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.
- 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
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.
The F.D.A. set new standards for gluten-free labeled foods today. Check this post for more information from Jules Gluten Free.
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
- 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)
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.
Snyder’s of Hanover must have heard an earful from the gluten-free community regarding the certification of new gluten-free pretzels. Read the post. Here is the response I got from a letter I wrote. I must say I am still hesitant to allow my gluten-free kid (GFK) to eat these given the attitude these guys had prior. What do you think? Is this letter satisfactory? Will you purchase these pretzels?
Snyder’s of Hanover is pleased to announce that our new Gluten Free Pretzel Sticks have been tested by Silliker Labs, an international leader in food safety and quality testing and have surpassed the Food and Drug Administration (FDA) proposed guideline for gluten free claims of <20 parts per million per serving. Though the FDA has not given final guidance on this issue, Snyder’s of Hanover has adopted the <20 ppm as our standard for making a gluten free claim.
According to Silliker Labs, our gluten free pretzels actually tested at <5 parts per million per serving on multiple tests conducted during the product development stage. We will continue to test our product through this respected laboratory to ensure we maintain this level of compliance.
Snyder’s of Hanover has been in business for over 100 years. We are a third generation, family owned and operated company that values the integrity and quality of our products above all else. You can rest assured that our new Gluten Free Pretzel Sticks have been thoroughly tested and are in full compliance to insure the safety of consumers in the gluten free community.
President and CEO
Snyder’s of Hanover
Gluten-Free Sweet and Sour Pork
We love chinese food around here and it’s something all 5 of us will actually eat. It can be very tricky taking a gluten-free kid (GFK) out to a chinese restaurant because of all of the soy sauce and peanut oil issues (he’s also allergic to almost all proteins, including nuts). So, last night I made Sweet and Sour Pork, one of our favorite dishes and naturally gluten-free! Give it a try and let me know your favorite gluten-free chinese dish.
Gluten-Free Sweet and Sour Pork
- cooking spray (1 spray)
- 1 1/2 lbs lean pork tenderloins, cut into thin strips
- 15 ounces canned unsweetened pineapple chunks
- 1/2 cup water
- 1/3 cup rice wine vinegar
- 1/4 cup packed brown sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon table salt
- 1 tablespoon Gluten-Free Soy Sauce
- 2 medium green peppers, sliced
- 1 small onion, sliced
- 3 cups cooked brown rice, kept warm
Heat a nonstick skillet coated with cooking spray over medium-high heat.
Add pork and cook until golden brown, about 8 to 10 minutes; remove from skillet and set aside. Drain any remaining fat from skillet.
Drain pineapple chunks, reserving juice; set aside.
Combine water, vinegar, sugar, cornstarch, salt, soy sauce and reserved pineapple juice in a small bowl; add to skillet and cook until sauce is slightly thickened, about 2 minutes. Add pork; cook covered over low heat until meat is tender, stirring occasionally, about 30 minutes.
Add peppers, onion and pineapple chunks; cook 5 minutes. Serve over rice. Yields about 1 cup of pork and 1/2 cup of rice per serving.
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.
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!
Posted in Dairy-Free Recipes, food allergies, Gluten-Free Holidays, GLuten-Free Product Recommendations
Tagged dairy-free, food allergies, GFCF Recipe, gluten-free, Gluten-Free Celebrations, Gluten-Free Holiday, Gluten-Free Kid, Gluten-Free Valentine's Day