BABY SHOWER TREATS

Is there anything more joyous than a baby shower?  Of course the best thing about them is being introduced to a beautiful new person who has recently entered your world. After that, everything is a bonus – getting together with family and friends, giving support to new parents and the icing on the cake is the food that is guaranteed to be delicious-especially in our family! The recent arrival of twins to our family was certainly cause for celebration, and celebrate we did, with a shower menu that was super fun and tasty. As always, being organized is the key to being able to enjoy your party, so there was advanced preparation for most dishes, as well as some easy finger foods, fresh off the grill!

 Asian Deli Noodle Salad with Sweet Chili and Tahini Dressing

We have created this noodle salad for our families and friends who deal with a variety  of food sensitivities and allergies. The rice noodles, peanut- free dressing, absence of dairy etc. all add up to a terrific salad that everyone can enjoy. We even made the dressing using soy-free, gluten-free soy sauce! The packaged broccoli slaw is a time saver and adds some terrific crunch and nutrients to this salad. 

Asian Deli Noodle Salad:

200 g package of rice noodle, cooked as instructed, rinsed and cooled

1 red pepper, seeded and julienned

1 english cucumber, seeded and julienned

1 package broccoli slaw

2 cobs of corn, grilled and niblets removed from the husk

4 green onions, chopped

¼ cup mint, chopped

¼ cup thai basil, chopped

 ¼ cup sesame oil, to coat noodles after they have been cooked , rinsed and cooled

Combine prepared cooled noodles, vegetables and chopped mint and thai basil in a very large bowl and toss with sesame oil. This will help to prevent the noodles from absorbing too much of the dressing. Then, toss noodles and vegetables with Sweet Chili and Tahini Dressing.

 

Garnish:

¼ cup sesame seeds, toasted

¼ fresh pea shoots

Sweet Chili and Tahini Dressing:

2 cloves garlic, peeled and chopped

1 inch knob of ginger, peeled and minced

2 green onions, chopped

¼ cup fresh coriander, chopped

¾ cup Thai sweet chili sauce

¼ cup rice vinegar

2 tbsp lime juice, freshly squeezed, plus the zest of the lime

3 tbsp fish sauce

2 tbsp tahini (or seed butter)

2 tbsp soy sauce

1 tbsp srihachi sauce

¼ cup water or lime juice , to adjust consistency

Place chopped ginger, garlic, green onions and coriander in a blender or food processor and process for 15-20 seconds. Add the remaining ingredients to the blender and process for 15 more seconds.

Hostess with the mostest!!

 

Coconut/Lime Chicken Skewers with Peanut Dip and Fresh Crudite

This is a guaranteed success for all occasions. We make it every chance that we get, since it is healthy and delicious. Everyone loves the cocunut/lime flavours of the marinated chicken and the spicy dipping sauce! 

Coconut/Peanut Dip with Red Curry

  1   tsp olive oil

  4   cloves  garlic – finely minced

  2   tsps  red curry paste

*3   tbsps peanut butter (substitute tahini or nut spread)(50 ml)

  1   can  coconut milk

 *1   tbsp soy sauce(soy free seasoning sauce-coconut based)

  1   tsp brown sugar

  1 1/2 tbsps rice vinegar (25 ml)

  juice of 1/2  lime

   salt and pepper, to taste

  *substitutions for special needs diets

 

Cook garlic and red curry paste in olive oil. Add rice vinegar, brown sugar and coconut milk. Bring to a simmer over low heat. Add peanut butter and whisk gently. Reduce over low heat until thick. Watch carefully, as this sauce burns easily. Add lime juice and salt & pepper.

For the chicken skewers:                                 

1       can  coconut milk

2       fresh limes -- juice and zest

1 ½ pounds boneless chicken breasts -- sliced  into ½-inch thick strips

24   bamboo skewers

Prepare chicken by cutting into 1/2 inch strips.    

 Crudite:                 

2   red peppers, cut into julienne  
3   carrots 

 3 celery stalks

1 cup grape tomatoes

                                                          

 

In a large glass bowl, combine coconut milk, lime juice and lime zest and add chicken strips.

Allow to chicken to marinate, covered, in the refrigerator  for 2 hours, or overnight. Meanwhile,  soak bamboo skewers in water, so they will not char while grilling.

Preheat the barbecue on HIGH, and brush grids with oil to prevent sticking.  Thread chicken strips onto skewers.  Place the the skewers on the hot grids and reduce heat to MEDIUM. Grill approx 2 minutes per side, turning once.

Serve chicken skewers with dip and crudite.  ENJOY!

Classic shower delicacies