Just a quick share of my husband’s pickled eggs and beets. He grew up with this Pennsylvania Dutch traditional snack. It is usually made with red beets, but since we had both golden beets and red in the garden, the last round he made a jar of both. I love how the colors turned out. We will share his recipe for pickled beets and eggs soon!
Fresh Vietnamese Spring Rolls, or gỏi cuốn, are also called salad rolls or summer rolls. They are light and refreshing, and much healthier than fried spring rolls. Over ten years ago my friend, Quentin, invited me over to dinner at his mother’s house. She is originally from Vietnam* and put out a spread of delicious ingredients for us to roll our own fresh spring rolls. I’ve never forgotten it. (*Similar to how I’ve learned a lot of Mexican sweets living in San Diego, we also benefit from a large Vietnamese population here.)
I think “Salad Rolls” is a better description for fresh spring rolls, as they are light and fresh with lot’s of greens, herbs and lean proteins. Many restaurants also put in rice vermicelli noodles. I took it one step healthier and used raw zucchini “noodles” made from cutting an enormous garden zucchini with a julienne peeler. Handy gadget. The wrappers are made from rice. The rice paper comes in hard discs that are softened in a few seconds in warm water.
How To Make Fresh Vietnamese Spring Rolls
You can’t get more straightforward instructions than the back of the packaging!
Here are my suggested fillings, feel free to only use what you like and to get creative:
- Grilled Shrimp, Leftover Chicken, Steak or Tofu
- Salad Greens
- Fresh Herbs including Thai Basil, Mint, Cilantro , Scallions and Lemon Basil (use a LOT of herbs)
- Cooked Rice Vermicelli or Raw Zucchini Noodles
- Chopped Peanuts
- Bean and Pea Sprouts and other raw veggies
Dipping Sauces for Salad Rolls:
- The most common is a peanut sauce, easy recipe follows.
- Another traditional is called nước mắm pha, which is a clear, sweet and sour with a little fish sauce. A girl I once worked with gave me her mom’s recipe, I’ll have to hunt around and see if I still have it.
- You can’t go wrong with Sriracha!
Easy Peanut Dipping Sauce for Fresh Spring Rolls
That’s it! Warm in a sauce pan over low heat to mix easier. You can add a little water to thin, if needed.
True story: When I first made these rolls at home, I went to a Vietnamese market in search of peanut dipping sauce. I asked the young man stocking where it was. He didn’t think they had it and asked his grandmother. She laughed and (with her grandson translating) explained they always made it. She swore all you needed was these two ingredients. I usually can’t restrain myself from throwing in a little sriracha and nước mắm, but try it as is!
The best prices are in Asian markets. These ingredients are pretty common, so you can usually find them on the “ethnic” aisle of big grocery stores. If you can’t find them easily, I’ve included some affiliate links to Amazon. Have fun and let me know if you have any questions!
Posted in Food, Healthy Recipes, How To, Recipes for the Whole Family, Recipes from the Garden, Recipes to Make with the Kids, Restaurant Recreations
Tagged easy entertaining, easy farm to table, easy seasonal recipes, meals for the whole family, naturally gluten free
Hopefully you saw my recent post on The Best Meals to Freeze Before Baby Arrives. I had so many ideas that I wrote up a follow-up post for the Ergobaby Blog. Please hop over there to read up on my favorite way to nest: with food! My article on Stocking Up On Food Before Birth is now live.
Click on the image above to read about:
- Easy high energy snacks
- Making double to freeze
- Freezing meals ready to cook
- What ingredients to stock up on
- and more!
I shared yesterday about our family trip to pick organic strawberries at Suzie’s Farm during their “Strawberry Jam.” Well, what better way to use up the strawberries we couldn’t eat fresh than making homemade strawberry jam?
After we made it home, I sorted through our freshly picked strawberries. Most of them were still perfect and gorgeous, but I managed to set aside some that had the smallest of bruising for jam. Here is my trick for keeping strawberries fresh and pretty: I line a pyrex dish with a paper towel (or cloth kitchen towel) and spread them out in a single layer. I don’t wash them until just before eating. These strawberries we picked were so fresh, it didn’t matter, but this can extend the life of store bought berries.
The rest of the berries went into jam! I didn’t have any pectin, and I was curious if all that sugar in most recipes served a vital purpose, so I picked the brain of my neighbor, our local grandma stand-in. I figured she would have pectin I could borrow, but she encouraged me to try without it. Then I found a recipe on Northwest Edible Life (the blog known for the hilarious “Terrible Tragedy of the Healthy Eater.”) Erica makes the case for ditching pectin and uses much less sugar.
Click here for detailed instructions on how to make preserves without pectin.
Here is what I ended up using in our strawberry jam:
- 2 pounds chopped strawberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon lemon zest
I ended up with a little over 3 cups of jam. I did not “can” them or seal them as I figured we would eat it quickly. (One week later, only about 1 cup is left.) And to be perfectly honest, I am still a little scared of my steam canner!
Any tips for getting started canning?
Posted in Food, Healthy Recipes, Preserving and Canning, Recipes for the Whole Family, Recipes from the Garden, Recipes to Make with the Kids, Seasonal Recipes, Urban Homesteading
Tagged easy farm to table, easy seasonal cooking, easy seasonal recipes, gluten free, jams, jellies and preserves, Urban Homesteading
Last weekend we celebrated Papa Bird’s birthday with a fun family day at Suzie’s Farm. They held their annual “Strawberry Jam” last Saturday and we all had so much fun, picking strawberries and eating yummy food. Little Bird loved apple picking as a tot and felt right at home with the plants and chickens.
We started off picking organic strawberries. Every plant was filled with the most perfectly beautiful, sweet and flavorful berries. (At home, Little Bird tends to pick all of our strawberries while they are still green and small.) I did get some temporary hives from stinging nettles, but they went away.
Next I sampled strawberry chutney, drank a strawberry and basil kombucha, and made green strawberry pickles with Austin from the San Diego Fermenter’s Club. Little Bird loves them. They are mild, slightly crunchy and have a hint of strawberry flavor. You can find the recipe for Green Strawberry Pickles here.
green strawberry pickles
After all that hard work, I was ready for a grass fed burger made with strawberry jam, and a beet and quinoa salad from Green Truck. The cold and windy weather discouraged our plans for eating ice cream from our friends’ Calexico Creamery, but we took home a pint of (what else?) Fresa and a pint of Mexican Cocoa. Little Bird and I hid out from the wind in a teepee and she gathered twigs and sticks to build a play fire.
Check back tomorrow and I will share the best recipe for strawberry jam! It has hardly any sugar in it and no pectin. The only other ingredient is a lemon…
–> Update: Strawberry Jam now posted HERE.
Posted in Family Adventures, Food, Green Parenting, Healthy Recipes, How To, Our Family, Parenting, Preserving and Canning, Recipes for the Whole Family, Recipes from the Garden, Recipes to Make with the Kids, Seasonal Recipes, Urban Homesteading
Tagged easy farm to table, easy seasonal cooking, easy seasonal recipes, farm to table, vegan, vegetarian