Garlic Roasted Brussel Sprouts

Ingredients

15-16 brussel sprouts (give or take a few)
1 Tbs. Olive Oil
1 Garlic Clove, minced
Sea Salt and Pepper to taste

Preparation

Pre heat oven to 375

Cut the stems off the Brussel sprouts. Peel off the first layer and discard. Cut the sprouts in half. (If some of the other leaves fall off as you are cutting them, do not throw them out. They get nice and crispy during baking).

Lay a piece of parchment paper over a cookie sheet and spread the Brussel sprouts out.

Sprinkle olive oil, sea salt, pepper and garlic over the sprouts. Toss them to cover the sprout evenly.

Place the sprouts so that they are flat side up.

Place them in the over for about 15-20 minutes or until they begin to brown.

Serve

Yum

Tandoori Chicken (Minus the Tandoor Oven)

 

 

Basic Tandoori Spice Blend

1 tsp. each:
            ground ginger
            ground cumin
            ground coriander
            paprika
            turmeric
            salt
            cayenne pepper

 

Junkies Version of Tandoori Chicken (pictured above)

 

1 cup yogurt, plain
1 Tbsp. lemon juice
1 tsp. ground ginger
1 tsp. allspice
1 tsp. smoked paprika
1 tsp. fresh ground black pepper
1 tsp. ground cinnamon
1 tsp. ground cayenne pepper
2 tsp. ground cumin
2 tsp. salt
1 Tbsp. garlic, minced
1 Tbsp. Thai chili paste with garlic
12 pieces chicken (dark meat is more tender)

 

Preparation:

In a small bowl, mix the yogurt and lemon juice.
Add all spices, garlic, and chili paste, and whisk until smooth.
Put pieces of chicken in a large zip-lock bag and add the marinade to each bag.
Closed the bag and massage the bag until the chicken is thoroughly coated.
Open bag and remove most of the air.
Refrigerate at least 8 hours. The longer the better!
When you are ready to cook, line a large pan with foil, use a rack so heat can circulate under the chicken.
Pre-heat your oven to 425.
Place the chicken pieces so they are not touching. 
Bake for 45 minutes and turn the chicken after 30 minutes of cooking time, then roast for another 15 minutes.
Turn the oven off and let the chicken rest in the oven for 25 minutes.

 

 

Into the Wild

French Toast w/Wild Blueberry Sauce

Here's the french toast I made with wild blueberry sauce this morning.

The pic isn't the best but it was delish!

I'll re post with the recipe soon...

Junkie Eggroll Recipe

Junkie Eggrolls

Makes 12 Eggrolls

1 lb. ground pork, salad shrimp, chicken, or tofu

4 cups shredded cabbage (add some purple for fun)

1 large carrot, shredded

1 medium sweet onion, chopped or diced (depends on preference here)

3 cloves garlic, minced

3 tsp. fresh ginger root, grated (fresh means fresh people!)

1 Tbsp. cornstarch

2 Tbsp. soy sauce

1 1/2 Tbsp. molasses

2 Tbsp. vegetable oil

1 quart oil for frying (you can also bake these)

1 1/2 (14 oz.) packages egg roll wrappers

Preparation

Cook pork (or other protein) in a large wok (or pan, whatever you have) over medium-high heat. Drain and set aside.

In a large bowl, mix the cabbage, carrot, onion, garlic and ginger.

In a small bowl, add the cornstarch, soy sauce, and molasses.  Mix until smooth.  It will thicken slightly.

Heat the 2 tablespoons oil in wok or large fry pan.  Drop in cabbage mixture in batches, cooking each 3 to 4 minutes, until tender.  

Return the vegetables to the large bowl, and mix in protein.  

Stir in the cornstarch soy molasses mixture.

Heat 1 quart oil in a deep fryer to 365⁰

Or

Preheat oven to 425⁰ and lightly grease a baking sheet if baking them.

Drop about 1 Tbsp. of filling in the center of each wrapper.  

Fold a corner of wrapper over filling.  Fold wrapper sides over the filling. The eggroll package normally gives you a good “how to” with pictures so you can see how to roll them.

Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels.

Or

If you’re baking the rolls, be sure you spray them with nonstick cooking spray.  Bake in the oven until lightly browned, 10 to 15 minutes.  I go in and turn them after about 8 minutes so they bake evenly.

Note:  You can also freeze them…here’s how.

1. If you have uncooked egg rolls, wrap each egg rolls individually in foil

2. Place the wrapped egg rolls in a re-sealable plastic bag and freeze.

3. When you are ready to cook them, thaw the frozen egg rolls in the fridge.

4. Deep-fry the egg rolls according to recipe directions.

5. For cooked egg rolls, allow them to cool and wrap in foil.

6. Place the wrapped egg rolls in a re-sealable plastic bag and freeze.

7. Reheat the egg rolls in the oven or fry again without thawing.