Archive | February, 2012

Baked Egg Rolls

7 Feb

Last night for dinner I was craving something light and fresh. I think the beautiful, sunny weather yesterday got my taste buds in the mood for summer. I’ve almost had my fill of the warm, heavy, comforting winter-food (I think my jeans are sick of it too!)

What to make, what to make, what to make. Open fridge door. Open pantry door. Look in two cookbooks. Browse Pinterest. Go back to fridge. And suddenly an ah-ha moment! The left-over homemade sweet and sour sauce sparked an idea! Baked Egg Rolls it is!

The yummy filling! Cabbage, carrots, green onion, garlic, and shredded chicken! Somewhat light, right?

Now for the part I’ve always been intimidated by, the wrapping! For some stupid reason, I’ve never made egg rolls because I was afraid they would unroll when I picked it up to take a bite. The dang perfectionist in me held me back.

Well guess what, not a single one fell apart! A little drop of water does the trick to seal ’em up!

Baked Egg Rolls

1 tablespoon olive oil

3 green onions, chopped

1 clove of garlic, minced

1/4 cup shredded carrots, coarsely chopped

2-3 tablespoons soy sauce

1 teaspoon ginger

10 ounce can of chicken, shredded

2 1/2 cups shredded cabbage

10-12 egg roll wrappers

Heat olive oil over medium heat in a medium sized skillet. Add the green onions, garlic, and carrots. Saute for two to three minutes. Mix in the soy sauce and ginger. Stir in the chicken and cabbage. Cook an additional two to three minutes.

Preheat oven to 400 degrees. Lay one egg roll wrapper on work surface with one corner pointing towards you (so it looks like a diamond.) Spoon two to three tablespoons of mixture into the center of the wrapper. Fold the bottom corner over the mixture. Then fold in the two sides and roll jelly-style. Rub a small amount of water on the top corner to seal the wrapper. Place seam side down on a greased baking sheet. Continue with remaining wrappers. Bake for 15-20 minutes- flipping the egg rolls half way through.

Teriyaki Marinade

1 Feb

I do the majority of my grocery shopping on Sundays and stock up on tons of vegetables. I always have good intentions (don’t we all!), but by Thursday at least half of them are usually still in the bottom drawer of my refrigerator and starting to get a little soft and wrinkly. I hate, hate, hate throwing away vegetables. So I usually turn to one of two things to use ’em all up fast, either soup or stir-fry.

Stir-fry could potentially be the easiest meal out there. A little chopping of veggies, add in some protein, pour in some sauce, and saute. A meal that comes together in no time flat!

A friend gave me this recipe a few years ago and it has been our go-to stir fry marinade/sauce ever since! Both sweet and savory!

This marinade comes together in minutes with ingredients you probably already have in your cupboard! Throw ’em all in a bowl and whisk away!

Pour the marinade into a zip-lock bag full of meat and veggies! Toss it in the refrigerator and let it does its magic!

I love meals with lots of color! So much more appealing to the eye! I wish I could insert a scratch and sniff to this picture. The soy sauce and sesame oil fill the kitchen with an amazing aroma!

Teriyaki Marinade

1/4 cup soy sauce

3 tablespoons brown sugar

2 tablespoons olive oil

2 tablespoons rice vinegar or white wine vinegar

1 teaspoon dark sesame oil

1/2 teaspoon ground ginger

3 cloves garlic, minced

Whisk all of the ingredients together. Let stand for 10 minutes. Pour over vegetables or meat and allow to marinade at least thirty minutes in the refrigerator.