Tuesday, March 31, 2009

Egg Rolls (Beef & Vegetarian)

Both of these were very delicious! We all loved them. This was my first time making egg rolls and they weren't as hard as I imagined. Next time I will try baking them.

Beef Egg Rolls (All Recipes)

1 pound lean ground beef
1 onion, thinly sliced
1/2 teaspoon dried minced garlic
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons sherry (we used white cooking wine)
1 teaspoon ground ginger
1 large head cabbage, finely shredded
1/4 cup water
1 tablespoon vegetable oil
1 teaspoon white sugar
2 tablespoons soy sauce
2 tablespoons sherry (we used white cooking wine)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 quarts vegetable oil for deep frying
1 (16 ounce) package egg roll wrappers

In a large skillet over medium-high heat, brown beef, onion & garlic. Add 2 TBSP soy sauce, ½ tsp salt, ½ tsp pepper, 2 TBSP sherry and ginger. Continue to sauté just until onions are tender. Transfer mixture to a bowl and set aside.

In the same skillet, sauté cabbage with water, 1 TBSP oil, sugar and remaining soy sauce, sherry, salt & pepper. Continue to sauté until cabbage is crisp-tender, about 5 mins. Return meat mixture to pan and stir together with cabbage over low heat until heated through. Remove from heat.

Pour oil into a deep pan and heat to 350 degrees. Fill each egg roll wrapper with about ¼ cup filling and roll up. Fry in oil until golden brown. Drain on paper towels. Serve hot.

Vegetarian Egg Rolls (Prepared Pantry)

2 tablespoons freshly grated ginger
2 cloves garlic
1/4 teaspoon salt
1 medium head of cabbage, finely shredded
5 or 6 green onions, chopped
3 or 4 carrots, grated
3 or 4 stalks of celery chopped
1 can water chestnuts, chopped
1 can bamboo shoots, chopped
1 cup mushrooms chopped
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1/2 teaspoon salt
egg roll wrappers
vegetable oil for frying

Heat a little oil in the pan and season the oil with the ginger and salt. Stir fry the cabbage, green onions, carrots, and celery until it is wilted and crisp-tender. Add the water chestnuts, bamboo shoots and mushrooms. Stir in the hoisin sauce, soy sauce, and 1/2 teaspoon salt.
2. Place a mound of filling on the center of egg roll wrappers. Fold the left corner across the filling then roll the filing. Turn the top and bottom corners up and down respectively. Roll to wrap the egg roll into a tight cylinder.
3. Cook the egg rolls in hot oil until the outsides are brown.
(Or bake at 400 degrees for 15-20 minutes, until brown)

Monday, March 30, 2009

Lemon Poppyseed Waffles

Recipe: Betty Crocker

2 cups Fiber One™ Complete pancake mix
2 tablespoons sugar
1 tablespoon poppy seed
1 cup cold water
1 tablespoon grated lemon peel
1/4 cup fresh lemon juice
12 ounces yogurt (lemon or vanilla)
Fresh fruit, if desired

Heat waffle maker. Grease with vegetable oil or shortening.

In a medium bowl, stir pancake mix, sugar, poppy seed, water, lemon peel and lemon juice with a fork or wire whisk until smooth. Pour batter onto center of waffle maker. Bake about 5 mins. Serve waffles with yogurt and fruit.

I liked it. I thought it would have a strong lemon flavor, but it was just right. Not overpowering. I made 1/2 the recipe and it made 2 large belgium waffles. Good, but would be even better with syrup.

1 Serving (2 Waffles): Calories 290 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 25mg; Sodium 490mg; Total Carbohydrate 52g (Dietary Fiber 5g, Sugars 18g); Protein 9g Percent Daily Value*: Vitamin A 8%; Vitamin C 4%; Calcium 40%; Iron 10% Exchanges: 3 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Friday, March 27, 2009

Herb Pan Biscuits

Recipe: Land O' Lakes

1/3 cup butter
2 1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
2 Tbsp. chopped fresh herbs
1 Tbsp. sugar
3 1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk

Heat oven to 400 degrees F. Place butter in a 9" square baking dish and place in the oven to melt. Remove pan from oven until ready to use.

Combine dry ingredients in a medium mixing bowl. Make a well in the center and add the milk. Stir until the flour and is just moistened and starts to form a ball. Turn the dough out onto a lightly floured surface and knead ten times.

Roll the dough into a rectangle that is 12" by 4". Cut the dough into twelve 1" strips. Dip each strip into the melted butter in the pan. Arrange the biscuit strips in the pan.

Bake for 20 to 25 minutes, or until golden brown.

Very good and easy to make. I used italian seasoning for the herbs and it was very flavorful. Could use less herbs if you don't like a strong flavor. I will make again.

Thursday, March 26, 2009

Grandma's Pasta Chicken Soup

Recipe: Grandma's Noodles

1 fresh 2-3 lb chicken, cut in pieces
8 bouillon cubes
2 cloves garlic, minced
1 16 oz pkg GRANDMA’S Wide Egg Noodles
3 ribs of celery, chopped
2 carrots, sliced
1 large onion chopped
1 cup frozen peas
2 Tbs parsley
salt and pepper to taste

Place chicken in large pot with bouillon cubes and garlic. Cover generously with water and simmer covered until meat is tender (about 3/4 hour). Remove chicken from pot and set aside to cool. Remove from heat and let sit a few minutes to allow fat to rise to the top. Skim fat and discard. Add GRANDMA’S noodles thawed and separated according to package directions and all the veggies to the broth and cook 12 minutes or until desired tenderness is obtained. In the mean time, skin and debone cooled chicken. Just before end of cooking time, return the chicken to the pot and heat thoroughly and Enjoy!

HINT: You can always adjust your consistency of the soup with water or canned chicken broth. Another way to thicken a soup is by using instant potato flakes.

Very good! I think Tina & Jason liked it too. I didn't use a whole chicken and used pre-made broth.

Tuesday, March 24, 2009

Chicken Fried Rice

This is one of my favorite meals. It's one of our regulars. I just throw stuff in. Sushi rice is a must! And, lots of scrambled eggs. I don't marinate the chicken, and I use very little soy sauce. I like a lot of veggies too. I usually use rotisserie chicken. It's similar to this recipe from Good Things Utah:

1-2 chicken breasts, cut up
soy sauce
3 scrambled eggs
2 carrots, finely grated
3/4 cup frozen peas
1/2 cup butter or 1/2 cup chicken broth (or 1/4 cup each)
1-2 garlic cloves, crushed
2 cups rice

Marinate chicken in soy sauce for a few hours. Cook rice and have ready to add.
In large frying pan, cook chicken in small amount of olive oil. Add carrots and onions and saute until clear. Add frozen peas and cook until soft. Add cooked rice to the mixture. In another pan, scramble eggs, chop finely and add to mixture. Melt 1/2 cup butter (or broth), add crushed garlic cloves to butter, stir and add to mixture. Mix all together well.
Add soy sauce to taste.

Monday, March 23, 2009

Turkey Panini

I got a panini maker around Christmas time, and I've had it hidden away. I thought it was about time to get it out and start using it. This sandwich was really good.

I used marble rye and spread some thousand island dressing on one piece of bread. Then put a slice of provolone cheese and turkey. Then, a thin layer of margarine on the outside of the bread and put it in the panini maker. It took a few minutes to get melty and hot. Mike ate it too. If you wanted to make it a Reuben, you could add sauerkraut.

Sunday, March 22, 2009

Another Zucchini Bread

Makes: 1 loaf

Mix together: 1 1/2 c flour
1 t cinnamon
1/2 t baking soda
1/4 t baking powder
1/4 t salt
1/4 t nutmeg

Mix together: 1 c sugar
1 c unpeeled, grated zucchini
1/4 c oil
1 egg
1/4 t lemon peel
1/2 c walnuts or pecans, chopped

Combine both mixtures. Bake at 350 degrees for 55-60 minutes.

This bread is good too. A few little changes from yesterday's recipe.

I love this zester.

Saturday, March 21, 2009

Zucchini Bread

Recipe: All Recipes

3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
3 eggs
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
3 tsp. vanilla extract
2 cups grated zucchini
½- 1 cup chopped walnuts

Grease & flour two 8x4” loaf pans. Preheat oven to 325.

Sift flour, salt, baking powder, soda & cinnamon together in a bowl.

Beat eggs, oil, vanilla & sugars together in a large bowl. Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40-60 minutes, or until toothpick comes out clean. Cool in pan for 20 minutes. Remove bread from pan & let cool completely before serving.

Delicious! Nothing healthy about it, though. Suggested changes are: whole wheat flour, replace some of the oil with applesauce, add more zucchini, reduce sugar and add flax seed.