Egg Rolls

Egg Rolls

Pictured:  Sweet and Sour Chicken (Sweet and Sour Sauce over Lightly Breaded Chicken Tenders and Egg Rolls)

When I was about 12, my dad took a job that required a lot less of his time, so he could take care of me and my mom, who had just had a massive stroke.  During that time, he involved me in a lot of the cooking.  One of the things he decided to try a hand at was egg rolls.  He saw the packages of the wrappers at the store, and saw that they had instructions on them.  We experimented quite a bit with that basic recipe and discovered how our family liked it best.  This is my take on that "family recipe."

Making the egg rolls is considered pretty much an "all day affair," although having made them for so many years; we've got it down to about three hours start to finish.

Egg Rolls
Makes about 24 egg rolls

Begin by shredding with a food processor:
1/2 head cabbage
4 stalks celery
2 carrots
3 cloves garlic
1 chicken breast, cooked

Other vegetable choices that we like are:  peeled broccoli stem, asparagus, bean sprouts, mushrooms, Napa cabbage.  Instead of the chicken, cooked pork or shrimp or a combination thereof are good.

Using a food processor or by hand, finely chop or shred all of the vegetables and meat for the filling.

Place a colander inside a bowl and have it ready for when the filling is done.  Set this aside.

Pour 2 tablespoons peanut oil, (or oil of choice), into a wok or large frying pan over high heat.  Add the meat and the veggies to the hot wok and stir them to combine.  Cover the wok and let the filling ingredients "steam" covered for about 8 minutes.  They should be softened and have released some of their moisture, so there is a broth at the bottom of the pan.



Season the filling with:
1 teaspoon "toasted" sesame oil (available at most grocery stores)
2 1/2 tablespoons Bragg's Liquid Aminos or Soy Sauce
1 teaspoon sea salt

Stir the filling well and taste it.  This step is so important!  If it doesn't taste good right now, it won't taste good in the egg rolls.  Adjust the seasonings to taste, then pour the filling into the prepared colander.

Allow the filling to cool completely to room temperature before attempting to use it with the wraps.  If it is warm at all, it will cause the wraps to melt and become unusable.

Frugal tip:  Once the filling has cooled, there will be some of the broth from the filling in the bowl.  It can be reserved and used along with cooking water for rice or thickened and used as a dipping sauce. 

Mix together two tablespoons water plus 1 tablespoon cornstarch.  This will be the "glue" used to seal the egg rolls while they are being rolled up.



For the egg roll wrappers, I just purchase whatever my market carries.  There are several different brands.  They all work equally well in my experience.  I've even made my own wraps with home made pasta dough.  That was quite an ordeal!  I don't recommend it.

Rolling the egg rolls:  Start by opening the package and covering the open end with a dampened towel.  This will keep the wraps from drying out in case the process gets interrupted or just takes a long time.  Place a single wrapper onto a plate. 

Scoop a scant 1/4 cupful of filling and place it cross-wise onto the wrapper.  Then, using the cornstarch and water, spread the edged of the wrapper with the "glue."  Begin rolling the wrapper up in the center.  Tuck it around the filling.  Add more "glue" at the corners.  Fold the ends over so they cover the filling and don't have any gaps.  Gaps allow filling to escape into the cooking oil and can cause splatters!  Add more "glue."  Tuck and roll the edges, again, so there are no open gaps in the finished product.  Place the rolled up egg rolls onto a clean cutting board or plate.  Cover them with a towel to keep them from drying out.

When the egg rolls are all rolled up, pre-heat about 2" of peanut oil, (or oil of choice), in a frying pan on medium high heat.  Carefully, with a slotted spoon, lower the egg rolls into the hot oil.  I don't recommend using tongs, as this could puncture the wrappers.  Fry the egg rolls, a couple at a time, until they are golden and crispy.  I've found that as the process goes, I usually need to turn the heat down on the oil or they get browned too quickly.

Serve them hot with Sweet and Sour sauce.  Enjoy!

Pictured:  Sweet and Sour Chicken (Sweet and Sour Sauce over Lightly Breaded Chicken Tenders and Egg Rolls)

Sweet and Sour Chicken -- Lightly Breaded Chicken Tenders

Lightly Breaded Chicken Tenders for Sweet and Sour Chicken

This is a favorite meal at our home...  lightly breaded chicken tenders served with sweet and sour sauce with pineapple tidbits and egg rolls.  Years ago, a lady friend of mine who was from the Philippines taught me how to make several Filipino dishes.  This was one of them.  Enjoy!

These chicken tenders can be eaten "as is" with Ranch or barbecue sauce, or as specified for an Asian type meal.

Lightly Breaded Chicken Tenders for Sweet and Sour Chicken
Makes about 8 servings

Cut up 6 chicken breast halves into serving sized pieces.  I like mine in strips about 1"x1/4"x3". 

Put them into a bowl and season them with
2 tablespoons olive oil
1 1/4 teaspoons sea salt
1 teaspoon Adobo Seasoning (purchased or recipe here)

Stir the chicken and seasonings and allow to marinate from 30 minutes up to about 2 hours while making other preparations (like Egg Rolls!)

Gradually stir in 1 cup cornstarch (or potato starch for gluten free) into the bowl with the chicken.  Make sure the chicken pieces are covered completely.

When it is time to cook the chicken, pre-heat about 3" peanut oil in a deep bottomed pan or wok until it is fairly hot.  Drop the pieces one by one, carefully into the hot oil and cook them about 3 minutes, or until the meat is white and the coating has just a slightly golden tinge to it.  These won't get really browned because they are cooked in cornstarch and don't have a heavy breading on them.

Using tongs or a slotted spoon, remove the chicken pieces from the hot oil and place them onto a paper towel lined serving plate.  Repeat for remaining chicken.

Serve with choice of dipping sauce or as Sweet and Sour Chicken.  Enjoy!

Sweet and Sour Sauce

Sweet and Sour Sauce with Pineapple

A Philippine, (Filipino), lady-friend of mine taught me this, and several other recipes many years ago.  This is one of those recipes that it really isn't possible to reduce the actual sugar amounts and have it come out right.  At least it wasn't right for me.  If I'm wanting less sugar with this meal, I make some "honey mustard" with prepared brown mustard and agave nectar mixed together.  Otherwise, I go for the real deal on this one!  

Sweet and Sour Sauce with Pineapple
Makes about 6 servings

Drain one 8 ounce can pineapple tidbits and reserve the juice.

In a saucepan combine:
Use organic ingredients to make it healthier.
1/4 cup apple cider vinegar
2 tablespoons catsup (ketchup)
1/2 cup sugar
1 1/2 water mixed with 1/4 cup cornstarch (or potato starch for gluten free)
1/2 cup pineapple juice (drained from the canned pineapple.  Add additional water if necessary.)

Bring it just to a boil over medium-high heat, stirring occasionally.  When it is beginning to clump, about 5 minutes in, stir it constantly until it is thickened and glossy.   

Just before serving, stir in the pineapple tidbits.  

Serve warm over Jasmine rice with Sweet and Sour Chicken, or as a dipping sauce with Egg Rolls.  The pineapple may be omitted, and just use water instead of the juice when using this as a dipping sauce.

Enjoy!

Basic Vanilla Glaze

Basic Vanilla Glaze

This is one of those recipes that it's pretty hard to do anything "healthy" with it.  If the recipe calls for a glaze, warmed honey will work.  However, sometimes only glaze will do.

Basic Vanilla Glaze
For things like cinnamon rolls, scones, etc.

The most common way to make a glaze is sift powdered sugar and add the liquid to it.  Unfortunately, (or is it?), I don't have a sifter.  I decided the food processor blade would fluff up my sugar and blend it all well without any lumps.  It worked!

Place into the bowl of a food processor:

1 cup powdered sugar (organic if possible)

Pour through the chute while the processor is running:

2 tablespoons milk
1 teaspoon vanilla extract (I make my own.  Recipe here.)

Once the mixture is well blended, just a few seconds, the glaze is ready to use.
Here it is on a Whole Wheat Blueberry Sour Cream Scone:

Enjoy!

Whole Wheat Blueberry Sour Cream Scones

Whole Wheat Blueberry Sour Cream Scones

To most, this probably doesn't look like a frugal recipe...  However, they wouldn't know that we got donated a whole lot of sour cream!  I need to get it used up, so it's going into everything that's reasonable.  On Sunday, it was:

Whole Wheat Blueberry Sour Cream Scones
Makes 8

This wholesome recipe feels like it's totally decadent!  The icing at the end is optional, honey would be marvelous.

Pre-heat the oven to 400F.  Line 1 large or two medium sized baking sheets with parchment paper.

In a mixing bowl, with an electric mixer or by hand, combine until the mixture resembles fine crumbs:

2 cups whole wheat flour (pastry preferred)
2 tablespoons potato starch or cornstarch
8 packets Truvia-type sweetener
2 tablespoons coconut sugar
2 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
5 tablespoons butter

Add and combine till the mixture sticks together:
1 cup sour cream
1 egg
1 teaspoon vanilla extract (I make my own.  Recipe here.)

Add and carefully mix together with the batter:
1/2 cup blueberries

Don't over mix or the blueberries will get broken and the dough will become purple.  I let my paddle go around maybe twice.

Place about a 12" sheet of either parchment paper or waxed paper on a work surface.  Sprinkle it with some flour and turn the dough out onto it.  Put some flour on the top of the dough and press it out into about a 10" circle that is about 1/2" thick.  Using a knife dipped in flour, cut the dough into 8 pieces.  Carefully place the wedges of dough onto the baking sheet lined with parchment paper.



Please note:  I used 1 medium sized baking sheet for my scones.  When they were done, they were all stuck together -- they puffed up a lot more than I expected!  I would recommend only putting four of them on a sheet and baking them in two batches.

Bake the scones at 400F for about 15 minutes.  Allow them to rest on the baking sheet about 5 minutes before frosting, (if desired), and serving.

Basic Vanilla Glaze instructions here.

Enjoy!

Sweet Cinnamon Almonds

Sweet Cinnamon Almonds

These taste like the ones from the mall or state fair, but they're made with healthier ingredients.  The coconut sugar even makes them low glycemic, but the family will never know the difference!

Pre-heat the oven to 300F.  Line a baking sheet with parchment paper, and set it aside.

In a large mixing bowl beat until frothy:
1 egg white 

Add to the egg white and stir:
1 1/2 teaspoons vanilla (I make my own.  Recipe here.)
1/8 teaspoon sea salt

Add to the egg white mixture, stirring to coat:
3 1/4 cups whole raw almonds

Add to the almond mixture, stirring to coat:
1 tablespoon ground cinnamon
1 cup coconut sugar
2 packets Truvia-type sweetener

Spread the coated almonds onto the prepared baking sheet.  Bake them for about 25 to 30 minutes.  Cool them on the baking sheet thoroughly and store them tightly covered in a parchment lined container.  I left mine in chunks almost like a peanut brittle type candy, but they can be broken up and eaten individually, as well.

Enjoy!


PS:  I'll have photos up soon.  I just wanted to get this recipe posted a.s.a.p!

Overnight Cinnamon Rolls, a healthier way!

These whole wheat, reduced sugar darlings are simply amazing!  

In a small bowl, place 1 packet or equivalent active dry yeast.  I used the "fast rise yeast" in a jar -- on the label it says 2 1/4 teaspoons of jar yeast = 1 packet yeast.  For this type of yeast, dissolve it in 3/4 warm water (90F to 100F.)  For regular yeast, use 110F to 115F water.  I do not recommend trying to "just guess" temperatures.  A reasonably good thermometer is only a few dollars and is an investment well worth making.

In a mixing bowl large enough for the dough to double in size while rising, with an electric mixer, combine:
1 egg
1/4 cup liquid coconut oil, olive or or melted butter
2 tablespoons sugar (this sugar is for the purpose of feeding the yeast)
4 packets Truvia-type sweetener
1 teaspoon sea salt
1 1/2 cups whole wheat flour

Beat the mixture on medium speed until it is smooth, about 2 minutes.  Stir until it is combined, another

1 1/2 cups whole wheat flour

This will form a very soft, sticky dough.  Scrape down the sides of the bowl with a spatula (scraper.)  Don't knead the dough.  Cover it with plastic wrap and place it in the refrigerator, preferably in the back, in the coldest area of the refrigerator.  Refrigerate the dough overnight up to about three days. Sooner is better, but when I made these the first time, I wasn't able to put them together after that first night.  I ended up doing them two days later. Just be aware, there is a risk of the yeast over-proofing and fouling the dough.  Thankfully, mine worked out just fine!

When ready to roll out the dough, pre-heat the oven to its lowest temperature setting, usually marked "warm," for 1 minute.  Turn off the oven.  Spray a baking sheet with cooking oil spray and set it aside.

Combine the filling ingredients in a small bowl and set aside:

1/4 cup melted butter
2 teaspoons ground cinnamon
1/2 cup coconut sugar
4 packets Truvia-type sweetener

Prepare a work surface with a sheet of either parchment paper or waxed paper at least 22" long sprinkled lightly with flour.  Remove the dough from the refrigerator and turn the dough out onto the prepared work surface.  First, roll the dough into a long cylinder, then flatten it into as close to an 18"x12" rectangle as possible.  Spread the filling onto the dough within 1/2" of the edges.  Roll the dough up the long way ("as for a jelly roll" -- but really, how many of us have ever made a jelly roll??)  Using a piece of thread or clean fishing line, make 12 even cut marks on the top of the rolled up dough.  To slice the cinnamon rolls, slide the thread under the dough to one of the cut marks.  Bring it up and over the dough, then pull it together.  It will make neat slices without smashing the rolls.  Pretty nifty!

Place the rolls carefully as to not loose the filling, onto the prepared baking sheet.  Cover the rolls with a clean, non-fuzzy towel and place them into the oven.  (Oven is off and has only been preheated to "warm" at this point.)  Allow them to rest and raise for about an hour, until the rolls have doubled in size.  Remove them from the oven, keeping them covered in a safe, non-drafty location and pre-heat the oven to 375F.  Once the oven is ready, remove the towel from the rolls and place them into the oven.  Bake them for about 20 minutes or until they are golden brown and baked through.  

While the rolls are baking, prepare the glaze.
Basic Vanilla Glaze recipe.




When the rolls are done, remove them from the oven and drizzle them with the glaze.  

Enjoy!!

PS:  I'll have pictures of the cinnamon rolls soon, but I wanted to share this recipe right away because it is so good!

Chinese Marinated Steak with Veggies

Chinese Marinated Steak with Veggies

Believe it or not, this was created out of the "frugality" mindset tonight.  I simply was working with what I had.

It all started with a little bit of apple cider vinegar I had in a glass.  That's it, and the rest came from there.  

I had some sliced up steak in the fridge, a half bag of frozen green beans in the freezer, a carrot in the drawer of the fridge, some mushrooms that needed to be used...  Voila!  A new recipe is born!  If green beans aren't available, use whatever is:  broccoli, asparagus or summer squash would work.  No mushrooms?  No problem!  Use bamboo shoots or water chestnuts or a handful of spinach.  Keep it simple!

Chinese Marinated Steak with Veggies
Serves 2 to 3

In a medium sized bowl, combine:
1/4 cup apple cider vinegar ("with the mother" is best)
2 tablespoons coconut sugar
4 packets Truvia-type sweetener
1 tablespoon minced garlic
2 tablespoons Bragg Liquid Aminos or soy sauce

Add:
1/2 pound thinly sliced beef steak

Mix the steak in with the marinade.  Cover and refrigerate it, allowing it to rest from 30 minutes up to all day, stirring occasionally.

While the meat is marinating, slice:

1 carrot, thinly
4 mushrooms 

And rinse 1/2 pound frozen whole green beans.  Set these aside.

In a wok or large frying pan, heat 2 tablespoons peanut oil over medium-high to high heat -- depending on the pan.  As the oil becomes warm, put the steak pieces, without the marinade, into the pan, being wary of splatters. 

Reserve the marinade and add 1 cup water plus 1 tablespoon cornstarch to it. (To make this gluten free, simply use potato starch instead of the cornstarch.) Set it aside.

Cover and cook the steak about 2 minutes, or until it is no longer red.  

Add the carrots, cover them and cook them for about 2 minutes.  

Follow the same procedure for the green beans and then the mushrooms. 

Finally, carefully pour the reserved marinade mixture over the meat and veggies in the wok.  Be sure and bring it to a boil.  It is done when the sauce has a shiny look to it, rather than cloudy.  

We served our Chinese Marinated Steak with Veggies over freshly prepared Jasmine rice*.  It was delicious!

I would have eaten it with chopsticks, but we just moved and I still can't find them!

Enjoy!

*This dish is low carb without the rice.

Sour Cream Chocolate Chip Banana Bread

About being frugal...

What does it mean to be frugal?  Is being frugal being a cheapskate?  Is it being a dumpster diver or what??

Here's the dictionary.com definition of frugal: (3) not wasteful.

That's it!  Frugality is simply not being wasteful.  Sure, there are other definitions, if you want them; but I don't.  The way I mean being frugal is simply not being wasteful -- using what I have on hand to make what I want to make.

How does this apply to my recipes?  My recipes  nearly always start with what I have on hand.  I might need to pick something up from the store if I want to make something special like Egg Rolls, (which will be coming, I assure you!)  However, most of what I make just comes from what I have on hand and from my heart <3

Today, I found myself with a couple of very ripe bananas.  I, also, have a whole lot of sour cream on hand from a donation.  That got me thinking...  Sour cream + bananas = Sour Cream Banana Bread!  

Sour Cream Chocolate Chip Banana Bread
Makes 1 loaf

This is a delicious, all natural, reduced sugar treat.

Pre-heat the oven to 350F.

In a mixing bowl, combine:

~1 cup mashed very ripe banana (about 2 medium sized bananas)
1/4 cup coconut sugar
4 packets Truvia-type sweetener
1/2 cup sour cream
1/4 cup coconut oil (liquid -- if necessary warm it to above 72F for it to become liquid)
1 teaspoon vanilla extract (I make my own, Here is the recipe)

Add:
2 eggs, lightly beaten 

Mix the above ingredients until they are combined, then add all at once and stir until just combined:

2 cups whole wheat flour (pastry type preferred)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt

Finally, add:
1 cup chocolate chips (I had dark chocolate, but any would be fine, even carob.  Also, 1/2 cup chips would be sufficient.)

Spray a 9"x5" loaf pan with olive oil cooking spray.  Pour the batter into the pan and smooth the top.

Topping:

In a small bowl combine:

1/3 cup whole wheat flour (as above)
2 tablespoons liquid coconut oil (as above)
2 tablespoons coconut sugar
4 packets Truvia-type sweetener
Pinch sea salt

Distribute the topping evenly over the batter.  I had to use my hands and break it up into clumps.

Bake the bread at 350F for about 45 minutes, or until it is firm to the touch.  A knife test won't work because of the chocolate...

Remove the bread from the oven and let it rest for about 5 minutes, then tip it up on its side to cool completely.  Remove the bread from the pan and slice it as desired.

Enjoy!

A Fresh Start!

Beginning Anew2:  Creative cooking, home making, crafts and other things

It's a Fresh Start!!

I've been blogging for many years now.  My original blog, JAMSGems4u.blogspot.com is still up, but I haven't posted for about a year.  My life has changed so much since then!  Then, I came down with a fairly debilitating condition called Interstitial Cystitis, which severely limited my diet, so I founded ICRecipesandtips.blogspot.com for that particular way of eating.

However, as you can tell by my new blog's title and the title of this article, I've had a fresh start -- a new beginning!  About three months ago, I attended my church's Sunday evening prayer service.  Toward the end of the service, the pastor opened up the meeting for anyone who needed special prayer to come sit in "the hot seat" and receive personal ministry.  I asked for prayer for healing of my food allergies and was called forward.

As the pastor laid hands on me to pray, he said, "Sharron, I'm going to pray for your food allergies, but I think it goes way deeper than that."  He and the others prayed for me to understand how much God loves me and other things for several minutes, then I went to the altar to continue in prayer there.  At the altar, the Lord lead me to speak truth for lies that had been in my life, like, beauty for ugly, health instead of disease, etc.  That went on for a good 10 to 15 more minutes.  During that time, the Holy Spirit showed me that fear was still a big issue in my life.

I went home, but I continued in a state of prayer, kind of under the surface for several more days.  The Lord continued to show my how fear had been a part of my state of being literally my entire life.  I confessed this to the Lord and asked him to heal me completely.  As I said, it took several days of prayer, and realizing things like how Roman 12:2 (be transformed by the renewing of your mind...) are very literal things we need to be doing.  I was constantly catching myself saying or thinking things like, "I'm afraid if..." and having to reword it to something that wasn't fearful in nature.  "I'm afraid" became "I don't know if it's wise."

After about four days of this, I had begun slowly to add things back into my diet; but I was being very careful.  At lunch, the fourth day, I went to the refrigerator and was wondering what I could eat.  I very clearly heard from the Holy Spirit, "You can eat anything you want!"

From that time, I have freely eaten the food that God has provided for us.  I have had no restrictions.  I have, also, had no reactions!  Praise the Name of Jesus!!

About the recipes and such that I will be posting here:  I generally tend to cook with a "healthier" mentality and lean towards carbohydrate reduction when a recipe warrants it.  I've been set free, so I'm not binding myself up with any diets, but I will choose healthier options as they are fitting a recipe.  For instance, I generally avoid sugar.  Also, I'm interested in home making, crafts and a lot of other things, so articles and instructions for such will show up here from time to time.

If you were a follower of any of my other blogs or books and need a recipe converted to a particular way of eating, I'd be happy to help out.  

Enjoy!

Blessings,
Sharron Long
c2014 Adams Media and Sharron Long, all rights reserved.


Another new recipe:  Chinese-style Beef and Green Beans

All recipes and other writings are copyrighted by Adams Media, Inc., and Sharron Long 2014ff