It’s been over 2 years since I’ve released a new cookbook, so I’m delighted to announce that another one is on the way. Available in late 2013, it’s a total revision/update/expansion of my original Gluten-Free 101—but with gorgeous, full-color photos and lots more help for beginning cooks.
The new Gluten-Free 101 by Carol Fenster
The origins of this book came about at the turn of the century (2,000 that is). I realized that many newly-diagnosed gluten-free patients were utterly baffled by having to prepare their own meals and, at the same time, they told me how much they missed their favorite foods. Even though I had written 3 cookbooks by this time, I realized that many patients needed an even simpler, more down-home cookbook to make them happy.
So, I published the first version in 2003 and it became a best-seller in health food stores across the nation. Ten years later, the new Gluten-Free 101 is even bigger and better. It makes a terrific present to yourself or someone special who needs it. Try these yummy tostadas which are one of the new recipes in the book.
Shrimp Tostadas
Adapted from Carol’s new book, Gluten-Free 101: The Essential Beginner’s Guide to Easy, Gluten-Free Cooking (Houghton Mifflin Harcourt, forthcoming, 2014)
These gorgeous little treats (which are hearty enough to make a light meal if you eat several) go together quickly if you have all the ingredients prepped in advance. The Chipotle Sauce isn’t essential, but it makes these tostadas go from “great” to “wow, these are fantastic.”
Shrimp Tostadas
TOSTADA
8 gluten-free tostada shells
1 container (9 ounces) bean dip
[1/2] cup chopped red onion
2 plum tomatoes or 8 cherry tomatoes, cored and diced
[1/2] pound cooked shrimp, tails removed and chopped
1 medium avocado, peeled, pitted, and diced
2 cups chopped iceberg lettuce
[1/2] cup chopped fresh cilantro
[1/2] cup Mexican tomato salsa or salsa verde
CHIPOTLE SAUCE
[1/2] cup low-fat sour cream or sour cream alternative
1 tablespoon fresh lime juice, or more to taste
[1/2] teaspoon honey or agave nectar
[1/4] teaspoon chipotle chile powder, or to taste
Per tostada: 250 Calories ; 12 g Fat; 2g Saturated Fat; 11g Protein; 4g Fiber; 27g Carbohydrates; 345mg Sodium ; 58 mg Cholesterol
Preheat the oven to 300 degrees.
[1] Place racks in middle and lower third of oven. Place tostada shells on two 9×13-inch rimmed baking sheets (shells may overlap a little). Spread each shell with scant 2 tablespoons of bean dip. Place one sheet on each rack in oven to warm, about 5 to 10 minutes, while preparing remaining ingredients.
[2] Whisk together sour cream, lime juice, honey, and chile powder to make smooth sauce, adding enough lime juice to reach thin consistency. Remove tostadas from oven. Top each tostada with equal amounts of onion, tomato, shrimp, avocado, lettuce, and cilantro. Drizzle with chipotle sauce and serve immediately with the Mexican salsa. Makes 8 tostadas.
