©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Baked Pork Egg Rolls

I have been wanting to make Egg Rolls again.  We made them a few times when I taught at Young Chefs Academy.

Anway, I combined a few different recipes and came up with this.

12 egg roll wraps (I ended up making more since I had a lot of filling)
1/2-1 lb ground pork
2 teaspoons chopped fresh ginger
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon sugar
1/4 cup soy sauce
1 teaspoon sesame oil
1 (16 ounce) bag shredded cabbage and carrot coleslaw mix (not quite the whole bag)
4 green onions, sliced thin
1 egg, beaten with 1 teaspoon water

Preheat oven to 425.

Spray a cookie sheet with nonstick cooking spray.

Brown pork with ginger and garlic in pan; drain any grease.

Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.

In large bowl combine cabbage mix and green onions.

Pour hot meat over vegetables and stir well. Let cool slightly.  The cabbage will soften.

Lay wrap in front of you so that it looks like a diamond.

Place 3 tablespoons pork filling in center of egg roll wrapper.

Fold bottom point up over filling and roll once.

Fold in right and left points.

Brush beaten egg on top point.

Finish rolling.

Place Egg Roll on the cookie sheet and repeat with remaining filling.

Brush the rolls with vegetable oil or spray with cooking spray.

Bake for 10-15 minutes until golden brown and crispy.

Serve with soy sauce, plum sauce, Hoisin Sauce or hot mustard.

These came out great and I loved that they weren't greasy from frying.


Snickerdoodle Scones

I have been in a cooking rut and last night I went through my Breakfast Pinterest board and decided that I would get up and make something yummy for breakfast today.  I settled on Snickerdoodle Scones.

For the Scones:
1/2 cup sour cream
1 large egg
2 cups all purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon cream of tartar
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg (fresh is best!)
1/2 cup cold unsalted butter

For the Cinnamon/Sugar Topping:
1/4 cup sugar
1 1/2 teaspoons ground cinnamon

For the Glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk or cream
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (use fresh)

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.
In a small bowl, whisk together sour cream and egg; refrigerate until needed.

In a separate small bowl, make the cinnamon/sugar topping be stirring together the sugar and cinnamon; set aside.

In the bowl of a food processor fitted with the metal blade, pulse together the flour, sugar, baking soda, baking powder, cream of tartar, salt, cinnamon, and nutmeg until combined about five 1-second pulses. Add butter and toss with a fork to cover in flour mixture. Pulse until mixture looks like coarse cornmeal flecked with pea-sized bits of butter, about 10 to 12 pulses. Transfer mixture to a large mixing bowl.

Add sour cream mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to lightly floured work surface. Knead dough 6 to 8 times, until it just holds together. Shape into an 8-inch circle. Sprinkle with cinnamon topping. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
Place wedges on prepared baking sheet and bake 15 to 18 minutes until golden brown. Transfer to a wire rack to cool.

While the scones are cooling, make the spiced glaze. Combine all ingredients in a small bowl and mix until you achieve a thick icing.  Place into a ziplock bag and snip the tip off to drizzle over the scones. Mine was a little on the thin side.  Allow glaze to cool and set up, about 10 minutes.


These came out wonderful!!!  I will definitely make them again!!


Asian Noodle Salad

Oh boy have I been in a cooking rut lately.  Just making lots of the same old things and I am just tired of them, but nothing else on Pinterest is wowing me.  I saw this recipe for Asian Noodle Salad the other day and it just looked yummy, different and perfect for summer.  I did change a couple things below is what I did.

12 ounces whole wheat pasta (thin spaghetti)
32 ounces broccoli slaw (2 16-ounce bags)
1 half of a large bag of shredded carrots
1/4 cup + 2 tablespoons honey
1/4 cup + 2 tablespoons + 1 teaspoon vegetable oil or canola, divided
1/4 cup + 2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
3 tablespoons creamy peanut butter
1 teaspoon kosher salt
2 teaspoons Sriracha
1 tablespoon minced fresh ginger
2 teaspoons minced garlic (about 4 cloves)
1 cup roasted, salted peanuts, roughly chopped

Cook pasta according to package directions. Drain and toss with 1 teaspoon oil to prevent sticking. Set aside.

In a very large bowl, combine broccoli slaw and carrots. Add pasta and toss. Set aside.

In a small bowl, whisk together honey, remaining 1/4 cup + 2 tablespoons oil, rice vinegar, soy sauce, sesame oil, peanut butter, kosher salt, Sriarcha, ginger, and garlic. Pour over noodle mixture and toss to combine.

Toss in peanuts and cilantro. Serve chilled or at room temperature.

This came out wonderful!  The only thing I would do differently next time is to make the dressing in a blender to make it really smooth.

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