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Get Carried Away by Mama-to-be & Chef Kate Homes!

May 31, 2012

I met Kate recently at a local family event & I just loved her story.  Here she is to share it with all of you…

I started Carried Away Chefs as a personal chef service for busy moms and families after realizing that all my clients’ kitchens had child safety locks on the cabinets… we had entered the ‘mom world’ with out even realizing it!  Now I’m expecting my first baby and am so thrilled to already be surrounded by so many wonderful resources and informed clients who are willing to help me navigate the baby gear, yoga classes, doulas, maternity clothes and birth classes available to pregnant women in New York City.

The past five months have been an incredible insight into the joys, challenges and anticipation of pregnancy and I can’t wait to embark on the ‘market research’ my little bundle and I will conduct when he or she starts to eat solid food (that is, if I find the time to write down the likes and dislikes!).

Quite often our clients ask us to come up with creative ways to incorporate vegetables into their children’s diets.  I always find this spring roll recipe is a hit with the kids.  It’s a great fun way to get kids eating veggies, and the filling is versatile to accommodate even picky palettes.  If they are interested, it could be fun to have the kids help assemble the rolls… involving them in the process will make them more inclined to be proud of the results and eat it!

Carried Away Chicken Vegetable Spring Rolls with Peanut Sauce

Peanut dipping sauce Ingredients

2 T minced ginger

1 T olive oil

1 T brown sugar

2 T soy sauce

1 T tomato paste

1/2 c peanut butter

1 c h2O or to desired consistency

juice of ½ – 1 lime

Method

Sauté ginger in 2 T oil over low.  Stir in tomato paste, brown sugar and peanut butter.  Once combined stir in soy sauce & water to desired thickness.  Season with lime juice

Chicken Veggie Spring Rolls Ingredients

8 Spring roll wrappers (8-10 inches)

1 red bell pepper

1 yellow bell pepper

2 carrots

8 stalks asparagus

2 cups bean thread noodles

1 T chopped cilantro

1 lime, juiced

1 cooked chicken breast, shredded

2 T soy sauce

1T sesame oil

Method

Set up a steamer basket in a large pot with 1 inch water and a cover, bring to a boil.  Slice peppers and carrots into thin strips.  Cut the asparagus into 4 inch pieces, if its thick, slice pieces in half.  Steam the veggies about 2 min… they should be tender but still crisp.  Transfer veggies to a bowl and toss with 1 T soy sauce, sesame oil, juice of ½ lime and a pinch of salt.  Let cool.

Bring a pot of water to a boil.  Pour over bean threads and let sit 6 min, drain, toss with 1 T soy sauce and cool.  Toss shredded chicken with ½ lime juice, cilantro and a pinch of salt.

To assemble spring rolls, have a bowl of warm water, large enough to place the dry wrappers in.  One at a time, place the wrapper in the water until it begins to soften, about 10 seconds.  Shake off excess water and place on work surface.  Spread 2 spoonfuls of chicken down the middle, top with a few pieces each of pepper and carrot, and one asparagus spear.  Top with a small handful of bean threads.  Fold the short ends in first and then roll up.  Repeat until all filling is used up.  Makes about 8 rolls.

Serve cold with peanut sauce.