Tuesday, April 7, 2009

Spring Rolls and Stuffed Peppers

Spring Rolls (Baked)

I start with sauteed onion, celery, garlic in a broth or light oil.  Then I add veggies like carrots, edamame, broccoli, bell peppers, mushrooms.  Lastly I add finely chopped cabbage and spinach, bean sprouts, and finely chopped water chestnuts.  Cook to taste, add salt (flavoring) to your liking.  Cool the stir fry (very important).  Wrap in lumpia wrappers (I stuff them pretty big) and bake on a cooking sheet. I added a spritz of fake butter to the top but I'm not sure if that matters.  The outside will be crunchy.  There are several dips you can make, find one your family likes. 
Fresh Spring Rolls (My Favorite)
1/4 cup lime juice
1/4 rice vinegar
1 tablespoon sesame oil
1 tablespoon reduced sodium soy sauce
2 teaspoons sweetener
2 teaspoons minced fresh garlic
1 ounce rice sticks
1 cup peeled, shredded carrot
1/4 cup packed fresh cilantro
3 tablespoons shredded fresh basil
1 cup shredded green leaf lettuce
1 teaspoon chopped garlic
1/4 cup finely chopped scallions
1/4 teaspoon crushed red pepper flakes
1 cup seeded red bell pepper
16 medium shrimp or mushrooms
8 8-inch round rice-paper sheets
Mix first 6 ingredients together and set aside. This is the Soy-Ginger Dipping Sauce. Cook rice sticks to instructions about 3 minutes, drain under cold water, drain again. Combine rice sticks, carrots, cilantro, basil, lettuce, garlic, scallions, red pepper flakes, and bell peppers in a large bowl. Cut each shrimp in half lengthwsie or mushroom. Place one rice paper sheet in a shallow bowl or pain. Cover with 1" lukewarm water and let stand for 30 seconds or until soft.  Place the sheet on a flat work surgace.  Place 1/2 cup rice stick filling in the center of the sheet.  Place the roll on a plate and cover with a damp towel.  Repeat with the remaining rice-paper sheets, filling and shrimp.  Place the dipping sauce in a small bowl and serve with the rolls.
The Volumetrics Eating Plan by Barbara Roll, PH.D. pg. 82-83
Dipping Sauce Ideas:

Hoisin-Chili Sauce:
3/4 cup prepared hoisin sauce
1/4 cup minced onion
3 tablespoons rice vinegar
2 tablespoons water
2 to 3 teaspoons Asian Red Chili Paste
2 tablespoons minced salted roasted peanuts

In a medium saucepan over medium-high heat, combine Hoisin sauce, onion, rice vinegar, and water; heat and stir approximately 3 minutes until mixture comes to a boil. Remove from heat and stir in chili paste. Let sauce cool at least 30 minutes. Just before serving, stir in peanuts.

Curried Mayonnaise Sauce:
1/2 cup mayonnaise
1 teaspoon fresh lime juice
1/4 teaspoon water
2 teaspoon curry paste (or to taste)

In a bowl, whisk together mayonnaise, lime juice, water, and curry paste. Refrigerate until ready to serve.

Garlic-Lime Sauce:
1/4 cup sugar
1/4 cup hot water
1 red serranto chile pepper, seeded and finely chopped
2 cloves garlic, minced
1/3 cup fresh lime juice
1/4 cup fish sauce

In a medium bowl, combine sugar and hot water; stir to dissolve the sugar. Whisk in chile pepper, garlic, lime juice, and fish sauce. Serve at room temperature.

Strawberry Sauce:
2 tablespoons extra-virgin olive oil
1 tablespoons sesame oil
3 tablespoons rice vinegar
1 clove garlic, minced
1 teaspoon soy sauce
1 teaspoon strawberry preserves
1/2 teaspoon freshly grated ginger root
1/4 teaspoon crushed red pepper

In a large bowl, whisk together olive oil, sesame oil, rice vinegar, garlic, soy sauce, strawberry preserves, ginger, and red pepper. Serve at room temperature.

Spicy Peanut Sauce:
Bunch fresh cilantro leaves
1 cup smooth peanut butter
1 tablespoons sesame oil
1/2 cup soy sauce
2 1/2 tablespoons sugar
3 cloves garlic, minced
1 tablespoons hot chili sauce
1 tablespoons rice vinegar

In a food processor or blender, place the cilantro leaves, peanut butter, sesame oil, soy sauce, sugar, garlic, chili sauce, and rice vinegar. Process until smooth. Serve at room temperature.

Lemon Vinaigrette Sauce:
Juice of one lemon
Juice of one lime
Juice of one orange
2 tablespoons rice vinegar
1 teaspoon freshly grated ginger
1/2 cup extra-virgin olive oil
1 shallot, minced

In a large bowl, whisk together lemon juice, lime juice, orange juice, rice vinegar, and ginger. Allow mixture to sit fifteen minutes; strain out the ginger and any citrus seeds. Add the shallots and slowly whisk in the olive oil. Season to taste with salt and pepper. Serve at room temperature.


Stuffed Peppers

Cut the very top of peppers and clean the inside.  Boil the peppers for 5 minutes.  Make a simple mixture for the inside- start with onions in a little oil/liquid (I used one whole onion), next add TVP (I used 1/2 bag), next add frozen corn (I used nearly 2 cups), next add brown rice (I used 2+ cups and could add more), and lastly add with 1/2 can tomato sauce and simmer for a few minutes.  Stuff the mixture inside the peppers and top with sauce to taste (also suggested is mozzerella cheese but I omitted and it was fine).  Bake until ready.  You don't need to bake them too long because everything is already hot.