So I don't have a recipe to post... but felt I needed to share a recent discovery: WONTON WRAPPERS!
Wonton wrappers are little square bits of dough are wonderful and usually vegan! They're in the freezer section of your grocery store. Go look for them. Now!!
I recently got together with a friend and we made Sweet Potato Ravioli with them! Craziness! I know! Wonton wrappers = ravioli! Who knew? Anyway - if your interested google yourself up a recipe until I perfect mine. We made a red sauce as well as a "butter" sage sauce to go with the ravioli. They both worked well. YUM!
The next experiment will be making wontons! I'll keep you posted.
Here's an interesting list of ideas in the mean time:
http://chowhound.chow.com/topics/442133
Check it out!
Wednesday, January 13, 2010
Wednesday, January 6, 2010
Mexican Rice
So, in case you're wondering for New Years Eve I made almost every recipe on this blog! The Mexican Beans, the tortilla bowls and the fancy squash! Pretty much the only new thing I did was this rice!
I did learn that you can cook brown rice in a rice cooker with just a little bit more water than you would use for white rice! Thanks roomie for sharing your rice cooker!
2 1/1 cups of cooked brown rice (It was 2 1/2 cups when it was dry I don't know how many cups it was once it was cooked.)
1 small can (8oz? 6oz? I'm not sure but it's a little can) of Goya Salsa Picante
1/4 cup of pureed cilantro
1 lime's worth of juice
1/4 cup chopped celery
1/4 cup chopped purple onion
1 cup chopped bell peppers (pick any two colors you want I used red and green)
3/4 cup chopped tomatoes
Red pepper to taste
Salt to taste
1 tsp cumin
1 tbsp olive oil
Directions:
1. Heat up the olive oil
2. Throw in the onions and celery and cook on high until they start to brown
3. Next the bell peppers
4. Once the peppers start to soften up and stir in the rice
5. Add in your spices, salsa picante, cilantro paste, salt and tomatoes
6. Stir everything up really well and keep the heat on medium until the tomatoes start to get wilty.
7. Add in your lime juice
I served this in the tortilla bowls with salad and even used some as a replacement for the filling in the fancy squash. Both went over well. I'm also sure it would be fine as a side dish. Also, if you want some protein in there I wouldn't hesitate to throw in a can of black beans! Or if you wanted it more spicy throw in some chopped jalapenos around when you put in the bell peppers. Yum!
I did learn that you can cook brown rice in a rice cooker with just a little bit more water than you would use for white rice! Thanks roomie for sharing your rice cooker!
2 1/1 cups of cooked brown rice (It was 2 1/2 cups when it was dry I don't know how many cups it was once it was cooked.)
1 small can (8oz? 6oz? I'm not sure but it's a little can) of Goya Salsa Picante
1/4 cup of pureed cilantro
1 lime's worth of juice
1/4 cup chopped celery
1/4 cup chopped purple onion
1 cup chopped bell peppers (pick any two colors you want I used red and green)
3/4 cup chopped tomatoes
Red pepper to taste
Salt to taste
1 tsp cumin
1 tbsp olive oil
Directions:
1. Heat up the olive oil
2. Throw in the onions and celery and cook on high until they start to brown
3. Next the bell peppers
4. Once the peppers start to soften up and stir in the rice
5. Add in your spices, salsa picante, cilantro paste, salt and tomatoes
6. Stir everything up really well and keep the heat on medium until the tomatoes start to get wilty.
7. Add in your lime juice
I served this in the tortilla bowls with salad and even used some as a replacement for the filling in the fancy squash. Both went over well. I'm also sure it would be fine as a side dish. Also, if you want some protein in there I wouldn't hesitate to throw in a can of black beans! Or if you wanted it more spicy throw in some chopped jalapenos around when you put in the bell peppers. Yum!
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