dvd cooking booklet

1 | gluten-free DVD gluten-free DVD | 1foodthink

glu · ten · free[ gloot’ n — fre ]

foodthink


con · tent · snoun [ Kon—tents ]

2. Introduction

3. Where to buy

4. Our Recipes

13. Credits


In · tro · duc · tionnoun [ in—truh—duhk—shuh ’n ]

think 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

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

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'!

We are two inspiring women with a strong passion for cooking


Where · to · buyverb [ hwair —too—bahy ]

One important question that always

comes with a gluten-free diet, is where to buy gluten-free 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 gluten-free 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.

OriginGluten-Free Bakery

4 | gluten-free DVD gluten-free DVD | 5


recipes

Rec · i · pesnoun [res—uh—pees]

Enjoy these recipe instructions and follow along with our DVD as

we cook from your living room!


recipes

1 cup rice fl our3 tbls tapioca fl our

¼ cup potato starch4 tbls dry buttermilk powder

1 packet sugar1½ tsp baking powder

½ tsp baking soda½ teaspoon salt

½ tsp xanthan gum2 eggs

2 cups water1 overripe banana

In · gred · i · ents

Ba · na · naPan · cakes

Di · rec · tionsIn a bowl, mix or sift together the rice fl our, tapioca fl our,

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!

“...I'll make you banana pancakes

Pretend like it's the weekend now...” BBQ

Chick · enSa · lad


recipes

2 skinless, boneless chicken breast halves½ cup San-J teriyaki

marinade sauce2 tomatoes, chopped

½ cup chopped onion1 minced jalapeno pepper

¼ cup Dijon mustard

¼ cup honey1½ tbls white sugar1 tbls vegetable oil

1½ tbls cider vinegar1½ tsp lime juice

¾ pound salad greens2 tsp chopped

fresh cilantro


Di · rec · tionsPlace 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.

BBQ Chick · en

Sa · lad


recipes

1 ½ cups ketchup¼ cup brown sugar

¼ cup red wine vinegar2 tbls Dijon mustard

2 tbls Worcestershire sauce½ tsp sea salt

1 tsp liquid smoke fl avoring

¼ tsp black pepper¼ tsp garlic powder

1 (4 pound) boneless chuck roast


BBQ Beef

Di · rec · tionsIn 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!

Exploding with fl avour,fl avour, fl avour!

Choose beef that is dark in colour — meaning it has been hung well and mature.

hot tip!


recipes

2 tbls butter1 cup diced onion

2½ cups peeled and diced potatoes

3 cups chicken broth1 cup heavy cream

1¾ cups shredded sharp Cheddar cheese¼ tsp dried dill weed¼ tsp black pepper

¼ tsp salt1/8 tsp cayenne pepper


Chee · sey Po · ta · to Soup

Di · rec · tionsIn 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.

What a better way to warm up on a blustery day then

with a bowl of soup


recipes

2 pounds ground beef2 tsp minced garlic

2 fresh jalapeno peppers1 small fresh poblano chile pepper

1 fresh habanero pepper 1 tsp crushed red pepper fl akes

2 tbls chopped fresh cilantro1 tsp ground cumin

Di · rec · tionsPreheat 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 fl akes, 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.


Sp · ic · y Bur · ger

If you like things hot, these burgers are sure

to hit the spot!

when handling hot peppers, be careful not to touch your face, especially eyes. Rinse with cold water if accedental contact occurs.

hot tip!


recipes

1½ cups white sugar¾ cup milk2 tbls butter

¾ cup semisweet chocolate chips

¼ tsp salt¾ cup butterscotch chips½ cup chopped pecans

1 tsp vanilla extract1 (7 ounce) jar of

marshmallow créme


Fam · ous Fudge

Di · rec · tionsLine 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 fi rm. Lift from dish, remove foil, and cut into pieces.

A delectable treat for anyone, at anytime.


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.


recipes

dvd cooking booklet

Documents

glutenfree products

glutenfree diet

aware of gluten

dvd series

think food brand

different food variations

health food market

dry ingredients