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Found 18 results

  1. Celiac.com 10/10/2014 - If you’ve ever had the pleasure of eating El Salvadoran, Nicaraguan, southern Mexican food, then you might be familiar with fried plantains. Plantains are like big bananas. When fried, they are soft, sweet and delicious. They can be eaten as a meal, or as a desert. They can even be served for breakfast with rice, beans and corn tortillas. They are often served with Mexican style sour cream, or ‘crema.’ Fresh plantains are common in the local restaurants, and ubiquitous in the local Mexican and Central American markets around San Francisco. Ingredients: ½-1 cup oil for frying 4-6 plantains (make sure they are very mature, not green—brown and soft is best) Directions: Heat oil in a large, deep skillet over medium high heat. Peel the plantains and cut them in half. Slice the halves lengthwise into thin pieces. Fry the pieces until browned and tender. Drain excess oil on paper towels. Serve as a side dish to a main meal, with refried beans and Mexican style sour cream.
  2. Celiac.com 02/03/2015 - Want to crush it at your next big party this year? This fried chicken recipe will help you kick any party into high gear. From Manhattan to San Francisco, and points beyond, Korean fried chicken is all the rage in the food world. This fried chicken is first marinated in ginger, garlic and soy sauce, then coated in potato starch and fried until golden brown and crisp. It will have your guests begging for more and pestering you for the recipe. Ingredients: 4 pounds chicken wings (about 2 kg), washed and drained 1½ teaspoon salt 1 teaspoon ground black pepper 1 teaspoon minced ginger 1 cup potato starch 4 cloves garlic, minced 3 to 4 large dried red chili peppers, seeded, cut crosswise into …“ inch pieces (as desired) ½ cup gluten-free soy sauce ½ cup rice syrup or corn syrup 1 tablespoon cider vinegar 1 tablespoon gluten-free mustard 1 tablespoon brown sugar 1 tablespoon sesame seeds Lard or vegetable oil for frying Marinade Ingredients: 2 tablespoons fresh ginger, minced 4-5 cloves garlic, minced 1½ cups soy sauce Directions: First, marinate the chicken in a refrigerated bowl for at least 4 hours, and up to 24 hours in advance. Next, begin by making the sauce by heating a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper. Stir with a wooden spoon until fragrant for about 30 seconds. Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes. Add the brown sugar and continue stirring. Remove from the heat. Set aside. Remove chicken from the marinade, and pat dry with paper towels. You may trim and chop the chicken before marinating if you wish. I usually marinate before trimming. Cut off the tip of each wing and chop the wing in half. When you’re finished, you’ll have about 30 to 36 pieces. Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand. Put ½ cup potato starch in a bowl. One at a time, dip wings in the potato starch to coat. Add the additional potato starch as needed, and top off potato starch, if you come up short and still have a few pieces to do. Squeeze each wing to press the coating to it tightly. To fry the chicken, put 4 cups of cooking oil in a frying pan or pot and heat it on high heat. You want the oil hot, but not smoky. Test the oil’s heat level by dipping a test wing into it. If the oil bubbles, it’s hot enough to start frying. Gently add the coated wings one by one into the hot oil and cook for about 10-12 minutes, turning a few times. Transfer the cooked wings from the oil to a paper towel-lined wire rack. Lower the heat on the oil to prevent smoking, and let the wings cool for a few minutes. Raise the heat and fry the wings again for another 12 to 15 minutes until they all are golden brown and crunchy. When the chicken is done, reheat the sauce until it bubbles. Add the hot chicken and mix well with a wooden spoon until well-coated. Remove from the heat and transfer the coated chicken to a large plate. Sprinkle with sesame seeds and serve immediately. Note: This chicken travels well and stays crunchy, so don’t hesitate to take it to a potluck. Just be sure to make enough!
  3. Okay, so fried foods aren't exactly a good model for the healthiest way to eat. I get that. However, being gluten-free has made me pretty much fried food-free, as well. So, when I discovered recently that crushed Rice Chex makes an amazing gluten-free coating for frying foods, the gloves came off. I've been breading and frying all of my old favorites. One of my old favorites is most certainly catfish prepared in the southern style. Now, I know two ways to make catfish, though there are doubtless many, many more. One way is dry, and the other is marinated. This marinated version is my favorite way to prepare catfish. Ingredients: 2 lbs. catfish fillets 1½ quarts vegetable oil, for frying 1½ tbsp. salt, for brine 1 quart water, for brine 2 cups buttermilk 2 cups Rice Chex, finely crushed 2 cups self-rising cornmeal 1 teaspoon seafood seasoning, such as Old Bay ½ teaspoon salt ½ teaspoon red cayenne pepper ½ teaspoon black pepper, to taste ¼ teaspoon freshly ground black pepper ¼ teaspoon paprika ¼ teaspoon garlic powder ¼ teaspoon thyme Directions: Step One: Soak the Fish In a large bowl, dissolve 1½ tablespoons of salt in 1 quart of water. Cut catfish fillets into 3 inch strips and add to salt water. Marinate for 30 minutes at room temperature, or in the refrigerator for one hour. Remove fish from salt water, and dry lightly on paper towel. Step Two: Marinate fish fillets in a small bowl containing buttermilk, and a dash of salt and pepper. (About 30 minutes). In a large plastic bag, combine the cornmeal, crushed Rice Chex, ½ teaspoon salt, pepper, cayenne pepper, paprika, garlic powder, and thyme. Pull fish fillets from the buttermilk, a few fillets at a time, add to the cornmeal mix, and toss gently until fillets are evenly coated. Place coated fillets on a clean, dry plate. Step Three: Cook Fish In a Dutch oven or fryer, heat oil to 350°F. Use a slotted spoon to gently lower several pieces at a time into hot oil. Fry until golden brown, about 5 minutes. Fish will float when done. Make sure the fish cooks evenly on the outside. You can turn fillets once if necessary to make sure the outsides are evenly brown. Remove from hot oil to drain on paper towels. Tip: For crispy fillets, make sure not to overcrowd the pan. Too many fillets at once will lower the oil temperature, which will make the breading absorb oil, and leave your fillets soggy.
  4. Like many folks, fried rice was one of the first Asian dishes I learned to love as a child. Something about the savory steaming fluffy rice, the tiny peas and carrots, the bits of egg, the meat or, my preference, the shrimp coming together to create a tasty dish that continues please me to this day. Like many folks, when I went gluten-free, I gave up soy sauce just to be safe. Even though much evidence suggests that soy sauce is safe for people on a gluten-free diet, I have kind of stuck to my old ways and generally avoid soy sauce unless I can be sure it is gluten-free. This means that I have occasionally had to forgo this favorite when ordering Chinese food. Below is a recipe for a delicious, restaurant-style gluten-free fried rice that will put smiles on the faces of your lucky eaters. Ingredients: 3 cups cold cooked rice, (Ideally, a medium grained rice that is not too sticky) 1 tablespoon water 1 tablespoon butter ½ cup chopped carrots ½ cup frozen green peas, thawed 2 tablespoons vegetable oil 4 green onions, chopped 3 garlic cloves, coarsely chopped 2 eggs, lightly beaten 1½ cups fresh bean sprouts ½ cup celery, chopped (optional) 1 tablespoon gluten-free soy sauce, plus more for seasoning 3 drops sesame oil (optional, but recommended) 4 ounces cooked lean boneless pork, ham, chicken and/or beef, chopped (as desired) 6-8 shrimp, cleaned, shelled and deveined 1 tablespoon rice wine or 1 tablespoon dry sherry Directions: Heat butter and 1 tablespoon of oil in wok. Add chopped onions and stir-fry until onions turn a nice brown color, about 5 minutes. Add the garlic in the last 2 minutes of cooking. Allow wok to cool slightly. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside. Add ½ tbsp oil to wok, and swirl to coat the cooking surface; Add the egg mixture and swirl quickly until the egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly. Remove the egg from wok, and chop into small pieces. Heat 1 tbsp oil in wok; add selected meat or shrimp to wok, along with carrots, peas, cooked green onion and garlic; stir-fry for 2 minutes. Feel free to add chopped cabbage, broccoli, Chinese greens, or bok choy, along with the shrimp, ham, etc., and the peas. Add rice, green onions, and bean sprouts, and rice wine, tossing to mix well, and stir-fry for 3 minutes. Add 2 tbsp of gluten-free soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more. Serve.
  5. Celiac.com 08/27/2015 - Here's a great twist on standard vegetable stir-fry that will elicit smiles around the dinner table. Serve it with steamed jasmine or white rice, or with our Really Good Chinese-style Fried Rice. Ingredients: 1 pound shrimp, cleaned and deveined 1 garlic clove ½ red bell pepper, deseeded and sliced into small wedges ½ green bell pepper, de-seeded and sliced into small wedges ⅓-½ cup sweet chili sauce ⅓ cup cashews, halved 2 tablespoons olive oil ½ teaspoon sesame oil fresh cilantro sprigs, as garnish 2 limes, cut to wedges, as garnish Directions: In a large, wide skillet warm the olive oil over moderate heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add sesame oil and peppers and sauté about 1 minute or so. Add the shrimp and sauté about 3-5 minutes until shrimp are pink and cooked though. Remove from the pan. Drain away any liquid in pan. Add the sweet chili sauce. Cook until warmed through. Add more chili sauce, as desired. Top with some cashews, cilantro and fresh lime wedges to taste. Serve with rice.
  6. Celiac.com 02/05/2015 - If you love fried chicken, and especially if you love great fried chicken that happens to be gluten-free, then you’ll love Japanese-style fried chicken that uses potato starch to create a golden crispy crust, and a truly tender, juicy fried chicken that will have empty plates asking for more. This chicken is marinated in soy sauce, ginger and garlic, then dredged in potato starch and fried until it is crispy, yet tender, and delicious, oh, so delicious... Ingredients: 1 pound chicken thighs – boneless skin-on cut into 1-inch pieces 1 tablespoon fresh ginger, grated 2 cloves garlic, minced 2 tablespoons gluten-free soy sauce 1½ tablespoon sake 2 teaspoons granulated sugar ½ cup potato starch lard or vegetable oil for frying Lemon wedges as garnish Japanese Mayonnaise (Miracle Whip), as desired Hot mustard, as desired Directions: Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and marinate in the refrigerator for at least an hour. Line a wire rack with paper towels and have your tongs or cooking chopsticks handy. Put the potato starch in a bowl. Add a few pieces of chicken to the potato starch and toss to coat each piece evenly. Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Fry the chicken in small batches until the outside is a golden brown and the chicken is cooked through. When chicken is golden brown, transfer to the paper towel lined rack. Allow to cool. Serve warm with small bowls of hot mustard and kewpie (Japanese mayonnaise). If you want the chicken to stay crispy longer, especially if you are transporting it, or plan to serve it later, you can fry the chicken a second time. Just repeat the frying process after it has cooled off. Serve with lemon edges, mustard and mayonnaise.
  7. Celiac.com 01/28/2015 - Every so often a recipe comes along that I just have to try. This terrific recipe from Melissa Clarke at the New York Times infuses cheese and spaghetti with lemony goodness to deliver a welcome change of pace to classic dinnertime pasta. In making this gluten-free version, I stayed close to Clarke's recipe, though I did use Meyer lemons and make a few minor changes, such as substituting Pecorino Romano cheese for Parmigiano-Reggiano, and flat parsley for regular parsley. It's a great way to put a romantic spin on a dinner favorite, or to add a some extra style to that basic pasta plate come dinner night. Ingredients: 4 Meyer lemons 1 pound gluten-free linguine or spaghetti ( I use Schär brand) 4 tablespoons extra-virgin olive oil, more for drizzling 1 teaspoon kosher salt, more as needed Pinch of sugar 3½ tablespoons unsalted butter ¾ teaspoon chile flakes, more to taste 1 cup Pecorino Romano cheese, to taste ½ cup celery leaves, coarsely chopped (optional) ⅓ cup Italian parsley, coarsely chopped (optional) Sea salt, and black pepper, as needed Directions: Boil a large pot of salted water. Finely zest 2 of the lemons and set aside. Cut the tops and bottoms off the other 2 lemons and slice them lengthwise into quarters. Remove any seeds, and slice the quarters crosswise into thin triangles. Blanch the lemon triangles in the boiling water for 2 minutes, then remove them and place on a dish towel, and blot dry. Add pasta to the boiling water, and cook until just barely al dente. Remove the pasta and drain, keep back ½ cup of the pasta cooking water. Meanwhile, in a large skillet, heat 1 tablespoon of the oil over high heat. Add the dried lemon pieces and season with a pinch each of salt and sugar. Cook about 3 to 5 minutes until the lemons become caramelized and browned at the edges. Transfer caramelized lemons to a plate. Melt the butter with the remaining oil in the pan over medium heat. Add the chile flakes and zest of both lemons; cook until fragrant. Whisk in the reserved pasta water. Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt. Cook until pasta is well coated with sauce. Toss in the caramelized lemon and the celery leaves and parsley, as desired. Add lemon juice if needed. To serve, top with a drizzle of olive oil, and a sprinkle of sea salt and black pepper,
  8. If you want to celebrate St. Patty's Day with an easy, tasty Irish dish that moves away from corned beef and cabbage, then this just might be the ticket. Basically, it's just cabbage cooked in bacon drippings and topped with bacon. If this doesn't make you like cabbage, nothing will. It's a dish that goes great with your favorite gluten-free beer, and is a great dish to bring to a potluck. Ingredients: 1 (12 ounce) package bacon ¼ cup bacon drippings 1 small head cabbage, cored and finely chopped ground black pepper to taste Directions: Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve ¼ cup drippings in skillet. Cook and stir cabbage in hot bacon drippings over medium heat until cabbage wilts, 5 to 7 minutes. Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper. Serve.
  9. Anyone who has given up gluten has favorite dishes that they've had to give up, and which are difficult if not impossible to replace. For me the list includes numerous dishes of the breaded and fried nature. I'm talking about dishes like fried chicken, fried catfish and chicken Parmesan. Bread crumbs, especially Japanese-style panko breadcrumbs, are one of the things for which I've not been able to find a suitable substitute. The Japanese make a popular dish called Tonkatsu, which is a pork or chicken cutlet, breaded and fried in hot oil. The dish is often served with a curry gravy and rice for a hearty meal. It is also one of my favorites and one I had given up on after going gluten-free. Until now. This method of preparation is highly versatile and works well for veal, fish, chicken, shrimp, etc. The Rice Chex and Rice Krispies are both gluten-free, make for an exceptional coating that cooks well and delivers a golden brown coating that is crisp and delicious. Ingredients: 2 boneless pork chops or chicken breasts, strips, or chunks 4 cups of Rice Chex or Rice Krispies cereal, pulverized 2 eggs, beaten 1/2 cup of frying oil like canola - I like a good high-temp oil like peanut oil, if no one is allergic. Preparation: Beat two eggs in a bowl. Take a plastic bag and a rolling pin or other suitable object, crush the Rice Chex or Rice Krispies into small bits and powder. Transfer crushed cereal to a larger bowl. Heat oil to medium-high in a frying pan. Dunk meat first in egg, then roll and coat in crushed cereal. REPEAT a second time. Dunking and coating twice will ensure a good coating. Place meat in hot oil and cook until golden brown. When golden brown on the bottom side, turn cutlet over and cook until crispy. Remove from heat and place on paper towel to dry. You can serve the resulting meat with potatoes and gravy for a chicken-fried steak-style cutlet, or with rice and curry sauce for a more Asian flare. You could also serve it with pasta and tomato sauce and cheese for a delicious chicken, veal or pork Parmesan. This coating also makes a great batter for gluten-free chicken nuggets that the kids will love.
  10. I recently began using crushed Rice Chex as a gluten-free coating for frying foods. Happy with the results, so far, I've began to tackle all of my old favorites, including catfish. Now, in my decidedly un-Southern opinion, catfish is best when first soaked in brine, then marinated in buttermilk. Some folks like an egg wash, some don't. However, when I want catfish, but don't have time to soak and marinate and cook my favored recipe, then I turn to what I call a quick, or a 'dry' recipe. So called, because there's no dunking the catfish in any egg or buttermilk. Just add seasoning and cornmeal coating and cook. This simple method makes preparation and clean-up a breeze. The recipe here makes about four servings, but it is easy to scale up or down. It also works well with just about any type of fish. Ingredients: 2 pounds catfish fillets, skinned 2 tablespoons crab boil seasoning, like Old Bay 1 teaspoon salt 1 teaspoon pepper ½ teaspoon cayenne pepper ¼ teaspoon paprika ¼ teaspoon garlic powder 2 cups Rice Chex, finely crushed 1 cup self-rising cornmeal 1½ quarts vegetable oil, for frying Directions: Place Rice Chex in a sturdy plastic bag, and crush with a rolling pin or heavy pan until powdery. Fill a Dutch oven or a deep frying pot with oil, and heat to 350 degrees F. Sprinkle both sides of each catfish with salt, pepper and crab boil seasoning. In a separate bowl, combine crushed Rice Chex, spices, and cornmeal. Coat the catfish in the mixture and place in hot oil. Using slotted spoon or heat-resistant spatula, gently lower pieces one at a time into hot oil. Cooking just a few pieces at a time, fry until golden brown, about 5 minutes. Fish will float when done. Drain on paper towels. Tip: For crispy fillets, make sure not to overcrowd the pan. Adding too many fillets at a time will drop the oil temperature, causing the breading to absorb oil, and leaving your fillets soggy.
  11. This recipe comes to us from Lin Goldkrantz. Ingredients: 1 pound white cheese (preferably Colombian cheese) 1½ cup cornstarch 2 eggs, beaten 2 teaspoons brown sugar ½ teaspoon salt Directions: Grind the cheese. Mix the cheese with the cornstarch, eggs, brown sugar and salt. Make little balls, the size of a golf ball, and put into medium-hot vegetable oil and fry slowly. After a few minutes increase temperature and fry them until they are golden brown. When they are ready place them on paper towels to drain the oil. Makes 15 buñuelos.
  12. 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.
  13. This recipe comes to us from "irish daveyboy" via the Gluten-Free Forum: Ingredients: 1 tablespoon Groundnut Oil 1 Onion, diced 1 Green Pepper, de-seeded and diced 675g Cold Cooked Rice 2 Eggs, whisked 2 Tbls gluten-free Soy Sauce Directions: Heat a large frying pan over a high heat until very hot. Add the oil and swirl around. Add the onion and pepper and stir–fry for 3–5 minutes, or until softened but not colored. Add the rice to the pan and stir around until it is mixed with the vegetables and heated through. Push the rice away from the center of the pan, pour in the eggs, and stir until scrambled and set. Once the eggs are scrambled, toss all the ingredients together, add the gluten-free soy sauce, decorate with sliced scallions and serve at once.
  14. July 6th is National Fried Chicken Day. As such I am sharing this gluten-free fried chicken recipe. Gluten-free fried chicken is not much different than wheat battered fried chicken, it is simply made with gluten-free flour instead of wheat. The nice thing about this particular recipe, is that it can be egg free or dairy free by using eggs instead of buttermilk and vice versa. However, it is not recommended to be both dairy and egg free. For best results use pieces of dark meat. This will make it easier to bake and fry your chicken. Although, if you prefer white meat, it works fine with this recipe too. Although you will need to bake large chicken breasts for an extra five to 10 minutes. Brining the chicken is optional but will yield unbelievably tender meat. Cooking time, when right, requires no *brining. Fried Chicken (Gluten-Free) Serves: 4-6 Prep Time: 15 minutes Cook Time: 45 minutes Ingredients: 2 lb. chicken thighs or drumsticks, bone-in ½ cup kosher salt or ¼ cup table salt (for soaking chicken-optional) 2 cups rice flour or millet flour, divided 1 ½ cups buttermilk or 3 eggs, beaten dash paprika dash cayenne pepper salt and pepper, to taste oil for frying (approx. 4 cups) Preparation: *(Optional): Place chicken in a large bowl. Add 2 qt. water and ½ cup kosher salt or ¼ cup table salt. Allow mixture to sit in refrigerator for two to three hours, then drain and pat dry. This process, called brining, will force salt and water into the chicken and make it more tender when cooked. Preheat oven to 325 F. Grease a baking dish large enough to hold all the chicken in one layer with your choice of butter, oil, or allergy-safe cooking spray. You may also use a nonstick baking dish. If you don't have a large enough dish to hold all the chicken, prepare two dishes. Set out three large, shallow bowls. Fill the left-hand bowl with 1 cup flour, the middle bowl with the buttermilk or beaten eggs, and the right-hand bowl with the remainder of the flour, salt and pepper, paprika, and cayenne pepper. Stir the right hand bowl to combine the spices. Set the prepared baking dish or dishes beside the dredging area. Dredge the chicken by dipping each piece into the left-hand bowl, coating on all sides, then shaking gently to remove excess flour. Dip flour-covered chicken into buttermilk or egg until covered on all sides, then allow excess liquid to drip off. Finally, dip chicken into the seasoned flour and shake off. Place dredged chicken into the baking dish. Repeat until all chicken is dredged. Bake dredged chicken for 20 minutes, or until coating starts to turn light brown. Remove from oven. In a large skillet or wok, heat enough oil to submerge chicken halfway over medium-high heat. Fry all pieces, turning once, until thoroughly cooked, about six minutes per side. (If you have an instant-read thermometer, it should read 175 F at the thickest point of your dark meat, or 165 F if you choose to cook white meat using this recipe). Note: Take care to cook your chicken thoroughly and at the correct temperature. Otherwise you may end up with raw meat in the center.
  15. Before I was diagnosed with celiac disease my favorite dish to orderin a seafood restaurant wasFried Filet of Sole. I've tried numerous times to come up with a gluten-free version. Invariably the coating would always come off. I think I've finally come up the solution so the coating sticks. Ingredients: 1 cup orange juice 2 cups Gluten Free Mighty Tasty Hot Cereal by Bob's Red Mill 2 tablespoons earth balance natural buttery spread 1 small Vidalia onion cut into small pieces 2 teapoons Mrs. Dash Tableblend Directions: Pourthe cup of orange juice into a gallon baggie then add all the fish,close the top of bag and set aside into your sink for about 8 minutesso the fish absorbs the orange juice so the coating sticks. Then takethe two tablespoons of spread and put on piece of paper towel and coatthe inside of the largest frying pan you have then put on the counter. By this time the fish has absorbed the orange juice. Pour the twocups of cereal into a gallon baggie, add the onion and the Mrs. Dash,close the top of the baggie and lightly shake for a few seconds so thecereal, onion and Mrs. Dash are thoroughly mixed. Then take out eachpiece of fish out of the baggie with orange an put into the one withcereal and make sure that each piece is completely covered and then putinto the pan. When all the fish is in the pan put on the stove over alow flame, each side takes about 9 minutes to become a golden brown and crisp. When finished serve with several pieces of lemon on the side with a baked potato and salad. Enjoy!
  16. Soaking chicken in salt water, or brining and frying it in lard, are the keys to great fried chicken. However, you may choose to substitute 2 cups vegetable oil for the lard. Ingredients: ¼ cup plus 1 teaspoon salt, divided 6 cups water 3 pound chicken, cut into 8 pieces, or 3 pounds of thighs or drumsticks 1 quart gluten-free buttermilk 1 pound lard or 2 cups vegetable oil ½ cup unsalted butter 1-2 cups gluten-free flour blend* (can include some soy flour for crunchy, texture and golden color) 2 Tablespoon cornstarch ½ teaspoon coarsely ground black pepper Bacon or ham chunks Directions: Combine ¼ cup salt and water in a heavy-duty zip-top plastic bag. Add chicken; seal bag and marinate in refrigerator for 8 hours. Drain. Combine chicken and buttermilk in a large bowl. Cover and refrigerate 8-12 hours. Drain on a wire rack. Combine lard or oil, plus butter in a heavy skillet. Begin by sautéing the pork in the oil. This adds tremendous flavor to the chicken. Combine flour, cornstarch, 1 teaspoon salt and pepper on a piece of wax paper. Dredge chicken in flour mixture; tap well to remove excess. Working in batches, place chicken, skin side down, into heated oil. Do not crowd. Cook until chicken is golden brown and cooked, 10-12 minutes per side. Pierce with a fork; if juices run clear, chicken is done. Remove and drain thoroughly on a wire rack. Makes: 6 servings.
  17. This classic American recipe comes to us from "Darn210" in the Gluten-Free Forum. Ingredients: Chicken (whatever kind of pieces you like) 1 cup gluten-free flour blend ½ teaspoon onion powder ¼ teaspoon garlic powder ½ teaspoon Lawry's seasoned salt ½ teaspoon pepper 1 teaspoon salt One egg Canola oil Directions: Mix dry ingredients (flours & spices). Beat egg in a bowl (add a tablespoon or two of water to thin it a bit). Heat a frying pan with enough oil to come up at least halfway on your thickest piece of chicken. I cook at about medium heat. Coat a piece of chicken in the egg. Then coat it in your flour/spice mix. Place in frying pan. After coating all pieces and putting into the pan salt them all and cover. It's hard for me to tell you when to turn . . . depends on what size pieces you are using and if they are boneless or not. For me and my stove, I turn boneless chicken breasts at about 12 minutes. They should be a nice golden brown. Salt the second side and replace lid. Cook until done and nice and golden...maybe about another 8 to 10 minutes. Remove from oil and place on plate with paper towels.
  18. This is not your traditional recipe for this dish, but it is, I hope, a new tradition at your table. Maybe it won’t make it to the table! I made it in small portions for those of us who cook for just ourselves. You can double it if you wish. Serves 2 makes one large plate full. Ingredients: One Cup Instant Rice (according to directions on box). You can use regular rice. You can even use instant brown rice. Yummy. ¼ teaspoon Gluten-Free vegetable or chicken bouillon Dash of salt 1/3 Cup green onions (Hint below) 1 tablespoon Sesame seeds (find these in the spice section—they are Gluten-free) 2 ½ Table. oil (I like Organic Sesame Oil for this on, but Sesame Oil will work) 2 tablespoons margarine Optional: ¼ cup ham, or pork chop (fresh) finely chopped—no canned ham or you will ruin this dish! You can also use chicken or beef, Just as long as the meat is tender and cut it up in tiny pieces. Interesting Option: Pineapple pieces included with the ham—ust a few and cut into tiny pieces. Directions: Place margarine in large saucepan on stove on medium to medium-high heat. Add green onions, bouillon and salt. Brown a very short time (less than a minute). Add oil. Then spread rice over the top. Bring back up to temperature. Simmer in pan rice begins to brown. The rice will stick so you will continually have to use a pancake turner to pick it up in batches and turn it over as it “crispens.” Add sesame seeds while it is cooking. While it browns it is just getting yummier and yummier! Hint: As with all of my recipes on this site I like to recommend the easy way to cook and I often try to give hints. I’m a slave-over-the-stove cook. I keep a stash of ingredients in my freezer. I don’t particularly like to cook, I live alone, and I don’t like to throw food away. So I when I buy food I set aside time to prep. When I get onions I chop a bunch of them. I get green onions and I chop them, freeze them in little snack-bag sized Ziplocks in my freezer. Then, when I need them, I just bang them on the counter and I can take the amount of them that I need for the recipe!
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