Saturday, December 20, 2014

Lettuce Wraps



These wraps are AMAZING! Thanks to Jaden Hair for the inspirational recipe. If you have the resources, I highly suggest the Craftsy Wrap and Roll course from her. These are like tacos, except: you don’t have 100 calorie tortillas with each serving; you can’t fit that much onto a lettuce leaf; almost everything involved is a vegetable. The end result being that you and a partner can eat this entire recipe without feeling guilty in the least. Seriously. You will try to eat two or three wraps and then be confused about why you are still hungry. Stop being confused and eat it until it’s gone. Yum!
 
1 lb ground pork
2 cloves of garlic, minced
½ onion, diced
1 apple, diced – reserve into halves (one to be cooked, one raw)
1 T fish sauce
1 T soy sauce
1 T lime juice (or juice of half a lime if you’re fresh)
1 bell pepper, diced
3 green onions, sliced
Fried onions, like French’s
1 head butter or Boston lettuce
Banana peppers, mild, sliced

1. Put some oil into a pan and cook the ground pork (or chicken, beef, whatever). Push it to the side.
2. Add a bit more oil and fry the onions and garlic for a minute or two. Push to the side.
3. Fry up the half apple and bell pepper. Doesn't take long--about two minutes. You just want them to soften.
4. Mix all together and stir in the fish sauce, soy, and lime juice. Turn off the heat.
5. Prepare Pow Pow sauce. (Be aware it will sizzle when you pour the oil into the ingredients.)
6. Prepare lettuce by cutting out the root (use a sharp knife and cut around the root in a cone shape--the leaves just fall off) and washing the leaves.
7. Assemble each lettuce wrap by placing the following on a leaf of lettuce: pork mixture, raw apple, green onion, fried onion, banana pepper, and a spoonful of Pow Pow sauce. Enjoy your face off!!!!

Pow Pow sauce
1 green onion, minced
1 clove garlic, minced
1 pinch salt
2 tsp ginger, minced
1/4c oil
1 T soy sauce
1 T rice vinegar
½ T sesame oil
1. Put the onion, garlic, ginger, and salt into a heat-proof bowl. I used my Pyrex liquid measuring cup.
2. Heat the ¼c oil until it is shimmering. Sometimes it is hard to tell--a good way is to add a few more drops of oil into the pot. You should see the new oil's texture looks a bit different because it is cooler than the oil in the pot. Usually takes me 3-4 minutes over medium heat.
3. Pour the oil into the bowl. (This will definitely make a sizzling sound!)
4. Add the soy, vinegar, and sesame.(Do not do this before adding the oil, or the water will create more of a popping reaction with the hot oil.)

Thursday, December 18, 2014

Best Salad Ever



Not kidding. This is the best salad ever. I would waste digital text explaining why…but really, the text will not do it justice. This is The Best. Yum.
 
Spring mix or baby lettuce blend
Blue cheese
Banana peppers, sliced (mild)
Green onions, sliced
2 slices bacon, fried and chopped (per salad)
Butter toffee pecans, chopped
Colorful bell peppers, diced
Fried onions (like French’s)
Cucumber, sliced
Apple, sliced (any kind is great!)
Dressing—Italian and Balsamic are both excellent

1.       Fry bacon.
2.       Chop up stuff.
3.       Put stuff on healthy sized bed of lettuce.
4.       Apply dressing and enjoy!

Wednesday, December 17, 2014

Spicy Peanut Noodles



Welcome to a KA quickie. This means that I forgot to measure anything, and only have very general guidelines for this dish—luckily, this also means that the recipe is VERY forgiving. This is one of my favorites if I am craving a noodle dish and didn’t plan ahead, since the base ingredients are always in my kitchen. The combination of creamy, rich peanut butter and spicy sriracha make a unique and tasty coating for pretty much any kind of noodle you happen to have. If you have vegetables or meat you want to mix in, go right ahead. Tofu, broccoli, and zucchini are some of my favorite mix-ins. But the bare-bones version is just fantastic on its own!

You need:
Peanut butter (creamy or crunchy)
Soy sauce
Sriracha
Onion, diced
Garlic, minced
Ginger, minced
Udon noodles (or whatever you want)

1. Boil the noodles.
2. As noodles are boiling, sauté the onion, garlic, and ginger until fragrant (aka you just don’t want raw garlic in here).
3. Get two of your biggest normal eating spoons and scrape two ridiculously large scoops of peanut butter into a bowl or a large high-sided measuring cup (I have a 4 cup measure that works very well for this—stirring is messy). Splash in some soy sauce—about a quarter of the volume of the PB. Now the messy part. Stir the peanut butter until it combines with the soy sauce. It doesn’t seem like this is possible at first, but keep going! It takes less than a minute until you can tell it’s combining. The finished texture will be creamier than the original PB, but still pretty thick.
4. Add sriracha to taste (start with less if you’re not sure…trust me) and sautéed veggies to the PB mixture.
5. Mix the sauce with hot noodles (this also takes a bit of doing, but the hotter the noodles, the quicker the sauce mixes in).
6. If you want to top with chopped peanuts, go ahead. Enjoy!