Monday, August 4, 2014

Food Post - Healthy Eggroll in a Bowl


A lot of times, especially in the summer months, Gregg and I will eat simple meals that can be prepared quickly. We both enjoy salads and they are easy to throw together, but also we may have a good old fashioned Ploughman's.  It is a very popular pub food in the UK, and the first time I had one was over there many years ago.  For those of you who don't know what a Ploughman's is, The Kitchn does a very good one which you can find at this link. The only thing I would add is a tomato cut into six pieces, as in this photo which I got offline. It is pretty close to the ingredients I use in my version, but I would slice smaller pieces, almost slivers of cheese, with maybe an additional two varieties.  The only thing missing is a small pot of butter and the bread is an important part so buy your favorite crusty bread or rolls.  Sometimes the simplest meals are the best.


However, and at the risk of repeating myself, when we have a hankering for something different and as we both enjoy Asian food, I will go on a search for a recipe that I know we will both enjoy.  I have shared a lot of those on this blog.  Usually I pick out several and we will go over the ingredients and choose one, putting the others aside for another time.  We are lucky, we have several Asian food markets in our area, and they are always fun to browse around.  And as we have an ethnically diverse population, a lot of the ingredients we can buy at our local supermarket. 

I found this recipe here at a blog called "Mostly Homemade Mom". We like it so much we have made it an additional two times since this first meal, the second time modifying it more to suit our own tastes, which I will tell you about at the end of this post.  I am starting out with the original recipe.




Healthy Eggroll in a Bowl

1 lb. ground country sausage
1 bag fresh coleslaw mix with shredded cabbage and carrots
5 cloves garlic, minced
1/2 cup low sodium soy sauce
1 teaspoon ginger
Sliced green onion

In a large, deep skillet, brown the sausage.  Meanwhile in a small bowl combine garlic, soy sauce and ginger; set aside.  

Once the sausage is cooked through and no longer pink, add the fresh coleslaw mix to the skillet and stir to combine.  

Pour soy sauce mixture into the skillet and stir, continuing to cook over medium heat for five minutes, or until the cabbage is wilted but still a bit crunchy.  

Serve with sliced green onion.

~~~~~

I loved the fact that this was a fast, simple and nutritious meal.  It was on the table from start to finish in 20 minutes.

The brand of sausage we bought was too salty for my taste.  Gregg enjoyed it but even he admitted after making our second version, that it was a lot less salty and more to his liking.  He added his favorite hot sauce to his portion, which I rarely ever put on mine.

There were leftovers and after we finished those we realized that we wanted to make it again, but this time trying it with a mixture of ground pork and turkey.  Either of these meats can be used on their own.  

And yes we loved it so much we made it yet again only this time with Tofu which I crisped up a bit in a small amount of peanut oil.  Have to say, that version was my favorite and even my non-tofu lover enjoyed it this way.  In fact, I think from now on we will use the Tofu as I am trying to add more meatless dishes into our weekly menu.

Instead of using fresh ginger I put in a teaspoon of powdered.  Only because I had forgotten to put the fresh on my list and just left it that way for the other meals.  I will be trying the fresh next time.

To the coleslaw mix we also added extra vegetables, sliced celery and mushrooms, sliced bamboo shoots, beansprouts and sweet basil leaves.   There were even more leftovers which we enjoyed eating for a few days.  

This is a fun recipe to play with but most of all it is healthy and nutritious.