Been in the kitchen all day making what I call lunch foods. Even thought I be trying each for dinner tonight lol.

I did a lot of deep frying today. I really need a deep fryer. I am using a pasta pot filled half way with vegetable oil. Heated and then checking them temperature with a meat thermometer.

Today I made Buffalo things ( deep fried Cauiflower) The recipe comes from Cookforlove.org and I mention it in a previous post.

you can find the recipe at the following link :

http://cookforlove.org/buffalo-things/

I also made Salad Rolls. An Original recipe by Nicole Pallone. I followed her recipe exactly . Though I attempted to deep fry them the rice paper went black , they burnt and fell apart. So then I tried broiling them in the oven. As you can see they are a bit burnt. Next time I am just going to leave them alone. I have had them before at a BC PKU event and just loved them. They are a lot quicker and easier to make then I first thought they were.

Nicoles Recipe : 

Here is the spring roll recipe i am going to make tomorrow!

Low Protein Spring Rolls
Ingredients:
120g shredded or julienned carrots
130g chopped cabbage (I used coleslaw mix)
175g bean sprouts
100g chopped water chestnuts
16g chopped green onion (that is all I had!)
Salt & pepper to taste
2tbsp sesame oil
1pkg mung bean vermicelli noodles
1pkg rice paper wrappers (label said 0.4g of protein each)
Fresh basil – one leaf per roll
Optional – your favorite hot sauce!
Sweet Thai chilli Sauce
Directions:
Lightly sauté the first 5 ingredients in the sesame oil, literally just a few minutes to soften and combine the flavours.
Add salt & pepper as desired. Set aside.
Drop the rice noodles in boiling water per package directions until soft, then drain and rinse with cold water.
Put a plate on your kitchen scale. Set up a pan/bowl of hot water large enough to submerge each rice paper wrapper.
For each spring roll, submerge a wrapper until soft and pliable then place on the plate on the scale. Add 30 grams of the
vegetable mixture and 15 grams of cooked rice noodles. Wrap per the package instructions and voila! Serve with plum
sauce or sweet chili sauce and let the whole family enjoy.
Nutritional Information:
Each spring roll is 3.18 exchanges or 47.7mg of phe. This includes the wrapper which, at 0.4g of protein each was
counted as 1.33 exchanges (20mg of phe).

and then I made some low protein taste connections Perogi’s

The recipe is very simple. I boiled 2 cups water, 2 tablespoons vegetable oil, and 2 cups taste connections multi purpose baking mix. I stirred all together very quickly. Then used my hands to make sure I was getting all the flour.  I let it cool and I made my filling which is country sunrise low protein mashed potatoes, green onions, garlic and a little dayia cheese shreds. I ripped off handfuls of dough and worked it till it was soft, patted down into a circle, put a teaspoon of filling on , folded it over and then deep fried it till they floated.

All in all it was a sucessful cooking day. All thought I am a bit disappointed with the appearance of my salad rolls. I am totally going to have to attempt them again soon!

Please feel free to share this post. If you try any of the recipes I would love to hear what you think!