From now on I will be fitter, happier, more productive, comfortable, not drinking too much, regular exercise at the gym (3 days a week), getting on better with your associate employee contemporaries. I will write more posts on this blog, they will be better, of higher quality, I will upload pictures even though I am lazy.
Mushroom Ricotta Dumplings
These beets aren't part of the dumplings, but they're just so pretty. They're basically like a work of art and I tell them so everyday. Their egos got big, but it was worth it.
- half carton of milk (for cheese)
- button mushrooms, chopped
- onion, chopped
- garlic, minced
- salt and pepper
- wonton wrappers, thawed
First, make ricotta cheese (explanation here). It's easy, I promise. While it's draining, fry the onions and garlic in a little olive oil. When they're translucent, add the mushrooms and more olive oil if necessary. When everything's cooked nicely transfer to a bowl and add the ricotta and salt and pepper to taste.The ratio of cheese to mushroom mixture is really up to you.
When you've decided on your ratio, grab a wonton wrapper and fill it with a tablespoon or two of the mushroom mixture. Then fold it in half and seal well with a fork. This is important or they'll leak and you'll cry.
I boiled these and then fried them in butter with some onions. I served them with swiss chard and beets that I boiled and then tossed with balsamic vinegar, which is why they look black in the photo instead of their beautiful purple selves, but they tasted good. The next time I put them in borscht which was even better I think, but more on that later.