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From bleh to yeah!

One of the best ways to make something delicious from plants adorning your yard is to sneak them into a recipe that you already love. One of my favorites is spring rolls with an asian dressing made from fresh lime juice. I start with grilled chicken that I marinate using this recipe:

1C Expeller Pressed Canola Oil
1/2C Rice Wine Vinegar
Juice of 4 Limes
1 – 8 – 1/4 C Toasted Sesame Oil
1/4C Water
1 tsp – 1 tbsp Tamarind
1 tsp Ginger (or Ginger Paste from Aldi)
2 tbsp Minced Garlic
2 Tbsp Sesame Seed Oil
3 Tbsp Ground Coconut / Coconut milk / Coconut Creme
2 tbsp Organic Soy Sauce
1 tbsp Dijon Mustard
Sweetener (This time I used 2 tbsp coconut sugar.)
4 – 6 Capers, mashed with fork
Lemon Grass (This time I used a small amount of Lemon Zest)
Cilantro (or Coriander)
1 tsp Chili oil or crushed red chili pepper
1/2 – 1 tsp Galangal (Not really necessary.)
A few Peppermint Leaves

The dressing was done without oil today, because I’m trying to shed some of my winter keep-me-warm blubber. Here is what I came up with:

Dressing
2 – 3 tablespoons fresh lime juice
3 tablespoons rice vinegar (brown rice?)
2 tablespoons fish sauce or soy sauce
3 – 4 tablespoon creamy peanut butter
1 teaspoon chile oil
1 – 2 garlic clove, minced
A sweetener–I used the light Agave. (combo of stevia and date syrup if fine)
Water or neutral oil

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