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Found 7 results

  1. Celiac.com 12/21/2016 - Here's an easy, tasty recipe for those sugar-glazed holiday nuts that everyone's always going so crazy about. Ingredients: 2 egg whites 2 tablespoon water 1 pound pecan halves ½ pound cashews ½ pound almonds 2 cups white sugar 1½ teaspoons salt 1 teaspoon ground cinnamon, to taste Directions: Heat oven to 250 degrees F (120 degrees C). Grease one baking sheet. In a mixing bowl, whip together the egg whites and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon. Add nuts to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes. Remove and place onto a wax paper, or paper towel-covered pan or plate. Allow to cool sufficiently before serving.
  2. Celiac.com 06/28/2016 - If you're looking for and easy yet exotic way to serve fish, look no further than this soy and mirin glazed salmon. It's easy to make and offers a delicious departure from standard fare. 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 mirin (Japanese sweet rice wine) 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.
  3. 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.
  4. 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.
  5. Oh, Chicken, how can I prepare thee? Let me count the ways. This is a great, quick spin on everyday chicken thighs and can easily spice up an ordinary middle-of-the-week dinner. The combination of spices is potent and aromatic but the real kick comes from the cider vinegar. I’ve played around with different combinations and quantities of spices depending on which flavor I want to highlight—that’s the fun part. Thighs are great over brown rice, on a salad, with veggies, in tacos or even on their own. Thighs also cook great on the grill in the summertime. Ingredients: 8 skinless, boneless chicken thighs 6 tablespoons honey 3 teaspoons cider vinegar 2 teaspoons garlic powder 2 teaspoons chili powder 2 teaspoons paprika 2 teaspoons black pepper 1 teaspoon ground cumin 1 teaspoon ginger 1 teaspoon ground red pepper 1 teaspoon salt Directions In a small bowl, mix honey and cider vinegar and set aside. Combine all spices in medium a bowl and mix well. Add in chicken thighs and work until well coated with spice mixture. Place thighs on a broiler pan and broil for 5-6 minutes on each side. After chicken in fully cooked, remove from over and brush half of the honey glaze over thighs. Cook for another minute and repeat with the reverse side of the chicken. Serve with you favorite side dish. Thighs are great the next day.
  6. Butter and fresh tarragon were once my go-to dressing for carrots, but my flaring sweet tooth recently pulled me in a slightly different direction. This recipe turned out to be just sweet enough to rival dessert. This is a great dish to serve when you have guests, especially if you can get your hands on rainbow carrots. Ingredients: 1 pound carrots cut into 1-inch pieces 2 tablespoons maple syrup or honey 1 tablespoon butter 1 tablespoon lemon juice ½ cup freshly chopped parsley Pepper to taste Directions: Salt a medium pot of boiling water and cook carrots for 5-6 minutes until tender-crisp and drain. Add carrots to a medium saucepan and heat with syrup, butter, and lemon juice. Cook until carrots are well-coated, about another 5 minutes. Season with pepper and parsley and serve immediately.
  7. 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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