Pork Spregg Rolls

Spring rolls are basically my favourite take out food. I’ve been known to order Thai, Vietnamese or Chinese largely to satisfy my spring roll cravings. My addiction hit its peak when I travelled Southeast Asia many years ago (it also helps explains the travel-related weight gain). Anyways, as much as I love them, I’d never attempted to make them. I avoided making them for two reasons 1) I should probably not have easy access to them and 2) I didn’t have a good vessel for frying.

For Christmas I was given a gently-used Le Creuset. It’s a great pot for braising, soups, stocks and its even heat makes it great for frying.

Back to spregg rolls. Because I used wonton wrappers (which are similar to egg roll wrappers) the outside is more like an egg roll, but I tried to make the filling a little closer to a spring roll. So, they’re mini spregg rolls.

Pork Spregg Rolls

Makes 22 Mini Rolls

2 Shallots* sliced

2 inches ginger, roughly diced

1 cup julienne (finely sliced) carrots

1 cup shitake or oyster mushrooms sliced

1/4 lb ground pork

1/2 tsp 5 spice powder

2-3 Tbsp soy sauce

1 Tbsp hoisin sauce

1/2 cup cilantro

Black pepper

1/2 lime zested

1 Tbsp lime juice

1 tsp sesame oil

1 tsp canola oil

Wonton wrappers

In large frying pan heat the oils, shallots and ginger until the shallots have started to brown then add the pork and 5 spice powder. Stir to combine with the shallots and ginger, season with a splash of soy sauce and pepper. Let the meat brown and break in to small pieces as you go. Once the meat is mostly cooked, add the mushrooms. Cook for 2-3 minutes then add the remaining soy sauce, hoisin, zest and lime juice. Cook for a few more minutes then add the cilantro and carrots.

Let the mix cool completely.

To make the rolls, put a wrapper on a cutting board, dip a finger in some water and wet the wrapper. Put about a tablespoon of the filling in the middle, and fold it like a burrito (pull a corner over the filling, then pull the ends in and roll it up. Make the rolls as tight as you can to avoid the oil getting in.

Heat about 2-3 inches of oil in a dutch oven to about 375. Carefully put the rolls in the oil and cook for about 4-5 minutes, moving around to get an even browning. Put them on a paper towel to drain off excess oil.

*If you don’t have shallots, you can just use 1/4 of an onion thinly sliced and a clove of garlic.

 

 

Beef and black pepper stirfry

Life has been a bit crazy (to say the least) lately, so this blog has suffered. But I’ve still been cooking and keeping track of recipes until I had a few moments to share them.

A lot of what I cook and create comes from a craving. I’d wanted some form of spicy, Asian noodles and figured it would be easier to create it than try to buy it somewhere.

This recipe creates a very peppery dish, so you can always dial back the amount of pepper if you want. And if you taste it near the end and it’s too spicy, you can add some water, stock or honey.

Beef, noodles and lots of black pepper. Yum.

Beef and black pepper stirfry

Marinade

1 package beef stir fry strips (approx 1 lb of steak thinly sliced)

1.5 inch piece of fresh ginger, finely chopped

1 large clove garlic finely chopped

1 Tbsp fresh ground black pepper

1Tbsp sriracha hot sauce

2 Tbsp honey

1/4 cup soy sauce

2 tsp sesame oil

Sauce

1/4 cup soy sauce

2 Tbsp oyster sauce

1 tsp hoisin sauce

2 tsp black pepper

2 Tbsp (approx) chicken stock or water

Other

Approx 1.5 Tbsp corn starch

1 package medium thickness Chinese noodles (or whatever you like) cooked to package directions before stir fry stage

3 or 4 cups Swiss Chard (or Bok Choy)

4 cups mixed mushrooms

1/4 onion sliced

Oil for pan

In a bowl, combine the ingredients for the marinade and coat the meat. Let seat for 45 minutes or overnight.

Heat a large frying pan or wok on fairly high heat. Add onion and oil and fry for a few minutes until the onions get translucent and have some colour.

Toss the marinated beef in the corn starch (this will help thicken the sauce and protect the beef as well as allow it to get a nice coating). Then add to the hot pan. Cooking for about 7 minutes, stirring occasionally, but letting it sit enough to get some colour. Remove and set aside.

Add the mushrooms and a splash of stock or water to the pan. Cook for a couple minutes until they get some colour, then add the chard. Stir frequently for about 3 minutes.

Add in the cooked noodles and the sauce, stirring to combine then add the beef. Cook for another three minutes or until the sauce has thickened up. If the sauce is too thick, add more stock or water.

NOTE: This makes great leftovers too. You can add a little water (a tablespoon or so) and then microwave. Your coworkers will be very jealous.

Miso marinated chicken

I’ve been experimenting with miso paste for a while now. I’ve always loved miso soup and when I bought a tub of red miso paste to make my own “Instant Soup” I decided I needed to find a other ways to use it.

I’ve discovered that adding a tablespoon (or so) to the cooking liquid for brown rice adds a really nice twist.

On a day when I lacked inspiration, I looked into my pantry and a lightbulb went off when I saw the miso. I decided to make a marinade/rub. The intense flavour of miso meant it wouldn’t take long to bring a lot of flavour. Perfect for a quick dinner.

Serve the miso marinated chicken with rice (shown here is brown rice cooked with miso paste) and green veggies.

Miso marinated chicken

Serves 2

4-6 Boneless, skinless chicken thighs (or 2-3 breasts)

1 Tbsp red miso paste

2 Tbsp hot water

1 lime juice and zest

2 Tbsp soy sauce

2 tsp sriracha

1 tsp Chinese 5 Spice powder

1 tsp vegetable oil

1 tsp toasted sesame oil

1 tsp brown sugar

pepper to taste (you won’t need salt)

– In a small bowl, mix the miso paste with hot water to thin out the paste. Add the rest of the spices and oil and combine.

– Pour over chicken, gently toss the chicken in the marinade. Cover and marinate for as long as you have time (Probably no more than 24 hours).

– Cook over medium/high heat (on stove or barbecue) for about 4 minutes per side depending on thickness.

NOTE: This marinade would also work on fish like halibut or even tofu… Chicken could be frozen in the marinade (if you didn’t take if from the freezer first).

Indian lentils and chicken

Indian foods is one of my favourite things. My best friend of 20-plus years is of Indian descent and grew up around delicious food. One of my favourite Indian dishes is actually more of a side dish. Lentils (dal, daal, or dhal) are cooked with onions and spices and cooked down to varying consistencies. The consistency changes depending on the region of India. It’s not the prettiest food, but it’s delicious.

Indian chicken and dal. No matter how you spell dal (daal, dhal, dal) it’s my favourite.

My first attempts of making Indian food just didn’t work, but I’m blaming the recipes. I’ve finally had more success this year, especially with these two recipes, both of which I made once and then adjusted.

The (lentils) I tweaked quite a bit and this batch is way better than my first. I used two different kinds of lentils for more texture, because texture is good.

The chicken is really easy and tasty and fast.

These recipes goes great together, OR you can serve the lentils with an egg baked on top.

Serve with rice and/or naan (Indian flat bread).

Coconut dal (aka Indian lentils)  

Makes a LOT – approximately 7 cups

1 Tbsp cumin

1 Tbsp garam masala

2 tsp dried coriander

3 tsp tumeric

3 tsp dried chili (adjust)

2 tsp mustard seeds

1 lg garlic clove finely chopped

1/2 lg onion finely diced

1/4 -1/2 cup chopped fresh cilantro

1 can chopped tomatoes

1 can coconut milk

2 cups red lentils

1 cup brown lentils

4 cups water/stock

2-3 Tbsp canola oil

salt/pepper

-In a large pot combine the oil and dried spices and heat over low-medium heat until spices become fragrant and the mustard seeds start to pop. Then add onion and garlic, saute until starting to soften 5-10 minutes.

-Add the lentils and cilantro and combine with onion/spice mixture. Season with salt and pepper and then add all the liquids.

-Cook uncovered for at least 45 minutes, until lentils are soft (brown ones take a little longer, the red ones just break down more). Taste for seasoning and adjust, then cook for another 5-10 minutes.

-The longer this cooks the more the flavours will meld together. Making a day ahead is always a good option.

NOTES: If you have or can find fresh/frozen curry leaves add 5-10 to the spice mixture. This could also be made in the slower cooker, I’d recommend heating the oil and spices first… this freezes really really well.

Garam masala chicken  

Serves 3-4 people

1 pkg boneless skinless chicken thighs (appox 6-8)

1/4 cup plain yogurt (I like using Greek yogurt because it’s thicker and is more likely in my fridge)

1 heaping Tbsp garam masala

2 tsp dried cumin

1 tsp dried coriander

1 tsp cayenne pepper (optional)

1/2 tsp tumeric

splash of oil

salt/pepper

-Mix the yogurt, oil and spices together in a container. Add chicken and massage around so chicken gets a nice coating. Let marinate for 30 minutes to overnight.

-If you have a grill or barbecue use that to cook over fairly high heat. OR you can use a really hot pan or grill pan. You want it to get fairly dark and caramelized, but not burnt.

NOTE: If you wanted to make this further in advance, you could mix then chicken in the marinade and freeze it in a zip-top bag. It will continue to marinate as it defrosts… Chicken breast would also work.

Make your own “Instant soup”

I’m fully jumping on an Internet recipe bandwagon with this recipe, but it’s so yummy I’m happy to say “all aboard.”

As delicious as instant noodles, in a package or a cup, are I think we all know by now they’re really bad for us. They’re packed with fat and sodium and have no other nutritional benefits. I also love Pho and Ramen, but there aren’t any near my office! Making your own allows you to add a few extra veggies, which is always a good idea.

This recipe involves prepping everything in advance the only thing that needs ‘cooking’ is mushrooms, and then just adding hot water when it’s time to eat. This prevents the pre-cooked noodles from turning to mush.

All aboard the make your own instant soup bandwagon.

“Instant” miso soup with noodles

Makes 4 bowls

1/4 package of ‘pho’ noodles cooked (either in hot water for a couple minutes or soaked overnight)

1 cup frozen shelled edamame

2 cups mushrooms thinly sliced (use shitake if you can find them)

1 zucchini sliced like matchsticks (or just thinly sliced)

1 cup cilantro finely chopped

4 cups bean sprouts

1 lime cut in quarters

3 tablespoons ginger finely chopped

Cooked chicken/shrimp/beef/pork/tofu

Soup base

3 tsp red miso paste

3 tsp soya sauce

1 tsp sriracha (more or less to taste)

2 Tbsp (approx) chicken stock or water

1/4 tsp Chinese five spice powder

1 tsp sesame oil

-In a frying pan slowly heat 1 Tbsp of the ginger with canola oil. Add mushrooms and cook until lightly brown. Season with a splash of soya sauce and pepper.

-In a jar combine all the soup base ingredients and stir/shake until it’s a thick liquid.

-In a heat proof bowl or container combine 1/4 of the noodles, edamame, ginger, mushrooms, zucchini and whatever protein you’re using. Pour 1/4 of the soup base into the container.

-In a baggie or separate container put 1/4 of a lime, bean sprouts and cilantro.

-When lunchtime arrives, pour hot/boiling water into noodles. Stir well to combine the seasoning. Squeeze in the lime and top with cilantro and bean sprouts.

NOTE: If you can find Thai basil, substitute it for the cilantro, use a combination of the two…. If you can’t find pho noodles, use the rice stick noodles often used for pad thai over the rice vermicelli. The vermicelli doesn’t have much texture and isn’t great in a soup.

Two easy Asian-inspired ideas

Remember about five or 10 years ago when almost every chain restaurant had an “Asian Chicken Salad” of some sort on its menu?  I was always a sucker for those, but had almost put them out of my culinary mind until I came up with this salad and realized that’s what it tasted like, only better (of course).

I was also always a sucker for instant ramen noodles as a teenager (OK, I still sort of love them), but I know they’re really awful for you. This recipe isn’t authentic anything, but has a lot of flavour and is super easy to make.

I used cooked chicken in both recipes, but you could use another meat/protein… even leftover turkey.

Asian Noodle Salad

**Enough for two lunch-sized salads

Dressing (makes about 1/4 cup)

1 tsp peanut butter

1 tsp soya sauce

1/2 tsp finely chopped fresh ginger

pinch of dried red chili flakes (to taste)

splash of water (about 1 tsp)

1/2 tsp rice wine vinegar

1 tsp vegetable oil

1/2 tsp toasted sesame oil

-Put all ingredients in a bowl or jar. Mix together until most of the peanut butter has mixed in. Let sit about an hour to let the chili infuse.

Salad

2 cup mixed greens (whatever you like)

2 cup mixed veggies (peppers, carrots, cucumbers, etc.)

1 cup of cooked soba noodles (or other noodles)

1 cup cooked chicken

-Mix everything together. Toss with dressing right before serving.

**NOTE: If you can’t find soba (Japanese buckwheat noodles) you can use whatever you can find or like.

Asian Noodle Soup

**makes enough for 2 servings

**Time: About 15 minutes

2 garlic cloves finely chopped

2 tsp fresh ginger finely chopped

1 tsp dried red chili flakes

1/2 tsp toasted sesame oil

1 tsp vegetable oil

2 cups vegetable or chicken stock

1 Tbsp soya sauce

1 tsp rice wine vinegar

1 cup cooked udon noodles (or other noodles, rice noodles would be great)

2 cups veggies (mushrooms, zucchini, chopped bok choy, cooked eggplant, carrots, peppers)

1/2 cup cooked chicken

fresh pepper to taste

-Over medium to low heat saute garlic, ginger and chili with the oils. Once slightly brown add the mushrooms/veggies.

-Let cook together for a few minutes until veggies are 1/2 cooked. Add the stock, bring to a boil. Add the chicken and noodles, taste for seasoning and adjust as needed.

TIPS

-This soup is really good with an egg on it. Either poached, fried or soft boiled. The yolk adds yummy richness.

-It’s better to cook the noodles outside the soup, otherwise they’ll absorb all the stock.

-If you’re reheating soup, just add a bit of water before reheating. The flavour will still be there and you’ll have enough liquid.