July 18, 2010

Kids in the Kitchen: Chicken Parmesan (Fresh Tomato-Carrot Sauce)

By the time it was Matt’s turn in the kitchen, he already had an idea of what to make. (He had the benefit of watching this new routine – visiting the farmers’ market for inspiration – with his siblings.) You see, a few weeks ago, I prepared chicken parmesan for dinner when Matt was over, following a recipe from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam (also the famous Elana of Elana’s Pantry). I followed the recipe pretty closely, only substituting my own sauce for the sauce in the recipe. Matt must have liked it (we all did), since he requested to make it tonight, using fresh tomatoes from the market.

Of course, not only were the tomatoes from the market, so were the onions, garlic, and carrots. In fact, the sauce we made was nearly all local – the thyme, basil and parsley came from my garden. But the best part? Because each of those components were super-fresh and at their peak, the flavors were bright and bold. It’s amazing how nature just knows what tastes best – and if we take advantage, it’s almost like the hard part of cooking is done for us.

Of course, making a tomato sauce from scratch was a bit of work, although a good deal of the time spent simmering allowed for Matt and I to wander off to do other things for a while. It was definitely worth it – several of us might have been tempted to lick our plates clean. While my dish was more of a chicken “un-parmesan” (I sprinkled Daiya mozzarella-style shreds on my dish, which was mighty tasty and dairy-free), it was still definitely a dish worth repeating again!

Recipe for Chicken Parmesan can be found at The Gluten-Free Almond Flour Cookbook by Elana Amsterdam

Fresh Tomato-Carrot Sauce

4-5 large ripe tomatoes

2 T olive oil

1 medium sweet yellow onion, roughly chopped

1 c carrots, roughly chopped

3 cloves garlic, roughly chopped

1/2 t thyme leaves, picked

1 T basil leaves

1 T flat-leaf parsley

1 t dried oregano

1 6 0z can tomato paste

4 anchovies

2 c chicken stock (I used homemade)

Salt to taste

Cut an “X” into the skin on the bottom of each tomato. Heat a medium saucepan full of water to boiling. Using a slotted spoon, lower each tomato into the water and allow to “boil” for 1 minute. Remove and allow to cool enough to touch. Peel the tomatoes and remove seeds. Tear into chunks and place in a bowl. Set aside.

Drain and wipe clean the medium saucepan. Add olive oil and heat to medium heat. Add onion and carrot and saute until carrot starts to soften, about 10 minutes. Add garlic and saute for another minute. Add thyme, basil, parsley, oregano, tomato paste, anchovies and chicken stock and stir. Bring to a boil and immediately reduce to a simmer. Simmer for 45 minutes, stirring occasionally, until tomatoes have broken down and the sauce has thickened.

Puree sauce either by using a stick/handheld blender, or by pureeing in batches in a blender. Taste and season with salt as needed. Serve with chicken parmesan alongside gluten-free pasta or rice.

Serves 4.

13 Responses to “Kids in the Kitchen: Chicken Parmesan (Fresh Tomato-Carrot Sauce)”

  1. wow! that looks amazing!

  2. Looks and sounds really good!!! :)

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  4. Alta, this sounds absolutely perfect for using up all of my heirlooms and carrots from the Farmer’s market tonight! What an easy and deliciously simple sauce! Hmm, another place to add those zucchini’s without my son knowing! lol

  5. You used Daiya? Congrats! This sounds delicious!

  6. The sauce sounds simply delish! And what a cool way to top that with. Thanks for sharing, Alta. Hope you’re enjoying your day.
    Cheers, Kristy

  7. It’s true that using fresh vegetables gives food so much more flavor. I never want to go back to getting all my veggies with a sticker that says “From California” on it.

  8. awesome pictures and recipe looks divine~

  9. This sauce sounds so good! I wish I had a chance to go to the farmer’s market but ours is only open on Saturday and closes at 11am, and we are always busy up until then. When I finally have my own garden though I’ll get the chance to make something close to this :D Thank you for the inspiration!!

  10. Beautiful presentation, looks really good!

  11. So appealing with simple flavors. Great job, Matt! I love that you’ve gotten the kids happily concocting some new faves! And, another positive review for Daiya … must find some to sample. :-)

    Shirley

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  13. I’m looking to try out some carrot sauce recipes like yours. I just discovered how delicious they are in this vegetarian dish: Vegetable Ragout with Exotic Curry Sauce
    http://michaelbeyer.wordpress.com/2010/09/01/summer-vegetable-ragout-with-exotic-curry-sauce/

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