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.
We’re pretty avid yogurt eaters + I’ve always wanted to try to make yogurt + being stuck at home + last tub of store bought yogurt in fridge + have instant pot = motivation to make yogurt (finally!)
This came out so well. I topped it with a bit of my homemade plum jam, granola, pecans, chia and help seeds.
Shelter In Place Yogurt
- 8 cups whole milk
- 1/4 cup yogurt
- 2 Tbsp sugar
- 1 Tbsp vanilla extract
- Add milk to Instant Pot, close and lock the lid. Select yogurt setting; adjust pressure to boil. This can take up to 1 hour.
- Remove the insert with a pot holder and set on a trivet on the counter to cool until the milk reaches 100 to 110 degrees F, use a candy thermometer to keep track (it took me about 30 mins) set aside 1 cup milk.
- In a medium bowl, whisk together yogurt and reserved 1 cup milk. Stir into remaining milk in the insert. Add sugar and vanilla.
- Return insert into the Instant Pot. Select yogurt setting, set automatically at 8 hours. For thicker and tangier yogurt, set for 9-10 hours.
- Transfer to storage containers; cover and chill until cold, about 6-8 hours, or up to 10 days.
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.
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.
Stop what you’re doing and make this NOW! Make it as a weekend snack. Serve it with margaritas. Bring it to your friends’ house in a fondue pot and be forever more, the most invited person to every eating event ever.
I love you, homesicktexan.com for this recipe – like love love!
Best Queso Ever (Bob Armstrong Dip)
Ingredients for the taco meat:
- 1 tablespoon vegetable oil
- 1/2 bell pepper. seeded and diced
- 1 jalapeño, seeded and diced
- 1/2 small yellow onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Pinch of cayenne
Ingredients for the chile con queso:
- 1 tablespoon vegetable oil
- 2 jalapeños, seeded and diced
- 1/2 small yellow onion, diced
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 tablespoon corn starch
- 1 cup chicken broth
- 1 pound American cheese, shredded
- 1 cup grape tomatoes, diced
- Sour cream and guacamole for garnishing
- Tortilla chips, for serving
To make the taco meat, in a large skillet heat the oil on medium-low heat and add the bell pepper, jalapeño, and onion. While stirring occasionally, cook until the onion is translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
Add the ground beef to the skillet, along with the cumin, chili powder, salt, pepper, and cayenne. Stir until everything is well combined and then cook the ground beef for 15 more minutes, or until browned. Taste and adjust seasonings. Turn off the heat and drain any excess grease.
To make the queso, in a saucepot heat the oil on medium-low heat and add the jalapeño and onion. While stirring occasionally, cook until the onion is translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
Leaving on the heat, stir in the cumin, black pepper, and cornstarch until the dry ingredients are well combined with the vegetables. Pour in the chicken broth and while stirring cook until the sauce has thickened, which should happen in a couple of minutes.
Turn the heat down to low and working in batches, slowly stir in a handful of the cheese. After it’s melted into the sauce, repeat the process until all the cheese is added. Stir in the tomatoes, adjust seasonings, and add salt to taste.
This makes a lot of queso. To keep it hot and reduce the “skin” from forming, serve in a fondue pot. To assemble, layer along the bottom of the dish the taco meat, then pour in the queso and then top with the guacamole and sour cream. Serve warm with chips
This is the simplest recipe that results in the kind of curry non-spicy lovers love. It’s full of veggies and protein of your choice.
- 1 large red onion, chopped
- 2-3 cloves or garlic, diced
- 3″ piece of ginger, peeled and diced
- 10 whole cardamom pods, smashed and seeds removed
- 1/2 head of cauliflower, chopped
- 2 carrots, chopped
- 1 eggplant, chopped and roasted
- 1 sweet potato, chopped and roasted
- 1 red bell pepper, chopped
- 1/4 small purple cabbage, chopped
- Handful of spinach
- Handful of green beans
- Extra firm tofu, chopped
- 1/2 can garbanzo beans, rinsed
- 1 can coconut milk
- 1 cup tomato purée
- 2 tsp cumin
- 2 tsp turmeric
- 1/4 tsp cinnamon
- Salt to taste
Preheat oven to 375 and roast sweet potato and eggplant with a drizzle of oil and salt for 30 mins while you’re busy chopping and sautéing.
Sauté onions, garlic, ginger and cardamom seeds for 5 mins on medium in avocado oil or oil of your choice. Add carrots, cauliflower and spices. Cook for 1 min until fragrant. Add coconut milk and tomato purée. Cook for 10 mins. Add remaining veggies (except spinach) and protein (tofu in this case) and cook until veggies are just tender and protein is cooked. Add roasted veggies and spinach.
Serve over rice.
People! The holidays are just on the horizon and that means we can indulge a bit on the sweets and decadent breakfasts. Who am I kidding? We make these monthly.
These waffles are a family favorite. They freeze really well and can be popped in the toaster for a quick weekday breakfast. You can serve it with fried chicken or cheesy toppings to make it savory.
The trick to making the best waffles is the waffle maker and mix. You can get both at Williams Sonoma. The waffle maker is an investment. Well, shoot so is the mix but it’s sooooo worth it. The waffle maker is the All Clad 2 waffle maker. It’s great and consistent. The mod is the gluten free or regular Willams Sonoma Bellgem Waffle Mix.
Go out and splurge on this set for yourself, your kids or someone who has those little humans running around their house. It’s a great gift.
Notes: I heat the waffle maker to 4. I add an extra tablespoon of butter to the mix (and always let it sit 15mins before cooking). I use a 1/3cup mix for each waffle. I freeze them flat in the freezer and then bag them (otherwise they bend in funny shapes and won’t fit In the toaster).
Happy Waffle Wiggles!!