Thai Steak Cabbage Wraps

Flavors are fresh and vibrant in this easy take-out style dish.

Servings

Ingredients

4 oz rice vermicelli
2 tsp sesame oil
salt and pepper
2 Tbsp Thai sweet chili sauce
1 Tbsp fish sauce
1 Tbsp fresh lime juice
1 lb boneless beef sirloin steak fat trimmed
1 Tbsp oyster sauce
1 head napa cabbage
1/2 mango peeled and cut into thin strips
1/3 cup dry roasted salted peanuts chopped
1/2 cup cilantro coarsely chopped
1/2 cup basil coarsely chopped

Servings

Ingredients

4 oz rice vermicelli
2 tsp sesame oil
salt and pepper
2 Tbsp Thai sweet chili sauce
1 Tbsp fish sauce
1 Tbsp fresh lime juice
1 lb boneless beef sirloin steak fat trimmed
1 Tbsp oyster sauce
1 head napa cabbage
1/2 mango peeled and cut into thin strips
1/3 cup dry roasted salted peanuts chopped
1/2 cup cilantro coarsely chopped
1/2 cup basil coarsely chopped

Instructions

Preheat a grill to medium-high. Bring a large saucepan of water to a boil. Turn off the heat, add the rice noodles and stir to loosen. Let sit until tender, 2-4 minutes; drain and rinse thoroughly under cold water. Shake out as much water as possible and transfer the noodles to a medium bowl. Toss with 1 tsp. sesame oil and season with salt and pepper.
Combine 1/4 cup water, the chili sauce, fish sauce, lime juice, and 2 pinches of salt in a small bowl. Set aside.
Season the steak on both sides with salt and pepper and rub all over with the oyster sauce and remaining 1 tsp. sesame oil. Grill the steak 5-6 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes.
Meanwhile pull off 16 outer leaves from the cabbage and cut off the leafy tops. Thinly slice the steak against the grain. Fill the cabbage leaves with the noodles, mango, steak, peanuts, cilantro, and basil. Season with salt. Serve with the sauce. Enjoy!

Recipe Notes

Recipe adapted from Food Network

Burrito Bowls

Try this burrito bowl instead of ordering out.

Servings

Ingredients

1 can sweet corn
2 cups white rice
1/2 cup cilantro chopped
1 lime juiced and zested
1 bell pepper thinly sliced
1/2 red onion thinly sliced
2 tsp oil
1 tsp oregano
1 1/2 tsp cumin
1 tsp garlic powder
1 tsp paprika
1 can black beans drained and rinsed
avocado for topping
sour cream for topping
1 lb boneless skinless chicken thighs

Servings

Ingredients

1 can sweet corn
2 cups white rice
1/2 cup cilantro chopped
1 lime juiced and zested
1 bell pepper thinly sliced
1/2 red onion thinly sliced
2 tsp oil
1 tsp oregano
1 1/2 tsp cumin
1 tsp garlic powder
1 tsp paprika
1 can black beans drained and rinsed
avocado for topping
sour cream for topping
1 lb boneless skinless chicken thighs

Instructions

In a bowl combine 1 tsp. oil, 1/2 tsp oregano, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp paprika. Add chicken thighs and let marinate 15 minutes. Grill on medium-high heat until cooked through. Let cool for 10 minutes then cut into bite size pieces.
Cook rice according to directions. When rice and corn only have 10 minutes, begin sauteing the veggies. In a skillet, combine the rest of the oil, peppers, and onion. Saute for 5 minutes and then stir in the remaining spices. Cook for an additional 5 minutes. When rice is done stir in the cilantro, lime juice and zest, and a pinch of salt. Stir until fluffy.
Assemble the bowls by dividing the rice, top with veggies, chicken, then black beans. Sprinkle with the corn and top with avocado and sour cream if desired. Enjoy!

Cauliflower Shawarma

This is quick and easy and packed full of flavor. Original recipe found on Half Baked Harvest.

Cauliflower Shawarma Wraps with Green Tahini and Feta

Light and delicious.

Course

sandwich, Vegetarian

Cuisine

vegetarian

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

1 lg head cauliflower cut into florets
1/4 c olive oil
1 tbsp honey
2 tsp paprika
1 tsp cumin
2 garlic cloves minced
1 lemon juiced
1 pinch crushed red pepper flakes
salt and pepper to taste
4 naan warmed (can use pitas)
2 cucumbers thinly sliced
shredded lettuce
cilantro garnish
feta crumbled
tzatziki for serving

Green Tahini

1/2 c tahini
1/3 c cilantro
1/3 c parsley
1 tsp cumin
1 lemon juiced
salt to taste

Course

sandwich, Vegetarian

Cuisine

vegetarian

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

1 lg head cauliflower cut into florets
1/4 c olive oil
1 tbsp honey
2 tsp paprika
1 tsp cumin
2 garlic cloves minced
1 lemon juiced
1 pinch crushed red pepper flakes
salt and pepper to taste
4 naan warmed (can use pitas)
2 cucumbers thinly sliced
shredded lettuce
cilantro garnish
feta crumbled
tzatziki for serving

Green Tahini

1/2 c tahini
1/3 c cilantro
1/3 c parsley
1 tsp cumin
1 lemon juiced
salt to taste

Instructions

Preheat oven to 425. On large baking sheet combine cauliflower, olive oil, honey, paprika, cumin, garlic, lemon, crushed red pepper flakes, salt and pepper. Toss well to evenly coat. Place in oven and roast for 20 minutes. In a blender make the tahini. Combine tahini, cilantro, parsley, cumin, lemon juice, and salt. Blend well. You made to add a little water to make a little more smoother. To assemble take a piece of naan. Add the tahini sauce, cauliflower and toppings of choice.

Easy Salsa

Original recipe found on The Cafe Sucre Farina

Easy Salsa

Delicious

Course

Appetizer

Prep Time

15 minutes

Servings

servings

Ingredients

2 14 oz cans fire roasted canned tomatoes
4 oz green chilis
1/2 small red onion coarsely chopped
1/2 c cilantro roughly chopped
6 green onions chopped
3 garlic cloves roughly chopped
1 jalapeno seeded and chopped
salt to taste
1 tsp cumin
2 tbsp lime juice

Course

Appetizer

Prep Time

15 minutes

Servings

servings

Ingredients

2 14 oz cans fire roasted canned tomatoes
4 oz green chilis
1/2 small red onion coarsely chopped
1/2 c cilantro roughly chopped
6 green onions chopped
3 garlic cloves roughly chopped
1 jalapeno seeded and chopped
salt to taste
1 tsp cumin
2 tbsp lime juice

Instructions

Add all items to blender. Blend until smooth. Ready to eat.

Mexican Chicken & Avocado Salad

Servings

Ingredients

2 Tbsp fresh lime juice
1 Tbsp honey
1/4 +1/2Tbsp cup olive oil
1 garlic clove minced
2 small boneless skinless chicken breast
1/2 tsp chipotle powder
1/2 tsp oregano
1/4 tsp cumin
1 avocado chunky dice
1 cup cherry tomatoes halved
3/4 cup corn kernels canned, drained
1/2 red onion finely chopped
1/4 cup cilantro chopped
5 cups romaine cut into bite size pieces

Servings

Ingredients

2 Tbsp fresh lime juice
1 Tbsp honey
1/4 +1/2Tbsp cup olive oil
1 garlic clove minced
2 small boneless skinless chicken breast
1/2 tsp chipotle powder
1/2 tsp oregano
1/4 tsp cumin
1 avocado chunky dice
1 cup cherry tomatoes halved
3/4 cup corn kernels canned, drained
1/2 red onion finely chopped
1/4 cup cilantro chopped
5 cups romaine cut into bite size pieces

Instructions

Dressing: Place lime juice, honey, 1/4 cup olive oil, and garlic in a jar. Season with salt and pepper, shake well. Put 2 Tbsp of dressing in a ziplock bag, add chipotle, oregano, cumin, and season with salt and pepper, mix. Add chicken, seal and massage to coat. Marinate 30 min-overnight.
Heat grill, and cook chicken till cooked through. Slice.
Add 2 Tbsp cilantro into dressing, shake.
Place avocado, corn, tomato, and onion in a bowl. Add the remaining cilantro, drizzle with a bit of the dressing, toss gently. Place lettuce in a bowl, drizzle with a bit of the dressing, toss. Assemble salad: Place lettuce on a serving platter. Top with avocado, corn mixture, and sliced chicken. Drizzle with remaining dressing. Enjoy!

Recipe Notes

Recipe adapted from Recipe Tin Eats