Week 9 Egg Rolls and Chicken Fried Cauli Rice

Egg Rolls

INGREDIENTS

• 1 lb ground chicken breast

• ½ medium cabbage (or if you buy it shredded-about 32 oz)

• ⅓ cup diced celery

• 1 carrot, shredded (about 1 cup)

• ¾ cup onion

• 3 oz uncooked rice noodles

• 3 cloves garlic, minced

• 1/2 of ground ginger or 1 tsp of grated fresh ginger

• 1 Tbsp of sesame oil

• 1 Tbsp Chinese Rice Vinegar

• 2 Tbsp low sodium Soy Sauce

• ½ tsp black pepper

• 1/4 tsp sugar

• 1 tsp salt (use 1/2 tsp if you plan dip the spring rolls in soy sauce)

• About 35 spring roll wraps

• Canola oil for frying

INSTRUCTIONS

1. Heat 2 tbsp oil in a small pan and sauté the chopped onion until translucent.
2. Add the chopped celery to the onion and sauté for another 2-3 minutes.
3. Place the bean threads in a heatproof bowl and submerge them in boiling water for about 4-5 minutes. Drain the water out using a mesh strainer and roughly cut through the noodles with kitchen sheers.
4. Finely chop the cabbage and submerge it in hot water for 5 minutes as well. Strain the cabbage of all water and set it aside to cool.
5. In a large bowl, combine bean threads, cabbage, shredded carrot, ground chicken thighs, and the sautéed onion and celery.Season with salt and pepper. As mentioned in the ingredient list, use less salt if you plan to dip the rolls in soy sauce.
6. Begin assembling your spring rolls by laying out one spring roll wrap with a corner pointed toward you. Spread about 2 tbsp of the chicken and cabbage mixture in the middle and fold the bottom corner up over the mixture. Fold the left and right corners toward the center and continue to roll. Brush a little water on the top corner to help seal the spring roll.
7. Fill a skillet with about 2 inches of canola oil. Bring the oil to medium high heat and fry each spring roll 2-3 minutes per side. Place the fried spring rolls on a plate lined with paper towels to absorb excess oil. Serve hot with soy sauce or sweet chili sauce.

Chicken Fried Cauli Rice

Chicken Fried Cauli Rice is a healthy, clean take on the original fried rice recipe that comes together in 10 minutes and tastes amazing! 

Ingredients

• 4 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 clove garlic, finely minced
• 4 cups of cooked brown rice (Follow instructions)
• 10 oz. riced cauliflower (frozen works too)
• 1 /2 cup shredded carrots 
• 1/2 cup of peas 
• 1 cup pre-cooked small chicken breast, diced
• 4-6 eggs
• 3-4 tablespoons soy sauce, more or less to taste
• 1/2 teaspoon ground ginger
• 1 tablespoon sesame oil
• 1 green onion, finely chopped

Instructions

1. Place a large skillet over medium heat and add olive oil. Saute onion 2 minutes or until onions start becoming tender. Add in garlic and stir until fragrant; about 30 seconds.
2. Pour in brown rice, cauliflower rice, carrots and peas. Add in diced chicken. Increase heat to high and stir fry until completely warmed through. Reduce heat to medium.
3. Push rice mixture to one side of the pan and scramble the eggs on the empty side of the pan. Once they are scrambled to your liking, stir into the rice and toss with soy sauce, ginger, sesame oil and green onion. Stir briefly and serve hot.

Week 8 Say CHEESE- Cheeze-Its Recipe

Cheeze-It's Recipe

8 oz extra-sharp cheddar cheese coarsely shredded

½ stick unsalted butter, room temperature

1 tsp. kosher salt

1 c flour

2 TBS of milk or ice cold water (you made need more)

Preheat the oven to 375 degrees. 

Using a food processor, mix the cheese, butter, and salt until combined.  Add the flour until it looks like a cheese curds.  Then, slowly add the water or milk until the dough can form a ball when you roll it together.  It may take 15 seconds or so for the dough to make the ball after you add the milk/water so be careful not to add much more (I added a T. more). Pat the dough in the shape of a disk and wrap it in saran wrap. Put in the fridge for an hour (we skipped this step and they turned out fine). Then, roll out the dough until it is 1/8 of an inch. Cut them in 1″ squares. Poke a hole in them with a chopstick and bake for 12 minutes or brown around the edges. Share and enjoy!

Week 7 Cinnamon Roll Cake

Cinnamon Roll Cake

INGREDIENTS

• Cake:
• 3 cups all-purpose flour
• ¼ teaspoon salt
• ¾ cup of sugar
• 4 teaspoons baking powder
• 1½ cups milk
• 2 eggs
• 2 teaspoons vanilla
• ⅓ cup melted butter
• Topping:
• ¼ cup butter, melted
• ½ cup brown sugar
• 2 tablespoons flour
• 1 tablespoon cinnamon
• Glaze:
• 1 cup powdered sugar
• 2 to 3 tablespoons milk
• ½ teaspoon vanilla

INSTRUCTIONS

1. Preheat oven to 350 degrees Spray a 9 x 13 pan with non stick spray.
2. In a large bowl, mix everything together for the ingredients of the cake.
3. Pour batter into prepared pan.
4. For the topping, mix all of the ingredients well in a small bowl.
5. Drop spoonfuls of topping on the batter and then swirl it with a knife.
6. Bake in preheated oven for 30 to 35 minutes.
7. Drizzle glaze over warm cake. (You can reduce the glaze and the cake would still be yummy.)

Fresh Strawberry Shortcake Week 6

Strawberry Shortcake

Ingredients

For the Shortcake

·            1 cup all-purpose flour

·            2 teaspoons sugar

·            2 teaspoons baking powder

·            ½ teaspoon orange zest

·            4 ounces (1/2 of a 8 oz. package) cream cheese, cut in cubes

·            ⅓ cup milk

·            1 tablespoon milk for brushing the tops

For the Strawberries

·            1½ lbs. of fresh strawberries, hulled and sliced

·            ⅓ cup sugar

For the Whipped Cream

·            1 cup whipping cream

·            ½ teaspoon pure vanilla extract

·            1 tablespoon sugar

Instructions

For the Shortcake:

1.  Preheat oven to 425.

2.  Mix flour, sugar, baking powder, and orange zest in a large bowl.

3.  Add in the cream cheese and mash it with a fork until mixture resembles coarse crumbs.

4.  Stir in ⅓ cup of milk and form a dough.

5.  Flour hands and divide the dough into 8 balls.

6.  Place the dough balls 3 inches apart on a greased baking sheet or silpat.

7.  With a glass flatten the dough balls to ½ inch thickness and brush the tops with milk and sprinkle a bit of sugar on top.

8.  Bake 12 to 15 minutes or until golden brown.

9.  Take out the biscuits and allow them to cool down to room temperature.

10.  Prepare the strawberries.

For the Strawberries:

1.  Once you have cleaned and sliced them, take ⅓ of the strawberries and mash them with a potato masher.

2.  Add in the rest of the strawberries and pour in the sugar.

3.  Set aside for at least 20 minutes.

For the Whipped Cream:

1.  Meanwhile prepare the whipped cream by combining together the whipping cream, vanilla, and sugar.

2.  Cover and chill in the refrigerator for 30 minutes.

3.  When chilled, beat the mixture until stiff peaks form.

For the Shortcakes:

1.  Assemble the shortcakes by cutting the biscuits in half.

2.  Place a tablespoon of the strawberry mixture on the bottom half of the biscuit and top with whipped cream.

3.  Cover with the top half of the biscuit, and top it with whipped cream and a few more strawberries.

4.  Serve immediately or put the cakes in the refrigerator until ready to use.