Simply . . . Gluten-Free Quick Meals: More Than 100 Great-Tasting Recipes for Good Food Fast by Carol Kicinski Read Free Book Online Page A

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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
     
     
MENU
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