There are so many new rice options available and the Lotus Foods organic varieties are delicious options. One of my favorites is the Organic Jade Pearl variety that is both organic and gluten-free. It pairs really well with vegetables and in this recipe, I used onions, asparagus, basil, and a tablespoon of capers.
You can experiment with different veggies, but I would suggest you try this one first!
ENJOY!
Eggplant is one of those fruit-based veggies that you either love or not. Most people only ever eat it deep-fried and smothered in sauce and cheese but, believe it or not, eggplant takes the stage as a key ingredient in many traditional Eastern dishes.
My creation has some sherry in it, which burns off so you don’t need to worry about the alcohol content. However, you can always substitute a mix of 50% apple cider vinegar and 50% water.
This recipe makes an ample amount of sauce but if you want more, I would suggest doubling it. The dish is best served warm, although it can be eaten cold, and keeps in the refrigerator for about 4 days. When reheating, add a small amount of water to help rehydrate the noodles or rice.
NOTE: Make sure you salt your eggplant pieces and set them aside on paper towels for 15 to 30 minutes. Pat dry and remove excess salt before cooking. This will ensure that the eggplant cooks properly without absorbing too much cooking oil.
This New York Times recipe popped into my inbox a few days ago and I was excited to give it a try. I went to pick up some dumpling wrappers at Whole Foods and unfortunately, they only had eggroll wrappers. Being a fan of Bob Ross, I subscribe to the saying that “We don’t make mistakes, we just have happy little accidents!”
I followed the recipe for the “dumplings” but was not happy with the filling. It tasted bland and spicey. So, I decided to make some adjustments and the outcome was spectacular.
I’ve included a step-by-step picture tutorial on how to wrap the pockets. First, cut the squares into two triangles. Add a small amount of filling and fold over like shown in the pictures. Please use water and lightly coat the edges to make sure every side is sealed.
This does take a bit of time but makes enough to pop in the freezer for a quick, weeknight meal alongside a salad.
ENJOY!
Hi, I'm Roxanne.
Thanks for stopping by and welcome to my site.
My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.
Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.
XOXO
