Monday, October 15, 2012

Spring Rolls

Spring Roll with Peanut Sauce

I've never made spring rolls before, but we had some rice paper waiting to be used. 

Turns out, rice paper is a lot easier to work with than I had imagined. These spring rolls take about 20minutes to make, but if you're faster at wrapping than I am, it could probably be done in less time. This recipe makes eating raw cabbage actually enjoyable.


  • Rice Paper
  • Warm Water (in a pan)
  • 1/4 head of cabbage
  • 1/4 fresh mango
  • 2 tablespoons of chopped onion
  • 1 carrot, julienned
  • splash of soy sauce
  • dipping sauce (peanut or sweet chili)


    1. Julianne the carrot, chop the onion & the cabbage.

      Julianne a carrot

      Combine carrot, cabbage & onion with soy sauce
    2.  Combine in bowl and toss with a splash of soy sauce. Set aside.

    3.  Slice avocado and mango into thin strips. 

    avocado and mango strips

    Rice Paper
    Dip rice paper in water

    4. Take the rice paper and dip into water. Keep under water for 15-30sec.

    5. Remove the rice paper from the water and place on a plate. Allow a few seconds for it to continue to soften & become a little sticky before adding your filling. Add a small handful of the carrot-cabbage slaw and then 3-4 slices of mango and avocado on top. 

    Add your filling in the middle

    Fold one side over
    Fold the two ends ups

    6.  Fold one side over, like in the photo.

    7. Fold the two ends up. and then fold the remaining side up and over like a package.

     8. Place on a plate in the refrigerator. 

    Prepared spring rolls can keep for a few hours in the fridge

     9. Serve with dipping sauce. I recommend either peanut (pictured) or sweet chili dipping sauce.

    Spring Roll with Dipping Sauce

    This recipe makes approximately 10 spring rolls. You can either eat immediately or store in the fridge for up to 24hours.  Enjoy!

Monday, October 8, 2012

Plate, Ardmore PA

Plate Restaurant is tucked away in the heart of Ardmore's Suburban Square. With a dark wood interior and several rooms for dining, the atmosphere is cozy and inviting. If only the food were as nice.

On a recent Sunday, my brunchmates and I settled in for what we hoped would be an amazing meal. Thankfully we were in no rush, because while the place had maybe 4 other tables filled with people, it took almost an hour before our meals were served.

While we were waiting, our delightful sever brought us a basket of pastries to munch on. They ranged from delicious to not-worth-the-carbs  (Sorry, I forgot to take a photo but it was a random mix of mini cinnamon buns, chocolate chip scones, muffins and more).

House Smoked Salmon Omelet
 Deciding to try something a little different, I ordered the House Smoked Salmon Omelet ($12.95). It came with toast, hash browns, and cantaloupe. Sadly I found salmon and eggs to be a pretty terrible combination, not only while dining but a few hours later with heartburn as well.  The cantaloupe was delicious but the hash browns were a bit dry and unseasoned. I had requested no toast, but it came with some anyway.

Make Your Own Omelet

 One brunchmate tried the Make Your Own Omelet ($9.95 for 3 choices, $1.50 for each additional). He asked if he could add bacon to his omelet and was told "yes, for an upcharge" but something clearly was lost in translation because his bacon arrived on the side.

Egg White Omelet

Another brunchmate had the Egg White Omelet ($11.95), served with grilled veggies and a baby greens salad. I think the grilled veggies were inside the omelet, but I did not see the baby greens salad. It was "fine," but not better than what you could probably make at home.

While it may appear that omelets alone are the problem, another brunchmate tried the Orange Chicken Salad Sandwich ($10.95), served with red grapes, seasoned aioli, baby mache greens on a toasted brioche Le Bus roll.  It looked very pretty and the grapes were a nice addition, but the chicken salad was dry and lacked any hint of orange flavor. The bun was so small that only half the salad fit on it, and I gave my brunchmate my bread for the rest of it.  The chips, which took up most the plate, were oily and lacked flavor and the coleslaw was basic at best.

Orange Chicken Salad Sandwich

While the atmosphere was nice, the location delightful, and the service pleasant, unfortunately the kitchen at Plate will not have me rushing back anytime soon.  

If you go:
  • 105 Coulter Avenue  Ardmore, PA 19003
  • Phone: (610) 642-5900
  • They accept credit cards. 
  • Sunday Only Brunch
  • Plate Restaurant

Sunday, October 7, 2012

Tasting Table's Cocoa-Bean Smoothie

In the mood for something sweet but trying to eat healthy? Try this amazing Cocoa-Bean Smoothie recipe from the Tasting Table. It's so richly super chocolatey that it's hard to believe it's filled with beans!

For an added kick, add a teaspoon of chili powder before blending and a dusting of cinnamon on top.

  • 1 tablespoon Dutch-processed cocoa powder
    1 ripe banana, peeled (preferably frozen or semi-frozen)
    ½ cup canned black beans, rinsed
    ⅓ cup chocolate-flavored rice milk  (Brunch Philly used coconut milk instead)
    2 teaspoons honey
    3 ice cubes


In a small bowl, stir together the cocoa powder and 1 tablespoon water until smooth. To a blender jar, add the banana, black beans, rice milk, honey, ice cubes and cocoa-water mixture. Blend on medium speed to incorporate, then increase the speed to high and blend until smooth and frothy, about 2 minutes. Pour into a tall glass and serve. 
Calories per Serving: 327; Sodium: 34mg; Total Carbohydrate: 73g; Fiber: 12g; Fat: 3g