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Overview
As a top gluten-free teacher and writer, Carol Fenster knows what cooks need: easy recipes for every day. 100 Best Quick Gluten-Free Recipes is her answer. In this book, she offers an easy collection of satisfying recipes that take thirty minutes or less to make, showcasing thirty gorgeous photos to inspire any cook. Recipes include favorites like Microwave Muffin in a Mug, Breakfast Pizza, Garlic Breadsticks, Buttermilk Biscuits, Chicken Parmesan, Mini Meat Loaves, Flourless Chocolate Cupcakes, No-Cook Chocolate Cheesecakes, and even a fancy Black Forest Trifle. Because good nutrition is important for gluten-free diets, there are also recipes for Orange-Olive Salad, Tuscan Bean Soup, Split Pea Dal with Rice, and Grilled Fruit. Nutrition information for every recipe, icons for vegetarian dishes, and tips on quick-cooking techniques will make planning meals easy. Fenster’s impeccable knowledge of gluten-free foods and what tastes good makes this a must-have gluten-free guide.
Praise for Carol Fenster’s 1,000 Gluten-Free Recipes:
“This book has great recipes with a fresh healthy flair. Everyone should have this cookbook. I know mine will get tattered from use.” —Cynthia Kupper, RD, executive director, Gluten Intolerance Group of North America
Product Details
| ISBN-13: | 9780544263796 |
|---|---|
| Publisher: | Houghton Mifflin Harcourt |
| Publication date: | 09/01/2018 |
| Series: | 100 Best Recipes |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 192 |
| File size: | 22 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Read an Excerpt
CHAPTER 1
Breakfasts and Breads
BREAKFASTS
French Toast Savory French Toast Muesli Eggs in a Nest Easy Pasta Frittata Quick and Easy Hash Breakfast Pizza
QUICK BREADS
Basic Muffins Banana Bread Muffins Cranberry-Orange Scones with Orange Glaze Corn Bread Microwave Muffin in a Mug Parmesan Shortbread Farinata with Sage and Onion Buttermilk Biscuits
YEAST BREADS
French Baguettes Focaccia Flatbread Garlic Breadsticks
BREAKFAST
French Toast
MAKES: 6 SLICES
PREPARATION TIME: 2 MINUTES
FRYING TIME: 6 TO 10 MINUTES
French toast is always a treat — and totally possible — even with limited time. Mix up the batter the night before so all you have to do is dip and fry the next morning. Any sandwich bread works, but my family really likes cinnamon-raisin bread. To avoid sogginess, dip the bread in the batter just long enough to completely coat both sides rather than letting it get thoroughly soaked.
6 large eggs
1.In a large bowl, combine the eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt and whisk until blended.
2.In a large nonstick skillet (gray, not black), melt the butter over medium heat. Dip the slices of bread into the egg mixture just long enough to thoroughly coat both sides. Place the bread in the hot skillet, leaving 1 inch between slices.
3.Cook for 3 to 5 minutes per side, or until the toast is golden and crispy. Serve immediately, with maple syrup.
Storage: Leftovers can be refrigerated overnight, tightly wrapped in aluminum foil. To serve the next day, transfer to a baking sheet and bring to serving temperature in a preheated 300°F oven.
PER SLICE: 245 calories; 11g protein; 13g total fat; 1g fiber; 22g carbohydrates; 235mg cholesterol; 417mg sodium
Savory French Toast
MAKES: 4 SLICES
PREPARATION TIME: 2 MINUTES
FRYING TIME: 3 TO 5 MINUTES
French toast doesn't have to be sweet, as this savory version illustrates, and you could top it with a little marmalade or apple butter for a sweet contrast to the savory melted cheese. Or, use these as the base for a savory gravy or white sauce.
2 large eggs, beaten
1.In a shallow bowl, whisk together the eggs, milk, cheese, and chives, if using. In a large nonstick skillet (gray, not black), melt the butter over medium heat. Dip the slices of bread into the egg mixture. (To avoid sogginess, dip the bread in the batter just long enough to thoroughly coat both sides rather than letting it soak.) Place the bread in the hot skillet, leaving 1 inch between slices.
2.Cook for 3 to 5 minutes per side, or until the toast is golden and crispy. Dust the tops with the Parmesan cheese. Serve hot with a small dollop of fruit preserves, if desired.
Storage: Leftovers can be refrigerated overnight, tightly wrapped in aluminum foil. To serve the next day, transfer to a baking sheet and bring to serving temperature in a preheated 300°F oven.
PER SLICE: 370 calories; 13g protein; 18g total fat; 3g fiber; 41g carbohydrates; 136mg cholesterol; 354mg sodium
Muesli
MAKES: 4 SERVINGS
PREPARATION TIME: 5 MINUTES
CHILLING TIME: OVERNIGHT
REHEATING TIME: 3 TO 5 MINUTES
This hearty breakfast dish can be kept in the refrigerator and served throughout the week. It is commonly served in European countries and is very creamy, hearty, and filling. Start with store-bought granola and it comes together in a flash.
3 ½ cups store-bought gluten-free granola*
In a large bowl, toss all of the ingredients until well blended. Cover and refrigerate overnight or until the liquids are absorbed. Serve cold, or gently reheat in a microwave oven for 3 to 5 minutes, until warm.
Storage: Refrigerate muesli in a bowl, tightly sealed, for up to 3 days. Serve cold, or gently reheat in the microwave for 3 to 5 minutes, until it reaches desired serving temperature.
PER SERVING: 230 calories; 8g protein; 7g total fat; 4g fiber; 35g carbohydrates; 3mg cholesterol; 77mg sodium
* Check with your physician to make sure gluten-free oats are right for your diet.
Eggs in a Nest
MAKES: 4 SERVINGS
PREPARATION TIME: 5 MINUTES
BAKING TIME: 20 TO 25 MINUTES
This is a particularly good way to use up gluten-free bread that is hardened but not stale. Gently heat it on Low power in a microwave oven for 30 seconds or just until it is soft and pliable, and then proceed with this recipe. This dish is particularly good for weekends — for family or guests.
4 slices gluten-free sandwich bread
1.Put a rack in the lowest position of the oven. Preheat the oven to 325°F. Generously grease four 6-ounce ramekins. Place the ramekins on a baking sheet (not nonstick).
2.Trim the crusts from the bread. With a rolling pin, flatten each slice of bread to a 1/8-inch thickness, and push and press the bread into the ramekin to line it.
3.Divide the green onion and half of the thyme evenly among the ramekins. Break an egg into each ramekin and season it with the salt and pepper. Top with the cheese and sprinkle with paprika.
4.Bake for 20 to 25 minutes or to your desired doneness for eggs. Remove from the oven and serve immediately, garnished with a sprinkle of the remaining thyme.
Storage: Refrigerate leftovers, tightly covered, for up to 1 day.
PER SERVING: 160 calories; 10g protein; 7g total fat; 1g fiber; 14g carbohydrates; 194mg cholesterol; 392mg sodium
Easy Pasta Frittata
MAKES: 4 SERVINGS
PREPARATION TIME: 5 MINUTES
FRYING TIME: 15 TO 20 MINUTES
Many people discard leftover pasta, but there are many flavorful ways to use it up. Any brand will work in this flavorful frittata, but I prefer Tinkyada linguine because it holds its shape so well. To save time, keep cleaned and chopped leeks in a tightly sealed plastic container in your freezer; they thaw quickly and save tons of time when preparing many dishes. Some frittatas are broiled in the oven during the final minutes; I don't do that here, but you can if you want a more browned top. Frittatas are perfect not only for breakfast but also for brunch, lunch, or dinner. For a vegetarian frittata, you can omit the prosciutto and add your favorite small or finely chopped veggies, such as peas or zucchini.
1 tablespoon canola oil
1.In a 10-inch nonstick skillet (gray, not black), heat 2 teaspoons of the canola oil over medium-low heat. Add the leeks and prosciutto and cook until the leeks are softened, about 4 minutes. Remove the skillet from the heat.
2.In a medium bowl, whisk together the eggs, milk, Parmesan cheese, salt, pepper, oregano, and basil. Stir in the cooked linguine.
3.Return the skillet to medium heat. Add the remaining 1 teaspoon canola oil. Pour the egg mixture into the pan, cover, and cook for 10 minutes or until the top is set. Remove the cover, sprinkle with the mozzarella cheese, and cover again. Cook for another 1 to 2 minutes, until the cheese is melted and the eggs are cooked through. Sprinkle with the parsley and serve immediately.
Storage: Refrigerate leftovers overnight, tightly wrapped in plastic wrap. Before serving, bring to room temperature. The frittata can also be cut into small squares and served as appetizers.
PER SERVING: 380 calories; 31g protein; 17g total fat; 2g fiber; 23g carbohydrates; 239mg cholesterol; 533mg sodium
HOW TO CLEAN LEEKS
Leeks, cousins of scallions and onions, lend marvelous flavor to food, but before adding them to any dish, they must be thoroughly washed to remove any dirt trapped between their layers. To clean them, slice off the dark green ends (too tough to eat) and the root end. Slice the leek in half lengthwise and separate the long layers. Then swish the leeks in a large bowl of water to dislodge the dirt. Lift the cleaned leeks out of the water with a slotted spoon so that the dirt is left behind in the bowl. If the leeks are very dirty, you may need to clean them in several changes of water.
Quick and Easy Hash
MAKES: 4 SERVINGS
PREPARATION TIME: 5 MINUTES
FRYING TIME: 25 TO 30 MINUTES
Hash is meant to use up leftovers, and it makes a hearty breakfast. Don't let this seemingly long list of ingredients intimidate you; it's all leftovers so they're already cooked. Once you make a hash, you'll see that there are no hard and fast rules — vary the ingredients based on what you have available at the time. I like eggs on my hash, but you can omit them if you wish.
3 tablespoons olive oil
1.In a heavy, cast-iron skillet, heat 2 tablespoons of the olive oil over medium heat. Place the potatoes and meat in the skillet and cook, stirring, until heated through, about 10 minutes.
2.While the mixture heats, in a medium bowl, whisk together the broth, Worcestershire sauce, mustard, onion, celery salt, and pepper, and pour over the potatoes and meat.
3.With a spatula, press the mixture firmly down to compress it so all parts touch the skillet, and cook until deeply browned and crispy on the bottom. Flip the hash, add the remaining 1 tablespoon olive oil to the skillet, and cook the other side until deeply browned and crisp. Cooking time varies with the type of ingredients and their moisture content, so keep checking the browning process; when browner (but not burned), the better for crispiness and flavor.
4.Transfer the hash to a serving plate and cover with aluminum foil to keep warm.
5.Add the eggs to the same skillet and cook to the desired degree of doneness; season with salt and pepper to taste. Place the eggs on top of the hash, dust with paprika, and sprinkle with the parsley. Cut into wedges and serve immediately.
Storage: Refrigerate leftovers, tightly covered, for up to 1 day.
PER SERVING: 310 calories; 19g protein; 19g total fat; 2g fiber; 6g carbohydrates; 216mg cholesterol; 610mg sodium
USING LEFTOVERS SAVES TIME
Some dishes — such as hash — are perfect for using up leftovers. For the time-pressed cook, making a dish from leftovers is ideal because the ingredients are already cooked. Simply mix together with a few extra seasonings and then reheat to create a whole new dish with minimal effort and no waste. I often make a hash with leftovers from large holiday meals such as Thanksgiving turkey or Easter ham. However, even a simple steak and potatoes dinner can provide the base for a delicious steak hash. Use your imagination to create your own unique hash by adding leftover cooked vegetables or varying the seasonings as you wish.
Breakfast Pizza
MAKES: 6 SERVINGS
PREPARATION TIME: 10 MINUTES
BAKING TIME: PAR-BAKING = 10 MINUTES; SECOND BAKING = 10 TO 15 MINUTES
Some people secretly eat leftover pizza for breakfast. This one is made expressly for breakfast — why not? Pizza is so satisfying, and here, you get all the meat-and-egg flavors of a typical hearty breakfast. Save time by using cooked bacon, a store-bought or par-baked crust, and mixing up the egg topping the night before. Or assemble and bake the entire pizza the day before, cut into slices, and refrigerate. Reheat slices on Low power in the microwave the next morning as needed.
1 (12-inch) store-bought gluten-free pizza crust (or par-baked homemade Pizza Crust)
1.Place a rack in the middle of the oven. Preheat the oven to 400°F. Place the pizza crust on a 12-inch nonstick pizza pan (gray, not black). Brush evenly with the pizza sauce and sprinkle with the bacon. In a medium bowl, whisk together the eggs, onion, salt, and pepper until smooth, then pour evenly over the crust. Scatter the cheddar cheese evenly on top and sprinkle with the Parmesan cheese.
2.Bake until the eggs are set and the cheese is melted, 10 to 12 minutes. Remove from the oven, sprinkle with green onions, cool for 2 to 3 minutes, cut into 6 slices, and serve immediately.
Storage: Refrigerate leftovers, loosely wrapped in aluminum foil, overnight. Eat cold the next day or reheat slices on a baking sheet in a 300°F oven to the desired serving temperature.
PER SERVING: 300 calories; 11g protein; 15g total fat; 3g fiber; 33g carbohydrates; 114mg cholesterol; 750mg sodium
IDEAS FOR QUICKER PIZZA
Pizza (especially gluten-free pizza) takes time to bake, since the soft dough works best with two bakings rather than one. To save precious time, par-bake one (or several) pizza crust(s) on the bottom rack of the oven for 15 minutes (or until lightly browned and crisp). Cool thoroughly, wrap tightly in aluminum foil or plastic wrap, and freeze for 1 month or refrigerate for 2 to 3 days. When you're ready to make pizza, place the crust on a 12-inch nonstick pizza pan (gray, not black), add the toppings, and bake on the middle rack of the oven as directed in the recipe.
QUCK BREADS
Basic Muffins
MAKES: 12 MUFFINS
PREPARATION TIME: 5 MINUTES
BAKING TIME: 25 TO 30 MINUTES
These simple muffins are plain, but sometimes that's exactly what you want. And they make the perfect base for a huge variety of flavors.
2 large eggs, at room temperature
1.Place a rack in the middle of the oven. Preheat the oven to 375°F. Generously grease the cups of a 12-cup nonstick standard muffin pan (gray, not black) or line with paper liners.
2.In a medium mixing bowl, beat the eggs with an electric mixer on low speed until light yellow and frothy, about 30 seconds. Add the milk, oil, lemon zest, and vanilla and beat until just blended.
3.In a small bowl, whisk together the sorghum blend, sugar, baking powder, xanthan gum, and salt. With the mixer on low speed, gradually beat the dry ingredients into the liquid ingredients until the batter is smooth and just slightly thickened. Divide the batter evenly in the muffin cups.
4.Bake for 25 to 30 minutes or until the muffin tops are firm and the edges start to pull away from the pan. Cool the muffins in the pan for 10 minutes. Transfer the muffins to a wire rack to cool for another 5 minutes. Serve warm.
Storage: Store the muffins in a plastic storage bag at room temperature for up to 2 days, then refrigerate for up to another 2 days. Freeze in plastic storage bags for up to 1 month. Thaw at room temperature and reheat on Low power in the microwave in 10-second increments.
PER MUFFIN: 235 calories; 3g protein; 10g total fat; 1g fiber; 35g carbohydrates; 32mg cholesterol; 272mg sodium
EASY WAYS TO VARY MUFFINS
Feel free to modify the recipe to suit your taste: Replace lemon zest with orange zest; or add a teaspoon of your favorite extract; or add ½ cup of any of the following after mixing the batter: chopped fresh fruit, chopped nuts, coconut flakes, finely chopped dried fruit, or chocolate chips. To add fiber, nutrients, and nutty flavor, add ¼ cup flax meal (ground flax), hemp, or chia seeds.
(Continues…)
Excerpted from "100 Best Quick Gluten-Free Recipes"
by .
Copyright © 2014 Carol Fenster.
Excerpted by permission of Houghton Mifflin Harcourt Publishing Company.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
ACKNOWLEDGMENTS AND,
AUTHOR'S NOTE,
INTRODUCTION,
MENUS,
BREAKFASTS AND BREADS,
SOUPS, SALADS, SANDWICHES, AND,
SNACKS,
GRAINS, BEANS, AND PASTA,
MAIN DISHES,
DESSERTS,
SOURCES,
INDEX,