Simply . . . Gluten-Free Quick Meals: More Than 100 Great-Tasting Recipes for Good Food Fast (17 page)
Authors: Carol Kicinski
Muffins may not seem like a quick breakfast since they have to be baked, but these are so simple and your blender or food processor does most of the work for you. Since they only take a couple minutes to prepare, you can pop them in the oven, have a cup of coffee and a shower, and voila, breakfast is ready.
Dates and bananas make these muffins wonderfully sweet without having to add any refined sugar. You need not tell this to your kids; they will think they are getting away with eating dessert for breakfast.
These muffins do tend to stick to the paper liners a bit so if this bothers you get reusable silicone muffin baking liners.
¾ cup milk or dairy-free milk of
your choice
2 large eggs
2 bananas, peeled and cut into
chunks
8 Medjool dates, pitted and
coarsely chopped
4 tablespoons (
1/2
stick) butter or
dairy-free butter substitute,
melted
2 cups
Whole Grain Pancake and Biscuit Mix
Preheat the oven to 350 degrees. Line a standard 12-cup muffin pan with paper or silicone liners.
Place all ingredients for the muffins into a blender or food processor and process to combine. Divide the mixture among the prepared muffin cups (an ice cream scoop works well for this) and bake for 25 to 30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out fairly clean. Let cool and serve.
• Dairy-Free Adaptable
• Sugar-Free
Makes 6 egg cups
Ham, spinach, and egg all contained in a cute little package not unlike a muffin, these breakfast cups are elegant and easy. To make them really special, spoon on some Easy Blender Béarnaise Sauce. This recipe can easily be doubled if you are feeding a crowd; no need to increase the cooking time.
Look for extra-thin sliced ham in the deli section, and make sure the brand you buy is gluten-free.
6 slices extra-thin sliced ham
1 teaspoon olive oil
1 garlic clove, peeled and lightly
smashed
One 6-ounce package prewashed
baby spinach
Kosher or fine sea salt
Freshly ground black pepper
2 or 3 gratings of nutmeg
6 tablespoons grated Parmesan
cheese (omit for dairy-free)
6 large eggs
Easy Blender Béarnaise Sauce
(optional)
Preheat the oven to 375 degrees. Spray a standard 6-cup muffin pan liberally with gluten-free, nonstick cooking spray. Lay a slice of ham into each muffin cup and press to form a cup.
Heat the olive oil in a large skillet over medium-high heat. Add the garlic clove and cook until lightly browned, about 1 minute. Remove and discard the garlic. Increase the heat to high, add the spinach, a large pinch of salt and pepper, and the nutmeg. Cook, tossing constantly, until the spinach is wilted and any liquid has evaporated, 2 to 3 minutes. Divide the spinach among the ham-lined cups. If using the cheese, spoon in 1 tablespoon per cup. Break an egg into each cup, being careful not to break the yolks. Sprinkle each egg with a tiny pinch of salt and pepper. Bake for 15 minutes, or until the whites are firm but the yolks are still a little runny (if you do not like runny yolks, cook longer). Let cool for a minute and then run a dinner knife or small offset spatula around the edges and carefully remove from the pan. Serve immediately.
• Dairy-Free
• Refined Sugar-Free
• Vegetarian/ Vegan
I am often hesitant to put the word “vegan” into the title of a recipe because I am afraid people who are not vegan will not try it out of prejudice. But since the same could be said for the words “gluten-free” I have come to terms with it. If you have the same concerns, just don’ t tell; these are so addictive no one will even think to ask.
Admittedly these bars cannot just be whipped up in minutes the morning you want to eat them because they bake for an hour, but actual preparation time is very 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.
2
1/2
cups certified gluten-free
oats
1 cup sliced almonds
1 cup roasted seeds such as
sunflower or pumpkin
1
1/2
cups dried fruit, coarsely
chopped
1 cup shredded coconut
1/2
teaspoon kosher or sea salt
One 13.5-ounce can unsweetened
coconut milk, shaken
well
1/2
cup agave nectar or maple
syrup
3 tablespoons cornstarch,
tapioca starch, or arrowroot
powder
1 teaspoon pure vanilla extract
Preheat the oven to 250 degrees. Heavily spray a 12 × 9-inch baking dish with nonstick cooking spray.
In a large mixing bowl, combine the oats, almonds, seeds, dried fruit, coconut, and salt. In a small bowl, whisk together the coconut milk, agave or maple syrup, cornstarch (or tapioca starch or arrowroot powder), and vanilla. Add this to the oat mixture and mix well with a large spatula until fully combined. Spread the mixture into the prepared dish and press down firmly and evenly with the spatula (or your hands). Bake for 1 hour.
Makes 12 bars
Let cool for 15 minutes, then run a sharp knife around the edges of the dish, and cut into twelve 3-inch squares. Let cool completely before removing from the pan.
Store in an airtight container or plastic food storage bag.
UNEXPECTED GUESTS? A meeting that ran late? Feeling under the weather but still have to feed hungry children? These are all things that can wreak havoc in our eating lives. A well-stocked pantry, as I have mentioned before, can be a lifesaver. No matter how organized we may be there are always times when we need to whip up something delicious to eat without the luxury of running to the store.
Included in this chapter are a few of my favorite “pantry raid” recipes; dishes that can be prepared by rummaging around a well-stocked pantry and freezer. These are also helpful when faced with a late-night attack of hunger; there is something so rewarding to be able to “shop” in your jammies right in your own kitchen.
• Dairy-Free Adaptable
• Vegetarian
Makes about 1
1/2
cups pesto
Pesto is one of those quick, versatile recipes you should master—not that it takes much effort to master. Throw some ingredients into a food processor, hit the “on” button, and you’re there. Tossed with gluten-free pasta, you can have dinner on the table as quickly as it takes for the pasta to cook. Drizzled over sliced tomatoes and mozzarella cheese, you have a delicious Italian salad. Or put it in a serving bowl surrounded with fresh veggies, and you have a beautiful, healthy appetizer.
This version of pesto is more economical than the traditional recipe made with pine nuts since pistachios are less expensive, and the addition of spinach not only makes it healthier but also makes your pesto a beautiful green color. The lemon juice brightens the flavor and allows you to use less olive oil, thus making the recipe lower in fat.
1 cup shelled pistachios
2 cups spinach leaves
1/2
cup basil leaves
1/2
cup Parmesan cheese, grated
(omit for dairy-free)
Finely grated zest and juice of 1
lemon
¼ teaspoon freshly ground black
pepper
¼ to
1/3
cup olive oil
Kosher salt
Put the pistachios in the bowl of a food processor fitted with the steel blade. Process until the nuts are coarsely ground. Add the spinach, basil, Parmesan cheese (if using), lemon zest and juice, black pepper, and ¼ cup olive oil. Process until smooth. If the pesto is too thick, add a little more olive oil. Season to taste with a pinch of salt, if desired.
• Dairy-Free Adaptable
• Vegetarian Adaptable
Serves 4
There are few things more comforting and warming than a hearty black bean soup. What makes this dish even more comforting is that it takes mere minutes to make and the blender does most of the work. If you just don’ t have any limes on hand, the lime juice is not a must, but it needs to be said that it really brightens the flavor and adds freshness to the canned pantry items. Additionally, if you do not have the ingredients for the garnish on hand, it is not essential. A handful of corn tortilla chips on the side will complement the Southwestern flavors in this easy soup.
Two 15-ounce cans black beans,
rinsed and drained
2 cups gluten-free chicken or
vegetable stock
1/2
cup prepared salsa
1 teaspoon ground cumin
Kosher or fine sea salt
Freshly ground black pepper
Juice of 1 lime (optional)
GARNISH
Juice of
1/2
a lime (more or less)
1/2
cup sour cream (or dairy-free
sour cream)
Sliced scallions, white and green
parts, or cilantro leaves
Put one can of rinsed and drained black beans into a blender along with the chicken or vegetable stock, salsa, and ground cumin. Blend until smooth. Pour into a saucepan, add the remaining can of beans, and bring to a boil over medium heat. Season to taste with salt and pepper. Add the lime juice, if using, and stir to combine.
Stir some lime juice into the sour cream and in until smooth. Swirl some of the sour cream over the top of each serving and garnish with sliced scallions or cilantro.
• Dairy-Free
• Vegetarian Adaptable
Serves 6
This is a rich and creamy soup packed with flavor. The toasted pumpkin seeds add a touch of crunch. Store nuts and seeds in the freezer; this way they are always fresh and on hand.
1/2
cup pumpkin seeds
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
One 4-ounce can diced mild
green chilies
2 teaspoons brown sugar
1 teaspoon ground cumin
1/2
teaspoon salt
¼ teaspoon freshly ground black
pepper
¼ teaspoon red crushed pepper
flakes (optional)
One 15-ounce can pureed
pumpkin (not pumpkin pie
mix)
2 cups gluten-free chicken or
vegetable stock
One 13.5-ounce can unsweetened
coconut milk, shaken well
In a dry skillet over medium-high heat, toast pumpkin seeds for about 3 minutes until browned and you can smell the oils being released. Set aside.
In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the minced garlic and chopped chilies and sauté for 2 minutes. Add the brown sugar, cumin, salt, black pepper, and red pepper flakes if using and sauté for another minute, then add the pumpkin, chicken or vegetable stock, and coconut milk and stir well. Reduce the heat and cook until heated through, 5 to 6 minutes.