Hey everyone, this may seem like a brand new space, brand new blog, but everything has been removed and revamped – re-situated and reconstituted… I’m getting ahead of myself.
I used to have a blog “Cooking Hungry” that was doing okay in terms of a readership, but I was very inconsistent with posting. And while I loved the food I did share, I feel as though I could have been making my content better overall. Not to mention, I’ve been changing my diet quite a bit since that time, and I felt as though it was time to have a cooking blog that reflected. that.
So, welcome to Thyme and Again, my cooking blog that caters to mostly vegetarian/pescatarian dietary needs, as I am. Here you will find my adventures in cooking as well as I may do some food reviews of places I love or am trying for the first time!
I have always been a savory over sweet girl, but I’ve had to cut out a lot in the last year from my regular diet, namely fast food like McDonald’s, soft drinks, most sweets and fried foods.
The last two were easy because I don’t reach for them that often as it is. But here on this blog, you’ll likely see things I make on a whim as either meal prepping for my week ahead at work, or something I whipped together for dinner for my husband and I.
Oh, and for you Weight Watchers fanatics out there, I’ll try to include points at the end of each post so you know what you’re getting into. But considering how on-the-fly my cooking is, it may just be approximations, so the onus is on you to figure it out. #accountability
Anyway, too much exposition drives me a little crazy on food blogs, ’cause I like to just get right to it, so without further ado, here’s what I made for dinner last night (and I ate for lunch today):
Mini Buffalo Salmon Spring Rolls
I love making “fusion” foods. And I would consider putting not-egg-roll-ingredients into egg roll wrappers as what qualifies as that on a minimal scale.
I have a recipe for (not mini) buffalo chicken spring rolls that I can share sometime here, but here’s a smaller, lighter version of a household/friend favorite.
– 12 Egg Roll Wrappers
– 4 Salmon Fillets (I used frozen pink salmon from the grocery store, feel free to use an even lighter [in WW points] fish/protein)
– 1 Tbsp Buffalo Sauce
– 1 tsp Cooking White Wine Vinegar
– 1 Tbsp Paprika
– 1 tsp Ginger
– 1 Tbsp Rosemary
– Salt, as needed for flavor
– 1/2 Cup Shredded Mozzarella
– 1 Cup Shredded Carrots
– 1-1/2 to 2 Tbsp Extra Virgin Olive Oil
Ordinarily, I would have more ingredients, but this was all that was in our fridge at the time. I’d also recommended some greens like kale and spinach and cabbage for more texture.
– Either use the directions that came with your salmon to bake the fillets, or use what most recommended and that’s usually a 375-degree (F) oven for 15-20 minutes, until the fish flakes easily. I add the salt and white wine cooking vinegar to the fish before baking here.
– Let salmon cool, pre-heat oven to 425-degrees (Fahrenheit)
– In a bowl, break up the salmon into small, shredded pieces
– Add shredded carrots (I took baby carrots and shredded them with a hand grater, but feel free to use the already-shredded grocery store kind)
– Add paprika, ginger, rosemary, cheese and buffalo sauce
– Mix ingredients in bowl thoroughly
– On a cutting board, take egg roll wrappers and, using a knife or cutting utensil, cut the wrappers once diagonally.
– Get a small cup/bowl of water to dip your fingers in for rolling dampening the top corner of the wrappers while you’re rolling
– Lay the now-triangle wrapper flat on the cutting board/surface (as seen above)
– Add the mixed ingredients (seen above) to the bottom-center of the wrapper, leaving some room at the bottom for rolling
– Fold the corners of the wrapper in first, over the ingredients
– Dip fingers in water and run them over the top corner of the roll to wet the wrapper (you want the bare part of the roll to be damp, not soaking wet).
– Roll the wrapper from the bottom-up towards the damp corner, press down on corner so it stays stuck to its wrapper
– Repeat process until all spring rolls are wrapped up and ready to go.
— Most egg rolls wrappers bought in a store will also come with steps to help you roll, if you need more guidance.
– In a skillet, with just a little bit of oil (you really don’t need much), let the rolls ‘fry’ for ~2 minutes on all sides.
– Once complete, on a baking sheet, bake spring rolls in oven for 5-6 minutes.
Weight Watchers Points per roll: ~1-2
(I would focus on how much you’re putting into each mini roll to determine your point ratio here).
If you enjoyed this post, please like and share it, and leave a comment about what you’d like to see here, or just say hi! If you tried this dish, leave a comment with your thoughts, and/or post about it on your blog and let me know.