- 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
- 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
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.
- 1 package (14 oz) unsweetened shredded coconut
- 3/4 cup coconut milk
- 2 egg whites, whipped into stiff peaks
- 1/2 tsp vanilla
- 1/2 tsp liquid stevia
- pinch of salt
- 2 bars sugar free chocolate, melted
Preheat oven to 325. In stand-mixer whip 2 eggs whites and salt together until it forms stiff peaks. In mixing bowl combine coconut milk, coconut, vanilla, and stevia until combined. Then fold in egg whites gently. Form cookies with 1-2 tbsp of mixture on to a parchment lined baking sheet. Bake for 25-35 minutes or until golden brown. Let cool and dip cookies in melted chocolate.
I had a sandwich last week at Mrkt that was similar to the one I’ve made for the blog. It was so delicious I had to try and make my own version.
And Voila! Salami Sandwich with Kale Pesto, Mushrooms and Onions
- 1 bunch kale (approximately 2 cups)
- 1 cup basil
- 2 gloves garlic
- juice of 2 lemons
- 1/4 toasted pine nuts
- 1/2 cup olive oil
Blend until smooth. This freezes well, so if you don’t use the whole batch it will keep for a couple weeks in the freezer for a later use.
Kale Pesto Mayonnaise
- 2 tbsp pesto
- 1/4 cup mayo
- 1 lb slice white mushrooms
- 2 thinly sliced onions
- 2 cloves garlic
- salt and pepper to taste
- salami ( 4 slices per sandwich) – I used peppered salami
- provolone cheese (2 slices per sandwich)
- bread- I used sourdough but any bread of your liking will do
First, cook and caramelize mushrooms, onions, garlic on medium heat until tender and have golden color. Add salt and pepper to taste.
Turn oven on to broil
Take two slices of bread, add pesto mayonnaise to both sides of bread. Add mushrooms and onions to one side of bread and the top with salami. On the other slice of bread you will place cheese.
On a baking sheet broil both sides of the sandwich until cheese is gooey and golden. Remove fro oven carefully assemble sandwich and eat!
I have taken a basic angel food cake recipe from Alton Brown and turned the cake into cupcakes. I have omitted the orange extract and substituted for vanilla and the zest of two limes. I also cut down the sugar from 1 3/4 cups to just 1 cup.
- zest of two limes added into batter recipe provided above
- fill lined cupcake pan and bake for 15-20 minutes
- 1 mango diced
- juice of 1 lime
- 2 tbsp sugar
Cook all 3 ingredients on medium heat until mango is tender. With a small knife cut out a small hole in cupcakes to place filling.
Allow to cool before filling cupcakes.
- 2 cup whipping cream
- 1/4 cup powdered sugar
- zest of 1 lime
Whip all 3 ingredients together until cream is thick. Place whipped cream in pipping bag to apply to tops of cupcakes.
Garnish with fresh lime zest.
Blend all the ingredients together until smooth
Whenever my dad is home he always makes spaghetti with meat sauce, and it’s amazing!! Why so amazing? …Because he adds cinnamon. Thanks for the tip Pa! So, I have decided to use his secret ingredient and then add an extra bit of flavor with the zest of an orange to garnish.
- 1 pound of beef chuck of stewing beef
- 2 tbsp olive oil
- 2 cups red wine
- 1 cup chicken broth
- 1 red onion, diced
- 2 stalks celery, diced
- 2 carrot, peeled and diced
- 3 cloves garlic, chopped
- 1 sprig of rosemary, finely chopped
- juice of 1 orange
- zest of 1 orange
- 1/4 parsley
- 1 clove garlic, minced
- 1/2 tsp cinnamon
- salt and pepper
- Preheat the oven to 300 degrees.
- Start by patting the beef dry, seasoning with salt and pepper and searing each side of the beef in a large pot with olive oil.
- Once beef is browned, remove from pot and add carrots, celery, onions and garlic. Saute on medium heat until soft. Then add rosemary and cinnamon, cook for another minute.
- Next, add wine, orange juice and broth to pot and make sure to scrape all the bits off the bottom of the pot.
- Reincorporate the beef, cover and place in a 300 degree oven for 3 to 4 hours, or until beef is tender.
- Mix zest, 1 clove of minced garlic and parsley to create gremolata.
- Cook your choice of pasta, toss in ragout, top with gremolata and Parmesan cheese.