Cranberry Walnut Squares

Perfect as an afternoon snack in the office when you’re looking for that extra energy to get you through the day.  Definitely better than getting something from a vending machine.  You might even bring some extra… because if your office mates find out you’re eating one of these delicious and appealing bars… they’re going to want some too!

These Cranberry Walnut Squares are loaded with dried cranberries, chopped walnuts, flaked coconuts and raisins.

These squares are great for picnics.  As travel foods… And if you have kids… are undeniably healthier snacks compared to a regular candy bar.

Once you have gathered al the ingredients you need… these bars only take minutes to prepare.

Yes… it’s simple and easy… and for a little effort, you will be rewarded with all these goodies.  I’ve used Kitchen Aid mixer in mixing the crust.  And I’ve also used spatula and my hands/fingers.  For those who may not have an electric mixer.

Below are what you need for this recipe:

Crust ingredients: old fashioned oatmeal, all purpose flour, brown sugar, baking powder, kosher salt, coconut oil and milk, and ground cinnamon.

These are what you need for the filling ingredients: dried cranberries, raisins, walnuts, sweetened flaked coconut, sugar, all purpose flour, dried orange peel (optional) freshly squeezed orange juice, eggs and vanilla extract.

Making the Crust:

Measure one and one half cup of uncooked oatmeal into a food processor.

Pulse a few times until crumbly.

And pour the contents into a large mixing bowl.

Add to the coarsely ground oatmeal the rest of the crust ingredients.

Mix them up with your hands, breaking up the lumps of brown sugar.

Since the coconut oil is solid.  I melted it in the microwave for 30 seconds.  And added 1/2 cup of coconut milk.

Add these to the oatmeal, flour and sugar mixture.

If you are using butter… this is where you’ll add the melted butter to the  oatmeal and flour mixture.

Oatmeal, flour and sugar mixture with the coconut oil/milk combination.

Mix until crumbly.

Mix well until soft dough chunks are formed.

*** If using butter, the mixture will be more crumbly and will not form into soft chunks of dough.

Reserve half the crust (soft chunks of dough) for topping.

Meanwhile…

Press half of the crust onto a 9 x 13″ rectangular pan.

Bake bottom crust for 8 minutes.

And while you’re cooling the crust.  Mix the filling.

The Filling:

In a large mixing bowl, combine dried fruits, walnuts, and flaked coconuts.

And flour and sugar.

Mix.

Add orange juice.

In another bowl.  Beat eggs and vanilla extract.

Add beaten eggs to the dried fruits, flour, sugar mixture.

Stir until eggs/vanilla extract is absorb and a sticky mixture is formed.

Add the filling to the cooled crust.

Press the remaining crust over the filling.

I made small flat patches out of the remaining crust/soft dough chunks, by either pressing them in between my palms or between two pieces of waxed paper.  And then placing the flat patches (crust) over the filling.

And then bake in preheated oven for 28 – 30 minutes.

After 30 minutes of baking…

Completely cool for at least 2 hours before cutting into squares.

Serve as snacks, travel food, in place of lunch, and for kids lunch pack…

The Recipe:

Cranberry Walnut Squares

Crust:

1 ½ cups uncooked oatmeal – coarsely ground

2 cups unbleached all purpose flour

1 ¼ cup brown sugar

1 ½ tsp. baking powder

¼ tsp. ground cinnamon

1/8 tsp. kosher salt

¼ cup coconut oil melted

½ cup coconut milk

Preheat oven to 350°F.

Measure the coconut oil into a microwavable measuring cup.  Microwave for 30 seconds.  Add ½ cup coconut milk to the melted coconut oil In.  Stir.

Ground Old Fashioned Oatmeal in a food processor until coarse.

Empty the ground oatmeal into a large mixing bowl.  Add flour, sugar, baking powder, cinnamon, and salt.  Mix with your hands, crumbling the brown sugar.  Give the coconut oil/milk a quick stir.  And power over the oatmeal and flour mixture.   Mix with your hands until soft chunks of dough formed.  Divide mixture in half.

Press half of the soft chunks of dough into the bottom of a 9”x13” baking pan… pressing on the corners and sides.

Bake Crust in the preheated oven for 8 minutes.  Remove crust from the oven and cool while you mix the filling.

Filling:

1 (6 ounce) package dried cranberries

1 cup walnuts – chopped

½ cup sweetened flaked coconut

½ cup raisins

½ cup granulated sugar

¼ cup + 1 TBSP. unbleached all purpose flour

1 tsp. dried orange peel – Optional (Available in the “spices section” at your local grocers.)

1/8 tsp. kosher salt

3 TBSPs. freshly squeeze orange juice

1 tsp. vanilla

2 extra large eggs

In a large mixing bowl… combine dried cranberries, chopped walnuts, flaked coconut, raisins, sugar, flour, dried orange peel, and salt.  Using a spatula, stir all these ingredients until well combined.  Add the orange juice and stir to coat all the dry ingredients.

In a separate bowl… whisk together eggs and vanilla extract just until lightly beaten.  Pour over the cranberry – walnut mixture.  Stir with a spatula until all ingredients are combined.

Spread filling mixture onto the cooled crust.

In between your palm, or between two waxed paper, flatten the soft dough chunks into flat patches, and place over the filling.  Press lightly with your hand.

Bake at 350°F for 27 – 30 minutes or until the sides or edges of the crust are golden brown.  Do not over bake.   Cool completely before cutting into bars.

Print a recipe using butter.

Tess’ Kitchen Secrets:

#1 – Coconut oil and coconut milk make these squares dairy free.  And it  makes the crust a bit more crispy and less crumbly.  And if it weren’t for the eggs, these bars would be considered vegan.

#2 – Walnuts blend so well with these bars.

Enjoy and Happy Cooking!

Tess Harris

Lemon Baked Chicken

I don’t like bland food.  And chicken is one of those meats that needs to be seasoned generously. At least this is my experience here in the U.S.  The chickens are lacking in flavors.  And this may explains why it is common to see chickens sold in the supermarkets having labels that say:  “injected with chicken broth to enhance flavors.”  Huh.  Why?

I usually avoid this type of chicken.  Because I don’t know what flavors have been injected into the chicken.  And I much rather know.  So I buy the plain ole chickens with no flavor enhancements.  And seasoned them myself.

When I was a young girl, we had several chickens running around in our yard.  And on special occasion, we would feast on one of these chickens.  We would have to catch the chicken, the night before, while the chicken is asleep.  Usually, up on a tree branch.

I remember the chicken tasting so good…

The chicken we ate was organic and fresh that it didn’t need plenty of seasoning.  In fact, we only had salt and lemon grass.  It’s either that the chicken tasted so good.  Or, that we did not eat much poultry or other meats.  So that when eat meat, our senses are awakened.  We inhaled the sweet aroma.  We savored every bite.  And we licked the bones clean!

And we were hungry for more.

During those days, I especially loved chicken livers.  Each time we’d kill a chicken, I’d asked dad if I could have the livers.  “Please, please, Tatay… Can I have the livers? Nobody should get them but me! I demanded.”  I didn’t care for the other parts.  I only liked the livers!

Later I found out.  The chicken livers I thought I was getting, weren’t livers.  They were chicken blood!  Chicken blood!  I was shocked.  I felt cheated!

But for several years, until I was in my teens.  I thought I was eating livers.  Then one day, I ask my dad: “Tatay… why there are plenty of livers on our chicken…?”  “Oh.  They’re not livers.  They’re blood.  Chicken blood.  They just looked like livers once they’re cooked.” Tatay replied.

Chicken blood dropped into the boiling soup, in the pot.  Once it’s cooked, the large droplets of blood clumped into a liver like specimen.

We only had the luxury to feast on a single, mature chicken.  And I always wonder why there seems to be a number of livers floating in the pot.

But I liked the livers.  I mean the blood.  No. The livers! They tasted so good.  I didn’t know they were blood.  I thought they were chicken livers.  Tasty chicken livers!

But then I had another revelation…

Back in 1996, 15 years ago, when we went home to the Philippines .  Willie and I were on a protein diet.  So we ate mostly meats:  pork and chicken.  I noted a great difference in taste on the chicken and pork meats.

Our maid was cooking the chicken and pork simply.  Pan fried, with minimal seasonings – salt and black pepper.  Yet, it tasted so good.  It was shockingly good.  Tastier and more flavorful compared to the ones we were consuming back in Okinawa, Japan.  The ones we buy at the USAF Commissary.  The Tyson Chickens from Arkansas.

What’s the difference? A lot.  I’m sure.  Farming methods.  Feeds.  Etc.  And I could probably write another blog on these issues.  But I’m not going to do that, so I’ll just stop here.

But here’s one fact:  I often wish the chickens and pork here in America would taste as good… and flavorful as the chickens and pork I have eaten in the Philippines.   I kept wishing…

~~~

Lemon Baked Chicken.  This is a fairly simple chicken recipe that’s full of goodness.  It is lemony.  And good.  Real good!

Leg quarters.  Washed.  Pat dried with paper towels.

Lined up in a heavy duty baking sheet lined with heavy duty aluminum foil.  Or you can use a large glass baking pan.

Freshly squeezed lemon juice drizzled all over the chicken.  And generously seasoned with herbs and spices.

Baked in a preheated oven at 350°F for one and a half (1½ ) hours.

Serve them with the juices over the chicken.

The Recipe…

Lemon Baked Chicken :

6 pieces Chicken leg quarters

Juices of 2 large lemons (about ½ – ¾ cup)

1 whole lemon – thinly sliced

1 TBSP. kosher salt

1 TBSP. Spanish paprika

2 tsps. Garlic granules

1 tsp. ground black pepper

1 tsp. dried thyme

1 tsp. dried oregano

1 tsp. cayenne pepper

4 TBSPs. olive or vegetable oil

Preheat oven to 350°F.

Wash chicken and pat them dry.  Place in a large glass or ceramic baking pan.

Drizzle half of the lemon juice over the chicken leg quarters on one side.

In a small bowl, combine salt, paprika, garlic granules, black pepper, thyme, oregano, and cayenne pepper.  Sprinkle half of this seasoning over the chicken.

Turn the chicken over to the other side and drizzle the remaining half of the lemon juices.  Sprinkle the remaining half of the seasoning.

Scatter the thinly sliced lemon over the chicken pieces, and drizzle olive or vegetable oil.

Bake chicken in a preheated oven at 350°F for one and a half (1½ ) hours.

Serve warm with sauce drizzled over the chicken.

Tess’ Kitchen Secrets:

#1 – Allow the chicken to marinate in lemon juice and spices for at least one hour or overnight in the refrigerator, before baking. This process allows the chicken to absorb lots of flavor from the lemons and spices.  Which makes a great difference in enhancing the flavors of the chicken.

#2 – Freshly squeezed lemon juice.  Please.  Do not use the bottled, artificial lemon juice.

#3 – The herbs and spices.  All the herbs and spices give the chicken plenty of flavors.

 

Enjoy and Happy Cooking!

Tess Harris

Banana Dates Bread

Bananas are one of the most inexpensive, most accessible, potassium rich fruit.  My love for bananas is conditional.  There is certain ripeness that’s perfect for me.  That’s when they are golden yellow.  The stems are no longer dark green.  Sweet and lightly firm.  This is the stage before the bananas start to accumulate brown spots.  Once bananas have brown spots on them, they are over-ripe.  The flesh starts to taste mushy and no longer firm.  At this stage, bananas are no longer ideal to eat as they are.  However, at this over-ripe stage, with brown spots all over the peel, they are perfect for making breads, cakes, muffins and pancakes.  They would be perfect for this recipe.

You don’t need an electric mixer to make this banana bread.  You only need your hand, a spatula, a large bowl, and loaf pans.  And of course the ingredients…

You need the following:

Ripe bananas.

Peeled and roughly mashed.

Self-rising flour.

Two (2) sticks unsalted butter. Cut into small pieces.

Superfine sugar.

Dates.

Chopped dates.

Large eggs.

Beaten…

And honey.

Making the Banana Bread:

Preheat oven to 325°F.

Butter 6 mini-loaf pans.

Place loaf pans in a heavy duty baking sheet.

There is something cute about mini-banana breads.  Especially if I’m giving it as a gift.  For me it is a “small treasure.”  A way of saying:  I’m thinking of you.  And for that, here is a small token…

Or,

Two (2) regular loaf pans.

Please excuse my pans here.  I have since retired these pans.  Because my son said so.

Or you can use a combination of both pans.

Using a fine strainer, sift flour into a large mixing bowl.

Mix butter with the flour, by rubbing butter and flour with your finger tips.

(As you can see here.  The butter is soft and at room temperature.  But I found that it is easier and better to work with it cold and cut into small pieces…)

Until they are crumbly in texture.  Like this.

Add sugar.

And chopped dates.

Stir to combine.

Add mashed bananas.

Add beaten eggs.

Add honey.

Stir until mixture forms into a thick batter.

Spoon batter, equally, into the buttered loaf pans.

Bake in a preheated oven at 325°F for 50 – 60 minutes or until breads are golden brown.

Remove from the oven and cool breads in the pans.

Serve bread warm, in thick slices, with honey butter.

The RECIPE:

Banana Dates Bread

4 cups self-rising flour

1 cup or 2 sticks butter – cut into small pieces

2/3 cup + 2 TBSPS. Superfine sugar

1 ¼ cups chopped dates

4 very ripe bananas (with brown spots OK) – roughly mashed

4 large eggs, lightly beaten

4 TBSPs. honey

Preheat oven to 325°F.

Butter 6 mini loaf pans or 2 regular loaf pans.

Peel bananas and place them in a large Ziploc bag.  Zip the bag and mash the bananas with both your hands.  Set aside.

Using a fine strainer, sift flour into a large mixing bowl.

Dump the pieces of butter over the flour and blend with a pastry cutter until mixture resembles coarse sand.  (If you don’t have a pastry cutter, rub flour and butter with your finger tips.)

Add the sugar and chopped dates into the flour mixture.  Stir to combine.

Pour the mashed bananas, beaten eggs, and honey over the flour and dates mixture.

Stir to combine and mixture forms into a thick batter.

Spoon the mixture into the buttered loaf pans.  Filling each pan into three-fourths full.

Bake in a preheated oven at 325°F for 50 – 60 minutes.  Or until golden brown and a toothpick inserted comes out clean.

Remove breads from the oven and let them cool in the pans.

Slice breads into thick slices.  Serve warm or cold, with honey butter.

Tess’ Kitchen Secrets:

#1 –  To make Honey Butter.  Simply softened ½ stick of butter and mix it with 2 tablespoons honey.

#2 – This bread is excellent served with coffee and hot tea for breakfast or snacks.

#3– If you don’t like dates, you can use dried cranberries or apricots.

Enjoy and Happy Cooking!

Tess Harris

Southern Style Banana Pudding

“When my dad used to make this… he’d be in the kitchen for at least half a day.  Making sure everyone knows what he’s doing.  Every move was slow.  Deliberate.  And calculated… He’d make me think I’ve done something good… and for it… I’m being rewarded…”

My husband would often this whenever I make this pudding.

This banana pudding is one of the few desserts that my father-in-law used to make.  In fact…it is the only dessert that I’ve seen him made…

I always have liked it when he made it.  It was so good, there were times when I wish I could eat half the pudding…

My version of this banana pudding is loaded with plenty of bananas and Nilla Wafers.  It is  banana pudding after all, right?  At least this is how I  make it at my home.  Th0ugh I can’t speak for everyone…

We went to a Superbowl Party few weeks ago.  And one of the desserts was Banana Pudding, which was catered by a local barbecue place.  The custard was tasty.  Though I kept looking to see what happened to the bananas and Nilla Wafers…?  They skimped on both of these ingredients.  Not unusual for a restaurant – skimping on ingredients to fatten up their bottom line.

Banana pudding is one of the simplest and easiest dessert to make.  If I don’t count the time it takes to chill the banana pudding before serving, it is fast to make.  It takes about 30 minutes to assemble.

I always use perfectly ripe bananas.  The ones with no brown spots.  But perfectly ripe to eat.

Here’s what you need:

Perfectly ripe bananas.

Large eggs.

But we’re only going to need the egg yolks.

Unless you’re feeling energetic and have some time to spare.  And own an electric mixer.  And want to top the pudding with meringue.

All purpose flour, granulated or fine sugar, cornstarch and salt.

Coconut milk. And water to make 3 cups.

Of course, you can use whole milk, evaporated milk, or soymilk.

Pure Vanilla Extract.

Nabisco Nilla Wafers.  My husband loves his banana pudding with these wafers.  He did not care much for the lady fingers as much as I did…

Or…

Or lady finger cookies.

I have recently used lady fingers for my banana pudding… And I must say it was great! I loved the texture.  Though I learned to increase the sugar next time…

What to do:

Peel the bananas.

And then sliced them into rounds.

Drizzle about 2 teaspoons of lemon juice over the sliced bananas.  To keep them from browning.

Carefully crack the eggs, one at at time, and separate the egg yolks and whites.

Beat the egg yolks.

Combine the flour, cornstarch, sugar and salt in a large pot.

Slowly pour coconut milk over the flour, while whisking it.

Turn the stove to medium heat.

Keep whisking until flour and sugar is completely dissolved.

And the mixture thickens smooth  custard.  But NOT boiling.

Technically… this is not custard yet.  Because we haven’t added the egg yolks… But you know what I mean…

The texture should resembles condensed milk.

Scope a small amount of the custard into the beaten eggyolks.

Whisk to combine the egg yolks and custard.

Slowly pour the beaten egg yolks into the custard…

Keep whisking until custard comes to a boil.  And then immediately reduce the heat to low.

Continue whisking for another minute.

Remove the pot from the heat.

Add one teaspoon Pure Vanilla Extract.

Whisk to combine.

Add about 1/3 of the custard into a deep dish.  A square or triangle dish is fine.

Spread the custard to cover the bottom of the dish.

Line a layer of Nabisco Nilla Wafers over the custard.

And top that layer with sliced bananas.

Spread half of the remaining custard over the banana layer.

And cover custard layer with another layer of Nabisco Nilla Wafers.

And top it with the last layer of sliced bananas.

And finally cover the last banana layer with the remaining custard.

You can stop at this point.  If you don’t have the time to make the meringue.  Or simply don’t want to be bothered with the meringue.

At this point… you can now refrigerate this Southern Style Banana Pudding.  And chill it for at least three hours before serving.

And if… you decide to top the banana pudding with a meringue…

Here’s what you need:

I have always made meringues using an electric mixer.  Because I don’t think my arms are strong enough to withstand the continuous whisking of the egg whites until it forms into a meringue.

So therefore, I would highly recommend using an electric mixer.  Unless you’ve got a volunteer to do the whisking…

Otherwise, I will forgo the meringue and just enjoy the banana pudding without it.

But… If you don’t mind this extra step…

Then, I say… go for it!

You’re going to need the egg whites

Granulated sugar.  Extra fine sugar is best.

Cream of tartar.  This will help stabilize the meringue.

Pure Vanilla Extract.

What to do:

I apologize for not having a step by step photo on how to make the meringue…  So I hope the few photos I have here and and the instruction will suffice…

First.  Be sure the mixing bowl is free of oil and lint.

So what I do is right before making the meringue… I wash the mixing bowl with hot and soapy water.  Rinse it with hot water and shake off excess water.

Then proceed with making the meringue.

The meringue should be slightly firm and glossy.

Spread the meringue over the banana pudding (last layer of custard).  And use the back of a spoon to make a design.

You then bake the meringue topped banana pudding in a preheated oven at 375 °F for 8 – 12 minutes.

Remove from the oven and cool over a cooling rack for at least an hour before chilling in the refrigerator.

Banana Pudding using Lady Finger Cookies.

Without the meringue.

Banana Pudding with Nabisco Nilla Wafers.

Without the meringue.

The RECIPE…

Southern Style Banana Pudding

½ cup + 2 TBSPs. granulated sugar

½ cup flour

2 TBSPs. cornstarch

¼ tsp. kosher salt

5 large egg yolks, beaten

1 can (13.5 ounces) coconut milk + water to  make 3 cups

1 tsp. pure vanilla extract

1 package (12 ounces) Nabisco Nilla Wafers

5 – 6 large ripe bananas (ripe but no brown spots) – peeled and sliced

Preheat oven to 375°F.

Using a 3 quart sauce pan, combine the flour, sugar, and salt.

Turn on the stove to medium heat.

Gradually whisk in coconut milk.  Keep whisking until mixture is lightly thickened.  But not boiling.

Add ½ cup of milk mixture to egg yolks.  Whisk to combine.

Slowly pour beaten egg yolks over the milk mixture, while whisking constantly.

Keep wisking custard until it comes to a full boil.  And then immediately reduce heat to low.  Keep whisking for another minute.

Remove the pan from the heat.

Add vanilla extract and whisk to combine.

Spread about 1/3 of the custard on the bottom of an 8” x 8“baking dish.

Layer Nilla Wafers over the custard.

And then, layer banana slices over layer of Nilla Wafers.

Spread another ½ of the remaining pudding over the banana layers.

Repeat the same process – by layering the Nilla Wafers and banana slices.

You should end up with a layer of custard as the last and top layer.

How to Prepare the meringue:

4 large egg whites

¼ tsp. cream of tartar

½ tsp. pure vanilla extract

¼ cup + 2 TBSPs. Granulated sugar

Wash the mixer bowl with hot soapy water.  Rinse thoroughly and shake water off the bowl.

Place bowl in the electric mixer and attach the wire whisk.

Add egg whites and beat on high speed until foamy.

Add cream of tartar and vanilla extract.  Continue beating on high speed until soft peaks form – about 2 minutes.

Gradually add the sugar, while the mixer is running on medium speed.  Beat on high speed again until peaks are firm and glossy, but not too dry. (This will take about 1 minute.)

Spoon the meringue over the layers of the banana pudding, slightly pressing the meringue to make sure it is touching the pudding and sides of the baking dish.

Use the back of the spoon to create an attractive design on the meringue.

Bake in a preheated oven at 375 °F for 8 – 12 minutes or until golden brown.

Remove pudding from the oven and cool completely.

Refrigerate for at least 3 hours before serving.

NOTE on Substitutions:

For my friends in the Philippines who may want to try this recipe… you may have to make do with what is available at your grocery store.  Especially when it comes to the cookies or wafers…

As for the milk… use 3 cups of Carnation Evaporated Milk.

As for the bananas… use very ripe, eating bananas.  I don’t think the “saba” will be good for this.

As for the tools… if you don’t have a whisk, you can use a cooking spoon.   And it might take longer to mix the flour, cornstarch, sugar, salt and milk until they are well combined and free of lumps.  Good luck!

Tess’ Kitchen Secrets:

If using Lady Finger Cookies… increase the sugar to ¾ cup.  I found that the Lady Finger Cookies are less sweet than the Nabisco Nilla Wafers.  Thus, the sugar increase.

Enjoy and Happy Cooking!

Tess Harris

Shrimp Scampi Pasta – A 15 Minute Meal

Another dish that is 15 minutes or less.

I had a bag of shrimps that’s been setting in my freezer for couple of weeks that I needed to get rid of.  And I wanted to use it for something easy and quick.  Not only easy but also flavorful.  So I decided on shrimp scampi.  Shrimps cooked in skillet with olive oil.  Or a combination of butter and olive oil.  For which only took less than 15 minutes to make.  Including the pasta.

For some, Shrimp Scampi is great during the summer time.  But who says you can’t eat it during winter…?  Food is food, right?  Especially if I’m hungry.

Anyway.

Here’s what you need to make this easy, simple and quick meal.

Shrimps. Generously seasoned with sea salt and freshly ground black pepper.

Garlic. Peeled and minced.

Olive oil. I prefer to use extra light olive oil for sauteing and roasting.

White wine.  That is if you have any.

This was an after thought.  Because the ones I’m showing you here, I did not use wine.  And it tasted just as good.

Spinach.  Washed and ready to cook.

Again.  This is optional…

Pasta.  You only need one box…

And Parmesan Cheese.  Again Optional.  I didn’t use it for myself.  Not that I don’t want to.  Because I would have LOVED to… but I have to avoid dairy whenever possible.  Unless I want to physically punish myself… then I ate dairy.

Anyway.

Here’s how I put these ingredients into a delicious meal…

Get a large pot and fill it with water.  About 3/4 full.  And then add 3 teaspoons kosher salt.

Bring water to a boil and add 2 teaspoons olive oil.

Add pasta to boiling water and cook al dente.  About 7 minutes.

Strain water from pasta just seconds before adding it the shrimps.

*** While the pasta was boiling, I was also cooking the shrimps. ***

 

Heat a large skillet and add olive oil.

Saute garlic until light golden brown.

Add seasoned shrimps.

Cook shrimps until pink.  About 5 minutes.

*** If using white wine.  This is the time to remove the shrimp to a platter.  Then you pour 1/2 cup of white wine and allow it to boil.  You then add the shrimps back into the skillet.  Stir.***

Add the spinach, if using.

Stir until wilted.  about 1 – 2 minutes.

Add the cooked pasta.

Stir until pasta and shrimps are well combined.

Serve Shrimp  Scampi Pasta with freshly grated Parmesan cheese.

~~~

Shrimp Scampi Pasta

(Serves 4 people)

1½ pound of peeled shrimps

1 tsp. coarse sea salt

½ tsp. freshly ground black pepper

4 cloves garlic, minced

3 – 4 TBSPs. light olive oil (or a combination of butter and olive oil)

½ cup white wine (optional)

4 cups (packed) spinach (optional)

16 ounces pasta – cooked separately

Freshly grated Parmesan Cheese (optional)

Season the shrimps with salt and black pepper.  Set aside.

Fill a large pot with water.  Add 3 tsps. Kosher salt and bring to a boil.  Once boiling, and 2 tsps. Olive oil.

Boil pasta for about 7 minutes – one minute before al dente.  Strain water from the pasta just right before adding it to the shrimp.

Heat a large skillet and add olive oil.  Add the garlic and sauté until light golden brown.  Add the seasoned shrimps and sauté until pink.  About 5 minutes.  Remove to a platter.

Pour white wine into the skillet and bring to a boil.  Add back the shrimps.  Stir.  And then add the spinach if using.  Stir until spinach is wilted.

Add the pasta and mix.  Taste for additional salt and or black pepper.

Top each serving with freshly grated Parmesan cheese.  And a slice of lemon on the side.

Tess’ Kitchen Secrets

#1 – Buy raw and peeled shrimps to save time.

#2 – Cook pasta simultaneously with the shrimps.  So that when the pasta is cooked, I was ready to mix it with the shrimp.

#3 – Strain the water from the pasta just seconds before mixing it with the shrimp.

Enjoy and Happy Cooking!

Tess Harris

A Decent Meal in 15 Minutes or Less!

I didn’t think it was possible to cook meals in 30 minutes.  Let alone 15.  I watched Rachel Ray’s 30 Minute Meals’ cooking show on Food Network.  And with everything she’s cooking in that show.  I am simply skeptic to turn out meals in 30 minutes.  There’s no way!  Even if I am working extra fast in the kitchen.  Which I seldom do.  Because I don’t like being rushed.  And because by nature I am a slow person.  And even they admitted, in one of Rachel Ray’s documentaries, that it takes them about 8 hours to film each episode of her “30 minute meals.”

Is it really possible turn out a decent meal in 30 minutes? Or Less?

Well.  Two weeks ago, my son, Ramon gave me a list of food, a menu, he wanted to start eating.  Sort of similar of what he used to eat back when he was going to school in Tulsa.

In that list he had pan fried steaks: NY strips or rib-eye; wilted spinach and canned beans: kidney or black beans.  Drained and rinsed. Then warmed in a small pot.

And this combination of pan fried steaks, wilted spinach, and beans, literally takes me less than 15 minutes to cook.  I couldn’t believe it!  I guess it’s just a matter of choosing what I can actually turn out 15 minutes…

I kinda like this way of cooking.

Now I’m excited to experiment what other meals I can prepare in 15 minutes or less!

Here is an example of a 15 Minute Meal.  I have prepared this a number of times this past few weeks:  Pan Fried Steaks, Wilted Spinach, and Kidney Beans.

At least 15 minutes before you start cooking.  Take out the steaks you need to cook.

Season the steaks with ground sea salt and fresh ground black pepper.

Here in this pick… is a 3/4 of New York Strip steak.  And I cut them in three smaller strips.  Of course , you don’t have cut them like I did here.  I just did this because I like my steaks medium well.

Ramon likes his steaks medium rare.  Which is even faster to cook.  About Three minutes on each side.

Note: A slice of New York strip steak or Rib-eye is usually between 12 and 16 ounces.  And that is plenty of meat.  For me, a good serving is usually 7 – 10 ounces.  So what I do and even for Ramon, I cut a New York strip or a Rib-eye steak  in half.   And it serves two people. And Willie can have a whole slice of steak…

Not sure if you are familiar with the cuts or grades when it comes to steaks.  But there are 3 grades of steaks that available for consumption:

USDA Prime – is the highest grade.  Usually supplied to upscale restaurants and fine steak houses.

USDA Choice – is the second highest quality.

USDA Select – This type of steaks are lowest on the scale of quality.  These steaks are commonly available in supermarkets and used by most restaurants.

I usually buy a choice cut.  Which is available at Sam’s Club.

Get a can of kidney beans.  Or canned black beans.  Open the can and pour the contents into a strainer.  Drain the liquid from the beans and rinse under cold running water.

Allow half  a can of kidney beans per person.

Place beans in a small pot.  Add 1/4 tsp. ground black pepper, 1/2 tsp. sea salt and 1/2 cup water.  Place the pot over medium heat until it boils.  Reduce heat to low and simmer the beans while you cook steaks.

Take out the spinach from the fridge.

I love buying this type of spinach.  Clean. Washed.  And ready to use. I get this at Sam’s Club too.

Allow 3 handfuls for each person.

OK… here goes:

Heat a nonstick skillet over medium heat.  Add extra light olive oil.   About 3 3 tablespoons.

Just right before the oil starts to smoke, add the steaks.

Cook steaks according to doneness preferred.

Ramon likes his steaks medium rare.  So I cook it 3 minutes on each side.

A medium steaks is about 4 minutes on each side.

And a medium well is 5 minutes on each side.  And 6 minutes for a well done steak.

Remove steaks to a platter.

Keep the oil and steak drippings in the pan.  Especially if you are cooking for 3 people.  Otherwise, if you’re only cooking for one person.  Remove but 1 tablespoon oil and steak drippings.

For one person.  Add 3 handfuls of spinach to the same skillet with the oil and steak drippings.

Toss the spinach, using a tong or spatula, until welted.  About two minutes.  Season with sea salt (1/4  tsp.) and freshly ground black pepper (1/8 tsp.)

Remove to a platter with the steak (s).

Serve Pan Fried Steaks with spinach and warmed kidney beans.

15 Minute Meals or Less!

Serve 3 people.

Pan Fried Steaks:

3 slices steaks – NY Strips or Rib-eye.  About 7 – 10 ounces each

1tsps. ground sea salt

½ tsp. ground black pepper

3 TBSPs. extra light olive oil

Take out the steaks from the fridge at least 15 minutes before cooking.  Season each steaks, on both sides, with ground sea salt and ground black pepper.

Heat a large, nonstich skillet.  Add olive oil.  Just before oil starts to smoke, cook the steaks.  Three minutes on each side for medium rare. Four minutes on each side for Medium.  And 5 – 6 minutes on each side for medium well and well done.

Warmed Kidney Beans:

2 cans kidney beans – drained and rinsed

1 tsp. coarse sea salt

½ tsp. ground black pepper

1 cup filtered water

Open the can and pour the beans into a strainer.  Rinse beans under cold running water.

Place beans in a small sauce pan.  Add salt and black pepper.  Pour water over the beans.

Heat beans over medium heat until it starts to boil.  Once boiling.  Reduce heat to low and simmer for 3 minutes.  Serve warm without the liquid.

Wilted Spinach:

6 cups – firmly packed, baby spinach (washed and ready to cook)

Oil and steak drippings – about two tablespoons

½ Ground sea salt

¼ ground black pepper

Over medium heat, and while the skillet and drippings are still hot.  Add the spinach.  Toss or stir spinach until wilted.  About 2 minutes.  Season with sea salt and ground black pepper.

Serve with the steaks.

Tess’ Kitchen Secrets:

#1 – Always season the steaks at least 10 minutes before cooking.  This will give the seasoning time to penetrate into the meat.

#2 – The oil and drippings from steaks make the spinach taste great.

#3 – Canned beans are great substitute for bread and rice.  Rich in fibers and complex carbohydrates.  And canned beans are much less gassy. Hsssshh. Don’t tell anybody that.

Enjoy and Happy Cooking!

Tess Harris

Play “Catch Up” With Me

Thursday comes.  And am still not ready.  I have taken hundreds of photos of the dishes I cooked for the past four years.  And recipes I have created and tested.  In fact, it’s taking most of my computer space.  Still.  I don’t have enough.  Sometimes, none meet with what I’m looking for.  Or, that fit the occasion.

Step by step photos are what I need.  And I need them for the hundreds of recipes I have cooked up since 2006.  When I first started on this journey.

I remember when I first taught myself how to bake bread.  From scratch.  I learned it from a book with step by step instructions, with photos.

The photos and step by step instructions helped me tremendously.  And gave me the courage to keep going.

It wasn’t until over a year ago, that I’ve started taking step by step photos on the dishes or recipes I’m working on.  Before that, I only took photos of the finished product.  Which I later realized is not sufficient enough to help those who are beginners.  Just like I once was.  Not long ago.

For me a perfect food blog post has step by step photos.  With clear, concise, and easy to follow instructions.  And I’m hoping that, that is what I’m presenting here.

Though sometimes, you’ll just have to forgive me.

~~~

As for this Roasted Chicken Club Salad Sandwiches recipe.  I think I have sufficient step by step photos to help us along…

Split chicken breasts are what we need to roast…

Rinse chicken breast under cold running water.  Place them in a large  baking sheet and pat them dry with paper towel.  Then pour some oil on the breasts and rub them all over…

And season them generously, on both sides, with salt and ground black pepper.

And roast them in preheated oven at 400°F for 50 minutes.

Remove the skins and shred the meat off the bones.

Next…

And with these ingredients. Make the salad dressing.

The salad dressing should look somewhat like this…

Add the chopped celery and onions to the shredded chicken.  Toss it to combine.

Then pour the salad dressing over the chicken, celery and onion mixture. Mix until chicken and salad dressing are combined well.

And wallah. That’s our Roasted Chicken Salad.

Get your Ciabata Rolls ready. And split them in half.

You could also just other breads such as rye, white or wheat.  Though I prefer Italian breads.  Especially the fresh ones…

First line the Ciabata roll with lettuce or spring mix greens.

Then top it with the Roasted Chicken Salad.

Top bacon over the chicken salad. (I usually allow one slice of bacon per sandwich. I break one slice in half.)

And there you are.  Our Roasted Chicken Salad Club Sandwich.

Serve with your choice of soup or your favorite potato chips or pretzels.

Roasted Chicken Club Salad Sandwiches

Yield:  8 Ciabata Rolls Sandwiches

Shredded Roasted Chicken Breasts – see recipe below

2 celery stalks – chopped

½ medium size red onion – chopped

Salad Dressing – see recipe below

8 thick slices bacon – cooked and crispy

8 green lettuce leaves – washed and patted dry or Spring Mix

8 Ciabata Rolls

In a large mixing bowl.  Combine shredded chicken, chopped celery and onions.  Add salad dressing.  Mix until salad dressing is combined well with the chicken, celery and onions.

Using a sharp knife.  Split Ciabata rolls

Line each roll with a lettuce leaf.

Scoop about ½ cup of Roasted Chicken salad mixture over the lettuce leaf

Break one crispy slice of bacon in half and top it over the chicken salad.  Place the half of Ciabata rolls over the filled sandwich.

Serve with your choice of soup or with your favorite potato chips.

Roasted Split Chicken Breasts:

3 – 4 split chicken breasts (about 4 pounds) – bone in and skin on

3 TBSPs. olive oil or cooking oil

4 tsps. coarse sea salt or 2 tsps. kosher salt

2 tsps. freshly ground black pepper

Preheat oven to 400°F.

Remove chicken from the package and rinse under cold running water.  Pat dry with paper towels.  And place chicken in a heavy-duty baking sheet.  Line with aluminum foil.

Drizzle olive oil over the chicken breasts and rub the oil all over the chicken.

Generously season the chicken breasts, on both sides, with coarse sea salt and freshly ground black pepper.

And roast them, skin sides up, in a preheated oven at 400°F for 50 minutes.  Cool the chicken to safely handle.

Remove the skins.

(By the way.  The skins are really crunchy.  And I usually eat them while they’re still warm.  Though they are a bit salty.  But don’t worry.  All that salt is only on the skins.  Only a negligible penetrated to the meat.)

Tear the chicken meat off the bones.  Shred into chunks and place in a large mixing bowl.  Discard the bones.  And the skins.

Salad Dressing:

1 cup real mayonnaise

2 tsps. Dijon mustard

½ tsp. dried tarragon leaves

½ tsp. ground coriander

1 tsp. freshly ground black pepper

2 tsp. kosher salt

Combine salad dressing ingredients in a bowl.  Set aside.

Tess’ Kitchen Secrets:

#1 – Coarse Celtic sea salt.  I love to roast chicken breasts with coarse sea salt.  This salt gives the chicken a better taste as compared to regular or kosher salt.

#2 – Roasted chicken used for chicken salad has more texture and taste as compared to the ones that’s been boiled.

#3 – The celery and onions gives the chicken salad a good crunch.

#4 – Also.  I prefer to use Spring Mix greens over lettuce leaves.  I think the Spring Mix Greens has more nutrients than the lettuce leaves.

Enjoy and Happy Cooking!

Tess Harris

Avocado BLT Sandwiches

I wasn’t sure what I was going to post today.  But whatever I decide, it has to be something simple and easy.  For both you, and me.

And that’s exactly what this Avocado BLT Sandwiches are.

If it weren’t for the slices of bacon.  These sandwiches are almost healthy.  But who can refuse bacon?  I love bacon.  I absolutely love it!  Don’t you….?

Com’on.  I know I am not alone in this department.

I particularly love the thick bacon slices.  They are perfect.  Especially for these sandwiches.

As for the avocados.  You have to pick the ripe ones.  But firm to the touch.  To be sure, look at each one.  Inspect them on all sides.

I know there’s not a 100% guarantee you’re going to pick the perfect avocados.  No matter how careful you are in choosing them.  And that’s not your fault. Or mine.

The avocados at the grocery stores have been picked from the tree months ago.  And who knows how long they have been sitting in the grocery bin?

When I was a little girl.  We were around avocados.  Perfectly ripe avocados.  Minutes fresh from the tree.  But at that time, we simply didn’t know what to do with them.  Our neighbors didn’t know either.  So we simple mashed them up.  Added sugar to it.  And walla.  Sweet mashed avocado.  Or for a fancier version, a drizzle of evaporated milk is added to the mixture.  But we can only eat so much mashed avocados with sugar.  And when eaten by itself.  Avocados are bland.  So we let the rest go to spoil.

We didn’t know that other countries, like America, have so much uses for them.  Such as making guacamole, California rolls, sandwiches, and more.  If only we knew.  But of course we didn’t.  We didn’t know anything.  I come from a family and community of ignoramus.

My husband always tells me:  you all could have gone to a library and read a book!  What library?  Where?  In our barrio?  I didn’t find out there was a place called library until I was in college.  And even then.  I was too shy to go in there!  It was staffed with mean looking, condescending girls.  Looking as if they are going to swat me with a stick if I make the wrong move!  Or say a word.  Or ask them questions.  But then he says:  You have no excuse! I don’t want to hear it!  I hate when he says this.  I really do.  Because he makes me feel even more of a dumb ass.  He is right of course.  Maybe we all could have read a book.  Any book.  I simply wasn’t raise in an environment that read.

My father could not read.  Nor write.  He only knew how to scribble his name on a dotted line.  I’m sure I had told you this before.

My mother was the smartest in our family.  She finished fifth grade.  She could read and write.  And could speak decent English.  In fact, she was my first English teacher.  She once worked as a maid for an American family.  Right after World War II.  When the Americans liberated us from the Japanese.  The American family had two children.  A son and a daughter.  And she was their nanny.  And that’s how she learned and practiced the English language.

As for reading.  The only books we read were the text books issued to us from school.  And we didn’t study English literature or world history.  And I think this explains a lot why we act the way we do as a people.  And as a country.

We haven’t advanced much.  It’s true that Filipinos work around the world as skilled and technical workers.  Medical workers.  Domestic helpers.  But I don’t know if I will call these advancements.  Yes. The remittances from Filipino overseas workers accounts for 10% of the country’s gross domestic product.  And still increasing year, after year.

What does this mean?  This means, we are a people who can adapt anywhere.  Anyplace.  Anytime.  This also means that we are expendable labor.  Readily exported and exploited for the right price.

Well.  OK.  Let’s get back to the Avocado BLT sandwiches…

You will need the following:

Thick bacon slices.

Cooked and drained.

I’ve tried cooking bacon in a preheated oven at 400°F for 15 to 25 minutes.   This is how restaurants cook their bacon.  But, I must say.  I prefer cooking bacon the old fashioned way.  And here is why.

The oven cooked bacon is greasier.  Even after they have been drained and patted with paper towels.  Whereas the ones cooked in a a skillet… are crisper and less greasy.  Takes longer.  But I’d cook bacon in a skillet anytime.

Ciabata Rolls

Or whole Ciabata bread. Or Flat bread.

During the time I took this photo.  I was making sandwiches for Ramon.  Thus I only slice what I needed.

And then I sliced the bread in half.  And generously smear each half with real mayonnaise.  Or mayonnaise on one half.  And mustard in the other half.

Sprinkle each half with freshly ground black pepper.

Next.  Layer thin slices of tomatoes and red onions over one half of the bread.

Again.  Season with salt and freshly ground black pepper.

Generously layer a ‘spring mix greens’ over the tomatoes and onion layers.

Layer the av0cado slices over the ‘spring mix greens.’

And finally.  Top all the layers of tomatoes, onions, spring  mix, avocados with slices of bacon.

Place the other half of Ciabata bread on top.

And slice them.

Two slices for each person.

Serve with your choice of potato chips or soup.

Here’s the recipe:

Avocado BLT Sandwiches

Serves 3 – 4 people

1 package (16 ounces) Thick Bacon Cuts – cooked and drained

1 Ciabata Bread or Flat Bread

Real Mayonnaise

Large ripe tomato – thinly sliced

Half of Red Onion – thinly sliced

Spring Mix greens or baby spinach (get the ones that have been thoroughly washed and ready to use)

2 ripe large Avocados – half avocado for each person

Fine sea salt or kosher salt

Freshly ground black pepper

Split the Ciabata bread.  Smear each half, cut side, with mayonnaise.  Sprinkle with freshly ground black pepper.

Line the thinly sliced tomatoes over on one of the bread halves.  Generously sprinkle salt and black pepper over the thinly sliced tomatoes.

Place a layer of thinly sliced red onions over the tomatoes.

Generously layer spring mix greens, or baby spinach over the tomato and onion layer.

Layer avocado slices over the spring mix green.  Generously sprinkle salt and black pepper over the avocado slices.

Line the cooked and drained bacon over the avocado layer.

Place the other bread half over the one with filled with avocados and bacon.

Slice the whole sandwich into three and then slice each third in half.

Serve sandwiches with your choice of soup.

Enjoy and Happy Cooking!

Tess Harris

Easy and Simple Egg Rolls (Lumpia)

Are you Filipino?  Do you make lumpia?

These are two questions that I get asked often by Americans.  Years ago.  I would feel offended by these questions.  What do you mean do I make lumpia?  I can make all kinds of things.  Why does it have to be lumpia?

It’s not until this past several years that these questions no longer offend me.  As much.

I can’t blame my American friends.  We have been conditioned to think of people in terms of their stereotypes.  I am Filipino.  Therefore I make lumpia.  I probably eat balut too.  For those of you who are not familiar with balut.  Balut is a fertilized duck or chicken egg with a nearly developed embryo.  Boiled and eaten on the shell.  And the answer to the balut question is NO.  I have never eaten balut.  And never will.  No offense to those who eat them.  Sorry.  The mere sight of balut makes my insides shakes and grumble.  As if it’s going to invert.

The truth is.  I did not learn how to make egg rolls or lumpia until I was 19.  When I meet my husband, my cooking skills were mediocre.  I had to teach myself how to cook.  Or watch others cook.  And then practice what I had learn in my kitchen.

I had once used a blender to ground pork.  And the blender started smoking.  The motor burn out.  I was 20.  Young and dumb.  I didn’t know I couldn’t use a blender to ground pork!  I forget what it was exactly I was making.  But I wanted to impress my husband, who was then my boyfriend.

To this day.  He remembered the dish.  He said it was good.  And the blender?  He remembers that too.

You’re probably wondering… What do you mean you didn’t know how to cook?  You were poor and had no servants!  So how could you not know how to cook?  Being poor was  exactly the reason.  We were too poor.  There was nothing to cook.  I know how to cook rice.  I learned that at seven.  I know how to stew fish with salt and vinegar.  I learned this at eight.  But these were it.  We did not have the luxury to cook and eat pancit or lumpia.  We eat meat once every six months.  If we’re lucky.

Though there were exceptions.  I helped my mom make “sweets stuff” when I was barely nine.  I was her little helper.  Grating sweet potatoes and cassava.  And rolling them in banana leaves.  And then hawking them on the street until every one of the sweet roll is sold.  Probably explains why I hate selling to this day.

The skills of rolling stuff come naturally to me.  Rolling sweet potatoes and or cassava.  Egg rolls.  Lumpia.  Sushi.  And kimpap.  A Korean dish that sort of like sushi.  I suppose I could roll anything.  My step mother-in-law was highly surprised when I easily caught on on how she made kimpap.  And how at ease I was at rolling them.  I didn’t tell her I’ve been rolling stuff since I was barely nine.

I was with my sister when I first saw how lumpia or egg rolls were made.  She, and her friend, Ate Aida, would have a large tub of raw ground beef and finely chopped vegetables, and some eggs to bind them.  And they’ll start rolling the mixture in lumpia wrapper.  They’d do this on birthdays and special occasion.  This was my first exposure in making lumpia.

You probably notice that I am using the terms lumpia and egg rolls interchangeably.  That’s because the principles in making the two are the same.  The only difference is the thickness of the wrapper.  Lumpia wrapper is thinner and crispier.  More delicate and tears easily.  Whereas the egg roll wrapper is thicker and a lot easier to handle.

There are two types of lumpia:  Fresh (spring rolls) and Fried (egg rolls).

Fresh lumpia or spring rolls are just what the name implies.  The wrapper is not fried.  It is filled with stir fried or fresh vegetables.   And topped with a slightly sweet sauce.  Health aficionados will almost always chose fresh lumpia over fried spring rolls.

The fried egg rolls are of course, fried.  The vegetables are stir fried.  Then wrap with egg roll wrappers.  Deep fried at 350˚F for about 2 minutes on each side.  Or until the wrapper is golden brown and crispy.

The secret in making egg rolls is in the filling.  People have their favorite secret ingredients.  Usually, a combination of meats, shrimp and vegetables.

What I made here are lumpia or egg rolls.  And in my opinion, easy to make.  I used vegetables that I like and quick to cook.

I hardly ever use bean sprouts in my egg rolls.  That’s because my husband hates bean sprouts.  And besides, beans sprouts produce too much liquid which makes the filling a bit runny.  And this I do not want.

And the sauce is fresh from the bottle.  Sweet Chili Sauce.  Available in any Asian stores.  You can make your own if you like.  A simple mixture of vinegar, garlic, freshly ground black pepper, and a little bit of salt will do.

Egg rolls are best served immediately.  While they’re still warm and crispy.

Here’s what you’ll need for this easy and simple egg rolls:

Ground beef.

Ground Pork.

Onions. Chopped.

Garlic. Chopped.

Carrots. Finely diced.

Celery. Finely diced.

Green Beans. Chopped.

Potatoes.  Finely diced.

Green onions.

Lumpia or Eggroll Wrappers.

You can find these at any Asian stores.  Or in Supermarkets.  In the refrigerated section next to the produce department.  And or in the freezer department.

Seasoning:  soy sauce, coarse sea salt, and ground black pepper.

And Sweet Chili Sauce for dipping the lumpia or egg rolls.

~~~~

Once the prep work is done. i.e. chopping the onions, garlic and the vegetables needed…

You need to do the following:

Heat a large skillet and add 3 TBSPs. olive oil.

Add meat – ground beef and pork into the pot.

Stir it up and add sea salt.  Or kosher salt.  Use less if using kosher salt.

Add freshly ground black pepper.

Cook meat until gray.  Until all the juices evaporated and meat starts to sizzle.  If the meat is too watery.  Drain liquid.  You may have to add a tablespoon oil to saute the veggies with the meat.

Add onions and garlic.  Stir a few minutes.  Just until onions are translucent.

Add the potatoes.  Stir and saute a few minutes.

Add the chopped vegetables: carrots, celery and green beans.

Stir and saute until green beans are slightly cooked.

Add the green onions.

Add one to two tablespoons of soy sauce.

Add one tablespoon first.  Then taste.  Add another if needed.

Stir to combine.

By this stage… the potatoes should be soft and mash easily.  It should act as thicker or binder to the whole meat and vegetable mixture.

If the mixture contains a bit of a liquid.  Sprinkle a a tablespoon cornstarch over the meat and vegetable mixture.  And then stir to incorporate.  Over medium heat.  Stir for a few minutes.

~~~

How to roll the lumpia or egg roll:

Step one.  Carefully peel and separate each egg roll wrapper.

Lay one wrapper flat with one corner facing you.

Spoon about two tablespoons of the meat and vegetable mixture onto the wrapper.  About two inches from the corner pointing towards you.

Fold the corner facing you over the filling.  Slightly tucking in the tip under the filling.

Roll it forward up to the middle corners.

Fold the left corner over.

And fold the right corner over.  Forming an envelope.

Lightly brush the folded corners and top wrapper with beaten egg.

And then continue to roll until you have a short cylinder.

Finish rolling the remaining meat and vegetable mixture.  Place each roll seam side down.

Heat a deep skillet or a wok and add about 3 – 4 cups of cooking oil.  Heat oil until it reaches 350˚F.

Fry egg rolls or lumpia, five or six at a time, until golden and crispy.

Remove egg rolls from the pan and drain on paper towels.

Serve immediately.  While warm and crispy.  With a sweet chili sauce on the side for dipping.

This Sweet Chili Sauce is really not spicy.  It is more sweet than it is spicy.

~~~

Easy and Simple Egg Rolls

Filling:

1½ pound ground beef

1 pound ground pork

6 TBSPs. cooking oil – divided

1 large onion – chopped

4 stalks green onions – chopped

6 cloves garlic – smashed, peeled and minced

1 large baking potato – peeled and finely diced

3 large carrots – peeled and finely diced

3 celery sticks – peeled and finely diced

1 pound green beans – finely chopped

6 green or red hot chilies – finely chopped (optional)

1 TBSP. coarse sea salt

½ tsp. ground black pepper

1 package Egg Roll Wrappers

Large egg + 1 tablespoon water – lightly beaten

Heat a large pot and add 3 tablespoons cooking oil.

Add ground beef and pork.  Stir to break up into small chunks.

Add coarse sea salt and ground black pepper.

Stir and cook meat until gray.  Keep stirring until most liquid evaporates and meat starts to sizzle.

If there’s too much liquid in the meat.  Drain the liquid.  And add a tablespoon of oil to the meat.

Add onions and garlic.  Stir until onions are translucent.

Add the potatoes.  Stir for a few minutes.

Add all carrots, celery, green beans.

Stir until vegetables are partially cooked, about 3 minutes.

Add green onions.  Stir to combine.

Add soy sauce.  Stir to incorporate.

At this stage, the potatoes should be soft and mash easily.  It should act as thickener or binder to the whole meat and vegetable mixture.

If the mixture contains a bit of a liquid.  Sprinkle a a tablespoon cornstarch over the meat and vegetable mixture.  And then stir to incorporate, over medium heat.  Stir for a few minutes.

Remove pot from the heat and cool.

How to Roll the Egg Rolls or Lumpia:

Separate the spring rolls wrapper one at a time.  Cover them with damp kitchen towel to keep them from drying.

Using a large chopping board lay the spring roll flat.  One corner facing towards you.

Scoop about two (2) spoonfuls of the meat and vegetables mixture into the spring roll wrapper.  About 1½ inches away from the corner facing you.

Fold the corner facing you over the filling.  And fold both left and right corners over the first fold.  Forming an envelope.

Lightly brush folded and top wrapper with the beaten egg.

Roll and seal.  Place egg roll seam side down.

Repeat the procedures with the remaining filling and egg roll wrappers.

How to Fry Egg Rolls or Lumpia:

Heat a deep skillet or frying pan and add 3 to 4 cups cooking oil.  Heat the oil to about 350˚F.  (Use a thermometer to make sure you have the correct temperature while frying.)  The egg rolls should be fully submerged in the hot oil.

Fry egg rolls about 2 minutes on each side or until golden brown.

Drain on paper towels.

Serve egg rolls immediately.  While still warm and crispy.  Have a small bowl of Sweet Chili Sauce on the side for dipping.

Tess’ Kitchen Secrets:

#1 – Since the filling has already been cooked.  It only takes a few minutes to fry these egg rolls.

#2 – The finely diced potatoes serves as thickener and binder.  Which makes for a crisper egg rolls.

Enjoy and Happy Cooking!

Tess Harris

Apple Crumble with Browned Butter

This recipe was inspired by my friend Theresa.  She made this for Thanksgiving and posted an inviting photo on her Multiply page.  She was kind enough to share her recipe.  And gave me permission to share it with you here.  Thank you Tess!

I altered her recipe just a little bit.  Instead of using margarine.  I used browned butter.  I LOVE the smell and taste of browned butter.  And I thought it would be perfect for this recipe.

Also, while I was at the grocery store.  I spotted Ultra fine or superfine sugar that Baker’s used.  So of course I got one and use it for this Apple Crumble recipe.  Instead of granulated sugar.

Here’s Theresa’s Original recipe if you would like to print it as well.

For this Apple Crumble, you will need the following:

When making crumbles or pies, I always like to mix different varieties.  Here I have Granny Smith, Gala and Braeburn.

Peel, core and slice apples.

Freshly squeezed lemon juice.

You really do not need two lemons.  One large lemon usually yield 2 – 3 tablespoons of lemon juice.  And you only need 1 – 1/2 TBSPs.

Superfine sugar.

Ground cinnamon and cloves.

Flour (superfine sugar, and kosher salt).

Browned butter.

~~~

How to assemble all the ingredients…

Pour lemon juice over the sliced apples.  Toss to combine.

In a separate bowl, combine sugar, cinnamon and cloves.

Pour sugar, cinnamon and clove mixture over the apples.

Mix them up.

Brush a 13 x 9 x 2″ baking pan with browned butter or melted butter.

Empty the bowl of apples into the buttered pan.

In another bowl, combine flour, sugar and kosher salt.  Mix them up.

Pour browned butter over the flour mixture.

And mix them up or crumble them with your hands.  Until mixture resembles a sand texture.

Pour crumbly mixture over the apples.  Making sure to evenly spread the it over the apples.

And that’s how it should look…

Bake in a preheated oven at 375°F degrees for 45 minutes.  Reduce heat to 350°F and bake an additional 10 minutes.

Since this is a crumble.  I like my apples tender.  Not crispy.

And that’s how it should look.

And it should taste as good as it looks.

Here’s the recipe.

Apple Crumble with Browned Butter

10 – 12 Apples medium size apples (granny smith, gala and braeburn)

1/4 superfine or Baker’s sugar

1 teaspoon ground cinnamon

½ teaspoon ground cloves

1 ½ TBSPs. lemon juice

TOPPING:
¾ cup superfine or Baker’s sugar
1 ¼ cup all purpose flour
¾ teaspoon kosher or maldon salt
1/3 cup browned butter

Preheat oven at 375°F.

Butter a 13″ X 9″ pan.

Peel and core and slice apples.

In a mixing bowl, pour lemon juice over sliced apples.

In another bowl, combine sugar, cinnamon, and cloves.  Pour over sliced apples and mix .  Then pour apples into buttered baking pan.

In yet another bowl, combine together sugar, flour, salt.  Pour browned butter.  Mix until crumbly and sand in texture.

Top apples with the crumbled mixture.

Bake at 375°F degrees for 45 minutes.  Reduce heat to 350°F and bake an additional 10 minutes.  Or until apples are tender and topping is light golden brown.

Best served warm and fresh from the oven.  May be served with whipped topping or vanilla ice cream on top.

How to Make Browned Butter:

Place butter in small pot with heavy bottom.  Melt butter over medium heat.  Butter will boil and sputter before it turns golden brown.  This whole process takes about 20 minutes.  Please watch carefully.  As soon as the butter turns starts to smell nice, aromatic and nutty and turns golden brown.  Remove pot from the heat and cool before using.  Refrigerate for future use.

Note: 1 cup of butter will yield about ¾ cup of browned butter.

Tess’ Kitchen Secrets:

#1 – Browned butter elevates the taste of this apple crumble to another level.

#2 – Mixed apple varieties give this apple crumble a mixed texture, sweetness and tartness.

#3 – You can also make this dairy free.  Since I’ve tested this recipe.  I have also have made a dairy free version, using coconut oil, instead of browned butter.  Slightly different taste.  But it was still good.  Perfect for people who are allergic to dairy products.

Enjoy and Happy Cooking!

Tess