Deconstructed Eggroll
Sometimes, the eggroll is the part of Chinese takeout you look forward to the most. Its just comforting knowing it’s going to be there and it’s going to be good. For me, the best and worst part of the egg roll is that it’s fried. I tend to eat healthy, especially at home, so Chinese takeout is a special thing. When I decided to try this recipe, I didn’t know it would satisfy all my cravings without the fried, doughy guilt trip. It also only costs me about $7 for about 4 (large) servings. Ladies and gentlemen, the deconstructed eggroll!
Ingredients
- Ground beef (about 1 pound)
- Cabbage (1 small head or half a large head)
- Onion (I use half one yellow onion)
- Carrots (1 whole carrot or a few baby carrots)
- Oil (Pam, coconut, olive, ghee– just pick one)
- Salt
- Black pepper
- Soy sauce or Coconut Aminos
Instructions
Cook the meat: Season your meat with salt and pepper. Brown it in a pan on med-med/high heat. I use a cast iron.
Get the grease off the meat: Take it out of the pan, place it on some paper towels or something. Leave it on the side.
Cook your veggies: I clean out the pan and start over for the veggies, but you can use the grease from the meat, if you want. I use either pam or butter for this recipe. These are much less healthy than all the other options I listed above, but if you don’t care about that, go big! (I don’t like how much I can taste the coconut flavor when I use coconut oil with cabbage, so if you don’t like coconut, do NOT use it.) Dice up your onions and carrots and chop the cabbage. Then, add everybody to the pot. (Usually I add the onions, first, honestly.) Anyway, season the veggies. I use black pepper and coconut aminos, here. I don’t use much salt because the coconut aminos usually have plenty sodium. After, stir and let everybody cook down together until the onions are clear and the cabbage is browned.
When its just about ready, add the meat back in. Stir.
That’s it, baby. Enjoy!
If you want to stretch it, feel free to add some jasmine or basmati rice.
Give it a try and let us know what you think!
Not Lasagna
One day I decided to make spaghetti with spaghetti squash instead of pasta. But, after I got all the elements together, my mom suggested I layer the elements instead of combining them. I called it lasagna, she said, “It is not lasagna!” She was right, but I didn’t know what to call it, so Not Lasagna stuck. This recipe combines all my favorites: squash, meat, and cheese. This recipe probably runs me about $15 and it’s about 6 hearty servings. Let’s get into it.
Ingredients
- Spaghetti squash (1 smallish squash)
- Italian sausage (1.5-2 links)
- Ground beef (about 0.5-1 pounds)
- Spaghetti sauce (however much you like-I like about 3/4 of a jar)
- Onions (about 1/2 yellow onion)
- Garlic (Optional** A couple cloves, maybe? Do what you like. I use like 6 cloves.)
- Seasonings: salt, pepper, and whatever else you like
- Mozzarella cheese (1.5-2 cups, shredded)
- 9x13in pan (you can go bigger, but I wouldn’t go smaller)
Instructions
Cook the squash: There are many ways to cook spaghetti squash. I cut it in half, scoop out the seeds with a spoon, drizzle with olive oil, and season with salt and pepper. Then, I place the halves on a baking sheet and place them in a 375 degree oven until its ready. That’s about….maybe 45 minutes? I, honestly, wing it every time. The skin starts browning and things start bubbling, and that’s how I know it’s ready. Once its done, take it out. You should let it cool, but I never do and just burn my little fingertips separating the skin. To separate the skin from the squash, take a fork and rake it out. It looks like noodles. That’s why its called spaghetti squash. Alternatively, you can take one half, flip it over, and squeeze/pinch the skin. The squash should slide out, and you can rake it from this step to make the “noodles.”
Cook the meats: I like to start with the Italian sausage. Side note: I don’t use any brand name. I use a local grocery that puts it together in house, so that’s what I’d recommend. It’s delicious! You can also try local Italian groceries. They exist, look into it. Anyway, squeeze/pinch out the meat from the casing into a hot pan. Brown it, the set it to the side. Next up is the ground beef. I cook down the onions until they’re clear, then add in the meat, seasoned with salt and pepper. Sometimes, I add red pepper flakes. You can any Italian seasonings you like.
Next, add all the meats together in the pan with the spaghetti sauce. Let them warm together. I like to cook some garlic in the oven and add it here.
To make the garlic, I take an entire clove, wrap it in foil, and stick it in the oven (anywhere from 350-375) until the garlic is soft (about 20 minutes?). The cloves slide of the…skin?…so easily and they’re soft.
Next, layer your ingredients like lasagna. Except, it’s not lasagna, so no ricotta or pasta.
Layers: Meat sauce, cheese, squash, meat sauce, cheese. I usually stop there, but you can continue, if you have enough. You should, I just like thick layers.
Pop that baby in the oven until the cheese is melty and bubbling. That’s about 20-25 minutes.
Let it rest a minute or two, if you’re not starving. For me, I can cut into this stuff well, so it’s easy to get nice, neat squares. This should be the same for you.
This recipe keeps me full and reheats well. Try. It. And share how you liked it below đ
Prescribed by Law 