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 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
Allergy Friendly Butterscotch Bars
Allergy-Friendly Butterscotch Bars
With a lack of allergy-friendly butterscotch chips on the market, I decided to create a homemade butterscotch base that would fulfill our sweet cravings. If you can use butter, feel free to substitute, but Earth Balance Buttery Spread makes darn good butterscotch for these moist and chewy bars. Please note that shortening isn’t a suitable replacement, since it doesn’t emulsify when heated.
Make these gluten-free, top 8 allergen-free, vegan bars of heaven for your end of summer picnics, or to send along to school for parties for a treat that will truly “wow” the whole class!
Makes 16 2-inch bars
Free of: gluten and all top allergens
2 cups packed light brown sugar
½ cup dairy-free, soy-free margarine / buttery spread
1 tbsp Ener-G egg replacer mixed with ¼ cup canned coconut milk (shaken to distribute coconut cream)
1 tsp vanilla extract
2 cups my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend
2 tsp double-acting baking powder
½ tsp xanthan gum
¼ tsp salt
1 cup shredded unsweetened coconut
1. Combine brown sugar and margarine in a heavy pot over very low heat. Cook while stirring continuously until melted and just starting to bubble, about 10 minutes. Don’t rush or you risk burning the sugar. Remove from heat and let cool for 30 minutes, stirring occasionally to prevent the sugar from setting up. It will become thick, like caramel.
2. Preheat oven to 350° F. Grease an 8×8-inch pan.
3. Using an electric mixer on medium-high speed beat in egg replacer until creamy. Mix in vanilla.
4. In a separate bowl, whisk together the flour blend, baking powder, xanthan gum and salt. Add dry ingredients to pot with butterscotch and mix on low speed until fully incorporated. Add coconut and mix until well-distributed.
5. Transfer dough to the prepared pan. Press dough to edges of pan and smooth into an even layer; it will be very sticky and dense.
6. Bake 30 minutes in center of oven, or until the dough has a rich golden hue, glossy top and is just beginning to pull away from edges of pan. Set on a wire rack and let cool completely in the pan. Use a serrated knife to cut into squares.
Allergy Friendly Butterscotch Bars © 2013 by Cybele Pascal
This recipe first appeared in the Holiday 2013 issue of Allergic Living Magazine