Summer Pasta - Gluten and Dairy free

 As I have needed to cook for my family with multiple food allergies I am constantly searching for new recipes and food to make for them.  So, when I find a blog like Allergy Awesomness, I am thrilled.  

Not only are her recipes amazing, but her child also has EOE, like my sons.  I have used her recipes many, many times.  Be sure to check out her site and see all the amazing recipes she has. 

Today's recipe comes directly from her.  My family loves (and fights over) this when I make it! In this family you better grab it quick before it is gone! This is definitely true with this recipe.  

It is perfect for a fresh, summer meal - or leave the chicken out for more of a side dish.  

Yum! 

Summer Pasta - Gluten and Dairy Free

12 oz. gluten free pasta

1.5 cups frozen peas, thawed 

12 oz. bacon, cooked and crumbled 

1 large chicken breast, cooked and chopped

1 cucumber, seeded and chopped 

Sauce: 

2/3 c. mayo

1/3 c. olive oil 

1/4 c. nutritional yeast 

2.5 Tbsp. lemon juice 

1 Tbsp. white vinegar

1 Tbsp. dijon mustard 

1 Tbsp. dried chives 

1 tsp. basil

1/2 tsp. onion powder 

1/2 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. sugar 

Cook the pasta, bacon and chicken breast and set aside.  (Rotisserie chicken is great in this recipe.) 

Set peas out to thaw.  Peel and seed the cucumber.  

For the sauce, place all ingredients in blender or food processor and blend until smooth.  

Pour sauce over noodles, peas, bacon, chicken and cucumber and stir until combined.  

Delicious served warm or cold! 

Adapted from here. 

Breakfast Casserole - Gluten and Dairy Free

On holidays, I love two things.  

Well, I love LOTS of things about holidays, ha! But I love these two things about food. 

1) I love to have a healthy, protein rich breakfast since most holidays are full of sugary treats. 

2) I love to NOT be in the kitchen slaving away first thing in the morning. 

So, I mix this up the night before and pop it in the oven that morning and both my goals are met! It makes for a great Christmas, Thanksgiving, and Easter breakfast! 

Breakfast Casserole - Gluten and Dairy Free

12 eggs

1/2 c. of DF milk (we use rice milk)

3/4 c. salsa 

ham, chopped up (as much as you want)  

2 cooked potatoes, chopped (I leave skins on)

1 c. spinach, chopped 

salt, to taste 

pepper, to taste 

Preheat oven to 350*.  Cook potatoes in microwave, if needed, for 10 - 15 minutes, until soft.  Whisk the eggs, then add the rest of the ingredients.  Mix till combined.  Pour into greased 9 x 13 pan and cook for 30 mins.  

This can be mixed the night before and cooked in the morning to save time! 

Enjoy! 

Creamy Instant Pot Potato and Ham Soup - Gluten and Dairy Free

My oldest daughter had a friend that would eat at our house most nights during high school.  We loved having her.  

One time, my daughter told me that her friend had said, "I love everything your mom makes.  It's all so yummy.  The only thing I don't like is that potato soup!" 

Um.  Ok.  Duly noted! Ha ha ha.  

So I took that "suggestion" and made a new recipe! 

This one gets rave reviews from everyone who eats it, I promise.  

In fact, I was planning on some leftovers when I made this last and even doubled it to be sure.  Alas, my boys gobbled up every last bit of it and I was left with zero leftovers.  I guess that is a sign that the recipe is working! 

Creamy Instant Pot Potato and Ham Soup - Gluten and Dairy Free

2 sticks celery, diced  

1 small onion, diced

1-2 carrots, chopped

3-4 cups of diced potatoes (I leave the skins on) 

4 cups broth 

1 tsp. salt 

1/2 tsp. pepper

5 Tbs. of dairy free butter 

5 Tbs. GF flour

2 cups dairy free milk (I use rice milk)

2-3 cups of chopped ham 

1-2 c. diced spinach 

Add celery, onion and carrots to instant pot and use the saute function to cook until tender, about 5 mins. Add the potatoes, broth, and salt and pepper.  Cook on high pressure for 7 mins.  Release the pressure, then use an immersion blender to blend to desired consistency. (I make it creamy, but still a little chunky.) Meanwhile, melt your butter in a saucepan and then whisk the flour in to make a roux.  (Don't worry if it is a little chunky.) Change your instant pot back to saute and add the roux to the instant pot and whisk to blend.  Pour in the 2 c. of milk while whisking.  Stir till consistency you want.  If it is too thick, add a little more broth.  Add in the chopped ham and diced spinach and enjoy! 

YUM! 

Easy Ramen - Gluten and Dairy Free

 Did you eat those gross little store packs of ramen during college because you could buy them for between 10 and 40 cents each (and make them super fast!)?  Yep.  And do you absolutely hate the thought of eating them now? Yep. 

But this is a super simple, super yummy ramen that is good for you! My kids love it.  There's nothing weird in it.  It is just easy and nourishing.  

Enjoy! 

Easy Ramen - Gluten and Dairy Free 

2 chicken breasts 

salt, to taste 

pepper, to taste 

garlic, to taste 

**

5 cups chicken broth 

1 tsp. ground ginger 

1 1/2 tsp. garlic powder

3 Tbsp. gluten free soy sauce 

1 tsp. salt 

**

gluten free ramen noodles (see below) 

green onions, sliced  

Cut up your chicken, season with salt, pepper, and garlic, and pan fry until cooked.  Set aside. 

**

In a pot, add broth, spices, and soy sauce.  Bring to a boil, then reduce heat and let simmer for 10 - 15 mins. Turn off heat and add cooked chicken. 

**

Meanwhile, cook your ramen noodles in boiling water according to the package instructions (this just takes a few minutes).  Add your cooked noodles to bowls.  Add the broth and chicken.  Top with sliced green onions.  

Enjoy!  

These are the gluten free noodles that we like!  We buy them at Costco: 

Easy Vegetarian Taco Casserole - Gluten and Dairy Free

One day, my giant 15 yr. old son walked in the door, saw me cooking and said, "I hope that's a bunch of meat!"  The boy literally never stops requesting the ambiguous "meat".  Growing, son? 

Anywho, . . . that day I just shrugged and continued to make my vegetarian taco casserole.  

Bwahahaha.  

For the record, he ate about 5 helpings of the dinner with no meat.  

On a related note, did you know that rice and beans, when served together form a complete protein? It's one of a handful of facts I remember from my college nutrition class.  

So, growing boys, have no fear! You are getting complete proteins with this yummy meal! 

Easy Vegetarian Taco Casserole - Gluten and Dairy Free

1 cup of uncooked rice 

1 can black beans, drained  

1 can corn, drained 

1 cup salsa 

1 - 2 tbsp dried onions 

2 tsp. garlic 

1 tsp. salt 

1/2 tsp. pepper 

1 tsp. cumin 

1 can of refried beans, warmed

Optional toppings: lettuce, tomatoes, green onions, avocados, olives 

Cook the rice.  While the rice is cooking, mix the black beans, corn, salsa and spices in a bowl till well combined.  Spread cooked rice in a 9 x 13 dish.  Spread can of refried beans on top of rice (you can warm it first to make spreading easier). Spread black beans, corn, and salsa mixture on top of refried beans.  

Bake at 350* for 20 minutes.  

Top with toppings of choice. We like lettuce, tomatoes, green onions, avocados, and olives.  

YUM! 

 

Simple Instant Pot BBQ Sweet and Spicy Chicken - Gluten and Dairy Free

Ok, you know what? I am not a food photographer. Not even going to pretend.  

And to give you an idea of why I am not, just imagine trying to quickly snap a picture before all the ravenous kids start digging in, evening has set in, lighting is horrible, and everyone needs to leave for a church activity in 20 minutes.  So . . . you just take the first one that happens to be in focus! Ha! 

This meal doesn't look that great in the picture, so you are just going to have to take my word for it that it IS great.  

Definitely one of the family's all time favs.  

And bonus . . . crazy easy to make too! 

Simple Instant Pot BBQ Sweet and Spicy Chicken - Gluten and Dairy Free 

4- 5 frozen chicken breasts 

1 - 2 cups GF BBQ sauce (depending on how much you like and how many chicken breasts you have) 

20 oz. pineapple chunks (don't drain) 

Put all ingredients into instant pot.  Set on high pressure (manual) for 25 mins.  Quick release the pressure.  Shred the chicken and stir.  If it's too runny, turn to saute and boil for a few minutes. 

Serve over rice.  

Yum yum! 

Easy Instant Pot Beef Stroganoff - Gluten and Dairy Free

Stroganoff is a recipe that I didn't tackle for a very long time after all our lovely food allergies began.  It just seemed really hard, with all that gluten and dairy in it.

But then . . . it's just so good!  Eventually I had to try.  

I wanted it done in the instant pot, with simple, normal ingredients because I just can't pass up an easy dump and walk away kind of meal.   

In the end I am thrilled with this recipe.  I get such rave reviews each time I make it!  Everyone is a fan!

I was worried this would be hard, but this recipe ended up being SO EASY.  Seriously, so easy and super yummy. Totally worth it. 

Instant Pot Stroganoff - Gluten and Dairy Free

1 lb. of ground beef 
diced onion 

1 t. garlic 

1/2 t. thyme 

1 t. salt 

pepper, to taste 

4 c. gluten free pasta (I use penne or rotini) 

3 1/2 c. broth 

*

1 c. mayonnaise 

1 c. of dairy free milk (we use rice milk) 

In your IP, first add your ground beef and onions.  Cook your meat, using the "saute" function.  Turn saute off when the meat is done cooking and onions are soft.  (I pre-cook all my meat, so I just dump in the frozen, cooked meat and heat until warm.) Add spices, pasta and broth.  Push pasta down until it is submerged in the broth, as best you can. Cook on High Pressure (manual) for 7 minutes.  Quick release the pressure, then add the mayo and milk.  Stir until well combined, then return the IP lid and let it sit for 10-20 minutes on the IP warm setting, until the sauce has thickened.  

Enjoy! 

Rice and Sausage Casserole - Gluten and Dairy Free

Growing up, my mom made this delicious meal that always felt like home when we had it.  It was comfort food at it's finest.  So, when I met my husband and realized his mom made the same dish, I knew it was meant to be! I had never met anyone else who made this meal! 

My mom's recipe and my mother-in-law's recipe were slightly different, but tasted generally the same.  In the end, I changed the recipe to suit our needs, so now my kids have this same dish that runs deep in their blood, but is still safe for them.  

Now, I have to double the recipe otherwise I put the food on the table and approximately 3.5 seconds later it is 100% gone.  I guess this is a good sign? 

Enjoy! 

Rice and Sausage Casserole - Gluten and Dairy Free

1 lb. link sausage  

1 stick of celery, minced 

1 carrot, minced 

1 onion, minced 

1 1/4 c. dry rice

2 c. chicken broth

 

Cut sausage into small hunks and fry them until brown.  Dip out grease, and add celery, carrot, and onion.  Cook a few mins till softened.  Add sausage and veggies, dry rice, and broth to 9 x 13 casserole dish.  Cover dish. 

Bake at 350* for 1 hour.  

(375* for 45 mins works too, if you have less time) 

Yum yum!