Tuesday, July 28, 2015

Learn to cook with Tiny!

Since Tiny has been out exploring and making friends, she has tried lots of delicious new foods. Now she wants to learn how to make some of these tasty treats along with you and your family. These recipes will be simple, nutritious, fun and great for kids and grownups! 

If children want to help with the cooking, they can follow along with Tiny’s instructions shown in the blue boxes; the other more complicated steps should be done by an adult. 

And if there is anything that you would like to learn how to make with us, don’t be shy! Just send an email to Tiny at info@tinytastesworld.com and we will try our best to make it here for you.

Roasted Salmon Lettuce Wraps with Rainbow Salad and Sweet Ginger Dipping Sauce

Tiny just tried some delicious, crunchy lettuce wraps today and now she can’t wait to learn how to make them with you! Tiny loves salmon, and our chefs think that it is perfect for these wraps, but if your family prefers boneless chicken breast or even sliced firm tofu, feel free to substitute. The marinade is great on just about everything.

If you want to plan ahead, the dipping sauce, marinade, and rainbow salad can all be made the day before you want to finish the recipe. To save time, you can also buy shredded raw veggies if you don’t want to slice everything for the salad. Try to still include plenty of colorful vegetables for lots of fun and vitamins.

Prepare a dressing for the salmon:

5 green onions (scallions), white and green parts, chopped
2 garlic clove, peeled and chopped
¼ cup lime juice
2 tablespoons olive oil
1 teaspoon Chinese 5-spice*
¼ teaspoon cayenne pepper  (only if you like it a little bit spicy!)
2 teaspoons kosher salt
1 pound skinless salmon fillets

*Note* Chinese five-spice powder is fragrant, mild and delicious spice blend that can usually be found in the spice-aisle or international foods section of your local grocery store. If you have trouble finding it, you can mix up a little batch of your own with this easy recipe!

Make the Rainbow Salad

1 cup red bell pepper, sliced thinly
1 cup carrot, peeled and grated
1 cup yellow bell pepper, sliced thinly
5 green onions, only the green parts, sliced thinly
2 cups purple cabbage, shredded
Juice of 2 limes or 2 tablespoons rice vinegar
2 tablespoons toasted sesame seeds (optional)
2 teaspoons kosher salt

An adult should slice these vegetables, or use pre-sliced vegetables if desired. 

Prepare the Dipping Sauce:

2 tablespoons low sodium soy sauce
2 tablespoons runny honey
A piece of fresh ginger, about the size of a cherry
¼ teaspoon of toasted sesame oil (optional!)

Grate the ginger with a rasp or the fine side of a box grater. 

Final steps:

Place the marinated salmon on the lined baking sheet and bake in your preheated oven for 6-10 minutes at 425 F or until it flakes apart easily when you twist at the center of the fillet with a fork. Let the salmon cool for a few minutes, and then flake it onto a platter.

Rinse one head of Boston lettuce (also known as Bibb or butter lettuce)

We like to serve these family-style, with the lettuce wrappers, salmon, rainbow salad, and dipping sauce available separately at the dinner table, because “make-your-own” meals are so much fun.

Now it is time to put everything together: Take your lettuce leaf, add a little bit of everything, and wrap it up like a fresh Summery taco.

This recipe should make enough for dinner for 2 grown ups and 2 kids. Steamed white or brown rice makes a perfect side dish.

Tiny’s Shopping List:

Low Sodium Soy Sauce
Small Piece of Fresh Ginger
2 Bunches of Green Onions (Scallions) OR 10 individual Green Onions
3 Limes OR Bottled Lime Juice
Olive Oil
Chinese 5-Spice
1 Pound Salmon Fillets (ask your fishmonger to please remove the skin!)
1 Red Bell Pepper
1 Carrot
1 Yellow Bell Pepper
1 Head of Purple Cabbage
1 Head of Boston Lettuce (Bibb/Butter Lettuce)
Kosher Salt

Sesame Seeds (optional)
Sesame Oil (optional)
Cayenne Pepper (optional)

This post created by Kat Craddock
Photo credits: Cassie Sciortino

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