Appetizers & Sides – Uncle Matt's Organic http://www.unclematts.com Organic Juices and Beverages | Love at First Sip Tue, 17 Apr 2018 19:42:23 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.3 http://www.unclematts.com/wp-content/uploads/2017/11/cropped-umo-logo-on-wood-e1511126022201-32x32.png Appetizers & Sides – Uncle Matt's Organic http://www.unclematts.com 32 32 Brussels Sprout and Avocado Winter Rolls with Grapefruit Hoisin Dipping Sauce http://www.unclematts.com/brussels-sprout-and-avocado-winter-rolls-with-grapefruit-hoisin-dipping-sauce/ Thu, 18 May 2017 00:31:25 +0000 http://www.unclematts.com/?p=2516 more]]> These winter rolls are quick and perfect option for a healthy winter dinner, lunch or appetizer for any of your holiday parties. They can be made completely ahead of time! Yay!
Cook time: 15 minutes
Total time: 45 minutes

Yields: 10-12 Winter Rolls

Ingredients

Winter Rolls
2 tablespoons sesame oil
2 cloves garlic
1 teaspoon fresh ginger, grated or minced
1 pound brussels sprouts, stems removed and thinly sliced
1 large carrot, chopped into matchsticks
1 red pepper, sliced
2 tablespoons soy sauce
1 lime, juiced
1/2 teaspoon curry powder (I like to use spicy yellow curry powder)
1/2 teaspoon pepper
zest of half an Uncle Matt’s Organic grapefruit
4 green onions, chopped
1/2 bunch fresh cilantro or basil
1 1/2 cups cooked vermicelli noodles
1-2 large avocado’s, sliced thin
1 package rice paper wrappers (you will not use them all, but I like to have extra wrappers incase I mess up a few)
Grapefruit Hoisin Sauce
1/2 cup hoisin
1/2 cup Uncle Matt’s Organic Grapefruit juice
2 tablespoon creamy peanut butter (or can sub almond butter)
2 tablespoons sweet thai chili sauce
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
zest of half an Uncle Matt’s Organic grapefruit

Instructions

To make the sauce. Add the Uncle Matt’s Organic grapefruit juice, hoisin, peanut butter, sweet thai chili sauce and crushed red pepper flakes to a small sauce pot. Bring the mixture to a boil, reduce the heat and simmer for 5-10 minutes until the sauce has thickened and reduced slightly. Remove from the heat and set aside.

To make the rolls. Heat a large skillet over medium heat. Add the sesame oil and once hot add the garlic and ginger, cooking till fragrant, about 30 seconds – 1 minute. Add the shaved or shredded brussels and saute for about 5 minutes, until the sprouts are just tender. Add the carrot, red pepper, soy sauce, lime juice, curry powder and pepper. Toss well and cook anther 2 minutes. Remove from the heat and add the grapefruit zest. Toss and set aside to cool slightly.

To assemble the rolls gather up the veggie mixture, sliced avocado, cilantro (or basil), the cooked cooked vermicelli noodles and the rice paper wrappers. Create an assembly line of ingredients, so they are all ready to go. Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface, the rice paper will become more workable as it soaks up water. Towards one end of the rice wrapper, layer the 2 to 3 leaves of cilantro (or basil), vermicelli noodles, the brussels spouts, carrots and peppers, sliced avocado, and green onions. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Continue with remaining sheets until all the filling has been used. Serve the rolls with the dipping sauce.

*The rolls can be made completely in advance and stored in the fridge. When ready to serve, remove the rolls and sauce from the fridge and bring to room temperature before serving.

*Adapted from Half Baked Harvest’s Vietnamese Chicken Spring Rolls

Recipe from Half Baked Harvest.

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Peach, Prosciutto, and Goat-Cheese Pizzas http://www.unclematts.com/peach-prosciutto-and-goat-cheese-pizzas/ Sun, 20 Nov 2016 00:58:16 +0000 http://www.unclematts.com/?p=2539 more]]> These peach, proscuitto and goat cheese pizzas are a great light meal (serve with a salad!) or a perfect appetizer for a group or party. Sweet and savory, you’ll want to make them over and over.

Ingredients

For dough

1 (1/4-oz) package active dry yeast
1 teaspoon organic sugar
1 cup warm water (110–115°F)
2 1/2 cups organic all-purpose flour
1 teaspoon salt

For topping

3 tablespoons organic extra-virgin olive oil
1 1/2 firm-ripe Uncle Matt’s Organic peaches, cut into thin wedges and halved crosswise
8 very thin prosciutto slices, torn into pieces
3 oz soft mild organic goat cheese, crumbled
2 teaspoons chopped fresh organic rosemary

Special equipment: a pizza stone and baker’s peel

Make dough and let rise:

Stir yeast and sugar into water until dissolved and let stand 5 minutes, or until foamy. Whisk together flour and salt in a bowl and add yeast mixture, stirring until a dough forms. Knead dough on a floured surface 5 minutes. Put in an oiled large bowl and turn to coat.Let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.While dough is rising, put pizza stone in lowest position of oven (on oven floor if gas, lowest rack position if electric; remove other racks in either case) and preheat oven to highest setting (500–550°F; allow about 1 hour to preheat with stone).

Shape dough:

Quarter dough on floured surface and dust with flour. Shape and stretch 2 pieces of dough into 7- by 5-inch ovals (keep remaining dough covered).

Sprinkle baker’s peel generously with flour and carefully transfer ovals to it. Jerk peel; if dough sticks, lift it and sprinkle flour underneath.

Top and bake pizzas:

Working quickly, brush ovals with some oil and top each with one fourth of peaches, prosciutto, cheese, and rosemary. Season with salt and pepper.

Line up far edge of peel with far edge of stone and tilt peel, jerking it gently. When edge of first pizza touches stone, quickly pull back peel to completely transfer pizzas to stone (do not move pizzas).

Bake until crisp and golden, 6 to 8 minutes. Slide peel under pizzas to remove from oven.

Shape, top, and bake 2 more pizzas in same manner. Drizzle remaining oil over pizzas.

Adapted from: Epicurious.com
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Summer Guacamole http://www.unclematts.com/summer-guacamole/ Fri, 29 Jul 2016 00:56:52 +0000 http://www.unclematts.com/?p=2536 more]]> This guac recipe is a game changer. Literally! A chunky guacamole with all the right flavors, it’s so addictive be prepared to make a double batch!

Ingredients:

1/2 cup green bell pepper, diced
1/2 cup red onion, diced
1/2 cup beefstake tomatoes, diced
2 Florida avocados (when in season), or 3 – 4 Hass avocados.
1 & 1/2 tsp Uncle Matt’s orange juice
Dash garlic salt
Salt & pepper to taste

Chop & mix all ingredients together. Mixture will be clumpy. Then add orange juice and salt & pepper to your desired taste. Mix well. Serve with your favorite chips and enjoy!

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