I went to a local farmer’s market with my daughter last weekend and, in addition to pounds of fresh tomatoes, I bought some eggplant. I practically always make eggplant parmesan. Since we just had that dish a few weeks ago, I was looking to make something different. You can experiment with adding different items in place of the olives, garbanzo beans, and tomatoes. But I would recommend giving it a try, as is, first.
ENJOY!
I really enjoy the taste and texture of Baby Bok Choy. This recipe takes the very best of the vegetable and adds a satisfying savory, spicy, with some subliminal sweet undertones.
Baby Bok Choy is a great source of Vitamins A, C, and K plus is extremely low in calories and only contains a tiny amount of fat. The texture and taste of the green leaves are similar to spinach and the stalks are similar to celery.
It is good raw but much better cooked. Baby Bok Choy is a staple in Chinese cuisine.
You can also try to grill the prepared Baby Bok Choy on the grill. It was raining today in Southern California so I opted for the oven! To cut calories and fat, eliminate the vegan feta.
ENJOY!
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
