Make Your Own Potstickers

I love the texture of chewy dumplings that can be dipped in any array of delicious sauces.  They are a great appetizer to share, or make a nice addition to soup.  This dumpling or 'potsticker' recipe is perfect for all of your creative fillings.  This is also a great way to re-create leftovers from the fridge!

For the wrapper dough:

• 2.5 Cups of Flour
• 3/4 Cup of Cold Water

Drizzle the cold water over the flour while stirring the mixture with a fork or chopsticks.  Once blended, knead until smooth.  The dough should bounce back gently when pressed.  Cover in plastic wrap and let rest for 30-60 minutes.  It will become easier to work with the longer you let it sit.

For the filling:

• 1/2 Lb Meat or Fish (I used leftover pork, but shrimp, beef, or crab works also)
• 2 Celery Stalks
• 1 Large Carrot
• 1 Onion
• 2 Tbls Rice Vinegar
• 2 Tbls Soy Sauce
• 1 Egg
• 1 Tbls Brown Sugar
• 2 Cloves Garlic
• Salt and Pepper to Taste

Finely chop everything in a food processor or by hand.  Blend until well combined.  Once your dough is ready, pinch off a small piece of dough (a bit smaller than a golf ball) and roll into a round disc.  Place a scoop of the meat mixture in the center.  Fold the dough in half, making a half moon.  Crimp each side three times toward the center to seal (shown below).

Make sure to keep the dough on an oiled surface or silpat to prevent sticking.  The dough tends to dry very quickly, so keep unused dough moist by covering with a damp towel or covering with plastic wrap.

Steam, pan fry, or broil your creations. I added these to a soup for a filling dinner!

Skinny Avocado Ranch Dressing

After you taste this creamy ranch dressing, you'll toss those calorie laden bad-for-you brands!  Not only is avocado a super food, but it helps you stay full throughout the day to curb snacking.  Use on your favorite salad or as dip for vegetables.

• 1/2 Cup Plain Greek Nonfat Yogurt
• 1 Avocado
•  Juice from 1 Lime
• 1 Tbs Dill
• 1/8 Tsp Salt
• 1/2 Packet of Nonfat Dry Ranch Mix

Place all ingredients in a food processor, and instant dressing! If mixing by hand, whip the avocado and lime until smooth, then whisk in your other ingredients.  

Cheesy Cheddar Jalapeno Muffins

My Dad sent me this recipe a few days ago and I just had to try it!  King Arthur makes the original version, although I like mine a bit more spicy and cheesy.  Here are the ingredients I used:

• 1/2 Cup Light Sour Cream
• 1 Cup Shredded Sharp Cheddar Cheese
• 1/2 Cup Shredded Mozzarella 
• 2 Serrano Peppers
• 2 Jalapeno Peppers
• 1 Poblano Pepper
• 2 Tsp Ground Cumin
• 1 Tsp Ground Coriander
• 1/2 Cup Milk
• 1 Cup Flour
• 1 1/2 Tsp Baking Powder
• 1/2 Tsp Salt
• 2 Eggs
• 1/2 Cup Fried Onions

Set oven to 400 degrees.  Finely chop serrano, jalapeno, and poblano peppers.  Mix dry ingredients first, then fold in cheese and peppers until well blended.  Spray muffin cups with non-stick spray and fill with batter until the rim is reached.  Bake for 23 minutes.  Once finished baking, remove from cups gently using a fork or small spatula and let cool for 5 minutes. 

Conch Fritters

These fritters are an island favorite, and certainly much tastier than any frozen version you can buy.  The tricky part is finding the conch meat.  If you don't live somewhere with an abundance of shellfish, order online!

• 6 ounces flour
• 1 beaten egg
• 1/2 tsp salt
• 2/3 cup milk
• 1 cup cornmeal 
• 1 onion
• 1 green pepper
• 1 tomato
• salt and pepper to taste
• 1 lb conch meat
• Oil for frying

Peel tomato and de-seed the pepper before placing onion, green pepper, and tomato in food processor.  Roughly chop the vegetables, then combine with flour, egg, milk, and salt.  Let mixture rest for 30 minutes in refrigerator.  Meanwhile, slice the conch (I like large chunks) and pat dry with towel.  Make a small ball with the conch and batter, then roll in the cornmeal and fry until golden brown.  I serve this with a key lime scotch bonnet remoulade which is a mixture of key lime juice, mayonnaise, a touch of ketchup, and scotch bonnet hot sauce.    

French Vegetable Soup

Need to use up those veggies in the fridge? This recipe combines the classic flavors of French onion soup while making use of your leftovers.

• 4-5 cups of onions or other vegetables (I used 2 onions, cabbage, carrots, and celery)
• 5 cups beef stock
• 1 tbsp thyme
• 2 tbsp butter 
• 1 cup red wine
• 3 cloves garlic
• 2 tbsp flour 
• Salt and pepper to taste
• Heel of bread, cut into cubes
• 1 cup shredded cheese (mozzarella, gruyer, and parmesan work well)
• Chopped green onions

Melt butter in saucepan, then add onions or other vegetables.  Stir in seasonings and garlic, let cook for 3-5 minutes.  Mix in flour and add the wine, bringing mix to a simmer for 20 minutes.  Add beef stock, bring to a boil, then simmer for 10 minutes.  Ladle soup into bowls and top with cubed bread, then add a layer of shredded cheese on top. Place under broiler until the top becomes golden brown and crispy.  Garnish with green onions, cracked pepper, and nutmeg.

Avocado Mold

I created this spin-off on a traditional Caribbean avocado mold by adding some zest and heat with chipotle sauce.  

1/2 packet of gelatine

1 1/4 cup boiling water

3 tbs cold water

2 tsp lemon juice

1 tsp sugar

2/3 cup mayonnaise

4 tbs heavy whipping cream

4 avocados

1 can chipolte peppers in adobo

salt, pepper, and chili powder to taste

Mix the gelatine and cold water together and let stand until fully dissolved.  Bring water to a boil, then add to mixture with sugar.  While mixture cools, place mayonnaise, cream, and avocado in food processor.  Blend until creamy, and add the cooled gelatine mixture.  Season with salt, pepper, and lemon juice.  Spray a small bread pan or mold with cooking spray, then distribute the mixture evenly.  Refrigerate about 3-4 hours or until firm.  Once ready to serve, dip the bottom of your mold in warm water for 30 seconds to loosen.  Invert on plate drizzled with chipolte sauce.  Garnish with chili powder.  I like to serve this with salsa, adding one chopped chipolte pepper to the mix of onions, tomatoes, and cilantro.  Add a dollop of sour cream and enjoy with chips.

Vegetable Masala Soup in Instant Pot

A flavorful combination of vegetables with some Indian flair!

• 2 potatoes chopped roughly
• 1 cup carrots
• 1 chopped onion 
• 1 can chickpeas 
• 1 can diced tomatoes 
• 1/4 head chopped cabbage
• 3 cloves garlic
• 3 tbls masala
• 2 tsp marjoram
• 2 tsp ginger powder
• 2 tsp lemon juice
• 1 cup water

Add all ingredients to instant pot and set timer to cook for 10 minutes.  Once finished cooking, spoon out vegetables with a slotted spoon and place in blender or food processor.  Pulse until desired consistency it met, then return to pot and stir.  Garnish with hot sauce, spinach leaves, and plain yogurt.  Perfect when accompanied by basmati rice or naan bread. 

Spicy Pork and Bok Choy Soup

This soup is the perfect combination of savory and spice.  Healthy, delicious, and very filling!

• 6 oz pork tenderloin
• 6 cups chicken broth
• 4 tbls soy sauce
• 4 tbls srirachi
• 1 tbls minced ginger
• 1 tbls minced garlic
• 1 chopped onion
• 1 bunch of bok choy
• 6 oz chinese noodles

I use the instant pot for this one, just 20 minutes on the meat setting and it's ready!  Feel free to use the stove top, just make sure to temperature test your pork so it is not undercooked.  

 Shave the pork tenderloin very thinly, then combine all the ingredients except bok choy and noodles. Pressure cook with the instant pot for 20 minutes on the meat setting, or bring to a boil on the stovetop and simmer until meat is tender.

Once meat is cooked, slice the bok choy and add with noodles to the pot.  Let stand on low heat for about 15 minutes until noodles are done.  Top with hot sesame oil if desired for an extra punch!

Potato and Leek Soup in Instant Pot

It only takes about 20 minutes to make this warming winter soup.  For a healthy meal, it has a wonderful creamy flavor.  A weekday favorite in my house!

• 3 potatoes roughly chopped
• 3 leeks
• 2 celery stalks
• 2-3 cloves of garlic
• 5 cups of chicken or beef broth
• 1 bay leaf
• 2 tbls oregano
• 2 tbls parsley
• 2 tbls thyme
• 2 tbls marjoram
• salt and cracked pepper to taste

Roughly chop the potatoes, leeks, and celery stalks, then add to instant pot.  Cut the dark part of the leeks off, or leave an inch or two for more flavor.  Add the stock and seasonings, then switch on the soup setting for the instant pot and set the time to 15 minutes.  Once the soup is finished and the pressure is released, scoop out the potatoes, leeks, celery, and garlic with a slotted spoon into blender or food processor.  Puree and return to pot.  Simmer to desired consistency or enjoy right away!

If you do not have an instant pot, follow the same steps using the stove top.  Bring your soup to a boil, then simmer for 20-25 minutes or until potatoes are soft.  Then puree and return to pot.  

Quick Oscar Sauce for Fish or Steak

 This velvety sauce is perfect to whip up in a snap.  A great topping for steak or fish (seabass is above).

4 tablespoons finely chopped onions or shallots

4 tablespoons chopped tarragon leaves

salt and pepper to taste 

4 egg yolks

1 clove crushed garlic

1/8 cup good white wine

1/8 cup white vinegar

1/8 cup milk

2 tsp oil oil or butter

Bring your pan to medium heat, then add oil, onions, and garlic.  Saute mixture until onions until translucent, then add seasonings, white wine, vinegar, and milk.  Bring to a boil then whisk in egg yolks.  Let cool for 2-3 minutes, then pour over steamed asparagus and crab meat while still hot.

Perfectly Cooked Lobster

Preheat your broiler and defrost lobster tails if frozen.  To loosen the meat from the shell, gently separate with your finger.  Using a sharp knife or kitchen scissors, cut the top of the shell lengthwise.  Pull the shell apart slightly, then lift the meat through the slit.  Place on a baking sheet and season.

• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tsp lemon juice
• 1 tsp melted butter

Broil lobster tails until lightly browned on top,  about 10-15 minutes. Internal temperature should be 140.  Do not overcook, lobster will become rubbery. Brush with melted butter and garnish with lemon wedges and dill.

Pressure Cooked Tandoori Masala Wings

 

Amazing wings with mild heat! Easy pressure cooker recipe.

• 1 bag of frozen wings
• 4 cloves of crushed garlic
• 1 onion chopped
• 2 tbls chopped ginger
• 1 tbls lemon juice
• 1/8 cup tandoori bbq masala seasoning

If you do not have pre-packaged tandoori masala, you can make your own:

• 1 tbls coriander
• 1 tbls cumin
• 1 tbls chili powder
• 1 tbls turmeric
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp powdered ginger
• 1 tsp dry mustard
• 1 bay leaf
• 3 cloves
• 1/2 tsp nutmeg
• 1/2 tsp caraway
• 1/2 tsp cinnamon
• 1/2 tsp cardamom

Place all the ingredients inside pressure cooker for 15 minutes. Using the Instant Pot, I use the poultry selection.  Once the chicken is cooked, arrange on a baking tray covered with foil.  Put your oven on broil and cook chicken about 10 minutes or until crispy on the outside. 

If desired, take some of the sauce from the pressure cooker and simmer in a saucepan.  Add 2-3 tbls butter and whisk on low with the sauce.  Toss your wings with the sauce after broiling.  Serve with Greek yogurt seasoned with pepper and crushed garlic.

Gibanica or Serbian Cheese Pie

I make several variations with this recipe, get creative and throw in a few of your own favorite flavors!

• 1 packet of filo pastry
• 1 container full fat cottage cheese
• 1/2 container low fat cottage cheese
• 6 eggs
• 1/2 cup olive oil
• 2 cups buttermilk
• spray oil
• salt and pepper to taste
• Optional: sliced tomato, onion, spinach, olives, feta...etc.

Preheat oven to 350 degrees.  Combine cheese, oil, buttermilk, and eggs and beat until consistency is smooth. Spray a large baking pan with oil.  Then layer filo pastry sheets one at a time, spreading a thin layer of the cottage cheese mixture over each sheet.  Randomly layer sliced vegetables  (if desired) over the cheese mixture.  Repeat process until 5 or 6 sheets are left.  Spray each sheet with oil and layer without cheese mixture.  

Bake for 35 minutes until top is golden brown.  Cover with foil and bake for another 30 minutes until pie is firm.  Let cool for 20 minutes.  This dish is delicious for breakfast, but traditionally served in the evening with beer!

Buttermilk Bread

Not only does this bread smell fantastic when baking, but it is very simple to make and requires few ingredients.  Do not try to make this in a hurry!  It has plenty of rising time, so be sure you have a few hours to spend with your dough.

• 4 cups bread flour
• 2 tbls sugar
• 1 tsp salt
• 1/4 tsp baking soda
• 2 cups buttermilk
• .5 stick butter
• 1 tbls active dry yeast
• 1/4 cup warm water
• 1 egg white

Combine yeast, warm water, sugar, and 1 tbls of flour in a glass dish.  Take care not to overheat water or use metal as this can kill yeast easily.  Let activate for 15-20 minutes until foamy.

While yeast is activating, put buttermilk and butter in a saucepan on low heat until combined.  Curdling of the milk is normal.  Combine the buttermilk and butter mixture with the proofed yeast and knead until dough is soft.  Add small amounts of flour if necessary until the consistency is perfect.  Place in a well-oiled bowl, cover with a damp warm cloth, and let rise for 1.5 hours or until doubled in size.

After the first rising, punch the dough down and let rise for another 1.5 hours.  Once rising is finished, place in an oiled loaf pan, making a few diagonal slits across the top for expansion.  Mix egg white and a tsp of water together, and brush over the top of the loaf.  Bake at 350 for about 45 minutes or until golden brown.  Cool on a wire rack.

Curry Shrimp Salad Sandwich

This fresh, flavorful salad is quick and easy to make for lunches or perfect for an afternoon snack to share!

• 1 cup of cooked and peeled shrimp, coarsely chopped
• 4 tablespoons mayonnaise 
• 2 stalks celery, chopped finely
• 1/4 medium onion chopped finely
• 1 tsp mustard
• 1 tsp coriander
• 1 tsp cumin
• 2 tsp curry
• 1 tsp paprika
• 1 tbls lemon juice

Combine all the ingredients above and chill for at least 15 minutes.  While the salad chills, prepare your toast and lettuce.  I like to brush the sliced bread with butter and toast on a skillet grill to achieve perfect grill marks :)  Your taste buds will not mind either way!

If you want to use your own bread for this shrimp sandwich, checkout my recipe for buttermilk bread!

"Manti" or Greek Pasta with Meat Filling

In the spirit of more Greek cooking, I found this recipe from one of my dad's cookbooks over my Christmas vacation.  This dish is a fantastic treat and used for celebrations.  Because of the unique pasta shape and beautiful arrangement, I just had to make it! 

Start with the dough:

4 Cups white flour

2 teaspoons salt

4 eggs

4 tablespoons olive oil

Combine ingredients and knead until dough is smooth.  Add additional flour or oil if dough is too tacky or dry.  Wrap in plastic and let rest for 30 minutes.

In a food processor blitz the following ingredients until well mixed:

1 teaspoon salt

1 teaspoon pepper

3 cloves of garlic

1 carrot

1 stalk of celery

1 medium onion

1lb of ground beef

For the next part of the recipe you will need:

2 cups plain Greek yogurt

3 tsp crushed garlic

3 tbls butter

4 cups beef broth

Unwrap the pasta dough and roll out into a thin sheet.  Cut out 1 inch squares with a pairing knife and place a small ball of the meat mixture in the center.  Pinch the outside edges and fold over again, using water to seal the corners.  Arrange pasta in a baking dish, pour 3 tablespoons of melted butter on top, and place in over at 350 for about 30 minutes or until the tops of the manti are browned. 

Prepare 4 cups of warm beef stock and pour over the pasta.  Place back inside the over for about 15-20 minutes until pasta is tender.  Drain most of the broth and toss the pasta in yogurt and garlic.  Serve immediately.

Gyros with Naan Bread

I love the soft, chewy texture of Naan bread and the salty seasonings of a gyro topped with tzatziki...which is why my variation of this Greek classic has an twist of the Middle East!

For the Naan bread:
1 package of yeast (.25 oz)
1 Cup warm water
1/4 Cup of white sugar

Combine these ingredients and set aside for 10-15 minutes.
Then add:
4.5 Cups of white flour (you can also use equal portions of wheat and white if you prefer)
1 beaten egg
2 Tablespoons of milk
2 Teaspoons of salt

Knead until the dough pulls away from the bowl and ingredients are well combined. Place in a well oiled bowl and cover with a warm damp cloth. Keep in a warm, dry place for about 1 hour or until dough doubled in size. I like to turn the place my rising dough in the laundry room and turn the dryer on! This keeps the yeast happy and growing on cold winter days :)

As your dough is rising, prepare the gyro meat. 
1 lb ground lamb
1 lb ground beef
4 cloves of crushed garlic
2 Tablespoons marjoram
1 Tablespoon rosemary
1 minced onion
Salt, pepper, and parsley to taste

Place everything into the food processor to combine.  If using a rotisserie, shape the meat mixture into a small cone and wrap with plastic.  Place in the fridge for at least 30 minutes to hold shape.  If you are using the oven, press the meat into a baking pan.

Cook at 325 for about 1 hour or until internal temperature reaches 160.  If using a rotisserie, the temperature should be the same, but watch for browned edges.  Put foil around the outside if the meat is cooking to fast to avoid burning it.
For oven: place the pan of meat into a larger pan of water to create additional moisture in the oven and keep heating evenly distributed.

While the meant is cooking, you can make the tzatziki.  However, I find that the tzatziki is best after about 24 hours of "mingling".  Combine the following ingredients:

16 oz plain Greek yogurt

Fresh dill, about 5-6 sprigs

1 large cucumber, peeled, seeded, and chopped

1 tsp salt

1 tsp pepper

4-6 large cloves garlic, finely minced

1 tablespoon olive oil

2 tsp vinegar

Now that the tzatziki is finished and the meat is almost cooked, prepare the doubled naan dough and separate into balls that are just smaller than fist size.  Roll each ball into a thin disk and place them on an oiled heated skilled (medium temperature) until golden brown on each side. Brush with butter if desired.

After the meat is cooked, let it rest for about 15-20 minutes. Slice the gryo meat and top with lettuce, tomato, onion, and tzatziki.  Enjoy!