January 22
Summer Sledding
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- Vegetarian Summer Roll [View Recipe]
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Ingredients
- 3 ounces rice noodles (leftover, cooked according to package)
- .25 cup peanuts
- .25 cup bean sprouts (rinsed and dried)
- 1 crown broccoli
- 2 large carrots
- .5 large bell pepper
- .5 cup cilantro (<howto label="salad"/>)
- .5 cup lettuce (<howto label="salad"/>)
- sesame oil
- .5 large lime
- 8 rice paper wrappers
Instructions
We start by preparing all the fillings—getting them ready in different bowls.
The leftover cooked noodles, peanuts, and bean sprouts each have their own, separate bowls.
We rinse the broccoli and cut into small pieces. We put them in a large bowl with a teaspoon of water, cover with plastic wrap, and cook for a few minutes in the microwave until tender. We set aside to cool.
Next, we rinse and peel our carrots, and cut into lengths that will fit in the feed tube of our food processor. We shred and put in a bowl. We also shred the green pepper in the food processor but it gets rather watery - next time we will thinly slice it with our knife.
We also ready the cilantro and lettuce, setting them aside on a plate.
We pour about a cup and a half of water in a 9-inch glass pie pan and heat in the microwave for a minute. We want the water hot enough to soften the rice paper wrappers, but not so hot that it might scald small hands. We ready a large dinner plate with a moistened paper towel to place the softened wrapper.
One at a time we ease the brittle wrapper into the hot water, keeping them submerged for 20-40 seconds, counting "mississippi's!". We want the wrapper soft, but not so soft that it will fall apart. This step involves some trial and error before we get the hang of it.
We place the softened wrapper on the paper towel lined plate, add desired fillings. We cut pieces of broccoli or noodles with scissors as necessary. We add a little sesame oil and squeeze of lime, fold over, fold in the sides, and roll up.
- Spicy Ginger and Lime Dipping Sauce [View Recipe]
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Ingredients
- 2 tablespoons vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- .5 large lime
- 1 teaspoon ginger (peeled and grated)
- .5 teaspoon chili sauce
Instructions
We combine all the ingredients in a measuring cup, squeezing in the juice of the half of lime, and stir well. We divide between 2 serving ramekins.
- Thai Style Red Curry Thai Noodles with Clams
- Edamame
First thing in the morning, we headed out to Graul's for storm supplies which mostly took the form of frozen fruit for the baby. Since the kids were along, we also purchased over-priced food market sleds there. Before heading home, we made quick stops in Target and WalMart for boots for the kids. Neither had any left on the shelves. On the way home, it started snowing.
Chris and the kids ventured out in the afternoon. They did some sledding for a little while (to make a solid base). Next, they did other typical snow activities. They shovelled. They made snow angels. They even tried making a snowman. Finally, they sledded some more. Eventually, Chris decided that 2 hours was long enough, though the kids could have stayed out another 2 hours.
For dinner everyone had some asian food—some leftover and some new. Both kids helped preparing the summer rolls. Our daughter especially enjoyed making and eating them. She preferred her rolls dipped in a sesame oil, though she did try the spicy ginger sauce (because it was spicy).
Our son had rice noodles with melted cheddar cheese. Only he can have mac and cheese thai style.