Veggie Egg Rolls

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I am a mom!!!!!!

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To a robot vaccuum.

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I’ve truly never known a love like this.

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His name is Felix and he is everything to me. I now know what moms feel like when they say they don’t remember what life was like before their children. How DID I roll out the giant vacuum cleaner from the hall closet & push it with my own force?? It’s barbaric. Yes, Felix is a robot, but I think he feels. Like, when he ran over a phone charger & whined & blinked red until I untangled him.

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He also tried to eat a sock but promptly spat it out.

 

 

Time: 1 hour (prep + cooking) | Serves: 8-10 egg rolls

Ingredients:

  • 1 package of egg roll wrappers
  • 4 oz. of mushrooms, rinsed + chopped (I used crimini + white)
  • 3 medium carrots, rinsed + peeled + shredded
  • 6 green onions, rinsed + chopped, + more for serving
  • 1/2 a head of green cabbage, sliced
  • 3/4 cup of soy sauce
  • 1/2 tbsp. of corn starch
  • 1 tbsp. of olive oil
  • 1 tbsp. of garlic, minced
  • 1 tsp. of ground ginger
  • Cooking spray

How to:

  • Preheat oven to 425 degrees
  • Heat oil in a large skillet or wok over medium heat
  • Add green onion + garlic + ginger, cook 1-2 minutes
  • Add mushrooms, cook 5 minutes
  • Add carrots, cook 1 minute
  • Add cabbage, cook another 1-2 minutes
  • Meanwhile, combine soy sauce + corn starch
  • Drizzle into the veggies + cook for a minute
  • Fill egg roll wrappers with some of the filling, roll + place on a lined baking sheet seam down
  • Repeat until all filling is gone
  • Spray with cooking spray
  • Bake 20 minutes, turning them over once
  • Give sweetie an egg roll + have a sword fight, winner gets to roll around in all of the insides that fell out during said sword fight

 

Idea from here!

http://www.budgetbytes.com/2011/11/vegetable-egg-rolls/

Honey + Soy Salmon

 

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Friday is my new favorite day of the week. I used to like Sundays & Mondays – don’t tease. Now Friday means the end of another work week. Well, it has always meant that, but I mean the REAL end. The end of this chapter is drawing near. Our wedding day will be here before we know it – THANK GOD!

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Then, it’s time for something new. A fresh start in a fresh place with lots of fresh fish, coincidentally!

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I really have to hone in my salmon skills down by then. I love Asian inspired anything, but particularly salmon. Soy sauce just helps to calm this flavorful fish down a bit.

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It was baked to perfection, if I do say so myself & just melted in my mouth. Though, this is a tough recipe to mess up! I sent a picture to G & he was so impressed. Am I catch or AM I A CATCH?!

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Enjoy, you little boogers!

 

Time: 40 minutes (prep + cooking)

Serves: 3

Ingredients:

  • 1 lb. of salmon, cut in thirds
  • 3 tbsp. honey
  • 3 tbsp. soy sauce
  • 2 tsp. dijon mustard
  • 2 tbsp. fresh lime juice
  • 2 tsp. of water
  • P, to taste

How to:

  • Preheat oven to 450 degrees
  • In a bowl, whisk together honey + soy sauce + mustard + lime juice + water
  • Season salmon with pepper and place in a large zipper close bag
  • Pour in sauce and massage into fish
  • Place in the fridge for 20 minutes
  • Line a baking sheet with foil or parchment paper and place salmon on skin side down
  • Pour remaining sauce over fish
  • Bake for 12-15 minutes
  • Serve over your veggie of choice! (roasted asparagus seen here)