blue plate special: veggie chopping freak + for the love of the veggie nori roll

tag:blogger.com,1999:blog-7408874920351031218.post-47786761173794539422008-03-10T09:58:00.010-04:002008-04-13T06:39:57.859-04:002008-04-13T06:39:57.859-04:00blue plate special: veggie chopping freak + for the love of the veggie nori roll<a href="http://bp3.blogger.com/_eyVoW8GPxmg/R9U_QicqVBI/AAAAAAAAArA/Qnow_Vw0zOs/s1600-h/blue_plate.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp3.blogger.com/_eyVoW8GPxmg/R9U_QicqVBI/AAAAAAAAArA/Qnow_Vw0zOs/s400/blue_plate.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5176112900089730066" /></a>meditation @ hand for the avid chopping freak I am <a href="http://bp3.blogger.com/_eyVoW8GPxmg/R9U_AicqVAI/AAAAAAAAAq4/8zFVMG_iAcs/s1600-h/soup_starter.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp3.blogger.com/_eyVoW8GPxmg/R9U_AicqVAI/AAAAAAAAAq4/8zFVMG_iAcs/s400/soup_starter.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5176112625211823106" /></a>soup starter ~ I added the veggies after the broth was made. Since I have this thing about chicken fat; I prefer to use chicken breasts with the fat trimmed back to get the chicken broth started..... <a href="http://bp3.blogger.com/_eyVoW8GPxmg/R9U_3icqVCI/AAAAAAAAArI/wT3NH2hNMDg/s1600-h/dal.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp3.blogger.com/_eyVoW8GPxmg/R9U_3icqVCI/AAAAAAAAArI/wT3NH2hNMDg/s400/dal.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5176113570104628258" /></a>my starter for dal @ my house I have been spending more time writing about food: event planning about food, proposing about the preparation of food, how food works and who is making the food; rather than the ample time spent of preparing it myself. It comes down to time..... <a href="http://bp1.blogger.com/_eyVoW8GPxmg/R9fJhicqVDI/AAAAAAAAArQ/eqiKBKGK-oo/s1600-h/nori_open.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_eyVoW8GPxmg/R9fJhicqVDI/AAAAAAAAArQ/eqiKBKGK-oo/s400/nori_open.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5176827874705560626" /></a>the beginnings of the nori roll.... <a href="http://bp1.blogger.com/_eyVoW8GPxmg/R9fJqicqVEI/AAAAAAAAArY/o3boY0WF0ks/s1600-h/nori_rolled.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_eyVoW8GPxmg/R9fJqicqVEI/AAAAAAAAArY/o3boY0WF0ks/s400/nori_rolled.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5176828029324383298" /></a>a deliciously healthy combined effort! calif style veggie nori roll © 2008 Ingar Brunnett, TasteMemory.com * 4 sheets of nori (roasted seaweed) * romaine lettuce leaves or baby romaine or other salad greens you like * alfalfa sprouts * 1 avocado, seeded and sliced * 2 large carrot sticks, peeled + cut lengthwise about 1/3" thick * 1-2 cucumbers, cut lengthwise about 1/3" thick * optional: pickled daikon, cut lengthwise about 1/3" thick * small bowl of water Lay sheet of nori on paper towel. Put lettuce leaves down horizontally on nori sheet. Top with generous handfulls of alfalfa sprouts. The lettuce and sprouts will be compressed during the rolling process, so feel free to use a generous hand of veggies. Place 3-4 slices of avocado on the bed of sprouts. Then place slices of cucumbers above the avocado. Top with carrots. As the veggies are placed horizontally across the nori sheet, it will help in the rolling process that they are spread across vertically as well.....after the first roll ~ you'll see what I mean. At the end of the nori closer to you, gently start to roll forward using both hands. Gently yet tightly force the roll forward until you have reached the end, while making sure you keep the vegetables tucked in as you are rolling. Keep the roll down with one hand, and dab the closing end of the nori with a thin spread of water to seal. Dry your finger tip on the paper towel. Seal and press down until firmly shut. Use a sharp knife and cut in half. Enjoy with soy sauce, minced fresh ginger & wasabe. If I am in a hurry, I just mix a bit of sriracha with soy sauce for lunch on the go. I make four of these and have two at lunch with a raw salad made of shredded carrots and raw corn kernals. The last two rolls I save for my late afternoon snack before I pick up the kids. The other thing I relish the most is reading about food.....which I have had little time for as well. But....I have been going out of my way to nourish my thoughts literally. I recently came across a freakishly cool article in the New York Times about a <a href="http://www.nytimes.com/2008/02/29/world/europe/29seeds.html?_r=1&oref=slogin">Global Seed Vault</a> opening up in the artic. A food vault? I didn't even know such a thing was in existence.....it has a doomsday sort of thunderdome or waterworld ~ end of tomorrow sort of appeal to it. This month is the birth of Taste Memory (bells*whistles!!!) NEXT BLOG in just a few moments: Homemade Mandu Recipe aka Korean dumplings.....how I love thee......taste memoryhttp://www.blogger.com/profile/10788472489091750224noreply@blogger.com