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Found 13 results

  1. Celiac.com 09/08/2018 - On a recent trip to Hawaii I was often attracted to a particular entrée on the menu of several restaurants. It went by many different names, but basically the dish was fish dredged in a mixture of spices and pulverized nuts to produce a chunky crust. Since Hawaii is the home of macadamia nuts, this popular nut was often used. I love fish and I’m very fond of macadamia nuts, so I was particularly enticed by this entrée but I was wary because I know that many chefs like to use panko (Japanese bread crumbs) and add flour to such mixtures even though it isn’t absolutely necessary and is often not mentioned in the entrée’s description on the menu. So, I found myself engaged in a very typical conversation with the waiter. It went something like this: Me: I’m wondering about the nut mixture used to coat the fish. Is there wheat flour or bread crumbs in it? Waiter: I don’t know, but I’ll check with the chef and let you know. Me to husband: I better choose another entrée just in case he/she comes back with bad news. Waiter: The chef says there is (flour or bread crumbs or both) mixed in with the nuts and spices. Sorry. Me: That’s fine. Thanks for checking on that for me. Instead, I’ll have the… After I returned from this otherwise fabulous trip, I vowed to create my version of this entrée so I could have it at home whenever I wanted. I will share it here with you, but first a little background on macadamia nuts. Macadamia Nuts Though expensive, macadamia nuts are a treat and Hawaii is well known for this delicious nut. If macadamia nuts are too expensive or not available in your area, you can use slivered almonds instead. Despite their sometimes “bad” reputation, nuts offer important nutrients and good, healthy fat. But the real reason I was attracted to this dish was the crunchy texture that is so important to me in my gluten-free diet. The best way to crush the macadamia nuts is to put them in a small coffee grinder or food processor and grind just until they reach a coarsely chopped stage. Don’t grind them any further or you might end up with “mush” instead of pulverized nuts. To prevent the nuts from sticking together, I grind them with a small amount of cornstarch. Some of you may never have traveled to Hawaii. Others, like me, may not get a chance to return to Hawaii for a long time but at least we can bring a little bit of the islands to our dinner table with this tempting dish. Macadamia-Crusted Snapper with Pineapple Salsa Ingredients: 4 fish fillets (red snapper, mahi mahi, or firm-flesh fillets--about 6 ounces each) 4 tablespoons olive oil, divided 1 teaspoon ground ginger 1 teaspoon ground coriander 1 teaspoon paprika, plus some for dusting 1 teaspoon salt ½ teaspoon freshly ground pepper 1 cup coarsely ground macadamia nuts or almonds (ground with ¼ cup cornstarch) Additional salt and pepper to taste Salsa Ingredients: 1 can (8 ounces) pineapple tidbits, drained ½ cup finely diced red bell pepper ½ cup chopped fresh cilantro ¼ cup finely diced red onion 1 tablespoon fresh lime juice 1 tablespoon rice vinegar 1 teaspoon olive oil 1 serrano chile pepper, seeded and finely diced ¼ teaspoon salt ¼ teaspoon sugar Directions: At least an hour before dinner, combine all of the salsa ingredients in a small serving bowl, cover, and let sit at room temperature. Preheat the oven to 400°F. Lightly grease a baking dish or sheet large enough to hold the fish fillets side by side and at least 2 inches apart. Use 1 tablespoon of the olive oil or you may line the pan with aluminum oil and lightly coat with cooking spray. Grind the nuts and cornstarch together. Evenly spread the nut mixture on a large dinner plate. Combine remaining 3 tablespoons of the oil, ginger, coriander, and paprika. Brush each filet with this mixture; sprinkle both sides with salt and pepper. Dredge each fillet in the nuts, pressing mixture on fish with your fingers to cover it evenly on both sides. Gently transfer fish to prepared baking dish. Sprinkle with a dusting of paprika. Bake fish fillets until they are cooked through and the nut crust is golden brown, anywhere from 10 to 15 minutes or more depending on the thickness of the fish. Season with additional salt and pepper to taste. Serve immediately with 1/3 cup of Pineapple Salsa per serving. Serves 4. You don’t have to save this nut crust for fish. It works great on chicken fillets, too. Plan ahead by grinding more nuts than you need then freezing the remainder. That way, it’s just a simple step to mix in the necessary spices or whatever else the recipe calls for.
  2. Celiac.com 07/15/2017 - Want to be a star at your next cookout? Try this easy trick for grilled pineapple. Watch as it disappears and the smiles become contagious. Directions: Place pineapple in a large plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, but preferably overnight. Heat an outdoor grill for high heat, and lightly oil grate. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear. Be sure to get a bite before they disappear!

  3. Celiac.com 07/30/2016 - Try using the new brown paper muffin holders that you can now buy in stores that reach over the top of the muffin holder. Bake at 375F for 20 - 25 minutes. Ingredients: 1 Cup margarine or butter softened or melted 1 ½ Cup sugar or 3/4 Cup sugar and 1/4 Cup of honey 2 eggs - whisked 1 Cup crushed and drained pineapple 1 Cup chopped dates 1 Cup raisins 2 Cups of mashed bananas (I use ripe ones; it is easier) 2 tsp. Vanilla These last four ingredients you can mixed together in a bowl first before adding to remaining mixture: 3 Cups White Flour ( I have tired both King Arthur Four and Cloud 9 Flour, both work well) 2 tsp. Soda 21 tsp. Baking powder 2 tsp nutmeg or cinnamon Directions: Don't beat the heck out of these muffins, but ensure there is no mixture left unturned. Spoon into the large muffin tins and set your timer for 20 - 25 mins. To start. They are done when a toothpick comes out clean. Cool before you take them out of the pan. My non-celiac husband likes to heat them hot with butter on which increases the calories, but then he can burn them off!
  4. Celiac.com 06/23/2015 - Grilled salsa is a tasty treat, and this recipe delivers big time. This salsa marries grilled pineapple, tomatoes, onion, peppers, and sweet corn and a few other goodies. It makes a great addition to any pot luck, and is sure to brighten your next gathering or cookout. Ingredients: 4 green onions 2 ears fresh, sweet corn 2 large ripe tomatoes 1 fresh ripe pineapple, peeled, cored, and cut into ½-inch chunks 1 red bell pepper, seeded and cut in half 1 jalapeño pepper, halved lengthwise (seeds removed) 3 sprigs fresh mint 3 tablespoons fresh lime juice ½ cup fresh cilantro leaves coarse salt and freshly ground pepper Directions: Heat grill to medium-high. Place the pineapple slices, red bell pepper halves, tomatoes, jalapeño pepper halves, ears of corn and scallions on the grill. Drizzle a little olive oil over everything and a quick pinch of salt. Add items to the grill. Add onions last, pineapple first. Grill, turning as needed, until everything is cooked through, and lightly charred. Each item will cook differently. Remove each item as it finishes. Place grilled items on a cutting board. Put the corn aside. Now, place everything in the food processor, except the corn. This includes pineapple, tomatoes, mint, cilantro, tomatoes, lime juice, salt and pepper. Blend very lightly, so mix is good and chunky. Pour the salsa into a bowl and stir in the corn. Serve.
  5. Celiac.com 09/16/2014 - In response to a request to add some low-fat, recipes to the mix, I offer this recipe for pineapple mango salsa. It pairs great with grilled fish and delivers fresh, low-fat summer flavor. Ingredients: 6 slices fresh pineapple, grilled 4-6 tomatillos, grilled 1 red bell pepper, grilled 1 jalapeño pepper, grilled ½ Serrano pepper, grilled 3 large yellow mangos - peeled, seeded, and diced 1 small white onion, grilled 1 small fresh red onion, diced ¼ cup chopped cilantro juice of 2 limes 1½ teaspoons lime zest Directions: Preheat an outdoor grill for medium-high heat; lightly oil the grate. Cook the pineapple, red bell pepper, and jalapeño pepper on the grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool. After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Dice the cooled pineapple and peppers, and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.
  6. so yesterday I was feeling pretty bloated after lunch, I was mystified but just shrugged it off, I couldn't have eaten anything the least bit questionable. so I probably just had to take a #2. It went away after awhile. Today same thing after lunch but it was much worse. There was bloating, aches and I had to take a couple trips to the bathroom and it lasted longer than the day before! I did some research and found that pineapple, if its not totally ripe, is toxic!! I had no idea! I had been using up a pineapple that I accidentally cut before it was ripe but didn't want to waste. This is what I found " Eating the fruit or drinking the juice of an unripe pineapple can be extremely dangerous. In fact, the Drugs.com website explains that it's quite toxic to humans, often causing excessive diarrhea and severe vomiting." Wtf! Just thought I would share this with you guys.
  7. Dry Ingredients: 2 ½ cups gluten-free flour 1 teaspoon xanthan or guar gum 1 tablespoon baking powder 1 ½ teaspoons baking soda 1 teaspoon salt 2 teaspoons orange peel, fresh or dried ¼ cup brown sugar 2 eggs 1 cup walnuts, shelled Dry Ingredients: ¼ cup water or rice milk ¼ cup olive oil 1 - 15 ounce can apricot in juice (or unsweetened pineapple) 4 large carrots Directions: Blend dry ingredients and nuts. Puree carrots and apricots and juice in blender or food processor (with orange peel). In small bowl, beat the eggs slightly. Add dry ingredients to wet and mix by hand – do not over mix or muffins will be tough. Pour into muffin tin and bake at 400F for about 18 minutes.
  8. With three children, it feels like I am always on the go, so I am always on the lookout for nutritious gluten-free snacks that I can keep in my car or grab on my way out the door. However, recently I've grown tired of the typical flavor profile found with most gluten-free nutrition bars, but I really did want to find one that would excite my taste buds. I was particularly happy when I came across SOYJOY's pineapple flavored gluten-free bars. At first, I was a little worried that the pineapple flavor would taste artificial, or that it would have an overpowering pineapple taste. Thankfully, that wasn't the case! They use real dried pineapple and juice (what a concept), and that is only a small part of what this makes this bar a tropical treat. SOYJOY's gluten free pineapple bars have a nice texture that is moist with bits of dried pineapple, raisins and coconut, which gives it a pleasant chewy texture. It reminds me of a tropical cookie more than it does a nutrition bar. Unlike other gluten free bars, SOYJOY kept the ingredient list pure and simple so you know exactly what you are eating. They use ground whole soy, which is high in nutrients like protein, fiber and iron, and the bar is also rich in antioxidants and minerals. Although this bar was smaller than I had expected, it was just enough to keep me satisfied between meals. With only 140 calories per bar, 4 grams of protein, and 3 grams of fiber, this bar is certainly a little treasure that I will be sure to stock up on. They also are perfect to keep in the car or handy for travel since they hold up well in the heat. If you’re looking to be pleasantly surprised like I was, then I would recommend giving them a try. For more info visit: http://soyjoy.elsstore.com/view/category/27281-flavors/ Note:Articles thatappearin the "Gluten-Free Food & SpecialtyProduct Companies" section ofthis site are paid advertisements. Formoreinformation about this seeour AdvertisingPage.
  9. This recipe comes to us from Diane Ebert. Cake Ingredients: 2 cups gluten-free all purpose flour 2 cups sugar 2 eggs 3 teaspoons baking soda 20 oz. can crushed pineapple - juice and all. Cake Directions: Stir in bowl. Put in 9” x 13” pan. Cook 40 min until done to the touch. Let cool (one could just sprinkle the top of the cake with powdered sugar it is really sweet). Bake at 350F for 40 minutes. Frosting Ingredients: 8 oz. cream cheese ½ cup butter 1 teaspoon vanilla 1 tablespoon milk 2 cups Powdered Sugar Frosting Directions: Mix and frost the cake.
  10. This recipe comes to us from Valerie Wells. Serves 8 to 10 people. 1 – 2 lb. bag of Trader Joes frozen chicken tenders (or substitute 2 lbs. chicken breasts). 1 large bag Flav-R-Rite Grand Gourmet Classics frozen mixed veggies (10 servings -- 32 oz.) Cooked brown rice (about 2½ cups before cooking) Sauce: 1 - 20 oz can crushed pineapple in its own juice 1 heaping teaspoon corn starch gluten-free Soy sauce gluten-free Ketchup Sesame oil Salt Apple cider vinegar (optional) Start rice in cooker. Preheat oven to 450F. Arrange chicken pieces (chicken breasts will work fine). Arrange in single layer in bottom of two 9 x 13 glass pans. Put pineapple & corn starch in blender, add other ingredients to taste. Blend to mix. Pour over chicken pieces. Bake 15 minutes at 450 then reduce heat to 350F and bake 30 minutes more. While chicken bakes, steam or stir fry vegetables according to package directions. Serve chicken over hot rice with veggies on side.
  11. This recipe comes to us from Linda Sowry. Ingredients: Mazola no stick cooking spray 2 packages (8 oz each) reduced calorie cream cheese, softened 1 cup sugar ½ cup milk 3 eggs ¼ cup Argo or Kingsfords corn starch 2 teaspoons vanilla extract 1 can (8 oz) crushed pineapple in juice, drained, juice reserved Cinnamon Spray 9-inch square baking dish with cooking spray. In blender combine cream cheese, sugar, milk, eggs, corn starch, vanilla and reserved pineapple juice. Blend 1 minute or until smooth, scraping down sides once. Pour into prepared baking dish. Spoon pineapple evenly over top (pineapple sinks into batter). Sprinkle with cinnamon. Bake in 300F oven 50-60 minutes or until set. Cool on wire rack 1 hour. Refrigerate. Makes 12 servings.
  12. A double recipe makes a two layer (9) cake and 24 cupcakes! Frost it with a seven minute boiled icing. Preheat oven to 350. Grease and (rice) flour a 9 X 13 pan or 2 9 round pans. Blend together: 2 ¼ cups gluten-free flour mix 3 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon xanthan gum 1 teaspoon salt In a large bowl beat together: 4 eggs 1 2/3 cups sugar 1 Cup canola oil 1 teaspoon gluten-free vanilla Add flour mixture, alternating with 1 Cup pineapple juice Beat well. Add 2 teaspoon lemon juice if desired. Bake 25-30 minutes for cake and approx. 15 minutes for cupcakes.
  13. This recipe comes to us from Ann Sokolowski. Preheat oven to 375--use 9 cake pan or 10 cast iron skillet 3 tablespoons sugar 2 tablespoons butter 1 fresh pineapple 6 prunes, cooked & pitted 3 eggs 2 cups sugar 1 cup milk 1 ½ cups cornstarch 1 teaspoon baking powder Melt 3 T sugar & 1T butter in baking pan & stir until golden brown, coating sides & bottom of pan. Slice and core pineapple. Cook in small amount of water for about 15 min (or use canned pineapple). Arrange slices in bottom of pan, placing prune in center of each slice. Beat egg yolks until thick, add 1 cup sugar, milk and cornstarch sifted with baking powder. Fold in stiffly beaten egg whites. Pour into pan over the pineapple and bake about 45 min . Let cool 10 min and unfold onto plate. Pour over the following syrup: if using fresh pineapple, put peel in heavy saucepan (if using canned, use syrup), add 1 cup sugar & remaining 1 Tablespoon butter. cook until thick (should be about 1 ½ cups).
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