International Dishes Kids Love

As you know this Mama does some traveling. I love to go to a new place and really experience the foods and culture. Recently while I was in Palm Beach I was attending a musical festival where I found my new favorite. Correction, my husband found it. In fact, I was trying on leather flip flops that my fat feet would not fit in. I began walking to the concert location only to find my husband sitting down double fisting these little pockets of love.

They are called arepas. Native to Venezuela. Best way to describe them is that they are corn cake pitas that you can stuff with anything. My favorite was the pulled pork and slopping joes. Simply incredible. I  immediately made friends with the vendor and she gave me the skinny on how to make them. I am amazed at how simple these are to make at home!!

I am here to give you a little tip on cooking pulled pork fast. It is with a pressure cooker. Now do not freak. Yes, pressure cookers are back and they are awesome. Pressure cookers allow you to cook anything in a fraction of the time. The pressure acts as an intense marination process which results in very tender meats. Usually pulled pork would take hours to cook in the oven or slow cooker. A pressure cooker takes 30 minutes. If you are anything like me you get a little nervous at the thought of using one of these. You have heard the horror stories from the 70’s…I experienced one rocketing to my ceiling as a child like a rocket. Now, pressure cookers have been retooled and redone and they are amazing!! I got mine at International Pantry. The people there were wonderful at explaining to me how to use it safely. This is truly my new favorite gadget!

Arepas with Pulled Pork

2 cups arepa flour, see note
1 teaspoon salt
1 teaspoon sugar
2 cups warm water
1 teaspoon canola oil, plus extra for cooking arepas
1 pork tenderloin
1 1/2 cups mojo marinade (found in marinade section of grocery)
sliced avocados
sliced red onions
monterey jack cheese, shredded
cilantro
Preheat oven to 350 degrees F.

Using a slow cooker or pressure cooker, place pork tenderloin in pot and pour marinade on top. Cook on High for 4 hours in the slow cooker or for 1 hour in the pressure cooker. Remove from cooker and shred with a fork.
In a bowl, mix flour and salt. Pour in water and mix with a spoon until the dough comes together. Cover with plastic wrap and let rest for 5 minutes. Remove dough from bowl and knead for about 5 minutes moistening your hands and the board with water as you work. The dough should be smooth and not crack around the edges; it should be moist but not sticky. Form into disks about 3-inches around and 1/2-inch thick. Add the oil to a non-stick pan over medium heat and cook arepas on each side just until a crust forms. Do not let brown. Place on an ungreased baking sheet and bake for 15 to 20 minutes or until the arepas make a hollow sound when tapped. Open a slit in 1 side of the arepa to make a pocket (or slice in half). Arepas can be stuffed with pulled pork, avocado, red onion, lettuce, monterey jack cheese. I even love to stuff these with sloppy joe meat!

Cook’s note: Arepa flour is a precooked flour (PAN brand is most common) and should not be confused with masa harina. Arepa flour is sold as masarepa, harina precocida, or masa al instante. It can be found in Latin American groceries.

Monday night I decided that my daughter was simply not eating enough veggies to my liking. So, I decided to teach myself how to make Fresh Spring Rolls. She loves them when we go to Pei Wei. They are filled with veggies but she gobbles them up. So, I did some research, chopping and rolling. I presented my new creations, holding my breath, and all 8 were wiped clean from the plate within minutes. Caytie raved! She even gave me ideas of other things we could put in them! So, now these are going to be in my fridge as a go to snack or quick dinner. No guilt from this mama. Also, did some calculating and it looks like these are only about 100 calories per roll! Truly guiltless!!

Fresh Rolls

4 ounces thin vermicelli or rice noodles
16 raw medium shrimp, shelled and de-veined (optional)
2 tablespoon rice vinegar
2 large carrots, shredded
2 teaspoons sugar
16 rounds of rice paper (banh trang), each 8 1/2 inches in diameter
8 large red leaf or Boston lettuce leaves, thick stem ends removed and cut in half
2 cups fresh bean sprouts
1 cucumber, seeds removed and cut into small julienne
1 cup mint leaves, washed and drained
1 cup fresh cilantro leaves, washed and drained

In a medium saucepan, bring several cups of water to boil. Add vermicelli and cook until just softened, 2-3 minutes. Drain and rinse under cold water.
Boil the shrimp with water and 2 tablespoons rice vinegar for 3 minutes, then refresh in cold water. Cut lengthwise in half, then set aside.
ASSEMBLY:
Lay out the spring roll ingredients before beginning to assemble the rolls.
Fill a shallow 9 or 10-inch cake or pie pan with very warm water. Working with 2 sheets of rice paper at a time, immerse the sheets and quickly remove. Spread out flat on a dry towel. The rice paper will become pliable within seconds (too long and they become soggy and tear when rolling).
Lay one piece of lettuce over the bottom of the rice paper. Add 1 tablespoon of noodles, 1 tablespoon carrot, bean sprouts and several mint leaves. Roll the paper halfway. Fold both sides of the paper over the filling. Lay 2 shrimp halves, cut side down, along the  crease. Place several cilantro leaves above the shrimp. Keep rolling the paper into a cylinder to seal. Place the rolls, seam side down, on a plate and cover with a damp towel so they will stay moist. Slice each roll in half on a bias.

Serve rolls with peanut dipping sauce, preferably in individual dipping bowls.