I'm baffled at the grocery store prices for granola and/or trail mix. I thought I'd give this a whirl since the weather is becoming warmer and drier; soon it'll be prime hiking season and I'll want something tasty to nibble on. This is a recipe that you can totally customize to what's already in the pantry and to your liking. The maple syrup can be substituted with honey and raisins for cranberries. It just so happened that I used the last of the raisins in a batch of oatmeal cookies.
Ingredients
2 c. old-fashioned rolled oats
1/2 c. raw pumpkin seeds
1/2 c. dried black currants
1/4 c. sweetened dried cranberries
1/4 c. raw almonds, sliced
1/4 c. lightly-salted roasted almonds, whole
1/4 c. maple syrup
1/4 c. brown sugar
2 tbsp unsalted butter
2 tbsp water
1 1/2 tsp vanilla extract
1/4 tsp ground cinnamon
Directions
Preheat oven to 260 degrees F.
1. In a large bowl, combine oats, almonds, pumpkin seeds, currants, cranberries.
2. In a saucepan over medium heat, melt butter with maple syrup, brown sugar, water, vanilla, and ground cinnamon. Let cool before pouring over oat mixture. Mix well and pour into a greased 13" x 9" x 2" baking dish.
3. Bake for 30 minutes at 260 degrees F, stirring once every 15 minutes. Raise oven temp to 275 degrees F for 15 minutes. Remove from oven and stir occassionally as the granola cools. Store in an airtight container.
Kitchen Note: About that Farmer's Cheese
For the next batch, I doubled the ingredients and the cheese came out with the same texture with a slightly lemony flavor. I think I should have left the cheese alone. Alas, I didn't. I took half the cheese and dumped it into a food prep along with sun-dried tomatoes from a jar and roasted garlic cloves. It whirred around until the mixture was well blended.
I now have a cheese spread for crackers and/or bread. I think first batch of cheese tasted better as a solid than a spread. At least before the cracker-eating ritual was more manual and I could pile on the sun-dried tomatoes on top of sliced rounds of cheese and the cracker. It tastes okay, but I won't be serving this version up at any upcoming potlucks.
I now have a cheese spread for crackers and/or bread. I think first batch of cheese tasted better as a solid than a spread. At least before the cracker-eating ritual was more manual and I could pile on the sun-dried tomatoes on top of sliced rounds of cheese and the cracker. It tastes okay, but I won't be serving this version up at any upcoming potlucks.
Lemongrass Beef Meatballs
When I was at the Oregon Convention Center for the foodservice show, I stopped by a Japanese shop (Anzen Hiroshi's) that happened to be right across the street. I picked up a jar of lemongrass powder
because I never have fresh lemongrass in the pantry. This recipe is fairly basic and uses this powder in lieu of fresh lemongrass
. I made this to be an appetizer for a "stake" themed potluck. Since I had goose lard available that day, these were deep fried in an oil base of goose lard and EVOO.
Use a meat thermometer to ensure that the internal temp of the meatballs is 160 degrees F.
Makes 12 medium or 30 mini meatballs.
Ingredients
1 lb organic ground beef
2 tbsp lemongrass powder
2 garlic cloves, minced
1 tbsp oyster sauce
1 tbsp cornstarch
1 tsp soy sauce
1 tsp organic granulated sugar
1 tsp sesame oil
1/2 tsp freshly ground black pepper
1/4 tsp Chinese five spice powder
fresh lard and/or olive oil for frying
Directions
1. In a bowl, mix together: ground beef, garlic, soy sauce, black pepper, sugar, cornstarch, oyster sauce, sesame oil, lemongrass powder, and Chinese five spice powder.
2. Take a small portion of the meat and roll it into a ball. Set aside, and repeat until no more mix is left.
3. Heat lard and olive oil in a small saucepan. This works in small batches and you don't have to use much oil. Use a spoon to rotate the meatballs so they cook evenly. It shouldn't take more than 5-10 minutes per batch on medium heat.
When the meatballs are evenly browned, check the largest meatball with a meat thermometer. Remove finished meatballs to a paper towel-lined plate and let the excess oil drain before final plating for serving.
because I never have fresh lemongrass in the pantry. This recipe is fairly basic and uses this powder in lieu of fresh lemongrass. I made this to be an appetizer for a "stake" themed potluck. Since I had goose lard available that day, these were deep fried in an oil base of goose lard and EVOO. Use a meat thermometer to ensure that the internal temp of the meatballs is 160 degrees F.
Makes 12 medium or 30 mini meatballs.
Ingredients
1 lb organic ground beef
2 tbsp lemongrass powder
2 garlic cloves, minced
1 tbsp oyster sauce
1 tbsp cornstarch
1 tsp soy sauce
1 tsp organic granulated sugar
1 tsp sesame oil
1/2 tsp freshly ground black pepper
1/4 tsp Chinese five spice powder
fresh lard and/or olive oil for frying
Directions
1. In a bowl, mix together: ground beef, garlic, soy sauce, black pepper, sugar, cornstarch, oyster sauce, sesame oil, lemongrass powder, and Chinese five spice powder.
2. Take a small portion of the meat and roll it into a ball. Set aside, and repeat until no more mix is left.
3. Heat lard and olive oil in a small saucepan. This works in small batches and you don't have to use much oil. Use a spoon to rotate the meatballs so they cook evenly. It shouldn't take more than 5-10 minutes per batch on medium heat.
When the meatballs are evenly browned, check the largest meatball with a meat thermometer. Remove finished meatballs to a paper towel-lined plate and let the excess oil drain before final plating for serving.
Kitchen Note: Easy Veggie Wash
A 16 oz bottle of veggie wash from Amazon.com or other retailer will run you about $5/bottle. But why bother if you have these basic ingredients in the pantry? Wash vegetables to remove dirt, insects, pesticides, and wax.
Spray liquid:
2 tsp fresh lemon juice
2-3 tsp baking soda
1 c. filtered water
Washing liquid:
3 c. filtered water
1/4 c. white vinegar
1 tbsp sea salt
1 empty clean spray bottle
1. In a 2-cup measuring cup, mix together lemon juice, baking soda, and 1 c. filtered water. Recipe can be doubled to match the volume of the spray bottle. Pour into a spray bottle.
2. In a large bowl, add vinegar and sea salt to three cups of filtered water. Spray vegetables with and let soak in washing bowl for 20-30 minutes. Rinse with clean water, dry with towels, and put away vegetables in the crisper drawer in the refrigerator.
Spray liquid:
2 tsp fresh lemon juice
2-3 tsp baking soda
1 c. filtered water
Washing liquid:
3 c. filtered water
1/4 c. white vinegar
1 tbsp sea salt
1 empty clean spray bottle
1. In a 2-cup measuring cup, mix together lemon juice, baking soda, and 1 c. filtered water. Recipe can be doubled to match the volume of the spray bottle. Pour into a spray bottle.
2. In a large bowl, add vinegar and sea salt to three cups of filtered water. Spray vegetables with and let soak in washing bowl for 20-30 minutes. Rinse with clean water, dry with towels, and put away vegetables in the crisper drawer in the refrigerator.
Chocolate Chip Scones
The sweetness of the semi-sweet chocolate chips just overpowers the overall flavor of this scone, and the addition of the sugar is a bit much. These aren't as rich tasting as when using heavy cream.
Ingredients
2 c. all-purpose unbleached flour
3/4 c. buttermilk (can also use cream, yogurt, or buttermilk substitute)
1/2 c. (1 stick) unsalted cold butter, cut into pieces
1/2 c. dried cranberries
1/2 c. semi-sweet chocolate chips
1/4 c. organic granulated sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
Directions
Preheat oven to 400 degrees F.
1. In a food processor, combine one cup of the flour, baking soda, baking powder, sugar, salt, and butter. Pulse until it resembles fine crumbs.
2. In a large bowl, add the butter/flour mixture to the remaining cup of flour. Stir in chocolate chips and dried cranberries until combined.
3. Gradually add in buttermilk and fold into batter until just combined. You may not need the entire amount of buttermilk.
4. Drop by rounded scoops onto a parchment-lined baking sheet. These spread out and rise a bit, so space scones out at least 1" apart. Bake for 20 minutes until lightly golden brown.
5. Let cool on a wire rack.
Buttermilk substitute
up to 1 cup of whole milk
1 tbsp fresh lemon juice
Add the lemon juice to the milk and let stand for about 5 minutes. Use as you would buttermilk.
Ingredients
2 c. all-purpose unbleached flour
3/4 c. buttermilk (can also use cream, yogurt, or buttermilk substitute)
1/2 c. (1 stick) unsalted cold butter, cut into pieces
1/2 c. dried cranberries
1/2 c. semi-sweet chocolate chips
1/4 c. organic granulated sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
Directions
Preheat oven to 400 degrees F.
1. In a food processor, combine one cup of the flour, baking soda, baking powder, sugar, salt, and butter. Pulse until it resembles fine crumbs.
2. In a large bowl, add the butter/flour mixture to the remaining cup of flour. Stir in chocolate chips and dried cranberries until combined.
3. Gradually add in buttermilk and fold into batter until just combined. You may not need the entire amount of buttermilk.
4. Drop by rounded scoops onto a parchment-lined baking sheet. These spread out and rise a bit, so space scones out at least 1" apart. Bake for 20 minutes until lightly golden brown.
5. Let cool on a wire rack.
Buttermilk substitute
up to 1 cup of whole milk
1 tbsp fresh lemon juice
Add the lemon juice to the milk and let stand for about 5 minutes. Use as you would buttermilk.
Curry sauce, version 2
There is a hint of sweetness with this flavor blend, even though there are no sugars in it.
1 tbsp curry powder
1/4 tsp Chinese five spice powder
2 tbsp olive oil
2 tbsp soy sauce
1 tbsp mirin (cooking sake)
+ enough boiling water to cover the meat
1. As you would with any meat you're about to fry (e.g., chicken drumsticks), heat the olive oil over medium in a heavy bottomed pan that is large enough to accommodate all the chicken on a single layer. Once the oil is hot enough to swirl easily across the bottom, add the curry powder and five spice powder and cook for about a minute.
2. Add the chicken and lightly brown both sides of the chicken part. Add enough boiling water to cover the meat. And, lastly, add the soy sauce and mirin.
3. Cover the pan and reduce the heat to low. Simmer the chicken for 45 minutes, or until the meat starts pulling away from the bone.
You'll have a lot of curry sauce leftover. I removed the chicken to a serving dish, and then added sweet potato chunks to the sauce and cooked that on medium heat for 20-30 minutes. The longer the potatoes cook for, the thicker the sauce becomes, so add more water if necessary.
1 tbsp curry powder
1/4 tsp Chinese five spice powder
2 tbsp olive oil
2 tbsp soy sauce
1 tbsp mirin (cooking sake)
+ enough boiling water to cover the meat
1. As you would with any meat you're about to fry (e.g., chicken drumsticks), heat the olive oil over medium in a heavy bottomed pan that is large enough to accommodate all the chicken on a single layer. Once the oil is hot enough to swirl easily across the bottom, add the curry powder and five spice powder and cook for about a minute.
2. Add the chicken and lightly brown both sides of the chicken part. Add enough boiling water to cover the meat. And, lastly, add the soy sauce and mirin.
3. Cover the pan and reduce the heat to low. Simmer the chicken for 45 minutes, or until the meat starts pulling away from the bone.
You'll have a lot of curry sauce leftover. I removed the chicken to a serving dish, and then added sweet potato chunks to the sauce and cooked that on medium heat for 20-30 minutes. The longer the potatoes cook for, the thicker the sauce becomes, so add more water if necessary.
Stuffed Pizza Rolls
I had enough dough leftover to make a small pizza, but was totally out of pizza sauce and didn't feel all that compelled to make more. I also had about 1/3 c. of leftover sausage and plenty of shredded cheese. I thought about making breadsticks. Instead, I came up with this:
Directions
Preheat oven to 425 degrees F.
1. Using a pastry knife, divide the leftover dough into equal portions.
2. On a lightly floured surface, roll out dough to 1/4" thickness. The shape doesn't matter, but it should be large enough to accommodate a few pieces of sausage, about 1 tsp of cheese, and whatever else (sliced olives, mushrooms, sliced basil leaves, etc).
3. Place the rolled out dough in the palm of your hand and add the ingredients in the center of the dough. Gather the edges of the dough to the top and pinch it closed. It's important that you don't try to stretch the dough with your fingers because if the dough is too thin, the sausage and cheese will try to poke through as it bakes and it won't look pretty. Shape into a ball and put fold side down onto a parchment-lined baking sheet. Repeat until no more dough remains.
4. Bake for 15-20 minutes, or until it is lightly browned.
I dusted the tops of the rolls with garlic salt. I suppose you could also brush the tops with melted butter and sprinkle on crushed fresh rosemary or thyme.
 |
| a pizza roll stuffed with cheese and sausage |
Directions
Preheat oven to 425 degrees F.
1. Using a pastry knife, divide the leftover dough into equal portions.
2. On a lightly floured surface, roll out dough to 1/4" thickness. The shape doesn't matter, but it should be large enough to accommodate a few pieces of sausage, about 1 tsp of cheese, and whatever else (sliced olives, mushrooms, sliced basil leaves, etc).
3. Place the rolled out dough in the palm of your hand and add the ingredients in the center of the dough. Gather the edges of the dough to the top and pinch it closed. It's important that you don't try to stretch the dough with your fingers because if the dough is too thin, the sausage and cheese will try to poke through as it bakes and it won't look pretty. Shape into a ball and put fold side down onto a parchment-lined baking sheet. Repeat until no more dough remains.
4. Bake for 15-20 minutes, or until it is lightly browned.
I dusted the tops of the rolls with garlic salt. I suppose you could also brush the tops with melted butter and sprinkle on crushed fresh rosemary or thyme.
Pacific Northwest Harvest Calendar
| S P R I N G | ||||
| asparagus | chard | chicories | lettuce greens | |
| strawberries | onions | herbs | spices | |
| E A R L Y _ S U M M E R | ||||
| apricots | beans | blueberries | cherries | |
| herbs | edible flowers | peas | mixed greens | |
| onions | raspberries | squash blossoms | strawberries | |
| summer squash | zucchinni | chard | spices | |
| L A T E _ S U M M E R | ||||
| beans | blackberries | blueberries | edible flowers | |
| figs | chard | leeks | peaches | |
| peppers | plums | squash blossoms | summer squash | |
| tomatoes | herbs | spices | mixed greens | |
| A U T U M N | ||||
| apples | blackberries | cardoons | chestnuts | |
| chicories | edible flowers | grapes | herbs | |
| leeks | mixed greens | peaches | pears | |
| peppers | plums | radicchio | tomatoes | |
| winter squash | spices | beans | ||
This year's seed starts: arugula, basil, beets, parsley, apple (unknown variety), citrus (unknown variety, maybe a grapefruit), sugar snap peas, cherry tomato (hybrid).
Perennials from last year: blueberry, garlic, green onion, strawberries (Hood River)
Thinking about, but haven't planted yet: sugar pumpkin, corn, watermelon
Basic Pizza Dough, take 2
I am muckying around with what was a pretty decent recipe to start with. I had all this leftover whey from making cheese and thought.. hmm, what to do with it. I am also experimenting with added gluten
, specifically Bob's Red Mill Gluten Flour. The whey was still warm from making cheese, but I heated it up again and let it cool to 110 degrees F before adding it to the flour. Supposedly using a pizza dough made only from all-purpose flour yields a chewy crust and a flour rich with gluten makes a crispier crust; well, this ingredient ratio will see what it really does.
Also, the last few pizzas were baked on the middle rack. I think I may just use the bottom rack in the oven. I did manage to procure an Italian-made pizza stone; but it is slow to heat up.
Ingredients Used
3 1/2 c. all-purpose unbleached flour
2 tbsp BRM gluten flour
2 1/4 tsp active dry yeast (1 envelope)
1 tsp organic granulated sugar
1 tsp sea salt
1 1/2 c. whey (or water heated to 110 degrees F)
2 tbsp olive oil
This batch is resting-to-rise in an olive-oiled gallon-size resealable freezer bag in the refrigerator.
Makes 2 lbs.
, specifically Bob's Red Mill Gluten Flour. The whey was still warm from making cheese, but I heated it up again and let it cool to 110 degrees F before adding it to the flour. Supposedly using a pizza dough made only from all-purpose flour yields a chewy crust and a flour rich with gluten makes a crispier crust; well, this ingredient ratio will see what it really does. 
Also, the last few pizzas were baked on the middle rack. I think I may just use the bottom rack in the oven. I did manage to procure an Italian-made pizza stone; but it is slow to heat up.
Ingredients Used
3 1/2 c. all-purpose unbleached flour
2 tbsp BRM gluten flour
2 1/4 tsp active dry yeast (1 envelope)
1 tsp organic granulated sugar
1 tsp sea salt
1 1/2 c. whey (or water heated to 110 degrees F)
2 tbsp olive oil
This batch is resting-to-rise in an olive-oiled gallon-size resealable freezer bag in the refrigerator.
Makes 2 lbs.
Homemade Herbed Cheese
This is my first attempt making farmer's cheese from scratch. Since it is a trial run, I am only using a quart of whole milk rather than a gallon. Now I have to figure out what to do with the leftover whey. The next time you look at mozzarella cheese prices at the grocery store, it takes a gallon of milk to make one pound. A quart of milk makes roughly 6 oz of cheese. If only the dairy farm near my neighborhood sold direct to consumers, then I could really call it a farm-to-table recipe. Who knows where Trader Joe's gets its milk. When I buy that organic stuff from Fred Meyers, it trucks in from half way across the country. At least the herbs came from the garden.
Ingredients
1 quart whole milk
1/4 c. fresh lemon juice (used two medium lemons)
kosher salt (to taste)
1/4 tsp each fresh herbs, finely minced (used thyme, chives, and garlic)
Directions
1. In a heavy-bottomed pot, heat milk over low-medium until the liquid temperature is 180 degrees F.
2. Stir in lemon juice and wait for curds to form.
3. Ladle curds into a cheesecloth
-lined sieve and let drain over a bowl in the refrigerator for a few hours. You can also gather the edges of the cheesecloth and tie it with butchers twine
at the top.
4. Once all the whey has been drained, transfer cheese to a small bowl and mix in salt and fresh herbs. Store cheese in a sealable container in the refrigerator for another 2-3 hours before serving.
Ingredients
1 quart whole milk
1/4 c. fresh lemon juice (used two medium lemons)
kosher salt (to taste)
1/4 tsp each fresh herbs, finely minced (used thyme, chives, and garlic)
Directions
1. In a heavy-bottomed pot, heat milk over low-medium until the liquid temperature is 180 degrees F.
2. Stir in lemon juice and wait for curds to form.
3. Ladle curds into a cheesecloth
-lined sieve and let drain over a bowl in the refrigerator for a few hours. You can also gather the edges of the cheesecloth and tie it with butchers twine at the top.4. Once all the whey has been drained, transfer cheese to a small bowl and mix in salt and fresh herbs. Store cheese in a sealable container in the refrigerator for another 2-3 hours before serving.
Tomato curry rice
This recipe uses Alton Brown's method of making brown rice, except I cook for one and this is too much rice for me to eat, even for a couple days. Only white rice has a 1:1 ratio with water. Brown rice has more substance to it and requires a bit more water.
Basic recipe
1 c. brown rice (long grain like basmati, or short grain)
1 1/2 c. water
1 tbsp unsalted butter
pinch of saffron (optional)
pinch of salt
1. In a small saucepan, boil water, butter, and saffron (optional) together.
2. In an 8" x 8" baking pan (preferably glass), add rice pour water-butter liquid over it. Cover with a heat-proof lid or with aluminum foil.
No need to preheat the oven. You can put this into the oven as it heats up, just set the timer for 10 minutes longer, depending on how fast the oven comes up to temperature.
3. Bake at 375 degrees F for an hour.
Tomato curry rice
Instead of using water/butter/saffron as the liquid, use an equal amount of the sauce from the tomato curry chicken recipe, up to 2 cups of liquid for half a cup of brown basmati rice (long grain).
This dish tastes a lot like a rice pilaf or a rice dish that you'd find at an Indian restaurant. I'm sure someone has given this rice cooking method a name.
Basic recipe
1 c. brown rice (long grain like basmati, or short grain)
1 1/2 c. water
1 tbsp unsalted butter
pinch of saffron (optional)
pinch of salt
1. In a small saucepan, boil water, butter, and saffron (optional) together.
2. In an 8" x 8" baking pan (preferably glass), add rice pour water-butter liquid over it. Cover with a heat-proof lid or with aluminum foil.
No need to preheat the oven. You can put this into the oven as it heats up, just set the timer for 10 minutes longer, depending on how fast the oven comes up to temperature.
3. Bake at 375 degrees F for an hour.
Tomato curry rice
Instead of using water/butter/saffron as the liquid, use an equal amount of the sauce from the tomato curry chicken recipe, up to 2 cups of liquid for half a cup of brown basmati rice (long grain).
This dish tastes a lot like a rice pilaf or a rice dish that you'd find at an Indian restaurant. I'm sure someone has given this rice cooking method a name.
Tomato curry chicken
This is basically two dishes mixed together. This is tomato soup plus an already baked sweet potato that was diced, and a batch of curry chicken. The curry chicken is a family recipe.
Curry Chicken
4 tsp mild curry powder + 1 tbsp water
2 tbsp olive oil
2 tbsp soy sauce
1 chili pepper, seeds removed and chopped (optional, if you like it spicy)
about 1 lb chicken parts, such as drumsticks
Directions
1. In a small prep bowl, combine curry powder and water to form a paste.
2. In a kettle, bring several cups of water to a boil. Set aside.
3. In a 2-quart pan (with a lid), heat olive oil until it spreads easily across the pan. Add the curry paste and stir until the oil is fragrant with the smell of curry. Quickly add the chicken and brown the sides of the chicken.
4. Add soy sauce and chili pepper. Then fill the pan with boiling water until the chicken is submerged.
5. Cover the pan with its lid and cook the chicken over low-medium heat for 45 minutes. If you were using a glass, enamel, or stainless steel pan, you could also bake this covered in the oven at 375 degrees F for 45 minutes.
Tomato curry chicken
One batch of curry chicken, cooked
One batch of tomato soup
One baked sweet potato, diced (optional)
In the same pan that has the chicken, add the tomato soup and diced sweet potato. Cook until the liquid has reduced somewhat. Serve over rice.
Curry Chicken
4 tsp mild curry powder + 1 tbsp water
2 tbsp olive oil
2 tbsp soy sauce
1 chili pepper, seeds removed and chopped (optional, if you like it spicy)
about 1 lb chicken parts, such as drumsticks
Directions
1. In a small prep bowl, combine curry powder and water to form a paste.
2. In a kettle, bring several cups of water to a boil. Set aside.
3. In a 2-quart pan (with a lid), heat olive oil until it spreads easily across the pan. Add the curry paste and stir until the oil is fragrant with the smell of curry. Quickly add the chicken and brown the sides of the chicken.
4. Add soy sauce and chili pepper. Then fill the pan with boiling water until the chicken is submerged.
5. Cover the pan with its lid and cook the chicken over low-medium heat for 45 minutes. If you were using a glass, enamel, or stainless steel pan, you could also bake this covered in the oven at 375 degrees F for 45 minutes.
Tomato curry chicken
One batch of curry chicken, cooked
One batch of tomato soup
One baked sweet potato, diced (optional)
In the same pan that has the chicken, add the tomato soup and diced sweet potato. Cook until the liquid has reduced somewhat. Serve over rice.
Vegetarian lettuce wraps
For this weekend's Green Themed potluck, I made a vegetarian filling for the Asian lettuce wraps. I was rather surprised that hardly anyone touched the meat filling that I also prepared for this dish. The lime juice didn't stand out on its own in the sauce base against the stronger flavors of garlic, ginger, and soy sauce. This could also be served by itself as a salad. I had leftover chestnuts from when I made the zongzi, so these also went into the dish.
For the wraps: use washed/patted dry individual leaves of butter lettuce or romaine lettuce
Ingredients
1/4 c. roasted chestnuts, diced
1 carrot, cut into matchsticks
4 stalks green onion, thinly sliced
2 c. bean sprouts
red, yellow, orange bell peppers, thinly sliced
extra firm tofu, cut into small cubes or thin slices
6. fresh basil leaves, julienned
Marinade/Sauce
3 cloves garlic, minced
1 tbsp ginger, grated
1 red chili pepper, de-seeded and chopped (optional)
2 tbsp lime juice (1 lime)
2 tbsp light soy sauce
2 tbsp olive oil
1. In a large bowl, combine vegetables, tofu, and chestnuts.
2. In a small saucepan, heat olive oil over medium, then add ginger, garlic, chili pepper until the oil is fragrant and the garlic is lightly browned. Add soy sauce and lime juice. Stir to combine. Remove from heat and let cool.
3. Toss marinade and vegetables together.
For the wraps: use washed/patted dry individual leaves of butter lettuce or romaine lettuce
Ingredients
1/4 c. roasted chestnuts, diced
1 carrot, cut into matchsticks
4 stalks green onion, thinly sliced
2 c. bean sprouts
red, yellow, orange bell peppers, thinly sliced
extra firm tofu, cut into small cubes or thin slices
6. fresh basil leaves, julienned
Marinade/Sauce
3 cloves garlic, minced
1 tbsp ginger, grated
1 red chili pepper, de-seeded and chopped (optional)
2 tbsp lime juice (1 lime)
2 tbsp light soy sauce
2 tbsp olive oil
1. In a large bowl, combine vegetables, tofu, and chestnuts.
2. In a small saucepan, heat olive oil over medium, then add ginger, garlic, chili pepper until the oil is fragrant and the garlic is lightly browned. Add soy sauce and lime juice. Stir to combine. Remove from heat and let cool.
3. Toss marinade and vegetables together.
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