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To easily stuff dumplings place one small scoop of mixture into center of dumpling skin. Get your finger wet (It is easiest if you have a bowl of water next to you) and run your finger along the seal of the dumpling. Fold over and press together. Set onto plate so that the bottom creates a flat surface and dumpling will stand up on its own.

  • 1 red onion, sliced
  • 1 Tbsp minced ginger
  • 1 cup shitake mushrooms, sliced
  • 1 cup carrots, shredded
  • 1 cup white cabbage shredded
  • 1 cup chives, chopped
  • 1 tsp white pepper
  • 1/4 cup chopped cilantro
  • 1 tsp sesame oil
  • 1 package wonton skins
In large saute pan, a a little oil and saute onions and ginger. Add mushrooms.  Stir.
  1. Add cabbage, carrots and chives.  Add white pepper or season to your taste.
  2. When mixture is soft place in colander to drain.
  3. Add sesame oil and cilantro to colander when mixture is cooled.
  4. Place mixture in dumpling skins.
  5. In a hot, nonstick pan, coat with oil and heat dumplings.
  6. When bottoms are brown add 1/2 cup water and cover.
  7. Cook until water is completely evaporated from pan and the bottom of the dumpling is crispy and sticks to the bottom of the pan.
Published: Wednesday, July 13th, 2011
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As a quick meal I like to make the packaged cheese ravioli from the grocery store. If I have extra vegetables around the house (such as the zucchini in this recipe) I usually add it to the ravioli for a different twist. This can also be done with mushrooms, tomatoes, squash asparagus and anything else you can think of!

  • 1 package cheese ravioli
  • 1 medium zucchini, diced
  • 1 clove garlic
  • 1 Tbsp olive oil
  • salt
  • pepper
  • 1/4 cup grated Parmesan cheese
  1. Cook ravioli according to package directions, drain.
  2. In empty pasta pot add oil then add garlic and cook for 1 minute.
  3. Add zucchini and cook until tender about 3 minutes.
  4. Remove from heat.
  5. Add ravioli, cheese, salt and pepper to pot.  Stir.
Published: Wednesday, July 13th, 2011
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This is a delicious quick dish that I will even throw in the oven for lunch. I like to change the toppings around sometimes. I will put sundried tomatoes, a couple different types of olives such as black or green. I also sometimes remove the fresh tomatoes and mushrooms depending on what I have in the fridge.

Serves: 1

  • 1 piece flatbread
  • 1 Tbsp sundried tomato pesto
  • 1 cup spinach
  • 1/4 cup chopped mushrooms
  • 1/2 small tomato, chopped
  • 6 diced kalamata olives
  • 2 Tbsp feta cheese
  1. Preheat oven to 350 degrees.
  2. Spread pesto on flatbread.
  3. Top with spinach.
  4. Top with the mushrooms, tomatoes, and olives.
  5. Cover with cheese
  6. Cook for 15 minutes or until spinach is wilted.
   
Published: Wednesday, July 13th, 2011
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Submitted by: Kristy

  • 2 cups cabbage, sliced
  • 1 cup carrots, sliced
  • 1 cup celery sliced
  • 1 medium onion, chopped
  • 1 can green beans, drained
  • 1 can diced tomatoes
  • 3 bullion cubes, chicken or vegetable
  • 5 cups water
  • 3 cups tomato juice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp Worcestershire sauce
  1. Stir all ingredients together in a slow cooker.
  2.  
  3. Cook on high 4-5 hours
Published: Wednesday, July 13th, 2011
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