Feeds:
Posts
Comments

Posts Tagged ‘mint’

asian lettuce wraps

Posted in Recipes, tagged , , , , on January 26, 2013| Leave a Comment »

I love asian beef in lettuce cups, hard to find in restaurants so I made it myself the other night

Veggies
Boston lettuce
2 Carrots, cut into sticks
20 Mint leaves
1 Cucumber, seeded and sliced into half circles

Meat
1 lb Ground pork
2 Garlic cloves crushed
1 tbsp fine sugar
2 tbsp fish sauce
2 small shallots chopped
combine all ingredients and shape into small rolls

Spicy peanut sauce
1/2 cup crunchy peanut butter
1/2 cup water
1 tbsp teriyaki sauce
1 tbsp rice vinegar
1 tbsp thai red chili pepper sauce
1 tsp shrimp paste

SRI RACHA!

Advertisements

Read Full Post »

Red Rice Salad

Posted in Recipes, tagged , , , , , , on May 3, 2010| Leave a Comment »

Yes I am actually submitting a recipe on my House Blog!  Renovation has finally ended, for now and I do love to cook, especially healthy lunches, dinners, desserts etc!

healthy lunch!

Here is Visnja’s (that’s me) Red Rice and Vegetables Lunch Salad

1 Cup Red Bhutanese Red Rice (available at New Seasons)

I whole eggplant, sliced into 1/2 inch rounds

4 small zucchini, split lengthwise

1 cup quartered white or brown mushrooms

1 sliced shallot

1/2 fresh jalapeno pepper, diced

1/2 red bell pepper, diced

Handful of parsley

1 tbsp mint

1/4 cup olive oil

1 tbsp cider vinegar

pepper

salt

Method:

Cook the red rice, 1 cup in 1.5 cups water.  Roast eggplant and zucchini in convection oven for 20 minutes on 375.  Saute mushrooms with the shallot over medium heat, in a stainless steel pan with olive oil until browned.  Chop the parsley and the mint.  Dice eggplant and slice the zucchini into 1/2 inch pieces.  Toss everything together and add olive oil, vinegar and salt and pepper.

Read Full Post »

%d bloggers like this: