Ebi Sunomono: Japanese Shrimp Salad

Last week I was at a potluck where someone had brought a super yummy salad. So I had to find out what it was. Pretty tasty and actually quite easy. It’s a chilled salad so it’s a great thing to take to Potlucks or make ahead. I found a few recipes that looked similar with small differences and ended up with this one from Salu-Salo. She has lots of really great looking recipes on her site!!

Ebi Sumomono Salad | Just Rhonda

Ebi Sunomono: Japanese Shrimp Salad

Ingredients

  • 150 g bean thread vermicelli
  • 100 g cooked small shrimp
  • 1/2 English cucumber peeled
  • 1/3 cup rice vinegar
  • 4 tsp sugar
  • 2 tsp soya sauce
  • 1 lemon, halved and sliced thinly

Instructions

  1. Cut cucumbers into thin slices. Sprinkle with 1 tsp salt and set aside for 5 minutes.
  2. Rinse to remove salt and drain.
  3. Cook the noodles in boiling water until just tender. Rinse in cold water and drain.
  4. In a medium bowl, combine rice vinegar, sugar and soya sauce. Add the noodles, toss, cover and chill for one hour.
  5. To serve, divide cold vermicelli into 5 serving bowls. Top with shrimp, cucumber and lemon. Enjoy.

http://salu-salo.com/ebi-sunomono-japanese-shrimp-salad/

https://rhondasteed.com/ebi-sunomono-japanese-shrimp-salad

It’s different and that’s why I liked it! I used the shrimp we had which were jumbo not small at all 😉

Just Rhonda Footer

More posts like this:

Roasted Sweet Potatoes

I LOVe it when I find a new blog with lovely recipes. And while waiting in the airport last week I found this one: Kitchen Konfidence. And the first thing I found were these lovely tasty roasted sweet potatoes. And you should stop what you are doing and get all the ingredients for these pronto and make them tonight for dinner!!! Or just for a mid afternoon snack. They are so so so so so good.

As I was making them my hubby was a little skeptical. But I told him to trust me. And then when we were eating he was like “Man, i take back what I said! I should have trusted you. These are awesome!”

Roasted Sweet Potatoes

Recipe from: http://www.kitchenkonfidence.com/2016/01/roasted-sweet-potatoes-with-honey-smoked-paprika-and-lime-yogurt

Ingredients

  • 2 medium (about 3 pounds) orange sweet potatoes (also known as yams)
  • 2 tablespoons honey
  • 3 tablespoons extra virgin olive oil, divided (2 for the potatoes, 1 for the yogurt)
  • 1 1/2 teaspoons smoked paprika
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup greek yogurt
  • Juice of 2 limes
  • 2 green onions, ends trimmed and sliced on the bias
  • Cilantro leaves

Instructions

  1. Cut each sweet potato in half lengthwise, then cut each half in half widthwise. Cut each quarter into four long wedges, so you'll have a total of 32 wedges. Add wedges to a large bowl and toss with honey, 2 tablespoons olive oil and smoked paprika. Season well with kosher salt and freshly ground black pepper. Let marinate for 10 minutes, tossing twice throughout.
  2. Preheat and oven to 425°F. Transfer the sweet potatoes to a rimmed baking sheet, and roast until they are tender and caramelized around the edges (35 - 45 minutes), tossing occasionally. You'll know they're done when a knife easily pierces the thickest part of one of the wedges.
  3. While the potatoes are cooking, whisk together yogurt, lime juice and 1 tablespoon of olive oil. Season to taste with kosher salt and black pepper.
  4. To serve, transfer potatoes to a large platter, and drizzle with lime yogurt (you won't use all of it). Finish with a scattering of sliced green onions and cilantro leaves.

I had lime greek yogurt so I just used that instead of adding lime to plain greek yogurt and it worked great.

https://rhondasteed.com/roasted-sweet-potatoes

Roasted Sweet Potatoes with Honey, Smoked Paprika and Lime Yogurt

I’m excited to see what else Brandon shares as far as recipes goes! Have you found any recipe blogs you love lately?

footerweb

More posts like this:

Wild and Brown Rice Pilaf with Dried Fruit and Pecans

Wilde & Brown Rice Pilaf with Dried Fruit & Pecans | Just Rhonda

There are a few cookbooks that I’ve owned forever and that I continue to love. One of them is called the Complete Light Kitchen from Rose Reisman. She is a fabulous Canadian cook who is focused on healthy food. Her recipes are yummy but healthy too.  Her recipes are not overly complicated but they have fabulous taste. I like how she uses different tastes together. And her food is healthy, but its not that it doesn’t taste good healthy. It’s yummy too. To me that’s a total win!

Wilde & Brown Rice Pilaf with Dried Fruit & Pecans | Just Rhonda

I have been making this Wild and Brown Rice Pilaf with Dried Fruit and Pecans for years. Especially for women. I feel like this is a woman’s salad. And we love it with grilled chicken on the side. Lovely accompany to that! Although the hubby loves this one too. It’s light and refreshing!

Wilde & Brown Rice Pilaf with Dried Fruit & Pecans | Just Rhonda

This time I had fresh peaches so I used them diced really small instead of the dried ones. And oheeee, was that a lovely touch!
Wilde & Brown Rice Pilaf with Dried Fruit & Pecans | Just Rhonda

 

Wild and Brown Rice Pilaf with Dried Fruit and Pecans

Ingredients

  • 3/4 cup wild rice
  • 3/4 cup brown rice
  • 4 cups vegetable or chicken stock
  • 1/2 cups chopped, toasted pecans
  • 1/3 cup chopped green onion
  • 1/3 cup dried cranberries
  • 1/3 cup dried chopped apricots
  • 1/3 cup chopped cilantro or parsley
  • 1 Tbsp olive oil
  • 1 Tbsp orange juice concentrate, thawed
  • 1 Tbsp freshly squeezed lemon juice
  • 2 tsp soy sauce
  • 2 tsp raspberry or balsamic vinegar
  • 1 1/2 tsp sesame oil
  • 1 tsp minced garlic

Instructions

  1. Combine the brown and wild rice with the stock in a saucepan.
  2. Bring to a boil.
  3. Reduce the heat to a simmer, cover and cook for 35 to 45 minutes or just until the rice is tender.
  4. Drain off the excess liquid.
  5. Place the rice in a large serving bowl and set aside to cool.
  6. Stir in the pecans, green onions, cranberries, apricots and cilantro into the cooled rice.
  7. Whisk the olive oil, juice concentrate, lemon juice, soy sauce, vinegar, sesame oil and garlic together in a small bowl.
  8. Pour dressing over top of the salad and toss to coat.
https://rhondasteed.com/wild-and-brown-rice-pilaf-with-dried-fruit-and-pecans
Wilde & Brown Rice Pilaf with Dried Fruit & Pecans | Just Rhonda

Give it a try and i promise you’ll love it!

Just Rhonda Footer

More posts like this:

Warm Goat Cheese Salad

One of lovely things from France that I loved was all the salads. There were many tasty kinds we tried but one of the ones I loved the most was a very simple salad. Greens with sliced red onions and a vinaigrette with little tasty bread squares with warm goat cheese on top. Simple, good ingredients that mesh well together. And I mean, broiled goat cheese on a good bread? Yes please!

Warm Goat Cheese Salad | Just Rhonda

I’ve found a few variations of them online. And I’ve done a little bit of playing around them and trying out vinaigrettes. While reading about basic salads in France I learned that each vinaigrette has small variations kind of a house dressing. But they have similarities. In the end it’s what you love. They have olive oil and a little vinegar, salt and pepper and then the variations start. Some with crushed garlic, some with dijon mustard. They were all similar but each had a little variation in it. Man I loved them. So here is a combination of my own that I’ve been making at home since we came back from France.

Warm Goat Cheese Salad

I have used other breads if I didn't have a baguette. It works great with leftover dried out slices of bread.

Ingredients

    For the Cheese Toasts:
  • 1 baguette, cut into 12 slices, each about 1/4 inch thick
  • 8 ounces soft goat cheese, cut into 12 slices, each about 1/4 inch thick
  • For the Salad
  • 1 tablespoon Dijon mustard
  • 3 tablespoons champagne vinegar (or white wine vinegar)
  • 1/3 cup olive oil
  • Coarse salt and freshly ground pepper
  • 6 cups of mixed baby greens (baby spinach, butter or bibb lettuce and/ or arugula, etc)
  • 1/2 red onion sliced thinly

Instructions

  1. To make the dressing, whisk together the mustard, vinegar and olive oil. Season with salt and pepper.
  2. Brush each baguette slice with olive oil.
  3. Place a goat cheese round or slice on each baguette.
  4. Place under broiler until the cheese is soft and bubbly, and a tad bit brown on the edges, about 2-3 minutes.
  5. Rinse the lettuce or baby greens and dry in a salad spinner or with a clean towel.
  6. Add greens along with sliced red onion to a salad bowl for serving and gently toss with dressing.
  7. Place three toasts on each salad.
  8. Serve immediately.
https://rhondasteed.com/warm-goat-cheese-salad

Simple and so easy. And adjustable so if you don’t like dijon or you want to switch the vinegar out for balsamic, whatever suits your taste buds. I love it!

Just Rhonda Footer

More posts like this:

 

Dauphinoise Potatoes

On Sunday I posted this picture on Instagram and then had a few people ask for the recipe. So today I’m sharing it. I don’t have any fancy pictures, just the one captured on my iPhone before I ate.

Dauphinoise Potatoes | Just Rhonda

This recipe is one adapted from the amazing Jamie Oliver. I had never heard of them before watching him make them once on his show. And then I googled about them and read up how he did it and some other versions. And I love them! They are super tasty and you can make them in under 30 minutes which means you can do it for a weekday meal. Normally they are cooked in the oven for an hour but Jamie does part of that on the top of the stove and then 15 minutes in the oven. So it makes it a lot quicker and still suuuuuper tasty!

Dauphinoise Potatoes

10 minutes

20 minutes

30 minutes

I have substituted 2 tbsp of dried nutmeg and 1 tsp of thyme when I didn't have the fresh and 2 tbsp of anchovy paste for the anchovies.

Ingredients

  • 1 red onion
  • 1 kg potatoes
  • 1 fresh nutmeg
  • 2 cloves garlic
  • 225 ml cream
  • 4 anchovies in oil
  • Parmesan Cheese
  • 2 bay leaves
  • Olive Oil
  • 1 very small bunch of fresh thyme

Instructions

  1. Preheat your oven to 350 degrees.
  2. Peel and halve the red onion.
  3. Wash the potatoes, leaving their skins on and slice thin in a food processor or mandolin along with onion.
  4. Tip into a large sturdy roasting tray and season.
  5. Grate 1/4 of the nutmeg on top, crush in 2 cloves of garlic and pour in 225 ml of cream.
  6. Tear in the anchovies and add large handful of finely grated Parmesan.
  7. Add the bay leaves, pick the leaves from a few thyme sprigs and add a good drizzle of olive oil.
  8. Use your clean hands to quickly mix and toss everything together, then put the tray over medium heat.
  9. Pour in 200 ml of water, cover tightly with tin foil and leave on heat.
  10. Give the tray a shake so nothing sticks.
  11. Remove the tin foil and finely grate over another layer of Parmesan.
  12. Drizzle the remaining thyme sprigs with oil, scatter on top and put in the oven on the top shelf to cook for 15 minutes or until golden brown and bubbling.
https://rhondasteed.com/dauphinoise-potatoes

We had it with this Jamaican grilled Pork (one of my very best favorites) and some  fresh peach chutney (I have a whole lotta peaches I picked up in BC to eat up) and some fresh veggies.

Just Rhonda Footer

More posts like this:

Vietnamese Inspired Salad

I love pinterest for finding recipes. And this one is totally one I found on there.

Vietnamese Pork Salad

You can see the original recipe here. I made it last week for lunch for Regan and I. And it was quite tasty. I didn’t use her pork but instead I used some leftover bbq pork that I had that was BBQ’d the day before. I just sliced it thin and used that meat instead.

Vietnamese Pork Salad

It was the perfect mid day lunch and came together quite quickly. So go print it out and make it.
Vietnamese Pork Salad

I love finding a Pinterest success! Especially a tasty one!

Just Rhonda Footer

More posts like this:

Derek Potatoes

So my sister in law Jen called last week and told me she was sick of cooking. She wanted to know what my regulars were. You know, the regular fall back meals that you eat as a family. So over the next week or two I’ll share some here and there. After all Jen said she’d love me more if I did it. So here’s me… looking for love. 🙂
hahahahaha

I’d like to introduce you to Derek potatoes. Named after my brother in law Derek (well named hey?) and I have no idea what he calls them…

Slice up a whole bunch of potatoes (as in how many you want to eat) and put them into a bowl. Sprinkle with seasoning salt. And add cubed margarine. Mix it all up nice like.

Easy BBQ Potatoes | Just RhondaThen dump it into a piece of tin foil. Like make a little pocket for it.
DSC_5046

And plop in on the BBQ. Let it cook for like 25 minutes or so. Til you can pierce a potato easily with a knife.
DSC_5071

Add some grilled chicken
DSC_5070

And a veggie and there is an easy meal. My kids call the Derek potatoes “circle fries.” And they happily eat them. So I like to make them fairly often.And they can go with many kind of meat. Easy peasy meal. So you can all thank Derek.

Old Fashioned Potato Salad

A few wanted the recipe so here it is…

Old Fashioned Potato Salad
from the Barefoot Contessa at home (one of my very favorite cookbooks!)
3 lbs small red potatoes
salt
1 cup good mayo
1/4 cup buttermilk or milk
2 Tbsp Dijon mustard
2 Tbsp whole grain mustard
1/2 cup chopped fresh dill (fresh is best – but can use dried stuff)
freshly ground black pepper
1/2 cup medium diced celery
1/2 cup small diced red onion

Place potatoes and 2 Tbsp salt in a large pot of water. Bring to boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with potatoes over the empty pot off the heat and cover with a clean dry towel. Leave potatoes to steam for 15 to 20 minutes, until tender but firm.
Meanwhile in a small bowl, whisk together the mayo, buttermilk, mustard’s, dill, 1 tsp salt and 1 tsp pepper. Set aside.
When potatoes are cool enough to handle, cut them into quarters or halves. Place cut potatoes in a large bowl and pour enough dressing over them to moisten. As the salad sits you may need to add more dressing. Add the celery, red onions and 2 tsp salt and 1 tsp pepper. Toss well, cover and refrigerate for a few hours to allow the flavors to blend well.

Just try cooking the potatoes like she says. It makes them better. instead of those falling apart ones you get in most potato salads. I really like them this way. And I love this potato salad.

The fruit salad was as natural as the day it grew. (sans pesticides 🙂 ) I like to make one with lemon pie filling cooked and cooled and mixed with cool whip – but I was feeling just the freshness of the fruit for dinner so that was what we had. And my kids are more likely to eat it with nothing on it.

———————————————————————–

Today we went to a playdate at a friends house. Lucy was still quite worried about people seeing her eye, so she wore her sunglasses. I over heard this conversation:
M: “so those are nice glasses”
L: “So one night I went to bed and woke up and then walla (voila) I had a huge eye.”
M: “Do you like that dress”
L: Looks at her like hello I just told a serious story here. But gets no response so just puts them back on and moves onto something else.

Last week:
Alden: “Mom did you know there are some people who are fat and some who are tall and some who are short and some who are skinny.”
Me: “Yep. God made people in all shapes and sizes”
Alden: “Well if you are short you are fat and if you are tall then you are skinny”
Lucy: “Well mom’s tall and fat”
Me: “HEY that’s not nice to say. In fact that kind of hurts my feelings”
Lucy: “why?”

And Eli calls me “BUM” not “mum” but “Bum”. he walks around the house yelling “BUM, are you? BUM are you?”

I’ve recommitted myself to exercise as of late thanks to the kids. Thanks guys… I guess.
———————————————————————–

And the bean wreath that I was talking about is here at Dana Made it.

And any of you are welcome to come and eat any time 🙂

Cafe Rio Salad

I have had quite a few people ask for this recipe. And I’ve never gotten around to posting it. (Sorry it took me so long Brett!) This really is one of my very favorite meals! I made it this past week on Thursday for a group of ladies I had over for lunch. And it was marvelous! 🙂 I don’t have a picture of it…. but here is the recipe

Cafe Rio Salad:

Put in your crockpot:
3-4 pound Pork Roast
1 cup Pace Picante Sauce
1 cup Brown Sugar
Cook it until you can shred it with a fork.
(For a frozen roast about 8 hours on low or 4 hours on high)
Cook some rice with zest from 1 lime.
Dressing:
Blend and chill:
1 1/3 cup light sour cream (I use 500ml of sour cream)
3/4 cup mayo
1 bunch of cilantro
1 package Ranch Dressing (you know that powdered stuff)
4 Tbsp Safeway Salsa Verde
1-2 cloves of garlic
1/8 tsp Tabasco (I always leave this out so my kids will eat it)
Juice of 1 lime
Add milk if too thick
Guacamole: Use your favorite recipe or
2 mashed avocados
2 Tbsp lime or lemon juice
1 diced tomato
add to taste: hot sauce, garlic powder & cayenne pepper

To eat it pile it in this like a taco on your plate:
Tortilla
Rice
Black Beans
Shredded Pork
Romaine Lettuce
Diced Tomatoes
Guacamole
Corn Chips (Optional)
Dressing
**Eat it like a salad, breaking off tortilla as you go or wrap the whole thing like a burrito (that’s what we do)**

and here is a random photo from last weekend!
DSC_0076field
Some people think that this time of year is ugly around here. I completely disagree! I LOVE the yellowness of this season!! Love the hay bails in the fields. Love the crisp blue sky. I think it’s beautiful!!!
——————————————————

MSBH Challenge 23 (Herb Baking Powder Biscuits), 24 (Fudgy Chocolate Brownies)