Simply . . . Gluten-Free Quick Meals: More Than 100 Great-Tasting Recipes for Good Food Fast by Carol Kicinski
Authors: Carol Kicinski
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similar to a milk shake typically made with mango, yogurt, ice, and milk. I make mine dairy-free and use frozen mango chunks that I don’t even bother thawing. My husband, who is a dairy lover, prefers the dairy-free version to the original because the dairy masks the full flavor of the mango.
Serves 6
Quick-Cook Strategy
• There is no crime in buying precut squash and packaged cauliflower florets, it saves heaps of time. Get the veggies going for the curry and then start the rice.
• Toasting the rice not only adds flavor but also helps it cook faster. If you prefer plain rice, then you can make it in the microwave, increase the water to 3 cups, combine with the rice and salt in a covered, microwave-safe dish, and cook on high power for 5 minutes, then 50 percent power for 20 minutes. Let the rice stand for 5 minutes, then fluff with a fork.
• The lassis are so quick, you can whip them up in just seconds between clearing the table from dinner and serving dessert, or serve them with dinner, no one will mind!
Vegetable Curry
2 tablespoons olive oil
4 cups butternut squash, peeled, seeded, and cubed
1 large Idaho potato, peeled and cubed
1 medium yellow or white onion, thinly sliced
One 12-ounce bag cauliflower florets
2 to 4 tablespoons gluten-free, mild or hot Indian curry paste (such as Patak’s)
One 14.5-ounce can unsweetened coconut milk, shaken well
One 15-ounce can chickpeas, rinsed and drained
1 cup frozen peas
Heat the oil in a large, deep skillet or Dutch oven with a lid over medium-high heat. Add the butternut squash and potato cubes and sauté just until they start to brown a little, 3 to 4 minutes.
Add the onion, cauliflower, and curry paste, starting with a little and continuing to add until you reach the desired heat level. Cook, stirring constantly for 1 to 2 minutes, or until the paste is combined and the onion is just starting to soften. Add the coconut milk and stir to combine. Cover the pot, lower the heat, and simmer for 15 minutes, or until the vegetables are tender. Add the chickpeas and frozen peas and heat through, 1 to 2 minutes. If adding cooked chicken or meat to the curry, add it with the chickpeas and frozen peas.
Spiced Basmati Rice with Cashews
2 tablespoons olive or grapeseed oil
1/2 teaspoon ground cumin
¼ teaspoon ground cardamom
1 1/2 cups basmati rice
1 1/2 teaspoons kosher or fine sea salt
2 1/2 cups water
1/2 cup cashews
Heat the oil in a large saucepan. Add the ground cumin and cardamom and cook, stirring, for 1 minute. Add the rice and toast until lightly browned, 3 to 4 minutes. Add the salt and water and bring to a boil. Cover the pan, lower the heat, and simmer until all the water has been absorbed by the rice, about 15 minutes. Let stand for 5 minutes off the heat. Add the cashews and fluff the rice with a fork.
Dairy-Free Mango Lassis
3 heaping cups frozen mango chunks (one and one-half 16-ounce bags)
Juice of 1 large lemon
3 cups coconut milk
¼ cup honey (or to taste)
Combine all the ingredients in a high-powered blender or a food processor and process until fully blended and smooth. You may have to scrape down the sides of the blender jar or food processor bowl a couple of times. Serve immediately in glasses with a spoon and straw.
Cottage Comfort
• Dairy-Free Adaptable
MENU
Shepherd’s Pie
Spinach Salad with Mushrooms, Red Onions,
and Cranberries
Quick “Baked” Apples
I have fond memories of eating Shepherd’s Pie (also known as cottage pie) as a child. My mother usually made it with leftover beef or lamb and potatoes but personally, I love it too much to rely on having leftovers. My mother’s baked apples were delicious but took an hour to bake; this is a much quicker version that is equally delicious.
Quick-Cook Strategy
• Start by boiling the potatoes for the mashed potato crust. To save time in peeling, buy the biggest Yukon Gold potatoes you can find; it is quicker to
Serves 6
Quick-Cook Strategy
• There is no crime in buying precut squash and packaged cauliflower florets, it saves heaps of time. Get the veggies going for the curry and then start the rice.
• Toasting the rice not only adds flavor but also helps it cook faster. If you prefer plain rice, then you can make it in the microwave, increase the water to 3 cups, combine with the rice and salt in a covered, microwave-safe dish, and cook on high power for 5 minutes, then 50 percent power for 20 minutes. Let the rice stand for 5 minutes, then fluff with a fork.
• The lassis are so quick, you can whip them up in just seconds between clearing the table from dinner and serving dessert, or serve them with dinner, no one will mind!
Vegetable Curry
2 tablespoons olive oil
4 cups butternut squash, peeled, seeded, and cubed
1 large Idaho potato, peeled and cubed
1 medium yellow or white onion, thinly sliced
One 12-ounce bag cauliflower florets
2 to 4 tablespoons gluten-free, mild or hot Indian curry paste (such as Patak’s)
One 14.5-ounce can unsweetened coconut milk, shaken well
One 15-ounce can chickpeas, rinsed and drained
1 cup frozen peas
Heat the oil in a large, deep skillet or Dutch oven with a lid over medium-high heat. Add the butternut squash and potato cubes and sauté just until they start to brown a little, 3 to 4 minutes.
Add the onion, cauliflower, and curry paste, starting with a little and continuing to add until you reach the desired heat level. Cook, stirring constantly for 1 to 2 minutes, or until the paste is combined and the onion is just starting to soften. Add the coconut milk and stir to combine. Cover the pot, lower the heat, and simmer for 15 minutes, or until the vegetables are tender. Add the chickpeas and frozen peas and heat through, 1 to 2 minutes. If adding cooked chicken or meat to the curry, add it with the chickpeas and frozen peas.
Spiced Basmati Rice with Cashews
2 tablespoons olive or grapeseed oil
1/2 teaspoon ground cumin
¼ teaspoon ground cardamom
1 1/2 cups basmati rice
1 1/2 teaspoons kosher or fine sea salt
2 1/2 cups water
1/2 cup cashews
Heat the oil in a large saucepan. Add the ground cumin and cardamom and cook, stirring, for 1 minute. Add the rice and toast until lightly browned, 3 to 4 minutes. Add the salt and water and bring to a boil. Cover the pan, lower the heat, and simmer until all the water has been absorbed by the rice, about 15 minutes. Let stand for 5 minutes off the heat. Add the cashews and fluff the rice with a fork.
Dairy-Free Mango Lassis
3 heaping cups frozen mango chunks (one and one-half 16-ounce bags)
Juice of 1 large lemon
3 cups coconut milk
¼ cup honey (or to taste)
Combine all the ingredients in a high-powered blender or a food processor and process until fully blended and smooth. You may have to scrape down the sides of the blender jar or food processor bowl a couple of times. Serve immediately in glasses with a spoon and straw.
Cottage Comfort
• Dairy-Free Adaptable
MENU
Shepherd’s Pie
Spinach Salad with Mushrooms, Red Onions,
and Cranberries
Quick “Baked” Apples
I have fond memories of eating Shepherd’s Pie (also known as cottage pie) as a child. My mother usually made it with leftover beef or lamb and potatoes but personally, I love it too much to rely on having leftovers. My mother’s baked apples were delicious but took an hour to bake; this is a much quicker version that is equally delicious.
Quick-Cook Strategy
• Start by boiling the potatoes for the mashed potato crust. To save time in peeling, buy the biggest Yukon Gold potatoes you can find; it is quicker to
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