Sunday, May 30, 2010

Egg Rolls

Egg Rolls
(recipes from

1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers (I'm not sure how they came up with this but I doubled it and used about 30!)

Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. (I used a castiron pot and deep friend them)While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.

Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll. (I only put a couple Tablespoons, thats all that would fit)

Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.
I wanted to freeze mine so I cooked them just a tad shy of "golden brown" so that when I pulled them out of the freezer I could either fry or bake to heat them up and finish browning)

Friday, May 7, 2010

Lemon Angel Food Cake

Lemon Angel Food Cake (with Lemon Honey Yogurt Sauce)
Giada DeLaurentis





  • 12 egg whites, at room temperature
  • 1/4 teaspoon fine sea salt
  • 1 1/4 teaspoons cream of tartar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon juice
  • 1 tablespoon lemon zest, plus extra for garnish
  • 1 1/2 cups powdered sugar
  • 1 cup cake flour

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour.

Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate. .

Here is the sauce that we left off, just because I was out of yogurt.  I just ate/served mine with fresh strawberries.


  • 1 cup plain yogurt
  • 1/4 cup honey
  • 1 tablespoon lemon juice
In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour into a serving pitcher.

Chili Garlic Roasted Broccoli

Chili Garlic Roasted Broccoli
Rachel Ray, Express Lane Cook Book



  • 1/4 cup extra virgin olive oil, eyeball it
  • 5 to 6 cloves garlic, finely chopped
  • 1 tablespoon chili powder
  • 1 tablespoon grill seasoning blend (recommended:Montreal Steak Seasoning by McCormick Grill Mates) ( I think I left this out and just used salt and pepper)
  • 1 large head broccoli, cut into thin, long spears

Preheat oven to 425 degrees F.
Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.

This was a new way to do broccoli for us, and we WILL be doing it again.  Both my "boys" ate every bite.  Isaac chose it first on his plate and even picky Klay ate it.  There were NO leftovers.  We've been trying to do more fresh veggies so this was awesome for us.