by turning leftover chicken cutlets into fresh and light spring rolls.
as my readers know by now, i hate wasting food. i also am pretty strict about food safety in terms of freezing, defrosting, using… in the appropriate times.
i made these from chicken cutlets that i had cooked, froze, and defrosted (all within the safe time frame)
chicken spring rolls with dipping sauce- based on this recipe. i was obviously able to skip the “cooking the chicken” part and i modified it based on what ingredients i had on hand.
- chicken cutlets cut in strips
- rice paper (CRC says acceptable without certification if composed of just rice, water, and/or salt)
- basil leaves
- shredded carrots
- sliced avocado
- sliced radishes
submerge rice paper in warm water until soft (or read instructions on your package)
place all ingredients in center of rice paper and wrap (like an eggroll) fold over filling, fold in sides and keep rolling.
garlic soy dip:
- 4 tablespoons light soy sauce
- 1 medium clove of garlic, minced
- 1 tablespoon lime juice
- 1/4 teaspoon sugar
- 1/4 teaspoon of sesame oil
mix all ingredients together
i served the spring rolls with sesame noodles with edamame and baby bok choy (simply grilled on grill pan with salt)
protein: chicken, edamame
veggies: in spring rolls and bok choy
i really don’t know how i got in the mood for this but i’m really happy i did because it was so easy and so repeatable for those nights that i ask myself- “what are we going to have for dinner tonight???”
the sandwich was so pretty and i was so eager to eat that i didn’t make sure i had a good picture before it was devoured so you are going to have to use a bit of imagination while looking at the pictures.
this is the sandwich openfaced-
- 2 onions sliced
- 2 boxes sliced baby portabella mushrooms (they didn’t have big so i used baby bellas, definitely would have been more “steaklike” with big ones)
- olive oil
- salt and pepper
- 2 Tbsp red wine (optional)
- club bread
- fresh mozarella sliced thinly (or cheese of your choice- my husband chose shredded cheddar)
- heat olive oil in large pan, when hot, add onions and saute until soft, add mushrooms and continue sauteing until they are soft too.
- add spices
- add wine, you can leave the pan on a low flame until ready to eat
- toast bread (i did it under the broiler)
- place mushrooms and onions mixture on one side of bread, place cheese of your choice on top
- put under broiler for 5 minutes or until desired doneness.
- close sandwich and serve with a salad
yummmm- love it when the cheese melts and strings of mozzarella form when you take a bite
my son started solids about 3 months ago and i have been having a great time experimenting with recipes and watching as he tries all of the new foods, textures, and tastes. for now, he is tolerating being my guinea pig. i am anticipating the day when he can say “mom, enough”. he is currently 9 months old and does not have any teeth yet.
i am proud to say that he has only had “baby food” once. we were stuck in target so i ended up buying one of those pouches. i also give him the baby multigrain cereal in the morning because it is fortified with good stuff. there is generally nothing wrong with baby food- just be sure to check ingredients- i like to make sure i recognize everything that i am giving my son. he is so tiny so it feels like everything can effect him more. i try to feed him organic foods especially the dirty dozen as much as i can.
making your babies food does not have to be complicated. having a magic bullet on my counter, always accesible makes things much more convenient but making his food consists of letting a bag of frozen veggies or fruit defrost in my fridge, blending it in the bullet and that’s it. i freeze the veggies in small containers and simply take it out in the morning in anticipation of lunch. depending on the vegetable i sometimes add some warm water to get things moving a bit. i also put raw foods- kind of like making a smoothie- spinach, kale, pears, apples, bananas, avocado.
post spinach happy face
i will say, there is no reason to give your baby the “baby yogurt”. why get them started eating the sweet stuff? use plain yogurt (not vanilla) – we mix it spinach, melon, applesauce. similarly, get them used to whole grains, avoid white flour when you can. we all have a natural inclination for sugar and white flour and it is fine to have in moderation but why set up those preferences? get your children used to the foods that might be a little harder to like.
i try to keep in mind that aside from the foods that babies are not supposed to have (choking hazards and allergens according to your doctor) there is no reason that babies cannot eat what we are eating as long as it is age appropriate. get your children used to the flavors that you like and enjoy eating with them! freddy loved the spinach feta bake and he loved even more that he was able to feed it to himself! i have made a few whole grain muffins including these whole grain banana ones.
some things that i have learned so far:
- try foods multiple times- freddy didn’t like peas the first time he ate them but i added a small amount to hummus (which he loves) and slowly increased the peas and now he’ll eat them plain!
- let your kids touch/play with the food, get messy
- don’t assume your kids won’t like it