Tag Archives: cucumbers

Spring Rolls

Inspired by gluten free rice products found in Asian cuisine, I took on the challenge of making Spring Rolls in rice wrappers.  I made them with veggies, although putting grilled chicken in them would be just as good.  I think I got the basic wrap down, but it will definitely take more practice to master.  Those rice wrappers are tough!  Overall, the flavor was really delicious… I think it was a combination of all the ingredients an totally worth it!  I will definitely make these again.

Spring Rolls

Pieces:

  1. rice wrappers (I found them at a local Asian market)
  2. one yellow pepper, chopped into long thin strips
  3. one orange pepper, chopped into long thin strips
  4. one cucumber, peeled and chopped into long thin strips
  5. one cup frozen corn, defrosted
  6. one cup frozen edamame beans, defrosted
  7. half of an avocado, cut into pieces
  8. half of a cup of gluten free soy sauce
  9. juice of one orange
  10. juice of one lemon
  11. juice of one lime
  12. 1 tbsp. ginger
  13. 1 tsp. cumin
  14. 2 tbsp. chopped basil
  15. 2 tbsp. chopped cilantro
  16. 2 tbsp. chopped parsley

Process:

  1. Chop the peppers, cucumber, avocado, and defrost the corn and edamame.
  2. In a bowl, mix together the soy sauce, orange juice, lemon juice, lime juice, ginger, and cumin.
  3. Chop the basil, cilantro, and parsley and set aside.
  4. Fill a large saute pan with warm water.
  5. Dip each rice wrapper in the water for 13 seconds (the magic number!) and place on a plate.  Pat dry with a paper towel.
  6. At the bottom edge of the wrapper, place the peppers, cucumber, avocado, corn, and edamame.  Sprinkle with chopped herbs.  Drizzle one teaspoon of sauce over the mixture.
  7. Fold in the sides of the wrapper, then wrap up like a burrito.
  8. Eat as is, or dip in more sauce.  Enjoy!

 

 

Happy Allergy Free Eating!

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Roasted Eggplant Greek Salad

Gearing up for a long full week, my lunches will be big portions of Roasted Eggplant Greek Salad.  I love spending Sundays cooking some basics for the week, namely my lunches.  This week I’m making pumped up Greek Salad with roasted eggplant, chickpeas, and homemade dressing.  Very filling and easy to put together in the morning after a Sunday of brief cooking and chopping!  This recipe will provide salads for the whole week, so adjust accordingly.

Roasted Eggplant Greek Salad

Pieces:

  1. one eggplant, washed and cut into bite sized pieces
  2. one half of a red onion, cut into strips
  3. a few shakes of garlic salt
  4. a few shakes of lemon pepper
  5. 2 cans chick peas, drained
  6. grape tomatoes, cut in half
  7. two cucumbers, peeled and cut into bite sized pieces
  8. one jar kalamata olives, drained
  9. read leaf lettuce, washed and torn
  10. 3 tbsp. olive oil
  11. 4 tbsp. red wine vinegar
  12. one sprig rosemary
  13. 3 basil leaves
  14. salt and pepper, to taste

Process:

  1. On a cookie sheet, toss the eggplant and red onion pieces and sprinkle with garlic salt and lemon pepper.
  2. Bake at 375 degrees for about 35 minutes, until tender.
  3. For the dressing, mix together the olive oil, red wine vinegar, rosemary, basil leaves, and salt and pepper.  Shake well and let sit for a couple hours to let the herbs infuse.
  4. Over a bed of red leaf lettuce, toss grape tomatoes, cucumbers, chick peas, olives, eggplant, and red onion. (If you are a dairy person, you could add feta cheese.)
  5. Dress to your liking and enjoy!
  6. You could also bake some chicken tenders with lemon pepper at 375 degrees, cut into bite sized pieces, and toss with the salad for extra protein.

Happy Allergy Free Lunching!

 

 

 

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