Easy dinner recipes for gluten-free Wednesday: Shrimp, quinoa and more
Looking for wheat-free alternatives for dinner? It can be easy -- and filling -- with a little planning.
Try vegetables with sauteed shrimp: Mushrooms, cauliflower, artichokes, carrots, onions and fennel quickly simmered in a vibrant court bouillon (honey, white wine, vinegar, chicken broth, lemon, fresh herbs and spices) until tender, 10 minutes or so. Refrigerate the vegetables and broth with some olive oil to give the flavors time to marry, then serve with quick-sauteed shrimp. Great flavor with very little work, and much of it can be made ahead of time -- perfect for dinner tonight.
Salads are always an eay option: Nutty quinoa, meaty shiitake mushrooms, caramelized fennel and crunchy toasted cashews. Sound good? These flavors come together in perfect harmony in this salad, which can be dinner tonight in less than an hour.
RECIPES: 95 dinner ideas in about an hour or less
Or how about congee? Basically nothing more than rice cooked in a lot of water until it has a softened, almost porridge-like consistency, congee is a simple meal to fix and an excellent way to use up other leftovers in the kitchen. Fix the rice, and then flavor with whatever -- chicken, pork, vegetables -- you like.
You can find all three recipes below.
And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.
VEGETABLES A LA GRECQUE WITH SAUTEED SHRIMP
Total time: 35 minutes, plus cooling time
Servings: 4
2 tablespoons honey
1 cup dry white wine
3 tablespoons good-quality white wine vinegar
1/2 cup chicken broth
1 pinch saffron
1 star anise
1 tablespoon coriander seeds
1 sprig thyme
2 fresh bay leaves
3 (1/4 -inch) slices lemon
1 dried chile de árbol
12 white mushrooms
2 cups cauliflower florets (from 1 large head)
6 baby artichokes, outer leaves removed and trimmed, cut in half lengthwise
12 baby carrots, trimmed and scrubbed to remove any dirt
16 pearl onions, peeled
4 baby fennel, trimmed, cut in half lengthwise (cut into quarters if on the larger side)
1/2 cup good-quality olive oil, plus 1 tablespoon for sautéeing the shrimp
1/8 teaspoon sea salt
12 medium tail-on shrimp, peeled and deveined
Salt
Freshly cracked black pepper
1. In a 12- to 13-inch sauté pan, combine the honey, wine, vinegar, broth, saffron, star anise, coriander seeds, thyme, bay leaves, lemon and chile. Bring to a boil. Add the mushrooms, cauliflower florets, artichokes, carrots, onions and fennel. Reduce the heat to a simmer, cover and cook for about 10 minutes, until just tender.
2. Pour the vegetables and the poaching liquid into a large bowl. Add one-half cup olive oil and salt. Allow the mixture to cool to room temperature, or refrigerate until ready to serve. Before serving, allow the vegetables to come back to room temperature.
3. Just before serving, season the shrimp with a pinch of salt. Heat the remaining olive oil in a medium skillet, and sauté the shrimp over high heat until pink, about 2 minutes, being careful not to overcook.
4. Divide the vegetables evenly among each of four plates, and place three shrimp over each serving. Spoon a little of the poaching liquid over each serving, and garnish with a little freshly cracked pepper if desired. Serve immediately.
Each serving: 312 calories; 10 grams protein; 28 grams carbohydrates; 8 grams fiber; 18 grams fat; 2 grams saturated fat; 27 mg. cholesterol; 242 mg. sodium.
QUINOA SALAD WITH SHIITAKES, FENNEL AND CASHEWS
Total time: 40 minutes
Servings: 4 to 6
Note: This recipe calls for a wok. Quinoa is generally available at health food stores as well as at well-stocked supermarkets, including Whole Foods stores.
2 cups quinoa
1 quart water
Salt
1/4 cup peanut oil
5 cloves of garlic, thinly sliced
2 cups thinly sliced fennel (about 1 large bulb)
2 cups sliced fresh shiitake mushrooms
1 cup sliced green onions, both white and green parts (about 1 small bunch)
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1/2 cup toasted, salted cashews
4 tablespoons minced fresh parsley
4 tablespoons minced fresh cilantro
Finely grated zest and juice of 1 lime
1. Rinse the quinoa under cool running water, then drain well with a fine-mesh sieve or cheesecloth-lined strainer (the grains are very small and will slip through a coarse strainer). Heat a wok over medium-high heat and toast the quinoa, shaking the pan frequently, just until the grains dry, are just beginning to color and have a nutty aroma, about 4 minutes. Set aside in a bowl.
2. In a medium, lidded pot, bring 1 quart of water to a boil over high heat. Stir in the quinoa with a pinch of salt, then reduce the heat to a simmer and cover. Cook the quinoa until the grains are translucent and tender and the germ has spiraled out from the grain, 12 to 15 minutes (be careful not to overcook). Remove from heat, drain and set aside.
3. Meanwhile, heat the wok again over high heat. Add the peanut oil and heat until it just begins to simmer. Stir in the garlic and fry, stirring constantly, just until the garlic is golden, about 30 seconds (the garlic can burn quickly). Remove the garlic with a slotted spoon, keeping the oil in the pan, and set aside.
4. Add the fennel to the oil and fry, stirring or tossing frequently, until it is caramelized, 5 to 7 minutes. Remove from the oil and set aside. Add the shiitakes to the oil and stir-fry until caramelized, 4 to 5 minutes. Stir the green onions in with the mushrooms and continue to stir-fry just until the green onions begin to wilt, 1 to 2 minutes. Add the soy sauce and vinegar to the mixture and stir or toss to combine, then remove from heat.
5. In a large bowl, gently toss the quinoa with the warm shiitake-green onion mixture, the fennel, garlic, cashews, parsley, cilantro, lime zest and juice. Season to taste with additional salt if desired and serve immediately.
Each of 6 servings: 497 calories; 17 grams protein; 65 grams carbohydrates; 9 grams fiber; 18 grams fat; 3 grams saturated fat; 0 cholesterol; 273 mg. sodium.
BASIC RICE CONGEE
Total time: About 1 hour
Servings: 4 to 6
Note: Adapted from “The Seductions of Rice” by Jeffrey Alford and Naomi Duguid. They write, “Some people like their congee thin, with the rice grains cooked until broken and somewhat shapeless. We prefer it the consistency of a thick soup, with the rice grains intact. You can adjust the consistency by adding extra water. The list of accompaniments given here is meant as a guideline. Sprinkle them on top of your congee or stir them in; feel free to add other textures and flavors to the array of garnishes and condiments you set out on the table.”
8 cups water, plus extra boiling water as necessary
1 1/2 cups whole or broken long-grain rice (Thai jasmine or Chinese -- or American-grown long-grain; not basmati or any parboiled rice)
3/4 teaspoon salt, divided
1 tablespoon peanut or vegetable oil
7 to 10 cloves garlic, coarsely chopped
1/4 pound lean ground pork
1/4 cup lightly dry-roasted unsalted peanuts, coarsely chopped
1 to 2 red cayenne or other medium-hot fresh chile, finely chopped
3 to 4 green onions, finely chopped
1/2 cup loosely packed fresh cilantro leaves
1/2 cup Chinese pickled vegetables, finely chopped (optional)
Soy sauce
Salt and freshly ground black pepper
1. In a large pot, bring 8 cups of water to a boil. Add the rice and stir gently until the water returns to a boil. Lower the heat to a gentle boil, add one-half teaspoon salt and continue to cook for 15 minutes. The rice should be cooked but still firm. Remove from heat and set aside, uncovered, for 15 minutes, up to an hour. The rice will continue to soften and absorb water as it sits. (If you want the grains very soft and broken, use a little more boiling water and boil for 30 minutes rather than 15.)
2. While the rice is cooking, heat a skillet or wok over medium heat until hot. Add the oil, and when it is hot, add the garlic and stir-fry until it begins to color. Add the ground pork and one-quarter teaspoon salt and stir until the pork is cooked through, 3 to 4 minutes. Remove from heat, place in a bowl and set aside.
3. Place the garnishes (roasted peanuts, chopped chiles, chopped green onion, cilantro and pickled vegetables) in small bowls or in separate piles on a platter.
4. Just before serving, stir the cooked rice gently. If you find the congee too thick, add boiling water one-half cup at a time to achieve the desired consistency. Transfer to a serving bowl. Ladle the hot congee into individual soup bowls at the table.
5. Place the bowl of sauteed pork and garlic on the table, along with a small bowl of soy sauce, salt and pepper, and the platter or bowls of other accompaniments so that the guests can help themselves as they please.
Each of 6 servings: 282 calories; 9 grams protein; 45 grams carbohydrates; 2 grams fiber; 7 grams fat; 2 grams saturated fat; 10 mg. cholesterol; 1 gram sugar; 306 mg. sodium.
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