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Found 7 results

  1. Celiac.com 01/27/2018 - If you've ever had a good version of this crowd-pleasing dish at a restaurant, you likely wondered if it could be made at home. It can, indeed, and you can do it gluten-free with no extra trouble at all. This version is tasty and easy to make. Enjoy it over rice. Ingredients: 2 pounds boneless, skinless chicken breast halves, cut into bite-size chunks 1 tablespoon vegetable oil 3 cloves garlic, minced ½ medium onion, diced ½ cup gluten-free soy sauce or tamari ¼ cup ketchup 2 teaspoons sesame oil ½ cup honey 2 tablespoons cornstarch 3 tablespoons water 2 scallions, white and light-green parts, chopped, for garnish ⅓ cup Toasted sesame seeds ½-1 teaspoon crushed red pepper flakes, as desired Kosher salt Freshly ground black pepper Potato starch for dredging Directions: Season the chicken lightly with salt and pepper, and dredge in potato starch. Add vegetable oil to a medium skillet, and sauté onion until translucent. Add the garlic, and chicken and stir, cooking, until the chicken browns slightly and the onion softens. Add the soy sauce, ketchup and crushed red pepper flakes, and stir to mix. Add the sesame oil and honey, stirring to incorporate. Dissolve the cornstarch in water in a small bowl, then add to the pot, a little at a time, stirring as you go, until it thickens as desired. Stir in most of the sesame seeds. Divide among individual plates; sprinkle with the scallions and remaining sesame seeds. Serve over rice.
  2. 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.
  3. Celiac.com 05/23/2017 - Want a quick, tasty stir-fry that is almost certain to please? This recipe combines tender, juicy shrimp with sesame oil, spices, vegetables, and teriyaki sauce, to make a delightful gluten-free meal. Ingredients: 2 cups water 1 cup uncooked white rice 1 pound medium shrimp, peeled and deveined ¼ teaspoon ground ginger ¼ teaspoon cayenne pepper 2 cloves garlic, minced 1 tablespoon sesame seeds ¼ teaspoon ground black pepper 2 tablespoons sesame oil 1 red bell pepper, sliced into thin strips 3 green onions, sliced 3 tablespoons gluten-free teriyaki sauce ½ pound sugar snap peas 2-3 brown or Shitake mushrooms, fresh, cut to bite sized pieces 2-3 stalks of asparagus, cut to bite sized pieces â…› cup cornstarch ¾ cup chicken broth ¼ teaspoon salt Directions: Prepare rice according to directions. In a large plastic food storage bag, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper. Allow to marinate for about an hour, and up to 8 hours, in the refrigerator. Heat sesame oil in a large wok or skillet. Add red bell pepper, asparagus, mushrooms and green onions, and sauté 3 to 4 minutes, until soft. Add teriyaki sauce. Add peas and shrimp with seasoning, and sauté a few minutes, or until shrimp are opaque. Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Season to taste with salt. Serve over rice.
  4. Celiac.com 08/11/2015 - Sesame chicken is a big favorite with American diners. It's also a dish I generally avoid at restaurants, due to gluten concerns. Fortunately, sesame chicken is pretty easy to make. Here's a recipe for delicious gluten-free sesame chicken that comes together easily, and will have your guests smiling. Ingredients: 2 pounds boneless, skinless chicken breasts, cut into pieces 3 tablespoons potato starch or tapioca flour 2 tablespoons sesame oil 1 tablespoon canola or safflower oil 3 garlic cloves, minced 2-3 tablespoons toasted sesame seeds 1 tablespoon gluten-free soy sauce, or tamari 1 tablespoon brown sugar 1 tablespoon apple cider vinegar ½ cup chicken stock ½ teaspoon salt ½ teaspoons pepper Directions: Heat oven to 400 degrees F. In a bowl, whisk together chicken stock, brown sugar, 1 tablespoon sesame oil, garlic cloves, soy sauce and vinegar. Set aside. Heat a large oven-proof skillet over medium-high heat. Toss chicken with salt, pepper and tapioca flour or potato starch. Add olive oil and 1 tablespoon sesame oil to skillet, and once hot, add chicken in a single layer. Cook until seared and golden on one side, then turn and cook until golden again, about 2-3 minutes. Remove chicken onto a paper towel as it finishes cooking. Pour chicken stock mixture over top and toss to coat, then turn off heat. Place skillet in oven and bake at 400 degrees F for 15–20 minutes, until sizzling hot. Remove and top with sesame seeds. Serve with choice and brown or white rice.
  5. Seared ahi tuna is a real treat, and this recipe makes it easier than ever to serve up a delicious ahi feast on a stick. Just coat with gluten-free soy sauce and wasabi, grill lightly, and roll in toasted sesame seeds. Ingredients: 1-2 pounds of ahi tuna (4-6 ounces per person) ½ cup gluten-free soy sauce 1-2 tablespoons wasabi toasted sesame seeds, black and white wasabi and pickled ginger as garnish Directions: Cut tuna into 1½-inch cubes. Place three or four 1½-inch cubes of sashimi-grade ahi tuna per skewer. Coat lightly with gluten-free soy sauce and wasabi. Grill at 425 degrees F., searing each side briefly and rotating until outside is seared and inside is still rare. Roll in a mixture of black and white toasted sesame seeds and serve with pickled ginger and extra soy sauce and wasabi on the side.
  6. This recipe makes an outstanding gluten-free and vegetarian main dish that is very hearty! Gluten-Free and Vegetarian Ingredients: 1 cup sesame seeds 1 large bunch of fresh kale, finely chopped 2 tsp. olive oil 1/2 cup Vidallia onion, diced 2 cloves garlic, peeled and minced 1 Tbsp. dried thyme 1/4 tsp. chili powder 2 cups cooked quinoa (about 1 cup uncooked quinoa) 1 cup Greek plain yogurt 2 large eggs, lightly beaten ¾ tsp. sea salt ½ tsp. freshly ground white pepper Instructions: Preheat oven to 350 degrees F. Coat an 8 x 8-inch baking dish with cooking spray, then coat with sesame seeds. Fill a large bowl with ice and water; set aside. Bring a large pot of water to a boil. Add kale; blanch until bright green, approximately 8-10 seconds. Transfer hot spinach to the ice bath to cool for 30 seconds, remove and drain water. Set aside kale on a paper towel. Heat olive oil in a medium skillet. Add Vidallia onion, garlic, thyme and chili powder; sauté until translucent, approximately 8-10 minutes. Remove from heat; transfer to a medium-sized bowl. Add kale, cooked quinoa, yogurt, eggs, sea salt and pepper to the onion mixture; mix well to combine. Transfer quinoa mixture into the prepared baking dish and place in the oven. Bake until set and golden brown, approximately 60 minutes. Remove from oven. Slice and serve warm or at room temperature with a dollop of Greek plain yogurt for dipping, if desired. Enjoy!
  7. Summertime is around the corner, and that means it's time to fire up the grill and start cooking outside. Recently, I was visiting a good old friend. For dinner one night, he grilled us a couple of tuna steaks encrusted with wasabi and toasted black and white sesame seeds. It was easily one of the most delicious things I've had in a long time. This recipe is fast, easy and as delicious as it is exotic. Stun and please your guests in a single gesture with this quick and easy recipe. 2 sashimi grade tuna steaks, about 8 ounces each 2 teaspoons kosher salt or gluten-free soy sauce (tamari) 2 teaspoons wasabi paste (I use S&B in a tube) ⅓ cup black sesame seeds, toasted ⅓ cup white sesame seeds, toasted Directions: Coat tuna lightly with salt OR gluten-free soy sauce (tamari). Let rest for 30 minutes. Rub wasabi over entire tuna steak. Use more wasabi as needed, or desired. Lightly toast sesame seeds in a pan. Pour toasted sesame seeds onto a paper plate or into a bowl. Roll tuna steaks in sesame seeds until completely coated. Heat grill to 500 degrees F. Place on grill just long enough to sear, then flip and briefly sear second side. Remove from grill. Tuna steaks should be rare! If anyone asks for theirs to be well-done, threaten to send them to bed without supper! Serve with corn on the cob, and grilled asparagus (See below) Note: If you don't have a grill, then coat a frying pan with sesame oil and get it very hot. Sear each side of the tuna briefly, so it is still rare and red in the center. Grilled Asparagus Ingredients: 1 dozen asparagus spears, washed ¼ cup olive oil 1 clove fresh garlic, minced ½ teaspoon kosher salt 1 teaspoon ground black pepper 1 wedge fresh lemon Directions: Place asparagus and other ingredients in a plastic bag. Close tightly and shake until asparagus is well-coated. Grill briefly and remove when done. Serve along side the tuna steaks.
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