photo courtesy of Carol Kicinski
I have been so negligent in sharing this book with you. I’m sorry. Don’t be too upset with me.
Nate just started sleeping through the night (halleluiah!) so my brain is starting to come out of the sleep-deprived fog it’s been in for the last 11 months.
I’m thinking much more clearly now. It’s almost like life went from slow motion to fast forward in a matter of days. All of a sudden I had a to-list a mile long. And sharing Carol’s book was at the top of my list.
There are a lot of reasons I like Simply…Gluten-Free Quick Meals.
Most importantly, the food is good. Really good. Joe and Nate have loved all the dishes I’ve made, including the meatloaf recipe I’m sharing today. Her Dairy-Free Ranch-Style Mashed Potatoes are the perfect compliment. They don’t need any gravy, either. And, the recipes are simple to follow. Carol’s recipes are written clearly and concisely so that you can easily replicate what she makes in her own kitchen.
The menus are already put together for you. Carol has already done the hard part and thought through what side dishes and desserts to serve with each entree. Some of the menus include Tapas Party, Spring Fling Supper, Date Night Dinner, In-Laws for Dinner, and even a Quick Thanksgiving Dinner. I love the Quick-Cook Strategy she gives at the beginning of each menu to help you cook the meal as efficiently as possible.
There are dairy-free, egg-free, and other allergy-friendly options. You can find food you can eat in Simply…Gluten-Free Quick Meals. She’s got dairy-free coconut pie, chocolate ganache, and peanut butter fudge sauce.
Carol has lots of desserts that are refined sugar free. And we all know dessert is my favorite part of the meal. For recipes calling for white sugar, I substitute coconut palm sugar or honey depending on the preparation.
Don’t you think you should add Simply…Gluten-Free Meals to your cookbook library? If you’re still on the fence, try her meatloaf recipe. So simple, so quick, so moist, so delicious.
Serves: makes 12 mini meat loaves
- 1½ pounds lean ground sirloin (I used ground turkey)
- 1 small or ½ large white onion
- 1 carrot
- 2 garlic cloves
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon Worcestershire sauce, plus a couple of dashes for the glaze (I used Coconut Aminos)
- 1 cup gluten-free bread crumbs (I used Kinnikinnick Panko Style Breadcrumbs)
- 1 large egg
- ⅓ cup ketchup (I used my Slow Cooker Ketchup)
- Dash of hot sauce (I used Tabasco)
- 2 teaspoons honey
- Preheat the oven to 450 degrees. Spray a standard muffin pan with gluten-free, nonstick cooking spray.
- Put the ground sirloin in a large mixing bowl. Grate in the onion, carrot, and garlic. Add the salt, pepper, Worcestershire sauce, bread crumbs, and egg. Mix with your hands to combine. Do not overmix the ingredients. Portion the mixture into the prepared muffin pan; an ice cream scoop works well for this, or just lightly roll the meat mixture into balls with your hands.
- In a small bowl. combine the ketchup with a couple dashes of Worcestershire sauce, the hot sauce, and the honey. Spoon some on the top of each mini meat loaf. Bake for 18 to 20 minutes. To make sure they are cooked through, cut into one mini loaf; the meat should be no longer pink.