Shepherd’s pie is one of those classic comfort foods that never disappoints. The zucchini in this recipe is tasty with the tomato sauce and adds nice moisture. A mixture of red and sweet potatoes makes a colorful and savory crust. Feel free to play with the types of vegetables and potatoes you use.
The secret to flavorful Szechuan meatballs is to allow the ground beef to marinate so it absorbs the flavors of the gluten-free soy sauce, honey, vinegar and ginger. Be sure to use ground beef that’s at least 90 percent lean. If you use beef that’s less lean, the fat drains onto the pan when the meatballs are baked and much of the flavor drains right along with it. The sesame oil in the marinade is much tastier and less greasy than the fat in the ground beef. This recipe can be made egg-free; see instructions.
This recipe for macaroni and cheese is casserole-style with eggs, poured into a 9x13-inch baking dish, covered and baked until firm. This is also a great make-ahead dish. Just prepare the pasta and cheese mixture, pour it into a prepared baking dish, cover it tightly with foil and plastic wrap, and freeze it. When you’re ready to serve it, there’s no need to defrost it first. Just remove the plastic wrap but retain the foil, pop it in a preheated oven and bake until it’s bubbling and the eggs are set. This recipe can be made dairy-free and egg-free; see instructions.
Traditional staples, easy dinners and comfort foods are things we all crave these days. That’s why I devoted an entire chapter to the subject in my latest cookbook, Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap (2nd edition). These recipes are three of the comfort foods my family and I love. Simple to prepare, they’ll warm your home and your heart with a feeling of pride, give you a well-earned sense of accomplishment and leave you with more money in your pocket at the end of the day because they’re made from scratch.
Finger foods are just where it’s at sometimes. They’re the party food you break out when you’re hosting the book club, the gluten-free appetizers you bring to the potluck. They’re the handheld food you devour in the car. Sometimes, you just need a small-bite something or other to get through to the next meal. Other times, dinner itself is handheld so some can eat it at the table, others on the go. Whatever your idea of small bites, these gluten-free recipes from my cookbook, Gluten-Free Small Bites, are certain to please.
These savory gluten-free meatballs, made with shallots, carrots and celery, are packed with tons of flavor. Served over white rice with a dinner salad, they also make a delightful main dish. For bigger bites, make the gluten-free meatballs twice as large. Just keep an eye on baking time; it will increase to about 35 minutes. This recipe can be made egg-free; see instructions. The meatballs can be made ahead; see TIP.
This gluten-free croquette recipe is my idea of grown-up tater tots with a beautifully crisp outside and a light, creamy center. Scallions and parsley brighten the flavor without making the gluten-free croquettes taste spicy. The best way to make perfect mashed potatoes is with a food mill, but a ricer does the job—as does a fork if that’s all you have. Resist the urge to mash the potatoes in a food processor or blender. They’ll become gummy, making the croquettes impossible to shape without heaps of extra flour, which will destroy their flavor. The mashed potatoes (the first 3 ingredients) can be made up to 3 days ahead and stored in the refrigerator. Once fried, they’re best eaten right away. This gluten free recipe can be made egg-free; see instructions. For Baked Potato Croquettes, see instructions.
The trick to getting gluten-free breadcrumb coating to stick to jalapeño peppers during frying is to double-bread the peppers and let them dry a bit at room temperature after each coating. You’ll be rewarded with the rich, creamy, spicy, crunchy gluten-free poppers that dreams are made of. You can prepare jalapeños ahead by removing the seeds and ribs and refrigerating them in a zip-top plastic bag up to 3 days. (When handling jalapeño peppers, wear disposable kitchen gloves.) Once fried, these are best eaten right away. This gluten-free recipe can be made egg-free; see instructions.
If you're longing for a good gluten-free sourdough bread, this recipe is for you. It's naturally egg-free and can be made dairy-free, too. Yes, it takes a few days to get the sourdough starter going, but it’s not a lot of work. So before you say "it's too much," think again. Fresh sourdough bread is well worth the time.
This Gluten-Free Strawberry Shortcake recipe, which can be doubled easily, ensures flaky biscuits by instructing you to toss large chunks of chilled butter (or vegetable shortening) into the dry ingredients. For dairy-free whipped cream, see TIP.
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