Shrimp Lumpia, a Filipino Treat

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What is Lumpia? Lumpia (Loom-p-i-a) is the Filipino version of an Egg Roll, and quickly gaining in popularity. You’ll see them all over California being sold as street food. Traditionally made with Ground Pork or Beef and Vegetables, and fried in Oil, they are a wonderful and portable finger food. You could also try Chicken or even make a Vegetarian variety. My dear friend Me’ven, who hails from the Philippines recommended that I give them a try and I love trying new International foods. Me, being me, I used Shrimp. I brushed with Olive Oil and air fried them, but they could just as easily be cooked in the oven or fried in the same skillet you use to cook the filling. They were so delicious. The recipe makes 15 Lumpias. Over the course of the day, Bob and I ate them all.

     Lumpias are wrapped in Lumpia Skins, but Spring Roll Wrappers or Egg Roll Wrappers work just as well. Make sure you have some Sweet Chili Sauce for dipping! I imagine Sweet and Sour Sauce, Soy Sauce, Hot Mustard, Teriyaki Sauce or anything along those lines would also be delicious. Me’ven assures me that many people make them in large batches and freeze or later. I didn’t have the opportunity to do that since we ate every single one.

INGREDIENTS: 

1 Package of Spring Roll Wrappers

12 oz Raw Shrimp

1 ½ cups Cabbage, shredded

1 cup Carrots, shredded

1 cup Onion, chopped

1 Mini Sweet Pepper, chopped

2-3 cloves Garlic, minced

1 tsp Ginger Root, minced (or ½ tsp powder)

2-3 TBSP Low Sodium Soy Sauce

Cilantro, fresh or dried

Olive Oil for brushing

NOTE: An optional Ingredient in Pork or Ground Beef Lumpias are Raisins, Bean Sprouts, and Water Chestnuts

TIME SAVER: Use 1 ½ cups of Cole Slaw mix instead of buying a whole head of Cabbage. Then add your own Carrots

PREPARATION: 

Peel and devein your Shrimp. Rinse well, drain, and lay on paper toweling to remove as much water as possible. You want the Shrimp to sizzle in the pan, not steam from excess water. When you get a minute, cut the Shrimp into halves or thirds. (I used Extra Large Shrimp, and thirds would have been better).

While the Shrimp is drying, get a large skillet and drizzle Olive Oil in the bottom. At medium heat, cook the Cabbage, Carrots, Onion, Pepper, Ginger, and Garlic until Cabbage and Carrots are crisp-tender. Place mixture in a bowl.

Drizzle a little Olive Oil in the same pan and preheat it. Add the Shrimp, a little Pepper, 1 TBSP of the Soy Sauce and ½ tsp dried Cilantro. Stir constantly until they turn pink.

Add the Vegetable Mixture to the Shrimp along with Pepper, 1 TBSP Soy Sauce, ½ tsp Cilantro and stir until well mixed. Add all Ingredients to the same bowl you used before.

In the same skillet, add a few inches of very warm water. Bring the pan to a work area and set on a pot holder. Take one Spring Roll Wrapper and let it soak in the water until it is very soft. It only takes about 10 seconds. After a few seconds they will begin to curl. I found that flipping them over does the trick.

Add about ¼ cup of the filling to each Wrapper and roll up, tucking the sides in as you go. I did not find it necessary to seal with egg because I air fried and they were not going to be handled much. If you prefer to fry, you will need to keep about 1” of hot oil in the skillet at all times. Fry in batches so you don’t over crowd them, and drain well on paper toweling.

For air frying, I brushed top, bottom, and sides with Olive Oil and cooked for about 5 minutes, flipped them over and cooked the other side. Since all the filling is cooked, simply get them to the golden color you desire. Drain on paper toweling.

By Tika for Chew Wanna Eat 8/15/2018

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French Onion Soup Gratinee

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French Onion Soup Gratinee

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     French Onion Soup Gratinee is so easy, and so flavorful.  You’ll wonder why you haven’t made it before.  Impress family and/or guests with this authentic Gratinee.  If the weather is too warm feel free to make the soup during the cool morning or evening and heat it up for dinner.

INGREDIENTS:

3 TBSP Butter

1 TBSP Olive Oil
6 onions (about 3 pounds), sliced
2 TBSP garlic, chopped
1/2 cup Dry Sherry or Chardonnay

1 can Chicken Broth

3 cans Beef Broth

1 large Bay Leaf

½ tsp dried Thyme

French, Sourdough bread, Baguettes, sliced and toasted or Croutons
Swiss cheese or Gruyere, Grated or sliced
PREPARATION: 

Melt Butter and Olive Oil in heavy large saucepan over low/medium heat. Add Onions and Garlic. Sauté until very tender and brown, about 45 minutes.

Add Sherry or Chardonnay and simmer until most of the liquid has evaporated.  Add wine and simmer until reduced to glaze, about 3 minutes.

Add Bay Leaf, Thyme, Chicken and Beef Broth. Simmer 20 minutes. Season to taste with salt and pepper.

Preheat broiler. Ladle soup into broiler-safe bowls. Top each with slice of toast and cheese. Broil until cheese is bubbly and browned.

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By Tika for CHEW WANNA EAT? © 2018

Easy Homemade Breakfast Sausage

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Bagel French Toast Casserole with Homemade Sausage

     Simple homemade Breakfast Sausage.  Start with ground pork, add seasonings, make your patties and Voilà, you just made homemade Sausage for your family!  I’ve been a “make everything from scratch” girl forever, but grinding my own meat?  Pass.  Even I have my limits.  I served this with Bagel French Toast Casserole with Strawberries, Blueberries and Bananas.  Oh my!  So good!

     If you have a little ground pork, a bowl, a wooden spoon and some seasonings, look what you can make in about five minutes! Best of all, you know what’s going into it. You can adjust the seasonings to your preference. And taste? Better than anything you can buy! They’ll make great Egg and Cheese Sandwiches on an English Muffin, serve on the side with eggs, or pancakes, or waffles or a breakfast casserole like I did. The sky is the limit.

INGREDIENTS:    Yields 10 Sausages

1 ½ lbs Ground Pork

1 tsp Garlic, minced

1 tsp Kosher or Sea Salt

1 tsp Black Pepper

¼ tsp Nutmeg

¼ – ½ tsp Crushed Red Pepper

1 ½ – 2 tsp Dried Sage

½ tsp Dried Thyme

A couple dashes Dried Marjoram

¼ tsp Dried Rosemary Leaves

1 TBSP Light Brown Sugar

 

PREPARATION:

In a large bowl, combine all the Seasonings and Brown Sugar.  Add the meat and mix well with a wooden spoon (or other heavy spoon) until ingredients are well blended.  Form into ¼” thick patties.

In a large skillet cook over medium/low heat until browned, flip and brown the other side.  6-7 minutes per side or until internal temperature reaches 160 degrees F. (No need to grease pan first).

Drain on paper toweling.

May be frozen fully-cooked.

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By Tika for CHEW WANNA EAT? © 2018

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Ham and Bean Stew

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     There is almost nothing heartier than a big bowl of ham and bean soup.  I decided to make mine a little thicker, hence the name stew.  It’s rib stickin’ good!

INGREDIENTS: 

1 lb of dried Great Northern, Cannellini, or Navy Beans

1 medium Onion, diced

2-3 Cloves Garlic, chopped

3 cans Chicken broth

1 can Water

1 or 2 Bay Leaves

2 cups Leftover Cooked Ham

2 -3 Carrots, sliced or diced

1 Rib Celery, chopped

1 Sweet Potato, cut into bite size pieces (Optional)

1 TBSP Brown Sugar

Optional:  ½ tsp Sriracha Sauce

Parsley, Thyme, Pepper, scant 1/8 tsp Nutmeg, ¼ tsp Dry Mustard (Don’t add any salt until you taste it)

NOTE:  If you have a Ham Bone, or Ham Hock, add that when you add the Chicken Broth.

PREPARATION:

Rinse beans, toss any that look shriveled.  Add 4 – 5 cups cold water, cover and let stand at least 6 hours.

Drain and rinse beans.  Return to pot.  Add Onion, Garlic, Chicken Broth, Water, and Bay Leaves.  Cover and simmer for 60 minutes or until beans are beginning to get tender.  If you remove mash some of the beans with a potato masher while they’re still in the pot, you’ll end up with a creamier, thicker end product.  Add ham, Carrots, Celery, and Sweet Potato.  Cover and let simmer until Carrots are tender.  Add Brown Sugar, Sriracha, and Seasonings.  (Taste before adding Salt). Remove Bay Leaf.  Let simmer another few minutes.

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By Tika for CHEW WANNA EAT? © 2018

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Red Beans and Rice with Chorizo and Chicken

Red Beans and Rice with Chorizo and Chicken

     My husband loves Red Beans and Rice.  Until recently, he was eating it out of a can.  I had to put my foot down.  I want him to have the healthiest food possible, and that means cooking it myself.  Needless to say, he loved my version of a classic New Orleans dish.

     Here’s how I did it:

INGREDIENTS:  YIELDS 8-10 SERVINGS

3 cans Red Beans, drained and rinsed

1 lb +/- Chorizo or Andouille Sausage

3 TBSP Olive Oil

¾ cup Green Bell Pepper, chopped

1 large Rib Celery, chopped

¾ cup Onion, chopped

2-3 TBSP garlic, chopped

2-3 Bay leaves

4-5 Bone-in Chicken Thighs (Depending on size)

1 tsp Black Pepper

½ tsp Chipotle Chili Pepper

¾ tsp Salt

1 ½ tsp dried Basil

1 tsp Parsley

1 tsp dried Sage

2 cups reserved Broth from Chicken

Optional: Garnish with Green Onions

 

PREPARATION:

In a 4-6 qt pot, drizzle a little Olive Oil in the bottom.  Cut Sausage into 1” slices.  Cook until browned and slightly crispy.

While Sausage and Veggies are cooking, place chicken in a separate pot, cover with water and simmer for about 30 min.

To Sausage pot, add another drizzle of Olive Oil, Green Pepper, Onions, Garlic, Celery, and Bay Leaves.  Simmer for 5 minutes, stirring occasionally.

When chicken time is up, remove Thighs from their pot, RESERVING THE BROTH.  Add thighs and 2 Cups of the Broth to Sausage/Veggie Pot.  Cover and let simmer for 15-20 min.  Remove Thighs and debone.  Add meat back to Main Pot.  An old secret to creamier Red Beans and Rice is to remove a good cup of the Beans and mash with a fork.  Then add to the Main Pot.  Add all the Seasonings and remainder of Red Beans.  Simmer for another 10 min.  Remove Bay Leaves and serve with White Rice.

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By Tika for CHEW WANNA EAT? © 2018

Red Beans and Rice with Chorizo and Chicken

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ROAST BEEF AND VEGETABLES (Westover Leftover)

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     We all get cravings for a great beef roast sometimes.  The problem is, two days later we’re all tired of it.  Here’s a great way to make it new and fresh again!  Simply take your leftover beef, wrap it well, label and stick it in the freezer.  Take it out and let it thaw in the refrigerator overnight.  Then it will be ready to make your magic when you get home from work or have a busy day running kids around.  Here’s how to prepare: 

INGREDIENTS:

Thawed leftover beef

1 can beef broth

2 TBSP AP flour

2 TBSP cornstarch

1 jar or package of beef gravy (if using a dry packet, add the water called for)

½ cup dry red wine

1 cup chunked potatoes

¼ cup mushrooms, chopped

2 cups frozen mixed vegetables, thawed and drained

OTPIONAL:  garlic, sweet mini peppers

 

PREPARATION: 

You can slice or chunk the meat; your choice.  In a 4 qt dutch oven, pour beef broth, and whisk in flour and cornstarch.  Add gravy, red wine, potatoes, and mushrooms.  Heat over medium heat until barely simmering.  Add beef, cover, and let it continue simmering for about 30 minutes or until potatoes are cooked.  Add thawed and drained vegetables.  Simmer another 5-10 minutes.  Done!  How easy was that?

Serve over sliced homemade bread, mashed potatoes, rice, or even noodles.

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By Tika for CHEW WANNA EAT? © 2017 

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     What’s not to love about a great white pizza?  Garlic, olive oil, and cheese make a melt in your mouth pizza that’s sure to please.  Feel free to top it with some extras if you want.  Pictured is a white pizza, also called cheesy bread sticks topped with Banana peppers, sweet mini peppers, and mushrooms.  I added Kale to one side just to see if we’d like it.  We did!  Chicken is another great choice.

 

PIZZA CRUST:  YIELDS THREE 14” PIZZA SHELLS. (I cooked two and froze one dough for another time).

2 cups lukewarm water

2 pkgs Active Dry yeast

2 TBSP sugar

1 TBSP salt

4 TBSP olive oil

 

5 ½ – 6 cups bread flour

 

TOPPINGS:

More olive oil

4 large cloves garlic, minced

Mozzarella cheese

Grated Italian cheese blend

Although most people eat white pizza plain, I can’t leave well enough alone and feel a need to put a few toppings on it.  Here are some suggestions:

Banana peppers, mini sweet peppers, cooked chicken, kale, spinach, onions, black olives, broccoli, cooked Italian sausage, mushrooms, whole basil leaves, etc.  Basically, anything you can picture tasting good with olive oil and cheese will be fine.

PREPARATION:

Attach dough hook to your heavy-duty mixer.  In the bowl, combine water, yeast, and sugar.  Give it a quick stir and let sit for five minutes.  Add olive oil, salt, and approximately 2 cups of the bread flour.  Let it mix on low speed, and then begin adding remainder of bread flour a little at a time, mixing until dough leaves the sides of the bowl.  At that point, you want to let it mix for five minutes.  Touch dough.  It should be semi-dry, just a smidge sticky.  If you want to freeze some, now is the time.

Cover loosely with greased plastic wrap and a dish towel.  Let rise for a good 90 minutes.  It’s apt to rise higher than your bowl, so you may want to remove the dish towel after about an hour.  Press down with your fist to release air bubbles.  Divide into two balls.  (Remember you’ve put some dough in the freezer.  If you haven’t and you want to make three pizzas now, divide into three equal balls).

Roll or use hands to shape the dough to fit your baking stone.  If the dough is pulling back, let it sit for five minutes giving the glutens a chance to relax.  Let rise for about 15 minutes.

Drizzle with olive oil, sprinkle garlic evenly, (optionally sprinkle a bit of Parsley and Basil), grated cheese, mozzarella cheese, and whatever toppings you want.  Drizzle with olive oil again.  Bake in 500 ° F oven until bottom of crust is lightly brown and cheese is all bubbly and delicious looking.  It takes about 12-13 minutes in my oven, so use that as a guideline.

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By Tika for CHEW WANNA EAT? © 2017

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CRAB AND SHRIMP ALFREDO

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      Having company and need something that will impress your guests?  Want to treat family to a restaurant-worthy seafood dinner?  Make this outstanding seafood and pasta dish that you can prepare ahead of time. 

 INGREDIENTS:  YIELDS 6 servings 

1 lb shrimp, peeled and deveined

3 large King Crab Legs, meat removed from shells

4 TBSP butter

¼ cup olive oil

6  cloves garlic, chopped (1 ½ TBSP)

1/3 cup Chardonnay

1 cup chicken broth

3 TBSP flour

3 ½ cups half and half

½ tsp white pepper

1 tsp Parsley

¾ cup Italian blend grated cheese

½ cup fresh grated Parmesan

½ cup fresh grated Romano

Extra cheese for garnish

Pasta:  Linguine, Fettuccini, Angel hair 

PREPARATION: 

Preheat a large pan of salted water and cook your pasta while preparing the seafood.

Place olive oil and butter in the bottom of a large skilled.  Sauté garlic on low heat for 1 minute.  Add shrimp and saute for about 3-4 minutes until shrimp turns pink.  Remove shrimp with a slotted spoon and set aside.  Reserve liquid in pan.

Add Chardonnay, chicken broth, and flour, stirring continuously until flour is well incorporated and sauce begins to thicken a bit.

Add white pepper, Parsley, slowly add the half and half.  When mixture comes to a very slow simmer, slowly add the grated cheeses, stirring until cheese is melted.  (Do not let it come to a full boil.)  Let it continue cooking for a few minutes.

Add crab meat and shrimp, stir well and wait until mixture returns to a simmer.  (No need to cook the crab, it is always pre-cooked.  You only need to warm it).  Plate and sprinkle with a little extra grated cheese for garnish.

NOTE:  Top secret tip.  We’ve all done this, so beware.  Adding the cheese to a very hot mixture will most likely cause it to curdle.  Slowly adding the cheese while whisking will prevent this.

Everything can be cooked ahead of time and refrigerated until ready to serve.  All you need to do is warm it and plate.

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By Tika for CHEW WANNA EAT? © 2016

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PICKLED CORN, EASY

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     While visiting our friends Jindra and Philip in Kentucky, Bob was able to try pickled corn for the first time. He was just crazy about it. I was able to get the recipe from another friend who made the corn he tried. Carolyn tells me that she and her mother have used this simple recipe for years and they do batches of 10 – 12 dozen ears of corn at a time. Southerners love it, and it is a staple in most Southern homes. Carolyn and her mother Roxie give lots of it away as gifts.

     As much as I cook, I am a freezer. I’ve never canned or pickled anything. This process is simple and needs no pressure cooker or hot water bath. It uses fermentation to preserve it.

     We were very happy with the results and will be making a lot more next summer. Thank you Carolyn!!

INGREDIENTS:

Fresh corn on the cob

1 pint sterilized Mason Jars

Pickling salt or Kosher salt

Distilled or Spring Water

PREPARATION:

Peel and desilk the corn.  Boil until just tender.  I cooked it for 5 minutes.  Plunge the corn in iced water to stop the cooking process.

When cool enough to handle, slice the corn off the cobs and pack tightly in jars.  Clean and dry the lip of the jars.

Place a rounded Tablespoon of salt on top of the corn, then fill with water only to the bottom ring on the lip of the jar.  (You need to leave a little air space for the fermentation to work).  Put a new flat lid on each jar, and then tighten the ring.

Store in a cool place for approximately 6 weeks, although Carolyn tells me you can give it a taste after 2 or 3 weeks.

NOTE:  No hot water bath or pressure cook is necessary with this process.

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By Tika for CHEW WANNA EAT? © 2016

HALUSKI

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     If you are of Eastern Europe heritage, I’m sure you know and love Haluski. This dish is a popular, inexpensive favorite in Polish, Slovakian, Ukranian, Russian, and Czechoslovakian homes.   If you live near a Polish or Ukranian church, you may have been lucky enough to have tasted this dish at one of their neighborhood fund-raisers.  It is so flavorful, as well as being simple.  We went to a Polish festival a few weeks ago and tried Haluski for the first time.   I was determined to find a great recipe so I could make it at home.  Yes, of course I modified everything, but the basics and technique are unchanged. 

 

     First of all, I have fried cabbage in a little grease and love the added flavor.  I cut down on the butter and added a scant two tablespoons bacon grease to the cabbage, onions, and garlic while sautéing them.  I did see a few recipes that included crumbled bacon, so naturally I added some.  I didn’t see any recipes that called for garlic, and what we tasted recently had the distinct flavor of garlic, so my recipe will include it.  Here’s how I made it:

INGREDIENTS:

One 12 oz bag medium egg noodles

1 ¾ stick butter

1 large onion, halved and sliced

1 medium head cabbage, rough chopped

4 large cloves garlic minced

Salt

Pepper

4 strips bacon, cut into thin strips and fried crisp

PREPARATION:

Cook egg noodles in boiling water for 5 min, drain well and set aside.  While noodles are cooking, get out your largest skilled and melt butter.  Add onions and garlic, and cook over medium heat until limp and translucent.  Add cabbage and cook another 10 minutes.  Salt and Pepper to taste.

In a small skillet, cook bacon pieces until crisp.  Drain, adding 2 TBSP of grease to cabbage/onion mixture.

Get out your most beautiful baking dish and add cabbage/onion mixture, drained noodles, and cooked bacon.  Mix to incorporate.  Bake at 300° F for 30- 40 minutes, or until golden brown.

Eastern Europe map:  https://www.google.com/maps/place/Europe/@43.8525872,-12.8611109,3z/data=!3m1!4b1!4m5!3m4!1s0x46ed8886cfadda85:0x72ef99e6b3fcf079!8m2!3d54.5259614!4d15.2551187

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By Tika for CHEW WANNA EAT? © 2016

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