Gluten-Free in Five Minutes (14 page)

Authors: Roben Ryberg

BOOK: Gluten-Free in Five Minutes

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Corn Pudding
(cornmeal) SERVES 2

Not quite a custard, not quite a bread, this pudding is an old-fashioned and
delicious side dish, perfect with baked chicken, meatloaf, or other homey entree!
After the pudding is baked, I like to sprinkle a little freshly ground pepper on top.

1 egg

1 tablespoon canola oil

¼ cup plain lowfat yogurt

teaspoon salt

⅛ teaspoon baking powder

1 teaspoon cornmeal

1 teaspoon sugar

⅓ cup frozen corn

freshly ground pepper (optional)

Baked in:
2-cup ramekin or other straight-sided microwave-safe bowl

1. In small bowl or cup, briefly beat egg until almost uniform in color.

2. Add remaining ingredients, except corn, and mix well to combine.

3. Add corn and mix well.

4. Spray 2-cup ramekin with nonstick cooking spray.

5. Pour batter into ramekin and tap base to level batter.

6. Microwave on high for 2 minutes.

7. Serve warm with freshly ground pepper on top if desired.

German Potato Salad
SERVES 1

I love this potato salad! If you are even more pressed for time, you can substitute
2 tablespoons Italian salad dressing (be sure it is gluten-free) for the salt, water,
apple cider vinegar, and parsley. Hot or cold, this potato salad is great with almost
any meal. The parsley makes the salad prettier, but it’s not critical to this recipe.

1 medium white or red potato (6 ounces; 170 grams)

1½ tablespoons finely chopped onion

⅛ teaspoon salt

1 tablespoon water

1 tablespoon apple cider vinegar

pinch of dried parsley

1. Wash potato and pierce several times with a fork (to allow steam to escape).

2. Microwave on high for 2½ minutes, or until potato is tender.

3. Carefully peel potato, if desired, and cut into thin slices.

4. Place in small bowl.

5. Add remaining ingredients and mix well, but gently.

6. Refrigerate until ready to serve.

Hard-Boiled Egg
SERVES 1

A traditional hard-boiled egg doesn’t do so well in a microwave. However,
using a poaching technique, you get a perfectly cooked egg that can be chopped
for egg salad or added to potato salad. A slightly overcooked egg in the
microwave can pop. Please use caution when handling the hot egg and water!

1 cup water

1 egg

1. In 2-cup microwave-safe bowl or cup, microwave water on high for 1½ minutes, or until boiling.

2. Crack egg into boiling water and microwave on high for 1 minute and 20 seconds.

3. Carefully remove hard boiled egg and discard any frothy bits.

Hollandaise Sauce
SERVES 2

A rich, traditional hollandaise sauce in just about a minute.
It’s not particularly a diet food, but it’s delicious over eggs, chicken, or vegetables.
This version is rich in lemon flavor. For milder flavor, reduce the lemon juice
to 2 teaspoons and thin with a teaspoon or so of water if needed.

1 egg yolk

¼ cup butter, softened

1 tablespoon lemon juice

1. Place all ingredients in microwave-safe cup.

2. Stir well to combine.

3. Microwave on high for four 10-second intervals, mixing the ingredients very well every 10 seconds.

4. Serve hot.

Note:
Butter is easily softened in the microwave by placing it in a microwave-safe dish and cooking on high for 5 to 10 seconds.

Portobello for Sandwich
MAKES 1

My daughter got me hooked on these beautiful mushrooms.
She enjoys her portobello alone as the “burger” while I like mine on top of a burger.
Portobello mushrooms are tender in just 2 minutes and firm like meat.

1 large portobello mushroom cap (1½ to 2 ounces; 60 grams)

1 teaspoon olive oil

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