Please contact me through my email with your mailing address to receive your free copy of the cook book....congratulations Linda!
I recently received The Italian Diabetes Cook Book Delicious And Healthful Dishes From Venice To Sicily and Beyond written by Amy Riolo.  Published by the American Diabetes Association.
First, let me say, this cook book has so many wonderful recipes it was a tough call choosing a few to test for this post.  Just flipping through the cook book had me wanting to make every single recipe - and there are 150 of them!  This will definitely be a cook book I will use time and time again. It has also been a fun new taste experience for my family.  Each recipe I have made has been seriously delicious.  If you read my blog, you know I am a lover of food, especially Italian, so this is a cook book that pulled me in right away.
On another note, a good friend of mine recently passed away.  He was a diabetic who was very careful with his diet and exercise regime.  He did not die from diabetes, but from other health/age conditions at the age of 72.  He often said, "if people followed a diabetic diet, there would be less obese and much healthier people in this world".
In reading this cook book I would totally agree.  The recipes use local, fresh in season ingredients.  Wholesome food that is delicious and nutritious.  The book begins with Appetizers, then First Course recipes, 2nd Courses, Side Dishes, Salads, Breads, Sauces and Condiments,  and Desserts.  Amy also offers many gluten free options for her recipes  - every recipe made for this post, of course, is Gluten Free.
If you would like to receive a FREE copy of this lovely cook book, just leave a comment saying what your favorite Italian dish is.  One winner will be chosen at random and notified by email.
Here are just a few of the dishes I have made so far:  By the way, all of the pictures of the recipes I have made were taken by my dear husband so he gets full credit here.
CLASSIC MEATBALLS (POLPETTE) A TRADITIONAL CALABRESE DISH: (quick, easy to make and we loved them, we have had them twice now)
Next up:  ASPARAGUS, ORANGE, AND FENNEL SALAD (INSALATA DIASPARAGI, ARANCE, E FINOCCHI): (this salad was so refreshing and delicious, again quick and easy to make)
(I would like to add a note in regards to this delicious dish:  The beans listed in the book call for Borlotti beans sometimes known as Cranberry Beans.  I went to a local health food store and here they are called Heirloom Anasazi Beans - so they are known by a few new favorite dried bean)  This dish has lovely subtle flavors that get even better the next day.
Now for a couple of dessert recipes:
Next up:  Yogurt Gelato (GELATO ALLO YOGURT) with Strawberries: (this was surprisingly refreshing and full of flavor with added vanilla)
Next up:  IVREA'S POLENTA CAKE (POLENTINA DI IVREA) This was a moist delicious cake with subtle flavors....we loved it!  Again an easy dessert cake to make and lovely to serve with tea, plus it is the first time I have used Almond Flour...what a great texture it adds to baked goods.
I really had a fun time in the kitchen making these recipes.  You should see my copy of the cook book - dog ear'd, lots of book marks for all the other recipes I still want to make, it already looks well used, which in truth it is and certainly will be even more so down the road.  Thank you Amy Riolo for your cook book of delicious recipes, my family loved them all.
(Don't forget to leave a comment saying what your favorite Italian dish is, we have 1 cook book to give away free!)

Recently, I received this gorgeous cook book - Easy Elegance from Fabulous Fairholm, written by Sylvia Main.  Sylvia has a most beautiful Inn - Fairholme Manor located in the "Rockland - Fairfield" district of Victoria B.C.  Not only is her Inn one of the best rated Inn Bed and Breakfast vacation destinations in our City, Sylvia's breakfast and brunch entres offer a divine food experience - as you will see in her recently published second cook book - Easy Elegance from Fabulous Fairholme.   I am in love with this cook book! It has a number of naturally Gluten Free Meals, as well as a number of recipes that easily convert to Gluten Free.  Plus - I love that Sylvia uses local organic fresh ingredients, the only way to go in my humble opinion.
Also included in this cook book are recipes from celebrated chefs Nora Pouillon and Chris Young.  Even more deliciousness to add to your plates.
This is a cook book that oozes style and grace.  The kind of cook book you want on your kitchen counter as well as sitting open on the coffee table for people to peruse through - ooohhhing and ahhhing - believe me, as they turn the pages they will be ooohhhing and ahhhhing.  The photography is stunning which inspires one to get into the kitchen and start cooking!
After showing my sister this cook book, she ordered two copies, having fallen in love with it as much as I did. She made Sylvia's  FAIRHOLME MAPEL-PECAN GRANOLA, PAGE 5 and loved it!  She said it was not only delicious but surprisingly hearty as well.
If you ever get the opportunity to visit our fair City, and have the good fortune of a stay at the lovely Fairholme Manor, you will go home remembering all the delicious foods served during breakfast - many of them from this new cook book.  Please check out Fairholme Manor to view this lovely Inn and what this gorgeous cook book has to offer.
Meanwhile, I have been busy in the kitchen with Easy Elegance from Fabulous Fairholme.  Deliciousness abounds:
The first dish I made was: INDIVIDUAL BABY POTATO, CHEESE, BACON & THYME FRITTATAS, PAGE 8.  Hearty deliciousness that was an easy make breakfast.  I did not have bacon on hand, so used smoked ham.  With fresh Thyme, Swiss Gruyere Cheese - deliciousness in a pretty ramekin.
Here is a picture plated - don't you just want to dive in?
Then the next recipe we had were these CRANBERRY WALNUT SCONES PAGE 55 which I converted to Gluten Free.  It can often be a challenge converting baked goods to Gluten Free - but these turned out great!  We served these scones with homemade Apricot/Peach Jam.  So yummy, they did not last long in this household.
Gluten Free Cranberry Walnut Scones:
1/2 cup of Cornstarch
1/2 cup Tapioca starch
1/2 cup Brown Rice flour
1/2 Tblsp. Baking Powder
1/4 tsp. Baking Soda
pinch of salt
1/2 tsp. Cinnamon
1/2 cup of Coconut Palm Sugar
zest of 1/2 a lemon
1/4 cup plus 2 Tblsp. cold butter
1/2 cup plus 2 Tblsp. Buttermilk (I used Kefir milk)
2/3 cup dried Cranberries
1/2 cup chopped Walnuts
1 Tblsp. Coconut Palm Sugar
1/4 tsp. Cinnamon
Sweet Rice flour
Preheat the oven to 350 degrees, and line a baking sheet with parchment paper.  Use two baking sheets together to prevent the bottom of the scones from getting too brown.
Add the flours, baking powder, baking soda, coconut palm sugar, salt and cinnamon to a food processor.  Pulse a few times to combine.  Then turn on and add in the cold chunks of butter - process to incorporate.
Transfer to a bowl, and add in the cranberries and walnuts stirring to combine.  Pour in the milk stirring until the dough comes together and form a ball.  Transfer the dough onto a lightly dusted surface of Sweet Rice Flour and shape into a round about 1 inch thick.  Cut into sections - this made six.
Combine the 1/4 tsp. of Cinnamon with the 1 Tblsp. of Coconut Palm Sugar, mixing well.  Then sprinkle over each of the scones.  Bake for 40 minutes or until cooked through and golden.
The next dish we had was PAN-ROASTED CHERRY TOMATOES PAGE 19 (I could not get yellow cherry tomatoes, so used regular sized yellow tomatoes)  With the fresh Basil, good Balsamic - a marriage made in heaven!
We had these delicious pan roasted tomatoes with BBQ triple AAA Angus Beef Tenderloin, Organic baby potatoes, carrots and broccoli. I will use the leftover tomatoes tomorrow with poached eggs - can't wait for that deliciousness.
These are a delicious light cookie that just melts in your mouth!  I realized with the first batch I made that the gluten free flours were too light for the amount of butter in them - they baked into one big flat cookie.  But so so delicious.  Can you believe my DH ate the whole thing?!
So I tweeked the recipe and although I did not get quite the pretty crescent shape like Sylvia's - they are darn delicious!  The recipe calls for vanilla sugar which I did not have, so I substituted fresh lemon in the recipe.
Gluten Free Celebration Cookies:
1/2 cup of Sweet Rice Flour
1/4 cup Cornstarch
1/4 cup ground Almonds
1/4 cup plus 1 Tblsp.  White Rice Flour
1/2 cup room temperature butter
3/4 cup Icing Sugar
zest from 1 small organic lemon
juice from 1/2 a small organic lemon
In a mixer, cream together the butter, icing sugar, and lemon zest.  In a bowl combine the flours and ground Almonds whisking to combine.
Slowly add into the creamed butter mixture, continue to mix and squeeze in the lemon juice.  The dough will come together in clumps.
Turn the dough out onto a clean counter and roll to form a log.  Wrap in plastic wrap and refrigerate for 40 minutes.
Preheat the oven to 375 degrees.
Cut the dough into 20 pieces.  I flattened the dough with my palm, then shape into a crescent shape.
Line a baking sheet with parchment paper, and place the cookies evenly onto the sheet.  Bake for 12 minutes or until lightly golden.
Cool the cookies on the baking sheet on a wire rack.  While still warm, sift some icing sugar on top of the cookies.
A delicious, light, and most lovely cookie for any occasion or celebration.
Easy Elegance From Fabulous Fairholme is such a beautiful cook book, with outstanding recipes.  I can't wait to make more.
You can order this lovely cook book through the Fairholme Manor Website or  Thank you Sylvia - my family has had very happy tummies. 🙂

Have you seen Chef Lynn's Show  "Pitchin' In" ?  If you have not - it is a must see.  The premise behind the show is that Chef Lynn travels the States and Canada, seeking out local farmers of all kinds, fishermen, shell fish harvesters, cattle ranchers, Poultry farmers - you name it - with the endeavor of learning their trade in exchange for a fabulously cooked meal using their local ingredients.  She is down to earth, hilarious, and manages to get herself neck deep in trouble!
By the way, a most wonderful cook book you can check out  here - well worth it.
I love Chef Lynn...shhhh please don't tell Jamie - I love him too but don't want to get his wee nose out of joint.  There will be a few of his recipes coming soon....
Seriously though, Chef Lynn's  food looks mouth watering delicious.  Honestly, everything I have seen her cook, leaves me drooling.  Then tonight I made her recipe Turkey Casserole with Biscuits.  I did not have Turkey, so used Chicken Thighs.  Now the next best thing in the whole, wide, wide world:  Honest to Goodness Gluten Free Biscuits.  Mama!  I am in heaven!  These biscuits may not look like much - but they tasted like the real thing....friggin' amazing!
These biscuits tasted like their gluten filled cousins...seriously.  The texture was perfect.  I can't wait to bake these on their own.  I knew this biscuit recipe was either gonna be wonderful....or not.  Every once in a while I hit a winning gluten free recipe and this one meets the follow.
6 skinless, boneless chicken thighs
3 1/2 cups chicken stock
1 Bay Leaf
1/2 of an onion cut in half
handful of Fresh Italian Flat Leaf Parsley, stems included
4 Fresh minced Sage Leaves
salt and pepper
Add everything to a medium sauce pan, lid on, bring to a boil, then turn down to a simmer.  Simmer 25 minutes then remove from the heat, and remove the chicken to a plate, then strain the liquid into a bowl and reserve.  Discard the extra vegetables.
1 Tblsp. butter, 1 Tblsp. Olive Oil
3 carrots, chopped into 1/2 inch pieces
1 celery stalk, halved and diced
1 onion, minced
3 minced garlic cloves
4 medium sized Crimini mushrooms, roughly chopped
3 Tblsp. Fresh Flat Leaf Italian Parsley, minced
1 cup of frozen Peas
salt and pepper to taste
Cornstarch and chicken stock to make a slurry
Here are some of the veggies:
Heat up a medium saucepan on medium high heat with the olive oil and butter.  Add the mushrooms to the pan and saute until golden.  Then add in the chopped onions, garlic, celery and carrots, season with salt and pepper.
Saute for five minutes, then pour in the chicken stock, reserving enough to make a cornstarch slurry.
Put the lid on and bring to a simmer, and cook for 15 minutes until the vegetables are tender.  Check for seasonings.
Meanwhile, once the chicken has cooled, shred into good sized pieces and set aside.
Next step:
1 cup Brown Rice flour
1/2 cup Tapioca Starch
1/2 cup Cornstarch
1 Tblsp. Baking Powder
1 tsp. Baking Soda
1 tsp. salt
1 rounded tsp. Xanthan gum
3/4 cup Milk - I used Kefir Milk, if you can tolerate Buttermilk that would be good too - or use your favorite milk
1/2 cup cold butter
1 1/2 Tblsp. dried chives
3 Tblsp. grated Aged Cheddar cheese
Sweet Rice Flour
In a medium bowl, combine the dry ingredients, including the chives, whisking well to combine.  Add the butter and using your hands, combine, rubbing in the butter until it forms large pea size shapes.  Add the milk and the cheese, mixing to combine.
This mixture is very forgiving.  Sprinkle your board with a light dusting of Sweet Rice Flour.  Turn the dough onto the board.  I started to roll, which did not really work, so instead, I just used my hands to press out a general shape, 1/2 inch thick.  Then I used a plastic cup, a good 2 inches wide, to cut out the biscuit shapes.  Preheat the oven to 400 degrees.
Once the vegetables are tender, add in the shredded chicken, minced Parsley and frozen peas.  Bring to a simmer and thicken with the Corn Starch slurry.  You will want a fairly thick gravy.  Then transfer the chicken veggie gravy to a 9x11 casserole dish.
Place the biscuits on top of the chicken casserole, can you see how soft the dough looks?  It reminds me of the real "gluten"  filled biscuit:
Bake for 25 minutes - very important:  do not open the oven.
Once out of the oven, brush lightly with butter.  Allow to cool for 5 minutes then serve, dive in, mow down - you will love it. We sure did!
This is the first recipe I have made from Chef Lynn's "Pitchin In".  I can't wait for more.  I would love to get into the kitchen and cook with Chef Lynn...although, I think she might give me the "boot" for laughing too hard.... 🙂

Gluten Free Crepes are probably one of the most versatile easiest recipes to make, whether sweet or savory.  I am hoping to create a number of different recipes using these lovely crepes.  This recipe was adapted from GLUTEN FREE ITALIAN, BY JACQUELINE MALLORCA.  If you love Italian food, this is a wonderful Gluten Free Cookbook to have.  Up next, stuffed crepes Cannelloni style.
I don't have a crepe pan, I simply use a non stick frying pan - works beautifully.
2 large eggs
1 cup So Good Coconut unsweetened milk
1/3 cup of Quinoa flour
1/3 cup Cornstarch
1/2 tsp. salt
2 Tblsp. melted butter
In a bowl, whisk the eggs until frothy.   Add in the milk whisking well.  Then add in all of the other ingredients, whisking well to remove any lumps.
Heat up a non stick frying pan on medium heat with a bit of butter added to the pan.  Using measuring spoons, add 4 Tblsp. of batter to the pan.  I lift the pan to swirl the batter around.  Cook until you see lots of bubbles on the surface, and it will almost look on the dry side.
It only takes about a minute before you will need to flip the crepe, and then the second side takes even less time.
I make these in the morning, and once cooled, place them between parchment paper, and then place the crepes into a sealed container and refrigerate until needed.  They should keep a couple of days in the refrigerator.

UPDATE: I made a change to the flours in this cake - it is even better!
This weekend marks two celebrations. 🙂  My dear husbands birthday and the One Year Anniversary of Gluten Free Delightfully Delicious!  This past year has flown by with record speed, and what a fun journey it has been.  A big heart felt thank you to all you readers for your kind comments and support!
Celebrations just have to have cake, don't you think?  Gluten Free luscious Chocolate cake.
Years ago, I bought a gluten free cook book called 125 Best Gluten-Free Recipes by Donna Washburn and Heather Butt.  This really is a good Gluten Free Cookbook to have, especially when first going gluten free.  I have made a number of their recipes, they always turn out great.
(I so wanted this slice of cake to stand up!)  It was not going to happen, this recipe makes a lot of cake:

Included in this cook book is a recipe for Chocolate Fudge Cake.  I have made it numerous times, and it is delicious.  I have found however, my body does not respond too well to whole bean flours in baked goods.  So I looked at the recipe, and made a number of changes, it turned out lovely! So flavorful and super moist, just like cake should be.  I am certain this will be everyone's favorite birthday cake in this household.   Here is how I changed this recipe: (I am sure these flours could easily be changed and some of the amounts too)
3/4 cup brown rice flour
To a 3/4 cup measuring cup, fill 2/3 full with sorghum flour, then top up to 3/4 of a cup with white rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1 rounded tsp. Xanthan Gum
1/2 tsp. gluten free Baking powder
1 1/2 tsp. baking soda
2/3 cup plus 1 Tblsp. gluten free Cocoa
3/4 cup butter
3 eggs, room temperature
1 cup Organic golden cane sugar
2 tsp. vanilla extract
2 squares, dark semi sweet bakers chocolate, melted
2 cups organic yogurt
Preheat the oven to 350 degrees.  Grease 2 nine inch baking pans, and add a light sprinkling of Sweet rice flour, turning to coat.
In a large mixing bowl, sift the flours, xanthan gum, baking powder, baking soda, and cocoa.  Then whisk well to combine and set aside.
On low heat, melt the chocolate.
In another bowl, using a hand mixer, cream the butter until light and fluffy.  Gradually add in the sugar, vanilla  and beat until light and fluffy.  Add in the eggs, one at a time, beating well to incorporate.
Add the butter mixture to the flour mixture, alternating with the yogurt, stirring well to combine.  Pour in the melted chocolate, and mix well.  The batter will be quite thick.  I used a spatula to spread out evenly into the prepared pans.

Bake about 30-35 minutes, until a toothpick inserted comes out clean.  When done, set on a wire rack for 15 minutes before removing from the pans to cool.
If using a tube pan, bake 40-45 minutes.

Once the cakes were completely cooled, I frosted this cake with a chocolate mocha icing, but any icing would work nicely.  Enjoy, and I wish everyone a great weekend!

This was sooo yummy.  Katie, at Thyme For Cooking, also has a second blog called EASY GOURMET DINNERS.  Well I saw this post and knew I had to make it.  So glad I did.  I am on a stuffing roll these days, and this was scrumptious.  My DH actually said it was wickedly delicious!  I had all of the ingredients on hand except Gluten Free Lasagna.  So, I used Jacqueline Mallorca's recipe: Rice flour Crepes for Cannelloni, from her cook book GLUTEN FREE ITALIAN. These are awesome crepes, we will definitely be having these again. This is now the second recipe I have made from Jacqueline's cook book, it really is worth buying, so glad I did.  And Katie's stuffing?  Divine.  Please check Katie's original recipe for Pumpkin Leek and Sage Lasagna, sooo good.
I made the Rice flour Crepes in the morning, and although I do not have a crepe pan, actually this was my first attempt, they turned out pretty good, and rolled up very well.
Jacqueline's recipe made 10 crepes.
Then I made my regular white sauce or called Bechamel sauce, omitting the celery and Tarragon, you can find it here.  Also, I cut back the amount of milk by 1 cup, and a little less cornstarch in making the Bechamel.
Then I followed Katie's recipe, the only thing I did different was to mince the sage, season with salt and pepper then combine the ham and sage with the leak, pumpkin, and onion mixture, which I dolloped a big spoonful onto each crepe, rolled up,  placing into a roasting pan.
Then, I covered with Cheddar cheese, Swiss Gruyer, and Parmesan and ladled the Bechamel sauce over each of the stuffed cannelloni.

We really enjoyed this dinner, thanks for a great recipe Katie - from the  blog, Easy Gourmet Dinners.

I have yet another wonderful new cook book - it is called GLUTEN - FREE ITALIAN, by Jacqueline Mallorca.  I ordered this lovely cook book here.  Upon reading through some of the recipes, the first one I wanted to make was Jacqueline's Italian-Style Baguettes.  Remember what really good quality bakery white bread tastes like toasted? This is what I was looking for in this recipe.  Also, with the idea of making Crostini appetizers.  Wow.  This bread is mighty delicious, and guess what?  It is super easy to make, plus, No yeast!  After it had cooled, I cut off a slice just to try, before grilling.  So soft, and delicious.  This bread would also be lovely with a hearty stew, chili, or soups.  I am sure it would make lovely french toast too.
What intrigued me about this recipe is that it calls for Sparkling water.  After using Soda water in Tyler Florence's Fish and Chip recipe, which was  a huge success, I knew this would be the first recipe to make.
For Crostini's and Brushetta, Jacqueline recommends brushing each slice with olive oil, then grilling in a heavy skillet or grill pan.  I added minced garlic to my olive oil, and for a topping I used my Roasted Herb Cherry Tomato recipe with a couple of modifications - adding roasted garlic, and shallots to the recipe.  Then I mashed the tomato dish all together, spread it on the grilled crostini, and topped with crumbled feta cheese - ohh yummm.

What I also love about this cook book, aside from being Italian influenced, is the many different pasta, breads, and dessert recipes. On page 192 there is a recipe for Crispy Ladyfingers, then on page 195 Tiramisu, oh wow, can't wait to try out some of these other recipes.
The only thing I found wanting in this cook book, was more pictures of the fabulous sounding food.  Having said that, I am eager to try more of Jacqueline's recipes, and I will be sure to keep everyone posted. Oh, just turned the page and found this tempting recipe: how about Rice flour crepes for Cannelloni?  With wonderful fillings, I think I will be making this next.

With our son Jarrod visiting, we have been eating wonderful different flavors from around the world.  It has been fun in the kitchen, cooking  with new ingredients, new flavors, and new recipes.  This meal was inspired by Jamie Oliver's recipe for Southern Sausage Stew, from his new cook book Jamie's America - page 89.  Jamie never fails to disappoint!  I can never completely follow a recipe, regardless, I am always happy with the inspiration that comes from using one of Jamie's recipes.  Jamie used red chiles which I believe are hotter than the green ones, as well he used 1 green, red, and yellow bell pepper in his recipe, as well as more Chicken Stock.  He also included apple cider vinegar in his recipe, I used Balsamic Vinegar and I also used less bell peppers, and increased the amount of tomatoes.  Which ever way you make this, it is a winner!
This amount will easily feed 6 people, so just decrease amounts for how many mouths you have to feed. Oh, and guess what?  For the first time ever, I have successfully made a "Roux", thanks to the Chef's Video over at The Gluten Free Girl and the Chef website - great method for making a Roux, worth checking out! I had always used a cornstarch slurry to thicken sauces or gravies, but I wanted to follow this part of Jamie's recipe in using a Roux.  It turned out awesome, so thank you Chef Daniel!
16 Gluten Free Turkey Sausages - we used a Banger style
Olive Oil
1 large chopped onion
1 Orange Pepper - chopped
1/2 of a Green Pepper -chopped
2 chopped celery sticks, leaves included
2 minced green chiles
6 minced garlic cloves
10-12 sprigs of fresh Thyme
1 rounded tsp. Paprika
1/2 tsp. Cayenne (or more if you like it hotter)
3 rounded Tblsp. Gluten Free Flour - I used a mix of Sorghum and Sweet Rice Flour
1 Tblsp. Balsamic Vinegar
One 28 oz can whole tomatoes - I just cut the tomatoes in pieces
2 cups Organic Chicken Broth - keep on a low simmer
salt and pepper to taste
3 minced scallions
a couple of Tblsp. minced Italian Flat Leaf Parsley
Heat up a Dutch oven on medium heat, with a few splashes of Olive oil.  I browned the sausages in batches, and once nicely browned, transfer to the oven preheated to 300 degrees.
Add more oil to the pan, and add in the chopped onion, orange and green peppers, celery, and saute about 15 minutes, stirring occasionally until tender.  Stir in the garlic, green chiles, Thyme sprigs, and seasonings, stirring for another 2-3 minutes.

Transfer to a bowl and set aside.  I used a good knob of butter, and another splash of olive oil to the pan, turning the heat to a medium low.  Add in the gluten free flour and keep whisking until the flour is "cooked" about 3-4 minutes.  Slowly add in the simmering chicken stock, whisking the entire time until it starts to get incorporated.  At first, I did not think this would work, as the flour started to clump together, but just keep whisking as you add the stock - it will work.  Then add in the tomatoes, continuing to whisk, by now you should had a nicely thickened gravy.  Return the vegetables to the pot, adjust for seasonings, and also add in your sausages.  Bring to a simmer, lid on slightly cracked, and continue to cook for another 15 minutes or so.  Remove from heat and add in the fresh minced Parsley.  Serve over cooked Rice  and sprinkle the sliced scallions on top - so tasty!