Simply . . . Gluten-Free Quick Meals: More Than 100 Great-Tasting Recipes for Good Food Fast by Carol Kicinski Page A
Authors: Carol Kicinski
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corn out of the refrigerator and let it soften at room temperature.
• If you don’t have time to let the cream cheese soften at room temperature, microwave it at 30 percent power in 10-second intervals, but be careful to check it after each interval, microwaves heat from the inside out. It should take about 30 seconds to soften.
• Make the cheesecakes first and refrigerate them. Using a handheld mixer will save some time, and if you whip the cream first you don’t have to clean the beaters before beating the cheese and sugar.
• Bring the potatoes to a boil on the stovetop. As always, a covered pot will boil faster. Keep the pot covered while cooking the potatoes.
• I blend an entire can of chipotle peppers in adobe sauce in the blender until pureed and then store them in a clean, sterilized jar in the refrigerator for when I want to add chipotle to a recipe. This way I can always spoon a little into a recipe when I need to without having to chop or blend the individual chipotles. Also, since I rarely use a whole can at one time, this extends the shelf life.
• Put the chicken and corn in the oven at the same time. Place the chicken on the top shelf of the oven and the corn directly on the oven racks. Make the coleslaw and chili-lime butter while the chicken and corn are baking.
Oven-Fried Chicken
2 cups dried onion flakes (dehydrated onions)
6 ounces shredded or grated Parmesan cheese
2 teaspoons kosher or fine sea salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder
2 large eggs
2 to 3 dashes of hot sauce
One 3- to 4-pound whole broilerfryer chicken, cut into 8 or 9 pieces
Preheat the oven to 375 degrees. Spray a baking sheet with gluten-free, nonstick cooking spray.
Place the onion flakes, cheese, salt, pepper, paprika, and garlic powder in a food processor fitted with the steel blade and process for 1 minute. Pour the mixture into a large freezer storage bag.
Beat the eggs lightly with the hot sauce. Dip the chicken pieces in the egg and then drop them into the bag with the coating mix, a few pieces at a time. Place on the prepared baking sheet and spray lightly with more cooking spray. Bake for 30 minutes, or until golden brown and the juices run clear when the chicken is pierced with a sharp knife. Serve the chicken hot, cold, or at room temperature.
Chipotle Potato Salad
2 1/2 pounds baby red potatoes, cut into 1 1/2 -inch pieces
1 chipotle pepper in adobe sauce with 1 1/2 teaspoons sauce (or 1 tablespoon pureed chipotle)
3 tablespoons honey
3 tablespoons apple cider vinegar
1/2 teaspoon salt
¼ teaspoon freshly ground black pepper
1/3 cup olive oil
1/2 cup fresh cilantro leaves, roughly chopped or torn
Place the potatoes in a large pot of generously salted cold water, cover, and bring to a boil. Cook until the potatoes are fork-tender, 10 to 12 minutes.
While the potatoes are boiling, make the dressing. Place the chipotle pepper and sauce in a blender with the honey, vinegar, salt, and black pepper. Blend until smooth. Remove the plastic insert from the blender top and, with the machine running, slowly pour in the olive oil.
Drain the potatoes and return them to the hot pot. Add the dressing and stir to combine. Set aside to cool. Just before serving, add the cilantro and stir to combine. This salad is best served warm.
Roasted Corn with Chili-Lime Butter
6 ears of corn in the husks
6 tablespoons (¾ stick) unsalted butter, softened
Finely grated zest of 1 lime
2 teaspoons chili powder
Preheat the oven to 375 degrees. Place the corn directly on the oven rack and roast for 30 minutes.
While the corn is roasting, prepare the butter. Mix the butter with the lime zest and chili powder. When the corn is done, peel back the husks, remove the strings, and serve hot with the butter.
Creamy Coleslaw
1/2 cup good-quality mayonnaise
¼ cup sour cream
¼ cup apple cider vinegar
2 tablespoons honey, agave nectar, or sugar
1
• If you don’t have time to let the cream cheese soften at room temperature, microwave it at 30 percent power in 10-second intervals, but be careful to check it after each interval, microwaves heat from the inside out. It should take about 30 seconds to soften.
• Make the cheesecakes first and refrigerate them. Using a handheld mixer will save some time, and if you whip the cream first you don’t have to clean the beaters before beating the cheese and sugar.
• Bring the potatoes to a boil on the stovetop. As always, a covered pot will boil faster. Keep the pot covered while cooking the potatoes.
• I blend an entire can of chipotle peppers in adobe sauce in the blender until pureed and then store them in a clean, sterilized jar in the refrigerator for when I want to add chipotle to a recipe. This way I can always spoon a little into a recipe when I need to without having to chop or blend the individual chipotles. Also, since I rarely use a whole can at one time, this extends the shelf life.
• Put the chicken and corn in the oven at the same time. Place the chicken on the top shelf of the oven and the corn directly on the oven racks. Make the coleslaw and chili-lime butter while the chicken and corn are baking.
Oven-Fried Chicken
2 cups dried onion flakes (dehydrated onions)
6 ounces shredded or grated Parmesan cheese
2 teaspoons kosher or fine sea salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder
2 large eggs
2 to 3 dashes of hot sauce
One 3- to 4-pound whole broilerfryer chicken, cut into 8 or 9 pieces
Preheat the oven to 375 degrees. Spray a baking sheet with gluten-free, nonstick cooking spray.
Place the onion flakes, cheese, salt, pepper, paprika, and garlic powder in a food processor fitted with the steel blade and process for 1 minute. Pour the mixture into a large freezer storage bag.
Beat the eggs lightly with the hot sauce. Dip the chicken pieces in the egg and then drop them into the bag with the coating mix, a few pieces at a time. Place on the prepared baking sheet and spray lightly with more cooking spray. Bake for 30 minutes, or until golden brown and the juices run clear when the chicken is pierced with a sharp knife. Serve the chicken hot, cold, or at room temperature.
Chipotle Potato Salad
2 1/2 pounds baby red potatoes, cut into 1 1/2 -inch pieces
1 chipotle pepper in adobe sauce with 1 1/2 teaspoons sauce (or 1 tablespoon pureed chipotle)
3 tablespoons honey
3 tablespoons apple cider vinegar
1/2 teaspoon salt
¼ teaspoon freshly ground black pepper
1/3 cup olive oil
1/2 cup fresh cilantro leaves, roughly chopped or torn
Place the potatoes in a large pot of generously salted cold water, cover, and bring to a boil. Cook until the potatoes are fork-tender, 10 to 12 minutes.
While the potatoes are boiling, make the dressing. Place the chipotle pepper and sauce in a blender with the honey, vinegar, salt, and black pepper. Blend until smooth. Remove the plastic insert from the blender top and, with the machine running, slowly pour in the olive oil.
Drain the potatoes and return them to the hot pot. Add the dressing and stir to combine. Set aside to cool. Just before serving, add the cilantro and stir to combine. This salad is best served warm.
Roasted Corn with Chili-Lime Butter
6 ears of corn in the husks
6 tablespoons (¾ stick) unsalted butter, softened
Finely grated zest of 1 lime
2 teaspoons chili powder
Preheat the oven to 375 degrees. Place the corn directly on the oven rack and roast for 30 minutes.
While the corn is roasting, prepare the butter. Mix the butter with the lime zest and chili powder. When the corn is done, peel back the husks, remove the strings, and serve hot with the butter.
Creamy Coleslaw
1/2 cup good-quality mayonnaise
¼ cup sour cream
¼ cup apple cider vinegar
2 tablespoons honey, agave nectar, or sugar
1
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