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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to use fireroasted tomatoes)
1/2 teaspoon ground cumin
1 garlic clove
1 jalapeño pepper, finely chopped (optional)
Approximately 1 cup gluten-free chicken stock
Heat the olive oil in a large skillet over medium-high heat. Add the chopped onions and cook until soft but not brown, about 3 minutes. Add the rice and cook, stirring, for 2 more minutes; the rice will start to look translucent. Put the onion-rice mixture into a microwave-safe casserole dish with a lid.
Put the chopped tomatoes with their juice, ground cumin, garlic, and jalapeño, if using, into a blender and blend until smooth. Add enough gluten-free chicken stock to make 3 cups of liquid and blend.
Add the tomato-chicken stock mixture to the rice, stir, and microwave on high 18 to 20 minutes. Stir 3 times while cooking. Remove from microwave, stir, replace the lid, and let stand 5 minutes.
Quick Black Beans
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
Two 15-ounce cans black beans, rinsed and drained
2 cups gluten-free chicken stock or water
2 tablespoons chopped fresh cilantro
Juice of 1 lime
Kosher or fine sea salt
Freshly ground black pepper
¼ teaspoon cayenne pepper (optional)
Heat the olive oil in a large saucepan over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and sauté 1 minute. Add the black beans and chicken stock or water, increase the heat, and bring to a boil. Reduce the heat and simmer, uncovered, until most of the liquid has evaporated, about 5 minutes. Add the cilantro and lime juice and season to taste with salt and black pepper. Add the cayenne pepper if you prefer more heat.
Dairy-Free Coconut Pie
1¾ cups sweetened, flaked coconut
1 cup gluten-free, graham-style crumbs
5 tablespoons coconut oil, melted (or nondairy butter substitute such as Earth Balance)
One 13.5-ounce can unsweetened coconut milk, shaken well
¼ cup firmly packed brown sugar
¼ cup tapioca starch or cornstarch
¼ teaspoon kosher or fine sea salt
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees. Spray a 9-inch pie plate lightly with gluten-free, nonstick cooking spray.
Place 1¼ cups of the coconut on a rimmed baking sheet and spread it into an even layer. Set the remaining 1/2 cup aside. Toast the coconut in the oven until it is fragrant and lightly browned, 8 to 10 minutes, stirring once or twice during the toasting for even browning. Reserve ¼ cup of the toasted coconut for the garnish.
In a mixing bowl, combine the remaining 1 cup of the toasted coconut with the graham-style crumbs and the coconut oil. Press into a 9-inch pie plate, making sure to press the mixture up the sides as well as on the bottom. Place in the freezer to cool and harden while preparing the filling.
In a medium saucepan, whisk together the coconut milk, brown sugar, tapioca starch or cornstarch, and salt. Heat the mixture over medium heat, stirring constantly, until it thickens, about 3 minutes. Stir in the vanilla. You can press the mixture through a fine-mesh strainer if you like to make sure there are no lumps. Stir in the reserved 1/2 cup of the untoasted coconut flakes. Pour the mixture into the prepared pie plate. Let the tart cool in the refrigerator until ready to serve. Garnish with the reserved toasted coconut flakes.
Lazy Summer Afternoon Party
MENU
Oven-Fried Chicken
Chipotle Potato Salad
Roasted Corn with Chili-Lime Butter
Creamy Coleslaw
Cookies and Cream No-Bake Cheesecakes
T his is a great menu for the Fourth of July, Labor Day, or any summer day when you want to have family and friends over for a casual, no-stress party.
Toss in some lemonade, iced tea, and maybe some gluten-free beer and you have an old-fashioned Sunday dinner with a few new twists.
Serves 6
Quick-Cook Strategy
• Have the butcher cut the chicken for you or buy one already cut into 8 or 9 pieces.
• Preheat the oven to 375 degrees.
• Take the butter for the
1/2 teaspoon ground cumin
1 garlic clove
1 jalapeño pepper, finely chopped (optional)
Approximately 1 cup gluten-free chicken stock
Heat the olive oil in a large skillet over medium-high heat. Add the chopped onions and cook until soft but not brown, about 3 minutes. Add the rice and cook, stirring, for 2 more minutes; the rice will start to look translucent. Put the onion-rice mixture into a microwave-safe casserole dish with a lid.
Put the chopped tomatoes with their juice, ground cumin, garlic, and jalapeño, if using, into a blender and blend until smooth. Add enough gluten-free chicken stock to make 3 cups of liquid and blend.
Add the tomato-chicken stock mixture to the rice, stir, and microwave on high 18 to 20 minutes. Stir 3 times while cooking. Remove from microwave, stir, replace the lid, and let stand 5 minutes.
Quick Black Beans
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
Two 15-ounce cans black beans, rinsed and drained
2 cups gluten-free chicken stock or water
2 tablespoons chopped fresh cilantro
Juice of 1 lime
Kosher or fine sea salt
Freshly ground black pepper
¼ teaspoon cayenne pepper (optional)
Heat the olive oil in a large saucepan over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and sauté 1 minute. Add the black beans and chicken stock or water, increase the heat, and bring to a boil. Reduce the heat and simmer, uncovered, until most of the liquid has evaporated, about 5 minutes. Add the cilantro and lime juice and season to taste with salt and black pepper. Add the cayenne pepper if you prefer more heat.
Dairy-Free Coconut Pie
1¾ cups sweetened, flaked coconut
1 cup gluten-free, graham-style crumbs
5 tablespoons coconut oil, melted (or nondairy butter substitute such as Earth Balance)
One 13.5-ounce can unsweetened coconut milk, shaken well
¼ cup firmly packed brown sugar
¼ cup tapioca starch or cornstarch
¼ teaspoon kosher or fine sea salt
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees. Spray a 9-inch pie plate lightly with gluten-free, nonstick cooking spray.
Place 1¼ cups of the coconut on a rimmed baking sheet and spread it into an even layer. Set the remaining 1/2 cup aside. Toast the coconut in the oven until it is fragrant and lightly browned, 8 to 10 minutes, stirring once or twice during the toasting for even browning. Reserve ¼ cup of the toasted coconut for the garnish.
In a mixing bowl, combine the remaining 1 cup of the toasted coconut with the graham-style crumbs and the coconut oil. Press into a 9-inch pie plate, making sure to press the mixture up the sides as well as on the bottom. Place in the freezer to cool and harden while preparing the filling.
In a medium saucepan, whisk together the coconut milk, brown sugar, tapioca starch or cornstarch, and salt. Heat the mixture over medium heat, stirring constantly, until it thickens, about 3 minutes. Stir in the vanilla. You can press the mixture through a fine-mesh strainer if you like to make sure there are no lumps. Stir in the reserved 1/2 cup of the untoasted coconut flakes. Pour the mixture into the prepared pie plate. Let the tart cool in the refrigerator until ready to serve. Garnish with the reserved toasted coconut flakes.
Lazy Summer Afternoon Party
MENU
Oven-Fried Chicken
Chipotle Potato Salad
Roasted Corn with Chili-Lime Butter
Creamy Coleslaw
Cookies and Cream No-Bake Cheesecakes
T his is a great menu for the Fourth of July, Labor Day, or any summer day when you want to have family and friends over for a casual, no-stress party.
Toss in some lemonade, iced tea, and maybe some gluten-free beer and you have an old-fashioned Sunday dinner with a few new twists.
Serves 6
Quick-Cook Strategy
• Have the butcher cut the chicken for you or buy one already cut into 8 or 9 pieces.
• Preheat the oven to 375 degrees.
• Take the butter for the
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