Ground Beef with Peas, Carrots, and Mung Bean Sprouts

This ground beef recipe is a filling for egg rolls. Let’s start with the wrappers.

There are different types of egg roll wrappers. There are thick ones made of wheat that tend to overpower the filling and there are paper thin ones like rice paper or lumpia (loom-pyah) wrappers, both of which are found in Asian grocery stores. You can also use phyllo dough if you wish, but you would bake rather than fry them. The one type typically found in regular grocery stores is made of wheat. Whichever you prefer, the ideal taste I find is one with thin wrapper so the filling is the dominant texture and flavor rather than the wrapper. Continue reading

Ground Beef with Kale and Carrots

Summer meals tend to be grill heavy, but after burgers and steaks almost every day, one can get weary of the same preparation. How about a change of pace?

Using fresh or frozen kale, take a bunch and chop (if fresh) and set aside; you can also use pre-cut bagged kale too. Peel and chop 5 carrots, 1 onion, and if you happen to have 2 yellow squashes or zucchinis, chop those also, but they’re optional. Mince 4 cloves of garlic. Chop 1 or 2 plum tomatoes. If you don’t like tomatoes, replace this part with a sprinkle of lemon juice or zest. If you go the lemon route, just add this ingredient after everything is cooked. Continue reading