Jump to content
  • Sign Up

Search the Community

Showing results for tags 'spicy'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Celiac Disease & Gluten-Free Diet Forums

  • Diagnosis & Recovery, Related Disorders & Research
    • Calendar of Events
    • Celiac Disease Pre-Diagnosis, Testing & Symptoms
    • Post Diagnosis, Recovery & Treatment of Celiac Disease
    • Related Disorders & Celiac Research
    • Dermatitis Herpetiformis
    • Gluten Sensitivity and Behavior
  • Support & Help
    • Coping with Celiac Disease
    • Publications & Publicity
    • Parents' Corner
    • Gab/Chat Room
    • Doctors Treating Celiac Disease
    • Teenagers & Young Adults Only
    • Pregnancy
    • Friends and Loved Ones of Celiacs
    • Meeting Room
    • Celiac Disease & Sleep
    • Celiac Support Groups
  • Gluten-Free Lifestyle
    • Gluten-Free Foods, Products, Shopping & Medications
    • Gluten-Free Recipes & Cooking Tips
    • Gluten-Free Restaurants
    • Ingredients & Food Labeling Issues
    • Traveling with Celiac Disease
    • Weight Issues & Celiac Disease
    • International Room (Outside USA)
    • Sports and Fitness
  • When A Gluten-Free Diet Just Isn't Enough
    • Food Intolerance & Leaky Gut
    • Super Sensitive People
    • Alternative Diets
  • Forum Technical Assistance
    • Board/Forum Technical Help
  • DFW/Central Texas Celiacs's Events
  • DFW/Central Texas Celiacs's Groups/Organizations in the DFW area

Celiac Disease & Gluten-Free Diet Blogs

There are no results to display.

There are no results to display.

Categories

  • Celiac.com Sponsors
  • Celiac Disease
  • Safe Gluten-Free Food List / Unsafe Foods & Ingredients
  • Gluten-Free Food & Product Reviews
  • Gluten-Free Recipes
    • American & International Foods
    • Gluten-Free Recipes: Biscuits, Rolls & Buns
    • Gluten-Free Recipes: Noodles & Dumplings
    • Gluten-Free Dessert Recipes: Pastries, Cakes, Cookies, etc.
    • Gluten-Free Bread Recipes
    • Gluten-Free Flour Mixes
    • Gluten-Free Kids Recipes
    • Gluten-Free Recipes: Snacks & Appetizers
    • Gluten-Free Muffin Recipes
    • Gluten-Free Pancake Recipes
    • Gluten-Free Pizza Recipes
    • Gluten-Free Recipes: Soups, Sauces, Dressings & Chowders
    • Gluten-Free Recipes: Cooking Tips
    • Gluten-Free Scone Recipes
    • Gluten-Free Waffle Recipes
  • Celiac Disease Diagnosis, Testing & Treatment
  • Celiac Disease & Gluten Intolerance Research
  • Miscellaneous Information on Celiac Disease
    • Additional Celiac Disease Concerns
    • Celiac Disease Research Projects, Fundraising, Epidemiology, Etc.
    • Conferences, Publicity, Pregnancy, Church, Bread Machines, Distillation & Beer
    • Gluten-Free Diet, Celiac Disease & Codex Alimentarius Wheat Starch
    • Gluten-Free Food Ingredient Labeling Regulations
    • Celiac.com Podcast Edition
  • Journal of Gluten Sensitivity
    • Spring 2019 Issue
    • Winter 2019 Issue
    • Autumn 2018 Issue
    • Summer 2018 Issue
    • Spring 2018 Issue
    • Winter 2018 Issue
    • Autumn 2017 Issue
    • Summer 2017 Issue
    • Spring 2017 Issue
    • Winter 2017 Issue
    • Autumn 2016 Issue
    • Summer 2016 Issue
    • Spring 2016 Issue
    • Winter 2016 Issue
    • Autumn 2015 Issue
    • Summer 2015 Issue
    • Spring 2015 Issue
    • Winter 2015 Issue
    • Autumn 2014 Issue
    • Summer 2014 Issue
    • Spring 2014 Issue
    • Winter 2014 Issue
    • Autumn 2013 Issue
    • Summer 2013 Issue
    • Spring 2013 Issue
    • Winter 2013 Issue
    • Autumn 2012 Issue
    • Summer 2012 Issue
    • Spring 2012 Issue
    • Winter 2012 Issue
    • Autumn 2011 Issue
    • Summer 2011 Issue
    • Spring 2011 Issue
    • Spring 2006 Issue
    • Summer 2005 Issue
  • Celiac Disease & Related Diseases and Disorders
  • The Origins of Celiac Disease
  • Gluten-Free Grains and Flours
  • Oats and Celiac Disease: Are They Gluten-Free?
  • Frequently Asked Questions
  • Celiac Disease Support Groups
  • Celiac Disease Doctor Listing
  • Kids and Celiac Disease
  • Gluten-Free Travel
  • Gluten-Free Cooking
  • Gluten-Free
  • Allergy vs. Intolerance
  • Tax Deductions for Gluten-Free Food
  • Gluten-Free Newsletters & Magazines
  • Gluten-Free & Celiac Disease Links
  • History of Celiac.com

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


Website URL


ICQ


Yahoo


Jabber


Skype


Interests


Location


First Name


Last Name


City


State


Country


How did you hear about us?

Found 8 results

  1. 02/25/2016 - This slow-cook chicken marries chicken, garlic, and tomatoes, with Sri Racha Rooster Sauce and a bit of creamy peanut butter to deliver a rich, tasty dish that's a snap to make. Ingredients: 8 pieces chicken drumsticks and/or thighs (about 2½ pounds total) 2 cans diced tomatoes 2 cloves garlic, minced ½ cup creamy peanut butter 1-2 tablespoons Sri Racha Rooster sauce, as desired ½ cup chopped cilantro, as garnish Directions: Remove skin from chicken. Mix all ingredients in a large slow-cooker. Cover and cook on high 4-5 hours or low 8-10 hours until chicken is tender. Chicken should be tender enough to come right off the bone. Serve over rice, and topped with sauce from the pan. Garnish with chopped cilantro, as desired.
  2. This recipes comes to us from Melissa Boucher. 1 cup sugar 1 ½ cup gluten-free flour mix 1 teaspoon baking soda ½ teaspoon xanthan gum ½ teaspoon salt 1 ¼ teaspoon nutmeg 1 ¼ teaspoon cinnamon ½ teaspoon allspice ½ cup oil ( or ¼ c oil and ¼ c applesauce or pumpkin puree) 2 eggs 1 teaspoon gluten-free vanilla ½ cup buttermilk ½ cup boiling water Mix dry ingredients together. Add oil ( and fruit puree if reducing fat) and mix well. Add eggs and vanilla and mix well. Add buttermilk and water a little at a time to the mix. Bake in preheated donut maker coated with gluten-free cooking spray. Bake 3 minutes. These may also be baked in a sandwich maker--but bake 7 minutes. Chocolate donuts: Same as above but eliminate cinnamon, nutmeg, and allspice. Add ½ c cocoa and follow above recipe.
  3. 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.
  4. This is one of the best French fry spin-offs I’ve found thanks to the incredible za’atar spice blend. It’s a Middle Eastern staple consisting of sesame seeds, thyme, oregano, marjoram, sage and sometimes mint. You can find it at specialty food stores or sift together your own batch; it’s also great on meats and vegetables. Sweet rice flour is the best way to go. It gives a better crunch than a heavy breading and no clumping. Ingredients: 1 1-pound eggplant 1 cup sweet rice flour Juice from 1 lemon plus 1 tablespoon zest 2 tablespoons za’atar seasoning 1 tablespoon garlic powder ¼ cup sour cream 2 tablespoons heavy cream 1 tablespoon gluten-free hot chili sauce Vegetable oil for frying Salt and pepper to taste Directions For the crema dipping sauce, whisk together sour cream and cream. Stir in hot sauce and season with salt and pepper. Chill until ready to serve. Cut eggplant into ½-inch rounds, then lengthwise into ½-inch strips. Soak in a large bowl of ice water. Place a lid or plate over the top of the bowl to keep eggplant submerged. Chill for at least an hour, but up to 12. In a deep pot, pour vegetable oil to depth of 2 inches. Using a deep-fry thermometer, heat to 325°. In the meantime, whisk together rice flour, lemon zest, za’atar, garlic powder, and a pinch of salt. Drain eggplant and toss to coat. Working in batches, fry eggplant for 3-5 minutes, turning occasionally. Drain on a paper towel and season with lemon juice and another pinch of salt while eggplant is still hot. Serve immediately with spicy crema sauce.
  5. This lighter version of a typical baba ghanoush has a kick all its own from jalapeños. Serve with vegetables, gluten-free chips, or use as a sandwich spread. This recipe makes about two cups and I tend to think it gets better a day or two later. Poke generous holes before baking to allow as much flavor to develop as possible. Ingredients: 1 eggplant 3 cloves garlic 2 medium jalapeños ¼ cup fresh parsley 2 teaspoons lemon juice 2 teaspoons olive oil 1 teaspoon each salt and pepper, plus extra to taste Directions: Preheat oven to 400° Pierce eggplant several times with a fork. Slice in half length-wise, leaving top stem on, and coat each side with olive oil, salt and pepper. Bake on a sheet until soft, about an hour. Remove to let cool enough to handle. While the eggplant is cooking, heat jalapeños and garlic in a small skillet over medium-high heat until just toasted. Let cool and remove stems from peppers. Scoop out flesh from cooled eggplant halves and add to a blender or food processor with jalapeños, garlic, parsley and lemon juice. Blend until smooth, salt and pepper to taste. Serve warm or chilled.
  6. Stir-fries invite a blending of flavors and textures, so I always make it a point to look for ingredients that will compliment one another, and deliver loads of flavor. This dish is warm and filling and goes great over rice or gluten-free noodles. The roasted chilies and peppers heighten the soft texture of the mushrooms. This dish is also excellent when served chilled. When shopping for ginger, look for firm pieces free of any soft spots. Fresh ginger keeps for about a week. Make sure shitakes have thick caps and the fissures (the white underside) are white. Ingredients: 1 cup sliced shitake mushrooms 1 cup sliced oyster mushrooms 1 cup sliced button mushrooms 1 red bell pepper 2 finely sliced red chilies 1 jalapeño pepper 3 cloves minced garlic 2 tablespoons freshly grated ginger 1 teaspoon chili flakes 1 tablespoon olive oil 2 tablespoon sesame oil Directions: Slice and seed the red pepper, chilies and jalapeño. Arrange on a broiler pan and coat with olive oil. Roast until skins have charred. Remove, cover and let steam for 10 minutes. Scrape black skins off, chop and set roasted vegetables aside. Heat sesame oil in a large wok or frying pan. Add garlic and ginger and fry for 2 minutes. Add shitake mushrooms and cook for 2-3 minutes then repeat with oyster mushroom and button mushrooms, cooking about 2 minutes each time. Toss in roasted peppers, chilies, and chili flakes and serve.
  7. These tacos come together so wonderfully in part because of the vibrant, contrasting colors of the salsa and shrimp. The jalapeños and chili powder transform otherwise simple shrimp tacos. You can easily control the heat by removing the seeds from the peppers or omitting a pepper, and reducing the amount of chili powder. I tend towards the spicier side, but the shrimp is equally intriguing with a sweet peppadew salsa. Ingredients: For Salsa: 1 avocado, cut into chunks 4 tomatillos, husked and roughly chopped 1 small red onion, roughly chopped 2 small jalapeños, chopped 1 clove garlic, crushed 1 teaspoon salt ⅓ cup cilantro leaves For Tacos: 1 pound medium shrimp 1 tablespoon chili powder 1 teaspoons salt 1 teaspoon pepper 2 tablespoons olive oil 8 corn tortillas Cilantro and limes for garnish Directions: Combine the onion, jalapeño, and garlic in a food processor or blender until finely chopped. Add tomatillos, avocado, cilantro, and salt and pulse 4-5 times. Transfer to a bowl and set aside. Mix olive oil, chili powder, salt and pepper in a large bowl. Add shrimp and toss until evenly coated. Add half shrimp to a large, heated pan. Cook about 2 minutes per side. Repeat with the remaining shrimp. For crispier tortillas, grill directly over stovetop until lightly charred or wrap in a damp towel and microwave for about 30 seconds. Keep tortillas covered until ready to serve. Spoon salsa onto each tortilla and top with 3-4 shrimp and cilantro. Serve 1 lime wedge for each two tacos.
  8. This recipe comes to us from Diane Wilson. 2 large chicken breast halves, cooked and shredded 2 Tablespoons lime juice 1 medium onion, chopped 1 medium red pepper, sliced 2 teaspoons chili powder 1 teaspoon salt 1/8 teaspoon cumin 2 tablespoons vegetable oil 4 oz. Monterey Jack cheese with jalapeno peppers 2 tablespoons chopped dry cilantro gluten-free flour or corn tortillas In large bowl, toss shredded cooked chicken with lime juice. In large skillet, sauté onion, red pepper, chili powder, cumin, and salt in oil 3 minutes until onion is translucent. Add chicken. Cook 2 minutes to heat through, stirring occasionally. Stir in Monterey Jack cheese and cilantro until cheese is melted. Serve in warm gluten-free corn tortillas.
×
×
  • Create New...