Asian Summer Rolls

As the months get warmer we shed our heavier clothes and rejoice in the warmer weather and all it has to offer.

We also begin to shed some unwanted pounds put on by heavier meals consumed throughout the colder months.

This simple and elegant dish is full of flavour, easy on the budget, low in fat and has exploding  colour.

Fresh and full of crispy vegetables you can make this any way you'd like with whatever you have in your refrigerator.

It is portable and fast

The pliable outer shell is made with paper thin sheets of rice.

Instantly softening when dipped in warm water, they become see through, showing a variety of appetizing colours.

 

6 - 10 sheets rice paper wrappers

1 jalapeno, seeded and julienned

250 g white rice noodles, cooked, cooled

 

1/2 cup each of julienned: red or green peppers

                                           cucumber

                                           green mango

                                           green or red onion

                                           carrot

                                           roasted chicken or

                                           shrimp

                                           snow peas

 

Open package of dry rice wrappers.

 

 

Working with 1 wrapper. Immerse under warm water, just to coat. 

 

 

                           

  This weave pattern is sturdier than other types.

   

  Place on a large enough plate, platter or           cutting  board.

             

Place a variety of your vegetables, noodles and meats down the length, over to 1/3 of the circle.

Fold over one end then fold in the sides.

 

 

 

Continue Rolling until you have a tight package.

 

Continue filling and rolling remaining ingredients.

 

Dipping Sauce:

 

1/4 cup tamari sauce

7-8 drops of toasted sesame seed oil

1/2-1 tsp sriracha sauce

1/2 tsp pureed ginger

Mix all ingredients together.

 

 

 

Enjoy with love

 

 

 

 



 

Beef Bundle

Sometimes making sandwiches at the end of your tired working day can be daunting but with a few leftovers and some savvy ideas you can create meals that are delish and easy!
This dish allows you to re-purpose extras and making them fabulous with homemade BBQ Sauce that can be stored in the refrigerator and Korean coleslaw Kimchi that gets better with age!
This is thinly sliced Prime Rib Roast with my fixings:

Tequila Lime Chipotle BBQ Sauce

1/4 cup tequila
1 Ltr. ketchup
1/2 cup water
3 chipotle pepper in adobo sauce,chopped
1 lime zested and juiced
1 tbsp each garlic powder, lemon pepper mix, natural liquid hickory smoke
1/4 cup dark cocoa powder

Place all ingredients into a medium saucepot and cook on med high heat until mixture come to a boil, stir frequently. Reduce to a simmer and continue to cook for another 15min.  If the mixture becomes too thick add a little more water for desired consistency.  Puree using a hand blender or blender. 
Place into sterilized glass sealed jars cool to room temperature. To seal jars place into a large enough pot to hold them and fill to the tops with water.  Bring to a boil and then reduce to a strong simmer. 
Cooking to seal tops 5-10 min. You will know that a jar is properly sealed when pressing on the tops does not spring back. Store in a cool place, like a cold cellar until ready to use. 

Refrigerate when opened.

Kimchee
1/3 green cabbage, outer leaves removed
1 carrot, cleaned and peeled
1 small onion, peeled
1 cup butternut squash (opt)
4 tbsp fish sauce (found in Asian isle)
1/4 cup rice wine vinegar (Asian isle)
1 tbsp tamari or (soy sauce + 1tsp sugar)

Using the shredding blade of a food processor, or using the box grater,  shred cabbage, carrot, onion and squash. Leave in processor until ready to use.

In a large food safe container with a lid, mix fish sauce, vinegar and tamari together.  Toss in shredded vegetables, seal container with the lid and shake to incorporate all the dressings. 

Refrigerate and every day shake the contents to distribute dressing. 

This can be used the next day but gets better with age! The vinegar and salts ferment the coleslaw allowing for longer storing and flavouring.

Can be stored in refrigerator for 1 week if it lasts that long!

 

 



Green Beans

a la Pizzaiola

Fagiolini a la Pizzaiola

 

This easy tomato accompaniment can be used for any vegetable or meat dish. It is versatile and tasty!

You can use this fast tomato sauce to spread over pizza dough, hence the name Pizzaiola!

 

Pizzaiola Sauce

 

3 cloves garlic, smashed or chopped

3 tbsp fresh chopped or frozen parsley

salt & pepper & red pepper flakes to taste

3 tbsp EVOO

1 1/2 cup tomato puree or fresh very ripe peeled & diced tomatoes

 

Saute garlic & pepper flakes in preheated EVOO for 1 min until fragrant.  Pour in tomatoes, add seasonings and herbs.

 

Cook for 10-15min to reduce liquid.  Toss in approx. 2lb of steamed/boiled green beans that have been washed and ends snipped.

 

Using tongs toss to coat and continue cooking for a few more minutes to desired doneness.

 

Enjoy with love!





Tomato Sauce with Riblets

Tomato Sauce and Riblets

I make many tomato sauces and they are rarely the same!

That's because as any good economical cook, you try to use what you have on hand and in season. 

It's better for the pocket book and for the the planets sustainability.

When ever I buy side ribs there is a breast bone. I cut this part off and section it off into small pieces. I also use the fleshy end which has no bones and dries out on the BBQ.  It can be cut and used for stews of any type. Today I'll show you how to use it for homemade tomato sauce.  Pork in a ragu gives you a thick richness which I love It's comforting and delish!

1 lb pork riblets or end pieces

2 tbsp vegetable oil

750ml - 1 lt of tomato puree

2tbsp tomato paste

sea salt & pepper to taste

2 tsp dried oregano

4-5 leaves basil, torn

1/2 onion chopped

2 cloves garlic chopped

1/2- 1 cup of water

1/2 cup white or red wine

In a med. sauce pot heat oil, add pork pieces and brown on med. high heat turning to caramelise all sides. When you have turned the meat to the last side to brown add the onions and garlic, stirring. 

When all the liquids begin to evaporate, (you will hear the slight crackling), add the wine.  Stir to distribute.  When the wine reduces almost completely add the tomato sauce, paste, water, seasonings and herbs.  Bring to a boil, continue stirring occasionally. 

Reduce heat to a simmer and let cook stirring occasionally for 1 hr.  If the sauce is too thick add more water.

This can be served over any pasta shape, rice, whole grain or pizza topping.

The uses are endless

Enjoy with love!