Cooking Exceptionally With Gin Lee

25 Vegetables That Can Be Grown in the Winter Winter is approaching rapidly, and you've worked hard to harvest your summer and fall crops. So, now what? Well, winter may be just around the corner, but you can still plant hardy varieties of winter vegetables in your garden, cold frames, grow tunnels, and greenhouses. Below, I have listed 25 vegetables that can withstand a hard frost that you can grow successfully this winter with some tender love and care. Asparagus Artichokes Arugula Beets Brussel Sprouts Broccoli Cabbage Carrots Cauliflower Chives Collards Green onions English peas Fava beans Kale Leaf lettuce (plant in grow tunnels) Leeks Mustard greens Perennial onions Parsnips Radishes Rhubarb (Remember that rhubarb leaves are highly toxic; the stalks are what's edible.) Rutabaga Spinach Swiss Chard Turnip greens and turnips   Generally, when gardening outdoors, I like sticking with perennial greens and various other perennial vegetables that don't die at the end of the

Bisquick egg and cheese breakfast stuffers There are two ways that you can cook your Bisquick breakfast stuffers: baked or pan-fried. To pan-fry them, use only enough oil to coat the bottom of a non-stick or cast-iron skillet. Today, I am baking mine in the oven. So what's the difference in terms of the way they're cooked? When the breakfast stuffers are cooked in oil, they will have a crispy, flaky crust that's similar to a fried Hot Pocket. When they're baked, they're still going to be flaky, but their texture is going to be more like a stuffed, layered biscuit. They will have multiple layers cooked either way. Ingredients: 1 cup of the original Bisquick mix, plus extra to roll the dough out 7 tablespoons of water or milk 2 eggs, cooked and scrambled 2 slices of American cheese 1/2 teaspoon of seasoning salt 1 teaspoon of freshly ground black pepper Instructions: First, prepare the dough by adding 1 cup of the original Bisquick mix, plus extra to roll the dough ou

Cabbage, pork, and crab egg rolls Today I am working on putting up several heads of cabbage, and it just seemed logical to use some of it to make homemade egg rolls. Generally, when I make this recipe, I use two carrots, but today I didn't since I was fresh out of them. And you know what? My recipe turned out delicious even without having shredded carrots in the filling. Ingredients: 2 tablespoons of canola oil for the skillet or wok 3 tablespoons of minced garlic 2 tablespoons of onion powder 1 teaspoon of ginger 1 teaspoon of red pepper flakes 1/2 teaspoon of seasoning salt 1 teaspoon of freshly ground black pepper 1 to 2 cups of shredded cabbage (I am using a mixture of red and white cabbage). 1/2 cup to 1 cup of crab meat or imitation crab meat (the amount depends on how much cabbage you decide to use) 1/2 cup to 1 cup of chopped pork; you can also use beef, chicken, turkey, duck, or venison (the amount depends on how much cabbage you decide to use). 2 large eggs 2 teaspoons of

Homemade egg rolls Earlier, I shared my recipe for how I make homemade egg roll wrappers, and that recipe can also be found right here on Newsbreak. Now it's time to make the filling and finish preparing the egg rolls. Ingredients: 1 pound of chicken breast, chopped and cooked 3 teaspoons of minced garlic 1/2 teaspoon of seasoning salt 1/4 teaspoon freshly ground black pepper 1 cup of shredded coleslaw, mixed with or without carrots 2-4 green onions, chopped Canola oil for frying 10-20 egg roll wrappers, depending on their shape and size (I am using 12 homemade egg roll wrappers that are about eight inches round). 1 egg beaten for making an egg wash Instructions: In a skillet over medium heat, add the chopped chicken breast and garlic. Sprinkle it with seasoning salt and freshly ground black pepper. Cook until the chicken is completely done. Now, add the coleslaw mix and green onions to the same skillet. Stir the mixture well. Cook until the slaw mix is tender. Turn the burner off