special addition coming to you from Chicago :) My friends and I have been cooking up a storm this weekend with a cookout on Friday night and a bring-your-own-picnic concert on Saturday! Here is the yummy food we have been concocting.
For the BBQ on Friday, although I don't have any pictures :(, we had Chilean turkey dogs (these have mayo, avocado, and tomato on them), marinated tofu, mexican potato salad, pasta salad, and grilled watermelon mojito skewers....mmmm yum!!
on Saturday we went to a concert at Rivinia, an outdoor park in Chicago, where you bring your own wine and food, which is exactly what we did :) We had an appetizer of hummus and pita bread and fruit and cheese. I provided the main course (pictured above) which consisted of cold sesame/tofu noodles, vietnamese veggie rolls, and mango coleslaw. here are two of the recipes.
mango slaw with honey-lime dressing
what you need:
1 mango
1 red pepper
1 small bad pre-shredded slaw
handful of shredded carrots
juice of one lime
1/4 c honey
2 tbsp rice wine or cider vinegar
2 tbsp EVOO
salt and pepper
what to do:
1. thinly slice red pepper and mango, after peeling.
2. toss with carrots and slaw mix.
3. whisk honey, lime juice, vinegar, EVOO together.
4. toss dressing with veggies and season with salt and pepper.
5. let marinate in fridge for at least one hour.
vietnamese veggie rolls
what you need:
rice paper rounds ( I found these at an asian market)
mei fun noodles
shredded carrots
cucumber, julienne cut
bean sprouts
basil leaves
mint leaves
1/4 cup peanut butter
2 tbsp soy
2 tbsp water
what to do:
1. I did not put quantities on the above ingredients because it depends on how many you want to make. one package of each thing is MORE than sufficient.
2. cook mei fun noodles according to package, drain, rinse in cold water.
3. take a rice paper round and wet it with a brush on a clean plate/board.
4. place a little bit of noodles, carrots, cucumber, and bean sprouts on top of each other in the center.
5. top with a basil leaf and a couple mint leaves.
6. time to roll :) fold of the bottom of the paper so it is tight around your ingredients, then fold in the sides, then continue to roll. (here is a video)
7. make as many as you want.
8. warm peanut butter in microwave for 20-30 sec, then whisk it with water, and soy.
9. dip your rolls into the peanut butter sauce and enjoy :)
For the BBQ on Friday, although I don't have any pictures :(, we had Chilean turkey dogs (these have mayo, avocado, and tomato on them), marinated tofu, mexican potato salad, pasta salad, and grilled watermelon mojito skewers....mmmm yum!!
on Saturday we went to a concert at Rivinia, an outdoor park in Chicago, where you bring your own wine and food, which is exactly what we did :) We had an appetizer of hummus and pita bread and fruit and cheese. I provided the main course (pictured above) which consisted of cold sesame/tofu noodles, vietnamese veggie rolls, and mango coleslaw. here are two of the recipes.
mango slaw with honey-lime dressing
what you need:
1 mango
1 red pepper
1 small bad pre-shredded slaw
handful of shredded carrots
juice of one lime
1/4 c honey
2 tbsp rice wine or cider vinegar
2 tbsp EVOO
salt and pepper
what to do:
1. thinly slice red pepper and mango, after peeling.
2. toss with carrots and slaw mix.
3. whisk honey, lime juice, vinegar, EVOO together.
4. toss dressing with veggies and season with salt and pepper.
5. let marinate in fridge for at least one hour.
vietnamese veggie rolls
what you need:
rice paper rounds ( I found these at an asian market)
mei fun noodles
shredded carrots
cucumber, julienne cut
bean sprouts
basil leaves
mint leaves
1/4 cup peanut butter
2 tbsp soy
2 tbsp water
what to do:
1. I did not put quantities on the above ingredients because it depends on how many you want to make. one package of each thing is MORE than sufficient.
2. cook mei fun noodles according to package, drain, rinse in cold water.
3. take a rice paper round and wet it with a brush on a clean plate/board.
4. place a little bit of noodles, carrots, cucumber, and bean sprouts on top of each other in the center.
5. top with a basil leaf and a couple mint leaves.
6. time to roll :) fold of the bottom of the paper so it is tight around your ingredients, then fold in the sides, then continue to roll. (here is a video)
7. make as many as you want.
8. warm peanut butter in microwave for 20-30 sec, then whisk it with water, and soy.
9. dip your rolls into the peanut butter sauce and enjoy :)
i'm finally trying the veggie rolls, dani! i've been craving them since the picnic! will let you know how it goes, wish me luck ...
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