Feeds:
Posts
Comments

Archive for the ‘food’ Category

20120414-204642.jpg

It’s been a long time since I posted! Shame on me! This tasty recipe for baked egg rolls is super delicious, easy and very healthy. My five year old helped me “roll” the egg rolls, and both my kids loved the end result. The green onions are the only ingrediant that requires chopping. Everything else is just opening packages. I found egg roll wrappers in the produce section by the tofu, and oyster sauce is in the Asian food aisle. Get your kids to help and have fun! (Yes my daughter is pictured below still in her jammies at dinner time. And yes she’s wearing Christmas jammies in April.)

Crispy Baked Egg Rolls

2 tbsp. olive oil
16 oz. bag cole slaw mix (cabbage or broccoli slaw)
4 green onions, chopped
1 1/2 cups bean sprouts
1 tbsp. white wine (vermouth or sake)
2 tbsp. oyster sauce
2 tbsp. soy sauce
2 eggs (optional)
1/2 tbsp. cornstarch
20 egg roll wrappers

Preheat oven to 400 degrees F.

Heat oil in a large pan over medium to medium high heat. Add coleslaw, green onions, bean sprouts, wine, oyster sauce, and soy sauce. Stir- fry until cabbage is wilted, 3 – 5 minutes. Push contents of pan to the outside leaving a well in the center. Whisk eggs in a small bowl and add to pan. Let the eggs cook for about 1 minute then stir until soft scrambled. Mix everything together. Mix cornstarch with 1 tbsp. cold water and stir into cabbage mixture. Stir for about 1 minute until sauce is thickened.

Spray a baking sheet with cooking spray. Place a 1/4 cup of the mixture in center of egg roll wrapper turned like a diamond.

20120414-211502.jpg
Fold the bottom corner up over the filling. Fold in both sides, then roll upward. Put a dab of water on the top corner to seal the roll. Place on baking sheet seam side down.

20120414-211633.jpg

20120414-212105.jpg
Repeat with remaining mixture and wrappers, about 20. Egg rolls can be placed close together on baking sheet but cannot touch. Spray the tops with cooking spray and bake until golden brown, about 15 to 18 minutes. Serve with sweet and sour sauce and Chinese hot mustard.

20120414-211827.jpg

Advertisements

Read Full Post »

When I read this recipe I was totally weirded out by the use of tapioca. I have never purchased tapioca in any form, but it does a great job of thickening this slow-cooker stew. After I made a few modifications to the seasoning, I really liked this stew. Its easy to put together, no pre-browning of the beef required, and pre-sliced mushrooms are a big time saver. If you aren’t a fan of onions, decrease the amount or use sweet onions, because they stay rather powerful even after 6 or 8 hours in the crock-pot. Doesn’t crock-pot sound terribly old hat? The other great thing is that this stew is low calorie, only 345 calories and 11 grams of fat per 1 3/4 cup serving according to Cooking Light.

Slow-Cooker Beef Vegetable Stew
2 tablespoons uncooked granulated tapioca
1 tablespoon sugar
1 tablespoon garlic powder
2 teaspoons salt
15 ounces tomato juice (approx.)
4 cups chopped onion
3 cups chopped celery
2 1/2 cups (1/4 inch thick) sliced carrots
2 (8 ounce) packages pre-sliced mushrooms
2 pounds beef stew meat

Place first 5 ingredients in a blender and process until smooth.
Combine onion, celery, carrots, mushrooms and beef in an electric slow cooker, add juice mixture. Cover and cook on high 5 hours or low 8 to 10 hours until beef is tender.

Slow Cooker Beef Vegetable Stew

20110415-093450.jpg

Read Full Post »

Every once in a while when I accidentally make something really yummy I remember to write it down right away.  I made this soup for my kids when my 4-year-old was sick and my 5-year-old specifically asked for tofu.  I used organic chicken stock from a carton, which I really think is better than the alternatives at the grocery store.  Someday I might become one of those amazing people that makes their own chicken stock, but not yet.  If you are firm hater of cornstarch, don’t use it.  I used 1 tablespoon just to thicken the soup slightly. 

I think my husband started the habit of eating rice with soup, a habit my kids have embraced with exuberance.  We also had some Korean pear slices making the meal very well-rounded.  The soup would also be a nice side dish for fried rice or some stir-fry chicken and veggies.

Tofu Egg Drop Soup with Spinach

  • 2 cups organic chicken stock
  • 2 cups water
  • ¼ – ½ cup soy sauce (you can always add more at the table)
  • ½ cup apple juice (weird, I know, you have to trust me)
  • 1/8 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • ½ teaspoon minced onion
  • ½ teaspoon rice vinegar (optional)
  • 14 oz package firm tofu, drained and diced
  • 2 eggs, beaten
  • 1 tablespoon cornstarch
  • ½ teaspoon sesame oil
  • big handful of fresh baby spinach (2 cups)

In a large sauce pan bring the stock, water, soy sauce, and apple juice to a simmer.  Add the pepper, garlic powder, minced onion, and vinegar.  Add the tofu and simmer for about 5 minutes.  Dissolve the cornstarch in a cold water and add to the simmering soup.  Stir constantly until slightly thickened, about 2 minutes.  Pour in egg in a slow steady stream while stirring.  Stir for about 1 more minute.  Turn off heat and add spinach and sesame oil.  Makes about 5 –  1 cup servings.

Read Full Post »

I made up this pasta recipe when I was in college and wanted to use pantry items I already had around.  I’ve been making it for years and I thought it was too boring to post until a friend asked for the recipe recently and his family gave it rave reviews.  It can be made very simply with dry basil and parmesan from the green container, or prettied up with fresh basil and fancy grated parmesan.  I made it the original way most recently and added some beautiful sautéed shrimp.  Other fantastic additions are chopped kalamata olives and sun-dried tomatoes.  You could even toss some spinach with the hot pasta to make it a complete meal.  There is a lot of garlic, so be prepared.

Mary Anne Pasta

  • 1 – 13 oz package spaghetti, thin spaghetti, or angel hair pasta (I used whole grain, but the flavor is better with regular pasta)
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons minced garlic
  • 3 tablespoons dried basil or about 1/2 cup fresh chopped basil
  • 1/8 teaspoon dried red pepper flakes, or a dash if serving kiddies
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • Grated parmesan cheese

Cook pasta according to package directions, don’t forget to add salt to the cooking water.  While pasta is cooking, in a glass measuring cup, combine the olive oil, garlic, basil, pepper flakes, and salt and pepper.  When the pasta is almost done microwave the olive oil mixture for 30 to 45 seconds.  Watch it closely, it needs to bubble and sizzle for a few seconds, but no longer because it will scorch.  You should be able to smell the garlic before you open the door.  Drain the pasta when done and return to empty cooking pot.  Pour the olive oil mixture over the pasta and toss well.  Add the cheese and toss until combined.  Serve warm or at room temperature.

For sautéed shrimp:  Peel and devein shrimp (about 1 lb).  Toss clean shrimp in a bowl with 1 tablespoon lemon juice and 1 to 1 ½ teaspoon Old Bay Seasoning.  In a non-stick pan over medium to medium high heat melt 2 tablespoons butter.  Add the shrimp and saute for about 2 – 3 minutes per side until opaque.  Be careful not  to over cook the shrimp or they will get tough.  Serve with pasta.

Read Full Post »

For the first time in 5 years I am not cooking Thanksgiving dinner!  I am responsible for the cranberries for my mom’s traditional early Thanksgiving celebration on Sunday though.  This is a recipe from Cooking Light and it was great.  The cinnamon, ginger and orange juice really make the cranberry sauce something special.  It smells great while its cooking and is very simple.  If you don’t want to squeeze your own orange juice just use it out of a carton.  But since you’re going to need the zest you may as well juice at least that orange so that you’re not wasting.  Happy Thanksgiving!

Classic Cranberry Sauce

  • 1 1/2 cups sugar
  • 3/4 cup fresh orange juice (about 3 oranges)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Dash of ground cloves
  • 1 (12-ounce) package fresh cranberries
  • 1 tablespoon grated orange zest

Combine first 6 ingredients in a medium saucepan; bring to a boil over medium-high heat.  Reduce heat to medium-low/medium and cook about 12 minutes until the cranberries pop.  Remove from heat and stir in zest.  Cool completely.  Serve chilled or at room temperature.  Makes about 3 cups.

Read Full Post »

This recipe is a great dish for a Meatless Monday or as a side dish.  I adapted it from The Gourmet Cookbook which has the rice topped with deep-fried onions.  Even though the thought of some onion rings sounded yummy, I don’t think this dish needs them.  On its own the lentils and rice make a hearty and healthy dish.  If I could figure out how to make saag paneer I think I could make my perfect vegetarian meal.  I might even become a once a week vegetarian on a regular basis.  Happy lentils!

Lentils and Curried Brown Rice

  • 1 cup lentils picked over and rinsed
  • 2 tablespoons olive oil
  • 1 cup brown rice
  • 1 teaspoon salt
  • 1 tablespoon curry powder
  • 1/8 teaspoon cayenne
  • 2 cups water
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves

Combine lentils with cold well-salted water to cover by 2-inches in a saucepan.  Bring to a boil.  Reduce heat and cook lentils at a bare simmer until just tender, about 15 minutes.  Drain in a sieve and gently rinse under cold water.

Meanwhile, heat 2 tablespoons olive oil in a 2-quart saucepan over medium-high heat.  Add rice and cook for 1 minute, stirring constantly.  Add curry and cayenne and cook, stirring, for 1 minute.  Add 1 teaspoon salt and 2 cups water, bring to a boil, stirring occasionally.  Reduce heat to medium and continue to cook uncovered for about 12 minutes.  Reduce heat to low and cover and cook for 10 to 15 minutes more.  All the liquid should be absorbed.  Remove from heat and let stand covered for 5 minutes.

Transfer rice to a bowl and fluff with a fork.  Add lentils and parsley and toss well.  Serve warm or at room temperature.  Serves 6 as a side dish.

Read Full Post »

Don’t be afraid of the parsnip!  Think of the parsnip as carrot’s pale cousin.  Parsnips are not only tasty, but they are loaded with potassium and are a good source of dietary fiber.  They also add a lovely texture to pureed soups.  This soup combines parsnips and sweet potatoes for a savory and slightly sweet flavor.  I used chicken broth in mine, if using vegetable broth the soup may turn out slightly darker.  To make this a one pot meal add the optional chickpeas.  This goes great with fresh crusty bread.

Sweet Potato and Parsnip Soup

  • 2 tablespoons olive oil
  • 3 leeks, including light green parts, finely chopped
  • 3 – 4 parsnips peeled and sliced
  • 2 large sweet potatoes, about 1 pound total weight, peeled and chopped into 1 inch cubes
  • 1 ½ tablespoons tomato paste
  • 6 cups vegetable or chicken stock
  • 1 can chickpeas (garbanzo beans), drained and rinsed (optional)
  • salt and freshly ground pepper
  • 3 tablespoons finely chopped fresh flat-leaf parsley (for garnish)

In a large saucepan over medium heat, warm the oil.  Add the leeks and saute until softened, about 5 minutes.  Add the parsnips, and potatoes and saute about 3 more minutes.

Add the tomato paste and stock.  Partially cover the pan and simmer until the vegetables are tender, 25 – 30 minutes.  Add the chickpeas if using and heat 3 minutes longer.  Add salt and pepper to taste and remove from heat.

Puree soup in a blender or food processor or process with a handheld blender until smooth.  Return soup to pan and reheat gently.  Stir in 2 tablespoons of the parsley.

Ladle into bowls and sprinkle with remaning parsley.  Makes 4-6 servings.

Read Full Post »

Older Posts »