Chicken Noodle Spring Rolls

IMG_2131During the height of summer, fresh spring rolls are a refreshing afternoon lunch. Spring roll wrappers used to be tricky to find, but as Asian cuisines have increased in popularity throughout the US, these wrappers have become readily available in supermarkets and online. This recipe uses other easy to find ingredients as well. For the cooked chicken, either a can of chicken or part of a supermarket rotisserie chicken will work. For the noodles, feel free to experiment! I really enjoy Japanese sweet potato noodles, but a cooked package of instant ramen noodles will work just fine.  Have fun!

Ingredients (Makes 12 Spring Rolls)

IMG_212712 round spring roll wrappers (rice paper)

1 cup cooked chicken cut into small cubes

3 ounces cooked noodles cut into 2 inch pieces

1 cup shredded cabbage

1 large carrot, grated

1/2 cup crushed peanuts

For the sauce:

2 tablespoons chili vinegar

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon sugar

1 inch piece of ginger, finely grated

Directions

IMG_2126Step 1) In a medium size mixing bowl, whisk together the five sauce ingredients. Fold in chicken, noodles, cabbage, carrot, and peanuts.

Step 2) Place about 1 inch of water in a 12 inch skillet and bring to a simmer (not a boil) over medium heat.

Step 3) When water is hot but not boiling, place ONE spring roll wrapper in the water for 2 SECONDS (really… just two seconds). Use a spatula to gently remove the spring roll wrapper from the water and place it on a wood cutting board. Gently smooth out the wrapper; a few wrinkles are fine. If parts of the wrapper are still hard, you can dip the wrapper in water again for an extra second.

Step 4) Place 1/4 cup of filling in a small rectangle near the center of the wrapper.

WIN_20160502_170716Step 5) Fold the sides of the spring roll wrapper over the short sides of the rectangle of filling, as shown. Then, gently roll the spring roll from top to bottom, sealing the filling inside of the spring roll. The wrapper will stick to itself and form a nice seal.

Step 6) That’s it! Repeat steps 3 – 5 until you run out of filling.

Spring rolls are a FRESH food and are best enjoyed within a few hours of rolling (store in the refrigerator if not enjoying immediately). Try dipping your spring rolls in soy sauce, plum sauce, or peanut satay sauce – delicious! Spring rolls are inherently low in fat and are gluten free. You could also omit the chicken and add some shredded greens for your vegan friends. Have fun!

Moitié – Moitié Fondue

Like many Crowded Earth Kitchen readers, I am dreaming of getting back on an airplane. While we wait, let’s revisit Switzerland and make a scrumptious fondue!

Crowded Earth Kitchen

OLYMPUS DIGITAL CAMERA Fondue at Restaurant des Antiquaires in Old Town Geneva

Ah,  you knew it was coming… the fondue post from Switzerland.  Going to Switzerland without recreating a fabulous fondue at home would be like, well, I don’t know – it simply isn’t done.

OLYMPUS DIGITAL CAMERA My Favorite Restaurant in Old Town Geneva

OLYMPUS DIGITAL CAMERA The Fondue Options at Restaurant des Antiquaires

Fondue options abound in Switzerland.  If you happen to find yourself in Old Town Geneva (lucky you!), don’t miss Restaurant des Antiquaires.  Their whole menu is fabulous (my travel companion and I visited more than once), and their fondue options are simply sublime.

Moité – moité means “half and half,” and refers to the blend of two cheeses found in many Swiss fondues.  Typically, the two cheeses are Gruyère and Vacherin Fribourgeois, although Emmentaler (a high quality version of the medium-hard, hole filled “Swiss” cheese) is sometimes paired with the  Gruyère instead.

A few notes on Swiss…

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French Cherry Clafoutis

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It’s now been six years since our magical European Food Tour concluded. Faced with the COVID-19 pandemic and travel bans of 2020, my soul aches to return to those enchanting, cobblestone meandering days. We’ll get there. For now, we can revisit favorite food memories, such as this delightful (and simple!) cherry dessert.

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The cherry clafoutis shown above was enjoyed in a little café in Lichtenberg.  It was truly delicious, and I’ve mimicked the taste and textures pretty closely, with two exceptions.  First, I used pitted cherries.  I understand that whole cherries are traditional, but really, spitting cherry pits onto a china plate takes something away from the whole dining experience, don’t you agree?  Second, I added walnuts to the crust.  Why? Because cherry pits – supposedly – add a nutty flavor to the dish.  I subtracted the pits, added some walnuts, and Voila! – flavor without, well, pits.

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Ingredients (Serves 8 – 10)

For the crust:

1 cup whole wheat flour

1/2 cup ground walnuts

1/4 cup sugar

1/4 cup cold butter

2 tablespoons cherry brandy

1 egg

For the filling:

2 cups sweet cherries, pitted and set in a strainer to drain

8 ounces Neufchâtel cheese, softened (or substitute cream cheese)

2 eggs

1/3 cup sugar

1 tablespoon cherry brandy

Directions

Step 1) Combine whole wheat flour, walnuts, and sugar.  Cut in butter with a pastry cutter or two forks, until mixture resembles little peas.  Add egg and cherry brandy.  Mix – use your hands! – until well combined.

Step 2) Press dough into a tart pan (a pie dish would work fine, too).  Place a piece of aluminum foil over the dough and sprinkle with dried beans.  This will keep air bubbles from forming and “puffing up” your dough.

Step 3) Bake dough (foil, beans, and all) in a preheated 400 degree oven for 20 minutes.  Reduce heat to 375 degrees and bake an additional 10 minutes.  Remove from oven, remove beans and foil, and let cool for 10 minutes.

WIN_20140929_181944Step 4) While crust cools, use an electric mixer to combine softened Neufchâtel cheese, eggs, sugar, and brandy.

Step 5) Arrange thawed, drained cherries on crust.  Cover with cheese filling.

Step 6) Bake for 25 minutes at 350 degrees.  Serve warm or cold.  Personally, I prefer this dish cold.  Try to share with 7 – 9 other people, but if you eat the whole darn thing by yourself, I won’t judge.  😉

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Chocolate Chip Zucchini Bread

WIN_20150724_123445If you don’t like zucchini, well, I’m not sure we can be friends. 😉 In all seriousness, zucchini is one of the most versatile vegetables available. It’s also low in calories, surprisingly packed full of vitamins, and a prolific producer in just about any North American garden. This recipe uses grated zucchini. Feel free to use grated patty pan squash, yellow crookneck squash, or any other “zucchini-like” summer squash.

PS – You can grate your extra zucchini now and freeze it in 1 1/2 cup quantities (just measure it into zip-lock freezer bags) to bake this recipe later, if your hammock is calling you out into the sunshine!

WIN_20150724_101403Ingredients (Makes 2 loaves)

1 1/2 cups grated zucchini

1 teaspoon almond extract

1 cup applesauce

1/2 cup vegetable oil

2 eggs

1 cup sugar

1 large package instant chocolate pudding

3 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1/2 cup mini chocolate chips

WIN_20150724_103524Directions

Step 1) Grease and flour two bread pans.

Step 2) Combine grated zucchini, almond extract, applesauce, oil, and eggs. Stir until well combined.

Step 3) Add sugar and pudding mix; stir well.

Step 4) Add dry ingredients, a little at a time, until well incorporated. Fold in the mini chocolate chips last.

Step 5) Divide batter between two bread pans. Bake in a preheated 350 degree oven for 50 minutes to 1 hour. Bread is done when a toothpick inserted near the center comes out clean.

Like just about any zucchini bread, this bread freezes well!

Lemonade Bundt Cake

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Have extra summer squash lurking in your garden? Here’s a fun, summery way to enjoy this plentiful veggie. This recipe works for zucchini, too!

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Ingredients (Makes 1 Bundt cake or 2 loaves)

1 1/2 cups grated yellow summer squash, such as patty pan squash (cut the peel off before grating if the peel is tough)

1 teaspoon lemon extract

1 cup applesauce

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1/2 cup vegetable oil

2 eggs

1 cup sugar

1 large package instant lemon pudding

3 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

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1 teaspoon salt

For the icing:

2 – 3 cups powdered sugar

juice from 1/2 lemon

2 drops yellow food coloring

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Directions

Step 1) Grease a Bundt pan (or two bread pans) very well.

Step 2) Combine grated summer squash, lemon extract, applesauce, oil, and eggs. Stir until well combined.

Step 3) Add sugar and pudding mix; stir well.

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Step 4) Add dry ingredients, a little at a time, until well incorporated.

Step 5) Transfer batter to pan(s). Bake in a preheated 350 degree oven for 50 – 55 minutes. Cake is done when a toothpick inserted near the center comes out clean.

Step 6) Allow to cool in pan(s) for 15 minutes. Run a butter knife around the edge of the pan to loosen, then carefully transfer the cake to a serving plate.

Step 7) In a small bowl, combine 2 cups powdered sugar, juice from 1/2 lemon, and 2 drops of yellow food coloring. Stir well. If icing is too thin, add a bit more powdered sugar.

Step 8) Drizzle icing all over cake. If desired, garnish with slivers of lemon peel. Serve with coffee or tea and enjoy with a friend!

Frozen Chocolate Banana Tart

A five ingredient favorite… bake something fabulous, and go play outside in the sunshine!

Crowded Earth Kitchen

WIN_20160105_180446This dessert falls into my favorite category… the “looks complicated, but is really easy to make” category. In just a few minutes time, you can prepare a decadent tart that looks elegant enough to serve at the end of a fancy dinner. Frozen Chocolate Banana Tart is quite rich, and will serve a few more people than a similarly sized fruit pie. A modest wedge of this tart, perhaps garnished with fresh whipped cream and served with coffee, will make a perfect finish for an evening with company. If you prefer to enjoy this Frozen Chocolate Banana Tart in your PJs on a Tuesday night, I won’t judge!

Ingredients (Serves 12)

1 roll-out pie crust (or made from scratch if you prefer)

1/2 pound dark chocolate

1/3 cup half-and-half

2 tablespoons rum cream

2 ripe bananas (the yellow peels should have dark spots!)

Introducing Prime Pantry – Everyday Essentials Delivered…

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Bacon Jam

Bacon Jam

IMG-1793Since we’re spending, ah, a lot of time at home these days, we may as well make the best of things. Here’s a warm and savory treat to enjoy with crackers or crostini while watching a movie in your living room, pretending you’re at the theater. Stay safe, friends.

Ingredients (Makes 1 cup; recipe doubles easily)

1/2 pound bacon, diced Continue reading

Easter Bread

Crowded Earth Kitchen

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Easter Bread is a rich, dark, hearty bread just perfect served with an exuberant Easter dinner.  Bold flavors of rye and whole wheat are tempered with a bit of milk and the soothing, subtle sweetness of molasses.  Including rye flour means this bread will take a bit longer to rise, but the flavors are worth the wait.  Let’s play with flour!

Ingredients (makes one large loaf)

2 1/2 teaspoons yeast

1 cup lukewarm water

2 tablespoons sugar

1/4 cup dry milk

1/2 teaspoon salt

1/4 cup blackstrap molasses

1 1/2 tablespoons butter, softened

1 cup rye flour

1 cup whole wheat flour

1 cup white flour

1 egg yolk

Directions

picture392Step 1) Combine yeast, warm water, and sugar in a large bowl.  Stir and let the yeast bloom for 1 or 2 minutes, until the surface looks creamy.

Step 2) Add dry milk, salt, molasses, and butter.  Mix well.  A small electric mixer (on low…

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Jelly Bean Brittle

Happy Socially Distant Easter, Everyone!

Crowded Earth Kitchen

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Hop. Hop. Hippidy Hop. That bunny is heading our way, and wouldn’t it be nice if he arrived with a basket of homemade Easter candy? Jelly Bean Brittle is awesome for so many reasons… it’s super easy (Can you boil water? That’s about the only skill you need!), doesn’t require any expensive ingredients, and unlike peanut brittle, is completely free of common allergens. This recipe makes a great big pan (about 2 1/2 pounds’ worth) – perfect for an office or a classroom!

The only special item you will need is a candy thermometer. Now, don’t panic – a candy thermometer looks like any other thermometer, and just clips right onto your pot. All you need to do is READ it, and if you are reading this blog post, you’ve got that skill locked. Here is a link to the simple candy thermometer that I use:

Taylor Classic Line Glass Candy…

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Cookies from Latvia

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Biezpiena Cepumi

Happy Holidays, friends! Here at Crowded Earth Kitchen we’ve been traveling, homeschooling, and collecting amazing recipes from around the world to share with you. Today’s gem is Biezpiena Cepumi, beautiful Latvian cookies that are delicious with coffee on cold winter days. These treats aren’t overly sweet; if you like lemon cookies or windmill cookies, give these a try. Biezpiena Cepumi are nut-free and egg-free, as well.

Ingredients (Makes 36 cookies)

1 cup plus Continue reading

Best Ever Canned Salsa

It’s salsa time again! Enjoy!

Crowded Earth Kitchen

WIN_20150809_154501I look forward to canning salsa every spring and well into summer… often, I can be found daydreaming of this salsa recipe when I am planting seedlings in my garden soon after the snow melts! I can several dozen jars of this salsa every August, to enjoy throughout the winter. It’s delicious with tortilla chips, of course, but also useful for main dish slow cooker meals. One quart of this salsa, combined with a few pounds of spare ribs, chicken pieces, or a beef roast makes a fantastic winter meal after about 8 hours in a slow cooker set to “low.”

The mildness or spiciness of this recipe is entirely up to you. If you want mild salsa, stick with mild bell peppers. For just a bit of heat, add one or two jalapeno peppers with the seeds removed (wear gloves!). To really knock your socks off, add several jalapenos, habaneros, or…

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Dandelion “Honey”

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Everyone on my Christmas list is getting a jar this December… this recipe is that fabulous.  Before we get to the recipe, I should explain a few things.  First, I am a big believer in letting my lawn grow au naturel.  Rain from the sky and an occasional mow pretty much sum up my approach to lawn care, to the chagrin of a few of my neighbors.  This means, of course, that I am blessed with a brilliant display of yellow dandelions this time a year.  Weeds, did you say?  No Way!

Dandelions were imported into the US hundreds of years ago as a nutritious food source.  Dandelions are wildly good for you, rivaling carrots and spinach in their Vitamin A, Vitamin B12, Vitamin C, Calcium, Iron, and Phosphorus.  The entire plant is edible, but today we are focusing on the pretty yellow flower heads.  A quick web search will reveal how dandelion flowers are valued for their antioxidants, their diuretic and antibacterial properties, and their use by herbalists in treating everything from headaches and depression to stomach and menstrual cramps.  Dandelions aren’t weeds… they’re nature’s own grocery store and pharmacy!

Today we are making dandelion “honey.”  The taste is spot-on identical to wild honey, without the hefty price tag.  At about 50 cents a pint (for the sugar and pectin), this “honey” is a real bargain.  It’s vegan, has practically the same glycemic index as honey, and contains pollen (which is where many of the purported health benefits of bee honey originate).  Make sure you pick dandelions from an unsprayed location!  Allow yourself about an hour in the sunshine to harvest enough flower heads for this recipe.

picture1152Ingredients (makes 9 half-pint jars)

8 cups dandelion flower heads (cut just above the base of the flower head, to get all of the yellow and almost none of the green)

8 cups boiling water

6 cups white sugar

Juice from 1/2 large lemon OR Juice from 1 whole, large orange

4 tablespoons pectin powder

picture1154Directions

Step 1) Cover dandelion flower heads with boiling water.  Cover and set aside for at least three hours or overnight.

Step 2) Carefully pour the mixture through a fine mesh sieve, saving the “tea” and discarding the flower petals.

Step 3) Bring 6 cups of dandelion tea to a boil in a large pot (if you have more than 6 cups of tea, you can freeze the excess).

Step 4) Stir pectin into sugar (the pectin will dissolve more readily this way).  Add pectin/sugar mixture all at once to pot of boiling tea.  Add lemon juice or orange juice as well.

picture1155Step 5) Stir thoroughly until sugar is completely dissolved.

Step 6) Bring mixture to a full rolling boil.  Boil for 3 minutes with stirring, then turn off heat.

Step 7) Follow canning instructions to preserve your dandelion “honey.”  Leave 1/2 inch headspace, and process jars in boiling water bath for 10 minutes.

Enjoy!

Popcorn for Troops!

popcorn_flavors_S19_store.jpgPopcorn for troops! Popcorn for you!

One of the pint-size chefs here at Crowded Earth Kitchen is working hard to make a good first impression on his new Scout troop. This weekend is the popcorn sale kick-off, and he is collecting donations to send popcorn treats to deployed military members. He has a web link to make donating (or purchasing for yourself) very simple. Thank you for considering a donation!

Please go to: www.prpopcornstore.com. His Scout Seller ID is Q6KKZB.

Healthy Cherry Quinoa Bowl

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Happy New Year, Friends! This month we’re focusing on delicious, healthy, EASY meals here at Crowded Earth Kitchen! A hearty serving of today’s Healthy Cherry Quinoa Bowl weighs in at only 225 calories yet offers up 26 grams of protein and a big punch of Vitamins A, B-complex, and K. Let’s get started! Continue reading

Korean Bibimbap

Bibimbap

Korean Bibimbap is a surefire crowd pleaser. The combination of white rice, vegetables, marinated beef, chili pepper paste, and egg is hearty, delicious, and can be tailored to the palate of each of your dinner companions. Love all the veggies and knock-your-socks-off spice? Great! Prefer your food mild and hold the greens? That’s fine, too! Let everyone prepare their own bowl, and everyone will be happy. Let’s get started!

Ingredients (Serves 6)* Continue reading