Peanut Noodles & Vietnamese Spring Rolls

Asian food is one of those things that just calls my name. I regularly crave it...and yesterday I came across a recipe online for these noodles. Oh my gosh - to die for! You won't regret making these.
Now, they are also perfect because I am a vegetarian and my husband (& kids) are not - so I can easily toss some chicken into their portions and they are thrilled. I paired mine with a Vietnamese spring roll with sweet & sour sauce. I'll outline that recipe too...

Peanut Noodles - serves 5
1/2 lb linguine noodles, cooked
3 spring onions, finley diced
2 carrots, julienned or shaved into ribbons
1/4 of a Hot House Cucumber julienned
1/2 cup of shelled edamame
(other add-ins could be diced chicken, sliced peppers, avocado)
1 tsp. Chopped Cilantro

For the sauce:
1/4 cup creamy peanut butter
1/2 of a lime, juiced
1 T. Fresh cilantro, chopped
1 T. fresh ginger, grated (peel off the outside first)
1 large clove of garlic, chopped
1 T. Soy Sauce
1 T. Apple Cider Vinegar
1.5 tsp. Sambal (chili paste)
1 T. Sesame Seed Oil
1 tsp. olive oil
1/2 tsp salt
1/2 tsp pepper
1/3 cup water

Add sauce ingredients to a food processor or blender and blend until smooth. Taste for seasoning. 
Cook noodles. Add sauce to the noodles as they are starting to cool. Once they are cool...add in veggies and let sit for 15 minutes. Serve!!


Vietnamese Spring Rolls:
Rice Paper (purchased from your local asian store)
Veggies!! Julienned veggies of your choice
Lettuce
Avocado
Prep all of your ingredients first...cut up veggies julienne style (carrot, cucumber, peppers, avocado, lettuce - could use shrimp or cabbage or just about anything you like)
Submerge the rice paper - 1 at a time - in warm water on a plate. Let it sit for about 1 minute. Transfer to a workable surface and add your ingredients to the center of the paper and roll it up! I add some store-bought sweet and sour sauce to the top. 

Delicious, Fresh, Ceviche

It's no secret that I'm a vegetarian who loves to delight my carnivorous friends with things that they love. This Ceviche is one of those things...specifically requested from my husband and devoured by our friends and family. I made it as an appetizer before a tex-mex meal consisting of refried beans, pulled chicken tacos, homemade guac, and a friend made some divine jalapeno poppers.
Enjoy this super simple recipe!

1 lb. Fresh White Fish (I used Tilapia) cut into small chunks
Juice of 6-8 limes
Juice of 2 lemons
Juice of 1 Orange
3 Small Tomatoes on the Vine diced
1 Jalapeno diced finely (deseeded)
Fresh Cilantro - chopped (to your liking for the amount)
1 garlic clove finely diced
2 T. Olive Oil
2 Avocados diced
3 T. Red Onion finely diced
1/4 tsp. salt and pepper (more to your liking)

Combine the fish (already cut) and the juice of the limes, lemons, and orange into a bowl. Cover with plastic wrap and let it marinate. The fish will "cook" through via the acidity of the fruit. At least 30 minutes - possibly an hour. When the fish is "cooked" it should be white and opaque. Add in the other ingredients and let it marinate a little longer. Serve with tortilla chips.

(stock photo used)

Cauliflower Mash

Anyone who knows me...knows that I have a cauliflower addiction. It's such a delicious vegetable and so versatile. Anyway - try out this recipe and you will seriously rethink mashed potatoes. Divine!!

1 Head of Cauliflower, Cut in pieces
2 T. Unsalted Butter
3 T. Sour Cream
1/2 cup to 1 cup Cheese (you choose your cheese...asiago and parmesan are two of my faves)
1 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. dried thyme
(possibly need a splash of milk)

Boil a salted pot of water. Add in cauliflower. Cook until tender (about 15-20 minutes). Drain water. Add in other ingredients in the pot and use your handheld blender (or food processor) to mash. Taste for seasoning and add in more s&p as needed. Enjoy!!

   

 

 

Weeknight Enchiladas

My sister recently asked me for more suggestions on dinner ideas. Something I get asked all of the time by my friends. You have 2 young sons (2.5 year old and a 4 month old) - and yet you still cook! Yes...I love to cook. But it is also much healthier, cheaper, and easier for a family with 1 vegetarian, 1 with an egg allergy, and 1 who likes it all!
These are great and you should have leftovers for a few nights!

Veggie Enchiladas:
Corn Tortillas (or flour...but corn make this recipe Gluten Free)
1 Large Can of Enchilada Sauce
1 Large Sweet Onion, diced
1 Large Sweet Potato, peeled and diced
1 Yellow Pepper, diced
1 can black beans, drained and rinsed
Cooked, chopped chicken (I use a rotisserie from the store)
1 bag of shredded cheese (mexican blend is great or whatever you have on hand)
Seasonings: Chipotle Powder, Cumin, Salt and Pepper
Olive Oil
Canola Oil
Roast the diced sweet potatoes, onion and yellow pepper in the oven at 375 for about 20 minutes. Season them with olive oil (just until coated) and a good sprinkling of the chipotle powder and salt and pepper. Add your can of black beans after the mixture is out of the oven. Sprinkle with cumin and TASTE your mixture. After all...this is what is in the middle of your enchiladas. It should be seasoned well.
Spray your pans with nonstick spray. you can use a 9x13 or 2 8x8 (I usually do 2 pans and 1 has chicken). In a small skillet...heat a couple tablespoons of canola oil until hot. Keep over low-medium heat. You have to "flash fry" the corn tortillas so they don't fall apart. Heat each enchilada for about 20 seconds on each side and dip in a bowl filled with the enchilada sauce. transfer to your pan. Fill with your ingredients and roll up. (do some cheese and some of your stuffing mixture). Continue this until you're done rolling your enchiladas. Pour sauce over the top of your enchiladas and cover with cheese.

Bake at 350 for 20-25 minutes. These can also be done the night before and pulled out and popped in the oven.
Serve with rice, a dollop of sour cream, avocado, and a delicious salad or refried beans.