Friday, October 12, 2012

Vegetable Curry Pockets

This recipe is probably one my favorites because if you don't have the ingredients you can always substitute it with something else that you have or that you'd prefer. I made this for my mother and father and they both loved it. My mom who typically doesn't like curry even ate it and loved it. Here the recipe:

Vegetable Curry Pockets
1 puff pastry sheet
1/2 cup of frozen peas or fresh peas- Don't use canned their not good for you
1/2 cup of fresh cleaned broccoli florets
1/2 cup of sliced carrots
2 slices of a diced onion
3/4 cup of cheese
4 tbsp. I Can't Believe It's Not Butter
1/2 cup of milk
1/4 cup of water
2 tbsp. whole wheat flour
1/4 tsp. garlic salt
1/4 tsp. of your favorite spiced in the cabinet
3/4 tbsp. curry powder
1 medium egg
2 tbsp. sesame seeds

1. in a medium skillet melt the I Can't Believe It's Not Butter
2. add in the onion and cook until it's translucent - for more about 5 minutes
3. add in the peas, broccoli florets and carrots and cook for about 5 minutes
3. add in the milk, water, whole wheat flour, favorite spice, curry and cheese
4. and mix all together (around now you should preheat oven to 350*)
5. cut the puff pastry sheet in half diagonally
6. add in 1/2 the mixture to one half sheet and the other 1/2 to the other half sheet
7. fold over and make sure it is tightly closed (if you have extra liquid drain it out)
8. beet an egg and brush each pocket
9. sprinkle 1 tbsp. of sesame seeds on each pocket
10. bake in oven for 30 minutes
Let cool for about 15 minutes

You can eat this cold but it taste better warm~

Wednesday, October 10, 2012

Fresh Strawberry Muffins

Strawberries are a healthy fruit packed with antioxidants and fiber. They're perfect because when you're craving something sweet they can fill that craving while saving the calories. This recipe I promise to be a hit in your home with your family, kids and friends. It is light yet still filling.

Fresh Strawberry Muffins

2 cups of whole wheat flour
1 cup of sugar in the raw (white sugar is fine too)
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup on unsalted butter/ margarine
2 large organic eggs
1 tbsp. pure vanilla extract
1/4 cup of water
1/4 cup of soy milk (optional)
2 cups of cut finely strawberries

5 packets of or 2 tbsp. of Splenda/Equal
1 tbsp. cinnamon
(mix this together and leave for later) 

1. mix the dry ingredients together: whole wheat flour, sugar, baking powder and salt
2. then melt the butter in a small sauce pan (DO NOT let it bubble)
3. mix the melted butter, eggs, vanilla, water and soy milk with the dry mixture
4. mix well and then add int eh strawberries
5. lightly grease and flour 12-muffin pan and fill each muffin cup halfway
6. bake in the oven for 20-25 minutes in a preheated oven
7. immediately after it is done sprinkle it with the Splenda-Cinnamon mixture (while still hot)
8. let cool and serve!

I promise you that you will love, love, love, love this!!