Gluten-Free Cooking For Two: 125 Favorites

Copyright © 2017 by The Savory Palate, LLC

Photography © Tom Hirschfeld

All rights reserved.

For information about permission to reproduce selections from this book, write to trade.permissions@hmhco.com or to Houghton Mifflin Harcourt Publishing Company, 3 Park Avenue, 19th floor, New York, New York 10016.

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Library of Congress Cataloging-in-Publication Data is available.

ISBN 978-0-544-82868-1 (trade paper); 978-0-544-82873-5 (ebk)

Book design by Alison Wilkes

v1.0217

This book is lovingly dedicated to my husband, Larry, and the rest of my wonderful family.

Thanks for your love, support, and encouragement while I traveled this gluten-free journey for the past three decades.

Contents

Introduction

CHAPTER ONE

Breakfast & Brunch

CHAPTER TWO

Soups, Stews & Sandwiches

CHAPTER THREE

Main Dishes

CHAPTER FOUR

Sides: Grains, Beans, Legumes & Potatoes

CHAPTER FIVE

Breads

CHAPTER SIX

Desserts

Sources

Acknowledgments

Index

About the Author

Introduction

A while back—in what I call a BFO (Blinding Flash of the Obvious)—I realized that I live in a two-person household, yet I’ve been cooking for the standard family-of-four household all my life. Of course, when I was writing all my previous cookbooks, I used the four-serving rule, but even when I wasn’t in cookbook-writing mode, I still made large recipes. Think of all those leftovers and wasted food that spoiled before it was eaten—not to mention all of that space needed to store it!

And then, I looked around and realized my small household was like many others. How could I have missed this trend? It took phone calls and emails from my readers who asked for small-size recipes to bring me to the conclusion that the gluten-free world needs a comprehensive cookbook just for small households. So, I set about researching the small-household phenomenon.

Many People Live in Small Households

Today, more Americans are living in small households. Research shows that the traditional family-of-four image is irrelevant for many of us. Twenty-eight percent of the 115 million households in the U.S. were solo in 2011, compared with 26 percent in 2000. According to USA Today, the largest jump is among the seniors who are part of the 77 million baby boomers who became empty nesters when their kids left home. In this case, you once cooked for several people but now it’s just the two of you. I can relate to this: My son (who ate so much while he was growing up that there were never any leftovers!) eventually grew up and left home, leaving my husband and me as the lone diners at our kitchen table.

In other cases, the small household isn’t necessarily comprised of boomers. In my travels around the country, I meet other family configurations: newly married couples, two-roommate households, one or two members within larger families who must eat differently than the rest of the family, and other nontraditional households.

You shouldn’t have to give up your favorite foods just because you live in a small—rather than four-serving—household. You still deserve easy, healthy, delicious food that is tailored to your needs. I am always saddened to hear people say, Oh, I don’t cook much; after all, it’s just me / the two of us. As though they no longer deserve to eat well since they aren’t the typical" family size! So, please get rid of the notion that your small household isn’t important enough to justify cooking a meal. You, your health, and your happiness are the most important things.

I’ve tailored these recipes to serve two people because this is where there’s the greatest need. However, if you’re a single-person household, invite a friend or family member to join you, or pack the remaining portion for your lunch for tomorrow or freeze it for later in the week. Because paring down some recipes (especially baked goods) to one serving is simply not practical, I’ve formulated the recipes to yield at least two servings; even if you live alone, this shouldn’t be an unmanageable size.

If you have celiac disease or gluten sensitivity, cooking for yourself and eating well is even more important because there is no pill or surgery to cure your health issues; eating gluten free is your only treatment. There’s no reason to let smallness dampen your gluten-free culinary spirit.

So let’s talk about what I call the cooking-for-two (or small-batch) kitchen. After all, small can be mighty!

The Cooking-for-Two Kitchen

Not only does small-batch cooking and baking make cute little parcels of food, it also gives you greater control over portion size and reduces your need for a lot of freezer or refrigerator space. It’s just a more efficient way to live, as I’ve learned. I’m not always wondering how to use up that huge can of tomato juice, because I now buy juice in six-packs of 5.5-ounce cans, or that big jar of applesauce, because I buy individually packaged 4-ounce cups. (More on shopping for small-batch kitchens later.)

In addition, cooking small means less food waste because there are no leftovers that grow stale before you can finish them. Some experts have estimated American households throw away around 30 percent of their food; cooking food that is appropriately sized for your needs means less of it ends up in your wastebasket.

Now that you know the advantages, let’s explore how to adapt your kitchen to a cooking-for-two style.

Appliances and Pans

Many of your existing appliances will still work when cooking for two, but there are some appliances that I believe are indispensable and that you should invest in to make this work for you. I mention brand names to let you know what I use, not to endorse the products.

BAKING PANS: Look for 5- or 6-inch nonstick (gray, not black) round baking pans. This size might be a bit hard to find; I use Wilton brand, which you may be able to find in specialty shops or online. A springform pan has a bottom that releases from the side and it is often used for cakes and cheesecakes. If you can find one, the cute 3-cup Bundt pan by Nordic Ware is perfect for small cakes. If you prefer to bake individual cakes, look for little 1-cup Bundt pans; their pretty shapes make especially elegant cakes.

BAKING SHEETS: You will need both nonstick (gray, not black) and regular (shiny) baking sheets, preferably 9x13 inches with rimmed edges. Use the nonstick sheets for roasting vegetables. The regular (shiny, not nonstick) sheets work well for certain kinds of cookies that don’t require extensive browning on the bottom. Baking sheets can also be used for one-pan meals where you bake the starch, protein, and vegetables (in staggered times) on one sheet, like the Sheet Pan Supper of Roasted Fish and Vegetables (see recipe).

Standard 9x13-inch baking sheets can also double as pizza pans, although a 12-inch round nonstick (gray, not black) pizza pan also works for making a small pizza.

BLENDER: I use a standard, 5-cup blender that is twenty years old. Except for replacing the glass jar occasionally, it still runs like the Energizer Bunny. It is perfect for blending batches of soup that a handheld blender would struggle to handle. (See Handheld Blender below.)

CONVENTIONAL OVEN: My oven is a double-wall conventional electric KitchenAid. It has a convection option, but I never use it because gluten-free baking does not work well in convection ovens. These ovens burn hotter, making gluten-free items bake faster, even though they prefer longer, slower baking periods to rise properly and cook through completely. In short, convection ovens often mean failed baked goods. For that reason, I don’t use a convection oven in this book.

COOKTOP: I have a glass Electrolux cooktop, which has both electric and induction burners. The recipes in this book were tested on the electric burners only.

FOOD PROCESSOR: You can still use your standard-size food processor, but I also use my little mini-prep (3-cup) version (by Cuisinart or KitchenAid) for small jobs such as making bread crumbs from leftover or stale gluten-free bread.

HANDHELD (IMMERSION) BLENDER: An immersion blender is like a wand with sharp rotary blades on the end. It is perfect for blending small sauces and soups right in the pot rather than transferring to a blender or food processor. The whip attachment can be used instead of a portable mixer for mixing some batters. Look for models with blades that detach for easy cleaning in the dishwasher. My older model does not disassemble, so I immerse the blades in a pan of hot, soapy water, give it a buzz, and then dip it into hot water for a rinse before letting it dry in the dish rack.

LOAF PANS: These nonstick pans (gray, not black) are the workhorses in a small-batch kitchen. You will need the standard 4x8-inch and 5x9-inch pans for baking certain entrées such as lasagna—and also quick breads, brownies, and bars. For smaller loaf pans, look for pans that come close to measuring 3¼x5¾ inches. They may be listed as 3x5-inch or 4x6-inches; either size will work.

I prefer a loaf pan with lips on the ends so that I can easily grip it with an oven mitt when removing it from the oven. These brands include Wilton, available in specialty kitchenware stores and online, and Baker’s Secret and Good Cook, which can be found in grocery stores. Unlike other brands, they are also seamless on the inside, making them easier to wash.

MICROWAVE OVEN: Mine is a no-frills model with 1,000 watts, but I use it every day for gently reheating leftovers; melting butter, coconut oil, or chocolate chips; and for my favorite use—cooking polenta (see recipe) without the constant stirring and tending that are required when making it on the cooktop.

MIXING BOWLS: I use glass nesting bowls in small, medium, and large sizes. For mixing bowls, I like Pyrex glass measuring cups (in 4- and 8-cup sizes). These allow me to measure the volume of what I’m cooking and see into the dough from the side of the cup; in addition, the cups are microwave safe.

MUFFIN PANS: A 6-cup standard nonstick (gray, not black) muffin pan is perfect, but you can still use your standard 12-cup muffin pan. Mini-muffin pans are nice for tiny cupcakes or muffins. I specify non stick muffin pans (even if you use paper liners) because they reflect the right amount of heat needed to nicely brown the muffins or cupcakes. This in turn forms a crust or structure that encourages rising, resulting in a prettier and more thoroughly-cooked baked item. I buy these pans in my local grocery store under the brands of Baker’s Secret and Good Cook. While you might read that you need to add water to the unused cups on a muffin pan, experts say this step is unnecessary.

PIE PANS: I find that 6-inch pie pans are perfect for small pies. I prefer the nonstick (gray, not black) version because it browns the underside of the pie crust better, but use what you can find. The small pie pans also work great for quiches and some main dishes.

PORTABLE ELECTRIC MIXER: Don’t get rid of your stand mixer, which will come in handy if you make a standard-size loaf of bread, but a portable or handheld mixer is all you will need for the recipes in this book. Choose a sturdy model from a name brand such as KitchenAid, which will last longer than the ultra-cheap versions. You will be using this appliance often, so you want it to last.

POTS, PANS, AND BOWLS: Cooking for two means you will need some new pots and pans or to use your old pans in new ways. It is essential to have the right equipment on hand if you’re cooking small.

For example, a 12-inch skillet completely overwhelms the two boneless pork chops that an 8- or 10-inch skillet more effectively accommodates. A 6-inch skillet is better when frying eggs for two. When baking for two, a 6-inch cake pan accommodates a small cake quite nicely, while a 3¼x5¾-inch mini-loaf pan is perfect for quick breads such as cornbread.

I could go on and on, but you get the idea: Smaller is better; in fact, it is imperative. If you already own larger equipment, donate it or store it away for those times when you cook for larger groups, and keep these preferred pots, pans, and skillets available. But don’t let this seemingly extensive list deter you from cooking small; add new pieces as you need them rather than all at once.

POTS AND SAUCEPANS: You can put away your big Dutch ovens. I use a 3-quart Emerilware pot for boiling pasta, making certain soups, making broths, and so on. My 2-quart All-Clad saucepan (6-inches in diameter; 4⅛-inches tall) gets used every day in my kitchen for many entrées. All-Clad lasts a lifetime, but there are many good but less expensive brands available that would also work well. In my recipes, I am careful to specify the exact pan size because if you use a pan that is too wide, sauce spreads out too much and evaporates more quickly, making the dish drier. I also prefer glass lids so I can see what’s happening without lifting the lid.

RAMEKINS: Small-batch cooking just naturally lends itself to individualized portions, baked in appropriate-sized ramekins. Ramekins are small dishes—usually holding one serving—but there are many different sizes of ramekins, and their size is not always clearly labeled on the ramekin. I try to specify the correct size for each recipe, but you will mostly be using 4-ounce ramekins that have 3¼-inch diameters and 1¾-inch sides. A slightly larger 6-ounce version measures 3½ inches with 2-inch sides, and there are 8-ounce sizes with 4-inch diameters. If you’re in doubt about the size of a ramekin, fill it with water to within ¼ inch of the top, and then measure the water in a measuring cup to determine the number of ounces it holds. You can find ramekins in grocery stores, kitchen stores, and online.

ROASTING PAN: Although I like pan-roasting in small skillets without a lid, a small lidded roasting pan can be used for roasting a whole chicken (if you’re having guests) or braising entrées in the oven. I use a 12-inch, lidded Granite-Ware roasting pan that I’ve had forever that roasts evenly and perfectly.

SLOW COOKER: My 4-quart slow cooker works for all my small-batch recipes, but a 2-quart size will also work for most recipes in this book. For easier cleaning, make sure the stoneware pot is removable. If not, you can use disposable liners.

SKILLETS (NONSTICK AND REGULAR): I use 6- and 8-inch nonstick skillets, and occasionally a 10-inch (for especially large, flat cuts of meat, such as flank or skirt steak). A cast-iron version comes in handy, as well. Glass lids are useful here, too.

You may wonder why I often specify gray, not black for nonstick baking pans. Gray nonstick baking pans provide just the right amount of browning but are not as likely to burn your baked goods as black nonstick pans, so gray is better. However, I don’t recommend nonstick baking sheets for baking cookies because they may burn on the bottom.

TOASTER OVEN: Many gluten-free kitchens have a toaster oven on the countertop. Its primary use is for toasting bread and quick heating jobs—and it is especially good at preventing cross-contamination if it’s only used for gluten-free food. But it is also perfect for baking small casseroles. The recipes in this book use a standard oven, but feel free to use your toaster oven if you have one. Mine is a very simple model that takes up minimal space on the countertop. Super-fancy versions are not necessary.

Special Utensils

Your spatulas, stirring spoons, cutting boards, and instant-read thermometers are fine for small-batch cooking. You will also need small-size storage containers for unused ingredients that will be used in later meals, and knives. (Regarding knives, all you really need is a well-sharpened chef’s knife, a paring knife, and a serrated knife.) Here are the other utensils that are useful in a small-batch kitchen.

MEASURING SPOON SET: This is one utensil that requires special attention in small-batch cooking. First, be sure to use standardized measuring spoons, not teaspoons from the silverware drawer. It is essential that you measure correctly because in a small recipe, the margin of error is so minute.

For example, a difference of just 1 tablespoon of milk or water can mean the difference between cake batter that is too wet, too dry, or just right because that single tablespoon is a larger percentage of the overall volume than with a larger recipe.

In many small-batch recipes, you will see very small measurements (such as 1/16 or 1/32 teaspoon) and terms such as a pinch, dash, and smidgen. Here is what those terms mean:

TAD = ¼ teaspoon

DASH = ⅛ teaspoon

PINCH = 1/16 teaspoon

SMIDGEN = 1/32 teaspoon

DROP = 1/64 teaspoon

To measure these small amounts correctly, invest in a set of mini-measuring spoons that are available in