Side Dish: Gluten-free cookbook can serve whole family _lowres

 

Have someone in your family who needs to be on a gluten-free diet — and have young children, too? Then the cookbook for you is “Gluten-Free Family Favorites: The 75 Go-To Recipes You Need to Feed Kids and Adults All Day, Every Day.”

The book by Kelli and Peter Bronski features home-style, easy-to-follow recipes that will appeal to everyone in the family, including breakfast choices like sweet potato pancakes and banana minimuffins; sides and snacks, (cinnamon apples, hummus, soft pretzels); main meals like quesadillas with smoky tomato salsa and beef stroganoff; and tasty tastes (chocolate birthday cake and waffle cones.) The recipes also provide allergen-friendly modifications for families who, in addition to gluten, have to avoid refined sugar, nuts, dairy, eggs, soy, fish, shellfish, corn and/or meat or who make other dietary choices such as being vegetarian or vegan.

The authors, who have three young children, offer tips for getting children to cook plus a crash course in understanding what gluten is, where to find it and how to avoid cross-contamination.

The book also is illustrated with plenty of full-color photographs.

Cheramie Sonnier is The Advocate’s food editor. Her email address is csonnier@theadvocate.com.

Slow Cooker Green Chili With Pork

Makes 6 to 8 servings. Recipe is from “Gluten-Free Family Favorites: The 75 Go-to Recipes You Need to Feed Kids and Adults All Day, Every Day” by Kelli and Peter Bronski, who write, “This slow-cooker chili — a great weeknight meal — is not too spicy, making it friendly for young mouths.”

4 cups GF low-sodium chicken broth or stock

11/2 cups diced tomatoes or 1 (14.5) oz. can no-salt-added diced tomatoes

1 (7-oz.) can mild, fire-roasted, diced green chilies

1 medium yellow onion, diced

3 tomatillos, husked and diced

1 tbl. ground cumin

1 tbl. dried oregano

2 tsps. garlic powder

11/2 to 2 lbs. pork roast

Shredded cheddar cheese for serving, optional

Sour cream for serving, optional

1. In a slow-cooker, combine the broth, tomatoes, chilies, onion, tomatillos, cumin, oregano and garlic powder. Add the pork, cover and cook on low for 8 to 10 hours.

2. Remove the roast and allow to cool. When it is cool enough to handle, shred the meat, discarding any fat pieces. Return the meat to the chili in the slow cooker. Serve, topping with cheese and sour cream if desired.

Kids can: Collect ingredients from the pantry and refrigerator; dice tomatillos with age-appropriate knife; open chilies with the can opener (with supervision); measure ingredients and put ingredients in the slow cooker.

Note: To make this recipe dairy/lactose/casein-free, omit the cheese and sour cream, or use nondairy versions.