Cookbook Review: Gluten-Free Cookbook, Cooking Light
Now you can have your cake, your pasta, your muffins and eat it too. Delicious!
People with gluten allergies are no longer relegated to the same old odd-tasting food. As a matter of fact, did you know that the gluten-free diet is one of the fastest growing health related food trends among manufacturers, restaurants, and celebs including PF Chang, Burger King, and Rachael Ray?
Not only is the Cooking Light Gluten-Free Cookbook book filled with 150 mouthwatering recipes and eye-popping photos but you will also be privy to:
–A glossary with photos that commonly describe some of the gluten-free ingredients
–Tips for how to avoid hidden gluten ingredients
–Shopping advice and how to decode food labels
The book is available for sale via Amazon and bookstores as of August 2. If you know someone who has adopted the gluten-free lifestyle — be considerate and treat them to the book or buy it for yourself.
Cooking Light has been kind enough to share this recipe with Circle of Food readers:
Tomato-Basil Pasta with Asiago
You can substitute 1/2 teaspoon crushed dried rosemary for the fresh, if you’d like.
• 2 cups (6 ounces) uncooked gluten-free rice penne (such as DeBoles)
• 3/4 cup canned no-salt-added navy beans, rinsed and drained
• 2 tablespoons extra-virgin olive oil
• 1 cup grape tomatoes, halved
• 1/4 cup finely chopped green onions
• 1/2 teaspoon minced fresh rosemary
• 12 pitted kalamata olives, coarsely chopped
• 2 garlic cloves, minced
• 2 cups fresh baby spinach, coarsely chopped
• 3/4 cup (3 ounces) grated Asiago cheese
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
1. Cook pasta according to package directions, omitting salt and fat; add beans during last 1 minute of cooking. Drain pasta and beans, reserving 1/4 cup pasta water. Place pasta, beans, and reserved pasta water in a large shallow pasta bowl
2. While pasta cooks, heat oil in a medium nonstick skillet over medium heat. Add tomatoes; cook 2 minutes, stirring often. Stir in green onions and next 3 ingredients; cook 2 minutes or just until tomatoes are thoroughly heated. Remove from heat.
3. Add spinach and next 4 ingredients to pasta mixture. Toss well. Top with tomato mixture.
Yield: 4 servings (serving size: 1 1/3 cups)
CALORIES 394; FAT 17.4g (sat 5.2g, mono 7.7g, poly 1g); PROTEIN 11.2g; CARB 47.7g; FIBER 4.5g;
CHOL 19mg; IRON 4.4mg; SODIUM 718mg; CALC 243mg
You can easily strip rosemary leaves from their tough, inedible stems by holding the top of a stem in one hand, and then pulling in the opposite direction of the way the leaves grow.