One-Pot Gluten-Free Cooking: Delicious Recipes with Easy Cleanup-in 30 Minutes or Less!

One-Pot Gluten-Free Cooking: Delicious Recipes with Easy Cleanup-in 30 Minutes or Less!

by Amy Rains

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Overview

Quick and Delicious Gluten-Free Meals without the Mess

Amy Rains, founder of Wholesomelicious, gives one-pot meals an upgrade by creating tasty, balanced recipes that can be made using a single pot, pan, dish or appliance in 30 minutes. Whether you want to use a casserole dish, baking sheet or Instant Pot®, you can spend less time cooking and washing dishes and more time enjoying wholesome meals packed with nutrients and bursting with flavor.

One-Pot Gluten-Free Cooking gives you all you need to make quick and easy gluten-free meals that your whole family will love. Whip out a sheet pan to create flavorful mains like Rosemary Balsamic Chicken with Asparagus and Mushrooms or Cilantro Lime Shrimp Fajitas. Are you really pinched for time? Make some of Amy’s family favorites like Cheddar Broccoli Potato Soup or Spicy Harissa Chicken and Eggplant in just minutes using an Instant Pot®. For quick, portable breakfasts and snacks, give Peanut Butter and Jelly Banana Muffins or Chai-Spiced Apple Donut Holes a try.

No matter what cookware you decide to use, you’re guaranteed a healthy meal that’ll please even the pickiest of palates.

Product Details

ISBN-13: 9781624146657
Publisher: Page Street Publishing
Publication date: 12/18/2018
Sold by: Macmillan
Format: NOOK Book
Pages: 192
Sales rank: 966,623
File size: 19 MB
Note: This product may take a few minutes to download.

About the Author

Amy Rains is a nutritionist and the founder of Wholesomelicious. She has been featured by Country Living, Real Simple and BuzzFeed, among others. She lives in Williamsburg, Virginia.

Read an Excerpt


CHAPTER 1

The SHEET PAN

A sheet pan meal has become my new favorite way to feed my family in a pinch! I love the clean and hands-off method that allows my oven to do all the work. Although this chapter contains breakfast, appetizers and even dessert, main dish recipes make up the bulk.

Sheet pan cooking produces flavorful browning and maximizes juiciness. I balance my meals with a protein, vegetable and a simple sauce or marinade. Most of these recipes are complete, while some may be best served over simple sides like rice, cauliflower rice, potatoes or a simple salad.

CASHEW CHICKEN AND VEGGIES

This cashew chicken will replace any desire to visit your local take-out Asian restaurant. The sauce is simple and so incredibly flavorful! It's sure to be gobbled up by family members of all ages. This much healthier variation of take-out, packed with different veggies and a delicious variety of textures, is also a cinch to make any night of the week. You know it's a winner-winner-chicken-dinner when the most difficult part of the dish is chopping the vegetables!

SERVES 4

For the Sauce

½ cup (120 ml) gluten-free tamari soy sauce or coconut aminos
1/3 cup (80 ml) apple cider vinegar
1 tbsp (15 ml) raw honey
2 tbsp (30 ml) orange juice
1 tbsp (15 ml) chili garlic sauce
1 tbsp (16 g) cashew butter (or any nut butter)
1 tbsp (12 g) coconut sugar or brown sugar
1 tsp chopped fresh ginger
1 tbsp (8 g) arrowroot starch

For the Chicken

1½ lb (680 g) boneless, skinless chicken breast, cut into 1-inch (2.5-cm) pieces
12 oz (340 g) broccoli florets, chopped
1 red bell pepper, diced
1 green bell pepper, diced

Rice or cauliflower rice, for serving

¾ cup (110 g) unsalted cashews, for garnish
2 tbsp (18 g) sesame seeds, for garnish
2 tbsp (18 g) diced green onion, for garnish, optional

Preheat the oven to 375ºF (190ºC) and arrange the oven rack in the center position. Lightly grease a large sheet pan with cooking spray.

For the sauce, whisk together the gluten-free soy sauce, apple cider vinegar, raw honey, orange juice, chili garlic sauce, cashew butter, coconut sugar, fresh ginger and arrowroot starch in a medium-size bowl. Reserve 1/3 cup (80 ml) of the sauce for serving.

Place the chicken, broccoli, red bell pepper and green bell pepper in a large bowl, and cover with the sauce. Mix, then spread the mixture evenly over the sheet pan. Transfer the pan to the oven.

Bake for 20 to 22 minutes, or until the chicken is done and the veggies are tender-crisp.

Remove the pan from the oven. Serve hot over rice or cauliflower rice with unsalted cashews, sesame seeds and green onions (if using), and add the reserved sauce.

CILANTRO LIME SHRIMP FAJITAS

Roasting shrimp in a sheet pan is the ultimate way to get the juiciest and most flavorful shrimp ever! I absolutely love how this dinner is baked in less than ten minutes — what can be better than that on a busy weeknight? These fajitas taste delicious wrapped in gluten-free tortillas, over a bowl of rice or on top of a salad. Oh, and the cilantro lime marinade will become your new obsession. Pinky promise!

SERVES 4

For the Marinade

½ cup (120 ml) avocado oil or olive oil Juice of 1 lime, plus more to taste
1 tbsp (15 ml) red wine vinegar
½ cup (8 g) chopped fresh cilantro, divided
1 tsp cumin
1 tsp chili powder
½ tsp Kosher salt

For the Fajitas

1½ lb (680 g) raw shrimp, peeled and deveined with tails removed
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 small red onion, thinly sliced Gluten-free tortillas, optional

Preheat the oven to 450ºF (230ºC) and arrange the oven rack in the center position. Line a large baking sheet with foil or lightly grease with a nonstick spray. Set aside.

Prepare a quick marinade for the shrimp. Whisk together (or blend in a food processor or blender) the oil, lime juice, red wine vinegar, ? cup (5 g) of the cilantro, cumin, chili powder and salt. Pour the marinade over the shrimp while the oven heats up.

Line the red bell pepper, green bell pepper and red onion over the bottom of the sheet pan. Pour the shrimp with the marinade over the top; spread around the marinade to evenly coat the vegetables.

Place the pan in the oven and roast for 8 minutes, then broil for an additional 1 to 2 minutes or until the shrimp is cooked through.

Remove the pan from the oven, add the remaining cilantro over the top, place in tortillas (if using) and serve immediately!

GREEK CHICKEN

This super easy Greek Chicken is packed with tangy flavor, plenty of veggies and some fresh basil to make your taste buds sing! It is sure to become a weeknight staple. The ingredients can also combine for a warm Greek salad served over a bed of greens. Make this dish on the weekend to enjoy for lunches throughout the week!

SERVES 4

1½ lb (680 g) boneless, skinless chicken breast, diced into small pieces
2 tbsp (30 ml) olive oil or avocado oil
1 tbsp (15 ml) red wine vinegar
1 tbsp (15 ml) lemon juice
1 tsp Dijon mustard
1 tsp dried oregano
½ tsp Kosher salt, plus more to taste
1 red bell pepper, chopped
½ large red onion, chopped
1 cup (150 g) finely diced Yukon Gold potatoes
½ cup (75 g) marinated artichokes
½ cup (75 g) diced cherry tomatoes
1/3 cup (50 g) Kalamata olives
1/3 cup (50 g) crumbled feta cheese, optional
¼ cup (10 g) finely chopped fresh basil Greens or rice, for serving Ground black pepper, to taste

Preheat the oven to 375ºF (190ºC) and arrange the oven rack in the center position. Place the chicken in a large bowl or container.

In a separate bowl, whisk together the oil, red wine vinegar, lemon juice, Dijon, oregano and salt for a quick marinade. Pour it on top of the chicken.

Scatter the red bell pepper, red onion and potatoes across a large sheet pan. Then pour the chicken and marinade on top of the vegetables. Toss so that the chicken and vegetables are evenly coated with marinade and they remain in a single layer.

Place the chicken and veggies in the oven to bake for 15 minutes, then bump up the temperature to 425ºF (218ºC) to get everything extra toasty. Cook for another 10 to 12 minutes, or until the potatoes are softened and cooked through.

Remove the pan from the oven, add the artichokes, cherry tomatoes, Kalamata olives and feta cheese, if using. Top with fresh basil. Serve over a bed of greens or rice. Add salt and pepper to taste.

HERB AND MUSTARD PORK TENDERLOIN WITH SQUASH AND APPLES

The sheet pan method of cooking a pork tenderloin ensures it comes out perfect every time. The secret is the high heat, which allows this dish to cook beautifully in less than thirty minutes. This autumn-inspired dinner makes enough to feed a crowd or give you plenty of leftovers for throughout the week.

SERVES 6 TO 8

3 cups (420 g) butternut squash, peeled and chopped
2 apples, cored, peeled and chopped
½ large red onion, cut into slices
2 tbsp (30 ml) avocado oil or olive oil
2 cloves garlic, minced
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) real maple syrup
½ tsp sea salt
3 tsp (2 g) chopped fresh rosemary, divided Pinch of ground black pepper
2 pork tenderloins (about 2½ lb [1.1 kg] total), trimmed of visible fat
1 tbsp (15 ml) Dijon mustard
3 tsp (6 g) Herbes de Provence

Heat the oven to 450ºF (230ºC) and arrange the rack in the center position.

Spray a large sheet pan with nonstick spray, then evenly spread the butternut squash, apples and red onion all over the pan. Whisk together the oil, garlic, lemon juice and maple syrup in a small bowl. Then drizzle or brush about 2 tablespoons (30 ml) of the mixture over the apples, squash and onion. Sprinkle with the sea salt, fresh rosemary and black pepper.

Pat the pork tenderloins with a paper towel, removing any excess moisture. Add the Dijon and Herbes de Provence to the remaining garlic/syrup mixture. Generously rub the mixture over both of the tenderloins, and place them on top of the squash, apples and onion.

Place the pan in the oven and cook for 15 minutes, then flip over the tenderloins. Cook for an additional 12 to 15 minutes (depending on thickness) and remove from the oven.

note: Golden Delicious apples work well in this recipe with their sweet, mellow flavor.

CHIMICHURRI STEAK AND POTATOES

Is there anything better than a steak and potato dinner? Oh yes, there is. Smother it in some chimichurri sauce and let it all bake on a sheet pan for the ultimate easy dinner! Chimichurri is a special sauce packed with fresh herbs, garlic, tangy lemon and vinegar and a little spice, if you're up for it. Although this may seem like a dinner for a special occasion, it's simple enough for weeknights.

SERVES 4 TO 6

1 cup (16 g) chopped fresh cilantro
1 cup (16 g) chopped fresh parsley
1/3 cup (50 g) chopped red onion
3 cloves garlic, minced
1 tsp chopped red hot chili pepper or crushed red pepper, optional
½ tsp sea salt, plus more to taste cup (60 ml) lemon juice
1 tsp lemon zest
¼ cup (60 ml) red wine vinegar
½ cup (120 ml) olive oil or avocado oil
2 lb (900 g) flank steak
3 large russet potatoes, cut into wedges (about 12–16 per potato)
Ground black pepper, to taste

Preheat the oven to 450ºF (230ºC) and arrange the rack in the center position.

In a food processor or blender, pulse together the cilantro, parsley, red onion, garlic, red hot chili pepper (if using), salt, lemon juice, lemon zest and red wine vinegar. While the motor is running, stream in the oil and continue to blend until smooth.

Place the flank steak in a dish or sealable bag, then pour ½ cup (120 ml) of the chimichurri sauce into the bag. Set aside.

Spread the potato wedges across the sheet pan, leaving room in the center for the flank steak. Gently toss with ¼ cup (60 ml) of chimichurri sauce. Sprinkle with salt and pepper.

Transfer the sheet pan to the oven and bake for 12 minutes. Remove the pan from the oven and flip the potatoes. Next, place the flank steak in the center of the pan.

Return the pan to the oven and bake for another 11 to 12 minutes. Turn on the broiler for another 2 minutes to get a nice sear on the steak.

Remove the pan from the oven and let it sit for 5 minutes. Slice the steak against the grain. Serve the steak and potatoes with the leftover chimichurri sauce.

THAI PEANUT COCONUT CHICKEN WITH PINEAPPLE AND VEGGIES

In some households, ranch dressing or ketchup are coveted condiments. In my household, peanut sauce is the ultimate boss! My kids call this dish "peanut butter chicken" and would happily eat it every day of the week. We all love the salty/sweet combo and the addition of pineapple. This dish is best served over rice or cauliflower rice.

SERVES 4

For the Peanut Sauce
¼ cup (60 ml) gluten-free tamari soy sauce or coconut aminos
3 tbsp (45 ml) apple cider vinegar
1/3 cup (85 g) peanut butter
¼ cup (60 ml) full-fat canned coconut milk
1 tbsp (15 ml) sesame oil
2 cloves garlic, crushed
1 tbsp (15 ml) raw honey

For the Chicken

1½ lb (680 g) chicken breast tenders
3 cups (270 g) broccoli florets or broccolini
1 red bell pepper, diced
2 cups (300 g) diced pineapple
1 tbsp (15 ml) olive oil or avocado oil
½ cup (75 g) chopped peanuts
2 tbsp (15 g) unsweetened shredded coconut
¼ cup (4 g) chopped fresh cilantro, optional
3 tbsp (18 g) chopped green onion, optional Rice or cauliflower rice, for serving

Preheat the oven to 375ºF (190ºC) and arrange the oven rack in the center position.

In a food processor or blender, make the peanut sauce. Add the tamari soy sauce, apple cider vinegar, peanut butter, coconut milk, sesame oil, garlic and honey. Pulse until smooth. Reserve about 1/3 cup (80 ml) of the sauce for the finished dish.

Brush all sides of the chicken tenders with the sauce and arrange them in the center of the sheet pan. Place the broccoli, red bell pepper and pineapple around the chicken. Brush the vegetables and pineapple with oil, then the peanut sauce.

Bake for 18 to 20 minutes or until the chicken is cooked through. Top the chicken with peanuts and coconut. Turn on the broiler and place the pan back into the oven for an additional minute to get the chicken and veggies extra toasty.

Garnish with cilantro and green onion, if using. Serve over rice or cauliflower rice.

note: Feel free to swap out the peanut butter and peanuts with your nut butter of choice for any dietary restrictions or allergies.

MOROCCAN-SPICED SALMON WITH LEMON MINT YOGURT SAUCE

This dish has it all: flavor, beauty and ease. Isn't that what every weeknight dinner should have? I think so. The Moroccan rub is a perfect complement to the salmon and veggies and combines nicely with the lemon mint yogurt sauce. The best part about cooking salmon in a sheet pan is the quick cook time of less than 15 minutes. The carrots and green beans also roast very well at this temp and cook time, with a slight crunch and al dente texture!

SERVES 4

4 (5–6-oz [142–170-g]) skinless salmon fillets, about 1 inch (2.5 cm) thick
1 tsp cumin
1 tsp smoked paprika
½ tsp cinnamon
½ tsp coriander
¼ tsp cayenne pepper
¼ tsp ground black pepper
¼ tsp Kosher salt, plus more to taste Pinch of ground cloves
8 oz (230 g) fresh green beans, trimmed
12 oz (340 g) sliced petite carrots (see note)
3 tbsp (45 ml) olive oil or avocado oil, divided
2 tbsp (30 ml) fresh lemon juice, divided
½ cup (100 g) plain Greek yogurt
½ tsp lemon zest
2 cloves garlic, minced
2 tbsp (30 g) chopped fresh mint Fresh parsley, for garnish, optional

Preheat the oven to 425ºF (218ºC) and arrange the oven rack in the center position. Remove the salmon from your fridge and let it sit for at least 10 minutes, then pat dry with a paper towel. Line a large baking sheet with foil or parchment paper and set aside.

In a small bowl, make your spice rub. Mix together the cumin, paprika, cinnamon, coriander, cayenne pepper, black pepper, salt and cloves.

Place the green beans and carrots on the sheet pan. Toss with 1 to 2 tablespoons (15 to 30 ml) of oil and 2 teaspoons (4 g) of the spice rub, ensuring the veggies are evenly coated. Arrange the vegetables so they are lined up along the outside perimeter of the pan, leaving room in the middle for the salmon.

Place the salmon on the sheet pan. Brush with 1 tablespoon (15 ml) of oil, then gently rub the remaining spice rub all over the salmon fillets. Sprinkle with 1 tablespoon (15 ml) of lemon juice.

Bake for 8 to 12 minutes, depending on the thickness of the salmon. For a 1-inch (2.5cm) piece of salmon, cook for approximately 8 minutes for medium rare, 10 minutes for medium or up to 12 minutes for medium-well.

While the salmon is baking, make the yogurt sauce. Whisk together the yogurt, remaining lemon juice, lemon zest, garlic, mint and salt to taste.

Remove the salmon from the oven and serve immediately with the sauce. Garnish with parsley (if using) and add salt to taste.

note: You can use any type of carrot — I used colored petite carrots from Trader Joe's — just slice them thinly so they cook evenly with the salmon.

ROSEMARY BALSAMIC CHICKEN WITH ASPARAGUS AND MUSHROOMS

The rosemary balsamic sauce in this dish is one of my all-time favorite marinades. I've been using it for years for grilling chicken and knew it would work well for an easy weeknight sheet pan meal. The flavor combination is perfect for mushrooms and asparagus, and I love the way it roasts deliciously on a sheet pan with the chicken. Serve with potatoes or rice for a complete meal, or even over a bed of greens for a roasted chicken and vegetable salad.

SERVES 4

1/3 cup (80 ml) balsamic vinegar
2½ tbsp (37 ml) olive oil or avocado oil
1 tbsp (15 ml) gluten-free tamari soy sauce or coconut aminos
2 tsp (8 g) coconut sugar
2 tbsp (8 g) finely chopped fresh rosemary
2 large cloves garlic, minced
1½ lb (680 g) boneless, skinless chicken breast, cut into bite-size pieces
1 lb (450 g) asparagus, cut into 3-inch (7.5-cm) pieces
10 oz (286 g) sliced mushrooms Kosher salt, to taste

Preheat the oven to 375ºF (190ºC) and arrange the oven rack in the center position.

In a food processor or blender, combine the balsamic vinegar, oil, tamari soy sauce, coconut sugar, rosemary and garlic. Pulse until the ingredients are well combined, about 15 seconds.

In an airtight container or large sealable bag, combine the chicken, asparagus, mushrooms and marinade. Shake until all the ingredients are well covered in the marinade. You can marinate for up to 8 hours or proceed to bake.

Spread the mixture over your sheet pan. Bake for 15 minutes at 375ºF (190ºC), then bump up the temperature to 425°F (218ºC) for the last 7 to 10 minutes.

Remove from the oven, salt to taste and serve hot.

CRISPY HONEY TURMERIC CHICKEN AND BUTTERNUT SQUASH

Glazed skin-on chicken thighs make for delicious sheet pan meals! The idea of a honey and turmeric chicken was inspired by my favorite drink, a golden latte. Turns out, this flavor medley also works well in savory dishes! The addition of butternut squash completes the meal with its earthy and subtly sweet flavor.

SERVES 4 TO 6

1/3 cup (80 ml) avocado oil or olive oil, divided
3 large cloves garlic, minced
3 tbsp (45 ml) fresh lemon juice
1 tbsp (15 g) ground turmeric
1 tsp cumin
1 tsp sea salt
1 tbsp (15 ml) honey
4 large bone-in, skin-on chicken thighs
2 cups (300 g) diced butternut squash, cut into small pieces less than ½ inch (1.3 cm)

Preheat the oven to 425ºF (218ºC) and arrange the oven rack in the top third of the oven. Coat a large baking sheet with 1 tablespoon (15 ml) of oil, and let it sit in the oven while it heats.

In a small bowl, whisk together the remaining oil with the garlic, lemon juice, turmeric, cumin, sea salt and honey. Place the chicken and butternut squash in a container or sealable bag with the glaze mixture, reserving 2 tablespoons (30 ml) of the glaze in the small bowl for later use. Evenly coat the chicken and squash.

Remove the heated sheet pan from the oven and spread out the chicken (skin side up) and butternut squash.

Roast the chicken and butternut squash for 15 minutes, then bump up the temperature to 450ºF (232ºC). Roast for another 10 to 12 minutes, or until the chicken skin is golden and crispy.

Remove from the oven and brush the remaining glaze over the chicken. Serve hot.

(Continues…)


Excerpted from "One-Pot Gluten-Free Cooking"
by .
Copyright © 2018 Amy Rains.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Title Page,
Copyright Notice,
Dedication,
Introduction,
THE SHEET PAN,
THE SKILLET,
THE INSTANT POT,
THE CASSEROLE DISH,
THE SOUP POT,
THE MUFFIN PAN,
THE BLENDER,
The "Dish" on This Book,
Acknowledgments,
Index,
About the Author,
Copyright,

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