Pork Egg Roll in a Bowl

This quick-fix meal is packed with protein, vitamins, and flavor. This meal-in-one is also colorful and crunchy. Another winning recipe my sister, Marla Payne, shared.It is SO GOOD that we had had to have a second helping! 

Our nephew Mason as he prepares what is basically a quick stir-fry meal . . . that was ABSOUTELY DELICIOUS! 

Pork Egg Roll in a Bowl   45 to 6 servings

1 pound ground pork

1 tablespoon canola oil

4 scallions (green onions), chopped, white and green parts separated

4 garlic cloves, minced

1 teaspoon minced fresh ginger

1 teaspoon garlic chili oil (or use sesame oil or more canola if this is not available)

1 (16-ounce) pkg. coleslaw mix or ½ of a large (3 lb.) cabbage, shredded

1/3 cup lower-sodium soy sauce or coconut aminos

1 teaspoon toasted sesame oil

Chopped peanuts and/or sesame seeds for garnish

1. Heat canola oil in a large skillet or wok over medium high. Ad pork; cook until browned, 5 to 7 minutes, using a spatula to break up any large pieces.
2. Add white part of the scallions, garlic, ginger and garlic chili oil to skillet; cook, stirring often, until fragrant, 1 to 2 minutes.
3. Add coleslaw mix, stirring to incorporate. Cook, stirring often, until vegetables are tender, 5 to 7 minutes.
4. Add soy sauce and sesame oil to skillet; stir to coat. Cook until all liquid is absorbed, 2 to 3 minutes. 
5. Garnish with green part of scallions, peanuts and sesame seeds, if desired. 

Chef Alli’s BBQ Chicken Sliders

I found this tasty and easy recipe at Chef Alli's website. Great for a pre-game sandwich.  I made them as instructed except I sprinkled the French fried onions on top of the sandwich and used less onions.    

 

Chef Alli’s BBQ Chicken Sliders   Makes 12 sandwiches

3 1/2 cups cooked shredded or chopped chicken

1 cup French fried onions

2 cups your favorite barbecue sauce (Gate's BBQ Sauce recipe)

1 1/2 cups shredded cheddar

1 package Hawaiian rolls 12 count

2  tablespoons melted butter

Sesame seeds for garnish, optional

1. Preheat the oven to 350° F.
2. Place the chicken, French fried onions, and 1 1/2 cups of the barbecue sauce into a large, deep skillet over medium heat. (I saved onions and added them as a topper.)
3. Combine all the ingredients, gently stirring until the chicken is well coated with the barbecue sauce; bring to a high simmer and cook for 1-2 minutes.
   
   
   
4. Meanwhile, use a serrated knife to slice the sheet of Hawaiian rolls in half, so there is a top and a bottom.
5. Place the bottom sheet of the rolls into a greased 9×13-inch pan, then top with the prepared chicken mixture in the skillet. Drizzle the remaining 1/2 cup of barbecue sauce over the top of the chicken.
6. Sprinkle the shredded cheese evenly over the chicken layer. (I added the onions to the shredded cheese and used just about 1/2 cup.)
   
   
   
7. Add the top sheet of Hawaiian rolls; using a silicone pastry brush, brush the rolls with melted butter. Garnish with sesame seeds, if using.
   
   
   
8. Cover the pan with foil and bake the sliders for 15-20 minutes, or until hot throughout.
9. Uncover the sliders and let them rest for 5 minutes before serving at once.
   
   
   

Recipe without photos . . .Chef Alli’s BBQ Chicken Sliders   Makes 12 sandwiches

3 1/2 cups cooked shredded or chopped chicken

1 cup French fried onions

2 cups your favorite barbecue sauce (Gate's BBQ Sauce recipe)

1 1/2 cups shredded cheddar

1 package Hawaiian rolls 12 count

2  tablespoons melted butter

Sesame seeds for garnish, optional

1. Preheat the oven to 350° F.
2. Place the chicken, French fried onions, and 1 1/2 cups of the barbecue sauce into a large, deep skillet over medium heat. (I saved onions and added them as a topper.)
3. Combine all the ingredients, gently stirring until the chicken is well coated with the barbecue sauce; bring to a high simmer and cook for 1-2 minutes.
4. Meanwhile, use a serrated knife to slice the sheet of Hawaiian rolls in half, so there is a top and a bottom.
5. Place the bottom sheet of the rolls into a greased 9×13-inch pan, then top with the prepared chicken mixture in the skillet. Drizzle the remaining 1/2 cup of barbecue sauce over the top of the chicken.
6. Sprinkle the shredded cheese evenly over the chicken layer. (I added the onions to the shredded cheese and used just about 1/2 cup.)
7. Add the top sheet of Hawaiian rolls; using a silicone pastry brush, brush the rolls with melted butter. Garnish with sesame seeds, if using.
8. Cover the pan with foil and bake the sliders for 15-20 minutes, or until hot throughout.
9. Uncover the sliders and let them rest for 5 minutes before serving at once.
10. Sesame seeds for garnish, optional
11. Preheat the oven to 350° F.
12. Place the chicken, French fried onions, and 1 1/2 cups of the barbecue sauce into a large, deep skillet over medium heat.
13. Combine all the ingredients, gently stirring until the chicken is well coated with the barbecue sauce; bring to a high simmer and cook for 1-2 minutes.
14. Meanwhile, use a serrated knife to slice the sheet of Hawaiian rolls in half, so there is a top and a bottom.
15. Place the bottom sheet of the rolls into a greased 9×13-inch pan, then top with the prepared chicken mixture in the skillet. Drizzle the remaining 1/2 cup of barbecue sauce over the top of the chicken.
16. Sprinkle the shredded cheese evenly over the chicken layer.
17. Add the top sheet of Hawaiian rolls; using a silicone pastry brush, brush the rolls with melted butter. Garnish with sesame seeds, if using.
18. Cover the pan with foil and bake the sliders for 15-20 minutes, or until hot throughout.
19. Uncover the sliders and let them rest for 5 minutes before serving at once.

Asian Zoodles

Another tasty way to use up excess zucchini. Serve the zoodles as a side or top with shrimp. 

Asian Zoodles 

Sauce:

1/4 cup low sodium soy sauce

1 tablespoon teriyaki sauce 

1 teaspoon sriracha sauce 

About 1 to 2 teaspoons honey  

1 tablespoon chopped cilantro

Noodles:

1 tablespoon olive or vegetable oil + 1 teaspoon sesame seed oil

1/2 of a yellow or white onion, thinly sliced

2 cloves garlic minced

2 large zucchini spiralized

Finishing: 

Lightly toasted sesame seeds  

Cilantro leaves, coarsely chopped

Extra sesame seed oil for drizzling

1. Sauce: In a small mixing bowl, whisk together the soy sauce, teriyaki. sriracha, and honey; set aside.
   
   
   
2. Zoodles: To a large skillet, add oils and heatl on medium to medium high. Add onion and sauté for 2 minutes or until tender. 
3. Add garlic and cook for 30 seconds. 
4. Add the sauce to the skillet and cook for about 1 minute or two.
5. Add spiralized zucchini noodles and cook just for 1-2 minutes or until fully coated with sauce. 
6. Finishing: Sprinkle with seame seeds and cilantro; drizzle with sesame oil. 
   
   
   

Recipe without photos . . . Asian Zoodles 

Sauce:

1/4 cup low sodium soy sauce

1 tablespoon teriyaki sauce 

1 teaspoon sriracha sauce 

About 1 to 2 teaspoons honey  

1 tablespoon chopped cilantro

Noodles:

1 tablespoon olive or vegetable oil + 1 teaspoon sesame seed oil

1/2 of a yellow or white onion, thinly sliced

2 cloves garlic minced

2 large zucchini spiralized

Finishing: 

Lightly toasted sesame seeds  

Cilantro leaves, coarsely chopped

Extra sesame seed oil for drizzling

1. Sauce: In a small mixing bowl, whisk together the soy sauce, teriyaki. sriracha, and honey; set aside.
2. Zoodles: To a large skillet, add oils and heatl on medium to medium high. Add onion and sauté for 2 minutes or until tender. 
3. Add garlic and cook for 30 seconds. 
4. Add the sauce to the skillet and cook for about 1 minute or two.
5. Add spiralized zucchini noodles and cook just for 1-2 minutes or until fully coated with sauce. 
6. Finishing: Sprinkle with seame seeds and cilantro; drizzle with sesame oil. 

Asian Pickled Cucumber Sticks . . . fast and easy

We love mini Persian cucumbers . . . so crisp, crunchy and refreshing. The thing we don't like is that they don't have a very long refrigerator life. Even though I remove them from their plastic package and keep them in a mesh bag, they tend to start becoming slimy way too fast. So, I found several recipes for pickled cucumber sticks and opted for one with an Asian flair, making a few adjustments to suit our taste. Pickling extends the refrigerator-life of the cucumbers, and creates a tasty snack food, or a salad alternative. 

I allowed the cucumber sticks to marinate in a vintage
refrigerator dish that also doubles as a serving container. 

Asian Pickled Cucumber Sticks   We allow at least one mini cucumber per person for a serving

5 to 6 mini Persian cucumbers

2 teaspoons sesame oil

2 teaspoon low-sodium soy sauce

2 teaspoon rice vinegar

1/2 lemon, juiced

1 teaspoon garlic powder

1 1/2 teaspoons dried dill weed or use fresh is available

1 1/2 teaspoon sesame seeds

Kosher salt to taste (about 1/2 to 1 teaspoon)

Dash or two (or three) of cayenne pepper or a sprinkling of dried red peppers

1. Slice each cucumber longwise; then cut each half in half again longwise, creating 4 sticks. Place sticks in a shallow bowl.
2. Add remaining ingredients and use tongs to toss and coat the cucumbers in the juices and seasonings.
3. Let stand at least 5 minutes before serving. Or, add to a covered refrigerate dish and refrigerate. Use within 3 to 4 days. 

   

   Cucumber sticks with added ingredients, ready to toss. 

   
   

Fruit, Nut & Seed Roll

Packed with dried fruits and nuts, this is a nutritious and tasty treat without any refined sugars. This would be also be great for the fall and winter holidays! 

Fruit, Nut & Seed Roll

Nuts & Seeds, roughly chopped – about 1 1/4+ cups total of your favorites, such as . . .

Almonds slivered or chopped - 1/4 cup
Cashews -1/4 cup
Pistachios -1/4 cup
Walnuts - 1/4 cup
Pumpkin seeds -1/4 cup

Sesame Seeds – about 2 tablespoons toasted 

 

Dried Fruit, roughly chopped – about 2 1/4 cups total of your favorites, such as: 
Cranberries - 1/2 cup, roughly
Raisins - 1/2 cup
Dates - 2 cups pitted & chopped

1. Add chopped nuts and pumpkin seeds to a pan and dry roast on on medium heat for several minutes  until lightly toasted. Add sesame seeds and roast for another few seconds. Remove nuts to a bowl and set aside.
2. In the same pan add the dried fruits except dates and dry roast for a minute or two. Add dates and mix well for 2 more minutes. (Note: The 2nd time I made this I heated all the fruits with up to 4 to 6 tablespoons of water for 3 minutes. The mixture was much more cohesive and much easier to form into rolls.)
3. Add nuts to fruit and combine. Remove from heat.
4. As soon as it is cool enough to handle, roll into logs.  
5. Tightly wrap in cling wrap and refrigerate for 2 hours to set. 
6. Slice with a serrated knife and serve.

Hot Bread Kitchen's Nan-e Barbari (Persian Flatbread)

King Arthur’s #ExtraordinaryBread challenge has inspired me to try all kinds of new breads including this Persian flatbread. Their website describes it this way . . .a chewy (definitely CHEWY), flavorful flatbread, brushed with an interesting oil-and-flour glaze and topped with two kinds of seeds. Higher-protein unbleached bread flour, plus lots of water in the dough, give the bread wonderfully light texture. Next time I might divide the dough into thirds and make 3 flatbreads.

King Arthur Baking Company recommends this bread as a accompaniment to a Middle Easter meal but it was delicious with Vegetable Beef & Barley Soup — a Persian-American fusion of tastes. 

Hot Bread Kitchen's Nan-e Barbari (Persian Flatbread)   Yield: 2 loaves

PREP =20 mins / BAKE =15 to 18 mins / TOTAL - 2 hrs 5 min

INGREDIENTS

Dough

1 2/3 to 1 3/4 cups (379g to 397g) water, lukewarm*

2 1/4 teaspoons active dry yeast or instant yeast

4 cups + 3 tablespoons (510g) King Arthur Unbleached Bread Flour

1 1/2 teaspoons (9g) salt

Semolina flour, for dusting (optional)

*Use the smaller amount of water in summer, or when it's humid; the larger amount during the winter, or in a dry climate.

Glaze

2 teaspoons King Arthur Unbleached All-Purpose Flour or King Arthur Unbleached Bread Flour

1/2 teaspoon granulated sugar

1/2 teaspoon vegetable oil

1/3 cup (74g) water, cool

Topping

1 teaspoon sesame seeds

1 teaspoon nigella (black onion) seeds*

*Substitute poppy seeds or the seeds of your choice if you can't find nigella seeds.

INSTRUCTIONS

1.  To make the dough: Mix the water, yeast, flour, and salt until well combined. 

2.   Knead the mixture — using your hands, a stand mixer, or your bread machine set on the dough cycle — until you've made a smooth, fairly soft dough (about 5 to 8 minutes if kneading by hand). The dough should barely clean the inside of the bowl, if you're using a stand mixer, perhaps sticking just a bit at the bottom.

3.   Put the dough in a lightly greased large bowl, cover the bowl, and let the dough rise until it's nearly doubled in size, about 1 hour.

After rising.

4.  Transfer the dough to a lightly floured work surface. Gently deflate the dough, and divide it into two pieces.

5.   Shape each piece into a rough log about 9" long. Tent (gently cover) the logs with lightly greased plastic wrap, and allow them to rest for 30 minutes.

6.   Preheat the oven to 450°F. If using a baking sheet, position a rack in the middle of the oven OR, if you prefer using a pizza stone, set it on the lowest rack or oven floor. 

7.   To prepare the glaze: Combine the flour, sugar, oil, and water in a small saucepan, bring to a bare boil, and cook over medium heat, stirring constantly, until the mixture thickens and coats the spoon; this should take less than a minute. Remove the glaze from the heat, and set it aside.

8.   Working with one piece at a time, gently deflate the dough and pat/flatten it into a 14" x 5" rectangle. I shaped it on a sheet of sprayed parchment for easy transfer to my baking sheet. King Arthur says—If you're using a pizza stone, transfer the dough to a semolina-dusted surface (a baker's peel is helpful here) or a piece of parchment paper. 

9.  Use your fingers (or the handle of a long wooden spoon) to press five lengthwise grooves into the dough. Press firmly, but don't cut through the bottom of the dough.

10. Spread half the glaze onto the dough, rubbing it all over. Sprinkle with half the seeds.

11. Transfer the parchment to the baking sheet and bake for 15 to 18 minutes, until it’s golden brown.  

       OR, slide the bread onto the stone and bake it for 15 to 18 minutes.

12. While the first loaf is baking, prepare the second loaf. Bake as directed.

13. Remove the bread, and cool it on a rack.

14. Serve warm, or at room temperature; traditional accompaniments are olives, cucumbers, and feta cheese.

15. Store leftovers, well wrapped, for several days at room temperature; freeze for longer storage.

Explanation from KA: What's with the flour/water glaze? This is a traditional solution to "steaming" your oven. The roomal (flour paste) applies moisture directly to the surface of the bread as it bakes, allowing it to rise fully; it also gives the crust a satiny shine.

Recipe without photos . . .Hot Bread Kitchen's Nan-e Barbari (Persian Flatbread)   Yield: 2 loaves

PREP =20 mins / BAKE =15 to 18 mins / TOTAL - 2 hrs 5 min

INGREDIENTS

Dough

1 2/3 to 1 3/4 cups (379g to 397g) water, lukewarm*

2 1/4 teaspoons active dry yeast or instant yeast

4 cups + 3 tablespoons (510g) King Arthur Unbleached Bread Flour

1 1/2 teaspoons (9g) salt

Semolina flour, for dusting (optional)

*Use the smaller amount of water in summer, or when it's humid; the larger amount during the winter, or in a dry climate.

Glaze

2 teaspoons King Arthur Unbleached All-Purpose Flour or King Arthur Unbleached Bread Flour

1/2 teaspoon granulated sugar

1/2 teaspoon vegetable oil

1/3 cup (74g) water, cool

Topping

1 teaspoon sesame seeds

1 teaspoon nigella (black onion) seeds*

*Substitute poppy seeds or the seeds of your choice if you can't find nigella seeds.

INSTRUCTIONS

1.   To make the dough: Mix the water, yeast, flour, and salt until well combined. 

2.   Knead the mixture — using your hands, a stand mixer, or your bread machine set on the dough cycle — until you've made a smooth, fairly soft dough (about 5 to 8 minutes if kneading by hand). The dough should barely clean the inside of the bowl, if you're using a stand mixer, perhaps sticking just a bit at the bottom.

3.   Put the dough in a lightly greased large bowl, cover the bowl, and let the dough rise until it's nearly doubled in size, about 1 hour.

4.  Transfer the dough to a lightly floured work surface. Gently deflate the dough, and divide it into two pieces.

5.   Shape each piece into a rough log about 9" long. Tent (gently cover) the logs with lightly greased plastic wrap, and allow them to rest for 30 minutes.

6.   Preheat the oven to 450°F. If using a baking sheet, position a rack in the middle of the oven OR, if you prefer using a pizza stone, set it on the lowest rack or oven floor. 

7.   To prepare the glaze: Combine the flour, sugar, oil, and water in a small saucepan, bring to a bare boil, and cook over medium heat, stirring constantly, until the mixture thickens and coats the spoon; this should take less than a minute. Remove the glaze from the heat, and set it aside.

8.  Working with one piece at a time, gently deflate the dough and pat/flatten it into a 14" x 5" rectangle. I shaped it on a sheet of sprayed parchment for easy transfer to my baking sheet. King Arthur says—If you're using a pizza stone, transfer the dough to a semolina-dusted surface (a baker's peel is helpful here) or a piece of parchment paper. 

9.  Use your fingers (or the handle of a long wooden spoon) to press five lengthwise grooves into the dough. Press firmly, but don't cut through the bottom of the dough.

10. Spread half the glaze onto the dough, rubbing it all over. Sprinkle with half the seeds.

11. Transfer the parchment to the baking sheet and bake for 15 to 18 minutes, until it’s golden brown.  

       OR, slide the bread onto the stone and bake it for 15 to 18 minutes.

12. While the first loaf is baking, prepare the second loaf. Bake as directed.

13. Remove the bread, and cool it on a rack.

14. Serve warm, or at room temperature; traditional accompaniments are olives, cucumbers, and feta cheese.

15. Store leftovers, well wrapped, for several days at room temperature; freeze for longer storage.

Explanation from KA: What's with the flour/water glaze? This is a traditional solution to "steaming" your oven. The roomal (flour paste) applies moisture directly to the surface of the bread as it bakes, allowing it to rise fully; it also gives the crust a satiny shine.

Multi-seeded Almost No-Knead Bread

Chock-full of oats and seeds, and a combination of whole wheat and all-purpose flours, this bread is PACKED WITH FLAVOR and NUTRITION. It is actually a blend of some of my favorite parts of other recipes.

Multi-seeded Almost No-Knead Bread  Yield: 1 round loaf

2 1/2 to 2 3/4 cups all-purpose flour (start w/ lesser amount) + extra for kneading & sprinkling over top 

1/2 cup whole wheat flour

1/4 cup old-fashioned rolled oats                    

2 bablespoons pumpkin seeds + extra for sprinkling on top

2 tablespoons roasted & salted sunflower seeds + extra for sprinkling on top

2 tablespoons sesame seeds + extra for sprinkling on top

1 tablespoon flax seeds + extra for sprinkling on top 

1 tablespoon poppy seeds + extra for sprinkling on top 

1 1/2 teaspoons salt

1/2 teaspoon instant yeast

1 1/2 cups  room temperature water

1. Day before: In a large mixing bowl, whisk the flours, salt, yeast, and seeds together until mixed. 
2. Stir in the water until a chunky, thick dough forms. If needed, add a few more teaspoons of water, just enough to get the dough barely wet throughout. 
   
3. Cover the mixing bowl with a cloth or plastic wrap and let it rest overnight at room temperature, at least 8 hours and up to 18.
4. In the morning: Lay a piece of parchment paper on the counter and spray it with the vegetable oil spray.
5. Transfer the dough to a lightly floured work surface and knead the dough 10 to 15 times, adding a much flour as needed to absorb excess wetness. 
6. Shape the dough into a ball by pulling the edges of the dough into the middle.
7. Transfer the dough, seam side down, to the center of the oiled parchment paper.
8. Score the loaf and then liberally sprinkle surface of loaf with the seeds used in the dough; push seeds lightly into the surface. Dust lightly with flour if desired.
9. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed 3.5-quart Dutch oven.
10. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature for about an hour.
11. Remove plastic wrap. Cover the pot with lid and place it in the oven. Heat the oven to 425°. Bake the bread for 30 minutes. Note: Bread is placed into a cold oven; set the timer for 30 minutes at that point —do not wait until the oven preheats.
12. Remove the lid from the pot and continue to bake the bread another 20 to 30 minutes or an instant-read thermometer inserted into the center of bread registers 190 to 200°. 

Recipe without photos . . . Multi-seeded Almost No-Knead Bread  Yield: 1 round loaf

2 1/2 to 2 3/4 cups all-purpose flour (start w/ lesser amount) + extra for kneading & sprinkling over top 

1/2 cup whole wheat flour

1/4 cup old-fashioned rolled oats                    

2 bablespoons pumpkin seeds + extra for sprinkling on top

2 tablespoons roasted & salted sunflower seeds + extra for sprinkling on top

2 tablespoons sesame seeds + extra for sprinkling on top

1 tablespoon flax seeds + extra for sprinkling on top 

1 tablespoon poppy seeds + extra for sprinkling on top 

1 1/2 teaspoons salt

1/2 teaspoon instant yeast

1 1/2 cups  room temperature water

1. Day before: In a large mixing bowl, whisk the flours, salt, yeast, and seeds together until mixed. 
2. Stir in the water until a chunky, thick dough forms. If needed, add a few more teaspoons of water, just enough to get the dough barely wet throughout. 
3. Cover the mixing bowl with a cloth or plastic wrap and let it rest overnight at room temperature, at least 8 hours and up to 18.
4. In the morning: Lay a piece of parchment paper on the counter and spray it with the vegetable oil spray.
5. Transfer the dough to a lightly floured work surface and knead the dough 10 to 15 times, adding a much flour as needed to absorb excess wetness. 
6. Shape the dough into a ball by pulling the edges of the dough into the middle.
7. Transfer the dough, seam side down, to the center of the oiled parchment paper.
8. Score the loaf and then liberally sprinkle surface of loaf with the seeds used in the dough; push seeds lightly into the surface. Dust lightly with flour if desired.
9. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed 3.5-quart Dutch oven.
10. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature for about an hour.
11. Remove plastic wrap. Cover the pot with lid and place it in the oven. Heat the oven to 425°. Bake the bread for 30 minutes. Note: Bread is placed into a cold oven; set the timer for 30 minutes at that point —do not wait until the oven preheats.
12. Remove the lid from the pot and continue to bake the bread another 20 to 30 minutes or an instant-read thermometer inserted into the center of bread registers 190 to 200°.