My dear friend introduced me to doing up fresh salad rolls. I enjoyed the process of making them together, and I enjoyed the flavour and the unique texture.
My son thinks these are "really cool" and has done a bit more experimenting with fillings than I've even considered. One of my daughters refers to these as caterpillars.
We find that our frying pan is the right size for wetting the rice paper, and we use room temperature water that is leaning towards warm.
Immerse an entire cicle of rice paper (make sure the edges are all immersed!) under the water for a few seconds until it is soft (not too long; not too soft!). Place the circle onto a plate.
Salad rolls can be folded two ways (possibly more, though I only know of two):
- with one end open so they end up looking sort of like a sandwich wrap
- completely enclosed like a spring roll
I start filling the circle about a couple inches or so from the edge closest to me, depending on how many ingredients I'm using, then lay the ingredients in so I'll have a taste of everything in each bite. If you are brand new to rolls, it will only take you one or two rolls to figure out how much to put inside without the rice paper ripping. Once I've finished with the fillers, I pull the bottom of the circle up over the fillers to completely cover them, fold in the paper edges on each side, and carefully roll the salad roll to the top of the rice paper to finish it up.
Our favourite salad roll includes:
-cilantro
-shrimp
-Italian parsley or curled parsley (or go wild and add both at the same time!)
-mint
-sprouts (Josh LOVES radish sprouts in these; I prefer bean sprouts)
-cooked and cold rice noodles, thick or thin
-sometimes a leaf of crunchy lettuce
-Josh usually adds chile pepper flakes or hot sauce to his; I prefer dipping my finished rolls in hoisin
Of course, you could also use rice, pork, chicken, smoked salmon, dill, and any number of other ingredients, most likely limited only by the imagination.
Showing posts with label casein-free. Show all posts
Showing posts with label casein-free. Show all posts
Saturday, August 28, 2010
Thursday, August 26, 2010
Cornmeal
A few months ago, my son told me that he really missed having cream of wheat cereal, so we picked up a box of cream of rice cereal for him but the texture just didn't work for him. We decided to try cornmeal. I was very doubtful; but he loved it! And he loves eating it plain as a hot cereal in the morning.
You can get pretty creative with cornmeal.
1. Bake with it (cornbread, cornmeal muffins, etc.)
2. Cook it up as a thick hot cereal then spread it into a pan or dish to cool in the refrigerator; once it's cool, slice it up and pan-fry it til golden brown and serve as is or with syrup or dipping sauce.
3. Cook it up as a hot meal/snack with various additions.
Here are some ideas to mix in with your cornmeal:
-honey or syrup
-sugar and cinnamon
-peanut butter and/or jam
-chocolate
-chopped or mashed fruit
-chopped vegetables/small vegetables (peas, corn, etc)
-nuts
-salsa
-salsa with chicken or beans
4. Try adding different ingredients to it and use it as filler for Stuffed Peppers!
You can get pretty creative with cornmeal.
1. Bake with it (cornbread, cornmeal muffins, etc.)
2. Cook it up as a thick hot cereal then spread it into a pan or dish to cool in the refrigerator; once it's cool, slice it up and pan-fry it til golden brown and serve as is or with syrup or dipping sauce.
3. Cook it up as a hot meal/snack with various additions.
Here are some ideas to mix in with your cornmeal:
-honey or syrup
-sugar and cinnamon
-peanut butter and/or jam
-chocolate
-chopped or mashed fruit
-chopped vegetables/small vegetables (peas, corn, etc)
-nuts
-salsa
-salsa with chicken or beans
4. Try adding different ingredients to it and use it as filler for Stuffed Peppers!
Almond Milk
There are all sorts of ways to make homemade non-dairy milks. We've done rice milk, potato milk, and almond milk. We've tried them all with vanilla, with honey, with sugar, and plain. For regular daily milk use, we prefer plain almond milk.
Consistency is a personal thing. I prefer one cup of almonds to about 2 1/4 cups of water. My son prefers a less almonds:more water ratio.
Some folks soak their almonds overnight for better nutritional value.
Toss almonds into blender. Add water. Blend very very well. Strain through a sieve. For us, we've found it's best to rest the sieve on a pot, then pour in the milk mixture. It takes awhile for the mixture to rest long enough for all the milk to drain out. For a finer strain, sometimes I drop a coffee filter into the sieve beforehand. A quicker option is to line the sieve with cheesecloth and, after the initial liquid has dripped through, bundle and squeeze the cheesecloth over the sieve.
If I'm using the milk for pudding or other cooking, I usually just use a sieve then nudge the straining process along a little by using a wooden spoon.
Don't toss out the almond mash that's left in the sieve! It's good on cereal, as a topping for casseroles or baked goods, even just as it is with a bit of honey drizzled on top and a sprinkle of cinnamon! We tried making a "cheese-type spread" with it once by adding pureed tomatoes and spices. My son said he liked the taste. I didn't. And it looked like play-doh. But who knows, with further experimenting....
Consistency is a personal thing. I prefer one cup of almonds to about 2 1/4 cups of water. My son prefers a less almonds:more water ratio.
Some folks soak their almonds overnight for better nutritional value.
Toss almonds into blender. Add water. Blend very very well. Strain through a sieve. For us, we've found it's best to rest the sieve on a pot, then pour in the milk mixture. It takes awhile for the mixture to rest long enough for all the milk to drain out. For a finer strain, sometimes I drop a coffee filter into the sieve beforehand. A quicker option is to line the sieve with cheesecloth and, after the initial liquid has dripped through, bundle and squeeze the cheesecloth over the sieve.
If I'm using the milk for pudding or other cooking, I usually just use a sieve then nudge the straining process along a little by using a wooden spoon.
Don't toss out the almond mash that's left in the sieve! It's good on cereal, as a topping for casseroles or baked goods, even just as it is with a bit of honey drizzled on top and a sprinkle of cinnamon! We tried making a "cheese-type spread" with it once by adding pureed tomatoes and spices. My son said he liked the taste. I didn't. And it looked like play-doh. But who knows, with further experimenting....
Fish Cakes
My grandmother used to make these. Now they are one of my son's specialties. You can use any kind of fish that flakes. We use canned tuna or salmon.
Drain tuna/salmon. Mix into mashed potatoes along with a raw egg. Add chopped onion if you like. Season with salt and pepper or other seasonings. Form into patties and into the frying pan they go. Mmmmm.
These are fantastic on their own, but also take on flavour very well; we've used dill and paprika, though I would think you could add almost anything your tastebuds desire with fish and potatoes.
Drain tuna/salmon. Mix into mashed potatoes along with a raw egg. Add chopped onion if you like. Season with salt and pepper or other seasonings. Form into patties and into the frying pan they go. Mmmmm.
These are fantastic on their own, but also take on flavour very well; we've used dill and paprika, though I would think you could add almost anything your tastebuds desire with fish and potatoes.
Easy Chicken Spread
This is such an easy and tasty spread. I discovered it one day just out of a moment of curiosity.
I blended together a plain, cooked chicken breast and half of an English cucumber. It was that simple! And it tasted good! It's a nicely-textured, smooth spread, great for crackers, rice cakes, tortillas, etc. Tonight we're piling it into lettuce wraps!
It's great on its own but experimenting with different spices (curry, turmeric, parika, etc.) has also produced some tasty results! Once you start adding in things to nutrition-it-up even more, such as tomato juice or cherry tomatoes or dried tomatoes or dried peppers, you might need to adjust your cucumber amount for texture.
I blended together a plain, cooked chicken breast and half of an English cucumber. It was that simple! And it tasted good! It's a nicely-textured, smooth spread, great for crackers, rice cakes, tortillas, etc. Tonight we're piling it into lettuce wraps!
It's great on its own but experimenting with different spices (curry, turmeric, parika, etc.) has also produced some tasty results! Once you start adding in things to nutrition-it-up even more, such as tomato juice or cherry tomatoes or dried tomatoes or dried peppers, you might need to adjust your cucumber amount for texture.
Tasty Little Nuggets
Yesterday I blended up a tin of 6-bean blend (well-drained then rinsed first), mixed it in with mashed potatoes, added a bit of sea salt, then added enough flour so the mixture could be easily rolled into little walnut-sized balls. I used rice flour, but I would think almost any type of flour would work for these. These could be cooked up as little balls for h'ors doeuvres or as part of a dinner plate, but this time I chose to flatten them with my palms and cooked them up in a pan with a bit of oil til lightly golden brown. Very nice with a bit of a dip but fine just on their own. Quick, nutritious, easy peasy, inexpensive, and would make a nice "chicken nugget" alternative for kids as well. Next time we're going to experiment with different spices.
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