Archive for the ‘Appetizer/Snack’ Category

I wish I had more time…

I wish I felt like I had time to blog more often.  I suppose I should just make it a priority like going to the gym, but as per usual life has gotten in the way. No excuses now that the semester is over. Overall this has meant less planned cooking and more ” AH, its 5 pm what is in the freezer?” Well this time it was simple, fast, and healthy. How many times do you pull something out of the freezer and come up with that combination?

Just ready for the snacking!

1 lb frozen edamame, in shell

3 cloves of garlic, diced

1 1/2 tsp salt

1 tsp oil (I used olive oil, but any kind is fine)

1/4 tsp dried chili flakes

1 lemon or lime

Boil the edamame in salted water, just like with pasta, for around 3-4 minutes. By now the edamame should be bright green. While the edamame are boiling heat a wok or skillet on medium heat and add the oil, garlic, and chili flakes.  The spiced should be fragrant, but watch that the garlic doesn’t burn. Toss the edamame in the wok for about 1 minute. Squeeze some fresh lemon or lime juice over the edamame and serve.

You eat the edamame by putting the pod in your mother and sucking/teething the beans out, so you get the spicy sour on the pod with the richness of the bean. Just don’t get forget and eat the pod because it’s so tasty.

I’m going to try to post more before I travel to New England for a month!  Next goal? Biscuits with whole wheat flour, will they be hard like rocks? Lets hope not!

Until later, life is short, lick the spoon!

Advertisements

Has fall come?

Its been far too long since I’ve posted.  It has chilled into fall here. I haven’t been in school for years, but fall still feels like the beginning of a new year. It make me think about the past year the good, the bad, and of course the ever constant changes. Speaking of changes,  I’ve got some lovely new recipes which will be brought up in future post, many late from the summer.  Until then I’ll bring up one of my favorite foods: Potstickers!

Potstickers are so amazing! There are so many amazing things you can stuff inside. Pork, veggies, cheese, and  my favorite, shrimp! They are so very easy to make and so versatile.

Ingredients:

  • 1 package wonton wrappers (or if you are feeling fancy you can make your own)
  • 15 shrimp, peeled and minced almost into a paste
  • 8-10 cloves of garlic – peeled and chopped
  • 1 1/2 T sesame oil
  • 2 T light  soy sauce
  • 1 egg
  • canola/vegetable oil

Mix the shrimp, garlic, sesame oil, soy sauce, and egg in a bowl. It is supposed to look like grey gobbledygook, minced shrimp is never pretty. Lay out 8-10 wrappers on a cutting board or the counter. Cover wonton wrappers with a damp paper towel, or they will dry out.  Put about a teaspoon of the filling in the middle of the wrapper. Make sure not to over fill it.  Then dip your fingertip or brush into a small bowl of cool water and trace around the outside edges of the wrapper.  Make sure not to soak the wrapper only slightly dampen it.

The following directions for folding are for square wrappers:

  • Pull diagonal corners together and squeeze all the way down both sides to make a triangle (specifically a right triangle)
  • Make sure there aren’t any gaps in the seam or air bubbles in the dumpling
  • Then pull the two small corners together to help it stand up like a hat, if you need dab a tiny bit of water to help the two stick together.
  • Finally double check there aren’t any splits or gaping seams, if there are just squeeze it closed with a bit of water

Here’s a website to give different ideas for folding: http://www.homemade-chinese-soups.com/how-to-fold-wontons.html. The closest to mine is number 4, but I think anyway to keep all the yummy-ness inside is good.

Once you have a couple dozen folded, we’ll cook them! There are many ways to cook these beautiful jewels. You can poach them in broth for 5-10 minutes depending on the filling. You can deep fry them, but they get so greasy. You can steam them in a metal steamer or bamboo for 10-15 minutes, which are lovely but I do enjoy a little crispy crunch. I think the best way to cook them at home is to pan fry and steam them.

To pan fry and steam the potstickers:

  • Get out a large skillet.
  • Heat to Medium-High (7 out of 10) with some vegetable/canola oil
  • You want enough oil to coat the bottom and swirl around like a small pond (I can’t tell you how much because it depends on the size of your skillet)
  • Put the potstickers in the pan with the oil, they can touch but don’t crowd them, they’ll expand as they cook
  • Cook for 1-2 minute, not any longer because you are just browning the bottom (and don’t lift them up, even if you are tempted to)
  • Add 1-2 cups of water until you cover the filling.
  • Cover the skillet and cook for 10-12  minutes
  • Uncover and the water should have disappeared

Serve hot with soy sauce, dipping sauce, or the traditional chilies in oil.

One of the best things about potstickers is you can freeze them. They are awesome to pull out of the freezer when you get home late from work and have fast and tasty dinner. To freeze them just put on wax paper or parchment paper,  not touching,a nd place in the freezer for 6-12 hours. Peel them from the paper and place in container for easy storage. When you want to eat them just pull them out without defrosting them and cook as usual. They do take a little longer to cook, but overall they are still awesome!

Next I will post a dessert! Its been way too long since one of those came up.

Until later, life is short, lick the spoon!