Eggroll Bowl

Easy and satisfying, this mixture is low carb and very healthy.  I used ground turkey (7% fat), but have also made this with lean ground pork too. Be sure to customize the recipe to use up veggies you might have on hand.  Don't like mushrooms? Substitute broccoli florets, celery or even diagonal cut pieces of asparagus instead. You don't have to buy the pre-shredded cabbage mixture (usually I would not), but in this case, it was just easy.  You could also add shredded napa cabbage too.  Mung bean sprouts would be delicious too.

We happily ate this when it was snowing outside, the perfect cozy, and healthy, meal!

This meal reminds me a bit of Mo Shu Pork, so it would be great with Hoisin sauce on a thin Chinese pancake.  Just something to think about...

Serves 3-4
Ingredients:

1 lb ground pork (or Turkey or beef)
2 tsp fresh ground ginger
2 fresh garlic cloves, minced
2-3 tsp sesame oil
1-2 tbsp soy sauce

1/4 green onions
1 cup fresh mushrooms, diced
2 eggs
1 14oz bag of shredded cabbage
Salt and red pepper flakes,  if desired

First, in a well oiled sauce pan (use veg il and a couple drops of ssesame oil) over medium heat, add some well beaten eggs and swirl it about so it covers the large fry pan in a thin layer.  Cook until almost set and turn off heat.

Excuse the yucky looking cutting board below... I had chopped all the mushrooms on it before this egg "roll".

Roll the egg out of the pan into a roll shape, and cut into thin strips. 

In a dutch oven or a bigger saucepan, add the sesame oil and the turkey and cook over medium high heat.  Using a spatula chop up the turkey so that it cooks into small chunks as you cook it.  Add in the chopped ginger and the garlic, cook until the pink in the meat disappears.  Add in the chopped mushrooms and cook for another 1-2 minutes.  Add in the soy sauce, cabbage mix and the green onions.  Stir well, finally added the chopped cooked egg. Season with salt (or MSG- hey some people like it!).

Serve with sriracha and more soy sauce, as desired.

If you're not watching carbs, you could serve this over steamed rice.

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Manhattan Clam Chowder, Easy

 My picture isn't the greatest, so with my apologies for that, I wanted to share a very easy and delicious Manhattan Clam chowder.  I've never been a huge clam fan, but I do eat them on occasion. There's just something to the combination of clams with tomatoes that I love (check out my spaghetti with clam sauce here), while I really do not care for New England Clam chowder too much.  Too creamy, too thick, too much for me.

I made this on Christmas morning, and it was super easy to make.  I made a double batch and filled a 6 1/2 quart crockpot for my 18 guests to enjoy and serve themselves.  We served with spiral ham and a multitude of side dishes.   I did freeze one quart of the leftovers, but as it was in the crockpot most of the day, the potatoes were a bit too soft.  While you can freeze it, it might be best to cook and serve the same day.

Serves 6-8 

Ingredients

6-8 slices bacon chopped

1 cup onion, diced

1 cup carrots, peeled, quartered and sliced

1 cup celery sliced or diced

1 tsp garlic powder

1/4 cup tomato paste (half a small can)

1/2 teaspoon dried thyme, or 4-5 fresh thyme stocks

1 bay leaf

1 pound yellow potatoes, unpeeled and diced into 1/2 inch cubes, about 4 cups

2 8 ounce bottles clam juice

4 cups chicken broth

15 ounce can crushed tomatoes (including liquid) OR 2 cups of marinara sauce (i used Rao's)

2 10 ounce can whole baby clams, do not drain, include liquid

salt and pepper to taste

2 tablespoons chopped parsley

Heat a large pot over medium heat. Add the bacon and cook, stirring occasionally, remove and drain on paper towels.  

Leaving a bit of the bacon grease in the pan, use that to saute the onions, carrots and celery. Cook, stirring occasionally, for 6-8 minutes or until vegetables are tender.

Place the tomato paste, garlic powder, thyme, bay leaf, clam juice, broth, crushed tomatoes (or marinara) and potatoes in the pot. Stir to combine. Bring to a simmer.

Cook for 10-15 minutes or until potatoes are tender.

Stir in the baby clams. Season the soup with salt and pepper to taste.

Simmer for 5 more minutes.  Top with parsley.  Serve with sourdough bread.

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