As per Muggle in Pink’s request, here is my recipe for pot stickers/dumplings. You could use round gyoza wrappers to make a pot sticker shape, or you could use the square ones and make a dumpling where it looks like a Scrooge McDuck money sack.
No photo. Stew doesn’t look good in photos. I love a traditional beef stew with the carrots, potatoes, peas and whatnot. Several years ago I found a mediterranean lamb stew in a random cookbook and since lamb is extremely expensive up here I used beef instead. It has become a staple in our household and was adamantly requested for tonight’s meal.
1 Tbs cooking oil
About 1 pound cubed stew meat
1/2 cup red wine
1/2 cup beef stock (or chicken stock)
3 Tbs Wondra flour, or regular flour
3 cloves garlic
6 anchovy filets
6 sprigs of fresh thyme, stems removed OR 2 Tbs dried thyme
salt and pepper
Coat a large frying pan with cooking oil and turn heat to med-high. Salt and pepper the meat and add to hot pan. Brown on all sides. Meanwhile, mince the anchovies and garlic together till they are somewhat of a paste. Include the fresh thyme in this step, if using. Mix together the stock, wine and flour.
When meat is browned, add the wine, stock, flour, thyme, garlic, and anchovies. Stir, cover, and turn down heat once simmering. Simmer for 30 minutes, stirring occasionally.
Add frozen peas or beans to stew if desired and recover till veggies are cooked.
Serve with buttered egg noodles.
My dad let me thin out his homegrown basil so naturally I had to make pesto sauce with homemade Italian sausage. The pesto recipe is as follows, but you’ve got to check out my dad’s Web site for his Italian sausage recipe.
I use Marcella Hazan’s blender pesto recipe, but tweak it depending on what ingredients I’m lacking. After several taste tests, my dad and I have concluded that if you can’t afford pine nuts at $30 a pound, subbing shelled pistachios does not drastically alter the flavor the way walnuts do. It’s actually quite tasty with pistachios. I can’t really tell the difference.
Pesto sauce — good for about 1.5 lbs. pasta
4-6 cups fresh basil, stems removed
3/4 – 1 cup olive oil (I start with less and add more if necessary)
1/4 cup pine nuts or peeled pistachios
3 cloves garlic, lightly crushed with a chef’s knife
1 cup freshly grated Parmesan cheese
1/4 cup freshly graded Pecorino Romano cheese (sub more Parm if you don’t have this)
1/4 cup melted butter, cooled to room temp.
With a blender or food processor, blend the olive oil, pine nuts and garlic till combined. Slowly add the basil till well blended. Transfer to a bowl and mix in the cheeses. When butter is cooled, add to sauce. If a little thick, add more olive oil.
Make the sauce while the pasta is cooking.
No picture, but a good way to use chicken breasts in a tasty way. Serves 3-4
Use my Meatballs Recipe but substitute 2 chicken breasts. Roughly chop the chicken and put into the food processor till ground. Form into 3 or 4 big flat patties. Dredge in bread crumbs and fry in a large sautee pan with hot vegetable oil for a few minutes on both sides. If center isn’t quite cooked, microwave for a couple of minutes. Smother in marinara sauce!
I like it spicy!
Ingredients (all spices are eyeballed):
1 pound ground beef
1 onion, chopped
3 cloves of garlic, minced
1 jalapeño, chopped
1 anaheim pepper, chopped
1-2 TBS cumin
2 tsp cayenne powder
1 tsp chili powder
2 tsp oregano
salt and pepper
1 28-oz. can crushed tomatoes
1 14-oz. can chopped tomatoes with green chilies
1 can chili beans with flavored sauce
1 can white beans, drained but not rinsed
1/2 cup beef broth
1 zucchini, diced
Brown the beef over medium high heat. Don’t drain the fat. Add the onion and peppers and saute till onions are soft. Add the garlic and spices and cook for another minute. Add the tomatoes, broth and beans and bring to a simmer. Turn down the heat and cook until you’re too starving to wait any longer. Add the zucchini ten minutes before serving. Zucchini is optional. Top with shredded sharp cheddar and a dollop of sour cream.
I think this is South Beach Diet friendly!
Liquid ingredients are approximate
1 cup raw quinoa, cooked according to package
1 crown fresh broccoli, chopped into bite sized pieces
1 carrot, julienned
1 cup cooked edamame without the pods
1 brick of extra firm tofu
2 scallions, chopped
2 cloves of garlic, minced
1/4 cup soy sauce
1 TBS corn starch
2 TBS cooking oil
1 TBS sesame oil
2 tsp chili garlic paste
2 tsp seasoned rice vinegar
Drain the tofu and slice it in half like a hamburger bun. Place in a pie pan lined with paper towels. Place a paper towel on top and weigh a heavy pan on top to press out the liquid. Let rest for 10 minutes. Drain off excess liquid and chop tofu into bite size pieces. Heat the broccoli in the microwave with a small amount of water in a plastic wrap-covered bowl for 1.5 minutes.
Heat cooking oil in a large saute pan over high heat. When oil starts to shimmer, add the tofu and brown on all sides. Drain the oil. Add the carrot, scallion, garlic, broccoli, edamame and sesame oil. Toss to coat. Add the cooked quinoa, soy sauce, corn starch, chili garlic paste and vinegar and toss till thoroughly coated. Add more soy sauce if necessary to create a good glazed sauce.
1.5 cups uncooked brown rice
2.5 cups boiling water
1 TBS butter
1 teaspoon salt
1 TBS olive oil
1.5 cups frozen peas
1/4 cup pesto
1/2 cup grated parmesan
1/4 onion, finely chopped
1 clove garlic, minced
Make brown rice according to Alton Brown’s Recipe. Ten minutes before rice is done, steam the peas in a small saucepan. Drain when they are just hot. Saute onions in olive oil over medium heat till soft. Add the garlic and lightly brown. Add the rice, cheese, peas and pesto and toss till rice is coated.