Closet Cooking is the reason I started blogging. I googled “curry honey chicken” and Kevin’s recipe for Curried Honey Dijon Roasted Chicken came up. His photos were what captured me initially and then I tried the recipe and it was immediately added to our two week dinner roatation. He is also the one who introduced me to the Lowel Ego light. He was so right! It makes all the difference no matter what camera you own.
I later came across the blog Iowa Girl Eats. From her blogging persona she is one of the sweetest, most charming people and has such a way with writing and photography that you want to return each day to see what she is up to. These egg rolls and vegetable fried rice were her idea, I just changed up the turkey to bison and added some carrot. Thank you Kristin!
Ginger Bison Egg Rolls
Ginger Bison Egg Rolls
Makes 12 (or 11 if you eat some of the filling while you are wrapping them)
1 celery stalk
2-3 cups coleslaw mix
4 baby carrots
1 tsp minced garlic
1 inch peeled, fresh ginger
1 small onion, quartered
1 lb ground bison
3 Tbsp low sodium soy sauce
Couple dashes red pepper flakes, to taste12 NaSoya Egg Roll Wrappers
Apricot preserves (**optional, see note)
Before we start I’m just going to say if you make the filling the day before it is a LOT easier. Especially if you have a starving child on your hands and need to heat up some sweet potato fries and rotisserie chicken in the toaster oven to keep screaming at minimum.
1. Dice celery and carrot in a small food processor, add to the coleslaw and microwave for five minutes on high.
2. Heat a skillet over medium high heat and spray with EVOO. In the food processor put the onion and ginger. Sauté these for about three minutes, then add the garlic. Sauté another minute.
Optional: Sing a few rounds of Itsy Bitsty Spider to entertain daughter while you sauté. Don’t be afraid to be generous with hand movements.
3. Add the Bison to the same skillet and sauté until just cooked through. Remove mixture from heat and add the coleslaw mixture, red pepper flakes and soy sauce. Allow to cool a bit. Take a few tastes here just to see if you need to add a bit more of anything. Mmmm, yummy. (Tthis is where that egg roll #12 starts to lose some of his stuffing).
4. Heat the oven to 400 degrees and spray a cookie sheet with EVOO spray.
Serve daughter rotisserie chicken and fries. If this doesn’t work try bribery with raisins and/or graham crackers.
5. Lay egg roll wrapper number one out in a diamond shape to you. Place 1/4 cup of the mixture in the center. (Better take another taste here of the bison mixture just to make sure it’s still good.) Fold the two side corners in, fold the bottom corner in and then roll and place on prepared cookie sheet. This isn’t rocket science here but I’ll be honest, it might take you one or two to get them looking pretty.
6. Spray the tops of the rolls with EVOO spray and bake about 13 or so minutes until golden brown.
***Note: I really wanted something sweet like duck sauce to dip these in. I had some sugar free apricot preserves and, OH MY, was it a perfect compliment.
Vegetable Ginger Rice
Veggie Ginger Rice
1/2 bag broccoli, steamed (about two cups florets)
1 cup cooked brown rice (I used Annie Chun’s Rice Express Sprouted Brown Rice)
1 cup coleslaw mix
Garlic powder, to taste
1 egg, beaten
Low sodium soy sauce to taste
1 Tbsp roasted sesame seeds
1 tsp fresh chopped ginger
1. Using the same pan you sautéed the bison in (why dirty two pans?) spray some EVOO spray and heat over medium heat. Add the coleslaw and ginger and sauté until softened. I am not sure how long this took because I had to let the dogs out and find “baby doll” at the same time so I didn’t time it. We’ll say about five minutes.
2. Move the coleslaw mixture to the outer edges of the pan and add the egg in the middle. Scramble that around until cooked.
3. Add the broccoli and brown rice. Sprinkle everything with the garlic salt and soy sauce and mix until combined. Top with toasted sesame seeds.