Baked Vegetable Egg Rolls

I have always wanted to make egg rolls but they are usually fried and I didn't want the extra fat and calories or the mess than it will leave on my stove.  I found a great recipe for Baked Egg Rolls from Pam's blog at For the Love of Cooking  They are easy to make and really delicious.

Baked Vegetable Egg Rolls

Serves 4

Ingredients

1 tsp olive oil
2 cups of savoy cabbage, chopped
2 cups of shredded carrots
2 cups of bean sprouts
1 can of water chestnuts, chopped
2 tbsp green onions, sliced
1 tsp fresh ginger, grated
2 tbsp soy sauce
1 tbsp corn starch
1/4 cup water
14 egg roll wraps
Sweet chili dipping sauce or sweet and sour sauce (for dipping) (I used a peanut dipping sauce, recipe follows)

Directions

Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.

Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.

Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the rolled up egg rolls on a baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray.

Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce.

Enjoy!

Peanut Dipping Sauce

Makes 1 cup

Recipe courtesy of Jaden Hair

Ingredients

2 tsp. cooking oil (I used canola)

2 cloves garlic, minced

1 tsp. grated ginger

3 tbsp. sweet chili sauce

2 tbsp. Hoisin sauce

2/3 cup water

3 tbsp. peanut butter (smooth or chunky)

Directions

Heat the oil in a small saucepan over medium-low heat.  When the oil is just starting to get hot, add the garlic and ginger and fry for 30 seconds until fragrant.  Add the sweet chili sauce, hoisin sauce, water and peanut butter and stir until smooth.  Simmer until thickened.

Let cool. Keeps in the refrigerator for up to a week.  If the sauce is too thick after storing, whisk in a bit of water to thin it out.

Green Curry Chicken with Ginger

Tonight we are heading off to Thailand again with an easy curry dish.  This dish uses green curry paste, coconut milk, fish sauce, cilantro, lime, ginger; all the flavors of Thai cuisine.  This dish can be hot so use less curry paste if you don't like it so spicy.  I got this recipe from A Taste of Thai  You can also use red curry paste as well...it will just be a bit spicier.  My family really loved this as did I and I will be making it again.  I just really love Thai food.  I served it over Jasmine rice.

Green Curry Chicken with Ginger

Serves 4

Ingredients

1 1/2 lbs boneless, skinless chicken breasts2 tablespoons lime juice2 tablespoons Fish Sauce, or salt to taste1 tablespoon brown sugar1 tablespoon Green Curry Paste1-13.5 oz can Coconut Milk or Lite Coconut Milk

1 red onion sliced

1 red pepper, cored and sliced

1/4 cup cilantro or basil

2 tbsp. peeled thinly sliced ginger

Directions

If serving with rice, start rice to cook while preparing rest of meal.

Slice chicken into thin strips, cutting against the grain so it will remain tender. Set aside.
In a small bowl , mix together the lime juice, fish sauce and brown sugar. Set aside.
In skillet over medium high heat, add Curry Paste with 1/2 can of the Coconut Milk. Stir frequently, until Curry Paste is dissolved and mixture is bubbling.
Add the rest of the Coconut Milk, onions and bell pepper. Bring to a boil, then simmer for 2 minutes.
Add the lime juice mixture and sliced chicken. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.

Add the cilantro and ginger. Stir and cook 1 to 2 minutes more or until the chicken is cooked.
Serve over Jasmine Rice.

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My First Award....I am truly honored

After I had posted my pasta salad I noticed that I received a comment so of course I went in to see what it says.  Well to my surprise I see that a fellow blogger has an award for me.  It is from Catherine at  Living the Gourmet  Thank you sooooo much Catherine!!!  I am truly honored and never expected this.  Half the time I never think my blog is good enough compared to other ones out there.  Sometimes I think I am my own worst critic.  I am really very excited about this.  This award comes with a few stipulations though.

This is the Happy 101 Award from Catherine at Living the Gourmet

The rules of accepting this award are as follows:
-Put the logo on your blog or within your post.
-Pass the award onto 10 bloggers.
- Link the nominees within your post.
- Let the nominees know they have received this award by commenting on their blog.
-Share the love and link to the person from whom you received this award.
-Lists things that make you happy.

Things that make me happy

1. Having good health (to me that is the most important thing in life)

2. My family and friends (even though some of them don't think so)

3. Cooking and Food

4. My blog

5. Makeup and perfume

6. Candles

7. Cookbooks

Now for the Happy 101 Award, I congratulate the following sites:

1.  Velva

2.Jan

3. Pam

4. Mary

5. Pam

6. Linda

7.Mary

8. Kathleen

9. Raina

10. Erica

Thank you again to Katherine at Living the Gourmet  I am truly honored!!

Italian Pasta Salad

Now that the warm weather is here I make lots of pasta salads.  I don't know why I don't make it in the winter though as it really could be eaten year round.  This is a really easy dish to make.  It's also one of those 5 ingredient or less recipes.  This also can be eaten as a main dish.  No reason why it has to only be a side dish.

Italian Pasta Salad

Serves 8-10

Ingredients

1 pound of spiral (rotelle) pasta

1- 1 lb. bag of frozen broccoli, cauliflower and carrots, thawed(sometimes called California Blend)

1/2 of a 16 oz. bottle of any type of Italian salad dressing (I used Kraft Tuscan House Italian), you may need more after the salad is chilled

1 cup large black olives

1/2 cup sundried tomatoes either packed in oil or not

Directions

Cook pasta according to package directions.  Drain and rinse with cold water.  Put into a bowl and add the rest of the ingredients.  Mix well.  Chill in the refrigerator for 2 hours.  Mix well, add more dressing, if needed and serve.

Enjoy!

Review: Yama Asian Bistro

I have decided to do restaurant reviews on my blog whenever I go out to eat.  Last night my husband and I took out our younger son for his 17th birthday.  He loves sushi so we took him to a place in called Yama Asian Bistro located in the Park Slope section of Brooklyn.  It is a local neighborhood place. They not only have sushi but other types of Japanese food and also Thai food.  The service was really good as was the food.   We mentioned that  it was my son's birthday and they brought him out a piece of cake free of charge.  I don't know what it was called but it tasted like a peanut butter cheesecake and was delicious. If you live in the New York area, I would definitely recommend Yama.  You won't be disappointed and we will definitely go back.

Yama Asian Bisto

268 Prospect Park West

Brooklyn, NY 11215

718-788-3896

Tuna Tartare

Hot Saki

Spring Rolls

Chicken Satay

Miso soup

Salad with Ginger Dressing

Seafood Teriyaki (this is what I had)

Sushi (my husband and son shared this)

Peanut Butter Cheesecake (I know you don't usually see this in an Asian restaurant, but it was delicious)

No Fuss Fruit Pie

Today I will be posting something unusual for me.....a pie.  Why do I say unusual?  Well for those who know me personally, know that I don't bake.  I love sweets but I just never got into baking like I did with cooking.  They say cooking is an art and baking is a science, and well I was never very good in science....LOL!!!  So since cooking is an art, then I am an artist!! Hmmm, the jury is still out on that one....LOL!!!   I had a package of puffed pastry sheets in my freezer that I wanted to use up so I was looking around on the Pepperidge Farm website for an easy dessert, and I found one.  One that is no fuss....perfect for me!!!  So do you think after today I might take up baking?  Nah, I don't think so....LOL!!!  Although once in a while I might post some easy desserts.  This can be made with any kind of fruit. I chose strawberries.

No Fuss Fruit Pie

Serves 9

Ingredients

1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 egg
1 tbsp. water
1 can (21 ounces) fruit pie filling, any variety

Directions

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.

Unfold 1 pastry sheet on a baking sheet. Spread the pie filling on the pastry to within 1 inch of the edge. Brush the edges with the egg mixture. Unfold the remaining pastry sheet and place over the filling. Crimp the edges with a fork to seal. Brush with the egg mixture. Cut several slits in the top of the pastry.

Bake for 30 minutes or until the pastry is golden brown. Cool the pastry on the baking sheet on a wire rack for 15 minutes.


Enjoy!

Sauteed String Beans with Bacon

I have been trying to come up with interesting ways to make vegetables so my family will eat them.  Let's face it, plain steamed veggies are boring and tasteless so I don't blame anyone for not liking them....I don't like them prepared that way either, except for maybe broccoli as I just love that vegetable.  But tonight we are going to have string beans. Not your ordinary string beans but sauteed string beans with garlic and crumbled turkey bacon.

Sauteed String Beans with Bacon

Serves 4

Ingredients

1 lb. fresh string beans

10 slices turkey bacon, cooked well done and crumbed.  You can use regular if you want or add less or more as well.

1 tbsp. extra virgin olive oil

4 garlic cloves, minced

salt and pepper, to taste

Directions

Cook bacon till very crisp.  Let cool and then crumble and set aside. Season string beans with salt and pepper and put them in the microwave with about a tbsp of water and steam for about 2 minutes.  Drain water.  Heat up a saute pan and add the olive oil to the pan.  Add garlic and saute for about a minute making sure not to burn the garlic.  Add the string beans to the pan and coat in the oil.  Cook until crisp tender.  Remove from pan and put in a serving bowl and add the bacon.

Barbecued Succotash

I have been making this recipe for a couple years now and it goes well with everything...I think it's a bit of Tex Mex so to get you in the mood, imagine you are traveling south west from NYC down into The Lone Star state..and maybe if you are lucky, you will meet up with some cowboys!!!....LOL!!!!  We are going to be having this with some Big Cowboy steaks tonight!!  Recipe courtesy of Rachel Ray from the Food Network

Barbecued Succotash

Serves 4

Ingredients

1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped (I used 2 peppers cause I love them)
1 (14-ounce) can black beans, rinsed and drained
1 (10-ounce) box frozen corn
Salt and pepper
1/4 cup smoky barbecue sauce (I used closer to a half cup)
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish

Directions

Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish. 

Wordless Wednesdays

Grilled Vietnamese Chicken Wings

As promised here is the recipe for Vietnamese chicken wings.  I love the flavors of Southeast Asian cuisine and now that the weather is getting nicer, I will be doing a lot of grilling.  These wings are easy to make and scream with lots of flavor.  The recipe comes from Emeril Lagasse at The Food Network

Grilled Vietnamese Chicken Wings

Serves 6

Ingredients

3 pounds chicken wings, split at the joint, tips removed* I used wingettes as it's so much easier then splitting wings at the joint
2 tablespoons roughly chopped garlic
1/4 cup chopped shallots
1/4 cup chopped fresh ginger
3 tablespoons chopped scallion whites
1/2 cup roughly chopped lemongrass bottoms
3 tablespoons packed light brown sugar
1/3 cup fish sauce
3 tablespoons fresh lime juice
3 tablespoons peanut oil
Kosher salt
1/4 cup dry-roasted peanuts, chopped
1/4 cup chopped fresh cilantro

Directions

Rinse the wings under cold water and pat dry with paper towels. Set aside in a large bowl while you prepare the marinade. Combine the garlic, shallots, ginger, scallions, lemongrass, brown sugar, fish sauce, lime juice and peanut oil in a food processor and process until smooth.

Pour the marinade over the wings and place in a large resealable plastic bag. Refrigerate overnight.

Preheat a grill to medium. Remove the wings from the marinade; reserve the marinade to brush the wings while they cook. Place the wings on the grill, season with 1 teaspoon salt and cook, turning every few minutes and basting with the marinade for the first 18 or so minutes. Continue to grill the wings until cooked through, 8 to 10 more minutes.

Place the wings on a serving platter and garnish with the peanuts and cilantro.

Tuesday's Treasure

Tonight we will be heading over to Vietnam, so stay tuned.

Mindless Mondays

Just having the leftovers from the Italian restaurant tonight but in my travels I found these lovely flowers and trees.  Stay tuned for more of Southeast Asia tomorrow when we head off to Vietnam for dinner.

Thai Cucumber Salad

I was looking for a side dish to go with my Pad Thai and I found this one at A Taste of Thai  It is easy to make and the flavors go great with the Pad Thai.

Thai Cucumber Salad

Makes 5 cups

Ingredients

1/2 cup sugar1/2 cup rice vinegar1/4 cup peanut oil *I added this2 tbsp. sesame oil *I added this too1/4 cup water1 tablespoon Garlic Chili Pepper Sauce1 teaspoon salt1 English cucumber, unpeeled and sliced thinly1/4 cup diced red onionGarnish:3 tablespoons chopped cilantro and mint3 tablespoons chopped roasted peanuts
DirectionsuIn small saucepan combine the sugar, vinegar, water, Garlic Chili Pepper Sauce and salt. Stirring, cook over medium heat until sugar is dissolved. Let it cool.

Add cucumbers and onions to a size appropriate dish (one that will allow all the cucumber mixture to be covered with marinade). Pour vinegar mixture over vegetables and let marinate for 30 minutes.
Just before serving sprinkle with cilantro and peanuts.
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Shrimp Pad Thai

Tonight we are taking a trip over to Southeast Asia to Thailand so imagine that you are strolling along the streets of Bangkok.   I love Thai food and I usually make Pad Thai from a mix where the sauce is already prepared.  I have always wanted to make it from scratch, but all the recipes that I have seen have been very difficult.  I found an easy one at NYTimes.com 

Shrimp Pad Thai

Serves 4

Ingredients

4 ounces fettuccine-width rice stick noodles

1/4 cup peanut oil

1/4 cup tamarind paste

1/4 cup fish sauce (nam pla)

1/3 cup honey

2 tablespoons rice vinegar

1/2 teaspoon red pepper flakes, or to taste

1/4 cup chopped scallions

1 garlic clove, minced

2 eggs

1 small head Napa cabbage, shredded (about 4 cups)*I didn't use

1 cup mung bean sprouts *I used canned

1/2 pound peeled shrimp, pressed tofu or a combination

1/2 cup roasted peanuts, chopped

1/4 cup chopped fresh cilantro
2 tbsp. sesame oil *I added this

2 limes, quartered

Directions

Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside. Meanwhile, put tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Stir in red pepper flakes and set aside.

Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).

When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.  I added a bit of sesame oil to finish off the dish.


Enjoy!

My Mom's Birthday Dinner

Tonight my husband, younger son and I took out my mom for her 84th Birthday. We went to a local Italian place that has really good food so of course I took a lot of pictures.  We had plenty of food left over so I took it home and will have it tomorrow.

My wonderful mother and myself

Antipasti

Salad

Capellini with Bolognese Sauce

Chicken Francese

can't remember the name but it is a chicken dish

Broccoli Rabe (Rapini)