Food Friday #2 – Spring roll wraps, california style

Spring roll wraps. I am unsure of is there is anything better… These are un cooked ones, not fried like in the restraunt.

Ingredients – Rice paper spring rolls, found at your local asian market.
Avacado
Mango
Cucumber
Lettuce
Krab
Anything else you want to put in them. (alfalfa sprouts, bean sprouts etc etc)
A bowl big enough to dig the wrappers into HOT water in.
A work surface.

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These are what I used to stuff mine, Krab sticks, cucumber, Mango, Avacado and lettuce.
I cut all these things into long skinny strips. Avacado, its a fight. and its easier to cut it down into quarters and then peel off the skin to get it out and looking nice. (hind site 20/20, you could just smoosh it up anyway…)

NEXT! This is the tricky part, and it can be done alone. However, if you have NOT worked with spring roll wrappers, ask for help this time. They stick to themself, the bowl, the table, your arm. EVERYTHING.

Fill your bowl with hot water (the hotter the better, but you need to put your hands in). And take your spring roll wrapper and submerge is. hold it under for 3-10 seconds. until it feels slippery. Then take it out, and lay it flat. put your ingredients in and wrap it up. and set it aside on a plate.

As you do more of these DONT LET THEM TOUCH, they will stick to each other and tear.

I then took them and cut them in half to stand them up and look fancy, you dont have to though.

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Monday Special – By popular Demand – Tofu and Non-Peanut Peanut sauce (Vegan)

Lat night we had an Autumn Eqinox potluck and celebration at my friend Kathy’s house. Which, was fabulous by the way. I want her back yard… and will pay someone else to keep it 😉

So for this, we where asked to bring a dish of food, a few people there are vegan or vegitarian so I tried to plan around that.

I made Tofu and Peanut Sauce as a main dish. Not only was it popular in the taste department, But the HUGE question was “HOW do you cook Tofu!” So. With out making you all wait until a friday that it comes up. I bring you – A Tofu Special!

This post > A Beginners Guide to Toe-Food Was super helpful a few months back in helping me understand Tofu. It is a mysterious food that many people like, but do not know how to make them selves. Its not really a flavor, as much as a texture.

So i went to the store (It was Walmart, Slay me) and I grabbed TWO things of EXTRA FIRM Tofu. Brought them home. And opened them. Poored out ALLL the liquid. Patted tem dry with a paper towel, squeezing a bit. and then set them up on there end to drain some more. I came back thirty minutes later and poored off about another inch of fluid. and patted them dry again.

The recipie I used (find off of pintrest)

So i made the maranaid sauce. And then I read the line where it said Marinate for 2 hours… It was 4:45pm and I had to leave at 6:20. Not happening. I should have listened to mom when she said read ahead (That requires fore thought and planning. Both abilities, I dont have…. ) So I marinated for 1 hour.
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Michelle Said to cut them smaller next time so they marinate and fry better. Noted Michelle.

Then I pan fried them. They needed to be fried longer, but I was running out of time. So I fried until golden brown.
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Took them out and drained on a paper towel
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And then put them on the serving dish ready to go
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The peanut sauce I made with Wow-Butter a non peanut alternative (I am allergic to peanuts). I added 1/4 of a cup of soy sauce and 1/2 of a cup of water. I heated it over low heat in the pan and mixed until it was well melted and mixed.

TADA!

There was no left overs… and the peanut sauce ended up on EVERYTHING – Bread, carrots, cookies, crackers, etc etc etc. It was a hit 🙂

Food Friday #1 = Avacado Pasta W/ Shrimp

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The original recipe

I can not say enough good things about this meal. I don’t eat pasta much because I DO NOT have self control around it.

I used Spaghetti noodles, whole wheat and enriched. I added some olive oil and tossed it to keep them from sticking.

For the sauce I used 2 large avacados, I put them into the food processor, added about 1/2 a cup of light sour cream (NOTE: I dont measure, so these are guesses. I cook by what I think looks right. I literally dont have measuring cups or spoons in my house) and fresh garlic (never too much!). and BUZZ BUZZ BUZZ. into a paste.

I cooked the shrimp up Scampi style, in butter and garlic.

Threw it all on a plate all prettyfied. and TA-DA!

Overall rating was 5 stars out of 5 stars. for easy, fast, tasty and healthy!

About our diet (Food on Friday)

I am going to start posting some recipes I make at home. They always seem to be in demand, and I am not disciplined enough to run thirty blogs. So you all just get one! With lots of themes and things! Maybe if I separated them out I would become a famous blogger… Too much work *sigh*.

We at the .Com house here eat chicken, and a fair amount of it. out of out meat consumption 98% is chicken and the rest is either 97/3 ground beef or bacon bits. Our meat consumption is this because of a few reasons, 1) I cant STAND beef or pork for the most part. 2) I love fish, but no one else here does -.- and 3) the amount of hormones and additives in beef and pork doesn’t fly well with this Neo-Hippy. We also eat a lot of vegetarian base meals.

When we moved across state I made a commitment to myself and my family that since being at home would be my full time job, I was altering our diet MAJORLY. Done buying pre packaged, pre made stuff. It was time for a revolution!

Alot of the meals you see here are healthy, or healthier alternatives to recipes.
Based on chicken OR meatless
I am also going to work on trying to incorporate more Vegan meals into our diet. And not crappy ones, yummy ones.

A large part of my inspiration comes from Pintrest, and other food blogs. If you have a recipie you would like me to try, or make more healthy for you, let me know 🙂