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Posts Tagged ‘rice vinegar’

by Sarah Steimer

Sesame-miso vinaigrette

This vinaigrette can serve double-duty as a marinade. I added a few tablespoons to some firm, cubed tofu overnight and grilled it (along with some veggies) the next day. I drizzled more vinaigrette over everything and a little brown rice — simple and de-lish.

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by Sarah Steimer

Avocado, tofu and spicy peanut rice spring rolls

Adding the sauce straight to the rice — rather than serving it on the side — make these spring rolls great for one-the-go action. It may take you a few tries to master the spring roll wrap, but it’s a really fun way to interact with your food. Just be sure to put the herbs down first so they can be showcased through the translucent rice paper.

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by Sarah Steimer

Miso and maple-glazed roasted vegetables

A simple, flavorful dish that can be served with a salad? On a weeknight? So easy that you can watch multiple animal GIFs while you make it. (And I KNOW you have leftover miso from my recent orange-miso salmon recipe.)

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by Sarah Steimer

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I made this salad for lunch one day and it hit the spot. Tahini, which is sesame seed paste, has a very nutty taste that incorporates itself especially well on the chicken. Another little hint — I tried putting a few drops of sriracha on my leftovers the next day and it would out of this world.


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by Sarah Steimer

We ate this after (stupidly) going grocery shopping on a Saturday. It was basically the best reward ever and didn't take long at all.

We ate this after (stupidly) going grocery shopping on a Saturday. It was basically the best reward ever and didn’t take long at all.

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by Sarah Steimer

If you cut these spring rolls in half, they would make an awesome appetizer for a party. Nearly everyone (well, meat-eaters specifically) loves a BLT, and this spring roll version is a pretty unique spin. Plus the aioli is out of this world.

  • 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

I retained the traditional tomato and bacon for these rolls, but chose Swiss chard as my “lettuce.” Another good green would be spinach or even bok choy – which would make it a little more Asian-inspired.

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.

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by Sarah Steimer

I try very hard to eat salads for lunch – and then I eat so much hummus instead. But because there is so much flavor in this slaw, you can easily get by on a cup of this and a small carb.

  • about 6 cups snap peas
  • 2 large carrots, julienned (or shredded, way easier)
  • 1 clove garlic, finely minced
  • 4 tablespoons olive oil
  • 3 tablespoons light soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 2 teaspoons fresh cilantro, minced
  • 1 tablespoon sesame seeds, toasted if you please
  • sriracha chili sauce, to taste (I think I went with a few teaspoons and could have done even more)

Clean peas and snap off both ends, being sure to pull off the string along the back. Slice the peas thin (about 1/4-inch thick) on a diagonal.

Whisk together the garlic, olive oil, soy sauce, vinegar, honey, cilantro, sesame seeds and sriracha. Toss the dressing with the peas and carrots.

Serves about 6-8 as a side dish.

Recipe adapted from: EatStudy

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by Sarah Steimer

I made these on the first day of spring - unintentionally, I promise. It wasn't until I started eating them that I noticed the connection. I swear I'm cool.

  • 8 rice papers
  • 3-4 ounces of brown rice noodles – this is about half of the usual-sized pack
  • 1 medium sweet potato
  • 1/2 medium onion
  • 1 clove garlic
  • 1 tablespoon chili flakes (crushed red pepper)
  • 2 tablespoons honey
  • 1 1/2 tablespoons rice vinegar
  • pinch of salt
  • soy sauce, for dipping

Cut sweet potato into long and thin sticks (about 1/4-inch thick) and slice onion (not dice).

These would be awesome as appetizers - but only make as many as you need. They're less than great the day after because the rice paper gets kind of tough.

In a small bowl, mix together the chili flakes, garlic, honey, vinegar and salt. Toss sweet potato and onion with the chili mixture. Place on a baking tray and roast at 375 degrees for 25-35 minutes, or until the sweet potato begins to brown.

Cook brown rice noodles according to package directions. Drain hot water into a dish or other low-walled pan that is big enough to fit the rice paper.

Soak a sheet of rice paper in the warm water for 10-15 seconds then place flat on a cutting board. Add a few noodles, sweet potato sticks and onions on the rice paper and roll up. Start by folding the paper over the mixture length-wise, then fold in the sides on the left and the right before rolling the rest of the way up, length-wise.

Here’s a video if that’s not terribly clear.

Repeat steps until you use up all the filling. Serve with soy sauce for dipping.

Makes eight spring rolls.

Recipe adapted from: Naturally Ella

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by Sarah Steimer

Deviled eggs are great to take to a party - but fancy deviled eggs are even better.

To hard boil eggs

Place eggs in a medium or large saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover the pot and remove from heat. Let stand 13 minutes. Drain and transfer eggs to ice-water bath until cold.

Roasted red pepper deviled eggs

  • 12 eggs
  • 5 roasted red peppers – from a jar or from scratch
  • 2 teaspoons garlic powder
  • 2 teaspoons red wine vinegar
  • 3 teaspoons Dijon mustard
  • salt and pepper, to taste

Cook eggs according to directions above. Once cooled, slice in half and remove the yolks, mixing with a fork until smooth.

In a food processor, chop the red pepper into very small pieces. Using the tines of a fork, drain most of the liquid out.

Mix the pepper with the yolks, garlic powder, vinegar, Dijon mustard, salt and pepper. Fill the egg whites with the mixture and refrigerate.

It's nice to balance something hot/spicy (wasabi) with something milder (red pepper) so you can please different tastes.

To garnish, slice very thin pieces of the roasted red pepper and place on the filling of each egg.

Makes 24 deviled eggs.

Wasabi deviled eggs

  • 8 eggs
  • 1/3 cup mayonnaise
  • 1 1/2 or 2 teaspoons of wasabi paste (depends on how hot you like it)
  • 2 teaspoons unseasoned rice-wine vinegar
  • 2 large scallions, minced (3 tablespoons), plus extra for garnish
  • salt

Cook eggs according to directions above. Once cooled, slice in half and remove the yolks, mixing with a fork until smooth.

Combine the yolks with the wasabi paste (start with less then add more as you taste), vinegar, scallions and salt. Fill the egg whites with the yolk mixture.

Garnish with the extra scallions.

Makes 16 deviled eggs.

Both recipes adapted from: Martha Stewart (red pepper and wasabi)

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