Kin Food
Recipe: Jicama+Carrot+Tofu Lettuce Wraps // Soy+Chili Dipping Sauce


imageServes 4; Vegetarian; appetizer/light meal

  • 1 head iceberg lettuce, leaves washed & dried
  • 1 medium jicama (yambean), peeled & julienned
  • 2 medium carrots, peeled & shredded
  • neutral cooking oil of choice
  • 1 pack extra firm tofu, julienned
  • 1/4 cup soy sauce
  • 2 tbs honey/sweetener of choice
  • 1 tbs sriracha or more to taste
  • mint or sweet basil, leaves picked & washed

Lay out the lettuce leaves

In a large skillet or wok, heat oil on medium heat. Add jicama, carrot, pinch salt and pepper, and stir fry until translucent, stirring occasionally. Set aside. 

Add more oil to pan if needed on medium heat. Add julienned tofu, careful not to break the strips. Stir fry until golden brown, about 10 minutes. Set aside. 

In a bowl, add honey, then stir in soy sauce and sriracha. Adjust to taste. 

Assemble lettuce wraps by layering: lettuce, tofu, jicama & carrot, basil or mint. Serve with dipping sauce.

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Hi, I’m Gina, new blogger over at maradol.tumblr.com. This recipe is a pretty decent example of my style of cooking. I’m half Vietnamese, and heavily influenced by my mom’s style of cooking. While I don’t follow the protocol for traditional Vietnamese cuisine 100%, the country’s unique flavor profile is still very prevalent in my cooking. For example, fresh herbs (mint, basil, cilantro, etc.) are a signature garnish and finish for many southeast asian recipes. 

These types of dishes are also the kind that take time to eat. Unlike a burrito or other fast food, where it’s already prepared and you just shove it into your mouth, this food is for sitting around the table with the people whom you love and enjoying a meal. As the late Judy Rodgers, owner of SF’s Zuni Café aptly described, “Recipes do not make food taste good; people do”. 

This recipe is also endlessly customizable. Don’t like herbs? Leave ‘em out. Want a different dipping sauce? I would suggest the traditional nuoc mam, or even a peanut sauce. 

Yes, this doesn’t meet the requirement for “paleo”, “gluten-free”, “vegan”, or “raw”, but you can easily adapt this to the diet of your choice. 

Invite some people over, sit outside, have some drinks. It’s casual and a little messy, so have some fun.

Pixiekin here- one of my favorite things when i'm craving something that feels magical is an ice cream float with sprite, strawberry ice cream, whipped cream, and a cherry, plus a sprig of mint. It turns into a lovely light pink foam, and it's not quite like anything else i've ever eaten. you could probably even add sugar crystals or edible glitter to make it look even more other-worldly. It's one of my comfort foods, and i hope it helps someone else as much as it helps me.
Anonymous

:o!!

That sounds amazing! I bet you could do that with all sorts of berry ice creams.

-Lion

Andes Mint Chocolate Chip Fudge

http://sallysbakingaddiction.com/2012/10/20/andes-mint-chocolate-chip-fudge/

Ingredients:

  • 2.5 cups semi-sweet chocolate chips, divided
  • 1 14 oz can sweetened condensed milk, divided
  • 1.5 cups white chocolate baking chips
  • 1 teaspoons peppermint extract (or more, go by your taste preference)
  • 2 drops green food coloring
  • 1 teaspoon shortening
  • 1/2 cup mini chocolate chips and/or Andes Creme De Menth Baking Chips

Directions:

  1. Line an 8x8 baking pan with parchment paper. Spray paper with non-stick spray and set aside.
  2. In a small saucepan over low heat, melt 1.5 cups chocolate chips with 3/4 cup sweetened condensed milk, stirring occasionally. Spread melted chocolate mixture into pan and chill for 5-10 minutes.
  3. In another saucepan, melt white baking chips and remaining condensed milk, stirring until completely smooth. Remove from the heat and add peppermint extract and food coloring. Spread mint layer over chilled chocolate layer. Chill for 5-10 minutes as you make the final layer.
  4. Melt remaining 1 cup of chocolate chips with 1 tsp shortening in the microwave in 30 second increments. Stir until completely smooth. Spread over chilled mint layer. Top with mini chocolate chips and/or Andes baking chips. Refrigerate at least 2 hours or until fudge is completely set (could take up to 4 hours).
  5. Cut into squares. Store in an airtight container in the refrigerator up to two weeks. Fudge will freeze and thaw well.

Ingredients

  • 1/2 (12-ounce) bag cranberries, plus more for garnish
  • 1 bunch fresh mint, saving some for garnish
  • 1 orange sliced, saving some for garnish
  • 1/3 cup sugar
  • 1 liter sparkling water
  • White rum, optional

Directions

In a large pitcher, add the cranberries, mint, orange, and sugar. Muddle them with a wooden spoon, working out the juices of the fruit and dissolving the sugar. Add the sparkling water and stir to combine. Pour the mixture over ice and garnish with a slice of orange, some cranberries, and a sprig of mint. For the adults, add the white rum.

Watermelon Mint Sorbet

Ingredients
4 pounds of watermelon, seeded and scooped into big chunks (that’s the most that would fit in my blender)
1 tablespoon + 1 teaspoon raw (turbinado) sugar
3 limes, juiced
3 tablespoons white rum
pinch sea salt
1 tablespoon + 1 teaspoon mint, chopped (I wish I had used more than pictured above!)




Instructions
Toss watermelon chunks, sugar, lime juice and rum in a blender. Pulverize the watermelon (to pulverize sounds like more fun than to purée, right?).
Add the mint and blend until the mint is chopped into large flecks.
Chill in refrigerator for 30 minutes.
Pour mixture into your ice cream maker and process according to the manufacturer’s instructions.
Transfer to an airtight container and freeze for a few hours. Serve.
Read More at: http://cookieandkate.com/2011/watermelon-mint-sorbet/

 

Watermelon Mint Sorbet

Ingredients
  • 4 pounds of watermelon, seeded and scooped into big chunks (that’s the most that would fit in my blender)
  • 1 tablespoon + 1 teaspoon raw (turbinado) sugar
  • 3 limes, juiced
  • 3 tablespoons white rum
  • pinch sea salt
  • 1 tablespoon + 1 teaspoon mint, chopped (I wish I had used more than pictured above!)
Instructions
  1. Toss watermelon chunks, sugar, lime juice and rum in a blender. Pulverize the watermelon (to pulverize sounds like more fun than to purée, right?).
  2. Add the mint and blend until the mint is chopped into large flecks.
  3. Chill in refrigerator for 30 minutes.
  4. Pour mixture into your ice cream maker and process according to the manufacturer’s instructions.
  5. Transfer to an airtight container and freeze for a few hours. Serve.

Read More at: http://cookieandkate.com/2011/watermelon-mint-sorbet/

 

For the person wanting to impress a bearkin-- maybe something as simple as a bowl of berries drizzled in honey and garnished with mint leaves would make a good snack? I've no idea really, but it sounds good to me.
Anonymous

Yum!

(via kumquat: Recipe Redux: Chilled Blueberry Soup with Mint)
(via Inspired By eRecipeCards: Girl Scout NO BAKE Thin Mint Truffles - EASY PEASY!)
(via No-Cook Mint Ice Cream - Martha Stewart Food)
CREAMY NO-COOK MINTS (via CUPCAKE REHAB | est. 2007)

CREAMY NO-COOK MINTS (via CUPCAKE REHAB | est. 2007)