Hungarian Goulash with Buttery No Egg Noodles

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Hungarian Goulash with Buttery No Egg Noodles  

Serves 4

Free of: gluten and all top allergens

 

Hungarian Goulash is a cool weather favorite, hailing from Eastern Europe. The key ingredient is sweet Hungarian paprika, which has a warm exotic flavor. This dish usually contains gluten, dairy and eggs, but there’s no need for any of that here.

 

2 pounds boneless beef chuck roast, cut into 2-inch chunks, generously seasoned with salt and pepper

6 tbsp superfine brown rice flour

3 tbsp canola oil, divided

2 cups thinly sliced yellow onion

2 tbsp Hungarian sweet paprika

2 tbsp finely minced garlic

2 cups low-sodium beef broth (look for allergen-free brands)

3 tbsp tomato paste

Big pinch salt

½ cup vegan plain yogurt (preferably “Greek” style So Delicious coconut milk yogurt)

1 tbsp red wine vinegar

1 tsp lemon juice

Salt and pepper, to taste

Buttery No Egg Noodles (recipe follows)

Chopped dill, for garnish

 

Dredge seasoned beef in flour, shaking off extra.

Heat 2 tbsp oil over medium-high heat in a large Dutch oven. Add half of the beef to the pan, and brown on all sides, about 4 to 6 minutes total. Transfer cooked beef to a plate. Add remaining 1 tbsp oil and repeat the process with remaining half of beef.

Add onion, paprika and garlic to the pan, and cook while stirring for 30 seconds. Add broth, and deglaze, scraping up browned bits from bottom of pan.

Add tomato paste, stir well, and add back beef and big pinch of salt. Bring to a boil, reduce heat to low, and cover. Cook at a low simmer until meat is fork tender, about 2 to 2½ hours, stirring occasionally.

Remove from heat, stir in yogurt, vinegar and lemon juice, and season with salt and pepper to taste.

Serve over Buttery No Egg Noodles and garnish with dill.

 

Buttery No Egg Noodles

8 ounces gluten-free fusilli or spiral pasta

½ cup frozen peas

2 tbsp dairy-free, soy-free margarine (such as Earth Balance Soy-Free Buttery Spread)

1 tbsp chopped dill

Salt and freshly ground pepper

 

Cook noodles according to instruction on package. In last minute of cooking, add peas. Drain.

Toss cooked pasta and peas with margarine and dill, and season to taste with salt and pepper.

 

 

Hungarian Goulash with Buttery No Egg Noodles © 2013 by Cybele Pascal

This recipe first appeared in the Fall 2013 issue of Allergic Living Magazine

 

Allergy Friendly Sugar n Spice Cookies

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Sugar ‘n Spice Cookies

 

The warmth of cardamom and nutmeg escalates these classic delights from ordinary to extraordinary. Carry them through the seasons with a diverse set of cookie cutters, from gingerbread men to Valentine hearts.

 

Makes 36 3-inch cookies

Free From: gluten and all top allergens

 

2½ cups + 2 tbsp my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend, plus additional for rolling

¾ tsp baking soda

¾ tsp ground cardamom

⅝ tsp xanthan gum

¼ tsp ground nutmeg

¼ tsp salt

1 cup granulated sugar

¾ cup dairy-free soy-free vegetable shortening

1½ tsp Ener-egg replacer mixed with 2 tbsp plain rice milk

1½ tsp vanilla extract

2 tbsp plain rice milk

 

Glaze (optional)

1 cup confectioners’ sugar, sifted

3 tbsp plain rice milk alternative

 

1. In a medium bowl, whisk together flour blend, baking soda, cardamom, xanthan gum, nutmeg and salt.

2. In bowl of a stand mixer fitted with paddle attachment, beat sugar and shortening on medium speed for 1 minute. Add egg replacer and vanilla extract and beat for 20 seconds. With mixer on low speed, add flour mixture in three batches, alternating with milk alternative (1 tablespoon at a time), beginning and ending with flour mix, until all cookie ingredients are fully combined and begin to form a ball in center of bowl.

3. Lay out two sheets of wax paper. Divide the dough evenly between the two sheets and shape into two disks. Wrap each disk in wax paper and chill 2 hours in refrigerator; if chilled much longer the dough will become brittle.

4. Preheat oven to 350° F. Line 2 baking sheets with parchment paper.

5. Dust your work surface and rolling pin with flour blend. Place one dough disk on work surface (leave other disk in the refrigerator) and dust with flour blend. Roll out dough to ¼-inch thickness, sprinkling on more flour blend as needed to avoid sticking. Cut dough into desired shapes with 3-inch cookie cutters. Transfer cut dough to baking sheets. Gather up remaining scraps, roll out and cut until all dough is used up. Repeat process with second disk of dough.

6. Bake cookies in center of oven for 10 minutes, or until lightly golden. Let cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.

7. For glaze, whisk together confectioners’ sugar and milk alternative in a small bowl until smooth. Use a pastry brush to paint cookies with glaze and dry, glaze side up, on wire rack for 1 hour.

 

 

 

Allergy-Friendly Sugar ‘n Spice Cookies © 2013 by Cybele Pascal

This recipe first appeared in the Winter 2013 issue of Allergic Living Magazine

Allergy Friendly Gingerbread Trees with Lemon Icing

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Allergy-Friendly Gingerbread Trees with Lemon Icing

 

Fill your home with a delicious aroma and let the family join in as you roll, cut and bake these delectable cookies. A simple icing tops these pretty little trees, but don’t hesitate to add sparkling sugar for a snow-kissed look.

 

Makes 40 2½-inch cookies

Free From: gluten and all top allergens

 

Cookies

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

1 tsp ground ginger

¾ tsp baking soda

¾ tsp salt

⅝ tsp xanthan gum

½ tsp ground cinnamon

½ tsp ground cloves

½ cup packed light brown sugar

½ cup dairy-free soy-free vegetable shortening, cut into 8 pieces

¼ cup + 2 tbsp applesauce

¼ cup unsulphured molasses

 

Icing

1⅓ cups confectioners’ sugar

2 tbsp fresh lemon juice

Decorating, sanding or coarse sugar (optional)

 

1. In bowl of a stand mixer fitted with paddle attachment, mix flour blend, ginger, baking soda, salt, xanthan gum, cinnamon and cloves on low speed for 30 seconds. Add brown sugar, mix 30 seconds more.

2. Add shortening pieces and applesauce to flour mixture and mix on low speed for 90 seconds, or until the consistency of a fine meal. With mixer still running, add molasses and mix for 30 seconds, scraping down the sides of bowl as necessary.

3. Lay 2 large sheets of parchment paper on your work surface. Transfer dough to one sheet of parchment. Pat dough into a disk and cover with other piece of parchment. Roll out dough into a ¼-inch thick, long rectangle.

4. Transfer dough with parchment paper to the freezer (place on a cleared rack or baking tray) and chill until firm, at least 20 minutes.

5. Preheat oven to 350° F with racks in upper and lower thirds. Line two baking sheets with parchment paper.

6. Remove dough from freezer and place it on a work surface. Peel back the top sheet of parchment paper, then replace it. Flip, peel off other sheet of parchment and discard it.  This is a good technique to avoid over-handling and breaking the rolled dough.

7. Cut dough into long 2½-inch wide strips then cut each strip into triangles with 2-inch wide bases. Place the dough triangles on baking sheets, 1 inch apart. Gather any remaining dough scraps, roll into ¼-inch thick rectangle and cut into triangle shapes.

8. Bake 10 minutes, or until the cookies are golden. Let cool for 5 minutes on baking sheets, before transferring the cookies to a wire rack to cool completely.

9. For icing, whisk confectioners’ sugar and lemon juice in a small bowl until smooth. Drizzle over cooled cookies wiith a very small spoon or knife, making 3 or 4 horizontal lines across each cookie. Sprinkle with coarse sugar. Let set then shake off any extra sugar.

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Allergy-Friendly Gingerbread Trees with Lemon Icing © 2013 by Cybele Pascal

This recipe first appeared in the Winter 2013 issue of Allergic Living Magazine