Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Gluten-Free Makeovers (52 page)
Bake 30 to 40 minutes or until bubbly. Serve hot with extra Parmesan cheese.
Refrigerate any extra sauce. It will keep well for several days.
Dairy-free
and
Egg-free
The nutty flavor
of quinoa blends well with these Asian flavors. Serve this as a side dish with fish and chicken or, for a complete meal, add 1 cup cubed, cooked chicken to the quinoa after it cooks. This pilaf makes great leftovers. Enjoy cold or reheated briefly in the microwave.
¼ cup sliced almonds
1½ cups quinoa, rinsed and drained well
2 tablespoons orange juice
2½ cups plus 1 tablespoon chicken or vegetable broth, or water (see Pantry, page 277)
¼ teaspoon salt
2 tablespoons gluten-free soy sauce (see Pantry, page 276)
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon toasted (dark) sesame oil
1 teaspoon peeled grated ginger
2 green onions, thinly sliced diagonally
¾ cup mixed vegetables, optional, such as cubed steamed carrots, roasted asparagus, slivered sautéed snow peas
Toast the almonds in a dry skillet over medium heat; set aside.
In a medium saucepan, toast the quinoa over medium heat for 5 minutes, or until fragrant and golden, stirring frequently. Add the orange juice. Stir the broth and salt into the quinoa and bring to a boil. Reduce the heat to low. Cover and simmer for 15 to 17 minutes.
Combine the soy sauce, vinegar, sugar, sesame oil, ginger, and green onions together in a bowl. Pour over the quinoa and stir to mix. Return to a simmer. Fold in the vegetables, if using and add the toasted almonds. Serve warm.
ENTRÉES
Beef and Beer
A Flemish Stew
Dairy-free
and
Egg-free
This hearty, flavorful
dish hails from Belgium. It’s a stew, yes. But, not Grandma’s traditional chunky vegetable variety. The rich flavors of caramelized onion, robust ale, and red currant jelly make this a culinary treat that challenges the taste buds to identify the origins of the flavors. Sadly, this complex dish was out of reach for many years, missing a key element—beer—that was not gluten-free. Today there are as many gluten-free beers as there are brews and you can choose from hearty light beer or dark ale when you make this dish. Serve with slices of gluten-free baguettes (page 44) or over gluten-free noodles. Accompany with buttered carrots and, of course, more of the same beer that goes into the pot.
4 thick slices bacon, cut into cubes
¼ cup olive oil, more as needed
2½ pounds beef stew (chuck) meat, cut into 1-inch cubes
3 large onions, coarsely chopped
2 garlic cloves, minced
2 tablespoons brown sugar
2 tablespoons red wine vinegar
3 tablespoons white or brown rice flour
one 12-ounce bottle gluten-free beer
1 cup gluten-free beef broth (see Pantry, page 277)
2 bay leaves
3 to 4 fresh parsley sprigs
2 teaspoons dried thyme
Salt and pepper to taste
2 to 3 tablespoons red currant jelly
Preheat the oven to 350°F.
In a large ovenproof Dutch oven, sauté the bacon in 1 tablespoon of the olive oil until golden. Remove with a slotted spoon and set aside to drain on paper towels.
Pat the beef cubes dry with a paper towel. Heat 1 tablespoon of the olive oil in the pot and cook the beef in small batches until browned on all sides, adding more olive oil as needed. Transfer to a plate using a slotted spoon.
Place the onions and the remaining olive oil in the pot and cook over low heat until soft and slightly golden, about 10 minutes. Add the garlic and brown sugar and mix well. Add the vinegar and cook an additional 2 minutes.
Return the beef and the bacon to the pot along with any collected juices. Sprinkle the rice flour over the meat and toss to coat. Add the beer and beef broth, stirring constantly until blended. Add the bay leaves, parsley, and thyme. Check the flavors and add salt and pepper as needed. Bring to a simmer. Remove from the heat, cover, and bake for 2 hours.