GLUTEN-FREE COOKING FOR TWO: 125 Favorites
Houghton Mifflin Harcourt
April 4, 2017
Houghton Mifflin Harcourt
April 4, 2017
Carol Fenster is the author of thirteen cookbooks, including the award-winning 1,000 Gluten-Free Recipes. A pioneer in gluten-free cooking, she is the former associate food editor at Gluten-Free and More (formerly Living Without) magazine, is a contributor to Gluten-Free Living magazine, and she appears on PBS-TV. Her gluten-free advice is used by corporations world-wide, and has enabled people to cook gluten-free food for the past two decades
Most cookbooks and recipes focus on full-size meals for families of four or more, which often leads to unwanted leftovers—or the two of you eating the same dish for days at a time. With the additional challenge of eating gluten-free, finding delicious fare can be tough. But downsizing recipes does not always mean simply cutting recipes in half: How do you halve an egg?
In this delectable collection, Carol Fenster has done the math for you with recipes that are gluten-free and small in portions, but big on taste and variety.
You’ll love starting your day with Pancakes, Green Smoothies, or elegant Eggs Baked in Ham Baskets. Enjoy weekend brunches of creamy Quiche or yummy Coffee Cake, or a comforting midday meal of bright and seasonal Asparagus Soup, flavorful Warm Lentil Salad, or on-the-go Chicken-Cilantro Salad Wraps. Round out the meal with some fun and traditional breads such as Focaccia, Pumpkin Spice Quick Bread, and French Baguette—all sized for your small household. End the day with Beef Burgundy, Paella, Lasagna, or individual Pizzas. And for dessert, grab a couple of Chocolate Chip Cookies, dig into Double-Crust Pie or Carrot Cake for two, or go all-out with show-stopping Pavlova with Raspberries.
Beyond the recipes, you’ll learn the basics of stocking, shopping for, and cooking in a smaller-household kitchen. Whether determining the difference between a tad (1/4 teaspoon) or smidgeon (1/32 teaspoon) and where to buy appropriate measuring spoons, what type pan (a loaf pan!) to use for Lasagna for two, or how to shop for minimum waste and leftovers, all the tips are here. Each recipe also includes nutrition information to help make choices right for you.
If you prepare gluten-free meals and are part of a smaller household, Gluten-Free Cooking for Two will become your go-to guide for every meal of the day.
Preparation time: 20 minutes
Cooking time: 10 minutes plus 1 hour oven time
Makes 2 servings (1 cup each)
Hungary’s version of beef stew uses Hungarian paprika, caraway seeds, and
sour cream for its distinct flavor. I serve it on pasta, but some people like it with
dumplings or boiled potatoes. We ate it with white rice when I was
in Hungary. It can also be served alone. Look for Hungarian sweet paprika in
kitchen stores or online.
Place a rack in the middle of the oven. Preheat the oven to 325°F.
In a heavy, 2-quart lidded saucepan, heat the canola oil over medium heat. Add the beef, sprinkle with salt and pepper, and cook until browned on all sides, about 5 minutes. With a slotted spoon, transfer the beef to a plate. Add the carrots and onion to the pan and cook over medium heat, stirring constantly, until the vegetables start to brown, about 5 minutes.
Return the meat to the pan and stir in the tomato sauce, broth, tomato paste, garlic, vinegar, paprika, caraway seed, and bay leaf. Bring to a boil, stirring constantly to capture any browned bits from the pan bottom.
Cover the pan, transfer to the oven, and bake for 1 hour. (Don’t be tempted to simmer it on the
cooktop because it will become too dry.)
Carefully remove the pan from the oven and discard the bay leaf. Pour ¼ cup of the hot stew liquid into a small bowl, and stir in the sour cream until smooth. Stir the sour cream mixture back into the stew. Taste and add salt and pepper, if desired. Serve in bowls with the noodles, garnished with parsley.
Preparation time: 5 minutes
Baking time: 20 to 25 minutes
Makes 2 servings
You can use fresh, pitted Bing cherries (sometimes called dark or sweet cherries),
or buy them canned or frozen. I make these single-serving clafoutis year-round,
so in winter I use frozen Bing cherries. The recipe is quite versatile; feel free to
vary the fruit.
Place a rack in the middle of the oven. Preheat the oven to 375°F. Generously grease two 3½ by 1¾-inch (4-ounce) ramekins.
Arrange the cherries in a single layer in each ramekin.
In a small bowl, whisk together the egg, milk, oil, and vanilla until very smooth. Gradually whisk in 2½ tablespoons of sugar, the flour blend, and salt until very smooth. Divide the batter between the ramekins, sprinkle with the almonds, and sprinkle with the remaining 2 teaspoons of sugar.
Bake until the tops are puffy and the almonds are golden brown, 20 to 25 minutes. Dust with powdered sugar. Serve immediately.
Chocolate-Cherry Clafoutis: Replace the vanilla with 1 teaspoon cherry brandy (kirschwasser) and add 1 tablespoon cocoa to the flour blend. Bake as directed.
Liqueur-Laced Clafoutis: For a festive touch, vary the fruit and add a teaspoon of a complementary liqueur to the batter. Some ideas to try:
These recipes may be reproduced with the following credit:
Recipes from GLUTEN-FREE COOKING FOR TWO: 125 Favorites by Carol Fenster. (Houghton Mifflin Harcourt; April 4, 2017; $19.99/Paperback, ISBN: 978-0544828681).
Contact: Brittany Edwards