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Gluten-Free Recipes!

Here you will find some of my personal favorite gluten-free recipes, adapted from various sources, all tested by me! 

We also have some recipes submitted by others...click the button to see those:

SUBMITTED RECIPES!

Gluten-Free Pepper Steak

3/20/2015

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PREPARATION TIME: 20 Minutes
COOKING TIME: 10 Minutes

INGREDIENTS:
  • 1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips
  • 1/4 cup gluten-free soy sauce (divided)
  • 1/3 cup dry sherry or shaoxing wine (divided)
  • 2 tablespoons corn starch
  • 1/3 cup low-sodium homemade or store-bought chicken stock
  • 1 tablespoon sesame oil
  • 1 tablespoons sugar
  • 1 teaspoon ground black pepper
  • 2 green bell peppers, cored and cut into 1-inch squares (about 2 cups)
  • 1 red bell pepper, cored and cut into 1-inch squares (about 1 cup)
  • 1 medium onion, cut into 1-inch strips from pole to pole (about 1 1/2 cups)
  • I can of sliced water chestnuts
  • 2 medium cloves garlic, finely minced (about 2 teaspoons)
  • 2 teaspoons finely minced fresh ginger (or 1/2 teaspoon ground ginger)
  • 3 scallions, whites only, finely minced
  • 2 tablespoons peanut oil

PROCEDURE:
  1. Combine beef, 1 tablespoon soy sauce, and 1 tablespoon dry sherry or xiaoshing wine in a bowl and toss to coat. 
  2. Let marinate for at least 20 minutes at room temperature and up to 3 hours.
  3. Meanwhile, combine remaining soy sauce with corn starch and stir with a fork to form a slurry. 
  4. Add remaining xiaoshing or sherry wine, chicken stock, sesame oil, sugar, and pepper. Set aside. 
  5. Combine peppers and onions in a bowl and set aside. 
  6. Combine garlic, ginger, and scallions in a bowl and set aside.
  7. When ready to cook, heat 1 tablespoon peanut oil in a wok over high heat until smoking. 
  8. Add beef and cook without moving until well seared, about 1 minute. Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about 1 minute. Transfer to a large bowl and cover with foil. 
  9. Wipe out wok with wet paper towel. 
  10. Repeat with 1 more tablespoon peanut oil and add peppers and onions. 
  11. Add water chestnuts and continue cooking for about a minute.
  12. Add beef from bowl to wok, and add garlic/ginger/scallion mixture. Cook, tossing and stirring until fragrant, about 30 seconds. 
  13. Add sauce and cook, tossing and stirring constantly until lightly thickened, about 2 minutes longer. 
  14. Carefully transfer to a serving platter and serve over brown rice.

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Gluten-Free Spicy Pork & Peanuts

3/14/2015

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PREPARATION TIME: 15 Minutes
COOKING TIME: 15 Minutes

INGREDIENTS:
  • 1 lb pork tenderloin, sliced or cubed
  • 1/3 cup gluten-free soy sauce
  • 3 tbsp sugar
  • 4 tsp cornstarch
  • 1/2 cup gluten-free chicken broth
  • 3 tbsp lemon juice
  • 1/2 teaspoon crushed red pepper flakes
  • 1 small yellow onion, julienned
  • 1/4 cup sliced green onions
  • 2 small (or 1 large) sweet red peppers, chopped
  • 1 cup of Asian green beans (or other green veggie)
  • 2 garlic cloves. minced
  • 1 tbsp olive oil
  • 1/4 - 3/4 cup unsalted dry roasted peanuts

PROCEDURE:
  1. Place pork in bowl, drizzle with 2 tbsp soy sauce; set aside
  2. In another bowl, combine sugar and cornstarch. Stir in the broth, lemon juice, red pepper flakes and remaining soy sauce until blended; set aside.
  3. In a non-stick skillet or wok, stir-fry garlic, yellow onion, green onion and pork in oil for 3-4 minutes.
  4. Add peppers & green beans; stir-fry for 4-5 minutes.
  5. Stir cornstarch mixture & add to pan; bring to boil; cook and stir for 1 minute or until thickened.
  6. Stir in peanuts.
  7. Serve over brown or white rice.

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