Allergy Friendly Egg Rolls, Fried Rice, and Sweet N Sour Sauce

Lately my family  has been craving Chinese.  Needless to say, with all of our allergies, especially soy, gluten, and peanut, eating out is pretty much off limits.  I searched around and finally found a few recipes for things we craved most, and made all of the necessary changes to make them totally Mandie-safe.  What an amazing meal it was!!!  It satisfied all of our cravings, and Steve even loved the Sweet & Sour sauce. That is huge!  The man does not like most sauces or dips or dressings of any type (though my homemade are more and more often winning him over!).   As an even better note, since it is all homemade and not deep fried, it is WAY healthier than take out food!   See what you think!    Mandie loved these so much that she begged for this to be a meal that we take up to WI next week when we go see her allergist!  I will do that!










 Here is the package of egg roll wrappers from my local Philippine grocery store.

 This is what they look like when they are dry.  Very stiff and breakable.  This is what they look like after they've soaked for 30-60 seconds.  Very flimsy and slippery. 

 To use them, first get out a couple of round cake pans and fill them half full of water.  Place a rice wrapper in each pan and soak for 30-60 seconds, until all stiffness is gone.  Place on a counter top or cutting board to fill with whatever you choose. I used a mix of cabbage, onion, and carrot that I ran through my food processor and combined with my homemade pork sausage.  I seasoned it with Chinese five spice powder.   

 Here is my filling. I use the medium cookie scoop from Pampered Chef, which is 1-2 Tbsp., and place a scoop along the near edge of the rice wrapper and  spread it out a bit.

 Next, fold the near edge up over the filling.











Wrap each end up over the middle of the filling, and fold the filing over until all of the wrapper is covering the filling.  Place on a well greased baking pan and brush with oil.  Bake at 400* for 20-30 minutes til crisp.  We served these with Fried Rice and Sweet & Sour Sauce.

Allergy Friendly Pork Egg Rolls

1 package rice paper wrappers
1/2 head of cabbage
1 onion
4 carrots, scrubbed and topped
1 lb ground pork (or any meat of your choosing)
Chinese 5 Spice Powder
Grape seed oil
salt and pepper

Preheat oven to 400 degrees F.  Grease two baking sheets well with cooking spray (I use my jelly roll pans).  Using a food processor, finely shred cabbage, carrots, and onion.  Put 1-2 Tbsp. of oil in a large skillet.  Saute shredded veggie mix for about 5 minutes, until soft.  Add ground pork and spices (we also used our breakfast sausage seasoning) to taste.  Cook until meat is fully cooked.  Fill two round cake pans each halfway with cool water.  Add one rice wrapper to each pan. Let set for 30-60 seconds until fully pliable. One at a time, remove wrapper from water and spread gently on a cutting board. Place a new one in to soak.  Using a medium cookie scoop, place one heaping scoop of filling about 2 inches from the near edge of the wrapper.  Spread it out into a log shape.  Fold the near side of the wrapper over the filling. Fold up each end over the filling, then gently fold the filling over and over until all of the wrapper is used up.    Place on greased baking sheet.  When sheet is full, brush rolls with oil, and bake for 20 - 30 minutes, until rolls are crispy, turning about halfway through cooking time.

Fried Rice                                              

2 cups white jasmine rice
4 cups chicken broth or water
1 can peas and carrots
2 Tbsp. grapeseed oil
2 eggs*

Cook rice in a rice cooker with veggies in the top part, OR combine rice and broth or water in a saucepan. Bring to a boil.  Reduce heat, cover, and simmer for 20-30 minutes or until done.   Heat veggies.    Heat a wok or large skillet over high heat.  Add oil, then stir in veggies.  Cook for about 30 seconds.  Crack in eggs, stirring quickly to scramble eggs with veggies.  Stir in cooked rice.  Cook for 10-20 minutes to your desired level of crispness.   You may stir in soy sauce, coconut aminos, sesame oil, or any other flavoring.

*may be omitted


Sweet & Sour Sauce

6 Tbsp. chicken broth
1/4 cup pure raspberry preserves
2 Tbsp. rice vinegar
1/2 tsp. Chinese five-spice powder
1/4 tsp. cayenne pepper
sea salt and ground black pepper to taste

Whisk all ingredients together in a small saucepan over medium-high heat.  Bring to a boil; cook until reduced and slightly thickened, about 5 minutes.  Season with freshly ground salt and pepper to taste.







Linked to: Weekend Whatever Linkup #13

Linked to Allergy Free Wednesdays

Crockpot Millet Hot Cereal with Apples and Pecans

 I made this to go with our biscuits this morning as a Mandie-safe alternative to oatmeal.  Steve and I thought that the flavors and texture are incredible - though we boosted the nutrition a bit further in ours by adding a Tbsp. each of coconut oil an chia seeds before adding some milk.  The kids added some brown sugar, but were not as crazy about it as I'd hoped they'd be.  In all fairness, Mandie is off of her Periactin in preparation for her allergist visit on 1/11, so her appetite has taken an EXTREME nosedive.  I will try this again after our visit, when she's feeling hungry again.

MILLET CEREAL WITH APPLES AND PECANS

(Modified from The Everything Gluten-Free Slow Cooker Cookbook)

2 cups allergen safe apple cider

2 cups hemp milk

1 cup dried millet

1 apple, diced

2 tsp. cinnamon

½ cup maple syrup

½ cup chopped pecans

½ tsp. salt

Grease a slow cooker with nonstick cooking spray.  Put all ingredients in crockpot and stir to combine.  Cook on high for 2 ½ - 3 hours or on low for 5 – 6 hours or until all liquid has been absorbed.  Try not to overcook as it can become mushy.

Serve with milk of choice.

Linked to Healthy Vegan Fridays    

 

Pull Apart Cinnamon Raisin Crockpot Biscuits

All of Christmas break I had been promising to make the kids a crockpot breakfast, and they've been craving cinnamon rolls or something similar.   I got out my WONDERFUL new cookbook, The Everything Gluten-Free Slow Cooker Cookbook  and modified this recipe.  It made 10, which was perfect for my family of 5.  The kids are already begging to have this again soon!

PULL-APART CINNAMON RAISIN BISCUITS

Modified from The Everything Gluten-Free Slow Cooker Cookbook

1 cup brown rice flour

1 cup arrowroot starch

1 Tbsp. Hain Foods grain free baking powder

1 tsp. guar gum

½ tsp. sea salt

1/3 cup sugar

½ tsp. ground cinnamon

1/3 cup lard or ¼ cup plus 1 Tbsp. grapeseed oil

2 eggs OR 2 Tbsp. flax meal or chia seeds combined with 6 Tbsp. hot water & set 5 minutes

¾ cup hemp or hazelnut milk

½ cup Sunmaid Raisins

In a large bowl, whisk together flour, starch, gum, baking powder, salt, sugar, & cinnamon.   Cut in oil or lard until it is in crumbles.  In a small bowl, whisk together milk and eggs.  Mix into flour mixture using a fork.  Dough will be a sticky, cake-like batter.  Mix in raisins.      Grease a 4 quart slow cooker with cooking spray or line with parchment paper then cooking spray.  Using an ice cream scoop, drop balls of dough into cooker, with edges almost touching.  They will rise while baking and will be pull apart biscuits.   Cover slow cooker with lid vented with chopstick or handle of wooden spoon (my toaster tongs worked perfectly).  Cook on high for about 2-2 ½ hours, or on low for 4-4 ½ hours.  Biscuits around edges will be more brown than those in the center of cooker.  They are done when a toothpick inserted in the center of the biscuit comes out clean.   Remove cooker insert to a cooling rack. Remove lid.  Allow to cool for several minutes while you make the glaze.  Glaze and serve warm.

QUICK VANILLA GLAZE

1 cup sifted corn free powdered sugar

2 Tbsp. hazelnut milk

1 tsp. vanilla extract

Whisk together and drizzle over biscuits in cooker.  Serve immediately.

Pumpkin Chocolate Chip Muffins

If there was only one treat I could eat for the rest of my life, I would immediately name these as the one.  My fiance likes to say that he fell in love with me for these - before he had any clue about all of the food allergy business, or had formed any ideas of what "safe" food should or should not taste like.  Anyone who tries these is immediately in heaven.  They are so soft, moist, fragrant, addicting.... lol.             Of course, the advent of Mandie's chocolate allergy in late July put a bit of a damper on these for a while, but we have found that by subbing Sunmaid Cape Cod cranberries for the chocolate chips makes her just as happy. I LOVE making that girl happy with food!  I also love how easy these are to make. I often make these in my mini muffin tins to freeze and later send to school for her snacks for the week.  When I sent these with her for her class snack, she said that every single person and both teachers just loved them and hoped she'd bring them another time! ;) Now THAT is my idea of a successful recipe!  

PUMPKIN CHOCOLATE CHIP MUFFINS

(makes 12 muffins)

1 cup plain pureed pumpkin (Libby's brand is top 8 & corn free)

1/3 cup water

1/3 cup grapeseed oil

2 Tbsp. ground flaxseed

1 tsp. pure vanilla

1 cup sorghum flour

2/3 cup BRM all purpose flour

1 1/3 cups pure cane sugar

1 tsp. Hain grain free baking powder

1 tsp. guar gum

½ tsp. baking soda

½ tsp. sea salt

½ tsp. cinnamon

½ tsp. nutmeg

½-3/4 cup Enjoy Life chocolate chips (Ghirardelli semi-sweet chips are also dairy/gluten free)*

½ cup chopped, toasted pecans (OPTIONAL)

Cinnamon Sugar**

Preheat oven to 350 degrees F.  Line a muffin tin with paper liners. Spray liners with cooking spray.   Put pumpkin, water, oil, flaxseed, & vanilla in a food processor.  Blend for 60 – 90 seconds, until light colored and well blended.  Set aside.   In a mixing bowl, whisk together flours, sugar, baking powder and soda, spices, and guar gum.  Add the pumpkin mixture and mix well.  Stir in chocolate chips and pecans.  Using an ice cream scoop, divide batter into muffin papers.  Sprinkle tops with cinnamon sugar.  Bake for 30-40 minutes, until a toothpick inserted in center comes out clean, testing after 30 minutes.  Let cool for 5 minutes in the pan, then cool on wire rack. 

*When making these for Mandie, I omit the chocolate chips and use Sunmaid Cape Cod Cranberries instead.  

Pumpernickel Bread

I first made this bread to go in our Thanksgiving stuffing (I use my Grandma's much loved recipe), and also because I was looking for a sub for my much craved rye bread.  I think I found it.  This is moist, fragrant, yummy, and very easy to make. I modified it from this recipe from Living Without Magazine, to be totally top 8 and corn free.  I think you'll agree, it is a hit!

PUMPERNICKEL BREAD
1  Tbsp. caraway seeds
2/3 cup sorghum flour
1 1/2 tsp. Hain Featherweight grain free baking powder
3/4 tsp. baking soda
1/2 tsp. guar gum
1/4 tsp. sea salt
1 tsp. dried dill weed
1 (15 oz) can black beans, rinsed and drained OR 2 cups cooked & drained black beans
3 Tbsp. grape seed oil
1 Tbsp. maple syrup
1 Tbsp. dark molasses
3 Tbsp. flax meal
1/2 cup hot water

Combine flax meal and hot water in a small bowl.  Let stand til set, about 5 minutes.  Preheat oven to 350 degrees. Lightly oil a loaf pan.  In a small skillet, toast caraway seeds over medium heat, stirring constantly, about 2-4 minutes until fragrant. Remove from heat.    In a large bowl, whisk together flour, baking soda and powder.  In a food processor, combine rained beans, oil, maple syrup, and molasses. Puree until very smooth. Add flax gel and pulse until combined.  Pour bean mixture into dry mixture and stir well.  Add in caraway seeds.   Transfer batter to prepared pan.  Bake for 35-40 minutes.  When it is done, the top will be firm and a toothpick will come out clean.  Remove immediately from pan and cool on a wire rack. Store in fridge once it is completely cool.

Linked to: Gluten-Free Fridays #16
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Chicken Nuggets and French Fries

I came across the recipe for these nuggets and thought it would be fun to have a typical "kid" meal of chicken nuggets and fries for the kids on Saturday night.  Of course, being gluten, corn, dairy, soy etc. free - NOTHING is easy, not even chicken nuggets. lol     Still, they tasted good, but I was frustrated that the meal took about 2 hours to make from start to finish.  NOT what I call a "quick, easy, kid-friendly" meal!  I baked my nuggets instead of frying them, though I tried frying some also and was not pleased with how the chicken seemed overdone.    I found the recipe, Chicken Tortas  here on The Allergist Mom's website: http://theallergistmom.com/   

For my fries, I just peeled yellow potatoes, cut them in half lengthwise, then in half again, then quartered them - also lengthwise.  I put them in a bowl, sprinkled them with grapeseed oil and coarse sea salt, laid them flat on a jellyroll pan, and baked them at 450 for about 20-30 minutes. They turned out beautifully!    I do have to say that the kids absolutely loved the meal!  Mandie ate hers with her homemade ketchup, smiling the whole time.      The fries are a staple in our house, but I think I will stick to my simple chicken strips next time! 

Baked Beans

One of our all time favorite side dishes is baked beans.  We have tried almost every variety from the store, and due to allergy issues, used to use plain pork & beans and add our own things to make them baked beans.  However, I knew there was a healthier way to do them, and researched homemade baked bean recipes.  The first time I made them I was hooked!!!  What a difference in taste!!  My kids LOVE baked beans, and these are their favorites.  I do wish that they were quicker to make, as I often miss the convenience of opening a can.  I may make up a huge batch in my roaster oven and can them... when I have a few free minutes, which of course won't be til after our wedding in May! lol           In spite of the time these require, they are not difficult.  Most of the time is in soaking, boiling, or baking.   Give them a try and see if you go back to canned baked beans!

Old Fashioned Baked Beans

1 lb dry beans - I've used cranberry beans, pintos, great northerns, etc.
1/4 lb bacon, cut up (optional)
1 large sweet onion, diced
1/2 cup molasses or maple syrup
1/4 cup packed brown sugar
1/2 cup ketchup
1 tsp. dry mustard (optional - we omit due to Mandie's mustard allergy)
1/2 - 1 tsp. cumin
1 tsp. sea salt
1 tsp. freshly ground black pepper
3-4 cloves garlic, quartered
chicken broth (Kitchen Basics brand is gluten, dairy, soy, corn free)
tomato juice

Rinse beans.  In large pot, combine beans with 8 cups cold water.  Leave soak overnight.  (OR: boil, reduce heat, & simmer 2 minutes. Remove from heat & cover for 1 hour)  Drain & rinse beans  Cover with 4 cups chicken broth and 4 cups tomato juice (or 8 cups cold water), and add garlic cloves.  Bring to boiling; reduce heat, & simmer 1 1/2 hours.  Drain beans, reserving cooking liquid.  In an oven-safe covered baker or bean pot (I use the Pampered Chef covered baker) combine all ingredients plus 1 cup reserved cooking liquid.  Bake, covered, at 350 degrees for 2 1/2 - 3 hours or until beans are tender.  You can also put the bean mixture in a crockpot and cook on high for 4 hours. 



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