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GLUTEN-FREE QUICK & EASY From Prep to Plate without the Fuss — 200+ Recipes for People with Food Sensitivities by Carol Fenster Avery August 2007 $16.95/trade paperback Full-color photographs throughout ISBN: 158-3-332-782 Book Information

This recipe demonstrates several quick and easy principles that shave preparation time: use canned beans rather than dry beans cooked from scratch; use one flavorful ingredient--Mexican salsa--in place of tomatoes and spices; and use dried onion instead of fresh chopped onion. If you want to make this soup vegetarian, just omit the chorizo.

1 can (14.5 ounces) black beans
1/2 cup mild gluten-free Mexican salsa
1 cup gluten-free low-sodium chicken broth
1 teaspoon dried minced onion
4 ounces (about 1 link) gluten-free chorizo sausage cut in 1/4-inch-thick slices

Drain the black beans, place in a sieve, and rinse thoroughly. Place in a medium-size heavy pan. Stir in the salsa, broth, and onion. Add the chorizo.

Cook, covered, over medium heat 15 minutes. Mash some of the beans with a potato masher or use a handheld immersion blender to thicken soup slightly. Stir to blend. Serve immediately.

You can create this flavorful entrιe with an amazingly short list of ingredients. The secret is to use flavor-intensive ingredients, such as Jamaican jerk seasoning. This recipe calls for a large roast that serves ten people, creating lots of intentional leftovers. If you don't need or want this much pork, choose a smaller tenderloin and reduce the other ingredients accordingly.

1 (3 pounds) boneless pork loin or tenderloin
1/3 cup purchased gluten-free Jamaican jerk seasoning
2 tablespoons dry mustard
2 teaspoons table salt
1 tablespoon unsalted butter or buttery spread
5 Granny Smith apples, peeled, cored and chopped
1/4 cup cane sugar
1/2 teaspoon ground cinnamon

Preheat the oven to 325°F. Coat a roasting pan with cooking spray. Pat the pork loin dry with paper towels. In a bowl, combine the jerk seasoning, ground mustard, and salt. Sprinkle the mixture on all sides of pork loin.

Roast 50 to 60 minutes, or until the internal temperature reads 150°F when an instant-read thermometer is inserted into the center of the pork.

While the pork is roasting, heat the butter in a medium, heavy skillet over low-medium heat. Add the apples, cover, and cook 10 minutes, stirring occasionally, until soft. Stir in the sugar and cinnamon, cover, and remove from heat. Let stand until the pork is done.

When the pork is done, remove the pan from the oven and let stand 10 minutes. (The temperature will rise another 10 degrees, to 160°F). Slice the pork into serving-size pieces and arrange on plates with the cinnamon apples.

This recipe demonstrates the quick and easy principle of maximizing your effort through the use of time-saving appliances such as a food processor. The nuts are ground in the food processor and the remaining ingredients are then added and mixed in the same food processor--saving tons of time and leaving only one bowl to wash. Serve this cake with a dollop of whipped cream and your favorite fresh berries, a shaving of dark chocolate, or a few (gluten-free) chocolate-covered espresso beans.

2 cups whole almonds (measure before grinding)
1 cup packed light brown sugar
5 large eggs, at room temperature
1/2 cup canola oil
1/2 cup unsweetened cocoa powder - Dutch process
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon table salt

Preheat the oven to 350°F. Grease an 8-inch nonstick (gray, not black) springform pan. Line the bottom with wax paper or parchment paper and grease again; set aside.

Grind nuts in a food processor to a fine, mealy texture.

Add the brown sugar, eggs, oil, cocoa, vanilla extract, and almond extract and process 30 to 40 seconds. Scrape down the side of bowl and process 30 more seconds.

Transfer the batter to the prepared pan. Bake 40 to 45 minutes or until a toothpick inserted into center comes out clean. (The cake rises as it bakes, then falls slightly as it cools.) Let cool 15 minutes in the pan on a wire rack. Cut around the edge to loosen the cake from pan edges. Release the pan side; remove the paper liner.