Carrot and Zucchini Obsession Bars

Ingredients:

• 2 eggs, slightly beaten
• 3/4 cup brown sugar
• 1/2 cup canola oil
• 1/4 cup honey
• 1 tsp vanilla
• 1 1/2 cups shredded carrot
• 1 cup shredded zucchini
• 1/2 cup chopped walnuts
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground ginger
• 1/4 tsp baking soda

Lemon Cream Cheese Frosting

• 8 oz cream cheese
• 1 cup powdered sugar
• 1 1/2 tsp lemon zest

Preheat oven to 350 degrees F. 
In another bowl combine add the flour, baking powder, ginger, and baking soda.  Whisk to blend together.

In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla.

 Then fold in the carrot, zucchini, and walnuts.

 Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased baking pan.

Bake about 35 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

Once the cake is cooled prepare the frosting.   In a medium mixing bowl, beat the frosting ingredients with an electric mixer on medium speed until fluffy.
Spread or pipe the frosting over the cooled bars.

Sichuan Style Eggplant

Ingredients:

• 1 1/2 pounds Asian eggplant
• 2 tbsp chicken stock
• 2 tbsp chili bean paste
• 2 tbsp soy sauce
• 2 tbsp balsamic vinegar
• 1 tbsp Chinese rice wine
• 2 tsp sugar
• 1 tsp cornstarch
• 2 tbsp peanut oil
• 3 garlic cloves, minced
• 1 tbsp minced ginger
• 1/2 tsp  pepper
• Scallions, thinly sliced, for garnish

Slice each eggplant in half lengthwise, then slice each length into quarters. Cut each quarter in somewhat substantial, but still bite-sized, cubes (about 1 1/4-inch to 1 1/2-inch cubes).

Prepare the sauce: In a small bowl, mix together the chicken stock, chili bean paste, soy sauce, rice vinegar, rice wine, sugar, and cornstarch. Set aside.

Heat the oil in a wok over high heat until a bead of water sizzles and evaporates on contact.
Add 1 tablespoon of the oil and swirl the pan to coat the base and sides.
Add the eggplants and stir-fry until outsides become golden brown and insides begin to soften, about 3 to 5 minutes.
Add the garlic, ginger, and  pepper and stir-fry until fragrant, about 30 seconds.
Pour in the sauce mixture and mix well.
Simmer for 3 to 4 minutes to allow the eggplant to full cook and the sauce to thicken enough to coat the back of a spoon. 
Remove from the heat, plate, and sprinkle scallions on top.

Sautéed Kale With Onion & Garlic

Ingredients:

• 1 1/2  lb kale leaves, stem removed and leaves chopped, then washed and dried
• 3 tablespoons olive oil
• 2 cloves garlic, finely sliced 
• 1 onion, chopped
• 1/2 cup chicken stock
• 2 tablespoons red wine vinegar

 

Chop the onion and finely slice the garlic, then heat oil in heavy frying pan until it's medium-not and saute onion 3-4 minutes until it starts to brown. When onion is turning slightly brown, add garlic and saute 1 minute more.

 

Raise heat to high, add the stock and kale and toss to combine.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cover and cook for 5 minutes. Remove cover, add vinegar and continue to cook, stirring until all the liquid has evaporated. 

Serve warm .

 

 

Taco Bell Crunchwrap Supreme

Ingredients:

• 6 large flour tortillas
• 4 small corn tortillas
• 1 pound ground beef
• 3 diced tomatoes
• 1 package taco seasoning
• 3 cups nacho cheese
• shredded lettuce
• sour cream

Brown the ground beef in a skillet, then add taco seasoning (according to package directions). Set aside.

Warm up the flour tortillas in the oven; just wrap them in aluminum foil and heat them up for about 10 minutes at 350 degrees.

Lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla. Top with some nacho cheese.

 

 Place the crunchy corn tortilla on top of the cheese/beef; spread a dollop of sour cream on top of it, then toss on shredded lettuce and diced tomatoes. 

 

Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise or counter-clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed.

Spray a frying pan with cooking spray.  Carefully place the crunchwrap, seam-side down, in the pan. Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes. Serve and enjoy :)