Gluten-Free Slow Cooking by Brown, Ellen -- Read -- Imperial Library of Trantor

Index

Cover Dedication Preface Introduction: Gluten-Free Living: Food, Not Pharmacy Chapter 1: Slowly Does It: An Introduction to Slow Cooking and Slow Cookers

Chicken Stock Beef Stock Vegetable Stock Seafood Stock

Chapter 2: Small Soups as Starters

Asian Acorn Squash Bisque Potage Saint-Germain Curried Parsnip Soup Classic French Onion Soup Chilled Garlicky Cream of Tomato Soup Vichyssoise with Poached Garlic Chilled Minted Pea Soup Manhattan Clam Chowder New England Clam Chowder Creamy Caribbean Seafood Chowder Potato Soup with Bacon and Cheddar Canadian Yellow Split Pea Soup with Sausage Cháo (Vietnamese Rice Chowder with Pork) Szechwan Hot and Sour Soup

Chapter 3: Satisfying Soups as Supper

Classic Cuban Black Bean Soup Spanish Fish Soup with Potatoes, Greens, and Aïoli (Caldo de Perro) Basque Bean and Cabbage Soup (Garbure) Minestrone with Herb Oil New England Seafood Stew Indian Curried Beef Soup Mexican Chicken Tortilla Soup Southwest Creamy Chicken, Corn, and Sweet Potato Chowder Beet and Cabbage Borscht with Beef Mexican Meatball Soup (Sopa Albondigas) Chinese Pork Soup with Rice Noodles Italian Cabbage Soup with Sausage

Chapter 4: From the Gardens and Plots: Vegetarian Entrees

Moroccan Garbanzo Bean Stew Vegetarian Hoppin’ John Stewed Asian Black Beans Southwestern Spicy Kale and Pinto Bean Stew Curried Red Lentil and Squash Stew Zucchini Chili Spanish Vegetable Stew Southern Vegetable Stew Vegetarian Bolognese Sauce

Chapter 5: From the Oceans and Lakes: Fish and Seafood Entrees

Paella Shrimp Creole Caribbean Curried Fish Fish Veracruz Spicy Southwest Shrimp Lemony Greek Fish Stew Szechwan Scallops in Black Bean Sauce Moroccan Fish Tagine Rare Salmon with Salsa Topping Caponata Fish Sauce

Chapter 6: From the Coops and Barnyards: Poultry Entrees

Pollo Cubano Coq au Vin Chicken à la Normande Country Captain Chicken with Spring Vegetables Indian Chicken with Toasted Cashews Mexican Chicken and Rice (Arroz con Pollo) Turkey Molé Creamy Chicken Stew with Wild Mushrooms Indonesian Chicken Curry Santa Fe Turkey Meatloaf Spanish Chicken with Garbanzo Beans Turkey Chili Cajun Turkey Meatloaf Sweet and Sour Stuffed Cabbage Mexican Chicken Stew

Chapter 7: From the Pastures and Prairies: Meat Stews and Braises

Boeuf Bourguignon Picadillo Barbecued Smoked Pork New England Boiled Dinner Real Chili Con Carne Herbed Pot Roast Spanish Lamb Shanks Veal Marengo Moroccan Lamb Stew Moussaka Veal Paprikash Pork Provençal Greek Beef Stew Chinese Red-Cooked Pork Italian Braised Ham with Vegetables Choucroute Garnie Cajun Stewed Red Beans and Ham Mexican Frittata Cassoulet Feijoada

Chapter 8: Side Dish Stars: Rice, Grains, Vegetables, and Sauces

Fontina Polenta Risotto Wild Rice Pilaf Cowboy Beans Kasha (Buckwheat Groats) Old-Fashioned New England Baked Beans Refried Beans Asian Butternut Squash Braised Red Cabbage Southern Stewed Collard Greens Hot German Potato Salad Herbed Tomato Sauce Gingered Barbecue Sauce Sweet Potatoes and Apples

Chapter 9: Grand Finales: Dessert Puddings and Fruity Treats

Chocolate Pudding Cake Indian Pudding Baked Apples Orange Cranberry Rice Pudding Ibarra Chocolate Rice Pudding Pineapple-Coconut Bread Pudding Coconut Ginger Rice Pudding Chocolate Fondue Bittersweet Chocolate Coconut Cream Fondue Apple Crumble Pears Poached in Red Wine Classic New Orleans Bread Pudding Caramel Sauce

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