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Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by Healthline.com and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Where in the World is Carol?

Carol's in the kitchen, cooking up recipes for her next cookbook and www.CarolFenster.com

Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.

Join Carol at the National Western Complex, Expo Hall level 2 in Denver on April 21,10:30 am during the GFAF Expo Conference. See you there!

Gluten-Free on PBS-TV: Nightshades

When you watch cooking shows on TV, you probably don’t think about all the preparation behind the scenes. Having taped several TV shows over the years, I can tell you that they are a lot of work. Here’s a behind-the-scenes peek:

Gluten-Free on PBS

Each year, I tape three segments for a show approaching its 40th year called “Creative Living with Sheryl Borden” on the Public Broadcasting System (PBS). It is taped in a lovely studio with a great kitchen on a university campus in New Mexico. Sheryl is a delightful hostess, always curious about how we prepare gluten-free food, and she is a joy to work with.

Carol Fenster on PBS-TV

Carol Fenster with Sheryl Borden on PBS

This year, I was promoting my latest cookbook,  Gluten-Free 101: The Essential Beginner’s Guide to Easy Gluten-Free Cooking.

Nightshades, Kale, and Red Quinoa

I selected a simple theme for each of the 3 segments: [1] Nightshades, [2] Kale, and [3] Red Quinoa. Despite simple themes, preparing for these tapings takes a lot of planning and preparation. You should see my “to-do” list! Before I leave, I write the script for each segment, emphasizing the main points that Sheryl and I will focus on. I fly in the day before, do the grocery shopping, and get as much ready as possible such as chopping vegetables, measuring ingredients, and so on so we’re ready to tape when the studio opens the next morning. Then an assistant helps with last-minute details during taping. It is not like the Food Network, which has a huge cast. But we have lots of fun and the staff is terrific.

Substitutes for Nightshades

Many people can’t eat nightshades, a category of vegetables that includes tomatoes, potatoes, eggplant, peppers, and so on.  Nightshades contain an alkaloid called solanine, which is inflammatory for some people with conditions such as arthritis. For this segment, I focused on tomatoes and potatoes— probably the two most common nightshades in our American diet.

I discussed how to replace tomatoes in certain dishes. For example, toss pasta with basil pesto instead of marinara. Or, spread a pizza with basil pesto instead of pizza sauce. You can also use hummus instead of pizza sauce on a pizza crust. After all, pizza doesn’t have to be red!

Mashed (Cauliflower) Potatoes

Mashed "Potatoes" made from cauliflower.

Mashed potatoes are very common in our American diet, but what can you eat instead? I demonstrated how to make imitation mashed potatoes using mashed cauliflower, a dish that is extremely popular these days.

Mashed (Cauliflower) Potatoes

Mashed, cooked cauliflower magically transforms into an excellent substitute for mashed potatoes for those who can’t tolerate white potatoes. On the plus side, this substitute has fewer calories, a lower glycemic index, and it’s a great way to eat more cruciferous vegetables. This dish is naturally gluten-free; use the substitutes mentioned in the ingredient list to make it dairy-free as well. Adapted from www.GfreeCuisine.com.

4 cups chopped (1 ½ pounds) white cauliflower flowerets

1 whole garlic clove, peeled

¼ cup half-and-half or milk of choice

2 tablespoons butter or buttery spread, such as Earth Balance

2 tablespoons fat-free sour cream or sour cream alternative, such as Vegan Gourmet

2 tablespoons grated Parmesan cheese or soy Parmesan, such as Galaxy

¼ teaspoon onion powder

Salt and freshly ground white (or black) pepper, to taste

[1] In medium saucepan, steam cauliflower and garlic over boiling water until very tender, about 10 to 12 minutes. Drain cauliflower and garlic very thoroughly and pat cauliflower dry with paper towels.

[2] In food processor, immediately puree hot cauliflower and garlic with half-and-half, butter, sour cream, Parmesan, and onion powder until very, very smooth. Add salt, pepper, and more Parmesan, if desired, and serve hot. Serves 4. Makes 2 cups.

per serving: 115 calories; 3 grams protein; 8 grams total fat; 2 grams fiber; 5 grams saturated fat; 7 grams carbohydrates; 21 mgs cholesterol; 96 mgs sodium

Kale Chips

For the second segment, I focused on kale. A member of the cruciferous (cabbage) family, kale is the darling of the nutrition world these days. I discussed all the different forms in which kale can be purchased (raw, frozen, fresh whole leaves, fresh chopped, and kale chips). Kale chips are very popular, so I demonstrated how to make homemade Kale Chips, which cost a fraction of what you would pay in a store.

Red Quinoa Salad

For the third segment, I discussed Red Quinoa. It’s just like regular quinoa, but red—which means that is has more anthocyanins from the red pigments. I demonstrated how to make Red Quinoa Salad with Beets, Pomegranate Seeds, and Clementines, a gorgeous, super-healthy salad that is a wonderful source of protein because quinoa contains all 8 essential amino acids, which makes it a powerhouse of nutrition. And, quinoa is naturally gluten-free so it’s a great food for our gluten-free diet.

Where to Watch “Creative Living with Sheryl Borden “

“Creative Living with Sheryl Borden” airs in all 50 states in over 118 PBS stations in the U.S., Canada, Guam, and Puerto Rico. For more information, go to http://kenw.org/creative-living-home-page. The segments I taped will air during the 2014-2015 season, so check your local PBS station for air times.

2 comments to Gluten-Free on PBS-TV: Nightshades

  • Ann Gilliland

    Speaking of “Gluten Free 101″…I have the earlier version of the book by that title and have a question about the Focaccia recipe. It calls for using an 11″ x 7″ nonstick pan. I can’t find a pan that size unless I use a roasting pan. Will the higher sides keep the flat bread from browning? I love this cookbook; just made the brownies. The Focaccia is absolutely wonderful with spaghetti or another italian entree!!

    Cheers~~and thanks for continuing to provide us with great recipes!

    • Carol Fenster

      Ann: glad you like the book. I buy my 11×7-inch pans in the grocery store. Or, try a 9-inch square pan which will be better than the high-sided roasting pan. Enjoy!

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