Tuesday, May 28, 2013

Spring into Spring: DIY Brown Rice Spring Rolls and Homemade Wonton Soup

There is nothing like adding your own toppings to frozen yogurt right? Or customizing a coffee drink? Adding  that runny egg on your burger is like the icing on the cake for me!

So trust me when I say that you'll experience the same kind of satisfaction with these vibrant, healthy, gluten-free and frankly, very easy homemade Vietnamese spring rolls.

Mix and match veggies and protein to make for satisfyingly healthy lunch or dinner! I added some cooked shrimp with a dash of fresh lime juice, but braised tofu is also an excellent filler!

Now while I never really drank the brown rice Kool-Aid, growing up with Basmati rice, a long-grain white rice that is buttery and delicious, there is a certain lightness to brown rice spring roll wrappers that makes them less gummy and thick. Instead, you'll taste the crispy, crunch of your veggies, not a mouthful of gooey sticky white rice wrappers...or at least that's what I tell myself to justify a late night trip to Whole Foods in Portero Hill!


The wonton soup was equally as simple and fast. In less than 25 minutes, I've made my "own" broth and fresh wontons. I was quite impressed. The best part is making those little wontons; filling them folding then shaping. You could really TASTE the freshness of using unprocessed ground chicken, fresh spices and herbs. They plumped up quite nicely in the broth, making it a lovely meal on its own.


But that's my style, I go full sass ahead, making two dishes, instead of one! In case you guys haven't caught on, I love having options.

Again, half this meal is gluten-free (the spring rolls) and has great potential to be vegetarian; I really think my ultra liberal, super-left, living/work situation in San Francisco and Oakland has gotten the better of me...and it's awesome!

I know it seems like there are a ton of steps below, but trust me, it goes by quick! Cut your veggies, wrap and repeat!

Brown Rice Vietnamese Spring Rolls with Shrimp and Ginger-Garlic Chicken Wonton Soup


Adapted from Simple Reem

Ingredients:

For Spring Rolls:
  • 1 cucumber, seeds removed and cut thinly
  • 1 sweet pepper, cut into thin strips
  • 1 -2 carrots, peeled and grated ( I didn't have them on hand so I skipped this!)
  • Fresh mint springs, thinly sliced
  • 1/2 cup, cooked shrimp, tails removed
  • 1 package brown rice spring roll wrappers
  • Lime juice
  • Dash of tamari or soy sauce
  • Chili sauce (use sparingly!)
For Wonton Soup
  • 8 cups of chicken broth
  •  1-2 Shanghai bok choy, sliced
  • Handful of minced chives
  • 2-3 cloves of garlic sliced
  • Several slices of fresh ginger
  • 1 Tbl olive oil (or sesame oil if you have it on hand)
  • 1/3 lb of ground chicken or turkey
  • 1 tsp minced or grated ginger
  • 2-3 cloves of garlic, minced
  • 2 Tbl tamari or soy sauce
  • 1-2 tsp chili hot sauce
  • Fresh lime juice 
  • 1 cup lukewarm water (to seal wonton wrappers) 
  • Wonton wrappers (makes about 10 wontons) 
 Directions:

For Spring Rolls:

1. Julienne (or attempt to julienne) your veggies for the spring rolls. I used yellow peppers, cucumbers (with the seeds removed) and fresh mint. Grated carrots would be excellent in here, I just didn't have any on hand. Bamboo sprouts would also give this a nice crunch as well. Cut as thinly as possibly without cutting your fingers!



2. Lightly marinate your cooked shrimp (tails removed) with soy sauce and fresh lime juice. Begin assembling your springs rolls! Yes it's that easy :)
3. Remove one spring roll wrapper and follow instructions for softening the wrapper. Usually it involves submerging the wrapper (one at a time, to avoid having them stick together!) in bowl of warm water (not hot!)
4. Briefly soak wrapper in warm water, otherwise the wrapper will become very sticky and start sticking to itself. Remove and place on a plate.
5. Assemble veggies about 1/3 away from the edge of the wrapper. This will allow you to roll the spring roll tightly, leaving enough room for all the fixings!


6. Begin rolling the wrapper, ticking the excess wrapper and placing on the plate, seam side down. Make a few and save for the lunch the next day. Serve with peanut sauce.
Note: I'm not the best spring roll wrapper, but this method certainly kept all the veggies neatly in the wrapper!

For Wonton Soup:

1. In olive oil, over medium heat, add slices of garlic and ginger to a large pot. Cook until fragrant about 1-2 mins.
2. Add chicken broth and chives to pot and bring to a boil. Add in soy sauce (or tamari), rice vinegar and hot sauce.

3. Boil broth for about 10-15 mins, to allow all the flavors to seep into the broth. Remove ginger and garlic slices with a slotted spoon.
4. While broth is boiling, begin assembling wontons.
5. Prepare ground chicken or turkey. In a mixing bowl, combine ground meat, grated ginger, minced garlic, chili sauce, soy sauce and lime juice with your hands to make sure the meat is well seasoned.
6. Wash hands and on a clean surface begin making wontons.
7. Have a cup of lukewarm water handy. This will be the binding agent for the wontons.
8. Take one wonton wrapper and with your fingers, wet edges of the wrapper with the water. Place about 1/2 tsp of ground meat mixture at the center of the wrapper.



9. Fold one edge diagonally, to the other edge, forming a triangle. Press firmly along edges of the triangle, to ensure that none of the filling is seeping out (I overfilled a few wontons and they broke in the soup! Not to worry if this happens, just less is more!)



10. Bring the two corners of the wont wrapper up and pinch them together. Assemble all the wontons before adding to the soup. I made about 10-12 wontons.


11. Add wontons to boiling broth and continue to cook for about 5-7 mins. Then, add in your bok choy. Note: The raw meat will cook completely in the boiling broth, a great way to NOT worry about undercooked  poultry.  Serve immediately.




ANOTHER NOTE (annoying, I know): The wonton soup soaks up a lot of a the broth, so any leftovers should be eaten the next day. However, if you make extra springs rolls, they keep well in some tupperware for the next 2-3 days!

Tuesday, May 21, 2013

Picnic From Home: Oven Baked "Fried" Chicken and All the Fixings

So I set out to make a healthier more gourmet version on chicken and waffle, but after TRX, it's pretty impossible to not devour the food in front of me. With a little restraint I took some photos of this, most amazing oven fried chicken recipe! It's got the crunch and juiciness of any fried chicken, minus the grease and uneasiness after consumption!

I've been told that it's comparable (dare I say!?!) to the beloved fried chicken sandwich fro Bakesale Betty in Temescal! I mean that place ONLY sells fried chicken sandwiches...and makes a killing doing it!



So how did I great something similar at home?? What was the secret?

Seasoning...a really amazing and authentic Cajun seasoning (yup, straight from NOLA!)

I used those low car 100-calorie wheat "buns". Let's just say that they are great for veggie burgers and the likes of a more "soft" sandwich, so to speak. The crispiness of the chicken outshines the bun, which was really useless...damn! Should have gone FULL CARB for this one! Especially, since this is a slimmed down version of a fried chicken sando. Lesson learned.

The kale salad really went well and "wet" the wheat buns a little, but I think an aioli of sorts would have made this sando just out of this world.

The potato salad was spot on! After a few tweaks and attempts at this recipe I've been grappling for a bit now, I found that less is really more in a great potato salad. When you can taste and see the ingredients.. and well that's when you know you've hit the nail on the head and actually made something beyond palatable.

Oven Fried Chicken Sandwich Topped with Kale Slaw and Side Potato Salad

Ingredients:
For Oven Fried Chicken:
  • 2-3 chicken breasts, cut in half so they become chicken tenders
  • 1/2 cup Panko bread crumbs, seasoned with Cajun seasoning 
  • 3/4 cup flour, seasoned with salt and pepper
  • 2 eggs
  • 1/4cup milk
  • 1 tsp paprika
  • 1 Tbl Cajun seasoning
  • 1 tsp garlic salt
  • 1-2 tsp of your favorite hot sauce
  • Olive oil
For Kale Slaw:
  • 1 bunch of lactino or dinosaur kale, stems removed and leaves thinly sliced (not torn!)
  • 3 Tbl olive oil
  • 2-3 cloves of garlic, minced
  • Juice of one lemon
  • Black pepper
  • Pinch of red pepper flakes
  • Handful of Parmesan cheese (optional)
For Potato Salad
  • 1 lb. of fingerling or red potatoes, cubed or halved if they are a bit big
  • 3/4 cup mayo (low-fat is fine!)
  • 1 Tbl Dijon mustard
  • 1 Tbl agave 
  • Lots of pepper
  • Chives, minced
  • 1 red bell pepper, diced
  • 2-3 hard boiled eggs, chopped (optional) 
Directions for Salads:
 1. Rinse kale and "peel" leave off the the stem. Kale easily pulls apart from the middle stem, so this should be quick.
2. Gather your kale leaves and became slicing them thinly, or julienne them. Place in a bowl.
3. In a small bowl, whisk fresh lemon juice, olive oil, minced garlic, pepper and red pepper until well combined.
4. Pour dressing over kale leaves and "massage" them from about 1-2 mins. The olive oil will soften and make the leaves more palatable, allowing for the flavors to absorbed in the leaves.
5. Sprinkle with Parmesan cheese and store in the fridge for at least 5 minutes before serving, this allows for the flavors to marinate. Make this salad hours or even a day ahead for an even more delicious kale slaw!
6. For potato salad: half potatoes and place in a pot full of water and bring to a boil. DO NOT add potatoes to already boiling water, talk about dangerous!
7. Once potatoes have boiled for 10-15 mins, remove from stove, drain and let them cool.
8. To make the dressing, combine 3/4 cup of mayo, 1 Tbl Dijon mustard and 1 Tbl agave in a small bowl.
9. Add liberal amounts of pepper and more agave (if necessary), if the dressing is tasty a little too tangy from the mustard
10. As potatoes have slightly cooled (but not all the way as the dressing might not "stick" to the potatoes if they are totally cool!), cut potatoes into chunks and place in tupperware.
11. Add in dressing and toss well. Do not worry if you mash some of the potatoes, that's a pretty normal thing to happen to potato salad!
12. Add in red pepper and handful of chopped chives (love that mild onion flavor...) and mix well. Store in the fridge for a least 20-30 minutes before serving. Again, this salad also tastes better, days after!

Directions for Chicken Sando:

1. Preheat oven to 375 degrees. Slice chicken breast in half to make about 6-7 tenders.
2. In mixing bowl, whisk eggs, milk, Cajun seasoning, pepper, garlic salt, paprika and hot sauce well. Set aside.

3. In one plate, mix flour salt and pepper.
4. In another plate, mix Panko bread crumbs, a punch of Cajun seasoning and olive oil.

5. Dip chicken tenders in flour, dusting off any excess flour. Then dip in egg mixture, then into Panko. Lay on a non-stick cookie sheet lined with parchment (or a Silpat like mine!)
6. Bake until chicken is fully cooked and Panko slightly golden brown on the outside, this takes about 30-35 minutes.
7. Assemble your sandwich with all your favorite fixings! Tastes great, reheated on a salad, for next day's lunch!

Sunday, May 5, 2013

But I Love Nachos: Legit Fusion Food That You Can Feel Good About

So I'm pretty much a sucker for nachos, or any other food smothered in cheese for that matter. While nachos shouldn't be a staple dish in anyone's diet, I'm always delighted by the layering textures you get when you bite into nachos...so I tried to replicate that with inspiration from my fav cuisine of all time, Mediterranean! Plus, I LOVE ME SOME FETA CHEESE!


I also, kind of love when chips in my nachos get a little soggy...so how do I get my healthy "med" chips (as I so affectionately have shortened the name) a little, soggy without the cheesy goodness?

Hummus, is the answer...to everything. I'm just kidding, but hummus will certainly act as a creamy, filling, "soggy-ing", agent as a replacement for nacho cheese.

What's even better is that I made my own. homemade "hummus" of sorts with sweet potatoes and some Asian influences (ginger and soy sauce!)

This dish is TRI-FUSION (Mexican themed, Mediterranean and Asian - inspired) Hmm...I feel like I should patent this dish, or get some serious world record cred? Maybe I'm being overly ambitious...


In any case, the hummus was so simple and easy to make! Extremely filling (as sweet potatoes are often used as an excellent substitute in veg dishes!). And on top of it all, I added half of a chicken breast! I thought I'd never say this but, a little nacho goes a long way.

Got real crafty and used some near-expiring lavash bread (pita works great too!) and made some baked, lavash chips. Clearly, a lot of TLC went into this dish.

Mediterranean Nachos with Homemade Sweet Potato Hummus

Adapted from Keepin' It Kind and Kid Cultivation 

Ingredients:

  • 2 pieces of lavash bread, cut into small squares ( or a few pieces of pita, depending on how hungry you are!)
  • 1/2 of an english cucumber, diced
  • 1/2 cup grape tomatoes, diced
  • 1/4 cup crumbled feta cheese
  • 1/4 cup kalamata olives, diced
  • 1/2 tsp dried basil
  • Salt and pepper to taste

For Sweet Potato Hummus:

  • 1 sweet potato, peeled and cut into cubes
  • 1 Tbs tahini
  • 1 Tbs minced ginger (or ginger paste)
  • 3 tsps soy sauce
  • 1-2 tsps Sriracha

Directions for Hummus:
1. Peel sweet potatoes and cut into large chunks. In a pot of water, bring potatoes to a boil and then simmer for about 15-20 minutes until slightly tender. Save potato water to help combine hummus later.
2. Drain and let them cool slightly.




So I improvised here because I ran out of soy sauce! Worked like a charm.

3. In a food processor, add sweet potatoes, ginger, tahini, soy sauce and Sriracha. Pulse until smooth and creamy. If slightly chunky, add in a teaspoon of reserved water from potatoes to hummus. Store in an airtight container for up to 5 days.

Directions for Nachos:
1. Cut lavash into squares and place on a cookie sheet, spray with Pam.


2. Preheat oven to 350 degrees and place lavash in oven for aout 10 minutes or until slightly browned and crispy.
3. In the meantime, prepare "fattoush salad"... as this is pretty much what this salad is! Slice cucumber in half, then in half again so that you have cucumber quarters. Cut into chunks and place into tupperware.
4. Cut grape tomatoes in half and add to cucumbers. Slice kalamata olives and add drained and cut artichoke hearts to salad.
5. Toss with 2 teaspoons of olive oil, lots of pepper and 1/2 tsp of dried basil.


6. Store this in the fridge until you are ready to use it! If you don't add the feta at this stage, this salad will keep for 2 days in the fridge.
8. Once lavash chips are don, plate them and spread sweet potato hummus with a fork. Top with salad and crumbled feta. (Note: I added some sliced chicken breast that I had on hand for added protein!)


9. Keep remaining lavash chips in an airtight container for about 5 days as well.