Tag Archives: soy sauce

Shabbat Shabooty

Vegetarian Eggrolls

1 package of 15 eggroll wrappers |||| 1 1/2 cup sweet cabbage, chopped |||| 3/4 cup celery, finely chopped |||| 1/2 cup green onions, finely chopped |||| 1 can of water chestnuts, finely chopped |||| 1/3 cup carrots, finely chopped |||| 1/3 cup sprouts, finely chopped |||| 2 teaspoons garlic |||| 1 teaspoon  chili powder |||| 2 teaspoons sugar |||| 1/3 cup soy sauce |||| 1 teaspoon salt |||| 2 teaspoons pepper |||| 1 egg |||| 2 cups olive oil

1. Saute cabbage, celery, garlic, green onions in a large skillet with some olive oil. When tender, add the water chestnuts, carrots, sprouts, sugar, spices, and soy sauce. Cook everything together for 4-5 minutes.

2. Allow the cabbage mixture to cool. Then assemble the eggrolls. Use an egg, mixed with a little water, to seal the eggrolls. (I just followed the rolling directions on the back of the package. If your package doesn’t  have directions/pictures, use the opportunity to get creative.)

3. Heat oil in a large skillet with high sides. Fry the eggrolls in small batches, turning so that all sides get brown and crispy.

 

Amy, Jamie, and Alyssa had the whole gang over for Shabbat dinner last Friday. They made stir-fry, salmon, salad, baba ganoush, rice, cookies, and challah. Jordana and I brought the eggrolls and wine. Not the most traditional Shabbat dinner, but hey, I’m not even Jewish…If there is a potluck, religious or not, I am there. Needless to say, I was stuffed at the end of this smorgasbord. Everything was delicious. My friends really know how to cook!

On account of responsibility and the need of funds to uphold our decadent lifestyle, Kathryn had to work Friday night. She missed Shabbat and the eggrolls. Luckily, I bought two packages of the eggroll wraps, so we made eggrolls again on Saturday night. Cooking with friends was followed by: going to Jes’s art show, playing a rousing game of Pictionary, and then going to a excellent party. A seriously solid weekend indeed.

Also, recently I’ve had an unquenchable craving for soy sauce. Everything I put it on tastes better. I think that if I ever go preggo, I’ll probably need professional help to deal with my soy sauce cravings.

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cornflower soup

6-8 cups of chicken stock |||| 2 cans of creamed corn |||| 1/2 cup green onions, chopped |||| 1 cup of spinach, chopped |||| 1 cup of rice |||| 1/4 cup soy sauce |||| 2 tablespoons cornstarch |||| salt and pepper to taste

1. Prepare 1 cup of rice following the directions on the package.

2. In a large pot combine chicken stock, corn, green onions, spinach and soy sauce to a rolling boil.

3. Dissolve cornstarch with some water in a small bowl. While continuously stirring, add the cornstarch mixture to the soup. Let the soup bowl for a few more minutes, until the broth thickens.

4. Add the prepared rice to the soup. Season with pepper and salt (or soy sauce). Garnish with won ton strips from the CHIX WON TONS recipe.

 

 

With this recipe, its very important to dissolve the cornstarch into water before adding it to the soup. I tried adding the cornstarch directly to the soup and the results were not good. Cooked cornstarch chunks appeared in my soup! Luckily I was able to strain the cornstarch chunks out the the soup. But you can totally avoid this by dissolving the cornstarch before mixing it into the soup.

Maybe I should change this to a strictly soup blog because I don’t think I’ve ever met a soup I didn’t like! Here’s the thing about soup: it’s easy, cheap, tasty and there’s always leftovers. And there is something I truly enjoy about coming home after a long day of class to a big bowl of soup. Call me a weird-o (or maybe a soup-o!) but I am a certified soup enthusiast. Cornflower soup is prefect for the Fall because it is hearty without being too heavy. And the green and yellow colors in the soup are so pretty! 

Is it becoming apparent that I am really getting into creamed corn recently?

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split pea soup

2 1/2 cups of green split peas |||| 1 medium sized onion, chopped |||| 1 teaspoon garlic, minced |||| 1 teaspoon curry powder |||| 1 teaspoon salt |||| 2 tablespoons soy sauce |||| 8 cups water |||| 1 large potato, diced |||| 3 stalks of celery, chopped |||| 2 large carrots, chopped

1. Saute onion, garlic, curry powder and salt in a skillet until onions are tender.

2. In a large pot combine sauted mixture with water, peas, and soy sauce. Bring to a boil, reduce heat and simmer for 1 hour.

3.  Add potato, celery, and carrots and cook for 30 more minutes.

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DIY chinese take out

General Tso’s Chicken

1 pound green beans |||| 1 tablespoon + 3 tablespoons corn starch |||| 4 garlic cloves, minced |||| 2 teaspoons fresh ginger, grated |||| 2 teaspoons paprika |||| 3 tablespoons brown sugar |||| 2 tablespoons + 2 tablespoons soy sauce |||| 1 1/2 teaspoons red pepper flakes |||| 1 tablespoon sesame seeds |||| 2 egg whites|||| 1 1/2 pounds boneless, skinless chicken breast, diced |||| 2 tablespoons vegetable oil |||| salt and pepper

1. In a large bowl, stir together 1 tablespoon cornstarch with 1/2 cup cold water. Add garlic, ginger, brown sugar, 2 tablespoons soy sauce, and red pepper flakes. Add the green beans and evenly coat with sauce.

2. In another bowl, whisk egg whites and 3 tablespoons corn starch. Add about a teaspoon each of salt, pepper and paprika. Add the chicken and coat evenly with corn starch mixture.

3. In a large skillet heat 2 tablespoons vegetable oil. Add chicken to skillet. Once chicken begins to turn brown, add 2 more tablespoons of soy sauce and sesame seeds. Then add the snow peas mixture. Cook until chicken is cooked through, green beans are tender and the sauce has thickened.

Fried Rice

2 cups white or brown rice |||| 1/4 cup green onion, chopped |||| 1/4 cup green pepper, finely chopped |||| 2 eggs |||| 3 tablespoons vegetable oil |||| 1 teaspoon salt |||| 1 1/2 tablespoons soy sauce

1. Cook rice according to the directions on the package

2. In a large skillet, heat vegetable oil. Toss in the green onion and green pepper. Cook until tender. Add the cooked rice, salt, and soy sauce. Heat until rice is golden and toasted looking.

3. Hallow a center in the middle of the rice. Break eggs into the hollow. Scramble until semi-cooked, then stir into the rice mixture. Continuously mix the rice until the egg is cooked thoroughly.

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pork with rosemary apple marinade

 

1 pork tenderloin |||| 1 peeled and diced apple |||| 1/4 cup apple cider vinegar |||| 2 tablespoons minced shallots |||| 2 tablespoons sugar |||| 2 teaspoons fresh chopped rosemary |||| 3 teaspoons honey mustard |||| 1 teaspoon soy sauce |||| 2 teaspoons chopped green onions |||| 1/4 cup vegetable oil |||| 1/2 teaspoon of salt and pepper

1. Combine the apple, vinegar, shallots, sugar, rosemary, salt and pepper in a skillet. Cover and simmer until thee apples are tender. Mash the apples with a fork.

2. Combine apple and rosemary mixture with mustard, soy sauce, and green onions. Gradually add the oil in small increments. Mix until well blended and the oil is incorporated.

3. Marinate the pork tenderloin in the apple and rosemary mixture. A gallon sized plastic bag works well for marinating and its easy to clean up.

4. After the pork has marinated for an hour or son, preheat the oven to 400 degrees. Heat a large skillet over high heat. Add the tenderloin and marinade. Turn the tenderloin occasionally to make sure its cooked evenly. Brown tenderloin on all sides. It should take about 6-8 minutes.

5. Transfer the skillet to the oven and cook to desired done-ness. 30 minutes and the tenderloin should be medium-well. After removing the tenderloin from the oven, allow it to cool for 5 minutes before cutting.

 

COST:

This dish is more expensive due to the cost of the meat. But pork is one of my favorite meats, I just can’t resist. I had the sugar, salt, pepper, soy sauce, mustard, and apple in the pantry.

$17.90 – 1 pork tenderloin

$1.99 – 1 bunch of fresh rosemary

$0.99 – 1 bunch of green onion

$0.42 – 1 shallot

$1.99 – 1 quart of apple cider vinegar

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$13.29 TOTAL

$13.29/ 4 servings = $3.32 per serving

 

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