BAKED SHRIMP EGG ROLLS

Do not be intimidated by this recipe. It's so easy a child can and has done it! Egg rolls taste almost as good baked as they do deep fried and so much better for you, but of course you can deep fry them as well (they turn out very light and crispy).

7" square egg roll wrappers

In a large skillet over medium heat, heat 1 TB canola oil and saute the following ingredients for 2 minutes:

2 cups shredded Napa cabbage (see *Note)
3/4 cup carrot, finely shredded
3 green onions, minced
1 tsp garlic, minced
1/2 tsp toasted sesame oil
1 tsp hot chili sauce, or to taste
2 tsp fresh ginger, grated
2 TB oyster sauce
1-1/2 cups cooked chopped shrimp (Optional)
After sauteing, place mixture in a strainer and drain very well.

Set up your "wrapping station":
Fill a small bowl with water with which to moisten the wrappers
Place the wrapper with one pointed end facing you.  Place approximately 1-1/2 TB of the filling across the lower center and fold into an envelope as follows:
Fold the bottom point over the filling to the center.
Bring the left and right points to the center so it forms an "envelope" shape.
Moisten the "upper triangle edges" with water.
Roll tightly from the bottom to the top point.
Place seam side down on oiled baking sheet.

Cover with a damp towel while preparing the remaining rolls. 
Always keep the wrappers yet to be rolled covered with a damp towel also.

At this point the baking sheet can be placed in the freezer for about 2 hours until the egg rolls are frozen through. Then remove them and store in a freezer safe bag. 

If you are cooking them right away, preheat the oven to 400. 
Brush or spray the egg rolls with cooking oil on both sides*. Bake for 20 minutes, turning after 10 minutes. If baking from frozen use the same temperature and bake about 5 minutes longer. 


*Notes:
These are equally good with or without shrimp
I have used regular cabbage shredded very thinly and I have used packaged shredded coleslaw mix, chopped--both work equally well.

Use the spray oil sparingly or they will be greasy. 

PORK WON TONS

Makes approximately 35-40
The advantages to making your own won tons are: you can make as many or few as you want - whenever you want. You know exactly what you're eating--no chemicals like the supermarket brands; it's far less expensive and you don't have to leave the house.  Not to mention how impressed your friends will be.  I think this would be great fun for the kids to try, too.  
You can buy ready ground pork, but I prefer to grind up pork tenderloin in my food processor.Time wise, this process takes about 1 hour.  

You will need one package of Won Ton Wrappers but you will not use them all. Check out my recipe for Apple Cinnamon Won Tons. Or, if you "Google" Won Ton Wrappers" you'll find other ways you can use them.  

Process:
1/2 cup finely chopped Napa or Savoy cabbage 
1/2 Tsp salt.  
Take the salt and sprinkle it over the cabbage, mixing it in and leaving it to "weep" for 10 minutes.  Then place the cabbage in a double layer of paper towels or small cloth napkin and squeeze out all the water.  Place in a medium size bowl. 

Combine the following ingredients with the cabbage in the medium bowl, and mix together until well incorporated:

6 oz ground Pork 
3 Green Onions, chopped fine
1 TBsp Fresh Ginger, peeled and chopped fine or grated
1 Tsp Soy Sauce (low sodium)
1 Tsp toasted Sesame Oil

Set up your won ton making "station":
Fill a small bowl with water.
Lightly spray a baking sheet or platter large enough to hold the finished won tons.

Working with one wrapper at a time, and keeping the remaining won tons covered with a damp cloth:
Spoon about one rounded teaspoon on to the middle of the wrapper.  
Dip your finger in the water bowl and moisten the two adjacent edges. Make a triangle by folding the wrapper in half over the filling.  Make sure the ends meet evenly and press the edges to seal. Then bring the two sides together by moistening the tip with water. 

As you can see in the finished picture above, some of the won tons look a little different. I have found that it really doesn't matter how they look, only that the filling will not escape. Check the back of the won ton wrapper package for more detailed instructions.

If you won't be using them right away, place the won tons on the baking sheet into the freezer until rock hard (about 2 hours). Place them in a freezer grade plastic bag. Voila! Nice to have some "fast food" when you feel the urge for take out!  

Cook won tons in gently boiling water for 3-5 minutes. Using either home made chicken stock or purchased-- season with finely chopped green onions and a few small slices of fresh ginger and a touch of soy sauce--simmer gently for about 15 minutes. Place won tons in soup bowls and pour over broth. 

STOLLEN

Stollen is a traditional German Christmas Bread.  This recipe does not require a "sponge" which makes it quick and easy. The original recipe is from King Arthur Flour's website, but I have adapted it.
Makes 2-1# loaves.

2-1/4 Cups flour
1/2 Cup sugar
1-1/2 tsp baking powder
1/2 tsp salt
1/2 Cup unsalted butter, melted 
1 Cup (8 oz) part skim Ricotta cheese
1 egg
1 tsp vanilla
2 tsp lemon zest
1 tsp lemon extract

1/2 cup golden raisins
1/4 cup glace' cherries, snipped into 1/2" pcs
1/4 cup dried apricots, snipped into 1/2" pcs
1/3 cup slivered almonds, toasted and cooled
6 oz Almond Paste, divided

6 TB melted butter
1 Cup Confectioners Sugar

Preheat your oven to 325.
Whisk flour, sugar, baking powder and salt together in large bowl.
In a separate bowl combine melted butter, ricotta, egg, vanilla, lemon zest and extract.

Toss fruit and nuts in enough flour to coat and shake out the extra flour. 
Add wet ingredients to dough. Add fruit and nuts to dough. Mix together until evenly distributed.

Turn out the dough onto lightly floured surface and knead it till it comes together. Divide in half. 
Working with one half at a time shaped dough into 8" x 7" oval that is about 1/2" thick. 

Roll 3 oz Almond Paste into a rope and lay it down the middle of the oval on the 8" length. Fold over the upper side over it and about one inch from the other side. Using the side of your hand seal the dough about 3/4" from the end that is folded. (see photo below). Repeat for the other stollen.

Place the 2 loaves on parchment lined baking sheet so that they do not touch and bake for 40-45 minutes till lightly browned and toothpick inserted in center comes out clean.

Place stollen on wire rack on baking sheet. Immediately brush with melted butter and dust heavily with confectioners sugar.  
Allow to cool a little (15 minutes) and brush again with melted butter and dust with sugar. After 15 minutes brush with butter and dust with sugar. (Don't worry about taking up some sugar on the basting brush).
And again, for the third time, brush with butter and dust with sugar. This will create a thick layer of "frosting". Allow to harden and wrap tightly in plastic.  

STIR FRY with TOFU AND VEGETABLES

Serves 3 to 4
America’s Test Kitchen

When coated with cornstarch and stir-fried, tofu develops a crisp exterior and a creamy interior. To cut tofu for a stir-fry, hold a chef's knife parallel to the cutting board and cut the block in half horizontally to form two rectangular planks. Cut each plank into six squares. (You may then cut them into triangles if desired).
This stir-fry cooks quickly, so have everything chopped and ready before you begin cooking. Serve with steamed white or brown rice.

GLAZE
2 Tablespoons soy sauce
2 Tablespoons sugar
1/4 cups low-sodium chicken broth or vegetable broth

SAUCE
1 Tablespoon soy sauce
1 cup low-sodium chicken broth or vegetable broth
3 Tablespoons oyster sauce
2 teaspoons toasted sesame oil
1 Tablespoon cornstarch


2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
4 teaspoons minced fresh ginger
2  Tablespoons vegetable oil, divided
1 container extra-firm tofu, drained and patted with paper towels
1/3 cup cornstarch
5-10 mushrooms left whole or cut in half
1/2 of a red pepper cut into 1" dice
2 cups carrots, sliced into thin rounds
1/2 cup low-sodium chicken broth or vegetable broth
1 small zucchini, sliced lengthwise in half then cut into 1/4" slices
1 Tablespoon toasted sesame seeds  (optional)

1. Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic and ginger with 1 teaspoon vegetable oil. Set bowls aside.

2. Heat 3 tablespoons vegetable oil in large nonstick skillet or wok over medium-high heat until shimmering. Reduce heat to medium.
While oil is heating, sprinkle cornstarch evenly into a baking dish. Place tofu on top of cornstarch and turn with fingers until evenly coated. 
When skillet is hot, reduce heat to medium and add tofu in a single layer and cook until golden brown, 4 to 6 minutes on each side.
Add glaze ingredients and cook, tossing tofu until glaze is thick and tofu is coated, 1 to 2 minutes. Transfer tofu to plate; rinse skillet clean and dry with paper towels.


Heat 1 teaspoon vegetable oil in now-empty skillet over medium heat, add mushrooms and red pepper and cook 4-5 minutes. Remove to the plate with the tofu.

Heat another teaspoon of oil till it begins to smoke and add carrots and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add 1/3 cup broth and cover skillet; cook until carrots are just tender, 2 to 3 minutes. Uncover and cook until liquid evaporates, about 30 seconds. Add carrots to plate with tofu and mushrooms.

Heat another teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke reduce heat to medium, add zucchini and cook stirring occasionally, until soft, 3-4 minutes. Add zucchini to vegetables on plate.

In now empty pan, add garlic-ginger-oil mixture to center and cook, mashing mixture with spoon or spatula, until fragrant, 15 to 20 seconds, then add the reserved vegetables and tofu and pour in the sauce, toss to combine and cook, stirring, until sauce is thickened and vegetables are coated, 2 to 3 minutes. Top with sesame seeds and serve immediately

BRAZILIAN STYLE FLAN

This recipe came to me by way of a Brazilian friend.  Flan is one of those desserts that have many variations.  Every country has their own version. This one is very simple and any beginning baker can do it! When I say it's worth the small effort, it is an understatement....As you can see some little elves helped themselves before I could get the camera out.  And please disregard the cantaloupe in the second picture....It is definitely not an ingredient in the flan!!!!

Find your baking dish: this does not have to be a pan like mine with a tube in the center, as long as it can hold one quart of liquid. You can use a 10" glass pie plate or a souffle dish.

Fill another, larger baking pan with boiling water and put it in the oven on the middle rack while the oven is preheating to 325 degrees.  

Ingredients:

1 Cup White Granulated Sugar

1/4 Cup Water

1 Can (14 oz.)Sweetened Condensed Milk (I always use non fat)

1 Can Whole Milk (I often use half milk and half heavy cream)

3 Large Eggs

1 tsp Vanilla

Place sugar in a small saucepan. Pour the water over the sugar but DO NOT COMBINE THEM. Place the pan over medium heat and swirl gently until a CLEAR syrup forms (about 4 minutes).This swirling should not be vigorous, just a gentle circular movement. You don't want to agitate it, just swirl it around and around. When the liquid is CLEAR, bring it to a boil and cover it. Boil without lifting the cover for two minutes. Then uncover and let it cook (still over medium heat) until you see it start to change its color from clear to light brown to a beautiful amber brown. Be sure to watch it carefully--you don't want it to get too dark.  When in doubt remove it from the flame and swirl it around and check it off the heat. 

When the color is amber, pour it carefully and immediately into the tube pan or whatever you're using, swirling it around to coat the bottom of the pan completely.  Be careful this sugar syrup is extremely hot and will heat up the baking pan especially if it's aluminum like mine is. Use a potholder! 

While you're waiting for the sugar syrup to "set", get out the blender and pour in the condensed milk, then measure the whole milk into the empty condensed milk can and add that to the blender. Then add the eggs and vanilla.  Blend this mixture for 15 seconds on high.  

Pour the milk mixture over the now "set" sugar syrup. Carefully place the baking pan into the water bath.  The water should reach at least 1-1/2" up the sides of the baking pan. Bake for 1-1/2 hours or until firmly set.  Cool. Refrigerate at least 4 hours.  Do not place the flan into the refrigerator until it is cool enough to touch. 

To un-mold: I fill my dishpan with very hot tap water and place the bottom of the flan pan into the water for about 15 seconds.  Then run a knife around the edges, place a plate on top of the pan and flip it over. You'll hear a "sucking" sound which is the flan slipping out of the pan. If it doesn't come out with the first try, try again.  Pour any syrup left on the bottom on to the plate around the flan.    

GINGER FIZZ SYRUP FOR A REFRESHING SUMMER DRINK

Another fabulous Peter Reinhart creation--refreshing and unusual. The perfect non-alcoholic summertime drink. The flavor of the honey you chose will change the flavor of the fizz, so try different types till you find the one you love.

 

 

Makes 12-15 Servings
5-1/2 Cups Water
1/2 # Fresh Ginger (unpeeled and sliced 1/4" thick)
2-1/4 Cups Honey
1/4 Cup fresh Lemon Juice, strained
1/4 Cup fresh Lime Juice, strained
Cold Seltzer, club soda, or carbonated water.

Place glass mugs into the freezer to get them really cold.
Bring water to a boil in a 2 quart saucepan.  Toss in the sliced ginger and cover the pot. Simmer 15 minutes.
Turn off the heat and add the honey.  Allow the ginger-honey mixture to steep for another 15 minutes uncovered.
Stir to incorporate the honey (in case any has settled to the bottom of the pan)
Strain out the ginger.  Add the lemon and lime juice and stir to combine. Let this syrup cool, then refrigerate until ice cold.*
To make the soda, fill the iced mugs with 4 ounces of cold seltzer, club soda, or carbonated water.  Add 4 ounces of cold Ginger Fizz Syrup and stir gently.  You may add ice but it will weaken the carbonation. That's why I recommend chilling the mugs in the freezer.

*I used an "ice bath" by filling a large bowl with ice and water and setting the bowl with the syrup in it to cool before putting it into the refrigerator.
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SWEET POTATO PIE

A great recipe from Cooking Light magazine. Simple and delicious.
Serves 12.

1-1/2 # Sweet potatoes
1/3 Cup fat free milk
1/4 Cup fat free sweetened condensed milk
4 Tbsp Brown Sugar
2 Tbsp Butter, melted
1/2 Tsp ground cinnamon
1/2 Tsp vanilla extract
1/4 Tsp Salt
2 Large Eggs, lightly beaten
1/2 (14.1-ounce) package refrigerated pie dough
Whipped Cream for serving

Preheat oven to 350 degrees.  Use a knife to make 4-5 slits through the potatoes and wrap in aluminum foil.  Bake potatoes at 350 for 1-1/2 hours or until tender and let stand 10 minutes. 
Peel, place flesh in large bowl and mash with fork. Stir in fat free milk, sweetened condensed milk, sugar, butter, vanilla, cinnamon and salt.  Add lightly beaten eggs and combine well.

Fit dough into a 9-1/2" pie pan according to directions on package. Spoon sweet potato mixture into crust and bake at 350 for 30-45 minutes or until set. Serve with real whipped cream, of course.

BLUEBERRY CRUMB MUFFINS

This is a really easy and delicious recipe. Makes 8 regular sized muffins. Unfortunately they are highly caloric ( 383 per muffin), so share them with your neighbors. You can double the recipe to make large muffins or double to bake in a 9 x 13 baking dish or pan to make a cake just be sure to increase the baking time. A toothpick inserted into the center of the cake should come out clean.

1-/2 Cups white flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk (approx-see directions)
1 cup fresh blueberries (not frozen)
1-2 teaspoons cornstarch to coat blueberries

Topping:
3/4 cup white sugar
3 tablespoons white flour
2 tablespoons butter, cubed
1/2 teaspoon ground nutmeg
Mix the topping ingredients together with a fork.

Preheat your oven to 375.
Grease muffin cups or use cupcake liners.
Combine flour, sugar, salt and baking powder.
Pour vegetable oil into a one-cup measuring cup and add the egg and enough milk to fill the cup.
Add the oil, egg and milk to the dry ingredients and combine. Add the cornstarch coated blueberries and fold into the batter. Fill muffin cups right up to the top. Sprinkle topping over each muffin.
Bake for 20-25 minutes in the preheated oven or until a toothpick inserted int he center comes out clean.
Enjoy warm or at room temperature.

RATATOUILLE (My Way)

This is how I do Ratatouille. I like to add the smoky taste of grilled and marinated artichokes and sun dried tomato pesto. I think it adds a depth of flavor you don't normally get with most of the recipes I've seen.

2 small zucchini sliced lengthwise in half, then into 1/2" slices
1 medium Eggplant, peeled and cubed to 3/4"
1/2 Red Pepper diced into 3/4" pieces
1/2 medium Onion, sliced into 1/4" pieces
3 cloves Garlic, minced
1/2 teaspoon dried Thyme
1/4 teaspoon dried Oregano
1 jar marinated grilled Artichokes, drained and chopped large
1 large dollop Sun-dried tomato Pesto
1/4 cup Chicken or Vegetable broth
1/4 cup Olive Oil, divided

Start by heating 2 teaspoons of olive oil in a heavy bottomed pan or Dutch Oven over medium high heat.  When almost smoking add the zucchini and saute over medium heat stirring occasionally until slightly charred (about 5 minutes).  Remove and set aside in a pie plate or plate large enough to hold all of the vegetables.
Next heat about 1 tablespoon of olive oil in the same pan and when almost smoking, add eggplant, reduce heat to medium and stirring occasionally, saute until soft and starting to char. Set aside with zucchini.
Do the same for the pepper adding 1 teaspoon of olive oil and stirring occasionally, saute about 3 minutes.

Leave the peppers in the pan and add the onion and garlic. Reduce the heat to low and stirring often, saute the onion and garlic with the peppers till onion is a bit soft (about 3-5 minutes).

Next add the tomato pesto and spices and cook one minute, stirring it into the onion/pepper mixture. Add the chicken broth. Add the grilled artichokes and warm them for about 2 minutes.

Return the eggplant and zucchini to the pan and combine everything and cook about 3 minutes until vegetables are hot.

I serve this either with pasta or sometimes I saute some gnocci till it's browned on all sides and serve it with that or just with some crusty bread.
You can add olives or mushrooms for variation to the above.
Instead of olive oil you could use the oil from the drained marinated artichokes.

VIETNAMESE BANH MI (Sandwich)

Vietnamese Banh Mi Sandwich (Caramelized Pork)

Marinate the following for 15 minutes and drain:
½ Cup julienne carrots
½ Tbsp rice wine vinegar
1 tsp Sugar

Mix the following ingredients for the sauce:
3 Tbsp Chili garlic sauce
½ tsp sugar
4 Tbsp mayonnaise

Marinate 1-½# pork tenderloin cut across the grain and into ½” pieces and flattened to ¼” in the following:

3 Tbsp Fish Sauce

2 Tbsp Maple Syrup

1 Tbsp Brown Sugar

2 Tbsp Soy Sauce

½ tsp Sesame Oil

2 Garlic Cloves, minced

1 Slice Ginger, minced

1 Green Onion, sliced thin

½ tsp Black Pepper

Sauce should be sweet and savory…adjust seasonings accordingly.

Marinate 30 minutes.

Heat a cast iron pan till almost smoking. Add meat and sear each side without moving for 1-2 minutes.

Prepare the crusty French bread or rolls by toasting them in a 350 degree oven.

Lather the sauce on the bread. Add the pork.  Add the carrots and some or all of the following ingredients:

Sliced cucumber

Cilantro

Sliced green onions

Jalapenos

Vietnamese Banh Mi Sandwich (Chicken)

1# chicken breast, cut into bite size pieces

Heat 4 tsp olive oil over medium heat. Season chicken well with salt, pepper, and garlic powder. Cook chicken over medium heat until cooked through, about 10 minutes. Set aside.

Proceed with the instructions above to prepare the sandwich.