Simple Feasts

wecancook:

The stuffed tomatoes were part of a vegetarian meal I was preparing for some guests - and they loved it! There’s a good amount of stuffing left over which you can use as a side. Also doesn’t take too much time to prepare. The recipe comes from AllRecipes and serves 4, one tomato each!

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lisa-and-amy:

Sometimes you just need to use up all of those leftover bits in the fridge. This is what I came up with. It is pretty nutritious with all those vegetables and the protein from the chickpeas and the whole grain brown rice.

1 T. olive oil

1/2 large onion, diced

1 stalk celery, diced

1/2…

tastyplan:

I have been a bit uninspired lately. I apologize. Don’t get me wrong, I have so many things to be grateful about; a new town, a new job, new expectations, and this blog. There is something missing though, something is just not there… and what bugs me is that I cannot put a finger on it….

delishytown:

Vegetarian Egg Rolls with Spicy Apricot Dipping Sauce

These are delicious! Chop the veggies as small as you can because the small pieces make the egg rolls easier to roll.

Using a food processor, box grater or a good old knife, chop 1/2 of a small head organic green cabbage, 1 large carrot, 1 cup sugar snap peas or snow peas, 10 shitake mushrooms, 1 can water chestnuts, half of a red jalapeno pepper, (seeds removed) and add them to a big mixing bowl.

  Slice 1/2 sweet onion very thinly, chop up the thin slices & add them to the bowl.  Add 1 cup bean sprouts, and a big bunch of fresh cilantro , chopped.

In a small bowl combine 2 tblsp peanut butter, 1/2 tsp sesame oil, 1 tsp soy sauce, 1 crushed garlic clove, 1 inch of fresh ginger, grated, 1/2 tsp oyster sauce, and 1 tsp fish sauce. Mix it all together till the peanut butter dissolves.

Add the peanut butter mixture to the chopped veggie mixture. Season the bowl of mixed veggies with some black pepper. You don’t really need salt because of the soy sauce and fish sauce.

Roll up the egg rolls sealing the end with some scrambled egg wash. You can roll these as small appetizer using those little won ton wrappers, or as large egg rolls using the larger wrappers. Place each egg roll on a plate that’s been dusted with flour till you are ready to fry them up.

Heat 1 inch of canola or vegetable oil in a cast iron skillet till it’s pretty hot but not smoking. Your egg rolls should bubble right away. Cook on both sides for about 1 1/2 mins till crispy and golden brown.

You can also do these in the oven. Spray the cookie sheet with canola spray, place all the egg rolls about an inch or so apart, sprits with canola spray & bake at 400 for 15 minutes or so till crispy. They come out much crispier in the cast iron skillet, but are healthier in the oven.  

Serve with apricot dipping sauce:

Mix 2 tablespoons apricot jelly, the other half of the red jalapeno, minced, 1 tsp rice wine vinegar, 1 tsp brown sugar, 1 tsp (or 2) sesame oil, 1 crushed garlic clove, 1/4 tsp fresh grated ginger

healthfoodstalker:

I had two new friends over for dinner last night and they warned me that they were “meat and potato” people, not veggie lovers.

So I grilled a couple of steaks (a real splurge if you buy organic meat), threw a pan of quartered, small yukon gold potatoes in the oven with a dash of olive oil,…

hellyeahrecipes:

Grapefruit Margarita

• 2 oz tequila
• 2 oz orange liqueur
• 2 oz fresh-squeezed lime juice (~2 limes)
• 6 oz fresh-squeezed Texas grapefruit juice (1 grapefruit)
• Simple syrup, to taste (optional)
• Salt, for rim (optional)
• Grapefruit wedges, for serving (optional)

1. Mix tequila, orange liqueur, lime, and grapefruit juices well. If you think you need a little more sweetness, add a splash of simple syrup.
2. Rub one of the used lime or grapefruit rinds around the rim of two glasses and dip in cocktail salt.
3. Fill each glass with ice and pour in the margarita.

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hellyeahrecipes:

Maple Squares with Walnuts

• 8 tbsp. unsalted butter, cubed and chilled, plus more for pan
• 1 cup plus 2 tbsp. flour, plus more for pan
• 1/4 cup plus 2/3 cup maple sugar
• 3/4 cup maple syrup
• 1 1/4 cup chopped walnuts
• 1/4 – 1/2 tsp. kosher salt
• 2 large eggs, lightly beaten

1. Heat oven to 350° F. Butter and flour an 8″ square baking pan; set aside. In a food processor, process butter, 1 cup flour, and 1/4 cup maple sugar until combined; transfer to pan and press evenly into bottom. Bake until lightly browned, about 15 minutes.
2. Whisk remaining flour and maple sugar with maple syrup, walnuts, salt, and eggs in a bowl; pour over baked crust. Bake until filling is golden brown and set, 30–35 minutes. Serve warm, in a bowl, with heavy cream poured over.

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