Piri Piri Salmon Tacos

I'm bringing Piri Piri back! Yes I am at it again, going to see how many times I can mention Piri Piri in a post. No really, I decided to put all the delicious Piri Piri seasonings, sauces and condiments to use tonight for tacos. I used salmon tonight but I look forward to trying many other varieties of fish and shrimp. The salmon is deliciously smokey from the Piri Piri Seasoning. The Spicy Cilantro Coleslaw adds fresh, sweet heat with the honey and jalapenos. The Piri Piri Mayo is creamy and spicy. It is the Piri Piri Sauce that is in there. I love the sweet flavor of the red bell pepper but it also brings the heat of the bird's eye chilies. It is funny that each component is spicy on their own but when you put it all together it to not too much. It is just right, great flavor and heat. I will definitely make these tacos again. I can't wait to roast a whole side of salmon and make these for Mom. It comes together so easily. This morning I made the Piri Piri Sauce first, then the Piri Piri Mayo and put them both in the frig to blend. Then about an hour before I was ready to eat put the coleslaw together. With all the components ready the cook and assemble was so fast. Another great, fast and healthy dinner thanks to Piri Piri.

Piri Piri Salmon Tacos
Serves 1

Ingredients

5 to 6 oz. Salmon filet
Piri Piri Seasoning, to taste
Kosher salt, to taste
2 to 3 flour tortillas
2 to 3 tsp. Piri Piri Mayo
Spicy Cilantro Coleslaw
Cilantro, to garnish

Lime wedge

Piri Piri Sauce

Directions

Preheat oven to 475 degrees. Grease a baking sheet with a little olive oil. Place salmon on the baking sheet, drizzle with olive oil. Season salmon with salt and Piri Piri Seasoning. Bake for 6 minutes, remove from oven and flake with a fork.


Place a skillet on high heat, when hot warm the tortillas on both sides until warm and blistered. 

To serve spread each tortilla with Piri Piri Mayo, top with Spicy Cilantro Coleslaw, salmon, a squeeze of lime, cilantro and more Piri Piri Sauce. 

Linking to:
My Turn for Us: Freedom Fridays with All My Bloggy Friends
The Tumbleweed Contessa: What'd You do This Weekend?

Spicy Cilantro Coleslaw

I don't remember how this recipe came about. I seem to remember making it for a BBQ dinner with the family. It was a huge hit with Mom and dear sister back then. I love the sweet heat in this slaw. The honey and rice vinegar adds just a hint of sweetness. They also balance the heat of the pickled jalapenos. The cilantro is also a great ingredient in this slaw, adds lots of flavor and freshness. This slaw is so fresh and light, perfect for a BBQ, fried fish or on tacos. That is my plan for this slaw tonight. It is going to add crunch to my Piri Piri Salmon Tacos. So I hope you will give it a try and don't forget to check out the tacos too.

Spicy Cilantro Coleslaw

Makes 8 servings

Ingredients

1 bag coleslaw mix

1/3 cup chopped cilantro

1/4 cup rice vinegar

2 tablespoons extra-virgin olive oil

1/4 teaspoon salt, or to taste

2 Tbsp honey

1/4 cup pickled jalapenos, chopped

Directions

Whisk vinegar, oil, salt, honey and jalapenos in a large bowl. Add cilantro and coleslaw mix; toss well to coat and let flavors blend about 30 minutes. 

Linking to:
Carole's Chatter: Food on Friday - Picnic Food
My Pinterventures: Summer Salads Party

My Turn for Us: Freedom Fridays with All My Bloggy Friends

Edamame Broth Bowl

Dear sister is to thank for this delicious recipe. She was the one who introduced me to the Broth Bowls at Panera Bread. They were so good! It inspired me to try to make them at home. I looked at the ingredient list and just experimented with the quantities. The mushroom mixture was very easy. The broth relatively easy too. It just needs time to infuse the garlic and ginger into the broth. I also thought that straight veggie broth was too much. I like thinning it out with a little water. It was lighter and let the garlic, ginger and miso to be more prominent. The edamame blend however was a little more challenging. I wanted the smoky fire roasted flavor but it really dries out the edamame. I found that if you cook the edamame first and broil to get the fire roasted dark bits they are not as tough. I also found placing them hot from the broiler into a bowl and covering them helps them steam a little bit. I have made both the chicken broth bowl and the edamame broth bowl now. I find the edamame broth bowl has a wonderful smoky flavor. Just delicious! They are so easy and you could definitely make as a make ahead meal. Just make all the components one day and assemble and re-heat the next. Or take it for lunch. The leftovers re-heat well. I will definitely be making these bowls over and over again. Next time I will make the chicken version and share the Thai Seasoning Blend I made with you. So check back soon. In the meantime enjoy this make at home copycat meal. I hope you will enjoy it as much as we did.

Edamame Broth Bowl

Makes 4 large servings

Ingredients

12 to 16 oz. bag frozen edamame

1 red bell pepper, chopped

1 small carrot, julienned or small dice

1 Tbsp. + 1 tsp. olive oil (divided)
kosher salt, black pepper and red pepper flakes to taste

1 small onion, chopped

8 oz. mushrooms, sliced

3 cloves garlic, minced (divided)

1 teaspoon fresh ginger, grated

4 cups unsalted vegetable broth

2 cups water

1 Tbsp. low sodium soy sauce

1 Tbsp. low sodium Worcestershire sauce

1 Tbsp. toasted sesame seed oil

1 Tbsp. garlic chili sauce

2 Tbsp. miso paste (I used a mixed style)
8 oz. dry soba noodles (or 4 min. Chinese egg noodles)

2 cups baby spinach

1 cup coleslaw mix

1/2 head of radicchio, shredded

4 to 6 Tbsp. cilantro, torn
Sesame seeds to garnish

Directions

Preheat the oven to 450 degrees F.

Place the edamame, carrot, red pepper and 1 clove minced garlic in a microwave safe dish. Microwave cover on high for 4 minutes. Let stand 3 minutes; add 1 tsp. olive oil, salt and peppers then pour out onto a large baking sheet. Set oven to broil. Place on the middle rack of the oven and broil for 10 to 12 minutes, just until the edamame begins to brown. Remove from the oven, place in a bowl and cover. Set aside until ready to assemble bowls.

Add 2 tsp. olive oil to a large soup pot over medium-low heat. Add onion, sauté’ until onion begins to get translucent. Add sliced mushrooms continue to sauté until mushrooms are soft and begin to brown. Season with salt and peppers and remove from pot and set aside.

Add more olive oil to the pot if necessary; add remaining 2 cloves minced garlic and ginger, sauté until fragrant. Add broth, water, soy sauce, and Worcestershire sauce simmer on low for 30 minutes. Mean while prepare noodles to package directions. Remove broth from heat and whisk in sesame oil, garlic chili sauce and miso paste.

To serve add a few spinach leaves to 4 large bowls, add some coleslaw, radicchio and 1/4 of the prepared soba noodles. Then add steaming broth over the top. Garnish with 1/4 of the mushrooms, edamame mixture, cilantro and sesame seeds. Serve with a soup spoon and chop sticks.

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday

The Diary of a Real Housewife: Friday Favorites

Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends

Ms. en Place: See Ya in the Gumbo

Tumbleweed Contessa: What'd You Do This Weekend?

Anyonita Nibbles: #tastytuesdays

Back to the Basics: Tuesdays with a Twist

Dizzy, Busy & Hungry: Wine'd Down Wednesday

Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Creative K Kids: The Ultimate Party on Google+

Memories By The Mile: Treasure Box Tuesday

Pulled Pork Rellenos Tacos

Don't you think it is time for another Chili Rellenos Taco? I do! This is Virginia BBQ meets Relleno Tacos. When I was in Charlottesville, Virginia I tried some Pulled Pork at The Ordinary at Michie Tavern. It was delicious, not heavily smoked or over sauced. It was moist, very flavorful and not too sweet. I purchased the cookbook in the gift shop but I was a little disappointed that the pulled pork recipe was not in the cookbook. So I began to search. I found a crockpot recipe at food.com for Virginia Barbecue. It was not the same but very tasty. I love the dry mustard in the sauce. Like the pork at the Ordinary it is flavorful, not too sweet and not over sauced. You can really taste the pork. The first time I made it, I served it on hamburger buns to the family with my Men's Club Coleslaw. It was very good but totally sogged out the bun. You needed a fork to eat it. It was then I had the idea of these tacos. I went to the store to buy poblanos but I could not find them. So the leftovers went in a baked potato instead. Also great!

Finally with the poblanos and all other ingredients in hand I was able to make these tacos tonight. It was just as good as I had imagined. The poblano adds a layer of heat and smoke and it also help prevent the tortilla from getting soggy. It cradles the pork so well. I loved everything together. It is warm and spicy from the pork and chili. It is also cool and creamy from the coleslaw. The cheese is a bonus. Everything is better with cheese. Definitely a great mash up! I hope you enjoy it as much as I did.

Pulled Pork Rellenos Tacos
Serves 4

Ingredients

4 poblano peppers
1 cup pulled pork (Virginia Barbecue)
8 small flour tortillas
1/2 cup 2% sharp cheddar cheese, shredded
3/4 cup coleslaw (Men's Club Coleslaw)
1/2 red onion, diced
Pickled jalapenos, slices (optional)

Directions

To grill the poblanos: Pre-heat grill to medium-high heat for 10 minutes. Place poblanos on the grill. Grill for five minutes on each side until skins are charred. Remove poblanos and cover with plastic wrap. When poblanos are cool enough to touch, peel off the skin of the poblanos. Cut poblanos in half from stem to tip, remove seeds, stem and veins being careful not to split open the sides of the pepper.

To assemble the tacos:  Place a poblano half on each tortilla. Place some pork over the chili, top with cheese. Warm in the microwave for 30 seconds to a minute to melt the cheese. Top with slaw, onion, and jalapenos.

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
The Diary of a Real Housewife: Friday Favorites
Ms. enPlace: See Ya in the Gumbo

Men’s Club Coleslaw

My Dad has been a member of the Men's Club at church for many years. These special men from the church plan fundraising activities to do projects around the church. Most of the time the money is for materials and they provide the hard work and talent it takes to make the improvements. One of the fundraisers is an annual Chicken Char-broil. They start days in advance with prep work and then Sunday after church they sell plates with half a char-broiled chicken, dirty rice, coleslaw and a roll. I have always asked Dad how do they make the coleslaw? Can you get the recipe? See my family really doesn't have a coleslaw recipe to call it's own. So I would love to use the Men's Club recipe as our tradition. Dad says that he is usually doing other tasks but they make tubs of it at a time so he does not know the proportions. He said they use Miracle Whip, Wishbone Italian Dressing, sugar and garlic paste. They like to use the cross-cut cabbage because it is easier to get into the foam cups they serve it in. Well I have tried a number of times to make a small batch and failed. But I think I have finally got something delicious this time. This is not the official recipe of the Men's Club. It is my version. It has great garlic flavor which is unique in coleslaw. It is not too sweet, just right. I love how savory and how easy it is to prepare. I still hope to get the secret recipe one day. I just may have to volunteer to stir the tub in order to get it. In the meantime I am happy to use this as my recipe whenever coleslaw is in order. I hope you enjoy it too.

Men’s Club Coleslaw

Serves 6 to 8

Ingredients

1/2 cup Miracle Whip Salad Dressing

3 Tbsp. Wishbone Italian Dressing

3 Tbsp. sugar

1/2 tsp. kosher salt

1/8 tsp. black pepper

1 clove garlic, grated

16 oz. coleslaw mix (cross-cut if available)

Directions

Combine all ingredients except coleslaw mix in the bottom of a large salad bowl. Stir until combined well and sugar has dissolved. Stir in coleslaw mix until well covered with dressing. Served chilled.

Linking to:
Ms. enPlace: See Ya in the Gumbo
My Pinterventures: Summer Salads Party
Carole's Chatter: Food on Friday - Picnic Food

Beef and Vegetable Soup from a Soup Bunch

So what exactly is a "Soup Bunch"? That is what I asked when I started looking at this recipe. It calls for a large soup bunch of chopped shallots, cabbage, celery, turnips, carrots, potatoes, and parsley. But how much of each? Mom said they use to sell bundles of veggies at the grocery store ready to chop up for soup hence "Soup Bunch". When I asked what was in the bunch she said, "I really don't remember?" So I started to research the topic on the web. Well no one is in agreement on which vegetables and the amount of each. It appears to be regional and seasonal. I guess that makes sense. But it left me with the question, what to put in our soup.

So I went to Mom's and we made the soup recipe with a huge "Soup Bunch" Mom put together. She had a small bag of carrots, 3 shallots, half a green cabbage, a bag of yellow new potatoes, 2 ribs of celery. 2 turnips and a bunch of parsley. It was delicious! Mom said next time she will use more beef. I said maybe next time we should use a smaller "Soup Bunch". Ha Ha! I mean it made a ton of soup! About sixteen, cup and a half bowls. It was so good, so having leftovers was wonderful. I love that this soup cooks so long. In fact it cooks so long that the onions, cabbage and celery start to breakdown into the broth. It gives the soup a hint of green color. I enjoy the big chunks of vegetables. The corn cob is the prize at the end of the bowl. You will not believe the sweetness the whole corn adds to the soup. Next time I think I will add collards or kale to the soup bunch. Collards were one of the veggies listed in a few of the "Soup Bunches" I read about. I really like the concept of "Soup Bunches". I plan to make many more in the future. Now for a challenge...

Please Share your "Soup Bunch"!

Let's see just how many "Soup Bunch" ideas we can collect. 
What does a "Soup Bunch" mean in your area?

Leave a comment with where you live and what is commonly found 

in a soup bunch there. I look forward to your answers.

Beef and Vegetable Soup

Adapted from: Pots, Pans, and Pioneers III

Makes 16 (1-1/2 cup) bowls

Ingredients

2-3 lb. chuck roast, cut up into 1" pieces
1 (14.5 oz.) can no salt added diced tomatoes (undrained)

2 medium yellow onions, chopped

1 large soup bunch

   - 3 shallots, chopped 
   - 1/2 green cabbage, cut into 1" pieces
   - 2 ribs celery, cut into 1" pieces 
   - 2 turnips, peeled and cut into 1" pieces 
   - 1 small bag carrots, peeled and cut into 1" pieces 
   - 1 bag Yukon gold new potatoes, halved
   - 1 bunch parsley, chopped

2 ears of sweet corn, shucked and cut into 1" coins

1 (14.5 oz.) can no salt added corn (undrained)

1 (14.5 oz.) can green peas
2 bay leaves
Mrs. Dash Extra Spicy, black pepper to taste

Kosher salt to taste (optional)

Directions

Boil meat in water with black pepper. Simmer 1 hour. Add tomatoes, onions, shallots, cabbage, celery and turnips. Simmer 1 hour. Add carrots, potatoes, corn on the cob, corn, peas and parsley. Add bay leaves and seasonings. Taste for seasoning add more salt (if using) and pepper. Simmer until vegetables are tender about 1 more hour.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Tumbleweed Contessa: What'd You Do This Weekend?
Stone Cottage Adventures: Tuesdays with a Twist
Anyonita Nibbles: #tastytuesdays

Yesterfood: Treasure Box Tuesday
Turnips 2 Tangerines: Wonderful Wednesday Blog Hop
Dizzy Busy & Hungry: Wine'd Down Wednesday

Low Sodium Ramen Noodle Salad

When I originally posted my recipe for Oriental Ramen Noodle Salad I had no idea how popular it would be. I mean I thought everyone had their recipe for this simple salad. You know it still remains the most viewed recipe on my blog. Of the two years I have been blogging nothing has been able to de-throne it. 

Well get ready to toss that high sodium flavor packet. I have developed a low sodium version of this popular salad. I have substituted a sodium free bouillon packet and my own spices for the little packet that comes with the ramen. It worked so well. I did add a little more vinegar too. As I mention before vinegar is a great way to add brightness to a dish like salt would. I left out the sunflower seeds and doubled up on the almonds. It can be hard to find unsalted sunflower seeds. Honestly ... I forgot to even look when I was at the store. I did not miss them, the almonds have great crunch too. The fact that I left out the seeds did inspire the sesame garnish. They really add a finishing touch to this salad. I was really pleased with this low sodium make-over. Dear sister even said she did not miss the salt in this one. Well there you go a salt shaker stamp of approval. It is definitely worth a try real soon. Don't you think?

Low Sodium Ramen Noodle Salad

Serves 6 to 8

Ingredients

1 pkg Ramen noodles any flavor

1 large package Coleslaw mix

1 bunch green onions, sliced

1/2 cup silvered almonds
Black and white sesame seeds, to garnish

Dressing:

1/2 cup water

2 Tbsp. canola oil

2 Tbsp. apple cider vinegar

1 packet sodium free chicken bouillon granules

1/4 cup sugar

1/8 tsp. ground ginger

1/8 tsp. garlic powder

1/8 tsp. onion powder

1/8 tsp. white pepper

1/8 tsp. dried chives

1/8 tsp. five spice powder

Directions

Toss or save ramen flavor packet for another use. Break noodles into pieces and mix with coleslaw mix, onions, and almonds in a large bowl. Combine ingredients for the dressing in a jar and shake vigorously. Pour over salad, toss and chill for several hours. When ready to eat, toss again to coat. Garnish with sesame seeds.

Linking to:
Ms. enPlace: See Ya in the Gumbo
The Chicken Chick: Clever Chicks Blog Hop
The Tumbleweed Contessa: What'd You Do This Weekend?
Memories By The Mile: Treasure Box Tuesday
Stone Cottage Adventures: Tuesdays with a Twist
Carole's Chatter: Food on Friday - Picnic Food

Asian Style Vegetable Soup

In the pursuit of low sodium recipes for my family I have found soups a little difficult. Of the five recipes I tried, two were a disaster and three were great. This one falls in the great category. It is a little dark in color for my taste but so delicious who cares what it looks like. I may try chicken stock next time? Or make my own veggie stock. We will see? This soup has a wonderful sweet flavor. But my absolute favorite thing about it is the sesame oil. It is so different and rich tasting. I tried it with added salt, some low sodium soy sauce and even Sriracha. But honestly it is great as is. No need for those extras, but they are delicious too if you just need variety. This is truly a delicious healthy soup.

Asian Style Vegetable Soup
Serves 12; generous 1 cup serving

Ingredients

14 dried shiitake mushrooms (or substitute fresh shiitake mushrooms)
2 cloves garlic, minced
1” ginger, peeled and minced
6 green onions, divided and sliced
1 carrot, peeled and diced
1 cup frozen corn, thawed
6 cups Napa or Savoy cabbage, chopped
8 cups unsalted vegetable stock
1/4 tsp white pepper, or to taste
1/8 tsp red pepper flakes, or to taste
2 cups baby spinach leaves
2 tsp. sesame oil
1 Tbsp. Sherry vinegar

Optional garnishes:
Sriracha

Directions

If using dried mushrooms, soak them in warm water for 15 minutes. Squeeze out the excess water and reserve soaking liquid. Cut or discard the stems from the shiitake mushrooms. Thinly slice the mushroom caps and add to a soup pot. Add garlic, ginger, 4 green onions, carrots, corn and cabbage. Cover vegetables with vegetable stock and mushroom soaking liquid. Be careful not to add the sediment at the bottom of the mushroom liquid. Bring to a boil; reduce heat to low, and simmer covered for 10 minutes. Turn off heat add spinach, sesame oil and sherry vinegar. Serve garnished with remaining green onion.

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Ms. enPlace: See Ya in the Gumbo
Stone Cottage Adventures: Tuesdays with a Twist

So what have I been doing?

I am still here! Still cooking, just not developing any new recipes lately. I have cooked some tried and true recipes and a few of other bloggers recipes. I finally worked my way through the haul of veggies from Ed Lester Farms. I smothered the cabbage with pork like we do for New Year's Day. I did cook it without salt. It was surprisingly delicious. My no-salt family member was very happy. The only thing I did different was eliminate salt, add one minced garlic clove, some celery seed and replaced Tony's with Extra Spicy Mrs. Dash. I enjoyed this one with or without salt. I did snap a few photos. Not my best work. I so need to photograph this dish properly in the new year.

Next I made a Turnip Stew without salt. I did add some carrots, new potatoes and mushrooms because I only had 3 lbs. of turnips. It was good but needed the lift of salt in my opinion. I did add a tablespoon of sherry vinegar which helped a lot but I was afraid to add too much and turn off the salt shakers in the family. This was a hit with my no-salt family member and the salt shakers. That is once they shower the stew with some salt. Sorry no photos.

I also did do some experimenting with a Thai Pork Spaghetti Squash. It was delicious. This one I made just for me and it was great leftover. I did not add additional salt but so many of the condiments in the recipe have sodium. I used my Pork Noodle Salad recipe and substituted spaghetti squash for the rice noodles. I took pictures for you but I want to play around with the dressing on the squash before I post the recipe.

Finally I made Peasant Soup with the leeks from Ed Lester Farms. Again because I love my family I tried cooking this soup without salt. This was a fail for me. It so needs salt. Low or no sodium soups have proved to be a stump-er for me. I am going to have to research for a solution. I guess it is because of the high water content in soup? If you have some helpful tips please share.

Now for what is next...First Father's Day! We have burgers and grilled corn on the menu for sure. I have a dessert surprise planned. But more on that later.

Second, I went back to Ed Lester Farms today. They were super busy and had even more produce to share. They also had a bubble machine going! I felt like a kid waiting in line to pay for my veggies. They also had an antique truck parked out front and lots of big farm equipment. This is a great family experience. A little something for everyone. I brought home heirloom tomatoes, green tomatoes, cucumbers, Italian snap beans, eggplant, poblano peppers, sweet purple peppers, corn, zucchini and squash. Not sure exactly what I will be creating this week. But I see a cucumber tomato salad and maybe a new Chili Relleno Taco in the near future. Who knows? Come back and see.

Inside Out Egg Roll [Re-post]

Here are the photos I promised. Sister and I made Inside Out Egg Rolls again. We were going to make Spicy Edamame too but sister forgot them at the store. She went to the store with out a list and forgot all about them. Who does not do this? I forget stuff on my list sometimes [Shaking my head in shame]. LOL!!!

The Inside Out Egg Rolls were delicious yet again! It really does taste like an egg roll without the fried skin. This time we added green onions and sesame seeds to the recipe I originally posted [Click here]. This stir-fry is a great quick meal. Next time I think I will add a few shrimp. YUM!

Inside Out Egg Roll

Serves 3-4

Ingredients

1 Tbsp canola oil

1/2 a roll of reduced fat pork or turkey breakfast sausage

1 or 2 garlic cloves, grated

1" piece of ginger, grated
1 bag (16 oz.) Cole slaw mix 

Soy sauce (reduced sodium) to taste

1/8 tsp. Chinese five-spice powder

Salt, white pepper and red pepper flakes to taste

Optional garnishes:
Green onions, sliced
Toasted sesame seeds
Fried Chinese noodles

Directions

Sauté sausage in oil until brown. Add garlic, ginger, and slaw mix; saute until it starts to reduce in size. Add soy sauce, five spice powder, salt and peppers to taste. Sauté a little longer and serve. Garnish with any or all garnishes from above.

Linking to:

Life on Lakeshore Drive: Bouquet of Talent Linky Party

My Plate of Crumbs: Random Recipe Roundup

Call Me PMc: Marvelous Mondays

Ms. enPlace: See Ya in the Gumbo

The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays

Mommy On Demand: Create it or Bake it

Stone Cottage Adventures: Tuesday with a Twist

Ma Niche: Tasty Tuesday

Dizzy Busy and Hungry: Wine'd Down Wednesday

Carole's Chatter: Food on Friday - Quick & Easy

Spicy Edamame and Inside Out Egg Rolls

Sister and I just had an impromptu dinner last night. We made two great recipes but we did not take a single photo. Sorry about that! But the recipes are definitely worth sharing. We made Spicy Edamame from Cuisine at Home's December 2013 issue and Inside Out Egg Rolls. 

The Edamame were so good! Spicy! But so so good! We did not chill them, we ate them warm. We both loved the dressing. Sister thought it would be great on green beans too. The sesame oil is wonderful. I love the spicy, tangy soy thing too. Dear sister and I really enjoyed them despite the burning lips we had when they were gone. Still worth it!

The Inside Out Egg Rolls is a recipe from the WW Recipe Review board. I have been making it for a while now. I have adjusted it to my taste adding a little sausage. It really does taste like an egg roll without the fried skin. This time sister found a bag of Chinese noodles to use as a garnish. It was delicious!

The best thing about the whole meal is that it took maybe 15 minutes. Both dishes take no time at all to prepare. I really need to try to keep these ingredients around for when you just need a meal in a hurry. I hope you try one or both soon. I will get photos next time. I promise!


Spicy Edamame
Source: Cuisine at Home; December 2013
Makes 4 servings

Ingredients

1 (16 oz.) bag frozen edamame in the shell
2 Tbsp. fresh lemon juice
2 Tbsp. low-sodium soy sauce
1 Tbsp. minced lemon zest
2 tsp. sesame oil
1 tsp. red pepper flakes
Coarse salt
Toasted sesame seeds

Directions

Cook edamame according to package directions. Drain edamame and transfer to a bowl of ice water to cool; drain and dry in a salad spinner.

Whisk together lemon juice, soy sauce, zest, sesame oil, and pepper flakes in a large bowl; add edamame and toss to coat. Chill edamame until ready to serve, tossing occasionally. Garnish edamame with coarse salt and sesame seeds.

Per serving: 178 cal; 7g total fat (0g sat); 0mg chol; 189mg sodium; 15g carb; 6g fiber; 12g protein.

Note: If you prefer warm edamame, cook, drain, and dry them, then immediately toss with the sauce mixture.

Inside Out Egg Roll

Serves 3-4

Ingredients

1 Tbsp canola oil

1/2 a roll of reduced fat pork or turkey breakfast sausage

1 garlic clove, grated

1" ginger, grated
1 bag (16 oz.) Cole slaw mix 

Soy sauce (reduced sodium) to taste

1/8 tsp. Chinese five-spice powder

Salt, black pepper and red pepper flakes to taste

Directions

Sauté sausage in oil until brown. Add garlic, ginger, and slaw mix; saute until it starts to reduce in size. Add soy sauce, five spice powder, salt and peppers to taste. Sauté a little longer and serve.

**UPDATE Click Here for a Re-post of the 

Inside Out Egg Roll recipe with Photos**