4-Star Recipes

Allergen-free, Gluten-free Pasta with Roasted Cherry Tomatoes, Grilled Chicken, and Pesto

This recipe reprinted courtesy of LIME
by Cybele Pascal

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.

Ingredients
Pesto:
1/3 cup raw pumpkin seeds
1 clove garlic
1 cup tightly packed fresh basil
3/4 cup extra virgin olive oil
1/4 tsp. kosher salt
1/4 cup gluten-free bread-crumbs (I like Orgran, made from rice)

Roasted Tomatoes:
1 lb. cherry tomatoes
2 Tbsp. extra virgin olive oil
kosher salt and fresh ground pepper

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

Directions
Roast the pumpkin seeds by heating a heavy skillet over high heat, adding seeds and shaking pan until they turn a lovely golden color.They will puff and make a popping sound as you do this. Remove from pan and let cool to room temperature. Put pumpkin seeds in food processor and grind into fine meal. Add garlic and puree. Add basil, and blend until finely chopped. Pour in extra virgin olive oil, a little at a time, until 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 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.
Pound the chicken between two sheets of plastic wrap 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 pieces.

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 Terri Mauro,
Your Guide to Parenting Special Needs.
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by Jill Robbins

[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

Dry Ingredients:
1-1/4 c oat flakes (old fashioned)
1 c oat flour
1/2 c sugar
1/3 c brown sugar (tightly packed)
1 Tbsp tapioca starch
1 tsp baking powder
1/2 tsp cream of tartar
1/2 tsp salt

Wet Ingredients:
1/2 c canola (or safflower) oil
2 Tbsp apple sauce
2 Tbsp water
1 Tbsp maple syrup (preferably grade B)
1 Tbsp molasses
1/2 tsp vanilla extract

Additional Ingredients:
1/2 c raisins (small size)

Directions:

1. Pre-heat oven to 350°F. Oil large cookie sheet.
2. Mix dry ingredients with fork. Add raisins, mix, and set aside.
3. Put wet ingredients into a bowl. Beat with a fork until smooth.
4. Pour wet into dry, and fold two or three times. Gradually add raisins while continuing to fold until just mixed.
5. These can be baked right away or chilled first. (Chilled will produce a slightly softer cookie.)
6. Use a large spoon to scoop portions onto cookie sheet, leaving the shape as a round, high mound. Bake 15-16 minutes (add a minute if refrigerated first) or until edges of cookies are starting to lightly brown. Place cookie sheet on cooling rack for 5 minutes. Then transfer cookies to cookie rack to cool the rest of the way.

* 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

Crust:
21 Chocolate O's cookies (from Glutano)
1/2 cup (1/2 stick) unsalted butter, cut into pieces, room temperature

Mousse:
12 oz. semisweet chocolate finely chopped
1 tsp. vanilla extract
pinch of salt
3 3/4 cups chilled whipping cream
1/4 sugar

For Crust: Preheat over to 350º. 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

2 lbs carrots
2 granny smith (green) apples
2 onions
1 horn of ginger
5 cups chicken broth
1 stick butter
salt and pepper

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)

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