Fast & simple gluten-free : 30 minutes or less to fresh and classic favorites
Record details
- ISBN: 9781592335244 (pbk.)
- ISBN: 1592335241 (pbk.)
- ISBN: 9781610586313 (eISBN)
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Physical Description:
print
175 p. : col. ill. ; 24 cm. - Publisher: Beverly, MA : Fair Winds Press, 2012.
Content descriptions
Bibliography, etc. Note: | Includes bibliographical references (p. 168) and index. |
Search for related items by subject
Subject: | Gluten-free diet Recipes Quick and easy cooking |
Genre: | Cookbooks. |
Available copies
- 1 of 1 copy available at Kirtland Community College.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
---|---|---|---|---|---|
Kirtland Community College Library | RM 237.86 .B769 2012 | 30775305471857 | General Collection | Available | - |
Fast and Simple Gluten-Free : 30 Minutes or Less to Fresh and Classic Favorites
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Excerpt
Fast and Simple Gluten-Free : 30 Minutes or Less to Fresh and Classic Favorites
Grilled Ribeye with Orange-Balsamic Glaze This recipe is proof that with just a few simple ingredients you can prepare a steak dinner your friends and family will rave about. Balsamic vinegar and orange pair beautifully and reduce to a delicious, tangy, barely sweet, gluten-free glaze. Serve with Garlic, Herb & Bacon Mashed Potatoes on page 108 to round out the meal and soak up every bit of glaze. 1 1/2 pounds (680 g) ribeye steak 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup (120 ml) balsamic vinegar 1/4 cup (40 g) minced shallots 2 tablespoons (30 ml) orange juice 1 tablespoon (14 g) butter 1 teaspoon organic orange zest Yield: 4 servings Preheat grill. Sprinkle the steak evenly with salt and pepper. Grill the steak 4 minutes on each side or to desired degree of doneness. Let rest for 5 minutes. Meanwhile, combine the balsamic vinegar, shallots, orange juice, butter, and orange zest in a small saucepan. Bring to a boil; boil for 5 to 6 minutes or until reduced to ¼ cup (60 ml). Slice the steak against the grain into ¼-inch (6 mm)-thick slices. Serve, drizzled with sauce. Excerpted from Fast and Simple Gluten-Free: 30 Minutes or Less to Fresh and Classic Favorites by Gretchen Brown All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.