Well Dined

5Sep/161

Shrimp and Strawberry Summer Rolls

Well Dined | Shrimp and Strawberry Summer Rolls

Shrimp and Strawberry?  Do you think I sound crazy right now?  Trust, young padawans, and learn the ways of combining sweet and savory.  Rice noodles, pickled veg (and mango!), basil, mint, scallions, shrimp, and strawberries are combined in a rice wrapper for the ultimate summer freshness.  Served with a delicious peanut sauce for dipping - get in my face!

Well Dined | Shrimp and Strawberry Summer Rolls

I had seen a blog photo ages ago that I loved on this site, but I was scared to try it because I had never made summer rolls before and it seemed finicky.  Then I was over at a friend's house for dinner and that is what we made!  It was a bit tricky, but not as scary as I had imagined.  She was a pro, so I asked her to help me make my shrimp and strawberry rolls.  Then I looked at the recipe for the photo I loved, and wasn't a big fan of the ingredients.  I wanted noodles instead of cabbage, and mango instead of bell pepper.  So I switched some things around.

Well Dined | Shrimp and Strawberry Summer Rolls

Then we got to work!  She was skeptical of my flavor combo, but ended up loving it.  You can see the progression here from back to front where I put the ingredients on in the wrong order so the pretty parts didn't show, then exploded one, then finally got some decent rolls.  The good news is - it doesn't matter if you don't get the best looking rolls, they still taste amazing!

19Jan/163

Copycat – True Food Kitchen’s Chia Seed Pudding

Well Dined | Copycat True Food Kitchen's Chia Seed Pudding (Image via Capitol File)

Image via Capitol File

This is True Food Kitchen's Chia Seed Pudding Pudding, made with banana and coconut milk, it is one of my favorite desserts ever.  I crave it, I dream about it, I love it so much!  I used to stop by after working out to treat myself (it's a healthier dessert, but still sugary).  And then I moved from 5 minutes away to 35 minutes away.  Sad day!

So I hit the web to find a recipe to make it for myself at home and it turns out that it was incredibly easy to find!  Success!  Then it turned out to be incredibly easy to make, too - double success!

Please try this wonderful treat for yourself, and enjoy!

Chia Seed Pudding
adapted from Dallas News
serves 6-8

2 1/2 to 3 large ripe bananas (divided use)
18 oz canned coconut milk, or coconut cream if you can find it (not cream of coconut, just unsweetened coconut cream)
1/2 cup lightly packed brown sugar
1 1/2 tsp vanilla bean paste or vanilla extract
1/2 tsp lemon juice
1 small pinch kosher salt
6 1/2 tbsp chia seeds
3 tbsp toasted coconut chips, for garnish

Combine 2 large bananas with the coconut cream, sugar, vanilla, lemon juice, and salt in a blender.  Purée until smooth, about 1 minute.

Add the chia seeds; blend on low speed to combine.  Place mixture in a sealed container to set; stir after 20 minutes.  Chill for at least 4 hours before serving (may be prepared to this point up to 48 hours in advance).  Top with banana slices and toasted coconut chips.

One Year Ago - Apple Galette with Salted Bourbon Caramel
Two Years Ago - Miso Tahini Soup
Three Years Ago - Quinoa with Butternut Squash and Broccolini
Four Years Ago - Lasagna with Cinnamon
Five Years Ago - Spiced Pumpkin and Lamb Tagine; Thai Pumpkin Soup; Spiced Carrot Soup

11Jun/122

Coconut Pancakes

I love all things coconut, especially during the summer.  I also love all things pancake - so when I saw this recipe for sweet and salty coconut pancakes posted on G+ I just had to try it.

Coconut milk is used in the pancake batter to give it coconut flavor.  But what really makes these pancakes stand out is the coconut syrup made with maple syrup, coconut milk, brown sugar, butter, and a pinch of salt to bring in that Thai flavor combo of sweet and salty (like coconut sticky rice, or salted caramel).

These are some seriously tasty pancakes.  Really.  Make them.  Right now.