Anita interviews Angela:
I have an extensive cookbook collection and yet this is my first e-cookbook. Where did you get the idea?
The idea for the cookbook came mid-January when I realized how many meals I'd built up in the six months prior. Making it an e-cookbook happened because I wanted it to be loaded with photography and that is so hard to get done in print. I just hate it when I can't see what a recipe is supposed to look like. I decided that could be something special from me to the reader.
Is Creative Cooking for Colitis only for those with digestive problems?
Not at all. It's especially created to help the families and friends of someone with colitis, IBD, UC, and any other digestive problem. Eating together loses so much joy with the limitations of the dietary needs. I'd lost hope that I'd ever have big joyful meals with my family and friends again. All of these recipes are friendly to anyone, simple to make, and elegant to set on your table. But I also included recipes that are helpful for celiac and weightloss. No one else in my family has any digestive aliments, but they all love these recipes :-)
The book is studded with photographic gems. Who took the pics?
I took all of them except one. My husband grabbed the camera and snapped away several shots of Jude, my grandson, and I making home made noodles for our chicken soup recipe. It was so much fun!
Do you have any stories about testing the recipes?
Oh yes! The funniest was to watch my family for 2 months have to wait to eat. They'd stand over the food. Within a short time I'd hear them saying, "Don't touch, mom has to take pictures first!" After the book was done, they were so in the habit that they all kept asking if they could eat yet.
Do you have any ideas for another cookbook?
Actually, I'm going to publish this in another version. We're going to have Creative Cooking: Simple Elegance. Same recipes with tips on how to simplify cooking. And both will be out on Kindle!
I have 2 more cook book ideas after that. Both will fall in the Creative Cooking brand :-)
What's your current project?
I'm switching to fiction now. I'm starting on a young adult story for teens. I do believe my miniature horse may make an appearance in that story as may a few new recipes ;-)
Do you have a question for our readers?
Great! Would you all tell me what kind of recipes you'd love to see in a Creative Cooking series?
Would you consider tweeting, facebooking, or goodreads about this cookbook? Especially if you try and like the Spanish Tortilla recipe posted below?
Thank you so much, Anita, for having me. If anyone would like to purchase their own copy, here's the sales link:
Creative Cooking for Colitis: Beautiful cook book with simple to simply elaborate recipes sure to thrill you and your family. 25 Tips and Recipes on how to start living and eating confidently again! Full color photos for every recipe. Insider tips on cooking, eating with families, colitis diet, and shopping. Lovely recipes for elegant parties and holiday treats.
Angela is giving away one copy PDF download of Creative Cooking for Colitis to one person who leaves a comment.
And here's a sample recipe from Angela's e-Cookbook:
by Angela Breidenbach, Creative Cooking 4/2/2010
A tasty, mild egg and potato omelet some might call a frittata. There’s no flour. This is not bread like Mexican tortillas. I learned this traditional Spanish tapas recipe from Maite’ Pressler when I lived in Spain. Tapas are small snacks served in pubs. It’s modified for simplicity and easy digestion. Bonus: add ingredients as you build your food list. The trick is two eggs for every potato in case you want to expand the recipe size. Important: Standard potato—the size of a light bulb for two eggs.
Serves 8 as tapas, 4 as the main entrée.
2 large potatoes, washed, peeled, & bite-size
4 eggs or the equivalent in egg substitute
1 tsp. water
½ tsp. salt
2 Tablespoons Olive oil
1 teaspoon chopped Garlic
¼ Cup chopped onion
2 Tablespoons Sun-dried tomatoes, julienne
4-5 large mushrooms, sliced
Chives to taste
4 thinly cut slices of ham
1 thinly sliced fresh tomato
1 cup grated medium cheddar*
Additional sharp cheddar, grated for garnish
In heavy frying pan coated with olive oil, sauté potatoes over medium heat for 2-3 minutes. If you are able to tolerate onion, cook with potatoes. Lower heat to low and cover. Allow to cook, stirring occasionally, for about 20 minutes until soft. Test for doneness. Meanwhile, preheat oven to 325 degrees and begin eggs.
Whisk all eggs, salt, and water. (The water fluffs the eggs when cooking.) Oil or spray a round pie glass-baking dish. I prefer not to use non-stick or dark pans to avoid overdone edges and tough bottom. The traditional round shape doesn’t matter as much as the depth. This recipe will puff. I make this for large family gatherings of 10-12. Then I use my largest glass-baking pan and multiply by three.
Top tortilla with cheese. Spread ham to cover the round tortilla, and place sliced tomatoes around the top. Return to oven. Broil for 2-3 minutes to heat the toppers and melt the cheese. Sprinkle with chives for garnish.
Serve warm or cold. We eat it fresh out of the oven for a dinner and then eat it cold the next day for lunch or breakfast.
* Insider Tip: Medium cheddar is important for flavor and melting ability. Sharp is fantastic, but doesn’t melt well. Mild cheddar is too bland when paired with potato and egg. So put the sharp on last for decorative visual appeal as an option for more flavor.
Optional additions as you add foods to your diet. Each addition makes this dish more complex and more nutritional. But the colors make it beautiful and a highly sought after meal.
Time Saver Tip: Microwaved potatoes speed up this recipe by almost half the preparation time. Microwave washed potatoes the night before. Then it’s easy to slip off the skin and chunk into bite-sized cubes. Saves at least 20-30 minutes of prep time, possibly more. Still sauté in the olive oil for a few minutes for the flavor and the oil is an important part of the recipe.
Thanks for sharing with us today, Angela.
Angela Breidenbach is Mrs. Montana International 2009, author of Creative Cooking for Colitis, works with Hope’s Promise Orphan Ministries, the American Heart Association, and the Jadyn Fred Foundation. Angela also teaches online classes and coaches one-on-one in courageous confidence, personal growth, and powerful living. She’s certified in mentor/peer counseling as a Stephen Minister and Assisting Minister. She serves as the American Christian Fiction Writer's Publicity Officer and is a multi-award winning inspirational speaker and author. Not only did she walk the hard line of deciding to donate her mom's brain, but she is also on the brain donation list at the Brain Bank-Harvard McLean Hospital. She is married, has a combined family of six grown children, one grandson.
You can find Angela Breidenbach online:
http://writingbyfaith.blogspot.com/ every Wednesdays.