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Found 10 results

  1. Celiac.com 06/10/2017 - Grilling season is nearly upon us once again, and once again, the call of cooking outside begins to beckon. While there's no dearth of good things to throw on the grill, this recipe for grilled garlic prawns with black pepper is a great place to start. Ingredients: 1 pound large prawns, peeled, deveined 2 teaspoons paprika, plus more for garnish 3 garlic cloves, minced 1 tablespoon coarsely ground pepper 1 tablespoon fresh lime juice 2 tablespoons vegetable oil, plus more for grill Kosher salt Lime wedges and paprika as garnish Preparation: Whisk paprika, garlic, pepper, lime juice, and 2 tablespoons oil in a large bowl. Add prawns and toss until well-coated. Add salt and mix a bit more. Skewer 5-6 shrimp at a time onto double skewers, until all shrimp are ready to grill. Prepare a grill for medium-high heat; clean grates well, then oil the grill lightly. Grill prawns, turning once, until cooked through and lightly charred, about 2-3 minutes each side. Serve with lime wedges and paprika.
  2. Celiac.com 02/25/2017 - Here's a great recipe for game day or for grill day. These sweet and spicy chicken wings will hit the spot. Various kinds of pepper dance with honey and garlic to deliver this surefire hit. Ingredients: 5 pounds chicken wings, wingtips removed 1 tablespoon freshly ground black pepper 2 teaspoons ground lemon pepper 1 teaspoon cayenne pepper 2 tablespoon sweet paprika 1 teaspoon onion powder 4 medium cloves garlic, smashed to a paste with a little salt 3 tablespoons olive oil ½ cup honey, room temperature kosher salt Directions: Lay the chicken wings out on a baking sheet and season well with salt and pepper, then transfer to a large mixing bowl. Add all ingredients, except honey and stir until mixed. Add honey and stir until mixed and evenly coated. Let sit for 1 hour at room temperature, or cover and refrigerate for up to overnight. Heat the oven to 375F. Spread the wings evenly in a large roasting pan or baking sheet. Roast, uncovered, until they are nicely browned and crisp, about 1 hour. Turn as needed. Serve.
  3. Celiac.com 05/31/2016 - Dipping your spoon into this bell pepper–sweet potato combo is like dipping into a bowl of sunshine. It's stunning—and the perfect antidote to a gloomy winter's day. This soup also freezes well, so if you're not serving a crowd, store the leftovers for a later date (or make a double batch). I like to enjoy this soup accompanied by my Massaged Kale Salad with Spicy Hazelnuts Serves 6 to 8 Ingredients: ¼ cup extra-virgin olive oil ½ small onion, diced 2 medium carrots, peeled and diced 1 celery stalk, diced Sea salt and freshly ground black pepper, to taste 8 yellow, red and/or orange bell peppers, chopped 1 large sweet potato, peeled and chopped 4 cups low-sodium vegetable broth 3 teaspoon finely chopped fresh marjoram 1 recipe Gluten-Free Herbed Croutons, for garnish Sliced avocado, for garnish; optional Finely chopped fresh cilantro, for garnish; optional Drizzle Seriously Sensational Sriracha Sauce, for garnish; optional Directions: In a large pot, heat the oil over medium heat. Add the onion, carrot, celery, and a pinch of salt and black pepper. Cook until the vegetables are tender, about 4 minutes. Add the bell peppers and cook until soft, about 6 minutes. Add the sweet potatoes and broth. Season with salt and black pepper, cover the pot, and bring to a boil. Lower the heat and add the marjoram. Simmer until the vegetables are tender, about 20 minutes. Let the soup cool slightly, and then, in batches, transfer to a blender and puree until smooth. If needed, thin the soup with water. Adjust the seasoning with salt and black pepper if necessary. Return the soup to the pot to keep warm until serving. Serve garnished with the Herbed Croutons and, if desired, the avocado and cilantro on top and Seriously Sensational Sriracha Sauce on the side. Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
  4. Celiac.com 12/08/2015 - If you're looking for a zesty alternative to standard beef, consider this easy flank steak marinated in gluten-free beer and Sriracha Rooster sauce. Ingredients: 2 pounds flank steak, cut against the grain in 1 inch strips 4 cloves garlic, minced 1 cup gluten-free dark or amber beer ¾ cup freshly squeezed lime juice 3 tablespoons Sriracha or similar red pepper hot sauce 3 tablespoons dark brown sugar 2 tablespoons olive oil 3 teaspoons ground cumin 3 teaspoons chipotle chile powder 3 teaspoons paprika 2 teaspoons salt Directions: Bamboo skewers, pre-soaked. If you're using something other than original Sriracha Rooster sauce, then be sure to work out the sugar-spice-vinegar-salt balance. Mix all of the marinade ingredients together in a small bowl. Place flank steak strips in a resealable plastic bag or glass container with a lid. Pour marinade over and stir until coated. Cover and refrigerate overnight. About a half hour before grilling remove steak from marinade; discard the marinade. Slide strips onto pre-soaked bamboo skewers. Grill on barbecue to desired doneness. Serve with gluten-free beer and your favorite chips for a great snack. Or, if you're feeling bold, serve it with this spicy green chile dipping sauce. Spicy Green Chile Sauce Ingredients: 1 poblano pepper, stemmed, coarsely chopped 1 cup cilantro ½ cup parsley leaves, stems removed 1-2 jalapeño peppers, stemmed coarsely chopped 1 green serrano pepper, stemmed, coarsely chopped 3 cloves garlic, peeled 1 shallot, chopped 2 tablespoons red wine vinegar ½ teaspoon ground cumin ½ teaspoon salt Extra-virgin olive oil Directions: Place peppers, shallot, and garlic in a food processor. Pulse until finely chopped. Add cilantro, parsley, vinegar, cumin and salt. Briefly pulse to combine. Transfer to a glass jar. Pour olive oil over to cover. Note: If peppers are too spicy, remove seeds before processing.
  5. Celiac.com 10/29/2015 - Make your next potluck a hit with this wonderfully tasty roasted eggplant dip featuring sweet red bell peppers. Ingredients: 2 medium eggplants 2 tablespoons olive oil 1 red bell pepper 3 cloves garlic 3 tablespoons high quality olive oil 1 teaspoon balsamic vinegar 2 tablespoons minced fresh basil ½ teaspoon fresh lemon juice 1½ teaspoon kosher salt â…› teaspoon freshly ground black pepper Directions: Heat oven to 400°F. Slice the eggplants in half lengthwise. Score the cut side of the eggplants in a crosshatch pattern with a sharp knife, in lines about an inch apart. Poke the skin sides of the eggplants with the tines of a fork all over. Line a cookie sheet with foil. Spread olive oil over the foil, and sprinkle evenly with half the salt. Place the eggplants cut side down on the foil lined pan. Roast on 400°F. for about 30 minutes, or until completely cooked and soft. While the eggplant is roasting, roast the red bell pepper. To do this, coat the bell pepper lightly with olive oil first. Put the bell pepper on a broiling pan and broil the pepper on all sides until the skin is completely black and blistered. Once blistered and blackened, place the bell pepper in a bowl and cover with a plate to steam for several minutes. Once the bell pepper has cooled to the touch, peel off the charred outer skin. Remove the stem and seeds. Place garlic, peeled eggplant, and peeled roasted bell pepper in a food processor, and puree until smooth. Transfer the eggplant mixture from the food processor into a large bowl. Whisk in the olive oil, balsamic vinegar, salt, minced basil, and pepper. Top with a dash of lemon juice and serve with gluten-free toast, crackers, celery and/or cucumber sticks.
  6. Celiac.com 09/15/2015 - A staple at many Chinese restaurants, salt and pepper shrimp are easy to make and sure to delight. They offer a nice spin on the standard grilled shrimp fare, and go great as an appetizer with your favorite gluten-free beer or beverage. Ingredients: For the salt and pepper mixture: 2 parts whole peppercorns 1 part sea salt For the rest of the dish: 1 pound large shrimp, shells on and deveined (with or without heads) 3 tablespoons potato starch or cornstarch 1/2 cup oil for frying salt and pepper mixture, to taste 6 cloves garlic, finely chopped 1 long hot green or red pepper, thinly sliced 1 scallion, chopped Directions: First, you need to make the salt and pepper mixture. Dry roast the whole peppercorns in a small pot over medium low heat for 15 minutes, until very fragrant. Adjust heat as needed to avoid burning the peppercorns. Remove peppercorns from heat and allow to cool. Once cool, use a spice grinder, pepper mill, or mortar and pestle to pulverize the peppercorns. In the same pot over medium heat, dry roast the salt until it turns slightly yellow in color. Let salt cool and combine with the ground pepper. Save this salt and pepper combination for future cooking. You're now ready to make the shrimp. Rinse the shrimp and pat dry with a paper towel. Dredge shrimp with potato starch, cornstarch or tapioca. Heat the oil in a small cast iron skillet to 375F degrees. Quickly lay the shrimp in the oil with about an inch of space in between each shrimp, and fry the shrimp in small batches, cooking each side for 30 seconds. Remove cooked shrimp to a paper towel-lined plate, and sprinkle with salt and pepper powder to taste. In the wok, heat 2 tablespoons of oil over medium heat. Fry the garlic until just golden brown, but Do NOT burn it! Set golden garlic to drain on paper towel lined plate. Remove any excess oil from the wok, so you have just a tablespoon or so remaining. Add the peppers to the wok. Turn off the heat, and add the garlic back to the wok, Stir-fry everything together for a minute. Add the shrimp to the wok, and gently toss everything for 10-15 seconds, sprinkling with a bit more of the salt and pepper mixture. Serve with your favorite gluten-free beer or beverage.
  7. If you are looking for a great alternative to traditional snacks like chips and cookies, you should try these Gluten-Free Black Pepper With Roasted Peanuts Savory Rice Snacks by Kameda Crisps. They are light and crispy and have a bold delicious flavor like no other snack I have ever tried. The great taste can be attributed to the fact that these snacks are baked (not fried) and they do not contain any trans fats. A 5 oz. package will satisfy your urge for zest and crunch at the same time. For more information visit their site: www.kamedausa.com.
  8. It doesn’t really feel like autumn until there’s a big bowl of pumpkin seeds waiting on the kitchen table. They’re best fresh but can be stored in the freezer for up to a month. I prefer my seeds on the spicy side, but this recipe can easily be toned down without one of the chili powders. A sweeter version with honey, cinnamon and brown sugar is great on yogurt or cereal. Ingredients: 2 cups pumpkin seeds, rinsed and dried 1½ tablespoons canola oil 2 teaspoons garlic powder 1 teaspoon crushed red pepper ½ teaspoon ancho chili powder ½ teaspoon each salt and pepper Directions: Preheat oven to 350 degrees F. In a large bowl, toss pumpkin seeds with oil and spices. Spread onto a baking sheet and bake for 12-15 minutes. Seeds should be a light golden brown. Cool completely and serve or store for up to one week.
  9. This recipe comes to us from Carrie Faith. 1 pound sirloin tips, cut in serving-size pieces 2 tablespoons oil 1 chopped yellow onion 5 chopped green onions 3 cloves garlic, minced dash pepper 1 cup broth 2 cans (14.5 ounces) stewed tomatoes 2 large green bell peppers, sliced in rings 1 red pepper, sliced in rings 2 tablespoons cornstarch ¼ cup cold water 1-2 tablespoons VH lite soy sauce Cook oil, garlic and meat on high heat for 5 minutes. Add yellow onion. Cook until meat is done. Put all ingredients (expect cornstarch) in a large pot or wok. Cook until peppers are soft. Add cornstarch slowly. Cook until thick.
  10. This recipe comes to us from Valerie Wells. Load the following into a slow cooker in the following order: 1 pound beef cut in strips (or beef for stir fry) 1 tablespoon tapioca pearls (Bascoms small pearl is what I use) ½ cup water 2 to 3 tablespoons Tamari gluten-free soy sauce [i use San J Wheat-Free brand] 1 large white onion sliced 1 green bell pepper sliced 1 red bell pepper sliced 1 yellow or orange bell pepper sliced Cook on low 8 hours or high for 4 hours. Serve over hot rice or brown rice pasta. [My mom used to make something similar to this. She added whole mushrooms. It was wonderful!]
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