By Linda on Sep 3, 2010 in Recipes | comments(0)
Linda’s comment’s: This is a very tasty recipe….If you are cooking for a large crowd, allow enough time as this is not a recipe you can buzz through. I haven’t been able to find any wonton organic/gluten free, but you can also make your own. This recipe makes you want more, as the flavor stays in your mough. Enjoy..
Excerpt:
Roasted Pumpkin Ravioli with Brown Butter Sauce, Sage & Hazelnuts
Ingredients
Directions
1. Pre-heat oven to 375 degrees F. Take a roasting tray and spread out pumpkin, garlic and shallot. Sprinkle thyme and sage over the top. Drizzle liberally with olive oil and season with salt and pepper. Roast in the oven for 20 minutes until pumpkin and shallot are slightly caramelized around the edges. Remove from oven and scrape into a food processor and puree with cream, eggs, and orange zest. Set aside to cool.
2. Take a 3-inch cookie cutter and cut out 3-inch circles from the egg roll wrappers. Lay 24 circles out on a lightly floured surface and top each with approximately a teaspoon of filling. Using a pastry brush, lightly wet the perimeter of the circles then place another round wrapper on top and lightly press around the edges to seal – as you work your way around the filling try to squeeze out as much air from the inside as possible.
Bring a large pot of salted water to a boil as you prepare the sauce. Cook the ravioli for 4-5 minutes until the wrappers become just opaque.
4. Place the butter and sage in a large sauté pan over medium-high heat. Swirl the pan as it heats up so the sage cooks evenly. Cook for 3-4 minutes until the butter starts to develop brown bits and smells rich and nutty. Season with salt and pepper and a squeeze of lemon juice. Then drain the ravioli in batches and toss in brown butter sauce. Divide ravioli amongst plates and spoon brown butter sauce over the top. Garnish with chopped hazelnuts and shaved fresh parmesan.
By Linda on Aug 30, 2010 in Recipes | comments(0)
Linda’s comments: I have not tried this recipe yet, but it looks yummy and very healthy. Don’t be afraid of finding gluten free. Your recipes can become so tasty that you won’t want to go back to the GMO and processed foods. PLUS, the time it takes to good healthy is well worth that few extra minutes of preparation.
Directions
To reconstitute the shiitakes, pour boiling water over the mushrooms and let sit for 10 minutes. Squeeze excess moisture and then dice. Combine ground chicken, diced mushrooms, ginger, cilantro, soy, organic gluten free flour, and kosher salt in a mixing bowl.
Using a 3-inch circle cookie cutter, punch out approximately 24 x 3-inch rounds from the egg roll wrappers. Place a heaping teaspoon of filling in the middle of each round. Dip your finger into water and lightly wet the edges of the wrapper. Fold each wrapper in half, making sure to push out any excess air and pinch the edges to seal the dumpling.
To make the soup, simmer chicken stock, soy, sesame oil and ginger for 10-12 minutes. Bring the soup to a boil and add dumplings. Reduce heat to medium and simmer 5 minutes, add bok choy and continue to simmer for an additional 2-3 minutes until dumplings are cooked through and the bok choy is tender. Serve in bowls garnish with chopped scallions.
Read more: http://www.kitchendaily.com/recipe/chicken-and-mushroom-dumplings-with-steamed-bok-choy-142810#ixzz0y2dV6m00
By Linda on Feb 6, 2010 in General News | comments(0)
Linda’s comments: READ labels folks….this is more proof why we need to eat organically. If it isn’t GMO it is tainted with toxins, pesticides and insecticides.
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