Recent Recipes
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.
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
- Cook ravioli according to package directions, drain.
- In empty pasta pot add oil then add garlic and cook for 1 minute.
- Add zucchini and cook until tender about 3 minutes.
- Remove from heat.
- Add ravioli, cheese, salt and pepper to pot. Stir.
These croutons are good served warm a top a salad.
- 1 10 oz. log goat cheese.
- 2 egg whites
- 1 cup bread crumbs
- 1 Tbsp olive oil
- 1 Tbsp butter
- Slice goat cheese log into 12 slices
- Add egg whites to a bowl. Dredge goat cheese in egg whites.
- Add bread crumbs to a bowl. Cover goat cheese with breadcrumbs.
- Place slices on baking sheet and chill for 15 minutes.
- Heat olive oil and butter in large saute pan. Cook goat cheese slices for 2 minutes on each side. Or until browned.
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
- Preheat oven to 350 degrees.
- Spread pesto on flatbread.
- Top with spinach.
- Top with the mushrooms, tomatoes, and olives.
- Cover with cheese
- Cook for 15 minutes or until spinach is wilted.
