My father and I were craving some fresh and healthy food, and since we are a fan of shrimp and Vietnamese cuisine, spring rolls were the obvious choice! I used this recipe on foodnetwork.com because it looked simple and easy, it was:
You can click the link above for details – I don’t want to plagiarise. However, I will share some secrets I learned while making them! Read this guide before you get started:
- Buying ingredients at your local H-mart or asian market will save you money. I wish I’d known this secret years ago, but it’s true… groceries are cheaper at the foreign grocer! If your town has one, I highly recommend stopping in.
- Only soak 2 rice papers at a time in a plate of water. Soak them as you go: when you take one out put a new one in. This will give you enough time to make a spring roll while the new rice paper softens.
- Here is a mistake we made… The directions insisted we combine all the vegetables with the cooked bean thread noodles. – First off, we probably should have “finely shredded” the veggies a little better, and by better I mean we should have actually done it. – Second, the noodles just didn’t combine with the veggies well. One was raw and dry, the other sticky and lumpy, so I don’t know why that’s a good idea? – Anyways, keep them separate and just grab a small portion of both to place inside the roll. A “good portion” will fit between your thumb and two fingers, no more than that or the roll won’t close.
- To make your spring roll look prettier, roll it like this:
- First place the filling at the bottom of the wrap, give it one roll.
- Then lay out the mint leaves, cilantro, and shrimp
- Wrap the sides in and roll it all the way up.
- This is the best peanut sauce you will ever taste! (Photo is of the ingredients before they were mixed together.) We had to use chunky peanut butter because that’s all we had, so it looked kiiiiiindof lumpy. But the taste was AMAZING. Luckily I had leftovers and I ate it with everything until, sadly, I ran out. So my tip to you would be to make extra Thai Peanut Sauce and put it on everything. Examples include: apples, celery, PIZZA (seriously, try it), chips, sweet potato fries, spring rolls (duh), …
- Lastly, here’s a serving suggestion. Aren’t they pretty!?
My Dad and I had a good time making them, it was worth the effort. He doesn’t think so, but he thinks all cooking should take 10 minutes or less. That’s how fast it’s done at the restaurant right? (WRONG). Whatever Dad, thanks for your help, I guess. (He secretly loved it).
Good luck on your own folks, I hope this helped! Once again, here’s the recipe from the Food Network. Please leave your thoughts in the comments… do YOU think it was worth it?
Disclaimer: This recipe is completely my own, but I was just so oddly hungry the morning after Thanksgiving that I forgot to take a picture of it (gasp!!) So I am borrowing an image from abc.com of a very similar recipe called “Daphne Oz’s Turkey Sweet Potato Hash” (click here to see it), and an image from howsweetiteats.com, shown above, (found here). The rest of the recipe below is my own.
What to do with all those leftovers? Eat them of course! My family hosted the feast this year so we were left with all of the turkey, some stuffing, and my favorite: the yams! While we were going to have Thanksgiving #2 that night, I couldn’t wait and had to have some delicious leftovers in the morning as well. So what’s the best way to turn dinner into breakfast? Add egg!
Serving sizes: think 1 large spoonful of each per person, and 1 egg per person
- bread roll optional)
- gravy (optional)
Heat up your skillet medium heat. Add turkey and yams. Crack an egg over it, I used one egg and one egg white. Allow egg to cook through, approx 2 mins. Serve with roll and gravy on the side (optional). Perfection in your mouth, just like last night but this time without the crowded room and prolonged wine buzz.
For more recipes be sure to follow my Healthy Recipes Column.
… as seen in BigOven.com/Best-Recipes!
This was one of those special recipes I grew up on… every time the bananas overripened my mom would throw these ingredients together and fill the house with a decadent smell of roasted nuts and fresh baked bread. Her memories parallel mine in sentiment because this is what her mother (my grandmother) also used to do during her upbringing.
Well, that time came around today, I stared at those sad aging bananas… not wanting to eat any but not wanting them to go to waste. “Time for another loaf!” I thought to myself, but I’ve been on such a health kick lately… I needed to at least try to make it my own kind of healthy. So I followed my grandmother’s recipe and substituted healthy alternatives accordingly. Any diet forum will semi-appreciate my work, however I’m no pastry chef, I just pretend to be one by writing a food blog. Oh and also because apparently bread isn’t healthy anymore, at least for any raw, gluten, or vegans. Sorry folks. For the rest of you food lovers, just follow the recipe(s) below!
Ingredients (my alternative/healthy substitutions in italics)
- 3 overripe bananas
- 1 2/3 cup Flour (or Whole Wheat)
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Sugar (or Stevia)
- 1 cup Walnuts (or Almonds)
- 1 Egg, beaten (or 2 Egg Whites)
- 1/4 Vegetable Oil (or 1/3 cup Coconut Oil)
- 1 tbsp Lemon Juice
- (a handful of dark chocolate chunks)
- (1/4 cup flax)
Directions: Sift together the dry ingredients. Add 3/4 cup of the nuts and chocolate. Combine the remaining ingredients and add to the dry ingredients. Stir only until the flour is moistened. Pour into a greased 9×5 inch loaf pan. Sprinkle the remaining nuts over the top of the loaf. Bake in a 350 oven for 1 hour. Allow to cool for 15 minutes. Enjoy!
If you liked this recipe, be sure to check out more of my Mother’s Famous Creations on her BigOven account: http://www.bigoven.com/user/TripleToys or connect with me, her daughter, 😉 here: @itsa_Lisa on Twitter / Instagram / Pinterest
The simplicity of these 5 vegetables gives the term Victory Garden a whole new meaning! Grow one in your yard and never buy vegetables again! Or save time and effort because these vitamin packed plants are dirt cheap, generally ranging from $0.50 to $2 in price.
- Mini Peppers
Go to your local grocery store, farmers market, Trader Joes, whatever, and buy one of each of the above! Your total will be under $5 and you will chop them up and throw them in a frying pan with a blob of oil and a dash of salt and pepper. They will heat and caramelize, and you will eat them once the colors are vibrant and the onions are the same consistency as a worm. This entire process should take no longer than 10-20 minutes, depending on preference and speed of chopping.
These 5 ingredients mixed together make enough to serve 2-3 people, or serves just you for 2-3 days!
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Labor day just passed, but I’m still going to wear white.
I’m also still going to use my grill! SCREW THE RULES!!
I’ve been grilling all summer, on and off. It’s so easy, and it brings people together. You could say the same about cooking anything – anywhere. But since the grill is outside, makes everything smell amazing, and reminds people of happy times, I am going to continue endorsing grilling as my favorite method of cooking.
Here is an assortment of instagram photos I have taken while grilling this summer.
The beauty of grilling is the ability to be as creative or plain as you want – and (as long as it isn’t too burned) it tastes great!
some of my favorite things to grill include:
- corn (husk or no husk)
- meat (duh.)
My only additional advice is: Salt and pepper goes a long way, and serve anything with a cold beer. Cheers!
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