This is my dream cookbook…gluten, dairy, egg, soy-free and…family oriented. I am so excited to review this cookbook. I have been following Lexie’s Kitchen for some time now and am thrilled to say, I love her new cookbook. My family has already asked for the chicken and rice casserole again. I was hoping it would last for two meals and it did not (I’ll have to double the recipe next time).
I decided to try the following recipes: Chicken Pot Pie, Chicken and Rice Casserole, Whipped Coconut Cream, Chocolate Pudding and, for the holidays, the Spritz Cookies.
Chicken pot pie brings back many childhood memories for me. Of course, I wasn’t eating homemade chicken pot pie but rather the nasty frozen version. I loved it all the same. There is something deep inside me that wants to recreate my childhood meals (memories) for my children even though it really means nothing to them because they have not experienced many of the foods I ate. None the less, I was very intrigued by this recipe. Below is the beautiful filling of the pie. It was as tasty as it looks.
I was a little intimated by making the pie crust for this recipe since I’ve never made a gluten and dairy-free version before. It was actually much easier than I had anticipated. It just needs a little planning ahead as the pie dough needs to rest for a while. Also be sure to let the pie crust dough warm up for ten minutes before working with it. Below is my finished product. The finished pie crust was crunchy and delicious.
In her book, Lexie mentions serving the chicken pot pie filling over brown rice on a day that you don’t feel like making the pie crust. I have already done this and it’s fabulous over rice. I used this prepared brown rice I had in the freezer. It was a super easy meal.
I spotted this recipe right away. It’s reminiscent of a chicken casserole my aunt Peggy used to make. The original recipe calls for condensed cream of mushroom soup which contain both wheat and dairy. Lexie has created gluten and dairy-free cream of mushroom and cream of celery soup recipes to use in all those old family recipes that use condensed soup. Rejoice! This casserole is my family’s favorite. I think I am going to add a few more vegetables to the casserole next time. Maybe carrots, peas and petite broccoli florets. I bought a couple bags of frozen veggies that I think will work perfectly.
The next recipe I tried was the spritz cookies…gluten, dairy and egg-free. They call for chia seed loaded with healthy omega 3′s. My family really liked these as well. They are very similar to a Christmas cookie my step-mother used to make at Christmas. I included them in my cookie gift box this year.
The final two recipes I reviewed are the whipped coconut cream and the dairy-free chocolate pudding. I used Thai Kitchen brand full fat coconut milk for both the whipped cream and pudding.
Lexie suggests beating the pudding a second time before you serve it. I agree. I made a big difference in the texture. It was very silky after beating it the second time.
The pudding and whipped cream were a success. Sam was so excited that he wanted to take pudding to the neighborhood kids outside. I was nervous because our taste buds have acclimated to gluten and dairy-free food. I was afraid the kids would not like it and it would hurt Sam’s feelings. It’s not very often he gets to share his food with others. Much to my surprise and delight, the kids loved it. One said that was “awesome.” This dairy-free pudding and whipped cream get a thumbs up from our family.
Lexie is offering a giveaway cookbook to one lucky winner. Do the following and email email@example.com to be entered into the drawing. I will draw for the winner on February 1, 2014.
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