Spring Roll Salad

Everything about this salad is amazing!  The flavours blend together so well, I could probably eat it every day.  And it's so refreshing to have in the middle of winter.  The fresh lime and cilantro and the overall brightness of this salad makes me feel like spring is just around the corner.  I found the original recipe for this salad here, but I have made a few changes to it, such as the addition of mango.  I love mango in spring rolls, and I also think mango, cilantro, and lime go really well together, so I wanted it in this salad.  If you have the time I recommend making the dressing ahead of time so the flavours have a chance to mingle.  I found it tasted better the next day, but it was also delicious the first day, so if you can't make it ahead of time don't worry.

Spring Roll Salad

100g Vermicelli noodles, cooked according to pkg

3 cups shredded Napa Cabbage

1/3 cup chopped cilantro

1 cup sliced English cucumber

1 red pepper, cut into thin strips

1 mango, julienned

1 can baby corn, sliced

2 green onions, sliced

spicy dressing:

1 tbsp sesame oil

2 tbsp sriracha hot sauce

1 lime, juice and zest

1 tsp soy sauce

1 tsp minced ginger

1 garlic clove, minced

Cut the noodles into bite-sized pieces and put in a large bowl.  Add the rest of the salad ingredients to the bowl and toss.  

Whisk the dressing ingredients together in a small bowl and stir into the salad.  

Fresh Mango Spring Rolls

Clockwise: Mango, endive, cilantro, red pepper,
green onion, ginger, jalapeno, carrot, and broccoli

When I was visiting my mom over the summer she made some fresh spring rolls and it was the first time I realized how easy they were to make.  And they were fun to make too.  My mom had a bunch of different vegetables, etc. to put in them and everyone could just make their own.  I think it would be a great way to get kids involved in making dinner, because they could pick whatever they wanted to be in them.  There are so many different combinations to be made.  Pork, chicken, and shrimp are good meat additions, and there are tons of vegetables that would go well in them.
For my first time making them at home I decided on using mango as my flavour base.  I added red and jalapeno peppers for some spice, and ginger because I think it compliments mango nicely.  I used broccoli stems and carrots for some crunch and lots of cilantro because I just love cilantro.  I made these as an appetizer for my General Tao Chicken and I had some leftover that I had for lunch the next day.  They were delicious!

Fresh Mango Spring Rolls

4 sheets of rice paper
1 small Belgium endive, sliced into thin pieces
1/2 cup cilantro
1 broccoli stem, peeled and julienned
1/2 red pepper, julienned
1 jalapeno, julienned
1 tbsp fresh ginger, julienned
3 green onions, sliced
1 small carrot, julienned
1 mango, peeled and cut into strips

Dipping Sauce
1/2 tbsp fish sauce
1/4 lime, juiced
2 tbsp Hoisin sauce
1 tbsp peanut butter
1 tbsp Sriracha hot sauce
1/2 tbsp soy sauce
1 tsp rice vinegar
1 tbsp+ water

Mix together all of the dipping sauce ingredients, adding water until at desired consistency.  Set aside.
Prepare rice papers one at a time.  Fill a large plate with hot water and set one of the dry rice papers in it until it becomes soft and transparent.  Carefully take it out of the water and place on a dry plate.  Put the vegetables in a pile in the middle of the paper.  Fold the 2 outer edges in, then fold the back edge over the vegetables.  Roll it tightly the rest of the way.  Cut in half and serve with the dipping sauce. Enjoy!

Spicy Vegan Squash Chili

I'm not usually a fan of vegetarian/vegan chili because they always seem to be full of mushrooms and really liquidy.  I like my chili to be thick and hearty.  I find that the by using squash in this chili it makes up for the lack of meat.  I used 2 cups of acorn squash and 2 cups of buttercup squash. The acorn broke down more while cooking, so it helped thicken the sauce, while the buttercup stayed nice and firm, leaving delicious chunks of squash to eat.  And this chili certainly is spicy!  I added a large dollop of sour cream to mine to cool it down, but then it was no longer vegan, so if you are trying to leave out the dairy perhaps try using a soy sour cream product.  My hubby kept saying how great this smelled while I was cooking it, but when I told him it was Squash Chili he wouldn't try it.  That's OK though, I didn't really want to share.

Squash Chili (Originally from Chatelaine Magazine, don't remember what issue)

28 ounce can diced tomatoes

398 ml can tomato sauce

1 tbsp chili powder (I make my own, recipe here)

1 tsp cinnamon

1 tsp dried oregano

1/2 tsp cayenne

1/2 tsp allspice

3 cloves garlic, minced

4 cups squash, cut into bite sized pieces

2 yellow (or orange, red, green...) peppers, chopped

19 ounce can black beans, drained and rinsed

1 cup frozen corn kernels (I soaked them in water for a bit to re-plump them)

1 cup chopped cilantro

Sour Cream (optional)

In a large saucepan stir together tomatoes, tomato sauce, spices, and garlic.  Bring to a boil over high heat.  Add in the squash, reduce heat and simmer, uncovered, until squash is tender, about 30-40 minutes.

Stir in peppers, beans and corn.  Simmer, stirring often, until peppers are soft, about 15 minutes more.  Stir in cilantro.  Serve with a spoonful of sour cream on top, if desired.

Fresh Salsa- Pico de Gallo

Fresh salsa tastes like summer to me.  So when better to have it than in the middle of winter?  This is one of those recipes that's a little different every time I make it.  I always just "wing it" and add whatever amounts I have of the ingredients.  I love cilantro, so I always put in a lot, but if you're like my hubby and not too fond of it then add less, or omit it completely.  And if you want more spice, add more jalapeno, or just add the seeds.  And speaking of jalapenos, be careful when you're cutting them.  Use gloves if you want, or just do your best to only touch the outer skins.  The first time I chopped an jalapeno I used my thumbnail to scrape the seeds out of it.  Not a good idea.  My thumb started to burn and then the pain somehow transferred to all of my fingers, and I spent the next few hours with my hands soaking in milk because it's the only thing that would make the pain go away.  Now I'm super careful!  I cut the seeds out while holding onto the outside of the jalapeno, and then place the pieces inside down on the cutting board while I dice them.  And then wash my hands before I go and rub my eyes or something!  

This fresh salsa is great with tortilla chips or anything else you would use salsa for.  When I was in Chile this would be served with bread as an appetizer.  It's delicious!

Fresh Salsa (makes about 1 cup)

- 3 Roma tomatoes, finely diced

- 1/2 red onion, finely diced

- 2 cloves garlic, minced

- 1 jalapeno pepper, seeds removed and finely diced

- Handful of cilantro, finely chopped

- 1 lime, juiced

- 1 tbsp vinegar

- 1 tsp sugar

Simply mix all of the ingredients together and store in the fridge for at least an hour before serving.  You can use other tomatoes, I just find the Roma tomatoes work better because they are more firm and have less pulp.

Lemon and Cilantro Cappelletti

When I got home last night I realized I had nothing to take for my lunch today.  I had some leftover Spicy Red Lentil and Havarti Soup to take for my dinner, but no lunch.  So I looked in my fridge for something quick to make and found cilantro (which I love!), chicken broth, preserved lemons (which I made from this recipe), and carrots.  I basically mixed that together with some Cappelletti (Angel Hair Pasta) and that was it.  I was actually expecting to make a soup, but I put in too much Cappelletti and it sucked up all my broth so I ended up with a pasta dish.  It was so refreshing and comforting at the same time.  I think it would make a great cold combatant!

Easy Lemon and Cilantro Cappelletti

900 ml Chicken broth

1/2 pkg of Cappelletti (or less, if you want it to be more soupy)

1 carrot

Handful of Cilantro

1/4 of a preserved lemon

Pour the broth into a pot and set to med-high.  While it comes to a boil peel the carrot and cut into very thin strips.  I thinly slice my carrot lengthwise and then cut each slice into long, skinny strips.  Cut the strips in half.  Wash and dry a handful of cilantro and chop up finely.  Cut the pulp and pith off the lemon rind and discard.  Rinse the rind to get rid of some of the salt and then very finely dice.  When the stock boils add the carrots and pasta.  Once they are cooked add the lemon and cilantro.  Serve and enjoy!

African Sweet Potato and Peanut Soup

I love making soup.  And eating soup.  I try to make a pot of soup each Sunday so I have something homemade and healthy to eat for lunch all week.  I'm lucky in that my hubby doesn't particularly groove on soup, so I don't have to share it with him.  I do sometimes share with my mom-in-law though, since she comes over to let my dog out when she has days off.  But it's still hard to share! 
This soup has quickly become one of my favourites.  I had printed off the recipe years ago from some random website, but just never got around to making it.  I think the long list of ingredients was daunting.  But it's easy to make, as most soups are, and it is a treat to your taste buds!  I actually did share this one, because it makes such a big amount I thought I would bring some in to work.  My co-workers loved it, and all of them asked for the recipe. 

African Sweet Potato and Peanut Soup

1 tbsp vegetable oil

1 large onion, chopped

2 cloves garlic, minced

2 tsp ginger, minced

1 ½ tsp ground cumin

1 ½ tsp ground coriander

½ tsp ground cinnamon

1 pinch ground cloves

1 can diced tomatoes

1 ½ lbs sweet potatoes, peeled and cubed

1 carrot, peeled and chopped

4 ½ cups water

1 tsp salt

¼ cup chopped, unsalted peanuts

1 pinch cayenne pepper

2 tbsp peanut butter 

1 bunch chopped cilantro

Heat the oil in a large saucepan over med-high heat.  Sauté the onion for 10 min, until lightly browned.  Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves.  Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir for about 5 minutes.

Pour water into the saucepan, add salt and bring to a boil.  Reduce heat and simmer for 30 minutes.

Remove soup from heat and blend with the peanuts in a food processor until almost smooth.  Season with cayenne pepper.  Return to heat, whisk in peanut butter, and cook until heated through.  Serve topped with cilantro.