Other news I have been busy learning the culinary art of making my own baby food. All I have to say is you win some and you lose some. I knew early on I wanted to make my own baby food, something about spending $1.00 or more for a little jar of food just didn't settle well with me. Also, I like knowing what I am feeding my little man. I have to admit that this has been quite a challenge for me..... see, Cole came out of the womb ready to chow down. He practically tripled his baby weight in about 3-4 months. I often joke that I don't just serve up milk, I serve up whipped cream. I mean, seriously, the kid isn't lacking any rolls.
|Photo By: Shannon Dickman|
Followed by this pained and disgusted look....
Can't say I blame him, they do look pretty gross. I am now left with a big bowl of green mush, lovely.
So maybe I bombed on the green bean machine....but I definitely have a win to share with you today. You know you hit the jackpot with a meal when you wake up in the middle of the night dreaming about it. And that is what this is....nothing short of a dream-like salad. If you are like me and adore spring rolls, then please try this recipe.....it takes all the flavors of Thai spring rolls and tosses them into a wonderfully refreshing salad. Perfection I tell you. I have eaten this two days in a row and about to do a third, and all I have to say is the flavors get even better with time. Even my hubby went back for seconds and possibly thirds. Take my advice, skip the green beans and indulge in this.
Without further ado...I give to you....
Spring Roll Salad:
Found From: Cooking for Seven
For the Salad:
- 1 package Rice Vermicelli
- 2 carrots, peeled and shredded
- 1/2 English cucumber, quartered and sliced
- 1 bunch cilantro, chopped
- 4 C lettuce, chopped
- 1/2 cup chopped peanuts + extra for serving
- 6 stalks green onion, chopped
- 1-2 T olive oil
- 4 garlic cloves, minced
- 1 inch fresh ginger, finely minced
- 1-2 lbs. chicken breast, thinly sliced
- 2 T soy sauce
- lime wedges, for serving
- 1/2 cup peanut butter
- 1/2 cup hoisin sauce
- 4 tsp. fish sauce
- 1/4 C water
- 2 T fresh lime juice
- 1 garlic clove, minced
- 2 T white sugar
- 1/2 tsp. Thai Sweet Chili Sauce
1. Soften the rice vermicelli according the the directions on the package. Drain and run under cold water to cool the noodles. Place in a large salad bowl. Add the carrots, cucumber, cilantro, lettuce, 1/2 cup peanuts, and green onions.
2. Heat the olive oil in a medium skillet over medium heat. Saute the garlic & ginger for about 1 minute. Add the chicken & soy sauce and saute until chicken is thoroughly cooked. Cool on a plate, then transfer to the refrigerator.
For the Peanut Sauce:
3. In a double boiler or heatproof bowl set over boiling water, whisk together the peanut butter and hoisin sauce. Add water a little at a time until desire consistency is achieved.
For the Fish Sauce:
4. Place all ingredients in a bowl and stir until sugar is dissolved.
5. Add the chicken to the noodle and vegetable mixture. Toss well. Top with lime wedges. Serve with the peanut & fish sauces & chopped peanuts on the side.