Chocolate Mint Cookies

I love a good chocolate cookie and as you can see, so does my son. I tried out this recipe, but substituted the chocolate chips for mint chips. I deem it a success

Brown Sugar Balsamic Potatos

One day my husband and I decided we wanted a new way to eat red potatos, so we came home and invented this. It has stuck with us and we have repeatedly prepared it. It's a great side dish, but we even eat it as a main dish.

Ingredients:
4 c sliced red potatos

2-3 large shallots sliced

3 T balsamic vinegar

1/2 c brown sugar

2 T oilve oil

Salt and Pepper

Basically just toss that all together and pop it in a 400 degree oven for 35 minutes and enjoy

Asparagus Enchiladas in Black Bean Sauce

I understand these photos are not very flattering, but hear me out- I only had really thick tortillas that wouldn't roll up and I didn't thin my sauce enough, but the flavors were all there! I will modify the recipe as I post it so that when you make it, it looks less like poop.

Ingredients:

1/2 lb asparagus1 white onion
1 red pepper
1 can sweet corn
1 can black beans
1/2 c veggie broth
1 1/2 T chili powderwhole wheat tortillas

shredded Mexican cheese
salt and pepper
Preheat oven to 375
In an oiled skillet on med-high heat sauté asparagus and red pepper, salt to taste. When finished remove and set aside.
Re-oil skillet if necessary. Sauté onion. Once transparent add black beans and heat through. Remove 3/4 mixture and puree with broth in blender or food processor.
Place desired amount of asparagus and pepper, cheese and corn inside each tortilla and roll. Line baking dish with filled tortillas then top with black bean sauce and cheese. Cook 20 min or until cheese begins to golden.

Fusilli with Creamed Leek and Spinach

I really truly love this recipe. The leeks pare perfectly with the basil. Served with fresh ground pepper on top, mmm.

Panko Crusted Tofu

Looking for something new to do to your tofu? Have you tried panko? Panko is an Asian style bread crumb mixture. I have used it in over recipes before, but I have never breaded my tofu until now, and it was delicious! Buy a box of panko, set yourself out a bowl of flour and a bowl of milk. Slice your tofu into strips. I used baked tofu for extra firmness. Cover each slice in flour, then dip in milk then cover in the panko and fry in a well oiled skillet. Yum, crunch!

Mimi Pizza

This is my attempt to copy to Mimi pizza that I had while in Minnesota at Punch Pizza. It was so incredibly good. What really made the pizza amazing though was the crust. I am dough handicapped and have never made a good dough, and I don't own a wood burning oven, so I didn't achieve the Punch glory, but I did however capture the good flavor combination of toppings.















Ingredients:
2 7" pizza crusts
2 T olive oil
1 c grape tomatoes

1 c grape size buffalo mozzarella balls

1/2 c loosely packed basil leaves, washed and shredded

1 1/2 T balsamic vinegar

1 clove garlic

sea salt and pepper

Brush 1/2 T of olive oil onto each pizza crust, or enough to lightly coat then sprinkle lightly with sea salt. Cook crusts according to directions.
Meanwhile cut tomatoes and mozzarella balls in half and combine in dish along with basil, balsamic, 1 T olive oil and pepper to taste
Peel garlic and zest using a micro grater or zester. When pizza crusts are finished rub a small amount of zested garlic onto crusts and spoon on tomato mixture.

Lettuce Wraps

One of my favorites

1 large or 2 small heads of Boston Bibb, Butterleaf or Iceburg lettuce
1 package soy crumbles
1-3 T cooking oil
1 large white or yellow onion, chopped
3 cloves garlic, minced
3 T soy sauce
1/4 cup hoisin sauce
1 T sesame oil
2 T rice vinegar
1-2 T chili paste (optional, for heat)
2 t grated ginger (optional)

2 cans water chestnuts, chopped
6 green onions, chopped
1 cup grated carrot
(optional garnish: top with toasted sesame and serve over prepared vermicelli noodles)

1) Wash and prepare lettuce by separating leafs
1) In a large skillet over medium high heat brown the soy crumbles in oil. Set aside
2) In same skillet (re-oil if needed) cook onion 3-4 minutes then add garlic until fragrant. Add hoisin, soy, ginger, vinegar, chili paste, mix.
3) Add water chestnuts, green onions, and sesame oil, cook until onions are transparent.
4) Combine with soy crumbles
5) Serve topped with fresh grated carrots