Gluten-free Friday Eggplant boats with millet and vegetables

Mix Things Up
With MilletWhether you're searching for a light meal or hearty appetizer, try this recipe for eggplant boats stuffed with millet and vegetables. Perfect for a gluten-free Friday!

Tip: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows.com tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten free.

Millet is a type of grain (also used as birdseed) that is gluten-free. It grows as tall grass and, like corn, forms as ears called "heads." It's versatile since it can be used in dishes prepared as cooked cereal, or in side dish recipes like this one. It's good for you, too — it's high in protein, vitamins and fiber. The flavor of the millet mixes well with the vegetables used in this recipe. Serve this as a light meal or appetizer.

Eggplant boats stuffed with millet and vegetables

Serves 4

Ingredients:1/2 cup cooked millet2 small eggplants2 carrots, diced2 celery stalks, diced1/2 white onion, diced1 clove garlic, minced1/2 cup gluten-free vegetable broth2 tablespoons olive oil1/2 teaspoon salt1/2 teaspoon ground black pepper1/2 teaspoon dried sage1/4 teaspoon red pepper flakes1/3 cup grated Parmesan cheeseOptional: Parsley sprigs for garnishDirections:

Preheat your oven to 350 degrees F. Pour one-and-one-half cups of water in a 12 x 9-inch baking dish and set aside.Cook the millet by bringing one cup of water to a boil, add the millet, cover and reduce heat to low. Cook until the water has been absorbed. Remove from heat, fluff with a fork and set aside.Slice off the tops of the eggplants, then slice them in half, lengthwise. Score the insides and remove the flesh. Be sure to leave a bit of the eggplant shell intact.Dice the eggplant flesh and set aside.Heat the olive oil in a saute pan over medium heat. Add the onion, carrot and celery and cook for about four minutes or until they soften.Add the eggplant and garlic and cook for about three minutes or until the eggplant is soft.Add the broth, salt, pepper, sage and red pepper flakes and bring to a boil. Once boiling, cover the pan and reduce the heat. Allow the mixture to cook until most of the liquid has absorbed.Combine the eggplant mixture with the millet and toss. Add the Parmesan cheese and mix well.Spoon the mixture into the eggplant shells and carefully place in the pan of water.Place in the oven for about 15 minutes or until warmed through.Sprinkle with torn parsley.

More gluten-free recipes

Millet "tabbouleh"
Classic Israeli salad
Chicken and curried quinoa salad

Sunday Dinner Beef barley soup

Enjoy The Calm Before The Storm!Thanksgiving is right around the corner, which means things will soon get hectic, boisterous, filling and tiring! Take time before the big event to spend some quality -- and quiet -- time with the family, before the hustle and bustle of the holiday begins!

This soup recipe, courtesy of Eating Well, is one that will fill you, warm you, and because it's so good, you won't have to worry about leftovers! Not only that, but you won't likely encounter this dish on Thanksgiving, ensuring the feast of the day is not a re-do!

Branch out and discover your family tree!

This is the perfect family activity before a holiday gathering! It's a great way to explore your family history and a good project to help explain to your kids who-is-related-to-who. Either design your own family tree poster, or use this creative idea from TLC. Putting together your family tree poster will be a fun learning experience. Try to include the relatives who will be at Thanksgiving dinner, and display the final project on Thanksgiving -- it will be a great conversation starter!

Beef and barley soup

Serves 4 people

Ingredients:1 tablespoon extra-virgin olive oil1/2 pound stew beef, cut into 1/2-inch pieces1 medium-size yellow onion, coarsely chopped2 medium carrots, cut into 1/4-inch coins1 medium garlic clove, finely minced6 cups beef stock or low-sodium canned broth1/4 cup barley, rinsed2 teaspoons coarsely chopped fresh thymeParsley, for garnishDirections:

In a 6-quart soup pot, heat two teaspoons of the olive oil over medium-high heat. Add the meat and brown evenly, about five minutes. Using a slotted spoon, transfer the meat to a paper towel-lined plate.Reduce the heat to medium. Add the remaining oil and the onion and cook until the onion is soft and translucent, about 10 minutes, scraping the pot to loosen any brown bits.Add the carrots and garlic and sweat five minutes, stirring occasionally. Add 1/2 cup of stock and scrape the bottom of the pot. Add the remaining stock, the meat, barley and thyme and bring to a boil.Reduce the heat and simmer, skimming the pot occasionally, until the barley is cooked and the meat is tender, about 50 minutes.Ladle into deep bowls and serve, garnished with parsley.

Thanksgiving is almost here! While it's a super-fun and festive holiday, use Sunday dinner before the big day to relax and share time with your family on a small scale.

More Sunday dinner recipes to try

Crock pot chicken and dumplings
Baked shells and winter squash
Mexican chorizo, lentil and tomato soup
Caramel-apple pork chops

Tonight's Dinner Four cheese white pizza recipe

No Alfredo Sauce On This White PizzaWhite pizzas usually use Alfredo sauce for their base. But instead of using a thick heavy sauce, why not go without a sauce and keep your whites to just a variety of cheeses.

In case you haven't been able to tell, I've been on a bit of a pizza kick the past few weeks. What can I say? I'm a fan. And on Friday nights, nothing sounds better at the end of a long week than a nice big pizza with whatever toppings I find interesting at that moment. While pepperoni and sausage are my first choices, I've made pizza with chicken salad, potatoes and even wild rice. There's no doubt I like to experiment when it comes to pizza, but there's one thing I've never forgone when it's come to the delectable Italian dish -- sauce. I've done Alfredo, pesto and of course tomato, but it was Better Homes and Gardens that suggested no sauce at all.

No sauce? How in the world can you have a pizza with no sauce? That's sacrilege! But let me tell you, I didn't miss the sauce. As a matter of fact, the four different kinds of cheeses were so delicious all melted together, they created their own kind of sauce instead. It was out of this world. And since my whole family loves any and all cheeses, they were in heaven too.

Four cheese white pizza

Serves 8

Ingredients:1 (10 ounce) package prepared pizza dough2 tablespoons olive oil4 cloves garlic, chopped6 ounces fresh baby spinach1 cup shredded mozzarella1 cup shredded Italian cheese blend1 cup ricotta cheeseDirections:

Preheat oven to 450 degrees F. Lightly coat a pizza pan with olive oil or non-stick cooking spray and set aside.In a large skillet, heat the oil over medium-high heat. Add the garlic and cook for about one minute. Add the spinach and cook until it's just wilted, one to two minutes.Roll out the pizza dough and transfer it to the pizza pan.In a medium bowl, mix together the mozzarella and Italian cheese blend.Sprinkle one cup of the shredded cheese mixture over the dough. Top with the spinach and garlic. Sprinkle the remaining cheese over the spinach. Top with dollops of ricotta.Bake for 15 minutes or until crust is golden brown. Slice and serve immediately.

More Tonight's Dinner recipes >>Other pizza recipes

Chorizo pizza with arugula and caramelized onions

Crab pizza snacks

Peanut butter pizza

Tonight's Dinner Shrimp and mango salsa packets

A Flavorful Dinner Done In No Time! No one wants to spend hours in the kitchen after they get home from work. This simple dish is done in no time and all on the grill!

No need to rush around when you get home from the office. Dinnertime can be stressful but not with this dish! This simple and flavorful packet can be done in under 30 minutes and all on the grill. Plus the dish from Self magazine is filled with nutritious vegetables and fruit and quick-cooking couscous. To make dinnertime even less stressful, try chopping up the salsa the night before and letting the flavors sit together overnight. Not only will this be a big time-saver, but it will result in a much more flavorful salsa!

Shrimp and mango salsa packets recipe

Yields 4 packets

Ingredients:Cooking spray8 cups chopped kale1 to 2 cups whole wheat small grain couscous1 pound medium shrimp (shelled and deveined)1/4 cup chopped fresh cilantro2 large peeled and diced mangos1/2 medium diced red bell pepper1/4 cup chopped red onion1/2 jalapeño chile (seeded and finely chopped)Juice of 2 limes Salt and pepper (to taste)Directions:

Heat your grill.Using cooking spray, coat the inside of four long pieces of foil and place two cups chopped kale in center of each piece of foil.Combine couscous with one-half cup water and divide into four equal parts, placing on top of kale.Divide shrimp evenly among packets, season with salt and pepper and place on top of kale and couscous.Gently roll the top and sides of the foil to create a sealed packet. Grill on medium heat for about 10 minutes or until the shrimp has been cooked through (they will become pink in color).In a medium mixing bowl combine cilantro, mango, red bell pepper, red onion, jalapeño and lime juice. Season with salt and pepper.Pull packets off the grill, open to let cool a bit before serving and serve alongside mango salsa.

More Tonight's Dinner recipes >>More shrimp recipes

Delicious shrimp scampi
Grilled hoisin shrimp kabobs
Quick Asian noodles with shrimp

Tonight's Dinner Pea pesto over gnocchi

Pesto Made From...Peas?When people think of pesto, basil and walnuts often come to mind, but what if you substitute peas for the basil and sunflower seeds for the walnuts? A sweet and allergy-free pesto is born.

I've always been a big fan of pesto sauce. It's just a nice light alternative to the standard marinara or bolognese. Unfortunately, since one of the main ingredients is either pine nuts or walnuts, I've never made it at home because my husband's allergic to any and all nuts. So, of course, that means all nuts have been excised from the house. (Well, all save for my stash of peanut butter. I mean, a girl has to have something to satisfy those late night cravings.)

Anyway, a friend of mine recently told me about a recipe she saw for pea pesto. While it still called for pine nuts, the main ingredient was peas instead of basil. My whole family loves peas, so I thought I'd whip some up, then I was faced with the same dilema I'm always faced with: find a substitute for the nuts or cut them out altogether. Well, if you've had pesto, you know the tablespoon or two of nuts adds a delightful earthy flavor that gives the sauce that extra special something. Leave the nuts out and it's still okay, but there's definitely something lacking.

So I decided to add some sunflower seeds to the mix instead of pine nuts. Yes, they have a different flavor, but still provide the earthiness necessary for a really good pesto. The result wasn't only delicious, it also meant my husband could enjoy dinner with us without having his EpiPen® nearby. So, if you have someone in your house who's allergic to nuts, but loves pesto as much as I do, try substituting sunflower seeds. Both you and your allergic family member with be thrilled with the outcome.

Pea Pesto Over Gnocchi

Ingredients

2 1/2 cups fresh or frozen peas3 tablespoons olive oil, separated2 garlic cloves, chopped1/2 cup spinach leaves1 tablespoon basil3 tablespoons sunflower seeds3 tablespoons Parmesan cheese1 pound gnocchi

Directions

Cook peas in boiling water for 3 minutes, or until heated through; drain well.Heat 1 tablespoon olive oil in a medium skillet over medium-high heat; add peas and garlic and sauté for about 2 minutes.Place peas, garlic, spinach, basil, sunflower seeds, and cheese in food processor and pulse until coarse; add 2 to 3 tablespoons olive oil and blend until smooth and thick. If you'd like the sauce a little looser, add more oil, 1 tablespoon at a time, until pesto has reached desired consistency.Meanwhile, cook gnocchi according to directions on package; drain and divide among 4 plates. Ladle pesto over gnocchi and serve.

>>More Tonight's Dinner RecipesOther Pesto Recipes

Basil pesto with lemon

Fresh pesto cheese ball

Parsley and almond pesto

7 Alternatives to wedding cake

Let Them Eat... ?Traditional wedding cakes can be expensive. And there's always so much left! Skip the cake and try one of these trendy ideas that will impress your guests and might just save you money.

Planning a wedding? One of the hottest new trends is to skip the wedding cake in favor of something a bit more creative. SheKnows has all the recipes you need to DIY and cut down on your wedding expenses.

1Wedding cupcakes

If your family has its fair share of picky eaters, picking a wedding cake flavor that won't have at least 10 people complaining isn't easy. Cupcakes allow you to have a selection of flavors so everyone gets their favorite. Or just do a single outside-the-box flavor that will keep your guests talking. We suggest lavender cupcakes with Earl Grey icing. Get the recipe >>

2Candy or dessert bar

We're not suggesting you just unwrap some Snickers and plop them on the table. No, we're talking a salad bar, only with candy! Place a variety of candies in bowls and let your guests take their favorites. Just make sure someone's in charge of keeping the bowls stocked, or you'll have a serious sugar-fueled fight on your hands. For an extra-special treat, try something creative instead of the bowls, like candy kabobs. Get the recipe >>

We've got even more recipes for your wedding dessert bar >>3Cannoli

No one will say no to a delicious cannoli, but this one is especially fun if your menu features Italian cuisine. We suggest doing at least three flavors to cater to a variety of tastes. We love the Waldorf Astoria cannoli from Jack Goes Boating starring Philip Seymour Hoffman. Get the recipe >>

"Just because your wedding is elegant doesn't mean you can't inject a little fun into the reception"4Ice cream bar

If you scream for ice cream (and who doesn't?), try an ice cream bar with a variety of ice cream flavors, toppings and sauces. Let your guests make their own sundae or split. We recommend having a shake station manned by a blender-tender to make the guest's favorite or a signature wedding shake like a boozy red velvet shake. Get the recipe >>

5Gourmet jello shots

Combine the wedding dessert and the toast with some elegant jello shots in gourmet flavors you've never had at a sorority party. Just make sure you make a few that don't have alcohol for the kiddos. Get the recipe >>

Check out SheKnows' ultimate wedding planning guide >>6Festival food

Just because your wedding is elegant doesn't mean you can't inject a little fun into the reception. Festival foods will make all your guests feel like kids again! Rent a cotton candy machine, offer caramel and candied apples, chocolate-dipped bananas and anything sweet you can think to deep-fry (including cookie dough ice cream!), and you're good to go. And don't forget the funnel cakes! Get the recipe >>

7Belgian waffles

If you can have breakfast for dinner, why not breakfast for dessert? Stack the waffles on cake tiers and load them up with your favorite toppings. Or have a couple of roaming caterers to make the sweet treats table side. Go traditional with just a bit of whipped cream and strawberries or serve up a little fun with bananas Foster or PB&J. Get the recipes >>

More wedding food ideas

Chicken or fish? Avoid a boring wedding menu
3 Edible Champagne recipes
The vegan wedding

5 Steps to make your fitness resolutions stick

Prepare Your Mind To Change Your BodyThe only thing tougher than starting an exercise program is sticking with it. Case in point: Most new exercisers quit within three to six months, according to the American College of Sports Medicine. Don’t worry, we’ve got five easy steps to your New Year’s fitness resolution success.

Trying to do too much before you're psychologically prepared to take the next step may cause you to backslide and, eventually, give up altogether. Deciding to start an exercise program (or any new habit, for that matter) requires a natural chain of events. Cut short one of these five steps and your skinny jeans may end up tossed on the front lawn, along with your bathroom scale.

Here's how to get real and make this year your best ever.Stage 1: On your mark (precontemplative)

At this stage you're not even thinking about making a change. You may have gained weight over the years but haven't yet decided to do something about it.

Mindset makeover strategy: Surround yourself with supportive friends and family who tell you "you can do this." Gather information about ways to get started. Research local clubs, gyms and sports that may be of interest to you. Write out the pros and cons of not changing to help you realize the importance of making a change.

Stage 2: Get ready (contemplation)

You may be considering a change now. You've gone from "I could never do that" to "maybe I can."

Mindset makeover strategy: Start small by planning short, 10-minute exercise goals. Look for a motivated friend or join a local tennis team with other players at your level. Think of short activities you can do for part of that time instead of sitting on the couch watching TV.

Stage 3: Get set (preparation)

You've figured out what may work for you and are almost ready to get started.

Mindset makeover strategy: Start planning ways to overcome potential issues. Find a nearby gym or exercise class to avoid long travel time and look at other ways to overcome self-imposed obstacles: For example, find a gym that provides child care or buy a jogging stroller and exercise with your child.

Stage 4: Go! (action)

You've been exercising steadily for three to six months but have not yet made a permanent lifestyle change.

Mindset makeover strategy: Don't beat yourself up if you miss a day or two. Be proud of yourself for what you've already accomplished. Be prepared for relapses; accept them and move on. Realize you're making a lifelong commitment. Start a blog or diary of your progress.

Stage 5: Game on! (maintenance)

The initial novelty of the new program may have lost its bloom, but you've stuck with it for six months.

Mindset makeover strategy: Add variety and new challenges to your exercise program. If you relapse, ask yourself what happened and plan for what you can do the next time the same situation occurs. Revisit your original list of pros and cons periodically and you'll realize how far you've come!

More health tips for the New Year

Jumpstart your New Year's resolution -- now!
5 Healthy habits to start this New Year
Sticking to your healthy New Year's resolutions

Allergy season will be a long one in 2013

Dr. Stork Offers Tips
On Treating AllergiesExperts say this allergy season will last longer than usual. Not only that, excess pollen means a tougher season overall for allergy sufferers. Find out why, then get some tips from emergency medicine physician and TV host Dr. Travis Stork on how to treat and prevent allergies this season and beyond.

Prepare the tissues, honey, neti pot and Claritin—it’s going to be a long allergy season.

According to experts, this year’s allergy season will begin 14 days earlier and run 30 days longer than usual.

"We're expecting to see a very robust allergy season because of a lot of precipitation during late winter and the warmer temperatures we're seeing now throughout the country," says Dr. Clifford Bassett, an allergy specialist and clinical assistant professor of medicine at the New York University School of Medicine and Langone Medical Center.

Why is this year supposed to be so tough? Extra precipitation in later winter and warmer temps are boosting tree pollen. That, along with higher-than-usual carbon dioxide emissions, will produce even more of the yellow stuff.

Dr. Travis Stork, host of The Doctors, said that prevention is key to dealing with allergies.

"There are a lot of drug-free ways to treat allergies," he says. "But more importantly, I want you to prevent allergies."

He offers these tips:Close windows.Wear wide-brimmed hats.Take shoes off when you get home.Shower before bed.

Seasonal allergies can be worse depending on where you live, according to the Asthma and Allergy Foundation of America's 2013 Spring Allergy Capitals report. They say Jackson, Mississippi, will be hit hardest this year, with Chattanooga and Knoxville, Tennessee a close second and third, respectively.

Watch: Allergy Q&A with Dr. Stork

Dr. Stork answers SheKnows' questions on treating and preventing spring allergies.

See the entire webcast here for more tips from Dr. Stork!

More on dealing with allergies

Natural ways to manage spring allergies
Getting a sneeze-free grip on seasonal allergies
What to plant if you have allergies

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Brown butter baked Alaska

Individual-Sized
Baked AlaskaEveryone loves a good cupcake, not to mention a scoop of ice cream to go with it. So why not add the one thing that makes everything tastebetter: butter! By adding a few simple steps, you can take your normal dessert to new heights!

Individual baked Alaska, comprised of a cupcake, scoop of ice cream and torched meringue, is a delicious way to spice up a dessert staple. By adding the depth and richness of brown butter to your ice cream and cakes, this dessert becomes unparalleled.

Start with the ice cream

Brown butter ice cream

Ingredients:

1 cup butter2 eggs1-1/2 cups sugar1 cup milk2 cups cream

Directions:

Place the butter in a 10-inch skillet over medium heat.

Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don't take your eyes off the butter in case it burns.)

Pour into a shallow bowl and chill in the freezer until just congealed,15 to 30 minutes.

Scald one cup of milk. In a stand mixer, combine the eggs and sugar. Beat for one minute until light and fluffy.

Add in brown butter and continue to whip.

Return to the stove and cook on low heat until slightly thickened. Gently mix in the cream and milk.

Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer's instructions.

Proceed to the pound cake

Brown butter pound cake

Ingredients:

19 tablespoons unsalted butter2 cups sifted cake flour (not self-rising)1 teaspoon baking powder1/2 teaspoon salt1/2 cup packed light brown sugar1/3 cup granulated sugar4 large eggs1/2 teaspoon pure vanilla extract

Directions:

Preheat the oven to 325 degrees F and put a rack in the center. Line cupcake tins.

Place the butter in a 10-inch skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don't take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed,15 to 30 minutes.

Whisk together cake flour, baking powder and salt.

Beat the brown butter, light brown sugar and granulated sugar in an electric mixer until light and fluffy, about two minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract.

Stir in the flour mixture at low speed until just combined.

Pipe the batter (or spoon) into the lined cupcake tin. Smooth the top with a rubber spatula and tap the pan on the counter.

Bake until golden brown on top and a toothpick inserted into the center comes out clean, about 12 minutes.

Remove from pan and allow to cool on a wire rack.

Make the meringue

Ingredients:

6 egg whites1-1/2 cups plus 4 tablespoons powdered sugar1 teaspoon cornstarchDirections:

Put egg whites in a stand mixer. Mix until they hold soft peaks. While the mixer is still running on a medium speed, add in the sugar one tablespoon at a time. Add in the cornstarch. Beat until the meringue holds very stiff peaks.

Start assembling the individual baked Alaska

Place each cupcake onto its serving plate (use a plate that can withstand heat). Have your blowtorch handy. DO NOT attempt to make a baked Alaska that is this small in the oven. It will only melt, as it will not have enough frozen ice cream at the core to preserve it. .

Scoop one scoop of ice cream onto each cupcake.

QUICKLY cover it with meringue.

Grab your blowtorch and go around the outside of the meringue to add a golden touch.

Serve immediately.

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Pear, Brie honey bruschetta

Fabulous AppetizerBite-size appetizers are all the rage. No need to stay in one place and raid the salsa bowl. This appetizer is sweet, creamy and perfect for parties!

During the holidays there are tons of parties and lots of gatherings. This simple recipe is going to make you the star of those parties! Fresh crusty French bread, creamy Brie cheese, sweet pears, toasted walnuts and a drizzle of honey. It's easy to assemble and will be sure to please!

Pear, Brie & honey bruschetta recipe

Yields 6 pieces

Ingredients:6 medium slices French bread6 slices Brie cheese2 pears, thinly sliced2 tablespoons orange blossom honeyToasted walnuts (optional)Directions:

Preheat oven to 300 degrees F.Slice bread and lay onto baking sheet. Add one slice of Brie to each slice of bread and place in the oven. Warm till Brie is soft and just starting to melt, about 5 minutes.Pull bruschetta out of the oven, spread Brie to cover the bread and top with thinly sliced pears.Drizzle with honey and sprinkle with optional toasted walnuts.

More appetizer recipes

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Valentine candy treats from the Candy Queen

As much fun to make as they are to eat

This Valentine's Day, get creative with candy! These sweet treats are fun to make and even more fun to eat.

Jackie Sorkin knows a thing or two about candy — she is the Candy Queen, after all! She shared two quick and easy candy crafts that are perfect for last minute Valentine's Day gifts and one of them even doubles as a fashion accessory. So, what are you waiting for? Get in the kitchen and channel the Candy Queen! For more candy land-inspired ideas, follow her on Twitter @JackieSorkin.

Need a last minute Valentine's Day gift? Make this candy bark to give away to friends, co-workers or loved ones… no baking required!

Hollywood Candy Girls valentine barkIngredients:White chocolate or red colored candy meltsFestive red and pink candies (like gummy lips, crushed candy canes, chocolates, etc.)Directions:1Prep your supplies

Line a 9 x 13-inch baking sheet with wax paper and prep the candy for your bark.

2Melt and spread chocolate

In a medium bowl, melt your chocolate of choice slowly in the microwave, heating for about 30 seconds at a time and stirring. Repeat as needed until melted. Pour the melted chocolate onto prepared baking sheet and level chocolate with an offset spatula. (Don't spread chocolate too thin. You don't need to cover the whole cookie sheet.)

3Add candy

While chocolate is still warm, sprinkle with candy, then tap the baking sheet on the table to set the candy in. Refrigerate for 30 minutes or until bark is completely hard.

4Break bark

When chocolate is set, break bark into pieces.

5Package it up and give a gift

Package in a cellophane bag and tie with a ribbon for a cute Valentine's Day gift.

Up next: Learn how to make a valentine gumball necklace >>

Continue »12

It's the Year of the Dragon! Delicious recipes to celebrate Chinese New Year

Although the Chinese New Year falls on a different date every year (this year it is Jan. 23), the holiday is a time when people celebrate the end of winter and beginning of spring, while welcoming in new opportunities and prosperity for the year ahead.

Out with the old, in with the new! If you haven't before, join the Chinese New Year celebration this year!

Almost everyone can use a little "out with the old, in with the new" in their lives! This year marks the Year of the Dragon in Chinese culture. As a mythical creature, the dragon once symbolized an emperor and power. Today, it signifies success and happiness. Something we can all appreciate!

Like with any holiday, there are traditions and celebrations for the Chinese New Year that include family, friends, and of course, food! Ready to celebrate? If you don't normally celebrate the Chinese New Year, give it a go! Who needs an excuse to gather with friends and family to eat and have a great time?

Prep, prep, party!

Before all the fun begins on New Year's Eve, there are a few matters that are traditionally handled:

Clean your house to get rid of the old things you no longer needResolve any differences with family, friends or neighborsBuy red banners to hang as well as red, orange and gold decorationsPay respect to your ancestors

Once Chinese New Year's Day arrives and the fun and feasts begin:

Don't sweep the floor or wash your hairWear new clothes (preferably red)Don't drop your chopsticks

The Chinese New Year is a time to celebrate and food plays a significant role in the joy! The recipes for the Chinese dishes below are variations of several traditional dishes that are full of flavor and easy to make!

Edamame dumpling recipe

Since dumplings are rounded, they can symbolize family reunion as well as wealth and prosperity (the roundness is also reminiscent of ancient Chinese money). Families often gather to prepare dumplings together for the New Year's celebration. This SheKnows dumpling recipe makes a great appetizer to serve during the festivities.

Serves 6

Ingredients:
1 cup frozen shelled edamame
1 teaspoon fresh lemon juice
1 teaspoon dark sesame oil
1 teaspoon ground cumin
1/4 teaspoon salt
1/2 teaspoon hot pepper flakes
3 garlic cloves, minced
20 round wonton wrappers
2 teaspoons cornstarch
Cooking spray
1/2 cup water, divided
2 tablespoons green onions, finely sliced
2 tablespoons soy sauce
1 teaspoon honeyDirections:


Cook the edamame according to the package directions. Drain and rinse with cold water. Combine the edamame, lemon juice, sesame oil, cumin, red pepper flakes, garlic and salt in a food processor or blender, and blend until smooth.Take the wonton wrappers from their package and keep them covered with a damp towel. Form your dumplings, one at a time. Use one wrapper and place it in your hand. Add about one teaspoon of the mixture to the center. Dab the edges of the wrapper with water and fold up all the edges. Pinch the edges together to form a closed circular dumpling. Lay dumpling on a flat surface and sprinkle them with cornstarch.Spray a large skillet with the nonstick cooking spray and turn the heat to medium-high. Put half of the dumplings in the skillet and cook for about one minute or until bottom is just browned. Flip the dumplings onto one side and fill the skillet with 1/4 cup of water. Place a lid on top and cook another 30 seconds.Take the lid off of the pan and cook one more minute or until most of the water is evaporated. Continue cooking in same manner with second set of dumplings.To make sauce, whisk together green onions, soy sauce and honey.

Cold Asian noodle salad recipe

Noodles are served to represent a long life. You must, however, ensure that you don't cut or break the noodles as you prepare, serve or eat them! This Asian noodle salad dish is a different twist on the traditional way to serve noodles. Full of veggies and flavor, this is definitely a party food!

Serves 4

Ingredients:6 ounces linguine or spaghetti3 tablespoons soy sauce3 tablespoons rice vinegar1 tablespoon sesame oil1 teaspoon sugar1/2 teaspoon five-spice powder (look in the Asian food aisle of the grocery store)1/8 to 1/4 teaspoon crushed red pepper flakes1 garlic clove, minced1 cup shredded red cabbage1 cup coarsely shredded carrots1 cup red bell pepper strips, cut in 2-inch pieces1/2 cup green onions, sliced diagonally4 ounces (1 cup) pea pods, cut diagonally in half and blanched1 (8 ounce) can of sliced water chestnuts, drained and rinsed2 tablespoons sesame seeds, toastedDirections:

Cook the pasta according to the directions on the package. Drain and rinse with cold water. Set aside.In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, five-spice powder, red pepper flakes and garlic and mix together well.Put the cooked pasta in a medium bowl and pour half the dressing over it and toss it to coat. Refrigerate the pasta for about 30 minutes so the flavors blend together.Use a large bowl and combine the refrigerated pasta, vegetables and the remaining dressing. Toss to coat, and serve.

Pan seared duck breast recipe

Duck (think Peking duck) is a traditional dish served for the festivities during the Chinese New Year. An easy duck preparation is definitely the way to go, and these are delightful!

Serves 6

Ingredients:6 boneless, skinless duck breast halves3 tablespoons fruit-flavored vinegar2 tablespoons olive oil2 tablespoons honey2 tablespoons minced shallots1 tablespoon minced garlic1/2 teaspoon oregano1/2 teaspoon dried sage1/2 teaspoon dried thyme1/2 teaspoon salt1/2 teaspoon freshly ground black pepper1/4 teaspoon ground allspiceExtra olive oilDirections:

Place the vinegar, two tablespoons olive oil, honey, shallots, garlic, oregano, sage, thyme, salt, pepper and allspice into a large bowl and whisk to combine.Add the duck breasts to the bowl and then cover and place in the refrigerator for two to up to 12 hours to marinate.Remove the duck breasts from the marinade, pat dry and then brush both sides with some olive oil.Put some olive oil into a large skillet and place over medium-high heat. Once oil begins to shimmer, add the duck breasts and cook each side for three minutes. Serve immediately.

Fresh cinnamon oranges recipe

Oranges and tangerines are often served during the Chinese New Year celebrations. It's said their golden color represents riches and wealth. Try this super-simple cinnamon orange recipe and serve it as dessert. It's easy to make and is a refreshing treat during the winter.

Serves 4

Ingredients:4 navel or blood oranges2 tablespoons orange juice2 tablespoons lemon juice1 tablespoon sugar1/4 teaspoon ground cinnamonCinnamon sticks and star anise to garnishDirections:

Using a sharp paring knife, peel the oranges and remove the pith.Slice each orange into five slices and place into four wide dessert bowls.In a small bowl, add the orange juice, lemon juice, sugar and cinnamon and whisk together until combined.Spoon the juice mixture evenly over the oranges and garnish with cinnamon sticks and star anise.

Watch: How to make fortune cookies

Making homemade fortune cookies is a snap, and your loved ones will get a kick out of their personalized predictions.

More recipes to celebrate the Chinese New Year

Chinese barbecued pork
Lucky tiger cocktail
Fiery Szechwan shrimp
Chinese New Year sticky rice cake