-
Welcome to Celiac.com!
You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.
-
Celiac.com Sponsor (A1):
Celiac.com Sponsor (A1-M):
-
Get Celiac.com Updates:Support Our Content
Search the Community
Showing results for tags 'grilled'.
-
Celiac.com 09/26/2013 - London broil is a great way to enjoy a low-calorie, low-fat, high-protein dinner. This version employs a dry rub and delivers a London broil cooked to perfection and ready for slicing and dining. Ingredients: 1 London broil (about 2 pounds) 2 tablespoons olive oil 2 tablespoons chili powder 1 tablespoon dried oregano 1 tablespoon dried thyme 1 tablespoon paprika 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons salt 2 teaspoons black pepper Directions: Mix dry ingredients in a small bowl. Rub London broil with olive oil and then coat generously with the dry rub. Let stand for about 15 minutes at room temperature. Heat a grill to 425 degrees Fahrenheit. Place meat on grill for about 4½-5 minutes on each side to medium-rare. Use tongs, and do not pierce with a fork or overcook, as London broil is so lean it is best served juicy. Remove from heat and let rest for 5 to 10 minutes before slicing across the grain at a 45 degree angle.
-
Grilled Stuffed Baby Bell Peppers (Gluten-Free)
Jefferson Adams posted an article in American & British
What's this? I can stuff baby bell peppers and throw them on the grill and call it dinner? Please, tell me more… Yes, this rather obvious shift from traditional stuffed peppers took me by surprise. That said, here's a quick and easy way to enjoy stuffed bell pepper with minimal fuss and without heating up the house. Serve these with rice for a full meal. Red Baby Bell Peppers Ingredients: 10-12 baby red bell peppers 1½ pounds ground pork ¾ cup fresh sweet basil, finely chopped ⅓ cup fresh oregano, finely chopped ⅓ cup fresh thyme, finely chopped 1 sweet onion, minced 1 shallot, minced 3 tablespoons sweet white wine or vermouth Directions: Mix pork and other ingredients in a large bowl. Pack into hollowed red baby bell peppers, skewer and brush with olive oil. Grill, then add salt and baste with lemon juice. -
Celiac.com 08/29/2013 - Eating grilled meat or seafood off sticks is a rite of passage in Thailand. Street-side food stands are ubiquitous in Bangkok, and offer a mind-boggling variety of options. Those options often include a delicious ground pork grilled on skewers and served hot. These Thai-style pork skewers are super easy to make and disappear fast at grilling sessions. Ingredients: 1 pound ground pork 3 tablespoons chopped mint 3 tablespoons cilantro 3 tablespoons basil 1 shallot, minced 1 hot chile, minced 2½ tablespoons gluten-free fish sauce 2½ tablespoons lime juice Directions: In a large bowl, mix ground pork, chopped mint, cilantro, basil, minced shallot, hot chile, fish sauce and lime juice. Form balls of the mixture into 2-inch ovals; place 1-2 per skewer and grill until done. Serve.
-
Grilled Spanish-style Mackerel Kebabs (Gluten-Free)
Jefferson Adams posted an article in Mexican & Spanish
Celiac.com 08/09/2013 - Simply seasoned grilled fish is a common sight at many bars and restaurants along the vast coast of Spain, which is famous for its mackerel. My wife and I eat a lot of fish. My wife also happens to love mackerel. This dish is a big hit with both of us. This simple, easy to make recipe delivers grilled kebabs of tasty mackerel with a Spanish flair. Serve them up with your favorite gluten-free beer, and pull up a chair for the sunset watch. Ingredients: 1-2 pounds of fresh mackerel 1 tablespoon olive oil 1 teaspoon smoked paprika (regular paprika in a pinch, but try to get smoked.) 1 teaspoon smoked salt (optional) 1-2 teaspoons kosher salt 1 teaspoon white pepper Directions: Wash the mackerel, and pat dry with paper towels. Cut the fish into 4-inch pieces Score the skin side of each fillet with two or three diagonal cuts. Brush each piece with olive oil, season with kosher salt and white pepper. Grill skin side down at 425° F. under a closed grill for a few minutes, until fat begins to ooze from the top of the fish. Remove from grill. Place on a plate. Sprinkle with smoked paprika and a dash of smoked salt, and serve with lemon wedges. -
I love teriyaki. I love it on fish. I love it on beef, and I love it on chicken. Since so many restaurants use wheat flour to thinker the teriyaki, I don't usually order it when eating out. But I always think about it, and wish I could order it. After a recent trip to Japan, I was determined to find a teriyaki recipe that was gluten-free. This easy recipe makes a delicious teriyaki marinade that will help you to prepare a wonderful chicken teriyaki. Ingredients: 4 skinless, boneless chicken breast halves 1 cup gluten-free teriyaki sauce (I use Steele's) ¼ cup lemon juice 2 teaspoons minced fresh garlic 2 teaspoons sesame oil Directions: Put the chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake ingredients to make sure that the meat is well-coated. Place in refrigerator for 24 hours, turning every so often. Heat grill to high. Lightly oil the grill grate. Remove chicken from bag, and discard any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork. Serve with rice and vegetables of your choice. Teriyaki Sauce If I'm feeling like having some teriyaki and I have the time, I'll make it from scratch. Here's a great recipe: Ingredients: ¼ cup mirin (Japanese sweet rice wine) 1 cup gluten-free soy sauce (I use Yamasa tamari or Kikkoman soy sauce) 4½ teaspoons rice vinegar 1 teaspoon sesame oil ¼ cup white sugar 7 cloves garlic, minced 1 tablespoon minced fresh ginger 1 dash red pepper flakes black pepper to taste Directions: Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in tamari or soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.
-
As a kid, shrimp was one of my perpetual favorite foods. If something had shrimp in it, I'd probably eat try it. Shrimp is the reason I first tried gumbo, teriyaki, scampi, fried rice and coconut curry. I think that the vast majority of my exposure to international cuisine came out of my love for the lowly, bottom-dwelling, water bug that is the shrimp. I still one them to this day. This recipe grabs them hot off the grill and tosses them into a pile of rice noodles in a delicious Southeast-Asian inspired sauce. This is a great way to dip your culinary toes in Asian waters without breaking the bank or freaking out the taste buds of more timid eaters. Ingredients: 14 ounces flat rice noodles ½ cup fresh lime juice ⅓ cup fish sauce ½ cup packed light brown sugar 2 cloves garlic, finely chopped 1 to 2 teaspoons Asian chili sauce (such as Sriracha) 1 pound medium-large shrimp, peeled and deveined 1 medium bunch asparagus, trimmed 5 ounces Shiitake mushrooms, trimmed 1 medium carrot, shredded ½ cup fresh cilantro Directions: Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water. Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade. Heat a grill or grill pan to medium-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces. Stir in the noodles and cook another minute or two, stirring well with a wooden spoon to prevent sticking. Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.
-
Grilled Wasabi and Sesame Encrusted Tuna Steaks (Gluten-Free)
Jefferson Adams posted an article in Chinese & Asian
Summertime is around the corner, and that means it's time to fire up the grill and start cooking outside. Recently, I was visiting a good old friend. For dinner one night, he grilled us a couple of tuna steaks encrusted with wasabi and toasted black and white sesame seeds. It was easily one of the most delicious things I've had in a long time. This recipe is fast, easy and as delicious as it is exotic. Stun and please your guests in a single gesture with this quick and easy recipe. 2 sashimi grade tuna steaks, about 8 ounces each 2 teaspoons kosher salt or gluten-free soy sauce (tamari) 2 teaspoons wasabi paste (I use S&B in a tube) ⅓ cup black sesame seeds, toasted ⅓ cup white sesame seeds, toasted Directions: Coat tuna lightly with salt OR gluten-free soy sauce (tamari). Let rest for 30 minutes. Rub wasabi over entire tuna steak. Use more wasabi as needed, or desired. Lightly toast sesame seeds in a pan. Pour toasted sesame seeds onto a paper plate or into a bowl. Roll tuna steaks in sesame seeds until completely coated. Heat grill to 500 degrees F. Place on grill just long enough to sear, then flip and briefly sear second side. Remove from grill. Tuna steaks should be rare! If anyone asks for theirs to be well-done, threaten to send them to bed without supper! Serve with corn on the cob, and grilled asparagus (See below) Note: If you don't have a grill, then coat a frying pan with sesame oil and get it very hot. Sear each side of the tuna briefly, so it is still rare and red in the center. Grilled Asparagus Ingredients: 1 dozen asparagus spears, washed ¼ cup olive oil 1 clove fresh garlic, minced ½ teaspoon kosher salt 1 teaspoon ground black pepper 1 wedge fresh lemon Directions: Place asparagus and other ingredients in a plastic bag. Close tightly and shake until asparagus is well-coated. Grill briefly and remove when done. Serve along side the tuna steaks. -
Grilled Asparagus (Gluten-Free)
Jefferson Adams posted an article in Snacks & Appetizers (Gluten-Free Recipes)
This is my absolute favorite way to prepare asparagus, and one that is sure to put a smile on the faces of your family or guests. The process is simple, and the result is totally delicious. Simply coat asparagus in olive oil, lemon juice, garlic, and salt and toss them, on a hot grill for a few minutes, and, violá, a side dish fit for a king! Ingredients: 1 pound fresh asparagus spears, trimmed 1 tablespoon olive oil 1 clove garlic, minced 1 teaspoon coarse kosher salt juice from 1/2 lemon Directions: Preheat grill to high heat. Wash and trim asparagus spears. Lightly coat asparagus spears with olive oil, lemon juice, garlic and salt. I do this in a compostable plastic bag that I can then discard, but a bowl or plate works okay, too. Place asparagus spears crossways on the grill, and cook on high heat for 2 to 3 minutes, or until tender. -
Grilled Avocados with Fresh Salsa (Gluten-Free)
Jefferson Adams posted an article in Mexican & Spanish
Grilled fruit is a culinary calling card of summer. Grilled avocados are a fun, tasty treat; by leaving the skin on all you’ll need is a spoon to dig right in! The salsa combines with the soft, smoky flesh of the avocado in one magnificent bite after another. Take advantage of the plentiful avocados this season and experiment with different fillings; adding seafood makes for a heartier side dish or appetizer. Ingredients: 4 large firm avocados 1 can whole peeled tomatoes 2 small Serrano chilies, seeded and roughly chopped 4 cloves garlic, peeled 1 cup fresh cilantro 2-3 teaspoons salt 3 tablespoons olive oil Juice from 2 limes, plus zest Pepper to taste Directions: Combine tomatoes, chilies, garlic, cilantro, lime zest and salt in a blender until smooth. Transfer to a small bowl and chill in the refrigerator. In another small bowl, combine olive oil and lime juice. Slice avocados in half and discard seeds. Brush each half with oil and lime mixture and place flesh side down on a preheated grill, about 5-7 minutes. Remove from grill and sprinkle with salt and pepper. Fill hole with fresh salsa. Garnish with any remaining cilantro and serve. -
Grilled Stuffed Whole Rainbow Trout (Gluten-Free)
Jefferson Adams posted an article in American & British
With summer around the corner, many folks have one eye on the grill, and the other on their fishing gear. Grilled, fresh trout is a one of my favorite summer treats. If you're lucky enough to live in a place where you can catch your own trout, or where you can get fresh, wild-caught trout, then all the better. However, any good, fresh trout is sure to delight. This dish is easy to make, lean, and delicious. It goes well with rice, or with mashed potatoes. Ingredients: 2 whole fresh Rainbow trout, cleaned 3 tablespoons cold butter, 6 slices 1 teaspoon paprika, ground 12 sprigs of fresh Italian parsley 2 cloves garlic, minced 6 slices of lemon, halved Salt and pepper to taste Directions: Season fish with salt, pepper, paprika and rub with garlic. Place butter slices and lemon slices and parsley into the fish. Tie with butcher's twine. For each fish, take a square of aluminum foil and fold the edges to form a 1/2-inch ridge to hold any butter that may leak from the fish. Coat foil with a thin layer of olive oil. Place each trout onto aluminum foil. Place fish on a grill at 375F and cook about 7 minutes on each side until fat begins to ooze from the seams between the layers of the fish, or you can easily stick a fork in the fish. Allow to cool for a few minutes before serving. -
Before outdoor grilling becomes a casualty of summer's end, I thought I'd offer up one more great gluten-free grilling recipe, with two delicious sauces. Grilled fish is one of my favorite treats. I like to make it in the summer, as it's easy to prepare. For this recipe, I prefer swordfish, although halibut, cod, sea bass, trout, Mahi-mahi, red snapper, or any other favorite will do. Basically, this recipe will work with any white fish that will hold up to grilling. To make this recipe, first prepare the avocado salsa verde. Next, prepare the beurre blanc. Lastly, grill your favorite white fish. When fish is done, top sauce or salsa of choice, and serve with rice and your favorite steamed vegetables. Note: You may also pan fry, or even bake the fish as you like. Just make the beurre blanc sauce is warm. Beurre Blanc Sauce Ingredients: 1 to 2 shallots, chopped fine 1 cup white wine 2 ounces lemon juice 1 tablespoon heavy cream 12 tablespoons (6 ounces) cold unsalted butter, cubed Salt and white pepper, to taste Directions Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons. Add the cream to the reduction. Once the liquid begins to bubble, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Keep whisking butter into the mixture until it becomes rich and creamy sauce. Add salt and white pepper to taste. Serve beurre blanc right away, or keep in a thermos and serve later. A slightly healthier, though equally delicious option for fish is Avocado salsa verde. I've even been so bold as to make them both and let the quests work it out. Salsa Verde Ingredients: 3-4 ripe avocados Juice of 1/2 lemon or 1 lime ¼ cup cilantro, chopped 2 cans Herdez salsa verde (7 ounces) Salsa Directions: Slice avocados into a large bowl. Add juice 1 lemon or 2 lime. Lightly mash and fold avocados Add Herdez salsa verde. Fold in cilantro. Mix with a fork.
-
Sure, lots of the meals I make are variations on meals that traditionally contain gluten. However, I also make many that just happen to be gluten-free. Here's one of my favorites. Grilled pork chops are an old stand-by. Cheap, easy to prepare, and delicious. I serve this version with steamed fresh broccoli and carrots, along with mashed white sweet potatoes. The result is a quick, delicious summertime meal that is easy on the budget and leaves plenty of calories for wine or a nice dessert. Ingredients: 3-4 Pork chops 12-16 broccoli or broccoli spears (3-4 per chop) 3-4 white sweet potatoes (cubed) ¼ cup butter Splash of milk Splash of Balsamic vinegar Directions: Place pork chops on a hot grill (475-500 degrees) After 1 minute or so, rotate chop 90-degrees. Making sure chop is well-seared, after 1 more minute or so, flip chop. Repeat the process, rotating the chop 90-degrees again after about 1 minute. For thicker shops, use longer sear times. When chop is done, remove to a plate and let rest five minutes. White Sweet Potatoes and Carrots: Just before the putting the chops on the grill, place sweet potatoes and carrots on separate sides of a large steamer pot with hot water. While chops cook, steam sweet potatoes until soft enough to easily slide a fork though. Remove carrots when tender, but firm. Place carrots in a dish with a bit of butter, and cover. Place in a large bowl. Do not rinse. Broccoli: While chops are resting, and before mashing sweet potatoes, place broccoli into steamer and cover. Mash sweet potatoes. Add butter and/or a splash of milk. Salt and pepper to taste. Place sweet potatoes on plates next to chops. Remove broccoli when tender to fork. Place on plates with chops. Splash broccoli with aged balsamic vinegar. Serves: 3-4 persons Note: By 'white sweet potato," I do NOT mean the red-fleshed, orange-skinned tuber that Americans call a "Yam." I mean the white-fleshed, paler-skinned version that often appears alongside the at the market, both of which, according to botanists are actually sweet potatoes, not yams. Sweet potatoes are low-glycemic, which makes them ideal for diabetics. They also taste really good mashed with butter, salt and pepper. And, yes, if you're feeling particularly potato-ish, you can use good old regular potatoes instead.
-
Grilled Pork Tacos with Avocado Salsa Verde (Gluten-Free)
Jefferson Adams posted an article in Mexican & Spanish
These grilled pork tacos are quick, easy to make, and delicious. Topped with avocado salsa verde, they are a genuine gluten-free treat. Ingredients: 3-4 boneless pork chops 12 corn tortillas 2-3 ripe avocados 1/2 cup cilantro, chopped 2 cans Herdez salsa verde 1/2 cup Cotija cheese 1 lemon or 2 limes Directions: Wrap tortillas in aluminum foil and place in warm oven. Grill pork chops according to thickness at 475-500 degrees. When pork chops are done, remove them from grill and allow to rest 5 minutes or so. Chop cilantro. Crumble cheese into a bowl. Cut pork into small cubes. Squeeze juice of 1/2 lemon or 1 lime onto the pork. Salsa Ingredients: 3-4 ripe avocados Juice of 1/2 lemon or 1 lime ¼ cup cilantro, chopped 2 cans Herdez salsa verde (7 ounces) Salsa Directions: Slice avocados into a large bowl. Add juice 1 lemon or 2 lime. Add Herdez salsa verde. Fold in cilantro. Mix with a fork. When everything is ready, remove tortillas from oven. Place two at a time on a plate. Top with meat, salsa, cheese and extra cilantro if desired. Suggestion: Serve with your favorite gluten-free beer. -
Grilled Fish Tostadas with Pineapple-jicama Salsa (Gluten-Free)
Scott Adams posted an article in Mexican & Spanish
This recipe comes to us from "sickchick" in the Gluten-Free Forum. Ingredients: 1 ½ cups diced peeled pineapple 1 cup diced peeled jicama ½ cup diced red onion ¼ cup chopped fresh cilantro ¼ cup fresh lime juice 1 to 2 Serrano chilis, seeded, chopped ¼ cup olive oil 2 teaspoons chili powder 3 small zucchini, each cut lengthwise into 5 slices (about 10 ounces) 1 pound halibut or orange roughy fillets 4 5- to 6-inch corn tortillas Directions: Prepare barbecue (medium-high heat). Mix first 6 ingredients in medium bowl. Season salsa with salt and pepper. Whisk oil and chili powder in small bowl. Arrange zucchini, fish, and tortillas in single layer on large baking sheet. Brush chili oil on both sides of zucchini, fish, and tortillas. Sprinkle zucchini and fish with salt and pepper. Grill until fish is cooked through, zucchini is tender, and tortillas begin to crisp, about 3 minutes per side for fish and zucchini, and 2 minutes per side for tortillas. Divide zucchini among tortillas. Cut fish into strips and place atop zucchini. Top with salsa and serve. Test-kitchen tip: The heat level of chiles can vary widely; be sure to taste and adjust the quantity of chiles to your liking. Makes 4 servings.