dinner, lunch, party food, Salad bowls, snacks, Uncategorized

Salt & Vinegar Potatoes

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GraphicSpoonCMYK-01I’ve always wanted to love the taste of salt and vinegar potato chips. I try and try to eat them, but there’s just way too much acidity for me to eat more than one. I decided if I tried to combine those flavors myself I’d be able to control the balance, and it was a success! I parboiled some halved fingerling potatoes in a mixture of water, vinegar and salt, and then I pan fried them in an iron skillet, finished with more salt. It’s the perfect side dish for grilled meat or sandwiches, or in my case today, the star of a hearty “nicoise-esque” salad. There’s still the tang of vinegar but it compliments the creaminess of the potatoes rather than overpowers them.

The recipe couldn’t be simpler. Serve these potatoes and everyone will be asking what your secret is! Click the link under the photos to Steal My Recipe.

CLICK HERE TO VIEW AND PRINT THIS RECIPE.

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dinner, party food, Uncategorized

Vegan Sweet Potato Tacos

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GraphicSpoonCMYK-01I have several vegetarian friends, and when they come over for dinner along with meat eating friends, I like to make something thoughtful for everyone. Pizza and tacos are my favorite go-to’s for that situation. There are so many ways you can get creative with tacos, and not only are these vegetarian, they’re also vegan! You can dress them up with sour cream or cheese too, but I personally like them vegan. Last weekend I made a taco bar with ingredients for these tacos, as well as some slow roasted pork shoulder and cilantro rice. It was a hit! I know the meal is a success when the meat eaters go for the vegetarian option when getting seconds.

I don’t remember when I decided to add sweet potato to a pot of chili, but when I did, I was instantly hooked to the flavors of sweet potato paired with tex-mex flavors. For these tacos I dusted some thick potato wedges with some chili powder and other spices and roasted them until browned. They go so well with the textures of the black bean and mango salsa. The giant dollop of guacamole just takes it over the top. No one will miss any meat here!

Click the link under the photos to Steal My Recipe.

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CLICK HERE TO VIEW AND PRINT THE RECIPE

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Uncategorized

Vegan Spring Rolls

_MG_0421-1_edited-1GraphicSpoonCMYK-01When I was pregnant with Archer, I just couldn’t get enough of the Vietnamese Chicken Salad Rolls from Pei Wei.  I’ve had on my “Kitchen Bucket List” to make some version of them at home for a while now, and noticed the rice paper at the store and decided to give them a try, and I’m so glad I did!  These might be eaten at least once a week from now on.  Not only are they super healthy, they’re so colorful you can’t help but be happy eating them.  The other great thing about these is that you can’t go wrong with the filling!  These are vegan, but they’d be fantastic with some chicken or shrimp in there as well.  Or even diced boiled egg!

The paper is delicate, but after the first wrap, I figured out how full to fill it and how tight to wrap it.  If this is what your first attempt looks like, don’t worry, you’re not alone:

_MG_0436-1And hey, that one still made it in my belly just fine!

These are the ingredients I went with: purple cabbage, cucumber, carrot, mango, avocado, bean thread noodles, cilantro, lime juice (not the whole slice!) and peanuts.  You can use anything you want, but try to get as many different colors as you can in there- that’s half the fun!

_MG_0345-1The bean thread noodles and rice pancake sheets are found at most grocery stores in the Asian food section.

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Julienne all your veggies, and have them ready to go when you’re ready to fill and wrap the rolls, as the rice paper needs to be handled quickly.  Dip each sheet in water for about 20-25 seconds, then carefully lay it flat on a clean wet dish towel.  Fill it one layer at a time with your fillings, then roll it up like you would a burrito: one flap up, then the sides tucked in, then roll all the way.

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Again, it may take a try or two before you get the hang of how tight and full to fill them, but you can open the paper up and start again with a new sheet.

Plain Jane is delicious, but my favorite dip for these is a mix of sweet chili sauce and chili garlic paste (love the sweet & spicy with this combo of flavors).  A peanut sauce would be great too, or even simple soy sauce.  Three of these rolls are so satisfying without leaving your belly heavy.

I hope you make them soon!  Let me know what you fill yours with!

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