Summer Rolls and Curried Noodles

Summer Rolls and Curried Noodles

Making fresh rolls, instead of spring rolls or egg rolls is incredibly easy as the rice paper cooks so quickly. The only hard part is wrapping them. But honestly, it is A LOT easier than making sushi or something like that. So it is worth a try making theses at home.

ingredients:

rice paper
shrimp
cucumber
carrot
vermicelli noodles
garlic

rice noodles
1 tbsp curry powder
1 tbsp white wine vinegar, or rice vinegar
1/4 cup soy sauce
1 tsp sugar
bean sprouts
onions

directions:

Fresh Rolls:

1. Slice cucumber and carrot into thin strips. Slightly sautee shrimps with garlic in butter in a frying pan until they are cooked through. Keep shrimps whole, or consider slicing them in half for your rolls.

2. Spread out your fillings in bowls to get ready to prepare the rolls. Make sure you have a flat surface like a large plate or cutting board that you can put your rice paper out on.

3. In some boiling water, submerge each rice paper one by one. Will only take 1 minute to cook. After the rice paper is cooked and malleable. Put it on a flat surface and spoon in some of the carrots, cucumber, vermicelli noodles, and shrimp. Fold sides and bottom in, and roll up.

4. Take rolls and dip them in your favourite plum sauce, or sweet chili sauce.

Curried Noodles:

1. Bowl some rice noodles in a pot until they are cooked through.

2. Mix curry powder, white wine vinegar, soy sauce, and sugar into a bowl or measuring cup and set aside.

3. Cut onion into small slices, and start frying them in a pan. While the onion is cooking, chop bean sprouts in about half or smaller pieces. When translucent, add in your noodles and bean sprouts. As they are cooking pour in your mixture of curry powder, vinegar, soy sauce, and sugar. Mix around until the noodles are all coated. Remove once the bean sprouts are cooked through.

Jambalaya with Gluten Free Chocolate Chip Cookies

Jambalaya with Gluten Free Chocolate Chip Cookies

This entire meal was gluten-free which I made with my friend Courtney. The sausage was gluten-free which we bought from the Healthy Butcher, and the chocolate chip cookes had quinoa flour in it. It showed that yes, it is possibly to eat delicious gluten-free food.

ingredients:

shrimp
sausage
can of diced tomatoes
onions
celery
bell pepper
rice
paprika
cumin
cayenne
ground pepper
salt
chicken or veggie stock

Vegetable Chower

Vegetable Chowder

Ingredients:

1/2 Onion (yellow or white)
1 Carrot
3 Celery Stalks
2 White Potatoes (skinned and cubed)
1 Broccoli Stalk
1/2 can Corn
10 shrimp (Raw. I use frozen and raw with shells on)
2 cups Milk
1 Veggie Bouillon Cube
Salt
Maragine
Garlic
Flour (with milk) for thickening

Instructions:

1. Chop onion, celery, carrots and garlic and put it into a pot with some margarine or butter
and sautee. Add some salt to help release the water in the vegetables.
2. After the onions are cooked, or somewhat cooked, add 2 cups of milk, diced potatoes, chopped
broccoli, 1 veggie boullion cube and mix together. Cook for 20 minutes maybe, or until potatoes
are soft.
3. While it cooks, de-shell and de-tail the shrimp that you have thawed out if needed
4. Make a rue with flour and butter/margarine on medium heat. Cook out the flour, you want a
nutty fragence. 1 minute.
5. Add rue into the soup and stir in, make more rue if it isn't thick enough. Add more milk if there isn't enough liquid in comparison to all the veggies.
6. Add frozen or canned corn, and shirmp. Let it cook for 2-3 minutes until the shrimps are cooked and turn the proper colour. Don't add the shrimp if you want it to be vegetarian.