'shauna james ahern' on Serious Eats

Shauna James Ahern's Ethiopian Chicken Stew

Some of my favorite memories from college were the long, friend-filled dinners at the Ethiopian restaurant up the street from campus. We'd gorge on spicy braised meats, simmered lentils, and rich stews, all the while scooping up and dipping into the buttery sauces with tangy injera bread. It was messy in the most comforting way. So, I was excited to find a recipe for Ethiopian chicken stew in Shauna James Ahern's new cookbook Gluten-Free Girl Every Day. Both the stew and the accompanying injera are naturally gluten-free, so they're an obvious inclusion in the book. More

Shauna James Ahern's Zucchini Noodles with Spinach Pesto, Feta, and Sunflower Seeds

While many may scoff at the idea of replacing carbo-goodness with healthy raw veggies, I find thinly sliced vegetables to be a fine vehicle for pasta sauce, especially one as vibrant and flavorful as Ahern's spinach pesto. It is brilliantly green from the spinach and has a robust blend of Gruyère, feta, and lemon juice: perfect for tossing with zucchini. More

Shauna James Ahern's Zucchini Noodles with Spinach Pesto, Feta, and Sunflower Seeds

It was with trepidation that I approached the pasta chapter of Shauna James Ahern's new cookbook Gluten-Free Girl Every Day. Most of the pasta recipes in the book call for store-bought pasta. (She does include one recipe for gluten-free fresh pasta, but doesn't provide an assembled recipe using it.) While I'm sure that gluten-free pasta options have improved significantly since that fateful quinoa noodle disaster, I wasn't sure I wanted to mess up dinner with a poor grocery store choice. Instead, I turned to this recipe for zucchini "noodles." While many may scoff at the idea of replacing carbo-goodness with healthy raw veggies, I find thinly sliced vegetables to be a fine vehicle for pasta sauce, especially one as vibrant and flavorful as Ahern's spinach pesto. More

Shauna James Ahern's Chile-Lime Shrimp Stir-Fry

Stir-fries are an obvious choice when it comes to quick and approachable weeknight cooking. And with the availability of gluten-free tamari and other Asian sauces increasing on the market, it is super easy to sauté up an allergy-free meal that tastes better than wheat-filled takeout. After all, there is nothing inherently gluten-y when it comes to quickly pan-fried meat and veggies served over rice. Shauna James Ahern's Chile-Lime Shimp recipe in Gluten-Free Girl Every Day is one of eight unique stir-fries in the book. Heavily laced with lime juice and spicy from the ginger and chiles, this shrimp dish is far from chewy and bland. Add a handful of sweet and meaty chanterelle mushrooms and a bunch of bok choy, and you'll have an easy (and pretty healthy) meal in no time. More

Shauna James Ahern's Quinoa-Stuffed Peppers

Stuffed peppers are so often full of mushy rice and/or overcooked meat. Yet there's no reason why they need to have such uninspired ingredients, or even any meat at all. Shauna James Ahern's recipe for the dish in Gluten-Free Girl Every Day is, in fact, practically vegan. (Ahern uses a bit of butter in her prep.) The bulk of her stuffing is steamed quinoa enlivened with sweet caramelized onions, yellow raisins, and wholesome kale. More

Cook the Book: 'Gluten-Free Girl Every Day'

When it comes to gluten-free cooking, I'm a total neophyte. Sure, I know my way around a pot of quinoa, but if you hand me a couple bags of xanthan gum and sweet rice flour, I'd be more likely to spill them on the floor than whip up a loaf of bread. Still, I've been eager to learn more about the art of gluten-less alchemy. Shauna James Ahern's new title, Gluten-Free Girl Every Day is a great place to start. More

Shauna James Ahern's Quinoa-Stuffed Peppers

Stuffed peppers have a reputation for being stogy and full of overcooked meat and/or mushy rice. Yet there's no reason why they need to be filled with such uninspired ingredients, or even any meat at all. Shauna James Ahern's recipe for the dish in Gluten-Free Girl Every Day is, in fact, practically vegan. The bulk of her stuffing is steamed quinoa enlivened with sweet caramelized onions, yellow raisins, and wholesome kale. She adds a bit of garlic and cumin for earthiness, but otherwise leaves well enough alone. A hot oven adds char and deeper flavor to the peppers, making this cute entree worlds away from the heavy original. More

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