Simple Spring Rolls

I’ve been watching a lot of Good Eats lately.  Having finally gotten rid of the first trimester nausea, I am once again able to cook.  And have been doing so with a vengeance.  The super-sensitive pregnancy nose makes complex flavors a must these days.  Inspired by Use Your Noodle 5, I attempted spring rolls.  Mine were much less complex than Alton’s version (mainly because I didn’t have all the ingredients on hand), but tasty none the less.

Here, I’ll show you.

Tasty looking, eh?  Want to make some?  Here’s what I did.

Ingredients:

• 1 carrot
• 2 – 3 large cabbage leaves
• bean threads
• shrimp
• 2 tablespoons soy sauce (separated)
• 1 tablespoon Sambal Oelek
• 3 tablespoons lime juice (fresh squeezed)
• 2 teaspoons sugar

Directions:

Start by soaking the bean threads in hot water (out of the tap) for 15 minutes.  Meanwhile…

In a pot, boil 1 tablespoon soy sauce and enough water to hold about 2 handfuls of the bean threads (mine came in a bag of 8 little packages, I used 2).

While the water is coming to boil, use a peeler to peel your carrot into ribbons (munch on the core while you keep cooking).

Chop the cabbage leaves into small pieces.  Cook in hot water until they turn bright green and just start to soften.  Drain

When the water has come to a boil, cook your shrimp.  (I used pre-cooked, frozen, tail off shrimp, so I just used it to reheat mine.)  DO NOT DRAIN THE WATER!  Just fish your shrimp out and let cool.

Drain the bean threads from the plain water and add them to water the shrimp came out of.  Let that boil for 3 – 5 minutes.  Drain.

Mix the rest of the soy sauce with the Sambal Oelek, sugar, and lime juice.  Add the bean threads to the sauce mixture and let it soak it up.

Chop up the shrimp into little pieces.

Assemble your spring rolls one at a time.  Don’t over soak your rice papers or they will be hard to work with.  I soaked mine about 10 seconds in hot tap water and then assembled like a burrito (ingredients on one end, roll over, fold over both ends, and continue to roll).

A Few Notes:

If you are unsure how to assemble spring rolls (or burritos for that matter), do a search on youtube and you’ll get the basic idea.

These are just as tasty hot or cold, just give the rice paper about 2 minutes to set up in roll form before consuming.  Assemble just before eating of they will not be good eats.

I used these rice papers, these bean threads, and this Sambal Oelek, but do yourself a favor and buy them locally.  If your favorite Asian section doesn’t have them, find a local Asian market.  All told, my bean threads and rice papers cost under $5 and came from my normal grocery store.  The Sambal Oelek I got at an Asian market for around $3.

Sambal Oelek can be a little hot if you’re not used to spicy.  You can totally cut it down if you’re worried.  Start with a teaspoon and work your way up.

I didn’t make dipping sauce for mine, but if you feel it necessary, Alton has a good recipe here.

These are fantastic when served with Jasmine Oolong tea.  Just sayin’…

Read Full Post »

Tortilla Cracker-Chips

The original goal was to make homemade tortilla chips.  But the consistency doesn’t come out quite right for that.  Instead, these warm pieces of floury, salty goodness are not quite crackers, but not quite chips.  

Tortilla Cracker-Chips

Ingredients: 

• 4 soft taco sized flour tortillas
• Kosher salt
• Coconut oil

Directions:

Use a pizza cutter to slice tortillas into fairly uniform pieces.  Spread pieces out on a cookie sheet and brush with oil. (Or, you can place the pieces in a lidded container or zip top bag, pour in the oil, and shake.)  Sprinkle salt to taste.  Bake at 350 degrees for about 15 minutes, or until desired crispiness is reached.  Remove from pan and consume as soon as they are cool enough to handle.

Notes:

• You could put salt and pepper or cinnamon and sugar or whatever flavor you like on your crackers/chips.  Go crazy and experiment!
• If you sub in corn tortillas, you may need to adjust your cooking time.
• Coconut oil is not essential, but it was what we had on hand and was delicious.
• This is totally cheaper than buying a bag of tortilla chips from the store.  I buy my tortillas in bulk (a large 3 pack) at Costco and then freeze them, thawing as needed.

(Confession: I made these originally on Tuesday night, but didn’t get any photos before they were scarfed down in their entirety.  So I had to make another batch.  The things I do for the blog…)

Read Full Post »

Peanut Sauce

I had a craving for peanut sauce today.  It’s the second one I’ve had in the last few days.  I must be lacking whatever nutrient is in peanuts, because I can’t get peanut butter out of my mind.  Being that tomorrow is payday and we’ve already blown the fun money on Thai food last Saturday, I decided to attempt it again myself.  I have attempted peanut sauce in the past, but it never came out right.  I am pleased to report that I finally nailed it.

I served the peanut sauce with diced chicken breast and broccoli over rice noodles (not pictured).  It was phenomenal, if I do say so myself.  (And the rate at which it was eaten by the husband is a good indicator that I’m right.)

Peanut Sauce with Chicken & Broccoli

(Loosely adapted from Williams-Sonoma)

Ingredients:

• 1 can coconut milk
• 1/2 cup peanut butter (I used fresh ground)
• 1 green onion, minced
• 2 garlic cloves, minced
• Juice of 1 small lime
• 1 Tbs. soy sauce
• 1 tsp. curry powder
• 1 tsp. ground coriander
• 1 tsp. ground cumin (Optional for Liisa)
• 1 tsp. fresh ginger, grated
• Red chili flakes to taste
• 4 – 6 chicken tenderloins
• 2 cups chopped broccoli

Place all ingredients in a small sauce pan.  Set to medium low heat.  Whisk to combine.  Cook until desired temperature and consistency is reached, whisking often to keep sauce from burning.

Meanwhile, cook chicken tenderloins in oil until done.  Remove from pan.  Add broccoli and saute until heated thru.  Chop chicken and add back to pan.  Pour peanut sauce over broccoli and chicken and simmer until everything is the same temperature.

Serve over rice or noodles as desired.  Makes approx. 4 servings.

Read Full Post »

Zucchini Bake

I had an abundance of zucchini recently and decided to attempt a zucchini bake.  I started with a recipe found in The New Cookbook for Poor Poets (and Others) by Ann Rogers and then modified the heck out of it.

It’s basically a conglomeration of food that was in the fridge that were going to go bad.  And it was amazingly delicious.

Zucchini Bake – A Sort of Recipe

Ingredients:

• 5 or so chicken tenderloins, cooked and chopped
• Sliced zucchini (about 4 cups)
• Most of a red onion, chopped up
• A few cloves of garlic, diced
• A can of diced tomatoes, drained
• 1 cup shredded cheese (I used cheddar)
• 2/3 cup almond meal or chopped almonds
• 1 tablespoon of flour

Cook the chicken and then remove from pan.  Saute the zucchini, onion, and garlic with some Italian seasoning until tender.  Mix in the other ingredients (except some cheese for sprinkling on top) and bake at 350 degrees for about 25 minutes.

It’s even better the next day!

Read Full Post »

Biscuits and Scramble

The blog has been long neglected (save for Friday Flowers) due to a variety of factors (Grandma’s death, Sock Summit, preparing for newsletter, etc.).  July kind of exploded and spiraled out of control.  So I’m calling a do-over in August.  I plan to actually post things (instead of just composing posts in my head), whether or not the picture is grainy.  I love my iPad 2, but the picture quality is not fantastic.  But often that is what I have with me.  So, prepare for grainy pictures and random content.

First up is today’s amazing breakfast.  After being sad and badgering my husband all day yesterday, he agreed to drive all the way home (we were originally going to stop and stay at my sister’s a couple hours from home).  I slept so well in my own bed, that this morning I awoke with biscuits on the brain.  I know, I’m just weird.

Anyway, I made cheddar yogurt biscuits using my homemade yogurt.  They were served with a scramble that contained peppers, green, yellow, and red onions, mushrooms, and bacon.

No, I didn’t spend my morning chopping vegetables.  That was the beauty of this meal.  Even bumbling about in a pre-coffee stupor, it took about 45 minutes total.  How?  The veggies were pre-chopped and frozen by yours truly.  Knowing I was about to leave for nearly a week and having delicious farmer’s market veggies in the fridge, I set about chopping and freezing the day before I left.  Peppers, onions, mushrooms… They all found their way diced and bagged.  It was the perfect way to prevent waste and make life easier on myself.  I highly recommend it.

P.S. The biscuits are amazingly moist and tasty.  It’s probably a very good thing that this recipe only makes 6.

Read Full Post »

A Rant About Food

Pay day… It happens not nearly often enough and not nearly enough $.  Since I quit my corporate job, pay days seem fewer and farther in between.  How did we go from two incomes to one and still survive?  I learned to cook.  And I don’t mean boil water.  I mean really *cook*.  And I learned to shop to facilitate that cooking.  And I learned to make do.  Here are a few of the ways we make it to the end of each pay cycle with at least a few pennies in the bank account.

• Eat at home.  I know this sounds simple, but it really isn’t.  When you work full time or are out running around all the time, making it home to eat or remembering to bring a meal is tough.  I eat breakfast at home in the mornings;often hubby and I eat together.  He likes oatmeal (less than $1 of oats will feed him breakfast for a month) and I like bacon, eggs, and toast (not as cheap, but still cheaper than going out to eat).  For lunches, he takes the fixings for quesadillas because sandwiches are not his thing.  A pack of tortillas, some shredded cheese and a few chicken breasts cooked with an onion will make lunch for about a week at a time.  I generally make a fruit protein smoothie at work since lunchbreaks are just a pipe dream.  Leftovers also make good lunches.  Dinners are where we live it up.  I am learning how much fun it is to experiment with different recipes.  If you don’t have much knowledge of cooking, see the end of this post for a never-fail, super-easy dinner recipe.
• Cut down on the lattes.  I have been limiting myself to one coffee out a week and it has made a huge difference in my weekly spending.  When you think about it, the typical coffee is $3.  Multiply that by 5 days a week and that’s $15 a week or $60 a month.  Your wallet (and your waistline) will thank you.
• Buy food as close to it’s original state as possible.  I don’t mean go out and purchase a cow.  I mean buy things that haven’t been prepped or pre-cooked.  You will save lots of $ just in that alone.  Pre-shredded cheese comes with a premium price over a plain block of cheese that you shred yourself.  Why buy packs of instant oatmeal when you can buy a can of it for $3 that will feed you for at least 4 times as long.  Think of those things that have the most packaging and those are probably the ones you could find in the bulk section.  Which brings me to…
• Buy in bulk.  No, you don’t have to stock up on 10 years worth of deodorant.  In fact, I rarely buy non food items in bulk.  But find a grocery store with a good bulk section.  Just because you are buying from the bulk section doesn’t mean you have to buy a ton of it.  I have containers for certain things that we buy from the bulk section and that is as much as I buy at a time.  Things like flour, popcorn, oatmeal, etc. can be much cheaper when you purchase by the pound rather than by the container.
• Make it yourself.  Convenience foods are the downfall of our society.  (Ok, there are lots of other downfalls too, but this is the one that irritates me the most.)  I know that you can’t make *everything* yourself.  But you can make a few key things to cut your grocery bill.  Here are my top five.
1. Bread.  Find a good recipe that works for you.  My new favorite is the No Knead Whole Wheat Honey Sandwich Bread recipe from Baking Bites.  If you want white bread, the Homemade Sandwich Bread recipe from The Hungry Mouse is awesome too.
2. Coffee.  (See the rant about lattes above.) Buy a good coffee maker or an AeroPress and figure out your perfect cup o’ joe.  And yes, I grind my beans at home.  They taste fresher that way.
3. Yogurt.  This one is new to me, but I don’t think I can go back to store bought.  A half gallon of milk + a packet of stater (or a 6oz cup of plain yogurt) + 1/3 cup powdered milk = 8 cups of yogurt.  Rough price estimate is $3.50 total for the entire batch.  Last time I checked, even a 4 cup container of plain yogurt was around $5.
4. Granola.  This is another one of those convenience foods that’s soooo simple to make it’s crazy.  You can see my adventure with granola here.
5. Popcorn.  Homemade popcorn couldn’t be simpler.  And all the crap they put into microwave popcorn is awful.  Kernels + oil + heat = popcorn.  It’s that simple.  Throw some oil in the bottom of a tall pot, add the kernels and shake to coat.  Turn the temp to medium high and put a lid on slightly ajar.  Wait for the popping to begin and remove from heat when the popping stops.  Yes, it really is that simple.
• Shop local and seasonally.  If you have a farmer’s market, go to it.  If you have a co-op, go to it and (if you can) become a member.  If you know of a farm that sells fresh produce and/or meat products, visit it.  The closer food is, the less expensive it is (usually).  If you don’t have any of those things, shop the sales, especially for what’s in season.  Right now strawberries are in season, so I split 3 flats with a friend.  I am processing and freezing them to use later in the season when strawberries cost $5 for a pint.  The 1 1/2 flats cost me $22.50 and I’m going to have more strawberries than my freezer can hold.
• Keep a good stock of seasonings on hand.  You’d be amazed how many times you can eat the same key ingredients by just changing up the seasonings.  I splurge on seasonings from Pampered Chef, but also make some mixes of my own and buy many seasonings in the bulk aisle (Curry, anyone?).  Seasonings last a while and really brighten up a dish.
• If you love something expensive, learn to make it yourself.  For us, it’s almond milk.  My hubby is crazy about the stuff, but at $3.50/half gallon, it gets pricey fast.  I found an easy recipe online and learned to make it.  A big bag of almonds at Costco is around $10 and a cup of almonds makes a quart of almond milk.

That’s all the advice I can give you today.  No, I’m not perfect and yes, we still eat out.  But our grocery bill continues to shrink as I learn to make more things and make do more often.  And now, without further ado… The recipe that we use several times a week.

Chicken + Veggies + Carbs (Optional) = Dinner

What you need:

A large pan or skillet.

A splash of oil in said pan or skillet.

Enough chicken breasts or tenderloins to fill said pan or skillet.

Some frozen or canned vegetables that you like to eat.

Seasonings you have on hand.

About 20 minutes.

Carbs if you want ‘em (pasta, rice, potatoes, etc.)

What you do:

Heat oil up in the pan for a few minutes while you dig the chicken out of the fridge or freezer.  Set the heat to medium and toss the chicken in the pan, sprinkle with seasonings, put the lid on, and ignore for a few minutes.  Dump the vegetables into a microwave safe container.  If you’re cooking frozen veggies, add a splash of water.  If you’re using canned veggies, don’t drain them.  Microwave until hot (usually around 3 – 5 minutes, depending on whether your veggies are frozen or not).  Once the veggies are in the microwave, flip the chicken over and season again.  Once the chicken is cooked through, you can cut it up and mix it with the veggies or leave it whole and serve beside the veggies.  Serve with carbs of your choice if desired.

Read Full Post »

Fromage Blanc

Two weeks ago, I attended a class at the Co-Op with Liisa on “Foods I Make in My Sleep”.  It was all about foods that require little actual time, but lots of rising/setting/etc. time.  The class focused on a few primary things: breads, cheeses, and dehydrated fruit.  I had so much fun, I decided to try out one of the recipes for myself.  So, I made Fromage Blanc!

Fromage Blanc is actually very simple.  You take milk, active cultures, add a little heat and a lot of time and ta da!  Cheese!

The Fromage Blanc draining whey into a bowl.

Finished Fromage Blanc (It’s a bit whiter in person, but my kitchen light makes everything look yellow).

To celebrate the successful cheese, I made pizza!  It had chicken, onion, yellow pepper, pesto, and Fromage Blanc on a homemade dough.  I used half the dough for this pizza and the other half I attempted to make mini pizzas for later use.

Oddly, they puffed up and baked hollow.  No matter… Pizza dough pitas it is!

Read Full Post »

Agave Nectar Cookies

Agave nectar is a great sugar substitute.  It’s low on the glycemic index and made from the same plant that gives us tequila.  When I was doing a weird nutritionist-prescribed allergy diet, I became really good friends with this golden sweetener.  During that time, I purchased the Baking with Agave Nectar cookbook.  (Sadly, I haven’t used it as much as I should.)  Last week, I took advantage of its handy location on the shelf and made Oatmeal Raisin cookies.  I followed the recipe pretty closely, only modifying it by adding coconut (I was low on raisins).

Anyway… let me get off my sweetener substitution soapbox and show you the cookies already.

Aren’t they pretty?  They were a little bit stickier than normal cookies and they don’t bake after freezing quite as well, but the taste makes up for those shortcomings.  Plus, you can pretend they’re “healthy” because they are made with whole wheat flour.  Woot!

Read Full Post »

Homemade Dressing

I love my slow cooker.  I threw a roast into it one afternoon with some seasoning packet I found in the cupboard, set it on high, and ignored it.  In the meantime, I knit, I baked cookies (more on those later), and watched Futurama.  I also let the dog in and out about 3 dozen times.  (Have you noticed how dogs can hold it all day during the week, but on the weekend they have 5 minute bladders?)  About an hour before dinner was done, I chopped an onion and added that along with some dried mushrooms to the crockpot.

I was originally going to serve broiled asparagus with it, but hubby requested fresh green salad instead.  Only problem… We had no dressing.  (Well, I guess that’s not really a problem because I haven’t bought dressing in a very long time.)  Lately, I’ve been experimenting with different recipes online instead of using pre-prepped salad topping.  This was no exception.  Thanks to the Pioneer Woman, I found an easy-ish recipe for ranch dressing.  My heavily modified version is below.  I only had a few ingredients she called for on hand and had to improvise.  The result?  Amazingly delicious.  Give it a try and figure out why you’ll never go back to store bought dressing…

Homemade Ranch-Ish Dressing

Ingredients

• 2 Cloves Garlic (or less if you’re sensitive)
• Pinch of kosher salt (to taste)
• 2 Tablespoons dried Parsley
• 2 Tablespoons chopped green onions
• 1 cup (Real) Mayonnaise
• 1 cup Sour Cream
• 2% Milk (as needed for desired consistency)
• 1 Tablespoon Pampered Chef All Purpose Dill Mix
• 2 Teaspoons smoked Paprika
• 1 Tablespoon dried Oregano

Directions

Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Dice the green onions

In a bowl combine all ingredients, tasting frequently and adjusting seasonings as needed. Chill for at least 30 minutes before serving (more is better).

Read Full Post »

Super-Deluxe Mac ‘N Cheese

I have never made mac ‘n cheese before that didn’t come in a blue box.  There, I admitted it.  I also can never remember my mother ever making anything other than the same blue box.  But, having made homemade ricotta yesterday, today warranted something with cheese.

Homemade Ricotta

I was originally going to make this recipe from Smitten Kitchen.  But then I got to pondering the protein content and did some browsing and ended up loosely following this recipe from Just A Pinch.  And I do mean loosely.  I’m pretty sure my hubby’s eyes bulged out of his head when he walked in the door.  Not only did the kitchen smell like Chai (I made concentrate earlier using a kit from Goddess Teas), but it also smelled like cheese, onion, garlic, curry, and more.  This simple mac ‘n cheese had turned into a Franken-Mac ‘n Cheese.  And the result?

Possibly the best thing to come out of my kitchen.

Homemade mac ‘n cheese

This one meal made a a TON of food.  Not only did I fill my entire round baker, but had to put some overflow into a mini baker.  Even after Sam and I ate our fill, we have a lot left over…

Approximately 10 cups of leftovers.

So, here it is, the recipe for Super-Deluxe Mac ‘N Cheese.  WARNING!  This is in no way a low calorie or low carb meal!

Ingredients

• 16oz large elbow macaroni, cooked
• 4 – 6 chicken tenderloins (or 2 – 3 chicken breasts), cooked and chopped
• 1 1/2 teaspoon curry powder
• 1/2 onion, diced
• 1/2 bell pepper, diced
• 4 cloves garlic, minced
• 1 1/2 cups ricotta cheese
• 5 cups colby jack cheese, shredded and divided (2 cups mixing and 3 cups for topping)
• 1/2 cup parmesan cheese, shredded
• 8oz cream cheese, softened
• 1/2 cup butter, melted
• 3/4 cup milk (I used raw)
• Salt and pepper to taste

Directions

Preheat oven to 375 degrees.

Cook chicken in curry powder and little bit of oil.  Remove to the side and add onion, bell pepper, and garlic to the pan.  Saute until tender, add chopped chicken and mix.  Remove from heat.  Mix cheeses (except for cream cheese) with chicken mixture.

Add cream cheese, butter, and milk to pasta and stir to coat.  Add cheese/chicken mixture and stir until combined.  Pour into greased 9×13 dish and top with remaining cheese.  Bake, uncovered for 30 minutes.  Serves 6 – 8.

Read Full Post »