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
Spring Vegetable Risotto
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
Hungarian Goulash with Buttery No Egg Noodles
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