From Scratch

Vegetarian Egg Rolls

My little brother is usually the egg roll maker at family dinners, but I decided I wanted to try my hand at it. And so, of course, I decided to make vegetarian egg rolls.

These are almost vegan too. Almost. If you choose not to use fish sauce and just stick to soy, then they would be vegan.

If you're interested in that sort of thing.

I didn't make a sauce to go with these... but I'm in the market for one. So if you know any good sauce recipes that would go well with these, leave me a comment. I would love that. :)

Vegetarian Egg Rolls, I made around 8 and had left over wrappers

You will need: egg roll wrappers (usually found in the refrigerated section by the tofu), 1/2 a head of cabbage, 1 tablespoon minced garlic, 1/4 teaspoon (or more) red pepper flakes, 1 tablespoon soy sauce, 1/2 teaspoon fish sauce, plenty of peanut oil (or other oil to fry in)

Finely chop the cabbage and sautee it in oil with the garlic for 2-3 minutes. Sprinkle in the soy sauce, fish sauce and red pepper flakes and continue cooking for another 2 minutes or so. Remove from heat and allow to cool enough to handle.

Wrap the cabbage filling in the egg roll wrappers like you would a very small burrito, using a dab of water on the edges to help it stick together. Once you have them all wrapped, heat up enough oil in a heavy pot or dutch oven that they egg rolls can be completely submerged. Once the oil is hot, gently place the egg rolls in the oil. Using metal tongs or a slotted spoon turn them after a couple of minutes. When they look crispy remove them from the oil and place on a plate lined with paper towels.

Serve warm.

With sauce... if you took the time to look up a good recipe... yeah.

I love yellow curry.

One of my favorite meals is vegetable yellow curry. I have a favorite Thai restaurant in town (I love you Thai Peppers) and I doubt I will ever make a yellow curry as good as theirs.

Dare to dream.

Actually, even if I did create the perfect yellow curry I would still want to go out to eat now and again. Because they have one thing that I could never quite duplicate: they do all the dishes for you! That's worth quite a lot to me.

Plus if I'm cooking at home, I'm probably wearing my sweats or something equally... um... attractive. But if I go out I now have an excuse to wear a dress or heels. Which is fun.

Not that sweat pants aren't fun. Don't get me wrong here. :)

Vegetable Yellow Curry, makes 5-6 servings

Ingredients: 2 bell peppers (I used a green and red, for the color) 1 large zucchini, 2-3 cups chopped green beans, 1/2 large yellow onion, 2-3 roma tomatoes, 1-2 tablespoons minced garlic, 2 cans coconut milk, 1/4 cup water, 2 generous tablespoon curry, 2-3 tablespoons peanut oil, salt and pepper to taste.

In a large pot or dutch oven sautee the chopped onions and grean beans in peanut oil and a bit of salt until onions are translucent and green beans are bright green and starting to soften (3-4 minutes). Now add in chopped bell peppers, zucchini plus garlic and continue to cook over medium heat.

While those are cooking, in a small pan toast the curry powder until very fragrant, but be careful not to burn it. Once it's toasted stir in the coconut milk and water until well combined.

Now add the chopped tomatoes to the sauteed veggies and pour in the curry milk mixture. Allow this to cook and mingle over low/medium heat for 3-5 minutes. If needed, season with salt and pepper. Serve with generous amounts of white (or brown) rice.

xo. Emma

Mint Whipped Cream

I love grapefruit, but only in the spring and summer months. If I could think of a good way to... um, heat up citrus I would love it in winter too. But I just think citrus fruits are so good served cold and raw. So I like them best in the warmer months.

If you live where all your months are warm-I am jealous of you. This morning I woke up to snow on my car. Not a lot, and there was none on the ground. Just on my car and the porch.

Fickle midwest spring weather. Geez.

In other news, did you know that making your own whipped cream is suuuuuuuper easy? It's true. Simply fill a large mixing bowl with heavy whipping cream (I used 1 quart last night and it was plenty), 1/4 cup (or less) or sugar and beat with an electric mixer until it gets fluffy (3-5 minutes). I stirred in a drop of mint flavor, I love a little mint taste here and there. It's refreshing.

This whipped cream could top fruits, cakes, pies-or the ever classic: just eat it right out of the bowl.

xo. Emma

A Cozy Horse...

So I was at Barnes & Noble buying a few copies of the latest Ready Made (pssst-Elsie and I are featured in an article) and a sweet older lady turned to me and said, "Oh my goodness I love your purse."

I already thought my purse, with it's sequined horse, was cool-but that was the moment when my suspicions were confirmed.

It really was very sweet though, getting compliments on your vintage clothes or accessories from an older woman is, like, totally the best.

It sure beats when weird men roll down their car windows and whistle. That's always gross.

My sister and I got to visit my grandmother at her cabin out in the country last weekend- and she gave us a bunch of her old clothes and shoes. She gave me these boots. And I love them, I've been wearing them all week.

Like a kid with a new toy. :)

Outfit details: dress was thrifted, purse was thrifted, bow belt from Darlingtonia and boots from my grandma.

Have a great weekend!

xo. Emma

Deep Dish Pizza

Sometimes you just want to chew. And chew.

I love to make pizza, it's seriously one of my favorite food groups.

What? Pizza isn't a food group?

Listen, you stick to your food pyramid and I'll stick to mine.

Sorry I got a little overly hostile there. I just really like pizza.

Typically I enjoy a thinner, crispy crust. But every now and again I think a little delicious chewing is good for the ol' jaw muscles.

I served this to my family earlier this week and my little brother told me he loved it but he also thought that next time I should put cheese in the crust.

Stuffed crust pizza.

I like the way he thinks.

I made this pizza in my cast-iron pan via directions found here. So check that out if you want the skinny on how to do this at your own home. I used their crust recipe too. And it was lovely.

I don't know if you can see, but I put green bell peppers and banana peppers on this pizza.

I love banana peppers. Now you know me a little better. Neat, huh? :)

xo. Emma

Fried Pickles

I fried me some pickles ya'll!

Crunchy, starchy on the outside and tangy zangy (and a little bit sweet) on the inside.

I don't think zangy is actually a word...

Ever since I had some fried pickles at a bar with a friend last Christmas I have been itchy to try and make my own. And you know what, it's super easy!

And although I would not say this is a healthy snack, um, I would say it's healthier than fried cheese.

Healthier than fried cheese, there's something to brag about.

Don't be a hater now.

To make these you will need: pickles, flour, 1-2 eggs, cornmeal and oil to fry them in.

In a dutch oven or heavy duty pan heat up enough oil that the pickles could be completely submerged, they need to be able to float a little.

Dip the pickles in flour, then into the whisked egg, then into the fry batter made of 1 part cornmeal and 1 part flour. When the oil is hot gently lay the coated pickles in the oil and let them cook for 2 minutes or so on each side. Using a (not plastic, it'll melt, dude) slotted spoon remove pickles and let them cool on a bed of paper towels.

You can serve them with ranch or ketchup (if you're fancy). I just like to eat them.

Tiramisu Cupcakes

I generally try and keep my coffee/espresso drink intake to one beverage a day.

I tend to stick to coffee, but I love a good americano now and again too. :)

I find that too much caffeine makes me angry. Like the hulk. But without the cool green muscles.

So just the manic anger for no apparent (good) reason.

Which is not very attractive or fun to be around. Surprise.

So I try and have a little moderation with my caffeine love affair.

I do not count cupcakes made with coffee. Nope.

Yes, these cupcakes are a subtle mix of coffee and chocolate flavor with a creamy mascarpone frosting.

I did not find a way to incorporate any marsala wine or brandy, but I don't think these really need it.

Tiramisu Cupcakes, makes 12 standard size

You will need: 1 cup + 2 tablespoons all purpose flour, 1 cup sugar, 2 tablespoons cocoa, 2 teaspoons baking soda, 1/4 teaspoon salt, 1/2 tablespoon vanilla extract, 1/3 cup oil (I used vegetable but canola or peanut oil would be good too) 1 teaspoon distilled white vinegar, 1 cup brewed coffee (cooled).

Whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl whisk together vanilla, oil, vinegar and coffee. Combine the wet and dry ingredients. This batter will be very wet-that's normal. Fill cupcake liners 2/3 full and bake at 350 F for 20-22 minutes or until a toothpick inserted into the cake comes out clean.

Trust the toothpick.

Mascarpone frosting, makes enough to frost 2 dozen. (This is how I made it, so if you are only frosting a dozen you can try and half this recipe. I would have done this for you, but I haven't really tested it that way so I thought I'd just tell you what I really did. Yo.)

You will need: 8 ounces mascarpone cheese, 2-3 tablespoons heavy whipping cream, 1/2 cup powered sugar.

Cream together the softened mascarpone and cream. Add in half the powdered sugar and cream just until smooth then add in the other half and repeat. After I frosted my cupcakes I sifted on a little cocoa powder-trying for that "tiramisu" look.

Hats, bows, belts...

I received a few lovely little belts in the mail last week and I have been dying to wear them! I do that thing were I try on different outfits at night before bed.

Don't pretend like you don't do that.

Lately I've been putting these cute leather bow belts with everything.

Also the day I was wearing this outfit happened to be quite windy. And I walked outside with my arms full of stuff as I was leaving work. And a couple of the guys who work at the coffee shop next to our store watched as my hat blew off.

And I chased after it.

I have an excess of graceful moments in my life. :)

Outfit details: hat was a gift from Elsie via OU, shirt and shoes are thrifted, bow belt from Darlingtonia, and jeans are Jessica Simpson.

xo. Emma

What's in my purse...

I always love it when people show what's in their purses. I don't know why-maybe I'm the only one. I just feel like I'm in on a secret. Which is exciting-who doesn't want to know a secret! :)

First off my purse is by Marc Echo (I got it at Macy's)... pretty swanky, I know.

1. Keys! I keep my store/commercial kitchen keys separate from my car/house keys. It's just easier for me.

2. Check book and planner. I would be totally totally lost without my planner! Next year I want to buy a prettier one, like a fancy day planner or something... dare to dream.

3. Sunglasses. Stolen from my sister. That's what sisters are for.

4. Sunscreen stick and jump drive. I save a lot of files. And I carry a sunscreen stick because I like to keep my tattoo protected from too much sunlight while I'm driving or walking around outside.

5. Cell phone. A fancy Nokia one. Aren't you jealous? Yeah.

6. Pens and coffee cozie. A sweet blog reader sent Elsie and I a couple of handmade coffee cozies a while back-I still use mine when I get coffee out. Thanks!

7. Blue and white stripe wallet. I just got a new wallet last month. My old one was leopard print. So I'm obviously really good at choosing subtle wallets. Yep.

xo. Emma

Roasted Red Pepper Hummus

You'd think I would take a break from the oven, huh?

But I say, now is the time. So get back on that horse.

:)

Although you don't need an oven to make hummus-it's more fun if you do! I currently have an obsession with roasting veggies. I just think it brings out a lot of flavor. And it's kind of pretty... roasted veggies get so bright and colorful as they cook.

Roasted Red Pepper Hummus, makes 4-5 cups

Ingredients: 3 red bell peppers, 1/4 cup olive oil, sea salt, 2 cans chick peas (drained and rinsed), 2 tablespoons minced garlic and juice from 1 lemon

Slice up the peppers, removing the veins and seeds as you do. Drizzle on a bit of olive oil and sea salt and roast at 400 F for 10-12 minutes. Then take them out of the oven and let them cool off until they are cool enough to handle. Remove skins.

In a food processor combine chick peas, roasted peppers, garlic, lemon juice and salt. Drizzle in olive oil as you pulse. You can make it as smooth or chunky as you like.

I like my hummus like I like my men: smooth.

Just kidding.

Serve with pita or crackers or whatever you like. Oh-and this would be good with Tahini, if you got it. I couldn't find any in time, but next time I see some at a store I will be stocking up!