Spring Rolls

 Spring Rolls

Get ready to tantalize your taste buds with the crispy and flavorful delight of Spring Rolls! These delectable snacks are bursting with a delightful blend of lightly spiced vegetables, all wrapped up in a crispy shell. Spring Rolls are a beloved Asian treat, perfect for whetting your appetite before a meal. The combination of fresh vegetables, seasonings, and spices creates a mouthwatering filling that is then fried to golden perfection. Whether you enjoy them at a restaurant or grab them from a street vendor, Spring Rolls are a popular choice for a quick and satisfying snack. They are also a fantastic option for serving at parties, adding a touch of exotic flair to your appetizer spread. Get ready to indulge in the crispy goodness of Spring Rolls!

Spring Rolls

Spring rolls are a traditional Southeast Asian appetizer that can be served non-fried or fried. The fried version is also known as egg rolls in the US.

 

Ingredients

For the meat marinade

·         8 oz. ground chicken or pork

·         ½ teaspoon sesame oil

·         1 teaspoon Shaoxing cooking wine (if you don’t have this cooking wine, make your own to replace Shaoxing, add ½ cup white grape juice and one tablespoon rice vinegar for every cup of Shaoxing wine. You can add more as you go, but make sure you taste, and always adjust for sugar.

·         ½ teaspoon cornstarch

·         A pinch of salt

·         A pinch of white pepper

For the filling

·         2 tablespoons oil

·         1 clove garlic, crushed

·         10 shiitake mushrooms, soaked until softened and thinly sliced

·         2 medium carrots, thinly cut

·         1 cup bamboo shoots, thinly cut

·         1 small napa cabbage, finely shredded

·         1 tablespoon Shaoxing rice cooking wine, see the note above

·         2 tablespoons soy sauce

·         1 teaspoon sesame oil

·         ½ teaspoon salt

·         ½ teaspoon white pepper

·         ½ teaspoon sugar

·         2 tablespoons cornstarch, dissolved in 2 tablespoons cold water

For the wrapping

·         20 (8” square) spring roll wrappers

·         1 tablespoon cornstarch, dissolved in 1 tablespoon water

·         Vegetable oil (for frying)

For the dipping sauce

·         2 teaspoons sugar, diluted in 2 teaspoons hot water

·         1 tablespoon soy sauce

Instructions

1.            Mix the chicken or pork with the marinade ingredients and set aside for about 1  hour.

2.            Sauté the chicken (or pork) over high heat in 2 tablespoons of oil, and add the garlic, shiitake mushrooms, and carrots. Stir fry for about a minute or two, and then add the bamboo shoots, napa cabbage, and Shaoxing rice cooking wine. Continue stir-frying for a minute. Lower the heat.

3.            Stir in the sesame oil, soy sauce, salt, white pepper, and sugar.

4.            Simmer for 5 minutes and stir in the diluted cornstarch to thicken the filling.

5.            Let filling cool for a few minutes in the wok or pan, then place into the refrigerator to cool further, at least 45 minutes, which will help firm up the filling and facilitate the wrapping.

6.            Place a wrapper on the countertop so that one of the corners is facing toward you. Use about two tablespoons of the mixture per spring roll and place the filling about 2 inches (5cm) from the corner that is closest to you.

7.            Roll it over once, and fold over both sides toward the center. Continue rolling it into a cylinder shape. With your finger, brush some of the cornstarch water onto the corner of the wrapper that is farthest from you to seal it.

8.            Repeat to make about 20 spring rolls and place each of them on a tray.

9.            Fill a small pot with vegetable oil. Heat the oil over medium heat until it reaches 350F/180C. Gently add the spring rolls one at a time, frying in small batches of 3-4 until golden brown, then transfer them to a plate lined with a paper towel.

10.         Dilute sugar in hot water, then add soy sauce.

11.         Serve the spring rolls right away with the dipping sauce.

 Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Graduating with an Associate of Arts from Pheonix University in Business Management, then a degree in Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology, her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, pen and ink, Gouache, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week. 

Sausage Rolls

 

Sausage Roll Recipe

Spice up your party with these tasty sausage rolls! They're the perfect appetizer to impress your guests and keep them coming back for more. Plus, they're easy to make and freeze like a dream. Say goodbye to boring appetizers and hello to a crowd-pleaser that will have everyone asking for the recipe. Don't settle for the same old snacks - try something new and delicious with these sausage rolls!

INGREDIENTS

·         1 Puff Pastry Sheet- Homemade or Store-bought- I suggest Pepperidge Farms pastry sheets, thawed

·         12oz Mild Pork Sausage Meat

·         1 Egg & splash of water

·         Optional add thyme, sage, or onion spices to the sausage meat

INSTRUCTIONS

1.     Preheat oven to 400F/205C and line a baking sheet with parchment paper.

2.     In a small bowl whisk together egg and water, set aside.

3.     Place the sausage and the seasoning/s of your choosing in a bowl and mix to combine. Divide the sausage into 3 portions.

4.     On a floured work surface place a puff pastry sheet. Cut the pastry sheet into thirds then roll the pastry out just a bit.

5.     Take a chunk of the pork sausage meat and roll it into a snake shape under 1/2" thick. Place the sausage on one side of the pastry, not super close to the edge- you are going to fold the other side of the pastry over the sausage meat and enclose it with the bit of pastry next to the sausage.

6.     Before closing completely use a pastry brush with a bit of egg wash on the bottom of the pastry next to the sausage, then fold the pastry over the sausage. Use a fork to press down into the pastry to seal the pastry together.

7.     Using a knife to score the pastry with lots of little lines on top. Cut the sausage rolls about 1 1/2-2" thick. Place them on a baking sheet, making sure to space the sausage rolls evenly on the sheet. Brush with remaining egg wash.

8.      Bake for 13 minutes then rotate the pan. Bake for another 6-9 minutes- or until the sausage rolls are golden brown. Transfer the sausage rolls to a wire rack right after you take them out of the oven.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Graduating with an Associate of Arts from Pheonix University in Business Management, then a degree in Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology, her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, pen and ink, Gouache, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.  

Hummus homemade

 

 

 

While living in the Washington DC area I had the opportunity to check out and experience hundreds of restaurants with my brother-in-law who was a Michelin-star chef and restaurant owner himself. Once a week we would venture out and try 2-3 different restaurants tasting their various menu items then return to his restaurant and recreate them. One thing I couldn’t recreate was Bistro Aracosia in DC hummus, then George and I returned and ordered it again then George asked to speak to the chef. The chef came out and we talked, and I asked what was different with his recipe over others, he then told me his secret. He smiled and whispered, “Boil the Chickpeas first then make the hummus and reserve some of the liquid from the can of chickpeas to add after the first go around in the food processor to make it more creamy.”

Ingredients

• 2 cloves garlic or 2 helpings of minced garlic
• 1 (19 ounces) can garbanzo beans, save half the liquid
• 4 tablespoons lemon juice or juice of 1 large lemon
• 2 tablespoons tahini
• 1 teaspoon salt
• 2 tablespoons olive oil
• black pepper to taste

Directions

1.   In a small saucepan bring 2 cups of water to a boil.

2.   Drain Chickpeas from a can, reserving liquid. Set aside.

3.   Once the Water is boiled, add the chickpeas and boil for 5 minutes until you see the shells of the chickpeas begin to float on the surface. Remove from heat and drain.

4.   Chop garlic in a blender.

5.   Pour garbanzo beans into the blender, reserving about 1 tablespoon for garnish. Add reserved liquid, lemon juice, tahini, and salt to the blender. Blend until creamy and well-mixed. If it is not creamy enough add 2 tablespoons of the reserved liquid to the bowl and mix again.

6.   Transfer the mixture to a medium serving bowl. Drizzle olive oil and sprinkle pepper over the top. Garnish with reserved garbanzo beans. Serve with Warm Pita bread. Enjoy. 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Graduating with an Associate of Arts from Pheonix University in Business Management, then a degree in Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology, her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, pen and ink, Gouache, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.  

Bug out Bag essentials

 

Bug Out Bag Time

Good day my fellow Americans, it’s that time of year again when we have to face hurricanes, tornadoes, earthquakes, floods, and other natural disasters across the country. So in order to prepare for any of these devastating situations, I’ve created a Bug Out Bag Essential listing to ensure you are never caught in a situation of “anything can happen” and you’re caught without certain things for survival. My Father always said that prior planning prevents piss poor performance and he was right. Every time I didn’t plan ahead I got caught in trouble, but when I was prepared, nothing ever happened. So now I believe in being prepared to just ensure I won’t need anything on the list at the last minute. So, let’s put that bag together now and have it ready for the unexpected.

No matter the situation or the emergency, it’s always good to have the following on hand and ready to escape the danger:

Food: You’ll want at least 5 days of non-perishable food, mostly canned and shelf-stable goods such as rice, energy bars, cookies, and perhaps military-grade MREs (meals ready to eat).

Cash: The stores will have the ability to ring up items electronically or allow you to use your debit or credit card to pay for items due to no electricity, which also means ATMs won’t be working either so be sure to have hard cash on hand, at least $300 in the 20s and 10s to cover any immediate purchases should you find a store open with supplies.

Water: A minimum case of large, bottled water per person. Plus 3 gallons of water per person (2) for cooking and (1) washing up purposes.

Portable Stove: be sure to also include fuel for the stove (Waterproof matches, solid fuel, fire starters)

Ziploc Bags, Multipurpose utility utensils such as knives, forks, spoons, can openers, screwdrivers, and multipurpose tools.

Clothes: Don't forget the various changes of clothes for each person in your family. At least 5 days' worth of clothes and remember the socks, hiking boots, and sneakers. 

First Aid:

First Aid Kit with bandages: plus, other essential items such as toothbrushes, toothpaste, toiletries as needed for all involved in your emergency plan, hand sanitizer, antibacterial wipes and ointments, and prescriptions.

Essentials: Don’t forget the toilet paper, paper towels, tampons or pads, wet wipes, splint, condensed soap, don’t forget your glasses, and maybe a spare set just in case.

Animals: Don’t forget to pack for the fur babies such as prescriptions, heart guard, food, water, feeding bowls, and a crate if you have one, plus their favorite blanket.

Safety and Communications:

Whistle

Walkie Talkies

Compass

Watch

Hand Cranked Radio

Flashlight with extra batteries or get a hand-cranked operated flashlight

Glow sticks.

Cell phone with solar charger and maybe a small generator to help recharge the battery

Don’t forget charging cords for all devices including your laptop

Important Documents:

Any and all deeds or titles to home and vehicles

Bank Info: checkbook and savings book

Insurance policies

Health Records and doctor information

Will

Passports

Any and all legal documents

Social security card

Leases

Rental agreements

Family photos

Printed list of friends and family along with addresses to contact should you need to contact them.

Place all these items in a waterproof large Ziploc bag to ensure they don’t get damaged during the emergency.

Improvised items

Sewing Kit

Duct Tape is always helpful.

Zip Ties

Super Glue or E6000 glue

Garbage bags

Once you have your action plan and supplies in one place, be sure to go through them every 6 months and ensure you have what is needed for you and your family.  Remove anything that has expired such as batteries and canned foods (these should be rotated for safety reasons).  Remember that once things get chaotic, you’ll want to know that you are prepared to get up, grab your stuff, and boogie down the road to safety.

Also make sure that everyone in the household knows the plan of action and if not at home, knows where to go to to join you and the rest of the family during the emergency. Whether it be someone’s home, a hotel, or a shelter, you’ll want to know that your family is safe and with you during the emergency. Saves on the stress of not knowing. 

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Graduating with an Associate of Arts from Pheonix University kin Business Management, then a degree in Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology, her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, pen and ink, Gouache, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week. 

 

Caramel Sauce

 

Caramel requires patience, and a good sugar-thermometer. If you like to make candy, you can make salted caramel in no time. As I said you have to have patience to make this but once you do, you’ll never buy it again in a store. The trick is to never walk away from the stove while you’re making this receipt.  All your attention must be always on the sauce until its done.

When it comes to the salt flavor, start out with the half teaspoon then add based on your taste testing. I always start out with less then add as I go. You can always add salt but it’s difficult to take it away, so keep that in mind.  

INGREDIENTS

¼ cup water

5 tablespoons best-quality unsalted butter

¼ cup soft light brown sugar

¼ cup superfine sugar

3 tablespoons golden syrup or light corn syrup

½ cup heavy cream

1 teaspoon soft sea salt crystals

¼ tsp vanilla extract

Instructions

Lay out your ingredients premeasured on the counter next to the stove, this way you can always keep an eye on the pot while still being able to grab the next set of ingredients when necessary.

Melt butter, sugars, syrup in water in a small heavy based pan and let simmer on low to medium heat for 3 minutes, stirring every now and then until mixture is combined. Make sure you always pay attention to the pot.

Add cream and half a teaspoon of sea salt crystals (Do not use table salt) and stir again, give a stir with a wooden spoon and taste be cautious, don’t burn your tongue. This is critical to ensure that you either need or don’t need more salt before letting it cook for another minute on the stove, then pour into a jug for serving.

Keep in mind you can store this syrup in the fridge for one week in an air tight container or in the freezer for up to 3 months in an air tight container. Be sure to remove from fridge at least 2 hours prior to serving to ensure room temperature has been obtained. If removing from freezer do it one day ahead and thaw in fridge, then remove from fridge 3 hours prior to serving to ensure it is thawed properly and is at room temperature. Enjoy.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Graduating with an Associate of Arts from Pheonix University in Business Management, then a degree in Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology, her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, pen and ink, Gouache, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week. 

 

Paella

I love a good seafood paella with a bit of Chorizo in it. The equipment you will need for this dish is a large deep skillet, I use a large Wok. So lets make some Paella for 4 people.

Ingredients

16 cherrystone clams

16 extra jumbo shrimp peeled and deveined.

1/2 tablespoon lemon juice

1/4 teaspoon Old Bay seasoning

2 1/2 teaspoons olive oil, divided

1 small, cooked chorizo link, sliced thin (1.75 oz) I use Mild Palacios Chorizo in a package of 7.9 ounces, but only use about a quarter of it and then eat the rest as a snack with Italian provolone or Swiss cheese

1/2 cup chopped onion

3 garlic cloves, sliced thin

1 teaspoon smoked paprika

1 1/4 cups short or medium grain rice

1/3 cup tomatoes, finely diced, I  use grape tomatoes diced in a food processor.

2 1/2 cups chicken or you can use vegetable broth

1 1/4 teaspoon Kosher salt

1/4 teaspoon saffron threads

1 bay leaf

1/2 red bell pepper sliced into thin strips.

1/4 cup frozen peas

1 tablespoon coarsely chopped parsley, to be used for garnish

3 Lemons quartered and served on top. 

Instructions

Clean the clams and soak in cold water for 30 minutes.

Clean the shrimp and devein them all and then transfer the shrimp to a bowl and season with 1/2 tablespoon lemon juice and the Old Bay.

Heat a large skillet or Wok that is nonstick over medium heat.

Add 1 teaspoon of oil and sauté the chorizo, onions, garlic and paprika until soft, about 3-4 minutes.

Push aside, add the remaining 1 1/2 teaspoons oil in the center and add the rice, stirring to coat with the oil. Sauté 3-4 minutes.

Add the diced tomatoes, broth, salt, saffron threads (crumbled between fingers) and bay leaf.

Mix and bring to a boil, stirring once, place the bell pepper over the rice, reduce the heat to low and cover tightly, cook 15-18 minutes. Uncover, add the clams, shrimp and peas.

Cover tightly again, reduce heat to low and cook until the clams are opened up and the shrimp is cooked through, about 10 to 15 minutes.

Uncover the skillet, raise the heat back to medium-high and cook to toast the bottom of the rice, you should hear it sizzling, about 2 to 3 minutes.

Discard the bay leaf and garnish with parsley. Then Serve with Naan bread or fresh Italian bread along with wedges of fresh lemons and enjoy.

 Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Graduating with an Associate of Arts from Pheonix University in Business Management, then a degree in Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology, her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, pen and ink, Gouache, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.