Fresh Lumpia

Wrap Ingredients:

4 eggs

1 cup all purpose flour

1/2 cup milk

1/2 cup water

1/2 teaspoon salt

2 tablespoons melted butter

Preparation:

Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.)

Heat nonstick pan. Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter. Once wrap mixture has lots of little bubbles, loosen any edges with spatula. Flip wrap over. This side cooks quickly. Slide wrap from pan to plate.

Filling Ingredients:

1 med. carrot shredded

1/2 lb fresh green beans

1/2 lb napa cabbage

1/2 lb jicama/julienne cut (optional)

1 tbsp chicken soup base 

pinch of salt

pinch of ground pepper

5 cloves garlic (coarsely chopped)

5 tbsp olive oil

5 baby romaine lettuce leaves

Preparation:

Medium heat, oil in to pan. Drop garlic, fry until golden brown, set aside half of garlic for garnish. Stir fry all ingredients until soft but not over cook. Chicken soup base, salt, and ground pepper in to taste.

Sauce:

1 c. water

1/4 c. brown sugar

1 tbsp soy sauce

1 tbsp corn starch

2 tbsp olive oil/cooking oil

Preparation: 

Medium heat, oil in to pan and corn starch next. Stir until oil and corn starch incorporated, adjust heat to low and brown sugar to mixture. Keep stirring until well mixed, pour water and soy to mixture stirring constantly. Mixture should be light sweet (adjust taste to likeness) and thin in thickness. 

Assemble:

Take a wrap and lay flat to a prep board. Take 1 romaine leaves to wrap, scoop 3 tbsp of filling and place in the middle of wrap over lettuce, fold wrap from bottom of lettuce covering the filling, take both sides overlapping each other. For presentation, place wrap on a plate facing up (follow pic) and pour sauce on top and garnish with browned garlic.

Note: Fresh, light, and something different.

Pasta Salad

Ingredients:

box of multicolored rotini pasta

1 cup lg black olives

red, yellow,and orange peppers

1 small package cherry tomato

1/4 cup olive oil

juice of half fresh lemon

pinch of ground pepper

pinch of salt

2 tbsp of parmesan cheese

Procedure: 

1. Cook pasta according to box instruction and in to  a big salad bowl.

2. Wash veggies, cut peppers to bite pieces, rinse olives, and combine all ingredients.

3. In a bowl combine lemon juice, salt, pepper, an olive oil. Mix well and add to the ingredients. Toss all ingredients and mix in parmesan cheese to the bowl.

Tofu with Sweet Peppers

Ingredients:

1 Whole Firm Tofu

Yellow and Red Pepper

1/2 c. Mozzarella Cheeze

Olive Oil

Sun Dried Pesto

1/4 c. Parmesan Cheese

Procedure:

Drain Tofu and dry with paper towel. 

Cut into 4 even pieces and line up in a foiled cookie sheet.

Season with olive oil and lightly cover with parmesan cheese.

Julienne cut peppers.

Spread pesto to the tofu and assemble peppers on top and mozzarella next.

Drizzle olive oil over and broil low until golden brown, 5 to 10 minutes - check regularly, it can easily get burned.

Note: Good for Appetizer. These pieces are light and healthy. Enjoy!

Fruit Pizza

Ingredients:

• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• Powdered sugar, for rolling out dough

• Fruit Garnish:
• 10-15 strawberries
• 2 bananas
• 1 apple
• 3 tbsp lemon juice
• 1 tsp sugar

1. Slice fruits, separate outer part of strawberries and set aside. In a bowl combine lemon juice and sugar.

Cream Base:

• 1 cream cheese
• 1/4 c. tbsp granulated sugar
• strawberries (separated pieces)

1. In a mixer, combine cream cheese, sugar, and pieces of strawberries until well incorporated. Set aside.

Directions:

1. Sift together flour, baking powder, and salt. Set aside. 
2. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. 
3. Add egg and milk and beat to combine. 
4. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
5. Press dough to a buttered cookie sheet evenly. Preheat oven to 375 degrees F and bake for 7 to 9 minutes or until cookie is just beginning to turn brown around the edges. Let it cool.
6. Spread cream cheese mixture evenly in the cookie and arrange fruit slices and lightly brush fruits with lemon juice mixture. 

Note: Lemon juice will prevent discoloration of the fruits. Optional if serve immediately.