Tag Archives: dairy-free

Hearty Gluten-Free Turkey Jambalaya

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Hearty Gluten-Free Turkey Jambalaya

My family loves a spicy dinner and I love a meal that is naturally gluten-free and easy to convert to vegetarian. I found this hearty turkey jambalaya recipe a few years ago and it is on permanent rotation for us. It’s a quick and easy option for busy school nights. If you like heat, you might need to add a bit more red pepper but this version is perfect for the kids. Give it a try and let me know what you think.

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion
  • 1 teaspoon bottled minced garlic
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 2 1/2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon black pepper
  • 1 cup rice
  • 2 cups fat-free chicken broth or vegetable broth for vegetarian option
  • 1 can diced tomatoes — (14.5-ounce) undrained
  • 2 tablespoons sliced green onions
  • Optional — 6 ounces Jennie-O Lean Sweet Italian Turkey Sausage — chopped

PREPARATION

1. Heat oil in a large Dutch oven over medium-high heat. Add chopped onion and garlic; sauté 6 minutes or until lightly browned. Stir in bell peppers and next 5 ingredients; sauté 1 minute. Add rice; sauté 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, and reduce heat, and simmer 15 minutes. If using turkey sausage, add it now, cover and cook 5 minutes. Sprinkle with green onions. Makes about 8 cups.

Gluten-Free Shrimp Taco Salad

I am sorry about the lack of yummy gluten-free posts lately.  I have re-entered the work force and am trying to figure out how to balance it all.  I haven’t figured it out yet but I have been making lots of tasty gluten-free meals that I have been dying to share with you.  So, to celebrate the warm weather finally arriving here in Denver I have been grilling like crazy. Here I share one of my new favs.  Gluten-Free, dairy free Southwestern-Style Shrimp Taco Salad.  Even my 3 kids liked this one and it is on a permanent rotation in our house for the summer.  Enjoy!

Gluten-Free Southwestern-Style Shrimp Taco Salad

Ingredients

  • 1/4  cup  fresh lime juice
  • 2  tablespoons  olive oil
  • 1  teaspoon  ground cumin
  • 2  teaspoons  minced garlic
  • 2  teaspoons  maple syrup
  • 2  teaspoons  chipotle hot sauce
  • 3/4  pound  medium shrimp, peeled and deveined
  • 2  ears shucked corn
  • Cooking spray
  • 1  cup  chopped romaine lettuce
  • 1/2  cup  chopped green onions
  • 1/4  cup  chopped fresh cilantro
  • 1  (15-ounce) can black beans, rinsed and drained
  • 3  plum tomatoes, chopped
  • 2  ounces  baked blue corn tortilla chips (about 1 1/2 cups)
  • 1/4  cup  diced peeled avocado
  • Lime wedges (optional)

Preparation

1. Prepare grill to medium-high heat.

2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.

3. Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.

4. Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Mash avocado in a small bowl. Top each serving with avocado.  Serve with a lime wedge, if desired.


Mrs. W and Udi’s to the Gluten-Free Rescue

Gluten-Free Cinnamon Rolls from Udi's

On Friday my gluten-free kid (GFK) came home to report that he was being rewarded for good school behavior with a lunch dessert  with his teacher and a few other class mates.  I was thrilled and not surprised because he is super sweet and a really great kid.  So, I was filled with pride and joy until I thought about all of the details that were going to go into this treat.  I immediately emailed his teacher to suggest some things that might work for the GFK and that his friends would enjoy too.  My fear was that she might show up with a gluten filled chocolate cake or a yummy treat from Dairy Queen and that my GFK would feel left out and sad that he couldn’t enjoy it.  Well, I didn’t hear back from her until Monday morning and I obviously didn’t give her enough credit.

Since I hadn’t heard from her, I ended up sending supplies for a gluten-free, dairy free root beer float only to read an email from Mrs. W that informed me she had actually bought SAFE gluten-free cinnamon rolls from Udi’s!  Now, why didn’t I think of that?  Can you feel my gratitude in this post?  My gratitude for her “really getting it?”  I love her!  And, I love Udi’s for having tasty treats that are well labeled for those who don’t live with dietary restrictions.  And, I love Udi’s for being available in our local grocery stores so they are easy to find.  So, thank you again Mrs. W for being so caring and for taking such good care of my GFK!

The GFK and his friends really scored yesterday because his super cool teacher allowed them to enjoy gluten-free cinnamon rolls AND safe root beer floats.  And, I learned to let go just a little bit.  I can’t always be there for every food related thing for the GFK but I am surrounded by some great people who do listen to all of my educating on the gluten-free and food allergy lifestyle.  Many of these very special people are appreciated more than they can understand and I wanted to take a moment again to say THANK YOU!

Tell me about the special people in your life who really get it when it comes to living gluten-free or with food allergies.

Valentine’s Day Sugar Cookies and Dairy Free Chocolate Hearts

Gluten-Free Sugar Cookies made with Doodles Cookie Mix

Happy Valentine’s Day my beloved readers!  I am late in posting because we have had a very sick household. Thankfully, all 5 of us are finally healthy just in time for me to bake up some sweet treats to celebrate Valentine’s Day and the one year anniversary of my blog.  That’s right friends, Gluten-Free Joy has turned one today.

To celebrate, I baked some gluten-free sugar cookies sent to me by Deborah at Doodle’s Cookies.  I have been anxiously waiting to try this mix and it was quick and easy to make, just what I look for being a busy mom.  These all natural, organic, gluten-free cookies turned out nicely and the kids liked them.  The gluten-free sugar cookies were sturdy, not crumbly and were easy to decorate. You can choose your own flavoring by adding vanilla, lemon or almond extract.  We used vanilla and I think next time I will add more than the suggested 1/2 teaspoon to get a bit more flavor.  I froze a few for the gluten-free kid (GFK) to take to upcoming school functions and I think they will be great thawed out.  I would definitely buy this easy mix to keep on hand if Doodles was available in Colorado stores.  Are you listening Whole Foods, Vitamin Cottage and Sunflower Market?  Doodles also offers gluten-free chocolate chip, gluten-free double chocolate chip habanero and gluten-free nut butter.  I can’t wait to use Sunbutter and try the nut butter cookie mix.  The company is also developing organic and gluten-free cake mixes so be on the lookout for those.  For now, you can visit Doodles here and order them online for $6.50 each.

Dairy Free Chocolate Valentine's Day Hearts

To celebrate love day, we also melted up some Baker’s semi-sweet chocolate and made some nut free and dairy free chocolate hearts.  If you or your loved ones are dairy free and gluten-free, you know it can be difficult to find holiday treats to celebrate with.  So, we made our own.  They turned out cute but were a bit chalky.  Overall, they satisfied the GFK to feel like he had some real Valentine’s Day candy.  I really wish I could find some dairy free white chocolate.  We could really have some fun with that.  If you know of any, please let me know.

Thank you for your support during my first year of gluten-free blogging.  I hope I have been able to help some of you out there with fun ideas, recipes or just knowing you aren’t alone on this food allergy or gluten-free journey.  Please let me know if there are other topics you would like to know about and I hope you continue to stop by to visit me on my beloved gluten-free joy blog.  Happy Valentine’s Day!

Gluten-Free Fruity Pebble Treats for Valentine’s Day

Fruity Pebble Hearts

Gluten-Free Fruity Pebble Treat Hearts

February begins tomorrow and my house is already decorated with red shiny hearts, my older kids have completed class valentine’s and my four year-old is cutting and pasting each day to complete his valentine’s all on his own.  Yes, I would say Valentine’s Day is in full swing in our house.  We made some Gluten-Free and dairy free Fruity Pebble Treat Hearts to kick off the celebration.  Don’t these make your heart skip a beat?  Too cute.  Enjoy!

Fruity Pebble Treat Hearts:

Gluten-Free and Dairy Free

Ingredients:

1/4 cup vegan margarine

6 cups Jet-Puffed Marshmallows

13 oz. Post Fruity Pebbles Cereal (about 8 1/2 cups) – yes these are gluten-free!

1.  Melt margarine in pan over low – medium heat

2.  Once margarine is melted, add marshmallows to pan and stir constantly until melted together.

3.  Remove mixture from heat and add cereal.  Mix well.  Press firmly into generously greased mini heart shaped pan or into greased 9 x 13 pan and once cooled use cookie cutter to cut out heart shapes.  Wrap leftovers tightly to keep fresh.

Baja Black Beans, Corn and Rice: Naturally Gluten-Free

Baja Black Beans, Corn and Rice: Naturally Gluten-Free

Being a partially gluten-free family, we eat a ton of rice around here.  I am always looking for kid friendly ways to mix it up so we don’t become bored.  I found this recipe online for Baja Black Beans, Corn and Rice and had to give it a shot.  The recipe calls for fresh tomatoes and cilantro, I had neither on hand so I used canned diced tomatoes and it worked but I will try fresh next time.  This was super easy, really tasty and best of all, naturally gluten-free.  Give it a try and let me know what you think.

Baja Black Beans, Corn and Rice

A south of the border blend of textures and flavors. serve hot as a main dish or a side dish with grilled meat or chicken.

Ingredients:

6 cups cooked brown rice

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can corn, drained (I used frozen corn, prefer)

4 fresh tomatoes, diced

1/2 cup red onions, chopped

1/2 cup cilantro, chopped

1 jalapeno pepper, seeded and diced

2 tablespoons fresh lime juice

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

2 dashes hot sauce

1. Cook brown rice.

2. In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.

3. To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.

4. Stir together before eating

Serves 6

Gluten-Free Comfort Food: Blueberry Muffins

Gluten-Free Blueberry Muffins

I had high hopes for 2010 and I have to admit that so far my family hasn’t been off to a great start.  After having a severe allergic reaction to an antibiotic that landed me in bed for almost 7 days with big purple hives from head to toe, my sweet 7 year-old daughter is now in bed with a sore throat.  Let’s hope that her sore throat doesn’t make its rounds through all five of us and that we can be back on our feet this week.

So with one sicky and one on the mend, we woke up craving some comfort food this morning.  I went with Gluten-Free Blueberry Muffins made from my favorite mix:  Gluten-Free Pantry Muffin and Scone Mix.  Easy, tasty, warm from the oven and these purple treats satisfied all five of us.

If you want to give these a try, follow the muffin instructions on the back of the box, using rice milk and vegan margarine for a dairy free version and throw in some blueberries before baking as directed.  What is your favorite thing to make with Gluten-Free Pantry’s mixes?