Carne Asada



Carne Asada


Serves 6

Gluten-Free and Free From the Top 8 Allergens

This versatile and flavorful Latin American dish literally translates to “grilled meat”. We like it cooked medium-rare and served with my Grilled Corn and Avocado Salad (recipe coming) or cooked medium for soft tacos (see note below).

For tender results, look for flap steak in Latino markets or request it from your butcher. As an alternate, skirt steak is an excellent thin cut that comes in strips, which marinate easily and are perfect for searing over the barbecue.


4 garlic cloves

1 jalapeno or serrano chili pepper, roughly chopped

½ cup firmly-packed fresh cilantro leaves

1 tsp ground cumin

1 tsp dried oregano

1 tsp chili powder

½ tsp salt, plus additional as needed

freshly ground black pepper

¼ cup fresh-squeezed lime juice (2 limes)

¼ cup fresh-squeezed orange juice (1 orange)

2 tbsp apple cider vinegar

1 tsp honey

½ cup olive oil

2 lbs flap steak or skirt steak



1. For the marinade, turn food processor on and drop in garlic then chili pepper to finely chop. Turn processor off, add cilantro and pulse a few times until chopped. Add cumin, oregano, chili powder, ½ teaspoon salt and a few turns of pepper and turn processor on. With machine running pour in juices, vinegar and honey. Slowly add oil in a steady stream until pureed.

2. Put steak in a shallow ceramic or glass baking dish. Add marinade and turn steak to evenly coat on all sides. Cover and refrigerate 1-8 hours.

3. Heat grill to high and brush grates with oil.

4. Remove meat from marinade letting excess drip off. Lightly season both sides of meat with salt and pepper. Grill 3-4 minutes per side, lid closed, for medium rare. A thermometer inserted horizontally into the steak should read 140ºF and it will have a deep pink center. For medium, cook 1-2 minutes more, lid closed, to obtain a light pink center.

5. Remove meat to a cutting board and let rest 5 minutes. Thinly slice against the grain.


Soft Tacos: Heat 12 gluten-free soft corn tortillas on grill, 30 seconds per side. Double up tortillas on 6 plates and top with cooked Carne Asada strips. Garnish with condiments of choice, such as minced white onion, dairy-free cheese alternative shreds, pico de gallo or salsa, shredded lettuce, guacamole or diced avocado and coarsely chopped cilantro. Serve with lime wedges.

Carne Asada © 2014 by Cybele Pascal

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

Allergy Friendly Matzo Ball Soup



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



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