Tag Archives: sauce

Lumpia (Filipino Eggroll)

This is my go to version of my own making.  However, be encouraged to try new and different flavors and ingredients.  Having an abundance of squash and cauliflower leaves/stalks, i decided to substitute.  To my pleasant surprise, substituting squash for carrots and cauliflower stalks and leaves for celery and onion is a hit and will be come a regular recipe for us.

Recipe Lumpia -Filipino Egg Roll

Lumpia (Filipino Eggroll)

INGREDIENTS:

1 lb ground beef
1 lb beef sausage
2 eggs
1 cup onions chopped
1 cup finely chopped carrots
1 cup finely chopped celery
2 tablespoons Liquid Aminos or
Worcestershire sauce
1 teaspoon black pepper
DIRECTIONS:
Thoroughly mix all ingredients, then place about ¼ to ½ cup of mix in a log shape on a prepared egg roll shell. Roll up properly and tightly, then fry in ½ inch of olive oil heated to a tick less than medium. For best browning do not overcrowd them. I cook 6 at a time in 12 inch skillet. Once lightly browned, turn over. Keep an eye on these, they need to be cooked through, but careful not to burn the shells. Drain on paper towels.

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An example of a departure from my standard recipe is using this gorgeous Squash Zucchino Rampicante.  I’ve grown a barrel of these and they are huge, so gotta start getting creative.

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Chopped up with an old cheapo food processor – look at the beautiful color of this winter squash.
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Had the leaves and stalk left over from eating cauliflower florets on salads.  I just save all this in a zippered plastic bag then use as soon as possible.
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I didn’t have any onions, but given that the leaves and stalk of a cauliflower has a slightly peppery taste i just added more of this to replace the onions.
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I use my Artisan Kitchenaid Mixer (5 quart) practically everyday.  Here mixing the 1 lb ground beef, 1 lbs home mad beef sausage, eggs, Bragg’s Liquid Aminos, veggies, and pepper well.  These mixers have come down in price substantially these past couple years.  
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Wei-Chuan is the brand of spring roll shells i use.  There may be others, but these have never disappointed.  I buy mine in bulk at a Chinese specialty store 1 1/2 hours away.  They freeze fine and last well over a year in deep freeze.
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1/4 to 1/3 cup of mixture on the shell.  

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Dab i bit of water on the tip and continue rolling up.  The water will help that loose end stick to the roll and stay together.
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Completed eggroll ready to cook.
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Here’s a pan of cooked on one side with half the rolls flipped to show difference.
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Ready to remove, drain, and let cool before biting in.
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Best served immediately and warm,  but these can be eaten cold too and are delicious for any meal.  We like LaChoy sweet and sour sauce as a condiment.
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Invariably there will be a bit of the lumpia meat/veggie mixture left over after i run out of the package of 25 eggroll shells.  Fry up as delicious healthy burgers.

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Stuffed Grape Leaves (Dolmades)

Stuffed Grapevine Leaves

Adapted from Betty Crocker’s International Cookbook recipe by the same name on page 165.

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Place about 1 tablespoon of meat (lamb or beef) mixture on doubled leaves and wrap, place in skillet, seam side down.

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Using my Kitchenaid Mixer,, i whip the eggs and add the organic lemon juice.

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Pour the egg mixture over the stuffed grapevine leaves.

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Here are the alternative meatballs only – better for people who have difficulty chewing.

Roast Lamb Chops with Brussels Sprouts

I basically followed this recipe from Chef Edward Lee sans the fish sauce, where do you get that anyway?  Ivis and i never had opportunity to go fishing this summer, so there are no fish in the freezer from which to obtain fish sauce.  In place of soy sauce, i use Bragg’s Liquid Aminos.  Additionally, i just sliced the brussels sprouts rather than shredding.  No coriander or chili flakes (my husband is allergic to chili) and i used lemon juice in place of lime and red wine was substituted for the vinegar.  Don’t let the lack of ingredients keep you from trying nifty recipes.  Many can be eliminated or substituted and the dish will be just as great, not to mention your own creation. Go for it!!

Grassfed lamb is one of the most delicious and healthiest meats around.  These chops were raised on a farm just north of us:  Golden Circle Farms, Unionville, MO and are available for purchase in vacuum packed, USDA inspected packaging.  Best way to contact Tom and Laurie Salter is by phone for now:  361-318-7745.  Know your farmer to discover the cleanest and healthiest food for your family.

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Wheat Belly Pizza

My version:

2 1/2 cup almond meal/flour

 

1/4 cup ground flaxseeds

1 teaspoon onion or garlic powder

2 cups shredded mozzarella cheese – divided

1/2 teaspoon sea salt

2 large farm eggs

1/2 cup extra-virgin olive oil

1/2 cup water (may not need this much)

8-10 ounces of grass finished ground beef or lamb or home made beef or lamb sausage

1 cup pizza sauce

Optional ingredients i usually add:  sliced black olives and sliced fresh mushrooms, extra cheese

Preheat the oven to 350°F .

Use a Ninja Blender (mine is called a Fit Blender i believe) or some other type.

In a large bowl, combine the almond flour, pumpkin, sesame flour, ground flax seed, 1 cup of the mozzarella cheese, onion powder, and sea salt.  Mix well.  Then i add the two large eggs, 1/4 cup olive oil, and the water.  Mix and combine thoroughly.

Butter a 10″ x 15″ pan (i use a stone jelly roll pan).  Place the dough on the pan, then spread the dough by hand.  You may have to keep your fingers wet using olive oil or water to keep it from sticking to your hands.

Bake for 20 minutes.

When you are ready, spread the pizza sauce, i sprinkle some Parmesan cheese if i have any, but usually i don’t, so i use some shredded raw cheddar or whatever i have on hand.  Then crumble the cooked meat on top of that followed by optional olives and/or fresh mushrooms.  Top with remaining mozzarella or other cheese.  Bake for another 12 minutes.

Cut into about 12 pieces; this is very filling.  One piece may fill you right up!

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Wheat Belly 10 day detox book

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