Made these vegan fajita bites as we had company over. I also made vegan sliders and apple pie samosas but didn’t get the chance to snap a picture 😭(I will be sure to next time so I can jot down the recipe as it was all very improvised 😅)
It was al last minute so I had to rustle up canapés from what we had around to house 😂
1 old el'paso fajita kit (or equivalent)
2 bell peppers (I used a red and a yellow)
Minced garlic ( I used 2 of the frozen blocks)
Vegan ‘chicken’ ( 300g. Vegan quorn fillets work well)
Spring roll wrappers ( wonton, dumpling cases would work fine too. They are in the frozen section. I got mine in Asda. If you get the large spring roll cases just cut into 4)
If using frozen quorn fillets microwave as instructed on the packet for 2 minutes cut into strips about the size of your pinky finger and set a side.
Dice onion and add to a lightly greased pan along with the garlic and sweat down until translucent.
While the onions cook down chop the peppers about the same size as the 'chicken’
Add the chicken and peppers into the pan and give a gentle mix careful not to break the pieces. Add the seasoning from the kit and cook while gently mixing ( I found a spatula the best for this)
Just before it is completely cooked add ½ -¾ of the salsa and again mix then turn of the heat and leave to cool.
Whilst the fajita mix cools cut the cheese into sticks about the size of the chicken and about a £1 in thickness.
If required cut the spring roll wrappers into 4
One the mix of cool place 1 pice of chicken, some of the peppers and a piece of cheese on top of one of the squares on the side closest to you. Wrap as you would a spring roll or burrito. Seal with a little water and repeat.
(Optional) spritz with a little spray oil.
Bake at about 190’ for 10-20 minutes or until crispy.
Serve with salsa and guacamole 🤘🤤😍
When Felicity’s parents announce that they’re hiring someone to be her personal bodyguard, what she hears is that she’s going to be stuck with a 24/7 babysitter… something she is so not on board with.
When Oliver takes up the offer to work for the Smoak family he thinks it’s just another job, but he has no idea what he’s about to get himself into.
Protecting the “tech empire heiress” is the easy part, matters of the heart are where things get a bit more complicated.
A big thanks to Sara @gothsmoak who created the stunning cover art for this story and Aubrey @aubvi my awesome beta :)
Rating: T This Chapter’s Word Count: 5064
Hey friends! I am so sorry that I missed an update last week, I had every intention of getting a chapter up and then things just got too crazy with finishing up finals and moving home from school. Thank you for all of your encouraging comments, I didn’t get a chance to reply to everyone last week but know that I did read them and I love hearing your feedback. The good news is that I am home now on summer break and I have way more time to write so we should be back to regular weekly updates until the story is finished :) Enjoy the chapter!
“What is he doing?!” Felicity yelled at the television. “You can’t put something in the ice cream machine with less than five minutes left!” She pressed her face into his shoulder and mumbled, “I can’t watch this, this is too stressful.”
Chuckling, he pointed out, “You do realize it doesn’t affect your life in any way if he doesn’t get his dish plated?”
He found it amusing that she was more stressed out watching Chopped than she had been that week juggling exams in a few of her classes and meeting with new clients. It was late Saturday night and she had made it to the end of the marathon of a week, so they were enjoying their first chance to relax by eating take-out Thai food in her bed and watching chefs attempt to make the basket items of kumquats, cinnamon toast crunch cereal, wonton wrappers, and cream cheese into deserts.
She pulled away from his shoulder and pointed her chopsticks at him, “Hey, I’m invested here.”
Shaking his head in amusement, he set aside his empty carton and chopsticks and slung an arm around her shoulder while they finished their episode, watching the guy who attempted five-minute ice cream get chopped.
When she flipped the tv and the lamp on her bedside table off, leaving the room bathed in just the lights of the moon and the city at night streaming through her open window, she moved into his lap and smoothed her hands over his chest. Her nails were painted a bright pink and, even in the relative darkness, the color popped off of his gray t-shirt.
“I didn’t think this week was ever going to end. It’s weird because, even though we were together the whole time, I feel like I didn’t spend any time with you.” She tilted her head, “Does that even make sense?”
“Yeah,” he answered, catching one of her hands and tangling his fingers with hers. “You were busy— busier than usual. We weren’t home alone much, so I mostly had to be just your bodyguard.” He lifted their intertwined hands up to kiss her knuckles. “And you yelled at me to leave you alone while you were studying for your exams.”
“I did not yell,” she protested.
“Fine, you used your loud voice,” he amended teasingly.
“Because you were being distracting.”
Looking up at her innocently, he claimed, “I didn’t do anything.”
So… I had every intention of posting a chapter over the weekend, but finishing up finals and moving home from school kinda forced me to shove writing to the side. There will be a new chapter posted this coming Sunday though, and I have a little sneak peek of it for you now to tide you over ;)
*some of this is likely to change slightly in the final version of the chapter*
“What is he doing?!” Felicity yelled at the television. “You
can’t put something in the ice cream machine with less than five minutes left!”
She pressed her face into his shoulder and mumbled, “I can’t watch this, this
is too stressful.”
Chuckling, he pointed out, “You do realize it doesn’t affect
your life in any way if he doesn’t get his dish plated?”
He found it amusing that she was more stressed out watching
Chopped than she had been that week juggling exams in a few of her classes and
meeting with new clients. It was late Saturday night and she had made it to the
end of the marathon of a week, so they were enjoying their first chance to
relax by eating take-out Thai food in her bed and watching chefs attempt to
make the basket items of kumquats, cinnamon toast crunch cereal, wonton
wrappers, and cream cheese into deserts.
She pulled away from his shoulder and pointed her chopsticks
at him, “Hey, I’m invested here.”
Shaking his head in amusement, he set aside his empty carton
and chopsticks and slung an arm around her shoulder while they finished their
episode, watching the guy who attempted five-minute ice cream get chopped.
When she flipped the tv and the lamp on her bedside table
off, leaving the room bathed in just the lights of the moon and the city at
night streaming through her open window, she moved into his lap and smoothed
her hands over his chest. Her nails were painted a bright pink and, even in the
relative darkness, the color popped off of his gray t-shirt.
“I didn’t think this week was ever going to end. It’s weird
because, even though we were together the whole time, I feel like I didn’t
spend any time with you.” She tilted her head, “Does that even make sense?”
“Yeah,” he answered, catching one of her hands and tangling
his fingers with hers. “You were busy— busier than usual. We weren’t home alone
much, so I mostly had to be just your bodyguard.” He lifted their intertwined
hands up to kiss her knuckles. “And you yelled at me to leave you alone while
you were studying for your exams.”
“I did not yell,” she protested.
“Fine, you used your loud voice,” he amended teasingly.
“Because you were being distracting.”
Looking up at her innocently, he claimed, “I didn’t do
She narrowed her eyes, “You went for a run and then had the
audacity to try and come make breakfast shirtless and sweaty while I was
sitting at the counter reviewing—attempting to review, my cryptology notes. How
was I not supposed to be distracted by that view?”
He grinned at her admission, “Well you aced that exam, so
all is forgiven, right?”
“I suppose I can put it behind us,” she replied
faux-seriously, her eyes sparkling as she leaned in to give him a kiss.
and…. you’ll get to read what happens next on Sunday :)
Hi all! I’m so so sorry about the delay in posting once again. Things have been going on and I haven’t been able to find any time with blogging. Hopefully I’ll be a little more active during this summer, as I have plenty of time to rest.
These little bite-size appetizers are perfect for afternoon parties with a few people. They can be very dynamic based on what kind of ingredients you use. Here are 2 sample recipes for these with different ingredients.
1: Smoke Salmon, whipping cream, salt & pepper, dill
2: shrimp, raspberry, feta cheese, parsley
1. Place the wonton wrappers in cupcake tins (pans) and bake in the oven for 20 minutes until crisp.
2. Place the ingredients into the baked crisp wonton cups. Finish the wonton cups with by placing the herb on top as a finish.
(Try to make these or at least assemble them fresh. Any moisture can soften the wonton cups. )
Basically, you are going to pull out your muffin pan, place 1 wonton wrapper per muffin area and place about a teaspoon of mozzarella cheese, pasta sauce (I added ground meat to my sauce) ricotta cheese and then Parmesan cheese in the center.
Gently press down and cover with a second wonton wrapper and repeat.
Make sure you save a little extra mozzarella to sprinkle on top.
Bake for about 15-18 minutes at 350 degrees until golden brown. Let cool about 5 minutes and carefully remove from the pan.
For dinner, I made Pancit molo soup. This is so good. My husband couldn’t stop eating this.
For the broth, I simmered a huge chicken leg with a large onion and plenty of garlic. When the garlic were soft, I mashed them in.
For the dumplings, I mixed ground pork with chives, salt and pepper. Then I wrapped them up in store bought wonton wrappers.
After about an hour of simmering the chicken, I took it out and shredded the meat and discarded the bones and onion. Into the broth, I added the shredded chicken meat, dumplings and spring onions. Cook until the dumplings are done. Then season with salt and pepper.
It has been only 24 hours since I started craving wonton soup but I don’t remember what triggered the desire.
I’m lying. I know exactly the reason. I’ve missed being here. I have missed having the time to mix and chop and carefully execute food. I needed something I could pour my heart into. I missed twisting my favorite macro lens onto my camera and shuttling food onto the old crate in our cold garage to photograph. I needed to make something that required labor-intensive energy.
For only a brief part of my day, I was able enjoy making these amazing wontons. Even before cooking them our kitchen smelled of ginger, dark sesame oil and green onions. I worked as fast as I could and the result was more delicious than I could have ever predicted. It felt so good to be back in my element.
If you make these you will love them. Be sure to let the wontons cook for 5 minutes so the noodles have the right texture. (They’re gummy if they are undercooked.) Also, don’t overfill them or they will burst while cooking. Make tons and freeze any you don’t use for other memorable meals. This recipe made 48 wontons.
½ pound ground pork
2 ounces finely chopped raw shrimp
1 teaspoon minced green onion
1 teaspoon brown sugar
1 teaspoon grated ginger
1 tablespoon soy sauce
1 tablespoon rice wine
½ teaspoon sesame oil
½ of one lightly beaten egg
1 carrot, juilenned
Green part of green onion, thinly sliced for garnish
Combine all filling ingredients in a large bowl. Let filling sit for 30 minutes for flavors to infuse.
Put a little bit of water in a shallow dish. Create wontons by spooning slightly less than one teaspoon of filling in the center of a wonton wrapper. With your finger, brush bottom and sides with water. Bring top of wrapper down to meet edge of wrapper, and then fold in half again horizontally to bottom. Bring sides together and secure with a dab of water and a pinch. Continue to make wontons, covering with a slightly damp paper towel so they don’t dry out.
Depending on how many servings you make, bring clear chicken broth to simmer in a sauce pan and add carrots. In the meantime, bring water to boil in a separate sauce pan and add wontons. After 5 minutes of cooking, remove wontons from water with a slotted spoon and gently put them in the chicken broth. Serve with carrots and garnish with onions.
If you feel the soup needs salt, stir a little soy sauce into the broth.
I am going to link this video here http://youtu.be/gVMBOT6ch_Q , and go over a few of the alternatives that Chef Roberto Martin uses, that may be either easier or cheaper for you.
He recommends Gardein chicken breast, but honestly you can use any ‘meat’ substitute that you would normally use for vegan/vegetarian (tofu is a bit flimsy, and would have to be cut into long rectangular shapes then handled very gingerly- so it is not recommended). I’ve personally used home made satin and even bean burgers with this recipe.
Again, Roberto recommends rice paper to wrap the ‘meat’ into it. If you have a local Asian market, it’s very cheap (in fact a lot of bulk goods can be cheaper there, like sesame seeds, ect). However, if you don’t have that, wonton wrappers work just as good (generally sold in the fridge isles with baking, muffins ect- or in some stores in the organic areas for some reason). You can also make your own wonton wrappers with a little bit of crisco, flour, salt, water and a rolling pin.
Cashew cream, thankfully he gives a homemade alternative to make it- but almonds (or any unsalted soaked over night nuts) work just as good in the case. If you don’t have that as an option, soy milk and a little vegan butter works just as good to bring some ‘fat’ into the mixture. Make sure your butter is melted if you use it.
This is not dorm friendly, unless you have a full kitchen- because of the need to fry (or you can oven bake! I did that last time, came out just as good)- and you need a blender of couse to make the ‘nut cream’.
And as always, vegans who are trying to live on the cheap- forget the meat substitutes. Learn to love and eat wholesome vegetable dishes without having to blow have your food budget on a substitute. Yes, some of them are tastey and yummy- but they can be terribly expensive. It is possible to be vegan and live it cheap!
“Homemade” Mushroom Ricotta Ravioli with cream sauce
You need these in your life ASAP. Really. I originally made 12 for two people. An hour later 30 had been consumed. I know you can buy pre-made ones but can you brag about making them after? No.
My first essay in high school was about whether or not adversity stunts or causes growth. Here is proof that it first stunts, then causes things to flourish. See what I did there — flourish…Flower shaped ravioli like a punny Martha Stewart style bad bitch?
So after two weeks of somewhat over-excitedly planning to get my housewife on and make pasta dough from scratch by using my BRAND NEW PASTA MAKER FROM williams-sonoma (f*** splurging on the iPhone 6, who needs it?!) to make homemade ravioli, my fantasy rather abruptly came to an nasty halt. After I made my dough and my filling, cleaned and organized the whole kitchen in order to make room for my new machine and the beautiful sheets of dough that were soon to be birthed, I tore apart the box like a kid on Christmas morning only to discover that the pasta maker was missing the most important part — the crank used to process the dough. I circled my kitchen counter like an obsessive hound tracking a rabbit for 20 minutes, whimpering included, while searching under and over everything thinking that in my haste I had pushed the crank into hiding. I was wrong. And also like a (spoiled) kid on Christmas I sat staring at my new, (though inadequate) toy with spite and anger, with a serious urge to stomp my feet and beat my fists in unanswerable protest.
*Cue super hero music* Wonton wrappers. By chance while rummaging through the foreign land of the tofu shelves at The Fresh Market, I saw wontons and bought them as backup in the event that I failed at making good pasta dough.
The result was perfectly translucent, light but deliciously texturized “homemade” ravioli that tasted fresher and lighter than any ravioli from a plastic box. Cheaper, independent of (broken) machinery, and WAY faster and easier to make but still leaving room for bragging rights for being “homemade” — I don’t know that I’ll ever make ravioli any other way.
Rant over. Recipe to follow!
1 pack of wontons
1/2 lb of an assortment of mushroom, finely chopped (I used dried morels, button, shiitake, and portobello mushrooms)
1 shallot, minced
1 cup of Italian parsley, chopped
1/3 cup of olive oil
1 cup of ricotta
1 cup of finely grated parmesan
1-2 garlic cloves, minced.
1 cup of heavy cream or half and half
Heat olive oil on high heat in a pan. Add shallot, stirring until soft and translucent. Add garlic, stirring 1 minute. Add mushrooms and ½ cup parsley, stirring often for 10-15 minutes, allowing mushroom to release some water. Remove from heat and let cool for 5 minutes. Put a deep sauce pan (not a frying pan, not a pot but in between) on high heat to boil pasta water. Add ricotta and ¾ cup of parmesan to mushroom mixture, mixing until well blended.
Lay your wonton squares out, and spoon a small spoonful to middle of one square. Using your fingertips dipped in water, trace or drop water droplets around the filling, this will act as glue for the other wonton square. Blanket filling with second square, and push air out by cupping both palms around the wonton and filling and pressing down lightly. Repeat until you have as many raviolis as desired. If you want to cut edges off of wontons to save some calories do so. To go faster, use a cookie cutter and be obnoxiously cute. Carefully drop ravioli in boiling water for about 2 minutes, ravioli will float to top. Remove with slotted spoon and carefully pat dry if necessary. Either pour cream on as is, or heat in pan, adding parmesan to cream if desired. Garnish with chopped parsley.
2 tablespoons minced cilantro (fresh or from spice rack)
1 clove minced garlic
1 tspn cumin
1 tspn salt
1 tablespoon lime jice
22 wonton wrappers
Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. When cool enough to handle, cut the potato in half. Scoop out the pulp discarding shell; place pulp in a small bowl and mash. Stir in the beans, onion, cilantro, lime juice, salt, cumin, jalapeno and garlic.
Lightly brush water over all four edges of one wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Spread 1 tablespoon filling along one edge of wrapper; roll up tightly. Repeat with remaining wrappers and filling.
Place seam side down on a baking sheet coated with cooking spray. Lightly spritz wraps with cooking spray. Bake at 375° for 15 minutes or until golden brown. Serve warm with salsa.
The Other Kind of Wonton- Deep Fried Wonton Wrappers
Ever thought there’s a kind of wontons without anything that makes up the wonton? Honestly, the English name is Deep Fried Wonton Wrapper, but in Chinese it’s called Deep Fried Wontons. If you’re vegetarian, and you’ve never tried ‘wontons’ now it’s your time to try them!
1 pack Wonton Wrappers
½ bunch cilantro - chopped
1 pepper- julienne
1 carrots - julienne
2 cups oil
3 tbsp vinegar
¼ cup corn starch
1/3 cup ketchup
1. Prepare the egg bath by beating the egg until foam forms
2. Heat a pan (deeper one) to high heat and add oil in
3. Place wrapper in the egg bath and sift flour over it (both sides)
4. When oil is ready, dip the wrapper into the oil
5. Fry until it turns golden brown
6. In another pot add some water and ketchup
7. Add in vinegar and stir
8. Add corn starch or flour to thicken the sauce (optional: add a bit of salt to taste)
9. Cook the sauce till ingredients well combined then add cilantro, pepper and carrot
Must try recipe! I cannot tell you how delicious this was!