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I want to put this on the blog so I can remember what I did because these turned out awesome and are easy to make. It was my first time making them myself. I’ve eaten them many times. All in all, I approached this with a great deal of trepidation, but it turned out to be a lot easier than I thought and I’m well-pleased with the results. It’s something I should make again. I put a lot of notes at the end.

  • Ingredient List
  • 1-2 Tbsp. cooking oil
  • 1 lb. ground pork
  • 1/2 cup minced onion
  • 3 minced garlic cloves
  • 1/2 cup shredded carrot
  • 1/2 cup thinly sliced cabbage
  • 1/2 cup chopped green onion
  • Salt and pepper
  • 1 Tbsp. soy sauce
  • Lumpia wrappers (14-15 should do it), thawed
  • Cooking oil for frying
  • Sweet Chili Sauce

Coat the bottom of a skillet with cooking oil and fry the ground pork until no longer pink. Remove from skillet to bowl. Strain off, and discard, all but a couple tablespoons of fat. In the skillet, stir fry onion and garlic until onion is translucent. Stir in vegetables, cooked pork, salt and pepper, and soy sauce. Keep the skillet over heat just a little while to soften the vegetables slightly. They will continue cooking off the heat. Remove from heat and let cool to room temperature.

Set a lumpia wrapper in front of you and place about 3 Tbsp. of filling near the bottom of the wrapper sheet. Roll up a little way, then fold in the sides to make an envelope. Dap the remaining wrapper edge with water and continue rolling. Check to make sure the seam is sealed.

Set the roll onto a plate and go onto the next one. Once you’re finished with the rolls, heat about 1/2-1″ oil in a skillet medium-hot. Using tongs set lumpia into oil. Turn to another side once the first side is brown and continue this way until the roll is brown all over. Remove from skillet and set on paper towels to soak extra oil. Wait till they cool off a little before dipping in Sweet Chili Sauce and wolfing down.

  • I use real lumpia wrappers. They are round, about 8″ diameter. They came in a box that was supposed to be frozen, but was thawed by the time it got into my house. I kept the box in the refrigerator for a couple days and they worked just fine. There was no indication of how many were in the box, but my estimate is more than 30. This recipe made 14 lumpia. Lumpia wrappers are incredibly thin. I watched a video of how they’re made and basically the dough is just smeared across the frying pan and then peeled off. Thank goodness the box of wrappers has plastic between each wrapper. The plastic sheet may be thicker than the lumpia wrapper itself.
  • Online I’ve seen that many people use egg-roll wrappers instead of lumpia wrappers. I cannot speak to that as I’ve never tried it.
  • The good reason for using cooked filling ingredients, rather than raw, is that you can fry the lumpia quickly and get that nice crispy outside texture without worry that the meat is cooked through on the inside. The frying part of this went very, very quickly on a fairly high oil temperature.
  • Once you dab water on the lumpia wrapper you need to finish rolling it immediately or the wrapper disintegrates. Just sayin’.
  • My friend who makes these a lot uses pork, carrots, cabbage, and french-cut green beans. The filling recipe is flexible and I think every family has their own way of doing it.
  • I read online someone said the filling is easier to work with if it’s been refrigerated. That sounds right. I think you’d end up with more uniform rolls and could make them larger.
  • Also, I read that you can very easily freeze the lumpia rolls before you fry them, just make sure to separate with wax paper or something like that so they won’t stick to each other. Don’t thaw first, but be careful of spatter while you’re frying frozen food. You might have to fry at a lower temperature, too, but I’m not sure as I have not tried this.
  • Lumpia was our dinner and two of us ate a dozen of them.

So the name is a bit of a misnomer as this is not really “twice-baked,” but it is twice-cooked. You all are probably sick of the cauliflower dishes, but we really did cut potatoes and rice and bread and pasta out of our diet a few years ago . . . until the pandemic. Now I’ve gained 7 pounds (and rising) because of the reintroduction of “carbs.” Sigh.

I was playing a little game whose goal was to successfully acquire yeast to make bread. I mean, who could ever have imagined a run on yeast? Yes, during a pandemic that has happened. My husband won the game (which has been going on unbeknownst to him for over a month) by calling his wine-supply store this morning and asking if he could use brewer’s yeast for bread. No problem. He now has a look like he’s smarter than anyone — it was so easy. I just don’t think he understood the rules. Anyway, we will see how bread turns out using brewer’s yeast in a few days.

This cauliflower recipe comes from Kalyn’s Kitchen. I’ve made it so often that I no longer follow the recipe. We use this dish in place of mashed potatoes. We really like gravy and sauces, so this is what underlies that. Today I’m making a pot roast, without potatoes, and the rich mushroom gravy will be poured liberally over the top of this cauliflower dish.

  • Ingredients
  • 1 medium head of cauliflower
  • Salt
  • 4 oz. cream cheese
  • 3-4 slices crisp bacon, crumbled
  • 2-3 green onions, sliced
  • 2-3 Tbsp. sour cream
  • 1/3 cup shredded or grated Parmesan cheese
  • Pepper, to taste
  • 1/3 cup shredded cheddar cheese

Cook the cauliflower in little bit of salted water, covered, just to fork tender. Do not overcook. Remove from heat and strain off the water. Make sure the cauliflower is still in the saucepan. Use a potato masher to mash the cauliflower. Cut up the cream cheese into pieces and sprinkle over the cauliflower, still in the saucepan. Put on the lid and let it sit until the cream cheese is really softened. Add bacon, green onions, sour cream, Parmesan, and pepper. Stir until well mixed.

Prepare a baking dish by spraying with non-stick spray. Mine is about 1-quart size. Place the cauliflower mixture into the prepared baking dish. Sprinkle with cheddar cheese.

Bake at 375 degrees F for 40-45 minutes. Serve as a side dish or with gravy over the top. Yummy!

This is a dish I make often. I’ve used the recipe found at and that one’s a SkinnyTaste recipe.

  • Ingredients
  • 1/4 cup olive oil, divided
  • 6 cups cauliflower, cut into 1″ florets
  • 3 cloves garlic, minced
  • 1 tsp. cumin
  • 1 tsp. turmeric
  • Kosher salt, to taste
  • 1/4 tsp. red pepper flakes
  • 2 Tbsp. chopped cilantro

Preheat oven to 450 degrees. Yes, hot! Cover a rimmed baking sheet with aluminum foil and swazz a couple tablespoons olive oil across the foil. In a very large bowl combine cauliflower florets and garlic. Drizzle remaining olive oil over the vegetables and mix thoroughly. In a small bowl mix the cumin, turmeric, salt, and red pepper flakes. Sprinkle a bit of the spice mix over the cauliflower mixture. Stir around. Sprinkle a bit more spice and stir, then add all the spice mixture and stir it into the cauliflower. Spread evenly into the prepared pan. Bake at 450 degrees for 23-27 minutes. Stir occasionally. When the cauliflower is slightly brown, remove from heat. Sprinkle with cilantro and serve. Serves 4 as a side dish.

I really wish I could take good pictures. Sigh. This is a super easy and delicious dish that I make quite frequently. The recipe comes from The McCallum’s Shamrock Patch. I have started making half batches because I’m usually feeding only two.

  • Ingredients
  • Butter for pan prep (about 2 Tbsp)
  • 3-4 cups cauliflower florets
  • 3-4 cups broccoli florets
  • 4 carrots, sliced
  • 1 onion, chopped
  • 4 Tbsp. butter
  • 1/4 cup flour
  • 2 cups half-n-half
  • 2 cups shredded cheese (I usually use sharp cheddar)
  • Salt & pepper
  • 1/4 tsp. nutmeg
  • 2/3 cup grated Parmesan

Preheat oven to 450 degrees (yes, very hot). While it’s preheating, put a dab of butter into a 9×13″ baking dish, and place it into the oven so the butter melts while the oven is preheating. Start chopping the vegetables.

Remove the baking dish from the oven and swirl the butter around to try to coat the pan. Sprinkle the vegetables over the butter. I do it in layers in the order given in the ingredient list. Place the vegetables into the 450 degree oven for about 15 minutes.

While the vegetables are in the oven, make a cheese sauce by melting 4 Tbsp. butter in a medium saucepan. Over medium heat, stir in 1/4 cup flour to make a roux. Stir flour butter mixture until the flour is fully incorporated into the butter. Stir in half n half. Continue heating and stirring over medium heat until the sauce has thickened and starts to bubble. Stir in cheese, salt and pepper, and nutmeg. Remove from heat.

When the vegetables have a slight char across the top, remove from oven. Lower oven temperature to 400 degrees. Pour the cheese sauce over the vegetables. Sprinkle Parmesan evenly over the top of the cheese sauce. Return the pan to the oven and bake at 400 degrees for 25-30 minutes.

Serve warm. Yield is about 8 servings.

This is a simple idea that I saw on my Instagram feed by @irina.r.georgescu. Her website is She gave a description rather than a recipe, so I’ll do the same thing and tell you how I did this. Keep in mind that in the UK and other places, eggplant is called aubergine. This is a gluten-free snack.

  • Ingredients
  • Cooking oil
  • Eggplant (AKA Aubergine)
  • Eggs
  • Corn meal
  • Spices

Heat cooking oil (about 1/2″) in a skillet. I never test my heat, so I’m not sure what the temp should be. Hot.

I had bought these small eggplants from Costco, they’re about 8″ long and 2″ around, however, you can use regular eggplant. Slice the ends off and then cut the eggplant in half the long way, then into slices, about 1/2″ wide. You’re looking for snacking-size pieces.

Beat 2-3 eggs (I used 3 extra large and it was too much for my one little eggplant, but I wish, I wish I had made these snacks using three of the little eggplants).

Spice up a bit of cornmeal. I used salt and pepper and a liberal amount of white pepper. Whatever you want to do will be fine.

Dip the eggplant pieces, in batches, in the egg and then dredge through the seasoned cornmeal, then into the frying pan. Turn pieces over after a couple minutes, then make sure the eggplant is thoroughly cooked.

Remove from oil with a slotted spoon onto absorbent paper.

Irina dipped hers in a tomato sauce, but I just ate mine plain. I confess I ate nearly the whole thing while I was waiting for the last batch to fry. I wish, I wish I had made more. Irina says it’s not so good once it’s cooled off. I wouldn’t know.

Late last year I tried a modified version of a Texas Chili Con Carne recipe that used dried chiles. It was my first time working with dried chiles. I had seen them in the grocery store, but had not known what to do with them. The chili turned out really, REALLY good. The flavor was deep, smoky, and rich. Early this year I bought a couple more packages of dried chiles and yesterday thought I’d make a sauce to bind my pulled pork in the stuffing for Stuffed Poblanos. I make pulled pork quite often, but with only two of us, always have a lot left over. I confess that I do not have a crockpot. Nowhere to store it. I’ve got a big Dutch-oven style cooking pot so I use that at a low heat to make pulled pork in the oven.

Various ways I’ve used my pulled pork is to add sauce and make sandwiches, top baked sweet potatoes, fill sopes or enchiladas, and to stuff poblanos. The poblanos are a real low-carb option. If you’re unfamiliar with poblanos, they’re a large chile with a very mild flavor once they’re stemmed and seeded. Once in awhile I’ve had one that’s got a kick at the stem end. I use gloves to stem and seed them.

The basis for the enchilada sauce is from Heidi at called for 2 oz. of dried guajillo chiles and 1 oz. of New Mexico chiles. I just happened to have a 6 oz. package of guajillos and a 3 oz. package of New Mexicos. Hmmm. Do the math. Because I find stemming and seeding dried chiles quite tedious, I decided to make a triple batch and freeze the unused sauce, so I wouldn’t have to do it again anytime soon.

I wore gloves to stem and seed the chiles. It took me about 50 minutes hunched over my garbage can to stem and seed them. Like I said, tedious.

I’m a lazy cook when it comes to presentation, so I don’t strain my sauce. I really don’t see what difference it makes since enchilada sauce is usually added over, under, or with stuffed tortillas. Who cares if it’s not smooth?

  • GF Enchilada Sauce
  • 6 oz. dried guajillo chiles, stemmed and seeded
  • 3 oz. dried New Mexico chiles, stemmed and seeded
  • 9 cups water
  • Olive oil
  • 3/4 cup chopped onion
  • 1-1/2 cups chopped tomato (I used grape tomatoes)
  • 3 large garlic cloves, chopped
  • 3 tsp. kosher salt
  • 1-1/2 tsp. dried oregano
  • 1-1/2 tsp. smoked paprika
  • 3/4 tsp. ground cumin

In a very large cooking pot, place the dried chiles and water. Bring to a boil and then let simmer, covered, for thirty minutes. Remove from heat and strain the chiles out of the cooking water. SAVE THE COOKING WATER! Set aside the chiles and the water.

In a medium skillet over medium heat, swazz the olive oil and then add the onions. Let them cook until translucent. Add the tomatoes, garlic, salt, oregano, paprika, and cumin. Let it cook down until it’s thick and pasty.

Scrape the onion-tomato mixture into a very large food processor and add the chiles and a bit of the chile-cooking water. Let it process, adding chile-water as necessary to get a sauce consistency that is to your liking. I tried to get my consistency as smooth as possible in the processor because I didn’t want to strain it afterward. Don’t throw out the remaining chile water! More to come.

Pour the processed mixture back into the large cooking pot. I rinsed my skillet out with a little chile-water and added that to the cooking pot, too. Bring to a boil and then let simmer, uncovered, for ten or fifteen minutes. Add more chile-water as necessary. Don’t skip the cooking step, it really creates the flavor.

My yield was about 6-1/2 cups. I stirred 1/2 cup into my pulled pork at that time and then saved the sauce and the leftover chile-water in the refrigerator until the next morning. The next morning, the sauce had thickened a bit, so I stirred in more of the chilled chile-water. In the end I froze three 2-cup portions in vacuum-sealed bags. I discarded about 2 cups of remaining chile-water. Another note on this recipe: I’ve read that the flavor REALLY comes out if you roast your dried chiles on a skillet first, but that’s a step too far for me.

  • Stuffed Poblanos
  • 4 fresh poblano chiles
  • 2-1/2 cups spiced shredded pork or chicken
  • 1/2 cup enchilada sauce
  • 1 cup shredded sharp cheddar cheese

Prepare a baking sheet with parchment paper. Preheat the oven to 400 degrees F. Cut the stem-end out of the poblano chiles and cut a slit down one side. Remove the seeds carefully. Place the chiles onto the baking sheet, slit side up.

Stir enchilada sauce into the meat and then stir in about 2/3 cup of the shredded cheese. All these quantities are approximate. I eyeballed the amount of shredded pork, sauce, and cheese that I would need. No worries, it’s a forgiving recipe, hard to go wrong.

Stuff the chiles. I use a fork and my hands to try to get filling all the way into the tips of the chiles.

Bake at 400 degrees for thirty minutes. Remove from heat and sprinkle shredded cheese over each chile. Return to the oven for another 5-10 minutes.

Just so you know, I’ve made stuffed poblanos with all kinds of filling: ground turkey, ground beef, beans, shredded chicken, etc. It doesn’t really matter as long as it holds together. You can use tomato sauce, fresh tomatoes, refried beans, whatever you want as a binder. There are several recipes on Pinterest that give good ideas of various fillings you can use. There is no reason to pre-cook the chiles, just stuff and bake!

This is my new favorite way to make polenta. It is so simple and versatile. I found the basic recipe at I’ve only ever made half Sabrina’s recipe because it makes too much for us. Even so, I’d say half her recipe still serves six people. I think we could get away with halving it again, but I’ve been pretty happy using up the leftovers (think eggs over polenta-yummy!). I think any kind of cheese would do, it just depends upon what you’re going to serve with it. I’ve used Parmesan. I’d like to see a slightly firmer product, but I’m working on it. I buy polenta, but Sabrina says you can use corn meal. Lastly, she also says you can stir in a lot of different things, like shallots or garlic or lemon. I haven’t yet tried that.

Since there are no wheat products in this, I think we can safely say it is gluten-free. I use polenta in the same way I use mashed potatoes.

Mushroom Steak Tips over Creamy Cheesy Baked Polenta
  • Ingredients
  • 3 cups water
  • 3/4 cup polenta
  • 1 tsp. Kosher salt
  • Dash pepper
  • 1 or 2 Tbsp. butter
  • 1/4 cup heavy cream
  • 1/2 cup grated Parmesan

Preheat oven to 350 degrees. Stir together water, polenta, salt, pepper, and butter in a 2-qt. baking dish. Bake, uncovered, at 350 degrees for 40 minutes. Remove from heat and stir in cream and cheese. Return to oven and bake another 10 minutes, uncovered. Serves 6.

I improvised a bit on Gluten-Free Cauliflower Cake to come up with this broccoli cake. It’s very simple to make and tastes delicious.

  • Ingredients:
  • 1 large crown broccoli, sliced into florets
  • 1/2 tsp. salt
  • 1 Tbsp. butter
  • 1/2 cup sliced or thinly chopped onion
  • 5 extra-large eggs (or 6 large)
  • 1 cup gluten-free flour (I used Namaste Perfect Blend)
  • 1-1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 cups grated sharp cheddar cheese

Preheat oven to 375 degrees F. Prepare a 9″ round cake pan by spraying or greasing.

Cook the broccoli by simmering in salted water until tender. Remove from heat. While the broccoli cooks, saute the onion in butter until translucent. Remove from heat. Let broccoli and onion cool a little bit. Mix together. Add eggs and mix well. Stir in gluten-free flour, baking powder, salt, and sharp cheddar cheese.

Spoon the batter into the prepared cake pan and smooth the top. Bake at 375 degrees F for 40 minutes or until top springs back when pressed lightly. Let rest for 5-10 minutes and then remove from pan onto cooling rack. Slice and serve while warm.


I had something approximating this at a Mexican restaurant in Palm Springs a few years ago. I came up with my own way to make them, without using rice as a filler. There is no set recipe, just a description. They are a super-delicious snack.

On this day I used six yellow chiles, (these are no longer than your index finger and very mild), 3/4 lb. of raw shrimp (any size), grated cheese (I used sharp cheddar). That’s it for ingredients.

Preheat the oven to 400 degrees F.

Remove the “core” of the chiles, then cut a slit down each chile, and remove the seeds. This is the most tricky part of the whole process.


Make a shrimp paste using about 2/3 of the shrimp. I use a small food processor. Hand-chop a few more of the shrimp into pieces and stir the pieces into the shrimp paste. Then stir in grated cheese.


Use a teaspoon as a tool to stuff each chile.


Place stuffed chiles on an ungreased baking sheet. Bake at 400 degrees F for 20-25 minutes.

Gueritos5I don’t add any dips when serving mine, but I’ve heard that soy sauce or mayonnaise can be used to dip your gueritos in.

CauliflowerCake13So, I made this deliciousness last night for dinner. And I mean DELICIOUS! I had to search Pecorino Romano vs Parmigiano Reggiano in order to find out what the difference is. Apparently, it’s an important difference in this instance. Yes, of course, you can use parmesan, but I tell you this was flat out tasty and I think the Pecorino Romano was the reason. The recipe is found at Ciao Chow Bambina. I changed the recipe by using gluten-free flour (Namaste Perfect Blend) and was VERY pleased with the result. The recipe is a bit complicated, but I learned some things along the way and I can say I’ll be making this again.


1 medium cauliflower, broken into florets (NOT mashed)
1 tsp. salt
1 medium red onion
Olive oil
1/2 tsp. chopped fresh rosemary (I used dried)
2-3 Tbsp. melted butter
1 Tbsp. white sesame seeds
1 Tbsp. black sesame seeds
6 eggs
1/2 cup basil leaves, chopped
1 cup gluten-free flour (I used Namaste Perfect Flour Blend)
1-1/2 tsp. baking powder
1-1/2 cups grated Pecorino Romano cheese
Salt and pepper

Place the cauliflower florets and 1 tsp. salt into a saucepan with an inch or so of water in the bottom. Cover and bring to a boil. Let simmer, checking the florets every few minutes, until they are quite soft. Drain and set aside in a colander.

Cut 3 round slices, each 1/4-inch thick, off one end of the red onion and set aside. Chop the rest of the onion and place in a small pan with a little olive oil and the rosemary. Saute until the onion is tender, stirring frequently. Set aside to cool. Preheat oven to 400 degrees F.

Line the base and the sides of a 8-1/2 inch springform cake pan with parchment paper. I found how to do this on YouTube. Place your pan on top of parchment paper and draw a circle around the outside. Cut out the circle — that’s the bottom piece. Roll your cake pan on its side to measure out how long/wide a piece of parchment paper you need for the sides. Cut it. Butter the bottom and sides of the cake pan and place the parchment paper onto it. It sticks! Voila! Then brush the sides only with melted butter. Mix the sesame seeds together and sprinkle them onto the sides. I rolled the pan slowly while sprinkling. Voila again! They stick. It worked really well.

Place your sautéed and cooled onions into a large mixing bowl. Add eggs and chopped basil. Mix well. Add flour, baking powder, 1-1/4 cups Pecorino Romano, 1 tsp. salt and pepper to taste. Mix until smooth. Add the cauliflower florets and stir gently until well combined.

Carefully spoon the thick batter into the prepared springform pan, spreading evenly and smoothing the top. Arrange the reserved onion rings on top. I pressed mine into the batter a little bit. Place into the preheated 400 degree oven for 45 minutes, or until golden brown and set. It took mine about 55 minutes. Remove from oven and let rest for 15 minutes. Unlock the pan and remove the parchment paper. Serve warm with Pecorino Romano sprinkled over the top. Heavenly.