Gluten Free Cooking for Celiac's disease

elliott062907

A great gluten-free marinade for grilled chicken or pork. Serve with Jasmine Rice and fresh green beans.

4 boneless breast of chicken, about 4-6 ounces each

Marinade ingredeints:
1 cup of pineapple juice
5 tablespoons brown sugar
3-4 garlic cloves, minced
4 tablespoons cider vinegar
1 tablespoon olive oil
1 teaspoon ground ginger
Salt and pepper, to taste
Optional: ½ teaspoon red pepper flakes, or a drop of hot pepper sauce – add more of less for “hotter or notter”

Wash and pat dry chicken. Remove any fat, and discard. Place in a large zip-lock plastic bag, or a container with a tight cover.

Place all marinade ingredients in a medium bowl and whisk well. Pour over the chicken, seal the container tightly, and place in the refrigerator to marinade for 4-6 hours.

When ready to cook, place chicken on gas grill over medium heat. Discard marinade. Cook chicken until the juices run clear from the thickest part of the chicken breast – about 5-6 minutes each side.

Serves 4.


A simple grilled dish - perfect for company! Serve with Green Beans with Lemon Herb Butter or Grilled Rosemary Potatoes.

3½ tablespoons fresh rosemary leaves, chopped well
2 tablespoon olive oil
Salt and pepper, to taste
4 boneless pork chops, about ¾” thick
1/3 cup gluten-free chicken broth
1 teaspoon corn starch
1 tablespoon, plus 1 teaspoon fresh lemon juice
1 teaspoon finely grated lemon peel
1½ teaspoon Dijon mustard (check label for allergens)

Preheat gas grill to medium heat.

In a small bowl blend the crushed rosemary and the olive oil. Season with salt and pepper, to taste.

Place chops on the pre-heated grilled, and brush with the olive oil / rosemary blend. Grill for 5 to 6 minutes. Turn chops, and brush again with the olive oil / rosemary blend. Continue to grill until the chops center is slightly pink, about another 4-6 minutes.

While the chops are cooking, combine the chicken broth and corn starch. Whisk well. Next add the lemon juice, lemon peel and the Dijon mustard and cook over medium heat, while stirring constantly, until thickened and bubbly – about 3-4 minutes. Reduce heat to low, and continue to cook another 2-3 minutes, stirring occasionally to prevent scorching.

Serve the Lemon Dijon sauce over the pork chops before serving, or serve the sauce in a boat to pass around the table.

Serves 4.


Bright and flavorful! A perfect brunch salad! Omit the cheese to make this salad dairy free.

Vinaigrette:
2 tablespoons champagne vinegar
1 tablespoon honey
1 teaspoon Dijon mustard (Check label for allergens)
1 tablespoon lemon juice
2 tablespoons chopped fresh chives
1 tablespoon olive oil
1 tablespoon water
Salt & pepper, to taste

Salad:
2-3 cup pre-cooked chicken, sliced thin
About 8 cups fresh arugula
½ cup fresh blueberries
½ cup fresh cantaloupe, cubed
1 ½-2 ounces shaved pecorino Romano cheese (omit for dairy free)

In a small bowl, whisk together vinegar, honey, mustard, lemon juice and chives. Slowly drizzle in the olive oil and water, whisking constantly. Season accordingly with salt and pepper.

Combine chicken, arugula, blueberries and cantaloupe in a large bowl. Drizzle with vinaigrette and toss until well combined. Garnish with Romano shavings on top.

Serves 4