New cookbook: 'Unbelievably Gluten-Free'

3:53 PM, Jan 23, 2013   |    comments
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GOLDEN VALLEY, Minn. - If you have a gluten allergy, and 30 million Americans do, you have probably given up on eating some of your favorite comfort foods. However, author Anne Byrn, has a new cookbook out that will having you ask for more!

"Unbelievably Gluten-Free" from  Workman is out with 128 recipes that Anne says tastes like or are better than the originals.

Here are the recipes she talked about on KARE 11 News @4-

Smashed Chicken Gluten-Free Style

Serves: 4
Prep: 20 minutes
Cook: 8 to 10 minutes total

After ordering chicken milanese in a favorite restaurant, I was determined to come up with my own version of the recipe at home. Now I have mastered the art of smashing chicken breasts with a heavy rolling pin. Dredged in seasoned bread crumbs and then sautéed, my kids love them. Because gluten-free bread crumbs are so easy to make yourself-or to buy-I wanted to include a gluten-free version of this easy recipe. I have never met a child, teenager, or adult who doesn't like smashed chicken.

4 skinless boneless chicken breast halves (11/4 pounds total), frozen slightly
2 cups coarse, dry gluten-free bread crumbs (see Note)
1/2 cup (2 ounces) grated Parmesan cheese
2 cloves garlic, minced
1/4 teaspoon dried oregano (optional)
1/4 teaspoon dried basil (optional)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil, or more as needed, for frying
Arugula leaves and chopped fresh tomatoes, or your favorite pasta sauce, warmed, for serving

1.Place each chicken breast in a separate gallon-size resealable plastic bag. It is easier to smash the chicken if the chicken is cold, preferably a little frozen. Place the bags on a sturdy kitchen counter and smash the chicken breasts with a mallet, heavy rolling pin, or cast-iron skillet until they are G inch thick. This will take about 2 minutes per chicken breast. Set the chicken aside or, if you like to plan for future meals, place the smashed chicken in the plastic bags in the freezer until you need to cook them.
2.Place the bread crumbs, Parmesan cheese, garlic, oregano and basil, if using, and the salt and pepper in a large mixing bowl and stir to mix. Set the crumb mixture aside.
3.Pour the olive oil in a large frying pan and place the pan over medium-high heat. Carefully remove the chicken breasts from the plastic bags as they are delicate and can tear. Place 1 breast at a time in the bread crumb mixture and dredge it on both sides.
4.Line a platter with paper towels. When the oil is hot, slide the breaded chicken breasts into the pan, 1 or 2 at a time, depending on how many will fit in the pan. Cook the chicken breasts on one side until golden, 2 to 3 minutes, then turn them with tongs and cook them on the second side until the chicken is cooked through and the bread crumbs are golden, 1 to 2 minutes. Transfer the chicken breasts to the paper towel-lined platter to drain. Repeat with the remaining chicken breasts, adding more olive oil to the pan, if necessary.
5.Remove the paper towels and serve the chicken on the platter, garnished with arugula and chopped tomatoes or with pasta sauce on the side.

Note: Buy panko-style gluten-free crumbs, or make your own. I use whatever gluten-free white bread I have on hand, toast it, then pulse it in the food processor until it forms coarse crumbs. You can put the garlic into the processor first, pulse to finely mince it, then add the toasted bread and pulse the processor to make crumbs. Stir in the Parmesan cheese and seasonings and you are ready to go!

EXTRA! EXTRA!
Leftover smashed chicken is superb sliced atop a salad or placed in a shallow baking dish, covered with your favorite pasta sauce, and topped with shredded mozzarella and Parmesan cheese. Bake it in a hot oven until the cheese bubbles and you have chicken Parmesan.

Dairy-Free:
Omit the Parmesan cheese when making the bread crumb mixture and the chicken will be dairy-free. 

The Best Skillet Lasagna

Serves: 8
Prep: 30 minutes
Bake: 45 to 50 minutes | Rest: 15 minutes

I have been intrigued by skillet lasagnas ever since I saw a recipe for one in a Williams-Sonoma catalog. Such a great way to make the dish, I thought, although I never seemed to give it a try. So when testing recipes for this book, and thinking pasta and lasagna, I thought back to the skillet method and concocted my own delicious version. It is based around a very simple red sauce with turkey, onions, carrots, and garlic, which you layer in a large oven-proof skillet along with uncooked brown rice lasagna noodles, ricotta, and cheese. In about an hour you have the most yummy lasagna imaginable.

2 tablespoons olive oil
1 cup finely chopped onion
2 cloves garlic, minced
1 carrot, peeled and finely chopped
1 pound ground turkey
4 cups (32 ounces) good gluten-free marinara (pasta) sauce
2 tablespoons red wine (optional)
1 container (15 ounces) part-skim ricotta cheese
1 large egg
½ cup (2 ounces) grated Parmesan cheese
9 brown rice lasagna noodles (see Note)
3 cups (12 ounces) shredded mozzarella cheese

1. Place the olive oil in a large ovenproof skillet that is 12 inches in diameter, at least 3 inches deep, and has a lid that fits securely. Heat the oil over medium heat and add the onion, garlic, and carrot and cook, stirring, until the onion softens and begins to brown, 4 to 5 minutes. Crumble the turkey into the skillet and cook, stirring, until the turkey is cooked through, 5 to 6 minutes. Add the marinara sauce and red wine, if using. Reduce the heat to low and let simmer, stirring occasionally, until the flavors come together, 5 minutes.
2. Place a rack in the center of the oven and preheat the oven to 400°F.
3. Leave about a third of the sauce in the skillet, transfer the remaining two thirds to a bowl, and set it aside. Place the ricotta, egg, and Parmesan cheese in a medium-size bowl and stir to combine. Break 3 of the lasagna noodles into 3-inch pieces and distribute them over the sauce in the skillet. Spoon a third of the ricotta mixture on top of the lasagna noodles and spread it out thinly to nearly cover them. Sprinkle 1 cup of the mozzarella cheese evenly over the ricotta mixture. Repeat the layers of sauce, noodles, and cheese 2 times, ending with the mozzarella.
4. Place the lid on the skillet and carefully place the skillet in the oven. Bake the lasagna until the noodles have cooked through, the sauce bubbles, and the cheese has melted, 45 to 50 minutes. Remove the skillet from the oven and let the lasagna rest, covered, for 15 minutes before slicing and serving.
Note: I used the DeBoles gluten-free rice lasagna noodles, made from rice flour and rice bran extract. I did not preboil the noodles, but I did break them into 3-inch pieces to distribute them more evenly around the pan.

Extra! Extra!: I love lasagna made with ground turkey because it is lighter than beef. Use this recipe as a basic plan and add sliced mushrooms to the sauce or a layer of lightly steamed fresh spinach in the middle. Or change up the cheeses, adding a little feta to the mozzarella-so many possibilities.

Dairy-Free: It is not possible to make this lasagna dairy-free.

Pear and Cranberry Crostata-

Serves: 6 to 8
Prep: 1 hour
Bake: 22 to 25 minutes

Looking for an unusual dessert to bring to a fall or winter dinner party? Something out of the ordinary for a family holiday dinner? Turn the gluten-free pie crust dough into a crostata, filling it with seasonal pears and a handful of fresh cranberries. Once baked the pears offer sweetness and the cranberries tang, and all you need to pull this delightful pastry together is a scoop of ice cream-try vanilla, dulce de leche, honey, or lemon.

Dough for 1 gluten-free pie crust, homemade (9-inches; page 318), cold
4 to 5 large pears
2/3 to 3/4 cup granulated sugar, plus 1 tablespoon granulated sugar for sprinkling over the crostata
1/4 teaspoon ground cinnamon
1 cup fresh cranberries
1 egg white, slightly beaten
Ice cream, for serving

1.Remove the pie crust dough from the refrigerator or freezer while preparing the fruit. Place a rack in the center of the oven and preheat the oven to 425°F.
2.Rinse, peel, core, and slice each pear into 8 to 10 slices. Place the pears in a medium-size bowl and set aside. Place O to I cup of the sugar, depending on how sweet you want the fruit to be, and the cinnamon in a small bowl. Set the cinnamon sugar aside.
Place a 16-inch piece of parchment paper on a baking sheet. Place the pie crust dough in the center of the parchment paper. Using the heels of your hands and your fingers, press the dough out into an 11- to 12-inch circle. Sprinkle half of the cinnamon-sugar mixture in the center of the pie crust, leaving a 1H-inch border. Attractively arrange the pear slices on top of the sugar, leaving the border of crust bare. Sprinkle the cranberries on top of the pears. Sprinkle the remaining cinnamon sugar on top of the fruit.
3.Carefully pull the edges of the parchment paper up to lift the dough border over the fruit, pressing the dough with your fingers to form creases and seal the fruit in. The fruit in the center of the crostata remains uncovered by crust. 4.Repair any tears by patching the dough with your fingers. Using a pastry brush, brush the egg white over the border edge of the crust. Sprinkle the border with the remaining 1 tablespoon of sugar. Place the baking sheet in the oven.
5.Bake the crostata until the crust is golden brown and the fruit and sugar are bubbling, 22 to 25 minutes. Tent the crostata with aluminum foil after 16 to 18 minutes to prevent it from overbrowning. Let the crostata cool for about 15 minutes, then slice it like a pizza and serve it in shallow bowls with ice cream. It's best to eat the crostata on the day it's baked.

EXTRA! EXTRA!
Not a fan of cranberries? Omit them, using 2/3 cup of sugar and adding 1/4 cup of raisins instead.

Dairy-Free:
Use a dairy-free pie crust (see page 321) and serve without ice cream and this crostata is dairy-free.

Anne will be signing copies of her book on Thursday, January 24th, 5 pm at Cooks of Crocus Hill, 877 Grand Avenue,
Saint Paul.


 

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