Have you ever had the pea salad with bacon crumbles, onion, and a ridiculously heavy mayonnaise dressing? Well, it's delicious. This is a healthy interpretation of the aforementioned monstrosity, but is comparable in terms of delicious-ness. The toasted hazelnuts have a rich crunch to rival the bacon crumbles. Dressing 1/2 cup sour cream 1/2 cup chopped hazelnuts 1/2 teaspoon black pepper 1/2 teaspoon salt 1 tablespoon honey juice of one lime 2 cloves garlic minced 1 teaspoon ginger minced 1 tablespoon olive oil Veg 1 1/2 cup peas 1 cup cubed sweet potato To begin, add the olive oil, garlic, ginger, and hazelnuts to a pan over medium heat. Toast for 3-4 minutes, stirring occasionally. Remove from heat and add to a serving bowl. Add in the rest of the dressing ingredients and whisk well. To prepare veg, blanch and shock the peas, and boil the sweet potato until tender. Drain and toss into the dressing. Serve warm or chilled.
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What do you cook when you (tragically), have no butter, nor eggs, nor chocolate, nor onions, and you are too lazy to bike 4 miles to the grocery store? Spring rolls! These fresh rice paper rolls allow for an infinite number of filling variations. I happened to have carrots, lettuce, avocado,cilantro and parsley, ground beef, and a neglected eggplant tucked in the back of the fridge. Fear not the assembly! Rice paper is forgivingly stretchy for over-filled rolls, and is cheap enough that a torn sheet is no great loss. If all else fails, make a salad. No one will mind, as the herbaceous notes and roasted pea-nutty sauce wonderfully accentuate fresh vegies; no matter if they're rolled or forked. Rolls Rice Paper Sheets-pack of at least 20 1/4 cup of cilantro minced 1/4 cup of parsley minced 2 cups of shredded lettuce, romaine 1 medium eggplant 1 cup of grated carrots 1 avocado sliced I lb. of ground beef 1 clove garlic sliced Sauce 3 cloves garlic minced 1 tablespoon fish sauce 1 tablespoon lime or lemon juice 1 tablespoon peanut butter 1.5 tablespoon sugar 1 tablespoon rice wine vinegar 1/2 cup water 1/2 teaspoon corn starch Garnish lime or lemon wedges For the rolls, prepare a pie tin of hot water. Chop and grate all vegetables as specified. Heat a pan on medium and add ground beef and one sliced garlic clove. Cook 5 minutes, stirring periodically until thoroughly cooked. Remove the beef to a separate bowl and drain away most of the tallow. Add the chopped eggplant 1/4 cup of water and cook 6 minutes until soft. To assemble the rolls, hold 2 rice wrappers at once, and submerge them in the hot water for no longer than 30 seconds. Drape them onto a cool surface ( I used a clean countertop), quickly fill with herbs, carrots, avocado, lettuce, and a small pinch of beef and eggplant each. Roll the wrapper around the filling, tucking in the loose ends as you go. For the sauce, combine cool water and cornstarch in a sauce pan. Whisk until dissolved. Add all other ingredients, and bring to a boil, stirring as the cornstarch thickens the sauce. Turn off heat ,and allow to cool.
Serve rolls along with sauce and lime or lemon wedges. |
M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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