This is going to be a loooong post! Just to warn you! Long posts once in a while aren’t a bad thing though.
Just like last weekend, I was not able to post about our weekend and end-of-week happenings, so I had to post on Monday. This might end up being a regular thing. Monday is still a crazy day (laundry day for anyone? 😉 but it is less crazy than Wednesday on.
One of my staple meals is lumpia and rice. It’s my fallback meal when I can’t think of anything else to make! It usually takes me two or three days to make lumpia, so when I do make it, I try to make a LOT. My friends occasionally order lumpia from me also, so that was the main reason I made them last week.
I’ve been making lumpia since I was a kid. I remember that my mom used to make it using an uncooked filling, but when I was a teenager, she switched to using a cooked filling. I like the cooked filling better so that is the way I make it now. I will be using the terms lumpia and eggroll interchangeably in this post. They are pretty much the same thing.
For the filling, I used almost 3 pounds of ground beef, 1 pound of ground pork, and 2 pounds of frozen mixed vegetables.
I put about 1 tablespoon of filling in each eggroll. If I am using another brand, then I have to use less filling because 1 tablespoon will tear the wrapper when I am rolling it.
EDIT: I just realized I forgot to say how many lumpia this amount of filling makes. I am estimating that I made around 200 eggrolls. I wasn’t directly counting since I rolled eggrolls at two different times using the same filling. One time was to stock up on eggrolls for us and the other was for my friend who ordered them.
I also made homemade applesauce on Friday. I had been wanting to make some for about a week but just could not get to it! My poor honeycrisp apples had to wait a while to get my attention.
The recipe for the applesauce came from a book that I probably should buy: Make the Bread Buy the Butter. I keep renewing it since I borrowed it from the library. I did add in some vanilla extract just to give it some extra flavor (or maybe I am just a vanilla addict.)
Josh and I are currently watching this really fun baking show: The Great British Bake-Off. We’ve been watching it on Netflix from Season 1, where it is called The Great British Baking Show. I don’t know why they changed the name. I like Bake-Off better!
We are big fans of pretty much anything British, examples being: Doctor Who, Doc Martin, Midsomer Murders, Foyle’s War, lemon curd, lemon marmalade, crumpets, marinated mushrooms for breakfast, and English Breakfast tea.
This show is showing me that I really don’t know how to bake. So far, we have seen “amateur” bakers make biscuits (crackers for us Americans), bread, and sponge cake. Yes, I am working on learning how to make bread, but I’ve never attempted making my own crackers or sponge cake!
I am considering trying to make wheat crackers tomorrow using discard sourdough starter. I am sure if I get to it that it will end up being a blog post. 🙂
Some last things – I realized on Saturday the advantages of a large kitchen. I was at my parents’ house and they have a huge kitchen with a lot of counter space. While I was there, I was able to make: pancit (which can take about 2 to 3 hours just by itself), lemon cheesecake bars using sugar substitute, boxed brownies, and baked baby potatoes for smashed potatoes (instead of mashed potatoes). All those took me about 5 hours to make there, but here at home, all of that would have taken me about 7 hours I think. This means that there is no way I would have made all that while I was at home. Somehow, I made less of a mess too! I’m not sure how that happened. Our kitchen is a good size but without an island for prep work, I am constantly moving things around to make space for bowls, ingredients, etc.
Today’s project is a cheesecake that I have been waiting to make for a week. Right now, I have it in the oven cooling and am hoping that it doesn’t crack! I may post about this cheesecake later if I am able to get a good picture!
I also would like to share the recipe for my mom’s lumpia but I think that might need to be a separate post. Hopefully, I can type it up tomorrow!