Daring Cooks make Edible Containers

Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com! 

I like it when I can kill two birds with one stone.  I selected Southwestern Egg Rolls for March's menu and then didn't get the chance to make them.  When this challenge was announced I was a bit overwhelmed with all of the possibilities, especially given the news that there were prizes to be awarded.  The pressure was on!

 

After thinking for a bit I came to the decision that this recipe would fit the requirements nicely. Now that I have completed it, I am a little less certain that I went in the right direction.  Since it is too late to do anything else I am just going to have to soldier forth with what I have regardless and simply try harder next time.

I really like being able to mix up the presentation or flavor of a standard food.  These egg rolls in no way resemble your standard takeout fare.  I love how light and crispy the wrapper becomes around the filling, much more delicate than if these had been made with tortillas.  I am sure that similar things are available, in fact I think I recall some that were served with a thin avocado and something dipping sauce, but I am thrilled with how these turned out.  Good Luck to all the Daring Cooks who have thrown their hats into the ring.  If you'd like to vote on any submissions don't forget to visit The Daring Kitchen, there were so many wonderful things made for this challenge!

Southwestern Egg Rolls
Ingredients
1 chicken breast cooked and diced
1/2 red bell pepper, sliced into matchsticks
1/4 cup green onion minced
1/2 cup frozen corn
1/2 cup black beans, drained and rinsed
1/4 cup frozen spinach thawed and drained
1 jalapeno, minced
1/2 tablespoon parsley minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash of cayenne
3/4 cup Monterey Jack cheese shredded
several won ton wrappers (I think I used 6 or so but I really filled mine)
small bowl of cold water (for sealing wrappers)
sauces to serve (salsa, guacamole, sour cream, etc.)

Instructions
To a large bowl, add all the ingredients except for the won ton wrappers, mix well.

Taking one wrapper at a time and leaving the remainder of the package covered with a damp towel, arrange the wrapper so that one of the corners of the square is pointed toward you.  Put a line of about 1/4 - 1/2 cup of filling in the center of the wrapper.  The less filling you use, the more like appetizers these will be, I tend to load mine up, but that is a personal preference. 

Dip a finger in the cold water and run it around the edge of the square to moisten.  Fold first the left and then the right points toward the center, they may or may not meet.  Fold the top point down toward you carefully and begin rolling the egg roll toward you, moisten with a little more water if needed to seal.

Continue assembling until all the filling has been used.  They can be prepared through this step and held covered in the fridge for a few hours before proceeding.

In a large, deep skillet, heat about 1/2 inch of oil to 375 degrees F (190 degrees C).  Cook the egg rolls for about 2-4 minutes on each side until nice and golden and heated through.  Drain on a paper towel and serve with salsa, guacamole, or sour cream.

note: I prefer my veggies to be more crisp than many people.  If you would rather, you can saute the filling first (minus the cheese) until they reach a bit more tender state.

BBQ Chicken Braid

Remember that no knead bread recipe that I (along with many others) posted a while back?  I have found so many uses for it, as a base for pizza, english muffin style, stuffed, dipped, for sandwiches.  I think I am going to have to go out and buy a designated bread rising container because I could use some of it pretty much every day, especially in Little Man's practically daily PB&J!  My sister has been reminding me that I need to make it as pizzas again (and take pictures this time) so that I can post about what a wonder it is to behold, but I'm not going to just yet.  Instead I'm going to share with you how awesome it was stuffed with BBQ Chicken. 

I can't recall where I first heard of such awesomeness, but if I were to take a wild stab in the dark I'd guess it was probably at a Pampered Chef party.  The recipe probably called for packaged biscuit dough.  Actually, now that I think of it that sounds spot on, I believe it actually called for croissant dough and was somehow shaped into a wreath.  I am certain that it called for several specific Pampered Chef kitchen tools in the recipe, which I always find rather amusing.  (I may mock, but I like a lot of their things.)

All that is besides the point.  You don't need any particular brand tool for this recipe or brand name ingredients for that matter.  This can be made from scratch or totally assembled from grocery store convenience products (or some happy middle ground, your call).  All you need to make it is some dough, cooked chicken, BBQ Sauce, shredded cheese and whatever veggies you think are calling out your name to be tossed into the mix. 

I am pretty sure that you really can't mess this one up.  Whether you decide to make it for a snack, an appetizer, or the entire meal, odds are that you and whomever you have joining you will be thoroughly satisfied.  Unless you don't like chicken.  Or BBQ sauce.  Or Cheese.  But if you didn't like those you probably wouldn't eat it in the first place, so those are kind of moot points.  Next time, I might add some bacon.  Or mushrooms.  Or a splash of Chipotle Tabasco.  Have you ever tried that stuff?  It is so good on pizza!  But now I'm off topic.  Just try it.  (I meant the Chicken Braid, but that could go for the Chipotle Tabasco also). 

BBQ Chicken Braid
Ingredients
Dough- package of croissant dough, 1/2 lb store bought pizza dough, or about 1/3 of the no knead bread recipe
1 cup your favorite BBQ sauce or more to taste
1 1/2 cups cooked chicken, shredded or chopped
1/2 red onion, sliced thin
1/2 bell pepper, chopped
2 cups shredded cheese- I used a combo of mozzarella and cheddar but you can use whatever you'd like

Instructions
Preheat oven to 400°F. 

On a piece of parchment paper, roll your chosen dough into a rectangle, roughly about 12" x 20".  Using either a pizza cutter or a sharp knife, cut into the dough a fringe of 4" x 1" strips over the two long  sides and the top of the rectangle.  Be careful not to completely remove them or disturb the middle portion of the dough. 

Transfer the parchment paper and dough onto a baking sheet.  Over the middle of the dough, spread the BBQ sauce and then top with the chicken, cheeses, and veggies.  The ratio of filling is completely up to you, if you want, top the filling with a little more BBQ sauce.

Starting at the top, begin to fold over strips of dough, alternating side to side, until you have braided down the entire length.  With the remaining ends of the dough strips, twist and tuck them under until the loaf is sealed.  Allow the entire thing to rest for about 10 minutes before baking for 20 minutes or until golden brown.  Allow to cool a few minutes before slicing.

Curry Roasted Chickpeas

I made these curry roasted chickpeas the other day.  I have occasionally seen recipes for other varieties of roasted chickpeas, some seasoned with hot pepper, cumin, chili powder, etc., but decided on curry to try to help Hey, Babe out.  Recently, his TMJ has gotten very bad  (stress will do that to you and new babies, no matter how good they may be, are definitely stressful).  He found that eating curry daily helps with his TMJ but since I don't cook much with curry (certainly not daily) he mixes it in a glass of water, chugs it down, and then shudders like crazy.  Apparently it isn't all that great by itself.  So I thought that these would be a nice but still healthy alternative. Unfortunately Hey, Babe only thought that these were so-so and that they needed more seasonings.  I happen to agree with him about the seasonings and might go as much as double on the curry next time, however, I thought that these roasted chickpeas were overall pretty tasty.  They'd make a nice healthy crunchy snack and would be great to set out on a table at a gathering.  I liked them best while they were still kind of warm from the oven but they will keep in a sealed container for several days.  Feel free to experiment with your seasonings.  I'm wondering how a sweet version would taste and am thinking something along the lines of honey roasted peanuts or kettle corn for the next time I try these, maybe even some cocoa, mmm.  If anyone experiments with this, let me know how it turns out! Curry Roasted Chickpeas Ingredients 1 (12 oz.) can chickpeas drained and rinsed 2 Tbsp olive oil 1 clove garlic crushed 1 tsp salt 2 tsp curry powder (or more! I'll probably double this next time)

Instructions

Preheat the oven to 400°F.
Drain and rinse the chickpeas. Pat them dry on a couple of dish towels.
Heat a pan over medium-high heat. Add olive oil and gently saute the garlic until it softens, being careful it doesn't brown.
Mix in the salt and curry powder. Toss in the chickpeas and continue to cook for 2 or 3 minutes.
Spread the hot chickpeas on a rimmed cookie sheet or in a baking pan. (I actually used the same cast iron skillet that I had cooked them stove-top with, but the spices that were cooked to the pan began to burn so not a great idea, but that handle was really useful!)
Cook 30 to 35 minutes, shaking the pan every ten minutes. Keep your eye on them for the last few minutes as they will change from golden, crunchy and delicious to crispy, burned garbage in minutes.  When you think they are done, take one or two out to taste if they are crunchy enough (careful they're hot!).  If they aren't fully cooked, they won't be as pleasant so remember to cook them until they are crunchy, and if you took them out too soon, pop them back in for another minute or two.

Yields: 1 1/2 Cups