Hello! And welcome back to my country kitchen!
It has been so long since I’ve posted. Way too long. I had several projects that needed tweaking, some are still a work in progress, but I am back and ready to be posting again!
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Look inside any country kitchen, and you will find the absolute basic cooking and baking items, essential to our kitchen. At the top of the must-haves would be a mixer, baking utensils, fun cookie cutters, a hand mixer, mixing bowls with a non-slip base, and measuring cups (if you use those, I do, some don’t). A new must-have in our kitchen is a cast-iron skillet. It is one of those things you see, never thought you needed one, and once you get it, you kind of wonder how you got along without it.
One cooking item that I always remember my mom having is a cookbook. She still has dozens of cookbooks, ones that have been in the family for generations. Open any of the cookbooks, and you will find her favorite recipes marked by stains of baking or cooking.
I think it is essential for any cookbook to have such marks on the pages. It shows you tried something new and got messy while doing it. Which is another fun part of baking or cooking.
And if you hadn’t already guessed, today’s subject is cookbooks. Now, I know what you are probably thinking, “cookbooks? Seriously? I can go on my phone, tablet, laptop, and get hundreds of recipes.”
Yes, this is true, but here is where I defend cookbooks, or books all together for that matter.
There is something classic and satisfying about holding a book in your hand. Plus, you can write in a cookbook, or put sticky notes in the book if you made changes to the recipe or your thoughts on it. Plus, you know, with books, you don’t have to keep charging it or need Wi-fi.
Also, if you happen to spill something on a cookbook; wipe it up, and you are good. Spill something on your electronic? Panic! Get the rice!! (If that even works)
So, I have reviewed several gluten-free cookbooks, and today I will share my review with you.
Second Edition – Nicole Hunn
This cookbook has more than just delicious recipes, this book starts with tons of tips on gluten-free living. Including finding the best ways to find and use coupons to help you save a few dollars. As we all know gluten-free foods are not cheap.
She does share websites where you are supposed to get coupons from company’s like Arrow Head Mills and Blue Dimond, but the links are no longer available. As I tried them out.
Other tips and things she talks about are once-a-week and once-a-month cooking. How to stretch your food. How to be smart with buying your food and storing it. Buying in bulk when you can, plus more.
The recipes include doughs and crusts. Soups, dips, bread recipes, breakfast, even veggie / meatless dishes, plus so much more. And there are pictures to help visualize some of the recipes.
Let’s face it. What we eat and what is considered food today is nothing that our great-grandmother would have eaten. They did not have plant-based foods, or gluten-free options, or vegan options.
They ate what they had; meat, vegetables, potatoes, pasta, and biscuits. All either homemade or grown in the garden.
Today certain foods have been given new meaning. It is not just zucchini anymore, it’s zoodles. It’s not a pizza crust, is a cauliflower crust.
And when done right, the vegetable substitute of a regular food item can taste pretty good. Like zoodles.
And this book gives you all the knowledge, know-how, tips, and recipes for turning veggie or fruit into something new.
A lot of the recipes are not only gluten-free but dairy-free and vegetarian. The fruits and veggies she uses include apples, cabbage, carrot, sweet potato, and zucchini.
The recipes that she makes are stuffed cabbage rolls, tacos, pizza, and chocolate chip zucchini bread with coconut cream frosting. This book is completely different than your average book. They are healthy dishes with a twist.
Gretchen F. Brown R.D
Paperback: $ 9.45
This is another book that starts with some great tips. It begins talking about celiac disease, and all the places and foods where wheat hides. Plus, the many names of wheat.
She then covers flour; all the different types of flour, how to use the different kinds of flour and even, what is coconut flour? And how do you use it?
Then she gets into her amazing recipes; breakfast, appetizers, fast meals, soups, salads, sides, breads, and sweet treats.
Recipes include Buckwheat crêpes with bacon and eggs, chicken potpie, cumin-turkey burgers, spicy Mongolian beef, Indian spiced peas, and Pear Dutch Baby.
I love this book, she gives facts and tips for a lot of the recipes, and even shares a flour blend for baking, instead of using just one flour.
Those are three of my favorite gluten-free cookbooks I reviewed and liked out of many. But cookbooks don’t necessarily have to be entitled gluten-free. Yeah, it’s easier, but you limit your new recipes.
So, I am going to end with two of my favorite non-gluten-free cookbooks. Where you can easily substitute ingredients.
Hardcover: $ 14.99
This is Pioneer Woman’s latest cookbook, and I won’t go into it a lot. Let me just say it has amazing, simple recipes. Each recipe has pictures for each step of the cooking or baking process.
She talks about different cooking techniques, must-haves in the kitchen, and much more.
We have yet to find a recipe that we didn’t like out of the book.
Ashley L. Jones
Kindle: $ 18.44
Cast Iron cookware has come back in a big way. A lot of recipes both sweet and savory are made in the cast iron skillet. And we too have joined the ranks of using it. And we love it. Believe it or not, when you make hamburgers in the skillet, it really gives the food a unique flavor. You can use the pan for almost anything.
And this book gives the basic details of the beginner’s guide to the cast iron skillet. From picking one out to seasoning it, and how to use it. Plus, amazing recipes.
Well, there ya have it. My country kitchen must-haves, and my favorite cookbooks.
And, if you still want to go electronic, check out some of my recipes!