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To live a self-sufficient and organic lifestyle for the next half century. With the Grace of God and the power of prayer, we will succeed. Nothing is impossible with His help. It wouldn't be us without laughter and joy at the Cockeyed Homestead.

Wednesday, January 9, 2019

Cooking with Chef Jo: Mexican Eggrolls-Meatless

One of the main reasons I can a variety of dried beans is it makes dinner preparation a breeze. In this case, I'm making refried pinto beans and black beans for my Mexican eggrolls. I've been making eggrolls for as long as my oldest daughter has been alive (41 years). While working at a Chinese restaurant, I'd chop all the vegetables, meats and rolled 200 eggrolls a night.

As I was a working chef I was exposed to many different ethnic foods from high end delicacies to low end vittles. Not to mention being exposed to multinational cultures in the State Department. I also enjoyed foods in various countries as an international business consultant. My momma used used to say, "No knowledge is wasted." And you know what, she was right.

I love to do fusion cooking. This is one such recipe. If you HAVE TO HAVE MEAT you can add 1/4 lb of ground beef to this recipe, but I promise you'll never miss it.

If you stopped by for a recipe, today you are getting a threefer...three recipes in one blog.

First up is
Chili Powder-
2 TBS Paprika
2 tsp dried oregano
1 1/2 tsp ground cumin
1 1/2 tsp garlic powder
3/4 tsp onion powder
1/2 to 2 tsp cayenne powder, depending on the heat you want.

Put all ingredients in a coffee grinder and pulse a couple times. That's it. Store in an air tight container in a dark, cool place to keep fresh.

Refried Beans

1 pt jar of pinto beans. These have been cooked by pressure canning.
1/4 of medium onion, minced
2 cloves of garlic
1/2- 4 oz can of green chilies
2 tbs vegetable shortening

With an immersion blender, whiz pinto beans until smooth. If you don't have one of these a regular blender, or with elbow grease applied, a potato masher. My immersion blender fits nicely into a regular mouth jar so I just whiz it up in the jar.

In a skillet, melt 2tbs of vegetable shortening. Add onions, garlic, and chilies to the oil and stir until cooked well. The onions and garlic will be golden not burned.

Add the ground pinto beans to the skillet. Stir well to incorporate all ingredients. Top with cheddar or Jack cheese and serve with chips or use in another recipe.

Meatless Mexican Eggrolls
Makes 16 eggrolls, about 8 servings but freezes well before cooking.

16 eggroll wrappers or 8" tortillas
4 oz refried beans
1-4oz package of yellow rice, prepare as instructed. You'll use 1 cup.
4 oz black beans, rinsed and drained
1/2 onion, small dice
1/2 green bell pepper, ribbed seeded, and small dice
1/4 c corn
1/2- 4 oz chopped green chilies
2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
3 garlic cloves, large minced
1/2- 15 oz can kale, drained well
half a small bunch of cilantro or 3 TBS dried cilantro
1/2 tsp cumin
1 tomato, small dice
2 TBS vegetable oil
4-6 oz shredded Cheddar, Queso, or Jack cheese (optional)
Oil for frying, if frying

In a large skillet, add 2 TBS vegetable oil. When heated add onion, peppers, and garlic. Saute until translucent and fragrant.

Add corn, seasonings, black beans, kale and tomato to the skillet. Cook until heated through.

Stir in cooked yellow rice. Add cheese, if desired, and remove from heat. Stir well so the mixture is a colorful mix.

Take a eggroll wrapper or flour tortilla (heat in 30 seconds in microwave covered with a moist paper towel so they are pliable). Cover remaining wrappers with plastic wrap.
How to roll an eggroll
Place about 2 1/2 TBS to 1/4 cup of mixture in the center of the wrapper as shown. You can roughly square off the round tortillas. Brush the areas not covered by bean mixture with a beaten egg or water, and then roll as shown in the diagram. Place each eggrolls seam side down on parchment lined baking sheet. Continue rolling.

If you are freezing these, place baking sheet in the freezer for an hour before sealing and freezing now.

In a deep bottom pot, place enough oil to measure 6" deep.Heat oil to 350 degrees. Drop the eggrolls into the oil. Fry about 3 minutes to golden brown and flip them. You'll know they are done when they float. Drain on a rack or multiple layers of paper towels.

 Or in our case, baked at 350 degrees for 30 minutes until golden brown. But, Santa (me) brought me an air fryer for Christmas so I'll be trying that!

You can use brown rice cooked with 1/4 tsp of  saffron stems (about 4-6 stems), 1/2 tsp each of onion powder, and garlic powder (boil the seasonings first in water before adding the rice) for a healthier version instead of yellow rice. In a pinch you could use turmeric instead of saffron for color, but not taste as they do in most Chinese restaurants.

The combination of rice and beans form a complete amino acid chain in your digestive absorption like meat does without the cholesterol and fat. Let me know how you like these and enjoy!

Y'all have a blessed day!
Jo



 


2 comments:

  1. Huge fan of Mexican cooking here. Chinese too, so "Mexican Eggrolls" sounds really good. I'm with you on canning dried beans. Such a nice convenience food.

    ReplyDelete

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