Allergy Friendly Matzo Ball Soup

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Allergy-Friendly Matzo Ball Soup

 

Makes 4 servings

Gluten-Free and Free From the Top 8 Allergens

 

I am posting this recipe by special request of a reader, tonight, who could no longer find it up on Martha Stewart’s Whole Living site — and that is because the magazine no longer exists :(

These matzo balls look just like traditional matzo balls, and mimic the texture very nicely. Be prepared to serve and eat them right away.

Happy Passover, Sara 😉 And to all!

 

4 cups low-salt chicken broth or stock (for cooking the matzo balls in — allergy-friendly)

1/3 cup corn flour

¼ cup potato starch

¼ cup quinoa flakes

1 teaspoon baking powder

1/2 teaspoon xanthan gum

1/2 teaspoon salt

freshly ground pepper

1 1/2 teaspoons Ener-G Egg Replacer mixed with 2 Tablespoons chicken broth

1 Tablespoon applesauce

2 Tablespoons canola oil

¼ cup chicken broth

¼ cup very finely minced yellow onion

1 ½ teaspoons finely minced parsley

extra finely minced parsley or dill for garnish

 

1. Measure out corn flour and potato starch by spooning into dry measuring cups, then leveling off with a straightedge or butter knife. Combine flours with quinoa flakes, baking powder, xanthan gum, salt, and a few turns of freshly ground pepper. Whisk well, and set aside.

2. Whisk together egg replacer (prepared as instructed above), and applesauce. Add canola oil, and then remaining ¼ cup of chicken broth. Whisk well.

3. Make a well in the center of the dry ingredients. Add liquid ingredients, and stir with a wooden spoon. Add minced onion and minced parsley, stirring to combine.

4. Heat 4 cups chicken broth over medium-high heat.

5. Meanwhile, wet hands slightly with cool water, and roll dough into balls, about 1 ½-inches in diameter, wetting hands again as necessary.

6. Once chicken broth has come to a boil, reduce to a simmer, and gently add matzo balls to pot. Reduce heat to low, cover pot and cook 10 minutes. You don’t want to overcook them or they’ll get soggy, but cook them long enough to cook the onions. 15 minutes max. Remove from heat.

7. Adjust salt and pepper to taste. Sprinkle in some parsley or dill. Serve immediately.

Tip: If you have had to let the matzo balls sit before serving, by some misfortune, reheat the broth to a simmer and heat until matzo balls are bobbing again.

 

Allergy-Friendly Matzo Balls (and Matzo Ball Soup)
© 2010 by Cybele Pascal

 

Allergy Friendly Spring Vegetable Risotto

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Spring Vegetable Risotto

 

Serves 4

Free From: gluten and all top allergens

Brimming with the bounty of spring, this risotto is so flavorful that you won’t even miss the customary Parmesan. Tender asparagus, baby zucchini, and young peas are rounded out by the delicate notes of sweet onions, fresh herbs, and early season tomatoes. Luckily, you can find these ingredients year round, so bring a little spring to your table, all year long!

Prep all ingredients, read the recipe through, and be ready to go. Risotto is easy, but requires continuous attention.

 

4½ cups vegetable or chicken broth (or stock)

¼ cup olive oil

1 tablespoon dairy-free, soy-free margarine or buttery spread

1 cup finely chopped sweet onion (e.g. Vidalia or Walla Walla)

2 garlic cloves, finely minced

1½ cups uncooked Arborio rice

½ cup dry white wine

1 small zucchini, finely chopped

12 ounces small asparagus, chopped into ¼-inch pieces

1 cup fresh shelled peas, the smaller the better

3 plum tomatoes, seeded and finely chopped

¼ teaspoon salt, plus a pinch for finishing

¼ cup chopped fresh flat leaf parsley, divided

¼ cup chopped fresh basil, divided

Freshly ground black pepper, to taste

Extra-virgin olive oil, to serve

Black truffle salt, to serve (optional)

 

1. In a medium saucepan, bring broth to a slow boil. Reduce heat and simmer over lowest possible heat.

2. In a large pot or Dutch oven, heat olive oil and margarine over medium heat. Add onion and cook, stirring often, for 2 minutes or until aromatic. Add garlic and sauté 1 minute. Add rice and sauté until glistening, about 1 minute. Add wine and cook while stirring until absorbed, about 2 minutes.

3. Add ½ cup heated broth to rice. Simmer while stirring continuously over medium heat until all broth is absorbed. Repeat, continuing to add 3 more cups heated broth, a half cup at a time, stirring continuously after each addition, until completely absorbed. After 10 minutes, stir in zucchini, asparagus, peas, tomatoes and ¼ teaspoon salt. Add another ½ cup broth and continue cooking as before, for 8 to 10 minutes, (reduce heat if simmering too hard) or until rice and vegetables are just tender, and ½ cup broth remains. Turn off heat.

4. Add final ½ cup broth, half of herbs, pinch salt and a few turns of black pepper. Cover and let rest 2 minutes.

5. Serve immediately, topped with remaining fresh herbs, drizzle with extra-virgin olive oil and sprinkle with a little black truffle salt, if using.

Allergy-Friendly Spring Vegetable Risotto © 2014 by Cybele Pascal

This recipe first appeared in the Spring 2014 issue of Allergic Living Magazine

Allergy Friendly Chocolate Cherry Cheesecake Squares

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Chocolate Cherry Cheesecake Squares

 

Rich, decadent and flavorful, this hybrid dessert takes dairy-free indulgence to a whole new level.  Thank you, Daiya, you’ve made the world a better place with your vegan dairy-free cheeses!

Makes 16 squares

Free From: gluten and all top allergens

 

Chocolate Layer Ingredients

½ cup + 4 tbsp dairy-free milk alternative (such as rice milk), divided

1½ tsp powdered egg replacer (such as Ener-G)

1¼ cups my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend

1¼ cups sugar

½ cup + 2 tbsp cocoa powder

1¼ tsp baking soda

⅝ tsp double-acting baking powder

⅝ tsp salt

½ tsp xanthan gum

½ cup + 2 tbsp warm water

¼ cup + 1 tbsp canola oil

¾ tsp vanilla extract

 

Cherry Cheesecake Layer Ingredients

2 tbsp dairy-free milk alternative (such as rice milk)

1½ tsp powdered egg replacer (such as Ener-G)

4 oz dairy-free, soy-free plain cream cheese alternative (such as Daiya)

2 tbsp dairy-free soy-free vegetable shortening

2 tbsp + 2 tsp sugar

1 tbsp my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend

⅜ tsp vanilla extract

1¼ cups cherry pie filling

 

Chocolate Drizzle

¼ cup allergen-free semi-sweet chocolate chips

1 tsp dairy-free soy-free vegetable shortening

 

1. Preheat oven to 350° F. Line a 9-inch baking pan with foil, extending ends over sides of pan and lightly grease.

2. For chocolate layer, whisk together 2 tablespoons milk alternative and egg replacer in a small bowl, until frothy.

3. In bowl of a stand mixer fitted with paddle attachment, whisk together flour blend, sugar, cocoa powder, baking soda, baking powder, salt and xanthan gum.

4. Add remaining ½ cup + 2 tablespoons milk alternative, warm water, oil, vanilla and egg replacer and beat on medium-low speed until smooth, about 2 minutes, scraping down sides of bowl as needed.

5. Transfer batter to foil-lined pan. Bake 25 minutes.

6. For cherry cheesecake layer, whisk together milk alternative and egg replacer in a small bowl, until frothy.

7. In bowl of a stand mixer fitted with paddle attachment, beat cream cheese alternative and shortening on medium speed until smooth. Mix in sugar and flour. Add egg replacer and vanilla and beat on medium speed until creamy and slightly fluffy.

8. When chocolate layer has baked 25 minutes, remove from oven and immediately spoon cheesecake mixture and cherry pie filling over top, alternating heaping tablespoons of each in a checkerboard pattern. Use a spoon to swirl together until marbled, leaving a little chocolate visible around edge of cake.

8. Bake 35 minutes, until chocolate layer starts to pull away from pan sides and filling edges are puffed and set. The center will still jiggle slightly.

9. Let cool completely on a wire rack. Transfer to refrigerator and chill at least 4 hours.

10. Grab edges of foil on both sides and lift cake out of pan. Cut into squares, wiping the knife blade clean after each cut. Transfer squares to individual cupcake liners.

11. For chocolate drizzle, place chocolate chips and shortening in a small microwave safe bowl and microwave on high 30 seconds. Vigorously stir. If not melted, microwave on high 30 seconds. Vigorously stir until smooth. Drizzle over squares and let stand 5 minutes. Serve immediately or store tightly covered in refrigerator up to 3 days or freeze up to 3 months.

 

 

Allergy-Friendly Chocolate Cherry Cheesecake Squares © 2014 by Cybele Pascal

This recipe first appeared in the Fall 2014 issue of Allergic Living Magazine