Spicy Veggie and Hummus Spring Rolls ala ~DKBB~

Spicy Veggie and Hummus Spring Rolls ala ~DKBB~

(original recipe from www.chefsbliss.com)

 
Spring Rolls
8 rice papers
½ c. hummus* (store-bought or homemade)
1 tsp. sriracha sauce
1 Tbsp. lime juice
¼ c. shredded carrots
½ cucumber, julienned
½ red pepper, julienned
¼ c. fresh spinach leaves
Fresh cilantro leaves (optional)
Bibb or butter lettuce leaves 

• Mix hummus, sriracha sauce, and lime juice to make a spicy, tangy spread (add more sriracha to increase the heat if desired).
• Prepare the veggies.
• Fill a large shallow dish with warm water and dip each rice paper into the water for 5-10 seconds until it softens.
• Lay the rice paper out on a flat surface; place a few spoonfuls of the spicy hummus in the center, followed by the cucumber, red pepper, avocado, carrots, and a leaf or two of cilantro (if using).
• Fold the side inward, then roll lightly into a cylinder.
• Repeat this process for each sheet of rice paper.
• Serve with large leaves of bibb or butter lettuce to wrap around the spring roll and with dipping sauce.

Dipping Sauce
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
½ tsp. sesame oil
¼ to ½ tsp. chili crisp
 
Mix all ingredients together, whisking well. Set aside.
 
This recipe can be cut in half for 4 spring rolls.

* My homemade hummus recipe can be found here.

Spicy Crab and Cucumber Spring Rolls ala ~DKBB~

Spicy Crab and Cucumber Spring Rolls ala ~DKBB~

(original recipe from www.chefsbliss.com)

 

Spring Rolls
8 rice papers
½ lb. crab meat (fresh or imitation)
2 Tbsp. mayonnaise
1 Tbsp. sriracha sauce (or to taste)
½ cucumber, julienned
½ red pepper, julienned
1 avocado, thinly sliced
Fresh cilantro leaves (optional)
¼ c. shredded carrots

Bibb or butter lettuce leaves

• In a bowl, mix the crab meat (if desired, chop it up a bit to make the pieces small) with mayonnaise and sriracha sauce until the crab meat is well-coated. Add sriracha to increase heat as desired.
• Prepare the vegetables as directed and set each out in a bowl for assembly.
• Fill a large shallow dish with warm water and dip each rice paper into the water for 5-10 seconds until it softens.
• Lay the rice paper out on a flat surface; place a few spoonfuls of the spicy crab mixture in the center, followed by the cucumber, red pepper, avocado, carrots, and a leaf or two leaves of cilantro.
• Fold the side inward, then roll lightly into a cylinder.
• Repeat this process for each sheet of rice paper.
• Serve with large leaves of Bibb or butter lettuce to wrap around the spring roll and with dipping sauce.

Dipping Sauce
1 Tbsp. soy sauce
1 Tbsp. lime juice
1 tsp. honey (you could use hot honey if you’d prefer)
1 Tbsp. warm water
½ tsp. sriracha

• Mix all ingredients together, whisking well. Set aside.

This recipe can be cut in half for 4 spring rolls.

Baked Moussaka ala ~DKBB~

Baked Moussaka ala ~DKBB~

(original recipe by Callie Nash in March 2018 edition of Cooking Light magazine)

1 pound lean ground beef

2 cups peeled, cubed eggplant (1 large eggplant)

1 red pepper, chopped

½ onion, chopped

1 Tbsp. chopped fresh thyme

1 Tbsp. minced garlic

1 can white beans, rinsed, drained, and slightly mashed

1 to 2 roma tomatoes, chopped

1 8oz. can tomato sauce

1 tsp. kosher salt

1 tsp. fresh cracked pepper

¾ cup plain Greek yogurt (1 small container)

2 large eggs, lightly beaten

• Preheat oven to 400° F.
• Brown ground beef in skillet over medium heat; drain; add in eggplant, bell pepper, onion, thyme, and garlic; cook 6 to 8 minutes.
• Add mashed beans, tomato, tomato sauce, salt, and pepper; heat thoroughly; spoon all into 9x13 glass baking dish.
• Combine yogurt and eggs in bowl, mixing well; pour this over the moussaka; bake 12 to 14 minutes, or until topping is bubbly and yogurt is set.
• Optional: sprinkle with fresh flat-leaf parsley and roasted pine nuts before serving.