Tofu Summer Roll

Yes, I know that it's February and yes, I know that the high today (in NYC) was 40, and YES, I know there is still snow on the ground. Maybe it was the 60 degree weather we had this past Friday, or maybe the cold weather has gone to my head - or maybe I have Spring fever. How dare I think to make something so healthy and *gasp* so LIGHT on a cold winter night?! Well, I dared and, horror-of-horrors, I enjoyed! I needed a break from the bone-sticking, heavy-sitting meals that my body seems to only crave during these chilly nights. Summer rolls are easy to throw together, the ingredients (unless you want to go nuts with it) are cheap, and is so light - yet - filling. Other possible fillers: sticky rice, julienned carrots, sliced avocado, sauteed tempeh strips (or chicken!), spinach, arugula...

Ingredients:
1 pack of rice paper rolls (found in specialty Asian food stores - super cheap)
1/4 of a red pepper, julienned
2 green onions, cut into 2" strips
1/3 pack of tofu, cut into 2" strips
1 "nest" of thin rice noodles (also found in specialty Asian food stores)
1 deep, round baking dish or bowl that is large enough for the rice paper rolls to fit in

What to do:
1. If using the rice noodles, let the "nest" soak in a bowl of hot water for 15 mins
2. Meanwhile saute the tofu with just oil or with garlic and/or your sauce of choice over a medium heat
3. Let tofu cook for 8-10 minutes, then turn off heat and let them cool
4. Prepare a sauce pan with water and bring to a boil
5. When the rice "nests" have finished soaking for 15 mins, put the noodles in the boiling water for 3 minutes - rinse and set aside
6. Prepare the large, deep baking dish or bowl with hot water
7. Take one rice paper sheet and carefully submerge it into the water
8. Let it soak for 2-3 minutes until completely soft
9. Carefully remove it from the water and spread flat onto a cutting board
10. Start layering your ingredients in the middle of the rice paper- starting with 2-3 pieces of tofu, then a spoonful of rice noodles, then the 3 green onions and 3 red pepper strips - don't overload the roll!
11. Fold in the sides of the roll, then bring the bottom piece up and over the ingredients and roll until all side are tucked in and it is in the shape of a roll - pull as tight as you can without tearing the rice paper - they are tougher than you think but still be delicate!
12. Set aside and repeat - makes 4-5 rolls. Adjust the amount of ingredients to make more!

Finish with the dipping sauce of your choice - you could use Soy sauce, Teriyaki sauce, or make your own Peanut sauce

Skillet Gnocchi

Loosely adapted from: EatingWell

Gnocchi is my all time favorite kind of pasta - although I can only eat it every once in a while because it is so filling and heavy! I used a whole wheat brand of gnocchi by Racconto to up the nutritional value. It was also fat-free, zero cholesterol, and a great source of fiber! I found this recipe on the EatingWell website that I mentioned earlier. I altered it a bit to what I had around the house, and it turned out DELICIOUS! Full of fresh ingredients and spices - you can't feel guilty about this dish!

Ingredients:
1 package of Gnocchi of your choice
1.5 fresh tomatoes, diced
1 garlic clove, minced
1 large shallot, minced
1/8 ts italian spices
1 Tbs marinara sauce
1 Tbs red wine (cooking or table wine)
1/4 cup parmesan cheese

What to do:
1. Heat 1 Tbs of olive oil in a small saute pan and toss in the shallots and tomatoes over low-medium heat
2. Let them cook together for about 3 minutes, then add in the garlic
3. After about 2 more minutes, add in the red wine
4. Let the wine reduce down (about 2-3 minutes) then add in the spices and marinara and turn the heat to low
5. Heat an additional saute pan with a couple Tbs of olive oil, and then toss in the gnocchi over medium heat
6. Toss every so often and let cook for 5-7 minutes, until they are plump and golden
7. Combine the tomato mixture with gnocchi and let simmer together for another 2 minutes
8. Add most of the parmesan cheese, and save a little to throw on top when you serve