Category: Recipe


Powdered Sugar Crisps

Alright, enough of dressings, let’s go for something sweet! So, previously I’ve written about a dish my mother and I make called Stuffed Elephant Ears. I’ve decided to revisit that, but with fewer calories; since I am working off those excess pounds while I train for a 5K. I found a recipe for something called Powdered Sugar Crisps that is simple enough and with a few modifications mimicked the taste of the Stuffed Elephant Ears.

Ingredients

Cooking Spray

10 Wonton Wrappers

2 teaspoons canola oil

1 teaspoon confectioners’ sugar

1 teaspoon sugar

1 teaspoon ground cinnamon

Instructions

Step 1: Preheat the oven to 375 degrees. Spray a baking sheet with the cooking spray

Step 2: Cut the wonton wrappers in half diagonally so there are 20 triangles.

Step 3: In a medium-sized bowl gently coat each triangle in oil.

Step 4: Mix the sugar and cinnamon and lightly sprinkle both sides of the triangle

Step 5: Place the triangles onto the baking sheet in a single layer. Bake for 10 minutes until golden brown and crisped.

Step 6: Dust with confectioners’ sugar and serve.

Enjoy the cinnamon sugary goodness!

I’m all about dressings this week. I find that I am getting bored with store-bought dressings. There aren’t many that are dairy free – italians and vinaigrette mostly. I have found some “creamy” based dressings that are dairy-free. So here we go: Cherry Peanut Dressing.

Ingredients

1/4 cup chopped, thawed, frozen, pitted sweet cherries, juices reserved

2 tablespoons low sodium soy sauce

2 tablespoons creamy Earth Balance peanut butter

1 tablespoon unseasoned rice vinegar

3 tablespoons vegetable oil

1/2 teaspoon sesame oil

Instructions

Step 1: Whisk cherries, 1 tablespoon reserved juices, soy sauce, peanut butter, vinegar, vegetable oil and the sesame oil together until well blended.

It’s that easy. Enjoy!

Carrot Ginger Salad

Wow, today got away from me. I didn’t even realize it was Monday. Three-day weekends really screw up my schedule! Enough of my lateness, I’m here now. And now, for something cool, crisp, and refreshing to combat the sweltering heat of summer. I love salad, but sometimes lettuce gets kind of old. I like to spice my salads up using thinly sliced zucchini or carrots (or both!). And, that’s what I’ve got for you today. Thinly sliced carrots in a homemade ginger dressing sauce.

Ingredients

1 pound carrots, large sticks that can be easily shaved with a vegetable peeler

1 clove crushed garlic

1 teaspoon finely chopped and peeled ginger

1 lime, juice and zest collected

1 tablespoon vegetable oil

1/2 teaspoon salt

2 tablespoons chopped fresh cilantro

Instructions

Step 1: Using a vegetable peeler, shave the carrots into thing ribbons.

Step 2: Mix garlic, ginger, lime juice and lime zest.

Step 3: Whisk vegetable oil into the dressing.

Step 4: Toss the carrots into the dressing.

Step 5: Add cilantro and salt and toss again.

Enjoy!