Vegetarian Banh Mi-Style Nachos

IMG_2073

I’ve been craving nachos lately so I made these banh mi-style. I made quickly pickled carrots, but you can also add daikon if you want. Instead of tortilla chips, I used spring roll wrappers which I cut into squares and then deep fried. And for the sauce, I made a Greek yogurt and Sriracha sauce with lime juice.  These “nachos” are slightly sweet, sour, spicy and very crunchy. A very addictive snack!

IMG_2072

This recipe serves 2.

Ingredients:

125gr of square frozen spring rolls wrappers for frying (I got the small ones of about 10x10cm), thawed

1 litter of vegetable oil

1 red chili, thinly sliced

A handful of coriander leaves

For the quickly pickled carrots:

1 cup of shredded carrots (you can also make it with half carrots and half daikon)

½ cup of vinegar

¼ cup of sugar

1 teaspoon of salt

For the Greek yogurt – Sriracha sauce:

1/3 cup of Sriracha

1/3 cup of Greek yogurt

Juice of ½ lime

1 teaspoon of white vinegar

Salt to taste

 

The night before, place the frozen spring roll wrappers in the fridge to thaw.

In a medium bowl, mix the vinegar, sugar and salt to pickle the carrots. Add the carrots and mix well. Keep it in the fridge until ready to serve (Let it pickle for at least 15 minutes).

I find that just one sheet of the spring rolls is too thin, you can do it like this but I prefer to leave 2 sheets sticking together because they hold the toppings better. I used kitchen scissors to cut each double sheet into 4 squares. Repeat until you are done with all of the wrappers.

Pour the oil into a medium saucepan over medium heat. Once the oil is hot, start frying the wrappers in small batches. Fry them until they are golden. Then place them in a large plate lined with paper towels. Repeat until all of them are fried.

To make the Greek yogurt-Sriracha sauce, just mix all of the ingredients in a bowl. Add salt to taste. Pour it into a zip lock bag.

Drain the pickled carrots.

To serve, place the fried wrappers on a large plate. Spread the pickled carrots all over. Then slice off the tip of the zip lock bag with the sauce, and drizzle it over the nachos. Finish it by adding fresh coriander leaves and finely sliced chili. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Panko Crusted Cauliflower Steaks with Greek Yogurt & Sriracha sauce

FullSizeRender (2)

The cauliflowers were calling my name at the market. I got one and I made it into “steaks”. But instead of roasting them in the oven, I covered them in a panko-cornmeal mixture, and then pan-fried them. To feel a bit less guilty about frying them, I made a sriracha sauce with Greek yogurt instead of mayo. The result is crunchy goodness drizzled with a cool, zesty, sweet and spicy sauce.

This recipe serves 4.

Ingredients:

1 large head of cauliflower

4 eggs, beaten

1 ½ cups of panko

1 ½ cups of cornmeal

1 cup of flour

1 teaspoon of paprika

½ teaspoon of onion powder

1 teaspoon of salt

Vegetable oil for pan-frying

For the sauce:

1 cup of Greek yogurt

1 tablespoon of sriracha, or more to taste

Juice of 1 lime

1 ½ tablespoons of honey

Salt

Topping:

Chives for decoration

 

To make the sauce, just mix all of the ingredients in a bowl. Set aside.

Trim the leaves from the cauliflower and trim the end of the stem but leave the core intact.

Slice the cauliflower from the center into 4 “steaks” of about 1 to 1 ½ cm thick.

Mix the panko, cornmeal, paprika, onion powder & salt in one plate. Place the flour on another plate and the beaten eggs on a separate plate.

Coat each cauliflower in the flour, then the egg and finally in the panko mixture.

Add some vegetable oil to a pan over medium heat. You’ll need a bit more than ¼ of a cup.

Once the pan is hot, add the cauliflower steaks. Cook until they are golden on both sides. This will take about 3 minutes per side. Place the steaks on a cutting board lined with paper towels to absorb some of the oil.

Serve the steaks with a drizzle of the sriracha sauce and some chopped chives.

Buttermilk Fried Chicken on a Buttermilk Biscuit with Sriracha/Lime Mayo

buttermilk fried chicken

A while ago I made an American style brunch for my friend Joyce, who I met while living in Dallas. I think that is the only year in my life in which I hardly ever cooked. Whenever I had time off, I would just go out to eat with friends. That year in Dallas, changed my life completely. I fell madly in love. It is there were I met my husband, he was also doing an internship at the same hotel. If someone would have told me 10 years ago that I would be married to a Dutchie and would be living in Amsterdam, I would have thought that this person was nuts.

IMG_7794

Going back to the recipe. While we were living in Dallas, my friend Joyce told us about some delicious honey butter chicken biscuits from the Whataburger fast food restaurant chain. So we went there to try them. We love fried chicken so I wanted to make something similar here, since she also lives in Amsterdam now. I was never a big fan of the honey butter sauce and since all 3 of us like spicy things, I made a sriracha/lime mayo instead. Last month I shared a recipe for a passion fruit and cream cheese swirl skillet brownie which is what I made for dessert that day, you can check it out by clicking here.

This recipe serves 3 to 4 people.

Ingredients for the Buttermilk Fried Chicken:

400gr of chicken breast

For the overnight marinade:

½ liter of buttermilk

Pinch of salt

Pinch of pepper

¼ teaspoon of garlic powder

¼ teaspoon of onion powder

¼ teaspoon of paprika powder

For the coating:

2 cups of flour

¼ teaspoon of garlic powder

¼ teaspoon of onion powder

¼ teaspoon of paprika powder

¼ teaspoon of cayenne

¼ teaspoon of salt

¼ teaspoon of pepper

2 cups of buttermilk

For frying:

About 1 liter of vegetable oil

For the Sriracha/Lime Mayo:

1/3 of a cup of Sriracha

1/3 of a cup of Mayonnaise

Juice of 2 limes

2 tablespoons of honey

Ingredients for the Buttermilk Biscuits:

2 cups of all-purpose flour

2 teaspoons of baking powder

1 teaspoon of salt

½ teaspoon of baking soda

6 tablespoons of cold butter, cut into pieces

1 cup of cold buttermilk

Start the night before by slicing the chicken breast into smaller pieces. I sliced them the size of chicken fingers.  Mix all of the ingredients for the overnight buttermilk marinade in a bowl. Let the chicken soak in the buttermilk marinade overnight, in the fridge.

The next day, start by making the biscuits. Preheat the oven to 220C/425F and line a baking tray with parchment paper.

Place all of the ingredients for the biscuits in the food processor and pulse until everything is mixed.

Place the dough on a lightly floured working area. With your hands, shape the dough into a rectangle. Then fold that rectangle into thirds, as if you were folding a letter. Then flatten it again with your hands and fold it into thirds again. You want to repeat this until you have folded the dough into thirds for a total of 3 times.

Then dust the dough with some extra flour. Using a rolling pin, roll the dough until it is a bit thicker than 1 cm. Cut the dough using a circular mold cutter.  I used a 7 cm cutter and the dough was enough for 8 biscuits. I didn’t use the scraps of the dough because the biscuits from the scraps don’t come out as nice.

Place the biscuits on the prepared baking tray and bake until golden, about 9 minutes. The time will depend on the size of your biscuits, so make sure to check from time to time.

FullSizeRender

Going back to the chicken, mix all of the dry ingredients for the coating in a bowl and place the buttermilk in another bowl. Cover a cutting board with plastic wrap.

Pour the vegetable oil into a pot and heat it up on medium heat.

Remove the chicken from the overnight marinade. Coat one piece with the flour mixture, then soak it in the buttermilk and finally coat it in the flour mixture again.  Place the chicken on the prepared cutting board and repeat for the remaining pieces.

Have a large plate ready lined with paper towels.

Once all of the chicken pieces are coated, check if the oil is hot enough. You can dip the tip of a piece of chicken and check if it bubbles.

Lower the heat to medium-low. Fry the chicken in batches for about 6 minutes. I like to do it on medium-low heat because if it gets too hot, the chicken crust will burn and the inside of the chicken will still be raw.

Place the fried chicken on the plate with paper towels. Repeat until all of the chicken is fried.

IMG_7762

For the sriracha/lime mayo, just mix all of the ingredients in a bowl.

Serve the biscuits with the fried chicken and the sriracha/lime mayo.

Kale Coconut Fried Rice with Sriracha & Lime and Crispy Tofu

kale coconut rice

I had read that you can make whipped cream with coconut milk. For me, it didn’t work out. I read that you need to leave a can of coconut milk in the fridge overnight and that the next day when you open it; the cream would have separated from the water. I read that it had to be full fat and have no preservatives for it to work. After opening many different cans of coconut milk the day after, I still found that it didn’t separate. So I had a lot of opened coconut milk cans to spare. I made this stir-fried rice with one of them. It is a very healthy dish, and very filling too. I really liked the texture that the kale gave to the dish. It makes for a great lunch the next day. It is better if you make the rice the night before, just so it is less sticky to stir-fry. But if you don’t have the time, don’t worry about it. It will still turn out great. This recipe serves 3.

kale coconut

To make the coconut rice you will need:

170grs can of coconut milk (you can also use low fat coconut milk)

Basmati rice to fill the empty 270grs can

Boiling water to fill the empty 270grs can

Pinch of salt

For the fried rice:

Coconut rice (preferably from the night before)

4 cups of shredded kale

1 ½ tablespoons of ginger, chopped

1 clove of garlic, minced

2 spring onions, chopped

10 radishes, thinly sliced

2 tablespoons of coconut oil

For the sauce:

3 tablespoons of Sriracha sauce

Juice of 2 limes

3 tablespoons of soy sauce

For the Tofu:

300gr firm tofu

1 cup of cornmeal

Salt

Pepper

Lemon pepper

2 tablespoons of coconut oil, or vegetable oil

Toppings:

6 baby Paksoy

3 fried eggs

 

To make the coconut rice, place the rice, coconut milk, boiling water and salt in a medium saucepan. Start on medium heat until it starts to boil. Give it a good stir. Then reduce the heat to low, cover and let it simmer for about 15 minutes, until the liquid is absorbed. Remove from the heat.

In a large bowl, mix the coconut rice with 4 cups of shredded kale.

In small bowl, mix the sriracha, lime juice and soy sauce. Set aside.

Slice the tofu about the same size as fish sticks. Pat the tofu dry with paper towels.

Mix the cornmeal, some salt, pepper and lemon pepper on a plate. Coat the tofu pieces in this mixture.

In a large pan, melt 2 tablespoons of coconut oil. Over medium-high heat, pan fry the tofu until it is golden and crispy on both sides. Set aside.

Melt 1 tablespoon of coconut oil in a large pan. Over high heat, stir fry the baby paksoy. Season with salt, then remove from the pan and set aside.

Fry 3 eggs.

Add 2 tablespoons of coconut oil to the same pan. Over medium-high heat, add the ginger, garlic, spring onion and radish. Stir fry for 1 minute and then add the coconut rice mixed with kale. Stir fry for about 2 minutes and then add the sauce. Stir fry for another minute.  Then remove from the heat.

Divide the rice between 3 plates. Serve with 2 baby paksoi, a fried egg and some of the crispy tofu.

Amaranth Crusted Buttermilk Chicken with a Coriander-Sriracha Greek Yogurt Sauce

chicken

I wanted to make a lighter version of buttermilk fried chicken. Besides the obvious reason that it is too fatty, the part I hate the most about deep frying is that the whole apartment smells like a fast food restaurant.  That is why I hardly ever do it.

I added amaranth to the coating. In case you have never heard of amaranth before, it is a seed similar to quinoa, just smaller and it also packs a lot of protein. I browned the chicken a bit in a pan with very little olive oil and then finished it cooking in the oven.  I wanted to keep the lighter vibe going so I made a sauce with coriander, sriracha, lemon zest and Greek yogurt.  Keep in mind that for this recipe you need to let the chicken marinade in buttermilk overnight.  This recipe makes about 3 portions.

Ingredients:

500gr of chicken breast, sliced into chicken finger size pieces

For the marinade:

400ml of buttermilk

Juice of ½ a lemon

Pinch of salt

Pinch of Pepper

¼ teaspoon of garlic powder

¼ teaspoon of onion powder

¼ teaspoon of paprika powder

1 teaspoon of dried thyme

For the crumbs:

½ cup of amaranth

½ cup of panko

¼ cup of cornmeal

¼ cup of breadcrumbs

¼ cup of grated parmesan

1 teaspoon of salt

Pepper

¼ teaspoon garlic powder

1 teaspoon of lemon pepper

For the sauce:

170gr of Greek yogurt

2 tablespoons of chopped coriander

Zest of 1 lemon

2 tablespoons of sriracha sauce

1 tablespoon of ginger syrup

Pinch of salt

 

The night before, slice the chicken into chicken fingers size pieces. Place all of the ingredients of the marinade in a bowl, mix it and add the chicken. Cover with plastic wrap and let the chicken soak in it overnight in the fridge.

To make the Greek yogurt sauce, just mix all of the ingredients in a small bowl, cover with plastic film and let it sit in the fridge until ready to serve.

To make the coating, first start cooking the amaranth. Boil it for 15 minutes and then drain it with a very fine mesh strainer since they are so tiny. My strainer was not small enough so I stacked a second one underneath, lost a bit of amaranth in the process, but oh well. Then I dried it a bit more in a pan for a few minutes. Set aside to allow them to cool down for a couple of minutes.

Preheat the oven to 180C/350F and line a baking tray with parchment paper.

Place the cooked amaranth and the rest of the ingredients of the crumb mixture in a bowl. Mix well.

Remove the chicken from the marinade and coat each piece with the crumb mixture.

Brush a large non-stick pan with some olive oil. Once the pan is hot, just brown the chicken a bit on both sides. Do it in batches.  Then place the chicken in the prepared oven tray.

Bake for 8 to 10 min until the chicken is cooked through.

Serve immediately with the Greek yogurt sauce.