100 Best Quick Gluten-Free Recipes
Carol Fenster Jason Wyche
Houghton Mifflin Harcourt
October 7, 2014
$16.99/Hardcover
ISBN-13: 978-0544263710
Carol Fenster is the author of eleven gluten-free cookbooks including 100 BEST GLUTEN-FREE RECIPES, and the award-winning 1,000 GLUTEN-FREE RECIPES. She is the former associate food editor at Living Without magazine, appears on PBS TV, and has taught home cooks and professionals through companies such as Disney, Whole Foods, Williams-Sonoma, and Bob’s Red Mill.
Offering 100 fast, fuss-free recipes and 30 enticing photos, Carol Fenster, one of the foremost authorities on gluten-free cooking, presents a must-have collection of mouth-watering, family-friendly gluten-free meals that can be prepared in 30 minutes or less.
As a top gluten-free teacher and writer, Carol Fenster knows what cooks need: easy recipes for every day. 100 Best Quick Gluten-Free Recipes is Fenster’s answer to her fans. In this book, she offers an easy collection of satisfying quick recipes, showcasing thirty gorgeous photos to inspire any cook. Recipes include favorites like Microwave Muffins in a Mug, Breakfast Pizza, Garlic Breadsticks, Buttermilk Biscuits, Chicken Parmesan, Mini Meat Loaves, Flourless Chocolate Cupcakes, No-Cook Chocolate Cheesecakes, and even a fancy Black Forest Trifle. Because good nutrition is important for gluten-free diets, there are also recipes for Orange-Olive Salad, Tuscan Bean Soup, Split Pea Dal with Rice, and Grilled Fruit with Honey Yogurt. Nutrition information for every recipe, icons for vegetarian dishes, and tips on quick-cooking techniques will make planning meals easy. Fenster’s impeccable knowledge of gluten-free foods and what tastes good makes this a must-have gluten-free guide.
Chicken Parmesan
Makes: 4 Servings
The easy-to-make Parmesan-Herb Blend makes this dish very tasty—with very little effort. The blend makes about 1/2 cup, so keep the leftover blend in the fridge to use on other meats. Pounding the chicken breasts to an even thickness with a meat mallet makes them cook a lot faster and can be done the night before.
Parmesan-Herb Blend
3 tablespoons grated Parmesan cheese or soy Parmesan
1/4 cup chopped fresh basil or 2 tablespoons dried
4 teaspoons chopped fresh thyme or 2 teaspoons dried
1/2 teaspoon garlic powder
1/4 teaspoon salt
Chicken
4 boneless, skinless chicken breast halves (about 1 pound)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup gluten-free bread crumbs (see below)
2 tablespoons cornstarch
2 tablespoons canola oil
1/2 cup store-bought gluten-free marinara or spaghetti sauce
1/2 cup shredded mozzarella cheese or cheese alterative
Make the Parmesan-Herb Blend: In a small bowl, combine all of the ingredients until thoroughly blended.
Prepare the chicken: With a meat mallet, lightly pound the chicken breasts to about a 1/2-inch thickness between sheets of plastic wrap. Sprinkle with the salt and pepper. In a shallow dish or plate, combine the bread crumbs, 1/4 cup of the herb blend, and the cornstarch. Dip both sides of the chicken breasts in the crumb mixture, pressing it onto the chicken with your fingers.
In a large, heavy skillet, heat the oil over medium-high heat. Cook the chicken breasts until lightly browned on both sides and the juices run clear, 7 to 10 minutes. Turn the heat to low. While the chicken breasts are still in the skillet, top each with 2 tablespoons marinara sauce and 2 tablespoons mozzarella cheese. Cover the skillet with a lid or aluminum foil and cook for 2 minutes more or until the marinara sauce is heated through and the cheese melts. Serve immediately.
Storage: Refrigerate leftovers, tightly covered, for up to 3 days.
Homemade Bread Crumbs
4 cups gluten-free bread of choice, torn into small pieces
Place bread in a food processor and pulse on and off until the crumbs reach the desired consistency. For Italian bread crumbs, toss with 1 teaspoon onion powder and 4 teaspoons dried Italian seasoning, or to taste. Store tightly covered in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Chocolate Refrigerator Cookies
Makes: 48 cookies
Refrigerator cookies come together in two basic steps: First, make the dough, and chill or freeze it. Next, bake as needed when you want. By planning ahead, you can have cookies in about 15 minutes.
21 ounces gluten-free bittersweet chocolate chips (at least 60% cacao)
5 tablespoons (about 1 /3 cup) butter or buttery spread
3 large eggs
1 cup sugar
1/2 teaspoon pure vanilla extract
1/2 cup sorghum flour
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1 cup finely chopped walnuts
In a medium microwave-safe bowl, heat 9 ounces of the chocolate chips with the butter in the microwave on Low power for 1 to 2 minutes, or until melted. Stir until well blended.
In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer on low speed until thick, about 1 minute. In a small bowl, whisk together the flour, baking soda, xanthan gum, and salt, and beat into the eggs on low speed until no flour streaks remain. Beat in the chocolate mixture. Stir in the walnuts and the remaining 12 ounces chocolate chips. The dough will be very soft. Cover the bowl tightly and refrigerate for 2 hours.
When thoroughly chilled and solid, shape the dough into 2 logs, each 11/2 inches in diameter. Wrap tightly in plastic wrap to hold the shape, and refrigerate for up to 3 days. Or, shape the dough into 48 walnut-size balls with your hands, place in a plastic freezer bag, seal tightly, and refrigerate for up to 3 days or freeze for up to 1 month.
These recipes may be reproduced with the following credit:
Recipes from 100 Best Quick Gluten-Free Recipes by Carol Fenster. (Houghton Mifflin Harcourt; October 2014; $16.99/Trade Paperback; ISBN-13; 978-0544263710). http://www.hmhco.com/
Contact: Claire Holzman
(212) 598.5707
Claire.Holzman@hmhco.com