Friday, November 20, 2020
Monday, October 26, 2020
Twuanasia P.- “I wouldn’t say I have a definitive favorite recipe, however one dish that I do enjoy eating often is Crab Rangoon”. It’s a simple snack or appetizer, it’s fun and to make from scratch and it’s a party pleaser. This dish has a well-rounded flavor profile. The wonton wrapper gives a satisfying crunch while the cream cheese has the perfect salty and creamy touch. She also appreciates the hints of sweetness and earthiness the green onion and crab provides.
2 c unbleached all-purpose flour
¾ tsp salt
½ c water
Put flour in a large bowl.
whisk together egg, salt, and water.
Create a well in the center of the flour and pour in the wet ingredients.
Mix everything together with until the mixture begins to come together.
Turn the dough onto the counter and knead for 3-5 minutes. The dough should be firm but silky smooth when you are done. (If your dough is too tacky, add a little extra flour to your counter.)
Cover the dough with a damp towel and let rest for 1 hour. (Letting the dough rest will make it easier to roll thin wrappers.)
Divide the dough in half. Cover one half of the dough with your towel. Lightly dust your counter-top with cornstarch and roll half of the dough as thin as you can, aiming for a rectangle roughly 20”x10” if you are cutting 5" wrappers, or 15"x9" if you are cutting 3" wrappers.
5 oz can of crab meat drained
4 oz cream cheese softened
1 green onion finely sliced
1/4 teaspoon garlic powder
1 teaspoon Worcestershire sauce
Preheat 1 inch of oil to 325°F over
In a small bowl, gently combine crab meat, cream cheese, green onion, garlic powder, and Worcestershire sauce.
Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.
Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.
Nothing beats a warm soup on a chilly fall day. This soup combines sweet and spicy and a great texture. Enjoy!
2 tablespoons Olive Oil
1 medium Onion, diced
2 Celery Stalks, diced
1 Green Pepper, diced
2 Garlic Cloves, minced
1 Jalapeno, seeds removed, diced
1 teaspoon Ground Cumin
1 tablespoon Chili Powder
1/2 teaspoon Cayenne Pepper
4 cups Butternut Squash, cut into ½” cubes
1 15-ounce can diced Tomatoes
2 cups Low Sodium Vegetable Stock
2 15-ounce can Black Beans, drained & rinsed
to taste Salt & Pepper
Cilantro & Sour Cream, for garnish
In a medium stock pot, heat oil over high heat. Add onions, celery, green peppers and garlic and sauté until the onions are translucent, approximately 3-5 minutes. Add the jalapenos, cumin, chili powder and cayenne and cook for an additional 2 minutes, stirring often. Add the butternut squash, tomatoes, vegetable stock and beans. Season with salt and pepper. Reduce heat to low and cook until the butternut squash is tender and the chili has thickened. Remover from the heat and serve in a bowl. Garnish with fresh Cilantro and Sour Cream.
Wednesday, April 8, 2020
- April 8th Empanada Day
Type of Food: Pastry
Consist of: made by folding a dough or bread patty around the stuffing, It can be stuffed with many things such as any type of Meat, Vegetable, or Fruits
- April 12th Grilled Cheese Sandwich Day
Type of Food: Hot Sandwich
Consist of: Bread & Various Types of Cheese
16th Day of the
Type of Food: Classified as Fungi, but considered a Vegetable
Consist of: A fleshy, spore-bearing fruiting body of a fungus
- April 23rd Picnic Day
Consist of: Flour, Salt, Baking Soda, Nutmeg, Cinnamon
- April 27th Prime Rib Day
Type of Food: A “Meat”
The term Prime typically refers to the cut of meat butchers call a standing rib roast
- April 30th Raisin Day
Type of Food: Fruit
- 2nd Week in April Garden Week
Quick Food Fact: People had so many eggs left the week after Easter many people created all sorts of egg salad this is why during that week its referred to as Egg Salad Week! 😊
Monday, May 6, 2019
Oat milk is a great alternative to cows milk and nut milk. It is rich in beta-glucan, which can help keep cholesterol levels in check. Nutritional benefits aside, oat milk is naturally creamy and sweet, and lots of people are reporting it's the best-tasting milk alternative on the block.
There are plenty of oat milk brands to choose from. But we wanted to share a 5-minute way to make homemade oat milk!
- 1 cup rolled oats
- 4 cups water
- 1 pinch salt
- 1 Tbsp maple syrup (optional to add sweetness)
- 1/2 tsp vanilla extract (optional)
- 2 Tbsp cocoa or cacao powder for "chocolate milk" (optional)
- 1/4 cup fresh berries for "berry milk" (optional)
- Add oats, water, salt, and any additional add-ins (optional) to a blender. Top with lid and cover with a towel to ensure it doesn't splash. Blend for about 1 minute or until the mixture seems well combined. It doesn't have to be 100% pulverized. In fact, over-blending can make the oat milk slimy in texture.
- Scoop out a small sample with a spoon to test flavor/sweetness. If it's not sweet enough, add more sweetener.
- Pour the mixture over a large mixing bowl or pitcher covered with a very thin towel or a clean T-shirt. In my experience, it benefits from a double strain through a very fine towel to remove any oat remnants. A nut milk bag seemed to let too much residue through.
- Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days (sometimes more). Shake well and enjoy cold. DO NOT HEAT or it will thicken and become gelatinous in texture. It's delicious as is or added to granola, and smoothies.
Friday, April 12, 2019
As we all know, eating seasonally is very important. Food is tastier and fresher and even more nutritious in during the Spring. Foods that are in season are packed with vitamins, minerals and other nutrients. It’s time to take advantage of all the fruits and vegetables that spring has to offer. Here are some of my favorite fruits and vegetables that are now in season. There are so many to choose from:
Fruits - Apricots, mangos, pineapples, honeydew, cantaloupe, cherries
Vegetables- Artichoke, Asparagus beans, lettuce greens, carrots, beets
Besides eating seasonal. Here are some other tips to eating for spring:
Lighten up your meals, stay away from heavy carbs such as rice and bread.
Make a seasonal salad day with lettuces like romaine, bib, butter, mesclun, and spring veggies such as carrots, snap peas, asparagus, fennel and radish.
Use herbs like chives, tarragon, scallions, mint and dill and bright, lemony notes with spices like sumac and nigella seeds.
Blend up a springtime pesto with arugula, mint, lemon zest, walnuts and parmesan and use it in salads, on steamed veggies and with lean proteins.
Happy Spring Eating !!!