Ingredients:

Ingredients:

• 1 can (13.66 ounces) Thai Kitchen Lite Coconut Milk
• 1 tablespoon Thai Kitchen Premium Fish Sauce
• 2 teaspoons Thai Kitchen Red Curry Paste
• 1 cup medium mushrooms
• 1 small zucchini or summer squash, cut into 1-inch chunks
• 1 small green or red bell pepper, cut into 1-inch chunks
• 1 medium onion, cut into thin wedges
• 4 long bamboo or metal skewers
• Thai Kitchen Sweet Red Chili Sauce

Directions:

1. Mix coconut milk, fish sauce and curry paste in small bowl until well blended. Set aside. Thread vegetables onto skewers. Place kabobs in shallow dish. Pour marinade over kabobs; turn to coat well. Refrigerate 2 hours or overnight for extra flavor.
2. Broil or grill kabobs over medium heat 10 to 12 minutes or until vegetables are tender, turning occasionally. Serve with Sweet Red Chili Sauce for dipping.

Thai Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with vegetables. This prevents them from burning when on the grill.

Prep Time: 5 minutes
Cook Time: 35 minutes

Serves 7.

Ingredients:

• 1 tablespoon oil
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 1 pound bulk gluten-free pork sausage
• 1 package Zatarain’s Dirty Rice Mix
• 2 1/2 cups water

Directions:

1. Heat oil in large skillet on medium-high heat. Add bell peppers; cook and stir 3 to 5 minutes or until tender-crisp. Remove from skillet. Add sausage to skillet; cook and stir 5 minutes or until no longer pink.

2. Stir in Rice Mix and water. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Return bell peppers to skillet. Cover and cook 5 minutes longer or until rice is tender. Remove from heat. Let stand 5 minutes.

This recipe is featured in NFCA’s new Summer Cooking Guide, sponsored by Zatarain’s.

Courtesy of Allergic Living and Chef Simon Clarke

Serves 4-6.

Ingredients

Salad

• 4 cups cooked brown rice
• 1 can each, Borlotti, pinto and Cannellini beans*, drained and rinsed OR 1½ cups cooked dry beans (Pre-soak according to package directions.)
• 1 cup shiitake mushrooms, sliced
• 1 red pepper, diced
• 1 cup celery, diced
• 1 clove garlic, minced
• 1 cup cucumber, diced
• 1 apple, diced

*Note: It’s fine to substitute other beans of your liking. Beans come in a wide variety of healthy choices.

Dressing

• 1 cup olive oil
• 1 ⁄ 2 cup white wine vinegar
• 1 Tablespoon brown sugar
• 1 teaspoon Dijon mustard
• 2 medium tomatoes, seeds and skin removed
• 1 jalapeño pepper, halved, seeds removed
• 1 Tablespoon fresh oregano
• 2 green onions, roughly chopped
• 2 garlic cloves
• 1 teaspoon salt
• I teaspoon pepper

Directions

1. Combine all salad ingredients.
2. For dressing, place all ingredients into a blender. Blend on high for 30-40 seconds.
3. Pour dressing over salad, toss.

This salad can be made up to an hour in advance.

Makes one 9 x 13 dish.

Prep Time: 40-50 minutes
Baking Time: 15-20 minutes

[Click on the photo to watch a video of this recipe.]

Ingredients:

• 1 loaf Rudi’s Gluten-Free Multigrain Bread
• ¼ cup olive oil
• 1 whole yellow onion, chopped
• 1 bulb fennel, chopped
• 2 garlic cloves, minced
• 4 tablespoons sage, minced
• ~1 pound Cremini mushrooms, chopped
• salt and pepper
• 1 ½ cup veggie stock (homemade is always better)
• 2 eggs
• ½ cup chopped hazelnuts

Directions:

1. Preheat your oven to 250 degrees.

2. Cut the loaf of bread into rough cubes, anywhere from ½ inch to ¾ inch pieces. Spread the bread cubes over a cookie sheet and toast them in the oven for 10-15 minutes, or until they’re light brown and slightly crisp on the outside.

3. Set the bread aside and turn the oven temperature up to 350 degrees.

4. Heat the oil in a sauté pan over medium heat and cook the onion, fennel, and garlic until they’re slightly translucent, about 5-7 minutes.

5. Add the sage and mushrooms and cook everything down for 10 minutes, or until the veggies are ~50% of their original volume. Season everything with salt and pepper as you go along and taste, taste, taste.

6. Put the bread cubes in a large bowl and mix in the cooked veggie mixture. Make sure you mix everything well, no giant pockets of bread or veggies hanging out on their own.

7. Pour the veggie stock and two eggs (unscrambled) over the bread mixture and stir everything one more time. You want it to be moist but not mushy, the egg should coat everything (it will help the stuffing set in the dish).

8. Spread the stuffing into a 9 x 13 dish and sprinkle the hazelnuts over the entire casserole.

9. Bake the stuffing for 15-20 minutes, or until the bread is nicely toasted on top and moist in the middle. The nuts on top will toast as the stuffing bakes and release their most Thanksgiving-y aroma into your house.

10. Get a spoon, a turkey and a bib. It’s Thanksgiving.

For more family friendly gluten-free recipes, see Rudi’s Gluten-Free Recipe Box.

Ingredients:

• 1 bag (12 ounces) frozen corn
• 1 cup chopped red bell pepper
• 1/2 cup finely chopped red onion
• 1/4 cup finely chopped fresh cilantro
• 3 tablespoons lime juice
• 1 to 2 tablespoons Thai Kitchen Spicy Thai Chili Sauce
• 1 to 2 tablespoons sugar

Directions:

1. Bring saucepan of water to boil on high heat. Add corn; cook 2 to 3 minutes or until heated through. Drain well.

2. Place corn in large bowl. Add bell pepper, red onion and cilantro; toss well. Mix lime juice, chili sauce and sugar in small bowl until sugar is dissolved. Pour over the corn; toss well. Let stand at least 1 hour to allow flavors to blend.

For more Asian-inspired gluten-free recipes, visit the Thai Kitchen Recipe Box on beyondceliac.org.

Ingredients:

• Red-skinned New Potatoes (or Yukon Golds, you want a waxy potato here)
• Asparagus
• Red peppers
• Olive oil
• Salt & pepper
• Mayonnaise (Make your own! Recipe follows.)
• Thai Kitchen Spicy Thai Chili Sauce

(All quantities are up to you. The recipe is easily adapted to feed a small family or a large dinner party.)

Directions:

1. Start with the potatoes. Slice them into thick wedges and place them in a pot with cold water. Bring the water up to a boil for 5 minutes and then take it off the heat. Drain the potatoes and run them under cold water to stop the cooking while you prepare the other vegetables. You have to boil the potatoes before they hit the grill so they are cooked in the middle. They should be barely fork tender after the boiling. (Click the image to the right to watch a video of this recipe.)

2. Cut the red peppers into thick strips and toss away the seeds. Remove the tough ends of the asparagus and leave them whole.

3. Toss the pre-cooked potatoes with some olive oil, salt and pepper, and do the same with the red peppers and asparagus. Keep the potatoes separate so you can grill them first.

4. Crank your grill to medium-high heat and give it time to warm up with the lid closed. Open the grill and place the potatoes down. When they’re all spread out over your grill, shut the lid and cook the potatoes for 5-10 minutes, or until they have grill marks. Flip the potatoes over to get color on the other side and make room for the other veggies. Lay the asparagus and peppers on the grill and leave the lid open. Cook everything together for 7-10 minutes, or until the peppers and asparagus are lightly charred. Remove the veggies from the grill and bring them inside to dress the salad.

5. Using either your homemade mayonnaise (once you do it, you’ll never go back to store bought) or your favorite brand, whisk together a dressing of mayonnaise and Thai Kitchen’s Spicy Thai Chili sauce. Proportions are up to you. Want it spicier? More Thai Kitchen, less mayo. Like a creamy salad? More mayo, less Thai Kitchen.

6. Pour the dressing over your mixed grilled veggies and stir everything to combine.

7. Serve it to your family and watch them drool. It’s that good.

Make Your Own Mayo
(Free of gluten, dairy, soy, corn, nuts and tree nuts)

Ingredients:

• 3 large egg yolks
• 1/4 cup lemon Juice
• 1/4 cup brown rice syrup
• 3 cloves garlic, minced
• 4 tablespoons whole grain mustard (make sure it’s gluten-free!)
• 2 tablespoons garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups olive oil

Directions:

1. In the bowl of a stand mixer, combine the egg yolks, lemon juice, brown rice syrup, minced garlic, mustard, garlic powder, salt and pepper. Whip it. Whip it good. Seriously, use a machine to blend these together; your arms will burn wielding a whisk.

2. Turn your mixer on high and pour the oil into the bowl in the thinnest stream possible. Yes, it will dribble down the side of your measuring cup; it will get on your counter; you’ll pour it in cautiously slowly and sometimes too fast. The mayonnaise will survive as long as you try to pour it in slowly. This is how emulsification works.

3. When you’ve finished pouring in the oil, let it whip for another minute and then turn off the mixer. The mayonnaise should be pale yellow, flecked with mustard grains and thick (but not as thick as it will be after a stay in your fridge to chill). You’re finished. Wasn’t that easy?

*For more simple and delicous gluten-free Asian recipes, visit the Thai Kitchen Recipe Box.

Prep Time:10 minutes
Refrigerate Time: 1 hour
Cook Time:20 minutes

Ingredients:

• 2 1/2 cups water
• 1 package ZATARAIN’S Original Jambalaya Mix
• 2 cups diced smoked ham (make sure it’s gluten-free!)
• 1 tablespoon oil
• 1 cup thinly sliced green onions
• 1 cup frozen peas, thawed
• 2 eggs, lightly beaten

Directions:

1. Bring water to boil in medium saucepan. Stir in Jambalaya Mix and ham; return to boil. Reduce heat to low; cover and simmer 15 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Transfer rice mixture to large bowl.

2. Refrigerate at least 1 hour or until chilled.

3. Heat oil in large skillet on medium-high heat. Add green onions; stir-fry 20 seconds. Add rice mixture and peas; stir-fry 1 minute or until heated through. Make a well in the center of the rice. Add eggs; stir-fry eggs 1 minute or until scrambled. Stir-fry eggs into rice mixture until well mixed.

For more ways to “Jazz Up” your meals, visit Zatarain’s Gluten-Free Recipe Box »