Thai Veggie Wraps

I made this girl food for an afternoon lunch I had with my high school trouble-making friend Lucy and Baby Betsy at my house. While Betsy chewed up and spit out a cucumber all over my floor, Lucy and I talked of birthing. I am deciding how I want to deliver this baby and talking to all sorts of people about all sorts of birthing options. Lucy had Betsy at home on her bed. While I hope to not go that route, I find her reasons for doing so quite profound and fascinating.

A while ago, Lucy's sister Courtney posted about birth and wrote of how it is useless to think the way you deliver is the only way to do it and everyone else is an idiot and they are harming their baby. Useless. One of the greatest things I am liking about growing older is learning "different strokes for different folks". There is no right way to do anything and the younger version of myself used to think differently. There is no right way to fight with your spouse. There is no right way to put your child in time-out. There is no right way to make cheese quesadillas. And there is no right way to deliver your baby. Different strokes for different folks. Just because I don't agree with someone about how they do things doesn't mean I can't respect them. At the beginning of our conversation, Lucy wanted me to completely understand that she respects everyone and their decision on delivery because guess what, either way, you get a sweet baby in your arms at the end of it. And that's the goal, right?


Like I said, these wraps are girl food. Now that is not to say that a man wouldn't like this for lunch, but he wouldn't appreciate it like a girl would. Girls, especially moms, are more used to PB&Js for lunch or leftover dinner. Not often are girls treated to a wrap stuffed with fresh veggies and a sweet and spicy peanut sauce. So if you have a playdate planned, make a pile of PB&Js for the kids and then put together these wraps for you and the other moms. They deserve it.



For the peanut sauce:
1/4 cup peanut butter
2 Tbsp seasoned rice vinegar
2 Tbsp honey
2 Tbsp vegetable oil
2 Tbsp sugar
1 Tbsp water
1 Tbsp soy sauce
1 1/2 tsp kosher salt
1/2 tsp cayenne pepper
Pinch crushed red pepper

In a medium bowl, combine all ingredients and whisk well to combine. Set aside.

For the wraps:
1 8 oz bag frozen shelled edamame
1 16 oz bag coleslaw mix
1 bunch cilantro, chopped
1 red bell pepper, diced
1 cucumber, peeled and diced
1 cup chopped peanuts
6 burrito-sized tortillas or wrap bread

Defrost edamame according to package directions. Set aside to cool.

In a large bowl, combine edamame, coleslaw mix, cilantro, red bell pepper, cucumber and peanuts. Pour on peanut sauce. Toss well to combine. Spoon on veggie mix onto a tortilla or wrap bread. Wrap tightly and cut in half crosswise. Serve immediately.

Yields 6 servings.

Served with this: Some fancy green apple soda Lucy brought. Her husband Beezer (yes Beezer, I will never stop calling you Beezer.) is a connoisseur of fine fizzy beverages and I am glad I get to reap the benefits. We also had some butterscotch blondies for dessert. Recipe coming soon.

Rookie's Notes: You have two other options with this recipe. You can wrap up the veggies in rice wrappers or you can just serve it as a salad. Do what you will.

Tempeh Sandwich Spread - Guest Blogger

Today's guest blogger is Jen from Some Clever Spoon. She rocks her blog with loads of great recipes and fresh ingredients. Besides working on Some Clever Spoon, she also is the master behind Indie Fixx, a website designed to bring together the indie designers and give them a place to be seen and heard. I really admire Jen's passion for supporting independent artists.

So here is Jen:

I'm not sure where I first came across recipe, but I've been making it for about 8 + years & it is one of our family staples. It's not difficult to make nor is it all that fancy, but it does the trick... feeds our mixed vegetarian and omnivore family. It's the kind of thing I make at least once a month. It's good for packed lunches, picnics or nights when it's too hot to slave over the hot box.

Plus, it's kinda good for you since it's made with tempeh. Tempeh is cultured (think yogurt) soybeans and is a good source of protein and fiber. It has a nutty mushroomy flavor and really does taste better than I am describing it. This recipe gets better for you if you substitute the mayo for Vegenaise (egg-free mayonnaise), but I prefer mayonnaise and all it's badness.

By the way, tempeh can be found in most grocery stores in the vegetable section and is available in different flavors. I used flax seed for the recipe, but any flavor would do.



2 Tbsp of olive oil
1 8 oz block of tempeh, coarsely chopped
1/2 onion, finely chopped
2 medium carrots, finely chopped
2 stalks of celery, finely chopped
1 Tbsp (or to taste) of low-sodium tamari (soy sauce)
1/3 cup mayo
1 Tbsp of Dijon mustard
Fresh ground black pepper
For serving: multigrain bread, rolls or your bread of choice. Rye works well too.
Sunflower seeds, optional

First of all, the tempeh may look grey or be splotched with what looks like grey mold. Do not panic, that is totally normal and is okay to eat.

Heat the oil in a frying pan. Add the coarsely chopped tempeh. Cook until nicely browned, for about 5 minutes. Allow to cool and stir in the tamari sauce. Set aside and allow the tamari to soak into the tempeh.

Meanwhile, mix your mirepoix (onion, carrots and celery) in a medium-sized mixing bowl. Add the cooled tempeh, mayo, Dijon mustard and mix well. Add freshly ground pepper to taste. Spoon onto your bread of choice (I think toasted in best), sprinkle with sunflower seeds (optional), top, slice and eat.

Open-face Egg Salad Sandwiches

Here is the last hard-boiled egg recipe I have for you. Somewhat of a classic, but served open-face to give the illusion that it is fancy.

I remember making egg salad sandwiches all the time when I was growing up. My family LOVED them. I had this very complicated recipe I developed. Eggs, mayo, salt and pepper. Although it was that simple, I wouldn't tell what I put in it. I like to do things like that.

This recipe has a little more than my secret teenager recipe. A few veggies to give it a little crunch and color and some white wine vinegar because I love white wine vinegar.

Real quick, before I finish up, just wanted to write down how to hard-boil eggs. Some might not know how and I am about to be their genius.

Take all the eggs you want to boil and gently put them in a single layer in a big pot. Add enough water to just cover the eggs. Set the pot on the burner, put on the lid and set the heat to high. Once the eggs are bouncing around and the water is boiling, turn off the heat, keep the lid on and remove the pot from the burner. Leave the lid on for 30-40 minutes. You can do longer if you are busy and have to let them sit.

Remove them from the water. You can store them in the fridge. Use the same egg carton they were in before their insides were solidified. But be aware that your fridge is going to smell like a small animal died inside of it. If you aren't interested in an egg-smelling fridge, keep the eggs in an air-tight container.

Also, hard-boiled eggs can keep in the fridge for about a week. They make a great snack thanks to the fact they're packed with protein and they are cheap.



6 hard-boiled eggs, peeled
1/4 cup mayonnaise
1/4 cup minced red bell pepper (about 1/4 of a red bell)
1/4 cup minced red onion (about 1/8 of a red onion)
1 tsp white wine vinegar
1/2 tsp lemon juice
1/4 tsp ground pepper
1/2 tsp kosher salt
1 tsp garlic salt
A few leaves of romaine or red leaf lettuce

Put the eggs in a medium bowl and squish them with your hands (your kids would love to help with this one). Once the eggs are crumbly, add the mayo, red bell pepper, red onion, white wine vinegar, lemon juice, ground pepper, kosher salt and garlic salt. Mix well and serve on toasted bread with romaine or red leaf lettuce.

Yields 4 servings.

Quick and Easy Barbecue Chicken Sandwiches

When I was writing up this post, I realized that saying a recipe is quick and easy makes it sound like it's a slutty recipe. Then I wondered if I am allowed to call a recipe slutty. Is that taking things a little far? Will people be all offended and send me e-mails and crap? So I asked my mom and Ethan what they thought.

"Can I say a recipe is slutty if it's quick and easy?"

My mother winced. Ethan shook his head in disapproval. Well, geez, sorry for being so bold! So sue me if I soft shoe on the line! Then I called Megan. She is a good barometer on appropriate (NOT). She didn't answer her phone. So I texted her.

"Call me, damn it."

She called and I asked her, "Can I say a recipe is slutty if it's quick and easy?"

She said absolutely. She said that slutty is far less inappropriate than when I mentioned porn.



Bread for serving (whole wheat, sourdough, kaiser roll, hamburger bun, whatever you have)
1 rotisserie chicken
1 Tbsp olive oil
2 cloves garlic, minced
1 bottle barbecue sauce (whichever brand is your favorite. I do have a recipe at the bottom if preservatives aren't you shtick)

Turn on the boiler. Set bread slices, cut side up, on a baking sheet. Broil until lightly toasted, about 4 minutes.

Strip the meat off the rotisserie chicken. Pull apart into bite-size pieces, discarding fat, skin and bones. Set aside.

In a large skillet, heat olive oil over medium high heat. Add garlic and saute for 1 minute. Add chicken and enough barbecue sauce to coat all the chicken evenly. Toss until the chicken is heated through.

Serve between bread slices.

Yields enough chicken for 4 sandwiches.

Served with this: Panzanella

Rookie's Notes: You want some fantastic barbecue sauce? Try mine. I have worked hard on this recipe and I think it is perfect.

Whitney's Barbecue Sauce
1 1/4 cup ketchup
1/2 cup apple cider vinegar

1 cup brown sugar

2 Tbsp Worcestershire sauce

2 Tbsp soy sauce

1 Tbsp honey

1 Tbsp vegetable oil
1 1/2 tsp molasses
1/4 tsp liquid smoke

2 garlic cloves, minced

1/2 tsp ground ginger

Combine all ingredients in a saucepan. Simmer over medium heat for 10 minutes to an hour.

A Sunny Thursday

There are many a famous sandwiches out there. Reuben, BLT, Cuban etc. So what business do I have in just naming my own sandwich? I feel so inadequate.

I know someone somewhere has had this very sandwich, but I hadn't. One afternoon I came up with it. Or was it Ethan? He would claim it was his. In fact, he won't like that I'm taking credit for it. Funny how he forgets this blog is mine:) The egg was my idea. The bacon and avocado was his. But the bacon and avocado is so average. It's the egg that "kicks it up a notch". Thank you Emeril.

I love eggs. Fried, poached, quiched, scrambled, omletted- whatever. So with an egg, bacon and avocado, this makes one helluva sandwich. Yes, helluva. Thank you very much.



2 pieces of whole wheat bread, toasted
Mayonnaise
Half an avocado, sliced thinly
4 pieces bacon, halved crosswise
1 Tbsp butter
1 egg
Kosher salt and pepper

Toast both pieces of bread and spread with a thin layer of mayonnaise. Set aside.

In a skillet over medium high heat, cook the bacon. Set on a plate covered in paper towels to drain and cool.

Rinse the skillet out and set back on the burner. Set the heat to high and add the butter. Once butter has melted and the pan is hot, crack the egg in it. Season with salt and pepper. Cook for a few minutes, or until the bottom is lightly browned. With a spatula, carefully flip the egg. Cook until the other side is barely done, being sure the yolk is still soft.

To assemble, add the egg onto one piece of bread. Top with the bacon and then the avocado. Slice the sandwich in half so the yolk breaks.

Chicken and Apple Salad Sandwiches with Caramelized Onions

I am not about to admit that I come up with all the recipes on this here blog. Although, 95% of the time, I alter whatever recipe I am following. I have a notebook that I am constantly writing ideas in, whether it is something I want to make or an ingredient I want to use that I never have. Currently in the notebook, red velvet cake (I haven't forgotten about you Tammy) and Israeli couscous.

One thing I have been jonesing for is a chicken salad sandwich. I didn't have all the ingredients that some recipes called for, so I did some altering. I think you will like it.



2 onions, peeled and thinly sliced
1 tsp sugar
1/2 tsp kosher salt
2 chicken breasts, cooked and shredded
1 Granny Smith apple, diced (peeled or not, it's up to you. Although I wish I wouldn't have peeled mine. The peel would have added a nice color)
1/4 cup chopped walnuts
A few spoonfuls of mayonnaise, depending on what consistency you want
Kosher salt and ground pepper
1 Tbsp honey
2 tsp dried parsley
Toasted bread for serving

In a skillet, over medium heat, add onions and sugar. Cover and stir occasionally, until onions are well-browned and soft, about 30 minutes. Set aside and allow to cool.

Combine chicken, apples, walnuts and mayonnaise. Mix well (using your hands is best). Season with salt and pepper and add honey and parsley. Mix well.

Spread chicken salad on bread and top with caramelized onions. Add another piece of bread and enjoy!

Yields enough chicken salad for 4 servings.

Hummus and Grilled Veggie Wraps

"Summer, it's summer time. It's summer time, summer time". 10 points to who can tell me what that's from.

2 medium zucchini, cut lengthwise into 1/4-inch slices
2 tbps olive oil
Pinch of salt salt
A few grinds ground pepper
1 cup store-bought hummus
4 pieces whole-wheat wrap bread
1/4 cup pine nuts, toasted
1 medium red bell pepper, thinly sliced
2 ounces baby spinach leaves (2 cups lightly packed)
1/2 cup red onion, halved and thinly sliced
1/4 cup fresh mint leaves

Heat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.

Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.

Yields 4 wraps.

Served with this: I made a CAT salad. Corn, avocado and tomato simply dressed with salt, pepper, oil and lime juice.

CAT Salad
1 avocado, diced
2 ears of corn, corn sliced off the cob
1 cup grape tomatoes, cut in half
1 lime, juiced
Drizzle of extra virgin olive oil
Kosher salt and ground pepper

Combine the avocados, corn and tomatoes. Add lime juice, olive oil, salt and pepper. Toss gently, making sure not to mash the avocados. Enjoy!

Rookie’s Notes: Right now you are questioning the mint. It only goes in ice cream and gum, right? Well, don’t be a wimp. Try it in this. It is surprisingly good.

Grilled Chocolate and Banana Sandwich

I am kind of wondering if this is a snack or a dessert. Or what about dinner? I made this for a "snack" at 5:30. Does Jack have to eat anything else or can we just call it good? Dang those Italians and their fancy chocolate hazelnut spread.

2 slices multi-grain bread
Butter, softened to spreading consistency
Nutella chocolate hazelnut spread
1 banana, sliced lengthwise

Spread one side of each slice of bread with butter. Place bread buttered side down on work surface. Spread with chocolate spread and top with banana slices.

With bread slices together, cook sandwich in a skillet over medium heat, turning once, 3 minutes for first side and 1 minute for second side. Halve and serve.

Rookie's Notes: Maybe do one side peanut butter? Maybe sprinkle cinnamon on the bananas? Maybe add some mini marshmallows?