by Sarah Steimer
Posts Tagged ‘lemon juice’
Posted in Desserts, Recipes, tagged agave, alcohol, Cinco de Mayo, cocktail, food, lemon juice, orange liqueur, recipe, Sarah Steimer, serrano chile, SoHungryBlog, tamarind, tequila on May 2, 2014| 1 Comment »
Posted in Main dishes, Recipes, tagged bacon, chicken broth, farro, farrotto, food, green onions, lemon juice, Parmesan, recipe, risotto, Sarah Steimer, scallions, SoHungryBlog, white wine on March 19, 2014| 2 Comments »
by Caitlin Saniga
- 2 medium sweet potatoes, peel scrubbed, and chopped into 1/4-inch half-moons
- 1 medium butternut squash, seeded, peeled, and chopped into 2-inch planks
- extra-virgin olive oil
- salt and pepper
- 4 garlic cloves, smashed, peeled, trimmed and roughly chopped
- 1 teaspoon salt
- 3/4 cup roughly chopped cilantro
- 1/3 cup roughly chopped parsley
- 1 1/2 teaspoons paprika
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne
- 1/4 cup extra-virgin olive oil
- juice of 1 large lemon
Heat the oven to 400 degrees. In a large bowl, toss the vegetables in just enough oil to coat. Arrange in a single layer on 2 baking sheets. Grind fresh salt and pepper over top to taste. Roast for 20 minutes, then flip the vegetables. Cook an additional 10 minutes, or until everything’s golden brown and tender.
Meanwhile, prepare the chermoula by placing all of the ingredients in the bowl of a food processor.
Pulse until smooth, take a taste and adjust seasonings to your preference.
Serve the vegetables hot with fresh chermoula drizzle over top.
Makes 4-6 side dish servings.
Recipe adapted from: Vegetarian Cooking for Everyone
Posted in Guides, Main dishes, Monthly themes, Recipes, Side dishes, tagged aioli, Asian, bacon, BLT, chard, food, garlic, lemon juice, mayonnaise, recipe, rice vinegar, Sarah Steimer, SoHungryBlog, soy sauce, spring roll, tomato, wasabi on July 13, 2012| Leave a Comment »
by Sarah Steimer
- 4 rice papers
- 2 cups cooked rice or bean noodles
- 3-4 large leaves Swiss chard, roughly chopped
- 1 regular tomato, cored and sliced thin (using just the flesh will allow for a less runny spring roll)
- 4 slices of thick bacon OR 8 slices of thin bacon, cooked
Dip one of the rice papers in warm water for about 10 seconds, getting both sides wet. Place the paper flat on a cutting board, allowing
about 1/2 – 1 inch to hang off the edge so it is easier to grab. Layer the noodles, chard, tomato slices and bacon on the lower one-third of the roll. Use enough of each ingredient to evenly distribute everything among all four rolls – NOTE: You may not use all the noodles.
Starting at the bottom, pull the flap up and over the filling, tucking it underneath the ingredients. Fold the left and right sides over and continue to roll the paper and ingredients. Here is a helpful video if these directions are not clear.
Continue for all four rolls.
For the wasabi aioli
- 1/2 cup good mayonnaise
- 1-2 teaspoons wasabi paste or powder
- 2 teaspoons lemon juice
- 1 small clove garlic, minced
- 1 teaspoon sugar
- 1 teaspoon light soy sauce
- 1 teaspoon rice vinegar
Whisk all ingredients together until smooth. Serve as a dipping sauce with the spring rolls.
Makes four spring rolls and a little more than 1/2 cup aioli.
* Power Trio is our July guide that features BLT recipe ideas — including bacon, leafy greens and tomatoes, minus the two slices of bread. See all of our Power Trio BLT recipes here.