Simply . . . Gluten-Free Quick Meals: More Than 100 Great-Tasting Recipes for Good Food Fast by Carol Kicinski Page B
Authors: Carol Kicinski
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mushrooms, and onion slices, stir to coat, and set aside until ready to serve. Just before serving, add the spinach and toss. Taste and add additional salt and pepper, if needed.
Quick “Baked” Apples
3 large tart apples (such as Granny Smith)
3 tablespoons unsalted butter or dairy-free butter substitute
6 tablespoons brown sugar
¼ cup dried cranberries
¼ cup chopped walnuts
Cut the apples in half and remove the core with a spoon or knife to make a well in the center of each apple about 1 inch wide. Place the apples in a microwave-safe baking dish. Add 1/2 tablespoon of butter to the center of each apple half. Divide the brown sugar and dried cranberries among the apples. Cover the dish with plastic wrap and microwave on high power for 3 1/2 minutes. Test the apples by piercing them with a knife; they should be soft but not mushy. If too firm, microwave for another minute or two. Let cool for a couple minutes, covered, before serving. Top with chopped walnuts and serve.
Asian Ragu
• Dairy-Free
MENU
Asian Noodles and Meat Sauce
Thai Carrot and Cucumber Salad
Quick Mango Sticky Rice
T his is an Asian take on spaghetti and Bolognese sauce. Instead of pasta, rice sticks (Asian rice noodles) are used and the meat sauce is made with ground pork and is full of Asian flavors such as ginger and red curry sauce.
Mango sticky rice is a delicious dessert served in Thai restaurants. Using the microwave to prepare the rice and frozen mango chunks saves tons of time with no sacrifice of flavor.
Quick-Cook Strategy
• Get the sticky rice and rice sticks soaking first. If they soak a little longer it is fine—better they wait for you than you wait for them.
• If you have a mini food processor this is a great time to use it. You can toss in the shallots, garlic, and ginger for the meat sauce and chop it all up at the same time. If you don’t have shallots, use a medium red onion instead.
Serves 4
• Prepare the meat sauce in a large skillet; it will cook faster and give you the room to toss in the rice sticks at the end.
• Preshredded carrots are a huge time-saver; look for matchstick cut. Make the dressing for the salad and add the carrots and cucumbers while the meat sauce is cooking. If the dressing sits for a little, it gets better.
• If you have leftover mango sticky rice, serve it for breakfast. Just reheat it for a few minutes in the microwave.
Asian Noodles and Meat Sauce
8 ounces rice sticks or rice vermicelli
2 tablespoons grapeseed or olive oil
4 large shallots, diced
4 large garlic cloves, minced
One 2-inch piece fresh ginger, peeled and minced
2 teaspoons gluten-free red curry paste
1 pound lean ground pork
¾ cup gluten-free chicken stock
1 tablespoon fish sauce
1 tablespoon gluten-free soy sauce
2 teaspoons light brown sugar
1/2 cup fresh basil leaves, torn
1/2 cup fresh mint leaves, torn
¼ cup dry roasted peanuts, chopped
Soak the rice sticks in hot water until tender, 5 to 6 minutes, or according to the package directions. Drain and rinse under cold running water. Set aside.
Heat the oil in a large skillet over medium-high heat. Add the shallots, garlic, and ginger and sauté until the shallots are tender, about 4 minutes. Add the curry paste and stir to combine. Add the ground pork and break it up with a spoon or spatula. Cook until browned, about 5 minutes. Whisk together the chicken stock, fish sauce, soy sauce, and brown sugar and add to the meat. Cook until the liquid has reduced by half, about 5 minutes. Add the noodles and toss to coat with the sauce. Transfer to a serving dish and top with the torn basil and mint and the chopped peanuts.
Thai Carrot and Cucumber Salad
2 tablespoons fish sauce
2 tablespoons freshly squeezed lime juice
1 tablespoon sugar
Pinch crushed red pepper flakes
2 cups shredded carrots
1 hothouse cucumber, peeled and thinly sliced
In a medium mixing bowl, whisk together the fish sauce, lime
Quick “Baked” Apples
3 large tart apples (such as Granny Smith)
3 tablespoons unsalted butter or dairy-free butter substitute
6 tablespoons brown sugar
¼ cup dried cranberries
¼ cup chopped walnuts
Cut the apples in half and remove the core with a spoon or knife to make a well in the center of each apple about 1 inch wide. Place the apples in a microwave-safe baking dish. Add 1/2 tablespoon of butter to the center of each apple half. Divide the brown sugar and dried cranberries among the apples. Cover the dish with plastic wrap and microwave on high power for 3 1/2 minutes. Test the apples by piercing them with a knife; they should be soft but not mushy. If too firm, microwave for another minute or two. Let cool for a couple minutes, covered, before serving. Top with chopped walnuts and serve.
Asian Ragu
• Dairy-Free
MENU
Asian Noodles and Meat Sauce
Thai Carrot and Cucumber Salad
Quick Mango Sticky Rice
T his is an Asian take on spaghetti and Bolognese sauce. Instead of pasta, rice sticks (Asian rice noodles) are used and the meat sauce is made with ground pork and is full of Asian flavors such as ginger and red curry sauce.
Mango sticky rice is a delicious dessert served in Thai restaurants. Using the microwave to prepare the rice and frozen mango chunks saves tons of time with no sacrifice of flavor.
Quick-Cook Strategy
• Get the sticky rice and rice sticks soaking first. If they soak a little longer it is fine—better they wait for you than you wait for them.
• If you have a mini food processor this is a great time to use it. You can toss in the shallots, garlic, and ginger for the meat sauce and chop it all up at the same time. If you don’t have shallots, use a medium red onion instead.
Serves 4
• Prepare the meat sauce in a large skillet; it will cook faster and give you the room to toss in the rice sticks at the end.
• Preshredded carrots are a huge time-saver; look for matchstick cut. Make the dressing for the salad and add the carrots and cucumbers while the meat sauce is cooking. If the dressing sits for a little, it gets better.
• If you have leftover mango sticky rice, serve it for breakfast. Just reheat it for a few minutes in the microwave.
Asian Noodles and Meat Sauce
8 ounces rice sticks or rice vermicelli
2 tablespoons grapeseed or olive oil
4 large shallots, diced
4 large garlic cloves, minced
One 2-inch piece fresh ginger, peeled and minced
2 teaspoons gluten-free red curry paste
1 pound lean ground pork
¾ cup gluten-free chicken stock
1 tablespoon fish sauce
1 tablespoon gluten-free soy sauce
2 teaspoons light brown sugar
1/2 cup fresh basil leaves, torn
1/2 cup fresh mint leaves, torn
¼ cup dry roasted peanuts, chopped
Soak the rice sticks in hot water until tender, 5 to 6 minutes, or according to the package directions. Drain and rinse under cold running water. Set aside.
Heat the oil in a large skillet over medium-high heat. Add the shallots, garlic, and ginger and sauté until the shallots are tender, about 4 minutes. Add the curry paste and stir to combine. Add the ground pork and break it up with a spoon or spatula. Cook until browned, about 5 minutes. Whisk together the chicken stock, fish sauce, soy sauce, and brown sugar and add to the meat. Cook until the liquid has reduced by half, about 5 minutes. Add the noodles and toss to coat with the sauce. Transfer to a serving dish and top with the torn basil and mint and the chopped peanuts.
Thai Carrot and Cucumber Salad
2 tablespoons fish sauce
2 tablespoons freshly squeezed lime juice
1 tablespoon sugar
Pinch crushed red pepper flakes
2 cups shredded carrots
1 hothouse cucumber, peeled and thinly sliced
In a medium mixing bowl, whisk together the fish sauce, lime
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