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Found 5 results

  1. Celiac.com 08/18/2015 - Want to take a sharp turn at the intersection of Boring and Dinner? Want to move rapidly to a new, more exciting suppertime destination? Got some chicken? Gluten-free beer? Oranges, maybe a lemon? Great! Got some greens? Better? Arugula? Better still. Here's what you do: Ingredients: 1½-2 pounds boneless chicken thighs/drumsticks ½ cup of your favorite gluten-free beer (the darker the better) ⅓ cup freshly squeezed orange juice 3 tablespoons orange marmalade 1 teaspoon fresh lemon juice 1 teaspoon freshly grated lemon zest 3 garlic cloves, minced 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon pepper Arugula and Oranges 6 cups baby arugula ½ red onion, thinly sliced 1 tangerine or sweet orange, peeled, segmented 3 tablespoons olive oil 1 tablespoon freshly squeeze orange juice 2 teaspoons red wine vinegar ¼ teaspoon salt ¼ teaspoon pepper 3 tablespoons slivered almonds, toasted Directions: Heat oven to 375F. Combine ¼ cup of beer, orange juice, marmalade, zest and garlic in a small saucepan over medium heat. Whisk until the mixture comes to a boil, then reduce heat to medium-low and simmer 5-7 minutes, or until it begins to thicken slightly. Heat a large cast iron skillet over medium high heat and add the olive oil. Season the chicken with the salt and pepper and add it to the skillet, searing on both sides until deeply golden, about 2 to 3 minutes per side. After the second side is seared, add the ¼ cup of beer to the skillet and use a wooden spoon to scrape away bits from the bottom of the pan. Keep the bits, pour in the orange mixture and turn off the heat. Place the chicken in the oven uncovered and bake for 20 minutes. Every 5 minutes or so, baste the chicken with glaze from the bottom of the pan. Serve with steamed rich and greens. Gluten-Free Arugula Salad with Oranges Combine arugula, tangerine and onion in a large bowl with a pinch of salt and pepper. Whisk together the oil, juice, vinegar, salt and pepper until combined, then pour half on the greens and toss well to coat. Save the mixture for extra dressing if desired. Sprinkle the almonds on the salad and toss again. Serve immediately with the chicken.
  2. Celiac.com 05/13/2014 - The middle of winter often finds me craving salad, and this wonderful citrus apple salad uses the fruits of winter to deliver the freshness of summer. Ingredients: 6 cups baby arugula 4 small oranges, de-seeded 4 blood oranges, de-seeded 1 green apple, thinly sliced 1 red apple, thinly sliced ½ cup pomegranate seeds 3 tablespoons freshly squeezed orange juice 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice ¼ teaspoon coarse salt â…› teaspoon freshly ground black pepper, divided ½ cup crumbled feta or blue cheese Directions: Peel and section all oranges. Reserve juice, and squeeze more for the dressing if needed. Discard any seeds. Grate rind from one orange into a small bowl and set aside. In a medium bowl, whisk together three tablespoons orange juice, olive oil, lemon juice, salt and pepper with orange rind. In a separate, larger bowl, combine arugula, orange sections and apple pieces. Top salad with dressing and toss gently. Top with pomegranate seeds. Spoon onto individual serving plates and sprinkle with feta.
  3. Slowly roasted beets are the star in this hearty winter salad. The fresh fruit segments compliment the splash of citrus in the dressing. I always try to find uses for the peel and zest—seems silly to waste all that concentrated flavor! When I can find good ones, sliced strawberries make a great addition. A delightful balance between tangy and sweet, this salad is pleasant as a starter, but also perfect on its own. Ingredients: 6 ounces fresh baby spinach, or mixed greens 5 beets, about 2-inches in diameter 2 oranges, peeled and segmented 2 teaspoons orange zest 1 pink grapefruit, peeled and segmented 2 teaspoons grapefruit zest ¾ cup crumbled feta cheese 2 teaspoons Dijon mustard 2 teaspoons honey 3 tablespoons balsamic vinegar 1/3 cup olive oil plus 1 tablespoon 1 teaspoon salt 1 teaspoon pepper Directions: Preheat oven to 400° F. Toss beets with olive oil. Wrap beets in a foil pouch and place directly on oven rack. Roast for about an hour, until beets are tender. Remove from oven and carefully open pouch. Let beets cool for 20-30 minutes. Meanwhile, whisk together balsamic vinegar, mustard, zest and honey in a small bowl. Slowly add olive oil, whisking continuously, until well combined. Peel beets by gently rubbing off their skins. Cut into wedges and season with salt and pepper. In a large bowl, combine spinach and beets with fruit segments. Toss with vinaigrette and top with crumbled feta.
  4. This is a wonderfully sweet way to prepare scallops. The integrity of the scallops is well-maintained by giving them a light sear on each side, allowing them to hold their own against the tangy citrus sauce. This is a dish that utilizes both the juice and the zest of the fruit along with the savory aroma of the cider and coriander which work synchronously to create powerful dimension in the mouth. Because the quinoa cooks on its own, this recipe does not take long and makes for a beautiful presentation. Ingredients: 1 ½ pounds sea scallops 4 tangerines 2 oranges 1 small lemon 1 cup quinoa, rinsed 2 ¼ cups water 2 tablespoons apple cider vinegar 1 ½ teaspoons toasted coriander seeds, crushed 3 tablespoons melted butter 2 tablespoons sugar 1 tablespoon olive oil 1 tablespoon fresh chives, chopped 1 ½ teaspoon salt 1 teaspoon pepper Preparation: Season water with ½ teaspoon salt in a medium saucepan and add quinoa. Bring to a rapid boil and then reduce heat to low and simmer, uncovered until the water is fully absorbed, up to 15 minutes. Fluff with a fork. While quinoa is cooking, grate 1 teaspoon of orange and lemon zest. Juice all the fruits into a bowl. Heat sugar in a skillet over medium heat until it turns a tawny-amber color. Remove from heat and whisk in vinegar, juices, zest and coriander. Return to heat and bring to a boil. Cook until sauce thickens and becomes syrupy, 8-10 minutes. Remove from heat and whisk in butter. Keep warm. Heat olive oil in a large skillet. Sprinkle scallops with remaining salt and pepper. Add scallops to skillet and sear first side until golden in color, about 4 minutes. Flip once and cook the other side for 2-3 more minutes. Serve scallops over a bed of quinoa and finish with a drizzle of the warm citrus sauce.
  5. This recipe comes to us from Jay Berger. For the glaze: 2 ounces favorite oil 1 large onion, chopped 4 cloves garlic, chopped 1 chipotle pepper, chopped (usually find dried in produce section or canned in Mexican section, med. hot) 1 arbol chili, stem removed (usually find dried in produce section) 1 tablespoon cracked black pepper 2 tablespoon Worcestershire sauce 2 cups orange juice 2 cups Gluten-free Casein-free barbecue sauce 6 dashes Tabasco style hot sauce 2 lemons juiced Kosher salt to taste For the pork loin: 3 pounds pork loin 4 tablespoons olive oil 2 tablespoons kosher salt 2 tablespoons cracked black pepper Preheat oven to 350 degrees. For the glaze: In a small saucepot add canola oil and sauté onions and garlic until translucent. Then add chipotle and arbol chilies and continue to cook until chills start to toast. Then add cracked black pepper and deglaze with Worcestershire sauce and orange juice. Reduce orange juice until starts to thicken. Then add in your favorite barbecue sauce and reduce to low heat. Continue cooking for about 15 minutes. Season with hot sauce, lemon juice and to taste with salt. Strain barbecue sauce and set aside. For the pork loin: On a large sheet pan rub the pork loin with olive oil and season with salt and cracked pepper. Roast in a 350 degree oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees. Let meat set up for about 5 minutes and slice.
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