Tag: bell pepper

Recipes I have used in the some restaurants & at home.

Vegetarian Thai Spring Rolls

20 Rice Paper Skins
5 oz. cellophane noodles
½ C shredded Napa cabbage
1 Carrot julienned
1 Stalk Celery julienned
1 Cucumber peeled, seeded and julienned
1 Red bell pepper seeded and julienned
¼ C Thai Basil shredded
¼ C Mint shredded
3 T Mirin
2 T Light soy sauce
1 T Thai chili oil

Whisk soy sauce, mirin and chili oil in glass bowl large enough to hold all the above veg. Toss all veg in dressing, set aside. In second bowl of hot water, soak noodles, drain and set aside.
Here is the “tricky” part. Place a clean damp kitchen towel flat on prep surface. Have a large bowl of hot water at the top of the prep area. Soak one skin in hot water for 3-5 seconds and place softened skin on the towel. Starting at one end of the skin, place a few strands of noodles, arrange salad in a line on noodles leaving enough space at each end of the skin to fold over salad. Roll. Repeat 19 more times.

Recipes I have used in the some restaurants & at home.

Quinoa With Roasted Peppers

1 C quinoa washed and drained at least 3 times.
1 Red bell pepper
1 Yellow bell pepper
1 Anaheim pepper
1 Shallot minced
1 Bay leaf
1 Clove garlic minced
1 Sprig fresh thyme
1 1/2 C vegetable stock
1/4 C olive oil
Salt and pepper to taste

Toss all peppers in olive oil (keep the unused oil to sweat shallot and garlic). Roast in 350 degree oven until the skin blisters. Put peppers in plastic bag for 10 minutes for easier peeling. Remove skin and seeds from peppers. Rough chop peppers. In heavy pot, sweat garlic and shallots. Add peppers and quinoa, stocks and herbs. Bring to boil and reduce to simmer. Cover pot and cook for 15 minutes. Remove herbs and adjust seasoning.