You know how you are at the mall, famished from all the shopping and bag carrying, and you go to the food court and some enthusiastic teenager pushes a piece of orange chicken at you to taste? Yes? Well I have a confession – sometimes I really wish I could have a taste. I know it is fried and filled with gluten and probably about a thousand calories in just that one taste and that I shouldn’t want to taste it, but I do. I don’t taste it – I WANT to taste it!  After all, eating orange chicken used to be an integral part of my whole mall experience.

I kind of want to hurt that  guy for bringing up the idea of orange chicken to me in the first place. Here I was all set to have a nice healthy salad for lunch and now all I can think about is orange chicken. And so with some disappointment and resentment I eat a salad. And a gelato. And...wel... never mind.

If you, like me, miss the taste of orange chicken at the mall you will be happy to know that you can make a much healthier grilled version very easily with the help of some honey and gluten-free Orange Sauce from San-J. With a little forethought, I can have this recipe mostly prepared and waiting in the fridge for me when I return from shopping and finish my mall experience at home.

Now if I could just get Nordstrom to open up a shoe store in my living room…

Grilled Orange Chicken

Ingredients

6 boneless, skinless chicken thighs

½ cup San-J Orange Sauce

½ cup honey

2 teaspoons sesame seeds

Directions

Cut chicken into 1½ inch pieces. Combine the San-J Orange Sauce and honey and put half in a medium mixing bowl, reserve the rest for later. Add the chicken pieces to the bowl and toss to combine. Let chicken marinate for 20 minutes at room temperature or for up to 4 hours in the refrigerator.  If you are marinating in the refrigerator, let it come to room temperature for 20 minutes before grilling.  If using wooden skewers, soak 4 in water for 20 minutes.  Pre-heat the grill to moderately high heat (450 degrees on a gas grill).

Divide chicken pieces onto 4 skewers allowing the chicken to touch but do not cram together. Brush grates of grill with oil.

Grill for 4 minutes with the lid to barbeque closed. Turn skewers over and grill another 4 minutes covered. Brush the reserved sauce onto the chicken and cook for another 2 minutes, turning several times, or until the chicken is cooked through but still juicy. Sprinkle with sesame seeds and serve.

A gluten free recipe that serves 4.


Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com

Article Source: http://simplygluten-free.com/blog/2011/09/gluten-free-grilled-orange-chicken-recipe.html

Sweet, salty, crispy, crunchy – to me these simple words combine to conjure up the perfect snack.

This gluten free recipe for pistachio crisps is what I call a “high/low” – low on effort, high on payoff! It is essentially gluten free pizza dough, rolled thinly and topped with a salty, sweet mixture of healthy pistachios, brown sugar and kosher salt. It bakes up crispy like a flat bread or cracker and has these little pockets that puff up for a dash of drama. Serve these as an elegant starter with cocktails at your next soiree and you will actually feel like a person who uses words like “soiree”!

Gluten Free Pistachio Crisps

Ingredients

1½ cups good quality All Purpose Gluten Free Flour Blend
1½ teaspoons xanthan gum
1 tablespoon dry active yeast
1 envelope unflavored gelatin
1 ½ teaspoon kosher or fine sea salt, use divided
½ teaspoon agave nectar, sugar or honey
6 tablespoons extra virgin olive oil, use divided
2/3 cup hot tap water (around 110 degrees is perfect)
½ cup roasted and salted pistachios
¼ cup brown sugar

Directions

Preheat oven to 450 degrees and line two baking sheets with silicon baking mats or parchment paper.

Combine the flour, xanthan gum, yeast, gelatin, ½ teaspoon salt, 2 tablespoons olive oil, agave (or sugar or honey) and hot water in a bowl of an electric mixer fitter with regular beaters or whisk attachment (not dough hook or paddle attachment).  Mix on low until combined.  Scrape down bowl once.  Turn mixer to high and mix for 3 minutes.  The dough may clunk around in the mixer at first then soften up, this is fine.  The dough will be soft and sticky.

Dust a work surface, generously with more All Purpose Gluten-free Flour Blend or white rice flour and kneed the dough a few times until it is smooth and no longer sticky. Divide dough into two equal portions. Roll each portion of the dough out very thin to fit the baking sheet. Brush 2 tablespoons of olive oil on each piece of dough, going all the way to the edges.

Finely chop the pistachios and combine with the remaining teaspoon of salt and brown sugar. Sprinkle the mixture evenly over the top of the dough. Bake for 13 – 15 minutes or until crispy and browned. Break into pieces.

A gluten free recipes that serve 6 – 8 people as an appetizer.

Article Source: http://simplygluten-free.com/blog/2011/09/gluten-free-pistachio-crisps-recipe.html

Back in the 80’s The Silver Palate Cookbook came out and helped people who couldn’t even cook, feel like a gourmet chef with some killer recipes. One of those recipes was Chicken Marbella, a combination of chicken, prunes, capers and olives, a dish that quickly became a dinner party standard.

I wanted to give the recipe a little bit of a makeover with some more depth of flavor and of course I am always looking for how I can cut out steps and make a gluten free recipe even easier.

This is my version; I added a touch of heat with crushed red pepper flakes, some brightness with fresh lemon juice and tossed in some dried apricots, all of which, in my opinion, rounds out the flavors better. To make the recipe simpler and to cut out an extra step, I used Baker Brand Prune Dessert Filling as the base of the marinade and sauce which allowed me to cut out the cup of brown sugar in the original recipe.

This is my favorite kind of gluten free recipe – it is elegant enough to serve to guests and yet it could not be easier. It does require time for both marinating and baking but your fridge and oven are doing all the work (and you are getting all the credit).

I like to use skinless, bone-in chicken thighs in this recipe but you can also use a whole cut up chicken or even chicken breasts.

I call this recipe “Chicken Carabella”, just because I can but you can call it anything you want!

Chicken Carabella

Ingredients

1 – 10 ounce jar Baker Prune Desert Filling
4 cloves garlic, minced
¼ cup olive oil
¼ cup red wine vinegar
Juice of 1 lemon
2 teaspoons dried oregano
½ teaspoon crushed red pepper flakes
½ cup dry white wine
2 tablespoons capers
2 bay leaves
½ cup green olives, pitted and sliced in half
8 skinless, bone in chicken thighs
Salt and pepper
1 cup dried apricots

Directions

Whisk together the Prune Dessert filling, garlic, olive oil, vinegar, lemon juice, oregano, red pepper flakes, wine and capers in a 9 by 12 baking pan. Stir in the bay leaves and olives. Season the chicken liberally with salt and pepper and add to the marinade, turning to coat. Cover baking dish with plastic wrap and refrigerate at least 2 hours or up to a day ahead.

Remove the baking dish from the fridge and let sit at room temperature while you preheat the oven to 350 degrees. Remove the plastic wrap, stir in the dried apricots and bake for 1 hour, spooning the juices over the chicken a few times while it bakes.

Serve with rice or quinoa.

A gluten free recipe that serves 6 – 8 people.

Ready for dessert?

Gluten Free Recipes have changed eating habits of Gluten intolerant people. To know more about Gluten free diet and how to prepare a Gluten free recipe in a short span of time feel free to visit our blog : http://bestglutenfree.wordpress.com

Article Source: http://simplygluten-free.com/blog/2011/09/gluten-free-chicken-carabella-recipe.html

When San-J asked me to work with their gluten free grilling sauces I was honored and a little excited at the prospect of besting my husband!   After all, in my household, he has been the grilling master.

Sure, I make a mean grilled veggie salad but in my hubby’s politically incorrect words, “vegetables are chick foods.”

I felt pretty confident that I could do well with foods the hubby might consider gender-neutral such as chicken and fish but the real test would be the ultimate he man food – RIBS.

Fortunately, the sauce I choose to use, San-J’s wonderful Asian BBQ Sauce, did most of the work for me, it’s sweet and smoky with a hint of the exotic from ginger, garlic and sesame.

But I still had to cook the ribs properly, so I went over in my mind everything I knew about grilling and I held a couple undercover “intelligence-gathering” conversations with my husband – here’s what I can confidently tell you about gluten free recipes and gluten free grilling:


Gluten Free Grilling Basics


Safety First

If you do not have a totally gluten free menu, make sure you do not allow any cross contamination. Remember, gluten is very sticky and the tiniest bit can make a perfectly gluten free piece of food unsafe. If you must grill food containing gluten on the same grill, keep the food segregated. If you are not sure about the cleanliness of the grill, put foil on the grill or place a grill pan on the barbecue and cook the food in that. You can also wrap your food in foil the place on the grill.


Direct and Indirect Heat

Direct heat is when the fire is directly below the food. It works great for food that cooks quickly such as hamburgers, boneless chicken pieces, fish fillets, shell fish and sliced vegetables.

Indirect heat is where the fire is off to the sides or to one side of the grill and the food cooks over the unlit portion. This works well for larger, tougher foods that need to cook longer such as roasts, whole chickens and ribs.

To create indirect heat with coals you can either push the lit coals to either side of the barbeque or you can make a ring of fire on the outer edge of the barbecue, either way you are creating a section in the center or on the side that is clear of lit coals.

For a gas grill, simply turn off one side of the burners.


Judging the Temperature of a Grill

Just like when cooking food in the oven, when grilling, it is important to cook certain types of food at certain temperatures. If you don’t have a thermostat on your grill you can use the hand method.

Extend your hand, palm side down over the grill about 5 inches above the grate – think of it as if a can of soda in sitting on the grate and your hand is sitting on top of the can. How long you can keep you hand there will determine the temperature. If you can keep it there for 2 to 4 seconds, that’s high heat – 450 – 550 degrees, 5 to 7 seconds is medium – 350 – 450 degrees and 8 to 10 seconds is low, 250 – 350 degrees. All these temps are Fahrenheit.

This is not a game of chicken or a way to test how macho you are – use common sense and pull your hand away as soon as it feels too hot, don’t wait until it hurts and you burn yourself!


Keeping Food from Sticking

If you pre-heat your grill and then oil the grates of the grill your food will be a lot less likely to stick. Just FYI, it is not a good idea to spray non-stick cooking spray directly into an open flame. Trust me on this one!

So there, in a nut shell is what I know about grilling and it has turned me into a contender! I hope it helps you too. If you are looking for the perfect side dish for these ribs, try my Asian  Coleslaw.



Asian Country Style Ribs


Ingredients

3 pounds country-style pork ribs
1 cup San-J Asian BBQ Sauce, use divided plus more for serving


Directions

Place ribs in a large plastic storage bag with ½ cup San-J Asian BBQ Sauce, shake gently to combine and let marinate for 20 to 30 minutes at room temperature.

Prepare grill to medium heat (350 – 400 degrees). If using a gas grill, turn off one side, if using coals push them to either side to create indirect heat. Brush the grates with oil.

Remove ribs from the marinade and discard marinade. Cook the ribs over indirect heat, with the lid closed for 20 minutes. Turn and brush with some of the remaining San-J Asian BBQ Sauce. Cover and cook for another 25 minutes. Brush ribs with the remaining San-J Asian BBQ Sauce, wrap tightly in foil and let rest for 30 minutes off the heat. Serve with extra San-J Asian BBQ Sauce on the side if desired.

This Gluten Free Asian Barbeque Ribs Recipe  serves 6.
Article Source: http://simplygluten-free.com/blog/2011/09/gluten-free-asian-barbeque-ribs-recipe.html

While leading a Six Sigma project you are the one who is responsible for the success or failure of the project it’s on you on whom the full responsibility of the team rests. You are the one who is responsible to choose your team and keep it together for the rest of the time the project will be running. Still there may be changes some drastic and some minor while executing the project that will crop up and pose problems for you. The main issue that comes up while executing a six sigma project is the changes in the team members due to several reasons. The changes of team members can be broadly classified into three categories viz loss, addition and burnout. 

Loss is when one of the team members leaves the team because he has changed the company or has changed the department due to one or the other reason. In such scenarios the Project leader has to ensure that none of the tasks and functions of the project suffer. You need to know exactly what the member was doing exactly in the team. If the member is in a transition phase its good for you and you can easily find where he was in terms of the functions that were performed by him and what tasks have been left pending by him. If the separation is abrupt you need to sit with the other team members and gather the pieces that have been scattered by the sudden loss of the team member.

Next you need to check if someone from the team is volunteering to take up the tasks on a proactive basis. This could be quite beneficial for the six sigma project as team members are quite close and share a rapport in terms of discussing their JD's and the problems faced in their area of operation. The person who is ready to take up responsibility will have a fair idea as to what he is doing. Chalk out a plan with him as to how he will cover the slack and cope with the additional responsibility along with his own responsibilities. 

If no one is ready to fill the vacuum you need to work on an alternative plan of action. The alternative plan of action may involve the introduction of a new team member into the team another better option can be the delegation of the roles and responsibilities to other team members. The second option would be a better option for the team and the Project as a whole as the team members know exactly how to gel in the altered settings. If you think that another person working in the same organization can fill the Gap you need to work with the project champion and the other department to pick that person into you team.

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Article Source: http://blog.brainmeasures.com/2011/09/09/filling-the-gap-in-six-sigma-project-implementation.aspx

Once upon a time a caprese salad, bursting with fresh tomatoes, basil and mozzarella met up with a gluten free pasta salad. They fell instantly in love.

The resulting love child of this auspicious union was the gluten free caprese pasta salad.

A love story if ever I heard one.

Gluten Free Caprese Salad

Ingredients

1 – 16 ounce package gluten free rice pasta (shells, elbows or spirals)

1 ½ cup loosely packed fresh bail leaves, use divided

1 clove garlic, minced

Zest and juice of 1 lemon

½ teaspoon kosher or fine sea salt

½ teaspoon freshly ground black pepper

1/3 cup olive oil (maybe a tad more)

1 pint cherry or grape tomatoes, halved

6 ounces bocconcini (small mozzarella balls), quartered

Directions

Cook the pasta in heavily salted water 1 or 2 minutes less than the package instructions until just al dente. Drain well and put the pasta into a large serving bowl.

While the pasta is cooking combine 1 cup of the basil with the garlic, finely grated lemon zest, lemon juice, salt and pepper in a blender and blend until the basil is finely minced and the mixture is combined. Take the plastic top insert from the top of the blender out and slowly stream in the olive oil with the machine running. You want a thick dressing but not as thick as mayonnaise. If the mixture is too thick, add more olive oil.

Once the pasta is cooked and drained pour the dressing over the warm pasta. Toss well and let cool.

Roll the remaining basil leaves up like a cigar and cut into thin slices with a sharp knife. When the pasta has cooled, add the basil, tomatoes and bocconcini. Cover and refrigerate for at least half an hour or up to two days. Taste and adjust seasoning with more salt and pepper if needed.

This gluten free recipe  serves 6 – 8 people.

Article Source: http://simplygluten-free.com/blog/2011/09/gluten-free-caprese-salad-recipe.html

As we come to the end of summer we also come to the end of the sweet cherry season.  Just when I was starting to take for granted lush, ripe, juicy cherries I realized it was time to start REALLY appreciating them and using them in as many gluten free recipes as I can before they were gone for this year.

So along with blending some into smoothies and baking them into muffins and pies I decided to venture out into other parts of the menu – the appetizer for example.

What’s that you say? Cherry appetizers? Seriously?

Yep, seriously!  Baked with creamy brie and another summer favorite, basil, cherries make for a sophisticated yet seriously simple starter. But don’t take my word for it, throw together this recipe and see for yourself. But hurry! Cherry season is almost over.

Oh and if you don’t already have one, this would be a good time to invest 5 or 10 dollars in a cherry pitter. This one, you can take my word for – they work great!

Baked Cherry and Brie Appetizer

Ingredients

2 pounds sweet cherries, pitted
½ teaspoon kosher or sea salt
Large pinch black pepper
¼ cup loosely packed fresh basil leaves, chopped
1 – 7 ounce round of brie
8 slices gluten-free bread
4 sprigs of fresh basil for garnish

Directions

Combine the cherries, salt, pepper and chopped basil in a mixing bowl. Cover and refrigerate for at least 2 hours and up to a day ahead.

Preheat oven to 350 degrees. Place on rack in the top third of the oven and the other rack in the bottom third.

Slice the crusts off the gluten free bread and cut each slice in half diagonally to make triangles. Lay on a baking sheet.

Divide the cherries along with any accumulated juices into 4 ramekins. Cut the rind off the round of brie and cut into quarters. Place the brie quarter on top of the cherries. Place the ramekins on a baking sheet.

Put the bread on the top shelf of the oven and the cherries on the bottom. Bake for 10 – 12 minutes or until the bread is toasted and the cheese is melted. Garnish each ramekin with a sprig of fresh basil and 4 toast triangles and serve immediately.

A gluten free recipe that serves 4 people (or 1 really greedy cherry lover like me!).

Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com

Article Source: http://simplygluten-free.com/blog/2011/08/gluten-free-baked-cherry-and-brie-appetizer-recipe.html