Comments on: Rolling into Summer http://www.genevestewart.com/blog/2006/05/22/rolling-into-summer/ Simple, tasty, and healthy recipes by Geneve Stewart. Tue, 02 Sep 2008 21:39:41 +0000 http://wordpress.org/?v=abc hourly 1 By: Genève’s Kitchen » Blog Archive » Tempeh Each Day Keeps The Doctor Away! http://www.genevestewart.com/blog/2006/05/22/rolling-into-summer/comment-page-1/#comment-471 Genève’s Kitchen » Blog Archive » Tempeh Each Day Keeps The Doctor Away! Wed, 02 Aug 2006 06:26:50 +0000 http://www.genevestewart.com/blog/2006/05/22/rolling-into-summer/#comment-471 [...] It's true that there are lots of healthy benefits to be gained by eating tempeh which, if you're not familiar with the stuff, is made from fermented soybeans.  I always found both tofu and tempeh to be dry, bland, and lacking in flavor but I didn't want this to be the reason that I was depriving my body of such healthy food.  I love to experiment with unfamiliar foods and I love a challenge.  My curiosity helped me to come up with a flavorful way to enjoy tempeh.  I use my ginger peanut dressing that I posted about in Rolling into Summer and I prepare the tempeh by stir-frying it in a little olive oil on the stove to lightly brown all of the sides.  Once browned I remove them from the pan and set aside while I stir-fry some broccoli and edamame (the frozen shelled kind).  I add everything to a bowl, add the dressing and dinner is served! [...] [...] It's true that there are lots of healthy benefits to be gained by eating tempeh which, if you're not familiar with the stuff, is made from fermented soybeans.  I always found both tofu and tempeh to be dry, bland, and lacking in flavor but I didn't want this to be the reason that I was depriving my body of such healthy food.  I love to experiment with unfamiliar foods and I love a challenge.  My curiosity helped me to come up with a flavorful way to enjoy tempeh.  I use my ginger peanut dressing that I posted about in Rolling into Summer and I prepare the tempeh by stir-frying it in a little olive oil on the stove to lightly brown all of the sides.  Once browned I remove them from the pan and set aside while I stir-fry some broccoli and edamame (the frozen shelled kind).  I add everything to a bowl, add the dressing and dinner is served! [...]

]]> By: Geneve http://www.genevestewart.com/blog/2006/05/22/rolling-into-summer/comment-page-1/#comment-145 Geneve Sat, 17 Jun 2006 07:36:45 +0000 http://www.genevestewart.com/blog/2006/05/22/rolling-into-summer/#comment-145 Hey Adam, I've noticed the same thing re: paper absorbtion - some areas soften while some spots are still firm. Since this doesn't seem to have an effect on the end product I don't worry about it. I find that using a shallow dish that can hold warm water and allow for the entire rice paper sheet to soak at the same time is optimal. I add fresh warm water a few times during the process of making these too because I think that the warm water is more effective at softening the sheets. I'm so glad that you like the sauce! How did you like the rolls? If you have leftoever sauce it goes really well over sauteed or steamed broccoli. As for storing the rice paper sheets - mine came in a plastic package and I just stick the whole thing into a large zip lock. It sits in my cabinet on a shelf with rice and pastas. The stuff has a great shelf-life. Hey Adam,
I’ve noticed the same thing re: paper absorbtion – some areas soften while some spots are still firm. Since this doesn’t seem to have an effect on the end product I don’t worry about it. I find that using a shallow dish that can hold warm water and allow for the entire rice paper sheet to soak at the same time is optimal. I add fresh warm water a few times during the process of making these too because I think that the warm water is more effective at softening the sheets.
I’m so glad that you like the sauce! How did you like the rolls?
If you have leftoever sauce it goes really well over sauteed or steamed broccoli.
As for storing the rice paper sheets – mine came in a plastic package and I just stick the whole thing into a large zip lock. It sits in my cabinet on a shelf with rice and pastas. The stuff has a great shelf-life.

]]> By: AdamD http://www.genevestewart.com/blog/2006/05/22/rolling-into-summer/comment-page-1/#comment-141 AdamD Sat, 17 Jun 2006 02:18:46 +0000 http://www.genevestewart.com/blog/2006/05/22/rolling-into-summer/#comment-141 Truth be told, I didn't follow the recipe for what I put inside the roll, but the sauce was the boss. A couple questions about the paper... 1) Is there a secret to getting an even absorbtion of water? Mine were a bit spotty, though once they had dried, I didn't notice at all. Does it need to be even? 2) How do you store the papers once you've opened the package? Truth be told, I didn’t follow the recipe for what I put inside the roll, but the sauce was the boss.

A couple questions about the paper…

1) Is there a secret to getting an even absorbtion of water? Mine were a bit spotty, though once they had dried, I didn’t notice at all. Does it need to be even?

2) How do you store the papers once you’ve opened the package?

]]> By: cath http://www.genevestewart.com/blog/2006/05/22/rolling-into-summer/comment-page-1/#comment-47 cath Tue, 23 May 2006 18:13:21 +0000 http://www.genevestewart.com/blog/2006/05/22/rolling-into-summer/#comment-47 Geneve -- these are some of my favorite rolls to eat. The red rose banh trang that you use is probably the best because it doesn't fall apart or get too sticky when dipped in water. My mom tells me about a brand with an elephant on it but I have yet to find it. Geneve — these are some of my favorite rolls to eat. The red rose banh trang that you use is probably the best because it doesn’t fall apart or get too sticky when dipped in water. My mom tells me about a brand with an elephant on it but I have yet to find it.

]]> By: Ivonne http://www.genevestewart.com/blog/2006/05/22/rolling-into-summer/comment-page-1/#comment-46 Ivonne Tue, 23 May 2006 18:02:47 +0000 http://www.genevestewart.com/blog/2006/05/22/rolling-into-summer/#comment-46 Fantastic, Geneve! This is a must-try! Fantastic, Geneve!

This is a must-try!

]]> By: Niklaus http://www.genevestewart.com/blog/2006/05/22/rolling-into-summer/comment-page-1/#comment-45 Niklaus Tue, 23 May 2006 10:10:22 +0000 http://www.genevestewart.com/blog/2006/05/22/rolling-into-summer/#comment-45 Hi Geneve You have a very nice and interesting site. But now i am very hungry. Greetings from switzerland, niklaus Hi Geneve

You have a very nice and interesting site.
But now i am very hungry.

Greetings from switzerland,
niklaus

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