We’re finally back from our holiday trip to Germany and I can’t believe it’s already 2015! And what better way to start the new year with a healthy quick snack you can whip up in 20 minutes. Luckily, Nasoya offered me the opportunity to try their wonton wrappers and wow, they work perfectly for a homemade cracker recipe! These baked wonton crackers are so light and airy, a great alternative to the over-processed, salty crackers you get at stores. They’re incredibly addictive too, my husband practically ate the whole batch! The Nasoya wrappers are easy to work with and available at most grocery stores.
I baked these wonton crackers with a light sprinkle of onion powder but if you don’t have any, feel free to use garlic powder or omit altogether. Grated cheeses like Parmesan or Pecorino Romano will work great. Serve the crackers as a side next to a healthy dip.
3/4 cup grated cheese (Parmesan or Pecorino Romano)
1 tablespoon onion powder
2 tablespoons dried oregano
2 tablespoons dried parsley
salt and pepper, to taste
Preheat oven to 350°F.
Cut wonton squares into desired shapes (I cut out triangles). Lay wonton pieces out on a baking sheet. Brush each with olive oil and sprinkle with grated cheese, onion powder, oregano, parsley, salt and pepper.
Bake for about 6-8 minutes or until golden brown on the edges and crisp. Allow to cool and serve immediately or store the crackers in an airtight container for 4-5 days.
Total Time: 20 minutes Yield: makes about 50 wonton crackers
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This post is sponsored by Nasoya.The opinions and text are all mine.
Crunchy & Spicy Baked Tofu Nuggets
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Barb
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Unfortunately I haven’t been eating the healthiest lately. It must be from the weather getting colder and I’ve been craving Fall comfort food. To get back on track, these veggie nuggets are one of the recipes I experimented with using Mori-Nu Tofu, a silken tofu that’s a smooth, delicate variety of tofu. It’s never pressed or drained so the texture is very creamy and custard-like. Tofu is low in fat, gluten-free and a good source of protein so it’s perfect as an appetizer or side dish.
The Mori-Nu Tofu packaging is so convenient because you don’t have to refrigerate, it has a long shelf life of one year without refrigeration. It’s also made with non-GMO soy and verified Non-GMO. The tofu comes in 6 varieties in different firmness and function. For this recipe make sure you use extra firm tofu so the nuggets are easy to handle and keep their shape. I baked the tofu nuggets with a light coating of coconut oil spray, but use any type of cooking spray. Serve them as a side next to a flavorful salad or as a guilt-free appetizer on their own!
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1 12-ounce package of extra-firm Mori-nu silken to
1 cup panko crumbs
1 teaspoon garlic powder
1/2 teaspoon chili pepper, or to taste
1/2 teaspoon dried parsley
1/2 teaspoon salt
1 egg
coconut oil cooking spray
Preheat oven to 375°F. Line your baking sheets with foil or parchment paper and lightly coat the bottom with cooking spray and set aside.
Cut the tofu into nugget cubes (or desired shapes). Wrap the tofu in paper towels and allow to sit for 10-15 minutes, until moisture is absorbed. Unwrap and set aside.
In a bowl, mix together the panko crumbs, garlic powder, chili and salt until well combined. In another small bowl, lightly scramble an egg. Dip the tofu nuggets in the egg mixture then dip into the panko mixture, coating on all sides. Place the tofu on your prepared baking sheet.
Bake the nuggets for about 10 minutes, flip and bake for another 10-15 minutes, until golden brown and crispy. Allow to cool. Serve with your favorite dipping sauce.
Total Time: 45 minutes
Yield: makes 2-3 servings
This is a sponsored conversation written by me on behalf of Mori-nu. The opinions and text are all mine.
Homemade Oven Roasted Sweet Potato Tater Tots
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Barb
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Appetizers,Vegetarian |
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A few months ago I posted a homemade tater tots recipe and it turned out to be a huge success! This time around I wanted to try another version using healthy sweet potatoes. And…wow, let’s just say I feel really sorry for my husband…because I ate them all! Believe me, homemade tater tots are so much better than store-bought and I’m never turning back.
Like in my original recipe, I cook the potatoes first and then form them into cylinders and bake. I like to use a Silpat sheet for baking so the tots come off the pan nicely and it’s also easier to clean up, but parchment paper also works. Serve with ketchup or your favorite dipping sauce and enjoy!
Depending on your oven, preheat to 425-450°F. Line a baking sheet with foil, parchment paper or (my preferred way!) Silpat to prevent the tots from sticking and set aside.
Peel and boil potatoes in salted water for 15-20 minutes until cooked, then drain. Grate the sweet potatoes and place in a bowl. With your hands, carefully stir in salt and pepper and form the mixture into balls or small cylinders and place on a sheet pan. Spray or drizzle olive oil over top. Cook tater tots for about 15 minutes on each side until golden and crisp on the outside.
Total Time: 60 minutes Yield: makes about 6-8 servings
Note: This post contains affiliate links
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When we visit my family in Pennsylvania, sometimes we stop by the Amish store to pick up a few of their baked goods. One time we got a freshly baked pecan pie and wow, it was AMAZING. We finished it that night and it instantly became my husband’s favorite pie. I searched for recipes but realized most pecan pies are made with a TON of sugar. My recipe is definitely on the healthier side, however, I still used more sugar than I typically do. But I mean c’mon, we can indulge a little once in a while right?? 😉
Typically pecan pie is baked with corn syrup or butter but I substituted with some agave nectar and coconut oil, plus a nice little chocolate surprise. Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Preheat oven to 350°F. Spread about 1 1/4 cups of the pecans on the bottom of your pie shell. Sprinkle the chocolate chips over top and set aside.
Whisk together the eggs, flour, brown sugar, agave, coconut oil and vanilla. Pour the mixture over the pecans and chocolate chips. Sprinkle remaining pecans over top. Bake for 40-45 minutes, or until the center is set.
Total Time: 50 minutes Yield: makes 10 servings
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Cranberry and Pecan Couscous with Orange Vinaigrette
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I must admit…I’ve been neglecting WishfulChef and haven’t posted in months! This Summer has been hectic with work, family functions and a trip to Germany, I just didn’t find the time. But September has begun and now I can breath and finally post a recipe! So now that Summer is over let’s think about the Fall season. My cranberry and pecan couscous is the perfect healthy dish to ease into Autumn weather.
I used Israeli couscous, an Israeli toasted pasta shaped into little balls that’s high in fiber. I think couscous is a bit bland, so I like to cook it with different herbs and spices. For this recipe I added a touch of turmeric giving the couscous a golden hue and tossed in a sweet and tangy vinaigrette to balance out the flavors. And the great thing about this dish is you can eat it warm or cold.
Cranberry and Pecan Couscous with Orange Vinaigrette
1 1/2 cups vegetable broth
1 cup Israeli couscous
1/2 teaspoon turmeric
1 teaspoon thyme
1 teaspoon tarragon
3 tablespoons fresh-squeezed orange juice
2 tablespoons red wine vinegar
1 tablespoon honey
4-5 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup dried cranberries, or to taste
1/4 cup pecans, or to taste
sliced green scallions
In medium saucepan, bring vegetable broth to a boil over medium-high heat. Stir in Israeli couscous, turmeric, thyme, tarragon and a pinch of salt. Reduce heat and cook for about 10 minutes or until couscous is tender, then drain and place in a bowl.
For the vinaigrette, whisk together orange juice, vinegar, honey, olive oil, salt and pepper. Pour on couscous, then add in cranberries, pecans and green scallions; toss to combine. Serve immediately or eat chilled.
Total Time: 15 minutes Yield: makes 4 servings
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It’s that time of year again to crank out the charcoal! My husband and I are enjoying our new garden space and have been grilling with friends every weekend. My friend Diana and I experimented with different ingredients to put on the grill like Lacinato kale and even Asian dumplings! The dumplings didn’t turn out too well but the kale tasted delicious, I highly recommend it. This new burger recipe was an idea I thought of because we were eating way too much meat. I wanted something light, but still really wanted to eat a burger! It’s great for your vegetarian friends and also an incredibly simple and healthier alternative to a filling meaty burger.
These Eggplant Hummus Veggie Burgers are my submission for #BurgerWeek over on NoshOnIt. Be sure to scroll down and check out other unique burgers from top food bloggers, plus a Broil King gas grill giveaway!
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Sprinkle eggplant slices with salt and let stand for 30 minutes, then pat dry.
In a small bowl, stir together about 2 tablespoons of olive oil, paprika, garlic powder, oregano, salt and pepper. Brush each side of the eggplant slices. Heat a pan or BBQ grill and cook each eggplant slice for 3-4 minutes per side.
Toast or grill the buns. Top the bottom buns with lettuce, onion slices and eggplant slice, then spread desired amount of hummus. Top with another eggplant slice, tomato slice and the top of the bun. Or use your preferred toppings, enjoy!
Total Time: 15 minutes (plus 30 minute waiting time) Yield: makes 2 servings
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Summer is here…..I thought it would never come! In my previous post I mentioned that we moved into a new apartment. We love it and there’s so much more space. Plus it came with a HUGE private garden and we’ve been eating out there almost every night. Since it’s finally warm outside, I wanted to try to make an easy recipe for fudge popsicles, because who doesn’t love to eat them during summer, right? Here is my healthy version made with Greek yogurt which makes them so deliciously creamy. Enjoy!
My homemade fudge pops are healthy, made with yogurt, dark chocolate and agave…and like I said, super creamy. As I was taking my photos I had to be quick because they started to melt! But that was easily resolved since we ate them right after. 😉
Place chocolate chips into a glass mixing bowl and set aside.
Over medium heat, combine milk, cocoa, agave, vanilla and salt in a medium saucepan. Whisk until the cocoa is dissolved and mixture comes to a simmer, about 5 minutes. Remove from heat and pour over the chocolate chips. Let the mixture stand for a few minutes, then whisk until the chocolate is melted. Whisk in Greek yogurt until smooth and blended well. Cool completely.
Divide the mixture evenly among your popsicle molds. Freeze until solid, at least 5 hours. Before serving, run the popsicle molds under hot water to release. These popsicles keep for a long time, about a month.
Total Time: 20 minutes (plus about 5 hours freezing time) Yield: makes about 8-10 pops
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