Elizabeth Barbone’s Cookbook: How to Cook Gluten Free (Upstate Goulash and Powdered Sugar Doughnut Muffins)
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UPDATE: THIS GIVEAWAY IS NOW CLOSED. Thanks to all who entered. The winners are:
Pamela Erickson: “This sure looks yummy. A lot like my Mom’s casserole.”
InTolerant Chef: “Both such lovely recipes- but lets face it, the muffins will be made first!”
Congrats to you both! I will contact you via email shortly.
Cookbook author Elizabeth Barbone asked me to join several other food bloggers in the How to Cook Gluten-Free “Pizza and Pasta Cookalong”—a launch of her new cookbook, How to Cook Gluten Free: Over 150 Recipes That Really Work (release date is March 16). You may recall that I wrote about Elizabeth here previously on gfe, when I shared her appearance as the guest speaker for my support group’s open house. As I recounted then, Elizabeth and I met on Twitter and literally just a few tweets later, she had volunteered to travel from her home in upstate New York to do a bread-making demo for my group inVirginia. To be honest, I am still amazed that Elizabeth did that! I love helping launch new gluten-free cookbooks and I told Elizabeth that I definitely “owed her one.” I mean she lugged her pretty purple KitchenAid mixer, breadmaker, etc. and actually baked bread for us in her hotel room for goodness sake! So of course I agreed to participate in the “Pizza and Pasta Cookalong.”
You can read more about Elizabeth and her culinary background in my post linked above or at her site, glutenfreebaking.com, but the most important info is that Elizabeth is known for her baking expertise and easy to make gluten-free recipes. Her first cookbook, Easy Gluten-Free Baking, was strictly focused on baking. With How to Cook Gluten Free: Over 150 Recipes That Really Work, Elizabeth covers all categories of gluten-free recipes. In the brief excerpt of her new cookbook that all of the “cookalong” members received, there were recipes for Grapefruit and Avocado Salad, Citrus Vinaigrette, No-Rise Pizza Crust, Roasted Tomato Pizza, Powdered Sugar Doughnut Muffins, and Upstate “Goulash.” I quickly decided on Upstate Goulash because as I’ve noted before, there are few dishes that make Mr. GFE’s eyes light up more than those which include pasta.
Elizabeth’s recipe is not the Hungarian version that’s full of paprika and more. Hers is an easy pasta/tomato/cheese casserole type dish that many mean when they say “goulash.” I was out of tomato sauce but Mr. GFE readily agreed to pick some up at the grocery store for me when I told him why I needed it! I could have gotten him to pick up cheddar cheese as well, but instead opted to use a mix of the Colby Jack and mozzarella that we already had on hand and that I needed to use. There was a pound of cooked ground venison in the freezer, so I thawed that out to use in place of the ground beef in Elizabeth’s recipe. We had no gluten-free macaroni, but I had gluten-free penne and went with that.
In very short order, we were enjoying a simple and satisfying meal! While this recipe clearly features basic ingredients as you can see—olive oil, onion, garlic, and tomato sauce—when combined with the pasta and topped with cheese, it makes for a terrific dish. Heidi (Adventures of a Gluten-Free Mom) even made one version without cheese and her family was still quite happy. She says she’ll add a few chopped greens to her non-dairy version next time. I agree with Heidi; some greens would work very nicely with these flavors. I could even manage to incorporate some baby spinach in this dish without Mr. GFE noticing. When zucchini is in season, some chopped zucchini would also be a great addition. An alternate non-dairy topping like toasted bread crumbs or almond flour would work well, too. You’ll also want to check out Wendy’s (Celiacs in the House) slight variation on Elizabeth’s goulash (or should I say her hubby’s version?) plus her review of the Grapefruit and Avocado Salad. Incidentally, I’m jealous that Wendy’s husband is doing more than running to the store; he’s actually cooking!
Although I did not get to make the other recipes that were shared, Elizabeth has graciously allowed me to share any of the other recipes from the excerpt of her book. I have selected the Powdered Sugar Doughnut Muffins recipe to share. You can see a review and photos of those over at Kim’s (Gluten Free is Life). I think I see a grain-free, dairy-free, refined sugar-free version of these in my future! Maybe even for my upcoming March Muffin Madness week at the end of the month. (Yes, while you’re all watching basketball games, I’ll be baking all kinds of muffins! Of course, I’ll share with you. You can enjoy a muffin while you’re watching the game! Double March Madness, huh?)
Last, if the pizza piqued your interest be sure to visit Sarah (Celiac in the City) for her review. Oh, and she made Elizabeth’s Powdered Sugar Doughnut Muffins, too. And if you’d like the recipe for the No Rise Pizza Crust and Roasted Tomato Pizza, just head over to the Diabetic Foodie’s site.
Also thanks to Elizabeth and her publisher, Fair Isle Press, I will receive three copies of How to Cook Gluten Free: Over 150 Recipes That Really Work. One will go to my support group library; our members will be thrilled! The other two will be given away to gfe readers; that’s “you guys.” (Hey, Elizabeth, isn’t that an expression from upstate New York? Update: Oh, no wait, reader Edie just corrected me … it’s “yous guys” … I’d like to say that was a typo, but it wasn’t. Clearly, I can’t talk Northern. Sigh.) The giveaway ends Sunday, March 18, at 8 PM Eastern.
As always, only a single comment is required to enter the giveaway, but feel free to exercise the additional entry options if you’d like (see below; if you already “like” gfe on Facebook, etc., be sure to leave a comment to get credit). And finally, as always, yes, this giveaway is open to international readers!
~ Leave a comment on this post sharing your favorite pasta dish or flavor of muffin.
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The recipes for Elizabeth’s Upstate “Goulash” and Powdered Sugar Doughnut Muffins are shown below.
Elizabeth Barbone’s Upstate “Goulash”
(Click here for a printable version of both recipes.)Ingredients
Gluten-free nonstick cooking spray
Salt
1 pound gluten-free elbow macaroni (I used gluten-free penne)
2 tablespoons olive oil
1 medium onion, finely diced
1 clove garlic, minced or put through a garlic press
1 pound ground sirloin (90 to 92% lean) (I used ground venison—our “go to” ground meat)
1 can (28 ounces) tomato sauce
6 ounces cheddar cheese, grated (about 1 1/2 cups) (I used a mixed of Colby Jack and mozzarella because I had that on hand)Directions
Adjust oven rack to the middle position and preheat the oven to 375oF. Lightly spray a 13 by 9-inch baking dish with nonstick cooking spray.
Fill a large (5 1/2-quart) pot three-quarters full with water. Cover and bring to a boil over high heat. Set a colander in the sink for draining the pasta. When the water reaches a boil, add 1 tablespoon salt and the pasta. (Set a timer for 10 minutes.) Stir with a wooden spoon for about 30 seconds, then stir occasionally while the pasta cooks. (For a how-to on cooking pasta, see page 105.)
In a large (12-inch) nonstick frying pan, heat the oil over high heat until hot and shimmering but not smoking. Add the onion. Cook, stirring frequently with a wooden spoon, until the onion is soft, about 3 minutes. Add the garlic and 1/2 teaspoon salt. Cook, stirring frequently, until soft and aromatic, about 45 seconds.
Add the ground beef and cook, breaking up the clumps with a wooden spoon or heatproof spatula, until thoroughly cooked and browned, about 4 to 5 minutes. If desired, remove and discard any excess fat. (For a how-to on cooking ground meat, see page 44.)
Stir three-quarters of the tomato sauce into the beef. Lower the heat to low.
After about 10 minutes of boiling, check the pasta for doneness. Drain the pasta in the colander and return it to its pot over very low heat.
Add the meat sauce to the pasta and stir with a wooden spoon to combine. Pour into the prepared baking dish. Top with the remaining tomato sauce and sprinkle evenly with the cheese.
Bake, uncovered, until the cheese is golden brown and the sauce is bubbling, about 25 minutes.
Recipe reprinted with permission from Elizabeth Barbone and Fair Isle Press
Elizabeth Barbone’s Powdered Sugar Doughnut Muffins
(Click here for a printable version of both recipes.)Dry Ingredients
3/4 cup white rice flour
1/2 cup cornstarch
1/4 cup sweet rice flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmegWet Ingredients
3/4 cup milk
1/4 cup vegetable oil
1 large egg
1 package (1 pound) powdered sugarAdjust oven rack to the middle position and preheat the oven to 350ºF. Lightly grease the
cavities of a mini muffin pan with nonstick cooking spray.In a medium bowl, whisk together the dry ingredients. Add the wet ingredients and whisk
to combine. The batter will be thin.Fill the muffin cavities about half full. Bake for 20 to 25 minutes, until the muffins are golden brown. While the muffins are baking, fill an 8-inch square baking dish with the powdered sugar.
Remove the muffins from the oven and working in batches, place them directly into
the powdered sugar. Gently roll the muffins in the sugar to cover them. The steam from the hot muffins will make the sugar stick to the muffins. Remove the muffins from the sugar and tap off any excess. Transfer the muffins to a wire rack to cool. Store in an airtight container for up to 3 days or freeze for up to 1 month.Makes 24 mini muffins
Recipe reprinted with permission from Elizabeth Barbone and Fair Isle Press
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Comments
76 Responses to “Elizabeth Barbone’s Cookbook: How to Cook Gluten Free (Upstate Goulash and Powdered Sugar Doughnut Muffins)”
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Thanks for including me — wasn’t this fun? I too love to promote new GF books and it’s easy with books like hers. Simple to make recipes that anyone can make with basic ingredients. Great post!
My favorite muffin is blueberry.
subscribed via RSS
already liked GFE on FB
“Liked” Elizabeth’s facebook page.
I like you on FB!
Lasagna is my fave pasta dish – and I love any and all muffins.
subscribed to your emails!
Just liked Elizabeth’s FB page too!
My all time favorite is a Penne pasta with ham and asparagus with a cream sauce YUM!
I already follow you on FB
I follow you on Pinterest
My favorite muffin is blueberry
I follow you on Pinterest
Love this may try this soon…especially harvest muffins with garden veggies inside…yummy in my tummy! Adding you on FB Thanks! Grew up in Catskills of Woodbourne,NY…smiles great area!
This sure looks yummy. A lot like my Mom’s casserole.
I liked Elizabeth’s page on Facebook.
Could this be my first gluten-free cookbook? could a girl get that lucky? thanks for the chance to win. paws crossed.
Shirley – what a wonderful sounding Gluten Free Cookbook! Love the Goulash – the donut recipe sounds delicious too!
The stars must be aligned just right today. I’ve been hearing about Hungarian Goulash for the last few months, here and there. Now, seeing your picture and recipe from Elizabeth’s new book, I think it’s high time I made a dairy free version of this yummy dish. Thanks for sharing and letting us know about the book. Can’t wait to get my own copy!
I get your GFE emails. My new fave muffin is a paleo one called “Pumpkin Pucks”, which are very tasty and super easy to make. I’d love to win the cookbook, and an old college roomie of mine just contacted me re a recent GF diagnosis and this would be great to send to her!!!!!
I love receiving your e-mails and that goulash looks amazing!
The pasta looks awesome! I still need to try GF pasta, I tried one once, I think it was out of corn and I didn’t like it at all and have been pasta-less ever since! I’d love to try something with a fettucine white garlic sauce, my favorite!
I liked Elizabeths FB page!
I am an email follower! THanks!
I am a pinterest follower, thanks!
I am a twitter follower but admittedly, don’t use twitter too much. I need to start figuring it out more!
I am a facebook follower as well, thanks!
We like Banana Muffins with a little nutella swirled in the top before baking!
I follow GFE by email!!!
I “like” GFE on FB
I now follow you on Pinterest which is a whole new experience for me as I am a “beginner” at Pinterest and haven’t learned the ropes there yet
I am definitely going to put myself around several of those doughnuts ASAP! And Shirley, I think it’s technically “yous guys.”
Shirley, I can’t wait to see what happens when you come up with a grain free version of the powdered donut muffins!
The coffee cake muffins and zucchini bread (as muffins) in Elizabeth’s first cookbook are some of my favorites! I’d love to win her second book!
I receive GFE emails.
My favorite muffin is a blueberry lemon muffin!
Both such lovely recipes- but lets face it, the muffins will be made first!
I love getting my emails from GFE, to see what’s cooking today!
Thank you so much for your posts and your emails. I’m still learning how to cook GF…can’t get the hang of bread yet, tho I keep trying. Can’t wait to try these! Thanks again!
Oh dear. I don’t know if my edit worked or not..here goes. Fave comfort pasta dish: GF pasta shells with sauteed veggies added; splash of Mrs Dash Chipotle…with a rosee sauce (tomato sauce with lf milk added)…topped with lf cheese & gf breadcrumbs & baked. Yummy comfort food!
This looks like a wonderful book. Thank you for the giveaway.
I subscribe to your blog via email.
How sweet of Elizabeth to come all the way down here! Not that you’re not worth the long drive, of course, but that’s quite a distance!
The dish looks like a winner, and reminds me a lot of my time in NY! (upstate and downstate)
I have been celiac since Nov. So have played around but have feared baking mainly because of ingredient overload and I live in rural Montana and it is hard to get stuff here and the stuff like different fours (rice,millet,buckwheat) etc can be up to 10 for a small package this cookbook would be fun because I see in her donut recipe she only uses two different fours instead I’d six.
Favorite muffin? Too tough to choose.
Favorite pasta: Spaghetti with Peas and Bacon from Cooking Light. Its’ a lightened version of spaghetti carbonara, and it tastes fabulous with gluten free pasta. YUM!
I love banana nut muffins!
I like you on FB (as Cat P—- S—-)
I follow you on Twitter (as picatasi)
I follow gfe on Pinterest (as snoozinchat)
I like Elizabeth’s FB page!
I follow Elizabeth on Twitter (as picatasi)
Hi Shirley,
Wow — Elizabeth sounds like a sweetheart carting all that stuff from New York to Virginia! I’m sure you all learned a lot!
I like chocolate chip muffins or good bran muffins.
I love Banana Chocolate Chip muffins. Yum!
I Like GFE on FB.
I follow you on Twitter as well! @bakingbeauties
I follow you on Pinterest as well. Jeanine ~ The Baking Beauties
And I also like Elizabeth’s FB page (Jeanine Friesen)
Thanks!
Awesome recipes!!
my favorite muffin? anything made w. coconut flour!
I like you (well, love you) on FB already
I just started following you on Pinterest. Awesome!!!
This book sounds like a wonderful helper for me. Maybe I will actually learn how to make gf biscuits
I have been getting your email feed, as well…always one of the favorite things in my in-box!
Wow! I am so excited! This sounds like a great cookbook and I am so looking forward to trying many of these recipes.
I bought a mini Babycake doughnut maker recently so I know the powdered sugar muffin/doughnuts will be one of the first recipes I will try. My grandchildren will love them. Thank you so much,
This makes my day. I have been working on taxes, not my favorite job. I am going to bed with a smile.
My favorite muffin is chocolate or blueberry
email subscriber
twitter follower
I liked elizabeth’s facebook page
I liked gfe on facebook
Thankyou so much! I’m so looking forward to some exciting new recipes!
Back when I was a teen I always loved the Eggplant Parmesan with homemade marinara sauce and angel hair pasta, baked with lots of cheese on top. I worked at a restaurant that made this dish and it was wonderful, and of course made me feel awful after I ate it because of the gluten (I didn’t find out about Celiac for another 17 years!).
The powdered sugar doughnut muffins look amazing. I’m going to try that recipe
Elizabeth Barbone’s Cookbook, “How to Cook Gluten-Free” has arrived!
What a wonderful cookbook. It lays flat so it is easy to read.
And has great step-by-step photographs. It reminds me of my mother’s Betty Crocker cookbook. Of course here in Milwaukee, we all received the Settlement Cookbook developed for new immigrants. Much basic info but very few gluten-free recipes.
Looking forward to trying some of these delicious looking recipes.
That’s great news, Pamela! Elizabeth’s first gluten-free cookbook lies flat like that, too. Thanks for sharing all the info! Enjoy, dear.
Shirley
Thank you much!