Mac and cheese STUFFED eggrolls

What's your favorite type of mac and cheese?
The ones that kids favor from a box?
The 'fant-cee' lobster mac and cheese that can be $22?

Whichever type of mac and cheese you prefer...
change it up and create some mac and cheese stuffed egg rolls!

That's right... just roll them up in egg roll wrappers.

You can eat them plain or drizzle some sriracha sauce!


Zestfully,  Let's Cultivate Food

Catered individual lunch box menus...

Catered Lunch box menus for November 3rd - 14th

~ Pad Thai Noodles with chicken or tofu

   with a side of chicken satays with peanut sauce

~ Bibimbop (5 veggies sauteed on a bed of rice)

   with a a fried egg on top with a side of hot pepper paste

   and a side of dumplings

~ Caprese stuffed burger (tomato, basil and mozzarella

   stuffed inside a seasoned burger with a side of

   mac and cheese stuffed egg rolls

~ Soba noodle salad with grapes and tomatoes and
   chicken or tofu with a side of veggie dumplings

Zestfully,  Let's Cultivate Food

Meatball sub on a stick!

Fancy up your meat ball sub onto a stick.
After you have made your meatballs take some
dough (homemade pizza dough or simply Pillsbury dough)
and skewer the dough in between the meatballs.
These are great for snacks, lunches or any meal really.

It's great to have your favorite tomato sauce to dip it into also.
You want to bake this in the center of your oven
for  25-30 minutes on 350 degrees.

Meat ball recipe:
~ 1 pound of ground beef  (or  pork or turkey)
~ 1/2  cup of grated Parmesan cheese
~ 1/8 cup of finely chopped flat leaf parsley or
    heavy sprinkle of dried Italian herbs (about 3 TBSP)
~ 1 small to medium onion finely diced or coarsely grated
~ 1-2 cloves of garlic grated
~ 1 egg
~ 1/4 cup of bread crumbs
~ splash of milk (about 3 tablespoons)
~ salt and pepper to season



Zestfully,  Let's Cultivate Food

Shrimp Scampi

Shrimp scampi can be easy to make at home.
The best shrimp to start with is raw de-veined, de-shelled
medium sized shrimp.  I don't really prefer the tiger or the
super jumbo shrimp but the little salad size is often too small
also and therefore I like the medium sized ones.

It's optional to leave the tail of the shell on which is only for appearance
purposes.  The easiest way is to lay the raw shrimp in a circle or a line
or whichever way you'd like in a small oven safe dish.
You can have individual bowls or ramekins for each person or
one medium sized one for everyone to share.

Once the shrimp is ready, (about 1/2 pound)
- drizzle some olive oil over the shrimp  (about 1 tablespoon)
- add 2-3 garlic cloves finely chopped or sprinkle garlic powder
- drizzle 2 tablespoons of Italian salad dressing (any brand)
- 1 inch of butter (I like to use the butter that's made from olive oil)
- 1/2 tablespoon of fresh parsley finely chopped
  (you can sprinkle dry Italian seasonings instead of
  fresh parsley if you wish)
- sprinkle some Old Bay seasoning (about 2 teaspoons)- enough to
  cover the shrimp but keep in mind- you are not completely coating it
- sprinkle some grated Parmesan cheese and add the juice of half a lemon

Place your ramekin or oven safe dish into the oven on 325-350 degrees
for about 17-20 minutes or until your shrimp is pink and not
that gray-ish color it started with when it is raw.

It's really good to have some crusty, toasted bread with these
scrumptious shrimp as well.



Zestfully,  Let's Cultivate Food

Apple Cider Doughnuts - minis

Hello FALL!

This afternoon, I wanted to share some
mini Apple Cider Donuts.
Do you have too many apples from apple-picking and
you're not sure what to do with them or maybe you
just want to make something for the Autumn season-
whatever the reason...

The ingredients for these little, teeny donuts are:
- 2 cups of all purpose flour
- 3/4 cup of sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of cinnamon
- pinch of nutmeg
- 1 teaspoon of salt
- 1/2 cup of apple cider 
  (I added 3 heaping tablespoons of apple sauce also for even more apple)
- 1/4 cup milk
- 2 eggs beaten
- 1 teaspoon vanilla extract
- 1 tablespoon of butter - melted

Mix all of your dry ingredients in one bowl and then all of your
liquid ingredients in another separate bowl and once everything is mixed
well- then mix the 2 (dry and liquid bowls together)

Use a mini doughnut pan (it looks almost like a mini muffin pan with a
raised center for the doughnut hole. You can make these as little muffins
instead if you wish.  Bake at 325 degrees for about 10 minutes
on your pan being 3/4 full. If you are using a mini doughnut pan---
make sure you are not filling higher than the center for if you do...
you will just get a mini irregular shaped ball rather than a hole in
the center for your mini doughnut.

If you want to put a glaze on them... you can melt 3 tablespoons of butter
and 3 tablespoons of sugar and melt them in a saute pan until
the sugar is dissolved and drizzle on top as soon as they come out
of the oven.  I decided to leave the extra sweetness out because
they are just as good without the glaze!

Zestfully,  Let's Cultivate Food

Pumpkin Bread

Today, I'm embracing Thursday with some Pumpkin bread.
I have a half time show in Washington DC at the Kennedy Center
that I'm participating in this weekend...  well,
performing the half time show, actually...
that's another story... OR... if you'd like to know more...
you can check out www.phillybumpball.com

I also have a cousin that lives in the DC area and she will
be receiving some baked goods.  shhhh don't tell her though.

Of course, I had to make more than one loaf...   I HAD to gobble up, 

I mean,  taste test some to make sure it would be good enough to gift.   

It past the test!

The recipe is as follows:

4 egg yolks

1 cup oil

2/3 cup water

1 can of pumpkin puree (I used 15oz)

1.5 teas salt

1 teas cinnamon

1 teas nutmeg

2 teas baking soda

3.5 cups flour (I used all purpose)

Place your pan in the center of the oven on 350 degrees 

and bake for 35-40 minutes.  The best way to tell when they're 

done is to take a toothpick and see if the toothpick comes out clean.  

After 30-35 minutes- I usually turn the oven off and leave the bread 

in the oven for the last 10 minutes to cook off/finish off.

I'm pretty sure my cousin is going to be super delighted!

Zestfully,  Let's Cultivate Food

Veggie Jeon

Another name for vegetable jeon is simply vegetable pancake.
In Korean cuisine - there are many different types of pancakes.

These are different than the American, Italian or French style
pancakes or crepes- for these are not meant for dessert
for they are not sweet.  I suppose you could have them for
breakfast but typically in Korean households  or restaurants-
they are a side dish also known as  "banchan".

A very easy veggie jeon is taking some basic vegetables that
most of us have on hand- carrots, onions and potatoes and
shredding those up.

I also added some green bell peppers and zucchini simply
because I had some in the frig.  I shredded them up and
gave a loose chop as well to make them into very small pieces.

I then added  1/2 cup of flour and 1/2 cup of water to start. 

You can add a little more water as you need it to make your mix 

easily scoop-able.  You don't want too much liquid but you are not 

making meatballs either so you don't want it too thick. 

Add a teaspoon of salt and use your ice cream scoop to mix

and scoop into your frying pan with a drizzle of oil. When each side 

has browned a little- they are done!  I prefer no sauce with these

but some are known to eat jeon with soy sauce or even ketchup.

Yes, you know about those ketchup lovers- those who put ketchup

on EVERYTHING!  Whatever floats your boat!

Zestfully,  Let's Cultivate Food

In-Home Class cooking for a Grandmother's Birthday!

What a great way to celebrate Grandma's birthday
or anyone's birthday for that matter!

Spend time together learning a few food, kitchen tips and tricks
while enjoying and eating the easy fruits of your labor.

We had a family---- get together to have a fully hands-on
In-Home Cooking Class cooking up a Dumplings menu.

Sometimes, more often than not- kids love to get involved 

just as much as the adults!

Learning to tuck your fingers in as we cut some shiitake mushrooms for the 

mixed mushroom and parsley dumpling.

Dicing the good 'ole onion...

"YES! We made our first dumpling!"

This family loves winning and creating things!  Winner of food trivia tonight!

Zestfully,  Let's Cultivate Food

Occasions occasions occasions....

Zestfully,  Let's Cultivate Food

Cooking the 'Tapas and Apps' menu

Another completed In-Home Cooking Class.

This wonderful group gathered  together to celebrate
a birthday. The menu that they chose was the
"Tapas and Apps" menu which consisted of:

Vietnamese summer rolls
Mozzarella cheese egg rolls w marinara sauce
Roasted garlic cheesy pull apart bread
Veggie Dumplings  and
Strawberry and basil crostinis

 

 

Zestfully,  Let's Cultivate Food

Enjoy lunch at work. Catered style.

Let's Cultivate Food caters lunches for offices!
Individually wrapped boxes of delicious, healthy food.

If your office or department has at least 8 people and would
like to have food delivered to you in the comforts of your work area...

just let me know!   oh!  fruit and herb drinks are included.
AND little sayings on the boxes are free of charge!  haha.
I'm proud to say that every quote thus far has been a different quote!

Zestfully,  Let's Cultivate Food

I come 'berrying' gifts...

Cranberry Orange bread or you can make muffins...
whatever style pan you want and have!

Ingredients:
2 cups of all purpose flour
3/4 cup of sugar or alternative
3/4 teaspoon of baking soda
3/4 teaspoon of baking powder
1/2 teaspoon of salt
3/4 cup of orange juice (fresh squeezed if possible)
1/2 orange zest
2 TBSP of canola or veggie oil
1 egg
3/4 - 1 cup frozen cranberries (thawed)

bake at 350 for 35-40 minutes on the middle rack in the center
to get even baking heat all around these muffins or bread.

These have never disappointed anyone who has tried them.
Great for breakfast, brunch, or dessert...
what more could  you ask for..  yum!


Zestfully,  Let's Cultivate Food

Happy last day of August!

Although technically it's still summer-ish
I always have the mind set that once September
rolls around- it's pretty much Fall.
Well, at least the beginning of it for sure.

Most school's are back in session, pretty soon
many tv shows will be airing their Fall season openers
and the leaves will be changing colors as the days get
shorter and shorter.

Hey, summer of 2014- it was pretty good.
I participated in 3 different Food Festivals
along with catering company lunches and dinners.

I look forward to the Fall and all things apples,
pumpkins and hearty Autumn veggies!

Zestfully,  Let's Cultivate Food.........  day 31 of 31 days

Bang Bang Cauliflower

Ever have bang bang shrimp?

I am a self pronounced  'flexitarian'.
What the heck is a flexitarian?  It's when you're
not a fully committed vegetarian but you love
vegetables enough that you can totally go for
all veggie days but you also need other days
where all you want is BBQ  galore!

Cauliflower is great to eat in place of chicken
because it is a super hearty veggie where you can
deep fry or saute or steam or boil or bake and
it stays together without falling apart and
keeps great flavor.  yum!

Take the head of a cauliflower and cut it into a quarter (for 2)

and cut the quarter into small bite sized florets.  You can just bake it 

in the oven on 350 for 30 minutes or you can batter it just like chicken 

or shrimp.  I like to cook things on the quicker side because there are

just too many things to do and not enough time in the day!

I like to boil the cauliflower first for about 5-7 minutes so it gets

a head start in the cooking and getting a little softer.

Then, I strain the cauliflower florets in a strainer and then let it sit

on some paper towels to get the excess water off.

I mix the sauce which is Frank's hot sauce 

(to your liking of spiciness) and 2 TBSP of melted butter and 

1 heaping TBSP of mayo to thicken the sauce a little.

Then I lay the cauliflower on a baking tray and bake it until 

it gets a brown hue and charred on the tops.  

350-375 degrees for about 15 minutes.   

Even the meat lovers will enjoy this!

You can simply use ranch dressing as a dipping sauce.

Zestfully,  Let's Cultivate Food.........  day 29 of 31 days

Tofu Tikka Masala

Tofu Tikka Masala is a great alternative to
Chicken Tikka Masala.  It's made exactly the same way
as the chicken dish is.

Chicken Tikka Masala ------->   recipe
(simply substitute the tofu with the chicken)

Zestfully,  Let's Cultivate Food.........  day 28 of 31 days

Cheese Stuffed Strawberries

An easy healthy snack I'd like to share with you today

is a cheese stuffed strawberry. These are great for a snack,

an appetizer or dessert or even a simple palate cleanser 

in between dishes during a multi-course dinner.

Take a handful of strawberries (medium to large) and cut them in half. 

Next, take a little teaspoon and scoop the center out a little. 

The center of a strawberry isn't completely solid so it's pretty effortless.

For the picture above, I trimmed the stems.  

You can stuff feta cheese crumbs in the center and add a sprinkle of coarse

sea-salt or you can add blue cheese crumbles and some peanut (or any nut)

with a drizzle of honey.  The sweetness of the honey goes well with the already

salty blue cheese while the feta feta cheese isn't as salty so the sea-salt gives

a nice contrast in flavor.  You can just leave the stems on (picture below)

instead of trimming them off as well.

Zestfully,  Let's Cultivate Food.........  day 27 of 31 days

Mozzarella Egg Roll Sticks

String cheese egg rolls!  I recently took string cheese and
wrapped them in egg roll wrappers just like an egg roll.

I'd like to say...  Ah-mazing!  This was so much fun to take
an every item and cultivate it in a way that made it more
fun and  enjoyable simply because it was different but the same.

You know what I mean?  I think you do. Well, I'll just assume so.

Take you unwrapped string cheese and lay it on the egg roll wrapper 

as the wrapper is on a diagonal just like the picture above.  

Brush a little egg on the  2 sides that meet the top corner. 

(The egg is the gluing agent- water WILL come apart)

Roll the bottom corner up so that the cheese is wrapped and then 

fold the 2 sides in while rolling the rest until it is completely wrapped- 

just. like. an egg roll!

Once your veggie or canola oil is approximately 330-350 degrees 

you can deep fry your mozzarella egg roll sticks until they are a 

golden brown color.

A good dipping sauce is marinara sauce just like regular 

breaded mozzarella sticks.

Zestfully,  Let's Cultivate Food.........  day 26 of 31 days

DAY 25 POST 25

It certainly hasn't been easy but I've written
a blog post every single day this month thus far.

It's August 25th and I have 25 posts so far for this month.
I will continue to write one each day for the rest of
August.    Happy Monday August 25th!

Zestfully,  Let's Cultivate Food.........  day 25 of 31 days

Lays is going Asian...

Looks like Lay's  Stax is adding some
Asian flair into their potato chips.

Recently, these 2 flavors were discovered and the
they were pretty good. The flavors weren't too strong
and overpowering. It was subtle and pretty
spot on for the respective flavors.

I tried the Korean BBQ which had a lasting taste of
a teriyaki onion flavor. Very similar to a common
bulgogi marinade. It was good.

The other flavor was the Thai Sweet Chili which was not too bad but 

not that great either. It was on the duller side with a lot less flavor 

than the Korean BBQ one. Either way, they were both interesting 

and good to snack on.

Zestfully,  Let's Cultivate Food.........  day 23 of 31 days