|Erin teaching how to make a salad roll, and you can |
see the first radish harvest of the season on the table!
A few weeks ago we had our first Family Cook Up day, where the families get to take a break from digging in the soil and they get to be involved in making the meal. We chose to do something fairly simple, and easy for people to pick up and do on their own at home.
Salad rolls are very cost effective, and you can really customize them to suit your own taste at home, and you can fill them up with infinite flavour combinations.
Soup seems to be a go-to dish right now, especially with the crumby weather we have been having.
Now..... if only I could remember to bring a LADLE!
Vietnamese Salad Rolls
4 rice paper wrappers 4
½ package rice vermicelli, soaked in hot water and drained ½ package
1 cup bean sprouts 250 mL
2 green onions, julienned 2
1 carrots, julienned 1
2 leaves lettuce, in 4x3 pieces 2 leaves
8 cups hot water 2 L
½ package tofu, smoked and sliced ½ package
¼ cup cilantro, leaves picked off 60 mL
¼ cup cucumber, julienned 60 mL
¼ cup mango, julienned 60 mL
12 shrimp, small, cooked 12
- Have everything ready in ‘mis en place’
- Put hot water into a bowl or sauce pan large enough to hold the rice paper wrappers.
- Dip one wrapper into the hot water for a second to soften.
- Lay the wrapper flat on plate or counter and fill it with desired fillings.
- Fold the edges in first, and roll the salad roll semi-tightly.
- Serve with sauces.
½ cup peanut butter, creamy 125 mL
1 tbsp soy sauce 15 mL
1 tsp sambal olek 5 mL
Enough to thin down hot water enough to thin down
1 clove Garlic, minced 1 clove
½ cup Thai chili sauce 125 mL
2 tbsp lime juice 30 mL
2 tsp rice wine vinegar 10 mL
2 tsp water 10 mL
Makes 4 servings, one salad roll each.
Adapted by Erin Sine, 2012. Adell Shneer and the Canadian Living Test Kitchen. Vegetarian Salad Rolls. Retreived May 29th, 2012 at www.canadianliving.com/food/vegetarian_salad_rolls.php
|Aimee tending to the seedlings in one of our gardens|
Miso Soup with Mixed Vegetables
3 tbsp Miso paste 45 mL
¼ package soft tofu, cubed ¼ package
1 spring onion, cut thinly 1
2 tsp dashi granules 10 mL
4 cups water 1 L
½ cup broccoli, small florets 125 mL
¼ cup baby corn 60 mL
½ cup baby bok choy, chopped ½ cup
½ cup bean sprouts ½ cup
Garnish cilantro leaves garnish
- In a sauce pan, mix together dashi and miso paste and a small amount of water.
- Add the rest of the water.
- Bring to a boil.
- Stir in vegetables and tofu.
- Cook vegetables until tender crisp and serve.
Makes 4 servings, at 1 cup/serving.
Idea created by Otto Chan, and recipe adapted by Erin Sine, 2012. From allrecipes.com/recipe/miso-soup/detail.aspx