Just in case you are tired of holiday food…LOL. There are many variations for egg roll this and that. This one intrigued me because it uses ramen noodles, which certainly stretched the normal recipes. All you need to do is to buy a package of any Asian ramen soup and discard the packets of sauce! In lieu of cutting up cabbage, etc., just buy a package of coleslaw mix!
Egg Roll Ramen Skillet
1/4 cup low-sodium soy sauce
1/2 tablespoon cornstarch
1 teaspoon ground ginger
2 tablespoons hoisin sauce
1 tablespoon rice wine vinegar
1/4 teaspoon red pepper flakes
3 (3 oz) packages ramen noodles
2 tablespoons sesame oil, divided
1 small yellow onion, thinly sliced
4 cloves garlic, minced
1 lb ground pork
1 large red bell pepper, thinly sliced
1 (16 oz) bag coleslaw mix with carrots
2 green onions, finely chopped
1 In a small bowl, whisk the cornstarch into one tablespoon of the soy sauce until dissolved. Whisk in the remaining soy sauce, ginger, hoisin sauce, vinegar, and red pepper flakes. Set aside.
2 Discard the seasoning packages from the ramen and cook noodles 1 minute less than package directions call for. Drain and toss with 1 tablespoon sesame oil.
3 In a large skillet or work, heat the remaining oil over high heat. Add the onion and cook about 3 minutes.
4 Reduce heat to medium-high, add garlic, and cook 30 seconds. Push onions and garlic to the side of the pan and add pork to center. Let cook 30 seconds before stirring, then break apart meat with a wooden spoon and stir in onions and garlic. Cook until no longer pink.
5 Add bell pepper and coleslaw mix and cook until cabbage has reduced, 2-3 minutes.
6 Add noodles and sauce and toss thoroughly, cook 2-4 minutes.
7 Adjust seasoning as needed, top with green onions, and enjoy!
Recipe adapted from Chelsea’s Messy Apron. [https://www.chelseasmessyapron.com/egg-roll-noodles/]
I made this version of Egg Roll in a Bowl last year and have been using it ever since while we were on the Keto Diet. It is great, but I have recently come across this one which uses a Mr. Lucky Mini Flakes of broccoli, cauliflower and carrots. It’s far easier than chopping up all that cabbage…LOL.
The original recipe from Tasha Metcalfwith the cabbage is below.
Keto Egg Roll in a Bowl Tasha Metcalf
Prep Time 5 minutes Cook Time 15 minutes Servings 6
1-pound ground pork OR chicken
1 head cabbage thinly sliced
½ onion medium, thinly sliced
1 tablespoon sesame oil
¼ cup soy sauce or liquid aminos
1 clove garlic minced
1 teaspoon ground ginger
2 tablespoons chicken broth
Salt and pepper to taste
2 stalks of green onion
Brown ground pork in a large pan or wok over medium heat.
Ensure cabbage and onion is thinly sliced into long strands. Use a spiralizer to cut the vegetables for quickest results.
Add sesame oil and onion to pan with browned ground pork. Mix together and continue cooking over medium heat.
Mix soy sauce, garlic, and ground ginger together in a small bowl. Once onions have browned, add the sauce mixture to the pan.
Immediately add the cabbage mixture to the pan and toss to coat the vegetable and evenly distribute ingredients. Add chicken broth to the pan and mix. Continue cooking over medium heat for three minutes, stirring frequently.
Garnish with salt, pepper, and green onion.
% Daily Value*
Total Fat 18g 28%
Total Carbohydrates 10g 3%
Protein 15g 30%
* Percent Daily Values are based on a 2000 calorie diet.
Some unknown person is always tinkering with my recipes? This time I made that someone (?) write down what he did. It was incredible and very moist! What can I say??? This was supposed our takeout and movie night vicariously with friends, during COVID-19, but we stayed in and he cooked. With these garlicky green beans the meal was awesome.
2 pounds of ground beef and pork
3 strips of bacon for topping the meatloaf
¼ cup of tomato pesto for topping the meat loaf
3/4 cup of crushed pork rinds
½ medium white onion, finely diced
3 garlic cloves, finely diced
2 Tbsp fresh sage, finely chopped
2 Tbsp fresh basil leaves, chopped
1 tsp rosemary, chopped
1 tsp thyme
2 large eggs, lightly beaten
1 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon coarse black pepper
1 – 6 oz. can tomato paste
2 teaspoons white vinegar
1 tablespoon BBQ sauce (I use Weber hickory)
1 tablespoon liquid smoke
Lightly spray a 5 x 9-inch loaf pan with oil and line with parchment.
Add 1 Tbsp butter and 1 Tbsp of water to a small fry pan, add in the onion and garlic and caramelize over low heat. When caramelized, add in the herbs. Set aside.
Place the meat in large bowl. Set aside.
Mix the sauce ingredients well and then stir in the caramelized onion mix and the crushed pork rinds.
Pour mixture over the meat and blend well using your fingers.
Put into loaf pan and pat down.
Cut bacon into short pieces and place on top, then add the tomato pesto over the loaf.
Bake at 350 degrees F, covering lightly with foil after 45 minutes. Meat thermometer should register 165 degrees F. (about 1 hr. to 1 hr. 15 min).
When meat is done, juices will be clear. Drain any fat and let sit about 10 minutes before slicing.
You just can’t have one without the other, as the old song used to say! Oh, that was love and marriage….for those old enough to remember. I had purchased ground pork and ground beef to make Low Carb Crustless Taco Pie. Since I did not use all of the pork I had fresh ground pork to use up. Pinterest again! There was also some leftover chicken breast from the rotisserie chicken I had purchased. Clean out the fridge!!! Today you are getting both recipes…..
Chinese Pork Meatballs
∙ Makes 20 meatballs
1 lb. Ground pork
3 Garlic cloves
1 tsp Ginger
2 tsp Soy sauce
2 tsp Brown sugar
1 tbsp Cornstarch
1 tsp Five-spice powder
2 pinches White pepper, ground
3 tbsp Peanut oil
In a large bowl, combine the pork, cornstarch, ginger, garlic, brown sugar, soy sauce, five-spice powder, and pepper, and mix well.
Roll 1 heaping tablespoon of pork mixture into a ball and continue until all the pork mixture is used.
In a wok over medium heat, heat the peanut oil. Using a wok spatula, spread the oil to coat enough of the wok surface to fry about 10 meatballs at a time. Lower the meatballs into the wok in batches.
Cook without moving for about 2 minutes, or until the bottoms are cooked through. Use the spatula to carefully rotate the meatballs to cook on the other sides.
Keep rotating the meatballs gently until cooked through.
For a heavenly dipping sauce, combine equal parts low-sodium soy sauce and honey.
Chinese Fried Rice Serves: 4
4 cups cooked brown or white rice
1 cup frozen peas and diced carrots
1 egg, whisked
⅓ cup soy sauce
1 tablespoon oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon ground ginger (optional)
3 green onions, diced
Add veggies and oil to a large pan or skillet and sauté for 3-4 minutes until cooked through. Scoot all of the veggies to one half of the pan. Add egg and allow to cook for 1 minute, then scramble it with a spoon or spatula and stir in with veggies.
Add rice to pan. Add soy sauce and stir over medium heat for 6-8 minutes until browned. Sprinkle remaining seasonings over the rice and stir another 1-2 minutes. Remove from heat and stir in green onions.
Just realized that one of my favourite go-to recipes has never appeared here! When you get tired of that turkey, my American friends, you might give this dish a try. I’m leaving the kitchen for a few days but wanted to share this with you before I put all the dishes away…LOL…Buen Provecho as always!!
Reg’s Lasagna (easily feeds 8 people)
1 cup diced white onions
1 cup celery chopped
1 cup carrots sliced
1 ½ lbs. lean ground beef and pork mixed (you could use ground chicken or turkey instead)
1 or 2 garlic cloves minced
14 oz. can cubed tomatoes
5 ½ oz. can tomato puree
1 19 oz. jar spaghetti sauce
½ cup red wine (optional)
2 TBSP. Worcestershire sauce
1 tsp. sugar
Salt and pepper to taste
1 tsp. each of basil and oregano
12 lasagna noodles oven ready
2 cups ricotta cheese
1 package fresh spinach stems removed and chopped
1 small package of fresh mushrooms sliced
1 large bag shredded manchego or mozzarella cheese
½ cup grated parmesan (don’t use the Kraft powdery stuff!)
In a little olive oil, brown the carrots, celery and onions until tender and slightly browning. Add in the pork and beef mixture and cook until browned and almost no pink visible. Drain off the fat if there is an excess. Add tomatoes, tomato puree, ½ of the tomato sauce, sugar and seasonings. Cover and simmer for about 45 minutes. Add in the sliced mushrooms and continue to simmer until they appear softened.
While this has been cooking, mix the ricotta cheese with the chopped spinach in a bowl. Set aside.
In a 9 x 13 Pyrex dish pour a little of the remaining tomato sauce and spread over the bottom. Place four noodles in the bottom of the dish. Add ½ of the meat sauce to cover the noodles. Add 1/3 of the grated manchego or mozzarella cheese.
Cover this with four more lasagna noodles. Add the layer of ricotta and spinach. Add four additional lasagna noodles. Cover with the other half of the meat sauce and 1/3 of the cheese.
Add four more lasagna noodles ( if you have no sauce left, heat the remaining half jar of spaghetti sauce and pour over the top noodle layer. Cover with the remainder of the cheese. Over top of this add the Parmesan cheese.
Bake in a 350 degree oven for about 25 minutes. Cover with foil and bake an additional 15 minutes.
Test the noodles with a sharp knife to make sure they are softened. Remove from the oven and let sit before cutting into desired portion sizes.
I make this a few hours before company comes and let it cool before refrigerating. 45 minutes before serving remove from refrigerator to let the dish warm to room temp. Return to 350 degree oven for about 15 to 25 minutes.