Simply . . . Gluten-Free Quick Meals: More Than 100 Great-Tasting Recipes for Good Food Fast (7 page)

S
ome days just cry out for comfort food, something that nourishes the soul as well as feeds the body. To my way of thinking, there is nothing more comforting than macaroni and cheese. The beauty of gluten-free macaroni and cheese is that it is actually easier to prepare than the traditional; no making a roux by cooking flour and butter together. The world seems to be equally split when it comes to a preference of creamy mac and cheese versus baked. This recipe offers an optional step of adding a crunchy topping for those that prefer more of a baked variety.

As a child I smothered my mac and cheese with ketchup. These days I prefer to eat it alongside Baked Tomatoes for that tomato tang. If your idea of comfort includes salad, feel free to add a simple tossed green salad.

Ice cream is another favorite comfort food but in concession to all the cheese in this meal I offer you a quick, low-calorie berry frozen yogurt that is just as tasty as any ice cream. The method of preparing the frozen yogurt in this recipe works just as well with other frozen fruits.

Serves 6

Quick-Cook Strategy

• Start the water boiling for the pasta in a large pan with a lid. Preheat the oven.

• While the pasta is cooking, you have a stretch of time where you can whip up the sauce, prepare the tomatoes, and get the cheese sauce done.

• I timed myself to see how long it took me to shred the cheese by hand using a box grater. It took exactly 90 seconds. If you haven’t got an extra 90 seconds then by all means feel free to use preshredded cheese.

• If I am making the crunchy-topped version of the mac and cheese with the Baked Tomatoes, I prepare the topping for both at the same time: mix the cheese, bread crumbs, and olive oil together; take out half the mixture for the mac and cheese; then add the seasoning for the tomatoes. This saves time and another bowl to clean.

• The Instant Berry Frozen Yogurt is ready in a minute, so make this while someone else is clearing the dinner dishes away.

Quick Mac and Cheese

12 ounces gluten-free macaroni
3 cups low-fat (2 percent) milk
2 tablespoons cornstarch
1/2
teaspoon kosher or sea salt
1/2
teaspoon freshly ground black
pepper
3 dashes hot sauce
2 cups sharp cheddar cheese,
grated on the large holes of a
box grater
1/2
cup Gruyère cheese, grated
on the large holes of a box
grater

OPTIONAL CRUNCHY TOPPING

¼ cup grated Parmesan cheese
¼ cup gluten-free, panko-style
bread crumbs
2 tablespoons olive oil

If making the crunchy-topped version, preheat the oven to 500 degrees.

Cook the macaroni according to the package directions. When the pasta is done, drain it well and return it to the hot pot.

While the pasta is cooking, prepare the sauce. Mix ¼ cup of the milk with the cornstarch and stir well to combine. Heat the remaining milk with the salt, pepper, and hot sauce in a large, deep saucepan just until it comes to a boil. Whisk in the cornstarch mixture and cook for about 1 minute, stirring constantly, until the mixture has thickened. Remove from the heat, add the cheeses, and stir until melted. Add the cheese sauce to the cooked pasta and mix well.

If you are including the crunchy topping, pour the mixture into a shallow baking dish. Combine the topping ingredients and spread over the top of the mac and cheese. Bake in the oven for 6 to 7 minutes or until the topping is golden brown.

Baked Tomatoes

6 large beefsteak tomatoes
Dijon mustard
¼ cup gluten-free, panko-style
bread crumbs (or just toast a
slice of gluten-free bread and
give it a whiz in the blender to
make your own)
2 tablespoons olive oil
¼ cup grated Parmesan cheese
1/2
teaspoon kosher or fine sea
salt
1/2
teaspoon freshly ground black
pepper
1 teaspoon dried oregano
1/2
teaspoon garlic powder

Preheat the oven to 500 degrees.

Cut the tomatoes in half crosswise. Spread the cut side of each half with a thin layer of Dijon mustard. In a small mixing bowl, combine the remaining ingredients. Press mixture onto the tomatoes and bake for 6 to 7 minutes, or until the tops are browned and the tomatoes are starting to soften.

Instant Berry Frozen Yogurt

Two 12-ounce bags frozen berries
(blueberries, strawberries,
raspberries, or mixed berries)
Juice of 1 large lemon
Two 17.6-ounce containers of
Greek yogurt (full fat, nonfat,
or fat free)
4 to 6 tablespoons honey

Place the frozen berries in the bowl of a food processor fitted with a steel blade and pulse several times to break up the berries. Add the lemon juice, yogurt, and 4 tablespoons of the honey. Process the mixture, scraping down the bowl 3 or 4 times, until smooth and completely combined. Taste and add more honey if desired. Serve immediately in glasses or dessert bowls.

Pie for Dinner

• Dairy-Free Adaptable

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Polenta Potpies
Pear and Arugula Salad
Hot Cherry Sundaes

E
ven if we could find good gluten-free, frozen potpies, they would take just as long to bake as these homemade polenta potpies, and the polenta adds much more flavor than a regular crust topping. Using either leftover roasted chicken or a store-bought rotisserie chicken is the trick to making this dish in a flash. This is also a great way to use up leftover cooked vegetables; just toss them into the potpie as well.

When served over vanilla ice cream (or dairy-free ice cream), the hot cherry sauce is like a quick, nonalcoholic take on Cherries Jubilee. For a Black Forest version try it over chocolate ice cream instead.

Quick-Cook Strategy

• Using a large skillet or Dutch oven helps make the sauce for the polenta pies cook faster.

• If using cheese in the Polenta Potpies, preshredded will save time.

Serves 4

• Prepare the pecans, pears, and dressing for the salad while the sauce for the potpies is cooking. The pears can sit in the dressing until ready to toss with the arugula just before serving. Buying bagged, prewashed baby arugula saves time.

• You can also prepare the hot cherry sauce while the potpie sauce is cooking, and leave it in the pan until ready to serve dessert. If the sauce cools down too much, just reheat it gently for a minute or two.

Polenta Potpies

1 tablespoon cornstarch
3 cups gluten-free chicken stock
2 teaspoons olive oil
2 carrots, chopped
Kosher or fine sea salt
Freshly ground black pepper
1 cup cream or coconut milk
3 cups chopped cooked chicken
1 cup frozen baby onions
1 tablespoon minced fresh
rosemary
1 cup frozen peas
¾ cup instant polenta
1 cup grated cheese (I prefer
Gruyère) (optional if making
dairy-free)

Mix the cornstarch with ¼ cup of the chicken stock and set aside.

In a large skillet or Dutch oven, warm the olive oil over medium-high heat and then add the chopped carrots. Season with salt and pepper and cook until the carrots just start to caramelize, about 5 minutes. Add 1 ¾ cups of the chicken stock,
1/2
cup of the cream or coconut milk, chopped chicken, frozen onions, and minced rosemary and bring to a simmer. (You can also add any leftover cooked veggies you may have on hand; butternut squash or potatoes are particularly good.) Let simmer about 15 minutes. The veggies should be tender and the chicken heated through. Add the frozen peas. Increase the heat, bring the mixture to a boil, and stir in the cornstarch mixture. Boil for 1 minute, then remove from the heat. Taste the mixture and adjust seasoning, if needed. Divide the mixture among four ovenproof bowls or ramekins and set them on a baking sheet.

Preheat the broiler and place the oven rack in the middle position.

In a saucepan over medium-high heat, bring the remaining 1 cup of chicken stock and the remaining
1/2
cup of cream or coconut milk to a boil. Gradually whisk in the polenta and cook until thick, about 3 minutes. Reduce the heat to low and stir in the cheese, if using, until melted.

Top the chicken mixture with the polenta and smooth it. Place in the broiler for 2 to 3 minutes, or until the tops are browned.

Pear and Arugula Salad

1/2
cup pecans
¼ cup olive oil
2 tablespoons freshly squeezed
lemon juice
1 teaspoon honey
1/2
teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black
pepper
2 pears, peeled, cored, and thinly
sliced
5 cups baby arugula

Place the pecans in a dry skillet and toast over medium-high heat until fragrant and lightly toasted, 4 to 5 minutes. Set aside to cool.

Whisk together the olive oil, lemon juice, honey, salt, and pepper in the bottom of a salad bowl. Add the pears and toss gently to combine.

Just before serving, add the arugula and toss to coat with the dressing. Taste and add additional salt and pepper, if needed. Top with the toasted pecans and serve.

Hot Cherry Sundaes

One 15-ounce can pitted dark
sweet cherries in heavy syrup
1 tablespoon unsalted butter or
good-quality, nondairy butter
substitute (such as Earth
Balance)
1 tablespoon cornstarch or
arrowroot powder
Zest of 1 medium orange
1 tablespoon freshly squeezed
orange juice
1 teaspoon pure vanilla extract
1
1/2
pints store-bought ice cream
or dairy-free ice cream

Drain the cherries and reserve the juice.

In a medium skillet over medium heat, melt the butter or butter substitute. Add the cornstarch or arrowroot powder and whisk until completely smooth. Add the reserved cherry juice and whisk constantly until the mixture has thickened, about 1 minute. Add the cherries, orange zest, orange juice, and vanilla. Reduce the heat to low and cook, stirring gently, until the cherries are heated through, 1 to 2 minutes. Serve over scoops of ice cream.

Curry in a Hurry

• Dairy-Free

• Vegetarian/ Vegan

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Vegetable Curry
Spiced Basmati Rice with Cashews
Dairy-Free Mango Lassis

M
y mother grew up in India and made curry so hot and spicy that tears would roll down my face when I ate it, and my sinuses were cleared for weeks. This curry recipe is not as scorching hot, but if that’s the way you like it, just add more curry paste. Conversely, if you like yours milder, add less. The basmati rice soaks up the curry sauce and, if desired, some jarred mango chutney served on the side will round out this vegetarian meal. If you believe no meal is complete without meat, chop or shred some cooked chicken or other meat and add to the curry.