Salad Roll and Dipping Sauce Recipe

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Ingredients:

Roll

  • 10 rice paper sheets
  • 2 avocado
  • 2 bell pepper
  • 1 mango
  • 1 bunch of cilantro
  • 1 bunch of mint
  • 1 bundle sliced green onion
  • 1 head of lettuce
  • 1/4 cup pickled ginger

Dipping sauce:

  • 2 tbsp soy sauce
  • 1 tsp smooth peanut butter
  • 1 tbsp Sriracha
  • 1/2 tsp fish sauce
  • juice of ¬†1 lime
  • a small splash of sesame oil
  • 1 tbsp honey
  • 1/2 tsp grated ginger
  • 1/2 cup olive oil

 

Directions:

Wash and cut all veggies, into a matchstick shape or thin slices. Fill a mixing bowl with hot water from the tap. One roll at a time, dip a sheet of rice paper in hot water for about 5 seconds. Place sheet on work top and in the centre fill with sliced veggies. Roll wrapper half way over veggies, tuck in sides and then finish rolling, “like a burrito”. ¬†This will make approximately ten rolls, do each one at a time

Add all dipping sauce ingredients in a small mixing bowl and whisk until well combined.

If you like a protein in your salad roll, shredded rotisserie chicken is a good addition.

Mint, Pea and Prosciutto Pappardelle

Ingredients

  • 1 cup heavy cream
  • 1/3 cup Parmesan cheese
  • 2 tbsp butter
  • salt & pepper to taste
  • zest of 1/2 lemon
  • 6 slices of prosciutto, baked and chopped
  • 1 cup fresh peas
  • 2-3 tbsp of chopped mintIMG_1771

Directions

  • Combine heavy cream, butter, lemon zest and salt & pepper in sauce pan over medium heat and let simmer for 5 minutes.
  • Then add Parmesan cheese, whisk to combine and remove from heat.
  • Turn oven to broil, place prosciutto under broiler until crisp. Keep a close eye to make sure not to burn the prosciutto.
  • Toss cooked pappardelle pasta and peas into the cream sauce.
  • Sprinkle pasta with desired amount of chopped mint and crispy prosciutto.

Coconut Green Curry Soup

This is a recipe for green curry paste, and then transformed into a quick and easy bowl of soup with rice noodles and chicken thighs.

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Ingredients:

Curry paste

  • 1 stalk of lemongrass chopped
  • 2 cloves of garlic
  • juice and zest of 2 limes
  • 1 shallot chopped
  • 1 tbsp grated ginger
  • 2 tbsp fish sauce
  • 1 cup cilantro
  • 3 jalapenos, seeds removed from 2
  • 1 tsp coriander
  • 1 tsp cumin
  • 2 tbsp olive oil
  • salt and pepper to taste

Blend all these ingredients in a food processor or blender.

For soup

  • 2 cans coconut milk
  • 1 liter chicken broth
  • 1 pkg rice noodles, soaked and softened
  • 6 chicken thighs, cooked and sliced

Add the green curry paste to large pot and cook on medium heat for 3 minutes. The add the chicken broth and coconut milk. Let simmer for 20 minutes. Add noodles to each bowl and top with sliced chicken and cilantro.

BACON Mac & Cheese

This may not be the healthiest recipe… but it is delicious. Jam packed with crispy bacon and creamy cheeses!

Ingredients

  • 1 box of macaroni
  • 3 cloves garlic, chopped
  • 1/2 sweet onion, chopped
  • 6-8 strips of bacon, chopped
  • 1/2 tsp red chili flakes
  • 3/4 cup dry white wine
  • 3 cups milk
  • 3 tbsp flour
  • 1 cup mozzarella, shredded
  • 1 cup white cheddar, shredded
  • 4 oz cream cheese
  • 1/2 cup Parmesan cheese, shredded
  • salt and pepper to taste

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Directions

  • Cook pasta in salted boiling water.
  • In a hot pan cook bacon until crispy.
  • Once crispy add onion, garlic and chili flakes.
    • Cook in bacon fat, you will use the fat to create the roux.
  • Once onions are soft and cooked through whisk in flour and cook for 2 minutes on medium heat, continuously stirring.
  • Next add wine and milk.
  • Bring to a boil, then add mozzarella, cheddar and cream cheese.
    • whisk until sauce is smooth.
  • Strain pasta, in a baking dish combine sauce and pasta.
    • if sauce is too thick you can thin it with pasta water.
  • Top with Parmesan cheese, and broil until golden brown.

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Lemon Pepper Linguine Recipe

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Ingredients

  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/2 tsp black pepper
  • 1/2 tsp red chili flakes
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 lemon, juice and zest
  • 1 cup grated Parmesan cheese
  • salt to taste
  • 1 pkg linguine pasta

Directions

  • Bring large pot of salted water to a boil.
  • Add pasta to boiling water, cook until aldente.
  • In a sauce pan, on medium low heat add garlic, shallots, and red chili flakes.
    • Cook until shallots are translucent and soft
  • Add chicken broth, cream, lemon juice, zest, salt and pepper to shallot mixture.
  • Bring sauce to a boil
  • Add in Parmesan cheese and stir until incorporated into the sauce.
  • Simmer for about 10 minutes to thicken.
  • Toss cooked pasta into the sauce.

TACO NIGHT |Chipotle pulled pork | Pickled onion | Cilantro cream

To start this post I just have to say that I LOVE TACOS. I have made this recipe to include all the components that I think make up the perfect taco.

The pork is smokey and spicy from the chipotle, with a bright flavor from the orange. Paired with tangy pickled onions; which are super easy to do! Finished with a cooling creamy cilantro sauce. YUM !!! I really love this recipe so I hope everyone else likes it too!

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Ingredients

Pork

  • 2 pounds pork shoulder, cut into 1-2 inch cubes
  • 2 tbsp olive oil
  • 4 cloves garlic, chopped
  • 1 white onion
  • zest of 1 orange
  • juice of 2 oranges
  • 3-4 chipotle peppers (canned)
  • 2 tbsp brown sugar
  • 500 ml of crisp light beer, I used Kronenbourg
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp oregano leaves

Pickled onions

  • 1 red onion
  • 1/4 cup sugar
  • 3/4 cup white vinegar
  • 1 cup boiling water
  • 1tsp salt

Cilantro cream

  • 1 cup cilantro leaves
  • juice of 1 lime
  • 2 jalapeno, seeds removed and chopped
  • 2 tbsp mayo
  • 1/4 cup sour cream
  • pinch of salt

Toppings

  • 1/4 cup crumbled queso fresco or feta
  • 1 bulb shaved fennel
  • 1/4 cup chopped cilantro leaves

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Directions

  • Pork
    • Preheat the oven to 325 degrees.
    • Heat large pot on medium high heat with 2 tbsp of olive oil.
    • cut boneless pork shoulder into cubes, pat dry with paper towel and coat evenly with salt, pepper and oregano.
    • sear each side of the pork, remove from pot and set aside.
    • Add beer to pot and make sure to scrape all the crispy bits of pork off the bottom.
    • In a blender combine garlic, onion, chipotle peppers, orange juice and zest.
    • blend until smooth
    • Add mixture to the pot.
    • Add pork back to pot.
    • Bring to a boil and then place pork in preheated over for approximately 3 -4 hours or until tender.
  • Pickled onions
    • Slice red onion thinly
    • Add onion, sugar, salt, vinegar and boiling water to a bowl.
    • Stir until sugar is dissolved.
    • Cover with plastic wrap and leave on counter to pickle
    • Approximately 30-45 minutes.
  • Cilantro cream
    • Add cilantro, salt, lime juice, sour cream, and mayo to a blender.
    • Blend until smooth and no visible clumps.
    • Refrigerate until needed

Assemble your tacos with all the components and top with queso fresco, sliced fennel and cilantro!

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Puttanesca Sauce | Recipe for POTS living

Today, I have decided to make this puttanesca sauce for a couple reasons: I have a chronic illness called POTS that requires me to consume lots of salt and because this sauce is so delicious and comforting. A little background info about POTS: Postural orthostatic tachycardia syndrome, a complicated condition that causes the heart to beat too fast upon sitting and standing. One way to help out my heart is to drink a lot of water and consume a lot of salt each day (Yay for capers and olives). So this recipe is for all the Potsies out there who may stumble upon my blog in need of a salty snack, and of course for all the puttanesca sauce lovers as well!

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Ingredients

  • 2 tbsp olive oil
  • 2 tbsp capers
  • 3/4 cup kalamata olives, roughly chopped
  • 2 cloves garlic, minced
  • 1 tsp crushed red chili flakes
  • 1 tbsp sugar
  • 28 ounce can of crushed tomatoes
  • 1/2 cup chopped parsley
  • 1/4 cup grated Parmesan
  • salt and pepper to taste

Directions

  • Heat olive oil in pan on medium heat.
  • Add garlic, capers,olives and chili flakes, saute for 5 minutes.
  • Add crushed tomatoes and sugar, simmer for 30 minutes.
  • Add salt and pepper to taste
    • Potsies feel free to add a little extra salt!
  • Stir in parsley.
  • Combine with your choice of pasta and top with Parmesan cheese.

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