(Recipe from “Cooking Free” by Carol Fenster, PhD page 145)

If eggs are inappropriate for your diet, dip the shrimp in the flour mixture only.

1 pound jumbo shrimp
1/2 cup cornstarch
1/2 cup shredded coconut
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cayenne pepper
2 large egg whites, beaten to foam
Oil, for frying
Orange marmalade, for dipping

1. Peel and clean shrimp, removing intestinal vein. To butterfly shrimp, use paring knife to open shrimp down the back without cutting all the way through. Press each shrimp flat and set aside.
2. In bowl, whisk together cornstarch, coconut, garlic, onion powders, baking powder, salt, and cayenne pepper.
3. In large bowl, whisk egg whites until they reach foamy texture. Heat enough cooking oil to cover shrimp in deep fryer or deep, heavy pot. Dip each shrimp in eggs, then in coconut-flour mixture. Fry shrimp in small batches, turning twice to assure even browning. Drain on paper towels. Continue with remaining shrimp. Serve with purchased orange marmalade as dip.

(Recipe from “Cooking Free” by Carol Fenster, PhD pages 138-139)

This is a great way to use leftover rice. It’s quick and easy and the perfect answer when someone says, “Let’s have Chinese tonight.”

Ingredients:
1/2 lb boneless pork, cut into 1/4-inch thick cubes
1 tbsp canola oil
1 small onion finely chopped
2 small garlic cloves, minced
1 large carrot, diagonally cut into 1/4 inch pieces
1/2 cup chopped mushrooms
4 cups cooked white rice
2 tbsp wheat-free tamari soy sauce
3 green onions, cut into 1/4-inch pieces
1/2 cup snow peas
2 cups bean sprouts
1 tsp sesame oil
1/2 tsp salt
1/2 tsp black pepper

Directions:

1. In wok or high-edged skillet, sauté pork cubes in oil until lightly browned and cooked through. Remove from pan.
2. Add onions and stir-fry until onion is translucent. Add garlic, carrot, and mushrooms; cook for two minutes. Add this mixture to cooked pork. Remove all ingredients from wok and set aside.
3. In wok, stir-fry egg (if using) and cook until set. Break up pieces using spatula. Add rice and all cooked ingredients to wok. Add soy sauce, green onions, snow peas, bean sprouts, oil, salt, and pepper. Stir to combine and bring to serving temperature. Serve immediately.

(Recipe and picture from Allergy Proof Recipes for Kids by Leslie Hammond and Lynne Marie Rominger pages 50-51)

Want to go vegetarian? Just omit the turkey! Steamed wild rice gives this dish filling fiber.

2 cups (330 g) steamed wild rice blend
1 cup (140 g) diced cooked turkey or chicken
1/4 cup (25 g) chopped scallions
1/2 small red onion, diced
1/2 cup (90 g) chopped dried apricots or cranberries
1/4 cup (30 g) chopped red bell pepper (optional)
1/4 cup (30 g) finely chopped celery, including the leaves
¼ cup (60 ml) frozen orange juice concentrate, thawed
¼ cup (60 ml) rice vinegar
3 teaspoons (13 g) sugar (optional)
2 teaspoons (6 g) minced garlic
1/4 cup (15 g) chopped fresh parsley
1/4 cup (60 ml) canola oil
1 teaspoon (3 g) dried mustard
Salt and pepper to taste

1. In a large bowl, combine cooled rice, turkey, onions, apricots, bell pepper, and celery.
2. In a small bowl, mix remaining ingredients. Pour into large bowl and mix together. Refrigerate until ready to serve.

Yield: 6 cups (1.5 kg)