Getting Back on Track & Fish Tacos (No Egg, No Dairy)

During the summer, life slows down.  Without homework to complete, team sports practices to rush off to, or school volunteer commitments, you would think our lives are stress-free during the summer.  But as the weeks go on, a subtle regression takes place to a life where any semblance of a schedule is nonexistent.

Yep, sneaky little thing, the fall to chaos.  And then you're back dealing with the same old stuff you're dealing with during the school year: the repetitive dinner dishes, kids want to "help," but you have very little time to shop or prepare, and everyone's food allergies and disparate tastes exacerbate the situation.  Time for a change of pace.

First, get everyone back into a routine by making sure they understand their daily roles and responsibilities.  I am a true believer in incentives.  I found this website called Kidspointz where you can assign each child tasks/responsibilities/chores using a points and rewards system.  Kids can help develop their online charts, along with the rewards they are coveting (right now, the kids are really into computer time, online game subscriptions, special outings, etc).  We are into week two and beds are still made, daily reading time is still observed, and whining is down to a minimum.  Eventually their responsibilities will be habit and their rewards will come naturally--that's the hope, anyway.

As for the perpetual question, "What's for dinner?" we recently tried a simple recipe for fish tacos with much success.  The kids were able to help, the bulk of it can be made in advance, and the use of frozen fish sticks buys me an extra day or two between grocery store visits.

The key to making this recipe allergy-friendly is finding frozen fish sticks and a mayonnaise that work for your family.  We use Trader Joe's Lightly Breaded Fish Sticks Reduced Fat.  They contain wheat, but are dairy, egg, and soy free, which are the usual fish stick culprits.  If your kids are fish allergic, try substituting allergy-friendly chicken nuggets or grilled fish or chicken for a gluten-free option.

As for the mayonnaise, for this recipe we tried Nasoya Vegan Nayonaise.  It seemed to separate a bit in the jar and had a yellowish tinge, but when we made the coleslaw dressing, it was smooth as silk.

For picky eaters, try a plainer coleslaw (my 8-year-old swears by just cabbage, sugar, salt, pepper, apples, and raisins), and try creating a plate instead of putting it together into a taco.  Your kids might surprise you by piling everything together anyway (see exhibit A below).  Have the kids help you cook, or try adding in a favorite ingredient to make trying something new a bit easier.  I also added a bit more sugar to taste, and substituted apple cider vinegar for the red wine vinegar.

"Exhibit A:" She started off with everything separate, but quickly moved on to a taco.

Easy Fish Tacos (NO Dairy, NO Egg)

Ingredients:

Coleslaw, adapted from Tyler Florence's Ultimate Coleslaw Recipe

1 cup mayonnaise, like Nasoya Vegan Nayonaise
1 tablespoon Dijon mustard
Drizzle of extra-virgin olive oil
Juice from 1/2 lemon
Salt & Pepper, to taste
1 tablespoon apple cider vinegar
1 tablespoon sugar
1 store-bought bag of shredded green cabbage (8 oz)
1 store-bought bag or shredded red cabbage (8 oz)

Fish sticks (like Trader Joe's Lightly Breaded Fish Sticks Reduced Fat)

Corn tortillas
Drizzle of extra virgin olive oil

1. Pre-heat oven and pop the fish sticks in to bake on a foil-lined baking pan.  Bake as directed on box.

2.  Make the coleslaw by combining all the dressing ingredients in a large bowl, then tossing it with the cabbage.  Season with salt and pepper to taste.

3.  Pan fry the corn tortillas and set aside for serving.

4.  Allow kids to assemble the tacos and enjoy!

Product Review: CJ Mini Wontons (Chicken and Cilantro)

I pride myself in staying well even when the whole clan is sick.  There I am, wiping up noses all day, tossing out wads of dirty tissues, getting coughed at--yes--in the face, and not getting sick. 

Well, last week was not one of those weeks.  A fever, chills, and body ache knocked me out for four whole days, and little by little, I watched as the contents of the fridge and freezer dwindled, leaving behind several small plates of leftovers, many of which had become unrecognizable, some expired fruits and veggies, and a few bags of food I keep in the freezer just in case. 

From the depths of a usually overpacked freezer, I pulled out the Korean dumpling-inspired CJ  Mini Wontons (Chicken and Cilantro) I picked up at Costco on my last visit.  On almost every grocery shopping trip, I find myself pulling a few new-to-me products from the shelves and reading the ingredients, in case one would make a good candidate for a new staple at our house.  I especially love finding healthy frozen foods.  If anything makes my life easier, it's foods like this--not having to sacrifice taste, healthfulness, or cooking time is a real treat.

CJ Mini Wontons

Pros:

• They are free of egg, dairy, nuts, and shellfish--perfect for my food allergic kids!  (Note: they do contain wheat and soy)
• They cook up quick and easy.  Just pan fry with some oil and steam with a bit of water, or boil, or even microwave!
• My kids, my husband, and I all loved the flavor and texture of these dumplings
• They contain no artificial ingredients
• They are bite-sized, so make a great snack or meal
• Inexpensive

Cons:

• Sauce is not included in the bag, but there is a recipe for one on the back of the bag
• One of my kids noted that the dumpling was "spicy," but almost everything is spicy to him

No egg, dairy, nuts, or shellfish

So the next time you're at Costco, look for these in the freezer section.  They're definitely worth a try, and have officially become a staple in our freezer from now on.

Ling Ling Potstickers

Ling Ling Potstickers (Allergy-free: Milk, Egg, Shellfish, Fish, Egg, Tree nuts, Peanuts)

Where to Buy: Safeway, Costco

On the go: I'm assuming that Safeway carries these at most of their stores since I've found these while traveling to Truckee and to the L.A. area at their stores (Where else have you seen them?).
And, they seem to disappear when they're packed in the school lunchbox, so they're either still decent warmish or my kid just loves these that much.

Ling Ling frozen potstickers are a staple at our house (NOTE: NOT for the soy or wheat allergic!).  We have them so often that while they're still cooking, a few hungry children will always exclaim, "Mmm...potstickers!"  They have no added MSG, are hearty enough for a meal, and are a fan favorite for the entire family.  Plus, having this lovely meal means I only need to wash one pan when dinner's done (bonus!). 

To prepare, I follow the preferred method on the back of the package:
1. Add 2 Tbsp. of cooking oil to 12-inch non-stick skillet.
2. Add frozen potstickers in a single layer and cook for 1 minute on medium-high.  To keep from sticking, do NOT move potstickers.
3. Add 1 cup warm water.
4. Cover and cook for 8 minutes or until water has evaporated.
5. Uncover, cook 1 minute or until golden brown.

They come out hot and steamy, crispy and chewy...de-lish!  A fast, easy, and readily available option for introducing Chinese food into your repertoire, just in time for Chinese New Year!