HOMEMADE VEGETARIAN EGG ROLLS

EGG ROLLS   

Ingredients: Egg roll wrappers, cabbage, onion, carrot, celery, cilantro, ginger, garlic, pepper, sesame oil, veggie oil & thai sweet chili sauce.

Chop veggies small (or use a food processor)and fry in a little veggie oil. Add one tablespoon each grated ginger and crushed garlic, add some pepper and a little sesame oil to the mix. Let cool.  Give a taste. Adjust to your liking. Wrap in egg roll wrappers and seal shut with a little water. I fry them in a little olive oil then drain the excess oil off before serving.

STUFFED ARTICHOKES (GLUTEN-FREE)

STUFFED ARTICHOKES

Ingredients: Artichokes, olive oil, fresh garlic, salt, crushed red pepper, parsley, grated parmesan cheese, Emeril's essence creole seasoning

Cut both ends off artichokes. Peel the stem, cut into a few pieces. Separate the leaves with the insides of the stems and 2 cloves of garlic cut in half. Sprinkle salt, pepper, parsley & cheese into each artichoke. Drizzle olive oil into each one, sprinkle the creole seasoning for color. Fill the water to the top of the artichokes in a sauce pan. Bring to a boil and then reduce heat so it simmers for 2 hours. Every half and hour, add more water. 

CHEESE & NO CRACKER

CHEESE & NO CRACKER

Ingredients: Cheddar cheese, roasted garlic, chopped arugula, chopped tomato, chopped scallions, olive oil, balsamic glaze.

Cut the cheese a little on the thick size, spread roasted garlic on the cheese, add the tomato, scallions and arugula. Top with a little  olive oil & glaze.

SAUSAGE & RICE STUFFED FENNEL

SAUSAGE & RICE STUFFED FENNEL

INGREDIENTS: 1/4 cup olive oil, 1 chopped onion,  1 cup diced butternut squash, 2 chopped scallions, 2 hot Italian sausage links, 2 cups jasmine rice, 1 teaspoon adobe seasoning, garlic powder, 1 tablespoon crushed red pepper, 3 heaping tablespoons Hungarian peppers, (I used Patty's Peppers) 6 ounces grilled artichoke hearts, 2 ounces marinated sun-dried tomatoes and a little paprika. 

Separate the fennel and cook on a foil lined cookie sheet for half hour at 375. I sprayed the sheet and the fennel with organic olive oil spray and I sprinkled some garlic powder and some of the adobe seasoning on the fennel. Sauté chopped sausage,  onions and squash in oil while rice and fennel is cooking. When sausage is browned, add the rest of the ingredients. Stuff the fennel with the mix. Bake uncovered for 40 minutes on 350.

I garnished the fennel with paprika and homemade garlic sauce. 

ENCHILADA CASSEROLE (VEGETARIAN & GLUTEN-FREE)

ENCHILADA CASSEROLE

Ingredients: 1/4 cup veggie oil, 1 tablespoon crushed garlic, 1 leek, 1 zucchini & 1 celery chopped small, 1 tsp each salt, pepper, cumin & chili powder. Juice of 1 lime. 1 can of black beans and corn. Drain & rinse both. 3 more zucchini's sliced thin.  Can of enchilada sauce, 2 cups lite Mexican shredded cheese, 1 cup lite sour cream, fresh cilantro and 2 sliced avocados. 

Slice the zucchini's so they look like lasagna noodles and bake on a sprayed cookie sheet at 375 for 20 minutes. I sprinkled the zucchini with a little garlic powder and cumin. Meanwhile, sauté first 5 ingredients until veggies become soft. Add spices, lime, beans and corn and mix thoroughly.  In a large baking pan, layer the zucchini, bean mix and repeat. Top with enchilada sauce and shredded cheese. Cover and bake on 350 for 40 minutes. Take out and add sour cream, avocado, fresh cilantro and sprinkle with chili powder. 

Flavors in this dish are amazing!

M.E.'S CAESER SALAD DRESSING

M.E.'S CAESER SALAD DRESSING

Ingredients:

1/2 cup olive oil, juice of 2 lemons, 1/2 tsp each salt, pepper, Worchestire and mustard (yellow or dijon) 2 tbs grated cheese and 4 cloves crushed garlic.

Make it a few hours before you use it so the flavors blend. 

GLUTEN-FREE VEGGIE PIZZA

GLUTEN-FREE VEGGIE PIZZA

Ingredients: Small head of cauliflower, 2 eggs, 1 tbs crushed garlic & basil, 1 tsp salt & pepper, 2 tbs grated parmesan, 1/2 cup shredded mozzarella, 4 tomatoes, 2 cups arugula, more cheese for top.

-Heat oven 425

-Put cauliflower in food processor until fine. Cover and microwave 4 minutes. Cool then wrap in a towel to get out all the moisture. 

-Mix cauliflower with eggs through mozzarella

-Spray parchment paper with organic olive oil spray. Spread mixture thinly and evenly. Spray again. Bake 20 minutes.

-Top with tomatoes, arugula, cheese and a little basil and bake another 5-10 minutes.

You can substitute with any veggies or even sauce and pepperoni!

THAI SHRIMP WITH COCONUT SAUCE

THAI SHRIMP WITH COCONUT SAUCE

Ingredients: 1 can of lite coconut milk, 1 tablespoon each squeezed or crushed ginger, crushed garlic, red curry paste and chicken paste, 1 tsp each oyster sauce and red hot. 1 cup fresh cilantro and one pound of shrimp.

Mix everything (but cilantro) in a sauce pan and simmer for half hour. We get our squeezed ginger from Costco. Fresh is better but when I don't have fresh, I use the squeeze brand. I get my chicken paste (or base) from Costco or BJ's. You can also get it from the supermarket. 

You have 2 choices with the shrimp. You can season it, fry in a little oil and pour sauce over it or put it directly into the saucepan. 

Add the cilantro right before serving. I put it over rice. 

LEBANESE GARLIC SAUCE

LEBANESE GARLIC SAUCE

Ingredients:

2 cups light olive oil, 1 cup of garlic, juice of 1 lemon, 1 teaspoon salt, 1 heaping tablespoon of Labneh (Lebanese yogurt found at Wegman's or at a Lebanese deli)Labneh is thicker than plain yogurt but plain would work.

Put everything in a blender until sauce is really smooth.  I garnished it with a little Sumac, which is a Lebanese spice.

2 INGREDIENT LEBANESE CHICKEN {A NESSER FAVORITE}

2 INGREDIENT LEBANESE CHICKEN

Ingredients: Chicken thighs (bone-in), 1 cup soy sauce, 2 tablespoons all spice

Remove some of the skin off the chicken, put everything in a freezer bag and marinate overnight.

Grill the chicken until almost done. Put in an uncovered baking dish  and bake for one hour at 250 degrees

Is excellent with a little of my homemade garlic sauce drizzled on it.