Allergen-free, Gluten-free Pasta with Roasted Cherry Tomatoes, Grilled Chicken, and 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 roasted cherry tomatoes are the perfect compliment to the earthy flavor of the basil and the smokiness of the grilled chicken. Upon tasting this recipe, my 4 1/2 year-old son, Lennon (who has food allergies) even asked, "Can I have this pasta for lunch every day?" There is no greater compliment.
Preheat oven to 425 degrees. 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 the really tiny).
Put water on to boil,
and cook pasta according to instructions on packet.
Remove from tomatoes from oven and let sit. (This step can be done in advance, but make sure tomatoes are at least room temperature before serving.)
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. Serves 8.
Oatmeal Raisin Cookies
[From The Gak’s Snacks Allergy Cookbook: Baked Treats for All Occasions by Jill Robbins. For baked goods, and information about Gak’s Snacks, please visit www.gakssnacks.com.]
Like all the recipes in The Gak's Snacks Allergy Cookbook, these cookies have no peanuts, no tree nuts, no eggs, no wheat*, and no dairy.
Makes a dozen large cookies
* For those who cannot have traces of wheat, please note that this recipe does use oats, which can contain traces of wheat.
Chocolate Mousse Pie
For Crust: Preheat over to 350? Butter 9 inch diameter springform pan. Finely grind cookies in processor. Add butter and process until the mixture is evenly moistened. Press crumb mixture onto bottom and up sides of pan to form thin crust. Bake 5 minutes. Transfer to rack and cool completely.
For Mousse: Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in heavy small saucepan. Gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl, stir occasionally, cool to room temp.
Beat 2 cups cream and sugar in large bowl to still peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. Can be prepared one day ahead.
Use the remaining cream for decorating.
Carrot Ginger Soup
Cut carrots, apples, onions and ginger to one inch pieces. Melt butter in saucepan, and sautee onions until translucent (about ten minutes). Add remaining ingredients and bring to a boil. Reduce heat and simmer until carrots are tender. Salt and pepper. Let cool. Puree (food processor)