A Healthier Way To Make Wontons

Despite what I post, I do make more than just desserts. Today, I decided to make wontons for dinner. Normally, they are fried in oil, but you can bake them and get them just as crispy. There are so many fillings you can put into wontons, savory or sweet. Since I had a butternut squash in the fridge, I made Crispy Butternut Wontons. The recipe came with a spicy tomato sauce, but I used jarred spaghetti sauce. This recipe does take time because you have to bake the squash first. I find that boiling it in water for 5-10 minutes makes it a lot easier to cut in half before baking. Save the seeds so you can roast them later.

These wontons make a great appetizer, or serve with a salad for dinner.

Crispy Butternut Wontons



1 butternut squash
1/2 cup ricotta cheese
3 tablespoons parmesan cheese, grated
2 tablespoons breadcrumbs
1/4 teaspoon sea salt
1/4 teaspoon black pepper, fresly ground
1/8 teaspoon nutmeg, ground
1 teaspoon water
1 large egg, lightly beaten
24 wonton wrappers

1. Preheat oven to 375F. Boil squash for 10 minutes; drain. When cool enough to handle, cut in half. Scoop out seeds; save for later use or discard. Place each half face down on a baking sheet. Bake for 45 minutes. Let cool.

2. Scoop out 1 cup of butternut squash; save the rest for another use. Combine with ricotta, parmesan, breadcrumbs, salt, pepper, and nutmeg.

3. Mix together water and egg. Spoon about 2 tsp of mixture into each wonton. Brush edges of dough with egg mixture. Fold two opposite corners together so it forms a triangle. Repeat with remaining wontons.

4. Place wontons onto baking sheets coated with cooking spray. Brush tops with remaining egg mixture. Bake for 15 minutes or until golden and crisp. Serve with tomato sauce.

Makes 24 wontons.

Source: Recipe Zaar

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Garden Fresh

Summer is great for many reasons - lazy days, traveling, fresh produce. I've been to several farmer's markets in my area but have yet to find a great one. The ones I've been to have products such as jams and baked goods more than the actual produce. I want to be able to go to the market, pick out a vegetable, and cook a meal. Although I do have a mini garden in my backyard, they are still in the blooming process, so I bought some zucchini from one farmer. I usually just brush melted butter on zucchini slices and grill them, but I spied a patty recipe in my Taste of Home magazine. The amount of vegetables and the fact they are fried in oil balance out, no?

Zucchini Patties with Dill Dip



3/4 cup sour cream
2 Tbsp fresh minced dill
1 tsp lemon juice
1/8 tsp salt
1/8 tsp pepper
2 1/2 cups shredded zucchini
1 cup bread crumbs
1/4 tsp garlic powder
1 egg, beaten
2 Tbsp butter, melted
1 large carrot, chopped
2 cloves garlic, minced
1/4 cup onion, chopped
1/4 cup flour
1/2 cup oil

1. For dip: In a small bowl, combine sour cream, dill, lemon juice, salt, and pepper. Cover and refrigerate until serving.

2. Place shredded zucchini in a colander to drain. Squeeze out any excess liquid. Pat dry; set aside.

3. In a large bowl, combine bread crumbs and garlic powder. Stir in egg and butter until blended. Add carrot, onion, garlic, and zucchini. Place flour in a shallow bowl. Shape mixture in 24 small patties. Coat with flour.

4. In a large skillet, heat oil. Fry patties, a few at a time, 3-4 minutes on each side or until lightly browned. Drain on paper towels. Serve with dip.

Makes 24 small patties.

Source: Taste of Home, Feb/March 2008 p. 56

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