Chicken Stew withSmoked Paprika

AllergicLiving

Free of Gluten and Top Allergens

Soups&Stews

RECIPES BY SIMON CLARKE

From Our Kitchen to YoursAt Allergic Livingmagazine, we always put the emphasis on the living part of our name.

Nowhere is that truer than in our approach to food. When I step into the Allergic Living kitchen with Chef Simon Clarke, our wonderfully talented Food Editor, we discuss great approaches to a particular dish or style of cooking that will keep it dairy-free or gluten-free or nut-free (for example). But never, ever are we focused on what we and our readers cannot eat because of allergies or intolerance.

The emphasis is on what we can enjoy deprivation isnt our style. Our approach to cookingwithout the top nine allergens (peanuts, tree nuts, wheat/gluten, dairy, eggs, shellfish, fish, soyand sesame) is built on Simons creativity, a mission to live well and our mutual love of good food.

Our readers write glowingly of Chef Simons creations, which are easy to make, filled with freshingredients, savory and frequently sublime.

As a thank you for subscribing and as an introduction to our recipes, we are pleased to provide youwith this booklet: Allergic Livings Soups & Stews.

If you enjoy these, youll love the whole magazine, with many new recipes in every edition and insightful articles on allergies and gluten intolerance.

To see issues of the magazine, click here.

Wishing you deliciously safe eating!

Gwen

Gwen Smith, EditorAllergic Living

Visit us at Allergicliving.com

SERVES 4-6

Free of: Gluten and top allergens

Ingredients14 cup (60 mL) olive oil1 medium cooking pumpkin, peeled, seeded and diced1 cup (250 mL) each of carrots, onion, celery; diced1 leek, diced2 cloves garlic, minced2 tsp (10 mL) freshly grated or ground nutmeg*6 cups (1.5 L) vegetable stock [Use 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 minuteson 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, pure 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.

SERVES 4

Free of: Gluten and top allergens

Ingredients1 whole chicken, cut into 8 pieces2 tbsp (30 mL) smoked paprika14 cup (60 mL) olive oilPinch salt and pepper1 medium red onion, diced1 each of red, orange and yellow pepper, diced1 can white beans, rinsed*2 tbsp (30 mL) fresh oregano, diced4 cups (950 mL) chicken stock [Use allergen-free, GF brand]Zest of 1 orange

*Note: If preferred, you can use chickpeas instead of white beans.

Method

1. In a large bowl, combine chicken pieces with smoked paprikaand half the olive oil. Season with salt and pepper and combine.2.Meanwhile, heat a Dutch oven over medium-high heat. Addremaining olive oil. Place chicken into pan, skin side down. Searchicken on both sides until golden brown. Remove to plate andset aside.3. To the pan, add onion, peppers, beans and oregano. Saut 3-4 minutes. 4. Pour in chicken stock, bring to a boil. Add the chicken pieces. 5. Reduce heat to a simmer and cook, covered, for at least 15-18 minutes until chicken is cooked thoroughly.

Spiced Pumpkin Soup Chicken Stew withSmoked Paprika

SERVES 6

Free of: Gluten and top allergens

Ingredients2.2 lbs (1 kg) stewing beef14 cup (60 mL) vegetable oil2 medium white onions, diced12 cloves garlic, whole and peeled4 carrots, peeled, diced4 celery stalks, diced12 button mushrooms14 cup (60 mL) tomato paste4 bay leaves8 thyme sprigs6 cups (1.5 L) beef broth [Use allergen-free, GF brand]2 cups (475 mL) red wine [Substitute: use 2 more cups of stock instead.]12-14 baby potatoes

Method1. Heat oven to 350 F. In a Dutch oven or large pot, heat oilover high heat. In 2-3 batches, brown meat and transfer to platter.2. Add onion, garlic cloves, carrots, celery and mushrooms topot. Saut 4-6 minutes on medium heat. 3. Stir in tomato paste; cook 2-3 minutes.4. Add the herbs, stock and wine to the pot. Bring to boil,return beef to pot, cover with an oven-proof lid or foil. Placepot in oven and cook for 1 hour. 5. Meanwhile, boil potatoes until lightly cooked. Drain, set aside.6. Add potatoes to stew. Cook a further 1-1 hours in oven. 7. Ladle into soup bowls; serve and enjoy.

SERVES 6

Free of:Gluten and top allergens

Ingredients2 small butternut squash, halved lengthwise and seeded2 tbsp (30 mL) olive oil1 leek, halved lengthwise, washed, diced1 sweet onion, diced2 cloves garlic, diced1 tbsp (20 mL) curry paste [Use allergen-free, GF brand]5 cups (1.2 L) chicken or vegetable stock [Use allergen-free, GF brand]1 cups (350 mL) apple juicePinch salt and pepper20 leaves of fresh sage

Method1. Heat oven to 375 F. Lay squash halves onto a baking sheet,cut side down. Cook for 40 minutes or until squash is cookedthrough.2. In a large soup pot, heat olive oil over medium-high heat.Add leek, onion and garlic. Saut 3-4 minutes, stirring.3. Add curry paste and cook a further 2 minutes. 4. Scoop out squash flesh, add to soup pot, along with stockand apple juice. Add salt and pepper. Bring to a boil, then simmer 20-25 minutes.5. In batches, pure soup in a blender until smooth. Adjust seasonings if needed.6. Serve with briefly fried sage leaves and toasted fresh gluten-free bread.

Classic Beef Stew Curried Butternut Squash Soup

SERVES 4-6

Free of: Gluten and top allergens

Ingredients14 cup (60 mL) olive oil1 large sweet onion, diced1 cup (250 mL) carrots, diced1 cup (250 mL) celery, diced2 hot chili peppers, seeds removed, finely diced3 cloves garlic, minced2 tbsp (30 mL) fresh ginger, minced1 tsp (5 mL) turmeric2 cups (475 mL) red lentils, rinsed1 tsp (5 mL) each, cumin seeds, black mustard seeds[Substitute for mustard allergy: use tsp more cumin seeds] 12 tsp (2.5 mL) each, coriander seeds, whole cloves 1 inch piece of cinnamon stick4 cups (950 mL) vegetable stock [Use allergen-free, GF brand]Salt and pepper

Method

1. In a large saut pan, heat oil over medium heat. Add onion,carrots and celery. Cook, stirring often, 4-6 minutes.2. Add chili peppers, garlic and ginger, stir to combine andcook for 4 minutes. Stir in turmeric and lentils. Reduce heat tosimmer.3. In a separate pan, over medium heat, toast dry spices together,stirring often for 3-4 minutes. Remove from heat to spicegrinder. Grind into a fine powder.4. Add spice mix to vegetables along with stock, salt and pepper.5. Bring to a boil, then reduce heat to a simmer and cook untillentils are tender (15-18 minutes).

Note: Great served with rice or on its own. Or prepare as a sidedish.

SERVES 4-6

Free of: Gluten and top allergens

Ingredients

1 whole chicken, cut into 8, rinsed, patted dry1 tbsp (15 mL) fresh ginger, minced1 tbsp (15 mL) garlic, minced1 tsp (5 mL) turmeric1 tsp (5 mL) ground coriander1 tsp (5 mL) cayenne1 tbsp (15 mL) olive oil1 rutabaga, peeled and cubed3 carrots, peeled and diced2 parsnips, peeled and diced1 can (398 mL) chickpeas, rinsed and drained 4 cups (1 L) chicken stock [Use allergen-free, GF brand]1 cup (250 mL) white wine [For sulphite allergy, substitute: 1 more cup stock]salt and pepper to taste

Method

1. In a large bowl, combine chicken pieces with ginger, garlic,turmeric, coriander and cayenne. Toss together well, cover andmarinade in fridge for 2-3 hours.2. Pre-heat oven to 350 F. Warm a large saut pan over medium heat. Add olive oil. Saut the chicken pieces 2-4 minutes on both sides until golden brown. Transfer chicken toa casserole dish thats oven-proof.3. In the same large pan, saut rutabaga, carrots and parsnipsfor 4 minutes. Now add to chicken. Next add chickpeas, stock,wine, salt and pepper to casserole. Put lid on the casserole dishand cook in the oven for 90 minutes, until chicken is cookedthrough. 4. Serve over couscous or herbed rice.

Curried Red Lentil Stew Moroccan Chicken andVegetable Casserole

SERVES 6

Free of: Gluten and top allergens. Wine [optional] has sulphites.

Ingredients

4 lbs (1.8 kg) beef short ribs14 cup (60 mL) vegetable oil14 cup (60 mL) olive oil1 medium onion, diced2 cups (475 mL) carrots, diced2 cups (475 mL) celery, diced1 large leek, diced (outer leaves washed and kept whole, separated)1 bunch fresh thyme6 black peppercorns4 fresh sage leaves14 cup (60 mL) tomato paste4 cups (950 mL) dry red wine [optional]4 cups (950 mL) beef stock [8 cups (1.9 L) if not using wine]Salt and pepper

Method

1. Season ribs with salt and pepper. Heat vegetable oil in a deepsaut pan or Dutch oven over medium-high heat. Brown ribs in a single layer, 3-4 minutes per side. Remove ribs from pan and set aside.2. Add olive oil to pan and saut onion, carrots, diced leek andcelery over medium heat for 5 minutes, stirring occasionally.3. Meanwhile, fold one outer leek leaf in half lengthwise, forminga pocket. Place thyme, sage and peppercorns into the pocket, thenuse butchers string to tie the leek closed snugly over the contents,making a seasoning package called a bouquet garni.4. Place bouquet garni in the pan with the vegetables, add tomatopaste, and saut for a further 5 minutes.5. Return ribs to pan, add beef stock and red wine (if using).Season with salt and pepper.6. Cover pan and reduce heat to low. Simmer for 90 minutes to 2 hours, until meat is very tender.7. Remove meat and discard bones. Place meat back in the panand stir to combine with vegetables. Discard bouquet garni.8. Cook GF pasta (rigatoni or shells are recommended) and drain.Combine ragout and pasta. Serve immediately.

SERVES 4-6

Free of: Gluten and top allergens

Ingredients

2 chicken breasts, skinless and boneless

2 tbsp (30 mL) vegetable oil

1 large onion, diced

2 cloves garlic, minced

4 medium carrots, diced

4 stalks celery, diced

1 bay leaf

6 cups (1.5 L) chicken stock

rice prepare 2 cups (when uncooked) of your favorite rice or rice

blend. Chef Simon used wild rice with long-grain white.14 cup (60 mL) parsley, choppedsalt and pepper

Method

1. Prepare your rice or rice blend.

2. Heat oven to 350 F. Cook chicken breasts 12-15 minutes or until

done. Remove and allow to rest. Dice.

3. In a large soup pot, heat oil over medium heat. Add onion and

saut 2-4 minutes, until golden. Add garlic, carrots, celery and bay

leaf, saut another 3-4 minutes.

4. Add stock and simmer 10-12 minutes until vegetables tender.

5. Stir in chicken, cooked rice and parsley. Season with salt and

pepper to taste.

Suggestion: This wholesome soup can be refrigerated, then reheated

(dont boil) and ladled into a Thermos.

Braised Short RibRagout Roast Chicken and Rice Soup

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