Posts Tagged ‘dip’

Unrecipe of the Week: Summer Salad Rolls

May 19, 2014

These vegetable rolls are riff on the traditional Vietnamese Summer roll. A study in simplicity, these rice paper rolls are filled with fresh julienned vegetables. The secret lies in the sauce: we dipped ours in a carrot, sesame oil and soy based dressing that brought the flavors to life. The best part? We’re torn between how healthy and low calorie they are, and the fact that nothing needed to be cooked.  Twice the reason to try this unrecipe!

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For the rolls:

Julienne a variety of vegetables, including cucumbers, carrots, diakon, red bell pepper, radishes and beets. Mix it up to suit your tastes. I used a mandolin, but depending on how many you are making, you can just cut them by hand. Be sure to peel the carrots, diakon and beets first!

To assemble:

Dip a large rice paper wrapper* in warm water to soften. There is no need to soak them, just get them hydrated enough to be pliable.

Place the rice paper on a work surface. Lay a small piece of lettuce and a fresh mint leaf or two at the bottom of disc. Layer on the julienned vegetables. Begin rolling the rice paper, tucking it tightly, but gently as you go. Roll it twice, fold the sides in, and continue rolling to the top. It should look like a fat, transparent egg roll.

Lay the finished roll on plastic wrap. The rolls will stick together, so be sure to keep them from touching. Cover with plastic wrap and refrigerate until ready to eat.

For the sauce:

Peel about 3-4 medium carrots, and cut them into chunks. Place them in the food processor, along with a small shallot, peeled and quartered, a good sized chunk of peeled fresh ginger, about 1/4 cup of rice wine vinegar, a couple of tablespoons of soy sauce, about a 1/2 or 1 teaspoon of sesame oil. Puree until everything is finely diced and combined. With the machine running, add about 1/4 cup or so of vegetable oil ( We used grape seed oil, which has a neutral flavor. Do not use olive oil, as the flavor is too strong!) Add about 1/4 cup of water, and continue mixing until it forms a a chunky dressing. Check flavors, and add more vinegar, or soy sauce as needed. If the dressing is too thick, add a little bit more water. Refrigerate until ready to use.

We served the rolls cut in half lengthwise, on a pool of drizzled dressing, and then put the rest on a platter with a bowl of sauce on the side. Sounds like the perfect dish to toss in my lunch bag tomorrow!

*rice paper wrappers are sold packaged in the international foods section of grocery stores, or at Asian markets.

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The Superbowl is Not a Giant Bowl You Fill With Snacks

February 3, 2013

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Today is Superbowl Sunday. It is an annual event that is to junk food what turkey is to Thanksgiving.

It is expected that Americans will consume over 11 million pounds of potato chips, 8 million pounds of tortilla chips and more than 4 million pounds of pretzels. Add in 1.24 billion chicken wings, 4.4 million pizzas and 111 million gallons of beer. No word on guacamole and bean dip consumption.

The average person will consume 1200 calories during the game. That’s alot of calories.

What would it take to burn off the day’s excess?

Actually playing football instead of just watching it could torch the entire amount in two hours. Walking it off could take 5 hours, but a moderately paced run could burn them off in two. A good spinning class or 3 could solve the problem in about 2 1/2 hours.

Taking a relaxing yoga class could help you come to terms with your indulgence, and work it off if you are willing to practice for 7 hours straight.

Or you could just enjoy the game and go back to healthy eating tomorrow.

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Unrecipe of the Week: Skinny Dipping

February 3, 2012

Looking for a creamy dip that isn’t a fat bomb? Craving something that’s super easy to make, and doesn’t use a preservative, MSG and sodium packed mix?
Try this easy  and low calorie option where 0% Greek yogurt replaces sour cream, and fresh herbs add the kick you’re looking for.

It’s great with crudités as an alternative Super Bowl snack, but I ‘m having a dollop of this on my salmon tonight!

Before you touch that onion or ranch dip this weekend, try this Skinny Dip. It tastes so much better with a fraction of the calories!

Yogurt Dill Dip

2 cups 0% Greek yogurt

juice of ½ a lemon

a handful of finely chopped dill

one finely diced clove of garlic

 salt and pepper to taste. Mix it up and enjoy!

Get creative: In addition to the  fresh dill, try some parsley, chives or cilantro to shake it up!

photo: Glasshouse Images


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