Tofu Summer Roll

Yes, I know that it's February and yes, I know that the high today (in NYC) was 40, and YES, I know there is still snow on the ground. Maybe it was the 60 degree weather we had this past Friday, or maybe the cold weather has gone to my head - or maybe I have Spring fever. How dare I think to make something so healthy and *gasp* so LIGHT on a cold winter night?! Well, I dared and, horror-of-horrors, I enjoyed! I needed a break from the bone-sticking, heavy-sitting meals that my body seems to only crave during these chilly nights. Summer rolls are easy to throw together, the ingredients (unless you want to go nuts with it) are cheap, and is so light - yet - filling. Other possible fillers: sticky rice, julienned carrots, sliced avocado, sauteed tempeh strips (or chicken!), spinach, arugula...

Ingredients:
1 pack of rice paper rolls (found in specialty Asian food stores - super cheap)
1/4 of a red pepper, julienned
2 green onions, cut into 2" strips
1/3 pack of tofu, cut into 2" strips
1 "nest" of thin rice noodles (also found in specialty Asian food stores)
1 deep, round baking dish or bowl that is large enough for the rice paper rolls to fit in

What to do:
1. If using the rice noodles, let the "nest" soak in a bowl of hot water for 15 mins
2. Meanwhile saute the tofu with just oil or with garlic and/or your sauce of choice over a medium heat
3. Let tofu cook for 8-10 minutes, then turn off heat and let them cool
4. Prepare a sauce pan with water and bring to a boil
5. When the rice "nests" have finished soaking for 15 mins, put the noodles in the boiling water for 3 minutes - rinse and set aside
6. Prepare the large, deep baking dish or bowl with hot water
7. Take one rice paper sheet and carefully submerge it into the water
8. Let it soak for 2-3 minutes until completely soft
9. Carefully remove it from the water and spread flat onto a cutting board
10. Start layering your ingredients in the middle of the rice paper- starting with 2-3 pieces of tofu, then a spoonful of rice noodles, then the 3 green onions and 3 red pepper strips - don't overload the roll!
11. Fold in the sides of the roll, then bring the bottom piece up and over the ingredients and roll until all side are tucked in and it is in the shape of a roll - pull as tight as you can without tearing the rice paper - they are tougher than you think but still be delicate!
12. Set aside and repeat - makes 4-5 rolls. Adjust the amount of ingredients to make more!

Finish with the dipping sauce of your choice - you could use Soy sauce, Teriyaki sauce, or make your own Peanut sauce

Thai Noodles with Peanut Sauce

I've said it before, but I absolutely love Thai food. Unfortunately for my wallet-friendly lifestyle, Brooklyn is not lacking in Thai restaurant choices; Thus, I retire to the kitchen. I have come across many variations of peanut sauce but haven't been particularly blown away. I always felt it was lacking something that I could not quite put my finger on. Playing around with a few ingredients the other day, I think I may have found the missing piece to my Peanut sauce puzzle: Agave Nectar. This dish gave my neighboring Thai eateries a run for their money - without having to spend any of mine. And what's better than that?


Ingredients:
1 pack of Thai rice noodles/sticks
1 zucchini, diced
1 russet potato, diced
3 garlic cloves, diced
1/2 cup of peanut butter (chunky works well)
1 cup of water or chicken stock
1/2 Tbs soy sauce
1/8 ts of cumin
1 Tbs lemon juice
1/2 Tbs Agave Nectar, or honey
1/2 Tbs Thai hot sauce like Sriracha

What to do:
1. Bring a saucepan to a boil, add in Thai noodles and cook according to directions
2. Saute potatoes in a little olive oil for 10 minutes in another skillet
3. Add in the zucchini and 1 garlic clove to the potatoes and cook over a medium-low heat
4. Drain the rice noodles, rinse, add to vegetables and toss together
5. In another saucepan, heat the water over a low-med heat
6. Add in the peanut butter and whisk well
7. Add in the lemon juice, soy sauce, cumin, and the rest of the garlic
8. Add in Agave nectar
9. Pour the sauce over the vegetables and noodles to combine

Chicken Lettuce Wraps with Peanut Sauce

Lettuce wraps are kind of like the salad of left overs. I had a craving for something on the lighter side, but more satisfying than a salad. I had some leftover roasted chicken and rice to use up, as well as fresh red peppers and cucumbers. I could have sauteed my frozen shrimp, used sliced avocado, etc. I also love Thai peanut sauce. it's tangy, rich, and has just the right amount of sweetness. It's incredibly easy to make.

Ingredients:

1/4 red bell pepper, julienned

1/3 cucumber sliced into thirds

1 c. cooked rice

1 c. cooked sliced chicken

3-4 big lettuce leaves

1/4 cup chunky peanut butter

1 Tbs cider vinegar

1 Tbs red curry paste/sauce

1/2 c. coconut or regular milk

what to do:

1. In a sauce pan heat peanut butter, red curry paste, cider vinegar, and milk on a low-med heat, stirring constantly to combine

2. Once heated through and mixed, remove from heat, and put to the side

3. Assemble sliced veggies, chicken, and rice on a plate with a couple leaves of lettuce

4. Fill each leaf with the ingredients and either dip into the sauce or pour it over!