Slow Cooker

Crock Pot Herb Turkey Breast with Blender Onion Mushroom Gravy (Allergy-friendly!)

November 16, 2017 by [email protected]

The easiest, most flavorful, tender turkey you’ll ever make. Thanks to the crock pot and generous seasonings this not only makes the main dish for your Thanksgiving, but the amazing juices make the simplest blender onion mushroom gravy. While the typical turkey, mashed potatoes and gravy usually have flour and butter–my Crock Pot Herb Turkey Breast with Blender Onion Mushroom Gravy uses none of these! This is grain free, paleo and whole30 approved! Not to mention it’s allergy-friendly since it’s naturally free of: gluten, dairy, egg, soy, peanut & tree nuts. Feeding someone with dietary restrictions on a food-centric holiday has never been easier! (And did I mention the gravy has hidden vegetables? WINNING.)

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Slow Cooker Pineapple Chipotle Pork Tacos

July 15, 2017 by [email protected]

Tacos with a sweet heat are just what you need to spice up Taco Tuesday–or any day. Simply blend a few ingredients and place in your slow cooker for a tender, not-your-typical taco meat. There’s also instant pot directions too! These tacos are naturally free of: wheat, dairy, egg, soy, peanut & tree nuts. They’re also top-8-free and gluten-free.

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Instant Pot Gluten-free Red Beans & Rice (Gluten, dairy, egg, peanut & tree nut free; meatless option)

April 17, 2017 by [email protected]

A spicy yet easy way to use up dried beans (no soaking required!) that comes together quickly in you Instant Pot. Full of flavor and perfect over Texmati RiceSelect brown rice, this is a filling meal that can be meat-less, and makes a ton–which you can use to feed a crowd, or this freezes great to save for another busy night.

This post is sponsored by Texmait RiceSelect, all thoughts and opinions are my own.

I don’t know about you–but I try to keep a little food storage on hand. With how many natural disasters there are nowadays I try to keep some allergy-friendly essentials in my pantry lest we couldn’t get to a store for a little bit. Two of the main staples are brown rice and lots of dried beans. They last forever, they’re inexpensive, they’re filling and they are free of the top-8-allergens.

Since my son is allergic to multiple grains, rice is a staple at our house and we have it with almost every meal, so we rotate through that no problem. The beans on the other hand…well…I always have good intentions of giving those a soak and using them up–but inevitably I buy canned because I often don’t plan ahead–which is why I’m so glad that I found another recipe that specifically calls for dried beans to help me use them up.

My love of red beans and rice goes back to my single days when I could buy a boxed mix and enjoy that spicy goodness. Since those typically have wheat in them, I’d kind of forgotten about it.

Then, once I did remember I wanted it back in my life, I kept only finding recipes that relied heavily on a store-bought spice mix. Most call for Tony’s–which I used to be a ginormous fan of. But, with allergy warnings, I have long given up (if anyone knows anyone at the company–please talk to them!). I was always so dissatisfied with the rice and beans feeling they were bland without that. That was until one day I tweaked this recipe that not only calls for spices, but also uses Worchershire sauce, hot sauce and red wine vinegar which really gives it a great punch!

While this has a great kick and flavor level to it, it’s not too hot. Even my children eat it, and my older son will even eat it for leftovers for a few days!

So to recap, it’s inexpensive, uses up your pantry staples, your kids will eat it and it is made quickly and easily in the Instant Pot…need I say more?

OK–just one more thing: I loved having this over Texmati RiceSelect brown rice. I love brown rice because as mentioned before, my son doesn’t’ have many grains, so it helps me feel better knowing he’s getting a whole grain. I have directions on how to make the rice in the Instant Pot, or you can do it on the stove top if you’ve already put your bean mixture in the Instant Pot. I find it is still soft and helps me soak up all the goodness of the beans on top of it.

Enjoy this flavorful classic, Red Beans and Rice, made gluten-free (and not to mention it’s naturally dairy, egg, peanut & tree nut free too)!

5.0 from 1 reviews

Instant Pot Gluten-free Red Beans & Rice (Gluten, dairy, egg, peanut & tree nut free; meatless option)

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Prep time

15 mins

Cook time

60 mins

Total time

1 hour 15 mins

A spicy yet easy way to use up dried beans (that requires no pre-soaking!) that comes together quickly in you Instant Pot. Full of flavor and perfect over Texmati RiceSelect brown rice, this is a filling meal that can be meat-less, and makes a ton--which you can use to feed a crowd, or this freezes great to save for another busy night.

Author: Allergy Awesomeness

Recipe type: Instant Pot Dinner

Cuisine: American

Serves: 8 cups

Ingredients

1 large red onion, diced small
2-3 Tablespoons. olive oil
2 Tablespoons minced garlic
2 tsp. dried thyme
2 tsp. dried oregano
1 and ½ tsp salt
black pepper to taste
1 pound dried red kidney beans, rinsed
1 cup Cajun spiced chicken sausages (dice into pieces about the size of the cooked beans, this equaled about 2-3 sausage links for me, feel free to do more or less--can be omitted if you want this meatless)
4 cups homemade chicken stock or canned chicken broth, make sure it's gluten-free
2 Tablespoons Worcestershire sauce, some have gluten--read the labels!
1 tsp. Tabasco Sauce (or your favorite brand of hot sauce--do more or less to taste)
3 bay leaves
2 tsp. red wine vinegar
3 cups cooked Texmati RiceSelect brown rice for serving (see stove top or instant pot directions below!)

Instructions

BEANS INSTRUCTIONS:
Turn your Instant Pot to the saute function. Add the olive oil, and once hot, add the diced onion. Stir frequently until the onion is softened. Next, add the garlic and spices and cook until fragrant. Turn the Instant Pot to the off/warm function (otherwise the saute function gets too hot and starts to burn your garlic) and add the rest of your ingredients (other than the rice.)
Once everything is added and has been stirred, place your lid on, and turn the steam value to seal. Hit the "bean" function and allow it to run its 30 minute cycle. I have found that just one cycle, on unsoaked beans is not enough, so once it finishes, I hit it again. Two cycles seems to be just right--and that is worth not pre-soaking to me! After it's finished cooking, allow it to de-pressurize on it's own. Give it a good stir and serve that spicy goodness over your pre-cooked rice.
RICE INSTRUCTIONS:
Stove top: If you want to make the rice over the stove, in a medium sauce pan add 1 and ½ cups brown rice to 3 cups of water. Bring this to a boil, then place a lid on it and turn the heat down to medium-low (you want it just barely simmering). Cook for 45 minutes. Fluff the rice with a fork and serve.
Instant pot: I find I like to do this for time and so that I can make a big batch. Since we eat rice several times a week I'll do this about once a week. Turn the Instant Pot to saute and pour 1 Tablespoon of olive oil and 1 teaspoon of salt. Next, add your brown rice and stir to coat in the warm oil. Turn it to off/warm (otherwise the saute function will be so hot, your water will steam up and you'll lose the right quantity of water). Then, add 2 and ½ cups of water. Turn your Instant Pot to manual and set it for 26 minutes. Allow it to cook and de-pressurize on it's own. Fluff with a fork and serve immediately, or store in an air-tight container in your fridge for 3-5 days. When you are warming it up from the fridge, add 1-2 Tabelspoons of water, and vent the lid on one corner. Toss it in your microwave for 1 minute on high. Fluff and serve.

Adapted from: Kalyn’s Kitchen

DON’T FORGET TO PIN THIS, SO YOU DON’T LOSE IT. ALSO, CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.

Do you want other bean inspired recipes? Check out some of my favs:

Potato, Bean & Sausage Instant Pot Soup (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)

Ham and Bean Soup (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)

Slow Cooker Sante Fe Chicken (Gluten, dairy, egg, peanut & tree nut free; soy-free option)

Potato & Sausage Soup (Gluten, dairy, egg, soy, peanut & tree nut free; top 8 free. Instant Pot & Slow Cooker Versions too!)

February 2, 2017 by [email protected]

A spicy, comforting soup full of sausage and veggies to warm you up this winter. This can also be made in either your instant pot or slow cooker (with instructions for both!). This soup is also free of: gluten, dairy, egg, soy, peanuts and tree nuts and is top-8-free!

I am a firm believer that one can never have too many soup recipes. As you’ve seen from my collection of other allergy-friendly soups, I need to have soup several times a week to get me through the winter. And, this winter has been especially long and snowy in Utah (insert all sorts of grumbling and moaning). #whydoIstilllivehere

I love Italian sausage in pasta, so I knew that it’s unique boost of flavors would also benefit a soup. My kids love potatoes, and throw in some carrots and you have yourself a hearty soup. Feel free to adjust the amounts of vegetables too–if your family likes more or less.

Another thing that’s fantastic about this soup is that there’s two ways to make it–depending on your preferred method, what kitchen tools you have and how much time you have. I’ve made it both ways and loved it. I can’t even say I have a preference. Well, I guess that’s not true–I don’t have a preference in the end results. But, I’m kind of in love with not having to let something cook all day. I love having a done soup, in less than 45 minutes, with the Instant Pot, since I always forget to put things in the slow cooker. (Don’t worry–this isn’t sponsored!)

Plus, I don’t know about you and your family–but we have been battling cold after cold here! In fact, my son and I even had influenza. Talk about no bueno. For some reason, soups with a rich broth, like this, just make me feel so much better when I’m ill. I think part of why we’ve been sick so often, is because my oldest is in school, catches everything–and then brings it home to us. Hoping all of our immune systems get used to the school germs in the years to come so we don’t get so wiped out every winter. Hope you all are faring better than we have been. If not, and you’re sick–and you need an easy dinner–this will come in handy.

May your soups be comforting, your winters be short and sickness-free. If not, know you have lots of love and empathy from me. Let’s keep slurping up good soups and all hold out until Spring!

Potato & Sausage Soup (Gluten, dairy, egg, soy, peanut & tree nut free; top 8 free. Instant Pot & Slow Cooker Versions too!)

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

Author: Allergy Awesomeness

Recipe type: Soup

Serves: 6 servings

Ingredients

1 Tbsp extra virgin olive oil
1 small yellow onion diced
1 pound Italian sausage
2 potatoes, cubed
2 stalks celery diced (my son can't do this, but it'd be great in it, so I included it)
1 carrot diced
One 15-oz can diced tomatoes, do not drain
1 15-oz can white beans, do not drain
4.5 cups vegetable or chicken broth (I use homemade, if you use store bought, look for a wheat free version)
1 tsp parsley, dried

Instructions

INSTANT POT DIRECTIONS:
Turn the instant pot to saute and add the oil. Add the onions and cook until soft.
Next, add the sausage and cook until browned.
Turn the saute function off, and add the rest of the ingredients--being sure to add put the entire cans of beans and tomatoes--liquid and all.
Next, lock the lid and turn it to "sealing". Hit soup button. Allow it to cook until the soup function is done. Release the steam, and serve. Garnish with additional parsley if desired.
SLOW COOKER DIRECTIONS:
In a saute pan, heat the olive oil over medium heat. Add the onions and cook until soft.
Next, add the sausage and cook until browned. Drain, if so desired.
Add the sausage and onion mixture, as well as the rest of the ingredients to the slow cooker--being sure to add put the entire cans of beans and tomatoes--liquid and all. Set on low for 6-8 hours, or high for 4-6 hours. Cook until the potatoes are soft. When ready to serve, garnish with additional parsley if so desired.

Adapted from: Whole Food Bellies

DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. BE SURE TO CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.

Slow Cooker

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