Home made Substitution for Soy Sauce

Going soy free is a pain. You think you're good other than the obvious, but then you start reading labels and realize that everything from Miracle Whip to salad dressings, bread and almost every kind of crackers, or cereal have either soybean oil or soy flour in it. Packaged food is fairly easy to give up, although now and then we whine that something we love is now on the "do not consume" list.

Oreos? Totally out. Kevin was SO SAD.

The one casualty of the new soy and corn free diet is Asian food. It's pretty hard to make Asian dishes without soy sauce-what about stir fries, sauces, and more? They all have soy! We struggled a little and I read a LOT of labels, but couldn't find anything. There is soy free soy sauce out there somewhere, I've been told, but in all my searching  I haven't found it. Many people have suggested Bragg's Liquid Aminos to us, but what they don't realize is Bragg's is made with non GMO soy. So it is good if you are avoiding GMO food, but it's still made of soy.

No soy for you! I still have some in the house, but only John and I eat it. (photo by Creative Tools)

At any rate, I wanted to make salad rolls and was trying to find a dip for them. Every Asian sauce I found had soy in it, until I finally stumbled across this recipe for a soy sauce alternative in the Times Colonist. After trying it I can say that it's really easy to put together, and while it doesn't taste exactly like soy sauce, I think it's a good alternative. You can adjust the amount of salt in it, which is good for us as we always found soy sauce too salty anyway. In a recipe such as the peanut dipping sauce for our salad rolls, it was perfect. I've thought about adding Worcestershire (Lea and Perrins is soy free) or a splash of sake, but we'll see.

I can't wait to try it in other uses and see how it turns out.

Ingredients:

1 cup beef stock (low sodium)
2 tbsp balsamic vinegar
2 tsp cider vinegar
1 tbsp plus 1 tsp cooking molasses
pinch of each pepper, garlic powder, ground ginger to taste
salt to taste

Mix the beef stock, balsamic vinegar, cider vinegar, and molasses together in a small saucepan and bring it to a simmer. Turn the heat down and continue to simmer it until the mixture is reduced to 2/3 of a cup.  Stir in the pinches of pepper, garlic powder, ginger, and salt.

Cool and store in a jar with a tightly sealed lid. The sauce will keep in the fridge for about 10 days.

Makes 2/3 cup

Adapted from the Times Colonist by Eric Akis

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The Hands On Cook Off Is Coming!

For some of you, I know the thought of cooking with your kids makes you weak. Others, you're all over it and the 4 year old already knows what measuring cup to use. This year, I've teamed up with Better Together to be a judge for their fourth annual Hands On Cook-off Contest running from May 1st until June 2, 2013 along with Michael Eckford, Barbara Kemp, Bobs and Lolo, and Rola Zahr.

It's time to put on an apron and get those kids in the kitchen to help make a recipe, and shoot a 3 minute long video while you do it! With two great categories and some awesome prizes, the cook off challenge looks to be a whole lot of fun!

Who can make a video? 

The contest is open to residents of BC. (read more about the rules here)

Multigenerational - two generations (grandparents and kids, parents and grandparents, you name it!)

Youth - Two youth under 18. Friends, siblings, relatives - it doesn't matter! So get your teens and older kids together to make their own!

What can you win?

You can win grocery store gift cards, and those in the Youth category win gift cards to the Apple store and cash for their school or youth program!

Interested? Watch Michael Eckford below as he demonstrates how to enter the contest.

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Food Revolution Friday: Jamie Oliver's Chicken Rogan Josh

Rogan Josh is a spicy curry dish traditionally from the Kashmir region of India, usually consisting of lamb cooked in a gravy of onions, ginger, cinnamon, cardamom, yogurt, and a chile that is similar in flavor to paprika. With lamb being quite expensive here, I substituted boneless skinless chicken thighs but you could even make this vegetarian by using squash, potatoes, and cauliflower (cook only 45 minutes). My usual brand of curry paste (Pataks) doesn't have their Rogan Josh paste available in Canada, so finding an alternative was really difficult. A few years ago I found one tucked away on the shelves of a tiny IGA Marketplace in Pender Harbour, BC.  When we moved to the Fraser Valley I didn't think I'd find it again but there it was, in another IGA Marketplace in Langley.



Minara's makes a fantastic Rogan Josh paste. You could, if you wanted, make your own but I don't really want to bother. Considering that it is dairy, nut, gluten free AND non gmo, this makes it even better. It also didn't have soy, as far as I could tell. If you can't find Rogan Josh paste, you could substitute another medium curry paste.

This curry is fantastic. Spicy but not so much so that you can't enjoy it, and with large meaty chunks to stir into rice, it's one of my favorite dinners. Make a pot to enjoy for dinner, and then have the leftovers for lunch the next day. They re-heat very well-in fact, you could even freeze them.

Adapted from Jamie Oliver

1 3/4 lbs lamb leg steaks or boneless skinless chicken thighs, trimmed of visible fat and cut into 1 inch cubes
2 medium onion, chopped
1 fresh red chile, seeded and minced
thumb sized piece of fresh ginger, peeled and minced
small bunch of cilantro, stalks chopped and leaves set aside
vegetable oil
1 tbsp butter
4 bay leaves
salt and pepper
2 tbsp balsamic vinegar
one 14 oz can of diced tomatoes
2-3 cups of chicken broth
1/2 cup rogan josh curry paste
2 handfuls of red lentils
plain yogurt

In a large, deep frypan melt the butter and about 2 tbsp of oil over medium heat. Add the onion, chile, ginger, bay leaves and cilantro stalks. Cook, stirring, until the onions are cooked through and browned just a little. Add the lamb or chicken in batches, stirring and cooking until browned. When all the lamb or chicken is browned, add any chicken that you had to put aside back to the pan, along with the balsamic vinegar and cook another 2 minutes. Then stir in the tomatoes, curry paste, lentils, and about 2 cups of chicken broth.

Bring mixture to a boil and then turn the heat down to low, cover, and let simmer for about an hour. Check it periodically during that time to make sure that it's not burning or sticking to the bottom of the pan, and if you think it needs more liquid you can add some. I don't like my curry too soupy so for me, two cups was enough chicken broth but you can add more. Fish out the bay leaves when you're ready to serve. Taste and add salt and pepper to taste.

Serve the curry with rice, topped with a spoonful of yogurt, a little mango chutney if you wish, sprinkles of fresh chopped cilantro leaves, and naan bread.

Serves 4-6

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Gooey Cinnamon Squares

Rain is pitter pattering outside our door this weekend, ushering spring into the Fraser Valley. When it's a bit cold and nasty outside, these squares are warm and comforting with a cup of tea while you sit by the fire, staving off the last of spring's chill. A cookie like layer on the bottom is topped with a moist, gooey layer and topped with crunchy cinnamon sugar - if you like French toast or coffee cake, this square is for you.

We spent our Sunday out at Fort Langley trekking around in the rain; browsing through antique shops and candy stores, sipping coffee and listening to the train whistles. Living in the Fraser Valley means we can always find something to do, and coming home to these on the counter was a treat.  When you bake them, the shorter baking time will give you a more gooey square, whereas the longer one will produce something more cake-like. Either way, they are delicious. One thing I especially love about this recipe is the option between corn syrup or honey that Deb Perelman offers. When you have a kid with a suspected corn allergy, it's a welcome treat.

Adapted from The Smitten Kitchen Cookbook

Cookie like base:

1/2 cup unsalted butter, softened
3/4 cup sugar

1 egg

1/4 cup milk

1 1/2 cups flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt

Gooey layer:

1/4 cup honey or light corn syrup
1/4 cup milk, half and half, or heavy cream ( I used 1% milk)
1 tbsp vanilla
3/4 cup unsalted butter, softened
1 cup plus 2 tbsp of sugar
1/4 tsp salt
1 large egg
1 1/4 cups flour

Crunchy cinnamon top:

2 tbsp sugar
1 1/2 tsp cinnamon

Pre-heat oven to 350 F.  Grease, and then line a 9x13 inch cake pan with parchment paper. Set it aside.

Make the Cookie Layer:

In a medium sized bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.

With an electric mixer, cream the butter and sugar together until light and fluffy. Scrape down the sides of the bowl and add the egg, mixing it some more to combine. Stop the mixer and scrape down again, and then add in the milk and mix until well combined. Add the flour mixture and stir until just combined.

Transfer the dough to the pan and using a knife or offset spatula, spread it evenly in the bottom of the pan. Set it aside and clean the mixing bowl and beaters.

Make the Gooey Layer:

Next, in another medium bowl, whisk together the milk, honey, and vanilla. Set aside.

In the clean mixing bowl, beat together the butter, salt, and sugar until light and fluffy. Stop the beater and scrape down the sides of the bowl. Add the egg and beat well. Add 1/3 of the flour, and mix until just combined. Next, add half of the milk mixture and combine. Repeat with 1/3 more of the flour, then the rest of the milk mixture, ending with the last 1/3 of the flour.

Layer this mixture on top of the cookie dough mixture in the pan, spreading it all over top the cookie layer evenly.

In a small bowl, stir together the cinnamon and sugar. sprinkle this evenly over the gooey layer. Yes, this seems like a lot of sugar and in some ways it is, but it works out awesomely.

Bake the squares about 25-30 minutes. The first amount of time will give you a more gooey square, but if you prefer them less gooey then bake them a little longer. I baked mine about 30 minutes. Let them cool completely on a rack before you cut them into squares.

Makes about 24 squares

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Baked Egg Rolls

This recipe is a great alternative to deep fried egg rolls. They are tasty, and if you don't happen to eat them in one fell swoop, they do freeze well too. I just pop 'em in a 350 F oven for a few minutes right from the freezer. Make sure you've got plum sauce for dipping. Kevin commented that he found these really fun to make and plans to take some to school in his lunch tomorrow.

Adapted from Canadian Living

1 lb (500 g) lean ground pork
3 green onions, sliced
2 cloves garlic, minced
1 carrot, grated
1/2 cup water chestnuts, chopped
1/3 cup bamboo shoots, chopped
2 tbsp soy sauce
1 tbsp corn starch
1 tsp sesame oil
1/2 tsp pepper
12 large egg roll wrappers (fresh)
1 tsp vegetable oil

Saute pork in a skillet until no longer pink. Add the onions, garlic, carrot, water chestnuts, and bamboo shoots. Cook until pork is cooked through and veggies are soft. Remove from heat and set aside to cool for about 3 minutes.

Meanwhile, in a small bowl combine the soy sauce, 1 tbsp water, cornstarch, sesame oil, and pepper. Whisk with a fork. Once the pork mixture has cooled a little, pour the soy sauce mixture over top and mix gently to coat the meat.

Open your package of egg roll wrappers and peel one off. Cover exposed wrappers with a damp paper towel. Lay the wrapper on the counter in front of you and brush the edges with water. Spoon about 3 tbsp filling in the middle of the wrapper. I know there is none in this picture, but let's pretend, okay?

Fold the right and left sides in towards the middle like a book. Again, pretend there is filling! It would be right in the middle there, hiding under the sides that are folded over top.Then, take the wrapper side that is closest to you and tuck over the filling, continuing to roll away from yourself. It's like rolling up a burrito!

Place finished egg rolls seam side down on a cookie sheet and cover with a damp paper towel. When you have finished using all the filling, brush the rolls with vegetable oil and bake in a 375 F oven for about 18 minutes or until golden and crispy.

Makes about 12-15 rolls

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Rosemary Garlic Seared Salmon

One of the fastest and yet tastiest ways to make salmon, this is a go to recipe when we're short on time or I'm too tired to cook. It works best in a non stick pan and the trick to make the garlic and rosemary topping to stick is to dry the salmon before you top them, and when you flip to do it confidently and all in one go. You don't need to put the pan in the oven to cook the filets through if they are fairly thin, but if they are thick it's a great solution.

2 cloves garlic, minced
2 Tbsp fresh rosemary, minced fine
2 salmon fillets (one per person), skinned and boned
1 fresh lemon
2 tbsp butter

Pre-heat oven to 350 F

In a good oven proof fry pan, melt the butter. Pat the salmon fillet dry and spread the minced garlic and rosemary on top, pressing into the meat. Zest the lemon over top. Set the salmon, plain side down, into the hot buttery pan. All to cook for about 2 minutes and then quickly flip over. If the pan is hot enough, it will sear the garlic and rosemary right into the meat and it won't fall off. Continue to cook for another 2 or 3 minutes and flip back over. Set the fry pan in the oven to finish cooking-depending on the thickness of the fillets. Watch them carefully because you want to remove them as soon as the flesh is opaque all the way through and flakes easily.

Serve with slices of lemon.

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