Veggie "Sushi" Rolls

Hopefully everyone is ready for a string of light and healthy recipes to usher in the new year. I'm already excited for January and really getting back in the gym, and my food cravings are already starting to match. My mom and I had some of these little veggie “sushi” rolls at Whole Foods a few weeks ago and I've been plotting my own recipe ever since.

These veggie rolls made a great light lunch for me today, and would also be a great appetizer. The fillings have a great variety in texture- creamy avocado, crunchy carrots and cucumber, and slightly leafy sprouts. You could try just about anything in these though, and you should! Red cabbage would add some lovely color, and adding shrimp would be delicious too. 

I also have two sauce recipes. Today I made a Spicy Sesame Hoisin Sauce and it was amazing. The other sauce is the Lemon Tahini sauce I frequently use as a salad dressing. It would be so good with these veggies though so I included that recipe too.

VEGGIE “SUSHI” ROLLS

4 sheets Vietnamese Rice Paper

1 large Carrot, Julienned

1 small Cucumber, Julienned

1/2 an Avocado, cut into slices

1/2 cup sprouts

Salt

To soften rice paper, prepare a large bowl of hot water and submerge them, one at a time, for about 10 seconds, then lay on a flat surface. The paper should just be starting to soften; don’t leave it for too long or the rice paper will tear as you try to lay it out.

Place the carrot, cucumber, and avocado slices in a line down the center of the softened rice paper wrap. Sprinkle with salt. Top with sprouts. 

To roll the rice paper, fold one side over the fillings, then fold in the side edges, then roll it up. Slice into 1-2 inch pieces with a very sharp knife. 

Serves 2

SESAME HOISIN SAUCE

1 tablespoon Tahini

2 tablespoons soy sauce

1/2 tablespoon honey

1 teaspoon rice vinegar

1 clove, finely minced garlic 

1 teaspoon siracha hot sauce

Red Pepper Flakes, for an even spicier sauce

Combine all ingredients and whisk thoroughly. 

LEMON TAHINI SAUCE

2 tablespoons Tahini

Juice of 1/2 of a lemon

Salt and pepper

Warm water

Combine Tahini and lemon juice until it thickens, then add warm water until desired consistency is reached. Salt and pepper to taste.

Peppered Salmon with Mango Salsa

This is an old favorite that I had kind of just forgotten about until recently. I haven't made it in ages and suddenly we've had it twice in the last few weeks. I've never claimed to be great at organization or consistency.  

Salmon is one of the healthiest meat options out there, and I should really try to make it more often. This salmon is covered in coarsely ground black pepper and baked for 15 minutes or less, depending on how many servings. It's one of those rare 30 minute, weeknight dinners that also happens to be super healthy and super delicious... the trifecta! 

PEPPERED SALMON

Fresh salmon steak, 3oz per person

Butter, salt, pepper

Preheat oven to 450F. Grease a glass or metal dish with coconut or olive oil. 

Rinse salmon and pat dry. Slice into 3oz servings. Place several small pats of butter on the salmon then season generously with freshly ground black pepper, and a little bit of salt. 

Bake until salmon is cooked through, about 12-15 mins. Prepare mango salsa while salmon is baking.

MANGO SALSA

2 mangos

1/3 cup red bell pepper

1/3 cup purple onion

Handful of cilantro

Fresh jalapeño pepper, added to taste

Juice from half of a lime 

Salt and pepper, to taste

Finely chop first 5 ingredients and stir to combine. Glaze with lime juice, season with salt and pepper, stir and serve over salmon. Serves 4-6.

Kale Citrus Salad with Goat Cheese

Sweet, spicy, creamy, tangy..... this salad has it all! Some friends of mine served this Pioneer Woman recipe when we had dinner at their house one night and I've made it several times since. It goes really well with seafood. We've had it as a side to with scallops, salmon, and chicken. I always go a little crazy with the jalapeños and burn my mouth off. Turns out a little goes a long way.

There are also some options when it comes to the kale. I often lightly blanche my kale to soften it for salads, and I've done this a few times with this one. Another option is to make the dressing ahead and let the kale sit in the dressing for a little while to soften it a bit. (This is what the Pioneer Woman does, but not what I did for this blog post). I know you're dying to try this amazing salad, so without further ado, here is the recipe.

KALE CITRUS SALAD WITH GOAT CHEESE

1 bunch of kale

1 jalapeño pepper, seeds removed and finely chopped

3 tangerines or clementines

4 oz goat cheese

1/4 orange juice

2 tablespoons olive oil

1 clove garlic, pressed or grated

1 tablespoon of greek yogurt

salt and pepper to taste

Tear the kale leaves from the stems, then chop them as finely as you want.

To make the dressing, combine the orange juice, olive oil, garlic, chopped jalapeño, salt and pepper in a small mason jar. Shake vigorously until all combined, then add the sour cream or yogurt and shake again until it's smooth and creamy.

Peel the fruit with a knife (to minimize the amount of pith you get with the orange), then chop into bite sized chunks. 

If you want to blanche the kale, place it in a colander and pour hot water over it until has all changed to a bright green color.  Cool the kale quickly, either by pouring cold water over it or just tossing or spinning it (in a lettuce spinner) to cool it off. Dry it very, very well.

If you aren’t blanching the kale, pour the dressing over it and allow it to sit for a while. (Pioneer Woman recommends no more than 15 minutes, but I don’t have a problem with the constancy of the kale that has sat longer.)

At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. 

Homemade Marshmallows

Sorry about all the unhealthy recipes. The holidays aren't my proudest season when it comes to my diet. But these marshmallows are so fluffy and powdery and are the perfect way to top off your holiday hot cocoa. The recipe is so simple and you can sprinkle with chocolate or peppermint to mix things up!

HOMEMADE MARSHMALLOWS

3 packages unflavored gelatin

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon kosher salt

1 tablespoon pure vanilla extract

Confectioners' sugar, for dusting

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.

Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar

Holiday Chocolate Cake

The holidays wouldn't be the same without at least one evenings spent indulging in coffee and cake, listening to Christmas music, and catching up with old friends. This is by no means a clean or healthy recipe today, but boy is it delicious, and what are the holidays for if not to indulge a little? Here are my favorite chocolate cake and my favorite chocolate frosting recipes combined for an amazing treat. 

DARK CHOCOLATE CAKE

2 cups all-purpose flour

2 cups sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 cup milk

½ cup coconut oil or butter, softened

2 eggs

2 teaspoons vanilla extract

1 cup very hot, freshly brewed coffee

Preheat oven to 350º F. Prepare two 9-inch cake pans by oiling them with either coconut oil or butter and then lightly flouring.

Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Add milk, butter or oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add hot, freshly brewed coffee to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

Pour cake batter evenly between the two prepared cake pans and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

CHOCOLATE BUTTERCREAM FROSTING

1 cup softened butter

1/2 cup cocoa powder, sifted

5 cups powdered sugar

1 teaspoon vanilla

3-6 tablespoons milk

Whip butter and cocoa together until smooth in large bowl. Stir in vanilla and powdered sugar. Add in milk by the tablespoon until frosting reaches desired consistency. Scrape sides and whip again until light, fluffy and smooth, 1-2 minutes.