I made some risotto a few days ago and have been using the leftovers to make different things. The other night i made a calzone and i used the recipe from my last post for pizza crust as the crust for the calzone.
leftover sundried tomato pizza sauce
carmalized onions and mushrooms
i mixed these together and filled the calzone crust and then baked at 400 degrees for 20min.
Over Christmas break I had my girlfriends over and we decided to make pizzas.
1 Cup warm water
1 packet of yeast
1 teaspoon sugar
mix and let sit until yeast is active (foamy)
then add 1 Tablespoon of olive oil and 3 cups of flour and 1 Tablespoon salt
mix into a ball and then let sit for 20min-1hr letting it rise
2 Tablespoons water
3 Tablespoons oilve oil
1 Cup oil packed sundried toamtoes
then add whatever toppings you like and bake at 400 degrees for 15-20min until crust is brown and crunchy
Saturday afternoon we had friends over for lunch. We had some leftover falafel and pita. We decided to make pizza from it.
we brushed the pita with oilve oil and salt and pepper and toasted them in the oven.
while this was cooking we made hummus and sauted up mushrooms, onions, and peppers and pan fried the falafel.
once the pita was toasted we spread the hummus on the pita and topped it with a variety of toppings from green onions to roasted red peppers, the sauted mix of vegetables, the falafel and tomatoes.
One afternoon decided that we wanted to make some fried rice. We decided to have lentil burgers with our fried rice.
First we made a cup of brown rice in our rice cooker. While the rice was cooking I heated up the wok and fried up some mushrooms and green onions in a little bit of oil. Once rice is finished I added the rice. To give the rice an Indian flavour to go with the lentil burger I added 2 tablespoons of Garam Masala and then a tablespoon of tamari to balance the flavours.
Delicious family style REAL CHINESE resturant in Burlington, Vermont. Has a variety of vegan options!
Vegetable Red Oil Dumplings
Six house made steamed dumplings filled with spinach, shiitake mushrooms, & seasoned bean curd, topped with red oil sauce.
Potsticker Style Dumplings
Five traditional hand formed dumplings served with a ginger vinegar sauce.
Cha Tzu Style Eggplant
Japanese eggplant dipped in tempura batter with a ginger hoisin sauce.
Braised shiitake mushrooms in a ginger sauce. a delightful, crispy flavor and texture.
8.95 (my favorite item)
Double Garlic Broccoli
Wok-fried Broccli in House Garlic sauce with cashew nuts.
Noodles and Rice
Cold Sesame Noodle
Lo mein style noodles with famous house sesame sauce.
Chow Fun Noodle
Fresh wide rice noodle.
An exceptional version of the traditional dish.
Beijing Street Noodle
Wheat noodles tossed with fresh garlic, chinkiang vinegar, & soy. everyday chinese cuisine.
Capital Vegetable Noodle
Fresh and seasoned pressed tofu with diced chinese vegetables in a peking sauce over lo mein.
Copper Well Noodle
A very flavorful garlic, sesame seed, & chili sauce topping a lo mein style noodle.
Lo Mein Hong Kong Style
The ingredients in Hong Kong lo mein are layered rather than wok tossed. Traditional lo mein.
Crispy bean curd 14.25
Salt & Pepper Tofu
Wok seared batons of tofu, tossed with red chili peppers, scallions, ginger, & garlic.
Many Mushroom Tofu
Crispy tofu with straw, shiitake, & fresh mushrooms with chinese vegetables in a black bean sauce.
Orange Taste Bean Cake
Crispy bean cake, chinese greens, & vegetables with orange peel in a pungent garlic sauce.
Buddha’s Sesame Beef
Crispy seitan served with mixed vegetables in a sesame garlic sauce. A house favorite.
General Chou’s Mock Chicken
Seitan showered in a red chili sauce, framed with broccoli crowns.
Sweet & Pungent Walnuts
Battered walnuts, red peppers, onions, & bean cake glazed in a sweet and pungent sauce.
Double Garlic Eggplant
Tender japanese eggplant braised with a special garlic sauce.
Quick poached choys, then wok tossed to retain crispness and flavor.
Poached with shiitake mushroom sauce. seasonal availability and price.
A very flavorful bright green chinese vegetable that complements all single pebble dishes.
Hearts of Baby Bok Choy
Served with braised shiitake mushroom.
Sichuan Spicy Cucumber
showered with a garlic, chili, & rice vinegar dressing.
amazin food try it!