California Rollwich For Kids Food

CALIFORNIA ROLL

Steps:

• Squeeze the lemon juice over the avocado to prevent browning.
• Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.
• Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
• Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
• Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
• Yield: 4 cups

CALIFORNIA ROLLWICH FOR KIDS

Steps:

• Avocado Spread:.
• Scoop the flesh from the avocado and mash, mixing with a dash of lemon or lime juice.
• Mix in diced tomatoes and optional vegetables.
• Set aside.
• Rollwich:.
• Spread the tortilla or pita with mayonnaise, leaving at least 1/2 inch around the outside.
• Spread avocado spread over mayonnaise.
• Top spread with shredded lettuce.
• Carefully place turkey or ham slices on top of topping (leaving room on the edge for rolling).
• Add cheese strips down the middle.
• Carefully roll the tortilla into a wrap.
• Cut into two pieces.

COPYCAT JOHN ALDEN ROLLWICH

Steps:

• Spread the mayonnaise on the tortilla, making sure to leave at least 1/2 inch around the outside.
• Glop on a thin layer of cranberry sauce, but enough that it's fully covered. If you mash the cranberry sauce with a fork it seems to spread more easily.
• Add the turkey and a thin layer of lettuce (or spinach).
• Place the 3 tomato slices in a line down the center of the tortilla.
• Make sure you don't fill the tortilla too full or get too close to the edge, or it won't wrap properly!
• Carefully roll the tortilla into a wrap. Cut into two pieces, if desired.
• Dig in and enjoy a taste of New England!

CALIFORNIA ROLL RECIPE BY TASTY

Steps:

• Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.
• On a rolling mat, place one sheet of nori with the rough side facing upwards.
• Wet your hands and grab a handful of rice and place it on the nori. Spread the rice evenly throughout the nori without mashing the rice down. Season rice with a pinch of sesame seeds, if using, then flip it over so the nori is facing upwards.
• Arrange, in a horizontal row 1 inch (2.5 cm) from the bottom, the crab followed by a row of avocado and a row of cucumber.
• Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
• Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
• Enjoy!

COPYCAT CALIFORNIAN ROLLWICH

Steps:

• Spread the mayonnaise on the tortilla, making sure to leave at least 1/2 inch around the outside.
• Scoop the flesh from the avocado and mash, mixing with a dash of lemon juice to preserve color. You should end up with about 1 1/2-2 Tablespoons mashed avocado. If your avocado is larger just save the rest for another sandwich!
• Spread avocado over mayonnaise.
• Add the turkey and a thin layer of lettuce or sprouts.
• Place the 3 tomato slices in a line down the center of the tortilla, if using.
• Make sure you don't fill the tortilla too full or get too close to the edge, or it won't wrap properly!
• Carefully roll the tortilla into a wrap. Cut into two pieces, if desired.
• Enjoy a taste of sunny California.

ORANGE BAKED CHICKEN

Steps:

• Thinly pare the rind from 1 orange, and cut the rind into thin strips.
• Grate the rind from the other orange, and squeeze the juice from both.
• Heat the oil in a frying pan, add the chicken pieces and brown on both sides.
• Remove from the pan and keep warm.
• Add the onion to the fat remaining in the pan and gently fry for 5 minutes.
• Drain off any fat, then add the Worcestershire sauce, water, tomato paste, orange rind (strips and grated) and juice. Bring to the boil and season lightly with salt and pepper.
• Line a shallow ovenproof dish or roasting pan with foil, leaving enough on either side to over lap in the middle. Place the chicken on the foil, spoon over the orange sauce, then cover wit h the foil, securing the edges by folding together.
• Bake at 180 C for 1 hour.
• To serve, spoon the juices over the chicken.

BAILEY'S MILKSHAKES-FOR THE BIG KIDS

Steps:

• Add in blender ice cream, chocolate syrup, Bailey's, and either the milk (with or without banana) or the egg nog.
• Blend lightly until just mixed to desired consistency.
• Pour or spoon into tall glasses and garnish with whipping cream, chocolate swirl, piroulines, or vanilla wafers and a mint sprig.
• Enjoy! ;).