Free of: Gluten and top allergens

Ingredients

• 3 large parsnips, peeled, thinly sliced
• 4 large carrots, peeled, thinly sliced
• 2 tbsp (30 mL) olive oil
• 1 ⁄4 cup (60 mL) maple syrup
• 1 tbsp (15 mL) fresh thyme
• Pinch salt and pepper

Method

1. Heat oven to 350˚ F.
2. 2. In a large bowl, combine all ingredients. Toss together thoroughly.
3. Lay vegetables in a single layer on a parchment-lined baking sheet. Cook in oven for 25-30 minutes, turning at least once.
4. Serve with braised chicken breasts.

Recipe by Simon Clarke

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

© Copyright AGW Publishing Inc.

See: Braised Chicken in Apple Cider

Free of: Gluten and top allergens

Ingredients

• 4 boneless chicken breasts (skin on)*
• 4 slices pancetta (or bacon), diced*
• 2 tbsp (30 mL) olive oil
• 4 shallots, diced
• 2 cloves garlic, minced
• 1 tbsp (15 mL) fresh thyme, finely chopped
• 4 cups (950 mL) fresh apple cider

Method

1. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts, skin side down. Cook 3-4 minutes each side, until golden.
2. Move chicken to a plate; set aside. Add diced pancetta to pan. Sauté for 5 mins.
3. Add shallots, garlic and thyme. Stir and cook for 5 minutes. Add apple cider and bring to boil.
4. Reduce heat to medium-low, and add seared chicken. Cover and braise 8-10 minutes, until chicken is cooked through.
5. Transfer chicken to serving platter. Continue to cook sauce until reduced by half.
6. Spoon sauce over chicken and serve with maple glazed parsnips and carrots (pictured).

*Note: For a special occasion, use pheasant instead of chicken. For lower-cal, omit pancetta.

Recipe by Simon Clarke

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

© Copyright AGW Publishing Inc.

See: Maple Glazed Parsnips and Carrots

Free of: Gluten and top allergens

Ingredients

• 1 ⁄4 cup (60 mL) olive oil
• 1 medium cooking pumpkin, peeled, seeded and diced
• 1 cup (250 mL) each of carrots, onion, celery; diced
• 1 leek, diced
• 2 cloves garlic, minced
• 2 tsp (10 mL) freshly grated or ground nutmeg*
• 6 cups (1.5 L) vegetable stock [Look for allergen-free, GF brand]
• Pinch salt and pepper

Method

1. In a large pot, heat oil over medium heat. Add pumpkin, carrots, onion, celery and leek. Cook for 5 minutes, stirring.
2. Add garlic and nutmeg, continue to cook for 2-3 minutes on medium heat.
3. Pour in stock and season with salt and pepper.
4. Bring to a boil, reduce heat and simmer for 12-15 minutes.
5. In a blender, purée soup in batches. Return to pot and season with salt and pepper.

*Note: Nutmeg is a spice derived from a seed, not a tree nut.

Recipe by Simon Clarke

See also: Curried Butternut Squash Soup

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

© Copyright AGW Publishing Inc.

• Wild Mushroom & Chive Risotto Cakes

• Carrot Soup Shooters

• Vietnamese Salad Rolls

• Seared Lamb on Fritters with Red Currant Relish

• Beef and Green Onion Skewers

• Glazed Duck Quesadillas

• Beef-Water Chestnut Cakes with Chili Dip

• Polenta Trianges with Roasted Red Peppers

• Spicy Eggplant Fritters

• Prosciutto-Wrapped Figs

• Eggplant Hummus

• Potato, Parsnip & Pear Latkes

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

• 2 tbsp (30 mL) vegetable oil
• 1 tsp (5 mL) curry paste [Look for allergen-free brands]
• 1 tsp (5 mL) coriander seeds, ground
• 1 clove garlic, minced
• 1 small sweet onion, finely chopped
• 3 cups (720 mL) carrots, peeled and chopped
• 2 tsp (10 mL) orange zest
• 1 cup (250 mL) orange juice
• 4 cups (1 litre) chicken stock [Look for allergen-free, GF brands]
• Salt and pepper

Method

1. In a large pot, heat oil over medium heat. Add curry paste and coriander, stir and cook for 2 minutes.
2. Add garlic, onion, carrots and zest. Continue to cook for 4-5 minutes, stirring often.
3. Pour in orange juice, stock and add salt and pepper.
4. Bring to a boil, reduce to a simmer. Cook for 20 minutes until carrots are tender.
5. Puree soup in blender until smooth. Stir in more stock if too thick. Allow to cool slightly.
6. Using a funnel, pour soup into shooter glasses and serve.

Recipe by Simon Clarke

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

Ingredients

• 2 tbsp olive oil
• 1 large sweet onion, diced
• 4 cloves garlic, minced
• 2 pounds ground beef
• 1/4 cup chili powder
• 1 tbsp paprika
• 2 tbsp cumin
• 14 oz can each, kidney, pinto, white beans, drained and rinsed
• 28 oz can diced tomatoes
• Salt and pepper

Method

1. In a large pot, heat oil over medium-high heat.
2. Add onion and sauté for 2 minutes. Stir in garlic, and cook for 2 more minutes.
3. Mix in beef and sauté for another 4 minutes. Now add remaining ingredients.
4. Bring chili to a boil, then reduce heat to low.
5. Simmer chili for for 50 minutes, stirring occasionally.
6. Meanwhile, prepare your cornbread.

Next page: Herb Cornbread

Pie Dough

Ingredients

• 2 1 ⁄2 cups (590 mL) all-purpose flour
• 1 tbsp (15 mL) sugar
• 1 tsp (5 mL) salt
• 6 tbsp (90 mL) vegetable shortening, cubed and chilled
• 12 tbsp (180 mL) unsalted butter, cubed, chilled
• 6-8 tbsp (90-120 mL) ice water

Method

1. Place flour, sugar and salt in a food processor and pulse to combine.
2. Add the shortening and process in short bursts (about 10), until mixture resembles coarse cornmeal. Add the butter and pulse again, about 10 times, until mixture resembles pea-sized crumbs. Transfer to a mixing bowl.
3. Sprinkle 6 tablespoons of ice water over mixture and around edge of bowl.  Stir with rubber spatula, pressing dough into centre until it sticks together. Add remaining water as needed, 1 tablespoon at a time, until dough comes together.
4. Divide dough into 2 even pieces, shape into flattened disks. Wrap disks in plastic wrap; refrigerate 1 hour. Let dough soften slightly at room temperature, then roll out.

Pie Filling

Ingredients

• 5-6 Mutsu apples (or similar), peeled and cored
• 4-5 Granny Smith apples, peeled and  cored
• 1 lemon’s zest and juice (about 3 tbsp)
• 3⁄4 cup (175 mL) brown sugar, packed
• 2⁄3 cup (160 mL) white sugar, plus extra for sprinkling
• 1 ⁄4 cup (60 mL) tapioca flour
• 1 tbsp (15 mL) ground cinnamon
• 1 ⁄2 tsp ground nutmeg
• 1 ⁄2 tsp (10 mL) salt
• 2 tbsp (60 mL) milk or rice milk

Method

1. Pre-heat oven to 425° F. Place a 9-inch pie plate near work area.
2. On a lightly floured surface, roll out one disk of the dough to an approximately 15-inch circumference (fits the pie plate with 1-inch of overhang). Transfer dough to pie plate, press into shape (but leave trim long). Rest shell in the refrigerator.
3. Cut the Mutsu apples into thick cross-wise slices, then cut each slice in half. Cut the Granny Smith apples into thin lengthwise slices. Place sliced apples into a large mixing bowl.
4. Add lemon juice and zest, both sugars, tapioca flour, cinnamon, nutmeg and salt. Toss apples to coat.
5. Pile apples into chilled pie shell, slightly higher in the centre.
6. Roll out second disk to about 13 inches, cut decorative vents into pastry, cover the pie, and trim to fit bottom crust. Seal the two crusts with a little water, and crimp the edge. Brush pie with milk or rice milk and sprinkle with sugar.
7. Bake pie for 20 minutes. Lower temperature to 375° F and bake a further 40 minutes, or until apples test tender with a fork.
8. Cool at least two hours on a baking rack. Serve.

Recipe by Simon Clarke

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

Free of: All top allergens, except egg (in optional garlic mayo), and gluten-free

Ingredients

• 4 sweet potatoes, peeled
• 2 tbsp (30 mL) olive oil
• 1 tsp (5 mL) each salt and pepper
• 4 egg yolks
• 1 clove garlic, minced
• 1 tbsp (15 mL) Dijon-style mustard  [*Look for allergen-free brands; for mustard allergy, can omit]
• 1 1 ⁄2 cups (375 mL) vegetable oil

Method

1. Pre-heat oven to 400º F.
2. Slice potatoes into ¼-inch wedges and toss with olive oil, salt and pepper. Line a large, rimmed cookie sheet with parchment paper. Spread spread wedges on it in a single layer.
3. Roast in oven 30-40 minutes, turning once, until evenly browned and cooked through.
4. To make mayo, place egg yolks in food processor. With it running, add garlic, mustard, salt and pepper until combined.
5. Slowly add oil until mayonnaise comes together. Place in a dipping bowl and serve with fries.

Note: For egg allergy – skip the mayo and serve with salt or another favorite condiment.

Recipe by Simon Clarke

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

Free of: All top allergens and gluten.

Makes 16 2-inch squares.

Equipment Needed:

8x8x2-inch baking pan, parchment paper, large whisk, 1 rubber spatula, large mixing bowl, large microwave safe mixing bowl, dry measuring cups, liquid measuring cups, measuring spoons, large chef’s knife,

Ingredients

• 3 cups corn-free confectioners’ sugar (Whole Foods 365 brand and Wholesome Sweeteners are both made w/tapioca starch)
• ½ cup cocoa powder
• ½ cup Palm Oil Shortening
• ¼ cup rice milk
• 1 cup Enjoy Life semi-sweet Chocolate Chips
• 1 Tablespoon pure vanilla extract
• Pinch of salt

Method

1. Line the bottom of an 8x8x2-inch pan with a piece of parchment paper, so that it overlaps on all sides. (This will not work with a non-stick pan!)
2. Whisk together confectioners’ sugar and cocoa powder, being sure to blend well, breaking up any lumps.
3. Combine chocolate chips, shortening, and rice milk in a microwave safe bowl.  Microwave at 30-second increments, until chips and shortening are melting, stirring every 30 seconds.  This will take 60-90 seconds, depending on the power of your microwave.  Do not over cook it, chocolate burns easily. It’s best to remove from the microwave while there are still little “clouds” of shortening floating, and the chips have not yet melted completely, you’ll finish the melting process on the counter.  Remove from microwave and stir well to encourage the final melting. Stir in vanilla extract and pinch of salt, blending well.
4. Add the dry mixture to the liquid, a little at a time, beating well after each addition, breaking up any dry lumps against side of bowl with a spoon or rubber spatula. You want to really work to stir in the last of the dry ingredients. If it seems too moist, add a little more confectioners’ sugar, 1 tablespoon at a time.  Once thoroughly combined, transfer into pan, and use a clean rubber spatula to spread evenly.  Press down, pushing fudge into corners of pan. Smooth top. You may also use an offset spatula to get a really smooth finish. Chill ½ an hour. Remove and lift out of pan by holding both sides of parchment firmly. Cut into quarters, then cut quarters into 4 squares each, for a total of 16 pieces of fudge. Store tightly covered at room temperature.

Troubleshooting FAQ

1. Q: The shortening and chocolate aren’t combining, once melted.  What happened?
   A: You most likely heated the chocolate too long in the microwave, and it’s seized up, which prevents it from blending with the shortening.
2. Q: The parchment paper won’t stay in the pan. What am I doing wrong?
   A: You need a pan that’s at least 2-inches deep. Additionally, a non-stick pan won’t work, it will “reject” the parchment paper.  You also may need a larger piece of parchment paper.
3. Q: The fudge seems too oily/moist.  What should I do?
   A: See answer to  #1.  You may have burnt the chocolate by heating it too long in the microwave, which prevents it from combining with the shortening, as necessary.  Or, you may need more confectioners’ sugar.  Confectioners’ sugar is extremely variable, depending upon humidity levels.  It measures very differently if it’s compacted, for example.  Try adding more confectioners’ sugar, 1 tablespoon at a time, until desired consistency has been achieved.
4. Q: How long will the fudge last?
   A: Until it’s all eaten!

More Cybele Pascal videos here.