I usually only give away one book a month, but I am happy to share with you that Angie Breidenbach has offered to give away her new E-book to one lucky winner. So, any one who posts a comment on this special blogpost any time this month will be in the drawing for this cookbook. (If you wish to also be in the drawing for the other book of the month, read the last post and leave a comment there.)
Angie is a sweetheart whom I first met at an ACFW conference where several of us did a skit about the ACFW board. I played Gail Gaymer Martin and Angie played Randy Ingermanson. Can you picture that!?!
Angie is a busy lady. Here are a few things she’s been up to this past year:
Montana, United States
Angela Breidenbach, Mrs. Montana International 2009, teaches Creative Cooking for Colitis. She is a multi-award winning inspirational author and speaker. Her book, Creative Cooking for Colitis, comes from living with it daily. Tired of the culinary limitations, Angela set out to create! She shares tips and recipes to add joy back into eating. She is married, has a combined family of six grown children, one grandson. Come uncover your courage and confidence at www.MyGemofWisdom.com Personal growth = Powerful living! Angela Breidenbach’s sites: http://www.MyGemofWisdom.com http://www.AngelaBreidenbach.com http://GodUsesBrokenVessels.blogspot.com http://twitter.com/AngBreidenbach http://www.facebook.com/AngelaBreidenbach http://WritingByFaith.blogspot.com on Wednesdays each week. And somehow, she also finds time to do a smashing job as ACFW’s Publicity Officer and works with Hope’s Promise Orphan Ministries, the American Heart Association, and the Jadyn Fred Foundation. In fact, part of your purchase price will go to the Jadyn 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.
To whet your appetite (I know it did mine!) I am copying one recipe from the book (with Angie’s permission, of course.) It is just a sample of the many recipes you will find there, ranging from main dishes to dessert. In the book, she also gives a detailed explanation of how to treat colitis by limiting your food then adding one at a time. She also has marked several of the recipes as ones that are good for celiac disease and also for weight loss.
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
Angela Breidenbach, Creative Cooking 4/2/2010 34
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
Add the mushrooms, sun-dried tomatoes, and garlic to the potatoes and sauté for one minute. Pour vegetable mixture into the
glass-baking dish. Pour the whisked eggs over the vegetables. Bake in the oven for 30-40 minutes. The goal is to set the eggs hard
without turning them overly brown. If the eggs set well on the bottom, but still too much liquid on top, turn on broiler 5 min. to finish.
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.
Rose here again: I don’t have colitis, but I have a daughter who has had IBS. And I am trying to lose a few pounds, plus these pictures and recipes look and sound so good that I will definitely be trying some soon. Hope you will hurry on over and find out more about:
New Release Creative Cooking for Colitis!
Special new release price, $10!
Full color photos for each recipe
You can check out another recipe and tips and learn how to order this e-book at:
Don’t forget to leave a comment to be entered into the contest. I will have my husband draw a name when we do our regular drawing on May 1st. And you can always order a book for a friend or family member, too. I’m sure they will thank you for that!