Im going to be serving an assortment of Banh mi for the adults attending my kids bday party. What should I serve on the side? has to be really easy as I’ll have a house full of out of town guests-prefer something prepared night before. Even considering purchasing frozen potstickers and making dipping sauce.
The banh mi IS a pretty filling sandwich. Its heritage is partly French, so it is appropriate for Euro-centric accompaniments. I’d have potato salad or macaroni salad. Not coleslaw since the sandwich has carrot/daikon slaw
It’s undeniable. Banh Mi is the PERFECT sandwich. Rich, savory meat combined with bright and crunchy homemade pickles stuffed into a fluffy baguette; what’s not to love?! We love this version because it requires minimal ingredients but still packs a powerful punch of flavor. Don’t sleep on it, people!
Made this? Let us know how it went in the comment section below!
YIELDS: 2 SERVINGS PREP TIME: 0 HOURS 15 MINS TOTAL TIME: 0 HOURS 40 MINS
10 oz. pork tenderloin
6 tbsp. hoisin sauce, divided
6 tbsp. rice wine vinegar, divided
2 garlic cloves, grated
2 tbsp. fish sauce
1 medium carrot, thinly sliced
1 medium daikon radish, thinly sliced
1 tsp. kosher salt
2 tbsp. vegetable oil
12-inch baguette, sliced in half lengthwise
1/4 c. mayonnaise
1/2 c. cilantro leaves and tender stems
Preheat oven to 425°. Place pork tenderloin into the freezer for 15 minutes; this will make it easier to slice thinly.
Slice frozen tenderloin as thinly as possible. Transfer to a medium bowl, add 3 tablespoons hoisin sauce, 3 tablespoons rice vinegar, garlic, and fish sauce to bowl; mix until well combined. Let sit at room temperature for 15 minutes.
Toss carrot and daikon with remaining vinegar and salt; let sit at room temperature until ready to use. In a large cast-iron skillet on medium high, heat oil and add marinated pork. Cook without stirring for 4 minutes. Give it a toss and continue to cook 1 minute.
Toast baguette in oven for 10 minutes until golden brown. Spread mayonnaise on bottom half and remaining hoisin sauce on top half. Layer pork, then pickled veggies and cilantro on bottom half. Place on the top half and slice cross wise before serving.
If you or your loved ones are Star Wars fans, you can make this super-dee-duper easy pizza recipe using mini pitas, pizza sauce, and some well placed cut toppings. It’s really that simple! You won’t even need the force to make these, although…that would be pretty awesome.
8 mini pitas
Black & Green olive slices
Shaped cookie cutters (don’t have these? find the outline shapes online and use a knife to trace!).
Preheat your oven to 375 degrees Fahrenheit.
On a parchment lined baking sheet, place your pitas down. Take a tablespoon of pizza sauce to the tops of each one, and spread out to the edges.
Top each pizza with mozzarella cheese.
Then, using cookie cutters or a sharp knife, cut out your characters and place on the center of each.
Use olives for eyes, pepperonis for death stars, etc. GET CREATIVE!
Bake for 10 minutes or until cheese is melted and lightly browned.
For an easy side dish to complement a spring roast, just cook this recipe without the salmon
Nutrition: Per Serving
kcal 483 fat 25g saturates 4g carbs 34g sugars 6g fibre 3g protein 33g low in salt 0.24g
400g new potato, halved if large
2 tbsp olive oil
8 asparagus spears, trimmed and halved
2 handfuls cherry tomatoes
1 tbsp balsamic vinegar
2 salmon fillets, about 140g/5oz each
handful basil leaves
Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
Hasselback Potatoes have been around for years, specially in the Midwestern states. They’ve gained popularity in recent years as many of us have discovered what the Swedes and Midwesterners have known since the 1950’s!
What are Hasselback Potatoes and where did they get their name you may wonder. They were first served at a Swedish restaurant named Hasselbacken in 1953. They are a type of baked potato that is tender on the inside and crispy on the outside. They’re sort of like thin potato chips attached together at the potato base. The sliced potatoes are baked to a crispy outer shell then stuffed with cheese and topped with sour cream, chives, or whatever your favorite toppings are.
They are really easy to make, almost like making baked potatoes! The hardest part may just be the slicing. The potatoes are thinly sliced almost to the base of the potato leaving the bottom portion still attached. I found that the best way to cut them is to place the potato on top of a large spoon then using a sharp knife slice the potato until the knife touches the spoon, this leaves the bottom parts of each slice still attached.
For Hasselback Potatoes I prefer to use medium sized Russet Potatoes. (I use the large sized Russets for regular baked potatoes.) You can also use Yukon Gold Potatoes, but I find that the russets hold up better than the Yukoons.
When I make Hasselback Potatoes I stuff cheese between slices but leave the toppings on the side so each person can add their own. I usually offer sour cream, shredded cheeses, chopped chives, and green onions. But you can offer bacon bits and other toppings you like.
So without further delay here’s my recipe for Hasselback Potatoes!
4 – 6 Medium Sized Russet Potatoes
1 Stick Butter, melted
1/3 Cup Olive Oil
4 Cloves Fresh Garlic, minced
1 Tbs. Chopped Fresh Parsley
Salt & Pepper
Cheddar Cheese slices – enough to fill potatoes between slices
1/2 Cup Parmesan Cheese, grated
Chopped Chives and/or Green Onions
Other favorite toppings
Pre-heat oven to 450° F.
Line baking sheet with parchment paper.
Scrub each potato very well. Make sure it’s clean and has no dust or dirt on it. I use a green scotch pad to make sure each potato is very clean. Pat dry with paper towels.
Place potato on a large spoon. Slice potato from the top to when the knife touches the spoon edge. Make slices as thin as possible, about 9-10 slices. Slice all the potatoes this way.
In my effort to change our eating habits to something a bit healthier than meat and potatoes I make a meatless meal at least once a week. One of my favorites is this Zucchini Stir Fry.
It’s amazing how filling and tasty a simple meal of healthy veggies can be. This week I made this dinner of zucchini, spinach, and tomatoes. It was delicious, my husband loved it. You can serve it with a piece of whole grain bread if you wish; the bread is great for dipping in the juices.
You can also serve this dish as an appetizer or side dish. It’s so good! It goes great with barbecued and roasted meats.
1 large organic zucchini, cut into 2″- 3″ strips
1 cup fresh organic spinach
1/2 cup organic cherry tomatoes, halved
1 tbls. organic coconut oil
1 tbls. minced garlic
1 tsp. cayenne red pepper
Sea Salt to taste
1. Heat oil over medium heat
2. Add garlic, sauté until it turns golden, stir constantly
3. Add zucchini, cook until it starts to soften about 5-6 minutes, stir constantly
4. Add tomatoes, cook until juices start to come out, stir constantly
5. Add spinach, cook until leaves wilt and turn bright green, stir contantly