Gluten-Free Makeovers (57 page)
Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Heat 3 tablespoons of oil in a wok or large frying pan over medium-high heat. When the oil begins to smoke, add the chicken in small batches. Sauté until golden brown. Remove to a paper towel–lined dish and set aside.
Pour off all the leftover oil. Heat 1 tablespoon oil over medium-high heat and add the garlic mixture. Sauté briefly. Return the chicken to the wok and add the sauce. Stir for 1 minute. Serve with steamed rice.
Instead of chopping ginger and garlic, use Dorot Brand frozen cubes of minced ginger and garlic (see Pantry, page 277).
Tip
:
All ingredients can be chopped and assembled ahead of time and cooked just before serving.
MAKES 3 TO 4 SERVINGS
My son, Jeremy
, came home from college one day and asked if I would make Fish Tacos like he had eaten in a Mexican restaurant in New York. He described the taste and texture. Then he gave me hints about what might have been in the delicious sauce. Here’s what we came up with. It’s a recipe he requests every time he comes home. I suspect that means he approves.
1 pound flounder fillets or mahi mahi, cut into 6 serving-size pieces
¾ cup corn flour or rice flour
3 teaspoons taco seasoning mix (see Pantry, page 277)
2 large eggs
1 tablespoon warm water
2 to 3 tablespoons olive oil
6 corn tortillas (see Pantry, page 277)
1 tablespoon olive oil
1 large shallot, minced
3 tomatillos, peeled and chopped
2 garlic cloves, minced
one 4½-ounce can chopped mild green chilies
¾ cup gluten-free chicken broth (see Pantry, page 277)
⅓ cup reduced-fat sour cream
⅓ cup plain yogurt
Shredded cheddar cheese, optional
Preheat the oven to 200°F.
Rinse and pat the fish fillets dry. Combine the flour and taco seasoning mix in a shallow dish. Beat the eggs with the warm water in a separate bowl. Dip the fish pieces in the egg, then dredge in the flour. Repeat for a crunchy exterior.
In a large skillet, heat the oil over medium-high heat. Fry the fish until crispy on both sides. Remove to a cookie sheet. Wrap the tortillas in foil and place the fried fish and tortillas in the oven while making the sauce.
Make the sauce: In a medium saucepan, heat the olive oil over medium heat. Add the shallot and tomatillos and sauté until softened, about 2 minutes. Add the garlic and sauté briefly. Add the chilies and the chicken broth and simmer until the liquid is reduced by half. Remove from the heat and stir in the sour cream and yogurt.
To serve: Place one fish fillet in the center of a warmed tortilla. Sprinkle with cheese if desired, and top with a spoonful of the sauce.
Use 2 cubes of Doret Brand minced frozen garlic (see Pantry, page 277).
Avoiding Eggs?
Replace the eggs and water with flax gel or ½ cup of milk of choice.
Avoiding Dairy?
Replace the sour cream and yogurt with ½ cup unflavored soy, coconut, or rice yogurt. Replace the cheese with dairy-free cheese.
MAKES 4 TO 6 SERVINGS
When Jeremy was
a child, we couldn’t buy gluten-free chicken nuggets. So I came up with this recipe, which he loved. I made one or two batches each week and kept them in the freezer, along with personal pizzas and cookie dough. Today Moms need not do all that preparation as many companies sell quick, kid-friendly foods. Nevertheless, making these yourself will save money and control the nutritional makeup of the food your children eat. In addition, they are easy and yummy.
4 cups gluten-free dried bread crumbs or cracker crumbs (see Pantry, page 272)
2 teaspoons dried thyme
1 teaspoon freshly ground black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1½ teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon cayenne pepper
1 large egg, or flax gel
1 tablespoon olive oil
1¼ cups low-fat buttermilk, soy milk, or rice milk
6 boneless skinless chicken thighs or 4 boneless skinless chicken breast halves, cut into 1 × 2-inch strips
Preheat the oven to 425°F. Line a baking sheet with parchment paper or aluminum foil and coat with vegetable spray.
