From the Far East: Eggrolls

Ygraine welcomes travelers to visit Applegarth Grange to share their stories and cuisine. For a time a friend from Okinawa visited from time to time and introduced the Grange to foods from the Far East. Here is a variation of Egg Rolls and Gyouza Sauce.

1 package of won ton skins
1 package of mung bean sprouts
1 root of ginger root, peeled and shredded, divided in half
1 head of bok choy, just the leaves chopped (save the stalks for another day)
1/2 white onion, sliced into quarters
1 cup of shredded carrots
1 cup of finely sliced (on the diagonal) celery
1 cup of finely diced red bell peppers (or one jar of Pimientos)
1 cup of shitake mushrooms (If dried soak in 2 cups of water for an hour before cooking. Save the broth for another day.)
1 cup of cashews, before crushing (put in plastic bag and break up with a marble rolling pin)
2 Tablespoons soy sauce
1/4 cup of Mirin Rice Wine
Peanut oil
Organic Sesame oil

Put peanut oil and sesame oil in a large cast iron skillet.
Add one half of the ginger root, onions, carrots, celery, green peppers, and saute until colors brighten.
Add everything else except the won ton skins and cook until heated through.

Heat oven to 425 degrees Farenheit.
Oil a cooking sheet with peanut oil.
Using a large spoon, put a scoop of vegetable mix in the center of a won ton skin, and wrap like a burrito. Place on cooking sheet until it is full.
Oil the tops of each egg roll with peanut oil.
Cook until lightly browned, then serve with Gyouza Sauce.

Gyouza Sauce

1/3 cup naturally brewed organic shoyu sauce
1/4 cup of rice wine vinegar
1/4 cup of brown sugar
the remaining half of the ginger root
1 Tablespoon of organic sesame oil
several drops of chili oil
three finely chopped green onions

Mix all ingredients together and let sit in the refrigerator for a while. This sauce will last for a couple of weeks and can be used on chicken, beef, or for stirfrys.

ENJOY!

A Beautiful Day

Today is a beautiful day at Applegarth Grange! The sky is blue with no clouds and no strange long white streaks that turn into haze, streaks left behind the trails of huge white birds. It is warm with a light breeze. The gardens are watered, a few strawberries harvested, weeds pulled, lawns watered, the asiatic lillies and the tomatoes are planted. The fig tree has been moved from the great room onto the patio to give shade from the morning sun into the dining area. The only thing lacking is the laughter of children playing in the sprinkler.

Arroz de Perea

Ygraine descends from a long line of Pereas--from Spain to California via Sinaloa Mexico. She has no receipes from them, per se, but over the years she has modified many ethnic family foods to suit a more modern and vegetarian palate. This one is warm and filling.

Arroz de Perea

Cook 1 cup of long grain brown rice in 2 1/4 cups of water until water is absorbed.

In the meantime, back at the hacienda--

Slice and half-slice one small spanish onion or 1/2 of a large one.
Dice one half of a large green bell pepper.
Saute in 1/4 cup of olive oil in a large skillet (cast iron works best).

When the onions are beginning to turn clear and brown slightly, add the following:
1 can of S&W brand San Antonio-style beans, or any other spiced canned bean you like, or one 1/2 cups of home cooked beans;
1 can of corn;
1 can of diced tomatoes;
Simmer slightly until the ingredients are heated through.

Dice 1 small bunch of fresh cilantro and add to the skillet.
Add the cooked rice.
Add the juice of one lime or about 1/4 cup of bottled lime juice.
Stir until heated through and a complete protein--filling and tasty is ready to go. Will serve four people comfortably, may add a salad and/or cornbread to stretch the portions.