Because I have a gluten intolerance and my mother has a gluten intolerance and my mother-in-law has a gluten intolerance, I pretty much figure that my daughter is doomed. While I cook gluten free dinners, I still make regular treats, breakfasts and snacks for the rest of the family. As time goes by, however, I am starting to sneak more and more gluten free items into the regular line-up. Eventually, I hope to convince my husband that we need to get rid of the gluten completely. It may take a while, though.In the meantime, I am excited for more fun new cookbooks, like 201 Gluten-Free Recipes for Kids: Chicken Nuggets! Pizza! Birthday Cake! All Your Kids’ Favorites – All Gluten-Free!
by Carrie S. Forbes, because they give me so many more ideas. Changing a diet is hard enough for an adult, but for children, it can be miserable. They don’t want to be seen as weird or different, not being able to eat what their friends do. They want their macaroni and cheese, their chicken nuggets and their birthday cake!
201 GF Recipes for Kids takes care of that problem. Breakfast can still be pancakes, waffles or muffins. Lunch can still be pizza, tacos or burgers. Dessert can still be brownies, pudding or cookies. All of the recipes call for ingredients that are usually available at most grocery stores, too, so you won’t have to waste time driving all over looking for oddball ingredients. There are even helpful hints in little blue boxes scattered throughout the recipes to give you more options and ideas.I have bookmarked Crispy Potato Pancakes, Best Pizza Crust, Sweet and Sour Chicken over Rice Noodles, Roasted Carrots with Grapes and both the Vanilla and Chocolate Cupcakes to try. To begin with, however, I made a Potato Cauliflower Mash. It not only went with November and could be a great addition to a Thanksgiving table, it also helped me use up a head of cooked cauliflower that was destined for trouble.
For some reason or another, only three of us were home for dinner when I served a big head of cauliflower. I ended up putting 2/3 of it back in the fridge for leftovers. I know my family well enough to know that no one but Mom was going to eat it. Enter this brilliant recipe. I boiled the potatoes and just threw in the cauliflower to mash. Not one person asked if I’d done something irregular with the taters. In fact, they all went back for seconds. Score!!
- 3 pounds potatoes, peeled and quartered, boiled until tender
- 1 head cauliflower, steamed until tender
- 1+ cups milk (nondairy almond, coconut or soy works)
- ¼ cup butter
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup cheese and dried parsley for garnish (optional)
- Mash the potatoes and cauliflower together with the milk, butter, salt and pepper until smooth.
- Transfer to a serving bowl and sprinkle with cheese and parsley.
this post contains affiliate links. I received this cookbook from the publisher at no cost. All opinions are my own.