This post is sponsored by Best Food Facts.

I love making dumplings! I even taught a workshop near me recently and had so much fun with it. I taught my students how to make these Chinese potstickers! I have been wanting to make a vegetarian or vegan dumplings recipe for a while for friends…so I'm so excited to share these vegetarian dumplings with you!

I grew up eating soy as a child and as an adult, I do have a lot of soy in my diet. From soy milk to tofu and soy sauce, it's in my regular cooking. I had an awesome opportunity to work with Best Food Facts and…

I flew to Maryland recently and I got to tour Lazy Day Farms and tour the crush facility at Perdue. I learned so much and I'm excited to share some of what I learned with you!

Are soybeans sustainable?

We visited Layton Farms which is a third generation family farm. They have about 1300 acres of land and they grow corn, soybean and wheat. I learned from them that soybeans are sustainable. Why are soybeans sustainable? Because they don't require nitrogen or fertilization. Soybeans are legumes, so they produce their own nitrogen.

Another reason soybeans are sustainable is every part of the soybean is used. Once it leaves the farm, depending on the use for the soybean, it's taken to a crush facility and parts of it become feed for chickens and other livestock. Oil is extracted from the soybean to make vegetable oil too! Every part of the soybean is used in some way.

I loved touring the farm and the Perdue crush facility. You can feel enthusiasm and passion from the farmers to the facility employees. They know their stuff and they care about their job.

If you ever get the opportunity to visit a farm or a processing facility so you can see where your food comes from, I highly recommend it. I have a deep appreciation for farmers in our country!

Is soy good for you?

We actually got to meet with Dr. Julie Garden-Robinson, a food and nutrition specialist and she answered our questions about soy and soy milk.  Guess what? Soy is healthy for you! Soy and soy foods are rich in nutrients and protein. They also provide fiber, calcium and iron. It's considered heart healthy because it doesn't contain trans fats and includes essential fatty acids.

I also learned that soy doesn't cause breast cancer as we have often been told. And both men and women can eat soy as part of a healthy diet. For a long time, we heard about phytoestrogen in soy. They are actually plant estrogens. Plant estrogens are different than human hormones. Interesting, right?

More places you can learn about soy:

Best Food Facts
Soy Connection

Now let's get to the recipe. These vegetarian or vegan dumplings have tofu in them so they are little tofu dumplings! There are also some fresh vegetables in them, which make them even better!

Vegetarian Dumplings Ingredients

• 8 ounces firm tofu
• 4 green onions, sliced thin
• 1 cup chopped cabbage (chopped small)
• 1/2 cup grated carrots (peeled first)
• 1 Tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• salt and pepper
• 1 Tablespoon minced fresh ginger
• 4 garlic cloves, peeled and minced
• Dipping sauce
• 1 teaspoon minced fresh ginger
• 1 green onion, sliced thin
• vegetable or grape seed oil
• 1 package round dumpling or gyoza wrappers

How to Make Vegetarian Dumplings

I love eating and cooking with tofu. I know a lot of people are overwhelmed with the thought of cooking with it and there's no reason to be!

First, you want to remove some of the moisture from the tofu. I don't have a tofu press so I just put the tofu on a plate and I put another plate on top. Put something heavy on the plate, I just use two 15 ounce cans. Set the tofu aside while you're prepping the rest of your vegetarian dumplings.

How to make the Vegan Dumplings Filling

Slice the green onions thin.

I cut up the cabbage small.

Shred the carrots with a grater. Make sure to peel them first.

I cut up additional green onions for the dipping sauce. As well as mince some ginger.

I mince the garlic and the ginger for the dumpling filling.

Mix them together and add some oil to it. Set it aside.

Crumble the tofu by hand into a mixing bowl.

Then, add the green onions, carrots and green onions.

Mix together and then add soy sauce, rice vinegar, sesame oil, salt and pepper. Mix together thoroughly.

Next, add oil to a nonstick skillet and heat up for 3 minutes. Then add the tofu mixture.

Cook the mixture for 5 to 6 minutes and then move the mixture to the sides of the pan.

Add the garlic and ginger mixture you made earlier.

Use your rubber spatula to press down on the garlic-ginger mixture. Cook for 90 seconds.

Then, mix the garlic and ginger with the rest of the tofu mixture and cook for another 2 minutes.

Once filling is cooked, season with salt and pepper to taste. Remove from pan and place on a small baking sheet. Putting the filling in a thin layer on the baking sheet allows it to cool quickly.

Open the dumpling wrappers and place a wet paper towel that has been wrung out on top of it (to keep the wrappers from drying out).

I use vegan dumpling wrappers, they are easy to find at Asian grocery stores. You want to buy the round ones.

Add one teaspoon of filling to the middle of one wrapper. Put water on the top half (edges) of the wrapper and then wipe your fingers dry. Fold in half and pleat.

If you want to learn how to fold a dumpling, you should check out my video on how to fold a dumpling.

Place on a parchment paper lined baking sheet.

You can freeze the dumplings ahead of time! Freeze them on a baking sheet and then put them into a freezer safe bag, be sure to label them with the filling and the date!

Add 1/2 Tablespoon oil to a nonstick skillet (you can use the same pan, just wipe it clean with a clean paper towel). Heat at medium high for 3 minutes.

Add dumplings to the pan, about 10 to 15. Cover the pan and allow to cook for 3 minutes.

Then, add 1/4 cup of water to the pan and recover.

When they are done, they are hot, so let them cool a little bit.

The bottoms are panfried and delicious!

I love love freezing a bunch so I can have them as a snack or for dinner when I please!

Be sure to check out Best Food Facts for tons of resources to answer your questions about soy, any food you enjoy and so much more! You can follow them on instagram and pinterest too!

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Vegetarian Dumplings

Servings 40 to 45 dumplings

Ingredients

• 8 ounces firm tofu
• 4 green onions sliced thin
• 1 cup chopped cabbage chopped small
• 1/2 cup grated carrots peeled first
• 1 Tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• salt and pepper
• 1 Tablespoon minced fresh ginger
• 4 garlic cloves peeled and minced

Dipping sauce

• 1 teaspoon minced fresh ginger
• 1 green onion sliced thin
• 1 Tablespoon soy sauce
• vegetable or grape seed oil
• 1 package round dumpling or gyoza wrappers

Instructions

• Remove tofu from packaging and pat dry. Place tofu in a shallow dish. Place a plate on top with a heavy can or two on top. You want to press the moisture out of the tofu. Set aside while prepping the rest of the ingredients.
• Prep the vegetables. In a medium sized mixing bowl, crumble the tofu. Add the four sliced green onions, grated carrots, soy sauce, rice vinegar and sesame oil. Mix together with a rubber spatula. Add 1/4 teaspoon salt and 1/8 teaspoon black pepper and mix again.
• In a nonstick skillet, heat 1 Tablespoon of oil on medium heat for 3 minutes. Add tofu mixture into the skillet and cook for 5 to 6 minutes, staring continuously.
• Move the mixture to the sides of the pan. Add the garlic and ginger mixture you made earlier. Use your rubber spatula to press down on the garlic-ginger mixture. Cook for 90 seconds.
• Then, mix the garlic and ginger with the rest of the tofu mixture and cook for another 2 minutes.
• Once filling is cooked, season with salt and pepper to taste. Remove from pan and place on a small baking sheet. Putting the filling in a thin layer on the baking sheet allows it to cool quickly.
• Open the dumpling wrappers and place a wet paper towel that has been wrung out on top of it (to keep the wrappers from drying out).
• Add one teaspoon of filling to the middle of one wrapper. Put water on the top half (edges) of the wrapper and then wipe your fingers dry. Fold in half and pleat.
• Place on a parchment paper lined baking sheet. You can freeze the dumplings ahead of time!

Cook the vegan potstickers

• Add 1/2 Tablespoon oil to a nonstick skillet (you can use the same pan, just wipe it clean with a clean paper towel). Heat at medium high for 3 minutes.
• Add dumplings to the pan, about 10 to 15. Cover the pan and allow to cook for 3 minutes. Then, add 1/4 cup of water to the pan and recover.
• Serve with soy sauce mixed with 1 teaspoon minced ginger and one sliced green onion.

Notes

Cooking instructions for frozen dumplings
Add more minute of cooking time if you’re cooking frozen dumplings. One extra minute after putting oil into the pan and covering. Add 1/3 cup of water instead of 1/4 when you’re ready to steam them covered. And then one more minute of cooking with the water with pan covered.

Disclosure: This post is sponsored by Best Food Facts. I only work with brands that I love and share with you my own opinions.

The post Vegetarian Dumplings appeared first on The Little Kitchen.

This post is sponsored by Mirum.

I love deviled eggs, don't you? They are actually very very easy to make and the first appetizer everyone gravitates at any party or get together! I'm excited to partner with Mirum to share with you this recipe for deviled eggs using Maille® Dijon Originale Mustard.

For as long as I can remember, dijon mustard was my secret ingredient to the best deviled eggs ever! Maille Dijon Originale Mustard just elevates your recipes and takes deviled eggs to the next level! PS Now it's no longer a secret!

Maille Mustard is pronounced “My” Mustard, did you know that?

This recipe for easy deviled eggs would be perfect for you to share during Lent. I know your family and friends will love it!

Can Deviled Eggs be made ahead?

You can totally make deviled eggs ahead of time. This recipe I'm sharing, you can actually make it a couple of days before serving them. Just remember, they need to be refrigerated!

Add the eggs to a large pot and add water to fill the pot. Make sure the eggs are covered with at least 1 to 2 inches of water above the eggs.

Bring to a rapid boil. Once it starts boiling, cover the pot and remove from heat. Let the pot sit for 10 to 12 minutes.

Drain the water and add cold water. You are going to need to do this a couple of times. Then, add 2 cups of ice and allow the eggs to cool for about 10 to 15 minutes.

You can refrigerate them for a day or two with the shell on, if you're not ready to make the whole recipe just yet.

Gently crack each egg, I crack it on my counter and turn and crack again. Remove the shell carefully and rinse each egg.

Cut each egg in half and remove the yolks and place in a small mixing bowl. Rinse the inside of each egg white and set aside.

Using a fork, mash the yolks.

Add mayonnaise.

Add the Maille Dijon Originale Dijon Mustard and mix together. Add salt and pepper to taste.

Be sure to rinse the egg whites.

Add the egg yolk mixture to a decorator bag with a star tip.

Pipe into egg whites. Serve with chopped chives.

We love the taste of Maille Dijon Originale Mustard, it's the perfect addition to any side or main dish and just elevates your dishes!

Aren't these deviled eggs so simple to make? Impress your family and friends during Lent with them! And even better, just six ingredients, all of which you can find at Walmart!

Even better, you can save time by using Walmart Online Grocery Pickup. You can shop for your favorite Maille products and more for your Lent and Easter recipes!

You can even have more fun with this recipe and make them colored deviled eggs for Lent and Easter!

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Deviled Eggs Recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 24 deviled eggs

Ingredients

• 1 dozen extra large eggs
• 1/2 cup mayonnaise
• 1 Tablespoon Maille® Dijon Originale Mustard
• salt and pepper
• chopped fresh chives

Instructions

• Add the eggs to a large pot and add water to fill the pot. Make sure the eggs are covered with at least 1 to 2 inches of water above the eggs.
• Bring to a rapid boil. Once it starts boiling, cover the pot and remove from heat. Let the pot sit for 10 to 12 minutes.
• Drain the water and add cold water. You are going to need to do this a couple of times. Then, add 2 cups of ice and allow the eggs to cool for about 10 to 15 minutes.
• Gently crack each egg, I crack it on my counter and turn and crack again. Remove the shell carefully and rinse each egg.
• Cut each egg in half and remove the yolks and place in a small mixing bowl. Rinse the inside of each egg white and set aside.
• Using a fork, mash the yolks and add mayonnaise and Maille Dijon Originale Mustard. Mix together. Add salt and pepper to taste.
• Add the egg yolk mixture to a decorator bag with a star tip. Pipe into egg whites. Serve with chopped chives.

Notes

Make Ahead Tip
You can boil the eggs a day ahead of time. You can even prep all of way to piping the egg mixture into the egg whites. When you want to serve them or are getting ready for a party, pipe them onto the egg whites and cover and place back into the refrigerator until you’re ready to serve.

Recipe from Maille

Disclosure: This post is sponsored by Mirum. I always share with you my own opinions.

The post Best Deviled Egg Recipe appeared first on The Little Kitchen.

This post is sponsored by Bertolli®.

When I think about easy lasagna recipes, I think of this recipe for lasagna rolls. For Sunday Supper and even weeknight meals, this lasagna recipe will make your family so happy!

I'm excited to be working with Bertolli® to spread the news about their Rustic Cut sauces. Rustic Cut sauces have thick cuts of hearty vegetables and no artificial colors, no artificial flavors and no added sugar. Your family will love that it's delicious and that it's Tuscan-inspired! We love lasagna in our house and it's the perfect dish to enjoy for Sunday Supper. This is just another spin on how to make lasagna!

There's just something about Sunday Supper in our house, I love being able to make a wonderfully comforting meal that will start our week out nicely. We love to have family and friends over, or even if it's just us, we prep our meals together. With Bertolli Rustic Cut sauce, I know that I can make a delicious dinner full of vegetables without spending hours in the kitchen.

You know me, I love taking shortcuts when I can and cooking with Bertolli sauces actually doesn't feel like it. I love cooking with olive oil and the sauce is cooked lightly with olive oil so the flavor to me is perfect!

I love seeing and tasting vegetables in my pasta sauce and that's one of my favorite things about using using the Bertolli® Rustic Cut Roasted Garlic Marinara with Garden Vegetables. It's a gourmet addition to our cooking for Sunday Supper!

Now to prep the lasagna roll ups!

Most good lasagnas to me need to have good ricotta cheese and an amazing sauce.

I mix the ricotta cheese with salt, pepper, chopped Italian parsley and Parmesan cheese.

Then, add in the mozzarella cheese and mix just until it's combined.

Add the Bertolli Rustic Cut Roasted Garlic Marinara with Garden Vegetables to the bottom of the baking dish…this is to make sure the lasagna pasta doesn't stick to the bottom.

I love the chunks of garlic in this marinara sauce!

This is how I make this dish fast. Spread out four lasagna noodles at a time and spread the ricotta cheese mixture on all four noodles.

Roll them up and place in the baking dish seam side down.

It only takes a few minutes to put this lasagna recipe together!

Pour the Bertolli Rustic Cut Roasted Garlic Marinara with Garden Vegetables on top of the lasagna roll ups.

This is where I fell in love with this pasta sauce. Can you see the thick cut vegetables?

Can you see them even better in this photo?

I added a little water to the jar so I can be sure to get all of the sauce out. None of it goes to waste! Make sure all of the lasagna pasta noodles are covered.

Top your lasagna rolls with more mozzarella and parmesan cheeses.

Cover the baking dish tightly with foil and bake for 25 minutes. Remove the foil and then bake another 10 to 15 minutes.

It comes out looking beautiful just like this! The Rustic Cut sauce is perfect too! I wish you could join us for Sunday Supper!

So so good. The simplicity of the prep of this dish along with the Bertolli Rustic Cut Roasted Garlic Marinara with Garden Vegetables, makes this dish so irresistible!

It's an easy lasagna recipe and perfect for your next Sunday Supper. Your family and friends will be so impressed!

Even though you didn't have to spend so much time on dinner, they will enjoy it and you'll get to spend more quality time and get to savor the moments during dinner.

I can't wait for you to make this lasagna recipe…please make sure you comment below and let me know how it turns out when you do!

And be sure to check out this Sunday Supper Video series as well as for more recipes, visit:  Bertolli.com!!

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Lasagna Roll Ups Recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 10 lasagna rolls

Ingredients

• 10 lasagna noodles
• 1 cup ricotta cheese
• salt & pepper
• 2 Tablespoons chopped fresh Italian parsley
• 1/4 cup grated Parmesan cheese
• 1 large egg beaten
• 3/4 cup shredded mozzarella cheese
• Bertolli® Rustic Cut Roasted Garlic Marinara Garden Vegetables Sauce

Cheese for topping

• 1/3 cup shredded mozzarella cheese
• 2 Tablespoons grated Parmesan cheese

Instructions

• Bring a salted pot of water to a boil and prepare lasagna noodles according to the instructions on the package. Drain the water and set aside.
• While the water is boiling, heat oven to 425 degrees F and prep the rest of the dish.
• Add 1/4 teaspoon salt and 1/8 teaspoon pepper to the ricotta cheese in a medium sized bowl. Mix in parsley and Parmesan cheese. Add beaten egg and mix thoroughly. Add mozzarella cheese and mix until combined.
• Take an oven safe baking dish and add 1/3 cup of Bertolli Rustic Cut Roast Garlic Marinara Garden Vegetables Pasta Sauce to the bottom of the baking dish and smooth out to cover.
• Prep 4 lasagna noodles at a time on a large plate. Add 2 tablespoons ricotta cheese filling to each noodle and spread out with a spoon. Roll it up and place into the baking dish with the seam side down.
• Repeat until you have done 10 noodles. Pour the remaining sauce into the baking dish. Add about 1/4 cup of water to the jar to make sure you get every last bit out of the jar and pour over the lasagna rolls. Make sure the lasagna noodles are covered in sauce.
• Sprinkle 1/3 cup shredded mozzarella cheese and 2 tablespoons Parmesan cheese on top and cover tightly with foil. Bake for 25 minutes. Remove foil and bake for another 10 to 15 minutes.

Notes

Notes:  This dish reheats nicely! Store in sealed containers in the refrigerator and you have a great option for a week day lunch or dinner!

Disclosure: This post is sponsored by Bertolli®. I always share with you my own opinions and I only work with brands that I love.

The post Lasagna Roll Ups appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

What's perfect for summer? A light and fresh cold noodle dish and citrus right? These orange sesame noodles with vegetables fit that bill!

They are light and easy to make! You can use soba noodles or thin spaghetti, whichever you prefer!

I love cooking and baking with Florida orange juice. Did you know it was so easy to cook with? (If you missed out my orange tres leches cake…you need to check it out!)

Prep the veggies.

Boil the noodles and then parboil the veggies.

I like these noodles cold, so refrigerate the noodles and the vegetables.

Mix up the sauce…

then add the Florida orange juice!

Whisk it all together!

Mix the vegetables up with the noodles.

What I love about this dish is that you can make it ahead! If you do make it ahead, don't add the sauce until you're ready to serve.

I can't wait for you to make this…I know you'll love it!!!

Make sure you follow the hashtag #AmazingInside on on Facebook, Twitter and Instagram and join in on the conversation! Be sure to follow Florida Orange Juice on Facebook, follow on twitter and on instagram!

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Orange Sesame Noodles with Vegetables Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 to 6

Ingredients

• 1/2 pound soba noodles or thin spaghetti cooked al dente according to package instructions
• 2 carrots peeled and sliced at an angle
• 1 broccoli head cut into bite-sized florets
• 1 red pepper sliced and then cut in thirds
• 1/2 cup snap peas
• 1 garlic clove peeled and minced
• 1 teaspoon sesame oil
• 2 Tablespoons low sodium soy sauce
• 1 1/2 teaspoons sriracha
• 1/4 cup orange juice
• 1 green onion sliced
• sesame seed to garnish

Instructions

• Bring a pot of water to a boil. Cook pasta according to package instructions. Remove pasta with tongs and place in a medium sized mixing bowl. Allow it to cool on the counter for a few minutes and then put it in the refrigerator.
• Add broccoli to boiling water and cook for one minute. Remove with a slotted spoon. Rinse carefully with cold water (to stop the cooking). Add carrots and cook for about four minutes. Remove with a slotted and rinse carefully with cold water. Do the same for the snap peas, cook for just one minute.
• Place the cooked vegetables in the refrigerator while you prepare the sauce.
• Add minced garlic, sesame oil, soy sauce and sriracha to a small bowl. Whisk together and then add orange juice. Whisk together.
• Take pasta and vegetables and mix together. Add orange sesame sauce and mix together. Garnish with green onions and sesame seed.

Notes

Note: If you’re making it a day ahead, keep the sauce separated from the noodles and veggies until you’re ready to serve!

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Orange Sesame Noodles with Vegetables appeared first on The Little Kitchen.

I love spring rolls…it’s one of my favorite snacks or meals. When you order spring rolls in a restaurant, they come premade…all rolled up for you to enjoy.

When we make these at home, we make them together as a family and enjoy them as you make them. Wrap, roll and eat. That’s the way we roll. Okay, I had to! LOL

I have wonderful memories of sitting around the dinner table with my family as a kid making and eating spring rolls. Making and eating…my favorite activities!

Things have been crazy up in here. I received some test results that kind of rocked my world. I mentioned before that last year, I had active tuberculosis. The doctors kept telling me that I didn’t fit the profile for someone who could have active tuberculosis. (By the way, I keep saying to myself, I’m going to write about my experience last year and share here. Because it was a doozy…being as sick as I was, I learned so much and it changed my perspective on so many things.)

Anyways, I found out that I have mannose binding lectin deficiency which means I don’t make enough of a protein (in my blood) to fight off infections. It's likely(?) a genetic mutation that I have. Which makes so much sense. I get sick a lot and as a child, I was sick all the time. About 90% of the time when I get a cold, it turns into bronchitis. It would last for weeks and it would take forever for the cough to go away. So it makes so much sense. And it's good to know.

There's nothing they can do for this deficiency. It helps to know but it makes me so scared to get sick. To be around sick people. To be around very sick people. It scares me.

I mentioned there's nothing they can do but they do recommend people with this deficiency to get certain vaccinations last October at 36 years old, I got the pneumonia vaccine. I'm also going to keep up with my flu shots. I got the meningitis vaccine recently too.

After being sick last year, my number one goal was to stay healthy and to take care of myself. Once I found out these results, I realized important it is for me to get enough rest and to take care of myself period.

Alright, let's get to the recipe…slice up the tofu and then cut into strips. Dry it with a paper towel (makes for easier frying).

I can eat fried tofu like they are French fries…I LOVE it! Prep all of those veggies and make your sauce too.

In another recipe for Vietnamese spring rolls, I share step by step photos on how to wrap them!

I'll say this…I'll bet you can't eat just one! This recipe is super easy to make!

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Tofu & Avocado Spring Rolls with Peanut Dipping Sauce

Ingredients

Peanut Dipping Sauce

• 1/2 cup creamy peanut butter
• 2/3 cup water
• 2 Tablespoons hoisin sauce
• splash of fish sauce optional
• 1 garlic clove minced
• 1 teaspoon sugar
• rice noodles cooked according to instructions on the package
• 1 pound firm tofu sliced and then cut into strips
• 1/4 in grape seed oil
• 1/2 red pepper sliced into strips
• 1 avocado sliced
• 1/2 cucumber cut into strips
• 1/4 purple cabbage sliced
• Thai basil leaves
• rice paper

Instructions

Peanut Dipping Sauce

• Whisk peanut sauce ingredients in a small mixing bowl. Refrigerate at least 30 minutes.
• Bring a pot of water to a boil. Cook the rice noodles according to the instructions on the bag or box of noodles. Prep the tofu and vegetables. After cutting the tofu into strips, place on a dry, clean paper towels. You want to remove as much moisture as possible.
• Add grape seed oil to a nonstick skillet until you have about a quarter inch of oil. Heat the oil on medium to medium high for 4 to 5 minutes. Cook the tofu for about 4 to 5 minutes on each side.
• Place on a plate lined with clean paper towels.
• One at a time, wet the rice paper (wet on both sides with really warm water, don’t allow it to soak) and then place on a round plate. Allow the rice paper to sit for at least one minute. Add rice noodles, tofu, red pepper, avocado, cucumber, cabbage and a couple of basil leaves. Roll once, fold in the sides and continue rolling until it’s a spring roll!
• Serve with the peanut dipping sauce.

Notes:

• Best if served or enjoyed immediately after making the spring rolls!

The post Tofu & Avocado Spring Rolls with Peanut Dipping Sauce appeared first on The Little Kitchen.

This post is sponsored by Tuttorosso Tomatoes.

I'm sharing this recipe for tomato & cheese omelette muffins. They include some of my favorite ingredients: tomatoes, mushrooms, goat cheese, cheddar cheese and more!

I absolutely love working with brands that I believe in. I wouldn't work with them if I didn't. And the people I get to work with at Tuttorosso Tomatoes makes it that much more fun.

A couple of months ago, I traveled to Indiana to visit Tuttorosso Tomatoes and I got to visit a tomato farm! The farm is owned by a family and they were so sweet and made us feel so welcome.

A lot of times, you and me (the rest of us who don't live near or on farms) buy ingredients at the grocery store without a second thought about how it made it there.

After my first visit to a farm a few years back, I now always say that everyone should visit a farm…and children should get the opportunity so all of us can appreciate our farmers.

They work really hard and every farmer I have ever met loves what they do, cares deeply about what they do and I have to mention again: they work really really hard.

Tuttorosso works closely with their farmers to ensure they have the resources they need and to ensure they get the best tomato crop for their canned tomatoes.

It was an awesome day, learning all about tomatoes with the brand, the farmers along with my fellow bloggers.

We also did a taste test and learned all about the new products coming out next year…I'm so excited!

A tomato bread pudding that we had at dinner one night…so so good!

For this recipe, I'm using their new 14.5 ounce cans! I learned about them when I was in Indiana. I'm so excited for these…for the times when you don't need a full 28 ounces for your recipe!

First, strain the diced tomatoes.

After straining, they will look like this.

Cook the mushrooms.

Then, cook the onions and peppers.

I beat the eggs in a large measuring cup so it's easy to pour.

Add the vegetables and mushrooms together.

Break up the goat cheese.

Spray the muffin tin with a generous amount of nonstick cooking spray. You don't want to miss any spots because it's not funny cleaning stuck on egg. Also, I used a nonstick muffin tin but you still need to spray.

Add a little bit of egg and goat cheese.

Scoop in the vegetable filling…

And some more goat cheese.

And top with cheddar cheese.

Bake and you'll get these wonderful omelette muffins that you won't be able to resist. These will be perfect for those busy mornings, they store great in the fridge. And even for those family get together brunches. So fun and you can prep and cook the veggies ahead of time!

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Tomato & Cheese Omelette Muffins Recipe

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 omelette muffins

Ingredients

• 2 Tablespoons butter
• 1 Tablespoon soy sauce
• 8 ounces mushrooms sliced
• olive oil
• 2 garlic cloves minced
• 1/2 medium onion chopped
• 1/2 green pepper chopped
• 14.5 ounce can diced tomatoes drained
• 4 to 5 ounces goat cheese broken apart
• 6 large eggs beaten
• 1/2 cup grated cheddar cheese

Instructions

• Heat oven to 425 degrees F.
• In a skillet, add butter, soy sauce and mushrooms. Cook on medium high for 5 to 8 minutes or until liquid disappears and mushrooms are cooked and slightly browned. Remove mushrooms from the pan and set aside.
• Wipe skillet clean with a paper towel. Add 1 to 2 teaspoons olive oil, onions and peppers to the skillet. Cook for 3 to 4 minutes or until onions and peppers start to soften. Add garlic and cook for another 2 minutes.
• Add mushrooms and cooked vegetables along with the drained Tuttorosso diced tomatoes to a mixing bowl. Gently mix the ingredients.
• Scoop or break apart goat cheese by the teaspoonful and add to a separate bowl.
• Spray a 12-cup non-stick muffin tin generously with nonstick cooking spray. (Make sure not to miss any spots or the egg will adhere to the pan and it will be hard to clean.)
• Add eggs to a measuring cup with a good pouring spout. Beat the eggs and add salt and pepper to taste.
• Pour a thin layer of egg into to each cup in the muffin tin. Then, add a little bit of goat cheese into each cup.  Add the mushroom and vegetable filling in spoonfuls to the cups making sure to distribute the ingredients between all of the cups.
• Scoop the remaining goat cheese on top of the vegetable mixture. Sprinkle the cheddar cheese on top of all of the cups.
• Pour the remaining eggs into each muffin tin, be sure not to overfill.
• Bake for 15 to 17 minutes at 425 degrees F or until eggs are cooked to your liking.
• Place muffin tin on a cooking rack for at least 10 minutes before removing from the tin. You may need to use a butter knife to loosen the sides before removing them from the muffin tin.

Notes

Notes:

Store them in a tightly sealed container in the refrigerator. Put them on a plate and cover, microwave for about 30 seconds and add 15 seconds at a time until heated through.

These omelette muffins freeze great too! First, place them on a lined baking sheet spaced at least 1-inch apart. Freeze for at least 30 minutes and then place them in a zippered plastic bag labeled with the date and recipe name. To reheat, heat oven to 400 degrees F (while the oven is reheating, remove them from the freezer and place on the counter). Bake for 16 to 17 minutes, or until heated all the way through.

from The Little Kitchen

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