Gluten Free (Allergy Free) Chicken Fried Rice and Soy Free Soy Sauce Recipe

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Gluten-Free (Allergy-Free) Chicken Fried Rice. This recipe is one of the most fun I’ve ever developed. As I’ve mentioned, I like a good challenge, and this was certainly that. How to make fried rice without the following allergens: soy, gluten (in soy sauce), peanuts, tree nuts, eggs, or sesame? Also no fish or shellfish. What a conundrum.

Additionally, I opted to make it with no legumes, for the many with legume allergies. Okay, I could work around green peas, omit the eggs, wouldn’t include shrimp, use canola oil instead of peanut oil and sesame oil, but what about the soy sauce?

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Allergy Friendly, Gluten-Free Chocolate Barbecue Sauce

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Allergy Friendly, Gluten-Free Chocolate Barbecue Sauce

Makes about 2 1/2 cups

Labor Day marks the unofficial end of barbecue season, and deserves a bang-up grill-fest. I’ve always loved barbecues. When I worked at the Green Street Grill, in Cambridge, MA, the annual highlight was when we entered the yearly Rib-off.  Hundreds of barbecue experts from around the country came to compete with their various special sauces, and such exotic delicacies as barbecued rattlesnake (from Texas), and grilled alligator (from FLA!).  Barbecue is a varied, and richly textured culture and cuisine.  But sadly, most barbecue sauces are off limits for people with food allergies. Well, no more! This recipe contains no soy or gluten, (common allergens usually found in barbecue sauce). And Enjoy Life Chocolate Chips add a rich sweetness that is irresistible.  Try this sauce on your favorite barbecue meats. Brush it on as you’re cooking your meat or serve it warm on the side at the table.

Ingredients:

  • 2 shallots
  • 2 cloves garlic
  • 1/4 cup Enjoy Life Semi-Sweet Chocolate Chips
  • 1 cup raisins
  • 1 tablespoon chili powder
  • 1/2 teaspoon powdered ginger
  • 2 teaspoons barbecue seasoning (optional)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/2 cup tomato paste
  • 1/2 cup cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoon molasses
  • 1 1/2 cups water

♥♥♥

1. Puree shallots and garlic in food processor. Add chocolate chips. Puree. Add raisins. Puree.

2. Add chili powder, ginger, optional barbecue seasoning, salt, pepper and tomato paste. Blend.

3. Add cider vinegar, Dijon mustard and molasses. Blend. Add water.

4. Transfer to a sauce pan and bring mixture to a simmer over very low heat, cooking 45 minutes and stirring often. Add a little more water if you like a thinner sauce.

5. Let cool. Store tightly covered in refrigerator until ready to use.

Allergy Friendly, Gluten-Free Chocolate Barbecue Sauce © 2010 by Cybele Pascal

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.

Allergen Free Gluten Free Pasta with Roast Cherry Tomatoes Grilled Chicken and Nut Free Pesto

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Allergen-free, Gluten-Free Pasta with Roast Cherry Tomatoes, Grilled Chicken, and Nut-Free Pesto

Summer is the season for tomatoes and basil!  But with pesto usually off-limits for people with food allergies — it traditionally contains tree nuts and dairy — I set about creating an allergen-free version of the original.  The sweet and tangy roast cherry tomatoes are the perfect compliment to the earthy flavor of the basil, and the smokiness of the grilled chicken.  As an added bonus, I’ve used hemp seeds in place of the traditional pine nuts or walnuts, boosting protein and omega 3 essential fatty acids.   Upon tasting this recipe, my son Monte asked, “Can I have this for lunch tomorrow too?”  There is no greater compliment.

Ingredients

Pesto:

  • 1/3 cup shelled hemp seeds (Manitoba Harvest hemp seeds are allergen-free)
  • 1 clove garlic
  • 1 cup tightly packed fresh basil
  • 3/4 cup extra virgin olive oil
  • 1/4 tsp. salt
  • 1/4 cup gluten-free bread-crumbs (I like Hol-Grain for this recipe, they’re very fine and made from rice)

Roasted Tomatoes:

  • 1 lb. cherry tomatoes
  • 2 Tbsp. extra virgin olive oil
  • salt and fresh ground pepper

Grilled Chicken:

  • 1 lb. chicken breast (if you’re short on time, buy it pre-grilled)
  • extra virgin olive oil for drizzling
  • salt and fresh ground pepper
  • 1 lb. rice or corn-quinoa penne or spirals or shells
  • 6-8 large basil leaves to garnish

♥♥♥

Place hemp seeds in food processor and grind to a fine meal. Add garlic and puree. Add basil, and blend till finely chopped. Pour in extra virgin olive oil, a little at a time, till pesto is nice and smooth.  Add salt and gluten-free bread crumbs.  Combine thoroughly and set aside. (This can be made in advance. Makes 1 heaping cup.)

Preheat oven to 425°F. Cover a baking tray with aluminum foil,  scatter tomatoes on it, drizzle with 2 Tbsp. extra virgin olive oil, sprinkle with salt and pepper, and toss till all the tomatoes are coated.

Roast until tomatoes collapse in on themselves, about 30 minutes (it will be less if the tomatoes are really tiny).

Put water on to boil, and cook pasta according to instructions on packet.

Pound the chicken breast between two sheets of parchment paper with a meat mallet  till it is 1/2-inch thick. Drizzle with extra virgin olive oil, sprinkle with salt and pepper, and grill over high heat about 3 minutes per side.  Dice into 1-inch peices.

Drain pasta and toss with olive oil to coat in a large pasta bowl.  Add the pesto and chicken. Toss. Add the roasted tomatoes and gently toss one more time. Scatter 6-8 basil leaves over top. MAKES 8 SERVINGS

Allergen-Free, Gluten-Free Pasta with Roast Cherry Tomatoes, Grilled Chicken, and Nut-Free Pesto © 2010 by Cybele Pascal

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.