Spring Rolls

springrolls

I have had spring rolls on my list for some time. I had imagined that the process was rather difficult; however, the difficulties were half the fun. By roll ten, the spring rolls begin to take proper form. The recipe causes a sticky situation with a blast of fresh flavors. From crunch to crisp, there is an abundant of reasons to try these spring rolls at the next gathering.

Daikon, mooli, or white radish is a mild-flavored, large, white East Asian radish with a wide variety of culinary uses. Despite often being associated with Japan, it was originally cultivated in continental Asia. In Japanese cuisine, many types of pickles are made with daikon, including takuan and bettarazuke. Daikon is also frequently used grated and mixed into ponzu–a soy sauce and citrus juice condiment. Simmered dishes such as oden are popular. Daikon is very low in food energy. A 100-gram serving contains only 18 Calories, but it provides 27 percent of the RDA for vitamin C.

Here are some tips to keep in mind:

  1. Rice paper rolls can be found in the Asian department of your supermarket. Ask for help if you can’t find them; they are essential to the whole process.springrolls2
  2. The carrots, cabbage, cucumber and daikon provide a nice crunch and refreshing taste to the rolls.
  3. Tofu can be used for vegan or vegetarian rolls and chicken can be used for more protein packed rolls.
  4. I nixed the green onion just because I did not have it on hand.
  5. The mint leaves and basil would provide freshness to your palate.
  6. The peanut butter will stay clumping in the dipping sauce no matter how fast or much you whisk.
  7. I made the mistake of microwaving my peanut butter and it made the
    sauce seize.
  8. Make the sauce ahead of time allowing the flavors to combine.
  9. Use coconut aminos for a Paleo or gluten free diet.
  10. Wetting the rice paper is essential. It makes the paper flexible, but be careful because it becomes sticky.
  11. Add an equal amount of each ingredient. I suggest adding more filling than you anticipate because an equal volume of rice paper to filling makes a tasty dish.
  12. Trial and error are the staple way to make a spring roll. My first few rolls were
    rather wonky.
  13. Do not be afraid of stretching the rice paper; it will not break.
  14. Fold the spring rolls burrito style–tucking in the sides to keep the filling from falling out.
  15. These rolls need to be eaten immediately. They will be sticky so keep napkins handy.
  16. I had plenty of rice paper left over to make these spring rolls again and again. Keep them sealed and dry for use later.

Now, a taste or Asian cuisine can be enjoyed at home. These tasty spring rolls provide a new twist on appetizers for friends and family. I love the refreshing crunch and vegetable loaded bites. Enjoy the dipping sauce in full force; enjoy the crisp flavors; enjoy a spring in your step and roll.

Leave a comment with your favorite Asian dishes. Follow my Pinterest. Check back again next Wednesday for more tips and tricks from The Cooking Bug.

Teriyaki Chicken Wings

TeriyakiChickenWings

Added advantage of being on a paleo diet is that I can gorge on these delicious teriyaki chicken wings. Unlike diets with heavy carbohydrates, the paleo diet is heavy in protein and fats allowing me to enjoy in the skin and all. These wings deliver on all notes. The sauce combines sweet and salty tangs with a meaty juiciness.

Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin and sugar. The word teriyaki derives from the noun teri–the shine or luster given by the sugar content in the tare–and yaki–the cooking method of grilling or broiling. Traditionally, the meat is dipped in or brushed with sauce several times during cooking. In North America, any dish made with a teriyaki-like sauce or with added ingredients such as sesame or garlic (uncommon in traditional Japanese cuisine), is described as teriyaki. Pineapple juice is usually used as it not only provides sweetness but also bromelain enzymes that help tenderize the meat.

Here are some tips to keep in mind:

  1. I used chicken wings. They combine both the drumettes and wings into one; however, using just wings or just drumettes is optional.
  2. I used coconut aminos for a paleo version. Using soy sauce will provide the same flavor, but it is not gluten free.
  3. I used honey for my sweetener. I think it is not overly sweet and works well as a thickening agent for a sauce.
  4. TeriyakiChickenWings2Careful using fresh ginger because it will cause chunks in the sauce that can be potent.
  5. Broiling works well in browning the outside skin without overcooking the meat inside.
  6. Cooking the wings skin side down for the first ten minutes, allows the meat to cook through without burning the skin.
  7. The sauce is easy! Mix all the ingredients until the desired thickness.
  8. The sauce will continue to thicken and cook after being removed from the heat, so I suggest not boiling it over seven minutes.
  9. Toss the wings evenly to coat the
    wings evenly.

Napkins will be your best friends with this meal. It is finger licking good, but on the sticky side. I could have continued to eat the entire batch myself. Keep that in mind and be sure to double or triple the meal, inviting friends and family to come and enjoy the dish. It is a quick and easy meal for reunions and parties. Have everyone over to enjoy some wings and wow them with the sweet and salty crunch of these meaty wings.

Leave a comment with your favorite wing sauce. Follow my Pinterest. Check back again next Wednesday for more tips and tricks from The Cooking Bug.

Bread Caveman Style (Paleo)

paleobread2

I love bread; so, entering a paleo diet was rather difficult. Taking the transition slowly, I decided to experiment with this paleo bread. Understanding that this bread is made with coconut and mainly almond flour is key. These flours act differently than your typical white and whole-wheat flours.

paleobread

Almond flour, almond meal or ground almond is made from ground sweet almonds. Almond flour is usually made with blanched almonds (no skin), whereas almond meal can be made both with whole or blanched almonds. The consistency is more like corn meal than wheat flour. Almond meal has recently become important in baking items for those on low carbohydrate diets: the paleo diet. It adds moistness and a rich nutty taste to baked goods. Items baked with almond meal tend to be calorie-dense. Almond meal has low heat conductivity. Almonds have high levels of polyunsaturated fats in them. Typically, theomega-6 in almonds is protected from oxidation by its surface and vitamin E. When almonds are ground, this protective skin is broken and exposed surface area increases dramatically, greatly enhancing the nut’s tendency
to oxidize.

Here are some tips to keep in mind:

  1. I used a mixed berry flax seeds. It added a few extra sweet notes because of the fruit.
  2. Processing the dry ingredients in a food processor mixes them together and helps break apart the flax seeds.
  3. I added my wet ingredients straight into the food processor­–being sure to really mix
    the ingredients.
  4. Blending the dry ingredients separate is the proper technique because it allows for an even mix.paleobread3
  5. I lined my loaf pan with parchment paper: it keeps the pan clean and permits
    easy removal.
  6. I love using honey as a sweetener. It is a great adhesive because it is sticky, and it is not overly sweet.
  7. I allowed my bread to cool on a cooling rack. It will continue to cook if left in the pan; however, I don’t mind a semi-doughy center.
  8. The bread will note rise because it lacks active yeast, so do not base your cooking times on that staple.

Used in moderation, the bread provides some comfort food in the transition to a strict paleo diet. Although it is harder to make sandwiches because of it’s lack in height, it pairs well with nut spreads and homemade, sugar free jams. I love the light density the bread creates; I love the nuttiness from the almond flour; I love that I can enjoy bread–for now.

Leave a comment with your favorite jams and nut spreads. Follow my Pinterest. Check back again next Wednesday for more tips and tricks from The Cooking Bug.

Roti–Indian Flatbread

I love bread! It is a horrible and honest answer, but since I was a child I have enjoyed bread of any kind. I was excited to have found a recipe for what I had thought was naan. However, I was surprisingly excited to understand the differences between naan and what I found to have made, roti. The following describes the subtle differences:

Naan or Nan is a leavened, oven-baked flatbread. It is popular in West, Central and South Asia. In Iran, from which the word ultimately originated, nān does not carry any special significance, as it is merely the everyday word for any kind of bread. Naan in other parts of South Asia usually refers to a specific kind of thick flatbread. Generally, it resembles pita and, like pita bread, is usually leavened with yeast or with bread starter. Naan is cooked in a tandoor, from which tandoori cooking takes its name. This distinguishes it from roti, which is usually cooked on a flat or slightly concave iron griddle called a tava. Typically, it will be served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with
a filling.

roitindianflatbread

Roti is generally an Indian bread, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka and Bangladesh. It is also consumed in parts of South Africa, the southern Caribbean–particularly in Trinidad and Tobago–Guyana and Fiji. Its defining characteristic is that it is unleavened. Indian naan bread, by contrast, is a yeast-leavened bread. Roti and its thinner variant, known as chapati, are integral to Indian and Pakistani cuisine

Here are a few tips to keep in mind:

  1. I used whole-wheat flour.
  2. I used more than the amount of water suggested.
  3. You want to create dough that is firm but a cohesive piece.
  4. I mixed the dough in my Kitchen Aide mixer, then I kneaded it to incorporate the missed flour and lost pieces.
  5. I was able to divide my dough into nine balls, probably 12 had I made them evenly sized.
  6. Be sure to roll them thinly. Thicker pieces will leave a doughy texture when cooked.
  7. After rolling them, place them on a cookie sheet layering them with paper towels to keep them from sticking.
  8. Be sure to not over flour them because the flour residue will stick to the naan during the cooking process and be left afterwards. No one likes raw flour.
  9. Heat the skillet, without oil or Pam, on high.rotiindianflatbread2
  10. The dough will begin to bubble with air pockets within 30 seconds. Flip the bread immediately to reduce the chance of burning the bread and cook for an additional 30 seconds.
  11. The tops of the naan will be freckled with brown cook spots.
  12. Oil only the top of the naan. Because the bread is thin, the oil will be absorbed on both sides.

Understanding my love for Indian dishes, I am thrilled to understand both the difference between naan and roti and having found a recipe that allow for a traditional bread to accompany my future exotic dishes. Paired with a curried quinoa stew or as a side to a tikka masala, the roti is simple and easy to make. You can even add peanut butter and enjoy as is, like my mother. Hurry though because with friends and family there might not be any left
for you.

Leave a comment with your favorite Indian recipes. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from The Cooking Bug.