Vegetable Pot Stickers. During the past few weeks, I’ve been a mean cooking machine. From the amazing cake mix cookies to the incredibly popular Chicken Fajita Tacos, I’ve been experimenting in the kitchen and then sharing with all of you. If you’ve been visiting often, you know I’m not a natural in the kitchen. So, you can pretty much guarantee, that if I can pull off the recipe, you can pull off the recipe. If you have little people that don’t really like vegetables, this is a great way to sneak those in during lunch or dinner. Easy Vegetable Pot Stickers 3 tbsp reduced-sodium soy sauce, divided2 tbsp rice-wine vinegar3 tbsp grated carrots3 tbsp corn kernels1/2 cup frozen chopped spinach, thawed with excess water squeezed out16 wonton wrappers1 tbsp sugar1/2 tsp grated ginger 1. 2. 3. 4.
I used two separate sheets of wax paper and did everything in two batches. You could have your children help with placing the vegetables on the wonton wrapper. These were a huge hit with the whole family! Ingredients. Grilled Avocados. Avocados have been a mainstay of my culinary life for about as long as I can remember. Growing up in Southern California in the 60's, avocados were locally grown, plentiful and part of just about every party and celebration, usually in the form of guacamole. But all that changed and guacamole became the springboard for a host of dishes, sweet and savory, but for me, nothing beats a plain slice of perfectly ripe avocado. It really needs nothing to enhance its lusciousness, but then.... The other day as I was listening to one of my food podcasts, Evan Kleiman was interviewing an avocado grower who mentioned that one of his favorite ways to eat avocados is to grill them.
What?! THAT night I’m so grilling an avocado. Remove it from your grill and and sprinkle with a little lime juice and salt. Here's a quick and easy salsa recipe. Dump it all in the blender and process until it becomes a harmonious blend of salsa goodness. Taste and add more salt, cayenne or cilantro if needed. Pan Fried Cajun Chickpeas. You seriously must try these.
Over the weekend I was introduced to these little gems. I was at a birthday party where a mom friend mentioned her addiction to “fried chickpeas”…hmmm…sounded good to me. When she told me how she made them I was instantly intrigued. Why haven’t I thought to do this myself? It’s so simple people…and these babies make the best snack, appetizer or even better, topping for a salad (which I experienced for lunch today – holy yum!).
To prepare the chickpeas you lightly dust them in seasoned flour then saute them in a little bit of olive oil in a hot pan till they get nice and crispy. Thank you so much for sharing Juliet! Pan Fried Cajun Chickpeas A fun way to serve up chickpeas as a snack or salad topping! Ingredients 1 can chickpeas (I like to use Bush's Garbanzo Beans) 2-3 tsp flour 2-3 tsp Cajun seasoning 2-3 TB olive oil sea salt, to taste Instructions Rinse and dry chickpease on paper towel. Onion Confit. Confit is a posh name for something you cook the heck out of until it ends up looking like jam.
Or marmalade. Nah, seriously, it’s a way of preserving foods by cooking it in (its own) fat. This can be meat, poultry, vegetables or fruit. It usually ends up looking like jam. It’s been a while since my last good onion recipe—admit my Mezgaldi was a pretty darn good recipe—and it was time for a new one. Then it hit me: onion confit! But they weren’t. Ingredients: 3 onions 3 tbsp oil 1 tbsp white wine vinegar 1 tbsp balsamic vinegar 1/2 cup beef bouillon 2 tsp sugar rosemary parsley thyme pepper salt Directions: Peel and slice the onions in half-rings. Heat the oil until it slides across the pan easily but don’t let it get too hot! Add the onions. Reduce the heat to medium-low.
Season with a little salt and pepper. And cook the onions until they are super soft while stirring occasionally. It should take about 30 minutes. Next, add the sugar, white wine vinegar, balsamic vinegar and beef stock.