Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Gluten-Free Makeovers (40 page)
MAKES ENOUGH FOR 1 WRAP
Double, triple, or
quadruple these ingredients based on the number of servings needed.
2 tablespoons mayonnaise
1 tablespoon good quality salsa
1 or more Wraps-ody in Gluten-Free Harmony (page 61)
3 slices smoked turkey breast
2 tablespoons frozen corn niblets, thawed
¼ cup shredded lettuce
1 small tomato, chopped
Shredded cheddar cheese, optional
Combine the mayonnaise and salsa in a small bowl. Spread over the wrap. Arrange the turkey slices over the spread. Top with the corn, lettuce, tomato, and cheese. Roll up and enjoy.
Use commercial gluten-free wraps (see Pantry, 277) in place of the homemade wraps.
Dairy-free
½ pound sirloin steak or 4 chicken fillets (about ½ pound)
¼ cup teriyaki sauce (see Pantry, page 276)
¼ cup low-fat mayonnaise
2 tablespoons rice vinegar
2 teaspoons sugar
2 teaspoons toasted (dark) sesame oil
2 cups (about 3 ounces) coleslaw mix
4 Wraps-ody in Gluten-Free Harmony (page 61 )
Marinate the steak or chicken in the teriyaki sauce for 1 hour.
Combine the mayonnaise, rice vinegar, sugar, and sesame oil. Toss with the coleslaw mix and chill.
Remove the meat from the marinade and broil on both sides until cooked through, about 10 minutes. Slice thinly.
Spread several pieces of meat in the center of each wrap and top with ½ cup of the slaw mixture. Roll up the wraps and enjoy.
SOUPS AND GRAVIES
Butternut Squash Bisque
MAKES 8 SERVINGS
When the air
turns crisp and butternut squash and pumpkins replace corn and tomatoes at the farmers’ market, this soup becomes a staple in my house. It’s a great pick-me-up on chilly days and a delicious company dish. As part of a special meal, I like to add ¼ cup Calvados or substitute 1 cup of cider for 1 cup of broth.
2 tablespoons olive oil
1 medium onion, finely chopped
1 medium leek, white and pale green parts only, chopped
6 cups peeled and cubed butternut squash
2 teaspoons good-quality curry powder
2 large Granny Smith apples, peeled, cored, and chopped
4 cups chicken or vegetable broth, plus more as needed (see Pantry, page 272)
4 slices of gluten-free bread (page 42), crust removed, cut into quarters, and toasted
Crème fraîche or plain Greek-style yogurt
Toasted, slivered almonds, optional
Heat the oil in a large saucepan. Add the onion and sauté over low heat until slightly opaque. Add the leek and sauté until the onion and leek are soft and translucent. Add the squash and toss to coat. Sauté for 2 minutes. Add the curry and apples and continue to cook over low heat an additional 3 to 4 minutes.
Add 4 cups of the broth. Cover and simmer 25 to 30 minutes or until the squash and apples are soft. Cool slightly and purée in batches in a blender or food processor. If the soup is too thick, add a small amount of additional broth until you reach the desired consistency. Keep warm.
Place 1 to 2 squares of toast in the bottom of each bowl. Ladle soup into bowls and top with a dollop of crème fraîche and a handful of almonds. Serve.
Buy butternut squash that’s already peeled and cubed. Use an immersion blender to purée the soup in the pot.
Purchase prepared gluten-free bread.
