Mom’s Shrimp Wontons


There are only two things that I deep fat fry at home, my mom’s wontons and latkes. Her wontons are wonderful! They are the most requested dish from family members during the holidays or for special occasions! Even though they are fried, I try to use the best ingredients available. The wonton wrappers contain no MSG or GMO ingredients. The veggies and canola oil are organic. The frozen shrimp has the Seafood Watch “Good Alternative” rating and contains no preservatives.

Serving portion is usually 6 to 7 wontons per person, so the amount of ingredients you will need depends upon how many people you are having at your meal.

  • Medium frozen shrimp, thawed
  • Organic baby carrots, quartered into small sticks
  • Organic green beans, cut into 3″ long pieces
  • Wonton wrapper (one package contains about 48 wrapper)
  • 1 egg white, lightly beaten
  • Sea salt
  • Organic canola oil
  • Low-sodium soy sauce

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I find it helpful to use a cutting board to assemble the wontons. Use a damp paper towel to cover and prevent the wonton wrappers from drying out.

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Place green bean, carrot and shrimp on wonton. “Fold” the top part of wrapper down, then dip a finger in the egg white and “brush” across the bottom half.

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Bring the bottom half of the wrapper up and press firmly, so that the end is sticking to the rest of the wonton. Place wontons on a plate or platter and cover with a damp paper towel until you are ready to fry.

Heat oil over high temperature in a wok or a pan with some depth. I like to test the oil temperature by frying a small piece of wrapper. Fry until golden brown. Using tongs gently shake off excess oil from the cooked wonton, then put on a plate lined with paper towels to absorb oil. Lightly salt and serve with soy sauce.


Homemade Hummus


I didn’t realize how easy it was to make your own hummus at home, until I saw Martha Stewart on the “Today” show recently. I love hummus and it’s so healthy for you, especially when served with vegetables!

  • 2 cans (15 ounces) organic garbanzo beans
  • 1/4 cup liquid from the can of garbanzos*
  • 1/3 cup fresh lemon juice
  • 1/4 cup tahini
  • 2 cloves garlic, chopped
  • 1/8 teaspoon cayenne pepper
  • Sea salt

Save the liquid from the garbanzo beans. Rinse the beans thoroughly. Place them in the food processor (I used my blender) along with 1/4 cup reserved liquid from the beans. Add lemon juice, tahini, garlic, cayenne pepper and salt to taste (approximately 1 teaspoon). Blend until smooth. Serve with pita chips, fresh vegetables or whatever you like!

*I found that I needed to add more liquid.

Lentils with Bruschetta Sauce Appetizer


This is a family favorite, full of protein and fiber from the lentils and so easy to make!

  • 1 package Trader Joe’s Steamed Lentils*
  • Trader Giotto’s Fresh Bruschetta Sauce (14.5 oz)
  • Trader Joe’s Longboards Organic Tortilla Chips

Mix the lentils and the bruschetta sauce in a bowl and serve with the tortilla chips.

*I cook my own lentils using Trader Joe’s Organic Low Sodium Vegetable Broth (32 oz) and 2 cups dry green lentils. Bring the broth and the lentils to a boil over medium heat and simmer for about 45 minutes or until liquid is all gone. Add salt and pepper to taste. I use 2 1/2 cups cooked lentils for the appetizer and freeze the remainder.