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

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
     
     
MENU
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.
    A lassi is an Indian dessert drink