Tiny Food Store

To me, bread pudding is the epitome of comfort food and is simply too good to reserve only for ...
Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix
6 tablespoons butter, divided
1 large sweet onion, thinly sliced
2/3 cup barbecue sauce, divided
2 cups diced cooked chicken

For her jackfruit tacos recipe, Jocelyn Ramirez, cookbook author and chef at Todo Verde in Los ...
Ingredients
3 medium tomatillos, husks removed
1 medium jalapeño, stemmed (seeded, if desired)
1 medium Hass avocado, pitted
1 cup packed fresh cilantro stems and leaves
3 to 6 tablespoons water, as needed

Salt and Pepper fish is traditionally battered and deep-fried. Instead, pan-seared filets get plenty ...
Ingredients
1 cup short-grain sushi rice
8 scallions, dark green parts and white parts separated
1 Tbsp. finely grated peeled ginger (from about one 1” piece)
3 Tbsp. neutral oil, divided
1½ lb. skinless, boneless cod, cut into 2” pieces

Here's what you need: vegetable oil, garlic, spring onions, carrots, snap pea, brown sugar, soy.
Bahan
2 tablespoons vegetable oil
5 cloves garlic, minced
4 spring onions, divided
2 carrots, cut into matchsticks
1 cup snap pea

Ingredients
100 g vermicelli rice noodles or glass noodles
75 g kale
50 g beansprouts , (ready to eat)
1 carrot
1 tablespoon pickled ginger
1 large pomegranate
4 sprigs of fresh min
1 spring onion
1 red chilli
1 tablespoon pickled ginger
2 limes
4 tablespoons sweet chilli sauce
2 teaspoons sesame oil
2 teaspoons low-salt soy sauce

To make the dipping sauce, trim and finely chop the spring onion and chilli (scrape out the seeds if you can’t handle the heat), then finely chop the ginger. Place into a small bowl, squeeze in the juice of both limes, then add the remaining sauce ingredients and 1 tablespoon of water. Mix well, then taste and adjust the flavours, if needed.
Prepare the noodles according to the packet instructions. Drain, then leave to cool. Cut away any tough stalky bits from the kale, finely slice and place into a large bowl with the cooled noodles and beansprouts.
Peel and slice the carrot into thin batons, roughly 5cm in length, then add to the bowl. Finely slice and add the ginger.
Cut the pomegranate in half, hold one half over the bowl, cut-side down, and bash the back of it with a wooden spoon so that all of the seeds come tumbling out. Repeat with the other half. Pick in the herb leaves and add the sesame oil, then toss well.
Dip one of the rice paper wrappers in a shallow bowl of warm water. Allow to soak for around 10 seconds until soft and pliable, drain on kitchen paper, then place onto a board.
Spoon 1 heaped tablespoon of the filling onto the wrapper in a rough line, about 3cm from the edge nearest to you (be careful not to overfill them as they’ll be hard to roll).
Fold the edge nearest to you over the filling, then tightly roll it away from you, tucking in the left and right edges as you go, then press down to seal.
Repeat with the remaining ingredients, halve each roll at an angle, then serve with the dipping sauce – enjoy!

Ingredients
1 lb. firm tofu, drained, rinsed and pressed
1 packed cup shredded Napa cabbage
1 packed cup shredded carrots
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
2 cups cooked vermicelli noodles (or thin rice noodles)
12–15 rice paper wrappers
INSTRUCTIONS
Baked Tofu and Mango Lime Salsa Rolls:Preheat the oven to 180°C.
Cut the tofu into strips about 1cm wide. Mix the soy sauce, maple syrup and rice wine vinegar together in a bowl and add the tofu. Allow to marinate for 15 minutes.
Remove the tofu from the marinade and place on a flat baking tray lined with parchment paper and bake for 25-30 minutes.
Meanwhile, prepare the mango salsa by finely dicing the mango, roughly chopping the coriander and mixing together in a bowl. Prepare some watercress.
To assemble the rolls, soak one rice paper in a bowl of luke warm water for a few seconds, until it is soft. Remove from the water and lay on a flat board. Add some watercress to the middle of the circle, leaving plenty of room around the edges, a few pieces of tofu and spoon some mango salsa on top. Fold the bottom of the roll upwards to cover the filling, then roll from the sides to seal it. If you want to completely seal the roll, fold both the top and bottom down before rolling the sides. The rice paper will stick to itself. Top with the chilli flakes and sesame seeds before serving.
Apple Pie with Granola and raspberry lime dipping sauce:Roughly chop the green apple into 1/2 inch chunks and add to a non stick saucepan with the water, brown sugar and cinnamon and heat on low. Let it bubble away for 10-15 minutes, stirring occasionally until the apple is soft and most of the liquid is absorbed. You should still have chunks of apple, and a little sauce covering them. Take the pan off the heat and set aside.
To make the dipping sauce, blend together the raspberries, maple syrup and lime juice. You can adjust the amount of lime juice depending on how citrussy you want the sauce.
To assemble the rolls, dip 1 spring roll rice paper in a bowl of luke warm water for a few seconds until it is soft. Remove from the water and lay flat. Spoon some apple mixture into the middle of the paper and top with some granola. Fold down the top and bottom to cover the ends of the filling, then roll the roll from one side to the other to seal it shut. Serve with the dipping sauce in a little bowl to the side.

ingredients
200 g Smoked Tofu
2 tbsp Soy Sauce
1 tbsp Maple Syrup
1 tsp Rice Wine Vinegar
1 Mango
3 tbsp coriander / cilantro roughly chopped
1 tbsp Lime Juice
Round spring roll rice papers
Chilli Flakes
Watercress
Sesame Seeds
Apple Pie with Raspberry Lime Sauce
1 Green Apple
1/4 cup (60ml) Water
1 tbsp Brown Sugar
1 tsp Ground Cinnamon
Granola
1/2 cup (115g) Raspberries
2 tsp Lime Juice
1 tbsp Maple Syrup
Round spring roll rice papers

Ingredients 100 g vermicelli rice noodles or glass noodles. 75 g kale. 50 g beansprouts , (ready to eat) 1 carrot. 1 tablespoon pickled ginger. 1 large pomegranate. 4 sprigs of fresh mint. 4 sprigs of fresh coriander....Method
To make the dipping sauce, trim and finely chop the spring onion and chilli (scrape out the seeds if you can’t handle the heat), then finely chop the ginger. Place into a small bowl, squeeze in the juice of both limes, then add the remaining sauce ingredients and 1 tablespoon of water. Mix well, then taste and adjust the flavours, if needed.
Prepare the noodles according to the packet instructions. Drain, then leave to cool. Cut away any tough stalky bits from the kale, finely slice and place into a large bowl with the cooled noodles and beansprouts.
Peel and slice the carrot into thin batons, roughly 5cm in length, then add to the bowl. Finely slice and add the ginger.
Cut the pomegranate in half, hold one half over the bowl, cut-side down, and bash the back of it with a wooden spoon so that all of the seeds come tumbling out. Repeat with the other half. Pick in the herb leaves and add the sesame oil, then toss well.
Dip one of the rice paper wrappers in a shallow bowl of warm water. Allow to soak for around 10 seconds until soft and pliable, drain on kitchen paper, then place onto a board.
Spoon 1 heaped tablespoon of the filling onto the wrapper in a rough line, about 3cm from the edge nearest to you (be careful not to overfill them as they’ll be hard to roll).
Fold the edge nearest to you over the filling, then tightly roll it away from you, tucking in the left and right edges as you go, then press down to seal.
Repeat with the remaining ingredients, halve each roll at an angle, then serve with the dipping sauce – enjoy!