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.
10 Wonton Wrappers
2 teaspoons canola oil
1 teaspoon confectioners’ sugar
1 teaspoon sugar
1 teaspoon ground cinnamon
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.
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
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!
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.
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
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.