Mushroom and Leek Pasta with Chicken Sausages and Prosciutto

Fall brings along with it shorter and colder days. It also brings with it a huge variety delicious warm soups, pastas, baked goods, roasts… you get the gist. For me, when I come home from an 8 hour work day and/or a trip to the gym, I want an extremely simple, delicious, warm bowl of pasta to satisfy my carb cravings. This pasta dish in particular does not include that many ingredients and holds so much flavour that I can assure you’ll go for a second plate.

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Not only is it incredibly easy to make, its also light on the wallet. I get the majority of my pasta tips from one of my favourite chef’s: Mario Batali, cuz I’m basic and watched the Food channel religiously growing up. The guy has amazing tips on how to make fresh pasta, how to mix certain sauces with specific pastas, how to get the most flavour in a simple pasta dish, anything! I highly recommend watching a couple his shows on YouTube and adding in some of tips to your own cooking! The tip I incorporated into this dish was the process of taking out the pasta right before it is al dente, and finishing the cooking process in the sauce. This is most likely a super well known tip to the majority of pasta aficionado – but to me it was fresh and totally upped my pasta game!

Some substitutes if you don’t have all the ingredients available to you:

  • I used a rosemary chicken sausage from my grocery store’s deli counter because I  wanted something lighter but you can definitely substitute it with any mild sausage or just omit it all together! Sausages are often one of the cheaper meats on sale – so this is definitely a great dish if you’re feeling like you wanna save on dinner!
  • If you find buying a block of parmigiano reggiano to be difficult or pricey (it can be), what I used to do was just replace it with Grana Padano which is a much cheaper cheese and holds a similar flavour to the ultimate king of cheeses parmigiano reggiano.
  • You can also definitely substitute the pasta to whatever you’d like/have in the pantry! I just felt like rigatoni today :).

Let’s get started!

Mushroom and Leek pasta with Chicken Sausages and Prosciutto

INGREDIENTS for 2 servings:

    • 2 chicken sausages($2.33)
    • 3 Tbs olive oil ($0.20)
    • 2 cloves garlic ($0.04)
    • ½ pack of brown mushroom ($1.00)
    • 1 packed cup of spinach ($0.40)
    • ½ a leek ($0.50)
    • 50g prosciutto ($0.75)
    • ½ cup of parmigiano reggiano ($0.06)
    • 150g rigatoni pasta ($0.25)

    Total cost for 2 services: $5.53*

    Single serving for $2.76

    Serves 2, takes 20 Minutes

Compared to the $15-17 a plate at restaurants!

*DEPENDING THE COST OF THE INGREDIENTS IN YOUR AREA, THE COST MAY BE MORE OR LESS. I LIVE IN A FAIRLY INFLATED PART OF TOWN, SO CHANCES ARE YOUR COST WILL BE LESS.

 


DIRECTIONS

Prepare your ingredients! Shop up basically everything except the spinach, mince the garlic, and cut the prosciutto into large slices. What I did was I cooked the sausages in the casings then sliced them after they cooked so they could keep their shape. Put a large pot of water on boil to prepare your pasta and salt it so it tastes “like the sea.”

Ingredients - Leek mushroom pasta

Pour in the EVOO into a pan on medium heat, and put in the prosciutto. Once it crisps, add in the mushrooms. Once the mushrooms cook or “sweat”, you can move onto the next steps. This can take couple minutes.

mushrooms-pasta

Once the mushrooms cook, add in the leeks and the garlic and let it cook. Mix for a minute or two, then add in your sausages.

spinach-pasta

Once everything is well mixed, add in your spinach. The pasta is almost done! Pour in 2 ladles of the salted water into the pan, then drain your pasta. Next, add in the parm and add in salt & pepper to taste. Your final step is to add in the almost-al-dente pasta, and cook it in the pasta water infused with what you’ve made so far. This shouldn’t take more than 3 minutes.

 

Finished! Enjoy your super fast and super delicious plate of pasta 🙂

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Flavour-Packed Basil Fried Rice

Ah, fried rice. The best thing to come out of miscellaneous leftovers and dry old rice. We’re all guilty of cooking too much rice every now and then, but I’m more guilty of cooking too much and throwing it out. The problem with fried rice for me was that I find a lot of it is usually so bland and boring. So I decided I wanted to change that and see what I could do to make it taste better and have less food waste!

Eventually, this recipe became my go-to whenever I had leftover rice, chicken, beef, tofu, and certain veggies that were starting to go bad. I found that the best part of this recipe is that you can always alternate proteins & the veggies and it still holds the strong flavours anyone can really enjoy.

When it comes to fried rice, it’s usually best to use 1 or 2 day old rice that’s been kept in the fridge. That way its a bit more dry and can hold in more flavour without getting too mushy.

Here’s the basics of the recipe, you can always add in more vegetables you have left over.


Flavour-Packed Basil Fried Rice

INGREDIENTS for 2 servings:

  • 2 cups of cooked day-old rice (1 cup of uncooked rice)($0.38)
  • 4 Tbs canola oil ($0.20)
  • 1 large egg ($0.24)
  • 3/4 cup of chopped cooked chicken (or your choice of protein)($1.10)
  • 1 medium sized carrot ($0.16)
  • 2 scallions ($0.18)
  • 1/2 zucchini ($0.395)
  • 1/3 cup of corn ($0.06)
  • 1 bunch of chopped fresh basil ($0.398)
  • 1 Tbs Rice Vinegar ($0.12)
  • 1 Tbs Dark Soy Sauce ($0.03)
  • 2 Tsp Oyster Sauce ($0.06)
  • 1 Thai chili (optional)

Total cost for 2 services: $3.32*

Single serving for $1.66

Serves 2, takes 20 Minutes

Compared to the $10-$12 at restaurants!

*Depending the cost of the ingredients in your area, the cost may be more or less. I live in a fairly inflated part of town, so chances are your cost will be less.

Need the proof? Head down to the bottom of this page!


DIRECTIONS

Basil-Fried-Rice-Ingredients
Gather & prepare your veggies and chop it all into small cubes (corn not pictured). I had a left over chicken breast from a rotisserie chicken, so I just chopped that into cubes and it worked perfectly! Next, whisk the egg in separate bowl.

Place a wok on the stove at medium-high heat. Once your pan heats, add in 1 Tbs of the oil. As soon as the oil gets hot, add in the egg and scramble.

Basil-Fried-Rice-Eggs

As soon as it scrambles, remove the egg to a separate dish and pour 2 Tbs of the canola oil.

Basil-Fried-Rice-Vegetables

Next, add in your veggies. I used carrots, zucchini, and some corn. You can definitely add in whatever vegetable you have left over such as broccoli, bok choy, peppers, etc. as long as the flavour doesn’t overwhelm the dish.

Basil-Fried-rice-mix

Stir for a bit and then add back in your eggs, and then add in your protein & the rice vinegar.

Mix for about 30 seconds to wait for the vinegar to cook off, then add in the rice!

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Break apart the rice and mix it in as much as possible and add in your last tablespoon of canola oil.

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Once the rice, meat, and vegetables are well mixed, add in the basil, green onions, soy sauce, and oyster sauce (and the Thai chili if you want it to be spicy!).

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The oyster sauce can be substituted with vegetable Hoisin if you want, but I really recommend the oyster sauce as it adds it’s unique flavour (and no it does not taste like fish if you’re worried!)

Now really start stirring and really fry the rice. Once everything is mixed well and the basil becomes aromatic, take the rice off the heat and serve.

All done within 20 minutes!

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I really hope you enjoy it, and feedback (postive or constructive) is always appreciated! 🙂


INGREDIENT COSTS

I’m referring to a Loblaws (a generic grocery chain in Canada) weekly flyer and their website, and a local Chinese grocery store

6.8kg of Premium Calrose Rice ($14.99) – $0.22/100g
946 ml No Name Brand Canola Oil ($4.19) – $0.44/100ml
12 Large Eggs ($2.97)
Pack of 4 chicken breasts ($9.33)
1 Zucchini ($0.79)
1 bunch of green onions ($0.79)
Pack of Basil ($1.99)
500 ml Rootster Superior Dark Soy Sauce ($1.99) – $0.40/100ml
750g of Frozen Corn Kernels ($0.99) – $0.132/100g
3 Lbs Carrots – $2.00

Dynamite Cajun Dusted Chicken Wings

There’s no such thing as low-fat chicken wings. I was shocked to see that people actually posted recipes online claiming that their chicken wings were “low-fat.” The reality is that the wings are the fattiest part of the chicken, and usually, they’re covered in batter (more fat), fried in oil (even more fat), and tossed with a sugar based sauce (sugar which then turns into fat). Usually, the best thing you can do is to bake it and try to lower the fat content as much as possible.

Even with all of these “negative”  aspects of chicken wings, there’s no denying that they’re delicious AF. Because of that sole reason, I decided that there must be a better way than to make it fat lathered in fat, fried in fat, and tossed in fat. The solution was to dust it with a dry rub that would stick on and bake it lightly sprayed with Pam. I mean, it may not be carrots and hummus in terms of calories and fat, but it tastes a lot better and we all deserve a treat every now and then ;).

This dry rub took a couple tries of perfecting, but honestly can easily be adjusted to anyone’s preference. As long as the base texture of Panko and flavour of smoked paprika is present, the taste and extra-crispy mouth-feel should always be perfect. Let’s get to it!


Dynamite Cajun Dusted Chicken Wings

Ingredients & Costs

  • 1 small package of chicken wings ($3.67)
  • ½ cup of Panko ($0.11)
  • 1 Tsp smoked paprika ($0.10)
  • 1 Tsp Chili powder ($0.04)
  • 1 Tsp Garlic Power ($0.02)
  • 1 Tsp Salt ($0.01)
  • ½ Tsp Cumin ($0.02)
  • ½ Tsp Black pepper ($0.02)
  • 1 Tsp Cayenne Pepper (optional)

Serves 2, takes 40 Minutes

Total Cost = $3.99* for 7 wings!

Compared to the $8-12 at restaurants with Satay!


DIRECTIONS

First, preheat your oven (I used a toaster oven for this!) to 400°F, then combine all ingredients in a mortar (or food processor), and grind it all together!

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dusted-chicken-wings-grind

Make sure to grind it to make it as fine as possible.

Dusted-chicken-wings-dry-rub

Once the dry-rub looks about this texture, you can stop! The next step is to prepare the wings. If there is excess skin or fat on the wings, just cut them off. I find this makes it less soggy. Next, rinse all the wings under tap water so make sure there’s enough moisture to make the dry rub stick to the skin.

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Dust some of the dry rub on, and really rub it in so it sticks on until no skin is exposed.

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By the end, they should look something like this! Make sure the put your wings on an elevated rack so air can go under the wings and make it so that they don’t get soggy on the bottom.

Dusted-chicken-wings-rubbed

Spraying a little Pam (Canola Oil) on the wings is optional, but it makes it a little more crispy!

After about 30 minutes, flip them around, and broil them until they’re golden brown. And voila! You have yourself some delicious Cajun dusted (and a little less fatty) chicken wings!

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INGREDIENT COSTS

I’m referring to a Loblaws (a generic grocery chain in Canada) weekly flyer and their website.

Small pack of chicken wings – $3.37
1kg Windsor Table Salt ($1.69) – $0.17/100g
300 g Cayenne Pepper from Bulk Barn – ($3.17) – $1.07/100g
227 g Kikkoman Japanese Panko Breadcrumbs – ($3.69) – $1.63/100g
65 g Smoked Paprika – ($2.99) – $4.60/100g
700g Club pack of Garlic Powder – ($7.49) – $1.07/100g
400 g Suraj Cumin ($3.49) – $0.87/100g
400 g Surag Ground Black Pepper ($7.79) – $1.95/100g
150 g No Name Chili Powder ($2.99) – $1.99/100g

Lemongrass Ginger Chicken Skewers

I believe skewers to be the ultimate summer time appetizer. I basically grew up eating lamb kebabs at every outdoor BBQ or gathering up until I was 18. Once I moved out I usually always get a craving for meat on a stick at least once every two months. I usually try to make a different marinades as much as I can because you really can rarely go wrong with meat on a stick.

The most recent marinade I’ve made over and over again is a combination of Lemongrass, ginger, garlic, and honey. All the different flavours compliment each other so well that I’m positive you’ll want to make these more than once as well.

Lemongrass itself is used most often in Vietnamese cooking, which means it’s usually the least expensive in Chinatown where the turnover is better. However, lemongrass can also be found in the majority of grocery stores already in paste form in a squeeze tube or in stalks in the organic section. For this recipe, I used the stalks just because I wanted it to be as fresh as possible, but you can’t find any, the squeeze tube version works perfectly fine! If you end up getting the stalks, I found the best way to mash it up to release the most flavour is to mince it up as much as possible, then mash it using a mortar and pestle.

Switching up the protein in the recipe is 100% doable, hell I’d even recommend it. I’ve made it with chicken and shrimp so far and I honestly can’t tell which one I like more. I can imagine this marinade would be great with beef, pork, or even extra firm tofu. I baked mine in the oven because I can’t have a BBQ at my current apartment, however grilling them would most likely make it taste even better! Making the skewers themselves is super simple and make for a killer appetizer for you and or your friends!

Let’s get started on what you’ll need and how much it’ll cost you.

Lemongrass Ginger Chicken Skewers

Ingredients & Costs

  • 1 Chicken Breast ($2.33)
  • 1 Lemongrass stalk (or 3 Tbs of Lemongrass Paste) ($0.89)
  • 1 Tbs Ginger (minced or paste) ($0.01)
  • 1 Garlic clove ($0.02)
  • 1 ½ Tbs Honey  ($0.21)
  • 1 Tsp Dark Soy Sauce ($0.01)
  • 1 Tsp Sesame Oil ($0.07)
  • 1 Tsp Canola Oil ($0.02)
  • 1 ½ Tsp Lime Juice (or half a lime) ($0.05)
  • ½ Tsp Turmeric ($0.001)
  • ½ Salt ($0.01)
  • 1 Thai Chili Pepper (optional)

Serves 2, takes 30 Minutes

Total Cost = $3.62* for 4 skewers!

Compared to the $10-15 at restaurants with Satay!

*Depending the cost of the ingredients in your area, the cost may be more or less. I live in a fairly inflated part of town, so chances are your cost will be less.

Need the proof? Head down to the bottom of this page!


DIRECTIONS

First things first, turn your oven on to 400°F (or get your grill ready if you’re using a BBQ). Next, mince up your lemongrass and crush it with the salt. If you’re using the store bought paste, you can skip this step.

Lemongrass-chicken-skewers-ingredient1

Once the lemongrass is in a paste-like form, chop up your garlic, ginger, and optional Thai Chili and throw it in the mortar and begin crushing again! This is basically the funnest part of the recipe so take your time and mash it up as much as possible!

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After a couple minutes of crushing, your paste should look something like this, feel free to add in some canola oil if you want it to be more paste-like.

Lemongrass-chicken-skewers-ingredient2

Finally, chop up the chicken breast into cubes and put the marinade together. This includes the paste you just made, canola oil, sesame oil, soy sauce, honey, lime juice, turmeric, and I added some freshly ground pepper.

Lemongrass-chicken-skewers-marinade

Now it’s time to mix it all together, cover it with plastic wrap, and let it sit in the fridge for about 15-20 minutes.

After that, it’s time to put them on the skewers. I used metal skewers, so if you are as well, make sure you oil them before putting the chicken on. If you’re using bamboo or wood skewers, make sure you soak them for at least an hour or two (this was a mistake I made many skewers ago).

Place your skewered on a rack and make sure that it’s elevated with the tray or roasting not touching the chicken, this is to make sure the skewers don’t get soggy on the bottom.

Let them cook for about 15-20 minutes then turn the broiler on high to caramelize the skewers for about 3-5 minutes. Turn the skewers over and do the other side. The honey in the marinade should allow them to caramelize fairly fast.

And there you have it! A super easy and delicious appetizer.

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Lemongrass-Chicken-Skewers-1

If you end up making these, I sincerely hope you enjoy them! Any feedback & comments are definitely appreciated 🙂

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INGREDIENT COSTS

I’m referring to a Loblaws (a generic grocery chain in Canada) weekly flyer and their website.

Pack of 4 Chicken Breasts – $9.33
2 Lemongrass Stalks – $1.79
Garlic – $0.88/100g
Ginger – $0.43/100g
500 g Farm Boy™ Pure Ontario Honey ($4.99) – $0.99/100g
500 ml Rooster Superior Dark Soy Sauce ($1.99) – $0.40/100ml
946 ml No Name Brand Canola Oil ($4.19) – $0.44/100ml
443 ml LKK Pure Sesame Oil ($6.99) – $1.59/100ml
1kg Windsor Table Salt ($1.69) – $0.17/100g
125 ml Realime Single Strength Lime Juice ($0.99) – $0.79/100ml

Spicy Three Pepper Chicken Stir Fry

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My first job when I was 16 was being a dishwasher at a local family-run Chinese Szechuan and Cantonese restaurant. Not only were they a lovely family to work for, but they definitely owned and ran the best Chinese restaurant in the city of Windsor. Whether you wanted spicy Chinese vegetable dishes or greasy hangover food – they made it best. While working there I managed to pick up a few restaurant secrets to stir fries, and I couldn’t be more thankful! You’ll see some of that knowledge in the directions.

A lot of different food blogs have their own version of Three pepper chicken – and it’s so understandable. It’s definitely a stir fry where the flavours can vary from one household to the next. It usually holds a numbing flavour of Szechuan Peppercorn, but I usually omit it because I enjoy the flavour of the peppers more for this dish.

I also like to have colour in my stir-fry, so I add in an orange bell pepper which also adds in a little sweetness.The heat in this dish really only comes from the Long Hot Green Pepper and the Thai Chili (both of which are a staple in my weekly grocery list). You can usually get these at your generic grocery store and they hold a really great heat which is very different compared to the jalapeno pepper or habanero (I wouldn’t substitute with those).

This is also a dish where it can be converted to be vegetarian by substituting the chicken with tofu and the oyster sauce with a vegetarian mushroom “oyster” sauce!This stir fry is ultimately very very agile, you can move the flavours around to suit your needs, but I will warn you, if you follow my instructions directly – this IS a spicy dish!

I encourage you to eat with white rice.Here’s everything you need!

INGREDIENTS & COSTS

Ingredients – for the marinated Chicken

1 Chicken breast ($2.33)
1 Tsp Corn Starch ($0.01)
1/2 Tsp Baking Soda ($0.01)
1/2 Tsp Dark Soya Sauce ($0.005)
1 Tsp Oyster Sauce ($0.01)
1/2 Tsp Sesame Oil ($0.035)
1/2 Tbs of Rice Vinegar ($0.06)

Ingredients – for the Stir Fry

1 Long Hot Green Pepper ($0.34)
1/2 Bell Pepper (could be either Red or Orange) ($0.52)
1/3 Zucchini ($0.31)
1 Cloves of Garlic ($0.02)
1 Scallion ($0.09)
1 Tsp Ginger ($0.01)
1 Red Hot Thai Chili Pepper (Bird Eye Pepper) ($0.05)
1 1/2 Tbs Canola Oil ($0.075)

Ingredients – Finishing sauce

1 Tbs water
1/2 Tsp Dark Soya Sauce ($0.005)
1/2 Tsp Oyster Sauce ($0.01)
1/2 Tsp Sugar ($0.002)
1/2 Tsp Chili oil (optional)

Takes 25 min
serves 2.

Total Cost = $3.89!*

Compared to the $12-$16 at restaurants!

*Depending the cost of the ingredients in your area, the cost may be more or less. I live in a fairly inflated part of town, so chances are your cost will be less.

Need the proof? Head down to the bottom of this page!


DIRECTIONS

First dice up the peppers, green onions, and zucchini, then mince the ginger, garlic, and Thai chili.

three-pepper-chicken-ingredients

Dice up your chicken next. Add in the soy sauce, sesame oil, corn starch, rice vinegar, oyster sauce, and baking soda. If you’re confused about the baking soda, this is something I picked up while working at a Chinese restaurant. Baking soda is a fantastic meat tenderizer and gives you that restaurant-meat-consistency.

three-pepper-chicken-marinated-meat

Mix it all together and let it sit in the fridge for about 10 minutes. While you wait you can make your finishing sauce by combining soy sauce, oyster sauce, sugar, and water in a small bowl.

three-pepper-chicken-mixed-meat

Pour the canola oil in a wok and set it on the stove at medium-high heat. Once it starts to slightly bubble, toss in your ginger. The second the ginger gets golden, add in the chicken. The chicken will get caramelized due to the sugar content in the oyster sauce, which will give it a nice crispy outer shell.

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After stirring for about 3 minutes and waiting for the chicken to cook evenly through, toss in the zucchini and bell pepper. Saute for about 1 minute.

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Add in the long hot green pepper.

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As soon as the spice of the long hot green peppers become fragrant (and I promise it will within 45 seconds), add in the finishing sauce, garlic, Thai chili, and green onions.

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Stir quickly for about 30 seconds and you’ll notice that the stir fry has taken on a whole new aroma of garlic and sweet peppers.

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Take it off the heat and onto a separate plate. Serve immediately with rice!

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Delicious stir fry for two in under 25 minutes!

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Enjoy with write or an accompanying stir fry like the Spicy & Sour Shredded Potato Stir Fry!  Any comments or feedback on the recipe is 100% appreciated! 🙂


INGREDIENT COSTS

I’m referring to a Loblaws (a generic grocery chain in Canada) weekly flyer and their website, and a local Chinese grocery store

Pack of 4 Chicken Breasts – $9.33
355 ml Seasoned Rice Vinegar ($3.29) – $0.93/100ml
500 ml Rooster Superior Dark Soy Sauce ($1.99) – $0.40/100ml
430 ml Rooster Oyster Sauce ($2.49) – $0.58/100ml
4 kg of Labtic Granulated Sugar ($5.69) – $0.14/100g
946 ml No Name Brand Canola Oil ($4.19) – $0.44/100ml
250 g Arm & Hammer Baking Soda ($0.99) – $0.40/g
1 Orange Bell Pepper ($1.02)
1 Zucchini ($0.94)
Garlic – $0.88/100g
Ginger – $0.43/100g
1 bunch of green onions ($0.79)
Green Long Hot Green Peppers – ($0.34) – $4.39/kg
75 g Red Hot Thai Chili Peppers ($3.99)

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Fresh Chicken Summer Rolls

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Summer rolls are my go-to quick meals in the summertime and occasionally in the Winter when I want a light but filling meal. They can be packed full of your favourite veggies, proteins, herbs, and always be delicious. Though a lot of people know what summer rolls are – it seems a lot of people also don’t seem to realize how easy (and cheap!) they are to make!

In most restaurants, two of these wraps can go for $5-6. It’s a lot more cost saving (and fun) to be making these at home! Try to go through this recipe and see if it becomes a staple for your own hot summer days.


INGREDIENTS & COSTS FOR 6 WRAPS
TAKES 30 MINUTES, SERVES 2

1/4 of a package of thin vermicelli noodles ($0.49)
6 Rice Paper Wraps ($0.39)
1 Carrot ($0.16)
1/3 Cucumber ($0.66)
6 Romaine Lettuce Leaves ($0.30)
1/2 cup of fresh Basil (Thai Basil if you can find it!) ($0.49)

FOR THE PROTEIN: (You can use any protein you’d like, ex: substitute chicken with 1/2 block of Tofu)

1 Chicken breast ($2.33)
1 Tsp Corn Starch ($0.01)
2 Tsp Soya Sauce – 1 for marinade, 1 for sautéing ($0.02)
1 Tsp Ginger ($0.01)
1 garlic clove ($0.02)
1 scallion ($0.09)
1 Tbs Canola Oil ($0.05)
1 Thai Chili Pepper (Optional)

Total Cost = $5.02* – $0.83 each!

Compared to the $5-6 for 2 at restaurants! For the amount you make – its comparing $5.00 to $15.00-$18.00! That’s a great trade off.

*Depending the cost of the ingredients in your area, the cost may be more or less. I live in a fairly inflated part of town, so chances are your cost will be less.

Need the proof? Head down to the bottom of this page!


DIRECTIONS

The very first thing you should do is boil a small pot of water for your vermicelli noodles. I personally think the texture of the noodles is the most important part of these wraps, they should never be wet and soggy! While the water boils, gather all your ingredients!

ingredients-summer-rolls-fresh-healthy

Preparing your protein should be the next step. Chop the green onions then mince the garlic, ginger, and Thai chili if you opted for it to be spicy! Next slice your protein (I used chicken), then add in the cornstarch and soy sauce. Mix it all together!

By now your water should be boiled. Add in the 1/4 package of vermicelli noodles. Lower the heat to medium and cook the noodles for about 2 minutes. Once the noodles look cooked, drain and rinse using a sift. Try to squeeze are much water out as possible and cool the noodles in the fridge. Putting the noodles in the fridge allows it dry out a bit more and allows it to have a great texture!

chicken-ingredients-rolls

Once your protein ingredients are ready, set a pan on the stove at medium-high heat. Pour in the oil and wait for it to heat. Once heated, add in the ginger. As soon as it gets aromatic, add in the protein. Stir for about 2 minutes and wait for the chicken (or your choice of protein) to cook through. Once it does, add in the green onions, garlic, soy sauce, and chili. Now stir quickly for another 30 seconds and take it off the heat. Set it aside.

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Now that your protein is set, start cutting up your veggies! I chose the julienne most of the vegetables so it’s easy to fit into the wraps.

chopped-vegetables

Once your veggies are ready, you can now start making your wraps! Take the noodles out of the fridge and shake them up a bit so they pull apart.

Take a large flat bottom pan or bowl (wide enough to fit the rice paper) and fill it with warm tap water. Grab a couple paper towels and put them next to the pan, you’ll be using these to dry the rice wraps! Put a rice paper wrap in the warm water and wait for it to get soft – it shouldn’t take more than 1 minute. Once it does, take it out and try to shake off as much water as possible, then dry it on the paper towels. This allows it to stick and hold better as your make your roll! Place the wrap on a cutting board or a flat surface and start filling!

summer-rolls-healthy-instructions-copyThe easiest way to wrap is to pull up the bottom half, then the side of the wrap, and then roll it up. And there you have it! In less than 30 minutes and 5 dollars, you have a wonderfully light but filling, healthy lunch for two!

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These wraps can be further enjoyed with sriracha, hoisin sauce, and especially my All Purpose Thai Peanut Sauce! I can’t recommend that enough, it’s just wonderful.

This recipe can be gluten free if you substitute the soy sauce used in the protein to a GF soy sauce!

summer-rolls-dip

Enjoy! And any feedback is 100% appreciated.


INGREDIENT COSTS

I’m referring to a Loblaws (a generic grocery chain in Canada) receipt, weekly flyer, and their website, as well as my Farmboy receipt.

Pack of 4 Chicken Breasts – $9.33
500 g No Name 100% Pure Corn Starch ($2.29) – $0.46/100g
500 ml Rootster Superior Dark Soy Sauce ($1.99) – $0.40/100ml
1 bunch of green onions ($0.79)
Garlic – $0.88/100g
Ginger – $0.43/100g
Romaine Lettuce – $1.50
3 Lbs Carrots – $2.00
1 Cucumber – $1.50
Basil – $1.99
400 g package of Thin Vermicelli Noodles – $1.99
Six Fortune Rice Paper Wraps – $2.99(comes with 45-50 papers)