Spring is just around the corner and these are a perfect first bite of the season. I made them for a party and they held up perfectly. The stored ones for lunch got a little dry. I’d recommend making them fresh or try wrapping them with a damp towel if you’re storing them for tomorrow’s lunch. Enjoy!
Spring Rolls with Peanut Sauce
- 4-5 rice paper wraps (the circle ones that you have to rehydrate)
- 1 red pepper, seeded and thinly sliced
- ½ hothouse cucumber, julienned
- 2-3 carrots, julienned
- ¼ head purple cabbage, very thinly sliced
- 1/4 head napa cabbage, very thinly sliced
- large handful baby spinach
- Firm tofu (can be flavored) cut into 1/4″ strips
- fresh cilantro, mint and basil
- You could also add lobster or other meats and rice noodles if desired.
- ¼ cup creamy peanut butter
- ¼ cup water
- 1½ Tbsp soy sauce
- 1 Tbsp maple syrup
- juice of ½ lime
- Put all veggies and herb on a platter for eat assembly.
- Whisk together all Peanut Sauce ingredients in a small bowl and set aside.
- Fill a shallow bowl with warm water.
- Working one at a time, dip a rice paper wrap in warm water until it becomes just pliable, about 10 seconds. (You don’t want the wrapper to fully soften while you’re soaking it; it should still have structure when you pull it from the water and will continue to soften while you apply fillings.)
- Lay wrapper flat on a large clean surface and arrange a small amount of each topping in the center of the bottom-third, beginning with spinach and striving to keep the pokier ingredients (peppers, cucumbers, cabbage, carrots) last, where they will be more protected within the roll.
- Gently bring the bottom of the wrapper up over the ingredients, completing at least one full roll before folding in the left and right sides; continue to roll until fully wrapped. (Roll should be somewhat snug — and yes, it takes a couple of tries to get it right.) Set aside and repeat until all fillings have been used.
- Serve rolls whole or sliced in half (for presentation purposes only) with Peanut Sauce on the side.
Make these when you have time because they’re delicious and they freeze well. I just pulled a bag out of the freezer for dinner added them to a pot of sauce and served it over spaghetti. So easy. They’re also great over polenta!
- 1 pound 80% fat ground beef
- 1 pound ground pork
- 6 Tbsp Italian style breadcrumbs
- 6 Tbsp seasoned Panko breadcrumbs
- 3 Tbsp grated Parmesan cheese
- 2 large eggs
- 2 Tbsp milk
- 2 Tbsp dried oregano
- 1 Tbsp dried thyme
- 1 tsp salt
- 2 1/2 cups of your favorite marinara (more if you’d like more sauce. Up to 5 cups)
- Mozzarella for top (optional)
- Preheat oven to 375˚F
- In a large bowl, mix meatball ingredients until evenly combined.
- Portion meatball mixture into 1/4 pound pieces, rolling into balls.
- Place meatballs in a large baking dish. Bake for 20 minutes.
- Remove dish from oven and top meatballs with the sauce. Return to oven and bake for an additional 25 – 30 minutes, or until meatballs have reached an internal temperature of 165˚F. If adding mozzarella, add 10 mins before pulling out of oven.
My LO attends the most nurturing and loving preschool led by a an earth fairy. Ok, she’s human but an extraordinary one. Her name is Miss Heidi and her school is called, Rainbow’s End.
My LO tells me the reason it’s called Rainbow’s End is because her school is where the rainbow ends and the gold is the children. Really! Can I stay there all day too? It smells like freshly peeled oranges.
LO loves her “pasta” so here’s the recipe.
Miss Heidi’s Beautiful Noodles
- 1 bundle of soba noodles
- 10-12 shakes of Braggs Amino Acid
- 1 TBSP raw cashew butter
- A splash of water
Cook noodles for 5-6 mins. Drain. Add braggs and cashew butter and water. Mix and eat.
The cutest/sassiest names website, snixykitchen posted this recipe and I love it. It reminds me of Hawaii and makes me so happy to eat (looking at you gluten-free)! They smell crazy good coming out of the oven. They’re crunchy on the outside and mochi chewy on the inside. I’m addicted. Thanks snixy!!
Butter Mochi Muffins
- 1/4 cup (2 ounces) unsalted butter, melted and cooled, plus more for greasing pans
- 2 cups (320 grams) mochiko sweet rice flour
- 1 cup (200 grams) organic dark brown sugar*
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 13.5-13.66-ounce can full-fat coconut milk
- 2 large eggs, room temperature
- 1½ teaspoons vanilla extract
- 1 teaspoon molasses (optional, added for flavor) – I didn’t use it
- 1½ tablespoons each, black and toasted sesame seeds, for garnish
- Preheat oven to 350°F and place the oven rack in the middle of the oven.
- Generously grease the sides and top of a 12-cup muffin tin** with soft butter.
- In a medium bowl, whisk together the sweet rice flour, dark brown sugar, baking powder, and salt.
- In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl, whisk together the melted butter, coconut milk, eggs, vanilla, and molasses.
- With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until completely combined.
- Divide the batter among the prepared muffin tin, filling each cup all the way to the top. Note: the thickness of your batter will vary depending on the brand and thickness of your coconut milk and temperature of your butter. If your batter is thicker than mine pictured, that’s okay and it will still bake up delicious!
- Sprinkle the tops with black and white sesame seeds.
- Bake 55-65 minutes*** until the top is brown and crispy and the muffin springs back when poked with a finger.
- Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Store in an airtight container for up to 4 days.****
*Organic dark brown sugar is richer and more caramel-y than conventional, but you an use conventional in a pinch!
**Any muffin tin will do, but for ultimate crispy exterior, I recommend a dark non-stick muffin tin.
***If using a light muffin tin, you may have to bake the muffins a little bit longer.
****If keeping them for longer, they’ll lose their crispiness after a day or two in storage, but you can pop them in the oven for a few minutes to get them crispy again before eating.
I’ve never been to the restaurant but friends have had parties with Bakesale Betty catering. Bakesale Betty is a restaurant in Oakland, CA. And although, I’ve never been, I love Betty. These chicken fried sandwiches that she has inspired me to make for every major sporting/watch-and-eat event. They’re crunchy and savory and oh so easy to eat way too much of. They’re also great booze absorbers.
Bakesale Betty Knock Offs
- 4 whole boneless, skinless full chicken breasts (or 8 if they’re halved)
- 2 packages of biscuit dough (or make your own, ambitious one)
- 3 eggs
- 2 cups panko
- 1 cup flour
- 3 TBSP kosher salt
- 1/2 head cabbage, sliced thin
- 1/2 bunch cilantro, chopped
- 1 TBSP poppy seeds
- 1-2 jalapeños, diced
- Rice wine vinegar
- Canola oil
Bake biscuits according to package – or your recipe.
While biscuits are backing, mix cabbage, cilantro, poppy seeds and jalapeños. Drizzle with oil and vinegar and set aside (kids do not like this slaw so I always serve it as an add on).
Mix eggs in a shallow bowl. In another shallow bowl, mix part of the panko, flour and salt (this you’ll need to keep filling as the chicken cooks.) Cut chicken pieces diagonally to appropriate size of biscuits. Dredge chicken in eggs then dry mix.
Heat oil in a pan about 1″ deep. Heat until quick but not vigorous bubbles form around panko that’s dropped in to the pan. don’t let it over heat or smoke.
Add chicken to oil and cook until done. Drain on paper towels.
Assemble chicken sandwiches and devour!
One of my favorite discoveries in the past year was Sakara. It’s a meal program that inspired my cooking creativity just by taste.
Their Pink Mylk is one of my favorites over granola and freeze dried strawberries.
- 1 Tbsp powdered Pitaya or Dragon Fruit powder
- 2 shakes of cinnamon
- 1/2 tsp vanilla extract
- 1/8 tsp Himalayan sea salt
- 2 Tbsp Manuka honey
- 2/3 cup oat milk
Combine all ingredients and shake vigorously. Serve over nut granola topped with shredded coconut and freeze dried strawberries.
This cookie recipe never fails me. It’s so good and never lasts more than a couple days in the cookie jar. Make some with nuts and others without and tell me which ones you prefer.
Chocolate Chip Cookies
Credit to Smitten Kitchen again!
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (120 grams) firmly packed light brown sugar
- 8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 1/4 cups (175 grams) all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups (200 grams) semisweet chocolate chips
- 1 cup (130 grams) pecans, toasted and chopped (optional)
Adjust the oven rack to the top third of the oven and preheat to 300F (150C).
Line three baking sheets with parchment paper.
Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.
Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts if you’re including.
Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
I’ve refrigerated cookie dough balls to cook later (these are delicious freshly baked). They worked out great and just require that you bring them to room temp before baking.