Vegan Caesar Salad

First of all. No. I am not a vegan. But for the state of health of my household inhabitants, we have decided to change our cooking ways.

Some changes to the household:

Mostly vegetables. Healthy fats. Low cholesterol. Healthier alternatives. Lesser meat. Still keeping' it delicious.

This has been a challenge at first. But I noticed a slight change in the household look at cooking: It is in indeed fun. It's fun because experimenting in ways to make a healthier meal is creative. And being creative is fun. It is easy to make caesar salad dressing from my parent's time-tested recipe, but how can we keep it delicious and healthy at the same time? That's the challenge. And we have embraced this and opened our pantry and refrigerators. Bring it on amaranth! Why yes, Señor tofu, you may join us for breakfast.

A member of my household shed 40 pounds and his cholesterol level is down to a normal level. And he enjoys the occasional Beef taco. Gnocchi gorgonzola. Even macaroni salad. But we don't make a habit of it. We love to eat and love to cook. And have changed our ways slightly. I'll still post an occasional meatball parmesan recipe. But also expect to see healthier ingredients spread throughout some recipes.

We can't stop now. We're just getting started.

Mom and Dad's Caesar Salad Recipe - Re-engineered Vegan

This has been our go-to fast and easy dinner when we are way too tired to cook. It is simple and easy. I adapted it from my parent's delicious caesar salad dressing recipe. Just a few changes and it tastes the same, but healthier. Enjoy!

1 clove garlic - finely chopped and smashed into bottom of bowl
1/4 cup fake parmesan cheese
2 tbsp lemon juice
1 tbsp tahini
1 tbsp dijon mustard
Package Iceberg Lettuce

Mix all ingredients together. Add lettuce and toss. That's it.

Add your favorite toppings. Steak. Fake Chicken strips (we love). Shrimp. Whatever you like.

Blasphemy! Seasoned Buttered Crab Pizza

Some say you must throw salt over your left shoulder after the salt shaker falls.
Some say you must hold your breath while passing by a graveyard, so not to let the spirits in.
Some say real Italians don't use canned sauces and gravies.
Some say Charlie Sheen is a good actor.

Don't believe all you hear!

I say, real Italians use canned sauces and gravies, only in moderation, and dependent upon the application.

Application #1: The pizza pie. I use Don Peppino's Pizza Sauce. It has a nice, tangy flavor and great texture - perfect for pizza!




And if you looooove buttered crab, you will absolutely adore these individual pizzas.

Ingredients:

4 Whole Wheat Tortilla Wraps
Imitation Krab (Yes, they spell crab with a K on the label)
4 tsps butter (melted)
Old Bay Seasoning
1 can Don Peppino's Pizza Sauce
Shredded Mozzarella Cheese

Step 1: Pre-heat oven to 350 degrees
Step 2: Place each tortilla wrap in a 9" pie pan
Step 3: Spoon approx. 1/4 cup pizza sauce over each wrap
Step 4: Sprinkle approx. 3 tsp. old bay seasoning over the sauce
Step 5: Sprinkle approx. 1/4 cup mozzarella cheese over each wrap
Step 6: With your fingers, roughly tear apart the crab meat and place on top of the cheese
Step 7: Drizzle 1 tsp. butter over each pizza
Step 8: Sprinkle Old Bay seasoning over top
Step 9: Pop in the oven for 10 minutes, or until crisp

These pizzas are perfect as an appetizer for a dinner party, or for a BYOT (Bring your own topping) pizza night in. You can try any topping of your choice. I made margherita pizza with fresh sweet basil and mozzarella and a fresh mushroom version!








Enjoy!

Ham & Fennel Bruschetta - Ham Fest 2011

OK OK, it's been a while since I last posted. But, I'm back for good. I took some time off for some food soul searching!

I completely restocked my fridge with fresh ingredients to keep me in check. No more take out, no more eating on the go. Only fresh ingredients so I can cook every day. Day after day. After day. After day. OK, so maybe not every day. Check in often.

Today, I have made something using one of my favorite foods: Ham! If you remember my Ham Fest 2010, you will remember I created meal after meal from leftover Easter ham. Everything from Ham quiche to Ham muffins. I decided to be a little healthier this year for Ham Fest 2011 and create a Ham & Fennel Bruschetta. Let's get started!

Ham & Fennel Bruschetta
Serving Size: 4 Pieces

Ingredients:
6 slices Italian bread
6 tbsp Greek yogurt
1 cup leftover ham, cubed
1 tbsp rosemary (crushed in hand)
1/4 cup Parmesan cheese
1/3 bulb fennel (sliced thin)
olive oil

Heat oven to 350 degrees
Drizzle olive oil on fennel and top with parmesan cheese
Bake in oven for 10 minutes
In the meantime, mix together yogurt and rosemary
Spread yogurt mixture on bread, top with ham and toast in toaster oven until nice and crispy
Top with fennel and baked cheese crumbs
Enjoy!

Ratatouille

Ingredients:

1/4 cup olive oil
2 onions
3 bell peppers
1 small eggplants
1 yellow squash
1 zucchini
2 tomatoes
3 cloves garlic
1 large can crushed tomatoes
1 tablespoon minced fresh thyme
salt and pepper
1/4 cup chopped fresh basil


Directions

Slice the vegetables into thin rings.
Arrange them in a large baking pan dish with olive oil and turn to coat
Bake for 40 minutes in a 375 degree oven.
In a separate pan, add a splash of olive oil and add garlic and cook for a few minutes, making sure not to brown
Add the tomato sauce, basil, thyme, a dash of salt and a dash of pepper
Heat over medium-low heat , stirring occasionally for 15 minutes
Pour liquid over vegetables and serve

They'll Never Guess What's Inside

Don't let the name of this decadent dessert fool you - these brownies will definitely compete in your recipe chest for top dessert. Almost cake-like, but yet with crispy ends and a flaky top layer, these brownies will have you coming back for seconds and thirds.

Stumped by the zucchini addition? By adding zucchini to desserts, moisture is added, because zucchini is full o' water, leaving your desserts, such as brownies, cake and bread, extra moist with a hidden addition of fiber (don't tell the kid's because they'll never know).

Ingredients:

1 Box Ghiaradelli Chocolate Brownie Mix with Walnuts
Water and oil as directed
Rather than using egss, substitute eac egg with 1 tbsp. sour cream (I use light sour cream)
1 1/2 cups food processed zucchini (with skin removed)

Directions:

Heat oven to 400 degrees
Follow directions on box
Tip: Make sure not to spray sides of baking pan with nonstick spray when baking brownies, because if you do so, the mixture won't climb up the sides to rise
Cook for 41 minutes
Let cool completely before serving

Panko Crusted Zucchini-Mint Sandwiches

I have taken into consideration the many options given to me through my Twitter account and through this blog for cranking out delicious meals, sides and desserts with my extra large zucchini and have decided to make the following: zucchini sandwiches, zucchini bread (my mother's recipe), ratatouille and zucchini brownies. You will see the recipe for zucchini sandwiches here today but keep an eye out for the others in the days to come.

My sister came up with the idea of making zucchini sandwiches, using the zucchini slices as the "bread". What a great idea! I used my mayo dredging technique, used to make my Fried Eggplant Rings for this recipe to keep it light and creamy. You can any fresh ingredient as the sandwich filling, including tuna and cheese, grilled chicken and even pepperoni and cheese to create a mini pizza. I chose vine-ripened jersey tomatoes, fresh mozzarella and fresh mint. The mint is essential in this dish, adding a nice pop of flavor to the unseasoned panko breadcrumbs.

Zucchini Sandwiches
Serving Size: 2 Sandwiches

Ingredients:
4 extra large slices of zucchini, sliced 3/4" thick
2 vine-ripened roma tomatoes, sliced 1/2" thick
4 slices fresh mozzarella cheese, sliced 1/2" thick
1/4 cup fresh mint, chopped
3/4 cup mayonnaise (I used light Smart Balance mayonnaise)
Panko breadcrumbs for coating
Salt & pepper to taste

Directions:
Heat oven to 425 degrees
Spray nonstick spray onto pan
Mix together mayo, mint, salt and pepper
Spread mayo mixture over both sides of the zucchini
Dip zucchini into the panko and lightly press to firmly coat
Place onto tray and cook for 12 minutes on each side
Add tomatoes and mozzarella cheese to center of sandwich and return to pan
Heat for approx. 5 minutes, or until cheese is lightly melted
Fork and knife needed!

I just had to take a picture of these delicious, juicy tomatoes for all to see!!!!

Pretty Big Zucchini

Save the jokes for later, people.

I was given this extra large zucchini and have a few ideas in mind on what to make with it, but I want to hear your suggestions. Anything from breakfast to desserts, I would love to hear all of them. If it sounds interesting, I will whip it up and post it on my blog. (I will most likely make multiple meals, considering the size of this zucchini)

Thanks and keep the opinions coming!

Fried Panko Pork and Grilled Corn & Blueberry Salsa

That's right folks- grilled corn and blueberry salsa.

I've been inspired this past week, whipping up delicious goodies earning the title of "Best Dish of the Year" in my household from the attendees (my sister and boyfriend).

Grilled corn and blueberry salsa is a dish inspired by a recipe my friend sent over to me including peaches and grilled corn. I immediately thought to myself, "If peaches work, why can't blueberries?" So, I got cooking...

Grilled Corn and Blueberry Salsa
Ingredients:

1 pint blueberries
6 ears corn
1/4 cup chopped fresh mint
1 tbsp lime juice
Salt and pepper to taste
1 tbsp. butter

Directions:

Boil a pot of water and add a pinch of salt and butter
Snap corn in half and add to pot of boiling water
Cook for 8 minutes
Set aside and add add a sprinkle of lime juice and coat with salt and pepper
Add to preheated grill and cook for 8 minutes, turning to "char" all sides
Set aside to cool
Smash blueberries in bottom of pan
Add mint, salt, pepper and lime juice
Cut corn off of the cob with a sharp knife and add to mixture
Mix everything together and serve!



Fried Panko Pork
Ingredients:

4 Center Cut Pork Chops
Salt and pepper to taste
Panko bread crumbs for coating
Vegetable oil to fill 1" of pan

Directions:

Heat oil in a large fry pan over med-high heat
Dry pork chops with paper towel and season with salt and pepper
Add a dash of pepper to panko coating
Dip pork chop into coating on both sides, pressing down to coat evenly
Add slowly to fry pan, making sure not to crowd the pan


Cook until the breading is a nice golden color, approximately 5 minutes on each side
Serve!

Fresh Chive and Onion Cream Cheese

Before my family's annual crabbing event, we always take the time to wake up with the sun and have an early breakfast together. Coffee, bagels and cream cheese is always our breakfast of choice because it is very simple and easy to eat while we are running around gathering items for the day.

I have a beautiful container garden in my backyard, complete with tomatoes, green beans, herbs, eggplant and chives. And what would go perfect with cream cheese and bagels? Chives. The night before, I sauteed half an onion and 5 stalks of chives in 1 tablespoon of butter over medium-high heat for 8 minutes. After letting it cool, I simply mix it with Philadelphia cream cheese, along with a dash of salt to bring out the chives' complex flavors.

OK, so this is semi-homemade, but it is still wonderfully easy and delicious!

Inspired Pasta - Penne Alla Jennifer

Have you ever tried a dish at a restaurant so delicious that you can't wait to try to recreate it yourself?

My inspiration came from Fellini's Cafe Trattoria in Media, a cute and busy family BYOB restaurant with authentic Italian meals. A place so down to earth, you order your meal by number. No frills, nothing fancy, just honest food made with care. The #26 caught my eye immediately. The #26, also known as Spagheti Alla Norma, is simply a fresh Tomato Sauce with Eggplant topped with Ricotta over Spaghetti!

Look out Fellini's - it's my time to shine. But no worries, I'll be back.

What You'll Need:

6 Large Roma Tomatoes
1/2 Large Eggplant
Salt
Pepper
Dried Basil
1 Pound Penne or Spaghetti
Olive Oil
3 Cloves Garlic, finely chopped
Ricotta for Topping

Directions:
- Heat Oven to 350 degrees.
- Chop Eggplant into 1-inch cubes and toss with 2 tbsp. olive oil, with a dash of salt and pepper
- Spread evenly in large pan and cook in oven for 20 minutes, tossing halfway during cooking
- In the meantime, bring a large pot of water to a boil
- While the water heats, heat a large pan over medium-high heat
- Add 1 tbsp olive oil and heat
- Add garlic to pan and cook for 1 minute
- By this time, the water should have come to a boil. Add salt and pasta. Cook for approximately 10 minutes, or until al dente
- In the meantime, chop tomatoes in one inch cubes and carefully toss in pan
- Add a pinch of salt, pepper and approximately 1 tsp. basil
- Cook tomatoes for 10 minutes, stirring often



- When eggplant is finished cooking, add to tomato mixture and stir to combine.





- Add 1/2 cup pasta water to tomato mixture
- Drain pasta and add to tomato-eggplant mixture
- Remove from heat.
- Stir to combine





- Serve with a few dollops of ricotta sprinkled with a dash of basil

Grilled Plantain Chips with Basil

What do you look for when shopping for Plantains? Well, that depends on what you need from the plantain. Green plantains are perfect for stews, yellow plantains with some white and black bruising are great for grilling of frying, and plantains with black covering almost the entire surface area are great for desserts because the more black they get the sweeter they get.

This is a simple recipe you will love to make over and over again for your guests or as a light snack to substitute popcorn.

What You'll Need:

2 tbsp. fresh basil chopped
Nonstick Spray for grill
2 Plantains- cut into 1/2 inch slices
Juice from 1 lime
Dash of salt
Dash of pepper

Directions:

Heat grill- I use a stove top griddle so I placed my plantains directly on top, but if you are using an outside grill, place a sheet of tin foil down on the surface to ensure plantains don't drop through

Spray grill with Nonstick spray

Mix ingredients together

Place slices of plantains on grill and cook for 3 minutes on each side



Remove and sprinkle with additional basil and serve warm

Quinoa Tabouli Salad in Grilled Avocado

When the summer months come rolling around, there is nothing worse than slaving
over a hot stove for hours trying to create a perfect meal. You can still create a great meal, however with little stove time to keep cool and light during these summer months.

For this recipe, I simply recreaed my original taboulisalad, using quinoa as the grain rather than the egg-coated buckwheat, and sauteed shrimp was added for texture. The grilled avocado acts as the bowl in this meal, creating a subtle taste of avocado with each scoop - I recommend using a spoon.

What You'll Need:

2 bunches parsley, finely chopped
6 green onions, finely chopped
1 tablespoon dried mint
3 tomatoes, finely diced
2 cups vegetable stock or water
1 cup rinsed quinoa
1 pound fresh shrimp
3 tablespoons olive oil
4 lemons, juiced
1/4 tsp salt
1/4 tsp black pepper
2 avocados

*Bring vegetable stock or water to a boil
*Add quinoa and return to a boil and then reduce the heat to low
*Cover and cook for fifteen minutes, or until liquid is absorbed- stirring occasionally
*Remove from heat and let stand for three minutes
*In the meantime, mix together salt, pepper, lemon juice, olive oil and mint and set aside
*In the meantime, saute shrimp with one tablespoon lemon juice mixture in saute pan for two minutes on each side and let cool
*Mix quinoa together with tomatoes, green onions, shrimp, parsley and dressing mixture
*Add salt and pepper to taste
*Cut each avocado in half and remove pit
*Drizzle a small amount of olive oil on each half and set meat-side down on a hot griddle or barbecue and cook for 8 minutes
*Serve salad inside avocado halves

Rosemary Dough (Great for Pizza, Stromboli, Bread Sticks or Calzones) With Spinach-Sun Dried Tomato & Ricotta Cheese Filling

As a former employee of a popular Italian pizzeria in South Philadelphia, I learned a thing or two about making pizza dough. I wasn't directly involved in making the dough, let's get that straight, but the smell of the yeast was the sole reason for my wandering over to the dough station for observation. Few things in life are as enticing and delicate as the smell of fresh dough being made with yeast. It smells like clean air- untampered goodness.

If you are unfamiliar with making fresh dough, no need to worry, I have created a great recipe for you to dive into with detailed, step by step instructions so you can gain confidence in the art of pizza making.

This recipe can be used to make strombolis, calzones, bread sticks and pizza dough. You can simply add your favorite topping, filling or dip and you have a less expensive meal for your family. If you plan on bringing your creation to a friend's house, visit your local pizzeria to purchase a box (my pizzeria sold one to me for $0.35) and everyone will be amazed at your presentation skills and your professional tasting pizza dough.


Ingredients for Dough:
2 ½ Tsp. Active dry yeast
¾ cup warm water
1 tbsp. Sugar
3 cups white flour plus more for dusting
¼ cup olive oil plus more for spreading on bowl
1 tsp. Salt
Cornmeal, for dusting
2 tbsp. Rosemary
1 tbsp. Water plus more if necessary

Directions For Dough:
* In the bowl of a standing mixer ( I love my Kitchen Aid) fitted with a dough hook, combine the yeast , warm water and sugar until dissolved
* Let stand 5 minutes
* Turn mixer on #3 setting and slowly add the flour, 1 tbsp at a time
* Add olive oil, salt and 2 tbsp. rosemary (crunched between hands to release scent and oils)
* Occasionally stop mixer and scrape sides and remove dough from hook
* Add tbsp. Water + more if necessary
* Mix for no more than 10 minutes, where the dough will pull away from the sides of the bowl.
* In the meantime, add two cups of water to a microwaveable bowl and heat for two- 3 minutes or until boiling
* Lightly cover your work surface with a dusting of flour and place your dough ball on the surface
* Fold dough over itself a few times, adding splashes of water if necessary for easier handling
* Form dough into a ball
* Lightly sprinkle olive oil into a metal bowl and spread around with a paper towel
* Place ball into bowl and tightly cover bowl with plastic wrap
* Place boiling water and bowl of dough into an unheated oven and let stand in oven for 4 hours
* After four hours, boil another 2 cups of water in microwave for 3 minutes or so
* Punch down the dough ball and place both the boiling water and dough ball back into the oven
* After 4 more hours, repeat boiling water and punching down dough ball
* Four hours later, or overnight, remove dough and punch down once more and start to lightly knead the dough
* In the meantime, create filling **
* Lightly sprinkle work surface and a large rolling pin with flour
* Set oven to 400 degrees
* Place dough ball on lightly floured work surface
* For calzones, cut dough ball into fours and roll out each section until 1/4”- 1/2” thick and make indentations with fingertips
* For Stromboli, pizza or bread sticks, roll out until 1/4”- 1/2” thick and make indentations with fingertips
* Sprinkle pan or pizza stone with cornmeal
* Place ready dough on surface and add filling
* To add filling for Strombolii or calzones, add filling to half side of stromboli only, then fold over creating a pocket.
* Form Stromboli, shape dough into U-Shape
* Fold ends over, pinching as you go along, creating a tight barrier so the filing doesn't escape.
* Tear two or three holes or slits on top of the Stromboli or calzone so steam releases
* For bread sticks, cut into strips using a pizza cutter
* Place in oven for 25 minutes

**For filling:
1 cup ricotta cheese
½ cup mozzarella cheese
1 large bunch fresh spinach (stems removed, washed 3x and set aside to drain water for 10 minutes)
1/3 cups diced sun-dried tomatoes
Few sprinkles red pepper flakes
½ tsp. Nutmeg
4 cloves garlic, finely chopped
2 tbsp. Olive oil

Directions for filling:
* Heat large saute pan and oil over medium heat and add garlic and saute until it becomes fragrant or 1 minute
* Add spinach, sun-dried tomatoes, red pepper and nutmeg and move quickly around the pan and cook for approx. 8 minutes, making sure the garlic doesn't burn- you may have to lower heat to medium-low
* Remove from pan and add to mixing bowl
* Mix in ricotta cheese and mozzarella cheese until combined

Grilled Cheese Crouton Caprese Salad with Pesto Vinaigrette

Have you ever wondered what makes a grilled cheese sandwich so delicious? Could it be the rich buttery taste of the bread? Maybe the creaminess of the melted mozzarella cheese? Or, could it be the crispy texture of the formation of the bread into toast? Maybe even add a splash of color and a bolt of bold flavor with a creamy pesto spread. Let's just say it is all of the above.

Now, pair that delicious grilled cheese sandwich with a pesto vinaigrette, cherry tomatoes and transform the sandwich into croutons. You now have a different spin on an Italian Caprese salad, which is traditionally compiled of fresh mozzarella, tomatoes and fresh basil. Check, Check and.... Check.

Grilled Cheese Caprese Salad with Pesto Vinaigrette
What You'll Need:

4 slices Wheat Bread or Spelt Bread
Butter for pan
Pesto Sauce
1 tsp Red Wine Vinegar
Grape Tomatoes
6 slices Mozzarella Cheese
Salt & Pepper

Directions:
Place 1 tsp. butter in hot pan and swirl around to melt
In the meantime, spread pesto on 2 slices of bread
Place 3 slices of mozzarella cheese on 1 slice of bread and place other slice of bread (pesto side down) on mozzarella
Place on pan and press down with spatula, cooking for a few minutes on each side, making sure not to burn.
Make 1 more sandwich
In the meantime, cut in half a few handfuls of grape tomatoes and toss in bowl
Mix together 1 tbsp pesto with 1 tbsp red wine vinegar and whisk together with fork and add to bowl
Cut up sandwiches into small, bite size pieces and add to bowl
Add a pinch of salt and some freshly ground black pepper
Combine ingredients and serve

Marinated Grilled Portobello Mushroom “Burgers” with Roasted Red Peppers

Marinated Grilled Portobello Mushroom “Burgers”
with Roasted Red Peppers
What You'll Need:

*Dijon Marinade (See Recipe Below))
*4 Large Portobello Mushrooms
*Roasted Red Peppers (See Recipe Below)
*4 Ciabatta Rolls
*4 Slices of Swiss Cheese (Optional)
*Olive Oil for Drizzling
*Sliced Red Onions (Optional)

Directions:

*Marinade Mushrooms in a Large Platter for 30 Minutes, Flipping Halfway Through
*Heat Grill (I use the George Foreman Grill) to High
*Cook Mushrooms for 8 minutes on each side
*In the meantime, Set the oven to 350 degrees
*Cut rolls in half and drizzle insides lightly with olive oil
*Toast in oven for a few minutes until crispy
*Add cheese to the Mushrooms the last minute of cooking to melt
*Pile Mushroom “Burger” with Roasted Red Peppers and Red Onions to Serve
*Goes well with my Spinach, Walnut & Feta Pesto with Penne


Dijon Marinade
What You'll Need:

*3 tbsp. EVOO
*1 tbsp. dried rosemary
*¼ tsp. Cracked black pepper
*Zest of 1 lemon
*Juice of ½ lemon
*4 tbsp. Red wine vinegar
*4 tbsp. Dijon mustard
*2 small garlic cloves, minced

Directions:

*Whisk everything together while pouring olive oil into mixture slowly
*Whisk until a creamy texture is created

***Tip: Do not use salt. Salt will dry out the food you are marinating.



Roasted Red Peppers
What You'll Need:

*4 Red Peppers
*Olive Oil
*3-4 small cloves of garlic, minced

Directions:

*Set oven to 500 degrees
*Cut Peppers in half and remove seeds, pithy insides and stems
*Place peppers on a baking sheet on tin foil and drizzle peppers with olive oil
*Cook in oven for 10 minutes or until peppers get mostly black
*Remove from oven and place in brown bag and roll to seal shut
*Let sit in bag for 15 minutes
*Remove from bag and rub off black crust from peppers. (The black char should flake off very easily)
*Cut into strips and place in bowl
*Toss with garlic and a light drizzle of olive oil

***Tip: When cooking more peppers, remember to use approx. 1 garlic clove per pepper

Buckwheat Tabouli Salad

I am absolutely in love with tabouli. Tabouli is a perfectly light dish to enjoy in the spring or summer months. And I don't use the word "anyone" lightly here. My boyfriend adored the tabouli I made for him last night, which was so shocking coming from a guy who hates anything green but money. I made the tabouli at home and brought it over his house in an airtight container and once I popped off that lid and told him to breathe in the splendor, he fell in love. We paired it with toasted pita bread for an authentic Mediterranean feel. Now, only if I had a brick-paved, outdoor trattoria to enjoy my coffee in the morning....

2 bunches parsley, finely chopped
6 green onions, finely chopped
1 tablespoon dried mint
3 tomatoes, finely diced
2 cups vegetable stock
1 cup buckwheat
1 egg white, beaten slightly
3 tablespoons olive oil
4 lemons, juiced
1/4 tsp salt
1/4 tsp black pepper

*Bring vegetable stock to a boil
*In the meantime, mix together beaten egg white with buckwheat
*Add buckwheat mixture to pan set at high heat and cook for 3 minutes, stirring regularly to break up clumps
*Add buckwheat mixture to stock and cook for 7 minutes, covered
*In the meantime, mix together salt, pepper, lemon juice, olive oil and mint and set aside
*Let buckwheat cool
*Mix buckwheat together with tomatoes, green onions, parsley and dressing mixture
*Add salt and pepper to taste
*Serve with pita bread

Macaroni & Cheese Egg Rolls, Spaghetti & Meatball Egg Rolls, Stuffing & Cranberry Egg Rolls, Chili Egg Rolls

Yeah. The weirdest dinner I ever ate.

Watching The Neely's cooking BBQ Pork Egg Rolls on The Food Network the other day caused my brain to scatter with visions of different variations of egg rolls. What other fillings would work? With no set menu in mind, my sister and I dashed to the grocery store, wandering through the aisles, searching each shelf for an item to grab our attention.

The vegetable and side dish aisle piqued our interest, containing multiple possibilities for this endeavor. "Would Stroganoff work?" Michele shouted. "How about egg and bacon scrambles?" I yell back. Too many ideas filled our heads, causing an unneeded, time-consuming, could-have-been-cleaning-out-our-backyard-but-instead-decided-to-make-a-random-dinner-including-egg-rolls trip to the market. We decided to make four versions of this treat, including mac and cheese, chili, stuffing and cranberry and spaghetti and meatballs.

Some worked and some didn't. The spaghetti and meatballs was tasty but did not work. If you decide to create this, I suggest wrapping the mixture in two egg roll wrappers, rather than one, so the filling will stay put. The chili also almost popped open in the oven, so I suggest that you experiment with the filling to wrapper ratio. The mac and cheese and the stuffing and cranberry egg rolls were the winners in this random egg roll dinner challenge. The filling was thick enough not to seep out of the sides, creating a hearty bite throughout.


How to prepare egg roll wrappers:


*Place egg roll wrapper in diamond shape, with point facing you
*Brush edges with beaten egg
*Add Mixture as shown in image

*Fold Bottom corner up as shown in image

*Fold sides up as shown in image

*Roll away from you
*Brush with egg mixture and place on sheet pan, prepared with nonstick spray

*Bake on 350 degree for 15 minutes on each side


Mac & Cheese Egg Rolls

What You'll Need:

*1 Box Kraft Macaroni & Cheese
*Milk as listed
*Butter as listed
*1/2 Cup Breadcrumbs

Directions:
*Follow directions on Box to create, adding breadcrumbs to completed mixture.
*Add two tablespoons mixture to prepped egg roll wrappers.


Spaghetti and Meatballs Egg Rolls

What You'll Need:
*1 Can Chef Boyardee Spaghetti and Meatballs

Directions:
*Do not heat mixture. Simply add two tablespoons mixture to prepped egg roll wrappers.


Chili Egg Rolls

What You'll Need:
*1 Packet Chili Mix
*1 15 oz. Can Kidney Beans
*2 8 oz. cans tomato sauce
*2 tablespoons flour
*1 Lb. Lean Ground Beef

Directions:
*Follow directions on packet, adding flour to thicken while cooking.
*Add two tablespoons mixture to prepared egg roll wrappers.


Stuffing and Cranberry Egg Rolls

What You'll Need:
*1 Box Stuffing Mix
*1 Can Cranberry Sauce
*Additional ingredients as noted on box

Directions:
*Prepare stuffing as noted on box, mixing in roughly chopped cranberry sauce
*Add two tablespoons mixture to prepared egg roll wrappers.

St. Patty's Day Potato, String Bean and Tomato Peasant Soup

Alright. You caught me. I'm acting as if this soup is representative of the Irish Tradition of St. Patty's Day. Well, it's not. The only thing Irish about it is the green color of the string beans and the addition of potatoes, but I have decided to post it anyway.

This inexpensive, hearty soup will be great for helping with a hangover, so I suggest making a batch and freezing some to always have it on hand. I use the word hearty in the most sincere of ways here. People often use "hearty" to describe soup, but this time, this soup lives up to the word, meaning to provide abundant nourishment. The potatoes fill you up, the string beans create a nice texture and crunch, and the tomatoes, cooked with garlic and olive oil, aids in the creation of a well-balanced, simple, yet tasty broth.

The soup pairs well with beer bread. Hints of beer will flutter around in your mouth with each crunchy bite, creating the perfect St. Patrick's Day treat. I simply purchased a beer bread dry mix, mixed in a bottle of Newcastle Brown Ale, poured some melted butter over the batter, and cooked it for 55 minutes in unison with the cooking of the soup.

Peasant Soup
Serving Size: 12
What You'll Need:

*1 Large can Crushed Tomatoes
*1 tbsp Tomato Paste
*3 Cloves garlic, smashed
*1 tbsp extra virgin olive oil
*Water to fill 2 large pots
*1 pound string beans, cleaned and snapped in half
*Approx. 10 medium-sized potatoes, cleaned and cut in 4 (make sure every piece is approx. the same size to ensure proper cooking)
*1 1/2 tbsp plus 1 tsp Salt
*2 bay leaves
*1 pound medium pasta shells

Directions:
*Heat large pot over medium-high heat
*Add olive oil and heat for 1 minute
*Add garlic and move around pan for 1 minute, making sure not to brown
*Remove garlic from pot
*Add tomato paste
*Move around pan for 1 minute with wooden spoon, slightly browning the tomato paste
*Add can of crushed tomatoes and stir to incorporate mixture
*Fill up pot with cold water
*Set heat to high and bring to a boil
*Once boiling, add 1 1/2 tbsp. salt, bay leaves and potatoes
*Cook for 15 minutes, stirring often
*While the potatoes are cooking, bring a pot of water to a boil and add tsp of salt
*Add pasta shells to boiling pot of water and cook for 10 minutes, stirring occasionally
*Add cooked pasta to soup mixture with string beans and cook for 5 minutes
*Remove bay leaves and serve

Meat to Veggie Conversion:Asparagus Parmesan

When asparagus goes on sale, I splurge, popping endless bushels into my cart. At the time, it seems like a great idea-- fresh greens for days. But when I get home, it really hits me, "Fresh greens for days! What will I make?" If you haven't encountered this problem before, don't worry. Stay calm. Everything will be fine. Simply think of your favorite meal including meat and substitute it with asparagus. What comes to mind? Beef bourguignon? Not sure that will turn out too great. Steak tacos? Doesn't do anything for me. I got it! How about chicken parmesan?

Creating a meat to vegetable meal list will require some patience and imagination, but you will certainly be able to create a beautiful meal in no time. Try it with just about any of your favorite vegetables for a lighter dish filled with nutrients not suitable for meat-filled delicacies.

Asparagus Parm
Serving Size: 2

What You'll Need:
* ¼ cup part-skim shredded mozzarella cheese
* 1 cup prepared marinara sauce
* ½ Bushel Asparagus
* 1 egg white
* ¼ cup lowfat milk
* ¼ tsp salt
* ¼ tsp black pepper
* ½ cup Italian seasoned breadcrumbs
* Pam nonstick spray

Directions:
* Preheat oven to 375 degrees
* Clean asparagus in cold running water and break apart by bending asparagus gently with hand. Discard ends or use later for vegetable stock. Pat dry
* Whisk together egg white, milk, salt and pepper in large bowl
* Spray bottom and sides of casserole dish with Pam
* Dip asparagus spears in egg white mixture, then in breadcrumb mixture
* Place in casserole dish
* Cover top of asparagus with marinara sauce
* Sprinkle cheese over mixture
* Place in oven and cook for 20 minutes
* Serve hot

Finished product:

Collard Greens & Bacon Gnocchi

Why did the pig cross the farm? To get to the other swine.

You strictly read my blog for stories and recipes, not for the extremely creative and very humorous, showing the awesomeness of the creator, jokes. So consider this a treat, my friend.

OK. Enough fun for one day. Now it is recipe and story time, so cuddle up with your iPhone, your future iPad, your personal computer, your expensive reading device, a warm cup of milk, grab your cuddle buddy, and enjoy.

It 'twas a long long time ago, in a far away land where a peasant name Gnocchi once lived. Only tomatoes wanted to be friends with it, because it's mother would shun her from the other vegetables. But one day.... OK enough story time. To sum it up, I created an awesome, and I mean awesome meal consisting of collard greens, gnocchi and wait for it, wait for it some more, wait...Why did the pig cross the farm?... OK, you guessed it. It's bacon. My readers are so smart.

Don't get discouraged by the collard greens. They are cooked with butter and bacon, and anything is amazing if cooked with butter and bacon so rethink your hate for anything green. I'm not saying it is a good idea to have bacon bits with your string bean casserole, I'm simply saying that... wait. That may be good. String beans and bacon? I will write that down.

Enjoy.

Collard Greens & Bacon Gnocchi
Serving Size: 4

What You'll Need:
*1 tbsp butter
*1 bunch collard greens
*4 slices bacon
*2 cloves garlic (finely minced)
*¼ tsp salt
*¼ tsp red pepper flakes
*2 pounds frozen gnocchi

Instructions:
*Boil a large pot of water
*Add 1 tbsp of butter to pot
*Wash collard green leaves three times to remove dirt
*Cut away leaves from center stalk and discard stalk or use for vegetable stock
*Lay leaves onto each other and roll them from tip to tip- holding roll in place with hand
*Cut ½ inch slices along the length of each roll
*Add collard greens to boiling water and cook for 25 minutes
*18 minutes into cooking the collard greens, heat large sauté' pan over medium-high heat and add 4 slices of bacon
*Cook bacon for 3 minutes on each side
*Remove from pan and place on paper towel-lined dish
*Add garlic to pan and cook for 30 seconds
*Remove collard greens with slotted spoon, making sure excess water drips back into the pot. Return water back to a boil because you will be using this water to cook the gnocchi.
*Add collard greens to pan.
*Add salt and red pepper to pan, stirring to combine
*Cut bacon into tiny bits and add to pan and stir to combine
*Add 1/4 cup of water from the collard green pot to mixture and combine
*Heat through for 3 minutes
*While collard green mixture is heating, add gnocchi to the water and cook for 4-6 minutes
*Strain gnocchi and toss gnocchi with collard green mixture in large bowl and serve.