Generally, when we have friends for dinner, I make something that I’ve made before. I don’t like to treat my guests as guinea pigs. Sometimes, you make dud dinners and I usually don’t like to risk it. Last Wednesday night, however, we decided to have dinner at our house at the last minute (5-4-Dinner) and decided to use completely new recipes.
I neither poisoned our friends nor did I put a strain on our relationships. Yea. In fact, we bonded over Cambodian Summer Rolls , as an appetizer, and Pan Fried Trout with Fresh Herb Salad and Roasted Cauliflower. For dessert, fresh berries with World Peace Cookies (o.k., I’ve made those before).
All three of the recipe links above are, in my opinion, close to flawless.
The first two come from Cooking Light magazine. I know. Light? Generally, I do cook healthy, but I don’t cook “light”. But, in the summer magazine clean-up, I ripped out a few recipes from issues of this magazine. Why did I have any issues of Cooking Light? Well, it all stems from the school fundraiser. Magazine sales. I hate those types of fundraisers and have decided to try to avoid letting our kids sell to friends or family. Instead, I buy myself magazines and send them to people as gifts. I thought I’d give Cooking Light a try, for the sake of the school.
First, the Cambodian Summer Rolls. I am a big fan of Vietnamese Shrimp/Pork Salad Rolls and these looked very similar. The recipe includes Shrimp, Rice Noodles, Basil, Mint and Red Leaf Lettuce, wrapped, burrito style, in rice paper (that has been smeared with a smidge of Hoisin Sauce). Then, this roll is dipped in a sauce of low sodium soy sauce, water, lime juice, sugar, garlic, ginger, cilantro and chili paste.