Authors: Carol Kicinski
Simply . . . Gluten-Free Quick Meals: More Than 100 Great-Tasting Recipes for Good Food Fast (13 page)
• If you grind the pistachios used for rolling the tenderloin before making the filling, then there is no need to clean the food processor in between.
• The sweet potatoes and pork tenderloin will roast at the same temperature for roughly the same amount of time, but the meat needs to rest for 10 minutes before serving, so put the potatoes in the oven about 5 or 10 minutes after putting in the pork tenderloin.
• While the tenderloin and potatoes are roasting, prepare the lettuce for the salad and make the dressing. Toss the salad just before serving.
Pistachio-Cranberry-Goat Cheese–Stuffed Pork Tenderloin
¾ cups raw, unsalted pistachios
¼ cup dried cranberries
1 garlic clove
4 ounces goat cheese, at room
temperature
One 1
1/2
- to 2-pound pork
tenderloin
Kosher or fine sea salt
Freshly ground black pepper
2 to 3 tablespoons vegetable oil
Preheat the oven to 400 degrees. Toast ¼ cup of the pistachios in a small, dry skillet over medium-high heat until they are toasted and fragrant, about 3 minutes. Set aside to cool slightly. Grind the remaining
1/2
cup pistachios in a food processor until they resemble coarse cornmeal. Pour onto a plate and set aside.
Put the toasted pistachios into the food processor (no need to clean out the processor first) along with the dried cranberries and garlic. Pulse several times until the mixture is evenly ground. Add the goat cheese and pulse to combine well.
To butterfly the pork tenderloin, place it on a cutting board and slice it lengthwise almost all the way through, then open it out like a book. Season the inside of the meat with salt and pepper. Spread the pistachio-cranberry-goat cheese mixture evenly on the meat, leaving about a
1/2
-inch border. Roll up the tenderloin lengthwise and tie with butcher’s twine at 2-inch intervals. Roll the tied tenderloin in the ground pistachios, pressing the pistachios into the meat, until it is fully coated.
In an ovenproof skillet just large enough to hold the tenderloin, heat the oil until smoking hot. Place the tenderloin in the skillet and sear it on all sides for 1 to 2 minutes, or until browned. Place the skillet into the oven and roast the tenderloin for 15 to 20 minutes, or until the pork is cooked through. The temperature on an instant-read thermometer should register 145 degrees for medium (still pink on the inside) and 160 degrees for well-done.
Remove the tenderloin from the oven, transfer to a serving platter, cover loosely with aluminum foil, and let rest for 10 minutes. Slice and serve.
Roasted Sweet Potato Wedges
4 medium (about 2 pounds)
sweet potatoes
2 tablespoons olive oil
1 teaspoon kosher or fine sea
salt, plus more for sprinkling
1/2
teaspoon freshly ground black
pepper
1/2
teaspoon paprika
Preheat the oven to 400 degrees.
Scrub the sweet potatoes and cut each potato lengthwise into 8 wedges. Place on a rimmed baking sheet and toss with the olive oil, salt, pepper, and paprika to coat. Roast for 20 minutes, or until the potatoes are browned and tender. Flip the potato wedges twice with a spatula while roasting to ensure even browning. Sprinkle with a little more salt and serve.
Simple Green Salad
1 head butter lettuce
1 tablespoon freshly squeezed
lemon juice
3 tablespoons olive oil
1/2
teaspoon kosher or fine sea
salt
¼ teaspoon freshly ground black
pepper
Remove each leaf of the lettuce from the core and remove the large rib on the outer leaves. Tear larger leaves gently, leave the smaller ones whole. Rinse under plenty of cold running water. Dry the leaves very well using a salad spinner if you have one. Place in a salad bowl.
Whisk together the lemon juice, olive oil, salt, and pepper. Just before serving, pour the dressing over the lettuce and toss gently.
Almost Instant Nutella Mousse
One 7-ounce container
marshmallow creme
(Marshmallow Fluff)
1/2
cup Nutella
¼ cup water
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
Put the marshmallow creme, Nutella, and water in a medium saucepan. Place over low heat and cook, stirring until the marshmallow creme and Nutella are melted and fully combined. Remove from the heat, transfer to a metal bowl, and place in the freezer for 5 to 10 minutes to cool. While the mixture is cooling, whip the cream and vanilla until soft peaks form. Fold the cooled mixture into the cream until fully combined and divide equally among four serving bowls. Refrigerate for at least 15 minutes before serving.
• Dairy-Free
MENU
Mexico City Broil
Easy Mexican Rice
Quick Black Beans
Dairy-Free Coconut Pie
T
he fifth of May is Independence Day for the nation of Mexico. In my opinion any day that includes a Mexican feast is a day worth celebrating regardless of what your national heritage happens to be.
Mexico City Broil is really just a flank steak (also sold as London broil) with a Mexican twist. If you have time, whip up the marinade and let it languish in the refrigerator all day. If not, even a few minutes of marinating will tenderize the meat and add tremendous flavor.
Start this meal off with some corn tortilla chips and salsa and a pitcher of margaritas, and you have not only a feast but also a fiesta!
Serves 6
Quick-Cook Strategy
• Start by preheating the oven and getting the coconut flakes toasting for the coconut pie.
• While the coconut flakes are toasting, get all your vegetables and herbs chopped and all the limes juiced at one time; this will save time and make cleanup easier.
• Next get the flank steak marinating and put the rice in the microwave. These are things that take some time but no great hands-on effort.
• Get the coconut pie chilling and then you are ready to grill the flank steak and make the pico de gallo and the black beans.
• Heat some corn tortillas to serve along with the meal, if desired.
Mexico City Broil
1 jalapeño pepper, seeds and
veins removed, finely minced
2 garlic cloves, finely minced
1 teaspoon ground cumin
Juice of 2 limes
1/2
cup olive oil
Kosher or fine sea salt
Freshly ground black pepper
One 1
1/2
- to 2-pound flank steak
2 large tomatoes, seeded and
chopped
1/2
small onion, finely chopped
1 avocado, chopped
1 small handful fresh cilantro,
chopped
Mix together half the minced jalapeño pepper, garlic, cumin, juice of 1 lime, olive oil, and a large pinch of salt and pepper. Put the flank steak in a large food storage bag or glass baking dish and pour the marinade over, turning to coat the steak. Let marinate anywhere from a few minutes up to 12 hours, turning the meat over a couple of times. If marinating for more than 30 minutes, refrigerate. Let the steak sit at room temperature for about 10 minutes before cooking to take the chill off.
Preheat a grill, grill pan, or broiler.
Grill the meat, turning it once, for 6 to 7 minutes per side, or until an instant-read thermometer registers 125 to 135 degrees. Let the meat rest for 10 minutes, then cut across the grain into thin slices.
While the meat is resting, prepare the pico de gallo. Mix together the remaining jalapeño, tomatoes, onion, avocado, cilantro, and juice of 1 lime. Season the mixture with salt and pepper to taste. Serve as a garnish for the flank steak.
Easy Mexican Rice
2 tablespoons olive oil
1/2
cup finely chopped onions
1 cup arborio rice
One 15-ounce can chopped
tomatoes (I like 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.