Free of: Gluten and top allergens

Ingredients

Chicken Balls

• 1 1 ⁄2 lbs (0.7 kg) ground chicken
• 2 cloves garlic, minced
• 1 tbsp (15 mL) fresh ginger, minced
• 1 cup (250 mL) fresh basil leaves, roughly chopped
• 3 green onions, minced
• 1 tsp (5 mL) hot chili sauce [Look for allergen-free, gluten-free brand]
• 1 tbsp (15 mL) ground allspice
• Salt and pepper
• 1 cup (250 mL) cornmeal
• 1 ⁄4 cup (60 mL) vegetable oil

Sweet and Sour Sauce

• 1 cup (250 mL) pineapple juice
• 1 cup (250 mL) ketchup
• 1 ⁄4 cup (60 mL) brown sugar
• 1 ⁄4 cup (60 mL) rice wine vinegar

Method

1. Add all ingredients for chicken balls to a large bowl, except the cornmeal and vegetable oil. Stir until thoroughly combined.
2. Using your hands, take about 2 tbsp of mix, and roll into a ball. Continue this process until the mixture is used up.
3. Place cornmeal in a wide, flat bowl. Roll chicken balls in to coat.
4. Using a large sauté pan, heat the vegetable oil over medium heat. Add balls and turn often, until cooked through and golden brown.
5. For the sauce: combine ingredients in a saucepan. Bring to a boil, reduce heat to a simmer for 3 minutes, stirring occasionally. Remove from heat.
6. Serve warm chicken balls on skewers. Drizzle with sauce.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here.

Free of: gluten and all top allergens

Ingredients

• 1 eggplant, halved lengthwise
• 1 14 oz (398 mL) can white beans, rinsed
• 4 cloves garlic, roasted
• ½ cup (60 mL) parsley, chopped
• ¼ cup (60 mL) lemon juice
• 2 tbsp (30 mL) olive oil
• salt and pepper

Method

1. Heat oven to 400° F.
2. Place eggplant halves onto a baking sheet, cut side up. Roast for 22-24 minutes until cooked through. Cool.
3. Scoop eggplant flesh into a food processor and discard skin.
4. Add all remaining ingredients. Pulse until smooth and combined well.
5. Place hummus in dipping bowl, and serve with gluten-free garlic toasts or vegetable sticks.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

© Copyright AGW Publishing Inc.

Soup Ingredients

• 2 lb (1 kg) stewing beef, cut into 1-inch (2.5 cm) chunks
• 2 tbsp (30 mL) vegetable oil
• 2 inches (5 cm) of fresh ginger, peeled and smashed. [See Method re “smashing”.]
• 1 medium onion, diced
• 1 2-inch (5 cm) cinnamon stick
• 1 tsp (5 mL) peppercorns
• 6 cloves
• 4 star anise
• 4 cups (950 mL) beef broth [look for organic, allergen-free brands]
• 2 cups (475 mL) water (plus 6 cups – 1.5 L- for cooking noodles)
• 1⁄2 lb (230 g) medium-width rice noodles
• Pinch of salt

• 2 cups (475 mL) bean sprouts
• 1 cup (250 mL) fresh Thai basil, torn
• 2 large red Serrano chilies, seeded and finely diced
• 1 cup (250 mL) fresh coriander leaves
• 1 lime, sliced in wedges

Method

1. Soak rice noodles in cold water for 30 minutes, then drain.
2. Meanwhile, in a large soup pot, heat vegetable oil over medium. Add beef and brown on all sides. Remove and set aside.
3. To smash peeled ginger, place under flat side of a large knife. Press down firmly on knife to squash and release flavours. Add ginger and onion to pot. Sauté 2-3 minutes.
4. Stir in star anise, cinnamon stick, cloves and peppercorns.
5. Return beef to pot, add 2 cups water and beef broth. Bring to a boil, reduce heat and simmer covered for 30 minutes, or until meat is tender. Season with salt to taste.
6. As broth simmers, bring 6 cups water to boil in a large pot. Add rice noodles, cook 3-5 minutes, until just tender. Do not overcook. Drain and rinse under cold water.
7. To serve, divide noodles among four to six soup bowls. Ladle soup over noodles and top with each of the garnish ingredients, squeezing lime over top just before serving.

Recipe by Simon Clarke

Food photography by Chris Gonzaga

First published in Allergic Living magazine.
To subscribe, click here.

Free of: All top allergens and gluten-free.

Chef’s Note: Guaranteed to wow: a robust, sensational soup that happens to be good for you.

Ingredients

• 2 ripe avocados, peeled, diced
• 1 cucumber, peeled, seeded and diced
• ¼ cup (60 mL) fresh lemon juice
• 2 green onions, sliced
• 1 clove garlic, sliced
• 2 tbsp (30 mL) cilantro leaves
• 1 tsp (5 mL) ground cumin
• 2 1/2 cups (600 mL) chicken stock [Look for allergen-free brand]
• Pinch salt and pepper
• 2 tbsp (30 mL) olive oil

Method

1. Add all ingredients, except olive oil, to a large bowl. Stir thoroughly.
2. Spoon into a blender in batches; pulse each batch until smooth.
3. Chill soup for 30 minutes to one hour.
4. Serve soup in chilled soup bowls. Finish with a drizzle of olive oil.

If you like this recipe, try the Chilled Watermelon Soup (pictured).

Recipe by Simon Clarke

First published in Allergic Living magazine, Summer 2010.
To order that issue or to subscribe, click here.

Serves 4 to 6
Free of: All top allergens and gluten-free.

Manicotti

Ingredients

• 12 oven-ready manicotti noodles [use gluten-free or egg-free]
• 2 cups (475 mL) zucchini, diced
• 1 cup (250 mL) eggplant, diced
• 1 cup (250 mL) leeks, thinly sliced
• 1 cup (250 mL) tomato, seeded, diced
• 4 tbsp (60 mL) fresh basil, chopped
• 2 tbsp (30 mL) olive oil
• Salt and pepper to taste
• Grated parmesan cheese or cheese alternative shreds (e.g. Daiya Foods mozzarella)

Method

1. Preheat oven to 350° F.
2. Heat oil in a large skillet over medium-high heat. Add zucchini, eggplant, leek and tomato and sauté until vegetables are just tender, about 10 minutes.
3. Toss vegetables with fresh basil, salt and pepper.
4. Using a small spoon, fill manicotti shells with vegetables, and arrange in one layer in a lightly oiled baking dish.
5. Pour tomato sauce (recipe below) over (gluten-free) manicotti and bake for 40 minutes,or until pasta is cooked through.
6. Sprinkle with grated parmesan cheese (if using). Serve.

Tomato Sauce

Ingredients

• 2 (540 mL) cans diced tomato
• 1 sweet onion, diced
• 2 tbsp (60 mL) tomato paste
• 2 cloves garlic, minced
• 2 tbsp (30 mL) olive oil
• 2 tbsp (30 mL) fresh basil, chopped
• Salt and pepper to taste

Method

1. Heat oil in a large sauce pan over medium heat. Add onion and sauté until soft.
2. Add tomatoes, tomato paste, basil, salt and pepper and cook for a further 10 mins.
3. Remove from heat and, in a food processor, purée until smooth.
4. Pour over manicotti and bake as noted.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To subscribe, click here.

More Pasta Recipes:

• Nut-free Pesto Sauce
• Bolognese Sauce
• Sauce alla Puttanesca

© Copyright AGW Publishing Inc.

Serves 6-8

Free of: Gluten and all top allergens.

Tortillas

• 2 cups (475 mL) masa harina corn flour mix [Look for GF brands]
• 1 tsp (5 mL) salt
• 1 cup (250 mL) warm water

Filling

• 2 tbsp (30 mL) sunflower oil
• 1 lb (450 g) ground turkey
• 1 tbsp (15 mL) chili powder
• pinch salt
• 1 head of iceberg lettuce, sliced
• 4 tomatoes, diced
• 1 avocado, diced
• 2 cups (475 mL) refried beans [Look for allergen-free brands or see “Baked Beans” recipe.]

Method

1. To make the tortillas, combine the masa harina and salt in a bowl. Slowly add the water to form a dough. If too crumbly, add a little more water, if too wet add more masa harina.
2. Knead dough 3-4 minutes. Divide dough into 12 golfball-size balls.
3. Place each ball between plastic wrap and roll out to crepe thickness.
4. In a dry sauté pan (preferably cast iron), on medium heat, cook each tortilla for about 1 minute per side.
5. Next, heat sunflower oil in a large sauté pan. Add turkey and sauté for 4-6 minutes. Add chili powder and salt. Continue to cook 2-3 minutes. Set aside.
6. Fill each cooked tortilla with the turkey, lettuce, tomato, avocado and beans. Fold in half and enjoy.

Pairs well with: Rhubarb Mojito

Recipe by Simon Clarke

First published in Allergic Living magazine, Spring 2010 5th anniversary edition.
More Southwest Cuisine recipes in that issue. To order it, or to subscribe, click here.

© Copyright AGW Publishing Inc.

Free of: All top allergens and gluten-free.

Ingredients

• 1 large flank steak
• 1⁄4 cup (60 mL) lime juice
• pinch salt
• pinch pepper
• 1 large sweet onion, sliced
• 2 red peppers, seeded and cut into thin strips
• 2 cloves garlic, sliced
• 1 tsp (5 mL) chili powder
• 2 tbsp (30 mL) olive oil
• 10 flour tortillas [Look for brands free of allergens; there are several GF tortilla brands.]

Method

1. In a small bowl, combine lime juice, salt and pepper.
2. Set flank steak into a container and pour seasoned lime juice over top. Let rest for 10 minutes, turning once.
3. Over high heat, barbecue steak for 5-6 minutes each side. Remove and allow to rest 10 minutes.
4. In the meantime, heat olive oil in a heavy-bottomed skillet and sauté the onion, peppers and garlic for 2-4 minutes.
5. Add chili powder and mix well. Keep warm.
6. Slice the flank steak into thin strips, cover and set aside.
7. Toast tortillas on the grill or warm through.
8. Place enough steak and vegetables to fill the centre of each toasted tortilla.
9. Spoon on a generous dollop of guacamole and salsa (recipes on next page), wrap and eat.

Next page: Guacamole, salsa

Chicken

Ingredients

• 1 whole organic chicken, rinsed and cut into 8
• 4 tbsp (60 mL) whole coriander seeds
• 2 tbsp (30 mL) whole mixed peppercorns
• 2 tbsp (30 mL) fresh garlic, roughly chopped
• 1 tsp (5 mL) coarse salt
• 1 tsp (5 mL) olive oil
• Bunch fresh coriander leaves (for garnish)

Sweet & Spicy Dipping Sauce

Ingredients

• 1⁄2 cup (125 mL) rice wine vinegar [look for allergen-free brands]
• 1⁄2 cup (125 mL) clear honey
• 1 tbsp (15 mL) fresh garlic, minced
• 1⁄2 tsp (2.5 mL) dried red pepper flakes
• 1⁄2 tsp (2.5 mL) salt

Method

1. Place coriander seeds, peppercorns, garlic, salt and oil in a large mortar and pound with a pestle until a paste forms. (Or pulse ingredients for 1 minute in a spice grinder or mini-chopper until combined.)
2. Rub paste over cut-up chicken to coat. Marinate for 2-4 hours in the refrigerator.
3. Meanwhile, make the dipping sauce: combine rice wine vinegar and honey in a small saucepan. Bring to a boil over medium heat and then simmer over low heat for 2-3 minutes, stirring occasionally. Add remaining ingredients and simmer for an additional 2 minutes. Set aside and cool.
4. Pre-heat barbecue or broiler on high. Cook chicken on both sides for 6-8 minutes or until juices run clear when cut with a knife.
5. Transfer chicken to a serving platter garnished with fresh coriander leaves.Pour dipping sauce into small individual bowls and serve.

Recipe by Simon Clarke

Food photography by Chris Gonzaga

From the Summer 2011 edition of Allergic Living magazine.
To subscribe, click here.

These tasty rolls are perfect as hors d’oeuvres or as an appetizer. They can be made up to four hours ahead and refrigerated.

Free of: Gluten and top allergens.

Ingredients

• 10 6-inch rice paper rounds
• 1 package (250 g) cellophane (thin rice) noodles
• 1 cup (250 mL) mixed lettuce leaves
• 1/4 cup (125 mL) carrot, thinly sliced
• 1/4 cup (125 mL) cucumber, thinly sliced
• 1/4 cup each of fresh basil, mint and coriander, chopped
• 2 green onions, thinly sliced
• 4 tbsp (60 mL) rice wine vinegar [check label for GF / allergen-free]
• Salt and pepper to taste

Method

1. Place noodles in a bowl and cover with hot water. Soak for 20 minutes, then strain.
2. Toss noodles with vinegar, salt and pepper to taste and set aside.
3. In a shallow container, soak rice paper rounds in hot water for one minute until pliable. Remove gently and lay on a clean dry kitchen towel.
4. Trim curved edges off rounds so that you have a square. Cut square in half, to make two 2.5-inch long strips.
5. Cover strips with lettuce leaves and spread about 1 tbsp worth of noodles over bottom third.
6. Top with a pinch of carrot, cucumber and green onion. Sprinkle with fresh herbs.
7. Roll the bottom edge of wrapper over to enclose the filling, and continue rolling until spring roll is formed.
8. Cover rolls with damp paper towel and refrigerate up to four hours, until needed.

Wasabi Mayo Dip

• 1 cup (250 mL) mayonnaise [suggested dairy-free, egg-free alternative: Veganaise; Earth Balance MindfulMayo is also soy-free]
• 2 tbsp (30 mL) fresh lemon juice
• 2 tbsp (30 mL) wasabi powder

Combine dip ingredients in a small bowl. Refrigerate until ready to serve.

Recipe by Simon Clarke

Free of: Gluten and top allergens, except optional soy.

Ingredients

• 1 lb (0.450 kg) lean ground beef
• 1⁄2 cup (125 mL) water chestnuts, drained
• 1⁄4 cup (60 mL) green onion, chopped
• 1 tbsp (15 mL) fresh ginger, minced
• 1 tbsp (15 mL) chili sauce (such as sambal oelek*)
• 1 tbsp (15 mL) soy sauce [optional]
• Pinch of salt
• Vegetable oil for frying

* When using packaged ingredients, always carefully check labels for allergens.

Method

1. Place all ingredients other than beef in a food processor and pulse just until combined.
2. In a large bowl, gently mix water chestnut mixture into beef.
3. Using about 1 heaping tbsp for each, form beef into approximately 30 balls. Flatten slightly to make a 1⁄2-inch thick patty. Cover with plastic wrap and refrigerate for one hour.
4. Heat 2 tbsp of vegetable oil in a frying pan. Cook beef patties until golden brown on each side, and cooked through.
5. Serve warm with chili garlic dipping sauce.

Next page: Garlic Dipping Sauce