Egg Rolls

Growing up, I didn't have the opportunity to experience many culturally diversed foods.  As an adult, I became brave enough to try foods that, to me, were very different from the American, southern cooking I was accustomed too.  The first time I made my own egg rolls, I expected a complete failure, however, they turned out better than expected.  Egg rolls really are not difficult to make.  I have a Vita-mix that chops the veggies very quickly.  Even with chopping by hand, these egg rolls can be ready in about 30 minutes. Of all the recipes I've tried, I like this one the best.  I hope you will too.

Egg Rolls

• 4 TBSP vegetable oil

• 2 tsp grated fresh ginger

• 4 cloves garlic, finely chopped

• 4 scallions, sliced thinly

• 2 carrots, chopped

• 2 cups Napa cabbage, shredded

• 1/2 cup vegetable broth

• 4 TBSP soy sauce

• 2 TBSP sugar

• 3 TBSP sesame oil

• 15 egg roll wrappers

• 20 shrimps, cooked and minced (optional)

Directions:

1. In a wok or skillet, stir-fry the ginger and garlic in 2 TBSP of oil until fragrant. Add scallions, carrots, and red peppers and stir-fry over high heat for 2 minutes.

2. In a bowl, combine the broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in shrimp, if using.

3. Fill and roll the egg roll wrappers, using 2 generous TBSP of filling for each roll. Working with 1 wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 2 TBSP of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top of the corner with water. Fold in the sides of the wrapper and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.

4. In a skillet set over med-high heat, heat remaining oil and sauté the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat.

Dipping sauce:

• 1/3 cup soy sauce

• 1/3 cup rice vinegar

• 1 TBSP honey

• 1-2 tsp sesame oil

• pinch of red pepper flakes

Root Veggie Roast

An easy side dish to be enjoyed any time of year.  A mix of vegetables with the surprise of sweetness from the apple.  Feel free to add your favorites or delete the ones you are not to fond of.

Root Veggie Roast

• 3 carrots, peeled and sliced
• 1 sweet potato, peeled and diced
• 1 baking potato, peeled and diced
• 3 parsnips, peeled and sliced
• 1 medium onion, diced
• 1 apple, diced
• 1 TBSP olive oil

Directions:

1. Place prepared vegetables on a cookie sheet.
2. Drizzle with 1 TBSP olive oil.
3. Bake at 400 degrees for 20-25 minutes, or until vegetables are done.

Scalloped Potatoes and Carrots

This recipe is adopted from one of the many Moosewood recipe books I purchased while in Ithica, NY. Moosewood is a popular restaurant that features vegetarian cuisine.  Their menus change daily using fresh foods available in the area. This particular recipe is much lower in fat than traditional scalloped potato recipes. Reduce the glycemic index by cooking the potatoes the day before. Changes in the starch happen during the cooling process but don't change the flavor or taste.

Scalloped Potatoes and Carrots

• 1 cup thinly sliced onions (1 medium onion)
• 1/4 tsp dried thyme
• 1 TBS butter
• 1 1/2 cups evaporated skimmed milk (12-ounce can)
• 1 1/2 TBS unbleached white flour
• 1/8 tsp nutmeg
• 3/4 tsp salt
• 1/4 tsp ground black pepper
• 3 cups peeled and thinly sliced potatoes (about 4 potatoes)
• 1 cup peeled and thinly sliced carrots (about 2 carrots)

Directions:

1. Preheat oven to 400 degrees.
2. In a heavy skillet, saute the onions and thyme in the butter on low heat for 5-7 minutes, until translucent, stirring regularly.
3. In a small bowl whisk together the evaporated milk, flour, nutmeg, salt and pepper.
4. Lightly oil a 2-quart baking dish.
5. Combine the potatoes, carrots, and sauteed onions in the dish and pour the milk mixture evenly on top.
6. Cover tightly with foil and bake for 40 minutes. Lower the heat to 350 degrees, uncover, and bake for about 30 minutes longer, or until the vegetables are tender and the top is golden brown.