by Niknud
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my 20 recipes »
Niknud's Notes:
Expand3 strips good thick cut bacon Ask a question about this ingredient
10-12 crimini mushrooms, diced Ask a question about this ingredient
1 small yellow onion, diced Ask a question about this ingredient
2 generous teaspoons fresh thyme Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
1 teaspoon red pepper flakes Ask a question about this ingredient
1 bunch spinach Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 bunch kale, ribs removed and sliced into 1" strips Ask a question about this ingredient
1 cup water Ask a question about this ingredient
1 15 oz container ricotta (whole milk for the love of all that is holy) Ask a question about this ingredient
1/2 cup toasted pine nuts Ask a question about this ingredient
1 package egg roll wrappers Ask a question about this ingredient
canola or other neutral oil for frying Ask a question about this ingredient
Put the bacon in a decent sized cold frying pan and cook over medium heat until the fat has rendered and the bacon is well done. Remove the bacon, blot off excess fat and dice.
Ask a question about this stepPut the onions and mushrooms and thyme in the delicious bacon fat and season with both peppers. When the onions and mushrooms are almost done, add salt to taste. Remove the mixture and add it to the bacon. Fight the urge to put the blend on toast and eat immediately.
Ask a question about this stepAdd a little bit of water to the pan (no need to get all martha stewart and wash the pan or anything) and when it is hot, add the spinach and cover. Steam the spinach until it is done - about 3 minutes or so. Drain.
Ask a question about this stepWhile the spinach is cooling return the same pan to the stove and add a tablespoon or two of olive oil. Add the strips of kale and stir to coat. Then add the cup of water and cover, steaming until the kale is limp and well done - about 5-7 minutes. You definitely want the kale on the well-done side as it has a little tougher texture than the spinach. You don't want it beaten into submission but well and truly cowed. Drain.
Ask a question about this stepAfter the greens have been cooled, squeeze as much water as possible out of the leaves and chop up into small pieces. Add to the bacon-veggie mixture, along with the ricotta and pine nuts, stir to combine and adjust seasoning if required. Fight the urge to continue to ' taste and adjust seasoning' until you have only enough left for two egg rolls.
Ask a question about this stepIn a clean pan deep enough to contain the egg rolls, heat about a half inch or so (I go on the scant side) of canola oil over medium heat until shimmering.
Ask a question about this stepPut an egg roll wrapper down in the shape of a diamond (pointy end toward you). Add about 1/4 cup of the filling in a line across the middle. Fold the bottom corner up, then the side two corners in and roll up, sealing the top point with a bit of water.
Ask a question about this stepPlace the egg rolls in the oil seam side down and fry for 2-3 minutes per side until they are golden brown. Don't crowd the pan. Remove to a paper towel lined plate and enjoy. And if you feel like going crazy, you can dip them in a little warm marinara sauce (it's got tomatoes in it - bonus vegetables!)
Ask a question about this stepI love these and have a like-minded four year old so look forward to trying these soon. My boy is certain he does not like tomatoes and when asked what about ketchup, he insists it is made from cherries. He will, however, eat anything if it is in a pancake!
Ooo, I'd love to hear some of your pancake ideas! My child seems to think peanut butter, jelly, nutella and sprinkles (all at the same time) is appropriate for breakfast. Oh, and don't forget the maple syrup!
Yum! These sounds fantastic!
This is brilliant! I'm going to try this the next time my grandchildren come to visit! And these really look delicious to me too!!
Love it all - getting young ones to eat vegetables under the guise of something so fun! And serious fun for adults. I can so see this as a passed hors d'oeuvre with some seriously hot dipping sauce. I am going to make these soon, even if all for myself.
Thanks boulangere! Let me know how yours turn out - I'm always on the prowl for new filling ideas.
Love these! And your comment about getting your young'un to eat veggies any which ways really rang a bell.
I used spaghetti as my vehicle to get my ex-s son to eat his veggies back in the day. He loved spaghetti so much, if it was mixed up with spaghetti and sprinkled with cheese he would eat any veggie or fish that he otherwise would shun. He called any combo "Funny Spaghetti," a name that lives on today in our family.
Love the "Funny Spaghetti"! I may shamelessly steal your idea about this. I think all parents have common cause on this one...
I think these are brilliant, and I love your headnote! Hey you have to do what you have to do to get the kids to eat their veggies. Love egg rolls and these sound really good!
Thanks sdebrango - you wouldn't believe the things I've put in egg rolls. I've got a great recipe for a dessert egg roll - basically put canoli filling in an egg roll. Drizzled with chocolate sauce. Yummy!
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
I don't know about peanut butter on squash or chocolate chips in celery, but peanut butter and celery - YUM!