Egg Rolls!

Alright, folks! I finally did it! Gluten free egg rolls are a success in my house tonight! It takes a little time, but it is really easy. Here's the recipe:

1lb ground pork
shredded cabbage and carrots (I used a bag of slaw mix)
soy sauce to taste
ginger to taste
pinch of nutmeg
lemon juice to taste
salt to taste
rice wrappers (about 10)

1) Brown the ground pork in a pan, mixing soy sauce and seasonings.
2) When the pork is almost completely cooked, add the cabbage and carrots. Cook until vegetables are tender.
3) Fill plate with water. Submerge rice wrappers, one at a time, in the water for a few seconds to soften. Submerging too long with result in a wrapper that falls apart.
4) Place softened wrapper on a second plate. Add about two tablespoons of filling, and roll tightly. Put aside.
5) Place egg roll in about two inches of hot oil (about 375 F) until wrapper is opaque and slightly browned. Place cooked egg roll on a plate to cool.

It's important throughout the process that you do not let egg rolls touch each other, as they wrappers will stick together, even when cooked. The wrappers will also stick to paper towels and paper plates. The rice wrappers are much more delicate than traditional, wheat based egg roll wrappers, so they are harder to handle with tongs. In the past, I used metal tongs and ripped the wrappers, exposing the filling. Tonight, I used flat, silicone-tipped tongs that worked very well.

The filling had a good flavor, though I wish the wrapper would have been slightly more crispy. I think that the consistency is due to my lack of skill. For a first successful attempt, though, I am incredibly pleased with my result.

Ali Baba

Today for lunch, my friend and I were in Longwood, and she suggested we go to a Turkish restaurant. She called to see if they had gluten free food, and they assured us that they had a lot of gluten free options. Plus, we had a coupon. So, we collected our husbands and had a double lunch date. :) When we were being seated, I mentioned my gluten allergy, and I was concerned because the food for lunch is buffet style. I was assured that most of the items on the buffet were gluten free and labeled. When I reached the buffet, I saw that was the case. Though some of the signs were missing, the ones that were there listed all the ingredients, and it's dietary attributes (gluten free, low sodium, low fat, vegetarian, etc.). For those items without signs, I asked the staff. They were able to tell me exactly which items did and did not have gluten. There were tons of choices for me. There were at least three salad items, two types of rice, lentil soup, chicken and rice soup, babaganoush, kabobs, a beef and bean stew sort of thing, and chicken. The food was delicious, and I hate to admit, I over-indulged a little. The restaurant also sold items near the register such as Turkish delight (also gluten free). Hookah was available as well. While no one was using it, there was a stage in the restaurant, and dancers perform sometimes. The staff was friendly and accessible, and the restaurant was clean and had a pleasant environment. It is, however, quite pricey, so I wouldn't go all the time. In fact, I wouldn't go without a coupon. But, it was a nice treat!

Udi Wows Again - This Time with Hamburgers!

Tonight I had a lovely dinner - a "hamburger" with all the fixin's (well, a lot of them, anyway) and a side of sweet potato fries! I started with some Udi hamburger buns. Tonight was the first time I tried them, and I was very excited. Previously, I had to use Kinnikinnick buns, which had a hard, oily texture and a strange aftertaste and were not pre-cut, so I was very excited when my Publix started carrying the new Udi brand buns. Udi's buns are pre-cut (yay!), and are soft, with a texture very much like regular hamburger buns. I am hooked! Never again will I settle on a lack-luster hamburger. I topped my Udi hamburger buns with an Amy's Gluten Free Bistro Burger, a slice of Kraft 2% American cheese, tomato, lettuce, onion, Sweet Baby Rays barbecue sauce, and French's honey dijon mustard. It was tasty! For I side, I had some Ore Ida sweet potato fries. I am so grateful for the ever-growing line of delicious Udi products. In addition, I am awed by how many mainstream brands are available for those of us with Celiac disease. I am also grateful for the massive selection available at my local grocery store. Thank you, Publix for making this dinner a possibility!