Sunday, September 28, 2008
Friday, September 26, 2008
Tuesday, September 23, 2008
Monday, September 15, 2008
The pot stickers were flavorful but something went wrong in the cooking part of it. They were a bit gooey. I had made pot stickers once before these and I really enjoyed them--I don't know what I did differently this time. I don't think I browned them enough before adding the water.
Asian Noodle Salad:
1 packages linguine noodles, cooked, rinsed, and cooled -- I used 1/2 package
1/2 to 1 head sliced Napa cabbage -- I used half
1/2 to 1 head sliced purple cabbage -- I used half
1/2 to 1 bag baby spinach -- I used half
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin -- I omitted this
1 small bag bean sprouts (also called “mung bean sprouts”) --- I omitted this
3 sliced scallions
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet -- didn't have any so I used almonds instead
DRESSING:--THIS IS AMAZING!!!
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped
2 hot peppers or jalapenos, chopped
More chopped cilantro—LOTS
Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
1/2 lb. ground pork
1 cup napa cabbage, chopped
3 scallion, chopped
1/2 cup cilantro, chopped
Freshly grated ginger
1 tablespoon seasame oil
1/2 teaspoon sugar
15-20 wonton wrappers
3 tablespoons vegetable oil
3/4 cup water
Mix pork, cabbage, scallions, cilantro, ginger, seasame oil, sugar, salt, and soy sauce together. Lay out wonton wrapper and place 1 tablespoon (or a bit less) in the middle of the wrapper. Fold wrap in half over mixture and seal together with water; repeat until meat mixture is done.
Heat vegetable oil in deep fry pan. Place pot stickers into heated oil and brown both sides (approximately 30-45 seconds per side) Add water and bring to gentle boil for 8 minutes. Remove from water and serve.
Sunday, September 14, 2008
2 tablespoons (2 turns around the pan) extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
1 /2 teaspoon crushed red pepper flakes
20 oil-cured black olives, cracked away from pit and coarsely chopped
3 tablespoons capers
1 (32-ounce) can chunky style crushed tomatoes
1 (14.5-ounce) can diced tomatoes, drained
A few grinds black pepper
1/4 cup (a couple of handfuls) flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente
Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
I've come to realize that I suck at writing recipes. If you have any advice on how to make them better, please let me know!
Monday, September 8, 2008
The recipe called for any type of pre-processed green salsa. We selected the Pace Salsa Verde (pictured at right) and it's the only kind I've ever used with this recipe. I had never been impressed with a Pace product until I tried this. Don't feel obligated to use this in your soup, it's merely a suggestion--you could be super natural and make your own, but I'm lazy on weeknights.
1 small white onion, chopped
2 garlic cloves, chopped
1 pound ground turkey
1/4 cup cilantro, chopped
1 jar salsa verde
1 can northern white beans (or any type of white bean you like)
2 cups chicken broth
Drizzle bottom of saucepan with oil, heat. Add chopped onions and garlic, sautee until transluscent. Add ground turkey to sauce pan and throughly cook. Add cilantro, salsa verde, beans, and chicken broth to saucepan;stir. Simmer for 15-20 minutes. Enjoy!
Sunday, September 7, 2008
A yummy recipe from realiable Betty Crocker. Breakfast is going to be yummy this week!