Veggie Puff Pastry Pockets

Did you know that Puff Pastry does not have any animal products in it?  There are a few foods that are vegan by chance and this happens to be one of them. I found the information on several other sites but this link will show you the specs so you can see for yourself.  Partridge Farm Puff Pastry

We don't eat a lot of puff pastry in our home because we do strive to eat more whole foods than processed food, but let's get real.  I go to school full time, hubby works full time, and we simply don't have a lot of time to prepare long and laborious meals.  This is a quick meal on those extra busy family days.

I make this veggie mix that we often eat on grilled sandwiches or separately as a salad. You can find the recipe  at this link http://www.simply-gourmet.com/2011/07/14-veggie-melts-oh-my.html.

Basically I have combined onion, cauliflower, carrots, and celery along with salt, pepper, and your favorite mayonnaise.  I am currently in love with Wildwood Aioli which is egg free!

These two items, the puff pastry and the veggie melt mix, happened because I had both of them on hand and the stove was already preheated from baking something else.

I adjusted the heat to 450 degrees to accommodate the Puff Pastry temperature requirements.  I had a bit of fun experimenting with different shapes and styles. I wasn't sure which way would work best. In the end, I went with the smaller hand held size and kept all of the veggie mix inside. I took my fork and stabbed a few holes to let the steam out as they cooked. You can see from the photo below that the cheese oozed out on a few but each bite still felt cheesy to me.

I will tell you that one recipe of the Veggie Melt  mixture will make more than one box of Puff Pastry can handle. I would recommend halving the cauliflower mixture.

To prepare the Puff Pastry I let it sit out on the table for 40 minutes to thaw. I opened each piece and cut them into thirds and then cut those pieces in half. Each sheet of Puff Pastry gave me six pieces to fill.

The Veggie Melt recipe did not have cheese in the recipe. I added a cup of cheese (vegan, cheddar, jack, etc...) and grated a little bit more to add inside each pastry pocket.

Holding the puff pastry in my hand, I gently put a spoonful of filling a bit more cheese, and folded it in half. This can be messy!  Seal the edges and take a fork to cross the edges too.  This secures them nicely.  Stab a few holes in the top of each one.  Add to the cookie sheet. Bake until golden brown. I baked them for 20 minutes, rotated them and added 10 more minutes.  (Honestly I think my oven needs to be looked at.)

The pockets came out perfect and we gobbled them up!  They reheated really well the next day too.

Cipollini Onion Vegetarian Sandwich

This sandwich is my new favorite. Why I never added these little sweet/tart onions before I don't know.  But I do know now and they are added regularly to all of my vegetarian sandwiches.

These little onions are pronounced (chip-oh-lee-knee) and are naturally sweet and white. The onions in my pictures are marinated and have an added flavor profile with tart and sweet results. I buy my onions from our local grocery store. They are found in the olive section. I have bought these before at Whole Foods too.

If you decide to buy these little morsels be prepared to encounter some peeling issues. Cooking Light has a nice piece about how to deal with the skin.

You can see from the picture below that adding them to your sandwich is easy. They are a little bit slippery-so be prepared. I slice the amount I need and then add them to the bread first. The bread kind of holds them on the sandwich.  I also use my favorite plant based mayonnaise. Recipe coming soon for the mayonnaise.

Of course, add as many as you want but I like to add a few more options to my sandwiches. For this sandwich I added: avocado, tomato, spinach, red onion, crispy jalapeno's, and orange bell pepper. Basically I want to eat the rainbow so I choose the ingredients that reflect that.

For the bread, I buy from our local bread shop a sour dough variety that is delicious. The name of it is Panini and the shop is small, smells amazing, and has really good baked goods.

This sandwich is not hard. I just wanted to share with you my new found obsession for these little onions.  They are an easy addition to any sandwich or bagel.

Eating vegetable sandwiches can get boring if you stick to the same basic ingredients and this is why I am always on the hunt for additional toppings.

ENJOY!

Sherron

Black Quinoa Tamales #vegan

Who doesn't love tamales? Well, everyone at my house can't get enough of them when we make them.  The problem is that we don't eat them that often because we don't eat a lot of meat anymore. I got to thinking why couldn't I make them with a plant based filling?  Guess what?  You can.

I recently had black quinoa for the first time. It has a milder flavor profile to me. The white quinoa seems bitter even after I rinse it multiple times. This became my base. I added a can of drained and rinsed chickpeas, sauteed red onions, a bit of green onion for color, cumin, chopped cilantro, chili powder, salt, fresh minced garlic, fresh lime juice, and pepper. No recipe was used. I literally added, tasted, added some more, and tasted again. See picture below.

Honestly, the filling could be eaten on its own as a salad. I made the masa using the recipe on the package of Masa Corn Flour. It worked like a charm.  If you want to see a recipe for the dough this site will help you: HERE for the tamale dough.

I make the filling, soak the cornhusk, and make the dough about the same time. The cornhusk need time to soften a bit, the flavors in the filling can sit and marry, and then the dough can rest for a while too according to directions on package.

When your ready to assemble, gather a few things: a cookie tray to stack them up, your masa dough, your filling, and find a work space. I use a cutting board. Take a few cornhusk and shred them into smaller pieces to use as ties on the end of each side of the tamale. See picture below.

Spread the dough on the cornhusk. Add the filling. This is how I do it: I roll from one side until the sides meet and then make sure they are sealed. It works.  Wrap the cornhusk around the tamale and secure the ends.

I have a huge stock pot to steam the tamales in. I add enough water to sit below a rack that I place in the bottom. I layer the tamales so that the steam can easily get around each of them. See picture above.  I let them steam for a few hours. I add water about every 30 minutes to make sure that my pot does not go dry.

I remove the tamales when they are done. I serve them on the cookie tray. We like ours with ketchup.

These tamales reheat well the next day.  For our family of six I usually make about 30 tamales.

Fried Udon Noodles with Sesame Seeds

I have been making homemade noodles for a long time. They taste better. Our family enjoys the process of working with the dough. My kids think its cool to get their hands in the dough. Homemade noodles are a bit time consuming because you do have to prepare the dough a few hours before dinner. This allows the dough to rest. 

This is a list of some of the homemade pasta recipes on the blog:

Cheese Tortellini

Cheese Filled Gluten Free Ravioli

Spinach Fettuccini 

Gluten Free Pasta

Ravioli's 

Yep. We like our pasta and I make a lot of it for my family.

A friend of mine posted about this new cookbook by Morimoto that introduced Japanese cooking to the home cook. I love Japanese food and had to have this book. It's beautiful. I bought the book not knowing what to expect because I have other Japanese cook books that are filled with ingredients that I can't easily get here in Newport.  Not this book. He sticks with easy to find ingredients and basic recipes. I really enjoyed the photography, the easy recipes, and his story that he shared in the beginning of the book of his training and early family life. Oh, by the way, this is not an ad for his book. This is just me telling you about his book and why I love it.

We usually buy Udon noodles from our local Asian market here in town. I buy them frozen.  When I saw his recipe I knew that I wanted to give this a try.  They were easy to make. The dough is three ingredients: water, flour, and salt.  The pasta dough does need to sit for an hour before you roll it out but we had plenty of time in our day so this was not a problem.

Once the dough was rolled out I used a very sharp knife to cut the noodles into long strips.  I recommend having a long straight edge knife and lots of flour. I boiled my water. These noodles are thick so they do need to boil for 12 minutes. They puffed up and came out perfect.

I heated a small amount of vegetable oil, with a dash of sesame oil, some sesame seeds, and tossed my noodles into a very hot pan. I fried the noodles for about 5 minutes and sprinkled them with soy sauce.  Served hot with our homemade GYOZAS.  Dinner was delicious this night.

In addition to serving the noodles with a splash of soy sauce, I also put a few sauces that we like to eat with our noodles on the table,  for our guest to pick and choose, like: plum sauce, sweet and spicy sauce, and tonkatsu sauce.

I do not have permission to share the full recipe on my blog as this is a personal choice to write about his cookbook and not a sponsored event, but Steamy Kitchen  has a review along with permission to share the recipe on their site.

Follow the link to get the recipe for Homemade Udon Noodles by Chef Morimoto HERE.

I do hope that you try making homemade pasta and definitely try frying the noodles up with a little bit of sesame oil and sesame seeds.  They are fat, chewy, and oh so yummy!

We ate the noodles so fast (they are best hot) that I did not have a chance to snap a picture of the finished noodle dish. I will making these again in the future and will update the post with a picture at that time.

Finnley likes to help in the kitchen too. This little video is her working with some flour as I was preparing the udon noodles. Apparently, her batch needed a bit of air.

Children's Sakura Party-Isabella Turns 10

Isabella turned 10 over the weekend. She is so excited to be in the double digits. I'm not sure why but she thinks that double digits makes her a bit more grown up. I am encouraging her to not grow up so fast--wish me luck!

Isabella loves Japan. I am not surprised. Her dad speaks Japanese because he lived there as a kid and again as a young man. She is currently learning to speak Japanese herself. She wants to go to school in Japan.

Her theme this year is centered around the cherry blossoms that Japan is so popular for. We have seen the cherry blossoms bloom in Washington DC that were gifted to US on March 12, 1912.  We are going to Portland in March to see the Japanese Gardens and waterfront trees, and hopefully, view the cherry blossoms during their blooming season.

The party was easy to plan.  The things I did to decorate were fairly easy to assemble at home or purchase from your local craft store.

To get the party started, I used a free online evite to send the parents emails. This allowed the parents to RSVP, ask me questions, and I was able to send out  thank you cards after the party. This is a simple and efficient way to handle the invites.


I made:

1.  A center piece of Cherry Blossom sprigs. I bought these from two different stores. I used a glass vase that I purchased on clearance at a local store in town. Inside the vase I added beach glass and shells because our home is a beach themed home. I bundled the sprigs together and placed them in the center of the vase and poured the class and placed the shells around it to hold it up.  I separated the sprigs so that the fanned out and made a beautiful focal point for our table.

2.  I made origami (paper toys) to scatter at the base. We are working on our 1000 crane project and this was perfect for the party.

3.  I made the gift bags. I bought plain white bags (10/1.00) and cherry blossom stickers.  Each bag had a few on the outside. We bought Japanese themed goodies to go inside: chopsticks, ramen, candy,  and a panda rice paper balloon.

4.  I made cupcakes.  I bought the pink flowers at a local craft store. This was a project that we did together so that Isabella felt a part of the party plans.

The things I bought:

1.  I bought a Japanese curtain with cherry blossoms and puppies. I cut this in half and used it to decorate the tables as a table runner.

2.  I bought Japanese sodas from our local Asian market (gotta support local businesses).

3.  I bought a dozen hot pink lanterns.  These were much cheaper than buying balloons. I used fishing line to attach them to my ceiling fans and lights.

4.  We bought chalk, origami paper for a craft project, and the goodie bag items mentioned above.

What we did to entertain the girls:

1.  I taught the girls to make some origami toys: a piano, kimono, and the crane.

2.  Cory taught the girls to speak to ten in Japanese.

3.  We let the girls play outside and ride bikes, jump on the trampoline, and use chalk in our driveway.

4.  They sampled a few foods from Japan.

5. They watched Kiki's Delivery Service. A cute film about a young girl becoming a witch and setting off on her first big adventure.

The party was simple.  Several of the girls stated,"this was the best birthday party ever".

Now that feels good as a parent when you can provide a wonderful experience for your child's friends.

Sweet Potato Tacos

Mini tacos are the best.

I bought these 4in round corn tortillas from Fred Meyer and can't stop using them. I thought for sure they would be too small but the reality is they are just right.  

Sweet Potatoes make a great alternative filling to meat.  The sweetness countered with any spice you add to your taco sets the tone for a yummy experience. 

The sweet potatoes can be baked the day before and reheated for a quick and easy dinner on the go or midnight snack.  School keeps me up at night and midnight snacks are once again something I contend with. 

The cool thing about tacos is they can be layered with a variety of toppings to create a variety of flavor profiles.

Some of my favorite toppings are: avocado, lettuce, onion, tomato, Chalula, jalapenos, black olives, and cheese.  (Use vegan cheese if you need to.)

Overall, the mini's are just fun!  They look cute on your plate and are just the right size to hold.  A couple of bites and your done. On to the next one. 

To prepare my sweet potatoes I preheated the oven to 400 degrees.  Cubed them about all the same size and tossed them in a bowl with: oil, salt, pepper, garlic, and onion powder.  Baked until crispy on one side. My oven took about 45 minutes.

The tortilla's I heated on my cast iron griddle for a few seconds on each side. No oil needed.

I precut the toppings and grated our favorite cheese.

We each made our own taco's using which ever toppings suited our fancy at the time.

Then, we went back for seconds.

Another easy dinner idea and option for busy parents and families on the go.

ENJOY!

Sherron

Sushi Bowls

My Sushi Bowl all messy and stirred together.
I like eating mine this way because each bite is a party to my taste buds.

Our family has discovered a new family favorite. Sushi Bowls are a great way to use up stuff in your fridge, especially, if you made sushi a few days ago and have left overs--like we did. Visit link to see what we used.

We make rice every day. This is something we have done for years. The kids love it and it's a great easy meal when we are in a hurry. The sushi bowl starts off with a bowl of white rice.  I open the refrigerator and notice I have pineapple, mango, and asparagus left over from the night before. I grab these. Then things just rolled from that point. I reach for a sheet of seaweed and using my scissors, start cutting the tiniest strips. I grab a few green onions, throw a handful of Panko crumbs, and make a small batch of Sriarcha Mayonnaise.  My bowl takes on a life of its own.

My belly says thank you.  That was yesterday.

Today, I make another Sushi Bowl.  

Tomorrow I might make a third Sushi Bowl. 

These sushi bowls are easy. Too easy for a formal recipe.  Use your imagination to create the perfect bowl of UMAMI for your desired taste buds. 

I used: rice, soy sauce, red bell pepper, pineapple, mango, red onion, cucumber, asparagus, sesame seeds, strips of nori (seaweed sheets), and my imagination.  Use what you like. If you don't have any dietary restrictions then this will open up a few more options that our family does not do.

Cory and the kids made it home from our nieces wedding all safe and sound.  That night we sat down to watch a movie while the kids were also settling in for the night.  We thought Isabella had gone to bed but she surprised us with a gentle knock and opening of our bedroom door. She could not sleep.

We turned the movie off until she was tired. We talked for a few minutes about MLK's birthday on Monday.  We watched his speech  from 1963 and talked for about 30 minutes on an important subject.  I wrote this on my Facebook page and took a picture of it. I didn't think I could remember it all again. Overall, it was a valued few minutes to help her understand some important social topics of our time and those of our past.  My role as her teacher never ends. I don't punch a timecard. Moments of learning and teaching can happen at any time and I hope that I am always ready and able to use that time wisely. 

We made hot chocolate mix earlier in the day. Finnley is quickly turning into a little kitchen helper. She wants to help and I am excited to have her help. Our kids all work in the kitchen and I love this about them. They love to help cook, prepare, clean-up, and create. Cooking is a wonderful tool because it allows us to spend time with our kids, it gives us an opportunity to teach them something fun, we are able to make memories, and they are learning something that they will use their whole lives. Cooking opens doors to communicate, to laugh, and to share.  I wouldn't trade those minutes spent in the kitchen with my kids for anything; priceless moments with the returns of eternal blessings.

I hope that you each have a week filled with intention, purpose, and joy.

Sherron