We had Salad Bar (Sloan’s choice) for Sunday dinner, which meant creating these salad rolls from the leftovers was a breeze! Stella and I often get stuck in on projects for lunch, but this was so quick and easy, utilizing the grilled chicken and prepared vegetables.
What sells this though, is the peanut sauce! So good, Stella and I decided it better go on the blog right away so we remember the recipe, and how quickly it came together.
SALAD ROLL INGREDIENTS
rice paper wraps
cooked thin rice noodles
cooked chicken, grilled prawns, or whatever protein you fancy
slivered vegetables, whatever you like
bean sprouts
lettuce
Soften wraps in warmish water, don’t allow to get too soft or they will tear as you wrap. They continue to soften as they sit.
Lay wrap down, and with lightly moistened fingers place your ingredients in the lower half of the wrap, fold edges in to trap filling and then roll as tightly as you can. The sky is the limit with whatever you like to fill your salad rolls with. We didn’t have any lettuce but if you do, laying a leaf down, and then placing the filling on the lettuce helps to prevent the wrap tearing and gives the salad rolls a nice crunch.
(you can google wrapping salad rolls – there are lots of those videos available)
The star here …. PEANUT SAUCE
1/2 cup peanut butter (use natural for the most peanut flavour)
1/3 cup soy sauce
2 tbsp toasted sesame oil
2 tbsp rice vinegar
2 tbsp sambal oelek or chili paste
1 tbsp hoisin sauce
2 tbsp sugar (could sub honey if you prefer)
1 knob of fresh ginger, peeled (to taste)
1 garlic clove, peeled
Up to 1/4 cup of water, to thin as needed.
Whiz all this up in a blender, using water as you see fit and taste to see if it needs any adjustments.
The chili paste is where the little bit of spicy heat comes from. We both like a little bit of heat, but not overwhelmingly spicy. We found 2 tbsp was perfect but go according to your own tastes, and of course the type of chili paste you have.
I got the base of this recipe from Lindsay at Pinch of Yum, and we decided to get it on here so we don’t keep looking for one … thanks Lindsay!
Ready to eat, these salad rolls were so quick, we had them on the table easily.
Set aside a bit of time to make this dish – today it took me 2 1/2 hours but it makes a lot, and keeps really well in the fridge for a couple of days. Just call it kitchen yoga and you are guaranteed to feel quite smug.
This Korean noodle dish is truly crave worthy. If anything, tastes even better the next day but don’t let that stop you from making and eating it for dinner the same day! It took a bit of effort to find potato starch noodles but it was worth the effort. They have a springy texture that is unlike any other noodle I’ve had.
12 ounces (340g) of pork loin or steak – cut into very thin slivers
3 garlic cloves, minced
1 tbsp water
1 1/2 tbsp chinese cooking wine (shaoxing)
1 /2 tsp oyster sauce
2 tsp sugar
1/2 tsp baking soda
1 1/2 tsp cornstarch
1/2 tsp freshly ground white pepper
1/2 tsp sesame oil
I’ve also learned a new technique through J.Kenji Lopez-Alt about velveting meat for stir frying, and trust me, it makes a huge difference!
First, give your meat a little bath – scrub it in running water and then squeeze to drain it really well.
Combine the meat with all the other ingredients in a bowl and massage it vigorously – I like my using my hands but feel free to use a spoon if you prefer. Set aside for 30 minutes, or in the fridge for 4 hours or so.
Blanch spinach or kale in boiling water, cool and chop a little.
Stir in:
1 clove minced garlic
1 tsp sesame oil
1/2 tsp salt
10 ounces (280 gr) of sweet. potato starch noodles (Dangmyeon) – cooked acording to package
Sauce for noodles:
1 tbsp sesame oil
1 tbsp soy sauce
2 tsp sugar
Once noodles are cooked, drained and rinsed, cut them into smaller pieces and stir with the sauce. Set aside.
1 onion, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
3 garlic cloves, diced
3 scallions, cut in 3 ” pieces
1 pack of baby spinach or kale (as much as you like, really)
bean sprouts (as many as you like)
OPTIONAL:
raw carrot strands
slivered snap peas
pea shoots
cucumber, thinly sliced
Japchae sauce
2 tsp sugar
1/2 tsp freshly ground pepper
2 1/2 TBSP soy sauce
1 TBSP sesame oil
1 TBSP gojuchang (korean spice paste)
Stir well in a large bowl. Taste and adjust for seasoning. I usually use low sodium soy sauce but using Gluten Free soy sauce, now that Stella is Celiac, we are all learning to cook without any wheat in our products, so initially I found this a bit salty, I adjusted with a little rice vinegar and touch of oil. (Basically, the vinaigrette I had made and in the fridge)
UPDATE – see below for a sauce suitable for all gluten free folks – it was so good!
Time to stir fry the veg!
In a wok or large fry pan heat vegetable oil and stir fry onion and red pepper until soft and set aside. Then stir fry any other vegetable you choose to add.
I like to have a mix of raw and stir fried veg……
Heat wok again and add some vegetable oil – stir fry the meat, and add in the bean sprouts and kale or spinach, fry just until softened. Add back the red pepper, onion, garlic mix as well as the cooked noodles. Toss well to warm everything through and then add to the bowl with the sauce, mixing well
Once you have everything prepared, toss it all with the sauce. My usual tactic is to put all the veg in the bowl and then gradually add the sweet potato noodles, that way I don’t overload the bowl with too many noodles. Just ask Mike, I’m guilty of cooking more noodles than needed – always.
Sprinkle with toasted sesame seeds and chives or green onions for a little color.
Sit back and enjoy! Pour yourself a glass of well deserved wine.
Todays version included sautéed mini bok choy. You could easily call this a clean out the fridge noodle dish, anything goes! This doesn’t have any meat in it at all, I felt like some Korean grilled chicken thighs – a bit of sweet, spicy and char makes it perfect. That is on the grill separately. If you leave it as is, you’ve got a great vegetarian dinner!
This was all the sautéed vegetables in tonights dish – each in the pan at separate times. I know, I’m fussy that way – go ahead and throw it all in at once if you like, and let me know if it makes any difference …. haha
Here are the raw veg – along with the cooked sweet potato noodles. – today was spiral carrots, bean sprouts, pea sprouts and slivered snap peas.
JAPCHAE SAUCE GLUTEN FREE VERSION
3 TBSP GF soy sauce
1 TBSP brown sugar
1/2 TBSP sesame oil
Whisk together until the sugar is dissolved. I added a bit of chili oil for a little kick, but honestly, this was fantastic, and we all loved it.
If you can find gojuchang free of malt barley, then you could just use the original sauce recipe.
Need a quick, easy but delicious dinner idea? Here you go – this broth is amazingly flavorful for so few ingredients and can be packed with whatever you have in your fridge.
Sloan took this photo of her own bowl – I love a recipe that allows everybody to fashion their own meal the way they want to eat – a sure fired winner for picky eaters!
6 cups chicken broth (use veg broth if you. are looking for a vegetarian night!)
4 flattened but not minced garlic cloves – left whole
1 inch piece of ginger, sliced
4 green onion ends, white part only
3 tbsp light soy sauce (or low sodium soy sauce)
1 tbsp sugar
3 tbsp Shaoxing (chinese cooking wine)
1 tsp sesame oil
This is one of the quickest broth recipes I’ve ever made, and it is absolutely delicious. Ready in only 30 minutes, that gives you enough time to prep all the delightful ingredients you want to complete your lunch or dinner.
Heat a little neutral oil in a deep pot and lightly toast the garlic cloves, ginger slices and white parts of green (spring) onions. As soon as they are lightly roasted, add the broth, soy sauce, sugar, Shaoxing, and sesame oil. Bring to a gentle boil, and then turn down and simmer for 30 minutes. You can do this as early as you like and just keep it warm until you are ready to eat. When ready to serve scoop out the aromatics and you have a lovely clear broth to enjoy with as many fill ins as your bowl can hold.
Serve with: Any or all of the following!
Cooked ramen, udon or egg noodles
Vegetables (cooked in the broth if you like!)
Fresh bean sprouts
Cooked wontons
shredded chicken
cooked seafood
Garnish your bowl with the slivered green onion tops, toasted sesame seeds and cilantro. Serve alongside hot sauce and hoisin sauce if anybody wants to add a bit more punch.
I usually have another pot of boiling water on the go that I first cook the noodles in, then lightly blanch vegetables (bok choy, spinach, bell peppers, zucchini, snap peas). Frozen wontons (purchased or homemade) can also be cooked in this water. I find that if you cook everything in your seasoned broth it dilutes the seasoning and results in a cloudy broth. Both still good, but you may need to adjust seasonings.
Use whatever you like to create your own bowl – we love a combination of lightly cooked and fresh vegetables, as well as plenty of herbs – top it all with peanuts or cashews, sesame seeds and more herbs. Don’t forget a drizzle of chile oil if you like the heat!
There are plenty of one bowl dishes to be found – but we think this one is simply the best! The dressing makes more than you will need but it is amazing in so many ways – I also love to toss vegetables in it before grilling them
DRESSING
1/4 cup nutritional yeast flakes
1/3 cup water
1/3 cup soy sauce
1/3 cup apple cider vinegar
2 generous tbsp tahini paste
2 cloves garlic, crushed
red chili flakes (optional)
1 1/4 – 1/2 cups vegetable oil
Your favorite hearty rice – we like red rice but brown would work well too.
lots of toasted almonds
spring pea shoots
cooked protein of your choice, really anything works (or leave it out for vegetarian)
Put the first 6 ingredients in a blender and give a good whiz until blended well – add oil in a slow but steady stream. Taste and season with salt and pepper if needed. On those days when I feel the need for a little extra winter warmth I add 1/2 – 1 tsp chili flakes.
SALAD
Spinach, grated carrot, grated beet, and honestly – whatever items in your fridge look appealing to you! Spinach is a great green to use in this dish because it holds up so well with the hearty ingredients.
To make this a whole party on a plate, I also serve it with cooked chicken, sauted tofu or prawns.
Stir all the ingredients together: rice, vegetables and whatever protein you have decided on (if you want one!) and garnish with plenty of toasted almonds and spring pea shoots.
Sliced steak, grilled vegetables, Mexican seasoned rice and a refreshing tomato cilantro garnish – top it all off with this Chipotle Honey Vinaigrette and you’ve got a winning dinner.
We love a good dinner bowl that packs a lot of flavour. This dressing kicks everything up a notch with the combination of sweet, smoky and spicy. I use it on everything, and tonight it did triple duty as a dressing to brush on vegetables before grilling, a marinade for the steak and then a drizzle over the completed dish.
1/2 cup avocado oil
1/4 cup freshly squeezed lime juice
1 chipotle pepper in adobo sauce
2 tbsp honey
1 garlic clove
1/2 tsp cumin
1/2 tsp sea salt
freshly ground pepper to taste
Combine all ingredients in a blender and simply whizz it up until smooth and creamy.
RICE
In the same blender you used for the dressing, whiz up 1 tomato, 1 garlic clove, 1/2 tsp cumin, 1/2 tsp chicken stock and some minced cilantro stems. Supplement that with water to give you enough for your usual ratio of water/rice.
VEGETABLES
Season the vegetables with the dressing above and grill until just cooked and still slightly crisp.
STEAK
Brush the steaks with a little of the dressing above and allow to sit at room temperature for 1 hour – Grill to desired temperature. We like ours medium rare.
GARNISH
Quarter mini tomatoes and mince up cilantro. Season to taste with salt and pepper, and give it all a squeeze of lime.
Pile it all on top of the rice and drizzle the dressing over – I guarantee you will be making this on repeat. Go ahead and buy the good steak – you don’t need much to complete your dinner.
I think this would work equally well with any protein you chose to make – and at this time of year when the vegetables are coming in strong locally it would make an amazing vegetarian meal if you just added more of a variety of vegetables. I missed grilling onions tonight and I think that would have added a great punch of flavour.
The vinaigrette came from Love and Lemons, a great website with so many amazing recipes.
Is there anything better than a vinaigrette that you want to use on everything? I doubt it. We’ve used it to dress up grilled vegetables, served it drizzled over a Mexican steak bowl, and of course just as dressing for a simple salad. The added bonus is that this is the easiest dressing to make.
Use it in a variety of ways – today it was drizzled over a Mexican Steak Bowl, and it was perfect with the combination of sweet, smoky and spicy.
1/2 cup avocado oil
1/4 cup freshly squeezed lime juice
1 chipotle pepper from a can of chipotle in adobo sauce
2 tbsp honey
1 garlic clove
1/2 tsp cumin
1/2 tsp sea salt
freshly ground black pepper to taste
The directions are embarrassingly easy ….. simply toss it all in a blender and let it whizz until everything is creamy and smooth. The combination of chipotle, honey and lime is brilliant.
Grilled steak and vegetables, served over a bed of Mexi style rice and garnished with a juicy fresh tomato and cilantro salad. This dressing is amazing.
This recipe came from the the Love and Lemons website, and you can be sure anything from Jeanine Donofrio is going to be delicious.
It’s hard to spot the salad underneath, but it’s there! A tangle of wheat noodles and crunchy salad greens is the base of this – go ahead and use rice noodles or just omit the noodles entirely.
I love a full meal deal salad! This tangle of vegetables, both fresh and grilled, served mixed with noodles and garnished with steak and nuts is just the best. It’s on repeat around here. Go ahead and splurge for the best steak – you don’t need much to make it a complete meal.
This dressing is the star of the show – it is light and bright with just the perfect amount of zing.
1/2 cup rice wine vinegar
2 tsp fresh lime juice
2-3 tbsp chili garlic sauce
2 tbsp soy sauce (reduced sodium)
1 tbsp fish sauce
1 1/2 tsp raw sugar (or honey)
1 tsp minced ginger
1 tsp minced garlic
1 tbsp fresh Thai basil, roughly chopped
1 tbsp fresh mint, roughly chopped
1 tbsp fresh cilantro, roughly chopped
1/2 tsp black pepper, freshly ground
2 tsp toasted sesame seeds **
1/2 tsp ground coriander
1 tbsp toasted sesame oil
1/3 cup peanut oil
kosher salt to taste
** I’m a big fan of toasting nuts or seeds as it adds so much flavour. Watch closely because they go from deeply toasted (my personal favourite) to black …. beware. (yes, I speak from experience)
Whisk all the ingredients, except the oils, together in a bowl. Once combined, slowly drizzle in the oils and continue to whisk until well blended. This is the part where you taste, and adjust if needed – sometimes you need a bit more lime juice, salt or sweetener. If you prefer your dressing on the spicy side, add in a bit of Thai chili or chili flakes.
This recipe is just as versatile as whatever you have on hand. Tonight this dish included:
Chinese wheat noodles (cooked)
salad greens
mint leaves
basil leaves
cilantro leaves
cucumber
tomato
bean sprouts
grilled red pepper
grilled zucchini
steamed baby bok choy
grilled beef tenderloin
toasted cashews
toasted sesame seeds
I like to make a salad out of the cold cooked noodles and fresh vegetables, and pile that in the bottom of my bowl. Arrange the cooked vegetables around the sides along with the grilled steak. Drizzle with the dressing and sprinkle the cashews and sesame seeds over.
If you have time, and have a steak that needs marinating, just use a bit of the dressing. This works equally well with chicken, pork or tofu. If you want to use shrimp make sure to only give it a quick marinade.
When grilling the vegetables, drizzle with a little of the dressing before and after grilling.
When you start with a fresh salad as the base, everything is tastier!!
I don’t know about you, but an advertised 20 minute recipe NEVER takes me 20 minutes. This one was close tho ….. and very easy. Not only easy, but delicious and I’m more than happy to spend a few more minutes to achieve delicious.
8 ounces dried tagliatelle pasta (or really, any pasta you like!)
2 tbsp butter (separated, see below)
olive oil
10 ounces small, peeled and cleaned shrimp
3 garlic cloves (yes, really)
1/4 cup dry white wine (I like sauvignon blanc but any dry white will work – stay away from sweet tho)
1/2 cup chicken broth
3/4 cup heavy cream
1/2 cup thinly sliced onion
1 cup sliced crimini mushrooms
1 cup asparagus (cut into 1″ pieces)
1/2 cup minced sun dried tomatoes
1/2 tsp chili flakes (or to taste)
3/4 cup freshly grated parmesan (do NOT use purchased grated!)
2 tbsp fresh parsley, minced
black pepper
more parmesan for serving
Get a large pot of water on the stove and bring it to a boil. Salt and add pasta. Cook to one minute short of the cooking instructions …. (in order to finish in the cream sauce).
Before draining, scoop out about 1/2 cup of pasta water.
Get a nice flat bottom skillet (non-stick works great here) and melt 1 tbsp butter. Drain your shrimp and pat dry (you don’t want them to steam) ….. toss the shrimp into the melted butter and sauté quickly – until ALMOST cooked. Depending on your shrimp size this might only take a minute or two. There is nothing worse than rubbery, overcooked shrimp. Well, okay, lots of things are worse including this COVID nightmare we are living through…. Remove from heat and lightly season with salt and pepper.
In the same skillet heat the other tbsp butter and add a splash of olive oil – once melted add the onions, sauté until soft, add mushrooms and cook until just lightly browned, then add the garlic, asparagus and sun dried tomatoes. Add chili flakes.
Stir in the white wine and allow to reduce slightly, then add the chicken broth, cream and parmesan. Season to taste …. I didn’t need to add any more salt but that finishing black pepper is great.
Add your mostly cooked pasta to the skillet and toss to cover. The sauce will continue to thicken and this is the time to add some of your reserved pasta water a bit at a time, only as needed. Stir in the shrimp to heat through, toss with parsley and serve with a grating of fresh parmesan and black pepper.
Dig in!
These plump & juicy little guys are barely cooked and will finish in the cream sauceEasy to make this a vegetarian meal – just stir in as many veg as you like and omit the shrimp.
Longer brighter days are coming and I can’t wait. We have a salad almost every night, and with the warmer weather approaching they often take the form of a “meal in a salad”. This dressing hits it out of the park for a delicious flavour bomb to dress pretty much anything with. Give it a try, I guarantee you’ll be hooked.
Salad tonight, but it could easily dress a rice bowl or serve over salmon.
1/4 cup tamari (can sub soy sauce)
1/4 cup water
2 tbsp rice vinegar
2 tbsp toasted sesame oil
1 tbsp chili garlic sauce
1 tbsp miso paste
2 tbsp toasted sesame seeds
1 tsp salt
1 tsp pepper
dash of fish sauce (optional but highly recommended)
1 garlic clove, grated (unless they are home grown, then maybe 1/4-1/2 a clove) :o)
1″ ginger, grated
thinly sliced scallions
Put everything in a jar and shake vigorously – really vigorously. If you use warm water it will help loosen up the miso if it’s straight out of the fridge.
Drizzle lightly and grill – another sure fire winner.
This recipe came from our friend Alex – she is an amazing cook, and agreed to let me post it! #abcooks
By spicy, I mean as spicy as you like …. me? Not so spicy. I’ve also been “burnt” a few times by my chili flakes. They are made from our homegrown dried chili peppers and they pack some heat!
Add in whatever vegetables you like – this crispy chicken katsu was perfect with tonights broccolini, snap peas, mushrooms and red peppers.
INGREDIENTS
3 strips thick-cut bacon, chopped
6 cloves garlic, finely chopped or grated
2 medium shallots, finely chopped
1 inch fresh ginger, thinly sliced
1/2-1 teaspoon chili flakes
6-8 cups low sodium chicken broth (or vegetable if you like)
3/4 cup coconut milk
1/4 cup soy sauce (I like low sodium)
1/4 cup miso paste
2-4 tablespoons chile paste(I use Gochujang)
4 squares Ramen noodles
4 cups baby spinach, chopped
2-3 mini bok choy
1 tablespoon sesame oil (toasted is best)
soft or hard boiled eggs, for serving (optional, and not in my house)
Toasted nori sheets, sesame seeds, green onions, and chili oil, for serving
CHICKEN KATSU
4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
1 cup panko bread crumbs
3 tablespoons toasted sesame seeds
kosher salt & freshly ground pepper
INSTRUCTIONS
1. Heat a large Dutch oven over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the garlic, shallots, ginger, and red pepper flakes. Cook, stirring occasionally, until caramelized, about 3 minutes. Pour in the broth, milk, and soy sauce, then whisk in the miso and chili paste. Reduce the heat to medium-low and simmer 10 minutes.
2. Meanwhile, make the Katsu. Place the Panko and sesame seeds in a shallow bowl. Season with salt & pepper. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to really pound the crumbs in. Place the chicken on a plate.3. Heat a few tablespoons of oil in a large skillet over medium-high. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board and season with salt. Slice into thin strips.
I use this same fry pan to saute the bok choy just until slightly softened. Wipe out most of the oil and it will be perfect, soaking up the sesame seeds left behind by the chicken.
4. To the soup, stir in the noodles, spinach, and sesame oil. Let sit 5 minutes or until the noodles are soft. (or precook your noodles)
5. To serve, divide the noodles between bowls and ladle over the soup back overtop. Add the chicken and bok choy. Top as desired with eggs, green onions, sesame seeds, and chili oil. Serve immediately.
I’m not going to pretend this is authentic Japanese Ramen ….. this is perfect for the home cook, it delivers on so many levels, flavour, simplicity and comfort! (to start) We aren’t fond of eggs in our house, so we always leave those off, but if you love eggs, make sure to add. Jade, this is perfect for your newly laying hens and those beautiful eggs they are producing.
Get everything chopped while you crisp up the bacon. You could omit the bacon, but I think it is a quick, week night hack for getting that traditional flavour of pork belly into a ramen dish.Saute it all up until those onion bits begin to caramelize. See my gorgeous wooden utensil? Hayley made that and it makes cooking more fun.Today’s version of vegetables and toppings. Use whatever you have on hand! We have enough for two nights, so I think my next dinner I will omit the chicken katsu, and serve with prawn & vegetable tempura.Adding the sesame seeds to the panko gives the chicken lots of flavour and extra crunch.I like to use the same pan – remove the excess oil, leaving the sesame seeds and bits of panko, then sauté the vegetables until tender but still have some crunch.Another night …. another selection of vegetables.Tonight we served this with green onion pancakes, and my toasted sesame vinaigrette.
This recipe came from Half Baked Harvest ….Tieghan calls it a 30 minute dish, let me know if that works out for you …. it sure didn’t for me! If I had to, it might be faster but after a day of desk work I don’t mind taking my time. Hop on over to her website if you haven’t already, she not only has fabulous recipes, she has lots of tips and videos to make sure your home meals aren’t getting boring during this “stay at home” Covid rut!
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