Friday Fibs
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twinkles - how people, places and things shine and share happiness
winks - little hints from life lighting the way toward one's happiest path
I shine and share happiness through food. I feel happy when I cook good grown grub food for good folks.
Find how you shine. And share it. And watch the winks pop up and lead right to your happy.
...
twinkles - how people, places and things shine and share happiness
winks - little hints from life lighting the way toward one's happiest path
I shine and share happiness through food. I feel happy when I cook good grown grub food for good folks.
Find how you shine. And share it. And watch the winks pop up and lead right to your happy.
...
Part of living the Twinkle Life is having Happy Schedules within Happy Schedules, etc. etc.
So click here to see how I roll, how I have time to serve grown grub meals nearly three meals a day all week long. I use a Happy Cooking Schedule.
...
So as you can see, Friday Feast is actually a big lie. But the name is so clever. But for real, I usually end up making the posted Friday Feast on Saturday or Sunday, so it’s close enough.
And here’s the Friday Feast for today, tomorrow, or two days from now for you and yours. Be warned: it’s a super tedious recipe, but it’s super worth it.
See you Monday.
SPRING SPRING ROLLS
olive oil
6 cups kale, chopped
3 carrots, peeled and diced
7 radishes, diced
1 onion, diced
3 mushrooms, diced
4 cloves garlic, minced
1 t dried ginger
salt and pepper
2 T Bragg's Liquid Aminos or soy sauce
1 package of won ton wrappers
Preheat over on 400.
Heat oil over medium-high heat. Add carrots, radishes, onions, mushrooms, salt and pepper and cook 4 minutes. add garlic, cook 1 minute. Drop heat to medium low. Add ginger, Bragg's and kale. Cook 5 minutes. Remove from heat and let it cool.
While that cools, whip up the best sweet and sour sauce you will ever consume. You may want to drink it out of the glass jar you store it in.
SWEET AND SOUR SAUCE
3/4 c sugar OR 16 packets of Stevia for a sugar-free version
1/3 c vinegar
2/3 c pineapple juice
1/4 c Bragg's Liquid Aminos or soy sauce
1/4 c ketchup (just trust me)
2 T tapioca starch or corn starch
Mix Stevia, vinegar, juice, Bragg's, and ketchup. Bring to a boil. Mix starch with 1/4 c water and add to sauce right when it begins to boil. Stir, stir, stir while removing the pan from heat.
Here comes the totally tedious but totally worth it part.
Start by taking about 1 T flour and mixing it with a bit of water to make a paste.
Lay out 6 won ton wrappers on a cutting board. Add 1 T of kale mix to each won ton and wrap like a teeny tiny baby burrito. Before completing the burrito, paint it with the flour paste, finish sealing. Repeat this process a bajillion times until you're out of wrappers. I ended up with about 40.
Oil baking sheet. Brush each spring roll with a bit of oil on both sides. Bake 9 minutes, flip, bake 9 minutes.
FREEZING OPTION:
These freeze fab. Oil baking sheet. DO NOT brush oil on the wrappers. Line them up as you would if baking but freeze them for about 30-60 minutes. Toss in container and freeze until you want to cook them up. Brush with oil before baking and add a few minutes per side until golden brown.
So click here to see how I roll, how I have time to serve grown grub meals nearly three meals a day all week long. I use a Happy Cooking Schedule.
...
So as you can see, Friday Feast is actually a big lie. But the name is so clever. But for real, I usually end up making the posted Friday Feast on Saturday or Sunday, so it’s close enough.
And here’s the Friday Feast for today, tomorrow, or two days from now for you and yours. Be warned: it’s a super tedious recipe, but it’s super worth it.
See you Monday.
SPRING SPRING ROLLS
olive oil
6 cups kale, chopped
3 carrots, peeled and diced
7 radishes, diced
1 onion, diced
3 mushrooms, diced
4 cloves garlic, minced
1 t dried ginger
salt and pepper
2 T Bragg's Liquid Aminos or soy sauce
1 package of won ton wrappers
Preheat over on 400.
Heat oil over medium-high heat. Add carrots, radishes, onions, mushrooms, salt and pepper and cook 4 minutes. add garlic, cook 1 minute. Drop heat to medium low. Add ginger, Bragg's and kale. Cook 5 minutes. Remove from heat and let it cool.
While that cools, whip up the best sweet and sour sauce you will ever consume. You may want to drink it out of the glass jar you store it in.
SWEET AND SOUR SAUCE
3/4 c sugar OR 16 packets of Stevia for a sugar-free version
1/3 c vinegar
2/3 c pineapple juice
1/4 c Bragg's Liquid Aminos or soy sauce
1/4 c ketchup (just trust me)
2 T tapioca starch or corn starch
Mix Stevia, vinegar, juice, Bragg's, and ketchup. Bring to a boil. Mix starch with 1/4 c water and add to sauce right when it begins to boil. Stir, stir, stir while removing the pan from heat.
Here comes the totally tedious but totally worth it part.
Start by taking about 1 T flour and mixing it with a bit of water to make a paste.
Lay out 6 won ton wrappers on a cutting board. Add 1 T of kale mix to each won ton and wrap like a teeny tiny baby burrito. Before completing the burrito, paint it with the flour paste, finish sealing. Repeat this process a bajillion times until you're out of wrappers. I ended up with about 40.
Oil baking sheet. Brush each spring roll with a bit of oil on both sides. Bake 9 minutes, flip, bake 9 minutes.
FREEZING OPTION:
These freeze fab. Oil baking sheet. DO NOT brush oil on the wrappers. Line them up as you would if baking but freeze them for about 30-60 minutes. Toss in container and freeze until you want to cook them up. Brush with oil before baking and add a few minutes per side until golden brown.
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