Brussels Sprout & Leek Dumplings Recipe

Do you know the difference between dumplings and ravioli? The secret is the pasta, and it occurred to me when I was creating this recipe. To make ravioli you use pasta dough, which, while silky is still toothsome (al dente). Dumplings can use any kind of dough, including slick wonton skins, which are most definitely not toothsome. Of course there are some exceptions to this rule. I've had some very silky udon noodles lately that use soft, slippery noodles and I've had potstickers which definitely use thicker, chewier dough.

I used to make fresh pasta but I'm too lazy these days, instead I've been experimenting with using wonton wrappers. In the past I used the wrappers to make Afghani leek dumplings called aushak. This time I made dumplings in a similar way, but filled them with a combination of brussels sprouts, leeks, green onions, a bit of garlic and parmesan. Many kinds of ingredients or even leftovers can go in wonton wrappers to make delicious dumplings--meat, cheese, mashed roasted vegetables. Another one of my favorite ways is to fill wonton wrappers is with mashed potatoes. I boil the dumplings and then serve them with butter or sour cream for a quick comforting meal. I even make a simple samosa by mixing mashed potatoes with peas and spices then lightly oiling the dumplings and baking them.

If you haven't tried using wonton wrappers before, or have only used them for making wontons, my advice is, experiment! You can make a filling of your choice then make just one dumpling or two to test and see how you like it. If you make a big batch, freeze them in a single layer on a baking sheet then transfer to a ziplock bag and they'll keep in the freezer for months.


Brussels Sprout & Leek Dumplings
42 dumplings

2 teaspoons oil
2 garlic cloves, minced
2 cups leeks, green and white parts, shredded
2 cups brussels sprouts, thinly shredded
2/3 cup, about 4 green onions, thinly shredded
2 Tablespoons Parmesan cheese
Pinch freshly ground nutmeg and black pepper
Wonton wrappers

2 Tablespoons fresh lemon juice
2 Tablespoons extra virgin olive oil
1/4 cup chopped toasted hazelnuts
Parmesan cheese

Heat a large non-stick pan and add the oil and garlic. Stir until fragrant, about 30 seconds, then add the leeks, brussels sprouts and green onions. Cooking, stirring occasionally until wilted, about 5-7 minutes. Remove from the stove and allow to cool slightly before mixing in the cheese, nutmeg and pepper. Taste for seasoning and add salt if needed.

To make the dumplings, line up the wrappers, bowl of filling and a small bowl with water. Place a teaspoon of the filling in the center of a wonton wrapper then moisten the edges of the wonton wrapper with water. Fold the wonton wrapper in half diagonally, making sure the ends meet. Press down firmly on the edges to seal.

Meanwhile combine lemon juice and olive oil to drizzle on the finished dumplings. Boil the dumplings in boiling water for a couple of minutes, or until they float to the surface. Drain and serve with the olive oil and lemon juice and a sprinkling of additional cheese and toasted nuts. Note: I reserve a bit of the sauteed vegetables as a garnish as well so guests have a better idea of what is inside each dumpling.

Enjoy!

Margherita Pizza

We had a presentation at my kids' school for my daughter's second grade class so I needed to make a quick dinner that we could gobble up and run out the door. I used store bought dough and sauce because it was quick and easy, I threw on some sliced tomatoes, mozzarella cheese, and seasoned it with sea salt and freshly cracked pepper. I topped the baked pizza with fresh basil. It was absolutely

Margherita Pizza

We had a presentation at my kids' school for my daughter's second grade class so I needed to make a quick dinner that we could gobble up and run out the door. I used store bought dough and sauce because it was quick and easy, I threw on some sliced tomatoes, mozzarella cheese, and seasoned it with sea salt and freshly cracked pepper. I topped the baked pizza with fresh basil. It was absolutely

Waiter, there's goat cheese in my burrito!

The first time I saw this recipe it didn't appeal to me at all. Goat cheese and burritos don't seem like they could go together. But the idea grew on me and we gave it a try. Loved it. The tangy cheese is brilliant with the beans and tomatos.

This is a very fast and low maintenance recipe. Other than cooking some rice there's only a bit of chopping and less than 10 minutes of cooking.

I altered the original recipe slightly - I'd say you could get 4-6 nice sized burritos out of this.

Goat Cheese Burritos

adapted from Vegetarian Planet by Didi Emmons

1 tb oil

1 bunch of green onions, washed well and finely chopped

4 cloves garlic, minced

3/4 tsp ground cumin

3 tomatos, chopped

2 cups cooked rice

1 can black beans drained and rinsed

soft goats cheese (2 or more tb per burrito)

flour tortillas

sour cream

salsa

Heat the oil in a medium skillet over medium high heat. Add the green onions, garlic and cumin to the pan and cook, stirring often for 5 minutes. Meanwhile in another medium pan, heat the black beans and a couple of tablespoons of water over medium heat until hot. Drain off the water. Add the tomatos to the onion mixture and cook 2 minutes more. Stir in the rice.

Spread the goats cheese on the tortillas. Spoon the rice mixture on top of the cheese and top with beans. Add salsa and sour cream if desired. Roll up and dig in.

Waiter, there's goat cheese in my burrito!

The first time I saw this recipe it didn't appeal to me at all. Goat cheese and burritos don't seem like they could go together. But the idea grew on me and we gave it a try. Loved it. The tangy cheese is brilliant with the beans and tomatos.

This is a very fast and low maintenance recipe. Other than cooking some rice there's only a bit of chopping and less than 10 minutes of cooking.

I altered the original recipe slightly - I'd say you could get 4-6 nice sized burritos out of this.

Goat Cheese Burritos

adapted from Vegetarian Planet by Didi Emmons

1 tb oil

1 bunch of green onions, washed well and finely chopped

4 cloves garlic, minced

3/4 tsp ground cumin

3 tomatos, chopped

2 cups cooked rice

1 can black beans drained and rinsed

soft goats cheese (2 or more tb per burrito)

flour tortillas

sour cream

salsa

Heat the oil in a medium skillet over medium high heat. Add the green onions, garlic and cumin to the pan and cook, stirring often for 5 minutes. Meanwhile in another medium pan, heat the black beans and a couple of tablespoons of water over medium heat until hot. Drain off the water. Add the tomatos to the onion mixture and cook 2 minutes more. Stir in the rice.

Spread the goats cheese on the tortillas. Spoon the rice mixture on top of the cheese and top with beans. Add salsa and sour cream if desired. Roll up and dig in.

Angel Hair Pasta with Arugula, Feta Cheese, Tomatoes, and Pine Nuts

I had some angel hair pasta to use up so I created this light, simple, and extremely tasty pasta dish for dinner. I love the salty feta cheese with the spicy arugula and crunchy nuts. The tomatoes add a nice color, flavor, and texture to the dish and the garlic and olive oil finish it off nicely. I love that this meal took 15 minute to prepare and that my entire family loved it. I served this

Angel Hair Pasta with Arugula, Feta Cheese, Tomatoes, and Pine Nuts

I had some angel hair pasta to use up so I created this light, simple, and extremely tasty pasta dish for dinner. I love the salty feta cheese with the spicy arugula and crunchy nuts. The tomatoes add a nice color, flavor, and texture to the dish and the garlic and olive oil finish it off nicely. I love that this meal took 15 minute to prepare and that my entire family loved it. I served this

Hungarian Mushroom Soup

We had a very cold and rainy day recently so I was in the mood to make soup. I found this recipe in the Moosewood Cookbook and it sounded very interesting. I wasn't sure if I would like paprika, dill, and mushrooms together in a soup but I was willing to give it a try. I am so glad I did because I absolutely LOVED it. I enjoyed the flavor and texture of this soup and the dill and paprika really

Hungarian Mushroom Soup

We had a very cold and rainy day recently so I was in the mood to make soup. I found this recipe in the Moosewood Cookbook and it sounded very interesting. I wasn't sure if I would like paprika, dill, and mushrooms together in a soup but I was willing to give it a try. I am so glad I did because I absolutely LOVED it. I enjoyed the flavor and texture of this soup and the dill and paprika really

Baked Onion Rings

One of my very favorite foods is onions rings but I rarely eat them because they are so bad for me. I recently made some burgers and decided to try my hand at baking onion rings. I dipped them in flour then in an egg/milk mixture then in Italian panko crumbs. I baked them for 20 minutes and they turned out AMAZING. My husband and I really, really loved these rings. I loved how crunchy they were

Baked Onion Rings

One of my very favorite foods is onions rings but I rarely eat them because they are so bad for me. I recently made some burgers and decided to try my hand at baking onion rings. I dipped them in flour then in an egg/milk mixture then in Italian panko crumbs. I baked them for 20 minutes and they turned out AMAZING. My husband and I really, really loved these rings. I loved how crunchy they were

Angel Hair Pasta with Artichokes, Olives, Tomatoes, and Capers

I was craving a light pasta for dinner so I looked in the cupboard to see what I had on hand. I found artichoke hearts, black olives, grape tomatoes, capers, garlic, and basil so I tossed them together with angel hair pasta, olive oil, and Parmesan cheese. This dish was light, flavorful, and a huge hit with all of us. My son especially loved it and had two servings. It took only minutes to make

Angel Hair Pasta with Artichokes, Olives, Tomatoes, and Capers

I was craving a light pasta for dinner so I looked in the cupboard to see what I had on hand. I found artichoke hearts, black olives, grape tomatoes, capers, garlic, and basil so I tossed them together with angel hair pasta, olive oil, and Parmesan cheese. This dish was light, flavorful, and a huge hit with all of us. My son especially loved it and had two servings. It took only minutes to make

Weekend Herb Blogging - Vietnamese Rice Noodle Salad

Scott made this fabulous salad for dinner on Monday night; a quick meal before I left for school. It was very fast to put together and was so flavorful. If we loved it this much in the winter I can only imagine how great it will be on a hot summers night.

Vietnamese Rice Noodle Salad

Vegetarian Planet by Didi Emmons

4 to 6 garlic cloves

1 cup chopped and loosely packed cilantro

1/2 jalapeno or other fresh hot pepper, chopped (optional)

3 TB sugar

1/4 cup lime juice (about 2 limes)

3 TB Vietnamese or Thai fish sauce, OR 1 tsp salt

12 oz dried rice vermicelli

2 carrots peeled and cut into a thin julienne or grated

1 english cucumber halved, seeded and cut into thin slices

1/4 cup chopped fresh mint

4 (we used much more) Napa cabbage leaves (optional)

1/4 cup dry roasted unsalted peanuts, chopped

mint for garnish

Place the garlic, cilantro and hot pepper in a food processor, process until coarsely chopped. Add the sugar, lime juice, and fish sauce or salt and blend again. Let sit while you chop the vegetables and cook the noodles.

Cook the rice noodles until just tender in boiling water. Drain and rinse with cold water until the noodles are cool. Place in a large bowl.

Toss the noodles with the vegetables and dressing. Garnish each serving with peanuts and additional mint.

__________________________________________

My fellow Babe and just all-around lovely person Astrid of Paulchens Food Blog is hosting this week's Weekend Herb Blogging, so I must send this salad full of cilantro and mint for her to include in the round up! See more details here.

Weekend Herb Blogging - Vietnamese Rice Noodle Salad

Scott made this fabulous salad for dinner on Monday night; a quick meal before I left for school. It was very fast to put together and was so flavorful. If we loved it this much in the winter I can only imagine how great it will be on a hot summers night.

Vietnamese Rice Noodle Salad

Vegetarian Planet by Didi Emmons

4 to 6 garlic cloves

1 cup chopped and loosely packed cilantro

1/2 jalapeno or other fresh hot pepper, chopped (optional)

3 TB sugar

1/4 cup lime juice (about 2 limes)

3 TB Vietnamese or Thai fish sauce, OR 1 tsp salt

12 oz dried rice vermicelli

2 carrots peeled and cut into a thin julienne or grated

1 english cucumber halved, seeded and cut into thin slices

1/4 cup chopped fresh mint

4 (we used much more) Napa cabbage leaves (optional)

1/4 cup dry roasted unsalted peanuts, chopped

mint for garnish

Place the garlic, cilantro and hot pepper in a food processor, process until coarsely chopped. Add the sugar, lime juice, and fish sauce or salt and blend again. Let sit while you chop the vegetables and cook the noodles.

Cook the rice noodles until just tender in boiling water. Drain and rinse with cold water until the noodles are cool. Place in a large bowl.

Toss the noodles with the vegetables and dressing. Garnish each serving with peanuts and additional mint.

__________________________________________

My fellow Babe and just all-around lovely person Astrid of Paulchens Food Blog is hosting this week's Weekend Herb Blogging, so I must send this salad full of cilantro and mint for her to include in the round up! See more details here.

Cooking Book 5

I was planning on giving you an exhaustive list of all the recipes in my Book 5 - what I'm going to cook, what I've already cooked, what I'm skipping.

Meh. Do any of us care that much? No, I didn't think so.

I've still got quite a list of recipes to try. So far this has been fun and I'm glad I'm doing it.

Here we go:

Zucchini Tart with Bacon, adapted from The Best Recipes In The World

I don't know how much this differs from the original but hot damn this was good. This was GOOD.

Pizza dough (I use my new favorite from Canadian Living's Vegetarian Cookbook)

3-4 small zucchini, shredded

3-4 slices bacon, chopped

3 cloves garlic

brie cheese (or other as desired)

Fry the bacon in a pan over medium heat until cooked but not too well done. Saute the zucchini and garlic in the bacon fat until golden.

Prebake the pizza dough until firm but not done. Top with the zucchini and bacon and sprinkle lightly with cheese. Bake until the crust is brown and cheese is melted.

Red Beans with Cheese, Martha Stewart

This was a fast, tasty dinner. Versatile too; I spooned the beans over half a baked potato. Scott rolled his in a tortilla with lettuce and tomato. The baby smeared his into his hair. Recipe here.

Black Bean and Corn Tacos, Vegetarian Times

Another keeper. Recipe here.

This was a not very good sweet and sour chicken recipe.  Enough said.

Vegetable Linguine, Vegetarian Times

This was pretty gross.  Asparagus and zucchini sliced with a vegetable peeler and cut into "noodles".  Which is good!  The problem is the recipe tells you to cook them in boiling water for 2 minutes, which is at least 1 minute too long.  These were mushy and unappetizing.  We fed them to the baby.

Spiced Shredded Pork, Martha Stewart

I think one of the best things about this project is rediscovering Martha. I've made some pretty kick ass MS recipes from this book. This one was super good. Recipe here. This is a good make ahead one too, I cooked and shredded the pork, then refrigerated it with the butter and oil and salt and pepper mixed in. The next night all I had to do was broil the pork while I cut the veggies. So fast.

Cooking Book 5

I was planning on giving you an exhaustive list of all the recipes in my Book 5 - what I'm going to cook, what I've already cooked, what I'm skipping.

Meh. Do any of us care that much? No, I didn't think so.

I've still got quite a list of recipes to try. So far this has been fun and I'm glad I'm doing it.

Here we go:

Zucchini Tart with Bacon, adapted from The Best Recipes In The World

I don't know how much this differs from the original but hot damn this was good. This was GOOD.

Pizza dough (I use my new favorite from Canadian Living's Vegetarian Cookbook)

3-4 small zucchini, shredded

3-4 slices bacon, chopped

3 cloves garlic

brie cheese (or other as desired)

Fry the bacon in a pan over medium heat until cooked but not too well done. Saute the zucchini and garlic in the bacon fat until golden.

Prebake the pizza dough until firm but not done. Top with the zucchini and bacon and sprinkle lightly with cheese. Bake until the crust is brown and cheese is melted.

Red Beans with Cheese, Martha Stewart

This was a fast, tasty dinner. Versatile too; I spooned the beans over half a baked potato. Scott rolled his in a tortilla with lettuce and tomato. The baby smeared his into his hair. Recipe here.

Black Bean and Corn Tacos, Vegetarian Times

Another keeper. Recipe here.

This was a not very good sweet and sour chicken recipe.  Enough said.

Vegetable Linguine, Vegetarian Times

This was pretty gross.  Asparagus and zucchini sliced with a vegetable peeler and cut into "noodles".  Which is good!  The problem is the recipe tells you to cook them in boiling water for 2 minutes, which is at least 1 minute too long.  These were mushy and unappetizing.  We fed them to the baby.

Spiced Shredded Pork, Martha Stewart

I think one of the best things about this project is rediscovering Martha. I've made some pretty kick ass MS recipes from this book. This one was super good. Recipe here. This is a good make ahead one too, I cooked and shredded the pork, then refrigerated it with the butter and oil and salt and pepper mixed in. The next night all I had to do was broil the pork while I cut the veggies. So fast.

Sesame Green Beans

I recently had some sesame green beans while eating dinner at a friends house. I loved the beans and wanted to re-create them at home. My girlfriend was out of town on a much needed vacation so I looked online to find a similar recipe. I chose this Martha Stewart recipe because it seemed similar to the one my friend made. When I prepared the sauce, it seemed too tangy so I added some soy sauce to

Sesame Green Beans

I recently had some sesame green beans while eating dinner at a friends house. I loved the beans and wanted to re-create them at home. My girlfriend was out of town on a much needed vacation so I looked online to find a similar recipe. I chose this Martha Stewart recipe because it seemed similar to the one my friend made. When I prepared the sauce, it seemed too tangy so I added some soy sauce to

spaghetti squash with sauce

This is a simple to make dish perfect for winter. Cook a spaghetti squash (in the microwave ((PIERCE IT FIRST!)) or oven or steamer) and scrape the flesh from the skin. Rub an oven safe dish with butter and garlic and spoon a little pasta sauce on the bottom of the dish to cover. Season your squash lightly with salt and pepper and add to the dish. Then cover with more sauce, top with some grated cheese (mozza is our favorite) and bake until hot and bubbly.

Serve with salad and bread to mop up the leftover sauce.