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Found 13 results

  1. Celiac.com 08/25/2018 - Meat makes a great anchor for so many good salads. You’ve got your chicken Caesar, you’ve got your steak salad. This recipe lets you turn a corner and head into fresh territory with ground pork. This simple, easy gluten-free salad is sure to gain fans at your next food gathering. The recipe blends browned ground pork with garlic, ginger, soy sauce, chili pepper and a few other things to make some culinary magic. Ingredients: 1 pound ground pork 1 cup long-grain white rice 1 tablespoon cooking oil 3 cloves garlic, finely chopped 1 small red chili (seeded if desired), finely chopped 2½ tablespoons fresh ginger, grated 2 tablespoons gluten-free soy sauce 5 tablespoons fresh lime juice 1 tablespoon sugar 1 English or Persian cucumber, thinly sliced 2 scallions, thinly sliced 1 cup fresh cilantro ½ cup fresh mint Directions: Brown ground pork in cast-iron skillet in canola oil, 7 minutes. Toss with garlic, red chili, and 2 tablespoons grated fresh ginger. Remove from heat and toss with 2½ tablespoons lime juice and 1 gluten-free soy sauce. In a bowl, stir together 2½ tablespoons lime juice, 1 tablespoon of gluten-free soy sauce, ½ tablespoon grated ginger and sugar. Toss with cucumber and scallions, and then fold in the cilantro and mint. Serve with pork over rice.
  2. Celiac.com 01/10/2018 - If you're looking for a tasty variation on the usual winter stews of soups, try this delicious red chile sauce. It makes a great potluck dish and is sure to leave plenty of happy eaters on game day. Ingredients: 2 pounds boneless pork shoulder, trimmed and cut in half 2 quarts of chicken broth ¾ cup dried chiles de arbol 4 or 5 dried ancho chiles 3 15-ounce cans white hominy, drained and rinsed 6 cloves garlic (2 smashed, 4 minced) 2½ teaspoons ground cumin 2 tablespoons vegetable oil 1 large white onion, chopped 1 tablespoon dried Mexican oregano (regular will do in a pinch) 1 bay leaf Kosher salt Diced avocado, tortilla chips, lime wedges, chopped cabbage, diced onion, sliced radishes and/or fresh cilantro, for topping Directions: Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1½ cups of the soaking liquid to a blender. Add the smashed garlic and ½ teaspoon salt and blend until smooth. Strain through a fine sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids. Rub the pork all over with the cumin and ½ teaspoon salt; set aside. Heat the vegetable oil in a stock pot over medium heat. Add the onion and cook about 5 minutes, stirring occasionally, until soft. Add the chopped garlic and cook about 2 minutes, until fragrant. Increase the heat to medium high. Put the onion and garlic into a bowl and set aside for a few minutes. Add the pork to the pot and sear, turning as needed, until lightly browned on all sides, about 5 minutes. Stir in 2 cups water, the chicken broth, oregano, bay leaf, ½ teaspoon salt and ½ cup to ¾ cup of the chile sauce, to taste. Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook for about 3 hours, turning the pork a few times, until tender. Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Put the pork on a cutting board, chop, and return chopped pork to the pot. Add water or broth as needed if the pozole is too thick. Season to taste with salt. Serve with assorted toppings and the remaining chilihil sauce.
  3. Celiac.com 11/04/2017 - If you're looking for a quick, nutritious and lean gluten-free dish, then try this recipe for surefire stir-fry. It's easy, delicious and highly versatile. You can make with chicken, pork or beef, as desired. I bet you can use tofu if you like. You can use nuts of choice, or none at all. You can use snap peas instead of green beans. Whatever you do, serve this over rice for a guaranteed dinner winner. Ingredients: 12 ounces chicken, pork, or beef, lightly salted, and cut into bite-size strips (about 1½-inches by ¼-inch) 8 tablespoons gluten-free soy sauce, split 3 tablespoons honey or brown sugar 2 teaspoons, sake or white wine, just a splash 4 garlic cloves, minced 3 fresh medium brown mushrooms, cleaned and sliced ¼ teaspoon dried crushed red pepper, as desired 1 pound green beans, trimmed, cut into bite size pieces 2 carrots, peeled, cut to matchstick-size strips 2 tablespoons cooking oil, like avocado or canola, corn, etc. 1 large red bell pepper, cut into bite-size strips 1 thumb peeled fresh ginger, sliced ½ medium onion, cut into wedges, sautéed 1 green onion, thinly sliced ½ cup lightly salted dry-roasted cashew halves, or sunflower seeds or anything like that Directions: Mix meat, 4 tablespoons soy sauce, 1½ tablespoons honey, 2 cloves of garlic, and crushed red pepper in medium bowl. Whisk remaining 4 tablespoons soy sauce and remaining 1½ tablespoons honey in small bowl; set aside. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Add carrots to green beans in water; cook 1 minute. Drain carrots and green beans. Heat 1 tablespoon cooking oil in wok or large non-stick skillet over high heat. Add onions, ginger, red bell pepper, mushrooms, and stir-fry 1 minute. Add green beans, carrots, and remaining 2 cloves garlic, and stir-fry 1-2 minutes, until firm, but tender. Transfer vegetable mixture to a dish. Add remaining 1 tablespoon cooking oil to wok and allow to heat. Add meat and stir-fry 3-5 minutes more, until cooked through. Add the cashews, stirring briefly, about 30 seconds. Add the soy sauce-honey mixture; stir until heated through, about 1 minute. Season to taste with salt and pepper. Transfer into the bowl with the veggies, and mix well. Sprinkle with sliced green onions and serve over rice. Serves about 4 people.
  4. Celiac.com 08/02/2017 - Dressing up a pork chop is one of the easiest ways to turn a simple meal into a memorable one. These pork chops use sweetened soy sauce and beef broth to deliver big flavor. They are easy to make and sure to please. Ingredients: 4 boneless pork chops, trimmed 1 tablespoon vegetable oil 2 cloves garlic, minced ¼ cup gluten-free beef broth ¼ cup gluten-free soy sauce 2 tablespoons brown sugar 2 teaspoons vegetable oil ¼ teaspoon red pepper flakes 2 teaspoons cornstarch Black pepper, to taste Directions: Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot pan for about 5 minutes on each side. Remove browned chops to a plate. Keep the oil in the skillet, stir in the garlic, and cook about 1 minute, until fragrant. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl until the brown sugar is dissolved. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 20 to 25 minutes, turning once halfway through cooking. Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer about 5 minutes, until the sauce thickens. Pour sauce over chops to serve. Top with black pepper as desired.
  5. Celiac.com 09/30/2017 - This delicious pork roast combines cranberry sauce and orange zest with mustard, ginger and apples to deliver an entree to remember. Ingredients: 2 tart apples, peeled, cored, and cut into 1-inch pieces 2 pounds boneless pork loin roast, trimmed 1 14 ounce can whole-berry cranberry sauce 1½ teaspoons grated orange zest ⅓ cup orange juice ⅓ cup shallots 2 tablespoons apple cider vinegar 1 inch thumb of fresh ginger, peeled and grated 1½ teaspoon Dijon mustard Salt and pepper to taste 2 teaspoons cornstarch dissolved in 3 tablespoons hot water
, more cornstarch as needed Directions: In the slow cooker, place cranberry sauce, grated orange zest, ginger, orange juice, shallots, cider vinegar, and Dijon mustard Season the pork roast all over with salt and pepper and place it in the slow cooker. Spoon some of the sauce over the roast. Cover and cook on low for 6 to 8 hours, or until the pork is fork-tender. Add the apples during the last hour of cooking. When pork is fork tender, put it on a carving board, tent it with foil, and let is rest for about 10 minutes before slicing. While the pork rests, stir the cornstarch mixture, little by little, into the sauce and cook about 8-10 minutes until thickened. Serve the pork slices with a spoonful of sauce and apples on top. Reserve the remaining sauce, and use to top pork, as desired. Serve with vegetables and rice for a great meal.
  6. Celiac.com 09/16/2017 - Pork chops are one of the best things grill. Brine is the key. These pork chops are brined in buttermilk, so they cook up tender and juicy. Ingredients: 2 cups buttermilk 3 tablespoons packed light brown sugar 4 tablespoons extra-virgin olive oil Kosher salt 6 cloves garlic, smashed 6 bay leaves 2 teaspoons hot sauce 12 black peppercorns 1 lemon 6 bone-in center-cut pork loin chops (1 inch thick; about 3 pounds total) Vegetable oil, for brushing 6 ears of corn, husked 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh chives Directions: To make the brine, combine the buttermilk, brown sugar, 2 tablespoons olive oil, 3 tablespoons salt, the garlic, bay leaves, hot sauce and peppercorns in a large bowl. Remove 4 wide strips of lemon zest with a vegetable peeler and add to the brine; squeeze in the juice of the lemon. Pierce both sides of the pork chops a few times with a paring knife. Add the pork to the brine, turning to coat. Cover and refrigerate at least 4 hours or overnight. Remove the pork chops from the refrigerator 30 minutes before grilling. Allow to come to room temperature. Heat a grill to medium high and lightly brush the grates with vegetable oil. Remove the pork from the brine, letting the excess drip off, and transfer to the grill. Cover and cook until seared, about 5 minutes. Flip and continue cooking, uncovered, about 5 more minutes, until the other side is seared. Remove the pork from the grill; let rest 5 minutes. Serve with rice and your favorite sides.
  7. I have had lupus fibromyalgia ibs or spastic colon since 1998. Now i had allergy testing labs on blood. Im allergic to gluten, almonds, oats, barley, cadida yeast, aspiragillys(molds), broccoli, cabbage, clams goats milk, kidney pinto navy and soybeans, pork, sesame, spinach and canola oil. I don't know what to eat now. I've always eaten say at olive garden or anything and had terrible stomach pains like labor. Then run to the bathroom. Or constipation i cant go for a week or so. I tried spark vitamin drink had gluten, soy powder allergic. Health bars larabars gluten. My weight can be 129 one week 120 next or go to 104 fast. Not sure what to do now. How can regain my life back? Could i have celiac not ibs? I have 3 other auto immune system diseases. Any food resources would be great and vitamins with no soy or gluten. Plus beverages. Ive had hives a month now from my almond butter gluten and vitamin drinks lol steroids and epi pen. Oh and high cholesterol. So everything i ate to lower that im allergic to. Plus a list of secondary allergy foods a mile long.
  8. Celiac.com Sponsor: Review

    Wild Zora Taco Pork Meat & Veggie Bar

    Who would have thought that, if it is done correctly, mixing meat with fruit and vegetables would make an outstanding paleo bar snack? Before I tasted Wild Zora's Taco Pork Meat & Veggie Bar, I certainly would not have believed it. It is hard to improve upon plain old jerky, but Wild Zora has done just this by mixing it up with healthy fruits like dates, tomatoes, and apricots; and vegetables like bell peppers, onions, celery, and cilantro. The result is a jerky-fruity-vegetable tasting bar that is easy to bite, tastes wonderful, and is perfect for a healthy gluten-free diet. For more info visit their site.
  9. Celiac.com 06/24/2017 - This easy to make recipe marries the flavors of blood orange, soy sauce, ginger and garlic with chicken to deliver a tasty gluten-free entrée. The result is a delicious Asian-style pork chop in which the juice of the marinade blends with juice from blood oranges to make a delicious sauce. Ingredients: 4 pork chops, bone-in 4-5 crushed garlic cloves 2-inch thumb of fresh ginger, sliced thin 1 teaspoon black pepper ¾ cup gluten-free soy sauce 1 cup fresh blood orange juice 1 tablespoon lard or bacon fat 3 tablespoons potato starch, for dredging chops ½ cup cream Directions: First, in a gallon Ziplock bag add the garlic, ginger, pepper, gluten-free soy sauce and orange juice. Taste the marinade, and adjust the salt as needed by adding more orange juice. Add pork chops and place in refrigerator for 3-8 hours. Remove the marinated chops, and dry with paper towels. Dredge chops lightly with potato starch. Reserve marinade to make sauce later. Heat large stainless steel or cast iron skillet on medium high. Add butter or lard and brown the pork chops 2-4 minutes on each side, depending on thickness. Remove pork chops to a plate. Add marinade back into the skillet and bring to boil. Boil down for about 5 minutes on medium boil. Turn off heat and let it cool a little before adding the cream. If you are using regular full-fat cream, you can add when the sauce is still boiling. Serve with rice and our favorite vegetables.
  10. Celiac.com 06/16/2017 - One nice thing about spring is that one day you can be cooking outside, and the next, it's cold again. It was snowing in Denver recently, so I figure an easy, tasty slow-cook dish is still good to have on hand. I like to serve this garlic mashed potatoes and green beans. Just grab some apple sauce as a garnish, and you are good to go. Ingredients: 1 Pork shoulder (about 2.5 pounds) 1 jar gluten-free sauerkraut 2 tablespoons raw apple cider vinegar 2 tablespoons maple syrup or brown sugar 1 cup apple sauce, as garnish Directions: Rinse and dry the pork shoulder, and place in a plastic bag. To the bag, add sauerkraut, apple cider vinegar and maple syrup or brown sugar. Marinate in the refrigerator overnight. The next day, pour ingredients into the slow cooker on low setting, and cook for 5–8 hours. Throw down some garlic mashed potatoes and a simple green vegetable, like green beans, garnish with apple sauce and serve.
  11. Celiac.com 05/17/2017 - Want a great gluten-free entree that's tasty and easy to make? Made with ingredients you likely have laying around in your kitchen, these honey-glazed garlic pork chops are just the thing. Toss them on the grill, baste, and you've got the makings of a solid meal. Ingredients: 6 pork chops ½ cup ketchup 3 tablespoons honey 3 tablespoons gluten-free soy sauce 3 cloves garlic, crushed Directions: Lightly oil the grill grate, and heat to medium high. In a medium mixing bowl, blend the ketchup, honey, soy sauce, and garlic. Place the chops on the hot grill, and lightly sear them on both sides. Lightly brush glaze onto each side of the chops as they cook. Grill until no longer pink in the center, about 6-8 minutes per side. Serve with your favorite sides.
  12. Celiac.com 01/06/2017 - Spend any time in Japan, and you'll realize the important role of miso in Japanese cuisine. Miso makes a great marinade for fish, pork, chicken and even beef. This recipe uses red miso, sugar, Worcestershire and sesame oil to create a simple marinade that works great for pork or chicken, or just about anything else you like. Ingredients: 2 1½ inch thick, bone-in pork chops ¼ cup red gluten-free miso paste 2½ tablespoons Worcestershire sauce 1¼ teaspoon sesame oil ½ teaspoon sugar Directions: In a mixing bowl, whisk miso, Worcestershire, oil and sugar. Spread over chops, and allow them to rest for about an hour. Broil chops, turning once, about 4-5 minutes each side for medium. Let rest 5-10 minutes, then slice and serve.
  13. Hi everyone! Does anyone know any brands (preferably readily available) to which they do not react? I am unfortunately very, very sensitive to trace amounts of gluten and its derivatives, including distilled liquors and "gluten removed" products. Does anyone know of a certified gluten free brand? Richelle
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