Baked Vegetable Spring Rolls

So much flavour in these little yummy rolls! And very easy to make! Oh and also healthier than deep fried.

We had just left the grocery store when my husband commented that we hadn't made egg rolls in a while. Well, I had some cabbage in the fridge and spring roll sheets (no egg roll wrappers tho) in the freezer so guess what we made when we got home...

Ingredients:

4 cups shredded cabbage

1 cup shredded carrot

1/2 cup shredded celery

2 tsps fresh grated ginger

2 tsps minced garlic

2 tsps sesame seeds

2 tbsps soya sauce

1 tsp sesame oil

1 tbsp rice vinegar

1/2 tsp sugar

1 1/2 tsp salt

1  1/2 tsp pepper

1 tsp onion powder

1 tbsp hoisin sauce

18 - 8 X 8" spring roll sheets

Egg wash- 1 egg mixed with 1 tsp water

Mix the cabbage, carrot and celery together in a large skillet. Heat on medium for 4-5 minutes. Add the ginger and garlic for 1 more minute. Remove from heat and add the remaining ingredients.

Take one spring roll sheet and lay it with a corner facing you. Place about 2 tbsps of filling in a line about 1/3 up. (This sheet was the first one off the stack, wasn't quite defrosted and I kinda torn the edge...no worries it'll get rolled in!)

Keep the stack of sheets as well as the prepared rolls covered with a dish towel so they don't dry out.

Firmly roll the corner up over the filling then fold in the side corners and roll right up. Brush a little egg wash under the top corner to stick it and place on a parchment lined baking sheet, seam side down.

Brush all the rolls with egg wash, just make sure they aren't touching or they'll stick together.

Bake at 400 F for 15 minutes
Or freeze then bake at 400 F for 20 minutes.

Makes 18

Pork Loin Roast with Dijon Mustard

Simple, savory and sweet... the mild taste of dijon along with brown sugar and molasses make this pork roast tasty and tender.

Ingredients:
2  1/2 lb boneless pork loin
3 medium carrots
2 medium apples, unpeeled
1 medium sweet potato
2 tbsps olive oil
2 tbsps brown sugar
1 tsp herbed salt
1/2 tsp oregano
1/2 tsp thyme

Glaze:
3 tbsps dijon
1 tbsp molasses
1/2 cup brown sugar

Place the pork in the center of a greased roasting pan. 
Cut the carrots and sweet potato in long chunks and toss with olive oil, then arrange on either side of the roast.
Season the pork and vegetables with salt, oregano and thyme.

Mix the dijon and molasses together and spread all over the top and sides of the pork.

Then press 1/2 cup brown sugar over top of the meat and roast in a 375 F oven for 30 minutes.

After 30 minutes toss apple wedges with 2 tbsps brown sugar and add to the pan.

Return to the oven for an additional 40-45 minutes. Broil 3-4 minutes.

Let rest 10 minutes before slicing.

Serve with rice or potatoes and drizzle on those pan juices!

Serves 6

Cast Iron Cake Mix Coffee Cake

If you're looking for a coffee cake with perfect texture and don't want to bother with a scratch cake recipe then this is the recipe for you!

Ingredients:

Crumble:
1 cup flour
2/3 cup brown sugar
1/2 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 cup cold butter, cubed
1/2 cup chopped walnuts (optional)
1/2 cup chopped apples (optional)

Batter:
1 yellow cake mix
1 egg
1 cup sour cream
1/4 cup butter, melted
1 tsp vanilla

First mix up the crumble.  Whisk the flour, brown sugar, sugar, salt and cinnamon together. Then cut in the cold butter with a pastry blender or knife. When the mixture is peamealy toss in the walnuts and chopped apple if using.
Set aside.

Mix the batter ingredients together. It will be thick.

Grease a 9" cast iron pan then put half the batter in the bottom. Top with half the crumble mixture then the other half of the batter. Because the batter is thick you'll have to spoon out and spread it carefully but the effort is worth it.

Finally end with the remaining crumble. I thought the crumble was very dry and didn't expect it to bake up right...but it did!

Bake in a 350 F oven for 60-70 minutes or until a cake tester comes out clean.

Serves 10-12

Meatball Stew

Meatballs aren't just for spaghetti! Come in from the cold to this healthy, vegetable-packed meatball stew!

Ingredients:
1 lb ground meat (I used 1/3 each beef, pork and veal)
1 cup cubed stale bread (I had an old hamburger bun)
1/4 cup milk
1 egg
salt and pepper to taste
1/2 tsp dried basil
1 tbsp balsamic vinegar

1 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
2 tbsp flour
1 tbsp tomato paste
3 carrots, thick sliced
2 celery stalks, thick sliced
1 cup chopped kale
bay leaf
4 cups beef broth
1 tsp dried thyme
salt and pepper to taste

First soak the cubed bread in the milk then add the meat and combine well. Mix in the egg, salt and pepper, balsamic and basil. Roll into 2" balls or about the size of a large plum and place on a lined baking sheet.
Bake at 350F for 30 minutes.

While those bake prepare the stew. In a large skillet heat the olive oil and lightly brown the onion, then add the garlic for 1 minute. Add the flour and tomato paste to coat, then add the rest of the ingredients. Simmer until the carrots are tender crisp.

Now the meatballs should be cooked so add them to the stew and simmer for about 20 minutes.

Have this stew with a nice crusty bread to sop up all the gravy!

Serves 4

Roasted Cabbage Wedges with Garlic Butter

Admittedly cabbage isn't for everyone. But you might change some people's minds once they taste these caramelized cabbage wedges drizzled with garlic butter.

Ingredients:
3 cabbage wedges
olive oil
salt, pepper and celery seed to taste

1 tsp minced garlic
2 tbsps butter
1 tsp lemon juice

I just made 3 wedges for supper but of course you can increase the amounts needed to serve more. It is best to leave the stem end intact when cutting the wedges. I learned that the hard way when two of the three wedges started falling apart. The stem keeps it all together!

Brush each wedge all over with olive oil, then sprinkle on the salt, pepper and celery seed. Place on a parchment lined baking sheet.

Roast in a 400 F oven for 20 minutes.

Then carefully flip over and return to the oven for another 20 minutes. Increase the roasting time if you want them more caramelized than this.

While the cabbage roasts melt the butter in a small sauce pan and add the garlic. Cook on medium low heat until garlic just starts to turn golden. Remove from heat and add the lemon juice.

Drizzle this garlic butter over the warm cabbage wedges to serve.

Chicken Cacciatore

This fall off the bone chicken is best served with pasta or rice. And a nice crusty bread for sopping up all that rustic sauce!

Ingredients:
4 chicken legs, divided
2 tbsps olive oil
1 tbsp butter
salt and pepper
1 onion, diced
1 red pepper, sliced
2 celery stalks, sliced
1 cup thick sliced mushrooms
1/2 cup chopped kale
5 oz tomato paste
2 tsps minced garlic
1 tsp dry oregano
1/4 tsp red pepper flakes
1/2 cup white wine
1 tbsp cornstarch
28 oz canned tomatoes
parsley and parmesan to serve

Cut chicken legs in half at the joint and salt and pepper to taste. Heat olive oil and butter in a large skillet and lightly brown the chicken on all side. Remove to a plate.

Pour the excess grease out of the pan leaving about 1 tbsp.
On medium heat add the onion, red pepper, celery, mushrooms and kale and cook about 5 minutes or until soft.

Add the tomato paste, minced garlic, oregano, red pepper flakes, white wine and canned tomatoes. Stir to combine.

Return the chicken to the pan nestling the pieces into the sauce and spooning some on top. Simmer covered for 1 hour.

Mix a heaping tbsp of cornstarch with a couple tbsps of cold water. Add some of the warm sauce to the cornstarch/water then add it all to the pot stirring well.

With lid removed raise heat to medium high for 10-20 minutes to slightly thicken.

Serve sprinkled with parsley and parmesan cheese. And get a slice of bread for that sauce!

Serves 4-6

Mixed Seafood Dinner

When we got to the seafood counter we couldn't decide what we wanted...so a little of everything! First meal of 2020 was awesome! Safe to say it's all downhill from here ; )

Oven Broiled Lobster Tails:

3 lobster tails

butter

pinch herbed sea salt

sprinkle of minced garlic

sprinkle of powdered garlic

sprinkle of smoked paprika

pinch black pepper

fresh lemon

Turn the tails to lie on the shells then, with sharp kitchen scissors, snip off the legs and cut through the ribs of the shell down the middle to expose the meat. With your fingers loosen the meat from the shell and place a wedge of lemon underneath between the shell and the meat. With the palm of your hand press down so they lie flat and open up the snipped ribs. Place on a foil lined baking pan, add all the seasonings to taste and top with pats of butter.

Broil on high using upper/middle rack 8-10 minutes or until meat is opaque white and the shell is bright red. Serve with clarified butter. Cook the butter over medium heat and when the solids sink to the bottom remove the clear butter.

Simple Pan Fried Black Tiger Shrimp:
3 large black tiger shrimp
pink Himalayan salt
lemon pepper
butter

Again with sharp kitchen scissors cut the back shell down the middle then with a sharp knife cut down the middle of the meat. Remove any dark matter. Lay shrimp on counter and press to flatten and you have your butterflied shrimp! Add salt and pepper to taste and top with pats of butter.

Heat skillet to medium/high. Place shrimp shell side up and cook 2 minutes or until the shell just starts to change colour. Turn the shrimp over, cover skillet with foil, and cook another 2 minutes.

Lemon Butter Scallops:
5 scallops
herbed sea salt
lemon pepper
avocado oil

Sauce:
1 tbsp butter
1/2 tsp dried parsley
1/4 tsp fresh minced garlic
1 tbsp lemon juice

Heat avocado oil in a skillet. Pat dry the scallops and season with salt and pepper. Sear 2 minutes per side then remove from pan. Add the sauce ingredients to the pan, heat through. Then add back the scallops for 1 minute and serve.

Timing is everything they say, especially with seafood! You don't want anything over or under cooked. Start with the lobster, then move on to the shrimp then scallops. Serve all with more lemon and enjoy!