Have a Happy, Healthy and Gluten-Free Passover (with Recipes for Chicken Almond Soup Dumplings, Lemon Pistachio Bars and Chicken Tangine with Quinoa)

That's no matzoh ball in that soup -- it's a gluten-free chicken-almond soup dumpling.

Cooking gluten-free dishes while being chamtez free is a challenge for those with wheat sensitivities as well as for those who are hosting them during Passover. That’s because traditional matzoh and matzoh meal are off limits. Ashkenazi traditions prohibiting rice and beans add additional restrictions.

One solution is to substitute oat flour matzoh, but it can be hard to find. Try rethinking the menu and choose foods that can be served to all guests. Just be sure any prepared ingredients are gluten free.

Below are some recipes from my j. weekly column. Click here to see the original column.

Chicken-Almond Dumplings, based on Turkish and Moroccan Jewish recipes, look like matzoh balls floating in chicken soup, but their savory taste make them delectable in their own right.

The Chicken and Vegetable Tagine is served with quinoa, a grain-like seed with a slightly nutty taste.

In Pistachio Lemon Bars, a nut base replaces the typical matzoh meal crust.

Chicken-Almond Dumplings
Serves 6-8

1 lb. boneless, skinless chicken breasts, minced
1 cup finely ground almonds
3 eggs, beaten
½ tsp. nutmeg
1 tsp salt
¼ tsp. ground black pepper
½ cup minced parsley
¼ cup potato starch
4 cups of chicken stock
4 cups of water
3-4 quarts of hot chicken soup
Chopped dill for garnish

Combine chicken, almonds, eggs, nutmeg, salt, pepper, parsley and starch. Mix. Refrigerate for an hour. Take 1 Tbs. and shape into balls. Place on oiled baking tray. Refrigerate until ready to cook. Bring stock and water to a simmer in a large pot. Working in batches, poach for 5 minutes after dumplings rise to surface and scoop out. Repeat. Reserve or discard liquid. Serve in soup sprinkled with dill.

Chicken Vegetable Tagine with Quinoa
Serves 6

2 Tbs. oil
2 lbs. boneless, skinless chicken thighs cut into 1 ½“ pieces
1 cup chopped onion
2 garlic cloves, minced
½ tsp. cinnamon
½ tsp. paprika
¼ tsp. ground black pepper
¼ tsp. salt
2 cups 1” cubed, peeled sweet potatoes
2 carrots, sliced
3 cups 1” cubed, peeled eggplant
2 cups chicken stock
3 cups chopped chard
2 cups chopped tomatoes
1 cup quinoa, rinsed and drained
3 cups water

Heat oil in a large sauté pan over high heat. Brown chicken. Remove to plate. Lower heat to medium high. Add more oil if needed. Sauté onion and garlic until golden. Add cinnamon, paprika, pepper and salt. Stir. Add sweet potatoes, carrots and eggplant. Sauté 3 minutes. Add stock. Bring to a simmer. Add chard and tomatoes. Cover. Cook 10 minutes. Add chicken and accumulated juices. Cook until chicken and vegetables are done. Serve atop quinoa.

Place quinoa in pot with water. Bring to a simmer. Cover. Cook on low for 15 minutes. Fluff with fork.

Variations: Make the quinoa with chicken stock and/or heat stock or water and simmer with 1/4 tsp. of saffron threads.

Pistachio Lemon Bars
Makes 16 bars

2 cups plus ¼ cup shelled pistachio meats (toasted if raw)
2 egg whites
½ cup sugar
1/3 cup fresh lemon juice
1 tsp. minced lemon zest
3 eggs, beaten
½ cup sugar
2 Tbs. unsalted melted butter or pareve Pesach margarine
2 Tbs. potato starch

Preheat oven to 325 degrees. Line 8x8” baking pan with foil, with overhang on all sides. Grease foil. Chop 2 cups of pistachios. Mix with egg whites and sugar. Press into pan. Bake 20 minutes or until puffed and browned. Mix juice, zest, eggs, sugar, butter and starch. Pour on crust. Bake 20-25 minutes until curd is set. Remove. Cool to room temperature. Chop remaining nuts. Sprinkle on top. Lift by foil, remove foil and cut into bars.

Variations: Instead of topping with additional chopped nuts, try with some shavings of dark chocolate. You can also make this with other citrus juices or combinations.