My daughter and I are currently writing a cookbook. It all started with the idea of giving her son’s soon-to-be bride the family recipes. It has since turned into a serious project and will be available sometime in the fall. This week we are working on a section we have named What to Eat Before You Eat. It will contain starters and snacks that will satisfy your appetite until the “real” meal comes. Egg Rolls are something that everyone has their own version they like. Our family keeps it pretty simple using pork sausage, cabbage, carrots, and onions. Although we prefer fried, you can also bake them. Just spray them with a little oil and bake at 400 degrees until browned.
- 1 pound pork sausage
- drizzle of oil
- 6 cups shredded cabbage
- 2 carrots, shredded
- 1 onion, thinly sliced
- soy sauce, to taste
- black pepper, to taste
- 1 package egg roll wrappers
- oil for frying
- Cook sausage in large skillet until no longer pink. Remove from pan onto paper towels to drain some of the fat.
- In the same skillet add a bit more oil if needed. Cook cabbage, carrots, and onion until tender. Return sausage to pan and stir to incorporate. Add soy sauce and pepper, to taste. Remove from heat.
- Fill and roll the egg roll wrappers, using scant 1/4 cup of filling for each roll. Working with 1 egg roll wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place scant 1/4 of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wrapper and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
- In a skillet set over moderately high heat, heat the oil and sauté the egg rolls until golden brown on all sides, using tongs to turn them.
The sharing of food is the basis of social life.
When I was a little girl, my Aunt Mikki came to visit us all the way from Japan. I wasn’t sure where exactly Japan was, but I knew it was far, far away. While Aunt Mikki was with us, she prepared Chicken Chow Mein for our family. The whole process included a trip to the market for fresh ingredients and a lot of chopping. I have loved Chicken Chow Mein since that day. I cook it often for my own family. It’s one of those dishes everyone around the table stops talking and just eats. My Auntie’s version included crispy fried noodles. I now make it with regular boiled noodles and sprinkle some wonton strips or sliced green onions to add some crunch. I also use cabbage in place of bean sprouts because it is more easily available, but you can certainly use bean sprouts if you desire.
Chicken Chow Mein
• 2 pounds chicken breast sliced in 1-inch strips
• 2 tablespoons soy sauce
• 2 tablespoon mirin or sake
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 2 teaspoons sesame oil
• 1 teaspoon garlic chili paste
• 3 tablespoons oil, divided
• 1 onion, sliced
• 2 ribs celery, sliced on diagonal
• 2 carrots, sliced
• 2 cups chopped cabbage
• 8-ounces spaghetti, cooked according to package directions and drained
Serve with soy sauce, rice vinegar, chili sauce, sliced green onions, fried wonton strips.
1. In a medium bowl mix together soy sauce, mirin or sake, garlic, ginger, sesame oil, and chili paste. Add chicken to marinade while you chop the vegetables.
2. Add 1 tablespoon oil to large skillet or wok. Add ½ the chicken and quickly cook. Remove from pan. Repeat with second half. Set aside.
3. Heat last tablespoon of oil in skillet. Quickly cook the vegetables, starting with onion, celery, and carrot. Adding the cabbage after vegetables soften a bit.
4. Return the chicken to the skillet with the vegetable mixture.
5. Add spaghetti and toss.
6. Serve with desired toppings.
“Ponder well on this point: the pleasant hours of our life are all connected by a more or less tangible link, with some memory of the table.”
Charles Pierre Monselet (1825-1888)
Weight Watcher friends: 7 Smart Points. If you use edamame spaghetti you can take it down another point. It has 24 grams of protein and only .5 grams of fat and 3 sugars. It has 4 Smart Points for a 2-ounce serving. I used the Seaport Farms brand.
I have been enjoying traveling the world. Maybe not traveling as much as experiencing the world through the articles of people, places, and food found in Christopher Kimble’s Milk Street Magazine. And in my journeys, I have learned many things about other cultures and people, and have tried some really great recipes. Quite a few of them keep showing up on my table or are shared at parties.
The newest issue is out, and my copy already has many tags on its pages. As my custom, I will use the recipes as jumping off point and tweak them to fit my eating style and pantry. That’s why there are so many amazing dishes out there to try. Everyone has their own spin and that keeps life interesting. Hope you enjoy my take on this yummy dish inspired by Asia flavors.
• 1 pound lean ground pork or ground chicken breast
• 1/3 cup chopped cilantro
• 6 minced green onions
• 3 tablespoons water
• 2 tablespoons fish sauce
• 2 teaspoons sugar
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 2 teaspoons cooking oil
• 2 medium carrots, shredded
• 2 tablespoons lime juice
• Pinch of salt
1. In a medium bowl, mixed together ground chicken, cilantro, green onions, water, fish sauce, sugar, and pepper until well incorporated.
2. Form into 20 meatballs, cover and refrigerate for 15 minutes.
3. Heat oil in large skillet over medium-high heat. Add meatballs and cook until bottoms are golden. Turn and continue to cook until all sides are browned.
4. In a medium bowl, toss carrots with lime juice and salt.
5. Serve meatballs alongside carrot salad. Yum!
If more of us valued food and cheer and song above hoarded gold,
it would be a much merrier world.
Weight Watcher Freestyle Friends: Five meatballs and ¼ salad equal 4 Smart Points when made with pork. One Smart point when made with chicken breast. Enjoy!
Many times, we opt for the ease of someone else’s kitchen like McDonalds, Pizza Hut, or even our favorite Asian place. But in just a few minutes, you can have something pretty yummy without the drive-thru. This is a very easy recipe my daughter, Genevieve, whipped up after working her eight for the day. It can be on the table in no time, and is very tasty week night treat that is quicker that calling for takeout. Enjoy!
- 1 pound lean ground beef, Genevieve used 93/7
- 1 tablespoon sesame oil
- 3 tablespoons minced garlic
- 1 tablespoon grated ginger root
- ½ cup soy sauce
- ¼ cup brown sugar, Genevieve used Splenda brown sugar
- 1 16-ounce coleslaw mix
- 1 tablespoon sriracha, or to taste. Garlic chili paste would be good here, too.
- 3 green onions-scallions, sliced
- Cook ground beef over medium heat in pan coated with cooking spray.
- When meat is almost finished push to one side, add sesame oil, then garlic and ginger.
- Cook only for about a minute, then stir into meat.
- Mix together soy sauce and brown sugar. Add to pan with meat mixture.
- Add coleslaw mix. Cook until wilted.
- Sprinkle with green onions and serve.
- Serve with cooked rice. My favorite is Jasmine. Or this is also a good filling for lettuce wraps.
You don’t need a silver fork to eat good food.
Genevieve Hays is a corporate trainer for Walmart, who on her off time enjoys recreational cooking. She also has a home business making custom aprons. Her motto: Every girl needs practical and pretty aprons for those every day battles. You can check out her wares on her Facebook page Apron Armor or at her Etsy store Apron Armory.
Note for Weight Watchers:This is a 6 Smart Points recipe. If eating with rice, count accordingly.