Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook Read Online Free PDF Page B

foods. Because of public concern about this issue, manufacturers are coming up with a bunch of new nonstick surfaces, made of everything from sand to yet more chemicals. None of these new nonstick surfaces have a long track record yet, so I recommend avoiding them for now. (I’ll admit that I do make an exception for my waffle iron, as these generally aren’t available without a nonstick surface. If you’re determined to make waffles and avoid nonstick surfaces, check camping stores for small cast-iron waffle makers.)
    Also avoid cookware made from aluminum. On a practical level, aluminum pots and pans are often quite thin, which can cause food to cook unevenly and burn. While you can buy heavy-gauge aluminum cookware, I don’t recommend it. Some folks think eating foods cooked in aluminum cookware causes indigestion, constipation, heartburn, gas, and headaches. And although the jury’s still out, aluminum exposure may contribute to Alzheimer’s disease. And although copper has certain virtues in cookware because it cooks so evenly, copper can be toxic. Stainless steel pots with copper bases are okay, but don’t use any pot where copper can come in contact with the food. Sometimes copper pots have a coating to prevent copper from leaching into the food, but the coating can be damaged or abraded, so it’s best to avoid these, as well.
    Modifications to Change Texture or Enhance Flavor
    A few simple modifications to the boil-and-simmer method can make a big difference in texture, flavor, and digestibility.
    Toasting grains.
For a fluffy texture, individual grains, and a nutty flavor
, toast grains, either alone or with spices, seeds, nuts, or sea salt, before adding the cooking liquid. First, bring the cooking liquid to a boil. Separately, place the grains in an appropriate-size dry saucepan or skillet with a tight-fitting lid (whatever you’ll ultimately cook the dish in), along with spices, seeds, nuts, or salt, as you wish. Cook and stir over medium heat for 3 to 5 minutes, until the grains crackle, pop, or smell fragrant. Lower the heat and pour in the hot cooking liquid. Then cover and simmer for however long the grain usually cooks.
    Sautéing grains.
For a moist, tender flavor, individual grains, and a rich flavor
, sauté uncooked grains, either alone or with vegetables, herbs, or spices, before adding the cooking liquid. First, bring the cooking liquid to a boil. Separately, heat some butter, ghee , sesame oil, extra-virgin olive oil, or extra-virgin coconut oil over medium heat in an appropriate-size saucepan or skillet with a tight-fitting lid (whatever you’ll ultimately cook the dish in). Add the grain, along with vegetables
----
    Suggested Seasonings
    To jazz up cooked grains, include various seasonings or other enhancements when you cook the grains. Here are some suggestions, for each 1 cup of uncooked grains:
1/2 to 1 teaspoon each of toasted mustard, cumin, and coriander seeds for an Indian accent
1 tablespoon raw or toasted sesame seeds
1 teaspoon of caraway, celery, or dill seeds or a combination of the three
Other raw or toasted spices, such as a cinnamon stick, curry powder, or a pinch of dried chile flakes
1 to 2 bay leaves
1/2 cup sunflower seeds
1/2 cup of presoaked , raw, or toasted nuts, such as almonds, walnuts, hazelnuts, peanuts, pecans, pistachios, cashews, chestnuts, or pine nuts
1/3 cup unsweetened shredded coconut, perhaps with a minced jalapeño pepper (seeded if you prefer)
A strip of lemon, lime, or orange zest, perhaps with a pinch of dried chile flakes or a slice of ginger
1 strip or up to 1 tablespoon of kelp or dulse flakes
1 umeboshi plum
Sautéed aromatic vegetables, such as leeks, onions, shallots, celery, garlic, chile peppers, or ginger
Colorful vegetables such as carrots, yams, winter squash, or bell peppers
Seasonal fresh fruits, such as a chopped apple, pear, peach, papaya, nectarine, or berries
Dried fruit, such as raisins, currants, goji berries or cranberries, or