So I guess this recipe may be a little out of season…but I think I’m just way too anxious for spring to start. We’ve had a couple random seasonally warm days here in NYC this February (interspersed with some snowy ones), and it has gotten me dreaming of summer. Fresh Vietnamese spring rolls are one of my favorite healthy snacks, and they obviously get better with fresh, seasonal ingredients, a.k.a in the summer time. That being said, I believe there is no reason they can’t be replicated in winter as well!
The best part about fresh spring rolls is that you can literally add any kind of veggie, seafood or meat you desire. I love having a mix of brightly colored veggies in mine, like shredded carrots, purple cabbage, red peppers and green onions. The colors show through the translucent rice-based spring roll paper, making them fun and festive. I’m also an herb queen with this recipe – I throw in tons of fresh herbs like cilantro, mint and basil.
Last week I had the pleasure of tasting not one, but two amazing dishes. First was the post from Monday: Laura’s Chili Vanilli. This one is from my coworker Reina: corn bread pudding.
Corn bread has long been a favorite comfort food of mine. When I was a kid, I loved whipping up cornbread muffins so my dad and brother could devour them in one sitting. That’s what cooking is all about, right — enjoying your food with others. So I asked myself, why not share this recipe so you too could make it for your friends and family this Thanksgiving?
When you see the words “pumpkin” and “baked goods” together, you probably think pumpkin pie, PSLs, pumpkin cookies, pumpkin brownies, etc. But did you know that pumpkin pairs wonderfully with savory baked goods, such as popovers, as well? So, when I had the opportunity to make these pumpkin popovers, I jumped at it.
Popovers are a classic dinner roll option. With their hollow centers and crispy tops, you can eat a couple of these without getting too full before dinner. Add a pumpkin twist, and you’ve got the perfect fall-flavored roll for your next family dinner.
I was sitting in the airport waiting for my red-eye when I thought, hey, what better time to write a blog post! So here I sit, typing away on my phone, happy as can be, while i wait for at least one more hour.
Are there any foods that have the power to make you nostalgic with the first few bites? Well, thats how I first stumbled into this recipe. Let me explain.
A weeks ago, I was was at the store when corn stopped me in my tracks. I know what you’re thinking: How can something as boring as corn make you do a double take? I’m not a huge corn fan, but something about these cobs gave me a sudden longing for past summers full of bbqs and all day swim sessions. Since I don’t get to do much of either anymore, I decided to make something with my impulsive purchase.
(Side note: I love the WordPress Android app. It’s so easy to type away…okay back to the post).
If you guys didn’t know, last Sunday was the Super Bowl. (I may have called it “Super Bowl Saturday” in a conversation … oops). And, as you all know, the most important thing about the Super Bowl is the food.
This year, my friend Ana and her boyfriend Jon hosted a bomb.com Super Bowl viewing party. And, being the hosts they are, they provided us with a feast complete with cold Coronas, the best pulled pork sandwiches ever and the chewiest peanut butter cookies for dessert. Each of us contributed a food item to the list (including these cute football-themed deviled eggs), so needless to say, I left Ana’s place feeling pretty stuffed.
I’ve seen a few avocado hummus recipes floating across the web, so I decided to test my hand at making some. And though the hummus turned out pretty nicely, I do have a few notes for anyone who cares to try and make some.
- This is a hummus, not a guacamole. Therefore it will taste more like hummus with a hint of avocado flavoring than your traditional chips and guac.
- For smoother hummus, you will want to de-shell the garbanzo beans. (De-shelling the beans isn’t required, though it will make your hummus less chunky). To do this, place the garbanzo bean between your thumb and forefinger and roll gently. After the first five or so, I found my rhythm and de-shelled the rest in about 15 minutes.
- I wanted my hummus to be healthier than the average store-bought hummus, so I added less olive oil than recommended. You can always drizzle more oil, though when I asked Marta to taste test, she approved. And, as you guys know, when something is Marta-approved, I don’t mess with it anymore.
1 Can of Organic Garbanzo Beans, de-shelled
2 Ripe Avocados
1 Tbsp. of Tahini
~½ Cup of Olive Oil
1 ½ Limes, juiced
A Handful of Cilantro
Place all the ingredients minus the olive oil in a food processor and blend until combined. Slowly add the olive oil a quarter cup at a time and blend until smooth consistency is reached. Garnish with cilantro and serve.
Makes approximately 3 cups.