How To Make Veggie Summer Rolls Within 30mnt

These Vietnamese-style summer rolls are bundles of flavor. Stuffed with fresh veggies and vermicelli noodles, they’re hearty enough to enjoy as a meal, but they also make for a fun, refreshing appetizer. Cover assembled spring rolls with a damp paper towel to keep them from drying out. Look for brown rice paper wrappers to wrap these colorfully filled rolls. Purchase them online if you can’t find them in the supermarket.

PREP-TIME: 30 MINUTES

READY IN: 30 MINUTES

MAKES 12 SPRING ROLLS

INGREDIENTS

• 1 tablespoon reduced-sodium soy sauce or tamari

• 1 tablespoon lemon juice

• ¼ teaspoon grated fresh ginger

• 1 small clove garlic, minced

• Dash crushed red pepper

• 2 oz. dried brown rice vermicelli noodles

• 12 8-inch brown rice paper wrappers

• 12 to 24 sprigs fresh herbs (cilantro, parsley, dill, and/or chives)

• 12 6-inch very thin asparagus spears

• ¾ cup shredded peeled fresh beets

• 2 carrots, cut into thin strips (¾ cup)

• 1 kohlrabi (head only), peeled, cored, and cut into matchsticks (¾ cup)

• 1 avocado, peeled, seeded, and cut into 12 slices

INSTRUCTIONS

1. For dipping sauce, in a small bowl combine the first five ingredients (through crushed red pepper) and 2 Tbsp. water.

2. Prepare noodles according to package directions; drain. Rinse under cold water; drain well. Use kitchen scissors to snip noodles into small pieces.

3. Pour warm water into a pie plate. Carefully dip a rice paper wrapper into the water; transfer to a clean work surface. Let stand several seconds to soften. Place one or two herb sprigs just below the center of the paper. Arrange some of the noodles, asparagus, beets, carrot, kohlrabi, and avocado over herbs.

4. Fold bottom edge of wrapper over filling and tuck it under on other side while pulling the roll toward you. Fold in sides to seal in filling. Continue rolling tightly. Repeat with the remaining rice paper wrappers, herbs, and vegetables. Serve with dipping sauce.

How To Make Carrot Dogs Within 4hour 20 mnt

Don’t doubt the deliciousness of carrot dogs until you’ve tasted one. Cooked whole carrots soak up tons of flavour from a smoky marinade. Though these carrot dogs need four hours to marinade, this recipe requires only about 20 minutes of active prep time.

PREP-TIME: 20 MINUTES

READY IN: 4 HOURS 20 MINUTES

MAKES 8 CARROT DOGS

INGREDIENTS

• 8 large carrots

• 1 cup low-sodium vegetable broth

• ¼ cup apple cider vinegar

• 2 tablespoons reduced-sodium soy sauce or tamari

• 2 tablespoons pure maple syrup

• 2 teaspoons smoked paprika

• 2 teaspoons dry mustard

• ½ teaspoon ground coriander

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon liquid smoke

• Dash ground cloves

• 8 whole wheat hot dog buns, toasted if desired

• ½ of a red onion, finely chopped (¼ cup)

• 3 tablespoons stone-ground mustard

• ½ of a medium cucumber, spiralized

INSTRUCTIONS

1. Peel carrots and trim to 6 inches long. Trim wide end to make a consistent thickness. Place carrots in a large saucepan; add water to cover. Cover pan and bring to boiling; reduce heat to low. Cook carrots 8 to 10 minutes, until just tender. Drain well.

2. Place carrots in a large resealable plastic bag set in a shallow dish. For marinade, in a bowl combine the next 11 ingredients (through cloves) and ½ cup water. Pour over carrots; seal bag. Chill 4 to 24 hours, turning occasionally. Drain and discard marinade.

3. Grill carrots, covered, over medium-high 5 to 8 minutes or until grill marks start to appear, turning occasionally. Or place carrots in a foil-lined baking pan and bake at 450°F 8 to 10 minutes or until lightly browned on edges.

4. Place grilled carrots in buns. Top with red onion, mustard, and cucumber.

CLASSIC BEEF AND BEAN SLOW COOKER CHILI

Warm up with a comforting bowl of this classic beef and bean slow cooker chili! Perfect for game day or a busy weeknight!

This time of year, nothing beats a big bowl of comfort food, like this slow cooker chili. Made with plenty of beef and beans, it’s full of protein and filling fiber, and is perfect for tailgating, a game day party at home, or a busy weeknight meal!

Who’s ready for chili season?! Technically, there’s no chili season for me, since I make it year round, but as the weather cools down, I definitely get a hankering for a big bowl of comforting chili! You guys have LOVED these turkey chili and chicken chili versions, so I knew I wanted to bring you guys a great beef chili recipe that’s made in the slow cooker. After all, is there anything better than walking through the door at the end of a lonnnngggg day, and being hit with the smell of a delicious chili simmering away? Knowing it’s cooked and ready to go is such a relief right?!

DO YOU LIKE BEANS IN YOUR CHILI? OR PREFER NO BEANS?

Growing up and living in Ohio, our “chili” is WAY different than what anyone else considers chili, so I’m really the type of person who can have it both ways. Sometimes I like the added fiber and texture of the beans, and other times, I prefer it without. If you can’t stand the thought of beans in your slow cooker chili, you can leave them out of this recipe, or try this beef and poblano version!

Are you a huge chili toppings fan? I am. I load my chili up! My personal favorite toppings are:

• diced avocado

• chopped tomatoes

• shredded cheese (the Mexican blend cheese is my personal fav!)

• tortilla strips or crushed chips

• sliced green onions

• minced cilantro

• sliced or diced jalapeños

• sour cream

This chili has a kick, but I wouldn’t necessarily call it spicy. There are a few ways to tame the spice here if you’re worried about it:

• Use a MILD can of died green chiles

• Use a green bell pepper instead of diced green chiles

• Top with plenty of cheese and sour cream

The next time you’re craving some classic Fall comfort food, try this slow cooker chili!!

Try this chili with a big slice of this skillet cornbread (cooked in bacon drippings!)!

Prep Time - 15 mins Cook Time - 8 hrs 15 mins Total Time - 8 hrs 30 mins

Servings - 8 servings Calories - 534

Ingredients

• 3 Tbsp olive oil

• 2 yellow onions, diced

• 1 red or green bell pepper, diced

• 2 lbs ground beef (I use an 80/20 fat content)

• 8 cloves garlic, minced

• 3 Tbsp chili powder

• 1 Tbsp ground cumin

• 1 1/2 tsp kosher salt

• 1/2 tsp black pepper

• 28 oz can crushed tomatoes - (or diced)

• 14 oz can tomato sauce

• 2 (15oz) cans dark red kidney beans, drained and rinsed

• 4 oz can diced green chiles

TOPPINGS:

• diced avocado

• diced fresh tomatoes

• sliced green onions

• shredded cheese

• sour cream

• minced cilantro

• tortilla strips or broken tortilla chips

• diced or sliced jalapeños

Instructions

• To a large skillet, add oil and heat over MED to MED-HIGH heat. Add onions and bell pepper and cook, stirring occasionally, until softened and very fragrant, about 5 minutes.

• Add ground beef and cook about 5 minutes, crumbling with a wooden spoon or potato masher, until beef is no longer pink. Drain any excess fat, and return beef mixture to skillet.

• Add salt, chili powder, cumin and black pepper and minced garlic, and cook about a minute.

• Transfer beef mixture to the bottom of slow cooker. Add crushed tomatoes, tomato sauce, beans and green chiles, and stir well to combine. Cover and cook on LOW for 8 hours, or on HIGH for 5-6 hours.

• Taste chili and season with salt and black pepper if needed. Serve with any desired toppings and enjoy!

Chef's Tips This chili is thick and rich, but if you prefer a less thick version, when adding the cans of crushed tomatoes, tomato sauce, beans and green chiles, add about a cup of beef stock/broth. To cook this on the stove top:

• Complete steps 1-3, using a dutch oven or stockpot instead of a skillet, then add all remaining ingredients to pot and bring to a boil, then cover and simmer, stirring occasionally, about 40 minutes, or until chili has thickened to desired consistency.