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Found 9 results

  1. 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.
  2. 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.
  3. Celiac.com 08/23/2016 - This tasty Asian-style version offers an easy way to impress guests at the next barbecue or potluck. Flat iron steak is tender, cheap and tasty. This tasty Asian-style version offers an easy way to impress guests at the next barbecue or potluck. 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.
  4. This Asian-style barbeque chicken makes a great summer treat. Barbecue chicken is a perennial summer favorite around these parts, and this recipe delivers barbecue chicken with a decidedly Asian flare. 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.
  5. Celiac.com 07/20/2016 - Asian-style chicken salad makes a light, refreshing summer treat. Here's a great recipe for a tasty easy-to-make chicken salad that is also light and refreshing. Salad Ingredients: 3 cups shredded Napa cabbage, lightly chopped 1 cup red cabbage, lightly chopped 2 cups cooked shredded chicken 4 scallions, chopped 1 red bell pepper, cut into small chunks ½ cup celery, finely sliced ¾ cup grated carrots ½ cup roughly chopped fresh mint ½ cup roughly chopped fresh cilantro ¼ cup chopped peanuts, optional Dressing Ingredients: ⅓ cup fresh lime juice, from about 5 limes 2 teaspoons Sriracha hot sauce 4 cloves garlic, minced 3 tablespoons gluten-free fish sauce (Ingredients should be fish, salt, water, NO hydrolyzed wheat protein) 3 tablespoons vegetable oil 2 tablespoons sugar a few drops of gluten-free soy sauce Instructions: In a large salad bowl, combine all of the salad ingredients except for the peanuts. In a separate bowl, combine all of the ingredients for the dressing; whisk until the sugar is dissolved. Right before serving, toss the dressing with the salad. Transfer to a serving bowl and chill for thirty minutes. Garnish with the peanuts, and serve cold.
  6. Celiac.com 05/20/2015 - This delightful recipe blends brown sugar, spices, soy and Worcestershire sauces to deliver a sticky, delicious chicken that makes for a tasty departure from the usual dinner. Ingredients: 6 chicken thighs, bone-in or boneless ¼ cup brown sugar ½ cup potato starch or tapioca flour ½ cup water ¼ cup gluten-free soy sauce or tamari 1 tablespoon Worcestershire sauce 2 teaspoons garlic powder 2 teaspoons ground paprika ½ teaspoon fresh grated ginger, or 1 teaspoon dry ground ginger 1 teaspoon kosher salt ½ teaspoon ground black pepper Directions: Heat oven to 200 degrees F. Wash and dry the chicken. In a bowl, blend potato starch or tapioca flour, garlic powder, paprika, salt, black pepper and ginger powder. Coat chicken by dredging it in the flour and spice mixture. Arrange coated chicken skin side up in a single layer in baking pan. Roast, uncovered, at 200 F., for 1 hour. Drain away any pan drippings. Mix water, brown sugar, Worcestershire sauce, and tamari in a pot, and heat over a low flame. When sugar is melted, spoon it over the baked chicken. Raise oven temperature to 250 F., and bake chicken for another 2 hours, or until chicken is fully-cooked and well-glazed. Baste and turn at least time for a nice, even glaze. Serve warm with rice and favorite vegetables.
  7. Celiac.com 10/08/2015 - Want a light, healthy gluten-free vegetarian lunch that's tasty and offers a departure from a more standard noodle dish? Try this lovely Asian-style salad made with spiral or long julienne zucchini "noodles." Some people make this with raw zucchini, but that's hard to digest, so I blanche the zucchini noodles first. Ingredients: 3 to 4 medium zucchini, spiral cut or long thin strips 1 cup carrot, grated 2 green onions, thin diagonal slices ½ teaspoon salt 1½ cups thinly sliced and roughly chopped red cabbage ½ large red bell pepper, sliced thin and cut into 1-inch segments ½ cup cilantro, chopped Dressing: ⅓ cup rice vinegar seasoned with salt, pepper and sugar 2 tablespoons quality olive oil 1½ teaspoons dark sesame oil 2 cloves garlic, minced Pinch of red pepper flakes Directions: If you have a food processor or other spiral vegetable slicing tool, use it to make the zucchini noodles. Otherwise, cut zucchini into very long, thin strips, enough to make about 5 to 6 cups of zucchini noodles. Place zucchini noodles in a metal strainer and immerse in boiling water for about 30 seconds, until blanched. Once lightly blanched, remove the zucchini noodles and allow to drain well. Place the drained, blanched zucchini noodles in a large bowl. Add the cabbage, carrot, bell pepper, onions, and cilantro. In a medium bowl, whisk seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes. Pour the dressing over the zucchini noodles and vegetables and gently toss to combine. Or, alternatively, serve dressing on the side. Serve immediately.
  8. Celiac.com 04/16/2015 - In my travels through southeast Asia, I have eaten many a fish or seafood stew. This recipe tries to evoke those flavors. Simply sauté some fish or seafood in a pan, add some broth, and stir in a purée of great ingredients like garlic, basil, mint, cilantro and lemongrass, with fish sauce, sugar and a few other things, and you get a yummy stew with a nice spicy zing. The basil, mint and cilantro give the sauce a verdant green hue. Sauce Ingredients: 1 cup basil leaves 1½ cups cilantro ⅓ chopped fresh mint leaves 3 garlic cloves 2-2½-inch chunk of fresh ginger, peeled, sliced 4-inch long piece of lemongrass, the tender, center part 1 tablespoon gluten-free fish sauce (I use Squid brand) 1 tablespoon sugar 1 teaspoon salt Stew Ingredients: ¾ pound firm white fish, cut into chunks ½ pound fresh squid, cut into rings ½ pound shrimp, cleaned and deveined Directions: First, make the green sauce by putting the garlic, basil, mint, cilantro, lemongrass, ginger, chilies, fish sauce, sugar and salt into a blender or food processor and mixing into a paste. Add cold water as needed, but you want the mixture to be pretty thick and pasty. Next, heat oil in a deep sauté pan. Season fish chunks with salt and pepper and add to the hot oil. Cook fish for about a minute on first side. Increase heat and turn fish to cook other side for about 1 minute more. Add broth and half of the paste mixture. Cover and cook for a couple minutes longer, until fish is fully cooked. Add remaining sauce and stir gently until dissolved. Add more broth, salt, or water to taste. Serve over white rice with a side of steamed vegetables for a lean, healthy, delicious meal.
  9. Throughout southeast Asia, street vendors prepare cheap, delicious noodles on the spot. Place an order and watch the cook's hands become a blur of ingredients dancing in a hot wok. A flash of alchemy and heat turn oil, meat, vegetables, and noodles into a piping hot delicacy that can be enjoyed just about any time of day. One day, after nursing a hankering for Asian-style noodles, I discovered spaghetti-style rice noodles at my local Asian grocery store. I picked up some sesame oil and some veggies, hit the butcher for a pork chop, and the rest, as they say, is history. Well, actually, there was a bit of experimentation first, but that's a story for another time. Right now, you are about to enjoy delicious, healthy, cheap gluten-free noodles. Ingredients: Rice Noodles (Spaghetti style) ¼ cup Sesame Oil ½ pound Pork, cubed ¼ cup Cilantro, chopped ½ cup Scallions, chopped 1/4 Onion, wedged and sliced 1 Clove Garlic, minced ½ cup Sweet Red Pepper, chopped ½ cup Carrot, chopped ½ cup Broccoli 1 cup Collard, Chard or similar Greens, chopped 1 teaspoon Sugar 1 sprig of Mint (optional) Splash of Rice Vinegar Directions: First, you'll need some rice noodles that are about as thick as regular spaghetti. Boil about 3 quarts of water, and chop some sweet red bell pepper, carrots, garlic, onion, scallion, broccoli, and some kind of greens, like collard greens. Also, you'll need some cilantro, a pinch of sugar and maybe some mint. Slice and cube the pork chop (use any kind of meat you like, or make it vegetarian style). Put the rice noodles a dish that can take heat, and cover them with hot water for a few minutes until they soften up a bit. When they are flexible, but still firm, strain them, but don't rinse them. When the noodles dry out a bit, use a fork and scissors to cut them in half. Heat some sesame and/or olive oil in a frying pan on high heat. When the oil starts to smoke, add the carrots, the peppers, stir 10 seconds, add garlic, meat, and broccoli. Toss quickly over a high heat for one minute. Add rice noodles and continue to toss or stir rapidly for 30 seconds. Add greens and fish sauce and toss or stir rapidly for another 30 seconds. As pan dries up a bit, add a splash of chicken broth and a pinch of sugar. Stir or toss for 15 seconds. Pour into large bowl, garnish with cilantro, a splash of rice vinegar and serve.
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