Dough
Filling
Preheat oven to 375 degrees.
In July, we were able to participate in a food allergy study in Chicago. I think Ben's favorite part was the swimming pool and visiting the Lincoln Park Zoo! Ben remains allergic to peanuts, tree nuts, wheat, soy and green peas and we recently added sesame seed. We continue to avoid melon (due to OAS (oral allergy syndrome)), as well as all legumes. Leah's introduction to solids continues to be slow and steady. So far, she is not showing any indication of allergies.
1 tablespoons canola oil
1 pound ground chicken
1 carrot, peeled and grated
1 stalks celery, chopped
1/2 yellow onion, finely chopped
1 clove garlic, finely chopped or grated
Salt and freshly ground black pepper
1 tablespoon rice wine vinegar
1 tablespoon apple cide vinegar
2 tablespoons brown sugar
1/2 cup chicken stock
8 good quality burger rolls, split and toasted (we toasted tapioca bread and had them open-faced)
Heat the oil in a large skillet over medium-high heat. Add the meat and cook for 5-6 minutes, breaking it up with a wooden spoon as it cooks. Add the carrots, celery, onions and garlic, season with salt and pepper, and cook for 7 to 8 minutes more. Combine the vinegar, brown sugar, and stock in a mixing cup and pour over the contents of the pan. Mix thoroughly and boil until reduced.
Serve on toasted rolls or bread.