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

 

Japanese Style Chicken Curry

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Japanese-Style Chicken Curry (Wafuu Chicken Curry)

 Serves 4

Free of: gluten and all top allergens

Wafuu Chicken Curry is a very popular weeknight meal in Japan. It’s mild, and richly comforting. The combo of potatoes and apples makes it a great fall recipe, and the mild slightly sweet flavor is a big hit with kids.

Traditional ingredients used in this recipe often contain soy, gluten/wheat, peanut, and sometimes bonito flakes (fish). I’ve replaced these allergens with delicious allergen-free substitutions, without the slightest sacrifice to flavor.

Feel free to double this recipe so you have leftovers throughout the week, as it only gets better on days two and three!

 

4 cups chicken broth (look for allergen-safe brands)

3-inch square piece Kombu seaweed

1 pound boneless skinless chicken thighs, cut into 1-inch pieces

Kosher salt and freshly ground pepper

4 tbsp canola oil, divided

1½ cups diced yellow onion

2 tsp finely minced or grated fresh ginger

2 tsp finely minced garlic

2 tbsp curry powder

1/8 tsp cayenne pepper

3 tbsp brown rice flour (preferably superfine)

2 tbsp crushed tomatoes

2 tsp apple cider vinegar, divided

2 large carrots, peeled and cut into ½-inch rounds

1 pound Yukon Gold potatoes, cut into 1-inch pieces

1 bay leaf

1½ Fuji apples, peeled, cored and roughly grated (1 cup)

2 tsp honey

4 cups cooked white rice

 

1. Combine chicken broth and Kombu in a medium pot. Bring to a simmer over medium-high heat, reduce heat to medium-low and simmer for 15 minutes.

2. Generously season chicken with salt and pepper. Add 2 tbsp oil to a large skillet or Dutch oven over high heat. Once oil is just starting to shimmer, add chicken and cook, stirring often, until golden brown on all sides, about 6 minutes. Remove pan from heat and transfer chicken to a plate.

3. Return pan to stove, reduce heat to medium-high, and add remaining 2 tbsp oil. Add onion, ginger and garlic, and cook, stirring often, until onions are starting to soften, about 2 minutes. Add curry powder and cayenne, and cook, stirring, 1 minute more. Sprinkle in the brown rice flour, and cook, stirring continuously, until browned and aromatic, about 2 minutes.

4. Remove pan from heat and add ½ cup broth, stirring vigorously to combine. Add two more ½ cups broth, stirring vigorously after each addition, and incorporating any browned bits from bottom of the pan.

5. Return pan to heat, remove Kombu, and add remaining chicken broth, crushed tomatoes and 1 tsp cider vinegar. Stir well to combine, scraping up remaining browned bits from bottom of pan.

6. Add carrots, potatoes, reserved chicken, and bay leaf. Bring to a boil, reduce heat to medium-low and loosely cover. Cook at a slow simmer, stirring often, for 30 minutes, or until potatoes are just tender when pricked with a fork.

7. Add shredded apple, honey, 1 tsp apple cider vinegar and a big pinch of salt. Stir well and loosely cover. Continue to cook at a slow simmer for 15 minutes, or until the apples have melted into the curry, and the potatoes and carrots are really tender.

8. Serve over steamed rice.

Japanese-Style Chicken Curry (Wafuu Chicken Curry)  © 2013 by Cybele Pascal

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

Chicken, Sweet Potato and Cauliflower Vindaloo with Quinoa

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Along with the bounty of the fall harvest comes cooler days and longer nights, and a craving for hearty dishes that bring you back to the warmth of the stove. We turn to comforting inexpensive staples like potatoes, carrots, apples, and grains, for rich autumnal inspiration. The desire for comfort is universal, and a simmering pot is the marker of fall.

Instead of armchair traveling, I suggest you travel via your kitchen, and explore global cuisine. Take a trip from Tokyo, to Goa, to Naples to Budapest, all in the course of a week. Following on my last post for Pasta e Fagioli with “Cheesy” Garlic Croutons, this week, I’m sharing an Indian dish. Come back next week for Japanese-Style Chicken Curry (Wafuu Chicken Curry).

 

Chicken, Sweet Potato and Cauliflower Vindaloo with Quinoa

Vindaloo hails from Goa India, and can be made with pork, prawns, lamb, chicken or beef.   Goa was settled by the Portuguese, and this dish is a direct reflection of that influence with the tangy combo of vinegar and spice. Portuguese Vindaloo usually includes malt vinegar, which is derived from barley. To keep it gluten-free, I opt for apple cider vinegar.


Serves 4

Free of: gluten and all top allergens

 

Ingredients

2 tsp finely minced garlic

1 tsp finely minced or grated ginger

2 tsp curry powder

1 tsp garam masala

½ tsp cayenne pepper

Large pinch cinnamon

4 tbsp canola oil, divided

1 pound sweet potatoes, peeled and cut into 1-inch pieces

2 cups diced yellow onion

1 pound boneless skinless chicken breast, cubed into 1-inch pieces

3 whole cloves

8 peppercorns

1 tsp sugar

½ tsp salt

¼ cup apple cider vinegar

1 medium head cauliflower, cut into bite-sized florets (about 5 heaping cups)

1 14.5-ounce can crushed tomatoes (1¾ cups)

1 cup chicken broth (look for allergen-safe brands)

4 cups cooked quinoa

½ cup coarsely chopped fresh cilantro

 

1. Grind the first 6 ingredients into a paste with a small food processor or a mortar and pestle. It will be dry.

2. Heat oil in a large pan over medium-high heat. Add sweet potatoes and sauté until golden, about 8 minutes. Use a slotted spoon to transfer to a bowl.

3. Add onions to the pan and sauté until translucent, about 3 minutes.

4. Add chicken, cloves, and peppercorns, and cook stirring often, until chicken is no longer pink, about 6 minutes. Add sugar and salt, and sauté 3 minutes more until chicken is turning golden brown.

5. Stir in the spice paste and sauté for 1 minute. Stir in vinegar, then cauliflower, tossing well to coat. Add tomatoes and chicken broth and bring to a boil. Reduce heat to medium, loosely cover and simmer, stirring often, for 5 minutes.

6. Add reserved sweet potatoes, loosely cover and cook 3 minutes more.

7. Serve over quinoa and garnish with cilantro.

 

Chicken, Sweet Potato and Cauliflower Vindaloo with Quinoa © 2013 by Cybele Pascal

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