternut squash seeds.

Each moment was precious, though, as I also spent a lot of time reconnecting with Mom and Dad—cooking, eating Mom’s food, hiking, 39 0738213750-Terry_Layout 1 11/29/11 2:06 PM Page 40 spring summer autumn winter bowling (on Wii), and sitting next to them watching their favorite television shows, creating new family memories. I returned home determined to jump back into my exercise ritual of powering through a five am spin class followed by an hour-long heart-pounding boot camp class. But that Monday morning I paid for my week of excess and inactivity.

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