Sweet and Sour Sauce *

Yield 1 1/2 cups

Ingredients:

• 2 Tbsp cornstarch
• 2 Tbsp water
• 1 cup pineapple juice or 1 can, 8 oz or crushed pineapple
• 1/2 cup brown sugar
• 1/3 cup cider vinegar
• 1 Tbsp soy sauce or Tamari for Gluten Free
• Pinch cayenne pepper, optional

Instructions
In a small cup mix cornstarch and 2 Tbsp water. Set aside.

If using canned pineapple, drain pineapple reserving the liquid and use the crushed pineapple to add in at the very end.

Add enough water to the pineapple juice to make 1 cup of liquid.

Add pineapple liquid to a small saucepan.

Add in sugar, vinegar and soy sauce and heat through over medium high heat.

Add cornstarch and water mix into the sauce stirring constantly until sauce starts to thicken.

Add in cayenne pepper if using.

Notes

Freeze this sauce for up to 1 year or store in fridge for up to 2 weeks (without the pineapple bits).

Egg Rolls *

These homemade egg rolls are filled with pork and vegetables, all wrapped up and fried to crispy perfection. The perfect make-ahead appetizer for any event!

12 Servings

Pineapple Sweet and Sour Dipping Sauce Recipe Here

INGREDIENTS

• 2 teaspoons vegetable oil
• 3/4 pound ground pork
• salt and pepper to taste
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 3 cups coleslaw mix
• 1 can sliced water chestnuts (optional but I like the crunch)
• 1/4 cup sliced green onions
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 12 egg roll wrappers
• 1 egg beaten
• oil for frying

INSTRUCTIONS

Heat the 2 teaspoons of vegetable oil in a large pan over medium high heat. Add the ground pork and season with salt and pepper.

Cook, breaking up the pork with a spatula, until meat is browned and cooked through. Add the garlic and ginger then cook for 30 seconds.

Chop up the sliced water chestnuts into smaller pieces. Stir in the coleslaw mix, water chestnuts and green onions. Cook until cabbage is wilted, about 3-4 minutes. 

Stir in the soy sauce and sesame oil, then remove from heat.

Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go. 

Pour 2-3 inches of oil into a deep pot.

Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.

Drain on paper towels, then serve with dipping sauce of your choice.

NOTES

Not a fan of pork? Use ground chicken instead.

If you prefer to bake your egg rolls, you can coat them with cooking spray and bake at 425 degrees F for 15-20 minutes or until browned and crispy.

Source:  adapted from www.dinneratthezoo.com

Albondgas Soup *

Ingredients: 

SOUP

• 2 cups long-grain white rice, uncooked divided
• 2 tablespoons olive oil
• 1/2 small yellow onion chopped
• 1 jalapeno pepper minced
• 2 medium carrots sliced 1/2-inch thick
• 2 stalks celery sliced 1/2-inch thick
• 2 small Yukon gold potatoes chopped into 1-inch chunks
• 4 garlic cloves minced
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 tsp EACH dried oregano, ground coriander
• 1/2 tsp EACH smoked paprika, salt, pepper
• 2 - 15 oz. cans fire roasted tomatoes with juices OR I use San Marzano whole tomatoes and crush them up 
• 1 - 4 oz. can mild diced green chiles
• 8 cups low sodium beef broth

MEATBALLS

• 8 oz. lean ground beef
• 8 oz. ground pork may sub lean ground beef
• 1 Cup rice from above in directions
• 1/2 small yellow onion minced
• 1 large egg
• 3 garlic cloves minced
• 3 tablespoons minced fresh cilantro
• 2 tablespoons minced fresh mint
• 2 tablespoons minced fresh parsley or 2 teaspoons dried
• 1 1/2 teaspoons minced fresh oregano OR ½ teaspoon dried
• 1/2 tsp EACH chili powder, ground cumin, salt, pepper

TOPPINGS (pick your favs!)

• Avocados
• Tomatoes
• cilantro
• sour cream
• lime juice
• hot sauce

Instructions:

Bring 8 cups water to a boil in a Dutch oven. Add rice and ½ teaspoon salt and cook, stirring occasionally for 6 minutes. Take this time to chop your veggies for the soup. Drain rice and rinse thoroughly in cold water (we are parboiling the rice; it will not be completely tender). Set aside.

Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium-high heat. Add onions and jalapenos and cook 3 minutes. Add carrots, celery, potatoes and all seasonings. Cook for an additional 3 minutes. Add garlic and sauté 30 seconds. Add tomatoes, green chiles and broth.

Cover pot and bring to a boil. Once boiling, reduce heat to a low simmer and cook, uncovered, for 20-25 minutes while you make the meatballs.

Meatballs: Add egg to a large bowl and whisk. Add 1 cup parboiled rice and all remaining meatball ingredients and mix well. Shape 1 tablespoon-size meatballs and place on a parchment lined baking sheet; about 40-45 meatballs.

Add meatballs and remaining parboiled rice to the soup. 

Add 1-2 cups more of beef broth if desired for a less chunky soup. Bring to a boil then reduce to a gentle simmer for an additional 12-15 minutes or until meatballs are cooked through and rice is tender – don’t stir meatballs for at least 5 minutes or they’ll break apart.

Ladle into bowls and top with desired toppings.

Notes: 

THE SOUP:

Long grain white rice: you’ll want to use long grain white rice as opposed to brown rice otherwise it will not cook in the same time as the meatballs. You also don’t want to use short grain rice or it will cook in too short of a time.

Oil:  olive oil but any cooking oil such as avocado oil works great.

Onion: you will need one small yellow onion for the Albondigas Soup recipe – half for the soup and half for the meatballs.

Jalapeno: jalapeno adds a pop of flavor and a little kick but does not make this Albondigas Soup overly spicy, in my opinion. I would omit the jalapeno if you want to make sure this soup is very kid friendly and then add cayenne to taste or to individual servings. On the other hand, if you know you LOVE heat, then consider using 2 jalapeno peppers or even a Serrano pepper.  You may also use canned diced jalapeno peppers to taste.

Carrots:  chop the carrots into 1/2-inch thick slices.  I cut the small ends of my carrots even thicker because they are so narrow.

Celery:  chop the celery into 1/2-inch thick slices so they don’t become too soft.

Potatoes:  I use Yukon gold potatoes chopped into 1-inch chunks for their buttery flavor. Yukon potatoes are also hard to overcook and never taste mealy. You may also use red potatoes or any other waxy potato but don’t use russet potatoes because they are more likely to fall apart.

Garlic: I use 4 garlic cloves but you can use more or less depending on your garlic love.

Green chiles:  use one 4 oz. can mild diced green chiles.  They are not spicy, just add tangy flavor, just take care you get the MILD vs HOT.

Fire roasted diced tomatoes:  the tomatoes and their juices add a tangy, slightly sweet and smoky flavor.  Fire roasted tomatoes are very common and can be located with the other canned tomatoes at your grocery store.  If you can’t find them, then you may substitute with regular diced tomatoes.

Beef broth:  use low sodium beef broth so we can control the salt otherwise your Albondigas Soup will be too salty.

Seasonings:  chili powder, ground cumin, dried oregano, ground coriander, smoked paprika, salt and pepper. It creates a dynamic, satisfying broth you will want to slurp with a straw.

Source: Carlsbad Cravings Original