How good does this one-pot roasted salmon, rice, and vegetable dish look? Amazing, wouldn’t you agree? This is my kind of meal — easy, healthy, and delicious.
No one knows gluten-free cooking and baking better than Carol Fenster. This post is about her newly revised and updated cookbook, Gluten-Free 101: The Essential Beginner’s Guide to Easy Gluten-Free Cooking. It’s also your opportunity to win your own copy.
But first, I must disclose that Carol is a good friend of mine. We have lunch together often and we’re never at a loss for words. In fact, three hour lunches are common for us. Aside from being the visionary in the world of gluten-free cooking, she’s an incredibly nice person — one of the nicest people you’d ever want to meet. For someone who’s known world-wide for her expertise, she’s over-the-top humble and remarkably generous with her knowledge. All she wants to do is help people navigate the gluten-free lifestyle in a healthy and delicious way. Carol’s been doing this long before it was trendy. In fact, she’s been creating gluten-free recipes, writing cookbooks (10 to date), sharing information, and increasing awareness of celiac disease and gluten sensitivity for over 25 years. She’s the ultimate expert.
Having said that, there’s a touch of newsworthy irony to Carol’s story. She grew up on a wheat farm in Nebraska and went on to marry a wheat farmer. Imagine how life-altering it was for her to be diagnosed with an intolerance to gluten? Her family’s livelihood was defined by wheat. It was the main topic of conversation during family gatherings. Her journey from wheat farmer’s daughter to the queen of gluten-free cooking hasn’t been easy. But Carol has a delightful sense of humor, a supportive family, and an unwavering spirit, so that part of the story is just a tasty footnote to her success.
Now, back to the features of Gluten-Free 101. This book is designed for people new to the gluten-free lifestyle, but there’s enough interesting information for even the most experienced cook. The book describes how to read labels, offers alternatives to gluten, gives substitutions, and details how to successfully stock a gluten-free pantry. The book also highlights 175 gluten-free recipes, including everything from basic quick bread to ham quiche to lemon bars. It’s all there, whether you’re new at this or a seasoned gluten-free expert. The gorgeous color photos (see salmon photo above) also make it a fun book to drool over.
Who wants to win their own copy? Trust me, it’s worth a try. Here’s all you have to do to be entered. Choose to do one of the following (or all) and then leave me a message here on my blog as to what you did or why you’d like to have this cookbook. I’ll choose a winner at random. The contest closes at midnight on Sunday, February 16th.
- Like Carol’s Facebook Page — https://www.facebook.com/carol.fenster
- Follow Carol on Twitter — @CarolFenster
- Follow Carol on Pinterest — http://www.pinterest.com/carolfenster/
Make sure you leave me a message in the comment section so I know who is entered and how to get in touch with you if you win (your email address will remain private). Good luck!
Here’s a delicious sample recipe courtesy of Gluten-Free 101: The Essential Beginner’s Guide to Easy Gluten-Free Cooking, by Carol Fenster (Houghton Mifflin Harcourt, January 14, 2014, printed with permission)
One-Pot Roasted Salmon with Mediterranean Vegetables and Rice
Makes 4 servings
Preparation time: 10 minutes
Roasting time: 40 minutes
Ingredients
- 2 cups gluten-free low-sodium chicken broth, heated to boiling
- 1 cup long-grain white rice
- 5 ounces baby spinach
- 1 (6-1/2 ounce) jar marinated artichokes, drained
- 2 garlic cloves, minced
- 1 cup red grape tomatoes, halved
- 1/2 cup pitted black olives, sliced
- 4 small salmon fillets (about 4 ounces each)
- 2 tablespoons olive oil
- 2 tablespoons dry white wine or lemon juice
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1 teaspoon lemon-pepper seasoning or lemon-herb seasoning
Instructions
- Place a rack in the lower third of the oven. Preheat the oven to 400°F. Place the boiling broth and the rice in a deep, 2-quart baking dish.
- In a large bowl, toss the spinach, artichokes, and garlic together and place on top of the rice. Arrange the tomatoes and black olives around the edges of the dish. Arrange the salmon fillets on top of the spinach, drizzle with the olive oil and wine, and sprinkle with the salt, pepper, and lemon pepper seasoning. Cover tightly with a lid or aluminum foil.
- Roast in the oven for 30 minutes. Remove the lid and continue roasting until the fish flakes easily with a fork, 5 to 7 minutes, depending on the thickness of the fish. Serve immediately.
Per serving: 470 calories; 35g protein; 15g total fat; 4g fiber; 46g carbohydrates; 59mg cholesterol; 894mg sodium
Enjoy! Don’t forget to leave me a comment so you’re entered to win a copy of Gluten-Free 101.
Melissa
UPDATE: And the winner is — Nicole (#8 comment).
