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

 

Allergy Friendly Pasta e Fagioli with “Cheesy” Garlic Croutons

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PASTA E FAGIOLI WITH “CHEESY” GARLIC CROUTONS

Serves 8

Free of: gluten and all top allergens

Pasta e Fagioli is about as comforting as a bowl of soup can get. The hearty combo of vegetables, beans, and pasta make a complete meal, perfect for any chilly fall night, or wonderful for lunch the next day. The “Cheesy” Garlic Croutons are an added bonus. Store them tightly covered at room temp… but don’t expect them to last, as kids devour them like candy.

This recipe makes enough for a hearty meal for 4, plus leftovers. I’ve swapped out the traditional allergens of gluten/wheat, anchovies (fish), egg, and dairy usually present in this dish, with olive oil, gluten-free pasta, dairy and soy-free “cheese”, and allergy-friendly bread. To make this vegan, swap vegetable broth for the chicken broth, and omit the prosciutto.

 

2 tbsp extra-virgin olive oil

2 ounces nitrite-free prosciutto, chopped (½ cup)

2 cups diced yellow onion

3 stalks celery, chopped

2 large carrots, chopped

1 tbsp finely minced garlic

1 tbsp finely minced fresh rosemary

½ tsp crushed red pepper

¼ cup dry white wine

Big pinch salt

4 cups low-sodium chicken broth, plus more as needed

1 28-ounce can diced tomatoes

1 cup gluten-free pasta shells (I like Tinkyada brown rice pasta for this)

2 15-ounce cans cannellini beans, drained and rinsed

¼ cup chopped fresh parsley

½ teaspoon lemon zest

Salt and pepper, to taste

‘Cheesy’ Garlic Croutons (recipe follows)

 

1. Heat oil in a large pot or Dutch oven over medium-high heat. Add prosciutto and cook 3 minutes, or until crispy. Transfer with a slotted spoon to a paper towel lined plate to drain.

2. Add onion, celery and carrot to the pot and cook 7 minutes, or until the vegetables start to soften. Stir in garlic, rosemary and crushed red pepper and cook 1 minute. Add white wine and salt, and cook while stirring to deglaze bottom of pan, until almost all wine has evaporated. Incorporate chicken broth, diced tomatoes and pasta with a gentle stir. Bring to a boil, reduce heat to medium and simmer uncovered until the pasta is tender, about 12 to 15 minutes.

3. Mash half of the beans. Stir the mashed beans and whole beans into the pot and cook 5 minutes more. Add more chicken broth as necessary if the soup is too thick.

4. Remove from heat, stir in reserved prosciutto, parsley and lemon zest. Add salt and pepper, to taste.

5. Ladle into bowls and top with croutons.

 

‘Cheesy’ Gluten-Free Garlic Croutons

Makes 3 cups

These crunchy croutons can be stored tightly covered at room temperature, but don’t expect them to last as kids devour them like candy.

 

6 tbsp extra-virgin olive oil

1 tbsp finely minced garlic

½ tsp Kosher salt

½ tsp dried oregano, crushed between your fingers

5 heaping cups gluten-free* bread, cut into ½-inch cubes (about 6 slices, preferably stale)

1 cup dairy-free cheese alternative shreds (such as Daiya or Go Veggie!)

 

1. Preheat oven to 350° F.

2. Combine oil, garlic, salt and oregano in a small bowl, whisking well to combine.

3. Put bread cubes in a large bowl. Drizzle with the olive oil mixture, tossing gently with a rubber spatula to evenly coat.

4. Transfer bread cubes to a baking tray, spaced into a single layer. Sprinkle liberally with cheese alternative.

5. Bake 20-25 minutes, turning once, until lightly golden and dry. The cheese may seem goopy at first but it will become crunchy.

6. Transfer the crouton tray to a wire rack, and let cool to room temperature.

7. Break apart any croutons that have clumped together.

 

* For allergy-friendly bread that’s gluten-free and free of the top-8 allergens, seek Ener-G brand.

Allergy-Friendly Pasta e Fagioli with “Cheesy” Garlic Croutons © 2013 by Cybele Pascal

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

 

 

 

 

Allergy Friendly Butterscotch Bars

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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