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Posts Tagged ‘easy’

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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.

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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.

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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.

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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.

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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.

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Thank you for a great year!  M.A. Eats had a fantastic first year.  Thank you for reading and commenting.  My most popular post was Vegan Chocolate Cake, followed by Macaroni and Cheese, then Whole Wheat Chocolate Chip Cookie Bars.  I’m reposting the Chocolate Cake recipe below with instructions for making wonderful cupcakes.  I hope you all had a wonderful 2010 and best wishes for the New Year!

Simple and Delicious Chocolate Cupcakes

  • 2 cups white sugar
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1  teaspoon salt
  • ½ cup unsweetened cocoa powder
  • 2 cups water
  • 1 cup olive oil (or canola or vegetable oil work too)
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon vanilla extract

Preheat oven to 350°F.  Place cupcake papers in two standard muffin pans.  Spray the surface of the pan with cooking spray so that the cupcake tops do not stick to pan.  In a large bowl stir together dry ingredients, sugar, flour, baking soda, salt and cocoa.  Add water, olive oil, vinegar and vanilla.  Beat by hand with a fork until combined.  Batter should have a uniform appearance with no lumps.  Fill each cupcake paper 3/4 full.  Bake in middle rack of oven for 20 – 22 minutes or until a toothpick comes out clean. Dust with powdered sugar if desired.  Makes 24 cupcakes.

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This quick salad is a great side dish for chicken or is great all by itself.  It’s fresh, light and satisfying.  Be sure to eat it the day its made or the next day because the yogurt separates and looks a tad unappealing. 

Cucumbers with Yogurt and Mint

  • 2/3 cup plain low-fat yogurt
  • 3 tablespoons chopped fresh mint
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • 1/8 teaspoon pepper
  • 4 cups sliced peeled cucumber (about 3 medium)

Combine yogurt, mint, salt, cumin and pepper in a large bowl.  Add cucumber to yogurt mixture, and toss gently to coat.  Cover and chill one hour.  Makes about four one cup servings.

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My kids recently had a play date with some fellow preschoolers, so I took the opportunity to test a whole wheat version of chocolate chip cookies on them.  Of the 4 preschoolers and the third grade older sibling all but one asked for more, the other when begged.  So I don’ t think they noticed the whole wheat difference, and if they did they didn’t mind.  Now I understand that they still have butter and sugar and a lot of chocolate, but at least the whole wheat makes them slightly more healthy.  The recipe is from the back of the bag of Gold Medal Whole Wheat Flour.  More of their recipes can be found at www.goldmedalwholewheat.com.

I prefer making bars over cookies because I think it is much easier.  There is one dish instead of multiple cookie sheets to wash and I always end up over baking at least one sheet of cookies when I forget to set the timer or some other distraction arises.  Bars also seem to stay moist longer.

Whole Wheat Chocolate Chip Cookie Bars

  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 bag (12 ounce) semisweet chocolate chips (2 cups)

Heat oven to 350°F.  In large bowl beat sugars, butter, vanilla, and egg until well blended.  Using mixer, stir in flour, baking soda, and salt (dough will be stiff).  Stir in chocolate chips.

Press dough evenly into a lightly greased (I use the paper from one stick of butter) 9×13 pan.

Bake about 30 minutes on center rack of oven.  The cookie bars will be naturally darker because the dough starts off brown.  Be careful not to over bake. 

Makes about 40 1” bars.

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Filet Mignon with Horseradish Sauce

Instead of overpaying at a restaurant, try cooking filet mignon yourself.  It is very easy to make well at home.  I like the beef itself to be unadulterated, just salt and pepper for seasoning.  The beef is enhanced by a simple 3 ingrediant horseradish sauce.  I thought the applesauce in the sauce sounded strange too, but its really good, you just have to trust me.  Serve with a baked potato and Oven Roasted Broccoli and you’ll have a fantastic restaurant quality meal for a fraction of the price.

Seared Filet Mignon with Horseradish Sauce

  • 4 to 6 –  1 ½ inch thick filet mignon
  • Salt and pepper
  • 1 tablespoon canola oil

Heat oven to 425°F. 

Heat a large sauté pan over medium high heat until really really hot (but not smoking).  Season filet on both sides with salt and pepper.   Add oil to pan.  Sear filet on both sides for about 2.5 minutes per side until nicely browned.  Do not crowd the pan.  Do this in 2 batches if necessary.  Remove filets to baking sheet lined with foil.  Bake in preheated oven for about 10 minutes for medium rare to medium.  Serve with horseradish sauce.

Horseradish Sauce

  • ½ cup well drained prepared horseradish
  • 1 ¼ cup sour cream
  • ½ cup unsweetened applesauce
  • Salt and pepper

Whisk together horseradish, sour cream and applesauce.  Season with salt and pepper.  Refrigerate until ready to use.  Makes about 2 cups.

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