Verike's Vegetarian Lettuce Wraps

OK, so here is one of those recipes that DOESN'T have measurements! Sorry :( I sort of just do it all by taste, and if you don't have all the exact ingredients, you can sometimes improvise a bit too. But I would try to include as many as possible. Ryan even thinks these are super tasty (even w/o meat). And I'm sure they could be made with meat if you changed a few things...

Filling:

Wok-Seared Extra-Super-Duper-Firm Tofu (I used the Thai tofu from Trader Joe's)

Red Onions

Water Chestnuts

Mint (not too much, or it's over-powering)

Lime

Cilantro

Green Onions (just the green parts)

Rice Sticks (just a little bit for a little crunch)

Sesame Oil

Chinese 5 Spice

Bean Curds

Shitake Mushrooms (Trader Joe's sells these raw/fresh)

Garlic

**Iceberg Lettuce Cups (if you can find the mini ones those are the best...I think Safeway sometimes sells those)**

For the sauce:

Hoisin

Soy Sauce

Dry Sherry

Oyster Sauce (I don't always use this)

Water

Sesame Oil

Sugar

I also serve them with a spicy Chinese Mustard.

Just taste as you go along, and you'll eventually get the taste/texture you're looking for. Basically you should cook the mushrooms first (in the sauce), then add everything else (except mint & cilantro) in over super low heat. You don't want it to be too soupy, so slowly add in the amount of sauce you need. The tofu should go in last because otherwise it gets too crumbly. Remove from heat and stir in mint & cilantro. Put filling into a lettuce wrap. So delish!

Black bean and veggie burritos

4 9- to 10-inch-diameter flour tortillas

3/4 cup chopped onion
2 cloves garlic, chopped
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup chopped red or green bell pepper
2/3 cup frozen corn kernels, thawed
1 medium carrot, coarsely grated
1 2/3 cups canned black beans, rinsed, drained
1/2 cup drained canned Mexican-style stewed tomatoes
2 teaspoons minced seeded jalepeño chile

8 tablespoons grated Monterey Jack or cheddar cheese (about 2 ounces)
4 tablespoons nonfat sour cream
4 tablespoons chopped fresh cilantro
pickled jalepenos

preparation


Combine onion, garlic and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.

Fill tortillas with mixture and garnish, wrap and eat!

Chicken breast stuffed with cheese, sun-dried tomatoes and artichokes

1 12-ounce jar marinated artichokes, drained, coarsely chopped
1 cup grated Fontina or Swiss cheese
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1 tablespoon dried basil
4 5-ounce skinless boneless chicken breast halves
2 tablespoons olive oil
preparation

Preheat oven to 375°F. Mix artichokes, cheese, tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide 1 cup cheese mixture among chicken pockets (reserve remainder for frittata). Press edges to seal. Sprinkle chicken with salt and pepper.

Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer skillet to oven. Bake until cooked through, about 10 minutes.

Swiss Veggie Casserole

This dish is great as a side dish or just by itself. The more cheese, the better :)

Preheat oven to 350 degrees.

Lightly butter a 1-quart casserole dish.

Ingredients:

16 oz. frozen broccoli-carrot-cauliflower mix, thawed & drained (CA Veggie Mix)

1 can of cream of mushroom soup

1 1/4 cup shredded Swiss Cheese (save about a 1/4 cup for the topping)

1/3 cup of sour cream

1/4 teaspoon of freshly ground black pepper

2.8 oz. can of Durkee French-Fried Onions (save some for topping)

Mix, pour into casserole dish, and bake for 30 minutes.

Sprinkle on toppings and bake for another 5 minutes.

Allow casserole to rest 5-10 minutes before serving.

So delicious! Super easy to make. This recipe can be doubled also if you're serving a crowd.

Homemade Marshmallows...don't be scared, it's easy!

Homemade Marshmallows (Recipe by Emiline, but adapted from Grammy)

Ingredients:
Butter, for greasing & confectioners' sugar, for coating
2 tablespoons gelatin
1/2 cup cold water
2 cups granulated sugar
3/4 cup boiling water
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract

Directions:
Butter an 8x8-inch square baking dish. Line with waxed paper, then butter waxed paper, and lightly coat with confectioners' sugar.

Disolve gelatin in cold water, in the bowl of a stand mixer, using whisk attachment.

In a large saucepan, over medium high heat, whisk together granulated sugar, boiling water and salt; bring to a boil, whisking frequently. Stop whisking, and cook for 15-20 minutes, or until a thermometer reads 236 degrees F.

Pour syrup slowly over gelatin. Add vanilla extract, and beat on medium speed, for 20 minutes, or until thick and cool.

Butter a spatula, and scrape marshmallow cream into prepared dish; smooth the surface. Freeze overnight, then remove waxed paper from dish, lifting out marshmallow. Peel waxed paper off, then cut into squares, on a cutting board, using a buttered-sharp knife. Lightly dust marshmallows with additional confectioners' sugar.

Makes 36 mallows (This depends on how big you cut them)

I just made these beautiful marshmallows this morning and I am currently sick (a good sick) to my stomach for eating so many!

tiramisu cookies

i spent about a month developing this recipe. i have to admit, it is pretty tedious to make, but well worth it! set aside an afternoon to make these. i submitted this recipe to a baking contest, but it did not win. but it gets first prize in our home!

Tiramisu Cookies

Cookie Base:

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup confectioner's sugar
1 egg
1/2 cup butter, softened
1 1/2 tsp instant coffee crystals

Filling:
2 cups mascarpone cheese
2 tsp instant coffee crystals
3 tbsp brown sugar
2 tsp rum (optional)

Decoration (optional):
Cocoa powder
Confectioner's sugar

Heat oven to 375 degrees F. Stir cookie mix, confectioner's sugar, egg, softened butter, and instant coffee crystals in medium bowl until soft dough forms.

Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased 17.25 inch x 11.5 inch x 1 inch cookie sheet.

Bake for 7 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Transfer cookies to cooling rack.

Mix mascarpone cheese, instant coffee crystals, brown sugar, and rum (if desired) in small bowl until smooth.

Assemble cookie sandwiches:

Spread 2 tsp of mascarpone cheese mixture on flat side of one cookie, then sandwich with another cookie. Repeat with rest of cookies, and arrange on plate.

Decoration:

To create half-moons of cocoa powder and confectioner's sugar, place piece of paper over half of one sandwiched cookie. Place confectioner's sugar in sifter and dust one-half of the sandwiched cookie. Move paper to cover already-dusted side of sandwiched cookie. Place cocoa powder in sifter and dust the other half of the sandwiched cookie. Repeat with rest of sandwiched cookies.

Store in airtight container and refrigerate up to 2-3 days.

Note: the longer the cookie sandwiches rest, the softer they get and the better they taste! i recommend refrigerating overnight before serving.

quick and easy lentil soup

this will serve about four adults:

2 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
1 medium onion, diced
1 cup lentils, rinsed and drained
water, in 1-cup parts
1 tomato, diced
1 zucchini, diced
1/2 cup mushrooms, sliced
salt, to taste

place a deep saucepan on low-medium heat. once heated, add olive oil and garlic. cook garlic until lightly brown. add the onion and cook until it is translucent. add the lentils and let it toast a bit, about 2-3 minutes. next, add all of the vegetables - tomatoes, zucchini, and mushrooms.

last comes water! you will need to add water in parts, one cup at a time at intervals. it depends on the brand of lentils you get, so the amount of water varies. add one cup of water and let it simmer, covered. the lentils should absorb the water in 5-7 minutes. add another cup of water to the soupy consistency you desire. continue to do so until the lentils no longer absorb water and it is at the consistency you like, around 20 minutes. season with salt to taste. serve with crusty bread.

note: i usually use whatever vegetables i have on hand. i even sometimes keep it as simple as garlic, onion, and tomatoes.

this recipe was given to me by my good friend.