heaven made sweet
My love of cooking & baking for all of you! <3
heaven made sweet
Another delicious creation of mine! :)
Vegetable Eggrolls
1&#160;1/2 Cup Fresh Bean Sprouts
1 Cup Grated Cabbage
1/2 Cup Corn
1/2 Cup Pepper (Green, Yellow, Orange or Red), Chopped
1/2 Cup Mushrooms, Chopped
1/4 Cup Green Onion, Chopped
1 Carrot, Grated
1 Celery Stalk, Chopped
2 Eggs
1 Tablespoon Cornstarch
1 Package Eggroll Wrappers
Oil for Frying
2-3 Tablespoons Low-Sodium Soy Sauce
2 Tablespoons Oyster Sauce
1 Clove Garlic, Grated
1/4 Teaspoon Ginger, Grated
Chop the peppers, mushrooms, green onion and celery. Grate carrot, cabbage garlic and ginger.
In a large bowl mix together cabbage, pepper, corn, bean sprouts, mushrooms, green onion, celery, carrot, garlic and ginger.
In a smaller bowl beat the remaining egg. Add soy sauce and oyster sauce. Add the cornstarch, mix and set aside for a few minutes to thicken before adding to the vegetable mixture. Once liquid mixture is added, mix all together.
Turn on deep fryer or pour oil into a deep frying pan 3-4 inches deep. Heat the oil in either deep fryer or pan to 350 degrees F.
Now its time to begin filling and rolling the eggrolls.
Beat an egg and add a little water in a little bowl and set aside to seal the eggrolls.
Place a wrapper on a cutting board. The wrapper should be placed with the corners pointed away from you and towards you making a diamond shape. Brush the water and egg mixture on all four sides of the wrapper. 
Spoon 2-3 tablespoons of the filling mixture onto the wrapper and form it into a log shape. 
Bring the 2 corners, facing away from you and towards you into the middle. Bring the corner to your right in towards the middle and press and seal the 3 corners together. Now roll towards the left, press and seal the eggroll. 
Repeat until you have used all the wrappers.
Check to make sure the oil is at 350 degrees. Slowly and carefully drop the eggrolls into the heated oil. Fry until golden brown and crispy, about 3-4 minutes each side.
As I am vegetarian I use an abundance of vegetables in my eggrolls, but feel free to add ground chicken, beef or chopped shrimp into your eggrolls if you eat meat. 
I hope you enjoy these as much as I do! :)
Finding delicious, yet healthy vegetarian dishes can sometimes be difficult. So, being vegetarian, I thought I would share my favourite recipe that I have created, with all of you! 
Vegetarian Stuffed Portobello Mushrooms
Portobello Mushrooms - 1 per person
White or Sweet Potatoes (If they are large potatoes 1 potato per 2 mushrooms, for small potatoes, 1 potato per 1 mushroom)
Spinach- 1-2 cups (I prefer fresh, if using frozen, defrost and squeeze all liquid out prior to starting the recipe)
Breadcrumbs- 2-3 Tablespoons per mushroom
Parmesan Cheese- 2-3 Tablespoons per mushroom
Canola Oil
1-1&#160;1/2 Clove Grated Garlic
1/4-1/2 Diced Onion (Put as much onion as you would like) 
1/2 Teaspoon of Paprika
Salt &amp; Pepper (Again, as much as you would like)
1/4-1/3 Cup Skim Milk
1-2 Tablespoons Unsalted Butter

1. Preheat the oven to 365 degrees. Oven temperatures vary so go up or down 5 degrees depending on your oven, if needed.
2. Clean mushrooms with a damp paper towel until majority of dirt comes off.
3. Spray baking sheet with PAM cooking spray or brush canola oil onto baking sheet. Place mushrooms, bottom down, on sheet. Brush the sides and inside of the mushroom with canola oil. 
4. Prep all ingredients that need to go into the potato filling prior to cooking the potatoes. Chop the onion. Grate the garlic. If using fresh spinach, wash and chop. If using frozen, defrost, remove all liquid and chop. Grate the parmesan. 
5. In a small pan cook the onions with a little bit of canola oil until they are slightly soft and translucent.
6. Peel, rinse and dice potatoes. Place the potatoes into a large pot and fill the pot with cold water and 1 teaspoon salt. The water should be 1 inch above the potatoes. Bring to a boil and cook potatoes until they are soft and fluffy. 
7. Drain water from potatoes and rinse with cold water to remove starch. Put the potatoes back into the pot. Slightly mash the potatoes, add milk and butter and finish mashing. Add the onion, garlic, spinach, salt, pepper and paprika. Mix until all ingredients are incorporated. 
8. Distribute the potato filling evenly into each mushroom. You can put as little or as much filling as you desire. Brush the top of the potato filling with a little canola oil to keep it from burning.
9. Put mushrooms in oven and bake for 10 minutes. At this point the potato should be starting to brown and set and the mushroom should be starting to soften and brown.
10. After 10 minutes remove from oven. Turn temperature down to 350 degrees. Let mushrooms cool for a few minutes. Brush with a little more oil. Add the breadcrumb topping and lightly drizzle a little more oil on top to help the breadcrumbs crisp up and brown. Bake this for 8-10 minutes.
11. At this point the mushrooms should be soft, the potato filling should be set and the breadcrumbs should be crisp. Sprinkle the parmesan cheese on top of each mushroom. You can turn the oven off as the residual heat will melt the cheese. Bake mushrooms for 3-6 minutes longer to melt and crisp up the parmesan.  
I hope you all enjoy this recipe as much as I do! :)
Healthy Strawberry Shortcake
1&#160;1/4 cup cake &amp; pasty flour
1&#160;3/4 cups whole wheat flour
2 tablespoons sugar
2 tablespoons honey or agave 
1 tablespoon baking powder
4 tablespoons cold unsalted butter, cut into small cubes
4 tablespoons low-fat plain or vanilla yogurt
1/4 cups canola or vegetable oil
1 large egg, beaten
3 tablespoons skim milk
1 teaspoon vanilla
4 cups sliced strawberries
2 tablespoons sugar
1/2 cup skim milk
1/2 cup low-fat plain or vanilla yogurt

1. Preheat oven to 375 degrees
2. Sift together cake &amp; pastry flour, whole wheat flour, and baking powder into a large bowl. Add sugar and stir together. Cut in butter cubes using a pastry cutter or a fork until butter is the size of a pea. 
3. Add the yogurt, oil, beaten egg and milk. Stir all ingredients together just until the mixture becomes crumbly. 
4. Knead the mixture in the bowl a few times until it all sticks and holds together. 
5. Turn kneaded dough onto a floured surface. Roll the dough out into a 8-by-10 inch rectangle. Cut the dough into 12 equal squares and transfer onto a greased baking sheet.
6. Bake the shortcakes until they have slightly risen and lightly golden, about 20 minutes. Let cool for about 5 minutes then transfer onto wire cooling rack. 
7. For Filling: Mix strawberries with sugar in a medium bowl. 
8. Whip skim milk with stand or hand mixer until lightly whipped and fluffy, should take a few minutes. Add yogurt and whip for one more minute. 
9. To serve shortcakes, spoon the berries and the juice onto the bottom shortcake, top with the cream and put top shortcake on. Add one more spoonful of cream to the top. 
AND VOILA! A healthy, but delicious strawberry shortcake! 
I hope y&#8217;all enjoy this recipe, I know that I sure did!