Friday, August 31, 2012
Tip: Olive Oil
Week 2: Egg Rolls
Source: Cooking Light (I have no idea what issue - I've had this recipe for years)
Overall impression: Delicious! Jordan wanted seconds.
It was ... work. Since it took so much time to assemble I'll save this one for days when I'm not totally exhausted. And it needs a side dish like stir fried veggies or steamed rice.
Egg Rolls
Time: 1 hr
Servings: 6
Ingredients
Olive oil (in a spray bottle)
2 bonless, skinless chicken breasts*
4 large carrots, peeled
1 garlic clove
1 small can water chestnuts
2 green onions, green parts only
1 14 oz can bean sprouts, drained
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon soy sauce
1 teaspoon olive oil
1 teaspoon brown sugar
16 egg roll wraps
Directions
Coat the bottom of a large frying pan with olive oil and place on stove on medium-high heat. Using kitchen shears, cut the chicken into bite sized pieces and add to frying pan. Stir occasionally until chicken is no longer pink.
While the chicken is cooking, shred the carrots and dice the garlic clove. Chop the water chestnuts. Slice the green onions. Add to frying pan along with the bean sprouts. (You may need to add more olive oil to the pan.) Cook for 5 minutes, stirring occasionally.
In a small bowl, whisk together cornstarch, water, soy sauce, olive oil and brown sugar. Pour into frying pan. Turn up heat and bring to boil, stirring constantly. Turn heat down to medium and simmer for 2 minutes or until it thickens a little. Turn off heat.
Spray a cookie sheet with olive oil. Set up your work station with a cutting board or plate on the counter next to the frying pan and the cookie sheet next to or in front of the cutting board. And preheat the oven to 475 F (that's hot!).
Working with one egg roll wrap at a time ... Set the wrap on a cutting board so that one of the corns is point towards you. Spoon about 1/4 cup of the filling into the center of the wrap. Bring the corner towards you over the filling and tuck under. Fold the two side corners over. Roll forward so that the folded parts are down. Place on the cookie sheet. Repeat until all the wraps are filled.
Spray the tops of the egg rolls with olive oil. Bake for 10-15 minutes or until the tops are golden. Remove and let cool 10 minutes before eating. Seriously, they come out of the oven hotter than the sun! Serve with plum sauce or hoisin sauce for dipping.
*You can easily turn this into a vegetarian dish by replacing the chicken with firm tofu. Drain the tofu and slice into bite sized pieces. Add at the same time as the veggies.
Overall impression: Delicious! Jordan wanted seconds.
It was ... work. Since it took so much time to assemble I'll save this one for days when I'm not totally exhausted. And it needs a side dish like stir fried veggies or steamed rice.
Egg Rolls
Time: 1 hr
Servings: 6
Olive oil (in a spray bottle)
2 bonless, skinless chicken breasts*
4 large carrots, peeled
1 garlic clove
1 small can water chestnuts
2 green onions, green parts only
1 14 oz can bean sprouts, drained
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon soy sauce
1 teaspoon olive oil
1 teaspoon brown sugar
16 egg roll wraps
Directions
Coat the bottom of a large frying pan with olive oil and place on stove on medium-high heat. Using kitchen shears, cut the chicken into bite sized pieces and add to frying pan. Stir occasionally until chicken is no longer pink.
While the chicken is cooking, shred the carrots and dice the garlic clove. Chop the water chestnuts. Slice the green onions. Add to frying pan along with the bean sprouts. (You may need to add more olive oil to the pan.) Cook for 5 minutes, stirring occasionally.
In a small bowl, whisk together cornstarch, water, soy sauce, olive oil and brown sugar. Pour into frying pan. Turn up heat and bring to boil, stirring constantly. Turn heat down to medium and simmer for 2 minutes or until it thickens a little. Turn off heat.
Spray a cookie sheet with olive oil. Set up your work station with a cutting board or plate on the counter next to the frying pan and the cookie sheet next to or in front of the cutting board. And preheat the oven to 475 F (that's hot!).
Working with one egg roll wrap at a time ... Set the wrap on a cutting board so that one of the corns is point towards you. Spoon about 1/4 cup of the filling into the center of the wrap. Bring the corner towards you over the filling and tuck under. Fold the two side corners over. Roll forward so that the folded parts are down. Place on the cookie sheet. Repeat until all the wraps are filled.
Spray the tops of the egg rolls with olive oil. Bake for 10-15 minutes or until the tops are golden. Remove and let cool 10 minutes before eating. Seriously, they come out of the oven hotter than the sun! Serve with plum sauce or hoisin sauce for dipping.
*You can easily turn this into a vegetarian dish by replacing the chicken with firm tofu. Drain the tofu and slice into bite sized pieces. Add at the same time as the veggies.
Week 1: Chicken Not-Fried Rice
Source: Weight Watchers Online
Overall impression: Awesome! Family loved it!
It was ... easy, fast and cheap, but I modified it a little so it's not the low-fat, low-cal recipe that it once was
Chicken Not-Fried Rice
Time: 30 min
Servings: 4
Ingredients
2 cups water
1 tablespoon no-salt, real butter
1 teaspoon salt*
1 cup white rice
Olive oil in a spray bottle
2 boneless, skinless chicken breasts
2 large carrots, peeled
4 green onions, greens and whites
2 garlic cloves
2 eggs
1/2 cup frozen peas
3 tablespoons soy sauce
In a sauce pan, bring water, butter and salt to boil. Stir in rice and bring back to simmer. Cover, reduce heat to low and let cook until all water is absorbed (about 20 minutes).
Meanwhile, coat the bottom of a large frying pan with olive oil. Place on stove on medium-high heat. Using kitchen shears, cut the chicken into bit sized pieces and place in frying pan. Stir occasionally.
While chicken is cooking, shred the carrot and slice the green onions, keeping the white parts (called scallions) separate from the greens. Peel the garlic and dice (or mince, your choice). When the chicken is no longer pink, add the carrots, scallions and garlic to the pan. (You may need to add a little more olive oil.) Cook, stirring occasionally for 5 minutes or until chicken is done through.
Push the chicken, carrot, scallion, garlic mix over to half of the frying pan. (If your frying pan isn't big enough, then remove the mixture to a plate.) Add more olive oil and then the egg. Scramble the eggs in the pan while cooking. Then the egg is done, stir back in the chicken mixture and add the frozen peas.
Now the rice should be done. Stir that in with the soy sauce. Taste and decide if you want more soy sauce.
*If you are using butter with salt or a butter substitute then don't add the teaspoon of salt to the rice.
Overall impression: Awesome! Family loved it!
It was ... easy, fast and cheap, but I modified it a little so it's not the low-fat, low-cal recipe that it once was
Chicken Not-Fried Rice
Time: 30 min
Servings: 4
Ingredients
1 tablespoon no-salt, real butter
1 teaspoon salt*
1 cup white rice
Olive oil in a spray bottle
2 boneless, skinless chicken breasts
2 large carrots, peeled
4 green onions, greens and whites
2 garlic cloves
2 eggs
1/2 cup frozen peas
3 tablespoons soy sauce
Pictured with roasted cauliflower (olive oil, sea salt, cumin)
DirectionsIn a sauce pan, bring water, butter and salt to boil. Stir in rice and bring back to simmer. Cover, reduce heat to low and let cook until all water is absorbed (about 20 minutes).
Meanwhile, coat the bottom of a large frying pan with olive oil. Place on stove on medium-high heat. Using kitchen shears, cut the chicken into bit sized pieces and place in frying pan. Stir occasionally.
While chicken is cooking, shred the carrot and slice the green onions, keeping the white parts (called scallions) separate from the greens. Peel the garlic and dice (or mince, your choice). When the chicken is no longer pink, add the carrots, scallions and garlic to the pan. (You may need to add a little more olive oil.) Cook, stirring occasionally for 5 minutes or until chicken is done through.
Push the chicken, carrot, scallion, garlic mix over to half of the frying pan. (If your frying pan isn't big enough, then remove the mixture to a plate.) Add more olive oil and then the egg. Scramble the eggs in the pan while cooking. Then the egg is done, stir back in the chicken mixture and add the frozen peas.
Now the rice should be done. Stir that in with the soy sauce. Taste and decide if you want more soy sauce.
*If you are using butter with salt or a butter substitute then don't add the teaspoon of salt to the rice.
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