And the Beet Goes On!

I watch a lot of television and most of my favorite programs are cooking shows, especially the ones where cooks create amazing dishes out of some really strange and often unrelated ingredients. They always seem so confident and immediately know what they will make. I often wonder if they are given time to plan or if they have to simply begin cooking. I like to think I could come up with something great but then I think about the few times I’ve competed in a live cooking competitions and I know I would crumble under pressure. I decided competing in on-line cooking contests is a lot less stressful.

Then I saw a contest sponsored by Aunt Nellie’s and Read products where you were asked to create a recipe using one of their products and four other mystery box ingredients. The products were Aunt Nellies pickled beet cups or Read 3 bean salad cups, chicken, herbs, (dried or fresh) citrus and mustard. You were given an opportunity to use up to 5 more products of your choice but couldn’t exceed 10 items total. Sounded like a challenge to me. So let the fun begin…..         

First I had to decide which required ingredients I would use and how I would use it. My choice was a matter of elimination since I could only find Aunt Nellie’s beets in the grocery store. Now what to make? I just purchased a new Chinese cookbook and found a recipe for eggrolls. The recipe was pretty simple with few ingredients and so my recipe plan started to take shape. I sure was glad I had more than a few minutes to plan. I decided the beets would work nicely in the eggroll with coleslaw mix and I would use cilantro as my required herb. Next I decided to create a sauce and decided to make a sweet orange and mustard sauce (two more required ingredients) I added hoisin for a little more sweetness and it also added a soy flavor. I like really ginger in any kind of Asian recipe so that became my final optional ingredient. And so we have for

Required ingredients:

1. Aunt Nellies pickled beet

2. Cooked, shredded chicken

3. Cilantro (herb)

4. Orange juice (citrus)

5. Mustard

Optional ingredients

1. Eggroll wraps

2. Peanut oil

3. Coleslaw mix

4. Ginger

5. Hoisin sauce

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And now my creation!

Asian Chicken and Beet Egg Rolls with a Sweet Orange and Ginger Mustard Sauce

1½ cup chicken, cooked, shredded

2½ cups coleslaw mix

2-4oz cups Aunt Nellies pickled beets, drained (reserve juice)

¼ cup chopped cilantro

12-(7 inch) egg roll wrappers

1 cup peanut oil

2 tablespoons hoisin sauce

2 tablespoons orange juice

2 teaspoons mustard

1 teaspoon grated fresh ginger

2 tablespoons reserved beet juice

1. In a large bowl combine chicken, coleslaw mix, beets and cilantro. Place egg roll wrap on a flat surface with corner pointed toward you. Place about ¼ to 1/3 cup chicken mixture in center of the wrap and fold left and right corners toward the center. Continue to roll to form eggroll. Brush edge of wrap with water and press to seal seam. Repeat with remaining chicken mixture and wraps.

2. Heat peanut oil in a small deep sided skillet until oil is hot but not smoking. Fry egg roll until golden brown on all sides. (Do not crowd egg rolls. Fry 3 or 4 at a time.)  Remove from heat and place on a paper towel. Cover and keep warm until all eggrolls are cooked.  

2. In a small saucepan combine hoisin, orange juice, mustard, ginger and 2 tablespoons reserved beet juice. Bring to a boil over medium heat. Reduce heat and simmer a minute or 2 until sauce just starts to thicken. Makes about ¼ to 1/3 cup of sauce. Serve eggrolls with sauce.