Celiac.com 08/25/2018 - Meat makes a great anchor for so many good salads. You’ve got your chicken Caesar, you’ve got your steak salad. This recipe lets you turn a corner and head into fresh territory with ground pork. This simple, easy gluten-free salad is sure to gain fans at your next food gathering. The recipe blends browned ground pork with garlic, ginger, soy sauce, chili pepper and a few other things to make some culinary magic.

Ingredients:

• 1 pound ground pork
• 1 cup long-grain white rice
• 1 tablespoon cooking oil
• 3 cloves garlic, finely chopped
• 1 small red chili (seeded if desired), finely chopped
• 2½ tablespoons fresh ginger, grated
• 2 tablespoons gluten-free soy sauce
• 5 tablespoons fresh lime juice
• 1 tablespoon sugar
• 1 English or Persian cucumber, thinly sliced
• 2 scallions, thinly sliced
• 1 cup fresh cilantro
• ½ cup fresh mint

Directions:
Brown ground pork in cast-iron skillet in canola oil, 7 minutes. Toss with garlic, red chili, and 2 tablespoons grated fresh ginger. Remove from heat and toss with 2½ tablespoons lime juice and 1 gluten-free soy sauce.

In a bowl, stir together 2½ tablespoons lime juice, 1 tablespoon of gluten-free soy sauce, ½ tablespoon grated ginger and sugar. Toss with cucumber and scallions, and then fold in the cilantro and mint. 

Serve with pork over rice.

Celiac.com 01/27/2018 - If you've ever had a good version of this crowd-pleasing dish at a restaurant, you likely wondered if it could be made at home. It can, indeed, and you can do it gluten-free with no extra trouble at all. This version is tasty and easy to make. Enjoy it over rice.

Ingredients:

• 2 pounds boneless, skinless chicken breast halves, cut into bite-size chunks
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• ½ medium onion, diced
• ½ cup gluten-free soy sauce or tamari
• ¼ cup ketchup
• 2 teaspoons sesame oil
• ½ cup honey
• 2 tablespoons cornstarch
• 3 tablespoons water
• 2 scallions, white and light-green parts, chopped, for garnish
• ⅓ cup Toasted sesame seeds
• ½-1 teaspoon crushed red pepper flakes, as desired
• Kosher salt
• Freshly ground black pepper
• Potato starch for dredging

Directions:
Season the chicken lightly with salt and pepper, and dredge in potato starch.

Add vegetable oil to a medium skillet, and sauté onion until translucent.

Add the garlic, and chicken and stir, cooking, until the chicken browns slightly and the onion softens.

Add the soy sauce, ketchup and crushed red pepper flakes, and stir to mix.

Add the sesame oil and honey, stirring to incorporate.

Dissolve the cornstarch in water in a small bowl, then add to the pot, a little at a time, stirring as you go, until it thickens as desired.

Stir in most of the sesame seeds.

Divide among individual plates; sprinkle with the scallions and remaining sesame seeds.

Serve over rice.

Celiac.com 11/09/2017 - Don't let the foreign sound turn you off. 'Yakotori' is just a Japanese term for grilled chicken on skewers. And what could be more familiar and family friendly than grilled chicken on skewers?

In Japan, yakitori is commonly eaten as a snack with beer or other alcohol. However, when served with rice and other dishes, it can also form the base of a proper dinner. Yakitori is best cooked on a grill or over coals, but you can also do it in a frying pan. You can serve yakitori with sauce, or with no sauce, and just salt, as desired. They go great with your favorite gluten-free beer.

Ingredients:

• 1 pound chicken thigh meat
• ½ cup gluten-free soy sauce
• ¼ cup sugar
• ¼ cup sake
• ¼ cup mirin
• 6-8 green onions)
• vegetable oil
• salt

Directions:
Soak 6-inch bamboo skewers in water for about 30 minutes.

Mix soy sauce, sugar, sake, and mirin in a small pot, and boil for 8-10 minutes until the sauce gets a little thick. Remove from heat and set aside.

Cut chicken thighs into 1" cubes, and cut scallions into 1" long pieces (use thicker parts). Place alternate layers of chicken and scallions onto the skewers.

Spread oil thinly in a frying pan, and heat to medium.

Cook skewered meat at medium high heat for 5 minutes. Turn and cook another 5 minutes until browned and cooked through.

For Yakitori with salt, skewer just chicken pieces and sprinkle with salt. Cook, and serve with no sauce.

For yakitori with sauce, dip cooked chicken in the sauce, and serve.

Rice, miso soup, and a small salad make for a great meal. Gluten-free beer is optional.

Celiac.com 11/04/2017 - If you're looking for a quick, nutritious and lean gluten-free dish, then try this recipe for surefire stir-fry. It's easy, delicious and highly versatile. You can make with chicken, pork or beef, as desired. I bet you can use tofu if you like. You can use nuts of choice, or none at all. You can use snap peas instead of green beans. Whatever you do, serve this over rice for a guaranteed dinner winner.

Ingredients:

• 12 ounces chicken, pork, or beef, lightly salted, and cut into bite-size strips (about 1½-inches by ¼-inch)
• 8 tablespoons gluten-free soy sauce, split
• 3 tablespoons honey or brown sugar
• 2 teaspoons, sake or white wine, just a splash
• 4 garlic cloves, minced
• 3 fresh medium brown mushrooms, cleaned and sliced
• ¼ teaspoon dried crushed red pepper, as desired
• 1 pound green beans, trimmed, cut into bite size pieces
• 2 carrots, peeled, cut to matchstick-size strips
• 2 tablespoons cooking oil, like avocado or canola, corn, etc.
• 1 large red bell pepper, cut into bite-size strips
• 1 thumb peeled fresh ginger, sliced
• ½ medium onion, cut into wedges, sautéed
• 1 green onion, thinly sliced
• ½ cup lightly salted dry-roasted cashew halves, or sunflower seeds or anything like that

Directions:
Mix meat, 4 tablespoons soy sauce, 1½ tablespoons honey, 2 cloves of garlic, and crushed red pepper in medium bowl.

Whisk remaining 4 tablespoons soy sauce and remaining 1½ tablespoons honey in small bowl; set aside.

Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes.

Add carrots to green beans in water; cook 1 minute.

Drain carrots and green beans.

Heat 1 tablespoon cooking oil in wok or large non-stick skillet over high heat.

Add onions, ginger, red bell pepper, mushrooms, and stir-fry 1 minute.

Add green beans, carrots, and remaining 2 cloves garlic, and stir-fry 1-2 minutes, until firm, but tender.

Transfer vegetable mixture to a dish.

Add remaining 1 tablespoon cooking oil to wok and allow to heat.

Add meat and stir-fry 3-5 minutes more, until cooked through.

Add the cashews, stirring briefly, about 30 seconds.

Add the soy sauce-honey mixture; stir until heated through, about 1 minute.

Season to taste with salt and pepper.

Transfer into the bowl with the veggies, and mix well.

Sprinkle with sliced green onions and serve over rice.

Serves about 4 people.

Celiac.com 05/23/2017 - Want a quick, tasty stir-fry that is almost certain to please? This recipe combines tender, juicy shrimp with sesame oil, spices, vegetables, and teriyaki sauce, to make a delightful gluten-free meal.

Ingredients:

• 2 cups water
• 1 cup uncooked white rice
• 1 pound medium shrimp, peeled and deveined
• ¼ teaspoon ground ginger
• ¼ teaspoon cayenne pepper
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds
• ¼ teaspoon ground black pepper
• 2 tablespoons sesame oil
• 1 red bell pepper, sliced into thin strips
• 3 green onions, sliced
• 3 tablespoons gluten-free teriyaki sauce
• ½ pound sugar snap peas
• 2-3 brown or Shitake mushrooms, fresh, cut to bite sized pieces
• 2-3 stalks of asparagus, cut to bite sized pieces
• â…› cup cornstarch
• ¾ cup chicken broth
• ¼ teaspoon salt

Directions:
Prepare rice according to directions.

In a large plastic food storage bag, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper.

Allow to marinate for about an hour, and up to 8 hours, in the refrigerator.

Heat sesame oil in a large wok or skillet.

Add red bell pepper, asparagus, mushrooms and green onions, and sauté 3 to 4 minutes, until soft.

Add teriyaki sauce.

Add peas and shrimp with seasoning, and sauté a few minutes, or until shrimp are opaque.

Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils.

Season to taste with salt.

Serve over rice.

Celiac.com 01/06/2017 - Spend any time in Japan, and you'll realize the important role of miso in Japanese cuisine. Miso makes a great marinade for fish, pork, chicken and even beef. This recipe uses red miso, sugar, Worcestershire and sesame oil to create a simple marinade that works great for pork or chicken, or just about anything else you like.

Ingredients:

• 2 1½ inch thick, bone-in pork chops
• ¼ cup red gluten-free miso paste
• 2½ tablespoons Worcestershire sauce
• 1¼ teaspoon sesame oil
• ½ teaspoon sugar

Directions:
In a mixing bowl, whisk miso, Worcestershire, oil and sugar.

Spread over chops, and allow them to rest for about an hour.

Broil chops, turning once, about 4-5 minutes each side for medium.

Let rest 5-10 minutes, then slice and serve.

I've been eating more protein and less carbs lately, so this was a perfect addition to my lunch routine. It also happens to be deliciously gluten-free.

Ingredients:

• 10-12 ounces of canned albacore tuna in water, drained
• 8-10 small radishes, cut into wedges
• 1 large carrot, shredded
• 2 cloves garlic, minced
• ½ teaspoon minced ginger
• ½ serrano chile, seeded and minced
• 2 tablespoons avocado oil
• ½ teaspoon dark sesame oil
• 3 tablespoons rice vinegar
• 1 teaspoon of sugar
• Salt and black pepper to taste
• 2 tablespoons chopped cilantro
• 1 whole green onion, chopped
• wedges of sweet lime, as garnish

Directions:
Mix sugar into rice vinegar until dissolved.

Place the drained tuna, radishes, shredded carrot, garlic, ginger, chile, vegetable oil, dark sesame oil, and rice vinegar in a large bowl.

Gently toss to combine.

Add salt and pepper to taste.

Refrigerate until serving.

Serve chilled with lettuce and topped with cilantro and green onions. Add squeezed lime as desired.

Ingredients:

• 1 Flat Iron Steak, about 2 pounds
• 1 tablespoon vegetable oil
• 1 tablespoon minced fresh ginger
• 3 garlic cloves, minced
• ½ cup dry white wine or sherry
• ½ cup water
• ¼ cup soy sauce
• ¼ cup light brown sugar
• 2 tablespoons tomato paste
• 2 teaspoons Sri Racha hot sauce
• 1 teaspoon Asian sesame oil
• 1 tablespoon unsalted butter
• 1-2 teaspoons kosher salt
• ½ teaspoon ground black pepper

Directions:
Heat the oil in a small saucepan over medium heat. Add the ginger and cook until softened and fragrant, a few minutes.

Add the garlic and cook for about 1 minute more. Do not brown.

Add the dry Sherry, soy sauce, tomato paste, Sri Racha hot sauce, brown sugar and water.

Bring to a boil, then turn the heat down and simmer gently until just slightly thick, about 8-10 minutes.

Add the sesame oil and butter and stir until the butter is melted.

Remove from heat and set aside.

Season the steak on both sides with salt and pepper and place on hot, lightly oiled cast iron skillet.

Sear the steak and cook about 4 minutes per side for medium-rare, or to desired doneness.

Use tongs to move the steak to a cutting board.

Cover with foil and let rest for 10 minutes to seal in the juices.

Cut the steak into thin slices across the grain and serve with the sauce.

Ingredients: 

• 1-2 pounds chicken thighs and drumsticks, skinless
• ⅓ cup dark brown sugar, packed
• ⅓ cup gluten-free soy sauce
• 3 tablespoons fresh lime juice
• 1½ tablespoons vegetable oil
• 1 tablespoon Sriracha hot sauce
• ½ teaspoon sesame oil
• ¾ teaspoon Garam Masala (or curry powder)
• 1 teaspoon fresh grated ginger
• 4 cloves garlic, minced
• 3 scallions light and dark green parts only, thinly sliced

Garam Masala Spices

• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cardamom
• ¾ teaspoon ground black pepper
• ¾ teaspoon ground cinnamon
• ⅓ teaspoon ground cloves
• ⅓ teaspoon ground nutmeg

Seal in a jar and use as needed.

Instructions:
In a medium bowl, mix together all of the ingredients except for the chicken and scallions.

Set ¼ cup of the marinade aside and cover (you'll use this later for the sauce), then place the rest in a zip-lock freezer bag with the chicken thighs.

Be sure the chicken is evenly coated with the marinade, then place the bag in the refrigerator (in a bowl in case of leakage); let marinate for 3-4 hours.

Heat grill to high heat.

Grease the grill lightly, and place the chicken on the grill; cover and cook 3-5 minutes on each side, or until nicely browned and done.

Transfer the chicken to a serving platter, then top with the reserved marinade and sliced scallions.

Ingredients:

• 4 6-ounce salmon fillets, skin removed (preferably cut narrow and tall, rather than wide and flat)
• 1 cup sake, for soaking the salmon
• ½ cup water
• ¼ cup gluten-free mirin (Japanese sweet rice wine - be sure it is gluten-free!)
• ¼ cup light brown sugar
• ¼ cup soy sauce
• 1½ tablespoon rice vinegar
• 2 scallions, chopped

Instructions:
Place the salmon in a bowl, cover with sake and soak for 10-15 minutes

In a separate bowl, add mirin, brown sugar, and soy sauce.

Stir to dissolve sugar. Transfer the salmon to the marinade for 5 –10 minutes, turning once.

Meanwhile, place a large non-stick skillet on the stove and heat to medium-high heat.

Place the salmon fillets in the hot pan – skin side up – and cook for a few minutes until nicely seared and coated with a rich brown glaze. Watch carefully, this happens fast.

Turn the fillets over, reduce the heat to medium, and add the marinade and water to the pan.

Cook 3-5 minutes more, until fish reaches desired doneness. Do not overcook.

If the sauce thickens too fast, just add a bit of water a few tablespoons at a time. Do not burn.

Transfer salmon fillets to serving platter or plates.

Cook until sauce is reduced and thickened, then turn off heat.

Add the rice wine vinegar to the sauce and stir.

Pour the sauce over salmon fillets, top with scallions and serve.

You can use either beef short ribs (Bulgogi) or flank steak. If you use short ribs, just be sure to remove any bone before assembling the tacos.

Ingredients:

• 1 pound flank steak or Korean-style short ribs
• ½ head of Napa cabbage, shredded
• 1 medium carrot
• 2 tablespoons light brown sugar
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• ¼ cup cilantro, chopped
• 2 tablespoons rice vinegar
• ½ teaspoon crushed red pepper flakes
• 2 tablespoons gluten-free soy sauce
• 2 teaspoons gluten-free soy sauce
• 1 tablespoons canola oil
• 1 medium onion
• 10-12 small gluten-free flour or corn tortillas

Directions:
In a large bowl, whisk together the vinegar, red pepper, and 2 teaspoons gluten-free soy sauce. Add the cabbage and carrot and toss to combine. Let sit, tossing occasionally, for 15 minutes or until ready to serve.

Meanwhile, in a second bowl, combine the sugar, garlic, ginger, cilantro, and remaining 2 tablespoons soy sauce. Add the beef and mix to combine.

Heat the oil in a large skillet over medium heat.

Add the onion, cover and cook, stirring occasionally, until tender, 4 to 5 minutes.

Add the beef mixture, increase the heat to medium-high, and cook, until cooked through, 4 to 5 minutes.

Fill the tortillas with the beef and top with the slaw. Serve with kimchee on the side.

Celiac.com 03/01/2016 - If you're looking for an easy, tasty way to serve fish is a great way to go.

Now, for this dish, you're not looking for the black cod known as Chilean Sea Bass, but for the American version, usually caught in Alaska, that is much more sustainable. So, be sure to talk to your fishmonger if you're not sure.

Ingredients:

• 1 pound Black cod fillets, cut into pieces
• 1 tablespoon Sugar
• 1 tablespoon White miso
• 1 tablespoon Mirin
• 1 tablespoon Sake
• 1 large clove garlic, grated
• 1/2" finger of ginger, grated
• 3 cloves garlic, minced

Directions:
Mix the sugar, miso, mirin, sake, garlic and ginger in a small bowl.

Rub this mixture into the cod then cover and refrigerate overnight

Move the oven rack to the second position from the top and turn the broiler onto the "high" setting.

Scrape any extra miso off the fillets and place them on a rack on top of a baking sheet, skin side down.

Put the pan under the broiler and broil until the cod is golden brown on the top side.

Turn the fillets skin side up, and continue broiling until the skin is lightly charred and crisp.

If you have thicker fillets, insert a fork into the thickest part of the fillet to see if it's cooked.

Cook until the meat is opaque and come apart easily. Serve with rice and favorite vegetables.