Posts Tagged ‘Gluten Free Recipe’

Recipe – Baked Rice – Gluten, Peanut, Tree Nut, Dairy and Fish Free

Monday, June 21st, 2010

Our next entry into our Allergy Free and Gluten Free recipe contests. Enter your recipe by July 4th for your chance to win a great prize!

Winners of each category will receive a special coupon good for 25% off their entire next order from the Allergy Free Shop!

Yummy Baked Rice

- Get a bake pan, and add one layer of half way cooked rice.

- Add a layer of red pasta/marinara sauce on top of rice.

- Add a layer of veggie cheese.

- You can then add any veggie you like. I use eggplant, cooked prior and seasoned as you like.

- Repeat layering process. Do at least 3-4 layers.

- Cover with tinfoil and bake at 350 degrees…for minimum 30 minutes

- Uncover the pan, and put back in for at least ten minutes to get a crisp on top.

- Serve! Depending on size of bake pan or casserole dish, can serve 6 – 8.

If you use veggie cheese, the allergies we are avoiding are peanut/tree nut, gluten, dairy and fish. It all depends on what sauce you use! This is sooooo good! Enjoy ~

Jenni Moreira

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Posted in Autism Diet, celiac disease, dairy allergy, fish or seafood allergy, food allergy, gluten free, peanut allergy, tree nut allergy | Comments Off

Recipe: Grilled Marinated Shrimp – Gluten Free

Tuesday, June 15th, 2010

Grilled and Marinated Shrimp – Gluten-Free

Ingredients:

* 1 cup olive oil
* 1/4 cup chopped fresh parsley
* 1 lemon, juiced
* 2 tablespoons hot pepper sauce
* 3 cloves garlic, minced
* 1 tablespoon tomato paste
* 2 teaspoons dried oregano
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 2 pounds large shrimp, peeled and deveined with tails attached
* skewers

1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large re-sealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.

2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Remove from skewers, and serve on a bed of pasta with the sauce for a great meal. Serves 6. This makes fantastic shrimp!

Linda Harre

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Recipe – Quinoa and Turkey Stuffed Peppers – Gluten Free

Wednesday, June 9th, 2010

Quinoa and Turkey Stuffed Peppers – Gluten Free

~Brown 1lb of ground turkey and set aside

~Cook one cup of quinoa according to the directions on the box (I used the Inca Red by Ancient Harvest)

~Cut the tops off of your bell peppers (I had 5 peppers) and clean out. Dice the top of one of the peppers to use in your stuffing.

~Put a little EVOO in a skillet and cook your diced pepper top with some diced onion (I used half of a large sweet onion.) Cook until onion is translucent.

~Add your turkey and quinoa to your skillet

~Add crushed tomato with roasted garlic (I used Contadina brand)

~Salt and pepper to taste

~Fill peppers almost full with stuffing mixture. Add some grated cheddar cheese on top and then a couple spoonfuls of your crushed tomato.

~Lightly sprinkle with some dried oregano.

~Put about one cup of water in the bottom of your dish and cover with foil (so you don’t have to blanche your peppers first)

~Bake at 375 deg for 15 min.

And VOILA!! Instant greatness!!!

Enjoy,

Jamie Upton

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Posted in Autism Diet, Gluten Free and/or Casein Free, gluten free, non allergy-related dietary needs | No Comments »