Gluten-Free Makeovers (61 page)
Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Heat 2 tablespoons oil and add ⅓ of the chicken. Stir fry until the chicken turns golden brown. Remove with a slotted spoon. Set aside on a plate. Repeat until all of the chicken is cooked, adding additional oil as needed.
Heat 2 more tablespoons of oil in the wok. When hot, add the ginger, garlic, and scallions. Toss briefly. Add the carrots and toss for 1 minute. Add the bell pepper and cook for an additional 2 minutes. Add the chicken, the sauce, and the snow peas. Heat until the liquid comes to a boil. If the sauce is too thin, stir in a mixture of cornstarch and water to thicken. Simmer briefly. Remove from the heat and add the sugar-coated walnuts. Serve with white or brown rice.
Walnuts can be omitted if someone doesn’t like them or can’t have nuts.
Buy Dorot brand frozen minced garlic and ginger cubes (see Pantry, page 277). Replace the bell pepper, carrots, and snow peas with a bag of frozen stir-fry vegetables, thawed before using.
MAKES 4 SERVINGS
This is one
of the best ways to use up leftover turkey, introduce a menu that is something other than roasted turkey or chicken, and bring comfort food to the table. Add frozen broccoli cuts (thawed) or chopped spinach (see below) for variation.
1 tablespoon olive oil
3 green onions (white and light green parts only), chopped
2½ cups sliced mushrooms
2 cups cubed cooked turkey or chicken
3 tablespoons dry sherry
1 cup gluten-free chicken broth (see Pantry, page 277)
¼ cup light cream, fat-free evaporated milk, soy milk, or rice milk
2 tablespoons cornstarch mixed with ¼ cup chicken broth or water
8 to 10 ounces rice or corn spaghetti, cooked al dente, rinsed and drained
½ cup grated Parmesan cheese, plus more for topping
Heat the oil in large skillet over medium heat. Sauté the green onions and mushrooms until the mushrooms are soft. Add the turkey and stir. Add the sherry, broth, and cream and bring to a simmer. Add the cornstarch mixture and stir to thicken. Add the spaghetti and cheese and mix well.
Transfer to a 9 × 13-inch casserole dish and top with additional cheese. Place under the broiler 4 to 6 minutes, until the top is brown and bubbly.
VARIATION: For Turkey Florentine Tetrazzini, add ¼ teaspoon freshly ground nutmeg and 2 tablespoons lemon juice. Fold in one 10-ounce package frozen chopped spinach, thawed and drained, or add 1 to 2 cups frozen broccoli cuts, thawed and cooked for 3 minutes in a microwave.
 | Sweet Treats |
Celebration Chocolate Chip Cookies
Chocolate Chip Caramel Cookies
Variation: Lemon Ginger Ice Cream Sandwiches
Chocolate Coconut Crème Bundt Cake
Chocolate Ginger Cake with Ginger Glaze
Dairy-Free Black Cherry Cheesecake
Grandma’s Sour Cream Coffee Cake
Variation: Egg-Free and Dairy-Free Coffee Cake
Hostess-Style Chocolate Cupcakes
Lemon Raspberry Layer Cake with Lemon Cream Cheese Frosting
Pumpkin Orange Brandy Layer Cake
Quick Low-Fat Lemon Cheesecake
Dairy-Free Chocolate Mousse Pie
Mini Tartlets with Key Lime Filling
Chocolate Teddy Grahams (Graham Cracker–Style Crackers)
Profiteroles with Coffee Ice Cream and Chocolate Sauce
Coconut Pecan Frosting for German Chocolate Cupcakes
Quick Chocolate Buttercream Frosting
Simple Confectioners’ Sugar Frosting
The world is full of sweet treats from bars to cookies, from cakes to tarts. Fortunately, they are especially easy to make over and nothing is lost in translation. Simply replace flour with a blend of gluten-free flours and these delicious desserts can be yours. I use my Cake and Pastry Flour in many of the recipes here. It’s healthier and lighter than the ubiquitous rice flour based combos. But you can use any basic formula. If it contains gum and salt, you’ll need to omit them from my recipes. So dig out family recipes and old church and synagogue cookbooks and substitute boldly.
I should note that the recipes here are revised considerably from the mainstream recipes that inspired them, but when you are on your own, simply replace the flour and you’ll have great success.
