It has been a couple of weeks between cookbook reviews and this week is a goody. Easy Gluten-Free! by Good Housekeeping. This is a book that I wish had been around when I was first diagnosed with Celiac. The book begins with a lists of products and ingredients that may have hidden gluten. There is some basic information about Celiac Disease, and help for eating out. The section on cross contamination is so important for those newly diagnosed and sharing a kitchen with wheat eaters. It took me months to figure this stuff out on my own. There is information on gluten free ingredients, baking help, and an all purpose flour recipe. Throughout the book are pages listing gluten free substitutes for the gluten filled things you love, complete with brand names, so helpful.
The recipes include all the things you love to cook:
Breakfasts & Brunches
Sandwiches, Wraps, & Dips
Salads & Sides
Soups, Stews, and Chilis
Bakes & Casseroles
Sweet & Fruity Finales
For me, the Good Housekeeping name brings up images of processed foods and women cooking while wearing heels and pearls. I need to get over that because these recipes are fresh and thoroughly modern.
I have been given permission to reprint this recipe, I have tried it and it is tasty. I did make one substitution, I do not like pieces of canned tomatoes on my fork so swapped out the 1 cup of of canned crushed tomatoes, for 1/2 cup of puréed tomatoes. The flavor was still there, but no chunks. Also, if you family is veggie, or vegan, this recipe will work well substituting tofu and/or vegetables. Just add those ingredients at the point you would add chicken and you will be good to go.
Chicken Tikka Masala
1cup Basamati rice
1 tablespoon vegetable oil
1medium onion (6 to 8 ounces), chopped
2 teaspoons grated, peeled fresh finger
1 garlic clove, crunched with garlic press
2 tablespoons Indian curry paste (Patak's brand is gluten free)
1 1/4 pounds skinless, boneless chicken-breast halves, cut into 1-inch chunks
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 cup canned crushed tomatoes
1/2 cup half-and-half or light cream
1/4 cup loosely packed fresh cilantro leaves, chopped, plus additional for garnish
1. Prepare rice as label directs.
2. Meanwhile, in 12- inch nonstick skillet, heat oil over medium heat 1 minute. Add onion and cook 6 minutes, stirring frequently. Add ginger, garlic, and curry paste; cook 3 minutes longer.
3. Add chicken, salt, and pepper and cook 2 minutes or until no longer pink on the outside stirring occasionally. Add tomatoes; cover and cook 3-4 minutes longer or until chicken just loses its pink color throughout.
4. Uncover and stir in half-and-half and cilantro. Spoon rice into four shallow bowls; top with chicken mixture and garnish with chopped cilantro.
***I was sent these books by the publisher or their PR firm with the hope that I would write a review for the blog. No money changed hands and my opinions are my own.