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You know, with more and more people on gluten-free diets,
of course, I get more and more requests
for gluten-free recipes.
So, today, I've got three
that don't sacrifice a thing in terms of flavor.
And the best part is,
you can get what you need to make all three of them
from one quick trip to the market
for a single bag of groceries.
This is "3 In the Bag," where I show you
that a single bag,
along with a few staples from the pantry,
can provide you with three delicious, nutritious,
and even gluten-free meals.
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
Welcome to "3 In the Bag."
So today, guys, I've got a gluten-free menu
that you're gonna love no matter what kind of diet you're on.
First, I'm gonna make
sweet and spicy shrimp lettuce tacos.
I've got the lettuce right here.
I put a little bit of sweet corn in them.
I top them with a little bit of buttery avocado and cilantro.
They're light, but they're satisfying.
Then we're gonna make zucchini pappardelle.
Today, we're gonna make the pasta out of zucchini,
and we're gonna serve that up
with a side of eggplant alla Norma --
eggplant with tomato and basil.
Delicious.
Last, but certainly not least,
really filling, really satisfying
poblano posole --
A classic Mexican stew
normally built with a lot of pork in it.
But today, we're gonna build it on tomatillos
and just hominy and corn and veggies to garnish.
Beautiful.
So, I'm gonna start out [Grunts]
stripping the jacket off my corn and pulling the silk away.
Just one good-sized ear of corn.
And when corn isn't in season, you can omit corn from the dish
or throw in a little bit of frozen corn kernels,
defrosted and pat dry.
I like a little sweet corn in with this shrimp dish.
It just makes it pop.
And because it's a "taco,"
I like the element of charred corn
so it gives me a wink and a nudge to a tortilla.
So, you scrape down a little corn.
Get a pan nice and hot,
add a little vegetable or olive oil,
then throw in your corn.
Give that a little shake.
From the pantry, I'm gonna grab rice wine vinegar,
but you can use any light-flavored vinegar you like.
A little seafood seasoning, agave syrup.
Light agave.
Out of the fridge,
Sriracha or other hot sauce of your choice.
Sambal Oelek is good, but I love Sriracha in this.
Okay.
Drop this over here.
Now, this is a great meal to make
any night you're coming home late.
And even the night you go out
and do all this grocery shopping for the three meals,
make this meal.
It takes no time.
You can make this whole dinner --
I mean, I know I'm crazy about 30-minute meals,
but you can literally make this whole dinner
in, like, 10 minutes.
And it's delicious.
You don't have to feel guilty about it.
It has the vibe of having takeout food
without a ton of calories.
Char up that corn
to develop its sugar a little bit,
then throw in your shrimp --
large, clean, deveined shrimp.
I get the size that has the best price.
As they're cooking up, season them up.
Salt, pepper, seafood seasoning.
Personally, I love Old Bay, but whatever floats your boat.
Then, I take a few cloves of garlic,
chop it up, take a little ginger,
peel it up, grate it in,
toss that all around together.
Then you're ready to build the sauce.
So simple.
Gonna add our liquids.
Some rice wine vinegar.
Some agave. I love light agave.
Now, if you use honey,
I think it's gonna be too strong.
Agave is innocuous.
It doesn't really taste like anything.
It's a great go-to sweetener to have in the pantry.
Hot sauce.
And I mean, add your hot sauce.
I like a good 3 tablespoons to 4.
Add the zest and juice of a lime.
Toss this around again.
Shrimp is pink, firm.
Let's just finish it off with a little dab of butter
just to let all that flavor
hang out on their tongue a little longer.
Grab the lettuce.
Look at how beautiful this lettuce is.
Looks like a picture.
These are our little shrimp-taco cups.
You know, I make these tacos
based on a dish I actually had
eating late night at a bar when I was on the road working.
I didn't want to wait for room service.
I just wanted a quick, little nibbly bit,
and I had these chili-sauce shrimp
with lots of citrus and butter on toast.
That was the most delicious thing I ever had.
So, I figured, "Well, if I just eliminate the toast,
"put it in lettuce,
well, it's figure friendly and gluten-free."
Delish.
Pop that down.
Buttery avocado,
a little green onion,
a few leaves of cilantro.
And there you go. Done.
Happens so fast,
it's kind of exciting, I have to say.
But you can make a delicious, gluten-free dinner,
very figure friendly,
in what, under 7 or 8 minutes.
Up next, zucchini pappardelle with pesto
and a side of eggplant alla Norma
after this.
Welcome back, guys, to "3 In the Bag."
We're already on to our second meal
from one bag of groceries.
And all of the meals I'm making
happen to be gluten free.
This one is a big, Italian dinner.
Beautiful zucchini pappardelle with pesto
and eggplant alla Norma
without a piece of pasta in sight.
Up first, I'm gonna get our eggplant salted.
So, cut your eggplant
into, oh, 1/2-inch to 3/4-inch pieces.
Three or four at a time, cut them into fat batons.
You can spread it out on paper towels
or, equally efficient,
scatter it on a kitchen towel and salt it up.
For our zucchini pappardelle,
we're gonna toss the zucchini with pesto.
So for pesto, we need some pine nut.
I actually love pistachio nut in pesto, as well, so either or.
I have pine nuts on hand.
I'm just gonna toss these guys around a little bit
to scatter the salt over them.
And we'll throw the nuts into our little skillet.
Nuts have oil, oil can spoil,
so I'm gonna pop the rest of my pine nuts
in the freezer for the next time I want to use them.
And as long as I'm over here,
I'm gonna get some water for the zucchini pappardelle.
When I sat down to write gluten free,
I really wanted to tackle pasta.
Zucchini is a great replacement for pasta.
You take ribbons of something like zucchini,
drop it in a little bit of stock and water,
and just let it cook to heat it through
and toss it with any sauce you like.
I love pappardelle with pesto,
so I made a pesto
out of a big, fat handful of basil,
a big, fat handful of mint.
Mint is magic, magic with zucchini.
I put in one fat handful of Parmigiano-Reggiano,
a little garlic, lemon zest, and juice
to really make it pop and come to life.
A little toasted pine nut, salt, pepper,
turn the processor on,
stream in your olive oil to form the pesto.
5 or 6 tablespoons.
Place the pesto in a big serving bowl.
Now let's get some oil hot for our eggplant.
Now, eggplant alla Norma is actually another pasta dish.
You make a sauce
with fried eggplant, tomato, and basil,
toss it with pasta, top it with ricotta salata.
Heat some olive oil,
lightly brown your eggplant,
a couple of cloves of garlic, sliced, grated, or chopped,
a sprinkle of chili flake.
Pop a lid on it for a few minutes,
trap the steam in there a little bit.
Okay, now the fun part.
On to the zucchini pappardelle.
For the pappardelle,
the firmer your zucchini, the better.
Just use your peeler
to cut ribbons down to the very seedy part.
You know, I can hear
that now is probably a really good time to drop my tomatoes,
and it's a pretty good time for the zucchini, too,
'cause that's the end of this zucchini.
I'm down to just the seed there.
Okay.
Give this a shake. I can see right through the lid.
Now, add your tomatoes,
and you put your lid back on.
The steam will cause the tomatoes to burst.
Okay, back to my zucchini.
Now, when you go to cook this, just drop your ribbons in.
So, let these guys just gently simmer in their little hot tub
for a couple of minutes,
and we'll finish our pasta alla Norma.
See now, they're just starting to split their skins.
I'm gonna tear some basil,
and let's crumble some ricotta salata.
This is similar to feta, but not quite as salty.
It's so crumbly,
you can just literally work it with your fingertips.
More than enough for me to show you how to serve.
Okay.
Break these up a little bit, move them around.
Okay, these guys look pretty good.
Let's tear in the basil.
Give that one last turn to wilt the basil,
turn this off.
Done.
My spider.
Grab my pesto.
Pappardelle into pesto.
And we've got some starchy cooking water
just by lifting them out.
Let's see where we're at
when we try and toss this.
I'm gonna work
a little of that pesto into the broth first.
And then work those ribbons down into all of your pesto.
Take some pappardelle ribbons bathed in lots of pesto,
pile that onto your plate.
And you know, I like to serve the eggplant
right alongside the zucchini pappardelle.
It makes a very pretty plate,
and it looks like you're getting a lot.
Top that with some ricotta salata.
A little extra cheese on your pappardelle, as well.
Hey, we're gluten free. We're not cheese free.
Phew! Got steamy in here.
We still have one meal left to go, though.
That delicious poblano posole right after this.
So, welcome back, guys.
This week's "3 In the Bag," is all about eating gluten free,
but meals that would still appeal
to every type of appetite.
We've already made that super fast,
less than 10 minutes to cook it up,
sweet and spicy shrimp.
Those are little lettuce tacos.
Then we had an Italian dinner -- zucchini pappardelle with pesto
and a side of eggplant alla Norma.
Up next -- Man, you're gonna love this.
Have you ever heard of posole?
I make it a lot.
Traditionally, it's a pork and hominy stew.
You can make it with lots of other ingredients,
but today, we're gonna make it meat free,
but it's still gonna be super hearty.
We're gonna start.
I've got two baking sheets here.
I've got my broiler and my oven on.
So, what I have on baking sheet number one
are seven tomatillos.
These guys look like gooseberries.
They come in little wrappers, little jackets.
So, we're gonna peel those little jackets away.
But we're gonna leave
the little jackets on our garlic.
That protects the garlic from going too far.
It's just a quick way
to make a roasted, delicious, mild garlic flavor
without having to take the time to roast the whole head.
Plus, we used a lot of the rest of the head of the garlic
that we brought home in the grocery bag
in all of our other delicious meals.
So, 6 or 7 good-sized tomatillos.
Then we're gonna take a red onion.
2 ears of corn, 3 poblano peppers.
Spray everybody down.
Peppers don't need it. We're gonna peel them.
Everybody gets salt and pepper.
And then we're gonna sprinkle half a palmful of coriander --
nice and bright --
and half a palmful of cumin -- nice and smoky --
down over the tomatillos and onions.
Roast, broil.
You got to flip the peppers.
You want to take them out when they're blackened on both sides,
then we're gonna put them in a bowl to cool them
so we can remove the skins and the seeds.
Turn your corn every couple of minutes under the broiler
until it's charred and it's developed its sugars.
I made this poblano posole, the meat-free posole,
for friends of mine.
One friend eats not only gluten free but vegan.
They love it.
I mean, rave.
I love it.
I make this just for me and John sometimes.
I'm telling you, love, love, love.
Don't miss the pork a bit.
My husband does.
I still have to make it straight up sometimes.
[ Laughs ]
Okay, guys.
When you bring the peppers out,
pop them into a bowl to cool.
Pop a lid on it.
When they're cool enough to handle,
go ahead, remove the skins, take out the seeds.
then we're gonna puree them, so don't bother to chop them up.
I'll deal with the corn in a second.
Grab our roasted tomatillos.
Let those hang out.
Again, when the garlic cools enough to handle it,
peel off the jackets,
and we're just gonna puree all of this, too,
so don't bother to do much to that.
The corn -- let me fold up my kitchen towel
and grab a piece here.
The corn, you're gonna stand on end
and just start scraping off the kernels.
I'm gonna take a quick break.
When we come back, I'll show you
how to assemble the poblano posole
right after this.
Just removing the seeds
from the last of my poblano pepper.
There we go.
Welcome back, guys.
So, we've already gotten two delicious, gluten-free meals
out of one bag of groceries --
that sweet and spicy shrimp,
then we had zucchini pappardelle with pesto
and eggplant alla Norma on the side.
Now we're moving on
to a Tex-Mex, delicious, super nutritious meal --
also gluten free -- poblano posole.
So, I've got the poblanos in the food processor.
Now we're going to puree them up.
I'm going to add in a little of the cilantro.
I'm gonna put in a little bit of my stock
to help that puree up a little bit.
And then our whole tray
of beautiful, roasted tomatillos
seasoned with the smoky cumin, the bright coriander,
the four roasted cloves of garlic,
and that whole, big, red onion,
all of this and those residual juices,
slide it right down into the processor bowl.
Gorgeous.
That's our starter.
You know, I've even seen posole starters in the grocery store.
They sell for a fortune in a jar.
This is your posole starter, and it didn't cost a fortune.
Process that till it's almost smooth.
You want a little bit
of something-something left going on.
Good.
Now, we're gonna take all of this mixture,
gonna transfer it to my soup pot,
which I've got over medium heat.
Now, I'm gonna thin out my starter,
add the rest of a quart of vegetable stock,
and your reserved, charred corn.
One large can of hominy to that base.
Hominy is like jumbo kernels of corn.
And if you like grits, you love hominy.
Now, everything in there is cooked.
All you really have to do is be patient enough
because it smells so good.
You want to eat so right then.
All you have to do is be patient enough
for it to come up to a full bubble.
So, while this is heating through,
I can work on my toppings --
Spicy radish, buttery avocado, mild onion.
Done.
Look at that.
It's got a lot of great movement,
great density,
and there's not a drop of meat in it.
Just the hominy, the corn, the vegetable stock,
lots of tomatillos.
Gluten free, delicious, figure friendly.
You could eat the whole pot,
and you wouldn't feel guilty about it.
Look at that.
We're gonna top that off with spicy radish.
Buttery avocado.
Mild green onion.
And I do have a little cilantro left.
A couple of little leaves of fresh cilantro.
Beautiful.
Gorgeous, right?
Tell me you couldn't eat gluten free
and be super happy about it.
So, out of one quick trip to the store,
we made three very satisfying, gluten-free suppers.
I'm Rachael Ray,
and if you're wondering what the secret is
to putting great food on the table without spending
hours in the supermarket or in the kitchen,
just remember, guys, it's all in the bag.