Friday, February 15, 2013

Summer Rolls

We made these Summer Rolls at a cooking class using fresh vegetables from the local farms.

 The Summer Rolls were very easy to make and for those that would like more "protein", adding shrimp or chicken is would be perfect.

These were SEW easy to make that we made these for New Years Eve!

Summer Rolls
Rice Papers
½ c Soy
1 Tbsp Sesame oil
1 Tbsp Cilantro
2 cloves garlic, minced, divided
3 Tbsp lime juice
1 red Thai Chili, seeded & minced
1 daikon radish
1 English cucumber
1 red Bell pepper
1 carrot
1 avocado
1 can sliced water chestnuts
2 Tbsp ginger, minced
4 Tbsp Cilantro
Sesame Seeds
Wasabi, mixed thin

Julienne all vegetables, place in bowl & toss with 1 clove garlic, 1 Tbsp sauce, heavy pinch sesame seeds.

Soften rice papers in hot water 15-30 seconds. 

Lay rice paper down, brush with sauce, add wasabi, vegetables. Roll up burrito style.

Dip in sauce and sprinkle with sesame seeds.

Found another version with brown rice and using Nori sheets. When using Nori sheets, be sure the surface and hands are DRY! Nori does not perform with wet surfaces and hands.

Be creative and add an assortment of vegetables.

Sushi Cones
2/3 cup brown rice, cook per directions
1 red bell pepper
1 avocado
1 carrot
1 bunch cilantro, stemmed
12 oz Frozen peas, thawed & drained
1 Tbsp rice vinegar
Nori Sheets

To cooked rice add 1 Tbsp rice vinegar

Julienne all vegetables, add ½ cup rice and ½ cup vegetables on DRY nori sheets, work quickly.

Roll up and enjoy!

Wednesday, February 13, 2013

Oven Mexican Quinoa Gluten Free

Quinoa is high on my list lately, it fits perfectly in SEW many dishes! Taking the time to 'toast' or saute before cooking really brings out the nutty flavor!

Gluten free – ensure broth and tomato paste are vegan.

2 large tomatoes, cored and quartered
1 red onion, sliced into 8 pieces
3 jalapenos, seeded, cored, diced, divided
6 cloves garlic
2 cups quinoa, rinsed
2 cups vegetable broth
1 tsp cumin
1 Tbsp tomato paste
½  - 1 cup fresh cilantro, chopped
Juice of 1 -2 limes

Preheat oven 350°

Blend tomatoes, onion, 2 jalapenos & garlic in blender/food processor until smooth. Or make it simple: use 2 cups salsa.

Spray pan and heat, add quinoa and sauté 2-3 minutes. Add jalapeno and cook 1 minute. Add vegetable broth, cumin and tomato paste.

Transfer to oven safe dish, cover with lid or foil and bake 35 minutes, carefully stirring every 15 minutes. Add cilantro and lime.

Gluten free – ensure broth and tomato paste are vegan.

The original recipe came from a quinoa recipe cookbook with quinoa in every recipe. The title and author escape me.

Butterfinger Bars

copycat butterfingers- healthy! 

Chocolate Covered Katie comes up with some delicious ideas! 

Sometimes we need just a little bit of something sweet and crunchy. This SEW satisfied that craving without the chocolate topping! Go for it - you deserve it!  

“Better”finger Bars   original recipe

 Can be gluten-free!

1/4 cup agave 
2 tbsp molasses
2 Tbsp xylitol ,sugar
1 cup peanut butter, crunchy
1 1/2 - 2 cups rice krispies (the only cereal on hand!) bran flakes, corn flakes

optional topping: 2/3 cup chocolate chips or 1/4 cup virgin coconut oil mixed with 1/4 cup cocoa powder and vanilla stevia drops or liquid sweetener to taste

Combine first three ingredients in a small saucepan, and bring to a boil on medium heat. Boil about a minute, stirring constantly, then remove from heat. Add the peanut butter, stir until it makes a paste. Add the cereal and stir very well to coat, partially crushing the cereal flakes as you stir. Make sure the flakes are very evenly coated.

Press into an 8×8 pan lined with wax or parchment paper, or greased very well. Freeze until completely hardened. Cut into bars while only somewhat frozen, or thaw the block a little before cutting.

Optional chocolate topping: cover before or after cutting bars.
Melt the chocolate chips over low heat, stirring constantly until smooth, or mix the coconut oil with the sweetener and cocoa. Then spread over the bars with a spatula and re-freeze to harden.

Makes 12-16 “betterfinger” bars.
And again we gobbled these up before that picture was taken!

Jeweled Quinoa Salad


Surprising good both warm and served mixed with greens & avocados in a pita or a wrap. Enjoy!
Also good just as a side.

½ tsp curry

1 ¾ hot cups hot water

1 Tbsp Olive oil

4 green onions chopped

1 cup quinoa, rinsed

3 tsp garlic, minced

1 bay leaf

2 Tbsp dried apricots, chopped

2 Tbsp dried cranberries or cherries, chopped

3 Tbsp - ¼ cup sunflower seeds

3 Tbsp lemon juice

½ cup mango, cubed – optional

2 Tbsp dried raisins – optional

Dissolve curry in 1 ¾ cups hot water
Soak dried fruits in hot water to soften and plump.

Heat oil in saucepan, add green onions and quinoa and sauté for 3 minutes. Add garlic and continue cooking 1 minute. Pour curry water over quinoa. Add bay leaf.

Bring to a simmer and reduce to low heat. Cover and cook 25-30 minutes. Remove from heat, fold in dried fruits and cover. Allow to sit 5 minutes. Stir in sunflower seeds, lemon juice and mango.
Remove bay leaf.

Serve warm or cold.

Finally pictures. SEW what are you eating . . .