Food Teenagers Love To Eat: Low FODMAPS Chicken Teriyaki Hand Rolls

INGREDIENTS:

1 cup sushi rice

1 1/2 cups cold water

4 tablespoons sushi vinegar

Gluten free Teriyaki Sauce

1 chicken breast, cut into about 4 portions and marinated in teriyaki sauce to cover, overnight

1 teaspoon sesame oil

4 seaweed sushi sheets

1/2 an avocado, sliced into 8 long slices

Soy sauce, to dip

METHOD:

Bring rice to a boil in the 1 1/2 cups water. Lower heat to a simmer and cook for around 12 minutes, until rice is soft. Spread rice on a large plate to cool and sprinkle with sushi vinegar. Heat sesame oil in a non stick fry pan and cook drained (reserve the marinade) chicken for around 6 minutes. Turn and cook on the other side for around three minutes. Place lid over cooking chicken for one extra minute. Cut thickest piece of chicken to check it is cooked through. Place cooked chicken on a dish, then pour the teryaki marinade into the pan and reduce the liquid until it is thick and syrupy. Return the chicken to the pan and coat it in the teriyaki syrup. Lay out 1/4 of the rice on a seaweed sheet, shiny side down, on to a sushi rolling bamboo mat. Cut the chicken pieces into half or thirds and lay it across the rice. Add two avocado strips. Using the rolling mat, begin to roll the sushi tightly, pressing in the initial bulk, then continuing to roll the length of the seaweed sheet. Some people moisten the edge of the sheet to secure the edge but, to be honest, these just don’t last long enough to get too fancy about things in our house.

This method of cooking the chicken ensures it is tender and succulent. It might sound as though the process is very intense, but I promise these hand rolls are easy peasy and always meet with the approval of my teens.

Food Boys Love To Eat: Punjabi Cabbage

I was a little surprised when my son requested I make this very, very healthy dish. I hadn’t made it for ages and he missed it. This recipe is from a brilliant book called A Little Taste of India.

INGREDIENTS:

2 tablespoons oil1 onion, roughly chopped

3 garlic cloves, roughly chopped

1 inch piece of ginger, chopped (OR add ground ginger later—this is the cheaper option)

2 green chillies, seeded and chopped

1 tsp cumin seeds

4 cups finely sliced cabbage

1 tsp ground turmeric

1/2 tsp sea salt

1/2 tsp black pepper

2 tsp ground cumin

1 tsp ground coriander

1/2 tsp cayenne pepper

1 TBSP unsalted butter

METHOD:

Put the onion, ginger, garlic and chilli in a food processor and chop until fine but not a paste. This can also be done by hand. Heat the oil in a heavy saucepan and fry the onion mixture until soft but not brown. Add the cumin seeds and turmeric and stir for 1 minute. Add the cabbage, stirring thoroughly until all the cabbage is covered in the yellow paste. Add the salt, pepper, cumin, coriander and cayenne pepper. Stir to coat the cabbage well, then cook for ten minutes, with the lid of the saucepan on, stirring occasionally, until soft. If the cabbage becomes too dry add 1-2 tablespoons of water. Stir in the butter and add salt to taste.

Food Boys Love To Eat: Banana Cake With Maple and Cinnamon Frosting

(Not my photo but it looks just like this)

Ingredients for the cake:

1 1/2 cups Gluten Free flour (I like Orgran)

1 teaspoon Baking Powder

3/4 cups of sugar

3 bananas, mashed

1/2 cup lightly flavoured vegetable oil

2 eggs, lightly beaten

1/2 teaspoon ground cinnamon

1 teaspoon real vanilla essence

Method:

Grease and line a standard sized loaf tin.Sift flour, baking powder and cinnamon. Add the sugar. Make a well in the centre and add the bananas, oil, vanilla essence and eggs. Stir until smooth then bake in an oven at 150 degrees Celsius for 1 hour. Allow to cool then ice with Maple and Cinnamon Frosting.

Frosting:

100 grams soft butter

1/4 cup pure icing sugar, sifted

1/2 cup maple syrup

1 teaspoon vanilla essence

Method:

Mix all ingredients together and cream until light and fluffy.

Gluten Free Note: The gluten free flour in this recipe makes the cake moist yet light. It is best eaten on the same day.

Food Teenagers Love to Eat: Kiwi Crisps

(photo is from http://www.foodlovers.co.nz/recipes/kiwi-crisps.html )

I have been making these biscuits ever since my mum ceased baking them herself, due to her making a “lifestyle change”. Prior to that dreadful day of my mum’s retirement she never had a freezer which did not contain a full spectrum of baked goodness. So I had to start making my own Kiwi Crisps. They are a solid, never-fail, chocolate chip cookie recipe, which are even delicious if you cannot wait for the defrosting process. Yum.

Kiwi Crisps:

1 375 gram packet of chocolate chips

3 cups of plain flour

4 teaspoons of baking powder

250 grams of softened butter

1/2 cup of caster sugar

4 tablespoons of sweetened condensed milk

Cream butter and sugar with the condensed milk, until white and creamy. Work in sifted flour and baking powder. Add chocolate chips and distribute well through cookie dough. Roll into walnut sized balls, place on a baking tray which has been lined with baking paper and flatten with a flour-dipped fork. Bake for around 10-15 minutes at 190 degrees Celsius, or until golden brown.

Note: This recipe can easily be doubled and is suitable to freeze.