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| Fresh Spring Rolls |
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Makes 8 Servings
Prep Time: About 45 minutes, cook time about 5 minutes
These spring rolls are a refreshing change from the fried variety. They make a great as well as a cool summertime appetizer, and are delicious dipped in the sauces.
2 ounces rice
vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp -
peeled, deveined and cut in half
1 1/3 tablespoons chopped
fresh Thai basil
3 tablespoons chopped fresh
mint leaves
3
tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
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4 teaspoons
fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic,
minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
3
tablespoons hoisin sauce
1 teaspoon finely chopped
peanuts
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Directions
1
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5
minutes, or until al dente, and drain.
2 Fill a large bowl with warm
water. Dip one wrapper into the hot water for 1 second to soften. Lay
wrapper flat. In a line across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving
about 2 inches uncovered on each side. Fold uncovered sides inward, then
tightly roll the wrapper, beginning at the end with the lettuce. Repeat
with remaining ingredients
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3 In a small bowl, mix the fish sauce,
water, lime juice, garlic, sugar and chili sauce.
4 In another
small bowl, mix the hoisin sauce and peanuts.
5 Serve rolled spring
rolls with the fish sauce and hoisin sauce
mixtures.
Note:
The fish sauce, rice vermicelli, chili garlic
sauce, hoisin sauce and rice wrappers can be found at Asian food markets.
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| Rice With Fresh Herbs |
Makes 4 Servings
Time: About 30 minutes
2 tablespoons butter or oil
1/2 cup minced fresh chervil, basil, mint, parsley, cilantro, or other leafy
herb, or a mixture
1 1/2 cups basmati or other long-grain rice
2 1/4 cups water
Salt and freshly ground black pepper to taste
- Melt the butter over medium heat in a medium saucepan. Cook half the herb in
butter for 30 seconds. Add the rice and cook, stirring until the rice is coated
with butter.
- Add the water and some salt and pepper. Turn the heat up a bit and bring the
mixture to a boil. Cover and turn the heat to medium-low.
- After 15 minutes, turn off the heat but leave the cover on the rice. Wait 10
minutes, then stir in the remaining herb. Check the seasoning and serve
immediately.
Excerpted from: "How to Cook Everything, Simple Recipes for Great Food"
by Mark Bittman
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| Chicken Pesto with White Wine and Vegetables |
2 chicken breast. rinsed and poked several times by fork tines
chop the following
1 bunch Chopped scallions
1/2 tomato for each chicken breast
sliced mushrooms
sliced other veggies: broccoli, zuchinni, etc...
equal amounts of white wine and lemon juice
prepackaged fresh pesto sauce
grated parmesian and romano cheeses
Place the chicken breast on a sheet of foil or parchment paper.
Spread 1/8" thick layer of pesto sauce (like spreading peanut butter on a slice of bread) on top of one side of chicken breast. On top of that, pile on the tomatoes, mushrooms, broccoli, zuchinni, lemon/wine sauce (about two Tbs.)
Sprinkle on generously: Grated Romano and Parmesian Cheese.
Roll foil loosely to make 'bag' so there's air circulation inside pouch.
The chicken, tomatoes, and wine will make a delicious 'gravy'. Perfect over a bed of rice or egg noodles.
Bake at preheated oven, 450 degrees for 25 minutes; or until chicken is done.
Arrange chicken over a bed of white rice.
Excerpted from: "Laura Ridgway's Fast & Fun Kitchen Recipes, or How To Burn Anything Quick And Make It Taste Good." |
| Spicy Cantaloupe Salad |
2 c. rinsed and chopped curly endive
1 cantaloupe, seeded, peeled, and cut into 1-inch cubes
1 Tbs. Chopped fresh cilantro (optional)
2 Tbs. Chopped scallions
(dressing)
2 Tbs. Olive oil
2 tsp. Cider vinegar
3 Tbs. Fresh lime juice
2 tsp. Ground coriander
º tsp. Cayenne, or to taste
º tsp. Ground black pepper
Place the endive on a platter. In a bowl, combine the cantaloupe, cilantro, and
scallions. In a separate small bowl, whisk together all of the dressing
ingredients. Pour the dressing on the cantaloupe and toss well. Arrange the
cantaloupe on the greens.
Excerpted from: "Moosewood Restaurant, New Classics" |
| Salsa Fresca |
8 large red yummy fresh tomatoes diced
1 jalepeno green pepper diced into 1/8-inch bits
1 or 2 bunches of Chopped fresh cilantro
2 Tbs. Chopped scallions
3 or more cloves of garlic, as much as you can stand
1 small can of diced green peppers
1 bunch scallions chopped
3 Fresh limes- all the juice
2 tsp. Ground sea salt, or to taste
Place all ingredients in a bowl. Eat alone, or with chips
Excerpted from: "Laura Ridgway's Classics & Fast Recipes or How To Burn Everything Your Mother Didn't." |
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