Category Archives: apps

Flavorful Moo Shu Rolls


Moo Shu Rolls are really fun to eat, and for anyone on a high protein low carb diet, this is an appetizer for you. We use lean meats so in order to make the dish taste good you will need to make sure you add plenty of spice and flavor, and use a slow cooker that soaks up all the good juices. Moo Shu Rolls are fun to eat and a satisfying balance of salty sweet. The meat is a little salty, and the bibb lettuce provides a sweet crunch.

This recipe was adapted from this Slow Cook It recipe book.

Moo Shu Roll Ingredients:

1/2 pound ground lean beef (7% fat or less)
1/2 ground turkey (original recipe calls for pork–feel free to use either)
1 large portobello mushroom cap, finely chopped
1 small onion, finely chopped
5 garlic cloves, finely chopped
1/4 cup low-sodium chicken broth
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1/2 teaspoon ground ginger
1/4 teaspoon five spice powder
20 Boston or Bibb lettuce leaves
3 carrots, shredded
10 thin scallions, sliced
5 radishes thinly sliced

You will need a slow cooker for this recipe.

Moo Shu Roll Directions

1. Combine beef, mushroom, onion, and garlic in a 5 or 6 quart slow cooker. Mix broth, soy sauce, vinegar, ginger and five spice powder in small bowl; pour over beef mixture. Cover and cook until flavors are blended and sauce is slightly thickened, 4-5 hours or 8-10 hours on low.

2. Spoon 1 generous tablespoon beef mixture in center of each lettuce leaf. Top each with about 1 tablespoon carrots, 1 tablespoon scallion and 1 tablespoon radishes; roll up.

I served this dish with a dollop of smoky hot grain mustard and the Trader Joe’s aoli mustard. You also might want to add a yogurt based sauce.

Per serving (2 rolls) about 94 calories, 3 g fat, 1 g Sat Fat, 0 g Trans Fat, 27 mg Chol, 144 mg Sod, 5 g carbs, 11 g Prot, 1 g Fiber.


Autumnal Jujube Jam


I was walking through the Lakeshore farmer’s market one day and these circular brown apple impersonators caught my eye. They were hiding in a bin looking forbidden, so of course I went right over, picked up a handful, and asked myself what I could do with this forbidden fruit.

The jujube is a Chinese date that looks like a small brown apple and tastes just as sweet and a little tart.

Speaking of dates, this fruit is quite the charmer.

Apparently throughout Chinese history the fruit was believed to make teenagers fall in love. In the Himalaya and Karakoram regions, in order to impress the ladies, men would skip cologne and put the Jujube flower stem in their hat.

So perhaps all you fellas out there reaching for your Hugo Boss cologne, you might actually find what you are looking for at the farmer’s market.

Lastly I now know in a traditional Chinese wedding ceremony, historically the jujube was used in the newlyweds bedroom as a good luck charm for fertility–an invocation to “have an honored child soon.” In the Jewish religion we just brake a glass. Everyone has their tradish.

Jujubes are a great way to cleanse the palate after a meal. They are are rumored to help with sleep and stress. So with check marks in the love, rest and overall health category, you really can’t go wrong with the Jujube.

Today for you I made a Jujube Jam recipe. Say that three times fast.

Recipe Ingredients:

  • 30 Jujube fruits
  • 3/4 cup water
  • 1/3 cup sugar
  • 1/4 cup honey
  • 1 tablespoon flour or quick-cooking tapioca
  • Grated zest of one lemon (juice of half a lemon)
  • 1 tablespoon finely chopped crystallized ginger
  • 1/2 teaspoon cinnamon
  • 1/2 tablespoon vanilla extract
  • a pinch of salt (if you have lavendar salt use that-not completely necessary)

Jujube Jam Recipe Instructions

1. Chop jujubes so you cut the stems and seeds out.
2. Combine Jujube fruit in a steep pot or slow cooker.
3. Add all ingredients and cook on medium heat stirring every few minutes. Use lid if necessary.
4. Once jujubes are soft and mixture looks ready, take off the heat and let sit to cool
5. When the mixture is cool, put in food processor and mix on chopped. Grind down until smooth.
6. Serve

Here you see the jam served over greek plain yogurt with a small blueberry muffin. Eat on toast or, if you are throwing a party this season, serve with cheese and salty crackers! Enjoy.

With Six Easy Steps Unlock the Guack


Guacamole is a crowd pleaser. In my family we affectionately refer to it as “Guack.”

It tastes delicious on chips, crackers, veggies or next to some fish.

Guacamole is incredibly easy to make. It’s great for sports games or next to a nice piece of salmon.

I actually took this recipe from my giant cookbook Larousse Gastronomique. Someone at a party told me told me I had to have this book, so I bought it. I listen to book recommendations! The book is actually more useful than Google–and I feel I am peeling back the pages of an old bible. It has every recipe under the sun–at least the at home chef’s sun.


2 Avocados
1 onion (red)
1 lime
garlic salt (or regular kosher salt)
seedless tomatos
green chilli


1. Finely chop 1/4 small onion and mix with 2 peeled, seeded and diced tomatoes.
2. Add seeded and finely chopped green chilli.
3. Mix in 1 finely chopped large garlic clove, the juice of 1/2 lime and a little grated zest from about a quarter of the lime.
4. Mash the flesh from 2 large ripe avocados in a mixing bowl.
5. Add the add the vegetable mixture.
6. Gradually stir in 2-3 tablespoons of olive oil (add salt to taste).

For my version I did not use olive oil and instead of using tomatoes and onions I just used a few tablespoons of pico de gallo I had in the house. A lime truly finishes off guack very nicely! I keep a jar of garlic in the house from Trader Joe’s so I don’t have to get my hands filthy chopping garlic. You might want to pick up a jar too.

The photo below you see my guack depicted next to some Cajun salmon, rice and a few pita chips. Delish!