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glu · ten · free
[ gloot’ n — fre ]
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con · tent · s noun [ Kon—tents ]
2. 3. 4. 13.
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Introduction Where to buy Our Recipes Credits
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In · tro · duc · tion
noun [ in—truh—duhk—shuh ’n ]
We are two inspiring women with a strong passion for cooking
t
hink food is a DVD series consisting of different food variations, from gromet meals, to the 20 minuet mom-on-the-go dinners. The two women behind the creative business are best friends Jenna Corvich and Amanda Leevy. Jenna is a graduate from The Culinary Art Institute of Toronto. She was 2
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the head chief of the famous El Handors in Downtown Toronto for 10 years before she partnered up with Amanada to start their own business. This is the 3rd edition in the successful series of instructional how-to cooking DVD’s. Amanda is from the small town of Banff, B.C., where she was a sou Chief at a local restaurant. She made the move gluten-free DVD
to Toronto in 2006 where she met now best friend, Jenna Corvich. The two love cooking big dinners for parties and also have a cook book published under the Think Food brand name. These two cooks are ready to show you their amazing recipes and want to invite you into their kitchen. So let's get cookin'!
Where · to · buy verb [ hwair—too—bahy ]
O
ne important question that always comes with a gluten-free diet, is where to buy glutenfree products and substitutes Like all aspects of the gluten-free diet, shopping for food becomes
easier once you have some experience. Many foods are naturally gluten-free, and you’ll be able to buy these as before at your local supermarket. Most grocery stores in this day and age are becoming well
aware of glutenfree products and now carry them in a small section of an isle, such as Safeway and Save-on-Foods. And of course, any health food market will carry plenty of gluten-free products.
Origin
Gluten-Free Bakery
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Rec · i · pes
noun [res—uh—pees]
Enjoy these recipe instructions and follow along with our DVD as we cook from your living room!
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“...I'll make you banana pancakes Pretend like it's the weekend now...”
Ba · na · na Pan · cakes In · gred · i · ents
1 cup rice flour 3 tbls tapioca flour ¼ cup potato starch 4 tbls dry buttermilk powder 1 packet sugar 1½ tsp baking powder
½ tsp baking soda ½ teaspoon salt ½ tsp xanthan gum 2 eggs 2 cups water 1 overripe banana
Di · rec · tions In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar, baking powder, baking soda, salt, and xanthan gum. Mash banana with eggs, water, and oil until well blended, then add dry ingredients. Mix until few lumps remain. Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately!
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BBQ Chick · en Sa · lad In · gred · i · ents
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2 skinless, boneless chicken breast halves ½ cup San-J teriyaki marinade sauce 2 tomatoes, chopped ½ cup chopped onion minced jalapeno pepper ¼ cup Dijon mustard
¼ cup honey 1½ tbls white sugar 1 tbls vegetable oil 1½ tbls cider vinegar 1½ tsp lime juice ¾ pound salad greens 2 tsp chopped fresh cilantro
Di · rec · tions Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator. In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate. In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate. Preheat the grill for high heat. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear. Arrange mixed salad greens on plates. Spoon some of the dressing over each salad. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.
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Exploding with flavour,
flavour, flavour!
hot tip! Choose beef that is dark in colour — meaning it has been hung well and mature.
BBQ Beef
1 ½ cups ketchup ¼ cup brown sugar ¼ cup red wine vinegar 2 tbls Dijon mustard 2 tbls Worcestershire sauce ½ tsp sea salt
In · gred · i · ents 1 tsp liquid smoke flavoring ¼ tsp black pepper ¼ tsp garlic powder 1 (4 pound) boneless chuck roast
Di · rec · tions
In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours. Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour. Serve and enjoy, by itself or with a gluten free bun!
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What a better way to warm up on a blustery day then with a bowl of soup
Chee · sey Po · ta · to Soup In · gred · i · ents 2 tbls butter 1 cup diced onion 2½ cups peeled and
diced potatoes
3 cups chicken broth 1 cup heavy cream
1¾ cups shredded sharp Cheddar cheese ¼ tsp dried dill weed ¼ tsp black pepper ¼ tsp salt 1/8 tsp cayenne pepper
Di · rec · tions In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender. Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes. Serves 4 helpings.
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If you like things hot, these burgers are sure to hit the spot!
Sp · ic · y Bur · ger In · gred · i · ents
hot tip! when handling hot peppers, be careful not to touch your face, especially eyes. Rinse with cold water if accedental contact occurs.
2 pounds ground beef 2 tsp minced garlic 2 fresh jalapeno peppers
1 small fresh poblano chile pepper 1 fresh habanero pepper 1 tsp crushed red pepper flakes 2 tbls chopped fresh cilantro 1 tsp ground cumin
Di · rec · tions Preheat grill for high heat. Mince and seed jalapeno, poblano chilie and habanero peppers. In a large bowl, mix together the beef, garlic, jalapeno peppers, poblano pepper, habanero pepper, red pepper flakes, cilantro, and cumin. Form into burger patties. Lightly oil the grill grate. Place burgers on grill, and cook for 5 minutes per side, or until well done. 10
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A delectable treat for anyone, at anytime.
Fam · ous Fudge In · gred · i · ents 1½ cups white sugar ¾ cup milk 2 tbls butter ¾ cup semisweet chocolate chips
¼ tsp salt ¾ cup butterscotch chips ½ cup chopped pecans 1 tsp vanilla extract 1 (7 ounce) jar of marshmallow créme
Di · rec · tions Line an 8-inch square dish with foil. In a heavy saucepan over medium heat, combine sugar, milk, butter and salt. Bring to a boil for about 5 minutes. Remove from heat and stir in marshmallow creme, chocolate chips, butterscotch chips, pecans and vanilla. Continue stirring until marshmallow creme is melted and all ingredients are thoroughly combined. Pour into prepared dish. Refrigerate for 2 hours, until firm. Lift from dish, remove foil, and cut into pieces.
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Cred · its Chefs Jenna Corvich Amanda Leevy Director Jim Forlin Producer Anthony Malin Paramount Pictures Productions Cooking space The Munro Studio's Make-up & Hair Deena Styles Backstage Crew Filmore Jones, Hannah Rimple, Mark Thompson, Hilary Finch, Ryan Graves
www.thinkfood.ca
*recipes belong to chefs Jenna Corvich & Amanda Leevy of the think food company.
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