Fried Stuffing Wontons

Do you have hungry people that wander around the house on Thanksgiving, mumbling about their grumbling bellies? That hover in your kitchen asking for tastes and times? Serve up a plate of fried stuffing goodness and give yourself a break. Or, if your guests prefer to starve all day in wait of the main event, make these on Friday with some of your leftovers. They really couldn’t be easier. All you need are packaged wonton wrappers, an egg, prepared stuffing, and oil for frying.

Lay your wrappers out on a flat surface. Place 1 teaspoon of stuffing in the center of each one. Brush egg white around the edges, fold, and press to seal. You can either stop there, or fold your two corners together, sealing them with egg white as well.

If you happen to have pie filling sitting around, and if you have leftover wonton wrappers, consider making dessert. I filled some wrappers with blueberry, some with cherry. I made pumpkin pie wontons, too. My personal favorite, though, was a dollop of apple butter.

Test to see if your oil is hot enough by dropping in a bit of wonton dough. It should sizzle and float to the

… Read the rest

Dairy Free Rice Pudding

No, it’s not exactly the same. It’s just not. But if you’re unable or unwilling to eat dairy, I think you will find yourself pleasantly surprised. And if it’s been years since you’ve had rice pudding, you may not even be able to tell the difference.

I had leftover white rice from Chinese food, so I used a quart of rice. A packed quart is 5 cups, so this made a huge batch. Do a half batch if you’d like a more reasonable amount.

5 cups cooked white rice
6 cups “milk”
2 eggs
1 cup sugar
3 teaspoons vanilla extract
1 teaspoon Earth Balance
1 teaspoon cinnamon (optional)
1/2 teaspoon salt

I used 4 cups of Silk Pure Coconut and 2 cups of Silk Pure Almond. I would have used all coconut, but I ran out. I would suggest something other than almond milk, because the almond milk has a funny color. If color is no big deal to you, go ahead and use it.

If you want to make this vegan, you could definitely use an egg replacer like Ener-G rather than eggs.

Beat your eggs into your milk. Place all ingredients except vanilla into a large pot

… Read the rest

Fruit Salad

I know, I know. You’re thinking, “Fruit salad? Who blogs about fruit salad?” Well, I do. Why? Because I’m a picky snooty bitch about my fruit salad. I’m very opinionated. In my opinion, there is no place for apples in a fruit salad. Nor pears. Some other things that don’t belong in fruit salad? Bananas. Oranges. Most grapes. I’m sure plenty of people would disagree with me, but I’ve never had a complaint about my fruit salad, and in fact I get raves.

It all starts with the strawberry. This salad is easily half strawberries, mostly because I had so many of them in my fridge. It’s berry season and I really can’t get enough of them. I cut the tops off and slice them into heart shapes.

Then there’s a bunch of blueberries.

Cherries are a great addition. But what about the pit?

This cherry pitter is tits. Seriously, it’s one of my favorite and most-used kitchen utensils all summer long. If you don’t have a cherry pitter, you should get one. It’s an awesome tool that I would never want to be without.

It makes the task of removing pits from cherries simple and fast, and makes

… Read the rest