Archive | March 2012

Spring Roll Modifications for a Cold Day…

I was inspired to use up some surplus rice paper after seeing The Kitchn’s Butternut Squash “Winter” Rolls with Spicy Cranberry Sauce recipe. The concept of using these typically cold summery rolls for a warm and hearty meal was just what I needed during San Fracisco’s second heavy storm of the season.

The Nitty Gritty…

The filling was just baked tofu and a saute of kale, garlic, onion and mushroom. I used vegetarian stir fry sauce to season the vegetables and added a couple drops of fish sauce. Tip: The rice paper is a bit salty so don’t add too much sauce to your saute

I sliced the tofu into rectangular shapes and baked it at 400 for about 20 minutes. You could also fry up the slices if you want something with more crunch and texture. I didn’t season this at all and didn’t feel like I needed to because my veggies were pretty salty.

Assemblage: Since the veggies and tofu were pretty warm I didn’t need to soak the rice paper for too long. This part really boils down to trial and error – just start with a small amount of filling and work your way up.


Versatile Tomatoes

Trader Joe’s is selling mini heirloom tomatoes for $3 – go get ’em!

Here’s what I did with mine: coat and toss in olive oil and some salt and pepper (add minced garlic and basil for more flavor)…

And then bake for an hour at 375 degrees and then another hour at 250. If your oven is as fickle as mine then check up on them periodically to make sure they’re not burning. I took these suckers out when the fatter ones were still a little juicy and added them (or what was left after snacking) to scrambled eggs. I’d like to try throwing them in my cheapy jarred marinara sauce next time.

Did you know…

Beet greens are edible.

They’re nowhere near as tasty as the beets themselves, but hey, use what you’ve got, right? I’m still struggling with how to cook these since they ‘re bitter and earthy – sauteing them with salt and pepper was not the answer. Maybe slow cooking them in a sauce would suck the flavor out of them and replace it with the saucy goodness. I’ll get back to you on this one but if you’ve got a method then please let me know!