Simply . . . Gluten-free Quick Meals: More Than 100 Great-Tasting Recipes for Good Food Fast
Format: PDF / Kindle (mobi) / ePub
LIVING GLUTEN-FREE CAN BE EASY.
Simply ... Gluten-free Quick Meals makes gluten-free cooking fast and stress-free for everything from everyday suppers to holiday entertaining.
This cookbook offers more than a hundred recipes that are easy to prepare--and delicious, too--for main dishes, side dishes, and desserts.
Carol Kicinski covers everything you need, including whole meals for weekday dinners that can be prepared in half an hour, recipes for single dishes that can be prepared in fifteen minutes or less, breakfast and brunch menus and standalone recipes for breakfast on the go, and even recipes specific to traditional holiday meals. She also includes basic gluten-free mixes such as flour blends, biscuit and pancake mixes, and spice mixtures that can be stored and used in a variety of recipes.
With a wide range of recipes for all types of situations, Simply . . . Gluten-free Quick Meals will help to make your time in the kitchen, and possibly your life, a little easier.
chopped dried cherries ¼ cup coarsely chopped roasted pistachios Preheat the oven to 375 degrees. Line a 12 × 9-inch baking dish with parchment paper. Put the chocolate chips and butter in the bowl of a food processor fitted with the steel blade. Pulse a few times to roughly combine. Add the eggs, sugar, cocoa powder, cornstarch, salt, espresso powder, and vanilla and process until combined. There will be small bits of chocolate in the mix; that’s fine. Spread the mixture into the prepared
sugar) 1/2 cup tequila Club soda (about 8 ounces) Place the red wine in the freezer to chill it while preparing the fruit. Combine the lemon and orange wedges with the agave (or sugar) in a bowl. Press the fruit gently to expel some of the juices. Pour in the tequila and let macerate for 15 minutes. Pour the wine into a large pitcher, add the fruit along with the tequila, and stir to combine. Refrigerate until serving time. The sangarita mix can be made up to 2 days ahead. To serve, pour
short and they keep for a week if stored in an airtight container. Make them on a lazy weekend day and they will be there to grab and go on hectic workday mornings. Use whatever dried fruit you like; in my family we are fond of apricots, cherries, and cranberries. 21/2 cups certified gluten-free oats 1 cup sliced almonds 1 cup roasted seeds such as sunflower or pumpkin 11/2 cups dried fruit, coarsely chopped 1 cup shredded coconut 1/2 teaspoon kosher or sea salt One 13.5-ounce can
vinegar, honey, and about 1/2 teaspoon of salt and ¼ teaspoon of pepper together. Continue whisking while you drizzle in the olive oil. Taste and adjust seasoning with additional salt and pepper, if needed. When the beets and walnuts are done remove from the oven. Just before serving, toss the arugula with the dressing and divide it among four individual salad plates. Top with the beets and walnuts. Crumble the goat cheese on top if using. Serve immediately. Pantry Salad • Dairy-Free
Line a 12-cup standard muffin pan with paper baking liners. For quick breads, spray a 9 × 5-inch loaf pan with gluten-free, nonstick cooking spray and line with a piece of parchment paper that hangs over the long sides of the pan. Spray the parchment paper lightly with cooking spray. Put the Whole Grain Pancake and Biscuit Mix in a large mixing bowl. Break the eggs into another mixing bowl and whisk lightly. Add the remaining ingredients to the eggs and whisk to combine. Add the wet ingredients