Monday, August 27, 2012

The Rodney Week Menu Plan

AM: Toaster strudel
Lunch: lol...nothing, left over mac & cheese for the kids
PM: Fire House Enchiladas-forget the beans and rice-click to view recipe! 

AM" "Just right Cereal"
Lunch: fruit smoothie
PM: (Dinner Date)

AM: Home made carrot, ginger and apple juice
Lunch: egg sandwiches
PM: Butter chicken (MMMMHHHH-will post recipe)

AM: Peanut butter with apples
Lunch:Possible trip to wonderland-so most likely pizza
PM: Left overs

AM: Scrambled eggs & toast
Lunch: Salad & fruit
PM: Stew Beef & Rice

Monday, August 13, 2012

Ooh lala Spring Rolls


  • 1/2 pound ground pork
  • 1 cup finely shredded cabbage
  • 1/4 cup finely shredded carrot
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon sesame oil
  • 1/2 tablespoon oyster sauce
  • 2 teaspoons grated fresh ginger root
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon chile sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 12 (7 inch square) spring roll wrappers
  • 4 teaspoons vegetable oil


  1. Preheat oven to 425 degrees F (220 degrees C). ( I plan on frying them, but recipe says bake :))
  2. Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
  3. In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
  4. Mix cornstarch and water in a small bowl.
  5. Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
  6. Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 mi

I will post pictures and my review later today :)
First we chopped up everything, there are carrots hidden underneath
\Kiki rolling them up-trick is not to put too much filling-1 spoon full is enough!
then we fried them!  This is where a deep fryer comes in handy! :)
this is what happens when you over stuff they explode! :)
Hehe! They are fun to make! :)
And were the best spring rolls i have ever had! :)
I adjusted stuff, added a little more ginger, garlic and oyster sauce, we made 50 so i had to over triple the recipe!

Friday, August 3, 2012

Chicken In Oyster Sauce


  • 1 pound chicken meat.
  • Marinade:
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • Vegetables: 
  • 2 green onions, sliced on the diagonal into thirds
  • 1 slice ginger, minced
  • 1 garlic clove, minced
  • .spinach or any green veggie you like :)
  • Sauce:
  • 1 tablespoon dark soy sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon granulated sugar
  • 1 1/2 tablespoons cornstarch
  • 1/3 cup water
  • 1 teaspoon Asian sesame oil
  • Oil for stir-fryin
1)marinate chicken, over night preferable
2)sautee veggies till clear-in sesame oil
3)add chopped up chicken and brown
4)mix all sauce ingredients together and pour over chicken once cooked, let simmer for about 10 min
5)serve over Jamsine rice ...mmmh